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Form rolled products in food operations

URN: IMPPO246
Business Sectors (Suites): Production and Control Operations in Food Manufacture
Developed by: Improve
Approved on: 30 Mar 2023

Overview

​This standard is about the skills and knowledge required to form rolled products, such as sushi within food and drink manufacturing or supply  operations.

It covers what you need to know in order to form products according to product specification as well as a production schedule. Complying with and understanding health and safety, food safety, environmental and organisational requirements are essential features of this standard.

This standard is for you if you carry out operative tasks in and around the forming of rolled convenience food products in a manufacture environment.

Performance criteria

You must be able to:

1. operate to the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when preparing for forming
2. check product specifications at the right time
3. set up equipment according to specification
4. check that material for forming is available and fit for use
5. check that services meet requirements
6. start up the plant and check that it is running to specification
7. take effective action in response to operating problems
8. maintain effective communication
9. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when carrying out forming
10. use equipment and check that it is supplied with materials and services
11. achieve the required output to the correct specification
12. check the product is transferred to the next stage in the manufacturing operation
13. take effective action in response to operating problems within the limits of your responsibility
14. meet the legal or regulatory requirements, the organisational health and safety, hygiene and environmental standards and instructions when finishing forming
15. review the specifications to time shut down in accordance with required specification 
16. follow procedures to shut down equipment
17. deal with items that can be re-cycled or reworked
18. dispose of waste
19. make equipment ready for future use after completion of the process in line with organisational requirements
20. complete all necessary documentation in line with organisational requirements

Knowledge and Understanding

You need to know and understand:

​1. the potential food safety hazards and appropriate control procedures associated with the forming of rolled products
2. how to operate the required machinery in a way that is safe and efficient
3. how to follow the start up procedures for the process and why it is important to do so
4. how to form the different required shapes
5. what and where the quality control checks are in the production process
6. what to do when product specifications are not met
7. what recording, reporting and communication is needed and how to carry this out and the reasons why it is important to do so
8. what the limits of your own authority and competence are and why it is important to work within them
9. how to shut down the relevant equipment
10. how to dispose of waste
11. how to make equipment ready for future use

12. how factory digitisation supports the production process

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

4

Indicative Review Date

30 Mar 2028

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

IMPPO246

Relevant Occupations

Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

8111

Keywords

Food; drink; manufacturing; operations; rolled; products