Blend or mix ingredients in food and drink operations

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


This standard is about the skills and knowledge needed for you to mix or blend ingredients in food and drink manufacture and/or supply operations.

Mixing or blending ingredients is important to the production of a final product that adheres to organisational quality and yield specifications. You will need to be able to prepare ingredients and tools and/or equipment for mixing or blending. You must also be able to follow organisational standard operating procedures and recipes and work within the limits of your responsibility. 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 work in food and drink manufacture and/or supply operations and are involved in mixing or blending ingredients in food and drink manufacture.

Performance criteria

You must be able to:

1. wear and use the correct personal protective equipment

2. source organisational equipment standard operating procedures                                               
3. source the product recipe or specification detailing mixing or blending needs
4. check that all necessary tools, equipment and resources are available and fit for use
5. source ingredients requiring mixing or blending
6. isolate and take action if ingredients do not meet organisational quality specifications
7. select the correct tools or equipment needed to carry out mixing or blending
8. mix or blend ingredients to organisational standard operating procedures and specifications
9. work within the limits of your responsibility and take action to address problems
10. complete the necessary documentation and process to organisational requirements
11. store mixed or blended ingredients to organisational requirements

Knowledge and Understanding

You need to know and understand:

​1. the regulatory and organisational requirements relating to the mixing or blending of ingredients in food and drink 

2. how to source the tools, equipment and resources needed to mix or blend ingredients      

3. why it is important to select the correct tool to mix or blend ingredients

4. what the personal protective equipment is when mixing or blending ingredients and how to use and wear it

5. the purpose of mixing or blending ingredients

6. the difference between mixing and blending

7. how to mix or blend to organisational requirements

8. the importance of using the correct type of mixing or blending tools or equipment according to the types or quantities of ingredients and the product recipe

9. the importance of loading ingredients at the correct temperatures, in the correct weights, volumes and the correct order

10. what problems result from overloading the mixing or blending container

11. how to avoid contamination of ingredients during handling, mixing or blending and what might happen if this is not done

12. how to work within the limits of your responsibility and take action to address problems

13. organisational labelling and documentation requirements relating to the mixing or blending of ingredients

14. how to label and store mixed or blended ingredients ready for further processing or packaging

15. how factory digitisation supports the production process


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

30 Mar 2028





Originating Organisation


Original URN


Relevant Occupations

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

SOC Code



food; manufacture; mix; blend; ingredients