Control fresh produce washing operations
Overview
This standard is about the skills and knowledge needed for you to control fresh produce washing operations. You will need the skills and knowledge to prepare to wash produce and use washing equipment to remove debris and residues from the surface of fresh produce. The operation of washing equipment is essential to maintaining the quality of the final product. You will need the skills and knowledge to set-up and wash fresh produce. You will also need the skills and knowledge to work to organisational product specifications and production schedules. This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in production operations.
Performance criteria
You must be able to:
Prepare to wash fresh produce
prepare to wash fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
obtain and interpret washing specification
prepare washing facilities into a condition suitable for receiving
product
add water and prepare wash according to washing specification
obtain produce according to specification requirements
take action in response to operating problems
maintain communication according to organisational procedures
Control washing
wash fresh produce in accordance with the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
confirm produce is in the washing facility
establish, monitor and maintain washing process according to
washing specification
handle and store product in a manner which maintains quality and
condition
maintain condition of work area throughout process
remove product from washing facility and transfer to the next
stage in the process
take action in response to operating problems
maintain communication according to organisational procedures
Finish produce washing operations
finish washing fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
dispose of waste material and wash according to organisational
procedures
make washing facilities ready for future use, after the completion
of the process
maintain communication according to organisational procedures
complete all records in accordance with organisational standards
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisational
health and safety, hygiene and environmental standards and
instructions are and what may happen if they are not followed
why produce is washed
how the washing process can help maintain food safety
the treatments that are used to prepare water for use in the
washing process
the washing facilities that are required to wash produce
how to obtain and interpret the washing specifications
how produce and water quality can impact on the washing
process
how to assess the quality of the water used to wash product
how to prepare the wash to be used in the washing process
including the safe use of any additives controlled by COSHH
how to prepare washing facilities for operation
the methods used to hold produce in water and control washing
times
how produce quality and size impacts on washing times
how and why it is important to monitor the washing process and
water quality
how to assess the quality of washed produce
why and how washing can form a contamination point
how washed produce should be handled to maintain condition and
quality
common quality problems and their likely causes
what action to take when the process specification is not met
how to dispose of waste and why it is important to do so
the importance of washing operations linked to profitability
the importance of maintaining product control and traceability
during washing operations
- how ineffective washing operations can lead to wastage and
potential customer complaints
- how to deal with operating problems within limits of your own
authority and competence and why it is important to work within
those limits
- what recording, reporting and communication is needed, how to
carry this out and the reasons why it is important to do so