Control the production of fresh produce product labels
Overview
This standard is about the skills and knowledge needed for you to control the production of fresh produce product labels. You will need the skills and knowledge to source data, up-load label data, print labels and supply labels to labelling operations. It covers the production of all types of label including standard and promotional labels. You will need the skills and knowledge to work with organisational IT systems to both form and print produce labels. 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 produce labels
prepare to produce labels according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
confirm label specification and data requirements
set-up equipment to support the production of labels
obtain up-to-date data for inclusion in product labels
obtain the materials needed to print labels
take action in response to operating problems
Produce and print labels
produce and print labels according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
programme the data to be used to form label according to label
specification
form labels and confirm accuracy before printing using approved
check methods
print labels according to labelling specification
apply manual override label production when adjustments to label
data is required
maintain and control the supply labels to labelling area
make sure secondary checks are performed for accuracy against
labelling specification before the labels are issued to the
production line
take action in response to operating problems
maintain communication according to organisational procedures
complete all records of label usage in accordance with
organisational standards
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, organisational health
and safety, hygiene and environmental standards and instructions
are and what may happen if they are not followed
organisational and legal requirements that control labelling
the labelling requirements of the produce being supplied
the importance of food safe labels
the use of food safe labels in the fresh produce sector
how to set up and use organisational IT equipment to produce
labels
how to select the right blanks to use
how to obtain and interpret labelling specifications
the data that is required for inclusion on produce labels
the application of databases in label data management
the data required including product description, country of origin,
display dates, best before dates, variety
- how to source and interpret the data to be added to produce
labels
the systems, materials and adhesives used in label production
how to apply manual overrides in label production when
adjustments to label data are required
- when manual overrides are used as part of production and the
risks to the label accuracy that this presents
why it is important for manual overrides to be verified
common quality problems in label production and their likely
causes
- the importance of accuracy linked to both legal and commercial
considerations
how to verify the accuracy of labels
how to confirm the accuracy of barcodes
how to deal with inaccurate labelling
the role of labelling in supporting product traceability
how to control labels that are not required, and are returned to the
label print room
- 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