Control fresh produce peeling operations

URN: IMPPP118
Business Sectors (Suites): Fresh Produce
Developed by: Improve
Approved on: 01 Jan 2018

Overview

This standard is about the skills and knowledge needed for you to control fresh produce peeling operations. You will need the skills and knowledge to use equipment to remove the skins of fresh produce. The operation of peeling equipment is essential to maintaining the quality of the final product. You will need the skills and knowledge to set-up and skin fresh produce. You will also need the skills and knowledge to work to organisational product specifications and production schedules. You will also need the knowledge to control food and drink automated processes in manufacturing, to obtain and interpret processes and production specification, carry out check at start-up, during operation and shutdown as well as know how to and when to report on operations. 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 for peeling

  1. prepare to peel fresh produce according to the legal or regulatory

    requirements, the organisational health and safety, hygiene and

    environmental standards and instructions

  2. check product specifications at the right time

  3. set-up equipment according to specification

  4. make sure that produce of required specifications is available and

    fit for use

  5. make sure that services meet requirements

  6. start up the equipment and check that it is running to specification

  7. take action in response to operating problems

  8. maintain communication according to organisational procedures

    Control peeling

  9. peel fresh produce according to the legal or regulatory

    requirements, the organisational health and safety, hygiene and

    environmental standards and instructions

  10. make sure that the plant is supplied with produce and services

  11. establish, monitor and maintain peeling process according to

    specification

  12. achieve the required output to the agreed specification

  13. make sure the product is transferred to the next stage in the

    manufacturing operation

  14. take action in response to operating problems within the limits of

    your responsibility

  15. maintain communication according to organisational procedures

    Finish peeling operations

  16. finish peeling fresh produce according to the legal or regulatory

    requirements, the organisational health and safety, hygiene and

    environmental standards and instructions

  17. check the specifications to time shut down

  18. follow procedures to shut down equipment

  19. deal with items that can be re-cycled or reworked

  20. dispose of waste in accordance with organisational requirements

  21. make equipment ready for future use after completion of the

    process

  22. maintain communication according to organisational procedures

  23. complete all records in accordance with organisational standards


Knowledge and Understanding

You need to know and understand:

  1. 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

    1. the purpose and importance of fresh produce peeling

    2. what equipment and tools to use and their condition

    3. what materials to use and in what quantity

    4. how to obtain and interpret the relevant process or ingredient

    specification

    1. what recording, reporting and communication is needed and how

    to carry this out and the reasons why it is important to do so

    1. what action to take when the process specification is not met

    2. how to carry out the necessary pre start checks and why it is

    important to do so

    1. how to follow the start up procedures for peeling fresh produce

    and why it is important to do so

    1. how to obtain the necessary resources for peeling fresh produce

    2. how to follow work instructions and why it is important to do so

    3. common sources of contamination during processing, how to

    avoid these and what might happen if this is not done

    1. how to operate, regulate and shut down the relevant equipment

    2. when it is necessary to seek assistance and how to seek it

    3. how to follow the relevant process control procedures and why it

    is important to do so

    1. different ways to carry out fresh produce peeling

    2. how to carry out fresh produce peeling in an efficient manner and

    why it is important to do so

    1. what the limits of your own authority and competence are and why

    it is important to work within them

    1. how to deal with items that can be re-cycled or re-worked

    2. how to dispose of waste

    3. how to make equipment ready for future use


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

2

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

imppp118s, imppo222 (knowledge)

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; Fresh produce; Peel; Skin