Manage the fresh produce ripening process
Overview
This standard is about the skills and knowledge needed for you to manage the fresh produce ripening process. You will need the skills and knowledge to set-up and control the ripening process. It is important to understand why the operation of ripening facilities is essential to maintaining the quality of the final product. You will also need the skills and knowledge to work to organisational product specifications and production schedules. You will need to understand the principles of fresh produce ripening if you are involved in the supply of fruit. It includes understanding the role of ripening in the supply chain for both imported product and product that is grown in the UK. You will also need to know and understand the use of controlled ripening of fresh produce 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:
check that work is completed according to regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
obtain the forecasted ripening requirements
implement advanced ripening trials to detect potential quality
issues
- organise the facilities and resources required to complete
forecasted ripening
- communicate the requirements of the ripening process to all those
involved in its implementation
- check that produce is established within the ripening facilities
under the required environmental conditions
- monitor and maintain the ripening process to achieve required
forecasted ripening
- collect management information to demonstrate performance of
ripening process, and to manage the ripening process
- check that working practices maintain the quality of produce
throughout the ripening process
- investigate potential or actual variations from forecasted ripening
and take action to minimise disruption to the ripening process
organise the storage and rotation of ripened produce
minimise and control the disposal of waste according to
organisational procedures
- maintain records of the ripening process
Knowledge and Understanding
You need to know and understand:
how to check that legal or regulatory requirements, the
organisational health and safety, hygiene and environmental
standards and instructions are followed
how and why produce is ripened
how to plan ripening based on forecasts
how countries of origin, varieties and seasonality can affect the
yield
- the ripening process and the facilities that are used to support its
implementation
- how the design of ripening facilities provide the environmental
conditions required to support ripening
- the production capabilities and characteristics of the ripening
facilities in operation
- the storage, handling and preparation requirements of un-ripe
produce
- the resources required to support the ripening process including
people, equipment, power and storage
- how to monitor and maintain the ripening process to achieve
forecasted ripening
the environmental conditions required for ripening
how the condition of the produce can impact on the ripening
process
how to identify ripeness in fresh produce
how to investigate potential or actual variations from planned
ripening, and actions that can be taken to minimise disruption to
the ripening process
the storage, handling and packaging requirements of ripe produce
how to minimise and control the disposal of waste according to
organisational procedures
- what recording, reporting and communication is needed, how to
carry this out and the reasons why it is important to do so