Control fresh produce grading operations
Overview
This standard is about the skills and knowledge needed for you to control fresh produce grading operations. You will need the skills and knowledge to operate grading equipment as this is essential to maintaining the quality of the final product. You will need the skills and knowledge to set-up and grade 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 checks 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 grading
prepare to grade fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
confirm grading specification
set-up equipment according to grading specification
make sure that produce of required specification is available and
fit for use
make sure that services meet requirements
start up the equipment and check that it is running to specification
take action in response to operating problems
maintain communication according to organisational procedures
Control machine grading
control machine grading according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
make sure that the plant is supplied with produce and services
establish, monitor and maintain grading process according to
specification
achieve the required output to the agreed specification
make sure the product is transferred to the next stage in the
manufacturing operation
take action in response to operating problems within the limits of
your responsibility
maintain communication according to organisational procedures
Finish grading operations
finish grading fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
check the specifications to time shut down
follow procedures to shut down equipment
deal with items that can be re-cycled or reworked
dispose of waste according to organisational requirements
make equipment ready for future use after completion of the
process
maintain communication according to organisational procedures
complete all records, documentation and accompanying
paperwork 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
the purpose and importance of grading fresh produce
what equipment and tools to use and their condition
what materials to use and in what quantity
how to obtain and interpret the relevant process or ingredient
specification
- what recording, reporting and communication is needed and how
to carry this out and the reasons why it is important to do so
what action to take when the process specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
- how to follow the start up procedures for grading fresh produce
and why it is important to do so
how to obtain the necessary resources for grading fresh produce
how to follow work instructions and why it is important to do so
common sources of contamination during processing, how to
avoid these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
when it is necessary to seek assistance and how to seek it
how to follow the relevant process control procedures and why it
is important to do so
different ways to carry out fresh produce grading
how to carry out fresh produce grading in an efficient manner and
why it is important to do so
- what the limits of your own authority and competence are and why
it is important to work within them
how to deal with items that can be re-cycled or re-worked
how to dispose of waste
how to make equipment ready for future use