Control the fresh produce handling systems
Overview
This standard is about the skills and knowledge needed for you to control the fresh produce handling systems. You will need to prepare for maintenance of plant and equipment and undertake maintenance of food and drink manufacturing plant and equipment where fresh produce is handled. You will need the skills and knowledge to work safely, in the optimum time, using the correct tools, equipment and materials, and carrying out maintenance in accordance with statutory and organisation procedures for handling fresh produce. You will need to understand the principles of fresh produce handling so that the systems used avoid damaging the product and maintain the quality demanded by customers and consumers. 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:
Plan maintenance activities
access relevant information and instructions, interpret and
evaluate them for impact on operations
prioritise your work activities to achieve the optimum productivity
within the limits of your own contribution
Prepare for maintenance activities
identify what resources will be required and check that they are
available and fit for use
access and prepare the work area in a manner which promotes
safe working practices
Communicate your plans to the relevant people
check that maintenance activities are authorised
communicate with your managers and colleagues using both
spoken and written communication methods
complete the necessary documentation and process it
monitor and adhere to hygiene, health and safety and
environmental procedures
check that maintenance activities are undertaken using correct
tools, materials, equipment and techniques
identify defects and discrepancies in components and take the
necessary corrective action
minimise the wastage of consumable items and other materials
and dispose of non-reusable materials
Report on maintenance activities
leave plant and equipment safe, tidy and fit for future use
check that work which cannot be completed within the agreed
schedule is recorded and reported to the relevant people
evaluate maintenance activities for effectiveness, seek areas for
improvement, and make recommendations to the relevant people
maintain spoken and written communication with your managers
and colleagues
complete the necessary documentation and process it in
accordance with organisational requirements
Knowledge and Understanding
You need to know and understand:
the different handling systems used to handle different types of
fresh produce
the personal protective equipment required
the different handling requirements of specific fresh produce
the advantages and disadvantages of different handling systems
the utilities and costs associated with different handling systems
why it is important to match handling systems to the handling
requirements of fresh produce
- how to match handling systems to the specific requirements of the
fresh produce
- how handling systems can contaminate and cause physical
damage to fresh produce
- how product handling systems are designed to maintain product
quality
the impact that handling systems can have on product shelf life
why additives are used in fluid transfer systems
the key differences between additives used in fluid transfer
systems
the different types of packaging used in the handling process
the key differences between storage systems used during the
handling of fresh produce
- why it is important to maintain labelling, identification and
traceability throughout the handling process
- potential causes of waste and their control during handling