Control the fresh produce handling systems

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


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

  1. access relevant information and instructions, interpret and

    evaluate them for impact on operations

  2. prioritise your work activities to achieve the optimum productivity

    within the limits of your own contribution

    Prepare for maintenance activities

  3. identify what resources will be required and check that they are

    available and fit for use

  4. access and prepare the work area in a manner which promotes

    safe working practices

    Communicate your plans to the relevant people

  5. check that maintenance activities are authorised

  6. communicate with your managers and colleagues using both

    spoken and written communication methods

  7. complete the necessary documentation and process it

  8. monitor and adhere to hygiene, health and safety and

    environmental procedures

  9. check that maintenance activities are undertaken using correct

    tools, materials, equipment and techniques

  10. identify defects and discrepancies in components and take the

    necessary corrective action

  11. minimise the wastage of consumable items and other materials

    and dispose of non-reusable materials

    Report on maintenance activities

  12. leave plant and equipment safe, tidy and fit for future use

  13. check that work which cannot be completed within the agreed

    schedule is recorded and reported to the relevant people

  14. evaluate maintenance activities for effectiveness, seek areas for

    improvement, and make recommendations to the relevant people

  15. maintain spoken and written communication with your managers

    and colleagues

  16. complete the necessary documentation and process it in

    accordance with organisational requirements

Knowledge and Understanding

You need to know and understand:

  1. the different handling systems used to handle different types of

    fresh produce

    1. the personal protective equipment required

    2. the different handling requirements of specific fresh produce

    3. the advantages and disadvantages of different handling systems

    4. the utilities and costs associated with different handling systems

    5. why it is important to match handling systems to the handling

    requirements of fresh produce

    1. how to match handling systems to the specific requirements of the

    fresh produce

    1. how handling systems can contaminate and cause physical

    damage to fresh produce

    1. how product handling systems are designed to maintain product


    1. the impact that handling systems can have on product shelf life

    2. why additives are used in fluid transfer systems

    3. the key differences between additives used in fluid transfer


    1. the different types of packaging used in the handling process

    2. the key differences between storage systems used during the

    handling of fresh produce

    1. why it is important to maintain labelling, identification and

    traceability throughout the handling process

    1. potential causes of waste and their control during handling


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impem105s, imppp135k

Relevant Occupations

Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Food; Drink; Manufacturing; Fresh produce; Handling