Contribute to the improvement of Standard Operating Procedures (SOPs) in food and drink operations
Overview
This standard is about the skills and knowledge needed for you to contribute to the development or maintenance of fit-for-purpose Standard Operating Procedures (SOPs) to support your organisation's drive to improve food and drink operations. This is important to increasing productivity and success of manufacture, processing and supply within the food and drink supply chain. Contribution is typically provided through working in a team, although this does not exclude individual contributions from outside of close working teams.
You will need to show and understand how you can provide information, data and related specifications within the food and drink operating standards required. You also need to show and understand how you can make recommendations for the creation or updating of SOP which relate to your role. You will need to comply with your company policy for SOP development, take responsibility for your contribution, and refer any issues outside of the limit of your authority to others.
This standard is for you if you contribute to the improvement of SOPs working in food and drink operations including, manufacturing, processing, packing or supply chain activities. You may have responsibilities for maintaining and improving quality in the workplace, with either autonomous or operationally restricted responsibilities.
Performance criteria
You must be able to:
Knowledge and Understanding
You need to know and understand:
- the health, safety and food hygiene requirements of the area in which you are developing SOPs
- the purpose and objectives of SOPs
- how SOPs can produce performance benefits and support and/or sustain operational standards
- where to find SOPs relating to your role and within limits of your responsibility
- how your company SOPs are structured and presented
- what the company policy or protocol is for SOPs development
- what documentation is required to inform SOPs
- the scope of information and data required to develop SOPs
- the relationship between SOPs, quality and continuous improvement arrangements
- how the eight wastes are important in food and drink processes, how they can be reduced or eliminated and their value in informing SOP development
- how SOP developments are communicated in your workplace
- what the best methods are for formulating recommendations
- how to present recommendations
- how to give and receive feedback regarding your contribution to SOP development
- the limits of your own authority, and reporting arrangements in the event of problems that you cannot resolve
- the formal and informal communication channels used and which to use dependent on the situation