Contribute to the maintenance of compliance in improving food and drink operations

Business Sectors (Suites): Achieving Excellence in Sports Performance (Inc Change June 2007)
Developed by: Improve
Approved on: 31 Dec 2021


This standard is about the skills and knowledge needed for you to contribute to the maintenance of organisational compliance 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 comply with all relevant regulations that apply to your work area and provide information, data and related specifications to support compliance in your role. You also need to show and understand how you can make recommendations for improving compliance in response to change which may impact on your work area. You will need to comply with your company policy for compliance, 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 maintenance of compliance 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:

Comply with regulations in your work area

1. identify the relevant regulations which apply to your work area 
2. access information about the relevant regulations and establish organisational requirements 
3. wear the relevant personal and protective clothing in accordance with procedures
4. use equipment in accordance with procedures 
5. apply safe working practices in accordance with Standard Operational Procedures 
6. confirm to the relevant personnel that the control of risks is effective 
7. report potential risks and hazards to the relevant personnel 
8. identify learning needs where individuals need support to meet compliance standards and report to the relevant personnel 

Make recommendations for improving compliance
9. identify opportunities for improving compliance to meet organisational needs 
10. source and identify the requirements of the food safety management system 
11. collate relevant information, data and resources to support potential improvements in accordance with the improvement plan 
12. make valid recommendations about improving compliance to the relevant personnel 
13. use relevant measures of plant effectiveness and improvement to inform recommendations in accordance with procedures 
14. refer any issues outside the limit of your authority to the relevant personnel 
15. check and confirm that your recommendations meet organisational requirements 

Obtain and provide feedback on compliance 

16. seek feedback on the value of your contribution to compliance from the relevant personnel 
17. check current compliance levels and targets in accordance with procedures 
18. provide feedback on your contribution to compliance to the relevant personnel

Knowledge and Understanding

You need to know and understand:

  1. the responsibilities of yourself and others under health and safety at work and associated regulations
  2. what the specific health and safety regulations and organisational procedures require of you in your role and working area
  3. the responsibilities of yourself and others under food safety and associated regulation
  4. how to locate regulatory information and workplace procedures
  5. process or product specific procedures in your work area that are customer focussed compliance requirements to meet internal or external standards
  6. what is sufficient to constitute a workplace hazard, dangerous occurrence and hazardous malfunction
  7. your responsibilities to deal with hazards and reduce risk in the workplace
  8. what the procedures are for identifying and controlling risk by monitoring, inspection, assessment and reporting
  9. what the first aid arrangements and procedures are
  10. what the emergency fire and evacuation procedures are
  11. what the safe lifting and handling procedures are
  12. what the best methods are for formulating recommendations
  13. how to present recommendations
  14. the limits of your own authority, and reporting arrangements in the event of problems that you cannot resolve
  15. the formal and informal communication channels used and which to use dependent on the situation


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

31 Jan 2025





Originating Organisation


Original URN


Relevant Occupations

Food Production Operatives, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Food operations; Manufacturing; Excellence; Improvement; Compliance