Review and select improvement models in food and drink operations

Business Sectors (Suites): Achieving Food Manufacturing Excellence
Developed by: Improve
Approved on: 31 Dec 2021


This standard is about the skills and knowledge needed to review and select improvement models as part of your organisation's drive to increase the effectiveness and productivity of food and drink operations. This is important in the achievement of excellence and the success of manufacture, processing and supply across the food and drink supply chain.

You will need to show and understand the review process and the practices that lead to the selection of relevant improvement models to support an improvement programme. You will need to understand the complementary relationship of improvement models with larger overarching approaches to improvement. You will need to know how to comply with your company policy for improvement, understand how to take responsibility for your actions, and refer any issues outside of the limit of your authority to others.

This standard is for you if your role requires you to review and select improvement models in food and drink operations including; manufacturing, processing, packing or supply chain activities. You may have responsibilities for aspects of organisational improvement in a team leadership or management role.

Performance criteria

You must be able to:

Prepare for review 

1. confirm and agree the defined scope of the review in accordance with the improvement plan 
2. obtain information, documentation and resources necessary to support review in accordance with procedures 

Carry out a review to identity relevant improvement models 

3. research potential improvement models in accordance with the improvement plan 
4. review prospective improvement models that demonstrate potential to support the improvement plan 
5. present findings of the review to the relevant personnel and obtain feedback 

Select improvement models for improvement 

6. evaluate and provisionally select improvement models on a fit-for-purpose and value basis 
7. discuss provisional selections with the relevant personnel 
8. communicate and present provisional selections and recommendations to the relevant personnel to agree final selection 
9. confirm and communicate the final selection improvement models to the relevant personnel

Knowledge and Understanding

You need to know and understand:

  1. how the health, safety and hygiene requirements of a work area can influence the selection of improvement models
  2. why it is important to review and select a fit-for-purpose and valid improvement model to support the improvement plan
  3. what a characteristics selection matrix is and its purpose
  4. the five step process used to generate a characteristics selection matrix
  5. the inter-relationship between a characteristics selection matrix and a failure modes and effects analysis, Six Sigma process mapping and a quality function deployment
  6. the meaning of the term `sigma score' (Z)
  7. how the sigma score (Z) is calculated and used to estimate the percentage outside of specification
  8. Cp and Cpk, and how are they calculated
  9. how long-term capability is calculated from short term data
  10. how to construct a data demographics form and multi variance chart
  11. how the chart is used to assess within-piece variation, piece-to-piece variation and time-to-time variation
  12. the benefits of multi variance analysis with respect to Design of Experiments (DOE)
  13. the number of samples needed for a statistically valid short-term capability study
  14. how evolutionary operations (EVOP) can be used to support improvements in food operations
  15. what is meant by a EVOP cycle and a phase
  16. the data gathered during an EVOP activity
  17. how EVOP is used in Six Sigma improvement projects
  18. how to prioritise a Six Sigma project team's focus
  19. levels of authority linked to problem resolution


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; Characteristics; Selection; Matrix;