Wrap and label sugar confectionery products

URN: IMPSC211
Business Sectors (Suites): Sweet Confectionery
Developed by: Improve
Approved on: 2019

Overview

The sale of food stuffs is tightly regulated and information supplied on sugar based product labels has to be accurate. This standard requires an understanding of the regulations for labelling sugar based products to be sold in the UK. It covers what information is required and how this should be presented on different sugar based products. This standard is about controlling wrapping and labelling machinery to wrap a variety of food and drink products. It details the skills required to start up, run and shut down equipment, as well as being able to take action should operating problems occur. It is also about working to product specifications and production schedules. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.


Performance criteria

You must be able to:

Prepare for wrapping and labelling

  1. prepare to wrap and label sugar confectionery products in

accordance with the legal or regulatory requirements, the

organisational health and safety, hygiene and environmental

standards

  1. check the availability of products for wrapping and labelling
  2. set up machinery according to specifications
  3. start up machinery to specifications and check that it is working
  4. maintain communication in accordance with organisational

requirements

  1. deal with problems to maintain schedules

Carry out wrapping and labelling

  1. carry out wrapping and labelling in accordance with the legal or

regulatory requirements, the organisational health and safety,

hygiene and environmental standards and instructions

  1. control the infeed of products for wrapping to specifications
  2. control the progress of products during wrapping and labelling to

specifications

  1. control the output of wrapped and labelled products to

specifications

  1. deal with substandard or contaminated products
  2. take action in response to operating problems within the remit of

your own authority

  1. control transfer of wrapped products to the next processing stage

Finish wrapping and labelling

  1. finish wrapping and labelling in accordance with the legal or

regulatory requirements, the organisational health and safety,

hygiene and environmental standards and instructions

  1. shut down the machinery in accordance with organisational

procedures

  1. remove and dispose of waste and by-products
  2. check that machinery is ready for further use
  3. maintain communication in accordance with organisational

requirements

  1. complete all necessary documentation

Knowledge and Understanding

You need to know and understand:

  1. what the legal or regulatory requirements, the organisational

health and safety, hygiene and environmental standards and

instructions are and what may happen if they are not followed

  1. what the regulations are which apply to labelling sugar based

products

  1. the purpose and importance of wrapping and labelling
  2. what information is required to label sugar based products to be

sold

  1. why it is important that labelling information is accurate and what

could happen if it is not

  1. potential allergens and the consequences of not listing ingredients

clearly on labels

  1. how labelling information should be presented
  2. the information required on outer containers and how it should be

presented

  1. what the requirements are for labelling sugar based products with

nutritional information and what the options for labelling are

  1. what equipment and tools to use and their correct condition
  2. what materials to use and in what quantity
  3. how to obtain and interpret the relevant process specification
  4. what recording, reporting and communication is needed and how

to carry this out and the reasons why it is important to do so

  1. what action to take when the process specification is not met
  2. how to carry out the necessary pre start checks and why it is

important to do so

  1. how to follow the start up procedures for wrapping and labelling

and why it is important to do so

  1. how to obtain the necessary resources for wrapping and labelling
  2. how to follow work instructions and why it is important to do so
  3. common sources of contamination during processing, how to

avoid these and what might happen if this is not done

  1. how to operate, regulate and shut down the relevant equipment
  2. when it is necessary to seek assistance and how to seek it
  3. how to follow the relevant process control procedures and why it

is important to do so

  1. different ways to carry out wrapping and labelling
  2. how to carry out wrapping and labelling in an efficient manner and

why it is important to do so

  1. what the limits of your own authority and competence are and why

it is important to work within them

  1. how to deal with items that can be re-cycled or re-worked
  2. how to dispose of waste and why it is important to do so
  3. how to make equipment ready for future use

Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

1

Indicative Review Date

2024

Validity

Current

Status

Original

Originating Organisation

Nsafd

Original URN

impsc211

Relevant Occupations

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

SOC Code

8111

Keywords

Sugar; Wrap; Label; Labelling; Containers