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Control and monitor energy efficiency in a food and drink environment

URN: IMPSF111
Business Sectors (Suites): Sustainable Food Production
Developed by: Improve
Approved on: 31 Dec 2021

Overview

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This standard covers the skills and knowledge needed to maintain, monitor and improve energy efficiency and usage in food and drink manufacture or supply. You will need to inform others of their responsibilities; monitor work practices and processes and identify and effectively deal with any inefficient activities.

This standard is for you, if you work in a food and drink environment. You may be a line manager or supervisor and/or have responsibilities for all or part of the production or supply process and for promoting sustainable food and drink production.

Performance criteria

You must be able to:

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  1. obtain and interpret organisational sustainability targets for your area of responsibility
  2. inform others of their responsibilities in relation to organisational targets that promote energy efficiency in your area of responsibility
  3. confirm production processes and working practices comply with organisational targets, quality specifications and legal requirements
  4. confirm production processes and working practices make efficient use of resources in your area of responsibility
  5. monitor the working practices and evaluate energy usage and efficiency in your area of responsibility
  6. support others in avoiding energy wastage in your area of responsibility
  7. encourage others to overcome barriers and improve working practices and energy efficiency in your area of responsibility
  8. provide training to improve energy efficiency in your area of responsibility
  9. identify and make opportunities to encourage others to adopt more energy efficient working practices
  10. develop and communicate recommendations for efficiency improvements to others
  11. present clear recommendations that support the further development of sustainable practices

Knowledge and Understanding

You need to know and understand:

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  1. how legislation impacts on organisational energy usage
  2. the impact of energy consumption on carbon emissions
  3. how energy efficiency supports sustainable food and drink manufacture
  4. how organisational energy efficiency can help reduce the organisation's carbon footprint
  5. benefits of energy efficiency to the organisation
  6. organisational targets and standards for reducing energy usage
  7. sources of advice and guidance regarding energy efficiency
  8. different forms of energy usage within your area of responsibility
  9. how to monitor energy usage efficiency within your area of responsibility
  10. measures used within the organisation to achieve energy efficiency and reduce energy usage
  11. how effective management and organisation of work can help minimise energy usage
  12. how others can impact on energy usage
  13. how staff training and development can help minimise energy usage
  14. barriers that can limit the impact of energy reduction initiatives and how these can be overcome
  15. how failure to meet organisational quality specifications can impact on energy usage

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

31 Jan 2025

Validity

Current

Status

Original

Originating Organisation

NSAFD

Original URN

IMPSF111

Relevant Occupations

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

SOC Code

8111

Keywords

Food; manufacture; sustainable; environmental; production; waste; energy; water; transport; efficiency; drink