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Control and monitor waste minimisation in a food and drink environment

URN: IMPSF113
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 improve sustainability through waste minimisation 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 work to minimise waste. You will also need to ensure that any unavoidable waste is effectively dealt with according to organisational and legal requirements.

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 process and for promoting sustainable food and drink production.

Performance criteria

You must be able to:

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  1. inform others of their responsibilities in relation to organisational targets that promote waste minimisation in your area of responsibility
  2. confirm production processes and working practices comply with organisational targets, quality specifications and legal requirements
  3. confirm production processes and working practices
  4. make efficient use of resources and avoid waste within your area of responsibility in line with key performance indicators
  5. monitor working practices and evaluate waste levels within your area of responsibility
  6. support others to avoid and minimise waste within your area of responsibility
  7. encourage others to overcome barriers and improve working practices and reduce waste in your area of responsibility
  8. provide training to minimise waste in your area of responsibility
  9. identify and make opportunities to encourage others to adopt more sustainable working practices
  10. develop and communicate recommendations for waste reduction to others
  11. present clear recommendations that support further development of sustainable practices

Knowledge and Understanding

You need to know and understand:

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  1. the impact of waste on the environment
  2. how waste minimisation supports sustainable food and drink manufacture
  3. how legislation impacts on the management and disposal of waste
  4. organisational targets for waste reduction, reuse and recycling
  5. sources of advice and guidance regarding waste reduction
  6. factors that limit recycling and reuse within your area of responsibility
  7. importance of segregation in the management of waste
  8. potential benefits of effective waste minimisation to the organisation
  9. different types of waste generated within your area of responsibility
  10. how effective management and organisation of work can help minimise waste  
  11. how staff training and development at work can help minimise waste
  12. opportunities available for reducing waste within your area of responsibility
  13. barriers that can limit the impact on the management of waste and how these can be overcome
  14. how product and process design can have an impact on the generation of waste
  15. how others can impact on the generation of waste
  16. how to assess effectiveness of waste management systems
  17. how to monitor waste within your area of responsibility
  18. how failure to meet organisational quality specifications can impact on waste targets
  19. principles of continuous improvement

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

IMPSF113

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