Deal with waste in food and drink operations
URN: IMPSO301
Business Sectors (Suites): Support Operations in Food and Drink Operations
Developed by: Improve
Approved on:
01 Jan 2019
Overview
This standard is about the skills and knowledge needed for you to deal with waste in food and drink operations.
You will need the skills and knowledge to store, sort, handle and remove waste products whilst adhering to health and safety, hygiene, legal and environmental regulations and procedures. You will also need to understand the environmental impact of waste, the alternative uses of waste and the hazards of handling waste.
The materials generated in food and drink operations are the product itself, by-product and recyclable and disposable waste.
This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in dealing with waste.
Performance criteria
You must be able to:
- use personal protective equipment in accordance with organisational requirements
- separate waste following company procedures
- handle waste safely and hygienically
- keep waste in the correct place and separated from ingredients and other products in accordance with organisational requirements
- use tools and equipment for the handling of waste, following company procedures
- remove waste from production areas
- store waste following organisational procedures
- regularly check production areas for waste that should be removed
- contain waste and avoid spillage when moving waste in production areas
- identify and report problems associated with the collection and storage of waste according to company procedures
- follow the legal and regulatory requirements, health and safety, hygiene and environmental standards and instructions
Knowledge and Understanding
You need to know and understand:
- forms of waste including solid, liquid, hazardous and recyclable waste
- types of hazardous waste - unfit for human consumption, health and safety hazard, legally restricted waste
- the importance of separating waste into types
- waste as a source of contamination and cross-contamination
- value of some types of waste as a source of income
- costs of waste - penalties, reduction in yields
- the importance of keeping records of waste
- procedures for handling of waste in production areas
- procedures for dealing with different types of hazardous waste and spillages
- procedures for dealing with waste intended for re-cycling, re-use or further processing
- the use of personal protective equipment when handling waste
- reasons for training staff in waste management
- hazards involved in the handling of waste
- hygiene and food safety problems associated with the separation, handling and storage of waste
- legal requirements for dealing with waste in food production areas
- hygiene and food safety problems associated with the use of by-products to be reworked to be processed for human consumption
- environmental impact of waste
- positive uses of waste
- the waste hierarchy
Scope/range
Scope Performance
Scope Knowledge
Values
Behaviours
Skills
Glossary
Links To Other NOS
External Links
Version Number
2
Indicative Review Date
01 Jan 2024
Validity
Current
Status
Original
Originating Organisation
Improve
Original URN
IMPSO301S, IMPSO302K
Relevant Occupations
Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives
SOC Code
8111
Keywords
Food; drink; manufacturing; recycling; waste; disposal