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Assemble meals for distribution via conveyor belt

URN: PPL1PRD7
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing the conveyor belt and service equipment and assembling food/drink items. It also covers presenting the food on trays, and maintaining levels of stock during the process.

This standard focuses on the technical knowledge and skills required to assemble meals for distribution via conveyor belt; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard, you will be able to demonstrate your understanding of and your ability to:

  • Assemble meals for distribution via conveyor belt

Performance criteria

You must be able to:

1. Check that the conveyor belt is clean, undamaged and ready for use 2. Check that service equipment is clean, undamaged and located correctly ready for use 3. Assemble sufficient stocks for the belt run and store them in line with relevant food safety requirements  4. Select the correct menu display ready for use 5. Put the quantity and type of food service equipment, cutlery and condiments on the trays 6. Ensure the trays fully meet menu specifications 7. Present food correctly on the plates/food containers 8. Maintain levels of stock and service equipment during the belt run 9. Reject any trays that do not meet the menu specifications, and report them to the proper person 10. Put the tray in the correct trolley for transportation 11. Transport food trolleys safely to the appropriate area for distribution 12. Store any surplus stock items correctly and safely

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices for preparing the conveyor belt ready for use and why these are important 2. Why waste must be handled and disposed of correctly 3. How to carry out food temperature control checks and why these checks are important 4. How to clean the conveyor belt ready for use 5. Why a constant stock of food service items should be maintained 6. The types of problems that may occur when you are preparing  the conveyor belt and how to deal with these 7. Safe and hygienic working practices for the assembly of tray sets on the conveyor belt and why these are important 8. How to report faults with equipment 9. How to operate the conveyor belt machine 10. What the production requirements are (volume and types of meal) for the session 11. How to interpret specifications for tray layout, menus and special meal variations 12. The types of problems that may occur when you are assembling and presenting meals and how to deal with these

Scope/range

1 Service equipment
1.1 bain marie
1.2 trolleys
1.3 service utensils
1.4 trays
1.5 crockery
1.6 cutlery
1.7 napkins

2 Stocks
2.1 food items
2.2 drink items
2.3 condiments
2.4 accompaniments

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Cutlery, Crockery, Napkins

Accompaniments for example, bread items

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1PRD7

Relevant Occupations

Hospitality and Catering, Team Member

SOC Code

9263

Keywords

assemble, conveyor, belt