Interested in a simple Skills Scan and Learning Progress Tracker tool for the Food and drink process operator standard?
Knowledge
K1: The food and drink sector. Types of organisations: branded and non-branded, high and low care sites. Types of food and drink products. Product origin and end-to-end supply chain. Customers and consumers. Customer requirements. Seasonal impact on product demand. Current food and drink trends.
K2: Food and drink process operator’s role. Position within business. How it adds value to customer and consumer. Limits of autonomy.
K3: Standard Operating Procedures (SOPs). What they are and why they are important.
K4: Quality assurance requirements and monitoring processes.
K5: Tools and equipment used in food and drink production. Control systems. Requirements for cleaning, care, and operational checks.
K6: Performance data in food and drink manufacturing.
K7: Characteristics and properties of food and drink products: ambient, frozen, fresh, chilled, confectionery, liquid. Handling requirements. Effects of external influences.
K8: Stock requirements. Control systems. Stock rotation.
K9: Food safety. Hazard Analysis Critical Control Points (HACCP). Good manufacturing practice (GMP) in the food industry. Chemical and foreign body contamination prevention. Metal detectors and non-metallic detection. Allergen control. Labelling. Personal hygiene.
K10: Health and Safety at Work Act – responsibilities. Control of Substances Hazardous to Health (COSHH). Risk assessments and safe systems of work. Manual handling. Personal Protective Equipment (PPE). Situational awareness. Isolation and emergency stop procedures. Emergency evacuation procedures. Slips, trips and falls. Safety equipment: guards, signage, fire extinguishers.
K11: Environment and sustainability. Types of pollution and control measures: noise, smells, spills, and waste. Efficient use of resources. Waste reduction and waste streams. Recycling.
K12: Common faults and issues in food and drink production. Problem solving.
K14: Internal and external audits in the food and drink sector.
K15: Information technology: production equipment digital interfaces, virtual learning platforms, management information systems, word processing, email. General data protection regulation (GDPR).
K16: Documentation requirements for example, line records.
K17: Communication techniques – verbal and non-verbal.
K18: Reporting procedures.
K19: Principles of good team working.
Skills
S1: Follow food and drink production SOPs.
S2: Apply product quality assurance SOPs.
S3: Scan control, monitor and rotate stock.
S4: Check and use tools and operate equipment and machinery.
S5: Clean tools, equipment or lines.
S6: Comply with food safety regulations and procedures.
S7: Comply with health and safety regulations and procedures.
S8: Comply with environmental and sustainability regulations and procedures. Identify and segregate resources for reuse, recycling and disposal.
S11: Apply fault-finding and problem-solving techniques to common problems.
S12: Collect and interpret information – text and data.
S13: Record information - paper based or electronic.
S14: Use information technology.
S15: Follow work instructions - verbal or written.
S16: Communicate with colleagues - verbal and non-verbal.
Behaviours
B1: Put health, safety and food safety first.
B2: Put the environment and sustainability first.
B3: Take ownership of given work.
B4: Team-focus to meet work goals.
B5: Adapt to changing work requests.
B6: Seek learning and development opportunities.
Duty 1
DUTY: Complete food and drink processing procedures.
K1
K2
K3
K5
K7
K8
K9
K10
K11
K12
K15
K16
K18
K19
S1
S4
S6
S7
S8
S9
S11
S12
S13
S15
S16
B1
B2
B3
B4
B5
Duty 2
DUTY: Support start up, set up, line changeovers, and shut down of food and drink production line and machinery.
K2
K3
K5
K7
K8
K9
K10
K11
K12
K15
K16
K17
K18
K19
S1
S4
S5
S6
S7
S8
S9
S11
S12
S13
S15
S16
B1
B2
B3
B4
B5
Duty 3
DUTY: Monitor product quality.
K2
K3
K4
K5
K6
K7
K9
K10
K11
K15
K16
K18
S1
S2
S4
S6
S7
S9
S11
S12
S13
S14
S15
S16
B1
B2
B3
B4
Duty 4
DUTY: Monitor product throughput for a line against key performance indicators (KPI).
K2
K3
K6
K9
K11
K13
K15
K16
K18
S1
S2
S4
S6
S7
S8
S9
S11
S12
S13
S14
S15
S16
B1
B2
B3
B4
B5
Duty 5
DUTY: Prepare for oncoming shift. Provide machine handover to oncoming shifts via verbal briefing or documentation.
K2
K3
K9
K10
K15
K16
K17
K18
K19
S1
S4
S6
S7
S9
S12
S13
S14
S15
S16
B1
B2
B3
B4
B5
Duty 6
DUTY: Contribute to team briefings. For example, report on health and safety issues or production issues.
K2
K3
K9
K10
K11
K15
K16
K17
K19
S1
S7
S9
S12
S13
S14
S15
S16
B1
B2
B3
B4
Duty 7
DUTY: Contribute to continuous improvement. For example, collect data to inform improvement activity, apply 5S (Sort, Set In order, Shine, Standardise and Sustain).
K2
K3
K6
K9
K10
K11
K12
K13
K15
K16
K17
K18
K19
S1
S6
S7
S8
S9
S10
S11
S12
S13
S14
S15
S16
B1
B2
B3
B4
B6
Duty 8
DUTY: Complete workplace hygiene activities in line with standards. For example, clean equipment/lines, hand-wash.
K2
K3
K5
K9
K10
K16
S1
S4
S5
S6
S7
S8
S9
S12
S13
S15
B1
B2
B3
B4
Duty 9
DUTY: Contribute to stock control.
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K15
K16
K17
K18
K19
S1
S2
S3
S4
S6
S7
S8
S9
S12
S13
S14
S15
S16
B1
B2
B3
B4
Duty 10
DUTY: Contribute to audits - internal or external.
