Manufacturing manager (integrated degree) Apprenticeship Standard

Interested in a simple Skills Scan and Learning Progress Tracker tool for the Manufacturing manager (integrated degree) standard?

Knowledge

K1: Product and Employment Legislation – including Equal Opportunities, Employment Rights Act, Modern Slavery, Competition Law, Bribery and Corruption
K2: Product Supply Chain – the relationship between the supplier and customer; how to accurately forecast and schedule product demand; the impact of fraud and how traceability systems can be used to identify criminal activity
K3: Quality Assurance – Total Quality Management, how product safety and product safety management systems are used to meet legal requirements and codes of practice to produce safe products of the required specification
K4: Principles of Processing Controls and Factory Design – construction of factories including segregation, drainage, construction of walls and floors and utilisation of equipment and its impact on process control; linear workflow
K5: Principles of Engineering – the impact of machinery design on safety, compliance and routing of services and work in progress; use of automation and its impact on resource and profitability
K6: Health & Safety – Health & Safety at Work Act, health and safety risks and risk assessment practices, Control of Substances Hazardous to Health (COSHH), Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH)
K7: Environmental – environmental controls, Safe Disposal of Waste regulations, recycling, emissions (noise and smell)
K8: Markets – domestic and international dimensions which impact on the manufacture of goods, for example exchange rates, border controls, movement of goods
K9: Business and Financial Awareness – organisation ‘big picture’; how key functions interact; key business systems, performance data, financial statements, principles of costing and budgeting
K10: Managing People and Change – leadership and management tools, including delegation, motivation, union consultation and negotiation, communication, persuading and influencing, change management, time management and leadership skills
K11: Customer Relationship Management – tools and techniques, including product management techniques, customer requirements/value perception, customer segmentation, customer insights, complaint management in order to achieve customer excellence and ensure adherence to customer/industry standards
K12: Critical Thinking and Analysis – how to research, evaluate and present business information; utilising statistical/analytical skills to interpret primary/complex data which will include a diverse range from overall equipment efficiency and financial key performance indicators to customer complaints
K13: Problem solving techniques – for example mind mapping, root cause analysis, six thinking hats
K14: Continuous Improvement (CI) techniques – 6 Sigma, LEAN, Kaizen
K15: Crisis Management and Continuity Planning – how to lead and manage site incidents
K16: Management Information Systems – knowledge of management information systems to store and record data, present information and identify trends
K17: F&D. Food Safety – allergen management and labelling; food safety standards: Food Safety Act, Animal Welfare Standards, European Food Regulations, Food Hygiene England Regulations; contamination and cross contamination of food by physical, chemical, micro-biological and allergenic materials and substances
K18: F&D. Environment – food waste reduction, recycling, safe water source and disposal
K19: F&D. Principles of Processing Controls and Factory Design – hygienic design of food manufacturing machinery and premises
K20: F&D. Food processing techniques – for example thermal processing, chilling, canning, irradiation
K21: F&D. Maintenance in food manufacturing environment – requirements including food grade oils, captive tools
K22: F&D. Safe cleaning in a food manufacturing environment – separate storage of cleaning materials, cleaning in place procedures
K23: F&D. Third party food safety audits – for example Food Standards Agency, retailer, British Retail Consortium (BRC); underpinning standards, when and how they are conducted
K24: F&D. Food planning considerations and implications – including seasonal needs, shelf life requirements, cancellations, promotions, consumer trends, healthy eating
K25: F&D. Organoleptic quality testing – five senses to check quality of product: smell, sight, taste, hearing, texture; customer specifications
K26: F&D. Food supply chain – supplier assurance and integrity of raw materials: origin of raw materials; food fraud and raw materials vulnerability

Skills

S1: Identifying, forecasting, planning and scheduling resource requirements
S2: Identifying data requirements; data analysis and interpretation
S3: Using information technology
S4: Reporting, for example manufacturing performance data
S5: Communicating using different techniques, for example verbal, written, visual
S6: Building and sustaining collaborative relationships to influence internal and external stakeholders
S7: Presenting information, for example in staff briefings, customer meetings, management meetings
S8: Managing people, for example recruiting, leading, coaching and motivating a team
S9: Partnership working with local and/or regional union representation
S10: Driving compliance with legal, customer and product standards on site
S11: Devising, implementing and maintaining health & safety and environmental standards to achieve a harm free culture
S12: Producing budget proposals; negotiating budgets with senior managers
S13: Planning site based projects, for example for new capital investment, construction on site, new product lines and new equipment
S14: Managing change
S15: Conducting Continuous Improvement techniques within manufacturing environment
S16: Problem solving/trouble shooting within manufacturing environment
S17: Crisis management; agreeing, leading and implementing a site based disaster recovery plan
S18: Responding to third party audits; managing relationships with audit personnel
S19: F&D. Analysing food safety data, for example cooking/chilling temperatures, metal detection checks, storage and segregation
S20: F&D. Responsive production planning to adjust to customer orders
S21: F&D. Organoleptic testing of food and drink products
S22: F&D. Promoting food safety culture

Behaviours

B1: Ownership of work: decisive; effectively balances short term requirements with long term objectives to achieve goals; puts the customer at the heart of the decision making process to achieve ‘win-win’ commercial deals; plans and prioritises effectively
B2: Integrity and respect: listens to others and seeks to build understanding; embraces the diversity of colleagues and makes complex issues easy for others to understand
B3: Influence and persuasion: inspires others to achieve business goals; adapts language and communication medium to effectively win others over; proactively communicates clearly, concisely and on a timely basis; effectively influences key decision makers
B4: Responsiveness to change: flexible to changing demands; resilient under pressure
B5: Innovation: demonstrates curiosity to foster new ways of thinking and working; seeks out opportunities to drive forward change and improvements for the business

Duty 1

DUTY: Pre-production planning, including staffing for multi-disciplinary teams, raw materials and equipment to meet manufacturing goals
CRITERIA FOR MEASURING PERFORMANCE: Meeting manufacturing performance indicators: output, quality, timescales, cost, environmental

Duty 2

DUTY: Managing production to ensure achievement of the overall operating and financial targets ensuring timely onward distribution to customers
CRITERIA FOR MEASURING PERFORMANCE: Meeting key performance indicators: output, quality ,timescales, cost, environmental

Duty 3

DUTY: Overseeing post-production quality checks and monitoring results
CRITERIA FOR MEASURING PERFORMANCE: Consistent quality of productHealth & Safety complianceEnvironmental compliance

Duty 4

DUTY: Providing reports to senior managers
CRITERIA FOR MEASURING PERFORMANCE: Correct, complete and clear informationTimely reports

Duty 5

DUTY: Hiring and training of core employees and agency workers
CRITERIA FOR MEASURING PERFORMANCE: Sufficient competent personnel

Duty 6

DUTY: Monitoring workers to ensure they meet performance and safety requirements
CRITERIA FOR MEASURING PERFORMANCE: Meeting performance indicatorsCompliance with Health & Safety

Duty 7

DUTY: Reviewing production costs to ensure that gross margin percentage is maintained
CRITERIA FOR MEASURING PERFORMANCE: Meeting financial performance indicators

Duty 8

DUTY: Supporting commercial/procurement team in negotiations with customers and suppliers
CRITERIA FOR MEASURING PERFORMANCE: Effective relationshipsEvidence based negotiations

Duty 9

DUTY: Ensuring that Health and Safety (H&S) is managed effectively in their area of responsibility, by means of internal audits, toolkits, safe systems of work, risk assessments and support from managers responsible for H&S
CRITERIA FOR MEASURING PERFORMANCE: Health & Safety compliancePositive Health & Safety cultureLow levels of accidents

Duty 10

DUTY: Ensuring that environmental policy and procedures are implemented
CRITERIA FOR MEASURING PERFORMANCE: Environmental compliancePositive environmental cultureRe-use, re-cycling of waste maximised

Duty 11

DUTY: Asset management; planning preventative maintenance and providing a business case for capital expenditure
CRITERIA FOR MEASURING PERFORMANCE: Fit for duty assetsLow levels of reactive maintenanceBusiness case - evidenced based

Duty 12

DUTY: Liaising and working in partnership with Union representatives
CRITERIA FOR MEASURING PERFORMANCE: Constructive relationships

Duty 13

DUTY: Ensure hygienic design of food manufacturing machinery and premises, in conjunction with engineers and food technologists
CRITERIA FOR MEASURING PERFORMANCE: Food safety complianceCollaborative working

Duty 14

DUTY: F&D. Ensuring food safety standards are maintained during manufacture to meet customer and regulatory requirements
CRITERIA FOR MEASURING PERFORMANCE: Food safety compliance

Duty 15

DUTY: Monitoring cleaning operations to maintain hygiene standards within food manufacturing facility
CRITERIA FOR MEASURING PERFORMANCE: Food hygiene compliance

Duty 16

DUTY: Leading third party food safety audits, for example food standards agency, retailer, British Retail Consortium (BRC)
CRITERIA FOR MEASURING PERFORMANCE: Constructive relationshipsAudit compliance

Duty 17

DUTY: Developing and agreeing a project plan with the Planning Manager on acceptance of customer order; responding to seasonal needs and shelf life requirements
CRITERIA FOR MEASURING PERFORMANCE: Meeting production performance indicators

Duty 18

DUTY: Creating and maintaining a positive food safety culture with consumer safety focus
CRITERIA FOR MEASURING PERFORMANCE: Compliance with food safety policy and procedures

Manufacturing manager (integrated degree)

Interested in a simple Skills Scan and Learning Progress Tracker tool for the Manufacturing manager (integrated degree) standard?

Knowledge

Skills

Behaviours

Duty 1

Duty 2

Duty 3

Duty 4

Duty 5

Duty 6

Duty 7

Duty 8

Duty 9

Duty 10

Duty 11

Duty 12

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Duty 17

Duty 18

Duty 19

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Interested in a simple Skills Scan and Learning Progress Tracker tool for the Manufacturing manager (integrated degree) standard?