Control the production of ready-to-eat fresh produce products
Overview
This standard is about the skills and knowledge needed for you to control the production of ready-to-eat fresh produce products. You will need the skills and knowledge to select and handle produce according to procedures in order to maintain the safety and quality of the final product and minimise waste. You will need the skills and knowledge to set-up and prepare ready-to-eat products from fresh produce. You will also need the skills and knowledge to work to organisational product specifications and production schedules. This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in production operations.
Performance criteria
You must be able to:
Prepare to produce products
prepare to produce fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
confirm product specification
prepare work station to check that conditions are suitable for
producing ready-to-eat products
obtain produce items and other raw materials to meet the required
product specification
take action in response to operating problems
maintain communication according to organisational procedures
Prepare products
prepare fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
prepare items of produce according to product specification
use tools and equipment in accordance with relevant rules and
procedures to support production process
achieve required rate of production
handle and store products in a manner which maintains quality
and condition
maintain condition of work station throughout the process
dispose of waste material according to organisational procedures
make sure the product is transferred to the next stage in the
process
take action in response to operating problems
maintain communication according to organisational procedures
Finish production operations
finish production of fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
deal with materials that can be re-cycled or re-worked
dispose of waste material according to organisational procedures
make equipment and work station ready for future use, after the
completion of the process
maintain communication according to organisational procedures
complete all records in accordance with organisational standards
Knowledge and Understanding
You need to know and understand:
what the legal and regulatory requirements, organisational health
and safety, hygiene and environmental standards and instructions
are and what may happen if they are not followed
- the tools and equipment required to support ready-to-eat fresh
produce production
- how to obtain and interpret the relevant process and quality
specifications
how to identify commonly used items of fresh produce
how to prepare and maintain work stations in a condition suitable
for ready-to-eat product production
how to achieve the required product specification
how to assess the quality of ready-to-eat items
why the management of food safety is so important to ready-toeat product production
how to deal with a product that is not fit for use
common quality problems associated with ready-to-eat product
production and their likely causes
what action to take when the process specification is not met
the importance of accuracy linked to profitability
the importance of maintaining product control and traceability
how ineffective production can lead to wastage and potential
customer complaints
how to dispose of waste according to organisational procedures
how to deal with operating problems within limits of your own
authority and competence and why it is important to work within
those limits
- what recording, reporting and communication is needed, how to
carry this out and the reasons why it is important to do so