View Unit : Principles of continuous improvement techniques _Kaizen_ in food operations

Unit

Unit Reference Number

F/601/2954

Qualification Framework

QCF

Title

Principles of continuous improvement techniques _Kaizen_ in food operations

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of continuous improvement techniques (Kaizen) in food operations. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

The Improve Assessment Strategy sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Understand the features, importance of Kaizen activity	1.1	Explain how the health, safety and hygiene requirements of a work area can influence a Kaizen activity
		1.2	Summarise the main features of a Kaizen activity and the establishment of measurable improvements
		1.3	Evaluate the importance of encouraging people to identify continuous improvements
		1.4	Explain the evaluation of improvement ideas and selection of those that are to be pursued
		1.5	Explain the function of standard operating procedures and specifications
		1.6	Clarify the resources required to support production schedules and specifications
		1.7	Describe why it is important to be clear about the levels of authority of personnel linked to problem resolution.
2	Understand the criteria and requirements for Kaizen and problem solving	2.1	Explain the criteria used to select an area/processing activity for Kaizen activity
		2.2	Explain the importance of understanding the food process and/or activity under review
		2.3	Summarise the requirements for the deployment of Kaizen, and the resources required by the activity
		2.4	Explain the importance of waste in Kaizen activity and why inventory control is important to waste reduction
		2.5	Explain how root cause analysis can support problem solving
		2.6	Explain how your knowledge of food processing activities can support your problem solving ability.
3	Understand how to interact with Kaizen activity	3.1	Explain the application of the Deming cycle (plan, do, check, act
		3.2	Explain how to engage the knowledge and experience of the people involved in the process in the development of improvement activities
		3.3	Explain how to separate facts and opinions about the food operations and how these affect improvement actions
		3.4	Explain the techniques used to visually communicate the work of the Kaizen activity to participants and others
		3.5	Explain how to use calculations for identifying the required production rate for a process
		3.6	Summarise the cycle time of a process
		3.7	Explain the techniques used to distribute work content to balance cycle times to the rate of customer demand, and how to visually represent it including • Line balance • Process displays.

Equivalent Units

There are no equivalences to display.