View Unit : Understand how to contribute to the application of improvement techniques for achieving excellence in food operations

Unit

Unit Reference Number

M/601/2934

Qualification Framework

QCF

Title

Understand how to contribute to the application of improvement techniques for achieving excellence in food operations

Unit Level

Level 2

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 knowledge and understanding of learners in the workplace context, when contributing to the application of improvement techniques for achieving excellence 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.

It is recommended that this unit is taken with the relevant Occupational Skills Unit.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink 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	Know about the objectives and benefits of improvement techniques in food operations	1.1	Outline the health, safety and food hygiene requirements of the area in which improvement techniques are being applied
		1.2	State the purpose and objectives of the improvement techniques being applied
		1.3	Describe how improvement techniques can produce performance benefits and support or sustain food safety standards
		1.4	State the company policy or protocol for applying improvement techniques.
2	Know how to use information and communication for improvement techniques in food operations	2.1	Outline what documentation is required to inform improvement techniques
		2.2	Outline the scope of information and data required to apply improvement techniques
		2.3	Describe the relationship between improvement techniques and Standard Operating Procedures, quality and continuous improvement
		2.4	Sate how improvement techniques and their application are communicated in own workplace.
3	Know how to make recommendations and feedback improvement issues in food operations	3.1	State what the best method is for making recommendations
		3.2	Outline how to present recommendations to colleagues
		3.3	State how best to give and receive feedback regarding own contribution to application of improvement techniques
		3.4	Describe the limits of own authority, and reporting arrangements in the event of problems that cannot be resolved.

Equivalent Units

There are no equivalences to display.