Springfield Training

Food and Drink Process Operator

Manufacturing & Food Manufacturing

Food and Drink Process Operators work in one of the largest, most dynamic and fastest growing sectors of industry. Every day, producers, manufacturers and retailers make and sell millions of innovative food products to consumers in the UK and around the world. This includes drinks, cakes, biscuits, ready-to-eat and ready-to-cook food, sandwiches, wraps, fresh fruit and salads. It is imperative that Process Operators in the industry have the skills and knowledge to ensure our food products, which millions of people consume every day, are safe.

Process Operators work in the manufacturing sector of the food and drink industry. They may be employed in a company that specialises one type of product, eg ready meals, soft drinks or confectionary, or in a company that makes a wide range of different products. Process Operators typically work on production lines within food manufacturing plants. The industry uses excellent manufacturing processes and highly automated equipment and technology to ensure it remains competitive, and produces food and drink products to strict food safety and quality standards.

On completion of this programme, Process Operators will be able to carry out production operations using a range of equipment, and will be able to carry out basic fault finding on the equipment they work with. They will be able to handle food products safely and hygienically. They will be able to follow Standard Operating Procedures (SOPs) to maintain quality and to ensure products meet customer requirements.

Following completion of the programme, individuals will have developed an understanding of continuous improvement processes used in the industry, and will know when it is appropriate to escalate technical issues to a specialist or more senior member of staff. They will understand food safety and its importance to the industry. They will be effective communicators who are able to work well with others. They will have a solid grounding in most aspects of food production and manufacturing and have a good level of product knowledge.

Skills: What you Will Learn

Follow and implement Standard Operating Procedures (SOPs) and work with the quality process as appropriate
Carry out basic fault finding and problem solving; take action according to organisational procedures
Ensure effective handovers to appropriate colleagues
Clean equipment according to specifications and schedules
Ensure personal compliance with regulatory and company Quality, Food Safety, Environmental, and Health and Safety requirements
Actively contribute to optimal production performance, eg line optimisation in the control of yields/stock levels
Identify Health and Safety, Food Safety, Hygiene and Quality issues where appropriate and escalate
Contribute to effective changeovers
Monitor product quality and identify and communicate opportunities for improvement
Contribute to Continuous Improvement (CI) activities
Interpret, record and act upon performance indicator data
Engage in HACCP (Hazard Analysis and Critical Control Points) monitoring and controls

Knowledge: What you Will Learn

The need for and principles of quality management
Environmental Management System requirements
The Food and Drink sector: businesses and principles within it
Product origin and end-to-end supply chain
Standard Operating Procedures (SOPs)
Hygiene standards and food safety
Health and Safety in the food industry
Products: how to handle products and the effects of external influences on them
The Operator's role: how it fits into the wider business and adds customer and consumer value
Effective communication skills and team working
How to use relevant tools and equipment in food production
The principles of Continuous Improvement (CI) in the food production industry
Good manufacturing practice in the food industry
Performance data: understanding, interpreting and acting on it

Behaviour: What is expected

Safe working: ensures safety of self and others, food safe, challenges safety issues
Ownership of work: accepts responsibility and is proactive
Pride in work: aims for excellence, punctual and reliable, has 'first time right' attitude
Self-development: seeks learning and development opportunities
Integrity and respect: respect for colleagues, customers, products and equipment
Working in a team: builds good relationships with others
Problem solving: participates in problem solving
Responsiveness to change: flexibility to changing working environment and demands
Company/industry perspective: desire to learn about the company and food industry, acts as an ambassador
Effective communication: with others, listens effectively, gives and receives feedback
Demonstrates and encourages curiosity to foster new ways of thinking and working

Level: Level 2

Qualifications Required: Employers will set their own criteria, but typically an entrant to this apprenticeship will already have achieved a minimum of Entry Level 3 in English and maths

Duration: Typically 12-18 months

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*The course duration is based on the amount of video content shown and is rounded off. It does not account in any way for loading time or thinking time on the questions

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