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End-point assessment plan approved
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This occupation is found in the food and drink manufacturing sector in the dairy industry.
Dairy products include liquid milks, cream, cheeses, ice creams, powders and ingredients, yoghurt, butter, sports drinks, baby formulas, and plant-based dairy alternatives.
The broad purpose of the occupation is to provide expert technical advice and support on a variety of aspects of dairy production helping to drive a quality culture. They provide dairy technical specialist knowledge in audits. They help investigate operational issues and come up with innovative solutions. They support projects, these may focus on continuous improvement or introducing new processes or products. Developing technical dairy knowledge within the team is also part of the role.
In their daily work, dairy technologists interact with cross functional teams and stakeholders. Internally this may include operations, quality assurance, continuous improvement, engineering, financial, commercial, marketing, and the site leadership team. Externally, this may include suppliers, Original Equipment Manufacturers (OEM), customers, and visitors.
They may spend time in the production environment, laboratory, or office.
They may work alone or as part of a team depending on the task. They typically report to the head of quality, plant manager, or technical manager.
Dairy technologists are responsible for ensuring dairy products are food safe and meet quality requirements along with customer expectations. Health and safety, environment and sustainability, financial considerations, and ethical working practices must also be met. They are expected to keep up to date with regulations and dairy product developments.
Typically, GCSE English and mathematics at grade 4 or above.
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Duty |
KSBs |
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Duty 1 Provide dairy technical knowledge to support efficient and optimised production from milk intake to finished product. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K23 K24 K26 K27 K29 K30 K31 K33 K34 S1 S2 S3 S4 S6 S7 S8 S9 S10 S11 S12 S13 S15 S17 S18 S19 S21 S22 |
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Duty 2 Develop dairy technical knowledge within other functions (knowledge transfer): such as, engineering, finance, production, continuous improvement, and demand and supply). For example, training and coaching others. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K26 K27 K29 K30 K31 K33 K34 |
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Duty 3 Identify and resolve dairy product quality issues using resources and stakeholders. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K23 K24 K25 K26 K27 K29 K30 K31 K34 S1 S2 S3 S4 S7 S8 S9 S10 S11 S12 S13 S14 S15 S17 S19 S21 S22 |
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Duty 4 Conduct dairy process and product optimisation activities. For example, dairy component, unit operations (a piece of equipment with a specific dairy output for example, homogenisation effect), or production or process analysis. |
K1 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K23 K24 K25 K26 K27 K28 K29 K30 K31 K32 S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S17 S18 S19 S21 S22 |
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Duty 5 Lead or contribute to cross-functional dairy production process or product improvement projects. For example, product loss reduction, or resource efficiency. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K23 K24 K25 K26 K27 K28 K29 K30 K31 K32 K34 S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22 |
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Duty 6 Support dairy production research and development projects. For example, testing of new or improved dairy processes or products. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K22 K24 K25 K26 K27 K28 K29 K30 K31 K32 K33 K34 S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22 |
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Duty 7 Lead or contribute to cross-functional teams to implement new or improved dairy products or processes. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K24 K26 K27 K28 K29 K30 K31 K33 K34 S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S20 S21 S22 |
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Duty 8 Provide dairy technical input to product and process documentation. For example, standard operating procedures. |
K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K26 K27 K29 K30 K31 K32 K34 |
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Duty 9 Provide dairy technical specialist knowledge in audits. |
K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K26 K29 K30 K31 K34 |
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Duty 10 Make technical recommendations based on dairy knowledge, taking account of financial considerations. For example, dairy recipe or formulations, mass balance, fluctuations in dairy prices (commodity), plant and factory running costs, and bill of materials. |
K1 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K25 K26 K27 K28 K29 K30 K31 K32 S1 S2 S3 S4 S5 S6 S8 S9 S10 S11 S12 S13 S14 S15 S17 S18 S19 S20 S21 S22 |
K1: The dairy industry structure. Financial considerations. Ethical business practices.
Back to Duty
K2: Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate.
Back to Duty
K3: Good Manufacturing Practice (GMP). Production and operational planning concepts.
Back to Duty
K4: Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work).
Back to Duty
K5: Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design, construction and maintenance of food premises and equipment, and their cleaning and disinfection. Pest control. Personal hygiene and training requirements. Food safety culture. Traceability.
Back to Duty
K6: Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes.
Back to Duty
K7: Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP).
Back to Duty
K8: Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products.
Back to Duty
K9: Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk.
Back to Duty
K10: Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients).
Back to Duty
K11: Function of quality assurance within the dairy industry. Quality assurance schemes and factors affecting the Quality Management Plan (QMP).
Back to Duty
K12: Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques.
Back to Duty
K13: Basic physical and hygienic design principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids).
Back to Duty
K14: Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations.
Back to Duty
K15: Product development processes: recipe development, specifications, market gap identification, acceptance testing and process design, packaging requirements, and nutrition and organoleptic characteristics.
Back to Duty
K16: Milk processing: end-to-end. New concepts in milk processing. By-products.
Back to Duty
K17: Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche.
Back to Duty
K18: Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture.
Back to Duty
K19: The chemistry of whey protein. Whey processing techniques and technology.
Back to Duty
K20: Leadership and management techniques: influencing, negotiation, and conflict management.
Back to Duty
K21: Change management principles and techniques.
Back to Duty
K22: Project management roles and techniques: planning, prioritising, organising, stakeholder management, and risk management.
Back to Duty
K23: Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA).
Back to Duty
K24: Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process mapping.
Back to Duty
K25: Data analysis techniques. Data analysis and reporting systems.
Back to Duty
K26: Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security.
Back to Duty
K27: Environmental Protection Act and environmental management systems.
Back to Duty
K28: Measuring environment impact and environmental audit requirements.
Back to Duty
K29: Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes.
Back to Duty
K30: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security.
Back to Duty
K31: Communication techniques.
Back to Duty
K32: Report writing techniques.
Back to Duty
K33: Workplace training and development techniques: coaching and transfer of knowledge.
Back to Duty
K34: Equality, diversity, and inclusion. Unconscious bias.
Back to Duty
S1: Apply food safety management systems.
Back to Duty
S2: Apply food and dairy hygiene practice principles.
Back to Duty
S3: Comply with food safety regulations and procedures.
Back to Duty
S4: Comply with health and safety regulations, guidelines, and procedures.
Back to Duty
S5: Comply with environmental regulations, guidelines, and procedures.
Back to Duty
S6: Apply sustainable working practices. For example, efficient use of resources, waste minimisation.
Back to Duty
S7: Apply quality control processes.
Back to Duty
S8: Apply extended knowledge of underlying dairy concepts.
Back to Duty
S9: Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work.
Back to Duty
S10: Apply scientific techniques, procedures, and methods to undertake tasks.
Back to Duty
S11: Apply engineering concepts and principles to analyse dairy performance.
Back to Duty
S12: Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods.
Back to Duty
S13: Apply changes to dairy processing unit operations.
Back to Duty
S14: Apply problem solving techniques, identifying issues. Propose solutions to problems.
Back to Duty
S15: Use continuous improvement techniques and make recommendations.
Back to Duty
S16: Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management.
Back to Duty
S17: Conduct environmental impact assessments.
Back to Duty
S18: Develop technical written content. For example, operating procedures, working instructions, and reports.
Back to Duty
S19: Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate.
Back to Duty
S20: Create and deliver presentations.
Back to Duty
S21: Negotiate with and influence colleagues or stakeholders; manage conflict.
Back to Duty
S22: Use information and digital technology.
Back to Duty
S23: Identify training needs. Coach individuals.
Back to Duty
B1: Take personal responsibility for and promote food safety and health and safety.
Back to Duty
B2: Take personal responsibility for and promote sustainable working practices.
Back to Duty
B3: Act in a professional manner.
Back to Duty
B4: Take responsibility for the quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated.
Back to Duty
B5: Respond and adapt to work demands and situations.
Back to Duty
B6: Recognise limitations, seek input from others and escalate issues when required.
Back to Duty
B7: Collaborate with others for example, within teams, across disciplines, and external stakeholders, promoting inclusion.
Back to Duty
B8: Ambassador for the dairy industry.
Back to Duty
B9: Committed to maintaining and enhancing competence of self and others through Continued Professional Development (CPD).
Back to Duty
Apprentices without level 2 English and maths will need to achieve this level prior to taking the End-Point Assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.
This standard aligns with the following professional recognition:
AP03
This document explains the requirements for end-point assessment (EPA) for the dairy technologist apprenticeship. End-point assessment organisations (EPAOs) must follow this when designing and delivering the EPA.
Dairy technologist apprentices, their employers and training providers should read this document.
An approved EPAO must conduct the EPA for this apprenticeship. Employers must select an approved EPAO from the Education and Skills Funding Agency’s Register of end-point assessment organisations (RoEPAO).
A full-time apprentice typically spends 36 months on-programme (this means in training before the gateway) working towards competence as a dairy technologist. The apprentice must spend at least 12 months on-programme. The apprentice must spend at least 20% of their on-programme time completing off-the-job training.
This EPA has 3 assessment methods.
The grades available for each assessment method are
Assessment method 1 - project report and presentation with questions:
Assessment method 2 - professional discussion underpinned by a portfolio of evidence:
Assessment method 3 - written test:
The result from each assessment method is combined to decide the overall apprenticeship grade. The following grades are available for the apprenticeship:
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On-programme (typically 36 months) |
The apprentice must complete training to develop the knowledge, skills and behaviours (KSBs) of the dairy technologist occupational standard. The apprentice must complete training towards English and mathematics qualifications at Level 21, if required. The apprentice must compile a portfolio of evidence. |
|---|---|
|
End-point assessment gateway |
The apprentice's employer must be content that the apprentice is working at or above the dairy technologist occupational standard. The apprentice’s employer must confirm that they think the apprentice:
The apprentice must have achieved English and mathematics at Level 21. For the project report and presentation with questions, the apprentice must submit a project summary. For the professional discussion underpinned by a portfolio of evidence, the apprentice must submit a portfolio of evidence. The apprentice must submit any policies and procedures as requested by the EPAO. The apprentice must submit all gateway evidence to the EPAO. |
|
End-point assessment (typically 6 months) |
Grades available for each method: Project report and presentation with questions Professional discussion underpinned by a portfolio of evidence Overall EPA and apprenticeship can be graded: |
|
Professional recognition |
This apprenticeship aligns with The Science Council for Registered Scientist (RSci). Upon successful completion of the apprenticeship and upon receipt of the apprenticeship certificate, individuals are eligible to apply for RSci through a shortened application route. Individuals also need to be a member of a professional body that is licensed by the Science Council to be awarded this status. Further information is on the Science Council’s website. This apprenticeship aligns with The Engineering Council for Engineering Technician (EngTech). The apprenticeship is designed to prepare successful apprentices to satisfy the educational and experience requirements either partially or in full. The awarding of professional status is under the remit of the professional engineering institutions and is subject to Engineering Council regulations. For more information, please refer directly to the professional institutions’ guidance or UK-SPEC. |
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Re-sits and re-takes |
1For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and mathematics minimum requirement is Entry Level 3. British Sign Language (BSL) qualifications are an alternative to English qualifications for those who have BSL as their primary language.
The EPA is taken in the EPA period. The EPA period starts when the EPAO confirms the gateway requirements have been met and is typically 6 months.
The expectation is that the EPAO will confirm the gateway requirements have been met and the EPA starts as quickly as possible.
The assessment methods can be delivered in any order.
The result of one assessment method does not need to be known before starting the next.
A project involves the apprentice completing a significant and defined piece of work that has a real business application and benefit. The project must meet the needs of the employer’s business and be relevant to the apprentice’s occupation and apprenticeship.
The project has 2 components:
Together, they give the apprentice the opportunity to demonstrate their competency across the KSBs mapped to this assessment method.
The apprentice must complete a project based on any of the following:
To ensure the project allows the apprentice to meet the KSBs mapped to this assessment method to the highest available grade, the EPAO should sign-off the project summary at the gateway to confirm it is suitable. The EPAO must refer to the grading descriptors to ensure that projects are pitched appropriately.
The apprentice must start the project after the gateway. The employer should ensure the apprentice has the time and resources within this period to plan and complete their project.
The apprentice may work as part of a team to complete the project, which could include internal colleagues or external support. The apprentice must however, complete their project report and presentation unaided and they must be reflective of their own role and contribution. The apprentice and their employer must confirm this when they are submitted.
The report must include at least:
The project report has a word count of 5000 words. A tolerance of 10% above or below the word count is allowed at the apprentice’s discretion. Appendices, references and diagrams are not included in this total. The project report must map, in an appendix, how it evidences the relevant KSBs mapped to this assessment method.
The apprentice must complete and submit the report to the EPAO by the end of week 16 of the EPA period.
The presentation with questions must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
The apprentice must deliver their presentation to an independent assessor. After the presentation, the independent assessor must ask questions.
The presentation and questions must last 50 minutes This will typically include a presentation of 20 minutes and questioning lasting 30 minutes. The independent assessor can increase the time of the presentation and questions by up to 10%. This time is to allow the apprentice to respond to a question if necessary.
The presentation should cover:
The independent assessor must ask at least 6 questions. They must use the questions from the EPAO’s question bank or create their own questions in-line with the EPAO’s training. Follow up questions are allowed where clarification is required.
The purpose of the independent assessor's questions is:
The apprentice must submit their presentation slides and any supporting materials for example, handouts to the EPAO at the same time as the report - by the end of week 16 of the EPA period. The apprentice must notify the EPAO, at this point, of any technical requirements for the presentation.
The independent assessor must have at least 2 weeks to review the project report, and presentation slides and materials, before the presentation is delivered by the apprentice, to allow them to prepare appropriate questions.
The apprentice must be given at least 2 weeks' notice of the date and time of the presentation with questions session.
The independent assessor must make the grading decisions. The 2 components must be assessed holistically by the independent assessor against the KSBs mapped to this assessment method.
The independent assessor must keep accurate records of the assessment. The records must include the KSBs achieved, the grade achieved, and answers to questions.
The presentation with questions must take place in a suitable venue selected by the EPAO for example, the EPAO’s or employer’s premises.
The presentation with questions should take place in a quiet room, free from distractions and influence.
The presentation with questions can be conducted by video conferencing.
The EPAO must have processes in place to verify the identity of the apprentice and ensure the apprentice is not being aided.
The EPAO must write an assessment specification and question bank. It is recommended this is done in consultation with the employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting employers.
The specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must develop a purpose-built question bank and ensure that appropriate quality assurance procedures are in place for example, considering standardisation, training and moderation. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this. The assessment specification and questions must be reviewed at least once a year to ensure they remain fit-for-purpose.
The EPAO must ensure that an apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following material to support this assessment method:
In the professional discussion, an independent assessor and the apprentice have a formal two-way conversation. It gives the apprentice the opportunity to demonstrate their competency across the KSBs mapped to this assessment method.
The professional discussion must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this EPA method to the highest available grade.
An independent assessor conducts and assesses the professional discussion.
The EPAO must give an apprentice 2 weeks' notice of the professional discussion.
The independent assessor must have at least 2 weeks to review the supporting documentation.
The apprentice must have access to their portfolio of evidence during the professional discussion.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence however, the portfolio of evidence is not directly assessed.
The professional discussion must last for 90 minutes. The independent assessor can increase the time of the professional discussion by up to 10%. This time is to allow the apprentice to respond to a question if necessary.
For the professional discussion, the independent assessor must ask at least 10 questions. Follow-up questions are allowed. The independent assessor must use the questions from the EPAO’s question bank or create their own questions in-line with the EPAO’s training.
The independent assessor must keep accurate records of the assessment. The records must include the KSBs met, the grade achieved, and answers to questions.
The independent assessor must make the grading decisions.
The professional discussion must take place in a suitable venue selected by the EPAO (for example, the EPAO’s or employer’s premises).
The professional discussion can be conducted by video conferencing. The EPAO must have processes in place to verify the identity of the apprentice and ensure the apprentice is not being aided.
The professional discussion should take place in a quiet room, free from distractions and influence.
The EPAO must write an assessment specification and question bank. It is recommended this is done in consultation with the employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting employers.
The specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must develop a purpose-built question bank and ensure that appropriate quality assurance procedures are in place for example, considering standardisation, training and moderation. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this. The assessment specification and questions must be reviewed at least once a year to ensure they remain fit-for-purpose.
The EPAO must ensure that an apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following material to support this assessment method:
A written test is an assessment for asking the apprentice questions in a controlled and invigilated environment. It gives the apprentice the opportunity to demonstrate their competency across the knowledge mapped to this assessment method.
This written test must be appropriately structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
The written test can be computer or paper based.
The written test must consist of 15 long response written questions. Long response written questions need a written response of typically 1-2 paragraphs, around 100 words.
The written test must have one question for each theme – see mapping of KSBs to themes.
A question must be awarded between 4-6 marks. A test paper must have 75 marks. Each question should clearly state the marks available. Papers must have a pass mark of 52. Question papers must be of equal challenge.
Individual marks can be awarded for partial responses. Half marks are not permitted. Where there is insufficient evidence to award any marks in a response, a zero mark must be given.
Marks will be awarded in line with the EPAO's mark scheme. The grading descriptors must inform the mark scheme.
The apprentice must be given at least 2 weeks' notice of the date and time of the written test.
The apprentice must have 120 minutes to complete the test.
The written test is closed book which means that the apprentice cannot refer to reference books or materials whilst taking the test.
The written test must be taken in the presence of an invigilator who is the responsibility of the EPAO. Specialised (proctor) software can be used if the test can be taken on-line, to ensure the security of the test.
The EPAO must have an invigilation policy setting out how the written test must be conducted. It must state the ratio of apprentices to invigilators for the setting and allow the test to take place in a secure way.
The EPAO must verify the identity of the apprentice.
The EPAO is responsible for the security of the written test including the arrangements for on-line testing. The EPAO must ensure that their security arrangements maintain the validity and reliability of the written test.
The written test must be marked by an independent assessor or marker employed by the EPAO. Markers must have the same occupational competence and experience as an independent assessor, as defined in the internal quality assurance section.
The EPAO must develop a marking scheme based on the grading descriptors for this assessment method. The EPAO is responsible for overseeing the marking of the written test. The EPAO must set the standard and maintain that standard over time. The EPAO must ensure standardisation and the moderation of written response tests.
The apprentice must take the written test in a suitably controlled and invigilated environment that is a quiet room, free from distractions and influence. The EPAO must check the venue is suitable.
The written test could take place remotely if the appropriate technology and systems are in place to prevent malpractice. The EPAO must verify the apprentice’s identity and ensure invigilation of the apprentices for example with, and not limited to, 360-degree cameras and screen sharing facilities.
The EPAO must write an assessment specification and question bank. It is recommended this is done in consultation with the employers of this occupation. The EPAO should maintain the security and confidentiality of EPA materials when consulting employers.
The specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must develop a purpose-built question bank and ensure that appropriate quality assurance procedures are in place for example, considering standardisation, training and moderation. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this. The assessment specification and questions must be reviewed at least once a year to ensure they remain fit-for-purpose.
The EPAO must ensure that an apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following material to support this assessment method:
Fail - does not meet pass criteria
|
Theme KSBs |
Pass Apprentices must demonstrate all the pass descriptors |
Distinction Apprentices must demonstrate all the pass descriptors and all of the distinction descriptors |
|---|---|---|
|
Data, information, and concepts
K25 S8 S12 |
Analyses, interprets, and evaluates the collected data, scientific and technology information, concepts, and ideas including use of statistical methods to inform knowledge and draw conclusions to support the task. Applies extended knowledge of underlying concepts and principles to support the task. (K25, S8, S12) |
Demonstrates how the data, scientific and technology information, concepts, and ideas collectively support (validate) their conclusions. (S12) |
|
Problem solving and continuous improvement
K23 K24 S14 S15 |
Applies problem solving and fault-finding techniques to identify and define the issue(s). Proposes solutions that have the potential to address the problem(s). Applies continuous improvement techniques to support the project. Uses the outcomes of those tools to inform their decisions. Generates and makes a recommendation(s) that has the potential to make a viable improvement. (K23, K24, S14, S15) |
Analyses and evaluates the actual or potential value of a specific problem solving or improvement suggestion. (K23, K24, S14, S15) |
|
Environment and sustainability
K27 S5 S6 B2 |
Complies with environmental regulations and management systems and applies and promotes established sustainable working practices. (K27, S5, S6, B2) |
Identifies and promotes ideas for new viable working practices that have the potential to improve sustainability. (S6, B2) |
|
Working with others
K2 K20 K31 K34 S19 S21 B6 B7 |
Involves different teams, working autonomously and escalating as required, in line with their remit. (K2, B6) Negotiates with and influences others, managing conflict and promoting inclusion, to reach collaborative outcomes. (K20, K34, S21, B7) Uses verbal and written communicate techniques suitable for the context, adapting style and use of terminology to suit the audience. Uses industry terminology correctly. (K31, S19) |
Uses behavioural insights to modify approach to stakeholders preferred working style. (K20, S21, B7) |
|
Project and change management
K21 K22 S13 S16 B4 B5 |
Applies changes to dairy processing unit operations to meet required outcome, taking responsibility for the quality of the work and enabling others to work to high standards for example, coaching or supporting others, recognising and supporting the needs of others. (K21, S13, B4) Uses project management techniques to plan and prioritise tasks, organise resources, manage stakeholders, and manage risk; responding and adapting to work demands and situations to deliver the project. (K22, S16, B5) |
Evaluates their approach in conjunction with stakeholders to identify improvements that could be applied to project or change management in the future. (K21, K22, S13, S16, B5) |
|
Presentation
S20 B3 |
Creates and delivers a structured and clear presentation with supporting material suitable for the context, presenting a professional image. (S20, B3) |
N/A |
Fail - does not meet pass criteria
|
Theme KSBs |
Pass Apprentices must demonstrate all the pass descriptors |
Distinction Apprentices must demonstrate all the pass descriptors and all of the distinction descriptors |
|---|---|---|
|
Dairy industry and business considerations
K1 B8 |
Explains the dairy industry structure, financial considerations, and ethical best practices. Discusses how they have acted as an ambassador for the industry. (K1, B8) |
N/A |
|
Compliance
K7 S1 S2 S3 S4 B1 |
Explains how they have taken personal responsibility for and promoted food safety and health and safety through the application of food safety management systems and food and dairy hygiene practice principles, and compliance with food safety and health and safety regulations. (K7, S1, S2, S3, S4, B1) |
Applies food safety enhancements to improve the quality culture environment. (S1, S2, B1) |
|
Quality assurance
K11 S7 |
Describes how they have applied quality control processes to contribute to the quality assurance function, explaining factors that affect the QMP. (K11, S7) |
Analyses and evaluates applied quality assurance processes in terms of costs and benefits to production operations. (K11, S7) |
|
Scientific concepts, principles and techniques
S9 S10 |
Explains how they have identified, reviewed and evaluated, and selected scientific techniques, procedures and methods to meet the needs of new and different areas of work. (S9) Explains how they have applied scientific techniques, procedures, and methods correctly to undertake tasks. (S10) |
N/A |
|
Engineering concepts and principles
K13 S11 |
Describes how they have applied engineering concepts and principles to analyse dairy performance, explaining the basic physical and hygienic design principles of dairy process engineering. (K13, S11) |
Evaluates and validates performance against hygienic design principles. (K13, S11) |
|
Environmental impact
K28 S17 |
Describes how they have conducted environmental impact assessments, explaining environmental audit requirements. (K28, S17) |
N/A |
|
Innovation
K15 |
Explains given product development processes:
(K15) |
Evaluates the inter-connections between development processes to ensure the product meets the needs of stakeholders. (K15) |
|
Information technology
K30 S22 |
Describes how they have used information technology for different purposes, explaining how they comply with General Data Protection Regulation (GDPR) and cyber security. (K30, S22) |
N/A |
|
Technical written content
K32 S18 |
Describes different types of technical written content they have developed, explaining how they use report writing techniques to ensure it is suitable for the context. (K32, S18) |
Gives examples of producing reports that are based on complex and multiple inputs or sources. (K32, S18) |
|
Workplace training and development
K33 S23 B9 |
Describes how they identify their own training needs and coach others using different techniques to meet the identified need. Describes CPD they have undertaken and plans for CPD to enhance competence. Explains what the impact of their CPD has been and how it has benefited others and the business. (K33, S23, B9) |
N/A |
Fail - does not meet pass criteria
|
Theme KSBs |
Pass Apprentices must demonstrate all the pass descriptors |
|---|---|
|
Manufacturing operations
K3 |
Understands Good Manufacturing Practice (GMP). Understands production and operational planning concepts. (K3) |
|
Health and safety
K4 |
Understands health and safety factors and their importance. (K4) |
|
Food and dairy safety
K5 |
Understands food and dairy safety factors and their importance. (K5) |
|
Food safety legislation
K6 |
Understands key features of given food safety legislation and identifies sources of information for legislation changes. (K6) |
|
Dairy chemistry
K8 |
Understands principles of dairy chemistry in relation to chemical properties, compositional milk and dairy product analysis, or quality testing of milk and dairy products. (K8) |
|
Dairy microbiology
K9 |
Understands given dairy microbiology factors and practices or techniques. (K9) |
|
Milk and dairy products
K10 |
Understands the milk and dairy product factors and considerations. (K10) |
|
Cleaning, disinfection, and sterilisation
K12 |
Understands required cleaning, disinfection, and sterilisation techniques and related considerations. (K12) |
|
Dairy supply chain
K26 |
Understands the dairy supply chain factors and considerations. (K26) |
|
Operations
K14 |
Understands the principles of given food industry unit operation and how they relate to other operations. (K14) |
|
Milk processing
K16 |
Understands milk processing from end to end, new concepts in processing and by-products. (K16) |
|
Cheese and fermented products
K17 |
Understands cheese and fermented product technology and products. (K17) |
|
Butter and milk fat
K18 |
Understands butter and milk fat technology and manufacture for given product. (K18) |
|
Whey
K19 |
Understands the chemistry of whey protein, whey processing techniques and technology. (K19) |
|
Dairy automation
K29 |
Understands given dairy automation and process control factors. (K29) |
The assessment methods contribute equally to the overall EPA pass grade.
Performance in the EPA will determine the apprenticeship grade of:
An independent assessor, or a marker in the case of the written test, must individually grade the: project report and presentation with questions, professional discussion underpinned by a portfolio of evidence and written test according to the requirements set out in this EPA plan.
The EPAO must combine the individual assessment method grades to determine the overall EPA grade.
If the apprentice fails one or more assessment methods they are awarded an overall EPA 'fail'.
The apprentice must achieve at least a pass in all the assessment methods to achieve an overall 'pass'. To achieve a 'merit,' the apprentice must achieve a distinction in one assessment method (report and presentation with questions or professional discussion underpinned by a portfolio of evidence) and a pass in the other assessment methods. To achieve a 'distinction,' the apprentice must achieve a distinction in the report and presentation with questions and the professional discussion underpinned by portfolio, and a pass in the written test.
Grades from individual assessment methods must be combined in the following way to determine the grade of the EPA overall.
| Project report and presentation with questions | Professional discussion underpinned by a portfolio of evidence | Written test | Overall Grading |
|---|---|---|---|
| Any grade | Any grade | Fail | Fail |
| Any grade | Fail | Any grade | Fail |
| Fail | Any grade | Any grade | Fail |
| Pass | Pass | Pass | Pass |
| Distinction | Pass | Pass | Merit |
| Pass | Distinction | Pass | Merit |
| Distinction | Distinction | Pass | Distinction |
If the apprentice fails one or more assessment methods they can take a re-sit or a re-take at their employer’s discretion. The apprentice’s employer needs to agree that a re-sit or re-take is appropriate. A re-sit does not need further learning, whereas a re-take does. The apprentice should have a supportive action plan to prepare for a re-sit or a re-take.
The employer and the EPAO agree the timescale for a re-sit or re-take. A re-sit is typically taken within 2 months of the EPA outcome notification. The timescale for a re-take is dependent on how much re-training is required and is typically taken within 4 months of the EPA outcome notification.
Failed assessment methods must be re-sat or re-taken within a 6-month period from the EPA outcome notification, otherwise the entire EPA will need to be re-sat or re-taken in full.
Re-sits and re-takes are not offered to an apprentice wishing to move from pass to a higher grade.
The apprentice will get a maximum EPA grade of pass for a re-sit or re-take, unless the EPAO determines there are exceptional circumstances.
| Roles | Responsibilities |
|---|---|
|
Apprentice |
As a minimum, the apprentice should:
|
|
Employer |
As a minimum, the apprentice's employer must:
Post-gateway, the employer must:
|
|
EPAO |
As a minimum, the EPAO must:
Pre-gateway, the EPAO must:
At the gateway, the EPAO must:
Post-gateway, EPAOs must:
|
|
Independent assessor |
As a minimum, an independent assessor must:
|
|
Training provider |
As a minimum, the training provider should:
|
|
Invigilator |
As a minimum, the invigilators should:
|
|
Marker |
As a minimum, the marker should:
|
The EPAO must have reasonable adjustments arrangements for the EPA.
This should include:
Adjustments must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.
Internal quality assurance refers to how the EPAO ensures valid, consistent and reliable EPA decisions. The EPAO must adhere to the requirements within the roles and responsibilities section.
They must also:
Affordability of the EPA will be aided by using at least some of the following:
This apprenticeship aligns with:
The Science Council for Registered Scientist (RSci). Upon successful completion of the apprenticeship and upon receipt of the apprenticeship certificate, individuals are eligible to apply for RSci through a shortened application route. Individuals also need to be a member of a professional body that is licensed by the Science Council to be awarded this status. Further information is on the Science Council’s website.
The Engineering Council for Engineering Technician (EngTech). The apprenticeship is designed to prepare successful apprentices to satisfy the educational and experience requirements either partially or in full. The awarding of professional status is under the remit of the professional engineering institutions and is subject to Engineering Council regulations. For more information, please refer directly to the professional institutions’ guidance or UK-SPEC.
| Knowledge | Assessment methods |
|---|---|
|
K1
The dairy industry structure. Financial considerations. Ethical business practices. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K2
Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate. Back to Grading |
Project report and presentation with questions |
|
K3
Good Manufacturing Practice (GMP). Production and operational planning concepts. Back to Grading |
Written test |
|
K4
Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work). Back to Grading |
Written test |
|
K5
Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design, construction and maintenance of food premises and equipment, and their cleaning and disinfection. Pest control. Personal hygiene and training requirements. Food safety culture. Traceability. Back to Grading |
Written test |
|
K6
Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes. Back to Grading |
Written test |
|
K7
Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP). Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K8
Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products. Back to Grading |
Written test |
|
K9
Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk. Back to Grading |
Written test |
|
K10
Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients). Back to Grading |
Written test |
|
K11
Function of quality assurance within the dairy industry. Quality assurance schemes and factors affecting the Quality Management Plan (QMP). Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K12
Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques. Back to Grading |
Written test |
|
K13
Basic physical and hygienic design principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids). Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K14
Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations. Back to Grading |
Written test |
|
K15
Product development processes: recipe development, specifications, market gap identification, acceptance testing and process design, packaging requirements, and nutrition and organoleptic characteristics. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K16
Milk processing: end-to-end. New concepts in milk processing. By-products. Back to Grading |
Written test |
|
K17
Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche. Back to Grading |
Written test |
|
K18
Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture. Back to Grading |
Written test |
|
K19
The chemistry of whey protein. Whey processing techniques and technology. Back to Grading |
Written test |
|
K20
Leadership and management techniques: influencing, negotiation, and conflict management. Back to Grading |
Project report and presentation with questions |
|
K21
Change management principles and techniques. Back to Grading |
Project report and presentation with questions |
|
K22
Project management roles and techniques: planning, prioritising, organising, stakeholder management, and risk management. Back to Grading |
Project report and presentation with questions |
|
K23
Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA). Back to Grading |
Project report and presentation with questions |
|
K24
Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process mapping. Back to Grading |
Project report and presentation with questions |
|
K25
Data analysis techniques. Data analysis and reporting systems. Back to Grading |
Project report and presentation with questions |
|
K26
Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security. Back to Grading |
Written test |
|
K27
Environmental Protection Act and environmental management systems. Back to Grading |
Project report and presentation with questions |
|
K28
Measuring environment impact and environmental audit requirements. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K29
Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes. Back to Grading |
Written test |
|
K30
Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K31
Communication techniques. Back to Grading |
Project report and presentation with questions |
|
K32
Report writing techniques. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K33
Workplace training and development techniques: coaching and transfer of knowledge. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
K34
Equality, diversity, and inclusion. Unconscious bias. Back to Grading |
Project report and presentation with questions |
| Skill | Assessment methods |
|---|---|
|
S1
Apply food safety management systems. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S2
Apply food and dairy hygiene practice principles. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S3
Comply with food safety regulations and procedures. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S4
Comply with health and safety regulations, guidelines, and procedures. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S5
Comply with environmental regulations, guidelines, and procedures. Back to Grading |
Project report and presentation with questions |
|
S6
Apply sustainable working practices. For example, efficient use of resources, waste minimisation. Back to Grading |
Project report and presentation with questions |
|
S7
Apply quality control processes. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S8
Apply extended knowledge of underlying dairy concepts. Back to Grading |
Project report and presentation with questions |
|
S9
Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S10
Apply scientific techniques, procedures, and methods to undertake tasks. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S11
Apply engineering concepts and principles to analyse dairy performance. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S12
Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods. Back to Grading |
Project report and presentation with questions |
|
S13
Apply changes to dairy processing unit operations. Back to Grading |
Project report and presentation with questions |
|
S14
Apply problem solving techniques, identifying issues. Propose solutions to problems. Back to Grading |
Project report and presentation with questions |
|
S15
Use continuous improvement techniques and make recommendations. Back to Grading |
Project report and presentation with questions |
|
S16
Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management. Back to Grading |
Project report and presentation with questions |
|
S17
Conduct environmental impact assessments. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S18
Develop technical written content. For example, operating procedures, working instructions, and reports. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S19
Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate. Back to Grading |
Project report and presentation with questions |
|
S20
Create and deliver presentations. Back to Grading |
Project report and presentation with questions |
|
S21
Negotiate with and influence colleagues or stakeholders; manage conflict. Back to Grading |
Project report and presentation with questions |
|
S22
Use information and digital technology. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
S23
Identify training needs. Coach individuals. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
| Behaviour | Assessment methods |
|---|---|
|
B1
Take personal responsibility for and promote food safety and health and safety. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
B2
Take personal responsibility for and promote sustainable working practices. Back to Grading |
Project report and presentation with questions |
|
B3
Act in a professional manner. Back to Grading |
Project report and presentation with questions |
|
B4
Take responsibility for the quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated. Back to Grading |
Project report and presentation with questions |
|
B5
Respond and adapt to work demands and situations. Back to Grading |
Project report and presentation with questions |
|
B6
Recognise limitations, seek input from others and escalate issues when required. Back to Grading |
Project report and presentation with questions |
|
B7
Collaborate with others for example, within teams, across disciplines, and external stakeholders, promoting inclusion. Back to Grading |
Project report and presentation with questions |
|
B8
Ambassador for the dairy industry. Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
|
B9
Committed to maintaining and enhancing competence of self and others through Continued Professional Development (CPD). Back to Grading |
Professional discussion underpinned by a portfolio of evidence |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
Data, information, and concepts
K25 S8 S12 |
Data analysis techniques. Data analysis and reporting systems. (K25) |
Apply extended knowledge of underlying dairy concepts. (S8) Collect data. Analyse, interpret, and evaluate data, scientific and technology information, concepts, and ideas including use of statistical methods. (S12) |
N/A |
|
Problem solving and continuous improvement
K23 K24 S14 S15 |
Problem solving and fault finding: 5 whys, root cause analysis, Failure Mode Effects Analysis (FMEA). (K23) Continuous improvement principles and techniques: Plan-do-check-act (PDCA), Lean, 6 Sigma, and Statistical Process Control (SPC). Lean manufacturing tools. Process mapping. (K24) |
Apply problem solving techniques, identifying issues. Propose solutions to problems. (S14) Use continuous improvement techniques and make recommendations. (S15) |
N/A |
|
Environment and sustainability
K27 S5 S6 B2 |
Environmental Protection Act and environmental management systems. (K27) |
Comply with environmental regulations, guidelines, and procedures. (S5) Apply sustainable working practices. For example, efficient use of resources, waste minimisation. (S6) |
Take personal responsibility for and promote sustainable working practices. (B2) |
|
Working with others
K2 K20 K31 K34 S19 S21 B6 B7 |
Different teams and functions involved in dairy production. Dairy technologist role. Limits of scope of practice: when to seek input from others and when to escalate. (K2) Leadership and management techniques: influencing, negotiation, and conflict management. (K20) Communication techniques. (K31) Equality, diversity, and inclusion. Unconscious bias. (K34) |
Communicate with others for example, colleagues, customers, and stakeholders. Use industry terminology where appropriate. (S19) Negotiate with and influence colleagues or stakeholders; manage conflict. (S21) |
Recognise limitations, seek input from others and escalate issues when required. (B6) Collaborate with others for example, within teams, across disciplines, and external stakeholders, promoting inclusion. (B7) |
|
Project and change management
K21 K22 S13 S16 B4 B5 |
Change management principles and techniques. (K21) Project management roles and techniques: planning, prioritising, organising, stakeholder management, and risk management. (K22) |
Apply changes to dairy processing unit operations. (S13) Apply project management techniques: planning and prioritising tasks, organising resources, managing stakeholders and risk management. (S16) |
Take responsibility for the quality of work and enable others to work to high standards. For example, decisive, self-reliant, and motivated. (B4) Respond and adapt to work demands and situations. (B5) |
|
Presentation
S20 B3 |
N/A |
Create and deliver presentations. (S20) |
Act in a professional manner. (B3) |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
Dairy industry and business considerations
K1 B8 |
The dairy industry structure. Financial considerations. Ethical business practices. (K1) |
N/A |
Ambassador for the dairy industry. (B8) |
|
Compliance
K7 S1 S2 S3 S4 B1 |
Food safety management control of dairy and related food systems: Hazard Analysis and Critical Control Points (HACCP), Threat Analysis of Critical Control Points (TACCP), and Vulnerability Assessment of Critical Control Points (VACCP). (K7) |
Apply food safety management systems. (S1) Apply food and dairy hygiene practice principles. (S2) Comply with food safety regulations and procedures. (S3) Comply with health and safety regulations, guidelines, and procedures. (S4) |
Take personal responsibility for and promote food safety and health and safety. (B1) |
|
Quality assurance
K11 S7 |
Function of quality assurance within the dairy industry. Quality assurance schemes and factors affecting the Quality Management Plan (QMP). (K11) |
Apply quality control processes. (S7) |
N/A |
|
Scientific concepts, principles and techniques
S9 S10 |
N/A |
Identify, review and evaluate, and select scientific techniques, procedures, and methods in the context of new and different areas of work. (S9) Apply scientific techniques, procedures, and methods to undertake tasks. (S10) |
N/A |
|
Engineering concepts and principles
K13 S11 |
Basic physical and hygienic design principles of dairy process engineering: mass and energy balances, modes of thermal transfer, principles of fluid flow, and rheology (deformation and flow of materials - solids and liquids). (K13) |
Apply engineering concepts and principles to analyse dairy performance. (S11) |
N/A |
|
Environmental impact
K28 S17 |
Measuring environment impact and environmental audit requirements. (K28) |
Conduct environmental impact assessments. (S17) |
N/A |
|
Innovation
K15 |
Product development processes: recipe development, specifications, market gap identification, acceptance testing and process design, packaging requirements, and nutrition and organoleptic characteristics. (K15) |
N/A |
N/A |
|
Information technology
K30 S22 |
Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security. (K30) |
Use information and digital technology. (S22) |
N/A |
|
Technical written content
K32 S18 |
Report writing techniques. (K32) |
Develop technical written content. For example, operating procedures, working instructions, and reports. (S18) |
N/A |
|
Workplace training and development
K33 S23 B9 |
Workplace training and development techniques: coaching and transfer of knowledge. (K33) |
Identify training needs. Coach individuals. (S23) |
Committed to maintaining and enhancing competence of self and others through Continued Professional Development (CPD). (B9) |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
Manufacturing operations
K3 |
Good Manufacturing Practice (GMP). Production and operational planning concepts. (K3) |
N/A |
N/A |
|
Health and safety
K4 |
Health and safety. Health and Safety at Work Act – responsibilities. Health and safety culture. Control of Substances Hazardous to Health (CoSHH). The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Manual handling. Personal Protective Equipment (PPE). Types of hazards. Risk assessments, mitigation methods, and method statements (safe systems of work). (K4) |
N/A |
N/A |
|
Food and dairy safety
K5 |
Principles of food and dairy safety. Allergenic control. Good Hygienic Practice (GHP). Microbiology and food borne illnesses. Biological, physical, allergenic (cross-contamination), and chemical contamination of dairy and related products. Food storage, temperature control and preservation of dairy products. Hygienic design, construction and maintenance of food premises and equipment, and their cleaning and disinfection. Pest control. Personal hygiene and training requirements. Food safety culture. Traceability. (K5) |
N/A |
N/A |
|
Food safety legislation
K6 |
Food safety legislation principles: Food Safety Act, Regulation (EC) 852/2004, The General Food Law Regulation (EC) 178/2002, The Food Safety and Hygiene (England) Regulations, The Food Hygiene (Scotland) Regulations, The Food Hygiene (Wales) Regulations, The Food Information to Consumers Regulations (EC)1169/2011, Food Information Regulations, Regulation (EC) No 2073/2005 on Microbiological criteria for foodstuffs, The Weights and Measures (Packaged Goods) Regulations. Sources of information for legislation changes. (K6) |
N/A |
N/A |
|
Dairy chemistry
K8 |
Principles of dairy chemistry. Chemical properties. Compositional milk and dairy product analysis. Quality testing of milk and dairy products. (K8) |
N/A |
N/A |
|
Dairy microbiology
K9 |
Principles of dairy microbiology. Types of micro-organisms and their structure. Cultivation conditions and procedures. Aseptic conditions and Good Laboratory Practice (GLP): organisation and discipline within the laboratory. Hygiene monitoring and auditing. Laboratory analysis techniques. Indicator organisms. Interpretation of microbiological data as an indicator of risk. (K9) |
N/A |
N/A |
|
Milk and dairy products
K10 |
Milk and dairy derivatives as raw materials. Primary production. Dairy farming practice. Composition of milk and dairy produce. Additives. Dairy products as an ingredient in other foods and associated allergenic issues. Dairy alternatives (non-milk based ingredients). (K10) |
N/A |
N/A |
|
Cleaning, disinfection, and sterilisation
K12 |
Cleaning, disinfection, and sterilisation. Different techniques: chemical, heat, steam technology and ultraviolet - when they should be used. Components of Clean In Place (CIP). New developments in cleaning technology. Environmental impact of cleaning. Cleaning validation, verification, and optimisation techniques. (K12) |
N/A |
N/A |
|
Dairy supply chain
K26 |
Dairy supply chain: mapping and risk management. World dairy economic drivers. Milk and dairy product supply and demand factors. Food security. (K26) |
N/A |
N/A |
|
Operations
K14 |
Principles of food industry unit operations. Preservation operations. Dairy industry unit operations. Factory service operations. (K14) |
N/A |
N/A |
|
Milk processing
K16 |
Milk processing: end-to-end. New concepts in milk processing. By-products. (K16) |
N/A |
N/A |
|
Cheese and fermented products
K17 |
Cheese and fermented product technology. Cheese and cheese related products. Yogurt and related products. Soured creams and crème fraiche. (K17) |
N/A |
N/A |
|
Butter and milk fat
K18 |
Butter and milk fat technology. Butter manufacture. Yellow fat and dairy spread manufacture. Ice cream manufacture. Dairy dessert manufacture. (K18) |
N/A |
N/A |
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Whey
K19 |
The chemistry of whey protein. Whey processing techniques and technology. (K19) |
N/A |
N/A |
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Dairy automation
K29 |
Dairy automation and process control. Control systems. Instrumentation. Control theory principles. Machine communications and networking. Integrated control and automation systems. Digital manufacturing. Dairy industry automated processes. (K29) |
N/A |
N/A |
Contact us about this apprenticeship
| Version | Change detail | Earliest start date | Latest start date | Latest end date |
|---|---|---|---|---|
| Revised version awaiting implementation | In development | Not set | Not set | Not set |
| 1.0 | Approved for delivery | 31/10/2016 | Not set | Not set |