Apprenticeship training course

Packhouse line leader (level 3)

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Information about Packhouse line leader (level 3)

Collecting and processing products from food or plant production lines and dispatching them to the retailer or moving them to other sites for further processing.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • Safe working practices, policies and codes of practice in relation to current health and safety legislation (including manual handling), job role and workplace including emergency plans
  • Effective team leader techniques including time management, personal/team development and problem resolution
  • Use of production targets, supervisory techniques and IT to raise efficiency and productivity within the packhouse
  • Planning workloads, staff and resources in response to seasonality differences/order requirements
  • How to prepare, use and maintain equipment in a safe efficient and effective condition
  • Maintenance of hygiene standards relating to product/food storage and packing
  • Customer quality standards/specifications/audit process
  • Importance of the key stages within relevant product supply chains
  • Product requirements to maintain quality and minimise losses
  • Importance of the systems and of record keeping/storage requirements used within the organisation
  • Biosecurity measures when storing and handling fresh/live products such as fruit, vegetable, salads and plants
  • How to recognise products which are damaged or contaminated and the appropriate action to take
  • Input costs, cost of production and margins within the packhouse
  • Security of the facility
  • Impact of packhouse operation on the external environment

  Skills

  • Promote and maintain hygiene, health, safety (inc manual handling) and security for self, others and live/fresh products
  • Use IT to support your role
  • Manage accurate records within the packhouse environment
  • Establish, maintain and promote effective working relationships
  • Concise reporting on operational issues
  • Resolve problems effectively
  • Implement Hazard Analysis Critical Control Points (HACCP) plans
  • Plan production schedules for efficient line operation
  • Coordinate products and resources to meet customer demand, taking into account specific food safety/product quality requirements
  • Supervise the identification, selection and preparation of fresh products such as fruit, vegetables, cut flowers and plants for sale/dispatch to achieve high quality and hygiene standards
  • Supervise packaging of product to agreed specifications within shelf life requirements
  • Supervise the operation to ensure line meets production targets and food safety requirements
  • Ensure routine maintenance and checks are performed appropriately
  • Operate food processing/packing machinery and equipment safely and efficiently
  • Develop self and others to maximise individual/team performance
  • Respond appropriately to incidents and emergencies in the workplace
  • Physically demonstrate required tasks and review subsequent understanding and performance of individuals
  • Lead and motivate a team of operatives to achieve targets

  Behaviours

  • Have a strong work ethic including pride in work, attention to detail, integrity, honesty, time management, loyalty and respect for others
  • Positive attitude, motivated, dependable, ethical, inclusive, responsible, flexible and reliable.
  • A willingness to learn and contribute to their own continuing professional development
  • Ability to take responsibility and be accountable for their own actions
  • Able to adapt to change in conditions, technologies, situations and working environments
  • Willingness to accept changing priorities and work patterns when new jobs need to be done, or requirements change
  • A clear and effective communicator
  • Able to give/receive information and instruction accurately and in a timely and positive manner
  • Work and contribute effectively to the team and wider business
  • Ability to use own initiative and lead by example
  • Work proactively with internal and external people to achieve positive outcomes
  • Embrace a safety culture and apply proactively for self, colleagues and visitors
• Apprenticeship category (sector): Agriculture, environmental and animal care
• Qualification level: 3; Equal to A level
• Course duration: 18 months
• Maximum funding: £6,000 ; Maximum government funding for ; apprenticeship training and assessment costs.

View more information about Packhouse line leader (level 3) from the Institute for Apprenticeships and Technical Education.