Food and drink maintenance engineer

Key information

  1. Status: Approved for delivery (available for starts)
  2. Reference: ST0195
  3. Version: 1.1
  4. Level: 3
  5. Typical duration to gateway: 42 months
  6. Typical EPA period: 3 months
  7. Route: Engineering and manufacturing
  8. Maximum funding: £26000
  9. Date updated: 17/10/2022
  10. Approved for delivery: 9 December 2014
  11. Lars code: 16
  12. EQA provider: Ofqual
  13. Example progression routes:
  14. Review: this apprenticeship will be reviewed in accordance with our change request policy.
Content loading...

Details of the occupational standard

Occupation summary

This occupation is found in the engineering function in the food and drink manufacturing sector. The sector uses highly automated equipment and technology to produce a wide range of food and drink products for consumers. 

Food and drink manufacturers range in size from small to large. Technicians may work directly for a food and drink company or a contractor.

The broad purpose of the occupation is to maintain food and drink machinery and equipment to optimise production levels. They conduct planned and predicative maintenance to prevent issues occurring and also reactive maintenance for example, to respond to breakdowns. They lead or support food and drink operational teams with machinery change overs and set ups. Contributing to the installation and decommissioning of food and drink equipment and machinery is also part of the role. Working with other teams, they contribute to technical performance reviews and continuous improvement activities. They may need to contribute to food and drink audits.   

They may complete work as part of a team or alone, depending on the task. 

In their daily work, food and drink maintenance technicians interact with other technicians and engineers. They also interact with operational and site teams. This may include quality, and research and development. They may also have contact with auditors, regulators, and customers undertaking site visits.

They typically report to an engineering lead. They work with minimal supervision. 

An employee in this occupation is responsible for using engineering practices that ensure food safety in line with food safety legislation. Keeping machinery and equipment available to meet production needs and outputs is key. They must comply with food safety, health and safety, environmental, sustainability, and engineering regulations and standards. They also must also take account of business operation considerations such as cost and service level agreements.

They are likely to be required to work a range of shifts, including unsociable hours.

Typical job titles include:

Food and drink maintenance engineer Food and drink multi-skilled engineer

Entry requirements

Typically, 5 GCSEs including English grade 4 (C) and mathematics grade 6 (B), or equivalent. 

 

Occupation duties

Duty KSBs

Duty 1 Prepare for food and drink maintenance work.

K1 K2 K8 K9 K11 K13 K14 K15 K16 K17 K18 K19 K20 K22 K42 K44 K45 K47

S1 S2 S3 S4 S5 S6 S7 S9 S26 S28 S29

B1 B2 B3 B4 B5 B6 B7

Duty 2 Conduct planned maintenance of food and drink processing and packaging equipment.

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 K32 K33 K34 K35 K36 K37 K38

S1 S3 S4 S5 S6 S7 S8 S9 S10 S11 S13 S17 S24

B1 B2 B3 B4 B7

Duty 3 Conduct predictive maintenance of food and drink processing and packaging equipment (condition based monitoring).

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 K32 K33 K34 K35 K36 K37 K38

S1 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S17 S24

B1 B2 B3 B4 B7

Duty 4 Respond to breakdowns of food and drink processing and packaging equipment. Conduct reactive maintenance or corrective actions to resolve deviation.

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 K35 K36 K37 K38 K39 K40 K45

S1 S3 S4 S5 S6 S7 S8 S9 S10 S11 S17 S19 S20 S22 S24 S25

B1 B2 B3 B4 B6 B7

Duty 5 Identify faults (electrical, mechanical, instrumentation, automation and pneumatics) on food and drink processing and packaging equipment and action required.

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 K35 K36 K37 K38 K39 K40

S1 S3 S4 S5 S6 S7 S8 S9 S10 S11 S17 S20 S22 S24 S25

B1 B2 B3 B4 B6 B7

Duty 6 Lead or support food and drink operational teams with machinery change overs and set ups.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K14 K15 K16 K17 K18 K19 K20 K22 K24 K27 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37 K38 K44 K45 K47 K48 K49

S1 S3 S4 S5 S6 S7 S8 S24 S28 S30

B1 B2 B3 B4 B5 B6 B7

Duty 7 Manufacture and repair component parts for food and drink processing and packaging equipment.

K2 K8 K9 K11 K12 K14 K15 K16 K17 K18 K19 K22 K25 K26

S1 S3 S4 S5 S6 S7 S8 S18 S19 S21 S24

B1 B2 B3 B4 B6 B7

Duty 8 Contribute to continuous improvement projects to optimise food and drink equipment or process. For example, participate in failure investigations to ensure process effectiveness and to contribute to and implement practical engineering solutions for efficiency and profitability.

K2 K3 K4 K5 K6 K8 K9 K11 K12 K13 K15 K18 K19 K20 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37 K38 K39 K40 K41 K45 K47 K48 K49

S1 S4 S5 S6 S17 S20 S21 S22 S23 S26 S28 S29 S30

B1 B2 B3 B4 B5 B7

Duty 9 Remove and decommission food and drink processing and packaging equipment.

K1 K2 K6 K8 K9 K10 K11 K12 K14 K15 K16 K17 K18 K19 K24 K27 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37

S1 S3 S4 S5 S6 S7 S8 S9 S16 S24

B1 B2 B3 B4 B7

Duty 10 Contribute to the installation and commission food and drink processing and packaging equipment in line with food science and safety principles.

K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K22 K24 K25 K26 K27 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37 K38

S1 S3 S4 S5 S6 S7 S8 S9 S13 S14 S15 S19 S24

B1 B2 B3 B4 B7

Duty 11 Contribute to technical performance reviews in collaboration with other functions and stakeholders.

K1 K2 K3 K4 K5 K7 K8 K9 K11 K12 K13 K15 K17 K18 K19 K21 K23 K24 K26 K27 K28 K29 K30 K31 K32 K33 K34 K35 K36 K37 K38 K39 K40 K41 K45 K46 K47 K48 K49

S1 S4 S5 S6 S17 S20 S22 S26 S28 S29 S30

B1 B2 B3 B4 B5 B7

Duty 12 Maintain engineering documentation for food and drink maintenance work.

K1 K2 K3 K8 K9 K11 K16 K42 K43 K45 K46

S3 S4 S5 S6 S8 S21 S25 S26 S27 S29

B1 B2 B3 B4 B7

Duty 13 Support maintenance and operational team members in developing engineering technical competence.

K2 K8 K9 K11 K45 K48 K49

S4 S5 S6 S26 S28 S30

B1 B2 B3 B4 B5 B7

Duty 14 Ensure availability and performance of maintenance tools and equipment.

K2 K8 K9 K11 K14 K16 K44

S1 S4 S5 S6 S7 S8

B1 B2 B3 B4 B7

Duty 15 Contribute to food and drink internal and external audits.

K1 K2 K3 K8 K9 K11 K45 K46

S1 S4 S5 S6 S26 S28 S29

B1 B2 B3 B4 B5 B6 B7

KSBs

Knowledge

K1: Food and drink sector awareness. The industry's regulator: The Food Standards Agency. Types of organisations: branded and non-branded, and high and low care sites. Types of food and drink products: ambient, frozen, fresh, chilled, confectionery, and liquid. End-to-end supply chain. Customers and consumers. Customer specifications: purpose and consequences of non-compliance. Implications of product shelf life. Back to Duty

K2: Food and drink maintenance engineer's role. Limits of autonomy. Different teams and functions involved in production. Business operation considerations: efficiency, customer satisfaction, competitiveness, minimising risks to production, and ethical practices. Back to Duty

K3: Principles of quality management systems and processes in the food and drink industry and impact on customer requirements. Customer and food trade association standards for example, British Retail Consortium, Retailer standards. Internal and external audits and impact on maintenance. Back to Duty

K4: Food science and technology - fundamentals of how engineering is used in food and drink production: aseptic filling and processing, chilling, freezing, heat processing, modified atmosphere packaging (MAP), preservation, and packaging. Back to Duty

K5: Food safety regulations awareness and their impact on food and drink engineering: Food Safety Act, 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

K6: Food safety: control of contamination hazards (microbiological, physical, and chemical). The risk of contamination and impact on product integrity and health of consumers. Allergens. The importance and impact of temperature and process control measures. Regulatory information and date code responsibilities. Hygienic engineering design of food premises and equipment, and hygiene requirements of operators. Cleaning and disinfection principles, procedures, and methods: Cleaning in place (CIP), cleaning out of place, and chemical impact. Pest control. Back to Duty

K7: Properties of food and drink, packaging materials and sealing techniques and impact on engineering tasks. Back to Duty

K8: Health and safety regulations awareness and their application to food and drink engineering: Health and Safety at Work Act, Control of Substances Hazardous to Health (CoSHH), Working in confined spaces, Working at Height, Lone working, Provision of Work Equipment Regulations (PUWER), Lifting Operations and Lifting Equipment Regulations (LOLER), Dangerous Substances and Explosive Atmospheres (DSEAR), Pressure Equipment Directive (PED), Electricity at work regulations, Noise regulation, L8 Legionella, Display Screen Equipment, The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR), and Construction Design Management regulations. Slips trips and falls. Types of incidents: fire, accidents, and near-misses. Mitigation methods. Incident management. Near miss reporting. Back to Duty

K9: Health and safety practice: risk assessments and method statements, manual handling, Personal Protective Equipment (PPE), and signage and barriers. Back to Duty

K10: Safe isolation of process fluids, gases, electricity, and stored energy: Lockout, tagout (LOTO). Back to Duty

K11: Environmental regulations and requirements awareness and their application to food and drink engineering. Environmental Protection Act. Sustainability. Waste Electrical and Electronic Equipment Directive (WEEE). Hazardous waste regulations. Waste management. Recyclable materials and waste disposal procedures. Energy monitoring. Data logging to optimise energy performance. The Climate Change Agreements. Carbon Reduction Commitment (CRC). Renewable and alternative energy sources. Energy reduction. Types of pollution and control measures: noise, smells, spills, and waste. Efficient use of resources. Environmental permits. Back to Duty

K12: Types of food and drink equipment and their application: pumps, valves, gauges, temperature controls, mixers, conveyors, depositors, sealers, safety systems, pressure systems and transmitters, human machine interface, and handheld devices. The importance of set points. Back to Duty

K13: Spares and services considerations: availability, stock lead times, correct handling, the identification of equipment and parts, function and specification of parts, spares, and components, stock value, faulty stock, returns, salvageability of parts to be removed. Back to Duty

K14: Maintenance tools: selection, correct use, maintenance, storage requirements. Restrictions in food and drink industry and designated areas. Back to Duty

K15: Engineering standards and regulations awareness and their application to food and drink engineering: British Standards (BS), International Organisation for Standardisation standards (ISO), European Norm (EN), and Atmospheres and Explosives (ATEX). Manufacturers’ manuals: what they are and how to use them. Back to Duty

K16: Standard operating and quality assurance procedures (SOP): what they are and how to use them. Back to Duty

K17: British standards for engineering representations, drawings, and graphical information. Back to Duty

K18: Engineering mathematical and scientific principles: calculations, conversions, and equipment sizing and dimensions. Back to Duty

K19: Engineering materials and their properties: impact on use in a food environment (food safe). Back to Duty

K20: Maintenance strategies and best practice: run to failure (breakdown maintenance), preventive (scheduled) maintenance, Predictive Maintenance (PdM), and Reliability Centered Maintenance (RCM). Back to Duty

K21: Reliability techniques - critical tools: condition monitoring, oil sampling, thermography, vibration analysis, and ultrasound. How they are used to reduce breakdowns, failures, and operational losses. Back to Duty

K22: Food safety engineering: food grade oils, greases, cleaning fluids, and safe use of tools and equipment. Back to Duty

K23: Equipment performance measures: data and how to use it. Terminology: mean time between failure, and overall equipment effectiveness (availability). Back to Duty

K24: Mechanical principles. Types of mechanical drives, belts, chains, and gears: alignment, and how to identify wear. Types of bearings: application, alignment, and fit. Back to Duty

K25: Principles of down-hand (flat) TIG (Tungsten Inert Gas) welding techniques in food environment: butt and tee. Awareness of MMA (Manual Metal Arc) and MIG (Metal Inert Gas) welding practices and when they need to be used. Back to Duty

K26: Component manufacturing uses and requirements. Turning and milling, grinding, drilling, bench fitting techniques. Preparation for the food and drink environment. Threads, fit, finish, joining techniques, measurement and tolerance, and material selection considerations. Back to Duty

K27: Pneumatic and hydraulic system principles: transfer of energy inside fluid power systems in the food and drink industry. Back to Duty

K28: Basic engineering theory and thermodynamic principles on heat transfer used in the food and drink industry: how it works and maintenance requirements. Back to Duty

K29: Electrical principles. Basic electrical theory: LV (Low Voltage), HV (High Voltage), current, resistance, symbols and terminology. Electrical first aid. Alternating current (AC) and direct current (DC) systems. Testing equipment. Electrical circuit theory, electrical machines, electrical safety systems, and smart solutions. Back to Duty

K30: Control circuits principles. Basic components (switches, relays, contactors, overloads, circuit breakers), power supplies, and calibration. Back to Duty

K31: Safety circuits: safety system categories, safety system architecture and components, characteristics of safety system components. What they do and why they are important (legality and performance). Back to Duty

K32: Types of motors and control systems and how they work: mechanical and electrical properties, programming of variable speed drives and parameters, soft starts. Back to Duty

K33: Electrical instrumentation and control installation, commissioning and decommissioning practices and techniques to standards required for food and drink industry. Ingress Protection (IP) and ATEX ratings. Testing and fault finding approved instrument requirements. Arc flash protection requirements. Back to Duty

K34: Automation. Instrumentation and calibration techniques for systems: thermo, weights, and flow. Robotics and data acquisition (SCADA) and smart network systems. Communication systems: Profinet, Ethernet, Profibus, CANopen, and DeviceNet. Back to Duty

K35: Types of Programmable Logic Controllers (PLC). How they work, system maintenance and architecture. Digital, analogue inputs, outputs, and IOT. Hardware interface and field wiring. Back to Duty

K36: Sensors and motion control. Types of sensors and how they work: digital, analogue, pressure level, probes, inductive and smart. Encoders and position control: selection procedures. Back to Duty

K37: Awareness of services and utilities in the context of food safety importance and impact: water supply and systems, boiler control, electrical distribution system, air compressors, steam boilers, refrigeration system, building management, ventilation and air conditioning (HVAC) controls, access control systems, effluent and waste, and chilled water systems. Back to Duty

K38: Principles of factory digitalisation (Industry 4.0). Back to Duty

K39: Problem solving techniques: root cause analysis, 6 thinking hats, DMAIC (Define, Measure, Analyse, Improve, Control), and PDCA (Plan Do Check Act). Back to Duty

K40: Fault finding techniques: root cause analysis, 5 Whys, fishbone, and half-split. Diagnostic tools and equipment. Back to Duty

K41: Continuous improvement techniques: lean, 6-sigma, KAIZEN, 5S (Sort, set, shine, standardise and sustain), and SMED (Single-Minute Exchange of Dies). Back to Duty

K42: Information technology: Management Information Systems (MIS), spreadsheets, presentation, word processing, email, virtual communication and learning platforms. General Data Protection Regulation (GDPR). Cyber security requirements. Back to Duty

K43: Maintenance work recording and documentation requirements. Back to Duty

K44: Organisation techniques: planning, time management, workflow, and work scheduling and prioritisation. Back to Duty

K45: Communication techniques: verbal, written, and electronic. Adapting style to audience. Engineering terminology. Back to Duty

K46: Report writing techniques. Back to Duty

K47: Team working techniques: how to work as part of a team, understanding the importance of establishing and meeting the requirements of different roles. Back to Duty

K48: Workplace training and buddying techniques: how to pass on knowledge and skills to others. Back to Duty

K49: Equality, diversity, and inclusion in the workplace: what it means and why it is important. Back to Duty

Skills

S1: Read and interpret task related information and data. For example, work instructions, SOPs, quality control documentation, Service Level Agreements, specifications, engineering representations, drawings, and graphical information, work instructions, and operation manuals. Back to Duty

S2: Plan work. Identify and organise resources to complete tasks. Back to Duty

S3: Identify hazards and control measures to mitigate risks. Back to Duty

S4: Comply with food safety regulations and procedures. Back to Duty

S5: Comply with health and safety regulations and procedures. Back to Duty

S6: Comply with environment and sustainability regulations and procedures: safe disposal of waste, re-cycling or re-use of materials and efficient use of resources. Back to Duty

S7: Select, check the condition, and safely use maintenance tools and equipment. Store tools and equipment. Complete or arrange maintenance of tools and equipment including calibration where required. Back to Duty

S8: Follow standard operating procedures and quality procedures. Back to Duty

S9: Follow site isolation and lock off procedures (lockout, tagout) and re-instatement of equipment with system checks and handover. Back to Duty

S10: Apply mechanical and fluid power system maintenance practices and techniques. For example, check levels, parts wear, pressure, and sensors, grease and lubricate parts, replace, fit components, and calibrate equipment. Back to Duty

S11: Apply electrical and control maintenance practices and techniques including use of electrical testing equipment and instruments. For example, panel risk assessment, fixed wire installation testing, fault finding, thermographic surveys, and checking protection settings. Back to Duty

S12: Apply reliability engineering techniques to prevent or reduce the likelihood or frequency of failures. For example, condition monitoring, oil sampling, thermography, vibration analysis, and ultrasound. Back to Duty

S13: Install and configure instrumentation or process control systems. Back to Duty

S14: Install and configure electrical systems. For example, add distribution boards to circuits, single and three phase motors (AC and DC). Back to Duty

S15: Assemble, position and fix equipment or components. Complete commissioning checks. Back to Duty

S16: Disconnect and remove equipment or components. Complete storage measures to prevent deterioration. Back to Duty

S17: Read and interpret equipment performance data. Back to Duty

S18: Fabricate, drill, and join to produce basic parts, spares or components to measurement and tolerance specification. Back to Duty

S19: Apply down-hand (flat) TIG welding techniques: butt and tee. Back to Duty

S20: Apply mathematical techniques to solve engineering problems. Back to Duty

S21: Produce and amend electrical and mechanical engineering representations, drawings, and graphical information. For example, for new component parts or change in circuit diagram or panel. Back to Duty

S22: Apply fault-finding and problem-solving techniques for example, using PLC data to diagnose issues and locate faults on industrial network. Back to Duty

S23: Apply continuous improvement techniques to understand current performance; collect and record data. Devise suggestions for improvement. Back to Duty

S24: Restore the work area on completion of activity. Back to Duty

S25: Resolve or escalate issues. Back to Duty

S26: Use information technology. For example, for document creation, communication, and information management. Comply with GDPR. Comply with cyber security. Back to Duty

S27: Record work activity. For example, asset management records, work sheets, checklists, waste environmental records, and any business or legal reporting requirements. Back to Duty

S28: Communicate verbal and written. For example, with colleagues and stakeholders. Use engineering terminology where appropriate. Back to Duty

S29: Produce reports for example, equipment performance reports. Back to Duty

S30: Provide guidance or training to colleagues or stakeholders. Back to Duty

Behaviours

B1: Prioritise health and safety, food safety, and the environment and sustainability. Back to Duty

B2: Promote health and safety, food safety, and the environment and sustainability. Back to Duty

B3: Take ownership for own work and accountability for quality of work. Back to Duty

B4: Apply a professional approach. Back to Duty

B5: Team-focus to meet work goals: respectful to others, builds relationship with others, and positive inclusion. Back to Duty

B6: Respond and adapt to work demands. Back to Duty

B7: Committed to Continued Professional Development (CPD) to maintain and enhance their competence. Back to Duty

Qualifications

English and Maths

English and maths qualifications must be completed in line with the apprenticeship funding rules.

Other mandatory qualifications

Content loading...

Professional recognition

This standard aligns with the following professional recognition:

  • The Institution of Engineering and Technology for Engineering Technician (EngTech). The experience gained and responsibility held by the apprentice on completion of the apprenticeship will either wholly or partially satisfy the requirements for registration at this level.
  • The Institution of Mechanical Engineers for Engineering Technician (EngTech). The experience gained and responsibility held by the apprentice on completion of the apprenticeship will either wholly or partially satisfy the requirements for registration at this level.
Content loading...

Version log

Version Change detail Earliest start date Latest start date
1.1 Funding, standard and end-point assessment plan revised 04/07/2022 Not set
1.0 Approved for delivery 09/12/2014 03/07/2022
Employers involved in creating the standard: Bakkavor, James T Blakemans and Co Ltd, Coca-Cola Europacific Partners, Kraft Heinz, Lucozade Ribena Suntory Limited, Mars Wrigley Confectionary, Moy Park Müller UK and Ireland, Nestle UK and Ireland, New York Bakery Grupo Bimbo UK, Ornua Foods UK, Pladis Global, Playin Choc, Premier Foods, Saputo, WM Morrison Supermarkets PLC.

Crown copyright © 2025. You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. Visit www.nationalarchives.gov.uk/doc/open-government-licence

Is this webpage useful?

Thank you for your feedback

Tell us about your experience