Weights and measures

This unique course deals with the quantity control of food and drink as well as non-food products. It will be of particular benefit to production and quality assurance staff in companies whose products are sold by weight or volume but will also appeal to other staff who wish to improve their understanding of this complex subject.

Although quantity control rules apply to the production and marketing of most food and drink, the detailed and complex legislation can often appear baffling to the non-specialist. As a result controls are often operated by rote, with little real understanding of the principles involved.  This one-day workshop will help to demystify the legislation, and give delegates the confidence not only to review their current systems but also to assess their efficiency and effectiveness (including minimising give away of product).

The Weights and Measures Act, and subsidiary regulations including

• Principles (nominal quantity, tolerable negative error and the three rules for packers) the e-mark,
• Packers' and importers' responsibilities (quantity checks and records, using ‘suitable’ equipment, labelling)
• Labelling requirements (quantity, identity of packer/importer & 'e' mark), which differ from the food labelling requirements
• Setting up a control system and statistical process control (control by sampling, using MCB and templets & automatic checkweighers)
• Day-to-day control of production, record keeping, review of procedures and remedial actions
• Inspector's Reference Test, offences, penalties and due diligence

Learning outcomes

By the end of this course, participants will be able to:

1. Understand the legal framework governing quantity control in food and drink and non-foods, including the Weights and Measures Act and related regulations.
2. Explain key principles such as nominal quantity, tolerable negative error, and the three packers' rules, labelling including the use of the e-mark, and using ‘suitable equipment’.
3. Identify the responsibilities of packers and importers, including requirements for quantity checks, equipment, labelling, significance of e-mark and record keeping to demonstrate compliance.
4. Design and implement an efficient quantity control system, to minimise give away of product, including statistical process control using sampling, measuring container bottles (MCB) and templets, and automatic checkweighers.
5. Recognize potential offences and penalties and understand how to demonstrate due diligence in quantity control operations.