Audit checklist for the industrial and process engineering requirements of a fresh fruit juice

processing factory

1. Site Selection and Plant Design

1.1 Site Selection Criteria

 Proximity to Raw Materials
 Accessibility to Transportation Routes
 Availability of Utilities (Water, Electricity, Gas)
 Environmental Compliance and Zoning Regulations

1.2 Plant Layout and Design

 Building Layout Optimization
 Zoning for Raw Material Receiving, Processing, and Storage
 Adequate Space Allocation for Equipment Installation and Workflow Efficiency
 Incorporation of Safety Features and Emergency Exits

1.3 Facility Infrastructure

 Structural Integrity Assessment
 Durable Flooring for Easy Cleaning and Maintenance
 Sufficient Ceiling Height for Equipment Installation and Ventilation
 Effective Drainage Systems to Prevent Water Pooling

1.4 Utility Systems

 Reliable Water Supply for Processing and Sanitation
 Electrical Capacity to Support Equipment Operation
 HVAC Systems for Temperature and Humidity Control
 Wastewater Treatment Plans to Ensure Environmental Compliance

1.5 Equipment Selection and Installation

 Selection of Processing Equipment for Washing, Juicing, Pasteurizing, and Packaging
 Proper Installation and Alignment of Equipment to Optimize Workflow
 Coordination of Utility Connections (Water, Electricity, Steam)

1.6 Compliance and Regulations

 Compliance with Building Codes and Regulations
 Acquisition of Necessary Permits and Approvals
 Adherence to Food Safety Standards (HACCP, GMP)

1.7 Environmental Impact Assessment

 Evaluation of Potential Environmental Impacts
 Implementation of Mitigation Measures
 Compliance Monitoring and Reporting

1.8 Future Expansion and Flexibility

 Design for Scalability and Future Growth
 Modular Design Principles for Easy Reconfiguration
 Flexibility in Equipment Selection and Layout
1.9 Safety and Emergency Preparedness
 Establishment of Safety Protocols and Procedures
 Availability of Emergency Equipment and Training Programs
 Integration of Safety Features Throughout the Facility

2. Building and Infrastructure

 Construction Standards: Ensure the building design complies with local construction codes
and food safety regulations.
 Space Allocation: Verify that the layout optimizes workflow and minimizes cross-
contamination risks.
 Facility Accessibility: Check for proper access for employees, suppliers, and emergency
services.

1. Structural Integrity

 Assess the structural soundness of existing buildings to support heavy machinery and
equipment.
 Check for signs of structural damage, such as cracks, sagging, or uneven floors.

2. Flooring

 Ensure flooring materials are durable, non-slip, and resistant to chemical corrosion.
 Verify proper drainage and slope to prevent water pooling and facilitate cleaning.

3. Ceiling Height

 Confirm sufficient ceiling height to accommodate tall equipment and allow for proper
ventilation.
 Ensure clearance for overhead utilities, such as ductwork and lighting fixtures.

4. Walls and Partitions

 Inspect walls and partitions for stability and integrity.

 Ensure appropriate materials are used for wash-down areas to withstand moisture and
cleaning agents.

5. Doors and Entrances

 Check doorways for smooth operation and adequate clearance for equipment and personnel.
 Ensure doors are properly sealed to prevent contamination and maintain temperature control.

6. Windows and Ventilation

 Assess natural lighting and ventilation to enhance employee comfort and reduce energy costs.
 Ensure windows are sealed and equipped with screens to prevent pest ingress.

7. Utilities Access

 Verify accessibility to utility connections (water, electricity, gas) for equipment installation.
  Ensure utility lines are properly labeled and routed to prevent interference with operations.

8. Accessibility

 Evaluate accessibility for personnel and equipment, including ramps, stairways, and elevators.
 Ensure compliance with accessibility standards for disabled individuals.

9. Environmental Controls

 Check for the presence of environmental control systems, such as HVAC, to maintain optimal
working conditions.
 Verify the availability of emergency shutdown systems for critical equipment.

10. Safety Features

 Confirm the presence of safety features, such as fire extinguishers, emergency lighting, and
first aid stations.
 Ensure proper signage indicating emergency exits, hazard areas, and safety protocols.

11. Space Allocation

 Review space allocation for different areas of operation, including processing, packaging, and
storage.
 Ensure sufficient space for future expansion and equipment upgrades.

12. Compliance with Building Codes

 Verify compliance with local building codes and regulations related to structural integrity, fire
safety, and sanitation.
 Ensure any necessary permits and approvals are obtained before commencing operations.

13. Environmental Impact

 Assess potential environmental impacts of building and infrastructure design.

 Identify measures to mitigate environmental impacts, such as wastewater treatment and waste
management.

14. Maintenance Accessibility

 Ensure easy access for maintenance personnel to critical building systems, such as HVAC and
electrical panels.
 Plan for routine maintenance schedules and procedures to ensure optimal performance of
building infrastructure.

3. Equipment Specification and Procurement

 Technology Selection: Ensure that the chosen technology is suitable for the types of juices to
be processed and meets capacity needs.
 Energy Efficiency: Select equipment with proven energy efficiency to reduce operating costs
and environmental impact.
 Compliance with Food Safety: Confirm that equipment complies with food industry standards
(e.g., stainless steel contact surfaces).
1. Equipment Requirements Analysis

 Conduct a thorough analysis of processing needs to determine the types and capacities of
equipment required.
 Consider factors such as juice extraction methods, pasteurization techniques, packaging
options, and production volume.

2. Specification Development

 Develop detailed specifications for each piece of equipment based on operational

requirements and industry standards.
 Specify technical specifications, such as capacity, dimensions, material of construction, and
power requirements.

3. Vendor Identification and Selection

 Research and identify reputable vendors and suppliers with experience in providing
equipment for fruit juice processing.
 Evaluate vendors based on factors such as product quality, reliability, after-sales service, and
price competitiveness.

4. Request for Proposals (RFP) or Quotations (RFQ)

 Prepare comprehensive RFPs or RFQs outlining equipment specifications, delivery timelines,

and contractual terms.
 Solicit bids from selected vendors and evaluate proposals based on compliance with
requirements and cost-effectiveness.

5. Technical Evaluation

 Review vendor proposals and technical documentation to ensure compliance with specified
requirements.
 Evaluate equipment features, performance capabilities, and compatibility with existing
infrastructure.

6. Quality Assurance and Compliance

 Verify that equipment meets relevant industry standards and regulatory requirements, such as
food safety regulations and electrical codes.
 Ensure equipment is certified by recognized authorities or organizations where applicable.

7. Budget and Cost Analysis

 Compare quotes from different vendors to assess cost competitiveness and budget feasibility.
 Consider total cost of ownership, including purchase price, installation costs, maintenance
expenses, and energy consumption.

8. Procurement Process Management

  Establish clear procurement procedures and protocols to ensure transparency and
accountability in the procurement process.
 Monitor procurement activities to ensure adherence to timelines, budget constraints, and
quality standards.

9. Delivery and Installation Coordination

 Coordinate delivery schedules with vendors to ensure timely arrival of equipment.

 Plan for proper handling, storage, and installation of equipment to prevent damage and ensure
proper functioning.

10. Acceptance Testing and Commissioning

 Conduct acceptance testing upon delivery to verify that equipment meets specifications and
functions as intended.
 Coordinate with vendors to address any issues identified during testing and ensure proper
commissioning of equipment.

11. Training and Documentation

 Arrange for training sessions for operational staff to familiarize them with equipment
operation, maintenance procedures, and safety protocols.
 Ensure documentation, including manuals, schematics, and warranties, is provided for all
equipment.

12. Spare Parts and Maintenance Contracts

 Establish agreements with vendors for supply of spare parts and consumables to support
ongoing maintenance and repairs.
 Consider maintenance contracts to ensure timely servicing and support for critical equipment.

13. Integration with Process Design

 Ensure seamless integration of equipment with the overall process design to optimize
workflow efficiency and product quality.
 Coordinate with process engineers and equipment suppliers to address any design or
compatibility issues.

4. Process Engineering
 Process Flow Efficiency: Evaluate the proposed process flow for operational efficiency and
compliance with quality standards.
 Capacity Planning: Review plans for scaling production volumes and potential future
expansions.
 Waste Reduction Strategies: Check for systems designed to minimize waste and handle by-
products.

Process Engineering Audit Checklist

1. Process Flow Analysis

 Review the proposed process flow for fruit juice production from raw material receiving to
finished product packaging.
 Identify individual process steps and their sequence, including washing, sorting, juicing,
pasteurization, filling, and packaging.

2. Equipment Selection and Integration

 Ensure selected equipment meets production requirements and is compatible with the
intended process flow.
 Verify proper integration of equipment to ensure seamless transfer of materials between
process stages.

3. Process Parameters and Controls

 Define critical process parameters such as temperature, pressure, flow rates, and residence
times for each process step.
 Establish control measures to monitor and adjust process parameters to maintain product
quality and safety.

4. Product Quality Assurance

 Develop quality control measures to ensure consistent product quality and compliance with
regulatory standards.
 Implement procedures for sampling, testing, and analysis of raw materials, intermediate
products, and finished goods.

5. Sanitation and Hygiene Practices

 Design cleaning and sanitation protocols to prevent contamination and ensure food safety
throughout the production process.
 Establish procedures for equipment cleaning, sanitation, and disinfection to meet industry
standards.

6. Energy Efficiency and Resource Conservation

 Identify opportunities for energy optimization and resource conservation within the
production process.
 Implement measures to minimize energy consumption, water usage, and waste generation.

7. Process Optimization and Improvement

 Conduct process simulations or modeling to identify potential bottlenecks and inefficiencies

in the production process.
 Implement continuous improvement initiatives to enhance process efficiency, productivity,
and product quality.

8. Hazard Analysis and Critical Control Points (HACCP)

 Develop a HACCP plan to identify and control potential hazards associated with fruit juice
processing.
 Implement preventive measures and control points to mitigate risks and ensure food safety.
9. Regulatory Compliance

 Ensure compliance with relevant food safety regulations, including FDA regulations, HACCP
requirements, and Good Manufacturing Practices (GMP).
 Stay updated on changes in regulatory requirements and adjust processes accordingly to
maintain compliance.

10. Training and Education

 Provide comprehensive training programs for production staff to ensure understanding of

process procedures, safety protocols, and quality standards.
 Conduct regular refresher training sessions to reinforce best practices and promote continuous
improvement.

11. Documentation and Recordkeeping

 Establish procedures for documenting process parameters, production activities, and quality
control data.
 Maintain accurate records of process deviations, corrective actions, and product specifications
for traceability and regulatory compliance.

12. Emergency Preparedness and Response

 Develop emergency response plans to address potential process disruptions, equipment

failures, and safety incidents.
 Conduct drills and exercises to train staff on emergency procedures and ensure readiness to
respond effectively to emergencies.

5. Quality Control and Assurance Systems

 QA/QC Facilities: Plan for adequate laboratory facilities for product testing and quality
control.
 Standards and Certifications: Ensure the design meets requirements for certifications like
HACCP, ISO 22000, or others relevant to the juice industry.
 Traceability System: Plan for a traceability system that covers all stages from raw materials to
finished products.

1. Documentation and Recordkeeping

 Review documentation procedures for capturing production data, quality control tests, and
batch records.
 Ensure records are maintained in accordance with regulatory requirements and industry best
practices.

2. Raw Material Inspection and Testing

 Establish procedures for incoming raw material inspection to ensure compliance with quality
specifications.
 Conduct testing for factors such as fruit ripeness, purity, and contamination levels.

3. Process Monitoring and Control

  Implement process monitoring protocols to ensure adherence to critical control points (CCPs)
during production.
 Utilize real-time monitoring systems and sensors to track process parameters and detect
deviations.

4. Product Sampling and Testing

 Develop sampling plans to collect representative samples of intermediate products and

finished goods.
 Perform testing for parameters such as pH, acidity, sugar content, and microbial
contamination.

5. Equipment Calibration and Maintenance

 Establish a schedule for calibrating process equipment and instrumentation to ensure accuracy
and reliability.
 Implement preventive maintenance programs to minimize equipment downtime and maintain
performance.

6. Sanitation and Hygiene Practices

 Verify implementation of sanitation protocols to prevent contamination and ensure food

safety.
 Conduct regular inspections of processing areas and equipment for cleanliness and
compliance with sanitation standards.

7. Quality Control Checks

 Define quality control checkpoints throughout the production process to assess product
quality and compliance with specifications.
 Conduct visual inspections and sensory evaluations to detect defects or abnormalities.

8. Compliance with Regulatory Standards

 Ensure compliance with relevant food safety regulations, including FDA regulations, HACCP
requirements, and Good Manufacturing Practices (GMP).
 Stay updated on changes in regulatory requirements and adjust quality control procedures
accordingly.

9. Supplier Quality Assurance

 Establish criteria for selecting and evaluating suppliers based on quality, reliability, and
consistency.
 Conduct supplier audits to assess compliance with quality standards and product
specifications.

10. Training and Education

 Provide training programs for production staff on quality control procedures, standards, and
regulations.
 Encourage continuous education and skill development to enhance quality awareness and
performance.
11. Non-Conformance Management

 Develop procedures for managing non-conforming products, including identification,

segregation, and disposition.
 Implement corrective and preventive actions to address root causes of quality issues and
prevent recurrence.

12. Continuous Improvement Initiatives

 Establish mechanisms for collecting feedback from customers, employees, and stakeholders
to identify opportunities for improvement.
 Implement corrective actions and process enhancements to optimize product quality,
efficiency, and customer satisfaction.

6. Safety, Health, and Environmental Compliance

 Worker Safety Systems: Design for ergonomic work conditions and safety systems to prevent
accidents.
 Health and Hygiene: Plan for health screening protocols and hygiene training programs for
employees.
 Environmental Management Systems: Ensure plans for waste treatment and emission controls
are in place.

1. Regulatory Compliance

 Verify compliance with relevant safety, health, and environmental regulations, including
OSHA, EPA, and local authorities.
 Stay updated on changes in regulations and ensure prompt adaptation of procedures to remain
compliant.

2. Safety Management Systems

 Implement a comprehensive safety management system to identify, assess, and control

workplace hazards.
 Develop safety policies, procedures, and protocols covering areas such as emergency
response, hazard communication, and personal protective equipment (PPE) use.

3. Hazard Identification and Risk Assessment

 Conduct regular hazard assessments to identify potential safety and health risks in the
workplace.
 Assess risks associated with machinery operation, chemical handling, and ergonomic factors.

4. Emergency Preparedness and Response

 Develop emergency response plans to address potential incidents such as fires, chemical
spills, and medical emergencies.
 Conduct regular emergency drills and exercises to test the effectiveness of response
procedures.

5. Chemical Management and Handling

  Establish protocols for safe handling, storage, and disposal of hazardous chemicals used in the
production process.
 Ensure proper labeling, containment, and segregation of chemicals to prevent spills and
exposures.

6. Personal Protective Equipment (PPE)

 Provide appropriate PPE to employees based on job hazards and risk assessments.
 Ensure proper training on PPE selection, use, maintenance, and disposal.

7. Ergonomics and Workplace Design

 Evaluate workplace ergonomics to minimize the risk of musculoskeletal injuries and

repetitive strain.
 Design workstations and equipment layout to optimize ergonomics and reduce worker
fatigue.

8. Industrial Hygiene Monitoring

 Conduct industrial hygiene monitoring to assess exposure levels to noise, dust, chemicals, and
other occupational hazards.
 Implement controls to mitigate exposure risks, such as ventilation systems and engineering
controls.

9. Health and Wellness Programs

 Implement health and wellness programs to promote employee well-being and reduce the risk
of occupational illnesses.
 Provide access to medical screenings, vaccinations, and wellness resources.

10. Environmental Management Systems

 Develop an environmental management system to minimize environmental impacts

associated with production activities.
 Identify opportunities for pollution prevention, waste reduction, and resource conservation.

11. Waste Management and Recycling

 Establish procedures for proper waste segregation, recycling, and disposal to minimize
environmental impact.
 Ensure compliance with waste management regulations and permits.

12. Environmental Monitoring and Reporting

 Conduct environmental monitoring to assess air and water quality, noise levels, and other
environmental parameters.
 Prepare and submit environmental reports as required by regulatory agencies.

13. Contractor Safety and Oversight

 Implement safety protocols for contractors and subcontractors working on-site.

 Ensure contractors are properly trained and follow safety procedures while performing work.
14. Continuous Improvement and Auditing

 Conduct regular safety, health, and environmental audits to identify areas for improvement
and ensure compliance.
 Implement corrective and preventive actions to address audit findings and enhance safety
performance.

7. Regulatory Compliance and Documentation

 Permitting: Confirm all necessary permits and approvals for construction and operation are
identified and obtained.
 Documentation: Plan for comprehensive documentation procedures for all processes and
equipment.
 Compliance Audits: Establish a schedule for regular compliance audits post-launch.

1. Regulatory Requirements

 Identify and review applicable regulatory requirements for fruit juice processing facilities,
including FDA regulations, food safety standards, and environmental regulations.
 Stay updated on changes in regulations and ensure compliance with all relevant laws and
standards.

2. Documentation Management

 Establish a comprehensive documentation management system to maintain records of

regulatory compliance activities, permits, licenses, and certifications.
 Ensure all documentation is organized, up-to-date, and readily accessible for audits and
inspections.

3. Permits and Licenses

 Verify that all necessary permits and licenses for operating a fruit juice processing facility are
obtained before commencement of operations.
 Maintain records of permit applications, approvals, and renewals in accordance with
regulatory requirements.

4. Food Safety Programs

 Implement food safety programs such as Hazard Analysis and Critical Control Points
(HACCP) to ensure the safety and quality of fruit juice products.
 Document HACCP plans, risk assessments, and control measures to demonstrate compliance
with food safety regulations.

5. Good Manufacturing Practices (GMP)

 Establish and adhere to Good Manufacturing Practices (GMP) to ensure consistent product
quality and safety.
 Document GMP procedures related to hygiene, sanitation, equipment maintenance, and
personnel training.

6. Quality Control Documentation

  Maintain records of quality control activities, including product testing, inspection results,
and corrective actions taken.
 Document quality control procedures, specifications, and standards to ensure product
consistency and compliance with quality requirements.

7. Environmental Compliance

 Ensure compliance with environmental regulations governing air emissions, wastewater

discharge, waste management, and pollution prevention.
 Document environmental management practices, monitoring data, and compliance reports as
required by regulatory agencies.

8. Health and Safety Programs

 Develop and implement health and safety programs to protect employees from workplace
hazards and comply with occupational safety regulations.
 Document safety policies, procedures, training records, and incident reports to demonstrate
compliance with safety standards.

9. Labeling and Packaging Compliance

 Ensure product labeling and packaging comply with regulatory requirements regarding
ingredient lists, nutrition facts, allergen information, and labeling claims.
 Document labeling specifications, artwork approvals, and packaging materials used for each
product.

10. Supplier Documentation

 Maintain documentation related to supplier qualification, approval, and performance

evaluation to ensure compliance with regulatory requirements.
 Document supplier agreements, specifications, and certificates of analysis for raw materials
and ingredients.

11. Audit Trail and Traceability

 Establish audit trails and traceability systems to track the movement of materials, ingredients,
and finished products throughout the supply chain.
 Document batch records, lot numbers, and product codes to facilitate product recalls and
investigations.

12. Continuous Improvement and Compliance Monitoring

 Conduct regular audits and reviews of regulatory compliance documentation to identify areas
for improvement and ensure ongoing compliance.
 Implement corrective and preventive actions to address non-compliance issues and improve
regulatory performance.

8. Training and Staffing

 Staff Recruitment Plans: Plan for recruitment strategies that target skilled personnel.
 Training Programs: Design comprehensive training programs for all levels of staff,
emphasizing operational procedures, safety, and quality control.
  Organizational Structure: Verify that the organizational structure supports efficient production
and quality management.

1. Staffing Requirements

 Determine staffing needs based on production volume, process complexity, and operational
requirements.
 Define job roles and responsibilities for various positions within the fruit juice processing
facility.

2. Recruitment and Selection

 Develop recruitment processes to attract qualified candidates for positions in production,

quality control, maintenance, and administrative roles.
 Establish selection criteria and interview processes to assess candidate qualifications, skills,
and fit for the organization.

3. Onboarding and Orientation

 Develop onboarding programs to introduce new employees to the company culture, policies,
and procedures.
 Provide training on job-specific tasks, equipment operation, safety protocols, and quality
standards during the orientation process.

4. Job Training and Skills Development

 Implement training programs to develop employee skills and competencies necessary for their
roles.
 Provide comprehensive training on food safety practices, hygiene standards, equipment
operation, and quality control procedures.

5. Cross-Training and Skill Transfer

 Facilitate cross-training opportunities to broaden employee skill sets and enhance flexibility
in job assignments.
 Encourage knowledge sharing and skill transfer among team members to improve overall
productivity and teamwork.

6. Continuous Learning and Development

 Support ongoing learning and development through access to training resources, workshops,
seminars, and online courses.
 Encourage employees to pursue certifications and professional development opportunities
relevant to their roles.

7. Performance Management

 Establish performance evaluation processes to assess employee performance against job

expectations and performance goals.
 Provide regular feedback, coaching, and recognition to employees to support their growth and
development.
8. Safety Training and Certification

 Conduct safety training sessions to educate employees on workplace hazards, safety

protocols, and emergency procedures.
 Ensure employees receive certification in areas such as first aid, CPR, forklift operation, and
confined space entry as applicable.

9. Compliance Training

 Provide training on regulatory requirements, food safety standards, and quality management
systems to ensure compliance with industry regulations.
 Keep employees informed of changes in regulations and standards that affect their job
responsibilities.

10. Language and Cultural Training

 Provide language and cultural training as needed to support effective communication and
collaboration among diverse workforce.
 Ensure all employees have the necessary language skills to understand safety instructions,
work procedures, and company policies.

11. Succession Planning

 Develop succession plans to identify and groom employees for leadership roles and key
positions within the organization.
 Provide career development opportunities and mentorship programs to prepare employees for
future leadership roles.

12. Training Evaluation and Feedback

 Evaluate training effectiveness through post-training assessments, quizzes, and performance

evaluations.
 Solicit feedback from employees to identify training needs, improve training programs, and
address any gaps in knowledge or skills.

9. Technology and Automation

 Automation Level: Determine the level of automation suitable for optimizing production
efficiency and consistency.
 Information Systems: Plan for the integration of ERP systems for inventory management,
production scheduling, and traceability.

1. Process Automation Systems

 Assess the availability and suitability of process automation systems for fruit juice processing
operations.
 Evaluate the integration of automation technologies for tasks such as ingredient handling,
mixing, pasteurization, and packaging.

2. Equipment Automation
  Review the level of automation in equipment used for fruit juice processing, including juicers,
fillers, sealers, and labeling machines.
 Ensure equipment is equipped with automation features such as programmable logic
controllers (PLCs), sensors, and actuators for efficient operation.

3. Control Systems

 Evaluate the effectiveness of control systems for monitoring and regulating process
parameters such as temperature, pressure, flow rates, and pH levels.
 Verify the functionality of control interfaces and software for user-friendly operation and data
visualization.

4. Instrumentation

 Review the instrumentation used for process monitoring and quality control, such as sensors,
meters, and analyzers.
 Ensure instrumentation is calibrated, accurate, and reliable for real-time measurement of
critical parameters.

5. Data Management and Integration

 Assess data management systems for capturing, storing, and analyzing process data from
various sources.
 Verify integration capabilities to consolidate data from different equipment and systems for
performance monitoring and analysis.

6. Remote Monitoring and Control

 Evaluate the ability to remotely monitor and control process operations, equipment
performance, and alarms.
 Ensure remote access capabilities for troubleshooting, diagnostics, and optimization of
production processes.

7. Energy Management Systems

 Review energy management systems for monitoring and optimizing energy usage in fruit
juice processing operations.
 Assess energy monitoring capabilities and integration with automation systems to identify
energy-saving opportunities.

8. Maintenance Management Systems

 Evaluate maintenance management systems for scheduling, tracking, and documenting

equipment maintenance activities.
 Ensure preventive maintenance programs are integrated with automation systems to minimize
downtime and maximize equipment reliability.

9. Quality Assurance Technologies

 Assess the use of technology for quality assurance and control, including online analyzers,
spectrometers, and imaging systems.
 Verify the accuracy and reliability of quality assurance technologies for detecting defects,
contaminants, and deviations.
10. Robotics and Material Handling

 Evaluate the use of robotics and automated material handling systems for tasks such as
palletizing, loading, and unloading.
 Assess the efficiency and reliability of robotic systems for improving productivity and
reducing manual labor.

11. Process Optimization Software

 Review the use of process optimization software for modeling, simulation, and optimization
of fruit juice processing operations.
 Ensure software tools are utilized to identify process inefficiencies, improve yields, and
optimize resource utilization.

12. Training and Support for Technology Adoption

 Evaluate training programs and support mechanisms for employees to learn and adapt to new
technologies and automation systems.
 Provide ongoing training and technical support to ensure employees can effectively operate
and maintain automated equipment.