Contribute to the maintenance of plant and equipment in food operations — City and Guilds of London Institute QCF Manufacturing & Engineering Revision

    This element equips learners with the competence to prepare for and carry out maintenance of plant and equipment within a baking or food manufacturing cont

    Topic Synopsis

    This element equips learners with the competence to prepare for and carry out maintenance of plant and equipment within a baking or food manufacturing context. Effective maintenance is critical to ensure food safety, product quality, and operational efficiency while complying with health and safety legislation and industry standards. Learners will develop practical skills in pre-maintenance checks, safe isolation, cleaning, lubrication, and reporting, directly contributing to the prevention of contamination and machinery breakdown.

    Key Concepts & Core Principles

    Exam Tips & Revision Strategies

    Common Misconceptions & Mistakes to Avoid

    Examiner Marking Points

    Contribute to the maintenance of plant and equipment in food operations

    CITY AND GUILDS OF LONDON INSTITUTE
    vocational

    This element equips learners with the competence to prepare for and carry out maintenance of plant and equipment within a baking or food manufacturing context. Effective maintenance is critical to ensure food safety, product quality, and operational efficiency while complying with health and safety legislation and industry standards. Learners will develop practical skills in pre-maintenance checks, safe isolation, cleaning, lubrication, and reporting, directly contributing to the prevention of contamination and machinery breakdown.

    41
    Learning Outcomes
    41
    Assessment Guidance
    47
    Key Skills
    42
    Key Terms
    50
    Assessment Criteria

    Assessment criteria

    City & Guilds Level 2 Award for Proficiency in Baking Industry Skills
    City & Guilds Level 2 Certificate for Proficiency in Fish and Shellfish Industry Skills (QCF)
    City & Guilds Level 2 Certificate for Proficiency in Baking Industry Skills
    City & Guilds Level 2 Award for Proficiency in Food Industry Skills
    City & Guilds Level 2 Certificate for Proficiency in Food Industry Skills
    City & Guilds Level 2 Diploma for Proficiency in Food Industry Skills
    City & Guilds Level 2 Award For Proficiency in Meat and Poultry Industry Skills (QCF)
    City & Guilds Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills
    City & Guilds Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills
    City & Guilds Level 2 Certificate for Proficiency in Food Manufacturing Excellence (QCF)
    City & Guilds Level 2 Diploma for Proficiency in Food Manufacturing Excellence (QCF)
    City & Guilds Level 2 Award for Proficiency in Food Manufacturing Excellence (QCF)

    Topic Overview

    The City & Guilds Level 2 Award for Proficiency in Baking Industry Skills is a vocational qualification designed to equip learners with the fundamental knowledge and practical skills required for a career in the baking industry. This award covers essential areas such as ingredient identification, mixing techniques, dough preparation, baking processes, and finishing methods. It is ideal for those starting out in baking or seeking to formalise their existing skills, providing a solid foundation for progression to higher-level qualifications or direct entry into the workforce.

    This qualification is part of the wider Manufacturing and Engineering sector, specifically focusing on food manufacture. It emphasises safe working practices, hygiene standards, and quality control, which are critical in commercial baking environments. By mastering these skills, students not only learn to produce a range of baked goods—such as bread, cakes, and pastries—but also understand the science behind baking, including the roles of gluten, yeast, and chemical leavening agents. This knowledge ensures consistent, high-quality results and prepares students for the demands of the industry.

    Key Concepts

    Core ideas you must understand for this topic

    • →Ingredient functions: Understand the role of flour, water, yeast, salt, fat, sugar, and eggs in baking, including how they affect texture, flavour, and structure.
    • →Mixing methods: Master techniques such as creaming, rubbing-in, and the straight dough method, and know when to use each for different products.
    • →Dough development: Recognise the importance of gluten formation and how factors like kneading, resting, and fermentation impact dough elasticity and final product quality.
    • →Baking principles: Control oven temperature, humidity, and baking time to achieve desired crust colour, internal temperature, and moisture content.
    • →Hygiene and safety: Apply food safety regulations (e.g., HACCP), personal hygiene, and cleaning procedures to prevent contamination and ensure a safe working environment.

    Learning Objectives

    What you need to know and understand

    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Demonstrate correct preparation procedures for maintenance tasks, including equipment isolation and tool selection.
    • Carry out routine maintenance activities on processing machinery in accordance with manufacturer guidelines.
    • Apply food hygiene and safety controls during maintenance to prevent cross-contamination.
    • Identify common faults on plant and equipment and report them using appropriate documentation.
    • Evaluate maintenance outcomes to ensure equipment is ready for safe and hygienic operation.
    • Identify the correct maintenance procedures for specific baking equipment following manufacturers’ instructions.
    • Select appropriate tools and personal protective equipment (PPE) for planned maintenance tasks.
    • Complete pre-maintenance safety checks and isolate machinery in accordance with workplace protocols.
    • Perform routine cleaning and lubrication of bakery machinery to prevent contamination and wear.
    • Inspect equipment for signs of damage or malfunction and report findings accurately.
    • Replace worn components such as belts, seals, or filters under supervision.
    • Maintain accurate records of completed maintenance activities and any issues encountered.
    • Identify the correct tools, equipment, and resources needed for routine maintenance tasks
    • Apply appropriate isolation and lock-out procedures to ensure safe working conditions
    • Perform basic preventive maintenance activities according to standard operating procedures
    • Record and report equipment faults and maintenance outcomes accurately
    • Maintain hygiene standards and prevent cross-contamination during maintenance operations
    • Work effectively with colleagues to support planned maintenance schedules
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Explain the purpose and frequency of planned maintenance in food operations
    • Identify the correct tools, lubricants, and materials for specific maintenance tasks
    • Safely isolate and lock off equipment prior to starting maintenance work
    • Perform basic maintenance tasks such as cleaning, lubricating, and replacing worn parts as per work instructions
    • Complete maintenance records and handover documentation accurately
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Identify the correct personal protective equipment (PPE) required for specific maintenance tasks in a food processing area.
    • Demonstrate safe isolation and lock-off procedures for plant and equipment prior to starting maintenance work.
    • Apply appropriate cleaning and disinfection techniques to tools, components, and working areas during and after maintenance activities.
    • Carry out routine visual inspections and basic functional checks on meat processing machinery, identifying common signs of wear or malfunction.
    • Perform simple adjustments and component replacements in accordance with manufacturer instructions and company procedures.
    • Complete maintenance logs, defect reports, and handover documents accurately and legibly.
    • Communicate effectively with production and quality teams to coordinate maintenance tasks and minimise product risk.
    • Plan and prepare for maintenance activities following standard operating procedures and risk assessments.
    • Select and safely use appropriate tools, equipment, and materials for specified maintenance tasks.
    • Carry out routine maintenance checks and minor repairs on food processing machinery in compliance with hygiene requirements.
    • Clean, sanitize, and store maintenance tools and equipment after use to prevent cross-contamination.
    • Record maintenance activities and report any defects or further actions required in accordance with workplace systems.
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment

    Assessment Criteria

    Key criteria assessors look for in your portfolio

    • Award credit for accurately interpreting maintenance specifications and work instructions before commencing any task.
    • Demonstrate correct isolation and lock-out/tag-out procedures to render equipment safe for maintenance.
    • Show evidence of using appropriate tools, lubricants, and cleaning agents that are food-safe and fit for purpose.
    • Document all maintenance activities accurately, including any deviations, using the organisation's reporting system.
    • Follow hygiene protocols during and after maintenance to prevent product contamination, checking for foreign objects or residues.
    • Award credit for correctly isolating energy sources using lock-out/tag-out (LOTO) systems before commencing work.
    • Credit given for following cleaning-in-place (CIP) or manual sanitation procedures as appropriate post-maintenance.
    • Evidence of selecting and wearing correct personal protective equipment (PPE) for maintenance tasks.
    • Points awarded for accurate completion of maintenance logs, including time, actions, and parts used.
    • Recognition of adherence to site-specific good manufacturing practice (GMP) during all maintenance activities.
    • Learner demonstrates correct isolation and lock-off procedures before starting maintenance.
    • Evidence of selecting and using appropriate PPE and tools for each task.
    • Adherence to food safety standards when cleaning food-contact surfaces.
    • Accurate completion of maintenance logs or checklists.
    • Effective communication with supervisors regarding equipment conditions.
    • Award credit for correct selection and safe use of maintenance tools and equipment
    • Credit must be given for clear demonstration of equipment isolation and lock-out/tag-out adherence
    • Look for evidence of accurate completion of maintenance logs or work orders
    • Assessors should verify that all post-maintenance cleaning and sanitation steps are followed
    • Credit the ability to correctly identify and report faults using appropriate communication channels
    • Award credit for demonstrating thorough isolation and lock-off procedures before any maintenance activity, in line with organisational safety rules and relevant legislation.
    • Award credit for correctly selecting and inspecting hand tools, portable power tools, and any specialist equipment, and for returning them to safe storage post-use.
    • Award credit for accurately completing maintenance logs, handover notes, and any required permits, ensuring information is clear, concise, and compliant with audit requirements.
    • Award credit for demonstrating correct selection and safe handling of maintenance tools appropriate to the task.
    • Candidate must show effective lock-off/tag-out procedure before any physical intervention on equipment.
    • Assessor looks for strict adherence to cleaning and sanitising requirements both before and after maintenance activities.
    • Marks are given for accurate completion of maintenance logs, checklists, or digital records with all required fields.
    • Evidence of clear verbal or written communication with relevant personnel about equipment status and any ongoing issues.
    • Award credit for correctly selecting and inspecting maintenance tools and PPE appropriate to the task, such as food-grade lubricants and protective clothing.
    • Award credit for demonstrating isolation and lock-off procedures for machinery in accordance with site-specific safety protocols before commencing any maintenance activity.
    • Award credit for accurately completing maintenance logs or checklists, detailing actions taken, parts used, and any anomalies observed during the process.
    • Award credit for correctly selecting and wearing appropriate PPE, including hairnets, gloves, and safety footwear, before approaching equipment.
    • Award credit for demonstrating a thorough isolation procedure, including de-energising, applying a lock, and verifying zero energy.
    • Award credit for consistently sanitising tools and surfaces with food-grade chemicals before and after the maintenance task.
    • Award credit for identifying and reporting at least two common equipment faults, such as abnormal noise, temperature deviations, or seal damage.
    • Award credit for accurately recording the work completed, including parts used, time taken, and any follow-up actions required.
    • Award credit for demonstrating a systematic approach to gathering the correct tools and materials before starting work.
    • Evidence of checking machinery is isolated and safe to work on prior to maintenance.
    • Clear adherence to food hygiene principles when handling tools and working on food-contact equipment.
    • Accurate completion of the maintenance log indicating tasks performed, time taken, and any anomalies.
    • Award credit for demonstrating a systematic approach to preparing for maintenance by isolating equipment, sourcing correct manuals and tools, and following hygiene and safety requirements.
    • Award credit for evidence of safely carrying out maintenance tasks, such as cleaning, inspecting, and replacing parts, in accordance with food safety standards.
    • Award credit for accurately completing maintenance records and reporting any faults or non-conformities to the relevant personnel.
    • Award credit for demonstrating a systematic preparation process, including selecting correct tools, isolating energy sources, and verifying area cleanliness.
    • Expect evidence of adhering to manufacturer guidelines, such as torque settings for reassembly or lubrication points, during maintenance activities.
    • Assessors must confirm the candidate reports maintenance outcomes accurately and records any unusual conditions like excessive wear or contamination risks.
    • Award credit for demonstrating correct isolation and lock-off procedures for mechanical, electrical, and process energy sources before commencing any work.
    • Award credit for accurately selecting and preparing tools, materials, and personal protective equipment (PPE) appropriate to the maintenance task and food-safe environment.
    • Award credit for meticulously cleaning the work area and equipment post-maintenance to prevent product contamination, with verification via environmental swabs or visual inspection records.
    • Award credit for completing and signing off maintenance logs, shift reports, or handover documents with clear, legible, and factual information conforming to organisational standards.

    Assessment Guidance

    Guidance for achieving higher grades

    • 💡During practical assessments, narrate each step you take, explaining why you are taking a specific action to demonstrate underpinning knowledge.
    • 💡Always double-check that you are using the correct personal protective equipment (PPE) for the maintenance task and environment.
    • 💡If a procedure deviates from the plan, clearly communicate with your assessor how you would report this to a supervisor and document it.
    • 💡Review typical maintenance schedules and fault-reporting documents from the baking industry to familiarise yourself with format and terminology.
    • 💡Always perform a risk assessment and obtain a permit-to-work before starting any maintenance task in practice.
    • 💡Demonstrate a methodical approach: isolate, clean, repair, sanitise, and document in that order.
    • 💡Reference the relevant food safety legislation and site protocols when explaining your actions to the assessor.
    • 💡If a practical assessment, verbally confirm that you have checked for correct reassembly and functional testing after maintenance.
    • 💡Always refer to the equipment manual and standard operating procedures during practical assessments.
    • 💡Verbally communicate your actions to the assessor to demonstrate understanding of each step.
    • 💡Check that all tools are clean and stored correctly after maintenance to show professionalism.
    • 💡Practice time management to complete maintenance tasks within the allocated period.
    • 💡Ensure you can explain why each maintenance task is important for food safety and equipment longevity.
    • 💡Always link maintenance actions to food safety outcomes, such as how a loose bolt could become a physical contaminant
    • 💡In practical assessments, verbalize your steps clearly, especially when performing safety checks and isolation procedures
    • 💡When completing work orders or logs, ensure they are legible, thorough, and include all required information (time, date, task, signature)
    • 💡Reflect on real-world scenarios: question what contamination risks each maintenance task presents and how you would mitigate them
    • 💡Always reference the site-specific standard operating procedures (SOPs) and risk assessments in your answers; demonstrating you can locate and follow these is key to meeting assessment criteria.
    • 💡For practical observations, narrate your actions clearly to the assessor, explaining why you are taking each step—particularly regarding hygiene, personal protective equipment (PPE), and tool control.
    • 💡Always reference the specific equipment manual and standard operating procedures when answering written questions or during observed tasks.
    • 💡Practice lock-out/tag-out sequences until they become automatic—assessors will watch for consistent compliance under pressure.
    • 💡In any written exam response, explicitly link your actions to food safety and hygiene principles to demonstrate deep understanding.
    • 💡During practical assessments, maintain a tidy work area and methodical approach, as this is a key observable criterion for professionalism.
    • 💡In practical assessments, verbalize your safety checks (e.g., 'I am now confirming the machine is de-energized') to demonstrate thorough understanding of procedures.
    • 💡Always reference the manufacturer's instructions and on-site risk assessments when justifying your maintenance approach to satisfy evidence requirements.
    • 💡Always prioritise food safety and hygiene in every step of your answer or practical demonstration; link actions to contamination prevention.
    • 💡For procedural questions, structure your response in a logical order: preparation, isolation, the task, cleaning, and handover.
    • 💡Use precise terminology from standard operating procedures (SOPs) and refer to real equipment examples from the meat industry where possible.
    • 💡In practical assessments, verbalise what you are doing and why, showing the assessor your understanding of underlying principles.
    • 💡Always relate answers to food industry context; generic engineering maintenance responses may lack sufficient hygiene and safety emphasis.
    • 💡Use workplace documentation examples (e.g., checklists, risk assessments) to support practical evidence in portfolios.
    • 💡Practice describing maintenance tasks step-by-step, linking each action to the relevant standard operating procedure.
    • 💡In written assignments, always reference specific food safety legislation (e.g., Food Safety Act 1990) and industry guidelines when explaining your approach to maintenance.
    • 💡During practical assessments, narrate each step clearly to show assessors your understanding of why you are performing each action, especially regarding hygiene controls.
    • 💡Use a checklist approach in your evidence portfolio: photographs, signed work logs, and supervisor witness statements are powerful evidence of your competence.
    • 💡Always reference HACCP principles and workplace food safety policies when describing maintenance procedures.
    • 💡In practical assessments, verbalise each step to demonstrate understanding, especially safety checks and compliance with lock-off procedures.
    • 💡Use the STAR (Situation, Task, Action, Result) method when reflecting on maintenance tasks in knowledge-based assignments to show thoroughness.
    • 💡In practical assessments, verbalise your actions as you perform isolation and cleaning steps – assessors award marks for demonstrating understanding, not just doing.
    • 💡Always cross-reference the equipment’s standard operating procedure (SOP) and maintenance schedule during preparation; cite these in written evidence to show compliance.
    • 💡Practice writing concise but thorough maintenance reports under timed conditions, as clear documentation is a key grading criterion in vocational portfolios and on-site observations.
    • 💡Always read the question carefully: Many students lose marks by misinterpreting what is being asked. For example, if a question asks for 'two methods of dough development,' do not list ingredients—focus on techniques like bulk fermentation and knock-back.
    • 💡Show your working in practical assessments: When scaling ingredients, write down your calculations. This demonstrates understanding and can earn partial credit even if the final product is imperfect.
    • 💡Use correct terminology: In written answers, use terms like 'crumb structure,' 'oven spring,' and 'gelatinisation' to show depth of knowledge. Avoid vague language like 'it gets fluffy.'

    Common Mistakes

    Common errors to avoid in your coursework

    • Failing to isolate energy sources fully before starting maintenance, posing a serious safety risk.
    • Using non-food-grade lubricants or generic cleaning chemicals that could contaminate bakery products.
    • Overlooking the removal of tools, rags, or loose items from equipment after maintenance, creating foreign body hazards.
    • Inadequate or incomplete record-keeping, which can lead to non-compliance during audits and difficulty tracing issues.
    • Neglecting to re-sanitise equipment before production recommences, risking microbiological contamination.
    • Failing to fully de-energise or isolate equipment before starting maintenance, leading to safety risks.
    • Using non-food-grade lubricants or cleaning agents that could contaminate product contact surfaces.
    • Neglecting to remove all tools and debris after maintenance, creating potential foreign body hazards.
    • Incomplete recording of maintenance interventions, making traceability difficult during audits.
    • Failing to isolate power sources before maintenance, leading to safety hazards.
    • Using incorrect cleaning chemicals that could contaminate food products.
    • Neglecting to wear appropriate PPE, such as gloves or safety glasses.
    • Not documenting maintenance activities, resulting in incomplete logs.
    • Attempting repairs beyond the scope of a Level 2 role without supervision.
    • Neglecting to isolate equipment from power sources before starting maintenance, risking electric shock or injury
    • Using incorrect or food-contaminating lubricants and cleaning agents on food-contact surfaces
    • Failing to report minor faults or unusual noises, leading to major breakdowns and production downtime
    • Not following personal hygiene protocols (e.g., neglecting to wash hands or wear appropriate PPE) during maintenance tasks
    • Neglecting to check that the work area is free from food debris, cleaning chemicals, or packaging materials before starting maintenance, leading to potential contamination of product.
    • Using damaged or uncalibrated tools, or failing to verify that equipment is safe to use after maintenance, which can lead to product spoilage or injury.
    • Incorrectly reassembling guards or safety interlocks after maintenance, or not testing these before handback, risking serious safety and food hygiene breaches.
    • Skipping or rushing the isolation procedure, risking accidental startup and serious injury.
    • Using food-grade and non-food-grade lubricants interchangeably, leading to potential product contamination.
    • Neglecting to clean tools and work area after maintenance, introducing foreign bodies into the production line.
    • Failing to update maintenance records immediately, causing confusion about whether equipment is safe to operate.
    • Failing to isolate equipment from all energy sources before starting maintenance, leading to potential safety hazards.
    • Using incorrect lubricants or cleaning chemicals that are not approved for food contact surfaces, risking product contamination.
    • Neglecting to record minor adjustments or observations, which can result in recurring faults or incomplete maintenance histories.
    • Neglecting to isolate equipment fully, resulting in residual energy or accidental start-up during work.
    • Using incorrect or non-food-grade cleaning agents on components that come into contact with product.
    • Failing to replace machine guards correctly after maintenance, creating a safety hazard.
    • Overlooking minor leaks or abnormal sounds as unimportant, leading to larger breakdowns later.
    • Not updating maintenance records immediately, causing confusion about equipment status for the next shift.
    • Failing to adequately sanitize tools before and after use, leading to contamination risks.
    • Neglecting to isolate equipment from power sources before attempting maintenance, creating a safety hazard.
    • Using incorrect tools or force that damages machine components or compromises hygiene.
    • Failing to fully isolate energy sources before starting maintenance, risking injury and equipment damage.
    • Using incorrect or contaminated tools, which can introduce foreign bodies or allergens into the production area.
    • Not recording maintenance activities properly, leading to gaps in traceability and non-compliance with audit requirements.
    • Failing to fully isolate equipment before maintenance, risking accidental start-up and injury.
    • Neglecting to clean maintenance tools and surfaces, leading to potential food contamination.
    • Misinterpreting maintenance checklists, resulting in incomplete tasks like skipped lubrication or filter changes.
    • Overlooking the importance of post-maintenance handover documentation, which can leave equipment unreported as operational.
    • Failing to verify zero-energy state after isolation, relying solely on switch positions without testing for stored energy in capacitors, compressed air lines, or suspended loads.
    • Using non-food-grade lubricants or cleaning chemicals during maintenance, which can lead to contamination incidents and subsequent product recalls.
    • Overlooking the need to re-validate metal detectors, checkweighers, or x-ray systems after maintenance intervention, causing undetected foreign body risks in finished products.
    • Recommissioning equipment without completing a post-maintenance hygiene inspection, leaving loose parts, tools, or debris that compromise food safety and traceability.
    • Misconception: More yeast always makes bread rise faster. Correction: While yeast increases fermentation rate, too much can cause off-flavours and a collapsed structure. Proper hydration and temperature are equally important.
    • Misconception: Over-kneading dough is impossible. Correction: Over-kneading can break down gluten strands, resulting in a dense, tough crumb. Knead until the dough passes the windowpane test, then stop.
    • Misconception: All fats are interchangeable in baking. Correction: Butter, margarine, and oil have different melting points and water content, affecting texture and flavour. For example, butter adds richness but can make cookies spread more than shortening.

    Frequently Asked Questions

    Common questions students ask about this topic

    Before You Start

    Prior knowledge that will help with this topic

    • •Basic food hygiene knowledge: Understanding of personal hygiene, cross-contamination, and cleaning procedures is essential before handling ingredients.
    • •Numeracy skills: Ability to perform basic arithmetic for scaling recipes, converting units (e.g., grams to kilograms), and calculating baking times.
    • •Manual dexterity: Practical tasks require hand-eye coordination for shaping dough, piping, and decorating.

    Key Terminology

    Essential terms to know

    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Safe isolation and lock-off procedures
    • Routine preventive maintenance
    • Food-grade cleaning and sanitisation
    • Fault identification and reporting
    • Use of maintenance tools in food zones
    • Regulatory compliance in food manufacturing
    • Preventive maintenance routines
    • Health and safety compliance
    • Tool and PPE selection
    • Equipment cleaning protocols
    • Maintenance record keeping
    • Basic troubleshooting
    • Health and safety compliance
    • Preventive maintenance procedures
    • Hygiene and contamination control
    • Equipment fault reporting
    • Tool and equipment preparation
    • Teamwork and communication
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Maintenance planning and scheduling
    • Safe isolation and lock-off procedures
    • Hygiene and sanitation during maintenance
    • Correct use of tools and lubricants
    • Troubleshooting common equipment faults
    • Record keeping and handover communication
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Safe isolation and lock-off
    • Hygiene and sanitation during maintenance
    • Basic mechanical checks and adjustments
    • PPE selection and use
    • Maintenance documentation and reporting
    • Team communication to minimise downtime
    • Health and safety in maintenance
    • Hygiene and contamination control
    • Preparation procedures and planning
    • Routine maintenance task execution
    • Tool and material selection
    • Record keeping and reporting
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment
    • Prepare for the maintenance of plant and equipment, Carry out maintenance of plant and equipment

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