FISH PRODUCTS PACKAGING NC II – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR FOOD AND BEVERAGE SERVICES NC II

The TESDA Course in Fish Products Packaging NC II consists of competencies that a person must achieve to pack fish products by vacuum packing, poly bagging, bottling and canning.

This Qualification is packaged from the competency map of the Processed Food and Beverages Sector.

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in these course qualifications should possess the following requirements:

• can communicate both orally and in writing;
• physically and mentally fit;
• with good moral character; and
• can perform basic mathematical computation.

This list does not include specific institutional requirements such as educational attainment, appropriate work experience, and others that may be required of the trainees by the school or training center delivering the TVET program.

A student who has achieved this Qualification is competent to be a:

• Fish Packaging Worker

FISH PRODUCTS PACKAGING NC III – TRAINING AND REGULATION MODULE

Course Title: FISH PRODUCTS PACKAGING
Level: NC II
Nominal Training Duration :

(Basic Competency) 18 Hours
(Common Competency) 14 Hours
(Core Competency) 120 Hours

Total Duration: 152 Hours

This course is design to enhance the knowledge, skills and attitudes in FISHPRODUCTS PACKAGING NC II in accordance with industry standards. It covers Basic, Common and Core Competencies.

COMPETENCIES REQUIRED IN FOOD AND FISH PRODUCTS PACKAGING NC II

This units of competency comprising this qualification include Basic, Common, and Core Competencies.

To obtain this TESDA course in FISH PRODUCTS PACKAGING NC II, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (320 Hours)
AGR826301	Package Processed Fish by Vacuum or Ordinary Poly Packing
AGR826302	Package Processed Fish by Bottling
AGR826303	Package Processed Fish by Canning
UNIT CODE	COMMON COMPETENCIES (18 Hours)
AGR741201	Apply Food Safety and Sanitation
AGR741202	Use Standard Measuring Devices / Instruments
AGR741203	Use Food Processing Tools, Equipment and Utensils
AGR741204	Perform Mathematical Computation
AGR741205	Implement Good Manufacturing Practice Procedure
AGR741206	Implement Environmental Policies and Procedures
UNIT CODE	BASIC COMPETENCIES (18 Hours)
500311105	Participate in workplace communication
500311106	Work in a team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

These guidelines are set to provide the Technical Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for Fish Products Packaging NC II. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

This section gives the details of the contents of the core units of competency required in FISH PRODUCTS PACKAGING NC II.

UNIT OF COMPETENCY: PACKAGE PROCESSED FISH BY VACUUM OR ORDINARY POLY-PACKING
UNIT CODE : AGR826301

This unit deals with the knowledge, skills and attitudes required to package processed fish by vacuum or ordinary poly-packing. It also encompasses understanding of the different fish processing steps such as exhausting, retorting and cooling.

1. Inspect Packaging Materials, Tools and Equipment
   • Packaging materials are inspected for visual defects and reported to supervisor for appropriate action.
   • Packaging equipment and tools for vacuum or ordinary poly packing is checked for the required settings in accordance with established standards.
   • Packaging materials and equipment are sanitized according to standard operating procedures.
   • Breakdown in packaging equipment are reported to supervisor for appropriate action.
   • Labels of packaging materials are checked for required information to ensure conformity with company’s regulations and Bureau of Food and Drugs (BFAD) requirements.
   • Required documentation for packaging materials, tools and equipment is completed according to workplace requirements.
2. Perform Inner Packaging of Processed Fish Products
   • Processed fish products after preparatory operations are inspected visually for normal characteristics in accordance with manufacturer’s specifications.
   • Downgraded/Rejected processed fish products are disposed according to company’s policy.
   • Processed fish products are weighed in accordance with approved specifications.
   • Processed fish products are bagged according to prescribed packaging materials.
   • Packaging material with fish products are sealed as required.
   • Packaged fish products after passing through metal detector are placed in inner carton and labeled in accordance to manufacturer’s specification.
3. Perform Outer Packaging Procedures
   • Packaged processed fish products are filled in master carton according to established requirements.
   • Packaged fish products in cartons are strapped and transferred to pallet for storing according to specifications.
   • Packaged fish products are checked of certain conditions in accordance to established standards.
   • Random sampling is conducted prior to storage.
   • Packaged fish products are labeled and stored according to required temperature.

UNIT OF COMPETENCY: PACKAGE PROCESSED FISH BY BOTTLING
UNIT CODE : AGR826302

This unit deals with the knowledge, skills and attitudes required to package processed fish by bottling. It also encompasses understanding of the different fish processing steps such as exhausting, retorting and cooling.

1. Inspect Packaging Materials, Tools and Equipment
   • Packaging materials are inspected for visual defects and reported to supervisor for appropriate action.
   • Packaging materials, tools and equipment are sanitized according to standard operating procedures.
   • Packaging equipment for bottling is checked for the required settings in accordance with standard operating procedures.
   • Breakdown in packaging equipment are reported to supervisor for appropriate action.
   • Required documentation for packaging materials, tools and equipment is completed according to workplace requirements.
2. Perform Bottling of Processed Fish
   • Processed fish products after preparatory operations are inspected visually for normal characteristics in accordance with manufacturer’s specifications.
   • Downgraded/Rejected processed fish products are disposed according to company’s policy.
   • Processed fish are filled in bottles and added with ingredients according to specifications.
   • Sealing compound of caps are checked prior to sealing.
   • Bottles are sealed immediately after exhausting to meet the required temperature as per established practice.
   • Bottled fish products are tamper proof sealed (if applicable) after retorting and cooling according to approved specifications.
   • Bottled fish products are appropriately labeled with information in
3. Perform Post-Bottling Procedures
   • Bottled fish products are filled in master carton and sealed according to specifications.
   • Packaged fish products in cartons are strapped and transferred to pallet for storing according to specifications.
   • Bottled fish products are checked of certain conditions in accordance to established standards.
   • Random sampling is conducted prior to storage.
   • Packaged fish products are labeled and stored according to required temperature.

UNIT OF COMPETENCY: PACKAGE PROCESSED FISH BY CANNING
UNIT CODE : AGR826303

This unit deals with the knowledge, skills and attitudes required to package processed fish by canning. It also encompasses understanding of the different fish processing steps such as exhausting, retorting and cooling.

1. Inspect Packaging Materials, Tools and Equipment
   • Packaging materials are inspected for visual defects and reported to supervisor for appropriate action.
   • Packaging materials, tools and equipment are sanitized according to standard operating procedures.
   • Packaging equipment for canning is checked for the required settings in accordance with standard operating procedures.
   • Breakdown in packaging equipment are reported to supervisor for appropriate action.
   • Required documentation for packaging materials, tools and equipment is completed according to workplace requirements.
2. Perform Canning of Processed Fish
   • Processed fish products after preparatory operations are inspected visually for normal characteristics in accordance with manufacturer’s specifications.
   • Downgraded/Rejected processed fish products are disposed according to company’s policy.
   • Processed fish are filled in cans and added with ingredients according to specifications.
   • Lids with sealing compound are checked prior to sealing.
   • Cans are sealed immediately after exhausting to meet the required temperature as per established practice.
   • Cans is checked for visual defects after sealing, retorting and cooling according to established requirements.
   • Canned fish products are labeled with information in accordance to manufacturer’s specifications.
3. Perform Post – Packaging Procedures
   • Canned fish products are filled in master carton and sealed according to specifications.
   • Packaged fish products in cartons are strapped and transferred to pallet for storing according to specifications.
   • Canned fish products are checked for certain conditions in accordance to established standards.
   • Random sampling is conducted prior to storage
   • Packaged fish products are labeled and stored according to required temperature.

COMMON COMPETENCIES

UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION
UNIT CODE : AGR741201

This unit deals with the skills, knowledge and attitudes required to apply food safety and sanitation in the workplace

1. Wear Personal Protective Equipment
   • Personal protective equipment are checked according to manufacturer’s specifications
   • Personal protective equipment are worn according to the job requirement
2. Observe Personal Hygiene and Good Grooming
   • Personal hygiene and good grooming is practiced in line with workplace health and safety requirements
3. Implement Food Sanitation Practices
   • Sanitary food handling practices are implemented in line with workplace sanitation regulations
   • Safety measures are observed in line with workplace safety practices.
4. Render Safety Measures and First Aid Procedures
   • Safety measures are applied according to workplace rules and regulations
   • First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures.
5. Implement housekeeping activities
   • Work area and surroundings are cleaned in accordance with workplace health and safety regulations
   • Waste is disposed according to organization’s waste disposal system
   • Hazards in the work area are recognized and reported to designated personnel according to workplace procedures

UNIT OF COMPETENCY: USE STANDARD MEASURING DEVICES AND INSTRUMENTS
UNIT CODE : AGR741202

This unit deals with the knowledge, skills and attitudes required to use standard measuring devices, instruments in the workplace

1. Identify Standard Measuring Devices and Instruments
   • Standard measuring devices and instruments are identified according to manufacturer’s specifications
   • Devices and instruments for measuring are properly checked, sanitized and calibrated prior to use
2. Review the Procedures in Using Standard Measuring Devices and Instruments
   • Procedures in using the standard measuring devices and instruments are recalled according to manufacturer’s specifications
   • Printed procedures/brochures/catalogues are consulted according to specified food processing methods
3. Follow Procedures of Using Measuring Devices and Instruments
   • Methods/practices of using measuring devices and instruments are strictly observed according to manufacturer’s specifications and workplace requirements
   • Measuring devices and instruments are cleaned, wiped dry and stowed after use to ensure conformity with workplace requirements

UNIT OF COMPETENCY: USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS
UNIT CODE : AGR741203

This unit deals with the skills, knowledge and attitudes required to operate food processing tools, equipment and instruments in the workplace.

1. Perform Pre-Operation Activities
   • Appropriate tools and equipment/utensils are assembled according to food processing methods
   • Food processing tools and equipment/utensils are inspected and checked according to manufacturer’s specifications
   • Food processing equipment is set up, adjusted and readied according to job requirements
2. Operate Food processing Equipment
   • Food processing equipment is switched on according to manufacturer’s specifications
   • Performance of food processing equipment is checked to ensure conformity with specified output
   • Operation of food processing equipment is managed to achieve planned outcomes
   • Minor trouble shooting on food processing tools, equipment and utensils is performed when necessary
3. Perform Post-Operation Activities
   • Food processing equipment is switched off and unplugged after operation in accordance with manufacturer’s specifications
   • Food processing tools, equipment and instruments are cleaned, sanitized and stowed as required according to manufacturer’s specifications and workplace policies and regulations
   • Minor preventive maintenance on equipment is performed in line with organization’s maintenance system
   • Main machine parts are inspected and checked in line with organization’s policy
   • Condition of machine is monitored to ensure serviceability in accordance with workplace rules and regulation

UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS
UNIT CODE : AGR741204

This unit covers the knowledge, skills and attitudes to perform mathematical computations in the workplace.

1. Gather and Tabulate the Recorded Data
   • Records of weights and measurements of raw materials and ingredients are gathered and summarized according to workplace standard operating procedures
   • Records of weights and measurements of finished processed products are gathered and summarized according to workplace standard operating procedures
   • Summarized data are tabulated according to enterprise requirements
2. Review the Various Formulations
   • Raw materials and ingredients and percentage formulations are checked/counter checked according to approved specifications and enterprise requirements
   • Finished products and percentage formulations are reviewed according to approved specifications and enterprise requirements
3. Calculate Production Input and Output
   • Data on raw material consumption and corresponding percentage equivalent are calculated in line with enterprise requirements
   • Data on actual spoilage and rejects and corresponding percentage equivalents are calculated according to enterprise requirements
   • Data on actual yields and recoveries and corresponding percentage equivalents are calculated according to enterprise requirements
   • All calculated data are recorded according to enterprise requirements
4. Compute Production Cost
   • Costs of production are computed according to organization’s standard procedures
   • Computed costs of production are reviewed and validated according to organization’s production requirements

UNIT OF COMPETENCY: IMPLEMENT GOOD MANUFACTURING PRACTICE AND PROCEDURES
UNIT CODE : AGR741205

This unit deals with the skills, knowledge and attitudes required to comply with relevant Good Manufacturing Practice (GMP) codes through the implementation of workplace GMP and quality procedures

1. Identify requirements of GMP related to own work
   • Sources of information on GMP requirements are located
   • GMP requirements and responsibilities related to own work are identified
2. Observe personal hygiene and conduct to meet GMP requirements
   • Personal hygiene meets GMP requirements
   • Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures
   • Personal movement around the workplace complies with area entry and exit procedures
3. Implement GMP requirements when carrying out work activities
   • GMP requirements are identified
   • Work area, materials, equipment and product are routinely monitored to ensure compliance with GMP requirements
   • Raw materials, packaging components and product are handled according to GMP and workplace procedures
   • Workplace procedures to control resource allocation and process are followed to meet GMP requirements
   • Common forms of contamination are identified and appropriate control measures are followed according to GMP requirements
   • The workplace is maintained in a clean and tidy order to meet GMP housekeeping standards
4. Participate in improving GMP
   • Processes, practices or conditions which could result in non-compliance with GMP are identified and reported according to workplace reporting requirements
   • Corrective action is implemented within level of responsibility
   • GMP issues are raised with designated personnel
5. Participate in validation processes
   • Validation procedures are followed to GMP requirements
   • Issues arising from validation are raised with designated personnel
   • Validation procedures are documented to meet GMP requirements
6. Complete workplace documentation to support GMP
   • Documentation and recording requirements are identified
   • Information is recorded according to workplace reporting procedures to meet GMP requirements

UNIT OF COMPETENCY: IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES
UNIT CODE : AGR741206

This unit deals with the skills, knowledge and attitudes required to implement environmental policies and procedures when carrying out work responsibilities

1. Conduct work in accordance with environmental policies and procedures
   • Immediate work area is routinely checked to ensure compliance with environmental requirements
   • Hazards and unacceptable performance are identified, removed and/or reported to appropriate personnel according to workplace procedures
   • Workplace procedures and work instructions are followed
   • Where control requirements are not met, incidents are promptly reported and corrective action is taken
   • Measures used to minimize and handle waste are followed
   • Environmental data is recorded in required format according to workplace reporting requirements
2. Participate in improving environmental practices at work
   • Processes or conditions which could result in an unacceptable environmental outcome are identified and reported according to workplace reporting requirements
   • Corrective action is taken in accordance with the environmental management and emergency response plans as required
   • Contributions are made to a participative arrangements for managing environmental issues in the workplace within workplace procedures and level of responsibility
3. Respond to an environmental emergency
   • Emergency situations are identified and reported according to workplace reporting requirements
   • Emergency procedures are followed as appropriate to the nature of the emergency and according to workplace procedures

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105

This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

1. Obtain and convey workplace information
   • Specific and relevant information is accessed from appropriate sources
   • Effective questioning, active listening and speaking skills are used together and convey information
   • Appropriate medium is used to transfer information and ideas
   • Appropriate non- verbal communication is used
   • Appropriate lines of communication with supervisors and colleagues are identified and followed
   • Defined workplace procedures for the location and storage of information are used
   • Personal interaction is carried out clearly and concisely
2. Participate in workplace meetings and discussions
   • Team meetings are at ended on time
   • Own opinions are clear expressed and those of others are listened to without interruption
   • Meeting inputs are consistent with the meeting purpose and established protocols
   • Workplace interactions are conducted in a courteous manner
   • Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to.
   • Meetings outcomes are interpreted and implemented
3. Complete relevant work related documents
   • Range of forms relating to conditions of employment are completed accurately and legibly
   • Workplace data is recorded on standard workplace forms and documents
   • Basic mathematical processes are used for routine calculations
   • Errors in recording information on forms/documents are identified and properly acted upon
   • Reporting requirements to supervisor are completed according to organizational guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

1. Describe team role and scope
   • The role and objective of the team is identified from available sources of information
   • Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources.
2. Identify own role and responsibility within team
   • Individual role and responsibilities within the team environment are identified.
   • Roles and responsibility of other team members are identified and recognized.
   • Reporting relationships within team and external to team are identified.
3. Work as a team member
   • Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives.
   • Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context.
   • Observed protocols in reporting using standard operating procedures.
   • Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

1. Integrate personal objectives with organizational goals
   • Personal growth and work plans are pursued towards improving the qualifications set for the profession
   • Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation
   • Commitment to the organization and its goal is demonstrated in the performance of duties
2. Set and meet work priorities
   • Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
   • Resources are utilized efficiently and effectively to manage work priorities and commitments
   • Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
3. Maintain professional growth and development
   • Trainings and career opportunities are identified and availed of based on job requirements
   • Recognitions are sought/received and demonstrated as proof of career advancement
   • Licenses and/or certifications relevant to job and career are obtained and renewed

UNIT OF COMPETENCY : PRACTICE  OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
UNIT CODE : 500311108

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

1. Identify hazards and risks
   • Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures
   • Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
   • Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures
2. Evaluate hazards and risks
   • Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
   • Effects of the hazards are determined
   • OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
3. Control hazards and risks
   • Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently
     followed
   • Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
   • Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
   • Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
4. Maintain OHS awareness
   • Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
   • OHS personal records are completed and updated in accordance with workplace requirements

DEFINITION OF TERMS

• Bottling/Canning – refers to a preservation of foods in hermetically sealed containers such as tin cans and glass jars by sterilization with heat
• Block – shape, mold or form into a block
• Cans – are metal container made of steel base with a thin coating of tin on each side; igve hermetic seal and resistant to heat
• Defect – a condition found in a product which fails to meet essential quality, composition and/or labeling provisions of the appropriate product standards.
• Dried – preserved by removing natural moisture
• Eviscerate – is the removing of internal organs
• Exhausting – refers to the removal of air and gases from the raw material and the container before sealing; It refers to the heating of canned foods to a center can temperature of 180°C to 205°F before sealing.
• Fresh – Recently made, produced, or harvested; not stale or spoiled.
• Freezing – a method of food preservation by storing food at about 0o F
• Frozen – preserved by freezing
• Fillet – is a slice of fish of irregular size and shape removed from the carcass by cuts made parallel to the back bone.
• Fish Processing – refers to the application of heat in varying degree to the fish enclosed in a container for a sufficient time to sterilize the product
• Food quality standards – specify consumer and trade requirements as well as affects market acceptability and price
• Food safety standards – determine safety of food and human consumption
• Glass – rigid, inert and transparent but fragile and heavy.
• Hazard Analysis and Critical Control Points (HACCP) – is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. Hermetic Sealing- refers to the closure of food in tin cans or glass jars tightly to prevent the entrance of microorganisms and contamination of products.
• Individually Quick Frozen – frozen separately as single units
• International Organization for Standardization (ISO) – is an international standard setting body composed of representatives from national standards bodies. Founded on 1947-02-23, the organization produces world-wide industrial and commercial standards, the so-called ISO standards.
• Packaging – the enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can tube, bottle or other container to perform the following functions: containment, protection and/or preservation, communication and utility or performance
• Polyethylene – a lightweight thermoplastic, used especially in packaging and insulation
• Raw Materials – consist of the main food material to be processed including minor food ingredients
• Sanitation – refers to the process of treating food contact and non-food contact surface with physical agents and chemicals to kill the residual microorganisms present after cleaning
• Smoked – cured by the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood
• Sanitation Standard Operating Procedures – is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA. It is considered one of the prerequisite programs of HACCP
• Thermal Processing – refers to the method of processing food in hermetically sealed container by applying heat with the right temperature and time, enough to kill microorganisms responsible in the spoilage of food which involve bottling and canning
• Vacuum – a state of pressure reduction below atmosphere.
• Vacuum packed product – product that is sealed in a container under the vacuum specified in the scheduled process, the maintenance of which vacuum is critical to the adequacy of scheduled process.