FOOD PROCESSING NC I – TESDA COURSE MODULE

TRAINING REGULATIONS FOR FOOD PROCESSING NC I

The Food Processing NC I consists of competencies that a person must achieve to assist in quality inspection, dispense materials, prepare packaging materials and supplies for processing, operate basic equipment, clean and sanitize equipment and processing/packaging premises, and debone and fillet fish.

A student who has achieved this Course in FOOD PROCESSING NC I is competent to be:

  • Quality control aide, Laboratory aide, Production aide
  • Food Processing aide
  • Food Factory worker
  • Food Production helper
  • Fish Deboner

FOOD PROCESSING NC I – TRAINING AND REGULATION MODULE

Course Title: FOOD PROCESSING
Level: NC I
Nominal Training Duration : 197 Hours

This course is designed to provide the learner with knowledge, practical skills and attitude, applicable in performing work activities involve in assisting in quality inspection, dispensing materials, preparing packaging materials and supplies for processing, operating basic equipment, cleaning and sanitizing equipment and processing/packaging premises and deboning and filleting fish. This include classroom learning activities and practical work in actual work site or simulation area.

Upon completion of the course, the learners are expected to demonstrate the above-mentioned competencies to be employed. To obtain this, all units prescribed for this qualification must be achieve.

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to gain entry into this course should possess the following requirements:

  • Able to read and write;
  • Able to communicate, both orally and in writing; and
  • Able to perform simple computations

COMPETENCIES REQUIRED IN FOOD PROCESSING NC I

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

To obtain this course, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE CORE COMPETENCIES (136 Hours)
PFB751342 Assist in Quality Inspection
PFB751343 Dispense Materials
PFB751344 Prepare Packaging Materials and Supplies for Processing
PFB751345 Operate Basic Equipment
PFB751346 Clean and Sanitize Equipment and Processing/Packaging Premises
PFB751347 Debone and Fillet Fish
UNIT CODE COMMON COMPETENCIES (14 Hours)
AGR741201 Apply Food Safety and Sanitation
AGR741202 Use Standard Measuring Devices and Instruments
AGR741203 Use Food Processing Tools, Equipment and Utensils
AGR741207 Implement Good Manufacturing Practice and Procedures
UNIT CODE BASIC COMPETENCIES (47 Hours)
400311101 Receive and respond to workplace communication
400311102 Work with others
400311103 Solve/address routine problems
400311104 Enhance self-management skills
400311105 Support innovation
400311106 Access and maintain information
400311107 Follow occupational safety and health policies and procedures
400311108 Apply environmental work standards
400311109 Adopt entrepreneurial mindset in the workplace

This section gives the details of the contents of the core units of competency required in FOOD PROCESSING NC I.

CORE COMPETENCIES

Core competency units comprising the qualification in FOOD PROCESSING NC I

UNIT OF COMPETENCY : ASSIST IN QUALITY INSPECTION
UNIT CODE : PFB751342

This unit covers the knowledge, skills and attitudes required to conduct preparatory activities, check raw materials, in-process products and finished products, and conduct post operation activities. It includes sampling requirements, sample preparation and information, preparing, sanitizing and storing of tools and equipment, recording, and waste disposal.

  1. Conduct preparatory activities
    • Sampling requirements are followed in accordance with the sampling plan.
    • Tools and equipment are prepared according to industry guidelines.
    • Tools and equipment are calibrated according to industry guidelines.
    • Defective tools and equipment are reported to immediate supervisor according to workplace procedures.
    • Preparation area is cleaned and maintained according to industry guidelines.
  2. Check raw materials, in-process products and finished products
    • Raw materials, packaging materials and delivery land vehicle are checked according to industry guidelines.
    • Samples are prepared according to sampling procedures and sampling plan.
    • Sample information is recorded according to industry guidelines.
    • Quality control checklist is accomplished based on workplace procedure.
    • Raw Materials, In-process products and Finished Products are checked according to industry guidelines and free from defects.
    • Acceptable raw materials and products are weighed and kept in accordance with industry guidelines.
  3. Conduct post operation activities
    • Equipment and tools are cleaned and kept according to industry guidelines.
    • Records are completed and reported according to workplace procedures.
    • Off-specs raw materials and products are reported to immediate supervisor according to organizational guidelines.
    • Wastes are disposed according to waste management practices.

UNIT OF COMPETENCY : DISPENSE MATERIALS
UNIT CODE : PFB751343

This unit covers the knowledge, skills and attitudes required to prepare, dispense, and load and unload raw materials, products and supplies. It involves pre-start checks, dispensing and labeling of materials, recording, and proper handling of materials.

  1. Perform preparatory activities
    • Materials are received according to industry guidelines.
    • Containers/bags and labels are prepared according to industry guidelines.
    • Pre-start checks are carried out according to industry guidelines.
  2. Conduct dispensing activities
    • Dispensed materials are labeled according to industry guidelines.
    • Accuracy and variation of measuring, dispensing and weighing equipment is monitored and reported according to workplace procedures.
    • Workplace is maintained according to industry guidelines.
  3. Complete the dispensing process
    • Dispensing equipment is shut down and cleaned according to industry guidelines.
    • Maintenance requirements and unacceptable equipment/utensil conditions are reported according to workplace procedures.
    • Records are completed according to workplace procedures.
    • Waste management is practiced according to Ecological Solid Waste Management Act of 2000
  4. Load and unload raw materials, products and supplies
    • Special dispensing of raw materials is performed according to industry guidelines.
    • Raw materials, products and supplies are unpacked according to industry guidelines.
    • Raw materials are piled according to industry guidelines.
    • Raw materials are dispensed in accordance to production sequence and industry guidelines.

UNIT OF COMPETENCY : PREPARE PACKAGING MATERIALS AND SUPPLIES FOR PROCESSING
UNIT CODE : PFB751344

This unit deals with the skills, knowledge and attitudes required to acquire and prepare packaging materials and supplies for processing.

  1. Acquire packaging materials and supplies for processing
    • Material requisition form is accomplished based on packaging requirements.
    • Packaging materials and supplies are selected according to production requirements Ecological Solid Waste Management Act of 2000.
    • Packaging materials and supplies are handled according to GMP requirement and OHS requirements.
    • Packaging materials are checked and received according to requisition and industry guidelines.
    • Deviation from requisitions is reported according to workplace procedures.
  2. Prepare packaging materials
    • Packaging materials are cleaned according to required specifications and industry guidelines.
    • Pre-coding of packaging materials is performed following company practice.
    • Generic packaging is marked according to production schedule.
    • PPEs are worn following company practices.
  3. Complete preparation of packaging materials
    • Records are completed according to workplace requirements.
    • Workplace is cleaned and sanitized according to company practice and industry guidelines.
    • PPEs are maintained according to company policy.
    • Waste management is practiced according to industry guidelines.

UNIT OF COMPETENCY : OPERATE BASIC EQUIPMENT
UNIT CODE : PFB751345

This competency standard covers the skills, knowledge and attitudes required to prepare, operate and maintain basic equipment. It involves pre-operational checks, operation of basic machine/equipment, managing waste, and recording and reporting of damaged equipment.

  1. Prepare equipment for use
    • Basic machine/ equipment is accessed in accordance with assignment instructions and workplace requirements.
    • Routine pre-operational checks are carried out according to manufacturers’ specifications and industry guidelines.
    • Pre-operational checklist is accomplished and submitted according to workplace procedures.
  2. Operate equipment
    • Suitable personal protective equipment is used and maintained in accordance with occupational health and safety (OHS) requirements, manufacturers’ specifications and industry guidelines.
    • Machine/ Equipment is operated in accordance with OHS requirements, manufacturers’ specifications and industry guidelines.
    • Malfunctioned equipment is reported according to workplace procedures.
  3. Maintain equipment and resources
    • Machine/ Equipment is shut down according to workplace procedures, manufacturers’ specifications, and industry guidelines.
    • Work area, tools and machine/ equipment are cleaned, maintained and stored in accordance with workplace requirements, manufacturers’ specifications, and industry guidelines.
    • Faulty or damaged machine/ equipment is reported for repair or replacement in accordance with workplace procedures and industry guidelines.
    • Waste generated by both the process and cleaning procedures is managed according to workplace procedures and industry guidelines.
    • Records and reports are completed in accordance with industry, legislative and workplace requirements.

UNIT OF COMPETENCY : CLEAN AND SANITIZE EQUIPMENT AND PROCESSING/PACKAGING PREMISES
UNIT CODE : PFB751346

This unit covers the skills, knowledge and attitudes required to clean and sanitize processing/ packaging premises and equipment. This does not include cleaning- in-place (CIP). It involves preparation of sanitizing solutions, disinfecting and disinfestation of equipment and processing/packaging premises, storing of equipment and chemicals, completing records, and disposing waste properly.

  1. Clean and sanitize processing/ packaging premises
    • Cleaning/ sanitizing supplies and materials, and utilities are prepared according to cleaning and sanitizing requirements and industry guidelines.
    • Sanitizing solution is prepared according to workplace requirements and application, and industry guidelines.
    • Processing/ packaging premises are cleared in preparation for cleaning according to workplace requirements and industry guidelines.
    • Processing/ packaging premises are cleaned and sanitized according to workplace procedures and industry guidelines.
    • Checklists are filled-up according to workplace procedures.
  2. Clean and sanitize equipment
    • Cleaning/ sanitizing supplies and materials, and utilities are prepared according to manufacturer’s specifications and industry guidelines.
    • Mix sanitizing solutions according to manufacturer’s specifications and industry guidelines.
    • Equipment are cleaned and sanitized according to manufacturer’s specifications and industry guidelines.
  3. Perform shut down activities
    • Cleaning equipment and chemicals are stored according to workplace procedure.
    • Waste from cleaning process is disposed of according to workplace and OHS requirements, and industry guidelines.
    • Equipment and processing/ packaging area are restored to operating order according to workplace procedures and industry guidelines.
    • Records are completed in line with workplace requirements.

UNIT OF COMPETENCY : DEBONE AND FILLET FISH
UNIT CODE : PFB751347

This unit covers the knowledge, skills and attitudes required to prepare tools, equipment, and processing/packaging area for operation, prepare fish, debone and fillet, clean and store equipment and tools, dispose waste, accomplish report and transferring fish to the next production line.

  1. Prepare tools, equipment and processing and packaging area
    • Tools and equipment are cleaned and set to meet operating requirements and according to industry guidelines.
    • Tools, equipment and processing and packaging area are sanitized according to workplace procedures and industry guidelines.
    • Tools and equipment performance are checked and adjusted as required and industry guidelines.
  2. Prepare fish for deboning and filleting
    • Fish evisceration techniques are applied in accordance to fish cuts and industry guidelines.
    • Fishes are washed according to company’s specification, GMP requirements, and industry guidelines.
    • Fishes are chilled according to company’s specification and industry guidelines.
    • Fishes are scaled according to company specifications and industry guidelines.
  3. Debone and fillet fish
    • Fishes are deboned in accordance to company’s specification and industry guidelines.
    • Fishes are fillet in accordance to company’s specification and industry guidelines.
    • Deboned/fillet fishes are washed and transferred to next production line according to company’s specification, GMP and industry guidelines.
    • Workplace is maintained according to housekeeping standards and industry guidelines.
  4. Conduct post operation
    • Tools are cleaned and stored based on workplace procedures, operation manuals, and industry guidelines.
    • Wastes are disposed according to industry guidelines.
    • Production data checklist is accomplished according to enterprise protocol.

COMMON COMPETENCIES

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

This unit covers skills and attitude 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 / INSTRUMENTS
UNIT CODE : AGR741202

This unit covers skills and attitude 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 covers skills and attitude 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 method.
    • 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 regulations

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

This unit covers the knowledge, skills 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 standard.
  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.

BASIC COMPETENCIES

UNIT OF COMPETENCY : RECEIVE AND RESPOND TO WORKPLACE COMMUNICATION
UNIT CODE : 400311101

This unit covers the knowledge, skills and attitudes required to receive, respond and act on verbal and written communication.

  1. Follow routine spoken messages
    • Required information is gathered by listening attentively and correctly interpreting or understanding information/ instructions
    • Instructions/ information are recorded in accordance with workplace requirements
    • Instructions are acted upon immediately in accordance with information received
    • Clarification is sought from workplace supervisor on all occasions when any instruction/ information is not clear
  2. Perform workplace duties following written notices
    • Written notices and instructions are read and interpreted correctly in accordance with organizational guidelines.
    • Routine written instructions are followed in sequence.
    • Feedback is given to workplace supervisor based on the instructions/ information received.

UNIT OF COMPETENCY : WORK WITH OTHERS
UNIT CODE : 400311102

This unit covers the skills, knowledge and attitudes required in working as member of a team, interacting with co-members and performing one’s role in the team.

  1. Develop effective workplace relationships
    • Duties and responsibilities are done in a positive manner to promote cooperation and good relationship.
    • Assistance is sought from workgroup when difficulties arise and addressed through discussions.
    • Feedback provided by others in the team is encouraged, acknowledged and acted upon
    • Differences in .personal values and beliefs are respected and acknowledged during interaction.
  2. Contribute to work group activities
    • Support is provided to team members to ensure workgroup goals are met.
    • Constructive contributions to workgroup goals and tasks are made according to organizational requirements.
    • Information relevant to work is shared with team members to ensure designated goals are met.

UNIT OF COMPETENCY : SOLVE/ADDRESS ROUTINE PROBLEMS
UNIT CODE : 400311103

This unit of covers the knowledge, skills and attitudes required to solve problems in the workplace including the application of problem solving techniques and to determine and resolve the root cause of routine problems.

  1. Identify the problem
    • Desired operating/ output parameters and expected quality of products/services are identified.
    • The nature of the problem by observation on routines are defined.
    • Problems are stated and specified clearly.
  2. Assess fundamental causes of the problem
    • Problem-solving tool appropriate to the problem and the context is selected
    • Possible causes based on experience and the use of problem-solving tools/basic analytical techniques are identified
    • Possible fundamental causes of problems are specified.

UNIT OF COMPETENCY : ENHANCE SELF-MANAGEMENT SKILLS
UNIT CODE : 400311104

This unit covers the knowledge, skills, and attitudes in applying the ability to regulate actions, make good decisions, and show appropriate behavior based on self-awareness.

  1. Set personal and career goals
    • The difference between personal and career goals are described.
    • Clear and concise personal and career goals are developed.
    • Characteristics of motivational goals according to Locke &Latham are identified.
  2. Recognize emotions
    • Influence that people, situations and events have on emotions are described.
    • Importance of responding with appropriate emotions are explained.
    • Influences on and consequences of emotional responses in a social and work-related context
  3. Describe oneself as a learner
    • Factors and strategies that assist learning are identified and described.
    • Preferred learning styles according to VAK Learning Style Model and Kolb’s Theory of Learning Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Styles are identified.
    • Range of learning strategies appropriate to specific tasks and describe work practices that assist their learning are identified and chosen.

UNIT OF COMPETENCY : SUPPORT INNOVATION
UNIT CODE : 400311105

This unit of covers the knowledge, skills and attitudes required to identify, recognize and support innovation.

  1. Identify the need for innovation in one’s area of work
    • The value of innovative practices in the workplace is recognized.
    • Creativity in innovation in one’s scope of work is applied.
    • The need for innovation in own scope of work is recognized.
  2. Recognize innovative and creative ideas
    • Opportunities within the team are identified to develop innovation.
    • Creative ideas of coworkers pertaining to work practices are analyzed.
    • Environment conducive for learning and innovating is maintained.
  3. Support individuals’ access to flexible and innovative ways of working
    • Individuals and key people are reinforced to identify innovative ideas to achieve outcomes.
    • Sharing of best practices using flexible and innovative ways of working is accomplished.
    • Obstacles to progress in implementing flexible and innovative ways of working are recognized.

UNIT OF COMPETENCY : ACCESS AND MAINTAIN INFORMATION
UNIT CODE : 400311106

This unit of covers the knowledge, skills and attitudes required to identify, gather, interpret and maintain information.

  1. Identify and gather needed information
    • Required information is identified based on requirements.
    • Sources to produce required information are identified and accessed.
    • Report information is collected, organized and recorded.
    • Organize information is collected in a way that enables easy access and retrieval by other staff.
  2. Search for information on the internet or an intranet
    • Engine is search to find and select appropriate information.
    • Suitable techniques is use to make it easier to find useful information and to pass it on to others.
    • Records are use where useful information came from.
    • Results are used for searches of useful information.
    • Search engine is chosen appropriate for the information that is needed.
    • Searches are carry out as per requirements.
  3. Examine information
    • Information and its sources are evaluated for relevance and validity to business and/or client requirements.
    • Information is examined as required to identify key issues.
    • Detailed evaluation of information is carried out as required using relevant techniques including mathematical calculations.
  4. Secure information
    • Basic file-handling techniques are used for the software
    • Techniques is used to handle, organize and secure information
  5. Manage information
    • Information and records are maintained to ensure data and system integrity using a range of standard and complex information systems and operations.
    • Routine data and records are reconciled as required.
    • Inadequacies in system/s relating to information retrieval are identified and corrected or reported to relevant staff as required.

UNIT OF COMPETENCY : FOLLOW OCCUPATIONAL SAFETY AND HEALTH POLICIES AND PROCEDURES
UNIT CODE : 400311107

This unit covers the knowledge, skills and attitudes to identify relevant occupational safety and health policies and procedures, perform relevant occupational safety and health procedures, and comply with relevant occupational safety and health policies and standards

  1. Identify relevant occupational safety and health policies and procedures
    • Related occupational safety and health risks and hazards are recognized based on OSH work standards.
    • OSH requirements/ regulations towards work are determined in accordance to workplace policies and procedures.
    • Incident/ Emergency procedures relevant to workplace are identified based on relevant OSH work standards.
  2. Perform relevant occupational safety and health procedures
    • Safety devices are checked in accordance with workplace OSH work standards.
    • OSH Work instructions are followed in accordance with workplace policies and procedures.
    • Personal protective equipment, materials, tools, machinery, and equipment are utilized according to OSH work standards.
  3. Comply with relevant occupational safety and health policies and standards
    • Preventive Control Measures are identified in accordance with OSH work standards.
    • OSH requirements are obeyed in accordance with workplace policies and procedures.
    • Incident/ Emergency procedures are executed based on OSH Procedures.

UNIT OF COMPETENCY : APPLY ENVIRONMENTAL WORK STANDARDS
UNIT CODE : 400311108

This unit covers the knowledge, skills and attitude to identify environmental work hazards, follow environment work procedures and comply with environmental requirements.

  1. Identify environmental work hazards
    • Related environmental hazards are recognized based on environmental work standards.
    • Environmental work standards are interpreted in accordance to relevant policies.
    • Required resources to minimize effect of environmental hazards are prepared based on relevant environmental work standards.
  2. Follow environmental work procedures
    • Environmental protection pre-cautionary activities are practiced based on environmental work procedures.
    • Work activities are executed in accordance with Environmental Work Procedures.
    • Environmental Protection Post-Activities are accomplished based on environmental work procedures.
  3. Comply with environmental work requirements
    • Required resources are utilized in accordance with workplace environmental policies.
    • Environmental hazardous and non-hazardous materials are stored in accordance with environmental regulations.
    • Hazardous and Non-hazardous Wastes disposed according to environmental regulations.

UNIT OF COMPETENCY : ADOPT ENTREPRENEURIAL MINDSET IN THE WORKPLACE
UNIT CODE : 400311109

This unit covers the outcomes required to support and internalize an entrepreneurial mindset and observe basic entrepreneurial practices in the workplace.

  1. Determine entrepreneurial mindset
    • Entrepreneurial mindset in the workplace is determined from enterprise practices and policies.
    • Entrepreneurial mindset in the workplace is studied and affirmed based on current enterprise practices.
    • Clarification from reliable sources is sought regarding entrepreneurial mindset and corporate culture.
  2. Identify entrepreneurial practices
    • Entrepreneurial practices are determined based on enterprise requirements.
    • Entrepreneurial practices is performed following workplace and client requirements.
    • Cost-effective measures are complied with reference to workplace best practices.

DEFINITION OF TERMS

  • Basic equipment – equipment requiring limited application and process knowledge and limited equipment adjustment.
  • Cleaning – the process of removing the maximum amount of soil from an article in the most efficient way.
  • Competency – the application of knowledge, skills and attitudes to perform work activities to the standard expected in the workplace.
  • Dispense – to provide, to give, to distribute.
  • Defects – refer to deviations from the required specifications
  • Element – building blocks of a unit of competency. It describes in outcome terms the functions that a person who works in a particular area of work is able to perform.
  • E numbers – all numbers prefixed with E are food additives which are legal in the whole of the European Union. Those prefixed with (E) are licensed for use in the United Kingdom and possibly other countries but not throughout the EU generally (International Dictionary of Food and Cooking, 1998).
  • Evidence Guide – a guide for assessment that provides information on critical aspects of competency, underpinning knowledge, underpinning skills, resource implications, context of assessment and assessment methods.
  • Food additives – substances intentionally added to foods to achieve or retain desired characteristics
  • Food processing – the methods and techniques used to transform raw ingredients into finished food products
  • Forklift – a powered industrial truck used to lift and transport materials, normally by means of steel forks inserted under the load.
  • Good Manufacturing Practice (GMP) – a combination of manufacturing and quality control procedures aimed at ensuring that products are consistently manufactured to their specifications.
  • Grading – the process of classifying into groups according to a set of recognized criteria
  • GRAS – Generally Regarded As Safe
  • Hazard Analysis Critical Control Point (HACCP) – a food safety management system which concentrates prevention strategies on known hazards and the risks of them occurring at specific points in the food chain.
  • Hazard – the potential to cause harm which may include bacteria, virus, toxin, parasite, chemical or physical hazard. Operational malpractices or other operations/processes can also become hazards if they lead to unacceptable contamination or growth and survival of organisms and microorganisms.
  • Non-bulk – ingredients, spices, pre-mixed ingredients
  • Packaging – any container or material used in the packaging of a product which may include materials in direct contact with the product, printed packs including labeling, and other materials including outer cartons or delivery cases.
  • Packing – act of putting materials and/or products in a container
  • Pallet – low, portable platform made of wood or metal or in combination to facilitate handling, storage or transport of materials and products as a unit load using forklift.
  • Performance Criteria – evaluative statements that specify what is to be assessed and the required level of performance.
  • pH meter – an instrument used to measure the acidity of a sample
  • Portfolio – documentary evidence of a person’s knowledge and skills
  • Pre-coding – stamping/labeling of stickers of packaging materials
  • Processing aid – an additive which facilitates processing without significantly influencing the character or properties of the finished product (Australian Institute of Food Science and Technology, and Association of Public Analysts)
  • Range of Variables – describes the circumstances or context in which the work is to be performed.
  • Raw materials – consist of the main food material to be processed including minor food ingredients
  • Refractometer – instrument commonly used for measuring fluid concentrations such as sugar content (Brix level) of carbonated beverages, fruits, juices, and/or vegetables.
  • Risk – the probability that a particular adverse consequence results from a hazard within a stated time under stated conditions (Australian Institute of Food Science and Technology, and Association of Public Analysts)
  • Salinometer – instrument used to measure strength of brine
  • Sampling – the process of drawing or selecting product units from a lot to project the characteristics of a larger population.
  • Sanitation – the process of treating food contact and non-food contact surface with physical agents and chemicals to kill the residual microorganisms present after cleaning
  • Sorting – the process of classifying materials and/or products according to a set of criteria such as size, weight, color, variety, among others.
  • Unit of Competency – describes a work activity.

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