FOOD PROCESSING NC II – TESDA COURSE MODULE

TRAINING REGULATIONS FOR FOOD PROCESSING NC II

The FOOD PROCESSING NC II consists of competencies that a person must have in order to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration; process food by drying and dehydration and process food by thermal application. Inclusive to each of the above competencies, is the task of packing the processed food and operating simple packing equipment such as sealer. The person must also have competencies in practicing Food Safety Act 2013, cGMP, HACCP, OSHS and 7S of Good Housekeeping, including following relevant environmental rules and regulations.

It also includes competencies of a person in the production line of manufacturing processed food who is responsible for routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also comprises the calibrating and operating of basic food processing tools and equipment such as salinometer, refractometer, food processor and weighing scale. This qualification does not include dairy products and baking/pastry making.

This Qualification is packaged from the competency map of the Agriculture and Fishery, Processed Food and Beverage Sector

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

• Food Processing Worker
• Food Production Worker/Staff
• Packing Staff /Packer
• Quality Control Staff

May also be known by specific products:

• Tocino Maker
• Tinapa Maker
• Dried-fish Processor
• Cured-meat Processor
• Fruit-candy Maker

FOOD PROCESSING NC II – TRAINING AND REGULATION MODULE

Course Title: FOOD PROCESSING
Level: NC II
Nominal Training Duration : 552 Hours

This course is designed to provide the students/learner with knowledge, desirable attitudes and skills required to perform the following competencies in accordance with industry standards: Process Food by Salting, Curing and Smoking, Process Food by Fermentation and Pickling, Process Food by Sugar Concentration, Process Food by Drying and Dehydration and; Process Food by Thermal Application.

TRAINEE ENTRY REQUIREMENTS

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

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

COMPETENCIES REQUIRED IN FOOD PROCESSING NC II

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 (520 Hours)
PFB751330	Process Food by Salting, Curing and Smoking
PFB751331	Process Food by Fermentation and Pickling
PFB751332	Process Food by Sugar Concentration
PFB751333	Process Food by Drying and Dehydration
PFB751334	Process Food by Thermal Application
UNIT CODE	COMMON COMPETENCIES (14 Hours)
PFB751210	Apply Food Safety and Sanitation
PFB751211	Use Standard Measuring Devices / Instruments
PFB751212	Use Food Processing Tools, Equipment and Utensils
PFB751213	Perform Mathematical Computation
PFB751214	Implement Good Manufacturing Practice Procedure
PFB751215	Implement Environmental Policies and Procedures
UNIT CODE	BASIC COMPETENCIES (18 Hours)
500311105	Participate in workplace communication
500311106	Work in team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

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

CORE COMPETENCIES

Core competency units comprising the qualification in FOOD PROCESSING NC II

UNIT OF COMPETENCY : PROCESS FOODS BY SALTING, CURING AND SMOKING
UNIT CODE : PFB751330

This unit deals with the knowledge, skills and attitudes required to process foods by salting, curing and smoking. Include packaging using plastic bags only.

1. Prepare equipment tools, materials and utensils
   • Equipment and tools are prepared in accordance with manufacturer’s specifications
   • Processing materials are sourced-out and made available according to work requirements.
   • Kitchen utensils are checked and sanitized in accordance with manufacturer’s specifications.
   • Safety measures are applied in accordance with Occupational Safety and Health Standards (OSHS)
2. Prepare the raw materials
   • Raw materials are sorted and graded in accordance with product specifications and standards.
   • Raw materials are prepared based on specified procedures and methods of processing.
   • Cleaned raw materials are weighed in accordance with approved specifications.
   • Tools and utensils for raw materials are used based on work requirements and manuals.
   • Equipment are operated following manufacturer’s manual.
3. Cure raw materials
   • Required ingredients for salting and curing are measured and weighed in line with approved specifications and Philippine National Standards (PNS)
   • Curing solutions are prepared in line with approved specifications and formulation.
   • Tools and equipment are operated following instructional manuals.
   • Raw materials are cured in accordance with curing conditions and enterprise requirements
4. Process cured materials
   • Cured materials are washed and drained in accordance with standard operating procedures.
   • Post -curing processes are performed in accordance to processing requirements.
   • Food safety measures are practiced following PNS, HACCP and cGMP
   • Work safety practices are applied according to OSHS
   • Products are evaluated using sensory testing according to enterprise procedures
5. Pack processed cured materials
   • Processed cured materials are packed and weighed in accordance with product specifications
   • Processed cured products are sealed and labeled in accordance with product specifications
   • Packing procedures are practiced in accordance to cCGMP
   • Packing equipment is operated in accordance with instructions manual
   • Finished product inspection is performed to ensure conformity with specifications.
   • Food safety practices are employed according to HACCP and cGMP
   • Work safety measures are applied in accordance with OSHS.
6. Perform post-production activities
   • Packed finished food products are stored according to required storage condition
   • Tools, materials and equipment are cleaned and stored based on workplace procedures and operation manuals
   • Proper disposal of wastes are practiced according to environmental rules and regulations.
   • Production data checklist is accomplished according to enterprise protocol

UNIT OF COMPETENCY : PROCESS FOODS BY FERMENTATION AND PICKLING
UNIT CODE : PFB751331

This unit deals with the knowledge, skills and attitudes required to process foods by fermentation and pickling

1. Prepare equipment, tools, materials and utensils
   • Equipment and tools are prepared in accordance with manufacturer’s specifications
   • Processing materials are sourced-out and made available according to work requirements
   • Kitchen utensils are checked and sanitized in accordance with manufacturer’s specifications.
   • Safety measures are applied in accordance with Occupational Safety and Health Standards (OSHS)

UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR CONCENTRATION
UNIT CODE : PFB751332

This unit deals with the knowledge, skills and attitudes required to process foods by sugar concentration which include to prepare equipment, tools, materials and utensils, prepare the raw materials, pack sugar concentrated products and perform post- production activities.

1. Prepare equipment, tools, materials and utensils
   • Equipment and tools are prepared in accordance with manufacturer’s specifications
   • Processing materials are sourced-out and made available according to work requirements.
   • Kitchen utensils are checked and sanitized in accordance with manufacturer’s specifications.
   • Safety measures are applied in accordance with Occupational Safety and Health Standards (OSHS)
2. Prepare the raw materials
   • Raw materials are sorted and graded in accordance with product specifications and standards.
   • Sorted fruits are prepared according to required forms and target finished product
   • Prepared fruits for jelly and marmalade making are boiled to obtain the juice extract
   • Required amounts of pectin (jams and jellies), sugar and citric acid are measured according to specifications
   • Tools and utensils for raw materials are used based on work requirements and manuals.
   • Equipment are operated following manufacturer’s manual.
3. Cook sugar concentrates
   • Prepared fruits in any form are blended with sugar mixture
   • Mixture is cooked to required temperature and total soluble solids
   • Desired endpoint is checked using spoon test.
4. Pack sugar concentrated products
   • Sugar concentrated products are packed and weighed in accordance with product specifications and required filling temperature
   • Sugar concentrated products are sealed and labeled in accordance with product specifications
   • Air cooling is performed according to product requirements.
   • Packing equipment is operated in accordance with instructions manual
   • Finished product inspection is performed following quality control parameters
   • Food safety practices are employed according to HACCP and cGMP
   • Work safety measures are applied in accordance with OSHS.
5. Perform postproduction activities
   • Packed food products are incubated according to required storage period.
   • Tools, materials and equipment are cleaned and stored based on workplace procedures and operation manuals
   • Proper disposal of wastes are practiced according to environmental rules and regulations.
   • Production data checklist is accomplished according to enterprise protocol.

UNIT OF COMPETENCY : PROCESS FOOD BY DRYING AND DEHYDRATION
UNIT CODE : PFB751333

This unit deals with the knowledge, skills and attitudes required to process foods by sun drying, dehydrator, and solar drying. It includes drying and dehydration of fruits, vegetables, herbs and spices, root crops, fish and meat.

1. Prepare equipment, tools, materials and utensils
   • Equipment and tools are prepared in accordance with manufacturer’s specifications
   • Processing materials are sourced-out and made available according to work requirements.
   • Kitchen utensils are checked and sanitized in accordance with manufacturer’s specifications.
   • Safety measures are applied in accordance with Occupational Safety and Health Standards (OSHS)
2. Prepare the raw materials
   • Raw materials are sorted and graded in accordance with product specifications.
   • Raw materials are prepared based on specified procedures and methods of processing.
   • Cleaned raw materials are weighed in accordance with approved specifications.
   • Tools and utensils for raw materials are used based on work requirements and manuals.Equipment are
     operated following manufacturer’s manual.
   • Raw materials are pre-treated prior to drying.
3. Dry pretreated raw materials
   • Fruits and vegetables subjected to syruping are washed and drained in accordance with standard operating procedures.
   • Pre-treated raw materials are dried in accordance with standard operating procedures
   • Operate equipment according to manufacturer’s manual
   • Practice safety and good housekeeping in accordance to OHS, HACCP and cCGMP standards.
4. Cool and sweat dried products
   • Dried products are removed from the dryer
   • Correct cooling and sweating procedures are done in accordance to standard operating procedures
   • Products are checked according to required specifications.
   • Extension of drying time is applied to under processed products.
   • Grading of dried products is performed following product specifications.
   • Current Good Manufacturing Practice (cCGMP) are followed.
5. Pack dried products
   • Dried products are packed and weighed in accordance with product specifications
   • Dried products are sealed and labeled in accordance with product specifications
   • Packing procedures are performed in accordance to cGMP
   • Packing equipment is operated in accordance with manual instructions
   • Work safety measures are applied in accordance with OSHS
   • Finished product inspection is performed following established industry procedures.
6. Perform postproduction activities
   • Packed finished food products are stored according to required storage condition
   • Tools, materials and equipment are cleaned and stored based on workplace procedures and operation manuals
   • Proper disposal of wastes are practiced according to environmental rules and regulations.
   • Production data checklist is accomplished according to enterprise protocol.

UNIT OF COMPETENCY : PROCESS FOODS BY THERMAL APPLICATION
UNIT CODE : PFB751334

This unit deals with the knowledge, skills and attitudes required to process foods by thermal application thru pasteurization, canning and bottling.

1. Prepare equipment, tools, materials and utensils
   • Equipment and tools are prepared in accordance with manufacturer’s specifications
   • Processing materials are sourced-out and made available according to work requirements.
   • Kitchen utensils are checked and sanitized in accordance with manufacturer’s specifications and cGMP
   • Safety measures are applied in accordance with Occupational Safety and Health Standards (OSHS)
2. Prepare the raw materials
   • Raw materials are sorted and graded in accordance with product specifications and standards.
   • Raw materials are washed and sanitized based on established enterprise procedures.
   • Raw materials are subjected to size reduction according to required product specifications
   • Thermal application are employed to raw materials based on processing requirements
   • Packing medium is prepared according to product type and its requirements
   • Raw materials and ingredients are weighed in accordance with approved specifications.
   • Equipment, tools and utensils are used based on work requirements and manufacturer’s manuals.
3. Pasteurize the product
   • Pre-prepared ingredients are mixed based on standard procedure
   • Products are pasteurized in a double boiler according to required temperature
   • Temperature and time are maintained according to product requirement
4. Pack food products
   • Food materials are packed in identified packing materials and weighed in accordance with product specifications
   • Packing medium is filled to food materials in the container according to specifications
   • Headspace and filling temperature are checked according to company requirements
   • Packing equipment are operated based on manufacturer’s manual.
   • Packing are employed following cGMP.
   • Work safety measures are applied according to OSHS
5. Exhaust and seal food products
   • Exhausting procedure is applied to food product
   • Exhausting temperature is checked according to requirement.
   • Can and bottle is sealed according to procedures manual
   • Can sealer is operated following manufacturer’s manuals.
   • Seal integrity is checked following standard enterprise procedures
6. Apply thermal processing
   • Sealed products are loaded to the thermal processing equipment following industry procedures
   • Processing temperature, pressure and time are monitored based on workplace procedures
   • Processed products are unloaded from the processing equipment in accordance to procedures manual.
7. Cool and wash packed products
   • Proper cooling procedures for bottled and canned products are applied in accordance to standard operating procedures.
   • Cooled finished products are washed and dried based on standard operating procedures.
   • Cooling equipment is operated based on instructional manual.
8. Conduct postproduction activities
   • Finished products are labeled based on product specifications
   • Finished products are checked according to quality control parameters
   • Finished food products are incubated according to required storage period
   • Tools, materials and equipment are cleaned and stored based on workplace procedures and operation manuals
   • Proper disposal of wastes is practiced according to environmental rules and regulations.
   • Production data recorded according to enterprise protocol.

COMMON COMPETENCIES

UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
UNIT CODE : PFB751210

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 : PFB751211

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 : PFB751212

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 : PERFORM MATHEMATICAL COMPUTATIONS
UNIT CODE : PFB751213

This unit covers the knowledge, skills and attitude 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 : PFB751214

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 noncompliance 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 : PFB751215

This unit covers skills and attitude 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 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

PARTICIPATE IN WORKPLACE COMMUNICATION (500311105) – This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey information in response to workplace requirements..

1. Participate in workplace meetings and discussions
   • Team meetings are attended on time
   • Own opinions are clearly 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 tasked and responded to.
     1.6 Meetings outcomes
     are interpreted and
     implemented.
2. Complete relevant work related documents
   • Range of forms relating to conditions of employment are completed accurately and legibly
   • Workplace data are 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

WORK IN TEAM ENVIRONMENT (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.

PRACTICE CAREER PROFESSIONALISM (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 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 o job and career are obtained and renewed

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (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 coworkers, 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 procedure.
2. Evaluate hazard 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 occupational health and safety 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

• Competency – is the application of knowledge, skills and attitudes to perform work activities to the standard expected in the workplace.
• Unit of Competency – describes a work activity.
• Elements – are 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.
• Performance Criteria – are evaluative statements that specify what is to be assessed and the required level of performance.
• Range of Variables – describe the circumstances or context in which the work is to be performed.
• 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.
• Blanching – refers to a heat treatment in which the raw food material is immersed in hot water or exposed to live steam.
• Bottling/Canning – refers to a preservation of foods in hermetically sealed containers such as tin cans and glass jars by sterilization with heat
• BFAD – Bureau of Food and Drug
• Brine – refers to a salt solution
• Cabinet Drying – refers to a process of dehydrating food material using a cabinet drier consisting of a closed chamber which is well insulated against heat loss
• Chilling – is subjecting meat to a temperature of 2-4°C(36-40°F) at certain period of time
• Curing – refers to a process by which salt, sugar and salitre and other preservatives and adjuncts are introduced/are used to prolong the keeping quality of the products
• Dehydration– refers to drying by artificially produced heat under carefully controlled conditions of temperature, humidity and airflow within a chamber
• Dry Curing– refers to a method of curing meat where curing mixture is rubbed on the surface of the food material being cured.
• Ebulliometer – is a key piece of wine making equipment for commercial winemakers, as it determines the alcohol content of your wine. Ebulliometers measure alcohol content in wine based on the difference in boiling points between water and wine.
• 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.
• Fermentation – refers to the anaerobic oxidation of carbohydrates by microbial enzymes
• Food Additives – refer to substances intentionally added to foods to achieve or retain desired characteristics
• Food Processing – refers to the application of heat in varying degree to the food enclosed in a container for a sufficient time to sterilize the product
• GRAS – means generally regarded as safe
• Hermetic Sealing – refers to the closure of tin cans or glass jars tightly to prevent the entrance of microorganisms
• Packing Medium – refers to brine, syrup, broth, oil or other similar ingredients used as canning medium
• Packing – refers to the preparation of product or commodity for proper storage and/or transportation.
• Pickling – refers to the preservation of foods by brine and vinegar with or without bacterial fermentation
• pH meter – refers to an instrument used to measure the acidity of a sample
• PNS – Philippine National Standards (DA-BAPPS)
• PP – Polypropylene
• PE – Polyethylene
• Preservatives – refer to food additives that retard spoilage and preserve the natural color & flavor of food products
• Pulverize – to reduce by crushing or grinding to very small particles
• Raw Materials – consist of the main food material to be processed including minor food ingredients
• Retort Specification – refers to a steam pressure canner used in sterilizing low acid canned foods
• 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
• Salinometer – refers to the instrument to measure strength of brine
• Standard Measurement – refers to something set up as a rule for measuring or a model to be followed
• Sensory evaluation – is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.
• Smoke – refers to the gas from burning wood material containing combustible and noncombustible substances, the combustible substances are the main sources of smoke which consist of cellulose, lignin, pentosans, tannic acid, protein substances, resins and terpenes
• Smoking – refers to subjecting the product to the action of smoke from burning wood materials
• Smoke House – refers to a closed smoke chamber where smoke is produced which may range from the temporary (barrel) smoke house to the permanent frame or concrete smoke house.
• Sugar Concentrates – refer to products cooked with sugar to attain a concentration of 40-65% or to saturated sucrose level
• Syrup – refers to a sugar solution whether light, medium or heavy syrup
• Syruping – practice of making syrup made through boiling down or otherwise concentrating plant sap, juice or grain extracts.
• 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
• Water Bath – it is a set up used for canning consisting of a large kettle with fitting cover deep enough to have an inch or two over the tops of the containers of food and an extra 1-2 inch space for boiling with a wooden or metal rack made for holding filled containers; used for processing high acid canned products.