FOOD PROCESSING NC III – TESDA COURSE MODULE

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TESDA TRAINING REGULATIONS FOR FOOD PROCESSING NC III

The TESDA Course in Food Processing NC III consists of competencies that a person must achieve to perform initial food preparation, operate processing and packaging equipment, receive and store stock, and work with food in storage.

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

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

  • Food Leading hand
  • Food Front line supervisor
  • Food Packaging line operator
  • Food Processing line operator

FOOD PROCESSING NC III – TRAINING AND REGULATION MODULE

Course Title: FOOD PROCESSING
Level: NC III
Nominal Training Duration :

(Basic Competency) 20 hours
(Common Competency) 128 hours
(Core Competency) 752 hours

TOTAL DURATION: 900 Hours

This course is designed to enhance the knowledge, desirable skills and attitudes of Food Processing NC lII in accordance with industry standards. It covers the basic, common and core competencies.

TRAINEE ENTRY REQUIREMENTS

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

  • can communicate both oral and written
  • physically and mentally fit
  • With good moral character
  • can perform basic mathematical computation

COMPETENCIES REQUIRED IN FOOD PROCESSING NC III

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

To obtain this TESDA Course in FOOD PROCESSING NC III, all units prescribed below for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE CORE COMPETENCIES (752 hours)
AGR741312 Receive and store stock
AGR741313 Control and order stock
AGR741314 Apply product knowledge to complete work operations
AGR741315 Perform basic tests in raw materials, in process and finished products
AGR741316 Operate a boiler
AGR741317 Operate pumping equipment
AGR741318 Operate and monitor food processes and equipment
AGR741319 Operate a packaging process
AGR741320 Work in a freezer storage area
AGR741321 Work with temperature controlled stock
AGR741322 Handle dangerous goods/ hazardous substances
UNIT CODE COMMON COMPETENCIES (128 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 (20 hours)
500311109 Lead Workplace Communication
500311110 Lead Small Teams
500311111 Develop and Practice Negotiation skills
500311112 Solve Problems Related to Work Activities
500311113 Use Mathematical Concepts and Techniques
500311114 Use Relevant Technologies

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 FOOD PROCESSING NC III.

CORE COMPETENCIES

UNIT OF COMPETENCY: RECEIVE AND STORE STOCK
UNIT CODE : AGR741312

This unit involves the skills, knowledge and attitude required to assist in the receipt and storage of stock for a processing concern. It involves assistance in taking delivery of stock, storing the received stock, rotating and maintaining stock in accordance with relevant regulatory and workplace procedures, and completing required documentation.

  1. Take delivery of stock
    • Incoming stock is checked against orders and delivery documentation in accordance with workplace procedures
    • Items are subjected to inspection, and variations are communicated to the appropriate person in line with workplace procedures
    • All records are completed in accordance with workplace procedures
  2. Store stock
    • All stocks are promptly and safely transported to appropriate storage area and stored according to workplace procedures
    • Appropriate personal protection equipment is used according to OHS requirements and workplace procedures
    • Stock levels are recorded in accordance with workplace procedures
    • Stock is labeled in accordance with workplace procedures
  3. Rotate and maintain stock
    • Stock is rotated, or moved using appropriate equipment, where necessary, in accordance with workplace procedures and OHS requirements
    • Stock quality is checked, and out-of-specification stocks are reported according to workplace procedures
    • Stock is placed in storage or disposed of in accordance with workplace procedures and legislations
    • All required records and documentation are completed in accordance with workplace procedures

UNIT OF COMPETENCY: CONTROL AND ORDER STOCK
UNIT CODE : AGR741313

This unit covers the skills, knowledge and attitude required to control and order stock for a processing concern. It involves maintaining stock levels and records, organizing and administering stock takes, identifying stock losses, processing stock orders, and following up orders.

  1. Maintain stock levels and records
    • Stocks levels are monitored and maintained according to workplace requirements and OHS requirements
    • Stock security systems are monitored and adjusted as required according to workplace requirements
    • Stock re-order cycles are maintained, monitored and adjusted as required according to workplace requirements
    • Appropriate personnel are informed of their responsibilities in regard to recording of stock according to workplace procedures
    • Stock storage and movement records are maintained in accordance with workplace procedures
    • Stock performance is monitored and fast/slow moving items are identified and reported in accordance with workplace procedures
  2. Organize and administer stock takes
    • Stock takes are organized and responsibilities allocated to staff in accordance with workplace procedures
    • Timely reports on stock take data are made in line workplace requirements
  3. Identify stock losses
    • Losses are identified, recorded and assessed against potential losses in line with workplace procedures
    • Avoidable losses are identified, reasons established, and controls recommended and implemented to prevent future avoidable losses according to workplace procedures
  4. Process stock orders
    • Stock orders are processed in accordance with workplace procedures
    • Stock ordering and recording systems are maintained in line with workplace procedures
    • Appropriate purchase and supply agreements are used and details recorded in line with workplace requirements
    • Negotiated purchase and supply agreements are recorded and filed according to workplace procedures
  5. Follow up orders
    • Delivery process is monitored to meet agreed deadlines according to workplace procedures
    • Appropriate liaison is undertaken with colleagues and suppliers to ensure continuity of supply according to workplace procedures
    • Routine supply problems are followed up or referred to the appropriate person in accordance with workplace policy
    • Stock is distributed in accordance with agreed allocations
    • All required records and documentation are completed in accordance with workplace procedures

UNIT OF COMPETENCY: APPLY PRODUCT KNOWLEDGE TO COMPLETE WORK OPERATIONS
UNIT CODE : AGR741314

This unit deals with the skills, knowledge and attitudes required to apply product knowledge to complete work operations in accordance with workplace requirements including identifying products in a subsection of a warehouse or other storage area, examining quality and reporting on products, and using inventory and labeling systems to identify and locate products.

  1. Identify products in a subsection of a warehouse or other storage area
    • Products are identified against specified criteria in accordance with workplace procedures
    • Storage and handling characteristics are identified and applied consistently
    • Products are described to internal customers identifying features which may affect location, safety or storage requirements
  2. Examine quality and report on products
    • Products are inspected in accordance with workplace quality assurance procedures
    • Workplace procedures are followed to replace, return or dispose of stock/products which are not useable
    • Non-conforming products are recorded/reported in accordance with workplace procedures
  3. Use inventory and labeling systems to identify and locate products
    • Inventory and labeling systems are used to locate products within the workplace
    • Goods are physically located and identified

UNIT OF COMPETENCY: PERFORM BASIC TESTS ON RAW MATERIALS, INPROCESS AND FINISHED PRODUCTS
UNIT CODE : AGR741315

This unit deals with the skills, knowledge and attitudes required to perform basic tests and/or procedures on raw materials, in-process and finished products using standard methods.

  1. Receive, label, and store samples for testing
    • Laboratory samples are labeled to ensure all required
      information are transcribed accurately and legibly according to workplace procedures.
    • Samples are registered into the laboratory system according to workplace procedures.
    • Sample testing requirements are recorded according to workplace procedures.
    • Sample integrity is maintained according to workplace procedures.
    • Storage condition is monitored according to workplace procedures.
    • Sample contamination is eliminated according to workplace procedures.
  2. Prepare sample
    • Materials to be tested, appropriate standard method and safety requirements are identified
    • Personal protective equipment is used as specified for standard method and material to be tested
    • Sample description is recorded and compared with specification and discrepancies recorded and reported
    • Sample is prepared in accordance with appropriate standard methods.
  3. Perform tests on samples
    • Calibration status of equipment is checked and calibrated if applicable.
    • Perform sequence of tests to be performed as per standard method
    • Sample and standards to be tested are identified, prepared and weighed or measured
    • Test reagents or equipment/instrumentation are set up as per standard method
    • Tests are conducted in accordance with enterprise procedures
    • Results are recorded in accordance with enterprise procedures
    • “Out of specification” or atypical results are identified and reported promptly to appropriate personnel
    • Test equipment is cleaned and cared for.
    • Unused reagents are stored as required by relevant regulations and codes
    • Wastes are disposed in accordance with safety, industry and environmental requirements

UNIT OF COMPETENCY: OPERATE A BOILER
UNIT CODE : AGR7413xx

This unit deals with the skills, knowledge and attitudes involved to start, operate, monitor, shut down and store a boiler under the supervision of an engineer.

  1. Start boiler
    • Personal protective clothing and equipment is selected for use, following statutory requirements and work place procedures
    • Pre-operational safety checks are conducted in accordance with statutory requirements, manufacturer’s recommendations and plant operating procedures
    • Hazards and potential hazards in work area are identified and reported in accordance with statutory requirements and work place procedures
    • Prevention/control measures are selected in accordance with the hierarchy of control.
    • Boiler is started and brought on line safely, in accordance with statutory requirements, manufacturer’s recommendations and work place procedures
    • Maintenance requirements are identified and reported in accordance with workplace requirements
  2. Operate and monitor boiler
    • Operating status is diagnosed and operating log is maintained clearly and accurately, in accordance with statutory requirements and workplace procedures
    • Boiler is monitored in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures
    • Water quality tests are conducted in accordance with manufacturers recommendations and workplace procedures and adjusted as a result of tests to meet workplace criteria
    • Boiler house chemicals are stored and handled in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures
    • Boiler emergency is responded to in accordance with
      statutory requirements, manufacturer’s recommendations and workplace procedures
  3. Shut down and store boiler
    •  Boiler is shut down in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures.
    • Boiler is cleaned internally and externally in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures
    • Boiler valves and fittings are removed for maintenance in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures.
    • Appropriate mode of storage is identified in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures.
    • Boiler is stored in accordance with statutory requirements, manufacturer’s recommendations and workplace procedures

UNIT OF COMPETENCY: OPERATE PUMPING EQUIPMENT
UNIT CODE : AGR741317

This unit deals with the skills, knowledge and attitudes required to operate pumping equipment

  1. Prepare pumps for operation
    • Equipment, tools, materials and services are confirmed as available and ready for operation according to requirements
    • Equipment and tools are checked and calibrated to confirm readiness for use in accordance with manufacturer’s specifications
  2. Operate Pumping Equipment
    • Pumps are started up according to company procedures
    • Pump performance is monitored to confirm performance is maintained in accordance with manufacturers’ specification
    • Equipment performance not within specification is identified, rectified and/or reported based on operating manuals and company reporting system
  3. Shutdown and Maintain Pumping Equipment
    • Pumping equipment is shut-down according to company procedures
    • Pumps are dismantled for cleaning or cleaned in place according to manufacturers’ specifications
    • Parts and things in motors and pumps are replaced according to the preventive maintenance schedule and with his level of responsibility
    • Corrective action is taken when the pump or motor fails based on knowledge of the pump or motor lifecycle and within his level of responsibility
    • Workplace information is recorded in the company prescribed format

UNIT OF COMPETENCY: OPERATE AND MONITOR FOOD PROCESSES AND EQUIPMENT
UNIT CODE : AGR7413xx

This unit deals with the skills, knowledge and attitudes required to combine ingredients, additives and materials in the correct quantities and sequence and to operate, monitor, control and shut down food processes and equipment to achieve the required process and product characteristics. The key factors are the successful operation of the equipment and the ability to recognize when the process is not working as intended

  1. Prepare the food equipment and process for operation
    • Identify work requirements from workplace approved operating procedures
    • Materials are confirmed and available to meet production requirements
    • Pre-mixes are prepared as required according to the production schedule
    • Cleaning and maintenance requirements and status are identified and confirmed
    • Machine components and related attachments are fitted and adjusted to meet operating requirements
    • Processing/operating parameters are entered as required to meet safety and production requirements
    • Food equipment performance is checked and adjusted as required according to manufacturers’ specifications
    • Pre-start checks are carried out as required by workplace requirements
  2. Operate and Monitor the Food Process
    • Ingredients and additives are delivered to the food equipment in the required quantities and sequence to meet recipe specifications
    • The process is started and operated according to workplace procedures
    • Equipment is monitored to identify variation in operating conditions according to operating manuals
    • Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
    • The process is monitored to confirm that specifications are met based on production requirements
    • Out-of-specification product/process/packaging outcomes are identified, rectified and/or reported to maintain the process within specification
    • Product is transferred to required production or storage location
    • The workplace is maintained according to housekeeping standards
    • Workplace records are maintained according to workplace recording requirements
  3. Shutdown, Clean and Maintain the Food Process
    • The appropriate shut down procedure is identified according to operating manuals
    • The process is shut down according to workplace procedures
    • Maintenance requirements are identified, reported, and conducted according to workplace procedures

UNIT OF COMPETENCY: OPERATE A PACKAGING PROCESS
UNIT CODE : AGR741319

This unit deals with the skills, knowledge and attitudes required to set up, operate, adjust and shut down a process for can seaming, high speed wrapping, and other packaging systems

  1. Prepare equipment and process for operation
    • Materials are confirmed and available to meet operating requirements
    • Utilities are confirmed as available and ready for operation
    • Cleaning and maintenance requirements and status are identified and confirmed
    • Machine components and related attachments are fitted and adjusted to meet operating requirements
    • Operating parameters are entered as required to meet safety and production requirements
    • Materials, product and packaging components/consumables are loaded or positioned as required to meet packaging requirements
    • Equipment performance is checked and adjusted as required
    • Pre-start checks are carried out as required by workplace requirements
  2. Operate and Monitor the Process
    • The process is started and operated according to workplace procedures
    • Equipment is monitored to identify variation in operating conditions
    • Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
    • The process is monitored and packed item inspected to confirm that specifications are met
    • Out-of-specification product/process outcomes are identified, rectified and/or reported to maintain the process within specification
    • The workplace meets housekeeping standards
    • Workplace records are maintained according to workplace recording requirements
  3. Shutdown the Process
    • The appropriate shut down procedure is identified
    • The process is shut down according to workplace procedures
    • Equipment is prepared for cleaning and maintenance according to workplace requirements
    • Maintenance requirements are identified and reported according to workplace reporting requirements
    • Waste is collected, treated and disposed or recycled according to company procedures

UNIT OF COMPETENCY: WORK IN A FREEZER STORAGE AREA
UNIT CODE : AGR741320

This unit deals with the knowledge, skills and attitudes required to enter a freezer storage environment; monitor equipment operation in a freezer storage environment; handle frozen product safely; and respond to freezer storage area exposure and gas leaks

  1. Prepare to enter a freezer storage environment
    • Personal protective equipment and clothing (PPE) is selected, correctly fitted, checked and inspected prior to entering a freezer according to organizational requirements
    • Correct points of entry and exit are identified and used in accordance with organizational requirements
    • All doors and screens are kept secure in accordance with organizational requirements
    • Personal hygiene and product safety procedures are followed according to organizational requirements
  2. Monitor equipment operation in a freezer storage environment
    • The effect of freezing temperatures have on equipment is identified
    • Equipment is monitored to ensure it is in operational order when used in a freezer, according to organizational requirements.
    • Freezer temperatures are monitored according to organizational requirements
  3. Handle frozen product safely
    • Handling requirements for frozen product are identified according to organizational requirements
    • Frozen product is handled safely according to organizational requirements
  4. Respond to freezer storage area exposure and gas leaks
    • Signs and symptoms of exposure are identified
    • Action is taken to minimize effects of exposure of self and others, according to organizational requirements
    • Emergency procedures for gas leaks are identified in accordance with organizational requirements

UNIT OF COMPETENCY: WORK WITH TEMPERATURE CONTROLLED STOCK
UNIT CODE : AGR741321

This unit deals with the knowledge, skills and attitudes required to work in stores designed for temperature controlled stock

  1. Store stock to meet temperature control requirements
    • Goods requiring temperature control are identified
    • Goods are located in appropriate storage temperature zone to meet storage requirements
  2. Monitor and maintain temperature of stock within specifications
    • The temperature of goods is monitored to confirm temperature is within specified limits
    • Temperature of storage areas is monitored to confirm temperature is within storage zone limit
    • Short term storage times are complied with for transit stock
    • Stocks handling procedures to maintain temperature control are implemented according to workplace procedures
  3. Identify and rectify problems
    • Out-of-specification storage or product temperatures are identified, rectified and/or reported
    • Damaged product is segregated according to workplace procedures

UNIT OF COMPETENCY: HANDLE DANGEROUS GOODS/HAZARDOUS SUBSTANCES
UNIT CODE : AGR741322

This unit deals with the knowledge, skills and attitudes required to handle dangerous goods and hazardous substances, including identifying requirements for working with dangerous goods and/or hazardous substances, confirming site incident procedures, selecting handling techniques, and handling and storing dangerous goods and hazardous substances

  1. Identify requirements for working with dangerous goods and/or hazardous substances
    • Dangerous goods and/or hazardous substances are identified
    • Storage requirements for hazardous substances and/or dangerous goods are identified and applied according to workplace procedures
    • Legislative requirements for hazardous substances and/or dangerous goods are known and used to plan work activities according to statutory regulations
    • Handling procedures for different classes and characteristics of goods are observed
    • Confirmation is sought from relevant personnel where dangerous goods or hazardous materials do not appear to be appropriately marked according to set specifications of authority
  2. Confirm site incident procedures
    • Incident reporting processes are identified
    • Emergency equipment is located and checked according to workplace procedures and statutory regulations
    • Emergency procedures are identified and confirmed
  3. Select handling techniques
    • Load handling and shifting procedures are selected in accordance with identified requirements for particular goods
    • Handling equipment is checked for conformity with workplace requirements and manufacturer’s guidelines
    • Where relevant, suitable signage is checked for compliance with workplace procedures

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 regulations

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 meet 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

The BASIC COMPETENCIES refer to non-technical skills (knowledge, skills and attitudes) that everybody will need in order to perform satisfactorily at work and in society and are considered portable and transferable irrespective of jobs and industrial settings.

UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION
UNIT CODE : 500311109

This unit covers the knowledge, skills and attitudes required to lead in the dissemination and discussion of ideas, information and issues in the workplace.

  1. Communicate information about workplace processes
    • Appropriate communication method is selected
    • Multiple operations involving several topics areas are communicated accordingly
    • Questions are used to gain extra information
    • Correct sources of information are identified
    • Information is selected and organized correctly
    • Verbal and written reporting is undertaken when required
    • Communication skills are maintained in all situations
  2. Lead workplace discussions
    • Response to workplace issues are sought
    • Response to workplace issues are provided immediately
    • Constructive contributions are made to workplace discussions on such issues as production, quality and safety
    • Goals/objectives and action plan undertaken in the workplace are communicated
  3. Identify and communicate issues arising in the workplace
    • Issues and problems are identified as they arise
    • Information regarding problems and issues are organized coherently to ensure clear and effective communication
    • Dialogue is initiated with appropriate personnel
    • Communication problems and issues are raised as they arise

UNIT OF COMPETENCY : LEAD SMALL TEAMS
UNIT CODE : 500311110

This unit covers the knowledge, skills and attitudes to lead small teams including setting and maintaining team and individual performance standards.

  1. Provide team leadership
    • Work requirements are identified and presented to team members
    • Reasons for instructions and requirements are communicated to team members
    • Team members’ queries and concerns are recognized, discussed and dealt with
  2. Assign responsibilities
    • Duties, and responsibilities are allocated having regard to the skills, knowledge and aptitude required to properly undertake the assigned task and according to company policy
    • Duties are allocated having regard to individual preference, domestic and personal considerations, whenever possible
  3. Set performance expectations for team members
    • Performance expectations are established based on client needs and according to assignment requirements
    • Performance expectations are based on individual team members duties and area of responsibility
    • Performance expectations are discussed and disseminated to individual team members
  4. Supervised team performance
    • Monitoring of performance takes place against defined performance criteria and/or assignment instructions and corrective action taken if required
    • Team members are provided with feedback, positive support and advice on strategies to overcome any deficiencies
    • Performance issues which cannot be rectified or addressed within the team are referenced to appropriate personnel according to employer policy
    • Team members are kept informed of any changes in the priority allocated to assignments or tasks which might impact on client/customer needs and satisfaction
    • Team operations are monitored to ensure that employer/client needs and requirements are met
    • Follow-up communication is provided on all issues affecting the team
    • All relevant documentation is completed in accordance with company procedures

UNIT OF COMPETENCY : DEVELOP AND PRACTICE NEGOTIATION SKILLS
UNIT CODE : 500311111

This unit covers the skills, knowledge and attitudes required to collect information in order to negotiate to a desired outcome and participate in the negotiation.

  1. Plan negotiations
    • Information on preparing for negotiation is identified and included in the plan
    • Information on creating non verbal environments for positive negotiating is identified and included in the plan
    • Information on active listening is identified and included in the plan
    • Information on different questioning techniques is identified and included in the plan
    • Information is checked to ensure it is correct and up-to- date
  2. Participate in negotiations
    • Criteria for successful outcome are agreed upon by all parties
    • Desired outcome of all parties are considered
    • Appropriate language is used throughout the negotiation
    • A variety of questioning techniques are used
    • The issues and processes are documented and agreed upon by all parties
    • Possible solutions are discussed and their viability assessed
    • Areas for agreement are confirmed and recorded
    • Follow-up action is agreed upon by all parties

UNIT OF COMPETENCY : SOLVE PROBLEMS RELATED TO WORK ACTIVITIES
UNIT CODE : 500311112

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 problems.

  1. Identify the problem
    • Variances are identified from normal operating parameters; and product quality
    • Extent, cause and nature are of the problem are defined through observation, investigation and analytical techniques
    • Problems are clearly stated and specified
  2. Determine fundamental causes of the problem
    • Possible causes are identified based on experience and the use of problem solving tools / analytical techniques.
    • Possible cause statements are developed based on findings
    • Fundamental causes are identified per results of investigation conducted
  3. Determine corrective action
    • All possible options are considered for resolution of the problem
    • Strengths and weaknesses of possible options are considered
    • Corrective actions are determined to resolve the problem and possible future causes
    • Action plans are developed identifying measurable objectives, resource needs and timelines in accordance with safety and operating procedures
  4. Provide recommendation/s to manager
    • Report on recommendations are prepared
    • Recommendations are presented to appropriate personnel.
    • Recommendations are followed-up, if required

UNIT OF COMPETENCY : USE MATHEMATICAL CONCEPTS AND TECHNIQUES
UNIT CODE : 500311113

This unit covers the knowledge, skills and attitudes required in the application of mathematical concepts and techniques.

  1. Identify mathematical tools and techniques to solve problem
    • Problem areas are identified based on given condition
    • Mathematical techniques are selected based on the given problem
  2. Apply mathematical procedure/solution
    • Mathematical techniques are applied based on the problem identified
    • Mathematical computations are performed to the level of accuracy required for the problem
    • Results of mathematical computation is determined and verified based on job requirements
  3. Analyze results
    • Result of application is reviewed based on expected and required specifications and outcome
    • Appropriate action is applied in case of error

UNIT OF COMPETENCY : USE RELEVANT TECHNOLOGIES
UNIT CODE : 500311114

This unit of competency covers the knowledge, skills, and attitude required in selecting, sourcing and applying appropriate and affordable technologies in the workplace.

  1. Study/select appropriate technology
    • Usage of different technologies is determined based on job requirements
    • Appropriate technology is selected as per work specification
  2. Apply relevant technology
    • Relevant technology is effectively used in carrying out function
    • Applicable software and hardware are used as per task requirement
    • Management concepts are observed and practiced as per established industry practices
  3. Maintain/enhance relevant technology
    • Maintenance of technology is applied in accordance with the industry standard operating procedure, manufacturer’s operating guidelines and occupational health and safety procedure to ensure its operative ability
    • Updating of technology is maintained through continuing education or training in accordance with job requirement
    • Technology failure/ defect is immediately reported to the concern/responsible person or section for appropriate action

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 – means 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.
  • 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
  • GMP – Good Manufacturing Practice which is a combination of manufacturing and quality control procedures aimed at ensuring that products are consistently manufactured to their specifications
  • GRAS – means generally regarded as safe
  • HACCP – Hazard Analysis Critical Control Point is 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
  • Hermetic Sealing – refers to the closure of tin cans or glass jars tightly to prevent the entrance of microorganisms
  • 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 Medium – refers to brine, syrup, broth, oil or other similar ingredients used as canning medium
  • 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
  • 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
  • Salinometer – refers to the instrument to measure strength of brine
  • 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
  • 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.
  • Standard Measurement – refers to something set up as a rule for measuring or a model to be followed
  • 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
  • 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.

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