TESDA TRAINING REGULATIONS FOR FOOD PROCESSING NC IV
The TESDA Course in Food Processing NC IV consists of competencies that a person must achieve to set up and operate production and packaging lines and systems, participate in evaluation processes, and monitor practices and procedures.
This Qualification is packaged from the competency map of the Processed Food and Beverages Sector.
A student who has achieved this Course in FOOD PROCESSING NC IV is competent to be:
- Food Production Supervisor
- Food Packaging Supervisor
FOOD PROCESSING NC IV – TRAINING AND REGULATION MODULE
Course Title: FOOD PROCESSING
Level: NC IV
Nominal Training Duration :
(Basic Competencies) 56 hours
(Common Competencies) 160 hours
(Core Competencies) 360 hours
Total Training Duration: 576 hours
This course is designed to enhance the knowledge, desirable skills and attitudes under Food Processing NC lV in accordance with industry standards. It covers the basic, common and core competencies.
TRAINEE ENTRY REQUIREMENTS
Trainees or students who would like to enroll in this program must 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 IV
This units of competency comprising this qualification include Basic, Common, Elective and Core Competencies.
To obtain this TESDA course in FOOD PROCESSING NC IV, all units prescribed for this qualification must be achieved.
These units of competency comprising this qualification include the following:
| UNIT CODE | CORE COMPETENCIES (360 hours) |
|---|---|
| AGR741323 | Apply raw materials / ingredients and process knowledge |
| AGR741324 | Maintain food safety when loading, unloading and transporting food |
| AGR741325 | Participate in sensory analysis |
| AGR741326 | Set up and operate processes in a production/packaging system |
| AGR741327 | Participate in an audit process |
| AGR741328 | Participate in a HACCP team |
| AGR741329 | Monitor workplace performance and participate in improvement process |
| UNIT CODE | COMMON COMPETENCIES (160 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 |
| AGR741208 | Monitor the Implementation of Good Manufacturing Practice Procedures |
| AGR741209 | Monitor the Implementation of Environmental Management Policies |
| UNIT CODE | BASIC COMPETENCIES (56 hours) |
| 500311115 | Utilize specialized communication skills |
| 500311116 | Develop teams and individuals |
| 500311117 | Apply problem solving techniques in the workplace |
| 500311118 | Collect, analyze and organize information |
| 500311119 | Plan and organize work |
CORE COMPETENCIES
This section gives the details of the contents of the core units of competency required in FOOD PROCESSING NC IV.
UNIT OF COMPETENCY: APPLY RAW MATERIALS/INGREDIENTS AND PROCESS KNOWLEDGE
UNIT CODE : AGR741323
This unit deals with the skills, knowledge and attitudes required to apply understanding of raw materials/ingredients and processes to solve/remedy basic problems in preparation, processing and/or packaging product. This unit is appropriate in solving problems over one or more processes and needs knowledge of raw materials/ingredients characteristics and processing methods used.
- Identify and respond to nonconforming ingredients/raw materials
- Non-conformance in raw materials/ingredients is identified and reported according to workplace reporting requirements and standards
- Causes of non-conformance are investigated and reported according to workplace reporting requirements
- Corrective action is determined and implemented within level of responsibility and workplace procedures
- Action is taken to prevent reoccurrence of nonconformance according to workplace procedures
- Action taken is reported according to workplace reporting requirements
- Disposition of non-conforming ingredients and raw materials is undertaken according to workplace policies and procedures
- Identify and respond to nonconforming product and processes
- Processing parameters, stages and changes which occur during processing are monitored according to specifications and workplace requirements
- Non-conformance in processing, handling and/or storage is identified and corrective action taken according to workplace requirements
- Causes of non-conformance relating to processing, handling and/or storage are investigated and reported according to workplace reporting requirements
- Corrective action is determined and implemented within level of responsibility and workplace procedures
- Action is taken to prevent reoccurrence of nonconformance
- Action taken is reported according to workplace reporting requirements
- Disposition of non-conforming products is undertaken according to workplace procedures
UNIT OF COMPETENCY: MAINTAIN FOOD SAFETY WHEN LOADING, UNLOADING, AND TRANSPORTING FOOD
UNIT CODE : AGR741324
This unit deals with the skills, knowledge and attitudes required to load and transport food ingredients and products considering the food safety aspects of loading and transporting food where the transport operator does not have direct physical contact with food.
- Prepare to transport food
- Food storage vehicles and containers/receptacles are checked/inspected for appropriateness for use according to workplace procedures
- Food storage vehicles and containers/receptacles are prepared for use according to workplace procedures
- Food is loaded and secured as required, to meet transportation and temperature control requirements
- Hand washing and disinfecting procedures are followed to meet workplace requirements
- Load, unload, and transport food safely
- Food safety control measures are monitored to ensure that food safety is maintained during transport following workplace procedures
- Where food safety control requirements are not met, the incident is promptly reported and corrective action is taken according to workplace requirements
- Food is unloaded as required according to transportation and temperature control requirements
- Other factors that can influence spoilage and contamination during transport are checked and monitored according to workplace procedures
- Food safety information is recorded to meet workplace requirements
UNIT OF COMPETENCY: PARTICIPATE IN SENSORY ANALYSIS
UNIT CODE : AGR741325
This unit deals with the skills, knowledge and attitudes required to participate in sensory analysis.
- Conduct sensory analysis
- Samples are analyzed according to workplace procedure and sensory analysis criteria
- Defects or abnormalities in sample are identified and reported
- Report results of sensory analysis
- Results are recorded according to workplace recording requirements
- Reports are submitted to appropriate personnel for action
UNIT OF COMPETENCY: SET UP AND OPERATE PROCESSES IN A PRODUCTION/PACKAGING SYSTEM
UNIT CODE : AGR741326
This unit deals with the skills, knowledge and attitudes required to set up a production/packaging system for operation, operate and monitor the system, handover the operation when needed, shut it down at the end of a production day or shift, and contribute to the continuous improvement of the system.
- Set up production/packaging system for operation
- Equipment, related accessories, tools, and utilities are confirmed and available to meet production/ packaging requirements
- Cleaning requirements and equipment status is identified and confirmed according to workplace procedures
- Machine settings are selected or adjusted as required to meet safety and production/packaging requirements
- Processing/operating parameters are entered as required to meet production/packaging requirements
- Materials, ingredients and/or product are loaded or positioned as required to meet production requirements
- Pre-start checks are carried out as required by workplace requirements
- Equipment performance is checked and adjusted as required to meet production/packaging requirements
- Equipment is made ready and safe to operate and relevant personnel notified of set up completion
- Operate and monitor the system
- The system is started up and operated according to company procedures
- System equipment components are monitored to identify variation in operating conditions
- Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements
- The production/packaging system is monitored to confirm that specifications and stock levels of materials and ingredients are met
- Out-of-specification product/process/packaging outcomes are identified, rectified and/or reported to maintain the process within specification
- The workplace is maintained to meet housekeeping standards
- Use re-order procedures to maintain stock levels
- Stock level maintenance requirements are followed in accordance with workplace policies and procedures
- Data is accurately entered and extracted from the inventory/records system using appropriate workplace procedures
- Organize cyclical stock counts and report variances
- Schedule for cyclical stock count is planned and work allocated to team members
- Clear directions on task to be performed are given
- Stock inventory is conducted in accordance with workplace procedures
- Types and causes of records discrepancies are identified
- Minor discrepancies are noted and corrected according to workplace procedures
- Major discrepancies are reported in accordance with workplace procedures
- Workplace documentation is completed
- Handover production/packaging system operation
- Workplace records are maintained according to workplace recording requirements
- Handover is carried out according to workplace procedures
- Process operators are made aware of system and related equipment status at completion of handover as per reporting requirements
- Shut down the production/packaging system
- The appropriate shut down procedure is identified
- The system is shut down according to workplace procedures
- Maintenance requirements are identified and reported
- Contribute to the continuous improvement of the production/packaging
- System performance is reviewed against output plan/targets
- Opportunities for system improvement are identified and investigated
- Proposals for improvement are developed and implemented within company planning arrangements, authority levels and according to company procedures
- Recording systems and reports are prepared in accordance with workplace procedures and relevant regulatory requirements
UNIT OF COMPETENCY: PARTICIPATE IN AN AUDIT PROCESS
UNIT CODE : AGR741327
This unit deals with the skills, knowledge and attitudes required to participate in an internal audit process. It is designed to support participation in auditing a range of programs designed to identify hazards, assess risk and implement control measures. These may include but are not limited to food safety, health and safety, quality and environmental management.
- Participate in planning an audit
- Roles and responsibilities of participants in the audit are identified
- The purpose and scope of the audit is identified
- Information and resources required to conduct the audit are identified and located according to workplace requirements
- Participate in conducting an audit
- Adequate, representative information is collected which meets audit requirements
- Information is analyzed to assess adequacy of performance against program
- Alignment of actual practices with internal and external rules, policies, regulations/laws, and customer requirements plus needs of interested parties is checked
- Records are reviewed to confirm compliance with the program and that the system is effective and efficient
- Compliance with the program is observed in the workplace
- Areas requiring corrective action are identified and that corrective actions prevent recurrence of problems in accordance with the audit program
- Report and follow up audit outcomes
- Situations presenting an imminent and serious risk to the program objectives are identified and reported immediately in accordance with reporting requirements
- Audit reports are prepared to address audit scope requirements
- The results of the audit are communicated according to audit purpose and requirements
- A corrective action plan is developed
UNIT OF COMPETENCY: PARTICIPATE IN A HACCP TEAM
UNIT CODE : AGR741328
This unit deals with the skills, knowledge and attitudes required to participate in the development, review and implementation of a HACCP-based food safety program under direction. It is appropriate where the operator requires a detailed understanding of the steps and techniques used to develop and review a HACCP-based food safety program.
- Prepare to develop and/or review a food safety program
- Roles and responsibilities for participating in developing or reviewing a food safety program are identified
- The scope of the food safety program is identified to cover the area of responsibility according to workplace requirements
- Identify and/or review food safety hazards
- Processes to be covered by the food safety program are identified and steps within each process are described
- Expert resource is used for planning and identifying physical, chemical, and microbial hazards
- Food safety hazards that are reasonably expected to occur are identified for each process based on the food safety program
- Handling methods, processing techniques and existing support programs used in the workplace are identified according to the food safety program
- Establish, implement and review methods to monitor and control food safety hazards
- Acceptable methods of control are established, implemented and reviewed for each food safety hazard that is reasonably expected to occur
- Control methods are validated according to the food safety program
- Procedures for taking preventative action are established
- Appropriate methods for monitoring that processes remain within control are established
- Required corrective action to respond to situations where hazards are not effectively controlled is established
- Establish and review food safety documentation, communication and recording systems
- Food safety-related roles and responsibilities are communicated
- Records required to document, implement and maintain the food safety program are established according to workplace reporting requirements
- Record keeping requirements and responsibilities are communicated to food business personnel
UNIT OF COMPETENCY: MONITOR WORKPLACE PERFORMANCE AND PARTICIPATE IN IMPROVEMENT PROCESSES
UNIT CODE : AGR741329
This unit deals with the skills, knowledge and attitudes required to monitor and report on performance of a work area and participate in performance improvement processes that involve systematic analysis of performance to identify and propose opportunities for improvement.
- Identify recording and reporting requirements
- The purpose of recording information is identified
- Recording and reporting responsibilities are identified
- Recording and reporting systems and formats are identified according to workplace reporting requirements
- Workplace standards and key performance indicators are identified and used for performance measurements based on company policies and procedures
- Maintain and secure workplace information
- Records are confirmed to be complete, timely and accurate
- Performance information is recorded in required format to meet workplace reporting requirements
- Errors or discrepancies in recording are identified and corrected or notified to appropriate personnel
- Variances are identified, investigated and reported according to workplace procedure
- Requests for information are assessed, prioritized and addressed to meet required timelines
- Access levels and authorities are identified according to records maintenance and security policies
- Security breaches are identified and reported to appropriate personnel
- Analyze performance and identify opportunities for improvement
- Barriers to good practice or optimal performance are identified
- Scope of issue or problem to be addressed is clearly defined
- Benchmarking is done within the company (by department), within the food industry, and across different industries to identify potential improvement
- Objectives to be addressed by improvement proposals are defined according to company plans and targets
- Identify other data requirements
- Other data required to investigate improvement opportunity is identified
- Appropriate data collection methods are selected according to prescribed survey procedures and available budget
- Additional resources available to support investigation are identified
- Analyze the issue or problem
- Techniques required to investigate nature of issue or problem are selected and applied according to appropriate analytical and statistical tools
- A detailed description of the issue or problem is developed
- Possible causes are identified and tested
- Options for improvement are identified and assessed
- Recommend options for improvement
- Preferred options are identified and described
- Recommendations are presented in formats appropriate to the issue and the audience
- Recommendations are consistent with data collected and analyzed and in accordance with objectives identified
- Participate in implementing improvement proposals
- Improvement trials are supported
- Improvement proposals are evaluated and refined based on company plans and targets
- Operating procedures are updated and communicated to reflect implementation of improved practices
- Improvement in performance is monitored according to workplace reporting 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
- Wear Personal Protective Equipment
- according to manufacturer’s specifications
- Personal protective equipment are worn according to the job requirement
- Observe Personal Hygiene and Good Grooming
- Personal hygiene and good grooming is practiced in line with workplace health and safety requirements
- 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.
- 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.
- 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
- 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
- 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
- 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.
- 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
- 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
- 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.
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
UNIT OF COMPETENCY: MONITOR THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICE PROCEDURES
UNIT CODE : AGR741208
This unit deals with the skills, knowledge and attitudes required to provide direction in the day-to-day implementation of Good Manufacturing Practices (GMP) in a work area. It includes supporting others to implement the requirements of GMP and applies to those with formal responsibility for others as well as to those required to model workplace policies and procedures but who have no formal management role.
- Ensure others in the work area are able to meet GMP requirements
- Relevant clothing and equipment appropriate to work requirements is confirmed as available, functional and correctly fitted according to GMP requirements
- Advice on GMP responsibilities and procedures is confirmed to be accessible and clearly explained
- GMP control measures used in the work area are checked if these can be identified by those in the work area according to GMP and workplace procedures
- Mentoring and coaching support is confirmed as available to support individuals/groups to implement GMP and related procedures
- Training needs are identified and addressed within level of responsibility
- Monitor personal hygiene and conduct of team members in the work area
- Personal hygiene of work team is confirmed to meet GMP requirements
- Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures
- Personal movement around the workplace is monitored to comply with area entry and exit procedures
- Monitor implementation of GMP requirements in the work area
- GMP procedures in the work area are checked to be clearly defined, documented and followed
- Non-compliance from identified procedures is reported and addressed within level of responsibility
- Personal behavior is seen as consistent with workplace policies and procedures that support GMP
- Workplace procedures to control resource allocation and process are followed to meet GMP requirements
- GMP non-conformance is identified and reported according to workplace procedure
- GMP information is recorded to meet workplace reporting requirements
- The workplace is maintained in a clean and tidy order to meet GMP housekeeping standards
- Contribute to validation processes
- Validation practices and procedures are reviewed in consultation with relevant personnel
- Validation results and issues are identified and corrective action taken within level of responsibility
- Documentation and recording requirements are validated to meet GMP code and company requirements
- Take corrective action in response to GMP non-compliance
- Processes, practices or conditions which could result in non-compliance with GMP are identified and reported according to workplace reporting requirements
- Corrective action is taken in accordance with the levels of responsibility
- GMP issues are raised with designated personnel
- Maintain and improve GMP in the work area
- Matters raised relating to GMP are promptly resolved and/or referred to appropriate personnel
- Effectiveness of control measures are monitored within level of responsibility
- Others in the work area are advised of GMP matters relevant to work role
- Changes to documentation are proposed in accordance with workplace procedures to maintain GMP
- GMP audits are conducted to meet company and legislative requirements
- Action is taken to respond to audit recommendations within level of responsibility
UNIT OF COMPETENCY: MONITOR THE IMPLEMENTATION OF ENVIRONMENTAL MANAGEMENT POLICIES
UNIT CODE : AGR741209
This unit deals with the skills, knowledge and attitudes required to provide direction in the day-to-day implementation of environmental management policies and procedures in a work area. It applies to those with formal responsibility for others as well as to those required to model workplace policies and procedures but who have no formal management role.
- Ensure others in the work area are able to implement environmental work practices
- Hazard control and personal protective clothing and equipment appropriate to work requirements is confirmed as available and functional
- Information on environmental policies, procedures and programs is checked to be current, accessible and communicated to others in the work area
- Information about identified hazards and the outcomes of risk assessment and risk control procedures is confirmed as accessible and communicated to others in the work area
- Environmental hazards and control measures relating to work responsibilities are verified to be identifiable by those in the work area
- Mentoring and coaching support is made available to support individuals/groups to implement procedures to support environmental management
- Training needs are identified and addressed within level of responsibility
- Monitor observance of work procedures
- Work procedures in the work area are clearly defined, documented and followed
- Deviation from identified procedures is identified, reported and addressed within level of responsibility
- Personal behavior is monitored to be consistent with workplace policies and procedures
- Environmental hazards in the work area are identified, measured and reported according to workplace
procedure - Environmental information is recorded to meet workplace reporting requirements
- Housekeeping standards in the work area are maintained
- Implement emergency procedures to respond to hazardous events
- Workplace procedures for dealing with hazardous events are promptly implemented as required
- Hazardous events are investigated to identify cause
- Control measures to prevent recurrence and minimize risks of hazardous events are implemented
- Maintain and improve environmental management in the work area
- Potential hazards are identified, assessed, removed or and/reported within level of responsibility and according to workplace procedure
- Risk assessments are conducted and appropriate control measures are identified and implemented according to workplace risk management procedures
- Recommendations arising from risk assessments are implemented within level of responsibility
- Inadequacies in control measures are identified and reported according to workplace reporting requirements
- The work group is consulted and advised of environmental matters relevant to work role
- Matters raised relating to environmental issues are promptly resolved or referred to the appropriate personnel
- Opportunities for improving environmental performance are identified and raised with relevant personnel
- Procedures are developed or revised to support effective control of environmental hazards
- Environmental management information is recorded according to workplace reporting requirements
BASIC COMPETENCIES
UNIT OF COMPETENCY : UTILIZE SPECIALIZED COMMUNICATION SKILLS
UNIT CODE : 500311115
This unit covers the knowledge, skills and attitudes required to use specialized communication skills to meet specific needs of internal and internal clients, conduct interviews, facilitate group of discussions, and contribute to the development of communication strategies.
- Meet common and specific communication needs of clients and colleagues
- Specific communication needs of clients and colleagues are identified and met
- Different approaches are used to meet communication needs of clients and colleagues
- Conflict is addressed promptly and in a timely way and in a manner which does not compromise the standing of the organization
- Contribute to the development of communication strategies
- Strategies for internal and external dissemination of information are developed, promoted, implemented and reviewed as required
- Channels of communication are established and reviewed regularly
- Coaching in effective communication is provided
- Work related network and relationship are maintained as necessary
- Negotiation and conflict resolution strategies are used where required
- Communication with clients and colleagues is appropriate to individual needs and organizational objectives
- Represent the organization
- When participating in internal or external forums, presentation is relevant, appropriately researched and presented in a manner to promote the organization
- Presentation is clear and sequential and delivered within a predetermined time
- Utilize appropriate media to enhance presentation
- Differences in views are respected
- Written communication is consistent with organizational standards
- Inquiries are responded in a manner consistent with organizational standard
- Facilitate group discussion
- Mechanisms which enhance effective group interaction is defined and implemented
- Strategies which encourage all group members to participate are used routinely
- Objectives and agenda for meetings and discussions are routinely set and followed
- Relevant information is provided to group to facilitate outcomes
- Evaluation of group communication strategies is undertaken to promote participation of all parties
- Specific communication needs of individuals are identified and addressed
- Conduct interview
- A range of appropriate communication strategies are employed in interview situations
- Records of interviews are made and maintained in accordance with organizational procedures
- Effective questioning, listening and nonverbal communication techniques are used to ensure that required message is communicated
UNIT OF COMPETENCY : DEVELOP TEAMS AND INDIVIDUALS
UNIT CODE : 500311116
This unit covers the skills, knowledge and attitudes required to determine individual and team development needs and facilitate the development of the workgroup.
- Provide team leadership
- Learning and development needs are systematically identified and implemented in line with organizational requirements
- Learning plan to meet individual and group training and developmental needs is collaboratively developed and implemented
- Individuals are encouraged to self evaluate performance and identify areas for improvement
- Feedback on performance of team members is collected from relevant sources and compared with established team learning process
- Foster individual and organizational growth
- Learning and development program goals and objectives are identified to match the specific knowledge and skills requirements of competency standards
- Learning delivery methods are appropriate to the learning goals, the learning style of participants and availability of equipment and resources
- Workplace learning opportunities and coaching/mentoring assistance are provided to facilitate individual and team achievement of competencies
- Resources and timelines required for learning activities are identified and approved in accordance with organizational requirements
- Monitor and evaluate workplace learning
- Feedback from individuals or teams is used to identify and implement improvements in future learning arrangements
- Outcomes and performance of individuals/teams are assessed and recorded to determine the effectiveness of development programs and the extent of additional support
- Modifications to learning plans are negotiated to improve the efficiency and effectiveness of learning
- Records and reports of competency are maintained within organizational requirement
- Develop team commitment and cooperation
- Open communication processes to obtain and share information is used by team
- Decisions are reached by the team in accordance with its agreed roles and responsibilities
- Mutual concern and camaraderie are developed in the team
- Facilitate accomplishment of organizational goals
- Team members actively participated in team activities and communication processes
- Teams members developed individual and joint responsibility for their actions
- Collaborative efforts are sustained to attain organizational goals
UNIT OF COMPETENCY : APPLY PROBLEM SOLVING TECHNIQUES IN THE WORKPLACE
UNIT CODE : 500311117
This competency covers the knowledge, skills and attitudes required to apply the process of problem solving and other problems beyond those associated directly with the process unit. It includes the application of structured processes and improvement tools. This competency is typically performed by an experienced technician, team leader or supervisor.
- Analyze the problem
- Issues/concerns are evaluated based on data gathered
- Possible causes of problem are identified within the area of responsibility as based on experience and the use of problem solving tools/analytical techniques
- Possible cause statements are developed based on findings
- Identify possible solutions
- All possible options are considered for resolution of the problem in accordance with safety and operating procedures
- Strengths and weaknesses of possible options are considered
- Corrective action is determined to resolve the problem and its possible future causes
- Recommend solution to higher management
- Report/communication or documentation are prepared
- Recommendations are presented to appropriate personnel
- Recommendations are followed-up, if required
- Implement solution
- Measurable objectives are identified
- Resource needs are identified
- Timelines are identified in accordance with plan
- Evaluate/Monitor results and outcome
- Processes and improvements are identified based on evaluative assessment of problem
- Recommendations are prepared and submitted to superiors.
UNIT OF COMPETENCY : COLLECT, ANALYZE AND ORGANIZE INFORMATION
UNIT CODE : 500311118
This unit covers the outcomes required to process, analyze, interpret and organize workplace information and other relevant data.
- Study information requirements
- Needs are identified using established research procedures
- Relevant forms and recording systems are used to gather the information.
- Respondents are selected to implement survey / research based on established procedures.
- Process data
- Data are collected and collated based on the prescribed method.
- Relevant data are used as references in accordance with the objectives of the program.
- Information is compiled according to the required form.
- Analyze, interpret and organize information gathered
- Data are analyzed using relevant methodologies
- Where applicable, statistical analysis/methods are employed according to the objectives of the program
- Graphs and other visual presentations are prepared to facilitate analysis / interpretation of information
- Present findings/recommendations
- Findings/recommendations summarized and presented/packaged in user-friendly manner
- Relevant inputs gathered to finalize report
- Draft report prepared based on standard format.
- Technical reports are submitted and disseminated to concerned offices.
UNIT OF COMPETENCY : PLAN AND ORGANIZE WORK
UNIT CODE : 500311119
This unit covers the outcomes required in planning and organizing work. It may be applied to a small independent operation or to a section of a large organization.
- Set objectives
- Objectives are consistent with and linked to work activities in accordance with organizational aims
- Objectives are stated as measurable targets with clear time frames
- Support and commitment of team members are reflected in the objectives
- Realistic and attainable objectives are identified
- Plan and schedule work activities
- Tasks/work activities to be completed are identified and prioritized as directed
- Tasks/work activities are broken down into steps in accordance with set time frames achievable components in accordance with set time frames
- Resources are allocated as per requirements of the activity
- Schedule of work activities is coordinated with personnel concerned
- Implement work plans
- Work methods and practices are identified in consultation with personnel concerned
- Work plans are implemented in accordance with set time frames, resources and standards
- Monitor work activities
- Work activities are monitored and compared with set objectives
- Work performance is monitored
- Deviations from work activities are reported and recommendations are coordinated with appropriate personnel and in accordance with set standards
- Reporting requirements are complied with in accordance with recommended format
- Observe timeliness of report
- Files are established and maintained in accordance with standard operating procedures
- Review and evaluate work plans and activities
- Work plans, strategies and implementation are reviewed based on accurate, relevant and current information
- Review is based on comprehensive consultation with appropriate personnel on outcomes of work plans and reliable feedback
- Results of review are provided to concerned parties and formed as the basis for adjustments/simplifications to be made to policies, processes and activities
- Performance appraisal is conducted in accordance with organization rules and regulations
- Performance appraisal report is prepared and documented regularly as per organization requirements.
- Recommendations are prepared and presented to appropriate personnel/authorities
- Feedback mechanisms are implemented in line with organization policies
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.