MILKING OPERATION NC II – TESDA COURSE MODULE

TRAINING REGULATIONS FOR MILKING OPERATION NC II

The MILKING OPERATION NC II Qualification consists of competencies that a person must achieve to conduct pre-milking activities, perform milking operation and carry-out post milking operation.

This Qualification is packaged from the competency map of the Agriculture, Forestry and Fishery Sector

A student who has achieved this Course in MILKING OPERATION NC II is competent to be:

• Milker

MILKING OPERATION NC II – TRAINING AND REGULATION MODULE

Course Title: MILKING OPERATION
Level: NC II
Nominal Training Duration : 160 Hours

This course is designed to provide the students/learner with knowledge, desirable attitudes and skills required to perform the following competencies in accordance with industry standards: conduct pre-milking activities, perform milking operation and conduct post-milking operation.

TRAINEE ENTRY REQUIREMENTS

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

• Able to read and write;
• Able to communicate, both orally and in writing; and
• Basic mathematical skills
• No active pulmonary tuberculosis as certified by local physician

COMPETENCIES REQUIRED IN MILKING OPERATION NC II

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

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

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (68 Hours)
AFF751301	Conduct pre-milking activities
AFF751302	Perform milking operation
AFF751303	Carry-out post-milking operation
UNIT CODE	COMMON COMPETENCIES (72 Hours)
AFF321201	Apply safety measures in farm operations
AFF321202	Use farm tools and equipment
AFF321203	Perform estimation and calculations
AFF321206	Process farm wastes
SOC413206	Perform record-keeping
UNIT CODE	BASIC COMPETENCIES (20 Hours)
500311105	Participate in workplace communication
500311106	Work in a team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

This section gives the details of the contents of the core units of competency required in MILKING OPERATION NC II.

CORE COMPETENCIES

Core competency units comprising the qualification in MILKING OPERATION NC II

UNIT OF COMPETENCY : CONDUCT PRE-MILKING ACTIVITIES
UNIT CODE : AFF751301

This competency unit covers the knowledge, skills and attitude to prepare milker for operation, prepare milking parlor, prepare animal for milking and prepare tools, utensils, materials.

1. Prepare milking parlor and machinery
   • PPEs are worn according to GMP and OSH
   • Personal hygiene is practiced according to industry standards
   • Cleaning solution is prepared following Material Safety Data Sheet (MSDS)
   • Milking parlor are cleaned and disinfected according to GMP
   • Milking machine is cleaned and sanitized following industry procedures
2. Prepare tools, utensils and materials
   • Sanitizing solution is prepared following Material Safety Data Sheet (MSDS)
   • Tools and utensils are checked and sanitized according to GMP
   • Materials are acquired according to work requirement
3. Prepare animal for milking
   • PPEs are worn according to GMP
   • Personal hygiene is practiced according to industry standards
   • Animal udders are cleaned and disinfected following Good Animal Husbandry Practices (GAHP)
   • Mastitis test is conducted following established industry procedure
   • Fore-milking is performed to ensure quality milk
   • Teat dipping is done based standard dairy practices
   • Animal is handled for milking according to Animal Welfare Act

UNIT OF COMPETENCY : PERFORM MILKING OPERATION
UNIT CODE : AFF751302

This competency unit covers the knowledge, skills and attitude to operate milking machine, conduct manual milking, check milk quality and monitor milking operation

1. Operate milking machine
   • Milking units are attached to animal teats and udders following manuals
   • Milking units are adjusted as necessary according to instructional manuals
   • Vacuum is shut off before removing units according to standard work procedures
   • Perform teats dipping and spraying according to GAHP
2. Monitor milking operation
   • Performance of milking machine is monitored following instructional manual
   • Milk quality is determined according to industry standards and enterprise requirements
   • Milk yield per cow is recorded according to workplace procedures
   • Condition of animal is checked following Animal Welfare Act and GAHP
3. Perform simple troubleshooting and repair
   • Signs of defects and malfunctions of machine are identified according to machine manual Simple repair is undertaken following instructional manual
   • Malfunctions of milking machine are reported to immediate supervisor according to workplace procedures.

UNIT OF COMPETENCY : CARRY-OUT POST-MILKING OPERATION
UNIT CODE : AFF751303

This competency unit covers the knowledge, skills and attitude to shut-down milking parlor, clean and store tools, utensils and equipment and complete post-milking operation.

1. Shut down milking parlor
   • Teat disinfectant is prepared following standard procedures.
   • Post-dipping and spraying are performed according to GAHP and HACCP
   • Animals are released following GAHP
   • Cleaning solution is prepared following recommended concentration, temperature and time
   • Milking machine is cleaned and disinfected according to manual and industry procedures
   • Milking area is cleaned and disinfected according to GMP.
2. Maintain tools, utensils materials and equipment
   • Sanitizing solution is prepared following required concentration
   • Tools and utensils are cleaned and sanitized according to GMP
   • Tools and utensils are stored following workplace procedures.
   • Tools, utensils, materials and milking machine are inventoried following workplace procedures
3. Complete post-milking operations
   • Milk form sheet is accomplished following established farm procedures
   • Individual milk production data is collected following established farm procedures
   • Total milk production is computed following workplace procedures
   • Report on milk production is prepared according to workplace procedures
   • Wastes are managed following environmental rules and regulations

COMMON COMPETENCIES

UNIT OF COMPETENCY : APPLY SAFETY MEASURES IN FARM OPERATIONS
UNIT CODE : AFF321201

This unit covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. It includes identifying areas, tools, materials, time and place in performing safety measures.

1. Determine areas of concern for safety measures
   • Work tasks are identified in line with farm operations
   • Place for safety measures are determined in line with farm operations
   • Time for safety measures are determined in line with farm operations
   • Appropriate tools, materials and outfits are prepared in line with job requirements
2. Apply appropriate safety measures
   • Tools and materials are used according to specifications and procedures
   • Outfits are worn according to farm requirements
   • Effectivity/shelf life/expiration of materials are strictly observed
   • Emergency procedures are known and followed to ensure a safe work requirement
   • Hazards in the workplace are identified and reported in line with farm guidelines
3. Safe keep /dispose tools, materials and outfit
   • Used tools and outfit are cleaned after use and stored in designated areas
   • Unused materials are properly labeled and stored according to manufacturers recommendation and farm requirements
   • Waste materials are disposed according to manufacturers, government and farm requirements

UNIT OF COMPETENCY : USE FARM TOOLS AND EQUIPMENT
UNIT CODE : AFF321202

This unit covers the knowledge, skills and attitudes required to use farm tools and equipment. It includes selection, operation and preventive maintenance of farm tools and equipment.

1. Select and use farm tools
   • Appropriate farm tools are identified according to requirement/use
   • Farm tools are checked for faults and defective tools reported in accordance with farm procedures
   • Appropriate tools are safely used according to job requirements and manufacturers conditions
2. Select and operate farm equipment
   • Identify appropriate farm equipment
   • Instructional manual of the farm tools and equipment are carefully read prior to operation Pre-operation check-up is conducted in line with manufacturers manual
   • Faults in farm equipment are identified and reported in line with farm procedures
   • Farm equipment used according to its function
   • Safety procedures are followed.
3. Perform preventive maintenance
   • Tools and equipment are cleaned immediately after use in line with farm procedures
   • Routine check-up and maintenance are performed
   • Tools and equipment are stored in designated areas in line with farm procedures

UNIT OF COMPETENCY : PERFORM ESTIMATION AND BASIC CALCULATION
UNIT CODE : AFF321203

This unit covers the knowledge, skills and attitudes required to perform basic workplace calculations.

1. Perform estimation
   • Job requirements are identified from written or oral communications
   • Quantities of materials and resources required to complete a work task are estimated
   • The time needed to complete a work activity is estimated
   • Accurate estimate for work completion are made
   • Estimate of materials and resources are reported to appropriate person
2. Perform basic workplace calculation
   • System and units of measurement to be followed are ascertained
   • Calculation needed to complete work tasks are performed using the four basic mathematical operation
   • Calculate whole fraction, percentage and mixed when are used to complete the instructions
   • Number computed is checked following work requirements

UNIT OF COMPETENCY : PROCESS FARM WASTES
UNIT CODE : AFF321206

This unit covers the knowledge, skills and attitudes required to process farm wastes. It comprises functions such as collecting farm wastes, conducting waste identification and segregation, treating and processing farm wastes and performing housekeeping duties.

1. Collect farm wastes
   • Tools and materials are prepared for collection of farm wastes.
   • Wastes are collected following OSHS and waste collection requirements and plan.
   • Dangerous and hazardous wastes are collected following the HAZMAT(hazardo us material) protocol.
   • Appropriate personal protective equipment (PPE) are worn as prescribed by Occupational Safety and Health Standards (OSHS).
2. Identify and segregate wastes
   • Wastes are identified by categories according to industry standards and environmental legislation.
   • Wastes are segregated according to organizational requirements and relevant legislation.
   • Sorted waste is placed into labelled container to avoid littering and prevent cross-contamination.
   • Information on waste is obtained by asking authority to ensure correct identification.
3. Treat and process farm wastes
   • Dangerous and hazardous wastes are handled according to organizational requirements and relevant legislation following OSHS procedures.
   • Processing of farm wastes is done following environmental legislation and codes.
   • Principles of 3Rs (reduce, reuse and recycle) are applied accordingly.
   • Farm wastes are disposed of according to environmental legislation and codes.
4. Perform housekeeping
   • warning signs and labels are displayed in conspicuous places around the workplace.
   • Work area is cleaned according to 5S principles.
   • Tools are checked, cleaned and stowed according to established industry procedures and following user’s manual.
   • Materials are stored following industry standard procedures and manufacturer’s specifications.
   • PPE is checked for damage prior to ensuring that clean and undamaged equipment is stored.
   • Storage facility is checked to ensure no contamination in the area according to organizational requirements and legislation and codes.
   • Record keeping is done according to industry requirements.

UNIT OF COMPETENCY : PERFORM RECORD-KEEPING
UNIT CODE : SOC 413206

This unit covers the knowledge, skills and attitude required to carry-out inventory activities, maintain production record and prepare financial records.

1. Carry out inventory activities
   • Inventory inputs are determined according enterprise requirements.
   • Defective tools and equipment are determined according to operation manuals
   • Facilities are inspected according to standard codes and laws.
2. Maintain production record
   • Production plan are prepared according to enterprise requirements.
   • Schedule for production activities are prepared based from enterprise requirements and plan.
   • Production report are prepared in accordance with enterprise reporting procedures
   • Input and production are monitored using monitoring chart.
3. Prepare financial records
   • Production cost are computed using established computation procedures.
   • Revenue is computed using established computation procedures.

BASIC COMPETENCIES

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

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

WORK IN TEAM ENVIRONMENT (500311106) – This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team..

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

PRACTICE CAREER PROFESSIONALISM (500311107) – This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

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

PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (500311108) – This unit covers the outcomes  required to comply with regulatory and organizational requirements for occupational health and safety.

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

TRAINING ARRANGEMENTS

These standards are set to provide Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing and delivering inclusive training programs for MILKING OPERATION NC II.

They include information on curriculum design; training delivery; trainee entry requirements; tools and equipment; training facilities; and trainer’s qualification.

CURRICULUM DESIGN

TESDA shall provide the training on the development of competency-based curricula to enable training providers develop their own curricula with the components mentioned below.

Delivery of knowledge requirements for the basic, common and core units of competency specifically in the areas of mathematics, science/technology, communication/language and other academic subjects shall be contextualized. To this end, TVET providers shall develop a Contextual Learning Matrix (CLM) to green technology, issues on health and drugs and cater person with disabilities (PWD’s).

TRAINER’S QUALIFICATIONS FOR AGRICULTURE, FORESTRY AND FISHERY SECTOR

Trainers who will deliver the training on MILKING OPERATION NC II should have the following:

• Must be a holder of National TVET Trainer Certificate in Milking Operation NC II or preferably graduate of Animal Science and related areas or graduate of Agricultural Engineering/Agricultural Biosystems Engineering with TM I
• Must have two (2) years industry experience for the last five (5) years

GLOSSARY OF TERMS

• Milkers’ PPE – Specialized clothing or equipment worn by milkers for protection against health and safety hazards. Personal protective equipment includes head cap, scrub suit, and boots
• Animal udders – Organ formed of the mammary glands of female quadruped mammals
• Teats dipping – The dipping of teats of dairy cows in a long-acting disinfectant before and at the end of each milking
• Clean-in-place (CIP) –  Method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly
• Milking Parlor – An isolated room or separate building including the milking machine to which cows kept on a loose-housing system are taken for milking
• Fore-milking – is the process of the extraction of first milk or foremilk drawn from a cow’s udder prior to milking
• Clean-out-of- place (COP) –  Cleaning disassembling or dismantling the equipment, often done manually