COMPETENCY-BASED CURRICULUM

Sector:

PROCESSED FOOD AND BEVERAGES SECTOR

FOOD PROCESSING NC IV
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila

TABLE OF CONTENTS
Page A...COURSE DESIGN...................................................................................1-8 B. MODULES OF INSTRUCTION...........................................................9-122 BASIC COMPETENCIES..............................................................9 o Utilizing specialized communication skills.....................11-16 o Developing teams and individuals.................................17-22 o Applying problem-solving techniques in the workplace.23-28 o Collecting, analyzing and organizing information..........29-33 o Planning and organize work..........................................34-39 COMMON COMPETENCIES......................................................41 o Applying food and safety sanitation...............................43-48 o Using standard measuring devices and instrument......49-52 o Using food processing tools, equipment and instrument...5358 o Performing mathematical computation..........................59-63 o Implementing good manufacturing practices and procedures 64-70 o Implementing environmental polices and procedures...71-74 o Monitoring the implementation of good manufacturing practice procedures.......................................................75-81 o Monitoring the implementation of environmental management policies.....................................................82-86 CORE COMPETENCIES.............................................................87 o Applying raw materials/ingredients and process knowledge 89-91 o Maintaining food safety when loading, unloading and transporting food............................................................92-94 o Participating in sensory analysis....................................95-97 o Setting up and operating processes in a production/ packaging system........................................................98-105 o Participating in an audit process................................106-109 o Participating in a HACCP team.................................110-114

o Monitoring in workplace performance and participating in the improvement processes.......................................115-122

COURSE DESIGN
COURSE TITLE NOMINAL DURATION : : FOOD PROCESSING NC IV 576 Hours

COURSE DESCRIPTION : This course is designed to enhance the knowledge, desirable skills and attitudes under Food Processing NC IV in accordance with industry standards. It covers basic, common and core competencies such as: utilize specialized communication skills, develop teams and individuals, apply problem solving techniques in the workplace, collect, analyze and organize information, plan and organize work, promote environmental protection, apply food safety and sanitation, use standard measuring devices, use food processing tools, equipment and utensils, perform mathematical computations, implement good manufacturing practice and procedures, implement environmental policies and procedures, apply raw materials/ingredients and process knowledge, maintain food safety when loading, unloading and transporting food, participate in sensory analysis, set up and operate processes in a production/packaging system, participate in an audit process, participate in a HACCP team, and monitor workplace performance and participate in improvement processes. ENTRY REQUIREMENTS: Trainees or students should possess the following requirements: can communicate both orally and in written form; physically and mentally fit; with good moral character; and can perform basic mathematical computation.

CBC Food Processing NC IV

-1-

COURSE STRUCTURE:

BASIC COMPETENCIES
(56 hours)
Units of Competency Module Title Learning Outcomes Nominal Duration

1. Utilize specialized communication skills

1.1 Utilizing specialized communication skills

2. Develop teams and individuals

3. Apply problem solving techniques in the workplace

4. Collect, analyze and organize information

5. Plan and organize work

1.1.1 Meet common and specific communication needs of clients and colleagues 1.1.2 Contribute to the development of communication strategies 1.1.3 Represent the organization 1.1.4 Facilitate group discussion 1.1.5 Conduct interview 2.1 Developing 2.1.1 Provide team leadership teams and 2.1.2 Foster individual and individuals organizational growth 2.1.3 Monitor and evaluate workplace learning 2.1.4 Develop team commitment and cooperation 2.1.5 Facilitate accomplishment of organizational goals 3.1 Identifying 3.1.1 Analyze the problem possible 3.1.2 Identify possible solutions solution 3.1.3 Recommend solution to the higher management 3.1.4 Implement solution 3.1.5 Evaluate/monitor results and outcome 4.1 Collecting, 4.1.1 Study information analyzing and requirements organizing 4.1.2 Process data information 4.1.3 Analyze, interpret and organize information gathered 4.1.4 Present findings/ recommendations 5.1 Planning and 5.1.1 Set work objectives organizing work 5.1.2 Plan and schedule work activities 5.1.3 Implement work plans 5.1.4 Monitor work activities 5.1.5 Review and evaluate work plans and activities

10 hours

10 hours

12 hours

12 hours

12 hours

-2-

CBC Food Processing NC IV

Units of Competency

Module Title

Learning Outcomes

Nominal Duration

6. Promote environmental protection

6.1 Promoting environmental protection

6.1.1 Study guidelines for environmental concerns 6.1.2 Implement specific environmental programs 6.1.3 Monitor activities on environmental protection/ programs

10 hours

CBC Food Processing NC IV

-3-

COMMON COMPETENCIES
(160 hours)

-4-

CBC Food Processing NC IV

Units of Competency

Module Title

Learning Outcomes

Nominal Duration

1. Apply food safety and sanitation

1.1 Applying food safety and sanitation

2. Use standard measuring devices

2.1 Using standard measuring devices

3. Use food processing tools, equipment and utensils 4. Perform mathematical computations

3.1 Using food processing tools, equipment and utensils 4.1 Performing mathematical computations

5. Implement good manufacturing practice and procedures

5.1 Implementing good manufacturing practice and procedures

1.1.1 Wear personal protective equipment 1.1.2 Observe personal hygiene and good grooming 1.1.3 Implement food sanitation practices 1.1.4 Render safety measures and first aid procedures 1.1.5 Implement housekeeping activities 2.1.1 Identify standard measuring devices and instruments 2.1.2 Review procedures in using standard measuring devices and instruments 2.1.3 Follow procedures of using measuring devices and instruments 3.1.1 Perform pre-operation activities. 3.1.2 Operate, monitor and maintain food processing equipment 3.1.3 Perform post operation activities 4.1.1 Gather, summarize and tabulate the data 4.1.2 Review the various formulations 4.1.3 Calculate production input and output 4.1.4 Compute production cost 5.1.1 Identify requirements of GMP related to own work. 5.1.2 Observe personal hygiene and conduct to meet GMP requirements 5.1.3 Implement GMP requirements when carrying out work activities 5.1.4 Participate in improving GMP 5.1.5 Participate in validation processes 5.1.6 Complete workplace documentation to support GMP

24 hours

16 hours

16 hours

8 hours

32 hours

CBC Food Processing NC IV

-5-

Units of Competency

Module Title

Learning Outcomes

Nominal Duration

6. Implement environmental policies and procedures

6.1 Implementing environmental policies and procedures

7. Monitor the implementation of good manufacturing practice procedures

7.1 Monitoring the implementation of good manufacturing practice procedures

8. Monitor the implementation of environmental management policies

8.1 Monitoring the implementation of environmental management policies

6.1.1 Conduct work in accordance with environmental policies and procedures 6.1.2 Participate in improving environmental practices at work 6.1.3 Respond to environmental emergency 7.1.1 Ensure others in the work area are able to meet the GMP requirements 7.1.2 Monitor personal hygiene and conduct of team members in the work area 7.1.3 Monitor implementation of GMP requirements in the work area 7.1.4 Contribute to validation processes 7.1.5 Take corrective action in response to GMP noncompliance 7.1.6 Maintain and improve GMP in the work area 8.1.1 Ensure others in the work area are able to implement environmental work practices 8.1.2 Monitor observance of work procedure 8.1.3 Implement emergency procedures to respond to hazardous events 8.1.4 Maintain and improve environmental management in the work area

32 hours

16 hours

16 hours

-6-

CBC Food Processing NC IV

CORE COMPETENCIES
(360 hours)

CBC Food Processing NC IV

-7-

Units of Competency

Module Title

Learning Outcomes

Nominal Duration

1. Apply raw materials/ ingredients and process knowledge 2. Maintain food safety when loading, unloading and transporting food 3. Participate in sensory analysis 4. Set up and operate processes in a production/ packaging system

1.1 Applying raw materials/ ingredients and process knowledge 2.1

3.1 4.1

5. Participate in an audit process 6. Participate in a HACCP team

5.1

6.1

1.1.1 Identify and respond to nonconforming ingredients/raw materials 1.1.2 Identify and respond to nonconforming product and processes Maintaining 2.1.1 Prepare to transport food food safety 2.1.2 Load, unload and transport when loading, safely unloading and transporting food Participating 3.1.1 Conduct sensory analysis in sensory 3.1.2 Report results of sensory analysis analysis Setting up 4.1.1 Set up production/ packaging and system for operation operating 4.1.2 Operate and monitor the processes in system a production/ 4.1.3 Use re-order procedures to packaging maintain stock levels system 4.1.4 Organize cyclical stock counts and report variances 4.1.5 Handover production/ packaging system operation 4.1.6 Shut down the production/ packaging system 4.1.7 Contribute to the continuous improvement of the production/ packaging system Participating 5.1.1 Participate in planning an audit in an audit 5.1.2 Participate in conducting an process audit 5.1.3 Report and follow-up audit outcomes Participating 6.1.1 Prepare to develop and/or in a HACCP review a food safety program team 6.1.2 Identify and/or review food safety hazards 6.1.3 Establish, implement and review methods to monitor and control food safety hazards 6.1.4 Establish and review safety documentation, communication and recording systems

32 hours

24 hours

24 hours 160 hours

40 hours

40 hours

-8-

CBC Food Processing NC IV

Units of Competency

Module Title

Learning Outcomes

Nominal Duration

7. Monitor workplace performance and participate in improvement processes

7.1 Monitoring in workplace performance and participating in the improvement processes

7.1.1 Identify recording and reporting requirements 7.1.2 Maintain and secure workplace information 7.1.3 Analyze performance and identify opportunities for improvement 7.1.4 Identify other data requirements 7.1.5 Analyze the issue or problem 7.1.6 Recommend options for improvement 7.1.7 Participate in implementing improvement proposals

40 hours

ASSESSMENT METHODS: Written examination Oral questioning Demonstration of practical skills Direct observation Interview

COURSE DELIVERY: Modular Demonstration Lecture Discussion Dual training Distance learning

CBC Food Processing NC IV

-9-

RESOURCES:

- 10 -

CBC Food Processing NC IV

1.

Equipment Food processing system with retort, pump, boiler, cooker, steamer, dehydrator Chiller Refrigerator Freezer Stoves Food packaging system with filling and sealing, can seamer, shrink wrapper, strapper, case packer, labeler Jack lift Trolley Wheeler Poly/temperature sealer Cap sealer Pressure canner Pressure cooker Cap seal Oven Steam-jacketed kettle Smoking trays Meat grinder Stuffer/linker Silent cutter Brix refractometers (0-90o brix) Salinometer Electronic scales (0.1 gm. capacity) Consistometer/viscosimeter Vacuum pack machine Laboratory scale cabinet drier or forced draft oven Headspace gauge Test equipment pH meter, centrifuge, moisture meter, color chart/colorimeter, texture meter Computer Fire fighting equipment First aid kit PPE apron, mouth mask, gloves, rubber boots; head gear, hard hat, goggles, heavy sweater

2. Tools/accessories/supplies Weighing scales and balances of various capacities and sensitivities Dietetic scales (1 kg. capacity) Pairing knives Peelers Measuring spoons Measuring cups (solid) Measuring cups (liquid) Wrench, screw driver, belts, nuts and bolts Clocks/timer Mixing bowls, stainless steel Hard plastic chopping boards Thermometers of varying temperature range Glasswares like cylinder, beaker, flask Jar liter Food processor, set Wire baskets Casseroles stainless steel Saucepan, stainless steel Spoons, wooden Spoon, basting Paddles, wooden Food tongs Steamer Soaking container Fermented containers Utility trays Colanders, stainless steel

CBC Food Processing NC IV

- 11 -

3. Materials A. Food supplies Fresh eggs Fresh meat Dressed poultry Fresh fish (medium size) Curing ingredients (good for 10 kg.) Fresh fish (small) Fresh fruits Fresh vegetables All spice pickling solution Salt (Pangasinan) Refined sugar Vinegar Mother vinegar Citric acid Sodium benzoate Firming agent Active dry yeast B. Non-food Packaging materials can, paper, plastic, bottle, glass, carton, laminates Tags/labels Chemicals soda acid, amines, condensate chemicals 8 oz., 12 oz., round bottles with PVC caps Catsup bottles with plastic cap Cap seals Disinfectant/sanitizers Various test reagents e.g. hydrochloric acid, sulfuric acid, sodium hydroxide, hydrogen peroxide Bar soap/detergent Glue 4. Training materials Books/references Manuals Videos

QUALIFICATION OF INSTRUCTOR: Must be a holder of Automotive Servicing NC IV Must have undergone training on Training Methodology IV (TM IV) Must be computer literate Must be physically and mentally fit *Must have at least 2 years job/industry experience Must be a civil service eligible or appropriate professional license issued by the Professional Regulatory Commission (for government position) * Optional. Only when required by the hiring institution.

- 12 -

CBC Food Processing NC IV

MODULES OF INSTRUCTION
BASIC COMPETENCIES
FOOD PROCESSING NC IV

Blank (back of separator page)

UNIT OF COMPETENCY : MODULE TITLE :

UTILIZE SPECIALIZED COMMUNICATION SKILLS UTILIZING SPECIALIZED COMMUNICATION SKILLS This module covers the knowledge, skills and attitudes required to use specialized communication skills to meet specific needs of internal and external clients, conduct interviews, facilitate group discussions and contribute to the development of communication strategies. 10 hours : NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION QUALIFICATION LEVEL

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Meet common and specific communication needs of clients and colleagues. LO2. Contribute to the development of communication strategies LO3. Represent the organization LO4. Facilitate group discussion LO5. Conduct interview

CBC Food Processing NC IV

- 15 -

LO1. MEET COMMON AND SPECIFIC COMMUNICATION NEEDS OF CLIENTS AND COLLEAGUES ASSESSMENT CRITERIA: 1. Specific communication needs of clients and colleagues are met. 2. Different approaches are used to meet communication needs of clients and colleagues. 3. Conflict is addressed promptly and in a timely way and in a manner which does not compromise the standing of the organization. CONTENTS: Definition of common and specific communication Effective communication Communication barriers Communication strategies

CONDITIONS: The students/learners must be provided with the following: Equipment - Video tapes - LCD projector/OHP - Personal computer Learning materials - Learning element - Books and manuals - Transparencies - Slides

METHODOLOGIES: Group discussion Interaction Brainstorming

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Written examination

- 16 -

CBC Food Processing NC IV

LO2. CONTRIBUTE TO THE DEVELOPMENT OF COMMUNICATION STRATEGIES ASSESSMENT CRITERIA: 1. Strategies for internal and external dissemination of information are developed, promoted, implemented and reviewed as required. 2. Channels of communication are established and reviewed regularly. 3. Coaching in effective communication is provided. 4. Work related network and relationship are maintained as necessary. 5. Negotiation and conflict resolution strategies are used where required. 6. Communication with clients and colleagues is appropriate to individual needs and organizational objectives. CONTENTS: Channels of communication Communication delivery systems (internal and external) Coaching techniques Negotiation skills Conflict resolution strategies

CONDITIONS: The students/learners must be provided with the following: Equipment - Video tapes - LCD projector/OHP - Personal computer Learning materials - Learning element - Books and manuals - Transparencies - Slides

METHODOLOGIES: Group discussion Interaction Brainstorming

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Written examination

CBC Food Processing NC IV

- 17 -

LO3. REPRESENT THE ORGANIZATION ASSESSMENT CRITERIA: 1. When participating in internal and external forums, presentation is relevant, appropriately researched and presented in a manner to promote the organization. 2. Presentation is clear and sequential and delivered in predetermined time. 3. Utilize appropriate media to enhance presentation. 4. Differences in views are respected. 5. Written communication is consistent with organizational standards. 6. Inquiries are responded in a manner consistent with organizational standard. CONTENTS: Presentation skills Effective presentation techniques Expression of ideas/queries Effective writing Work ethics

CONDITIONS: The students/learners must be provided with the following: Equipment - Video tapes - LCD projector/OHP - Personal computer Learning materials - Learning element - Books and manuals - Transparencies - Slides

METHODOLOGIES: Group discussion Interaction Brainstorming

ASSESSMENT METHODS:
- 18 -

Demonstration Observation Interviews/questioning Written examination

LO4. FACILITATE GROUP DISCUSSION ASSESSMENT CRITERIA: 1. Mechanisms which enhance effective group interaction are defined and implemented. 2. Strategies which encourage all group members to participate are used routinely. 3. Objectives and agenda for meetings and discussions are routinely set and followed. 4. Relevant information is provided to group to facilitate outcomes. 5. Evaluation of group communication strategies is undertaken to promote participation of all parties. 6. Specific communication needs of individuals are identified and addressed. CONTENTS: Group dynamics Establishing good rapport Conduct meetings Group discussion Group participation Individual differences

CONDITIONS: The students/learners must be provided with the following: Equipment - Video tapes - LCD projector/OHP - Personal computer Learning materials - Learning element - Books and manuals - Transparencies - Slides

METHODOLOGIES: Group discussion Interaction Brainstorming

ASSESSMENT METHODS: Demonstration Observation

CBC Food Processing NC IV

Interviews/questioning Written examination

- 20 -

CBC Food Processing NC IV

LO5. CONDUCT INTERVIEW ASSESSMENT CRITERIA: 1. A range of appropriate communication strategies are employed in interview situations. 2. Records of interviews are made and maintained in accordance with organizational procedures. 3. Effective questioning, listening and non verbal communication techniques are used to ensure that required message is communicated. CONTENTS: Purpose of the interview Preparation for interview Conduct of interview Effective questioning/listening techniques

CONDITIONS: The students/learners must be provided with the following: Equipment - Video tapes - LCD projector/OHP - Personal computer Learning materials - Learning element - Books and manuals - Transparencies - Slides

METHODOLOGIES: Group discussion Interaction Brainstorming

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Written examination

CBC Food Processing NC IV

- 21 -

UNIT OF COMPETENCY : MODULE TITLE :

DEVELOP TEAM AND INDIVIDUALS DEVELOPING TEAM AND INDIVIDUALS This module covers the skills, knowledge and attitudes required to determine individual and team development needs and facilitate the development of the workgroup. 10 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Provide team leadership LO2. Foster individual and organizational growth LO3. Monitor and evaluate workplace learning LO4. Develop team commitment and cooperation LO5. Facilitate accomplishment of organizational goals

- 22 -

CBC Food Processing NC IV

LO1. PROVIDE TEAM LEADERSHIP ASSESSMENT CRITERIA: 1. Learning and development needs are systematically identified and implemented in line with organizational requirements. 2. Learning plan to meet individual and group training and developmental needs is collaboratively developed and implemented. 3. Individuals are encouraged to self evaluate performance and identify areas for improvement. 4. Feedback on performance of team members is collected from relevant sources and compared with established team learning process. CONTENTS: Understanding team Leadership skills and style Team building Team role and responsibility Performance evaluation Giving feedback

CONDITIONS: The students/learners must be provided with the following: Equipment - Personal computer - Simulated work area Learning materials - Manuals for organizational requirements - Quality assurance and procedures - Work ethics manual - Personality development Supplies and materials - Office supplies, (pen, pencil, paper/bond paper)

METHODOLOGIES: Group discussion Interaction Brainstorming

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning

CBC Food Processing NC IV

Written examination

- 24 -

CBC Food Processing NC IV

LO2. FOSTER INDIVIDUAL AND ORGANIZATIONAL GROWTH ASSESSMENT CRITERIA: 1. Learning and development program goals and objectives are identified to match the specific knowledge and skills requirements of competency standards. 2. Learning delivery methods are appropriate to the learning goals, the learning style of participants and availability of equipment and resources. 3. Workplace learning opportunities and coaching/mentoring assistance are provided to facilitate individual and team achievement of competencies. 4. Resources and timeliness required for learning activities are identified and approved in accordance with organizational requirements. CONTENTS: Competency Standards in industry CAREER goals and paths Learning methods and techniques Coaching and Mentoring

CONDITIONS: The students/learners must be provided with the following: Equipment - Personal computer Learning materials - Coaching and mentoring principles manual - Learning and development program goals and objectives - Learning activity methods Supplies and materials - Office supplies, (pen, pencil, paper/bond paper)

METHODOLOGY: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Written examination

CBC Food Processing NC IV

- 25 -

LO3. MONITOR AND EVALUATE WORKPLACE LEARNING ASSESSMENT CRITERIA: 1. Feedback from individuals or teams is used to identify and implement improvements in future learning arrangements. 2. Outcomes and performance of individuals/teams are assessed and recorded to determine the effectiveness of development programs and the extent of additional support. 3. Modifications to learning plans are negotiated to improve the efficiency and effectiveness of learning. 4. Records and reports of competency are maintained within organizational requirements. CONTENTS: Monitoring and evaluation of individual/team learning performance Assessment of individual/team learning performance Improving learning efficiency and effectiveness Maintain records and reports of competency

CONDITIONS: The students/learners must be provided with the following: Equipment - Personal computer - Simulated work area Learning materials - Manuals for organizational requirements - Quality assurance and procedures - Work ethics manual - Personality development manual Supplies and materials - Office supplies, (pen, pencil, paper/bond paper)

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS:
- 26 -

Demonstration Observation Interviews/questioning Written examination

CBC Food Processing NC IV

- 27 -

LO4. DEVELOP TEAM COMMITMENT AND COOPERATION ASSESSMENT CRITERIA: 1. Open communication processes to obtain and share information is used by team. 2. Decisions are reached by the team in accordance with agreed roles and responsibilities. 3. Mutual concern and camaraderie are developed in the team. CONTENTS: Team commitment and cooperation Decision making Mutual trust and respect

CONDITIONS: The students/learners must be provided with the following: Equipment - Personal computer - Simulated team Learning materials - Manuals for organizational requirements - Quality assurance and procedures - Work ethics manual - Personality development Supplies and materials - Office supplies, (pen, pencil, paper/bond paper)

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Written examination

- 28 -

CBC Food Processing NC IV

LO5. FACILITATE ACCOMPLISHMENT OF ORGANIZATIONAL GOALS ASSESSMENT CRITERIA: 1. Team members actively participated in team activities and communication processes. 2. Team members developed individual and joint responsibility for their actions. 3. Collaborative efforts are sustained to attain organizational goals. CONTENTS: Communication among team members/groups Team members role/responsibility mentorship Collaboration in organization Recognition and awards

CONDITIONS: The students/learners must be provided with the following: Equipment - Personal computer - Simulated work area Learning materials - Manuals for organizational requirements - Quality assurance and procedures - Work ethics manual - Personality development Supplies and materials - Office supplies, (pen, pencil, paper/bond paper)

METHODOLOGY: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Written examination

CBC Food Processing NC IV

- 29 -

UNIT OF COMPETENCY : MODULE TITLE

APPLY PROBLEM SOLVING TECHNIQUES IN THE WORKPLACE

: APPLYING PROBLEM SOLVING TECHNIQUES IN THE WORKPLACE This module 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. 12 hours : NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION QUALIFICATION LEVEL

SUMMARY OFLEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Analyze the problem LO2. Identify possible solutions LO3. Recommend solution to higher management LO4. Implement solution LO5. Evaluate/monitor results and outcome

- 30 -

CBC Food Processing NC IV

LO1. ANALYZE THE PROBLEM ASSESSMENT CRITERIA: 1. Issues/concerns are evaluated based on data gathered. 2. Possible causes of problem are identified within the area of responsibility as based on experience and the use of problem solving tools/analytical techniques. 3. Possible cause statements are developed based on findings. CONTENTS: Data gathering Problem identification Problem analysis Statement of problem

CONDITIONS: The students/learners must be provided with the following: Equipment - OHP - Computers Instructional materials - Reference books - Sample of process and other problems - Learning guides

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Practical/performance test

CBC Food Processing NC IV

- 31 -

LO2. IDENTIFY PROBLEM SOLUTIONS ASSESSMENT CRITERIA: 1. All possible solutions are considered for resolution of the problem in accordance with safety and operating procedures. 2. Strengths and weaknesses of possible options are considered. 3. Corrective action is determined to resolve the problem and its possible future causes. CONTENTS: Problem solving techniques Strengths and weaknesses analysis Determining corrective actions

CONDITIONS: The students/learners must be provided with the following: Equipment - OHP - Computers Instructional materials - Reference books - Sample of process and other problems - Learning guides

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Practical/performance test

- 32 -

CBC Food Processing NC IV

LO3. RECOMMEND SOLUTION TO HIGHER MANAGEMENT ASSESSMENT CRITERIA: 1. Report/communication or documentation are prepared. 2. Recommendations are presented to appropriate personnel. 3. Recommendations are followed-up, if required. CONTENTS: Effective writing Writing recommendations Presentation of reports Making follow-ups

CONDITIONS: The students/learners must be provided with the following: Equipment - OHP - Computers Instructional materials - Reference books - Recommendation report - Learning Guides

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Practical/performance test

CBC Food Processing NC IV

- 33 -

LO4. IMPLEMENT SOLUTION ASSESSMENT CRITERIA: 1. Measurable objectives are identified. 2. Resource needs are identified. 3. Timelines are identified in accordance with plan. CONTENTS: Identification of measurable objectives Identification of resources Setting timelines/schedules on plans Procedures in implementing solutions

CONDITIONS: The students/learners must be provided with the following: Equipment - OHP - Computers Instructional materials - Reference books - Recommendation report - Learning guides

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Practical/performance test

- 34 -

CBC Food Processing NC IV

LO5. EVALUATE/MONITOR RESULTS AND OUTCOME ASSESSMENT CRITERIA: 1. Processes and improvements are identified based on evaluative assessment of problem. 2. Recommendations are prepared and submitted to superiors. CONTENTS: Evaluation procedures of results and outcome Monitoring procedures Writing recommendations Channels for submission of reports

CONDITIONS: The students/learners must be provided with the following: Equipment - OHP - Computers Instructional materials - Reference books - Recommendation report - Learning guides

METHODOLOGIES: Lecture Discussion Interaction

ASSESSMENT METHODS: Demonstration Observation Interviews/questioning Practical/performance test

CBC Food Processing NC IV

- 35 -

UNIT OF COMPETENCY MODULE TITLE

: COLLECT, ANALYZE AND ORGANIZE INFORMATION : COLLECTING, ANALYZING AND ORGANIZING INFORMATION This module covers the outcomes required to process, analyze, interpret and organize workplace information and other relevant data.

MODULE DESCRIPTOR :

NOMINAL DURATION

: 12 hours NC IV

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Study information requirements LO2. Process data LO3. Analyze, interpret and organize information LO4. Present findings/recommendations

- 36 -

CBC Food Processing NC IV

LO1. STUDY INFORMATION REQUIREMENTS ASSESSMENT CRITERIA: 1. Needs are identified using established research procedures. 2. Relevant forms and recording systems are used to gather the information. 3. Respondents are selected to implement survey/research based on established procedures. CONTENTS: Research definitions and methods Research goals and objectives Survey instruments/questionnaires Recording systems Selection of respondents

CONDITIONS: The students/learners must be provided with the following: Reference book Handouts/modules/printed materials Forms

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

CBC Food Processing NC IV

- 37 -

LO2. PROCESS DATA ASSESSMENT CRITERIA: 1. Data are collected and collated based on the prescribed method. 2. Relevant data are used as references in accordance with the objectives of the program. 3. Information is compiled according to the required form. CONTENTS: Data collection techniques and procedure Record data for analysis Establish data records Accuracy, stability and repeatability of data records

CONDITIONS: The students/learners must be provided with the following: PC Reference book Handouts/modules/printed materials Data processing software (MS WORD, EXCEL, etc.)

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

- 38 -

CBC Food Processing NC IV

LO3. ANALYZE, INTERPRET AND ORGANIZE INFORMATION ASSESSMENT CRITERIA: 1. Data are analyzed using relevant methodologies. 2. When applicable, statistical analysis/methods are employed according to the objectives of the program. 3. Graphs and other visual presentation are prepared to facilitate analysts/interpretation of information. CONTENTS: Statistical analysis Methods in statistical analysis Tools for process Improvement Presentation of data in graphs

CONDITIONS: The students/learners must be provided with the following: PC Reference book Handouts/modules/printed materials Data processing software (MS WORD, EXCEL, etc.)

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

CBC Food Processing NC IV

- 39 -

LO4. PRESENT FINDINGS/RECOMMENDATIONS ASSESSMENT CRITERIA: 1. Findings/recommendations summarized and presented/packaged in user-friendly manner. 2. Relevant inputs gathered to finalized report. 3. Draft report prepared based on standard format. 4. Technical reports are submitted and disseminated to concerned offices. CONTENTS: Organizing information Recognize trends in the information Synthesis of data Prepare reports in standard format Types and methods of report submission & dissemination

CONDITIONS: The students/learners must be provided with the following: PC Reference book Handouts/modules/printed materials

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

- 40 -

CBC Food Processing NC IV

UNIT OF COMPETENCY : MODULE TITLE :

PLAN AND ORGANIZE WORK PLANNING AND ORGANIZING WORK This module 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. 12 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Set objectives

LO2. Plan and schedule work activities

LO3. Implement work plans

LO4. Monitor work activities

LO5. Review and evaluate work plans and activities

CBC Food Processing NC IV

- 41 -

LO1. SET OBJECTIVES ASSESSMENT CRITERIA: 1. Objectives are consistent with and linked to work activities in accordance with organizational aims. 2. Objectives are stated as measurable targets with clear time frames. 3. Support and commitment of team members are reflected in the objectives. 4. Realistic and attainable objectives are identified. CONTENTS: Planning Planning objectives Setting objectives

CONDITIONS: The students/learners must be provided with the following: Training materials - Organizational policies and procedures - Reference materials on organizational planning - Pen, paper Students project

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

- 42 -

CBC Food Processing NC IV

LO2. PLAN AND SCHEDULE WORK ACTIVITIES ASSESSMENT CRITERIA: 1. Tasks/work activities to be completed are identified and prioritized as directed. 2. Tasks/work activities are broken down into steps in accordance with set time frames achievable components. 3. Resources are allocated as per requirements of the activity. 4. Schedule of work activities is coordinated with personnel concerned. CONTENTS: Job/tasks identification Division of labor Job specialization Resource identification Work procedures Time schedules

CONDITIONS: The students/learners must be provided with the following: Equipment - Computers Training materials - GANTT charts - Reference materials on organizational planning - Pen, paper Students projects

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

CBC Food Processing NC IV

- 43 -

LO3. IMPLEMENT WORK PLANS ASSESSMENT CRITERIA: 1. Work methods and practices are identified in consultation with personnel concerned. 2. Work plans are implemented in accordance with set time frames, resources and standards. CONTENTS: Introduction of work methods and practices Identification of work methods and practices Implementation of work plans

CONDITIONS: The students/learners must be provided with the following: Equipment - Computers Training materials - Work plan schedules - Monitoring tools and materials - Pen, paper Plant/enterprises - Students projects

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

- 44 -

CBC Food Processing NC IV

LO4. MONITOR WORK ACTIVITIES ASSESSMENT CRITERIA: 1. Work activities are monitored and compared with set objectives. 2. Work performance is monitored. 3. Deviations from work activities are reported and recommendations are coordinated with appropriate personnel and in accordance with set standards. 4. Reporting requirements are complied with in accordance with recommended format. 5. Observe timeliness of report. 6. Files are established and maintained in accordance with standard operating procedures. CONTENTS: Performance evaluation Performance monitoring Work deviations/variances identifications Reporting of deviations Timeliness of report SOP in establishing and maintenance of files

CONDITIONS: The students/learners must be provided with the following: Equipment - Computers Training materials - Work plan schedules - Monitoring tools and materials - Pen, paper Plant/enterprises - Students projects

METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS: Observation Interview Practical/performance test

CBC Food Processing NC IV

- 45 -

LO5. REVIEW AND EVALUATE WORK PLANS AND ACTIVITIES ASSESSMENT CRITERIA: 1. Work plans, strategies and implementation are reviewed based on accurate, relevant and current information. 2. Review is based on comprehensive consultation with appropriate personnel on outcome of work plans and reliable feedback. 3. Results of review are provided to concerned parties and formed as the basis for adjustments/simplifications to be made to policies, processes and activities. 4. Performance appraisal is conducted in accordance with organizational rules and regulations. 5. Performance appraisal report is prepared and documented regularly as per organization requirements. 6. Recommendations are prepared and presented to appropriate personnel/authorities. 7. Feedback mechanisms are implemented in line with organization policies. CONTENTS: Performance review Performance appraisal Performance reports Performance feedback mechanisms

CONDITIONS: The students/learners must be provided with the following: Equipment - Computers Training materials - Reporting formats - Performance appraisal format - Reference materials on research techniques - Pen, paper Plant/enterprises (simulation) - Students projects METHODOLOGIES: Discussion Direct observation Simulation/role playing

ASSESSMENT METHODS:
- 46 -

Observation Interview Practical/performance test

Blank (back of page 39)

MODULES OF INSTRUCTION
COMMON COMPETENCIES
FOOD PROCESSING NC IV

Blank (back of separator page)

UNIT OF COMPETENCY MODULE TITLE MODULE DESCRIPTOR

: : :

APPLY FOOD SAFETY AND SANITATION APPLYING FOOD SAFETY AND SANITATION This module deals with the skills, knowledge and attitudes required to apply food safety and sanitation in the workplace. 24 hours

NOMINAL DURATION

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Wear personal protective equipment LO2. Observe personal hygiene and good grooming LO3. Implement food sanitation practices LO4. Render safety measures and first aid procedures LO5. Implement housekeeping activities

- 50 -

CBC Food Processing NC IV

LO1. WEAR PERSONAL PROTECTIVE EQUIPMENT ASSESSMENT CRITERIA: 1. Personal protective equipment is checked according to the food manufacturers requirement. 2. Personal protective equipment is worn according to the job requirement. CONTENTS: Personal protective equipment Food manufacturers PPE specific requirement Cleaning of PPE Food safety policies and procedures on use of PPE

CONDITIONS: The students/learners must be provided with the following: Personal protective equipment: Apron Mouth masks Gloves Rubber boots Head gears such as caps, hair nets, earplugs METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

CBC Food Processing NC IV

- 51 -

LO2. OBSERVE PERSONAL HYGIENE AND GOOD GROOMING ASSESSMENT CRITERIA: 1. Personal hygiene and good grooming is practiced in line with workplace health and safety requirements. 2. Medical and health for workplace requirements are present. 3. DOLE and BFAD requirements for personal hygiene and sanitation are complete. CONTENTS: Standards of good personal hygiene in food processing Practice of personal hygiene and good grooming in food processing Medical and health requirements in food processing BFAD requirements for food processing

CONDITIONS: The students/learners must be provided with the following: Workplace health and safety requirements may include: Health certificate DOLE requirements BFAD requirements Personal hygiene and good grooming Plant sanitation and waste management METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

- 52 -

CBC Food Processing NC IV

LO3. IMPLEMENT FOOD SANITATION PRACTICES ASSESSMENT CRITERIA: 1. Sanitary food handling practices are implemented in line with workplace sanitary regulations. 2. Sanitary measures are observed in line with workplace safety practices. CONTENTS: Sanitary regulations and practices in food processing and handling Basic elements of sanitation programs in food processing and handling Process and facility sanitation in food processing Food processing good manufacturing practices Safety measures in food processing Common causes of food contamination and food poisoning Cleaning and sanitation requirements

CONDITIONS: The students/learners must be provided with the following: Workplace Personal protective equipment

METHODOLOGIES: Demonstration Video presentation Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

CBC Food Processing NC IV

- 53 -

LO4. RENDER SAFETY MEASURES AND FIRST AID PROCEDURES ASSESSMENT CRITERIA: 1. Safety measures are applied according to workplace rules and regulations. 2. First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures. CONTENTS: Food safety measures and practices - Temperature control - Personnel practices - Physical plant facilities and surroundings - Materials receiving, storage, distribution - General housekeeping - Equipment installation, cleaning, sanitizing First aid procedures

CONDITIONS: The students/learners must be provided with the following: Labeling chemical and other sanitizing agents Installation of firefighting equipment in the workplace Installation of safety signs and symbols Implementation of 5S in the work area Removal of combustible material in the work area Fire extinguisher First aid kit Work area/station

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

- 54 -

CBC Food Processing NC IV

LO5. IMPLEMENT HOUSEKEEPING ACTIVITIES ASSESSMENT CRITERIA: 1. Work area and surroundings are cleaned in accordance with workplace health and safety regulations. 2. Waste is disposed according to organizations waste disposal system. 3. Hazards in the work area are recognized and reported to designated personnel according to workplace procedures. CONTENTS: Housekeeping health and safety regulations Cleanliness and housekeeping procedures Sanitizing equipment Sanitizing agents/chemicals Waste disposal system Hazards identification and reporting

CONDITIONS: The students/learners must be provided with the following: Personal protective equipment: - Apron - Mouth masks - Gloves - Rubber boots - Head gears such as caps, hair nets, earplugs Sanitizing equipment, supplies and materials Learning materials Equipment procedures manual

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

CBC Food Processing NC IV

- 55 -

UNIT OF COMPETENCY : MODULE TITLE :

USE STANDARD MEASURING DEVICES AND INSTRUMENTS USING STANDARD MEASURING DEVICES AND INSTRUMENTS This module deals with the knowledge, skills and attitudes required to use standard measuring devices, instruments in the workplace. 16 hours

MODULE DESCRIPTOR :

NOMINAL DURATION

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Identify standard measuring devices and instruments. LO2. Review the procedures in using standard measuring devices and instruments. LO3. Follow procedures of using measuring devices and instruments.

- 56 -

CBC Food Processing NC IV

LO1. IDENTIFY STANDARD MEASURING DEVICES AND INSTRUMENTS ASSESSMENT CRITERIA: 1. Standard measuring devices and instruments are identified according to food manufacturers required specifications. 2. Devices and instruments for measuring are properly checked, sanitized and calibrated prior to use. CONTENTS: Measuring devices and instruments used for food processing Checking of measuring devices and instruments for food processing Sanitizing of devices and instruments before using Calibration of devices and instruments Safety procedures in handling measuring devices and instruments

CONDITIONS: The students/learners must be provided with the following: Standard measuring devices may include but not limited to: - Weighing scale and balances of various capacities and sensitivities - Measuring cups of varying capacities for dry ingredients - Measuring cups of varying capacities for liquid ingredients Standard measuring instruments may include but not limited to the following: - Salinometer - Thermometers of varying temperature range (0-300 C) - Refractometer of varying range (0-90 C) - Glass wares like cylinders, beakers, flasks of varying graduations.

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 57 -

LO2. REVIEW THE PROCEDURES IN USING STANDARD MEASURING DEVICES AND INSTRUMENTS ASSESSMENT CRITERIA: 1. Procedures in using the standard measuring devices and instruments are recalled according to manufacturers specifications. 2. Printed procedures/brochures/catalogues are consulted according to specified food processing methods. CONTENTS: Uses of measuring devices and instruments Procedures in using standard measuring devices

CONDITIONS: The students/learners must be provided with the following: Standard measuring devices: - Weighing scale and balances of various capacities and sensitivities - Measuring cups of varying capacities for any ingredients - Measuring cups of varying capacities for liquid ingredients Standard measuring instruments may include: - Salinometer - Thermometer of varying temperature range (0-300 C) - Refractometer - Glass wares like cylinders, beakers, flasks of varying graduation

METHODOLOGIES: Demonstration Dual training Individual sing self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

- 58 -

CBC Food Processing NC IV

LO3. FOLLOW PROCEDURES OF USING MEASURING DEVICES AND INSTRUMENTS ASSESSMENT CRITERIA: 1. Methods/practices of using measuring devices and instruments are strictly observed according to manufacturers specifications and workplace requirements. 2. Measuring devices and instruments are cleaned, wiped dry and stored after use to ensure conformity with workplace requirements. CONTENTS: Using measuring devices and instruments Cleaning of measuring devices and instruments Storage of measuring devices and instruments

CONDITIONS: The students/learners must be provided with the following: Standard measuring devices may include: - Weighing scale and balance of various capacities and sensitivities - Measuring cups of varying capacities for dry ingredients - Measuring spoons of varying capacities - Measuring cups of varying capacities for liquid ingredients Standard measuring instruments may include: - Salinometer - Thermometer of varying temperature range (0-300 C) - Refractometer of varying range (0-90 C) - Glass wares like cylinders, beakers, flasks of varying graduations.

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of skills Direct observation Interview

CBC Food Processing NC IV

- 59 -

UNIT OF COMPETENCY : MODULE TITLE :

USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS USING FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS This module deals with the skills, knowledge and attitudes required to operate food processing tools, equipment and instrument in the workplace. 16 hours

MODULE DESCRIPTOR :

NOMINAL DURATION

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Perform pre-operation activities. LO2. Operate, monitor and maintain food processing equipment LO3. Perform post operation activities.

- 60 -

CBC Food Processing NC IV

LO1. PERFORM PRE-OPERATION ACTIVITIES ASSESSMENT CRITERIA: 1. Appropriate tools and equipment are assembled according to the requirement of food processing methods. 2. Tools and equipment/utensils are inspected and checked according to specific requirements needed for the method of food processing. 3. Food processing equipment is set up, adjusted and readied according to job requirements. CONTENTS: Food processing tools, uses and specifications Food processing equipment, uses and specifications Food processing utensils, uses and specifications Food processing methods, equipment appropriate for each method Selection, assembly, inspection, checking of appropriate tools, equipment, utensils for a food processing method

CONDITIONS: The students/learners must be provided with the following: Tools and equipment/utensils used for the following food processing methods: Salting, Curing and Smoking: - Smoke house - Polysealer - Chiller/refrigerator/freezer - Oven - Salenometer - Weighing scales Fermentation and Prickling: - Cold storage equipment like chiller, refrigerator, freezer - Weighing scale of various capacities, sensitivities - Sealers (can and plastic sealer) - Plastic protect cap sealer Canning and Bolting - Cold storage equipment like chiller, refrigerator, freezer - Stove/burner - Pressure cooker/canner - Weighing scale of various capacities, sensitivities - Sealers (can and plastic sealer) - Plastic protect cap sealer

CBC Food Processing NC IV

- 61 -

Sugar Concentration - Cold storage equipment like chiller, refrigerator, freezer - Refractometer - Candy thermometer - Jelly thermometer - Polmeter - Weighing scale of various capacities, sensitivities - Can sealer - Plastic sealer - Pulper finisher - Plastic protect cap sealer - Stove/burner Drying and Dehydration - Weighing scale of varying capacities, sensitivities - Solar or faced draft ovens - Vacuum packed sealer and polyester - Grinder/pulverizer - Chiller

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

- 62 -

CBC Food Processing NC IV

LO2. OPERATE, MONITOR AND MAINTAIN FOOD PROCESSING EQUIPMENT ASSESSMENT CRITERIA: 1. Food processing equipment is switched according to manufacturers specifications. 2. Performance of food processing equipment is checked to ensure conformity with specified output. 3. Operation of food processing equipment is managed to achieve planned outcomes. 4. Minor troubles shooting on food processing equipment and utensils is performed when necessary. CONTENTS: Operation of food processing equipment Checking performance of food processing equipment Minor trouble shooting on food equipment and utensils

CONDITIONS: The students/learners must be provided with the following: Salting, Curing and Smoking - Smokehouse - Polysealer - Chiller/refrigerator/freezer - Oven - Salenometer - Weighing scales of varying capacities and sensitivities Fermentation and Prickling - Cold storage equipment like chiller, refrigerator, freezer - Weighing scales of various capacities and sensitivities - Sealers (can and plastic) - Plastic protect cap sealer Canning and Bottling - Cold storage equipment like chiller, refrigerator, freezer - Stove/burner - Pressure cooker/canner - Weighing scale of various capacities and sensitivities - Sealers (can/bottle and plastic sealer) - Plastic protect cap sealer Sugar Concentration - Cold storage equipment like chiller, refrigerator, freezer - Refractometer - Candy thermometer - Jelly thermometer - Polmeter - Weighing scale of various capacities and sensitivities
- 63 -

CBC Food Processing NC IV

Can sealer Plastic sealer Pulper finisher Plastic protect cap sealer Stove/burner

Levying and Dehydration - Weighing scale of varying capacities and sensitivities - Solar a forced draft ovens - Vacuum packed sealer and polysealer - Grinder/pulverizer - Chiller

METHODOLOGIES: Demonstration Video presentation Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

- 64 -

CBC Food Processing NC IV

LO3. PERFORM POST-OPERATION ACTIVITIES ASSESSMENT CRITERIA: 1. Food processing equipment is switched off and unplugged after operation in accordance with manufacturers specifications. 2. Food processing tools, equipment and instruments are cleaned, sanitized and stored as required according to manufacturers specifications and workplace policies and regulations. 3. Minor preventive maintenance on equipment is performed in line with organizations maintenance system. CONTENTS: Operation of food processing equipment Cleaning of food processing equipment Storage of food processing equipment Preventive maintenance of FPE

CONDITIONS: The students/learners must be provided with the following: Food processing equipment, tools, apparatus (please see previous listing) Sanitizing agent; soaps, detergent

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 65 -

UNIT OF COMPETENCY : MODULE TITLE :

PERFORM MATHEMATICAL COMPUTATIONS PERFORMING MATHEMATICAL COMPUTATIONS This module covers the knowledge, skills and attitudes to perform mathematical computations in the workplace. 8 hours

MODULE DESCRIPTOR : NOMINAL DURATION :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Gather, summarize and tabulate the data. LO2. Review the various formulations. LO3. Calculate production input and output. LO4. Compute production cost.

- 66 -

CBC Food Processing NC IV

LO1. GATHER AND TABULATE THE RECORDED DATA ASSESSMENT CRITERIA: 1. Records of weights and measurements of raw materials and ingredients are gathered and summarized according to workplace standard operating procedures. 2. Records of weights and measurements of finished processed products are gathered and summarized according to workplace standard operating procedures. 3. Summarized data are tabulated according to enterprise requirements. CONTENTS: Basic mathematical operations Weights and measurements of materials Gathering, tabulation, summarizing data

CONDITIONS: The students/learners must be provided with the following: Learning material: - Activity sheet - Calculator

METHODOLOGIES: Lecture Practical exercises

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation

CBC Food Processing NC IV

- 67 -

LO2. REVIEW THE VARIOUS FORMULATIONS ASSESSMENT CRITERIA: 1. Raw materials and ingredients and percentage formulations are checked/counter checked according to approved specifications and enterprise requirements. 2. Finished products and percentage formulations are reviewed according to approved specifications and enterprise requirements. CONTENTS: Percentage formulations Conversion Ratio and proportion

CONDITIONS: The students/learners must be provided with the following: Learning materials: - Activity sheet - Calculator

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

- 68 -

CBC Food Processing NC IV

LO3. CALCULATE INPUT AND OUTPUT ASSESSMENT CRITERIA: 1. Data on raw material consumption and corresponding percentage equivalent are calculated in line with enterprise requirements. 2. Data on actual spoilage and rejects and corresponding percentage equivalents are calculated according to enterprise requirements. 3. Data on actual yields and recoveries and corresponding percentage equivalents are calculated according to enterprise requirements. 4. All calculated data are recorded according to enterprise requirements. CONTENTS: Production input (raw material consumption) Spoilage and rejects Production output (recoveries and yields) Basic accounting

CONDITIONS: The students/learners must be provided with the following: Learning material: - Activity sheet - Calculator

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 69 -

LO4. COMPUTE PRODUCTION COST ASSESSMENT CRITERIA: 1. Costs of production are computed according to organizations standard procedures. 2. Computed costs of production are reviewed and validated according to organizations production requirements. CONTENTS: Production costing Standard procedures in costing Review and validation of company production requirements

CONDITIONS: The students/learners must be provided with the following: Learning material: Activity sheet Calculator

METHODOLOGIES: Demonstration Dual training Individual self-paced learning Lecture

ASSESSMENT METHODS: Written examination Demonstration of practical skills Direct observation Interview

- 70 -

CBC Food Processing NC IV

UNIT OF COMPETENCY : MODULE TITLE :

IMPLEMENT GOOD MANUFACTURING PRACTICE AND PROCEDURES IMPLEMENTING GOOD MANUFACTURING PRACTICE AND PROCEDURES This module 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. 32 hours

MODULE DESCRIPTOR :

NOMINAL DURATION

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Identify requirements of GMP related to own work. LO2. Observe personal hygiene and conduct to meet GMP requirements LO3. Implement GMP requirements when carrying out work activities. LO4. Participate in improving GMP LO5. Participate in validation processes LO6. Complete workplace documentation to support GMP.

CBC Food Processing NC IV

- 71 -

LO1. IDENTIFY REQUIREMENTS OF GMP RELATED TO OWN WORK ASSESSMENT CRITERIA: 1. Sources of information on GMP requirements are located. 2. GMP requirements and responsibilities related to own work are identified. CONTENTS: Food processing good manufacturing practices - Food processing regulations - Food sanitary facilities, conditions and operations - Food personnel - Food materials safety - Food contaminants - Food quality assurance procedures - Food production & process control - Hazards analysis and critical control points - Food defects Institutional GMP requirements and responsibilities

CONDITIONS: Work area/station GMP manual Notebook and pencil

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical laboratory Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview Portfolio

- 72 -

CBC Food Processing NC IV

LO2. OBSERVE PERSONAL HYGIENE AND CONDUCT TO MEET GMP REQUIREMENTS ASSESSMENT CRITERIA: 1. Personal hygiene meets GMP requirements. 2. Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures. 3. Personal movement around the workplace complies with area entry and exit procedures. CONTENTS: GMP personal hygiene requirements and practices Good manufacturing practices for personnel and visitors in food processing plants Workplace area entry and exit procedures Sanitation principles and food handling procedures

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals and procedures Reference materials PPE clothing

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical laboratory Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 73 -

LO3. IMPLEMENT GMP REQUIREMENTS WHEN CARRYING OUT WORK ACTIVITIES ASSESSMENT CRITERIA: 1. GMP requirements are identified. 2. Work area, materials, equipment and product are routinely monitored to ensure compliance with GMP requirements. 3. Raw materials, packaging components and product are handles according to GMP and workplace procedures. 4. Workplace procedures to control resource allocation and process are followed to meet GMP requirements. 5. Common forms of contamination are identified and appropriate control measures are followed according to GMP requirements. 6. The workplace is maintained in a clean and tidy order to meet GMP housekeeping standards. CONTENTS: GMP in food processing workplace requirements Contaminants and control measures GMP housekeeping standards

CONDITIONS: The students/learners must be provided with the following: Work area/station Reference materials GMP and other important manuals PPE Supplies and materials (packaging products, garbage bag, cleaning agents, etc.) Tools, utensil and equipment (packaging tools and equipment, cleaning tools, etc.) Notebook and pencils

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical laboratory Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 74 -

CBC Food Processing NC IV

LO4. PARTICIPATE IN IMPROVING GMP ASSESSMENT CRITERIA: 1. Processes, practices or conditions which could result in non-compliance with GMP are identified and reported according to workplace reporting requirements. 2. Corrective action is implemented within level of responsibility. 3. GMP issues are raised with designated personnel. CONTENTS: Processes, practices and conditions non-compliant with GMP Corrective actions for non-compliant conditions Areas for improvement to meet GMP requirements

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Reference materials and resources Record book, notebook and pencil

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical laboratory Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 75 -

LO5. PARTICIPATE IN VALIDATION PROCESSES ASSESSMENT CRITERIA: 1. Validation procedures are followed to GMP requirements. 2. Issues arising from validation are raised with designated personnel. 3. Validation procedures are documented to meet GMP requirements. CONTENTS: Quality audit procedures in food GMP Validation procedures to GMP requirements Giving feedback Documentation of procedures for GMP requirements

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Reference materials Record book, notebook and pencil

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical laboratory Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 76 -

CBC Food Processing NC IV

LO6. COMPLETE WORKPLACE DOCUMENTATION TO SUPPORT GMP ASSESSMENT CRITERIA: 1. Documentation and recording requirements are identified. 2. Information is recorded according to workplace reporting procedures to meet GMP requirements. CONTENTS: GMP procedures and factors to be documented Recording and reporting of documentation

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Reference materials Record book and pencils Data sheets

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical laboratory Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 77 -

UNIT OF COMPETENCY : MODULE TITLE :

IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES IMPLEMENTING ENVIRONMENTAL POLICIES AND PROCEDURES This module covers the skills, knowledge and attitudes required to implement environmental policies and procedures when carrying out work responsibilities. 32 hours

MODULE DESCRIPTOR :

NOMINAL DURATION

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Conduct work in accordance with environmental policies and procedures. LO2. Participate in improving environmental practices at work. LO3. Respond to environmental emergency.

- 78 -

CBC Food Processing NC IV

LO1. CONDUCT WORK IN ACCORDANCE WITH ENVIRONMENTAL POLICIES AND PROCEDURES ASSESSMENT CRITERIA: 1. Immediate work area is routinely checked to ensure compliance with environmental requirements. 2. Hazards and unacceptable performance are identified, removed and/or reported to appropriate personnel according to workplace procedures. 3. Workplace procedures and work instructions are followed. 4. Where control requirements are not met, incidents are promptly reported and corrective action is taken. 5. Measures used to minimize and handle waste are followed. 6. Environmental data is recorded in required format according to workplace reporting requirements. CONTENTS: The students/learners must be provided with the following: Food processing plant safety environment regulations Environmental sanitation compliance in food manufacturing Environmental hazards and risks Procedures to control environmental hazards and risks

CONDITIONS: Learning materials Manuals

METHODOLOGIES: Audio-visual presentation Lecture-discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 79 -

LO2. PARTICIPATE IN IMPROVING ENVIRONMENTAL PRACTICES AT WORK ASSESSMENT CRITERIA: 1. Processes or conditions which could result in an unacceptable environmental outcome are identified and reported according to workplace reporting requirements. 2. Corrective action is taken in accordance with the environmental management and emergency response plans as required. 3. Contributions are made to participative arrangements for managing environmental issues in the workplace within workplace procedures and level of responsibility. CONTENTS: Environment management in food manufacturing/processing plant Improve waste handling and disposal in food plant Corrective actions to improve environment management practice

CONDITIONS: The students/learners must be provided with the following: Learning materials Manuals

METHODOLOGIES: Audio-visual presentation Lecture-discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 80 -

CBC Food Processing NC IV

LO3. RESPOND TO ENVIRONMENTAL EMERGENCY ASSESSMENT CRITERIA: 1. Emergency situations are identified and reported according to workplace reporting requirements. 2. Emergency procedures are followed as appropriate to the nature of the emergency and according to workplace procedures. CONTENTS: Causes of emergency cases in food plant Emergency response system Emergency reporting procedures Conduct of consultation meetings

CONDITIONS: The students/learners must be provided with the following: Learning materials Manuals

METHODOLOGIES: Audio-visual presentation Lecture-discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview Portfolio

CBC Food Processing NC IV

- 81 -

UNIT OF COMPETENCY : MODULE TITLE :

MONITOR THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICE PROCEDURES MONITORING THE IMPLEMENTATION OF GOOD MANUFACTURING PRACTICE PROCEDURES This module 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. 16 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Ensure others in the work area are able to meet GMP requirements LO2. Monitor personal hygiene and conduct team members in the work area LO3. Monitor implementation of GMP requirements in the work area LO4. Contribute to validation process LO5. Take corrective action in response to GMP non-compliance LO6. Maintain and improve GMP in the work area

- 82 -

CBC Food Processing NC IV

LO1. ENSURE OTHERS IN THE WORK AREA ARE ABLE TO MEET GMP REQUIREMENTS ASSESSMENT CRITERIA: 1. Relevant clothing and equipment appropriate to work requirements is confirmed as available, functional and correctly fitted according to GMP requirements. 2. Advice on GMP responsibilities and procedures is confirmed to be accessible and clearly explained 3. 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 4. Mentoring and coaching support is confirmed as available to support individuals/groups to implement GMP and related procedures 5. Training needs are identified and addressed within level of responsibility CONTENTS: GMP workplace monitoring requirements - Definition - Purpose - Scope/parameters Approaches in GMP monitoring GMP monitoring Tools Roles and responsibilities in GMP Implementation Periodical inspection of GMP implementation

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Learning materials Reference materials Record book and pencils Data sheets

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview
- 83 -

CBC Food Processing NC IV

LO2. MONITOR PERSONAL HYGIENE AND CONDUCT OF TEAM MEMBERS IN THE WORK AREA ASSESSMENT CRITERIA: 1. Personal hygiene of work team is confirmed to meet GMP requirements 2. Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures 3. Personal movement around the workplace is monitored to comply with area entry and exit procedures CONTENTS: Definition, scope and purpose of monitoring personal hygiene and conduct of team members in the work area Monitoring procedures for personal hygiene and conduct of team members in the work are Compliance monitoring

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP Manuals Learning materials Reference materials Record book and pencils

Personal protective equipment: Apron Mouth masks Gloves Rubber boots Head gears such as caps, hair nets, earplugs METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS:
- 84 -

Written/oral examination Demonstration of practical skills Direct observation Interview

LO3. MONITOR IMPLEMENTATION OF GMP REQUIREMENTS IN THE WORK AREA ASSESSMENT CRITERIA: 1. GMP procedures in the work area are checked to be clearly defined, documented and followed 2. Non-compliance from identified procedures is reported and addressed within level of responsibility 3. Personal behavior is seen as consistent with workplace policies and procedures that support GMP 4. Workplace procedures to control resource allocation and process are followed to meet GMP requirements 5. GMP non-conformance is identified and reported according to workplace procedure 6. GMP information is recorded to meet workplace reporting requirements 7. The workplace is maintained in a clean and tidy order to meet GMP housekeeping standards CONTENTS: Checking and inspection of GMP procedures in the work area Identification of non-compliance/non-conformance procedures Recording System of GMP information Maintenance of GMP Housekeeping Standards

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 85 -

LO4. CONTRIBUTE TO VALIDATION PROCESSES ASSESSMENT CRITERIA: 1. Validation practices and procedures are reviewed in consultation with (relevant) responsible personnel 2. Validation results and issues are identified and corrective action taken within level of responsibility 3. Documentation and recording requirements are validated to meet GMP code and company requirements CONTENTS: Definition, scope and purpose of validation practices and procedures Review procedure of validation practices and procedures Identification of issues on validation practices and procedures Determination of corrective actions Validation of documentation and recording requirements

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Procedures manual Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 86 -

CBC Food Processing NC IV

LO5. TAKE CORRECTIVE ACTION IN RESPONSE TO GMP NON-COMPLIANCE ASSESSMENT CRITERIA: 1. Processes, practices or conditions which could result in non-compliance with GMP are identified and reported according to workplace reporting requirements 2. Corrective action is taken in accordance with the levels of responsibility 3. GMP issues are raised with designated personnel CONTENTS: Identification of processes, practices non-compliant with GMP Workplace reporting requirements of non-compliant with GMP Determining corrective actions Workplace consultative processes for raising issues/suggestions

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 87 -

LO6. MAINTAIN AND IMPROVE GMP IN THE WORK AREA ASSESSMENT CRITERIA: 1. Matters raised relating to GMP are promptly resolved and/or referred to appropriate personnel 2. Effectiveness of control measures are monitored within level of responsibility 3. Others in the work area are advised of GMP matters relevant to work role 4. Changes to documentation are proposed in accordance with workplace procedure to maintain GMP 5. GMP audits are conducted to meet company and legislative requirements 6. Action is taken to respond to audit recommendations within level of responsibility CONTENTS: Procedures on resolving issues Monitoring effectiveness of control measure Procedures on changing documented procedures GMP audits (Internal & External) Actions to audit recommendations

CONDITIONS: The students/learners must be provided with the following: Work area/station GMP manuals Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 88 -

CBC Food Processing NC IV

UNIT OF COMPETENCY : MODULE TITLE :

MONITOR THE IMPLEMENTATION OF ENVIRONMENTAL MANAGEMENT POLICIES MONITORING THE IMPLEMENTATION OF ENVIRONMENTAL MANAGEMENT POLICIES This module 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. 16 hours

MODULE DESCRIPTOR :

NOMINAL DURATION

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Ensure others in the work area are able to implement environmental work practices LO2. Monitor observance of work procedures LO3. Implement emergency procedures to respond to hazardous events LO4. Maintain and improve environmental management in the work area

CBC Food Processing NC IV

- 89 -

LO1. ENSURE OTHERS IN THE WORK AREA ARE ABLE TO IMPLEMENT ENVIRONMENTAL WORK PRACTICES ASSESSMENT CRITERIA: 1. Hazard control and personal protective clothing and equipment appropriate to work requirements is confirmed available and functional. 2. Information on environmental policies, procedures and programs is checked to be current, accessible 3. 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 4. Environmental hazards and control measures relating to work responsibilities are verified to be identifiable by those in the work area 5. Mentoring and coaching support is made available to support individuals/group to implement procedures to support environmental management 6. Training needs are identified and addressed within level of responsibility CONTENTS: Definition, purpose, scope of monitoring implementation of EMS policies Effective environment management system Compliance monitoring on environmental management policies, procedures and programs Environment hazards and control measures verification

CONDITIONS: Upon completion of this module the students/ trainees will be able to: Work area/station EMS manuals Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 90 -

CBC Food Processing NC IV

LO2. MONITOR OBSERVANCE OF WORK PROCEDURES ASSESSMENT CRITERIA: 1. Work procedures in the work area are clearly defined 2. Deviation from identified procedures is identified, reported and addressed within level of responsibility 3. Personal behavior is monitored to be consistent with workplace policies and procedures 4. Environmental hazards in the work area are identified, measured and reported according to workplace procedure 5. Environment information is recorded to meet workplace reporting requirements 6. Housekeeping standards in the work area are maintained CONTENTS: Definition of work procedures Identification of deviations on work procedures Monitoring behavior and attitudes in practice of EMS Compliance monitoring on EMS Periodic internal audits on EMS Establish EMS workplace data requirements Maintain EMS housekeeping standards

CONDITIONS: Upon completion of this module the students/ trainees will be able to: Work area/station EMS manuals Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

CBC Food Processing NC IV

- 91 -

LO3. IMPLEMENT EMERGENCY PROCEDURES TO RESPOND TO HAZARDOUS EVENTS ASSESSMENT CRITERIA: 1. Workplace procedures for dealing with hazardous events are promptly implemented as required 2. Hazardous events are investigated to identify cause 3. Control measures to prevent recurrence and minimize risks of hazardous events are implemented CONTENTS: Identification of hazardous events and their causes Implementation Strategies on emergency procedures Identification of control measures to prevent hazardous events Implementation of control and preventive measures for hazardous events

CONDITIONS: Upon completion of this module the students/ trainees will be able to: Work area/station EMS manuals Learning materials Reference materials Record book and pencils

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview

- 92 -

CBC Food Processing NC IV

LO4. MAINTAIN AND IMPROVE ENVIRONMENTAL MANAGEMENT IN THE WORK AREA ASSESSMENT CRITERIA: 1. Potential hazards are identified, assessed, removed and/or reported within level of responsibility and according to workplace procedure 2. Risks assessment are conducted and appropriate control measures are identified and implemented within level of responsibility 3. Recommendations arising from risks assessments are implemented within level of responsibility 4. Inadequacies in control measures are identified and reported according to workplace reporting requirements 5. The work group is consulted and advised of environmental matters relevant to work role 6. Matters raised relating to environmental issues are promptly resolved or referred to the appropriate personnel 7. Opportunities for improving environmental performance are identified and raised with relevant personnel 8. Procedures are developed or revised to support effective control of environment hazards 9. Environmental management information is recorded according to workplace reporting requirements CONTENTS: Identification of potential hazards to environment Conducting risk assessment Determining inadequate control measures Work group consultation meetings Resolving environmental issues Procedures for control of environmental hazards Establish EMS management information system CONDITIONS: Upon completion of this module the students/ trainees will be able to: Work area/station EMS manuals Learning materials Reference materials Record book and pencils METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning ASSESSMENT METHODS: Written/oral examination Demonstration of practical skills Direct observation Interview
CBC Food Processing NC IV - 93 -

- 94 -

CBC Food Processing NC IV

MODULES OF INSTRUCTION
CORE COMPETENCIES
FOOD PROCESSING NC IV

Blank (back of separator page)

UNIT OF COMPETENCY MODULE TITLE

: APPLY RAW MATERIALS/INGREDIENTS AND PROCESS KNOWLEDGE : APPLYING RAW MATERIALS/INGREDIENTS AND PROCESS KNOWLEDGE This module deals with the skills, knowledge and attitudes required to apply understanding of raw materials/ingredients and processes to solve/remedy basic problems in preparation and/or packaging product. This module is appropriate in solving problems over one or more processes and needs knowledge of raw materials/ingredients characteristics and processing methods used. : 32 Hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Identify and respond to non-conforming ingredients/raw materials LO2. Identify and respond to non-conforming product and processes

CBC Food Processing NC IV

- 97 -

LO1. IDENTIFY AND RESPOND TO NON-CONFORMING INGREDIENTS/RAW MATERIALS ASSESSMENT CRITERIA: 1. Non-conformance in raw materials/ingredients is identified and reported according to workplace reporting requirements and standards 2. Causes of non-conformance are investigated and reported according to workplace reporting requirements 3. Corrective action is determined and implemented within level of responsibility and workplace procedures 4. Action is taken to prevent reoccurrence of non-conformance according to workplace procedures 5. Action taken is reported according to workplace reporting requirements 6. Disposition of non-conforming ingredients and raw materials is undertaken according to workplace policies and procedures CONTENTS: Understanding of raw material specifications Identification of non-conformance to specifications Investigation of causes of non-conformance Determining corrective actions Implementing corrective action Disposition of non-conforming ingredients and raw materials

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/Handouts Learning materials Reference Materials on Non-conforming ingredients and raw materials

METHODOLOGIES: Audio-visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 98 -

CBC Food Processing NC IV

LO2. IDENTIFY AND RESPOND TO NON-CONFORMING PRODUCT AND PROCESSES ASSESSMENT CRITERIA: 1. Processing parameters, stages and changes which occur during processing are monitored according to specifications and workplace requirements 2. Non-conformance in processing, handling and/or storage is identified and corrective action taken according to workplace requirements 3. Causes of non-conformance relating to processing, handling and/or storage are investigated and reported according to workplace reporting requirements 4. Corrective action is determined and implemented within level of responsibility and workplace procedures 5. Action is taken to prevent reoccurrence of non-conformance 6. Action taken is reported according to workplace reporting requirements 7. Disposition of non-conforming products is undertaken according to workplace procedures CONTENTS: Identification of changes in products, processes Identification of non-conformance in processing, handling and storage Identification of causes of non-conformance Determining corrective actions for non-conformance Implementation of corrective actions Disposition of non-conforming products

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on non-conforming products and processes

METHODOLOGIES: Audio-visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 99 -

UNIT OF COMPETENCY : MODULE TITLE :

MAINTAIN FOOD SAFETY WHEN LOADING, UNLOADING AND TRANSPORTING FOOD MAINTAINING FOOD SAFETY WHEN LOADING, UNLOADING AND TRANSPORTING FOOD This module 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. 24 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Prepare to transport food LO2. Load, unload and transport safely

- 100 -

CBC Food Processing NC IV

LO1. PREPARE TO TRANSPORT FOOD ASSESSMENT CRITERIA: 1. Food storage vehicles and containers/receptacles are checked/inspected for appropriateness for use according to workplace procedures 2. Food storage vehicles and containers/receptacles are prepared for use according to workplace procedures 3. Food is loaded and secured as required, to meet transportation and temperature control requirements 4. Hand washing and disinfecting procedures are followed to meet workplace requirements CONTENTS: Food transportation safety plan Appropriate food storage transportation vehicles Transportation temperature control requirements for food safety Preparation/inspection procedures of vehicles for food transport Sanitation procedures of vehicles for food transport

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/Handouts Learning materials Reference materials on food transport and food safety

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 101 -

LO2. LOAD, UNLOAD AND TRANSPORT SAFELY ASSESSMENT CRITERIA: 1. Food safety control measures are monitored to ensure that food safety is maintained during transport following workplace procedures 2. Where food safety control requirements are not met, the incident is promptly reported and corrective action is taken according to workplace requirements 3. Food is unloaded as required according to transportation and temperature control requirements 4. Other factors that can influence spoilage and contamination during transport are checked and monitored according to workplace procedures 5. Food safety information is recorded to meet workplace requirements CONTENTS: Pre loading requirements for food safety - Cleaning, disinfecting, examination of transport vehicles Loading procedures - Protection of products from contamination - Cold chain maintenance - Use of appropriate equipment - Following loading procedures In transit - Factors that insure product safety while in transit Unloading - Examination procedures of incoming products - Moving procedures from loading dock to storage Food safety information monitoring operation

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on food transport, food safety plans and storage

METHODOLOGIES: Audio-visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS:
- 102 -

Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 103 -

UNIT OF COMPETENCY : MODULE TITLE :

PARTICIPATE IN SENSORY ANALYSIS PARTICIPATING IN SENSORY ANALYSIS This module deals with the skills, knowledge and attitudes required to participate in sensory analysis. 24 hours NC IV

MODULE DESCRIPTOR : NOMINAL DURATION :

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Conduct sensory analysis LO2. Report results of sensory analysis

- 104 -

CBC Food Processing NC IV

LO1. CONDUCT SENSORY ANALYSIS ASSESSMENT CRITERIA: 1. Samples are analyzed according to workplace procedure and sensory analysis criteria 2. Defects or abnormalities in sample are identified and reported CONTENTS: Definition of sensory analysis Principles underlying sensory analysis Types of tests for sensory analysis Criteria for conduct of sensory analysis Conditions/requirements for conduct of sensory analysis Procedures and methods on conduct of sensory analysis Defects and abnormalities identification in conducting sensory analysis Statistical analysis of results Reporting results of sensory analysis

CONDITIONS: The students/learners must be provided with the following: Work area/station Sensory analysis samples Manuals/handouts Learning materials Reference materials on sensory analysis

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 105 -

LO2. REPORT RESULTS OF SENSORY ANALYSIS ASSESSMENT CRITERIA: 1. Results are recorded according to workplace recording requirements 2. Reports are submitted to appropriate personnel for action CONTENTS: Systems and procedures of recording and reporting sensory analysis Workplace requirements on submission of reports

CONDITIONS: The students/learners must be provided with the following: Work area/station Samples of company systems and procedures of records and reports Manuals/handouts Learning materials Reference materials on company systems and procedures, sensory analysis records and reports

METHODOLOGIES: Audio visual presentation Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 106 -

CBC Food Processing NC IV

UNIT OF COMPETENCY : MODULE TITLE

SET UP AND OPERATE PROCESSES IN A PRODUCTION/PACKAGING SYSTEM

: SETTING UP AND OPERATING PROCESSES IN A PRODUCTION/PACKAGING SYSTEM This module 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. 160 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Set up production/packaging system for operation LO2. Operate and monitor the system LO3. Use re-order procedures to maintain stock levels LO4. Organize cyclical stock counts and report variances LO5. Handover production/packaging system operation LO6. Shut down the production/packaging system LO7. Contribute to the continuous improvement of the production/packaging system

CBC Food Processing NC IV

- 107 -

LO1. SET UP PRODUCTION/PACKAGING SYSTEM FOR OPERATION ASSESSMENT CRITERIA: 1. Equipment, related accessories, tools and utilities are confirmed and available to meet production/packaging requirements. 2. Cleaning requirements and equipment status is identified and confirmed according to workplace procedures 3. Machine settings are selected or adjusted as required to meet safety and production/packaging requirements 4. Processing/operating parameters are entered as required to meet production/packaging requirements 5. Materials, ingredients and/or product are loaded or positioned as required to meet production requirements 6. Pre-start checks are carried out as required by workplace requirements 7. Equipment performance is checked and adjusted as required to meet production/packaging requirements CONTENTS: Understanding packaging system Principles and processes in a packaging system Machines, tools and accessories for packaging Operating capacities of machines and their settings Standard cleaning requirements for packaging machines, tools & accessories Selection of packaging materials Pre-starting checking requirements of packaging operation Equipment performance checking

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on requirements for production/packaging

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS:
- 108 -

Direct observation Demonstration with oral questioning Written test

LO2. OPERATE AND MONITOR THE SYSTEM ASSESSMENT CRITERIA: 1. The system is started up and operated according to company procedures 2. System equipment components are monitored to identify variation in operating conditions 3. Variation in equipment operation is identified and maintenance requirements are reported according to workplace reporting requirements 4. The production/packaging system is monitored to confirm that specifications and stock levels of materials and ingredients are met 5. Out-of-specification product/process/packaging outcomes are identified and/or reported to maintain the process within specification 6. The workplace is maintained to meet housekeeping standards CONTENTS: 1. Design of packaging system Packaging evaluation Efficient packaging for food service Variance Identification on packaging operation Hazards, risks, controls and methods for monitoring processes within the system Out of specification product/processes identification Housekeeping in packaging operation

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on production/packaging system

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 109 -

LO3. USE RE-ORDER PROCEDURES TO MAINTAIN STOCK LEVELS ASSESSMENT CRITERIA: 1. Stock level maintenance requirements are followed in accordance with workplace policies and procedures 2. Data is accurately entered and extracted from the inventory/records system using appropriate workplace procedures CONTENTS: Principles of operation in inventory system Functions of an inventory system Understanding stock levels Workplace inventory system procedures and policies Types of inventory system and stock management Codes and regulations relevant to organization of stock control Re-ordering stocks

CONDITIONS: The students/learners must be provided with the following: Work area/station Learning activity exercises on Food Manufacturing Stocks Inventory system Manuals/Handouts Learning materials Reference Materials on Food Manufacturing Stocks Inventory

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 110 -

CBC Food Processing NC IV

LO4. ORGANIZE CYCLICAL STOCK COUNTS AND REPORT VARIANCES ASSESSMENT CRITERIA: 1. 2. 3. 4. 5. 6. 7. 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

CONTENTS: Stock cycles Workplace procedures of stock inventory Types and causes of inventory discrepancies Accuracy of stock inventory Workplace documentation of stock inventory

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on workplace procedures of stock inventory

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 111 -

LO5. HANDOVER PRODUCTION/PACKAGING SYSTEM OPERATION ASSESSMENT CRITERIA: 1. Workplace records are maintained according to workplace recording requirements 2. Handover is carried out according to workplace procedures 3. Process operators are made aware of system and related equipment status at completion of handover as per reporting requirements CONTENTS: Packaging workplace records management system Packaging workplace handover principles and procedures Packaging workplace reporting requirements

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on workplace records management system

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 112 -

CBC Food Processing NC IV

LO6. SHUT DOWN THE PRODUCTION/PACKAGING SYSTEM ASSESSMENT CRITERIA: 1. The appropriate shut down procedure is identified 2. The system is shut down according to workplace procedures 3. Maintenance requirements are identified and reported CONTENTS: Workplace procedures packaging system shut down Identification of maintenance requirements of packaging system Reporting procedure on maintenance of packaging system

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on maintenance of packaging system

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 113 -

LO7. CONTRIBUTE TO THE CONTINUOUS IMPROVEMENT OF THE PRODUCTION/PACKAGING SYSTEM ASSESSMENT CRITERIA: 1. System performance is reviewed against output plan/targets 2. Opportunities for system improvement are identified and investigated 3. Proposals for improvement are developed and implemented within company planning arrangements, authority levels and according to company procedures 4. Recording systems and reports are prepared in accordance with workplace procedures and relevant regulatory requirements. CONTENTS: Packaging system performance review Packaging system improvement Workplace procedures and requirements for recording and reporting in packaging system

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on packaging system performance review

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: 1. Direct observation 2. Demonstration with oral questioning 3. Written test

- 114 -

CBC Food Processing NC IV

UNIT OF COMPETENCY MODULE TITLE :

: PARTICIPATE IN AN AUDIT PROCESS PARTICIPATING IN AN AUDIT PROCESS This module 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 included but are not limited to food safety, health and safety, quality and environment management. 40 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Participate in planning an audit LO2. Participate in conducting an audit LO3. Report and follow up audit outcomes

CBC Food Processing NC IV

- 115 -

LO1. PARTICIPATE IN PLANNING AN AUDIT ASSESSMENT CRITERIA: 1. Roles and responsibilities of participants in the audit are identified 2. The purpose and scope of the audit is identified 3. Information and resources required to conduct the audit are identified and located according to workplace requirements CONTENTS: Audit plan for food security program Audit team Roles and responsibilities of audit team Purpose, scope and criteria of food audit program Materials, resources, conditions for food audit program Policies and procedures for food audit program

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on food audit program

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 116 -

CBC Food Processing NC IV

LO2. PARTICIPATE IN CONDUCTING AN AUDIT ASSESSMENT CRITERIA: 1. Adequate, representative information is collected which meets audit requirements 2. Information is analyzed to assess adequacy of performance against program 3. Alignment of actual practices with internal and external rules, policies, regulations/laws and customer requirements plus needs of interested parties is checked 4. Records are reviewed to confirm compliance with the program and that the system is effective and efficient 5. Compliance with the program is observed in the workplace 6. Areas requiring corrective action are identified and that corrective actions prevent recurrence of problems in accordance with the audit program CONTENTS: Data collection on factors for food security program audit plan like: - food security awareness - employees, contractors, visitors - facility sanitation & security - ingredients safety - utilities - hazardous materials - processes, warehouse and transportation State rules, regulations, policies, laws on food security program Compliance review of company performance on food security program Non-compliance to food security program Corrective actions

CONDITIONS: The students/learners must be provided with the following: Work area/station Samples of audit results from compliant food plants Manuals/handouts Learning materials Reference materials on food security program audit plan

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 117 -

LO3. REPORT AND FOLLOW UP AUDIT OUTCOMES ASSESSMENT CRITERIA: 1. Situations presenting an imminent and serious risk to the program objectives are identified and reported immediately in accordance with reporting requirements 2. Audit reports are prepared to address audit scope requirements 3. The results of the audit are communicated according to audit purpose and requirements CONTENTS: Identification and reporting of risks to food security program Workplace requirements of Audit reports preparation Audit results

CONDITIONS: The students/learners must be provided with the following: Work area/station Samples of food security program audit results Manuals/handouts Learning materials Reference materials on production/packaging system

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 118 -

CBC Food Processing NC IV

UNIT OF COMPETENCY : MODULE TITLE :

PARTICIPATE IN A HACCP TEAM PARTICIPATING IN A HACCP TEAM This module 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. 40 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Prepare to develop and/or review a food safety program LO2. Identify and/or review food safety hazards LO3. Establish, implement and review methods to monitor and control food safety hazards LO4. Establish and review food safety documentation, communication and recording systems

CBC Food Processing NC IV

- 119 -

LO1. PREPARE TO DEVELOP AND/OR REVIEW A FOOD SAFETY PROGRAM ASSESSMENT CRITERIA: 1. Roles and responsibilities for participating in developing or reviewing a food safety program are identified 2. The scope of the food safety program is identified to cover the area of responsibility according to workplace requirements CONTENTS: Meaning of HACCP HACCP plan HACCP team Roles and responsibilities of HACCP team Purpose and scope of HACCP Critical control points of HACCP Critical limits of HACCP

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on HACCP

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 120 -

CBC Food Processing NC IV

LO2. IDENTIFY AND/OR REVIEW FOOD SAFETY HAZARDS ASSESSMENT CRITERIA: 1. Processes to be covered by the food safety program are identified and steps within each process are described 2. Expert resource is used for planning and identifying physical, chemical and microbial hazards 3. Food safety hazards that are reasonably expected to occur are identified for each process based on the food safety program 4. Handling methods, processing techniques and existing support programs used in the workplace are identified according to the food safety program. CONTENTS: The students/learners must be provided with the following: Food safety hazards on processes, raw materials, conditions HACCP resource team Monitoring system in HACCP Validation methods Verification procedures Documentation and records keeping

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on food safety hazards

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 121 -

LO3. ESTABLISH, IMPLEMENT AND REVIEW METHODS TO MONITOR AND CONTROL FOOD SAFETY HAZARDS ASSESSMENT CRITERIA: 1. Acceptable methods of control are established, implemented and reviewed for each food safety hazard that is reasonably expected to occur. 2. Control methods are validated according to the food safety program 3. Procedures for taking preventative action are established 4. Appropriate methods for monitoring that processes remain within control are established 5. Required corrective action to respond to situations where hazards are not effectively controlled is established. CONTENTS: Food sanitation and safety standards Food safety hazards methods of control Monitoring procedures Corrective actions

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on monitoring procedures for food safety program

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 122 -

CBC Food Processing NC IV

LO4. ESTABLISH AND REVIEW FOOD SAFETY DOCUMENTATION, COMMUNICATION AND RECORDING SYSTEMS ASSESSMENT CRITERIA: 1. Food safety-related roles and responsibilities are communicated. 2. Records required to document, implement and maintain the food safety program are established according to workplace reporting requirements. 3. Record keeping requirements and responsibilities are communicated to food business personnel. CONTENTS: Roles and responsibilities in food safety Documents and records required in food safety

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on food safety program

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 123 -

UNIT OF COMPETENCY : MODULE TITLE :

MONITOR WORKPLACE PERFORMANCE AND PARTICIPATE IN IMPROVEMENT PROCESSES MONITORING WORKPLACE PERFORMANCE AND PARTICIPATING IN THE IMPROVEMENT PROCESSES This module 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. 40 hours NC IV

MODULE DESCRIPTOR :

NOMINAL DURATION

QUALIFICATION LEVEL :

SUMMARY OF LEARNING OUTCOMES: Upon completion of this module the students/ trainees will be able to: LO1. Identify recording and reporting requirements LO2. Maintain and secure workplace information LO3. Analyze performance and identify opportunities for improvement LO4. Identify other data requirements LO5. Analyze the issue or problem LO6. Recommend options for improvement LO7. Participate in implementing improvement proposals

- 124 -

CBC Food Processing NC IV

LO1. IDENTIFY RECORDING AND REPORTING REQUIREMENTS ASSESSMENT CRITERIA: 1. The purpose of recording information is identified 2. Recording and reporting responsibilities are identified 3. Recording and reporting systems and formats are identified according to workplace reporting requirements 4. Workplace standards and key performance indicators are identified and used for performance measurements based on company policies and procedures CONTENTS: Purpose and objectives of recording information Responsibilities in recording and reporting Recording and reporting systems and formats Workplace performance standards

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on workplace standards on recording and reporting systems

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 125 -

LO2. MAINTAIN AND SECURE WORKPLACE INFORMATION ASSESSMENT CRITERIA: 1. Records are confirmed to be complete, timely and accurate 2. Performance information is recorded in required format to meet workplace reporting requirements 3. Errors or discrepancies in recording are identified and corrected or notified to appropriate personnel 4. Variances are identified, investigated and reported according to workplace procedure 5. Requests for information are assessed, prioritized and addressed to meet required timelines 6. Access levels and authorities are identified according to records maintenance and security policies 7. Security breaches are identified and reported to appropriate personnel CONTENTS: Purpose and objective of complete & accurate records Workplace requirements on performance reports Discrepancies in recording Variance in workplace procedure on performance reports Meeting timelines/schedules of reports Records maintenance and security policies

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on workplace records maintenance and security policies

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 126 -

CBC Food Processing NC IV

LO3. ANALYZE PERFORMANCE AND IDENTIFY OPPORTUNITIES FOR MOVEMENT ASSESSMENT CRITERIA: 1. Barriers to good practice or optional performance are identified 2. Scope of issue or problem to be addressed is clearly defined 3. Benchmarking is done within the company (by department), within the food industry and across different industries to identify potential improvement 4. Objectives to be addressed by improvement proposals are defined according to company plans and targets CONTENTS: BEST practices Barriers to good practice Outstanding performance Benchmarking Objects/targets for improvement

CONDITIONS: The students/learners must be provided with the following: Work area/station Samples of best practices Manuals/handouts Learning materials Reference materials on benchmarking

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 127 -

LO4. IDENTIFY OTHER DATA REQUIREMENTS ASSESSMENT CRITERIA: 1. Other data required to investigate improvement opportunity is identified 2. Appropriate data collection methods are selected according to prescribed survey procedures and available budget 3. Additional resources available to support investigation are identified CONTENTS: Gather data for area of improvement Selection of survey procedures Resource identification and allocation

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on methods of data collection and selection of survey procedures

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 128 -

CBC Food Processing NC IV

LO5. ANALYZE THE ISSUE OR PROBLEM ASSESSMENT CRITERIA: 1. Techniques required to investigate nature or issue or problem are selected and applied according to appropriate analytical and statistical tools 2. A detailed description of the issue or problem is developed 3. Possible causes are identified and tested 4. Options for improvement are identified and assessed CONTENTS: Analytical techniques Statistical analysis Description of the problem Approaches/methods to improve performance

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on analytical techniques and statistical analysis

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 129 -

LO6. RECOMMEND OPTIONS FOR IMPROVEMENT ASSESSMENT CRITERIA: 1. Preferred options are identified and described 2. Recommendations are presented in formats appropriate to the issue and the audience 3. Recommendations are consistent with data collected and analyzed and in accordance with objectives identified CONTENTS: Options for improvement Writing recommendations Making presentation

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on data collection and analysis and presentation techniques

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

- 130 -

CBC Food Processing NC IV

LO7. PARTICIPATE IN IMPLEMENTING IMPROVEMENT PROPOSALS ASSESSMENT CRITERIA: 1. Improvement trials are supported 2. Improvement proposals are evaluated and refined based on company plans and targets 3. Operating procedures are updated and communicated to reflect implementation of improved practices 4. Improvement in performance is monitored according to workplace reporting procedures CONTENTS: Proposal evaluation Updating operating procedures Implementation of revised procedures Monitoring Improvement in performance

CONDITIONS: The students/learners must be provided with the following: Work area/station Manuals/handouts Learning materials Reference materials on company plans and targets and evaluating proposals

METHODOLOGIES: Audio visual Lecture/discussion Practical lab Demonstration Individual self-paced learning

ASSESSMENT METHODS: Direct observation Demonstration with oral questioning Written test

CBC Food Processing NC IV

- 131 -

Blank (inside back cover)

What is Competency-Based Curriculum (CBC) A competency-based curriculum is a framework or guide for the subsequent detailed development of competencies, associated methodologies, training and assessment resources. The CBC specifies the outcomes which are consistent with the requirements of the workplace as agreed through the industry or community consultations. CBC can be developed immediately when competency standards exist. When competency standards do not exist, curriculum developers need to clearly define the learning outcomes to be attained. The standard of performance required must be appropriate to industry and occupational needs through the industry/enterprise or specified client group consultations.

These materials are available in both printed and electronic copies. For more information please contact: Technical Education and Skills Development Authority (TESDA) Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial Office nearest you.