TRAINING

REGULATIONS

FOOD PROCESSING NC III

PROCESSED FOOD AND BEVERAGES SECTOR

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Superhighway, Taguig City, Metro Manila
 TABLE OF CONTENTS

PROCESSED FOOD AND BEVERAGES SECTOR

FOOD PROCESSING NC III

Page/s

Section 1 FOOD PROCESSING NC III QUALIFICATION 1

Section 2 COMPETENCY STANDARDS

 Basic Competencies 3
 Common Competencies 21
 Core Competencies 50

Section 3 TRAINING STANDARDS

3.1. Curriculum Design
3.1.1. Basic 105
3.1.2. Common 106
3.1.3. Core 108
3.2. Training Delivery 110
3.3. Trainee Entry Requirements 111
3.4. List of Tools, Equipment and Materials 111
3.5. Training Facilities 113
3.6. Trainers’ Qualifications 114
3.7. Institutional Assessment 114

Section 4 NATIONAL ASSESSMENT AND CERTIFICATION 115

ARRANGEMENTS

COMPETENCY MAP 116

DEFINITION OF TERMS 118

ACKNOWLEDGEMENT 122
 TRAINING REGULATIONS FOR
FOOD PROCESSING NC III

Section 1 FOOD PROCESSING NC III QUALIFICATION

The Food Processing NC III Qualification consists of competencies that a

person must achieve to perform initial food preparation, operate processing and
packaging equipment, receive and store stock, and work with food in storage.

This Qualification is packaged from the competency map of the Processed

Food and Beverages Sector as shown in Annex A.

The units of competency comprising this qualification include the following:

Code BASIC COMPETENCIES

500311109 Lead workplace communication
500311110 Lead small team
500311111 Develop and practice negotiation skills
500311112 Solve workplace problems related to work activities
500311114 Use relevant technologies

Code COMMON COMPETENCIES

AGR741201 Apply Food Safety and Sanitation
AGR741202 Use Standard Measuring Devices / Instruments
AGR741203 Use Food Processing Tools, Equipment and Utensils
AGR741204 Perform Mathematical Computation
AGR741205 Implement Good Manufacturing Practice Procedure
AGR741206 Implement environmental policies and procedures

Code CORE COMPETENCIES

AGR741312 Receive and store stock
AGR741313 Control and order stock
AGR741314 Apply product knowledge to complete work operations
AGR741315 Perform basic tests in raw materials, in process and finished
products
AGR741316 Operate a boiler
AGR741317 Operate pumping equipment
AGR741318 Operate and monitor food processes and equipment
AGR741319 Operate a packaging process
AGR741320 Work in a freezer storage area
AGR741321 Work with temperature controlled stock
AGR741322 Handle dangerous goods/ hazardous substances

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TR- Food Processing NC III
A person who has achieved this Qualification is competent to be:

 Food Leading hand

 Food Front line supervisor
 Food Packaging line operator
 Food Processing line operator

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TR- Food Processing NC III
SECTION 2 COMPETENCY STANDARDS

These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to
consider when designing training programs for FOOD PROCESSING NC III. These
units of competency are categorized into basic, common and core competencies.

BASIC COMPETENCIES

UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION

UNIT CODE : 500311109

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

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Communicate 1.1. Appropriate communication method is selected
information about
workplace processes 1.2. Multiple operations involving several topics areas
are communicated accordingly
1.3. Questions are used to gain extra information
1.4. Correct sources of information are identified
1.5. Information is selected and organized correctly
1.6. Verbal and written reporting is undertaken when
required
1.7. Communication skills are maintained in all
situations
2. Lead workplace 2.1. Response to workplace issues are sought
discussions
2.2. Response to workplace issues are provided
immediately
2.3. Constructive contributions are made to
workplace discussions on such issues as
production, quality and safety
2.4. Goals/objectives and action plan undertaken in
the workplace are communicated

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TR- Food Processing NC III
SECTION 2 COMPETENCY STANDARDS

These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to
consider when designing training programs for FOOD PROCESSING NC III. These
units of competency are categorized into basic, common and core competencies.

BASIC COMPETENCIES

UNIT OF COMPETENCY : LEAD WORKPLACE COMMUNICATION

UNIT CODE : 500311109

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

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Communicate 1.1. Appropriate communication method is selected
information about
workplace processes 1.2. Multiple operations involving several topics areas
are communicated accordingly
1.3. Questions are used to gain extra information
1.4. Correct sources of information are identified
1.5. Information is selected and organized correctly
1.6. Verbal and written reporting is undertaken when
required
1.7. Communication skills are maintained in all
situations
2. Lead workplace 2.1. Response to workplace issues are sought
discussions
2.2. Response to workplace issues are provided
immediately
2.3. Constructive contributions are made to
workplace discussions on such issues as
production, quality and safety
2.4. Goals/objectives and action plan undertaken in
the workplace are communicated

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EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:
Competency
1.1. Dealt with a range of communication/information at
one time
1.2. Made constructive contributions in workplace issues
1.3. Sought workplace issues effectively
1.4. Responded to workplace issues promptly
1.5. Presented information clearly and effectively written
form
1.6. Used appropriate sources of information
1.7. Asked appropriate questions
1.8. Provided accurate information
2. Underpinning 2.1. Organization requirements for written and electronic
knowledge communication methods
2.2. Effective verbal communication methods
3. Underpinning 3.1. Organize information
Skills
3.2. Understand and convey intended meaning
3.3. Participate in variety of workplace discussions
3.4. Comply with organization requirements for the use
of written and electronic communication methods
4. Resource The following resources MUST be provided:
Implications
4.1. Variety of Information
4.2. Communication tools
4.3. Simulated workplace
5. Methods of Competency in this unit must be assessed through
Assessment
5.1. Direct Observation
5.2. Interview
6. Context for 6.1. Competency may be assessed in the workplace or in
Assessment simulated workplace environment
6.2. Assessment shall be observed while task are being
undertaken whether individually or in-group

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UNIT OF COMPETENCY : LEAD SMALL TEAMS

UNIT CODE : 500311110

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

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Provide team 1.1. Work requirements are identified and
leadership presented to team members
1.2. Reasons for instructions and requirements are
communicated to team members
1.3. Team members’ queries and concerns are
recognized, discussed and dealt with
2. Assign responsibilities 2.1. Duties, and responsibilities are allocated
having regard to the skills, knowledge and
aptitude required to properly undertake the
assigned task and according to company
policy
2.2. Duties are allocated having regard to individual
preference, domestic and personal
considerations, whenever possible
3. Set performance 3.1. Performance expectations are established
expectations for team based on client needs and according to
members assignment requirements
3.2. Performance expectations are based on
individual team members duties and area of
responsibility
3.3. Performance expectations are discussed and
disseminated to individual team members

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TR- Food Processing NC III
4. Supervise team 4.1. Monitoring of performance takes place
performance against defined performance criteria and/or
assignment instructions and corrective action
taken if required
4.2. Team members are provided with feedback,
positive support and advice on strategies to
overcome any deficiencies
4.3. Performance issues which cannot be rectified
or addressed within the team are referenced to
appropriate personnel according to employer
policy
4.4. Team members are kept informed of any
changes in the priority allocated to assignments
or tasks which might impact on client/customer
needs and satisfaction
4.5. Team operations are monitored to ensure that
employer/client needs and requirements are
met
4.6. Follow-up communication is provided on all
issues affecting the team
4.7. All relevant documentation is completed in
accordance with company procedures

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TR- Food Processing NC III
UNIT OF COMPETENCY : LEAD SMALL TEAMS

UNIT CODE : 500311110

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

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Provide team 1.1. Work requirements are identified and
leadership presented to team members
1.2. Reasons for instructions and requirements are
communicated to team members
1.3. Team members’ queries and concerns are
recognized, discussed and dealt with
2. Assign responsibilities 2.1. Duties, and responsibilities are allocated
having regard to the skills, knowledge and
aptitude required to properly undertake the
assigned task and according to company
policy
2.2. Duties are allocated having regard to individual
preference, domestic and personal
considerations, whenever possible
3. Set performance 3.1. Performance expectations are established
expectations for team based on client needs and according to
members assignment requirements
3.2. Performance expectations are based on
individual team members duties and area of
responsibility
3.3. Performance expectations are discussed and
disseminated to individual team members

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TR- Food Processing NC III
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1. Maintained or improved individuals and/or team
performance given a variety of possible scenario
1.2. Assessed and monitored team and individual
performance against set criteria
1.3. Represented concerns of a team and individual to
next level of management or appropriate specialist
and to negotiate on their behalf
1.4. Allocated duties and responsibilities, having regard to
individual’s knowledge, skills and aptitude and the
needs of the tasks to be performed
1.5. Set and communicated performance expectations for
a range of tasks and duties within the team and
provided feedback to team members
2. Underpinning 2.1. Company policies and procedures
Knowledge 2.2. Relevant legal requirements
2.3. How performance expectations are set
2.4. Methods of Monitoring Performance
2.5. Client expectations
2.6. Team member’s duties and responsibilities
3. Underpinning 3.1. Communication skills required for leading teams
Skills 3.2. Informal performance counseling skills
3.3. Team building skills
3.4. Negotiating skills
4. Resource The following resources MUST be provided:
Implications 4.1. Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2. Materials relevant to the proposed activity or task

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TR- Food Processing NC III
5. Methods of Competency may be assessed through:
Assessment 5.1. Direct observations of work activities of the individual
member in relation to the work activities of the group
5.2. Observation of simulation and/or role play involving
the participation of individual member to the
attainment of organizational goal
5.3. Case studies and scenarios as a basis for discussion
of issues and strategies in teamwork
6. Context for 6.1. Competency assessment may occur in workplace or
Assessment any appropriately simulated environment
6.2. Assessment shall be observed while task are being
undertaken whether individually or in-group

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UNIT TITLE : DEVELOP AND PRACTICE NEGOTIATION
SKILLS

UNIT CODE : 500311111

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

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Plan negotiations 1.1 Information on preparing for negotiation is identified
and included in the plan
1.2 Information on creating non verbal environments for
positive negotiating is identified and included in the plan
1.3 Information on active listening is identified and included
in the plan
1.4 Information on different questioning techniques is
identified and included in the plan
1.5 Information is checked to ensure it is correct and up-to-
date
2. Participate in 2.1 Criteria for successful outcome are agreed upon by all
negotiations parties
2.2 Desired outcome of all parties are considered
2.3 Appropriate language is used throughout the negotiation
2.4 A variety of questioning techniques are used
2.5 The issues and processes are documented and agreed
upon by all parties
2.6 Possible solutions are discussed and their viability
assessed
2.7 Areas for agreement are confirmed and recorded
2.8 Follow-up action is agreed upon by all parties

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TR- Food Processing NC III
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidence that the candidate:

Competency 1.1. Maintained or improved individuals and/or team
performance given a variety of possible scenario
1.2. Assessed and monitored team and individual
performance against set criteria
1.3. Represented concerns of a team and individual to
next level of management or appropriate specialist
and to negotiate on their behalf
1.4. Allocated duties and responsibilities, having regard to
individual’s knowledge, skills and aptitude and the
needs of the tasks to be performed
1.5. Set and communicated performance expectations for
a range of tasks and duties within the team and
provided feedback to team members
2. Underpinning 2.1. Company policies and procedures
Knowledge 2.2. Relevant legal requirements
2.3. How performance expectations are set
2.4. Methods of Monitoring Performance
2.5. Client expectations
2.6. Team member’s duties and responsibilities
3. Underpinning 3.1. Communication skills required for leading teams
Skills 3.2. Informal performance counseling skills
3.3. Team building skills
3.4. Negotiating skills
4. Resource The following resources MUST be provided:
Implications 4.1. Access to relevant workplace or appropriately
simulated environment where assessment can take
place
4.2. Materials relevant to the proposed activity or task

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TR- Food Processing NC III
EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1 Demonstrated sufficient knowledge of the factors
influencing negotiation to achieve agreed outcome
1.2 Participated in negotiation with at least one person to
achieve an agreed outcome

2. Underpinning 2.1 Codes of practice and guidelines for the organization

Knowledge and 2.2 Organizations policy and procedures for negotiations
Attitude 2.3 Decision making and conflict resolution strategies
procedures
2.4 Problem solving strategies on how to deal with
unexpected questions and attitudes during negotiation
2.5 Flexibility
2.6 Empathy

3. Underpinning Skills 3.1 Interpersonal skills to develop rapport with other parties
3.2 Communication skills (verbal and listening)
3.3 Observation skills
3.1 Negotiation skills

4. Resource The following resources MUST be provided:

Implications 4.1 Room with facilities necessary for the negotiation
process
4.2 Human resources (negotiators)

5. Methods of Competency may be assessed through:

Assessment 5.1 Observation/demonstration and questioning
5.2 Portfolio assessment
5.3 Oral and written questioning
5.4 Third party report

6. Context for 6.1 Competency to be assessed in real work environment or

Assessment in a simulated workplace setting.

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TR- Food Processing NC III
UNIT OF COMPETENCY : SOLVE PROBLEMS RELATED TO WORK
ACTIVITIES
UNIT CODE : 500311112
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to solve problems in the workplace including
the application of problem solving techniques and to
determine and resolve the root cause of problems.

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Identify the problem 1.1. Variances are identified from normal operating
parameters; and product quality
1.2. Extent, cause and nature of the problem are
defined through observation, investigation and
analytical techniques
1.3. Problems are clearly stated and specified
2. Determine fundamental 2.1. Possible causes are identified based on
causes of the problem experience and the use of problem solving tools /
analytical techniques.
2.2. Possible cause statements are developed based
on findings
2.3. Fundamental causes are identified per results of
investigation conducted
3. Determine corrective 3.1. All possible options are considered for resolution
action of the problem
3.2. Strengths and weaknesses of possible options
are considered
3.3. Corrective actions are determined to resolve the
problem and possible future causes
3.4. Action plans are developed identifying
measurable objectives, resource needs and
timelines in accordance with safety and
operating procedures
4. Provide 4.1. Report on recommendations are prepared
recommendation/s to 4.2. Recommendations are presented to appropriate
manager personnel.
4.3. Recommendations are followed-up, if required

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TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. Analytical techniques 1.1. Brainstorming

1.2. Intuitions/Logic
1.3. Cause and effect diagrams
1.4. Pareto analysis
1.5. SWOT analysis
1.6. Gant chart, Pert CPM and graphs
1.7. Scattergrams
2. Problem 2.1. Non – routine process and quality problems
2.2. Equipment selection, availability and failure
2.3. Teamwork and work allocation problem
2.4. Safety and emergency situations and
incidents
3. Action plans 3.1. Priority requirements
3.2. Measurable objectives
3.3. Resource requirements
3.4. Timelines
3.5. Coordination and feedback requirements
3.6. Safety requirements
3.7. Risk assessment
3.8. Environmental requirements

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TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE
1. Preparing for 1.1 Background information on other parties to the
negotiation negotiation
1.2 Good understanding of topic to be negotiated
1.3 Clear understanding of desired outcome/s
1.4 Personal attributes
1.4.1 self awareness
1.4.2 self esteem
1.4.3 objectivity
1.4.4 empathy
1.4.5 respect for others
1.5 Interpersonal skills
1.5.1 listening/reflecting
1.5.2 non verbal communication
1.5.3 assertiveness
1.5.4 behavior labeling
1.5.5 testing understanding
1.5.6 seeking information
1.5.7 self disclosing
1.6 Analytic skills
1.6.1 observing differences between content and
process
1.6.2 identifying bargaining information
1.6.3 applying strategies to manage process
1.6.4 applying steps in negotiating process
1.6.5 strategies to manage conflict
1.6.6 steps in negotiating process
1.6.7 options within organization and externally for
resolving conflict

2. Non verbal 2.1 Friendly reception

environments 2.2 Warm and welcoming room
2.3 Refreshments offered
2.4 Lead in conversation before negotiation begins

3. Active listening 3.1 Attentive

3.2 Don’t interrupt
3.3 Good posture
3.4 Maintain eye contact
3.5 Reflective listening

4. Questioning 4.1 Direct

techniques 4.2 Indirect
4.3 Open-ended

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TR- Food Processing NC III
4. Resource 4.1. Assessment will require access to an operating plant
Implications over an extended period of time, or a suitable
method of gathering evidence of operating ability
over a range of situations. A bank of scenarios / case
studies / what ifs will be required as well as bank of
questions which will be used to probe the reason
behind the observable action.
5. Methods of Competency may be assessed through:
Assessment
5.1. Case studies on solving problems in the workplace
5.2. Observation
The unit will be assessed in a holistic manner as is
practical and may be integrated with the assessment of
other relevant units of competency. Assessment will occur
over a range of situations, which will include disruptions to
normal, smooth operation. Simulation may be required to
allow for timely assessment of parts of this unit of
competency. Simulation should be based on the actual
workplace and will include walk through of the relevant
competency components.
6. Context for 6.1. In all workplace, it may be appropriate to assess this
Assessment unit concurrently with relevant teamwork or operation
units.

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TR- Food Processing NC III
UNIT TITLE : USE RELEVANT TECHNOLOGIES

UNIT CODE : 500311114

UNIT DESCRIPTOR : This unit of competency covers the knowledge, skills,

and attitude required in selecting, sourcing and applying
appropriate and affordable technologies in the
workplace.

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables

1. Study/select 1.1 Usage of different technologies is determined based

appropriate on job requirements
technology 1.2 Appropriate technology is selected as per work
specification

2. Apply relevant 2.1 Relevant technology is effectively used in carrying

technology out function
2.2 Applicable software and hardware are used as per
task requirement
2.3 Management concepts are observed and practiced
as per established industry practices

3. Maintain/enhance 3.1 Maintenance of technology is applied in accordance

relevant technology with the industry standard operating procedure,
manufacturer’s operating guidelines and
occupational health and safety procedure to ensure
its operative ability
3.2 Updating of technology is maintained through
continuing education or training in accordance with job
requirement
3.3 Technology failure/ defect is immediately reported to
the concerned/responsible person or section for
appropriate action

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TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE
1. Technology May include but are not limited to:
1.1 Office technology
1.2 Industrial technology
1.3 System technology
1.4 Information technology
1.5 Training technology
2. Management May include but not limited to:
concepts 2.1 Real Time Management
2.2 KAIZEN or continuous improvement
2.3 5S
2.4 Total Quality Management
2.5 Other management/productivity tools
3. Industry standard 3.1 Written guidelines relative to the usage of office
operating procedure technology/equipment
3.2 Verbal advise/instruction from the co-worker
4. Manufacturer’s 4.1 Written instruction/manuals of specific technology/
operating guidelines/ equipment
instructions 4.2 General instruction manual
4.3 Verbal advise from manufacturer relative to the
operation of equipment
5. Occupational health 5.1 Relevant statutes on OHS
and safety 5.2 Company guidelines in using technology/equipment
procedure
6. Appropriate action 6.1 Implementing preventive maintenance schedule
6.2 Coordinating with manufacturer’s technician

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TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. Analytical techniques 1.1. Brainstorming

1.2. Intuitions/Logic
1.3. Cause and effect diagrams
1.4. Pareto analysis
1.5. SWOT analysis
1.6. Gant chart, Pert CPM and graphs
1.7. Scattergrams
2. Problem 2.1. Non – routine process and quality problems
2.2. Equipment selection, availability and failure
2.3. Teamwork and work allocation problem
2.4. Safety and emergency situations and
incidents
3. Action plans 3.1. Priority requirements
3.2. Measurable objectives
3.3. Resource requirements
3.4. Timelines
3.5. Coordination and feedback requirements
3.6. Safety requirements
3.7. Risk assessment
3.8. Environmental requirements

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TR- Food Processing NC III
 COMMON COMPETENCIES

UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION

UNIT CODE : AGR741201

UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required
to apply food safety and sanitation in the workplace

ELEMENT PERFORMANCE CRITERIA

Bold Italicized terms are elaborated in the Range of
Variables
11. Wear Personal
Protective Equipment 1.1 Personal protective equipment are checked
according to manufacturer’s specifications

1.2 Personal protective equipment are worn

according to the job requirement
2. Observe Personal 2.1 Personal hygiene and good grooming is practiced in
Hygiene and Good line with workplace health and safety
Grooming requirements
3. Implement Food
Sanitation Practices 3.1 Sanitary food handling practices are implemented
in line with workplace sanitation regulations

3.2 Safety measures are observed in line with

workplace safety practices.
4. Render Safety
Measures and First Aid 4.1 Safety measures are applied according to
Procedures workplace rules and regulations

4.2 First aid procedures are applied and coordinated

with concerned personnel according to workplace
standard operating procedures.

5. Implement
housekeeping activities 5.1 Work area and surroundings are cleaned in
accordance with workplace health and safety
regulations

5.2 Waste is disposed according to organization’s

waste disposal system

5.3 Hazards in the work area are recognized and

reported to designated personnel according to
workplace procedures

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TR- Food Processing NC III
RANGE OF VARIABLES
VARIABLE RANGE
1. Manufacturer’s Manufacturer’s specifications may include but not
Specifications limited to:

1.1 Handling
1.2 Operating
1.3 Discharge Label
1.4 Reporting
1.5 Testing
1.6 Positioning
1.7 Refilling

2. Personal Protective Personal Protective Equipment may include but not

Equipment limited to:

2.1 Apron/laboratory gown

2.2 Mouth masks
2.3 Gloves
2.4 Rubber boots/safety shoes
2.5 Head gears such as caps, hair nets, ear plug

3. Workplace Health and Workplace and Safety Requirements may include:

Safety Requirements
3.1 Health/Medical Certificate
3.2 DOLE requirements
3.3 BFAD requirements
3.4 Personal Hygiene and good grooming
3.5 Plant Sanitation and waste management

4. Safety Measures Safety measures may include but not limited to:

4.1 Labeling of chemicals and other sanitizing agents

4.2 Installation of fire fighting equipment in the work
area
4.3 Installation of safety signages and symbols
4.4 Implementation of 5S in the work area
4.5 Removal of combustible material in the work area

5. First Aid Procedures First Aid Procedures may include but not limited to:

5.1 Mouth to mouth resuscitation

5.2 CPR
5.3 Application of tourniquet
5.4 Applying pressure to bleeding wounds or cuts
5.5 First aid treatment for burned victims
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TR- Food Processing NC III
6. Hazards Hazards in the workplace may include but not limited
to:

6.1 Physical
6.2 Biological
6.3 Chemical

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TR- Food Processing NC III
UNIT TITLE : USE RELEVANT TECHNOLOGIES

UNIT CODE : 500311114

UNIT DESCRIPTOR : This unit of competency covers the knowledge, skills,

and attitude required in selecting, sourcing and applying
appropriate and affordable technologies in the
workplace.

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables

1. Study/select 1.1 Usage of different technologies is determined based

appropriate on job requirements
technology 1.2 Appropriate technology is selected as per work
specification

2. Apply relevant 2.1 Relevant technology is effectively used in carrying

technology out function
2.2 Applicable software and hardware are used as per
task requirement
2.3 Management concepts are observed and practiced
as per established industry practices

3. Maintain/enhance 3.1 Maintenance of technology is applied in accordance

relevant technology with the industry standard operating procedure,
manufacturer’s operating guidelines and
occupational health and safety procedure to ensure
its operative ability
3.2 Updating of technology is maintained through
continuing education or training in accordance with job
requirement
3.3 Technology failure/ defect is immediately reported to
the concerned/responsible person or section for
appropriate action

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TR- Food Processing NC III
UNIT OF COMPETENCY: USE STANDARD MEASURING DEVICES AND
INSTRUMENTS

UNIT CODE : AGR741202

UNIT DESCRIPTOR: This unit deals with the knowledge, skills and attitudes
required to use standard measuring devices, instruments in
the workplace

PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the Range
of Variables
1. Identify Standard Measuring
Devices and Instruments 1.1 Standard measuring devices and
instruments are identified according to
manufacturer’s specifications

1.2 Devices and instruments for measuring are

properly checked, sanitized and calibrated prior
to use

2. Review the Procedures in 2.1 Procedures in using the standard measuring

Using Standard Measuring devices and instruments are recalled according
Devices and Instruments to manufacturer’s specifications

2.2 Printed procedures/brochures/catalogues are

consulted according to specified food
processing methods

3. Follow Procedures of Using

Measuring Devices and 3.1 Methods/practices of using measuring devices
Instruments and instruments are strictly observed according
to manufacturer’s specifications and workplace
requirements

3.2 Measuring devices and instruments are cleaned,

wiped dry and stowed after use to ensure
conformity with workplace requirements

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TR- Food Processing NC III
RANGE OF VARIABLES
VARIABLE RANGE
1. Standard Measuring Standard Measuring Devices may include but not
Devices limited to the following:

1.1 Weighing scales and balances of various

capacities and sensitivities
1.2 Measuring cups of varying capacities for dry
ingredients
1.3 Measuring cups of varying capacities for liquid
ingredients

2. Standard Measuring Standard Measuring Instruments may include but

Instruments not limited to the following:

2.1 Salinometer
2.2 Thermometers of varying temperature range
( 0-300 C )
2.3 Refractometer of varying range ( 0 – 90 B)
2.4 Glasswares like cylinders, beakers, flasks of
varying graduations
3. Food Processing Methods Food Processing Methods include the following:

3.1 Process foods by Salting, Curing and Smoking

3.2 Process foods by Fermentation and Pickling
3.3 Process foods by Canning and Bottling
3.4 Process foods by Sugar Concentration
3.5 Process foods by Drying and Dehydration

____________________________________________________________________________ 26
TR- Food Processing NC III
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency
1.1 Identified, prepared and calibrated standard
measuring devices and instruments
1.2 Followed correctly the procedures in using
standard measuring devices and instruments
1.3 Followed proper cleaning and sanitizing and
stowing procedures of measuring devices and
equipment before and after use

2. Underpinning Knowledge 2.1 Safe handling of measuring devices and

instruments
2.2 Specifications and functions of measuring devices
and instruments
2.3 Defects and breakages of measuring devices and
instruments
2.4 Procedures in cleaning, sanitizing and calibrating
and stowing equipment and instruments

3. Underpinning Skills
3.1 Communication skills
3.2 Calibrating skills
3.3 Sanitary handling of devices and instruments
3.4 Measuring devices and instruments
3.5 Stowing measuring devices and instruments

4. Methods of Assessment Competency in this unit must be assessed through:

4.1 Direct observation and questioning of a

candidate using measuring devices and
instruments

5. Resource Implications The following resources must be provided:

5.1 Work area/station

5.2 Materials, tools and equipment relevant to the
Unit of Competency
6. Context of Assessment 6.1 Assessment should occur on the job or in a
simulated workplace

____________________________________________________________________________ 27
TR- Food Processing NC III
 COMMON COMPETENCIES

UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION

UNIT CODE : AGR741201

UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required
to apply food safety and sanitation in the workplace

ELEMENT PERFORMANCE CRITERIA

Bold Italicized terms are elaborated in the Range of
Variables
11. Wear Personal
Protective Equipment 1.1 Personal protective equipment are checked
according to manufacturer’s specifications

1.2 Personal protective equipment are worn

according to the job requirement
2. Observe Personal 2.1 Personal hygiene and good grooming is practiced in
Hygiene and Good line with workplace health and safety
Grooming requirements
3. Implement Food
Sanitation Practices 3.1 Sanitary food handling practices are implemented
in line with workplace sanitation regulations

3.2 Safety measures are observed in line with

workplace safety practices.
4. Render Safety
Measures and First Aid 4.1 Safety measures are applied according to
Procedures workplace rules and regulations

4.2 First aid procedures are applied and coordinated

with concerned personnel according to workplace
standard operating procedures.

5. Implement
housekeeping activities 5.1 Work area and surroundings are cleaned in
accordance with workplace health and safety
regulations

5.2 Waste is disposed according to organization’s

waste disposal system

5.3 Hazards in the work area are recognized and

reported to designated personnel according to
workplace procedures

____________________________________________________________________________ 21
TR- Food Processing NC III
 3.4 Main machine parts are inspected and checked in
line with organization’s policy

3.5 Condition of machine is monitored to ensure

serviceability in accordance with workplace rules
and regulations

____________________________________________________________________________ 29
TR- Food Processing NC III
RANGE OF VARIABLES
VARIABLE RANGE
1. Food Processing Methods Food Processing Methods include:

1.1 Salting
1.2 Curing
1.3 Smoking
1.4 Fermentation
1.5 Pickling
1.6 Canning
1.7 Bottling
1.8 Sugar concentration
1.9 Drying
1.10 Dehydration

2. Food Processing Tools, Tools, Equipment and Utensils used for the following
Equipment and Utensils food processing methods:

2.1 Salting
2.2 Curing
2.3 Smoking
2.4 Fermentation
2.5 Pickling
2.6 Canning
2.7 Bottling
2.8 Sugar concentration
2.9 Drying
2.10 Dehydration

3. Manufacturer’s Manufacturer’s specifications may include but not

Specifications limited to:

3.1 Handling requirements

3.2 Operating requirements
3.3 Discharge Label
3.4 Reporting
3.5 Testing
3.6 Positioning
3.7 Refilling

____________________________________________________________________________ 30
TR- Food Processing NC III
4. Minor Preventive Machine Minor Preventive Machine Maintenance may include
Maintenance but not limited to checking of the following:

4.1 Machine temperature

4.2 Hydraulic fluid
4.3 Wear and surface condition
4.4 Crack
4.5 Leak detection
4.6 Vibration
4.7 Corrosion/erosion
4.8 Electric insulation

5. Condition of Machine 5.1 Serviceable

5.2 Repairable
5.3 Defective

____________________________________________________________________________ 31
TR- Food Processing NC III
EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency
1.1 Cleaned, checked and sanitized personal protective
equipment
1.2 Practiced proper personal hygiene and good
grooming
1.3 Implemented workplace food safety practices
1.4 Applied first aid measures to victims
1.5 Implemented good housekeeping activities in the
work area
2. Underpinning 2.1 Safety Practices
Knowledge 2.1.1 Proper waste disposal
2.1.2 Environmental protection and concerns
2.1.3 Food safety principles and practices
2.1.4 Good grooming and personal hygiene

2.2 Codes and Regulations

2.2.1 TQM and other food quality system principles
2.2.2 ISO, HACCP, EMS, 5S
2.2.3 Good Food Manufacturing Practices

2.3 Equipment: Uses and Specifications

2.3 1 Parts and functions of personal protective
equipment
2.3.2 First Aid Kit
2.3.3 Sanitizing equipment

2.4 Basic microbiology including types of

microorganisms and its control
3. Underpinning Skills 3.1 Sanitary food handling practices
3.2 Implementing housekeeping activities
3.3 Applying first aid treatment
3.4 Coordination skills
4. Methods of Competency in this unit must be assessed through:
Assessment 4.1 A combination of direct observation and
questioning of a candidate processing foods.
5. Resource Implications The following resources must be provided:
5.1 Work area/station
5.2 First Aid kit
5.3 PPE relevant to the activities
5.4 Fire extinguisher
5.5 Stretcher
5.6 Materials, tools and equipment relevant to the unit of
competency
6. Context of Assessment 6.1 Assessment should occur on the job or in a simulated
workplace
____________________________________________________________________________ 24
TR- Food Processing NC III
UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS

UNIT CODE : AGR741204

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes to
perform mathematical computations in the workplace.
PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Gather and Tabulate the 1.1 Records of weights and measurements of raw
Recorded Data materials and ingredients are gathered and
summarized according to workplace standard
operating procedures

1.2 Records of weights and measurements of finished

processed products are gathered and
summarized according to workplace standard
operating procedures

1.3 Summarized data are tabulated according to

enterprise requirements

2. Review the Various 2.1 Raw materials and ingredients and percentage
Formulations formulations are checked/counter checked
according to approved specifications and
enterprise requirements

2.2 Finished products and percentage formulations

are reviewed according to approved
specifications and enterprise requirements

3. Calculate Production 3.1 Data on raw material consumption and

Input and Output corresponding percentage equivalent are
calculated in line with enterprise requirements

3.2 Data on actual spoilage and rejects and

corresponding percentage equivalents are
calculated according to enterprise requirements

3.3 Data on actual yields and recoveries and

corresponding percentage equivalents are
calculated according to enterprise requirements

3.4 All calculated data are recorded according to

enterprise requirements

____________________________________________________________________________ 33
TR- Food Processing NC III
4. Compute Production Cost 4.1 Costs of production are computed according to
organization’s standard procedures

4.2 Computed costs of production are reviewed and

validated according to organization’s production
requirements

____________________________________________________________________________ 34
TR- Food Processing NC III
RANGE OF VARIABLES
VARIABLE RANGE
1. Weights and Weights and Measurements may include:
Measurements
1.1 Gravimetric
1.2 Volumetric
1.3 Lengths, diameters, widths
1.4 Seam measurements
1.5 Hotness/coldness ( temperature)
1.6 Concentrations of solutions

2. Costs of Production Costs of production are computed using the following:

2.1 Ingredient formulation

2.2 Percentage formulation
2.3 Conversion
2.4 Ratios and proportion
2.5 Spoilage and rejects and corresponding
percentages
2.6 Recoveries and yields and corresponding
percentages

____________________________________________________________________________ 35
TR- Food Processing NC III
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency
1.1 Identified, prepared and calibrated standard
measuring devices and instruments
1.2 Followed correctly the procedures in using
standard measuring devices and instruments
1.3 Followed proper cleaning and sanitizing and
stowing procedures of measuring devices and
equipment before and after use

2. Underpinning Knowledge 2.1 Safe handling of measuring devices and

instruments
2.2 Specifications and functions of measuring devices
and instruments
2.3 Defects and breakages of measuring devices and
instruments
2.4 Procedures in cleaning, sanitizing and calibrating
and stowing equipment and instruments

3. Underpinning Skills
3.1 Communication skills
3.2 Calibrating skills
3.3 Sanitary handling of devices and instruments
3.4 Measuring devices and instruments
3.5 Stowing measuring devices and instruments

4. Methods of Assessment Competency in this unit must be assessed through:

4.1 Direct observation and questioning of a

candidate using measuring devices and
instruments

5. Resource Implications The following resources must be provided:

5.1 Work area/station

5.2 Materials, tools and equipment relevant to the
Unit of Competency
6. Context of Assessment 6.1 Assessment should occur on the job or in a
simulated workplace

____________________________________________________________________________ 27
TR- Food Processing NC III
UNIT OF COMPETENCY: IMPLEMENT GOOD MANUFACTURING PRACTICE
AND PROCEDURES

UNIT CODE : AGR741205

UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes
required to comply with relevant Good Manufacturing Practice
(GMP) codes through the implementation of workplace GMP
and quality procedures

ELEMENT PERFORMANCE CRITERIA

Bold Italicized terms are elaborated in the
Range of Variables
1. Identify 1.1. Sources of information on GMP requirements are located
requirements of 1.2. GMP requirements and responsibilities related to own
GMP related to work are identified
own work

2. Observe personal 2.1. Personal hygiene meets GMP requirements

hygiene and 2.2. Clothing is prepared, used, stored and disposed of
conduct to meet according to GMP and workplace procedures
GMP requirements
2.3. Personal movement around the workplace complies with
area entry and exit procedures
3. Implement GMP 3.1. GMP requirements are identified
requirements when 3.2. Work area, materials, equipment and product are
carrying out work routinely monitored to ensure compliance with GMP
activities
requirements
3.3. Raw materials, packaging components and product are
handled according to GMP and workplace procedures
3.4. Workplace procedures to control resource allocation and
process are followed to meet GMP requirements
3.5. Common forms of contamination are identified and
appropriate control measures are followed according to
GMP requirements
3.6. The workplace is maintained in a clean and tidy order to
meet GMP housekeeping standards

____________________________________________________________________________ 37
TR- Food Processing NC III
4. Participate in 4.1. Processes, practices or conditions which could result in
improving GMP non-compliance with GMP are identified and reported
according to workplace reporting requirements
4.2. Corrective action is implemented within level of
responsibility
4.3. GMP issues are raised with designated personnel
5. Participate in 5.1. Validation procedures are followed to meet GMP
validation requirements
processes 5.2. Issues arising from validation are raised with designated
personnel
5.3. Validation procedures are documented to meet GMP
requirements
6. Complete 6.1. Documentation and recording requirements are identified
workplace 6.2. Information is recorded according to workplace
documentation to
reporting procedures to meet GMP requirements
support GMP

____________________________________________________________________________ 38
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE
1. OH&S 1.1. OH&S legal requirements
requirements may 1.2. Enterprise OH&S policies, procedures and programs
include:
2. Work is carried out 2.1. Relevant regulations regarding food processing and food
in accordance with safety regulations
regulations. 2.2. Department of Health – Food Establishments – Code of
Regulatory Sanitation of the Philippines (P.D.856)
requirements may
include: 2.3. Environment Management Bureau regulations regarding
emissions, waste treatment, noise and effluent treatment
and control
3. Hygiene and 3.1. Department of Health – Food Establishments – Code of
sanitation Sanitation of the Philippines (P.D.856)
requirements may 3.2. Requirements set out by Bureau of Food and Drugs
include:
3.3. Workplace requirements
4. Workplace 4.1. Work instructions
requirements may 4.2. Standard operating procedures
include:
4.3. OH&S requirements
4.4. Quality assurance requirements
4.5. Equipment manufacturers’ advice
4.6. Material Safety Data Sheets
4.7. Codes of Practice and related advice
5. Products may 5.1. Products, raw materials, packaging components and
include consumables, part-processed product, finished product
and cleaning materials
6. Responsibility and 6.1. Responsibility for applying Good Manufacturing Practice
reporting systems relates to the person’s work area
6.2. Reporting systems may include electronic and manual
data recording and storage systems

____________________________________________________________________________ 39
TR- Food Processing NC III
RANGE OF VARIABLES
VARIABLE RANGE
1. Food Processing Methods Food Processing Methods include:

1.1 Salting
1.2 Curing
1.3 Smoking
1.4 Fermentation
1.5 Pickling
1.6 Canning
1.7 Bottling
1.8 Sugar concentration
1.9 Drying
1.10 Dehydration

2. Food Processing Tools, Tools, Equipment and Utensils used for the following
Equipment and Utensils food processing methods:

2.1 Salting
2.2 Curing
2.3 Smoking
2.4 Fermentation
2.5 Pickling
2.6 Canning
2.7 Bottling
2.8 Sugar concentration
2.9 Drying
2.10 Dehydration

3. Manufacturer’s Manufacturer’s specifications may include but not

Specifications limited to:

3.1 Handling requirements

3.2 Operating requirements
3.3 Discharge Label
3.4 Reporting
3.5 Testing
3.6 Positioning
3.7 Refilling

____________________________________________________________________________ 30
TR- Food Processing NC III
 Attitudes implications of non-compliance
2.2. GMP arrangements in the workplace. This includes
awareness of relevant GMP codes of practice and
related workplace policies and procedures to
implement these responsibilities
2.3. The relationship between GMP and the quality system,
personnel responsible for designing and managing
GMP, personal role to maintain GMP, the role of
internal and external auditors as appropriate
2.4. Procedures followed to investigate contamination
events and performance improvement processes
2.5. Personal clothing and footwear requirements for
working in and/or moving between work areas
2.6. Personal clothing use, storage and disposal
requirements
2.7. Awareness of common micro biological, physical and
chemical contaminants relevant to the work process.
This includes the types of contamination likely to occur,
the conditions under which they occur, possible
consequences and control methods to prevent
occurrence
2.8. Food preservation methods including smoking, drying,
freezing, use of low and high temperatures, use of
preservatives, radiation
2.9. Basic concepts of quality assurance including quality
specifications, operating parameters, validation
procedures and control methods. This includes an
understanding of related documentation including
Standard Operating Procedures and/or batch
instructions
2.10. Control methods and procedures used in the work area
to maintain GMP. This includes an understanding of
the purpose of control, the consequences if not
controlled and the method of control where relevant. It
may include an understanding of methods used to
monitor process control; purpose and requirements of
validation procedures; and purpose of equipment
calibration
2.11. GMP responsibilities and requirements relating to work
role
2.12. Basic understanding of the properties, handling and
storage requirements of raw materials, packaging
components and final product handled and used

____________________________________________________________________________ 41
TR- Food Processing NC III
 2.13. Standards for materials, equipment and utensils used
in the work area
2.14. Recall and traceability procedures relevant to work role
2.15. Procedures for responding to out-of-specification or
unacceptable performance/outcomes. This includes
procedures for identifying or isolating materials or
product of unacceptable quality
2.16. Purpose of keeping records and the recording
requirements of GMP. This includes an understanding
of product and materials traceability procedures
2.17. Housekeeping requirements and responsibilities
relating to own work. Where relevant this includes use
and storage of housekeeping/cleaning equipment
2.18. Waste collection, recycling and handling procedures
relevant to own work responsibilities
2.19. Responsibilities for reporting and recording quality
information
3. Underpinning Skills 3.1. Planning and organizing work (time management)
3.2. Working with others and in teams
4. Resource The following resources should be provided:
Implication 4.1. Workplace location and access to workplace policies
4.2. Materials relevant to the proposed activity and tasks
5. Methods of Competency in this unit must be assessed using at least two
Assessment (2) of the following methods:
5.1. A combination of direct observation and oral
questioning
5.2. Written report
5.3. Written Test
5.4. Portfolio
6. Context of Assessment should occur on the job or in a simulated
Assessment workplace

____________________________________________________________________________ 42
TR- Food Processing NC III
UNIT OF COMPETENCY: IMPLEMENT ENVIRONMENTAL POLICIES AND
PROCEDURES

UNIT CODE : AGR741206

UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes
required to implement environmental policies and procedures
when carrying out work responsibilities

ELEMENT PERFORMANCE CRITERIA

Bold, italicized terms are elaborated in the Range of
Variables
1. Conduct work in 1.1. Immediate work area is routinely checked to ensure
accordance with compliance with environmental requirements
environmental
policies and 1.2. Hazards and unacceptable performance are identified,
procedures removed and/or reported to appropriate personnel
according to workplace procedures

1.3. Workplace procedures and work instructions are

followed

1.4. Where control requirements are not met, incidents are

promptly reported and corrective action is taken

1.5. Measures used to minimize and handle waste are

followed

1.6. Environmental data is recorded in required format

according to workplace reporting requirements
2. Participate in 2.1. Processes or conditions which could result in an
improving unacceptable environmental outcome are identified and
environmental reported according to workplace reporting requirements
practices at work
2.2. Corrective action is taken in accordance with the
environmental management and emergency response
plans as required

2.3. Contributions are made to a participative arrangements

for managing environmental issues in the workplace
within workplace procedures and level of responsibility

____________________________________________________________________________ 43
TR- Food Processing NC III
UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS

UNIT CODE : AGR741204

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes to
perform mathematical computations in the workplace.
PERFORMANCE CRITERIA
ELEMENT Bold Italicized terms are elaborated in the
Range of Variables
1. Gather and Tabulate the 1.1 Records of weights and measurements of raw
Recorded Data materials and ingredients are gathered and
summarized according to workplace standard
operating procedures

1.2 Records of weights and measurements of finished

processed products are gathered and
summarized according to workplace standard
operating procedures

1.3 Summarized data are tabulated according to

enterprise requirements

2. Review the Various 2.1 Raw materials and ingredients and percentage
Formulations formulations are checked/counter checked
according to approved specifications and
enterprise requirements

2.2 Finished products and percentage formulations

are reviewed according to approved
specifications and enterprise requirements

3. Calculate Production 3.1 Data on raw material consumption and

Input and Output corresponding percentage equivalent are
calculated in line with enterprise requirements

3.2 Data on actual spoilage and rejects and

corresponding percentage equivalents are
calculated according to enterprise requirements

3.3 Data on actual yields and recoveries and

corresponding percentage equivalents are
calculated according to enterprise requirements

3.4 All calculated data are recorded according to

enterprise requirements

____________________________________________________________________________ 33
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. OH&S 1.1. OH&S legal requirements

requirements may 1.2. Enterprise OH&S policies, procedures and programs
include:

2. Work in carried out 2.1. Relevant regulations regarding food processing and food
in accordance with safety regulations
regulations. 2.2. Department of Health – Food Establishments – Code of
Regulatory Sanitation of the Philippines (P.D.856)
requirements may
include: 2.3. Environment Management Bureau regulations regarding
emissions, waste treatment, noise and effluent treatment
and control

3. Hygiene and 3.1. Department of Health – Food Establishments – Code of

sanitation Sanitation of the Philippines (P.D.856)
requirements may 3.2. Requirements set out by Bureau of Food and Drugs
include:
3.3. Workplace requirements
4. Workplace 4.1. Work instructions
requirements may 4.2. Standard operating procedures
include:
4.3. OH&S requirements
4.4. Quality assurance requirements
4.5. Equipment manufacturers’ advice
4.6. Material Safety Data Sheets
4.7. Codes of Practice and related advice
5. Identification and 5.1. Procedures are available that outline appropriate
control of hazards response to environmental incidents, accidents and
may include: emergencies
5.2. At this level identification and control of environmental
hazards relates to own work. Corrective action typically
involves recognizing any event which occurs as part of
the work process and presents an unacceptable
environmental risk or outcome, taking corrective action
within level of responsibility, and/or reporting to the
appropriate person in the work area
5.3. Work responsibilities may involve handling of hazardous
waste
____________________________________________________________________________ 45
TR- Food Processing NC III
 5.4. An environmental hazard is any activity, product or
service that has the potential to affect the environment.
This may also be referred to as an environmental aspect
5.5. An environmental risk is the likelihood that the hazard
can cause harm to the environment
5.6. A control measure is a method or procedure used to
prevent or minimize environmental risks
5.7. Responsibility for identifying and controlling
environmental risks relates to immediate work
responsibilities
5.8. Participating in improvement may involve participation in
structured improvement programs, one-off projects and
day-to-day problem solving and consultative groups

____________________________________________________________________________ 46
TR- Food Processing NC III
EVIDENCE GUIDE

1. Critical aspects of Assessment requires evidences that the candidate :

Competency 1.1. Accessed and applied workplace information on
environmental policies and procedures relating to own
work
1.2. Fitted and used appropriate personal protective clothing
and equipment
1.3. Checked own work area to identify environmental
hazards
1.4. Reported hazards according to workplace procedure in a
clear and timely manner
1.5. Followed work procedures to control or minimize
environmental risk. This may include monitoring
parameters set for environmental aspects such as
airborne particulate, noise, and water quality. It may also
include demonstrating use of emergency equipment
according to work role requirements
1.6. Recorded environmental information as required by the
environmental management program
1.7. Participated in processes to raise issues and
suggestions to improve environmental issues
management. This requires appropriate communication
skills to structure and present information and interact
with others
1.8. Followed procedures to collect, deposit, recycle and/or
dispose of waste in own work area
1.9. Followed procedures to respond to environmental
emergencies such as spills and emissions. This may
include following procedures to alert the appropriate
emergency services
1.10. Maintained housekeeping standards in work area
2. Underpinning 2.1. Workplace approach to managing environmental issues.
Knowledge and This includes awareness of relevant work procedures,
Attitudes personnel responsible for environmental issues,
consultative arrangements for reporting and improving
environmental practices and may include an
understanding of the role of internal and external
auditors as appropriate
2.2. Responsibilities of self and employer to manage
environmental issues on site. This includes an
awareness of any license or agreements in place with

____________________________________________________________________________ 47
TR- Food Processing NC III
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency
1.1 Gathered the records of weights and
measurements of raw materials/ingredients
and finished processed products
1.2 Summarized and tabulated all raw data
gathered
1.3 Calculated the production inputs and outputs
1.4 Computed the costs of production
1.5 Reviewed all formulations and concentrations
of solutions according to specifications and
standards of the enterprise
2. Underpinning Knowledge 2.1 Mensuration
2.2 Percentage formulation
2.3 Fraction, ratios and proportions
2.4 Basic Mathematical Operations
2.5 Conversion factors
3. Underpinning Skills 3.1 Basic Mathematical skills
3.2 Basic Accounting skills
3.3 Recording skills
3.4 Data Gathering skills
4. Methods of Assessment Competency in this unit must be assessed
through:

4.1 A combination of direct observation and

questioning of a candidate computing costs of
production
4.2 Submission of a written report showing a
record of production data including raw data

5. Resource Implications The following resources should be provided:

5.1 Work area/station

5.2 Materials relevant to recording and
documentation of production data
5.3. Computer with printer and software
5.4 Calculator
5.5 Work table
6. Context of Assessment 6.1 Assessment should occur on the job or in a
simulated workplace

____________________________________________________________________________ 36
TR- Food Processing NC III
 issues/suggestions on environmental issues

3. Underpinning 3.1. Planning and organizing work (time management)

Skills 3.2. Working with others and in teams

4. Resource The following resources should be provided:

Implication 4.1. Workplace location and access to workplace policies
4.2. Materials relevant to the proposed activity and tasks

5. Methods of Competency in this unit must be assessed using at least two

Assessment (2) of the following methods:
5.1. A combination of direct observation and oral questioning
5.2. Written report
5.3. Written Test
5.4. Portfolio
6. Context of Assessment should occur on the job or in a simulated
Assessment workplace

____________________________________________________________________________ 49
TR- Food Processing NC III
 CORE COMPETENCIES

UNIT OF COMPETENCY: RECEIVE AND STORE STOCK

UNIT CODE : AGR741312

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

ELEMENT PERFORMANCE CRITERIA

Bold Italicized terms are elaborated in the Range of
Variables
1. Take delivery of stock 1.1. Incoming stock is checked against orders and
delivery documentation in accordance with
workplace procedures
1.2. Items are subjected to inspection, and variations
are communicated to the appropriate person in line
with workplace procedures
1.3. All records are completed in accordance with
workplace procedures
2. Store stock 2.1. All stocks are promptly and safely transported to
appropriate storage area and stored according to
workplace procedures
2.2. Appropriate personal protection equipment is
used according to OHS requirements and
workplace procedures
2.3. Stock levels are recorded in accordance with
workplace procedures
2.4. Stock is labeled in accordance with workplace
procedures
3. Rotate and maintain 3.1. Stock is rotated, or moved using appropriate
stock equipment, where necessary, in accordance with
workplace procedures and OHS requirements
3.2. Stock quality is checked, and out-of-specification
stocks are reported according to workplace
procedures
3.3. Stock is placed in storage or disposed of in
accordance with workplace procedures and
legislations
3.4. All required records and documentation are
completed in accordance with workplace procedures

____________________________________________________________________________ 50
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE
1. Stock May include but not limited to:
1.1. Raw materials
1.2. Goods in process
1.3. Finished products
1.4. Packaging materials and supplies
1.5. Tools and equipment
1.6. Office and stationery supplies
1.7. Forms, brochures and documents
1.8. Vouchers and tickets

2. Workplace May include but not limited to:

procedures 2.1. Standard operating procedures
2.2. Workplace operations manual
2.3. Occupational health and safety (OHS) procedures
2.4. Manufacturers' advice
2.5. Standard forms and reports
2.6. Written or verbal instructions
2.7. Workplace quality and customer service standards
3. Inspection Items are inspected for the following:
3.1. Damage
3.2. Quality
3.3. “Use-by / Best before” dates
3.4. Breakages
3.5. Discrepancies
4. Records May include but not limited to:
4.1. Name of warehouseman
4.2. Date of delivery
4.3. Type of stock
4.4. Stock codes
4.5. Quantity
4.6. Quality specifications
4.7. “Use by/ Best before” dates
4.8. Supplier information
4.9. Reports re: out-of-specification deliveries, as
necessary
4.10.Receipts and withdrawals

5. Personal protective May include but not limited to:

equipment (PPE) 5.1 Gloves
5.2 Safety headwear and footwear
5.3 Safety glasses
5.4 Proper work clothes
6. OHS requirements Occupational Health and Safety requirements may include:
6.1 Health/medical certificate
____________________________________________________________________________ 51
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE
1. OH&S 1.1. OH&S legal requirements
requirements may 1.2. Enterprise OH&S policies, procedures and programs
include:
2. Work is carried out 2.1. Relevant regulations regarding food processing and food
in accordance with safety regulations
regulations. 2.2. Department of Health – Food Establishments – Code of
Regulatory Sanitation of the Philippines (P.D.856)
requirements may
include: 2.3. Environment Management Bureau regulations regarding
emissions, waste treatment, noise and effluent treatment
and control
3. Hygiene and 3.1. Department of Health – Food Establishments – Code of
sanitation Sanitation of the Philippines (P.D.856)
requirements may 3.2. Requirements set out by Bureau of Food and Drugs
include:
3.3. Workplace requirements
4. Workplace 4.1. Work instructions
requirements may 4.2. Standard operating procedures
include:
4.3. OH&S requirements
4.4. Quality assurance requirements
4.5. Equipment manufacturers’ advice
4.6. Material Safety Data Sheets
4.7. Codes of Practice and related advice
5. Products may 5.1. Products, raw materials, packaging components and
include consumables, part-processed product, finished product
and cleaning materials
6. Responsibility and 6.1. Responsibility for applying Good Manufacturing Practice
reporting systems relates to the person’s work area
6.2. Reporting systems may include electronic and manual
data recording and storage systems

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TR- Food Processing NC III
EVIDENCE GUIDE

1. Critical Aspects of Assessment requires evidence that the candidate:

Competency
1.1. took delivery of stock
1.2. stored stock
1.3. rotated and maintained stock
1.4. followed work procedures
1.5. completed required documentation

The skills and knowledge required in receiving and storing

stock must be transferable to a different work environment.

2. Underpinning Knowledge and understanding are essential to apply this

Knowledge and standard in the workplace, to transfer the skills to other
Attitude contexts, and to deal with unplanned events. The
knowledge requirements for this competency standard are
listed below:

2.1. Basic knowledge of relevant stock

2.2. Interpretation of workplace specifications and orders
for supplies
2.3. Stock security systems
2.4. Safe lifting, handling and storage procedures
2.5. Warehouse plan/layout
2.6. Protocols and procedures for liaising with supplier
representatives, drivers and colleagues using
appropriate technology
2.7. Relevant OHS and environmental regulations and
procedures
2.8. Relevant codes of practice and legislative
requirements (for example dangerous goods
regulations, health and hygiene regulations, etc.)
2.9. Completion of relevant records/documentation

2.10. Attitudes in the workplace should include:

2.10.1 Honest
2.10.2 Dependable
2.10.3 Accurate
2.10.4 Environment-conscious
2.10.5 Positive work values
2.10.6 Cost conscious
2.10.7 Safety conscious

3. Underpinning Skills 3.1. Ability to read and interpret instructions, procedures

and labels relevant to receiving and storing stock
____________________________________________________________________________ 53
TR- Food Processing NC III
 3.2. Ability to select and use relevant
communications/computing equipment when
receiving and storing stock
3.3. Ability to select and use relevant personal protection
equipment
3.4. Ability to follow work procedures
3.5. Oral and written communication skills
3.6. Recording and reporting skills

4. Methods of Competency must be assessed through:

Assessment 4.1. Direct observation/Demonstration with oral
questioning
4.2. Written test
4.3. Portfolio

5. Resource The following resources must be provided:

Implications 5.1 Specific work area/station
5.2 Equipment and tools for receiving and storing stock
5.3 Materials relevant to the proposed activity
5.4 Relevant workplace procedures, schedules and
records

6. Context of 6.1. Assessment should occur on the job or in a

Assessment simulated workplace
6.2 Ability to apply competency over time and on a
number of occasions.

____________________________________________________________________________ 54
TR- Food Processing NC III
UNIT OF COMPETENCY: CONTROL AND ORDER STOCK

UNIT CODE : AGR741313

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

ELEMENT PERFORMANCE CRITERIA

Bold italicized terms are elaborated in the
Range of Variables
1. Maintain stock levels 1.1. Stocks levels are monitored and maintained
and records according to workplace requirements and OHS
requirements
1.2. Stock security systems are monitored and adjusted
as required according to workplace requirements
1.3. Stock re-order cycles are maintained, monitored and
adjusted as required according to workplace
requirements
1.4. Appropriate personnel are informed of their
responsibilities in regard to recording of stock
according to workplace procedures
1.5. Stock storage and movement records are maintained
in accordance with workplace procedures
1.6. Stock performance is monitored and fast/slow
moving items are identified and reported in
accordance with workplace procedures
2. Organize and 2.1. Stock takes are organized and responsibilities
administer stock takes allocated to staff in accordance with workplace
procedures
2.2. Timely reports on stock take data are made in line
workplace requirements
3. Identify stock losses 3.1. Losses are identified, recorded and assessed
against potential losses in line with workplace
procedures
3.2. Avoidable losses are identified, reasons established,
and controls recommended and implemented to
prevent future avoidable losses according to
workplace procedures
4. Process stock orders 4.1. Stock orders are processed in accordance with
workplace procedures
4.2. Stock ordering and recording systems are
maintained in line with workplace procedures
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TR- Food Processing NC III
 4.3. Appropriate purchase and supply agreements are
used and details recorded in line with workplace
requirements
4.4. Negotiated purchase and supply agreements are
recorded and filed according to workplace
procedures
5. Follow up orders 5.1. Delivery process is monitored to meet agreed
deadlines according to workplace procedures
5.2. Appropriate liaison is undertaken with colleagues
and suppliers to ensure continuity of supply
according to workplace procedures
5.3. Routine supply problems are followed up or referred
to the appropriate person in accordance with
workplace policy
5.4. Stock is distributed in accordance with agreed
allocations
5.5. All required records and documentation are
completed in accordance with workplace procedures

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TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE
1. Stock May include but not limited to:
1.1. Raw materials
1.2. Goods in process
1.3. Finished products
1.4. Packaging materials and supplies
1.5. Tools and equipment
1.6. Office and stationery supplies
1.7. Forms, brochures and documents
1.8. Vouchers and tickets

2. Workplace May include but not limited to:

requirements 2.1. standard operating procedures
2.2. workplace operations manual
2.3. occupational health and safety (OHS) procedures
2.4. manufacturers' advice
2.5. standard forms and reports
2.6. written or verbal instructions
2.7. workplace quality and customer service standards

3. Records May include but not limited to:

3.1. Type of stock
3.2. Quantity
3.3. Quality specifications
3.4. Use by dates
3.5. Stock codes
3.6. Order frequency
3.7. Lead time
3.8. Minimum stock levels
3.9. Supplier information
3.10.Reports re: out-of-specification deliveries, if
necessary

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TR- Food Processing NC III
EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency
1.1. maintained stock levels and records
1.2. organized and administered stock takes
1.3. identified stock losses
1.4. processed stock orders
1.5. followed work procedures
1.6. completed records and documentation

The skills and knowledge required to control and order

stock must be transferable to a different work environment.

2. Underpinning Knowledge and understanding are essential to apply this

Knowledge and standard in the workplace, to transfer the skills to other
Attitudes contexts, and to deal with unplanned events. The
knowledge requirements for this competency standard are
listed below:

2.1. Basic knowledge of relevant stock

2.2. Principles of stock control and ordering
2.3. Common examples of stock control and ordering
documentation and systems used in the workplace
2.4. Interpretation of workplace specifications and
orders for supplies
2.5. Stock security systems
2.6. Safe lifting, handling, storage and retrieval
procedures
2.7. Warehouse plan/layout
2.8. Protocols and procedures for liaising with supplier
representatives, drivers and colleagues using
appropriate technology
2.9. Relevant OHS and environmental regulations and
procedures
2.10. Use of appropriate personal protective equipment
2.11. Relevant codes of practice and legislative
requirements (for example dangerous goods
regulations, health and hygiene regulations, etc.)
2.12. Completion of relevant records/documentation
2.13. Attitudes in the workplace should include:
2.13.1 Honest
2.13.2 Accurate
2.13.3 Dependable
2.13.4 Systematic and organized
2.13.5 Environment-conscious
2.13.6 Positive work values
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TR- Food Processing NC III
 2.13.7 Cost conscious
2.13.8 Safety conscious

3. Underpinning Skills 3.1. Ability to read and interpret instructions, procedures

and labels relevant to controlling and ordering stocks
3.2. Ability to select and use relevant
communications/computing equipment when
controlling and ordering stocks
3.3. Ability to select and use relevant personal protection
equipment
3.4. Ability to follow work procedures
3.5. Oral and written communication skills
3.6. Recording and reporting skills

4. Methods of Competency must be assessed through:

Assessment 4.1. Direct observation/Demonstration with oral
questioning
4.2. Written test
4.3. Portfolio

5. Resource The following resources must be provided:

Implications 5.1. Specific work area/station
5.2. Equipment and tools for controlling and ordering
stock
5.3. Materials relevant to the proposed activity
5.4. Relevant workplace procedures, schedules and
records
6. Context of 6.1. Assessment should occur on the job or in a
Assessment simulated workplace
6.2. Ability to apply competency over time and on a
number of occasions.

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TR- Food Processing NC III
 5.4. An environmental hazard is any activity, product or
service that has the potential to affect the environment.
This may also be referred to as an environmental aspect
5.5. An environmental risk is the likelihood that the hazard
can cause harm to the environment
5.6. A control measure is a method or procedure used to
prevent or minimize environmental risks
5.7. Responsibility for identifying and controlling
environmental risks relates to immediate work
responsibilities
5.8. Participating in improvement may involve participation in
structured improvement programs, one-off projects and
day-to-day problem solving and consultative groups

____________________________________________________________________________ 46
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. Products Categories or groups of products/stock may include:

1.1 Perishable goods
1.2 Refrigerated products
1.3 Temperature controlled stock
1.4 Fragile goods
1.5 Dangerous goods
1.6 Overseas export
2. Identification Distinguishing identification criteria for products may include:
criteria
2.1 Shape
2.2 Size
2.3 Color
2.4 Bar codes
2.5 Labels
2.6 Traceability standards

3. Storage and The characteristics of products/stock may include:

handling
characteristics 3.1 Perishability
3.2 Weight
3.3 Form
3.4 State
3.5 Size
3.6 Fragility
3.7 Product storage and handling requirements

4. Inventory and Inventory systems may be:

labeling systems
4.1 Automated
4.2 Manual
4.3 Paper-based
4.4 Computerized
4.5 Microfiche
Labeling systems may include:
4.6 Batch code
4.7 Bar code
4.8 Identification numbering systems
4.9 Serial numbers
4.10 Symbols for safe handling
4.11 Nutritional labeling

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EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
of Competency
1.1 Identified products/stock stored in the subsection of the
workplace
1.2 Identified properties and purposes of specific categories
of goods
1.3 Explained the characteristics of stock in relation to
specific handling and storage requirements
1.4 Interpreted and used workplace policies, procedures and
practices in relation to product location and condition
1.5 Used workplace maps and location guides with inventory
systems to physically locate goods in an efficient manner

2. Underpinning 2.1 Codes and regulations relevant to the products being

Knowledge and identified, handled, transported, stacked and/or stored as
Attitudes part of work operations
2.2 Relevant OHS and environmental protection procedures
and guidelines
2.3 Workplace procedures and policies for the identification,
handling, stacking and storage of particular categories of
products
2.4 Focus of operation of work systems, equipment,
management and site operating systems for the
packaging of goods
2.5 Categories or groups of products and the special
handling, stacking and storage requirements for each
2.6 Purpose and use of cataloguing and labeling systems
2.7 Types of equipment and storage areas appropriate for
different types of goods including perishable, fragile,
dangerous, composition/state goods
2.8 Housekeeping standard procedures required in the
workplace
2.9 Site layout and obstacles
2.10 Attitudes in the workplace should include:
2.10.1 Punctual/Time conscious
2.10.2 Cost conscious
2.10.3 Environmental and pollution conscious
2.10.4 Flexible/adaptable
2.10.5 Honest
2.10.6 Dependable
2.10.7 Innovative
2.10.8 Alert
2.10.9 Systematic and organized
2.10.10 Committed

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TR- Food Processing NC III
 2.10.11 Good listener and fast learner
2.10.12 Creative
2.10.13 Resourceful
2.10.14 Self–starter
2.10.15 Decisive

3. Underpinning 3.1 Ability to read and interpret instructions, procedures and

Skills labels relevant to the handling and storage of goods
3.2 Ability to use required personal protective clothing and
equipment conforming to industry and OHS standards
3.3 Ability to estimate the size, shape and special
requirements of goods/loads
3.4 Locating, interpreting and applying relevant information
3.5 Conveying information in written and oral form
3.6 Maintaining workplace records
3.7 Providing customer/client service and working effectively
with others
3.8 Selecting and using appropriate workplace colloquial and
technical language and communication technologies in
the workplace context

4. Methods of Competency in this unit must be assessed through:

Assessment 4.1 Demonstration/Direct observation with oral questioning
4.2 Written test
4.3 Portfolio

5. Resource Resources may include:

Implications 5.1 Range of exercises
5.2 Case Studies
5.3 Simulated practical and knowledge assessments
5.4 Range of operational and workplace situations

6. Context of 6.1 Assessment may be conducted in the workplace or

Assessment simulated workplace environment.

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TR- Food Processing NC III
 issues/suggestions on environmental issues

3. Underpinning 3.1. Planning and organizing work (time management)

Skills 3.2. Working with others and in teams

4. Resource The following resources should be provided:

Implication 4.1. Workplace location and access to workplace policies
4.2. Materials relevant to the proposed activity and tasks

5. Methods of Competency in this unit must be assessed using at least two

Assessment (2) of the following methods:
5.1. A combination of direct observation and oral questioning
5.2. Written report
5.3. Written Test
5.4. Portfolio
6. Context of Assessment should occur on the job or in a simulated
Assessment workplace

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TR- Food Processing NC III
 3.5 Tests are conducted in accordance with enterprise
procedures
3.6 Results are recorded in accordance with enterprise
procedures
3.7 "Out of specification" or atypical results are identified and
reported promptly to appropriate personnel
3.8 Test equipment is cleaned and cared for.
3.9 Unused reagents are stored as required by relevant
regulations and codes
3.10 Wastes are disposed in accordance with safety, industry
and environmental requirements

____________________________________________________________________________ 65
TR- Food Processing NC III
RANGE OF VARIABLES
VARIABLE RANGE

1. Materials Materials may include any one but not limited to the following:
1.1 Fruits and vegetables
1.2 Livestock and poultry
1.3 Fish and other marine products
1.4 Fats and oils
1.5 Cereals and starches
1.6 Sugars and sweeteners
2. Personal PPE requirements include:
Protective 2.1 Apron/laboratory gown
Equipment 2.2 Mouth masks
2.3 Gloves
2.4 Rubber boots
2.5 Head gears such as caps, hairnets, ear plug
3. Sample 3.1 Preparation of sample can include but not limited to:
preparation 3.1.1 Sub-sampling or splitting using procedures such
as riffling, coning and quartering, manual and
mechanical splitters
3.1.2 Physical treatments such as ashing, dissolving,
filtration, sieving, centrifugation and comminution.
4. Tests A typical test involved in this Unit of Competency may include:
4.1 Appearance, color, identity, freshness
4.2 Melting points, boiling points, refractive indices, densities
including compacted densities, viscosity measurements
4.3 Ashes including sulfated ashes
4.4 Pinhole dispersion, wet dry variation, compression
strength and flexural strength
4.5 Spot tests, gravimetric tests, time/temperature, texture,
pH, dipsticks, TSS (total soluble solids), salt content, TA
(titrable acidity), and moisture
5. Test reagent Test reagents may include but not limited to prepared
solutions of:
5.1 Sodium hydroxide
5.2 Hydrochloric acid
5.3 Sulfuric acid
5.4 Hydrogen peroxide
5.5 Anhydrous alcohol
6. Test Equipment Test equipment may include any one of the following:
6.1 Centrifuge
6.2 Thermometers
6.4 pH meter
6.5 Color chart/Colorimeter
6.6 Texture meter
6.7 Weighing scales
6.8 Refractometer
6.9 Salinometer
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TR- Food Processing NC III
EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
of Competency
1.1 Applied SOPs to efficiently prepare samples for test and
analyses
1.2 Used safety information (eg, MSDSs) and performed
procedures safely
1.3 Checked testing equipment calibration status
1.4 Completed all tests within required timeline without
sacrificing safety, accuracy or quality
1.5 Calculated, recorded and presented results accurately
and legibly
1.6 Cleaned and maintained equipment

2. Underpinning 2.1 Purpose of tests

Knowledge and 2.2 Principles of the standard methods
Attitudes 2.3 Calibration procedures and their basis
2.4 Relevant standards/specifications and their interpretation
2.5 Recording and Interpretation of test result, including
calculation of results from test data where required
2.6 Procedures for recognition of unexpected or unusual
results and likely causes
2.7 OHS procedures for sample testing
2.8 Attitudes in the workplace should include
2.8.1 Accurate
2.8.2 Self-esteem
2.8.3 Punctual/Time conscious
2.8.4 Cost conscious
2.8.5 Environmental and pollution conscious
2.8.6 Flexible/adaptable
2.8.7 Honest
2.8.8 Dependable
2.8.9 Innovative
2.8.10 Alert
2.8.11 Systematic and organized
2.8.12 Committed
2.8.13 Good listener and fast learner
2.8.14 Creative
2.8.15 Resourceful
2.8.16 Self–starter

3. Underpinning 3.1 Oral and written communication skills

Skills 3.2 Calibrating skills
3.3 Basic computer skills
3.4 Basic mathematical skills ( conversion, percentage and
formulation)
3.5 Recording and reporting skills
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TR- Food Processing NC III
 6.2 DOLE requirements
6.3 Personal hygiene and good grooming
6.4 Plant sanitation and waste management
6.5 BFAD requirements
6.6 PPE requirements

____________________________________________________________________________ 52
TR- Food Processing NC III
UNIT OF COMPETENCY: OPERATE A BOILER

UNIT CODE : AGR7413xx

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

ELEMENT PERFORMANCE CRITERIA

Bold, italicized terms are elaborated in the Range of
Variables
1. Start boiler 1.1 Personal protective clothing and equipment is
selected for use, following statutory requirements and
work place procedures
1.2 Pre-operational safety checks are conducted in
accordance with statutory requirements, manufacturer’s
recommendations and plant operating procedures
1.3 Hazards and potential hazards in work area are
identified and reported in accordance with statutory
requirements and work place procedures
1.4 Prevention/control measures are selected in accordance
with the hierarchy of control.
1.5 Boiler is started and brought on line safely, in
accordance with statutory requirements, manufacturer’s
recommendations and work place procedures
1.6 Maintenance requirements are identified and reported
in accordance with workplace requirements

2. Operate and 2.1 Operating status is diagnosed and operating log is

monitor boiler maintained clearly and accurately, in accordance with
statutory requirements and workplace procedures
2.2 Boiler is monitored in accordance with statutory
requirements, manufacturer’s recommendations and
workplace procedures
2.3 Water quality tests are conducted in accordance with
manufacturers recommendations and workplace
procedures and adjusted as a result of tests to meet
workplace criteria
2.4 Boiler house chemicals are stored and handled in
accordance with statutory requirements, manufacturer’s
recommendations and workplace procedures
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TR- Food Processing NC III
 2.5 Boiler emergency is responded to in accordance with
statutory requirements, manufacturer’s
recommendations and workplace procedures

3. Shut down and

3.1 Boiler is shut down in accordance with statutory
store boiler requirements, manufacturer’s recommendations and
workplace procedures.
3.2 Boiler is cleaned internally and externally in accordance
with statutory requirements, manufacturer’s
recommendations and workplace procedures
3.3 Boiler valves and fittings are removed for maintenance
in accordance with statutory requirements,
manufacturer’s recommendations and workplace
procedures.
3.4 Appropriate mode of storage is identified in accordance
with statutory requirements, manufacturer’s
recommendations and workplace procedures.
3.5 Boiler is stored in accordance with statutory
requirements, manufacturer’s recommendations and
workplace procedures

____________________________________________________________________________ 70
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. Protective Relevant personal protective equipment may include but not

clothing and limited to:
equipment 1.1 Thermally insulated gloves
1.2 Hard hat head protection
1.3 Ear protection (muffs or plugs)
1.4 Chemical resistant gloves and apron
1.5 Respiratory devices
1.6 Working protective gloves
1.7 Eye protection
1.8 Whole body fire-resistant clothing

2. Pre-operational Pre-operational checks may include but not be limited to:

safety checks 2.1 Checks of feed water supply and system
2.2 Fuel supply/heat source system
2.3 Operation and position of boiler valves
2.4 Boiler water level
2.5 Combustion air supply system
2.6 Combustion equipment
2.7 Essential fittings
2.8 Fire fighting equipment
2.9 Inspection and location of explosion doors

3. Hazards and Hazards that may be encountered in the workplace include

potential hazards but are not limited to:
3.1 Chemical hazards
3.2 Thermal hazards
3.3 Boiler low water condition
3.4 Manual handling hazards
3.5 Machinery guard requirements
3.6 Leakage of steam plant
3.7 Leakage of fuel
3.8 Rubbish and combustibles in area
3.9 Fumes from a liquid chemical spill
3.10 Odor of gas

4. Maintenance Maintenance requirements that may be encountered in the

requirements workplace include but are not limited to:
4.1 Leaking steam pipe
4.2 Exposed electrical wiring
4.3 Leaks in high pressure feed line
4.4 Leaking feed pump gland
4.5 Leaking gauge glass mounting
____________________________________________________________________________ 71
TR- Food Processing NC III
UNIT OF COMPETENCY: CONTROL AND ORDER STOCK

UNIT CODE : AGR741313

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

ELEMENT PERFORMANCE CRITERIA

Bold italicized terms are elaborated in the
Range of Variables
1. Maintain stock levels 1.1. Stocks levels are monitored and maintained
and records according to workplace requirements and OHS
requirements
1.2. Stock security systems are monitored and adjusted
as required according to workplace requirements
1.3. Stock re-order cycles are maintained, monitored and
adjusted as required according to workplace
requirements
1.4. Appropriate personnel are informed of their
responsibilities in regard to recording of stock
according to workplace procedures
1.5. Stock storage and movement records are maintained
in accordance with workplace procedures
1.6. Stock performance is monitored and fast/slow
moving items are identified and reported in
accordance with workplace procedures
2. Organize and 2.1. Stock takes are organized and responsibilities
administer stock takes allocated to staff in accordance with workplace
procedures
2.2. Timely reports on stock take data are made in line
workplace requirements
3. Identify stock losses 3.1. Losses are identified, recorded and assessed
against potential losses in line with workplace
procedures
3.2. Avoidable losses are identified, reasons established,
and controls recommended and implemented to
prevent future avoidable losses according to
workplace procedures
4. Process stock orders 4.1. Stock orders are processed in accordance with
workplace procedures
4.2. Stock ordering and recording systems are
maintained in line with workplace procedures
____________________________________________________________________________ 55
TR- Food Processing NC III
 9.3 Main steam stop valve
9.4 Feed water stop valve
9.5 Blow down valve
9.6 Flame failure detection device
9.7 Water level controller
9.8 Boiler steam pressure gauge

10. Mode of storage Modes for storing boilers include:

10.1 Dry storage
10.2 Open/close condition
10.3 Wet storage

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TR- Food Processing NC III
EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
of Competency
1.1 Operated tools, boiler and equipment safely and
effectively
1.2 Knew the operating principles and operating methods of
boilers and steam equipment
1.3 Knew the processes and procedures relevant to working
with a boiler and steam equipment
1.4 Located, interpreted and applied relevant information,
standards and specifications
1.5 Complied with the site safety plan and occupational
health and safety legislation/regulations/codes of
practice/advisory standards applicable to workplace
operations
1.6 Complied with organizational policies and procedures
including quality requirements
1.7 Communicated and worked effectively and safely with
others.

2. Underpinning 2.1 Components, controls and features of reciprocating

Knowledge and steam engines and their functions
Attitudes 2.2 Principles of the safe removal of obstacles and hazards
from the workplace
2.3 Electrical/steam/boiler hazards
2.4 The hierarchy of hazard control measures with
elimination of substitution, isolation and engineering
control measures being selected before safe work
practices and personal protective equipment
2.5 Occupational health and safety legislation, standards,
codes of practices and advisory standards
2.6 Licenses and permits including legislative requirements
with regard to licensing
2.7 Demonstrate safe and environmentally responsible
workplace practices.
2.8 Attitudes in the workplace should include
2.8.1 Punctual/Time conscious
2.8.2 Cost conscious
2.8.3 Environmental and pollution conscious
2.8.4 Flexible/adaptable
2.8.5 Honest
2.8.6 Dependable
2.8.7 Innovative
2.8.8 Alert
2.8.9 Systematic and organized

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TR- Food Processing NC III
 2.8.10 Committed
2.8.11 Good listener and fast learn
2.8.12 Creative
2.8.13 Resourceful
2.8.14 Self–starter

3. Underpinning 3.1 Reading and interpreting manufacturers’ specifications,

Skills work and maintenance plans and material safety data
sheets
3.2 Communicating faults, malfunctions and workplace
hazards, reports and maintain operational records
3.3 Working with other boiler operators and personnel in a
team environment
3.4 Understand interrelationship among workplace
processes and procedures in the English language
3.5 Manual lifting
3.6 Understand tables and figures for job procedures
3.7 Understand and interpret signals and instructions in the
English language.
3.8 Able to listen and understand job requirement
3.9 Perform routine safety, basic service and maintenance
procedures
3.10 Demonstrate emergency operating procedures.

4. Methods of Competency in this unit must be assessed through:

Assessment 4.1 Direct observation/Demonstration with oral questioning
4.2 Written test
4.3 Portfolio

5. Resource The following resources must be provided:

Implications 5.1 Workplace
5.2 Temperature measuring equipment
5.3 Lifting equipment
5.4 Tubes, valves, and fittings
5.5 Personal protective clothing and equipment
5.6 Chemicals e.g. soda acid, amines, additives
5.7 First aid kit/fire fighting equipment
5.8 Water testing/gas monitoring equipment

6. Context of 6.1 Assessment must be applied in a real work

Assessment environment or replicated industrial workplace.

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UNIT OF COMPETENCY: OPERATE PUMPING EQUIPMENT

UNIT CODE : AGR741317

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

PERFORMANCE CRITERIA
ELEMENT Bold, italicized terms are elaborated in the
Range of Variables
1. Prepare pumps 1.1 Equipment, tools, materials and services are
for operation confirmed as available and ready for operation according
to requirements
1.2 Equipment and tools are checked and calibrated to
confirm readiness for use in accordance with
manufacturer’s specifications

2. Operate 2.1 Pumps are started up according to company procedures

Pumping 2.2 Pump performance is monitored to confirm performance
Equipment is maintained in accordance with manufacturers’
specification
2.3 Equipment performance not within specification is
identified, rectified and/or reported based on operating
manuals and company reporting system

3. Shutdown and 3.1 Pumping equipment is shut-down according to company

Maintain procedures
Pumping 3.2 Pumps are dismantled for cleaning or cleaned in place
Equipment according to manufacturers’ specifications
3.3 Parts and things in motors and pumps are replaced
according to the preventive maintenance schedule and
with his level of responsibility
3.4 Corrective action is taken when the pump or motor fails
based on knowledge of the pump or motor lifecycle and
within his level of responsibility
3.5 Workplace information is recorded in the company
prescribed format

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RANGE OF VARIABLES

VARIABLE RANGE

1. Equipment, Equipment, tools, materials for this unit of competency

Tools, Materials 1.1 Pumps like positive displacement pumps, kinetic pumps,
centrifugal pumps, etc
1.2 Jack lifts and trolleys
1.3 Wrenches and screw drivers
1.4 Pipes, seals, valves, bearings, impeller, etc.

2. Corrective action Corrective action may include but not limited to

2.1 Alignment of pump and motor
2.2 Tightening/Replacement of loose/worn out belts
2.3 Tightening of nuts and bolts
3. Workplace This can include
Information 3.1 Standard operating procedures
3.2 Manufacturers’ specifications
3.3 Production schedules
3.4 Batch/recipe instructions

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EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
of Competency 1.1 Accessed workplace information to identify pumping
requirements
1.2 Checked the alignment of the pump and motor
1.3 Operated the pumping system
1.4 Monitored pump operation and the supply and flow of
materials to and from the pump
1.5 Took corrective action in response to out-of-specification
results or non-compliance
1.6 Cleaned and sanitized equipment and tools

2. Underpinning 2.1 Purpose and basic principles of pumping

Knowledge and 2.1.1 Effect of raw materials on pumping
Attitudes 2.1.2 Effect of pumping on material quality
2.1.3 Pumping procedures and operating parameters
2.1.4 Pumping system and equipment components

2.2 Basic operating principles of process control systems

where relevant

2.3 Codes and Regulations

2.3.1 TQM and other good food quality system principles
2.3.2 HACCP, ISO & EMS
2.3.3 Good Manufacturing Practices
2.3.4 OHS hazards and controls

2.4 Select, fit and use personal protective clothing and/or

equipment
2.4.1 Gloves, Boots
2.4.2 Hairnets, etc.

2.5 Materials: Uses and Specifications

2.5.1 Raw materials
2.5.2 Ingredients and spices

2.6 Maintenance
2.6.1 Maintaining equipment and tools
2.6.2 Trouble shooting
2.6.3 Cleaning requirements associated with
changeovers and types of shut downs

2.7 Attitudes in the workplace should include:

2.7.1 Self- esteem
2.7.2 Time conscious/punctual
2.7.3 Cost conscious
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 2.7.4 Environment and pollution conscious
2.7.5 Flexible/adaptable
2.7.6 Honest
2.7.7 Dependable
2.7.8 Self starter
2.7.9 Alert
2.7.10 Systematic and organized
2.7.11 Committed
2.7.12 Good team worker
2.7.13 Good listener and fast learner
2.7.14 Creative

3. Underpinning 3.1 Communication skills (oral & written)

Skills 3.2 Calibrating skills
3.3 Basic computer skills
3.4 Basic mathematical skills (arithmetic, conversion,
weights and measurements, ratios and proportions)
3.5 Recording and reporting skills
3.6 Sanitary food handling practices
4. Methods of Competency in this unit must be assessed through:
Assessment 4.1 Direct observation/Demonstration with oral questioning
4.2 Written test
4.3 Portfolio
5. Resource The following resources must be provided:
Implications 5.1 Work area/ station
5.2 Equipment, tools and materials to pump for processing
5.3 Materials relevant to the proposed activity
6. Context of 6.1 Assessment should occur on the job or in a simulated
Assessment workplace.

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EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency
1.1. maintained stock levels and records
1.2. organized and administered stock takes
1.3. identified stock losses
1.4. processed stock orders
1.5. followed work procedures
1.6. completed records and documentation

The skills and knowledge required to control and order

stock must be transferable to a different work environment.

2. Underpinning Knowledge and understanding are essential to apply this

Knowledge and standard in the workplace, to transfer the skills to other
Attitudes contexts, and to deal with unplanned events. The
knowledge requirements for this competency standard are
listed below:

2.1. Basic knowledge of relevant stock

2.2. Principles of stock control and ordering
2.3. Common examples of stock control and ordering
documentation and systems used in the workplace
2.4. Interpretation of workplace specifications and
orders for supplies
2.5. Stock security systems
2.6. Safe lifting, handling, storage and retrieval
procedures
2.7. Warehouse plan/layout
2.8. Protocols and procedures for liaising with supplier
representatives, drivers and colleagues using
appropriate technology
2.9. Relevant OHS and environmental regulations and
procedures
2.10. Use of appropriate personal protective equipment
2.11. Relevant codes of practice and legislative
requirements (for example dangerous goods
regulations, health and hygiene regulations, etc.)
2.12. Completion of relevant records/documentation
2.13. Attitudes in the workplace should include:
2.13.1 Honest
2.13.2 Accurate
2.13.3 Dependable
2.13.4 Systematic and organized
2.13.5 Environment-conscious
2.13.6 Positive work values
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 workplace procedures
2.3 Equipment is monitored to identify variation in operating
conditions according to operating manuals
2.4 Variation in equipment operation is identified and
maintenance requirements are reported according to
workplace reporting requirements
2.5 The process is monitored to confirm that specifications
are met based on production requirements
2.6 Out-of-specification product/process/packaging
outcomes are identified, rectified and/or reported to
maintain the process within specification
2.7 Product is transferred to required production or storage
location
2.8 The workplace is maintained according to housekeeping
standards
2.9 Workplace records are maintained according to
workplace recording requirements

3. Shutdown, Clean 3.1 The appropriate shut down procedure is identified

and Maintain the according to operating manuals
Food Process 3.2 The process is shut down according to workplace
procedures
3.3 Maintenance requirements are identified, reported, and
conducted according to workplace procedures

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RANGE OF VARIABLES

VARIABLE RANGE

1. Materials Materials for processing may include any one but not limited
to:
1.1 Fresh fruit
1.2 Fresh vegetables
1.3 Fish and other marine products
1.4 Meat and poultry
1.5 Jam and jelly
1.6 Sauces and catsup
1.7 Food additives
1.8 Cereals and starches
1.9 Fats and oil
1.10 Sugar and sweeteners
1.11 Gases
2. Machine Machine components and related attachments for this unit of
Components and competency may include any one of the following:
Related 2.1 Mixing kettles
attachments 2.2 Stirrers, mixers, agitators, paddles
2.3 Vacuum cookers
2.4 Concentrators
2.5 Weighing scales
2.6 Pumps
2.7 Materials transfer and handling equipment
2.8 Storage tank

3. Food Equipment Food equipment may include any one of the following
3.1 Heat exchanger
3.2 Spray dryer
3.3 Retort equipment
3.3.1 Static and batch retorts
3.3.2 Continuous retorts
3.3.3 Hydrostatic cookers with or without over-pressure
3.3.4 Water retort
3.4 Steaming/cooking equipment
3.4.1 Hot water blanchers
3.4.2 Steam blanchers

3.5 Water purification equipment

3.5.1 Dosing equipment
3.5.2 Storage tanks
3.5.3 Pumps and valves
3.5.4 Distillation systems
3.5.5 Reverse osmosis systems
3.5.6 Ultra violet light
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 3.5.7 Deionization plants
3.5.8 Softeners, carbon tanks and filters
3.6 Dehydration equipment
3.7 Packaging equipment

4. Pre-start checks This may involve

4.1 Inspecting equipment condition to identify any signs of
wear
4.2 Selecting appropriate settings and/or related parameters
4.3 Canceling isolation or lockouts as required
4.4 Confirming that equipment is clean, correctly configured
for processing requirements
4.5 Sensors and controls are correctly positioned
4.6 Any scheduled maintenance has been carried out and all
safety guards are in place and operational
5. Process Processes may include any one of the following
5.1 Use of high temperatures
5.1.1 Thermal processing
5.1.2 Dry heat cooking
5.1.3 Moist heat cooking
5.1.4 Heat application
5.1.5 Dehydration

5.2 Use of low temperatures

5.2.1 Chilling
5.2.2 Freezing

6 Product Products from processing may include any one but not limited
to
Food products in the following forms
6.1 Fresh/chilled products
6.2 Canned products
6.3 Bottled products
6.4 Poached products
Water produced may include
6.5 Purified water
6.6 Deionized Water
6.7 Reverse Osmosis (RO)
6.8 Distilled water
6.9 Water for Injection (WFI)
7 Workplace Records can include
records 7.1 Standard operating procedures
7.2 Manufacturers’ advice
7.3 Production schedules and instructions
7.4 Batch/recipe instructions
7.5 Standard forms and reports

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RANGE OF VARIABLES

VARIABLE RANGE

1. Products Categories or groups of products/stock may include:

1.1 Perishable goods
1.2 Refrigerated products
1.3 Temperature controlled stock
1.4 Fragile goods
1.5 Dangerous goods
1.6 Overseas export
2. Identification Distinguishing identification criteria for products may include:
criteria
2.1 Shape
2.2 Size
2.3 Color
2.4 Bar codes
2.5 Labels
2.6 Traceability standards

3. Storage and The characteristics of products/stock may include:

handling
characteristics 3.1 Perishability
3.2 Weight
3.3 Form
3.4 State
3.5 Size
3.6 Fragility
3.7 Product storage and handling requirements

4. Inventory and Inventory systems may be:

labeling systems
4.1 Automated
4.2 Manual
4.3 Paper-based
4.4 Computerized
4.5 Microfiche
Labeling systems may include:
4.6 Batch code
4.7 Bar code
4.8 Identification numbering systems
4.9 Serial numbers
4.10 Symbols for safe handling
4.11 Nutritional labeling

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 2.6 Techniques used to monitor the process
2.7 Typical equipment faults and related causes. This
includes recognition of signs and symptoms of faulty
equipment and early warning signs of potential problems
2.8 Codes and Regulations
2.8.1 Food Standards Code including labeling, weights
and measures legislation
2.8.2 Food safety
2.8.3 Environmental management
2.8.4 Good Manufacturing Practices
2.8.5 OHS hazards and controls

2.9 Select, fit and use personal protective clothing and/or

equipment
2.9.1 Gloves, Boots
2.9.2 Hairnets, etc.

2.9 Maintenance
2.9.1 Maintaining equipment and tools
2.9.2 Cleaning requirements associated with
changeovers and types of shut downs

2.10 Understanding of methods and procedures for non-food

handlers when carrying out work responsibilities in a food
handling area

2.11 Waste collection, recycling, and handling procedures

2.12 Attitudes in the workplace should include

2.12.1 Self- esteem
2.12.2 Time conscious/punctual
2.12.3 Cost conscious
2.12.4 Environment and pollution conscious
2.12.5 Flexible/adaptable
2.12.6 Honest
2.12.7 Dependable
2.12.8 Self starter
2.12.9 Alert
2.12.10 Systematic and organized
2.12.11 Committed
2.12.12 Good team worker
2.12.13 Good listener and fast learner
2.12.14 Creative
3. Underpinning
Skills 3.1 Communication skills (oral & written)
3.2 Calibrating skills
3.3 Basic computer skills
3.4 Basic mathematical skills (arithmetic, conversion,
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 weights and measurements, ratios and proportions)
3.5 Recording and reporting skills
3.6 Sanitary food handling practices
3.7 Using process control systems
3.8 Conduct product/batch changeovers
3.9 Collecting samples and conduct tests
3.10 Conducting routine maintenance
3.11 Cleaning and sanitizing equipment

4. Methods of Competency in this unit must be assessed through:

Assessment 4.1 Direct observation/Demonstration with oral questioning
4.2 Written test
4.3 Portfolio
5. Resource The following resources must be provided:
Implications 5.1 Work area/station
5.2 Equipment, tools and components for mixing/ blending,
retort/thermal processing, freezing and refrigeration,
steaming/cooking, water purification, dehydration
5.3 Materials relevant to the proposed activity
6. Context of 6.1 Assessment should occur on the job or in a simulated
Assessment workplace.

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UNIT OF COMPETENCY: OPERATE A PACKAGING PROCESS

UNIT CODE : AGR741319

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

PERFORMANCE CRITERIA
ELEMENT Bold, italicized terms are elaborated in the
Range of Variables
1. Prepare 1.1 Materials are confirmed and available to meet operating
equipment and requirements
process for 1.2 Utilities are confirmed as available and ready for
operation operation
1.3 Cleaning and maintenance requirements and status are
identified and confirmed
1.4 Machine components and related attachments are
fitted and adjusted to meet operating requirements
1.5 Operating parameters are entered as required to meet
safety and production requirements
1.6 Materials, product and packaging components/
consumables are loaded or positioned as required to
meet packaging requirements
1.7 Equipment performance is checked and adjusted as
required
1.8 Pre-start checks are carried out as required by
workplace requirements

2. Operate and 2.1 The process is started and operated according to

Monitor the workplace procedures
Process
2.2 Equipment is monitored to identify variation in operating
conditions
2.3 Variation in equipment operation is identified and
maintenance requirements are reported according to
workplace reporting requirements
2.4 The process is monitored and packed item inspected to
confirm that specifications are met
2.5 Out-of-specification product/process outcomes are
identified, rectified and/or reported to maintain the
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UNIT OF COMPETENCY: PERFORM BASIC TESTS ON RAW MATERIALS, IN-
PROCESS AND FINISHED PRODUCTS

UNIT CODE : AGR741315

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

ELEMENT PERFORMANCE CRITERIA

Bold, italicized terms are elaborated in the Range of
Variables
1. Receive, label, 1.1 Laboratory samples are labeled to ensure all required
and store information are transcribed accurately and legibly
samples for according to workplace procedures.
testing 1.2 Samples are registered into the laboratory system
according to workplace procedures..
1.3 Sample testing requirements are recorded according to
workplace procedures..
1.4 Sample integrity is maintained according to workplace
procedures.
1.5 Storage condition is monitored according to workplace
procedures.
1.6 Sample contamination is eliminated according to
workplace procedures.
2. Prepare sample 2.1 Materials to be tested, appropriate standard method and
safety requirements are identified
2.2 Personal protective equipment is used as specified for
standard method and material to be tested
2.3 Sample description is recorded and compared with
specification and discrepancies recorded and reported
2.4 Sample is prepared in accordance with appropriate
standard methods.
3. Perform tests on 3.1 Calibration status of equipment is checked and
samples calibrated if applicable.
3.2 Perform sequence of tests to be performed as per
standard method
3.3 Sample and standards to be tested are identified,
prepared and weighed or measured
3.4 Test reagents or equipment/instrumentation are set up
as per standard method
____________________________________________________________________________ 64
TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. Materials Packaging materials and supplies may include any one of the
following
1.1 Plastic
1.2 Bottles
1.3 Glass
1.4 Can
1.5 Laminates
1.6 Paper
1.7 Carton
2. Utilities Utilities may include
2.1 Power
2.2 Steam
2.3 Water
2.4 Vacuum and compressed and instrumentation air

3. Machine Typical equipment that may form a packaging sub-system

components may include any one of the following
3.1 Conveyor systems
3.2 Filling, sealing, wrapping, thermo-form equipment
3.3 Case packers
3.4 Bundlers
3.5 Ink jet coders
3.6 Labelers
3.7 Palletizers
3.8 Shrink wrappers and strappers

4. Pre-start checks Checks for this unit of competency may involve:

4.1 Inspecting equipment condition to identify any signs of
wear
4.2 Setting coders and printers
4.3 Selecting appropriate settings and/or related parameters;
4.4 Canceling isolation or lockouts as required
4.5 Confirming that equipment is clean, correctly configured
for wrapping requirements
4.6 Sensors and controls are correctly positioned
4.7 Any scheduled maintenance has been carried out and all
safety guards are in place and operational

5. Workplace Records can include

records 5.1 Standard operating procedures
5.2 Manufacturers’ advice
5.3 Production schedules and instructions
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TR- Food Processing NC III
 5.4 Specifications
5.5 Batch instructions
5.6 Standard forms and reports

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EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
of Competency 1.1 Accessed workplace information to identify packaging
requirements
1.2 Selected, fitted and used personal protective clothing
and/or equipment
1.3 Conducted pre-start checks
1.4 Confirmed supply of necessary materials and services
1.5 Started, operated, monitored and adjusted the
equipment to achieve required outcomes.
1.6 Monitored supply and flow of materials to and from the
process
1.7 Inspected packing components and packed items
1.8 Took corrective action in response to out-of-specification
results
1.9 Responded to and/or reported equipment failure within
level of responsibility
1.10 Located emergency stop functions on equipment

2. Underpinning 2.1 Purpose and basic principles of can seaming, wrapping,

Knowledge and and other packaging systems
Attitudes 2.2 Basic operating principles of equipment
2.2.1 Operational understanding of main equipment
components
2.2.2 Equipment operating capacities and applications
2.2.3 Equipment and instrumentation components,
purpose and operation
2.2.4 Purpose and location of sensors and related
feedback instrumentation
2.3 Product and packaging coding requirements and related
legal requirements including product weight
2.4 The flow of processes supplying the packaging process
and the effect of outputs on downstream processes
2.5 Quality characteristics to be achieved by the can
seaming, wrapping, and packaging process
2.6 Packaging components and parameters
2.7 Operating requirements and parameters and corrective
action required where operation is outside specified
operating parameters
2.8 Typical equipment faults and related causes
2.9 Contamination/food safety risks and related control
measures
2.10 Common causes of variation and corrective action
required
2.11 Attitudes in the workplace should include
2.11.1 Self- esteem
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EVIDENCE GUIDE
1. Critical Aspects Assessment requires evidence that the candidate:
of Competency
1.1 Applied SOPs to efficiently prepare samples for test and
analyses
1.2 Used safety information (eg, MSDSs) and performed
procedures safely
1.3 Checked testing equipment calibration status
1.4 Completed all tests within required timeline without
sacrificing safety, accuracy or quality
1.5 Calculated, recorded and presented results accurately
and legibly
1.6 Cleaned and maintained equipment

2. Underpinning 2.1 Purpose of tests

Knowledge and 2.2 Principles of the standard methods
Attitudes 2.3 Calibration procedures and their basis
2.4 Relevant standards/specifications and their interpretation
2.5 Recording and Interpretation of test result, including
calculation of results from test data where required
2.6 Procedures for recognition of unexpected or unusual
results and likely causes
2.7 OHS procedures for sample testing
2.8 Attitudes in the workplace should include
2.8.1 Accurate
2.8.2 Self-esteem
2.8.3 Punctual/Time conscious
2.8.4 Cost conscious
2.8.5 Environmental and pollution conscious
2.8.6 Flexible/adaptable
2.8.7 Honest
2.8.8 Dependable
2.8.9 Innovative
2.8.10 Alert
2.8.11 Systematic and organized
2.8.12 Committed
2.8.13 Good listener and fast learner
2.8.14 Creative
2.8.15 Resourceful
2.8.16 Self–starter

3. Underpinning 3.1 Oral and written communication skills

Skills 3.2 Calibrating skills
3.3 Basic computer skills
3.4 Basic mathematical skills ( conversion, percentage and
formulation)
3.5 Recording and reporting skills
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UNIT OF COMPETENCY: WORK IN A FREEZER STORAGE AREA

UNIT CODE : AGR741320

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

ELEMENT PERFORMANCE CRITERIA

Bold italicized terms are elaborated in the
Range of Variables
1. Prepare to enter a 1.1 Personal protective equipment and clothing
freezer storage (PPE) is selected, correctly fitted, checked and
environment inspected prior to entering a freezer according to
organizational requirements
1.2 Correct points of entry and exit are identified and
used in accordance with organizational requirements
1.3 All doors and screens are kept secure in accordance
with organizational requirements
1.4 Personal hygiene and product safety procedures are
followed according to organizational requirements

2. Monitor equipment 2.1 The effect of freezing temperatures have on

operation in a equipment is identified
freezer storage
2.2 Equipment is monitored to ensure it is in operational
environment order when used in a freezer, according to
organizational requirements.
2.3 Freezer temperatures are monitored according to
organizational requirements

3. Handle frozen 3.1 Handling requirements for frozen product are

product safely identified according to organizational requirements
3.2 Frozen product is handled safely according to
organizational requirements

4. Respond to freezer 4.1 Signs and symptoms of exposure are identified

storage area 4.2 Action is taken to minimize effects of exposure of self
exposure and gas and others, according to organizational requirements
leaks
4.3 Emergency procedures for gas leaks are identified in
accordance with organizational requirements

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RANGE OF VARIABLES
VARIABLE RANGE
1. Personal protective Personal protective equipment and clothing may include
equipment and but not limited to:
clothing 1.1 Rubber Boots
1.2 Head gear such as Hat/hard hat, caps, ear
plugs/muffs
1.3 Heavy Sweaters/Coat/Apron/Overalls
1.4 Gloves
1.5 Dust/gas mask/mouth masks
1.6 Protective eyewear
1.7 Safety harness

2. Organizational Organizational requirements in this Unit of Competency

requirements may include but not limited to:
1.1 Site-specific and company standard operating
procedures (SOP)
1.2 Occupational health and safety
1.3 Food safety and quality management requirements

3. Handling Handling requirements may include but is not limited to:

requirements 3.1 Temperatures
3.2 Documentation
3.3 Product rotation
3.4 Packing arrangements

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EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Selected and used PPE according to organizational
requirements
1.2 Read and followed organizational requirements
1.3 Operated and monitored equipment according to
approved specifications
1.4 Checked and adjusted the freezer temperatures
1.5 Handled frozen products properly

2. Underpinning 2.1 Basic principles and operation of freezer storage

Knowledge and 2.2 Parts and functions of equipment
Attitudes 2.3 Personal hygiene and product safety procedures
2.4 Effect of freezing temperature on equipment
2.5 Freezer temperature requirements for a range of
products
2.6 Handling requirements for a range of products
2.7 Signs and symptoms of gas exposure
2.8 Emergency procedures for gas leaks
2.9 Attitudes in the workplace should include
2.9.1 Time conscious/punctual
2.9.2 Cost conscious
2.9.3 Environment and pollution conscious
2.9.4 Flexible/adaptable
2.9.5 Honest
2.9.6 Self-starter
2.9.7 Alert
2.9.8 Systematic and organized
2.9.9 Committed
2.9.10 Good team worker
2.9.11 Good listener and fast learner
2.9.12 Creative

3. Underpinning Skills 3.1 Sanitary food products handling

3.2 Communication skills (oral & written)
3.3 Recording and reporting skills
3.4 Use of PPE

4. Methods of Competency in this unit must be assessed through:

Assessment 4.1 Direct observation/Demonstration with oral
questioning
4.2 Written test
4.3 Portfolio
5. Resource The following resources must be provided:
Implications 5.1 Work area/ station
5.2 Equipment and tools in freezer storage
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 2.5 Boiler emergency is responded to in accordance with
statutory requirements, manufacturer’s
recommendations and workplace procedures

3. Shut down and

3.1 Boiler is shut down in accordance with statutory
store boiler requirements, manufacturer’s recommendations and
workplace procedures.
3.2 Boiler is cleaned internally and externally in accordance
with statutory requirements, manufacturer’s
recommendations and workplace procedures
3.3 Boiler valves and fittings are removed for maintenance
in accordance with statutory requirements,
manufacturer’s recommendations and workplace
procedures.
3.4 Appropriate mode of storage is identified in accordance
with statutory requirements, manufacturer’s
recommendations and workplace procedures.
3.5 Boiler is stored in accordance with statutory
requirements, manufacturer’s recommendations and
workplace procedures

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UNIT OF COMPETENCY: WORK WITH TEMPERATURE CONTROLLED STOCK

UNIT CODE : AGR741321

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

ELEMENT PERFORMANCE CRITERIA

Bold italicized terms are elaborated in the
Range of Variables
1. Store stock to meet 1.1. Goods requiring temperature control are identified
temperature control
1.2. Goods are located in appropriate storage
requirements temperature zone to meet storage requirements

2. Monitor and 2.1 The temperature of goods is monitored to confirm

maintain temperature is within specified limits
temperature of stock 2.2 Temperature of storage areas is monitored to confirm
within specifications temperature is within storage zone limit
2.3 Short term storage times are complied with for transit
stock
2.4 Stocks handling procedures to maintain
temperature control are implemented according to
workplace procedures

3. Identify and rectify 3.1 Out-of-specification storage or product temperatures

problems are identified, rectified and/or reported
3.2 Damaged product is segregated according to
workplace procedures

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RANGE OF VARIABLES
VARIABLE RANGE
1. Goods Goods in storage may include but not limited to any one of
the following:
1.1 Fruits
1.2 Vegetables
1.3 Fish and other marine products
1.4 Meat and poultry
1.5 Cereals and starches
1.6 Dairy products
1.7 Fats and oil
1.8 Sugars and sweeteners
1.9 Confectionery products
1.10 Cakes, breads and pastries

2. Storage Storage requirements in this Unit of Competency may

requirements include but not limited to:
2.1 Temperature limits for a range of goods
2.2 Short and long term storage periods for a range of
goods
2.3 Segregation
2.4 Co-storage requirements

3. Stocks handling Handling procedures in this Unit of Competency may

procedures include but not limited to:
3.1 Stock rotation
3.2 Identification, segregation, and disposal of damaged
stock

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EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Identified storage requirements for a range of goods
1.2 Identified temperature controlled storage facilities and
temperature zones
1.3 Used materials handling equipment in a temperature
controlled environment
1.4 Followed procedures to measure temperature of
product
1.5 Used instrumentation to monitor stores and zone
temperatures
1.6 Identified and reported out-of-standard temperatures
1.7 Took corrective action in response to out-of-
specification temperatures
1.8 Implemented procedures to segregate damaged
product

2. Underpinning 2.1 Temperature control storage facilities

Knowledge and 2.2 Short and long term storage requirements of products
Attitudes 2.3 HACCP
2.4 OHS hazards and controls
2.5 Environmental aspects, impacts and controls
2.6 Attitudes in the workplace should include
2.6.1 Time conscious/punctual
2.6.2 Cost conscious
2.6.3 Environment and pollution conscious
2.6.4 Flexible/adaptable
2.6.5 Honest
2.6.6 Dependable
2.6.7 Self-starter
2.6.8 Alert
2.6.9 Systematic and organized
2.6.10 Committed
2.6.11 Good team worker
2.6.12 Good listener and fast learner

3. Underpinning Skills 3.1 Operating goods handling equipment

3.2 Stock handling skills
3.3 Monitoring and use of instrumentation
3.4 Housekeeping skills
3.5 Recording and reporting skills

4. Methods of Competency in this unit must be assessed through:

Assessment 4.1 Direct observation/Demonstration with oral
questioning
4.2 Written test
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 9.3 Main steam stop valve
9.4 Feed water stop valve
9.5 Blow down valve
9.6 Flame failure detection device
9.7 Water level controller
9.8 Boiler steam pressure gauge

10. Mode of storage Modes for storing boilers include:

10.1 Dry storage
10.2 Open/close condition
10.3 Wet storage

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UNIT OF COMPETENCY: HANDLE DANGEROUS GOODS/HAZARDOUS
SUBSTANCES

UNIT CODE : AGR741322

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

ELEMENT PERFORMANCE CRITERIA

Bold italicized terms are elaborated in the
Range of Variables
1. Identify 1.1. Dangerous goods and/or hazardous substances
requirements for are identified
working with 1.2. Storage requirements for hazardous substances
dangerous goods and/or dangerous goods are identified and applied
and/or hazardous according to workplace procedures
substances
1.3. Legislative requirements for hazardous substances
and/or dangerous goods are known and used to plan
work activities according to statutory regulations
1.4. Handling procedures for different classes and
characteristics of goods are observed
1.5. Confirmation is sought from relevant personnel where
dangerous goods or hazardous materials do not
appear to be appropriately marked according to set
specifications of authority
2. Confirm site incident 2.1 Incident reporting processes are identified
procedures 2.2 Emergency equipment is located and checked
according to workplace procedures and statutory
regulations
2.3 Emergency procedures are identified and confirmed
3. Select handling 3.1 Load handling and shifting procedures are selected in
techniques accordance with identified requirements for particular
goods
3.2 Handling equipment is checked for conformity with
workplace requirements and manufacturer's
guidelines
3.3 Where relevant, suitable signage is checked for
compliance with workplace procedures

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RANGE OF VARIABLES
VARIABLE RANGE
1. Dangerous goods Dangerous goods and/or hazardous substances may
and/or hazardous include but not limited to:
substances 1.1 Chemicals
1.2 Cleaning and sanitizing agents
1.3 Combustible/Explosive materials
1.4 Spills, leakages, ruptures
1.5 Dust/vapors

2. Emergency Emergency procedures may include:

procedures 2.1 Response to spillage/leaks
2.2 Evacuation
2.3 Fire-fighting
2.4 First aid
3. Workplace Workplace requirements in this Unit of Competency may
requirements include but not limited to:
3.1 Site restrictions and procedures
3.2 Use of safety and personal protection equipment
3.3 Communications equipment
3.4 Specialized lifting and/or handling equipment
3.5 Incident breakdown procedures
3.6 Authorities and permits
3.7 Hours of operations
3.8 Noise restrictions
3.9 Additional gear and equipment
3.10 Segmentation procedures
3.11 Emergency procedures

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EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:
Competency 1.1 Identified dangerous goods/hazardous substances
1.2 Handled dangerous goods/hazardous substances
safely
1.3 Assessed handling and storage precautions and
requirements for dangerous goods/hazardous
substances
1.4 Estimated weight and dimensions of load and any
special requirements
1.5 Selected appropriate equipment and work systems
including personal protection equipment
1.6 Identified job and site hazards and planned work to
minimize risks
1.7 Located, interpreted and applied relevant information
1.8 Applied hierarchy of hazard control

2. Underpinning 2.1 Relevant regulations and codes concerning the

Knowledge and handling of dangerous goods and hazardous
Attitudes substances
2.2 Workplace procedures for handling and storing
dangerous goods/hazardous substances
2.3 Risks when handling dangerous goods and
hazardous substances and related precautions to
control the risk
2.4 Equipment applications, capacities, configurations,
safety hazards and control mechanisms
2.5 Housekeeping standards procedures required in the
workplace
2.6 Permit and license requirements
2.7 OHS policies and procedures
2.8 Attitudes in the workplace should include
2.8.1 Time conscious/punctual
2.8.2 Environment and pollution conscious
2.8.3 Honest
2.8.4 Dependable
2.8.5 Self-starter
2.8.6 Alert
2.8.7 Systematic and organized
2.8.8 Committed
2.8.9 Good team worker
2.8.10 Good listener and fast learner
2.8.11 Creative

3. Underpinning Skills 3.1 Modification of activities depending on differing

workplace contexts, risk situations and environments
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UNIT OF COMPETENCY: OPERATE PUMPING EQUIPMENT

UNIT CODE : AGR741317

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

PERFORMANCE CRITERIA
ELEMENT Bold, italicized terms are elaborated in the
Range of Variables
1. Prepare pumps 1.1 Equipment, tools, materials and services are
for operation confirmed as available and ready for operation according
to requirements
1.2 Equipment and tools are checked and calibrated to
confirm readiness for use in accordance with
manufacturer’s specifications

2. Operate 2.1 Pumps are started up according to company procedures

Pumping 2.2 Pump performance is monitored to confirm performance
Equipment is maintained in accordance with manufacturers’
specification
2.3 Equipment performance not within specification is
identified, rectified and/or reported based on operating
manuals and company reporting system

3. Shutdown and 3.1 Pumping equipment is shut-down according to company

Maintain procedures
Pumping 3.2 Pumps are dismantled for cleaning or cleaned in place
Equipment according to manufacturers’ specifications
3.3 Parts and things in motors and pumps are replaced
according to the preventive maintenance schedule and
with his level of responsibility
3.4 Corrective action is taken when the pump or motor fails
based on knowledge of the pump or motor lifecycle and
within his level of responsibility
3.5 Workplace information is recorded in the company
prescribed format

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SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for Food Processing NC III.

3.1. CURRICULUM DESIGN

Course Title: FOOD PROCESSING NC Level: NC III

Nominal Training Duration: 20 hours (Basic)

128 hours (Common)
752 hours (Core)
900 hours (Total)

Course Description:

This course is designed to enhance the knowledge, desirable skills and

attitudes of Food Processing NC lII in accordance with industry standards. It covers
the basic, common and core competencies.

BASIC COMPETENCIES
(20 hours)

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Lead workplace 1.1 Communicate information  Group
communication about workplace processes discussion  Observation
1.2 Lead workplace discussions  Role playing  Interviews
1.3 Identify and communicate  Brainstorming
issues arising in the
workplace
2. Lead small team 2.1 Provide team leadership  Lecture  Demonstration
2.2 Assign responsibilities  Demonstration  Case studies
2.3 Set performance  Self-paced
expectations for team (modular)
members
2.4 Supervise team
performance
3. Develop and 3.1 Plan negotiations  Direct  Written test
practice 3.2 Participate in negotiations observation  Practical/
negotiation skills  Simulation/ role performance
playing test
 Case studies

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4. Solve problems 4.1 Identify the problem  Direct  Written test
related to work 4.2 Determine fundamental observation  Practical/
activities causes of the problem  Simulation/ role performance
4.3 Determine corrective action playing test
4.4 Provide recommendation/s  Case studies
to manager

5. Use relevant 5.1 Study/select appropriate  Direct  Interview

technologies technology observation  Practical/
5.2 Apply relevant technology  Simulation/ role performance
5.3 Maintain/enhance relevant playing test
technology  Case studies

COMMON COMPETENCIES
(128 hours)

Unit of Assessment
Learning Outcomes Methodology
Competency Approach
1. Apply Food 1.1 Wear personal protective  Demonstration  Written
Safety and equipment  Dual training examination
Sanitation (24 1.2 Observe personal  Demonstration
 Individual Self-
hrs) hygiene and good of practical skills
paced learning
grooming  Direct
 Lecture
1.3 Implement food observation
sanitation practices  Interview
1.4 Render safety measures
and first aid procedures
1.5 Implement housekeeping
activities

2. Use Standard 2.1 Identify standard  Demonstration  Written

Measuring measuring devices and  Dual training examination
Devices/ instruments  Demonstration
 Individual Self-
Instruments (16 2.2 Review the procedures in of practical skills
paced Learning
hrs) using standard measuring
 Lecture  Direct
devices and instruments observation
2.3 Follow procedures of  Interview
using measuring devices
and instruments

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3. Use Food 3.1 Perform Pre-Operation  Demonstration  Written
Processing Activities  Dual training examination
Tools, 3.2 Operate, monitor and  Demonstration
Equipment and maintain Food processing  Individual Self-
of practical skills
Utensils (16 hrs) Equipment paced Learning
 Direct
3.3 Perform post operation  Lecture observation
activities  Interview

4. Perform 4.1 Gather, summarize and  Lecture  Written

Mathematical tabulate the recorded  Practical examination
Computations (8 data exercise  Practical
hrs) 4.2 Review the various exercise
formulations  Direct
4.3 Calculate production Observation
input and output
4.4 Compute production
cost
5. Implement Good 5.1 Perform pre-work  Audio Visual  Written/Oral
Manufacturing activities in relation to  Lecture/ examination
Practice (32 hrs) GMP Discussion  Demonstration of
5.2 Identify requirements of  Practical Lab practical skills
GMP related to own work  Direct
 Demonstration
5.3 Observe personal observation
hygiene and conduct to  Individual Self-
paced Learning  Interview
meet GMP requirements
5.4 Follow GMP
requirements when
carrying out work
activities
5.5 Perform post-work
activities in relation to
GMP
5.6 Complete workplace
documentation to support
GMP

6. Implement 6.1 Access and apply  Audio Visual  Written/Oral

Environmental workplace information  Lecture/ examination
Policies and on environmental Discussion  Demonstration of
Procedures (32 policies and procedures practical skills
 Practical Lab
hrs) relating to own work
 Demonstration  Direct
6.2 Follow work procedures observation
6.3 Identify, control and  Individual Self-
paced Learning  Interview
report unacceptable
performance
6.4 Maintain housekeeping
standards in work area

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TR- Food Processing NC III
 2.7.4 Environment and pollution conscious
2.7.5 Flexible/adaptable
2.7.6 Honest
2.7.7 Dependable
2.7.8 Self starter
2.7.9 Alert
2.7.10 Systematic and organized
2.7.11 Committed
2.7.12 Good team worker
2.7.13 Good listener and fast learner
2.7.14 Creative

3. Underpinning 3.1 Communication skills (oral & written)

Skills 3.2 Calibrating skills
3.3 Basic computer skills
3.4 Basic mathematical skills (arithmetic, conversion,
weights and measurements, ratios and proportions)
3.5 Recording and reporting skills
3.6 Sanitary food handling practices
4. Methods of Competency in this unit must be assessed through:
Assessment 4.1 Direct observation/Demonstration with oral questioning
4.2 Written test
4.3 Portfolio
5. Resource The following resources must be provided:
Implications 5.1 Work area/ station
5.2 Equipment, tools and materials to pump for processing
5.3 Materials relevant to the proposed activity
6. Context of 6.1 Assessment should occur on the job or in a simulated
Assessment workplace.

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TR- Food Processing NC III
 equipment (32 hrs) operation  Lecture/  Demonstration
6.2 Operate Pumping Discussion  Questioning
Equipment  Practical Lab
 Written Test
6.3 Shutdown and Maintain  Demonstration
Pumping Equipment
 Individual Self-
paced Learning

7. Operate and 7.1 Prepare the food  Audio Visual  Observation

monitor food equipment and process for  Lecture/  Demonstration
processes and operation Discussion
equipment (320 7.2 Operate and Monitor the  Questioning
 Practical Lab
hrs) Food Process  Written Test
 Demonstration
7.3 Shutdown, Clean and
Maintain the Food Process  Individual Self-
paced Learning
8. Operate a 8.1 Prepare equipment and  Audio Visual  Observation
packaging process process for operation  Lecture/  Demonstration
(200 hrs) 8.2 Operate and Monitor the Discussion
Process  Questioning
 Practical Lab
8.3 Shutdown the Process  Written Test
 Demonstration
 Individual Self-
paced Learning
9. Work in a freezer 9.1 Prepare to enter a freezer  Audio Visual  Observation
storage area (24 storage environment  Lecture/  Demonstration
hrs) 9.2 Monitor equipment Discussion
operation in a freezer  Questioning
 Practical Lab
storage environment  Written Test
 Demonstration
9.3 Handle frozen product
safely  Individual Self-
9.4 Respond to freezer storage paced Learning
area exposure and gas
leaks
10. Work with 10.1 Store stock to meet  Audio Visual  Observation
temperature temperature control  Lecture/  Demonstration
controlled stock requirements Discussion
(24 hrs) 10.2 Monitor and maintain  Questioning
 Practical Lab
temperature of stock  Written Test
within specifications  Demonstration
10.3 Identify and rectify  Individual Self-
problems paced Learning
11. Handle 11.1 Identify requirements for  Audio Visual  Observation
dangerous working with dangerous  Lecture/  Demonstration
goods/ goods and/or hazardous Discussion
hazardous substances  Questioning
 Practical Lab
substances (24 11.2 Confirm site incident  Written Test
hrs) procedures  Demonstration
11.3 Select handling  Individual Self-
techniques paced Learning

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3.2 TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum.

Delivery should be guided by the 10 basic principles of competency-based
TVET.

 The training is based on curriculum developed from the competency

standards;
 Learning is modular in its structure;
 Training delivery is individualized and self-paced;
 Training is based on work that must be performed;
 Training materials are directly related to the competency standards and the
curriculum modules;
 Assessment is based in the collection of evidence of the performance of
work to the industry required standard;
 Training is based both on and off-the-job components;
 Allows for recognition of prior learning (RPL) or current competencies;
 Training allows for multiple entry and exit; and
 Approved training programs are Nationally Accredited

The competency-based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the
competency standards specified by the industry. The following training
modalities may be adopted when designing training programs:

 The dualized mode of training delivery is preferred and recommended. Thus

programs would contain both in-school and in-industry training or fieldwork
components. Details can be referred to the Dual Training System (DTS)
Implementing Rules and Regulations.

 Modular/self-paced learning is a competency-based training modality

wherein the trainee is allowed to progress at his own pace. The trainer just
facilitates the training delivery.

 Peer teaching/mentoring is a training modality wherein fast learners are

given the opportunity to assist the slow learners.

 Supervised industry training or on-the-job training is an approach in training

designed to enhance the knowledge and skills of the trainee through actual
experience in the workplace to acquire specific competencies prescribed in
the training regulations.

 Distance learning is a formal education process in which majority of the

instruction occurs when the students and instructor are not in the same
place. Distance learning may employ correspondence study, audio, video or
computer technologies.

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TR- Food Processing NC III
  Project-based instruction is an authentic instructional model or strategy in
which students plan, implement and evaluate projects that have real world
applications.

3.3 TRAINEE ENTRY REQUIREMENTS

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

 can communicate both oral and written

 physically and mentally fit
 with good moral character
 can perform basic mathematical computation

3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS

FOOD PROCESSING NC III

Recommended list of tools, equipment and materials for the training of 25

trainees for Food Processing NC III.

TOOLS EQUIPMENT MATERIALS

QTY Description QTY Description QTY Description
5 Weighing scales and 1 set Food processing A. Food supplies
balances of various system with retort,
capacities and pump, boiler, cooker,
sensitivities steamer, dehydrator
5 Dietetic scales (1 kg. 1 Chiller 5 doz Fresh eggs
capacity)
15 Pairing knives 1 Refrigerator 10 kg Fresh meat
10 Peelers 1 Freezer 10 Dressed poultry
pcs
5 Measuring spoons, 5 Stoves 20 kg Fresh fish
sets (medium size)
5 Measuring cups 1 set Food packaging 1 set Curing
(solid) system with filling & ingredients (good
sealing, can seamer, for 10 kg)
shrink wrapper,
strapper, case
packer, labeler
5 Measuring cups 1 Jack lift 20 kg Fresh fish (small)
(liquid)
1 set Wrench, screw 1 Trolley 10 kg Fresh fruits
driver, belts, nuts &
bolts
2 Clocks/timer 1 Wheeler 10 kg Fresh vegetables

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TR- Food Processing NC III
RANGE OF VARIABLES

VARIABLE RANGE

1. Materials Materials for processing may include any one but not limited
to:
1.1 Fresh fruit
1.2 Fresh vegetables
1.3 Fish and other marine products
1.4 Meat and poultry
1.5 Jam and jelly
1.6 Sauces and catsup
1.7 Food additives
1.8 Cereals and starches
1.9 Fats and oil
1.10 Sugar and sweeteners
1.11 Gases
2. Machine Machine components and related attachments for this unit of
Components and competency may include any one of the following:
Related 2.1 Mixing kettles
attachments 2.2 Stirrers, mixers, agitators, paddles
2.3 Vacuum cookers
2.4 Concentrators
2.5 Weighing scales
2.6 Pumps
2.7 Materials transfer and handling equipment
2.8 Storage tank

3. Food Equipment Food equipment may include any one of the following
3.1 Heat exchanger
3.2 Spray dryer
3.3 Retort equipment
3.3.1 Static and batch retorts
3.3.2 Continuous retorts
3.3.3 Hydrostatic cookers with or without over-pressure
3.3.4 Water retort
3.4 Steaming/cooking equipment
3.4.1 Hot water blanchers
3.4.2 Steam blanchers

3.5 Water purification equipment

3.5.1 Dosing equipment
3.5.2 Storage tanks
3.5.3 Pumps and valves
3.5.4 Distillation systems
3.5.5 Reverse osmosis systems
3.5.6 Ultra violet light
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TR- Food Processing NC III
 hydroxide,
hydrogen
peroxide
TRAINING 5 Computer 5 Bar soap/
MATERIALS sets detergent
Books/reference 5 Fire Fighting 1 btl. Glue
sets Equipment
Manuals 5 First aid kit
sets
Videos 5 PPE – apron, mouth
sets mask, gloves, rubber
boots, head gear,
hard hat, goggles,
heavy sweater

3.5 TRAINING FACILITIES

FOOD PROCESSING NC III

The food processing workshop must be of concrete structure. Based on a class

size of 25 students/trainees the space requirements for the teaching/learning and
circulation areas are as follows:

SPACE REQUIREMENT SIZE IN METERS AREA IN SQ. TOTAL AREA IN

METERS SQ. METERS
A. Building (permanent)
Laboratory area 6 x10 60 60

Tool room & S/M storage 4x5 20 20

area
Learning resource area 5x6 30 30
Wash area/comfort room 2.5 x 4 10 10
(male & female)
Total 120
Facilities/Equipment/Circul 40
ation (30% of teaching
accommodation)
B. Experimental Land n/a
Area
Total workshop area 160

Note: Experimental area will change according to availability of land.

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3.6 TRAINER’S QUALIFICATIONS FOR FOOD PROCESSING NC III

TRAINER QUALIFICATION (TQ III)

 Must be a holder of Food Processing NC III or its equivalent
 Must have undergone training on Training Methodology III (TM III)
 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 (for government position or appropriate
professional license issued by the Professional Regulatory Commission)

Reference: TESDA Board Resolution No. 2004 03

3.7 INSTITUTIONAL ASSESSMENT

Institutional Assessment is to be undertaken by the learner who

enrolled in a structured learning program to determine the achievement of
competencies. It is administered by the trainer/assessor at end of each
learning module.

The result of the institutional assessment may be considered as an

evidence for national assessment.

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TR- Food Processing NC III
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1 To attain the National Qualification of Food Processing NC III, the

candidate must demonstrate competence of all the units listed in Section
1. Successful candidates shall be awarded a National Certificate signed
by the TESDA Director General.

4.2 The qualification of Food Processing NC III may be attained through

accumulation of Certificates of Competency (COCs) in the following
areas:

4.2.1 Receive, store, control and order stock

4.2.1.1 Receive and store stock
4.2.1.2 Control and order stock
4.2.1.3 Apply product knowledge to complete work operations
4.2.1.4 Handle dangerous goods/hazardous substances
4.2.2 Perform basic tests in raw materials, in process and finished
products
4.2.3 Operate a boiler
4.2.4 Operate pumping equipment
4.2.5 Operate and monitor food processes and equipment
4.2.6 Operate a packaging process
4.2.7 Work in a freezer and with temperature controlled stock
4.2.7.1 Work in a freezer storage area
4.2.7.2 Work with temperature controlled stock

Successful candidates shall be awarded Certificates of

Competency (COCs)

4.3 Accumulation and submission of all COCs acquired for the relevant units
of competency comprising a qualification, an individual shall be issued
the corresponding National Certificate

4.4 Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core
units.

4.5 The following are qualified to apply for assessment and certification:

4.5.1 Graduates of formal, non formal and informal including

enterprise-based training programs.
4.5.2. Experienced workers ( wage employed or self-employed)

4.6 The guidelines on assessment and certification are discussed in detail in

the Procedures manual on Assessment and Certification and Guidelines
on the implementation of the Philippine TVET Qualification and
Certification System (PTQCS).
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TR- Food Processing NC III
 2.6 Techniques used to monitor the process
2.7 Typical equipment faults and related causes. This
includes recognition of signs and symptoms of faulty
equipment and early warning signs of potential problems
2.8 Codes and Regulations
2.8.1 Food Standards Code including labeling, weights
and measures legislation
2.8.2 Food safety
2.8.3 Environmental management
2.8.4 Good Manufacturing Practices
2.8.5 OHS hazards and controls

2.9 Select, fit and use personal protective clothing and/or

equipment
2.9.1 Gloves, Boots
2.9.2 Hairnets, etc.

2.9 Maintenance
2.9.1 Maintaining equipment and tools
2.9.2 Cleaning requirements associated with
changeovers and types of shut downs

2.10 Understanding of methods and procedures for non-food

handlers when carrying out work responsibilities in a food
handling area

2.11 Waste collection, recycling, and handling procedures

2.12 Attitudes in the workplace should include

2.12.1 Self- esteem
2.12.2 Time conscious/punctual
2.12.3 Cost conscious
2.12.4 Environment and pollution conscious
2.12.5 Flexible/adaptable
2.12.6 Honest
2.12.7 Dependable
2.12.8 Self starter
2.12.9 Alert
2.12.10 Systematic and organized
2.12.11 Committed
2.12.12 Good team worker
2.12.13 Good listener and fast learner
2.12.14 Creative
3. Underpinning
Skills 3.1 Communication skills (oral & written)
3.2 Calibrating skills
3.3 Basic computer skills
3.4 Basic mathematical skills (arithmetic, conversion,
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TR- Food Processing NC III
Continuation ….. Competency Map for Processed Food and Beverages Sector

COMMON UNITS OF COMPETENCY

Follow work procedures to

Apply Food Safety and Use Standard Measuring Use Food Processing Tools, Perform Mathematical
maintain Good Manufacturing
Sanitation Devices / Instruments Equipment and Utensils Computation
Practice

Implement Good Monitor the Implementation of Monitor the Implementation of

Implement Environmental
Manufacturing Practice Good Manufacturing Practice Environmental Policies and
Policies and Procedures
Procedures Procedures Procedures

BASIC UNITS OF COMPETENCY

Receive and Respond to

Participate in Workplace Collect, analyze and
Workplace Lead Workplace Communication Use Relevant Technologies
Communication organize information
Communication

Work in a Team Utilize Specialized Plan and Organize Work

Work with Others Lead Small Team
Environment Communication Skills

Practice Career Develop and practice negotiation

Demonstrate Work Values Develop Team and Individual
Professionalism skills

Practice Occupational
Practice Housekeeping Solve Workplace Problems Apply Problem Solving
Health and Safety
Procedures Related to Work Activities Techniques in the Workplace
Procedures

Food Processing NC III

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 DEFINITION OF TERMS

For the purpose of this competency standard, the following words are defined:

.1 Competency – is the application of knowledge, skills and attitudes to perform

work activities to the standard expected in the workplace.

.2 Unit of Competency – describes a work activity.

.3 Elements – are building blocks of a unit of competency. It describes in outcome

terms the functions that a person who works in a particular area of
work is able to perform.

.4 Performance Criteria – are evaluative statements that specify what is to be

assessed and the required level of performance.

.5 Range of Variables – describe the circumstances or context in which the work

is to be performed.

.6 Evidence Guide – a guide for assessment that provides information on critical

aspects of competency, underpinning knowledge, underpinning skills,
resource implications, context of assessment and assessment
methods.

.7 Blanching – refers to a heat treatment in which the raw food material is

immersed in hot water or exposed to live steam.

.8 Bottling/Canning – refers to a preservation of foods in hermetically sealed

containers such as tin cans and glass jars by sterilization with heat

.9 BFAD - means Bureau of Food and Drug

.10 Brine – refers to a salt solution

.11 Cabinet Drying - refers to a process of dehydrating food material using a

cabinet drier consisting of a closed chamber which is well insulated
against heat loss

.12 Chilling – is subjecting meat to a temperature of 2-4°C(36-40°F at certain

period of time

.13 Curing – refers to a process by which salt, sugar and salitre and other
preservatives and adjuncts are introduced/are used to prolong the
keeping quality of the products

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.14 Dehydration- refers to drying by artificially produced heat under carefully
controlled conditions of temperature, humidity and airflow within a
chamber

.15 Dry Curing– refers to a method of curing meat where curing mixture is rubbed
on the surface of the food material being cured.

.16 Exhausting – refers to the removal of air and gases from the raw material and
the container before sealing; It refers to the heating of canned foods to
a center can temperature of 180°C to 205°F before sealing.

.17 Fermentation – refers to the anaerobic oxidation of carbohydrates by microbial

enzymes

.18 Food Additives- refer to substances intentionally added to foods to achieve or

retain desired characteristics

.19 Food Processing – refers to the application of heat in varying degree to the
food enclosed in a container for a sufficient time to sterilize the product

.20 GMP – Good Manufacturing Practice which is a combination of manufacturing

and quality control procedures aimed at ensuring that products are
consistently manufactured to their specifications

.21 GRAS - means generally regarded as safe

.22 HACCP – Hazard Analysis Critical Control Point is a food safety management
system which concentrates prevention strategies on known hazards
and the risks of them occurring at specific points in the food chain

.23 Hazard – the potential to cause harm which may include bacteria, virus, toxin,
parasite, chemical or physical hazard. Operational malpractices or
other operations/processes can also become hazards if they lead to
unacceptable contamination or growth and survival of organisms and
microorganisms

.24 Hermetic Sealing - refers to the closure of tin cans or glass jars tightly to
prevent the entrance of microorganisms

.25 Packaging – any container or material used in the packaging of a product

which may include materials in direct contact with the product, printed
packs including labeling, and other materials including outer cartons or
delivery cases

.26 Packing Medium – refers to brine, syrup, broth, oil or other similar ingredients
used as canning medium

.27 Pickling- refers to the preservation of foods by brine and vinegar with or
without bacterial fermentation
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 process within specification
2.6 The workplace meets housekeeping standards
2.7 Workplace records are maintained according to
workplace recording requirements
3. Shutdown the 3.1 The appropriate shut down procedure is identified
Process 3.2 The process is shut down according to workplace
procedures
3.3 Equipment is prepared for cleaning and maintenance
according to workplace requirements
3.4 Maintenance requirements are identified and reported
according to workplace reporting requirements
3.5 Waste is collected, treated and disposed or recycled
according to company procedures

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.42 Water Bath – it is a set up used for canning consisting of a large kettle with
fitting cover deep enough to have an inch or two over the tops of the
containers of food and an extra 1-2 inch space for boiling with a
wooden or metal rack made for holding filled containers; used for
processing high acid canned products.

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 ACKNOWLEDGEMENT
The Technical Education and Skills Development Authority (TESDA) wishes to
extend thanks and appreciation to the many representatives of business, industry,
academe and government agencies who donated their time and expertise to the
development and validation of this Training Regulation.

PHILIPPINE CHAMBER OF AGRICULTURE AND FOOD INC.

TECHNICAL AND INDUSTRY EXPERT PANEL

Mr. EDWARD F. DAVID Ms. CECILIA DELA PAZ

Chair, PhilFoodEx Nutrivina Phils.
Rm. 305, Bahay ng Alumni Unit 801, Manila Luxury Cond.
Pres. Ramon Magsaysay Ave. Pearl Drive cor. Goldloop St., Ortigas
U.P. Campus, Diliman, Quezon City Pasig City

Mr. JOSE D. GONZALES, JR. Ms. AURORA C. SUBIDA

Rizal Experimental Station & Pilot School Maya Kitchen
of Cottage Industries
8th Flr., Liberty Building, Pasay Road
Jenny’s Avenue Extn.
Maybunga, Pasig City Makati City

Mr. BOBBY C. PRADEL Mr. GEORGE LORENZANA

Mofel’s Food International Corp Lorenzana Food Corp.
20220 Arpilleda St., Makati City 551 M. Naval St., Navotas, Metro
Manila

Ms. LOURDES M. LABRADOR Mr. ANTONIO A. TAN

Catillejos Agri-Farms Inc. Universal Robina Corporation
Boni Avenue, Mandaluyong City E. Rodriguez Jr. Avenue, Pasig City

Mr. GILBERT P. EVARISTO Mr. CARLOS N. JOSE

Gema Coco Foods Corporation Nestle Philippines Incorporated
White Plains, Quezon City Rockwell Center, Makati City

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The PARTICIPANTS in the National Validation of this Training Regulation

Castillejos Agri-Farms Inc.

Department of Science and Technology – Industrial Technology Development
Institute
Food Development Center
Goldilocks
Marigold Commodities Corporation
Narigin Food Corporation
Technology Resource Center

The Management and Staff of TESDA Secretariat

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