Food Processing NC I CBC
Food Processing NC I CBC
Food Processing NC I CBC
CURRICULUM
Sector :
Page
A...COURSE DESIGN.........................................................................................1-7
B. MODULES OF INSTRUCTION....................................................................8-73
1. Basic Competencies....................................................................................8
1.1 Receiving and responding to workplace communication...............9-12
1.2 Working with others......................................................................13-15
1.3 Demonstrating work values..........................................................16-19
1.4 Practicing housekeeping procedures ..........................................20-22
2. Common Competencies............................................................................23
2.1 Applying food safety and sanitation..............................................24-28
2.2 Using standard measuring devices / instruments........................29-32
2.3 Using food processing tools, equipment and utensils..................33-38
2.4 Following work procedures to maintain good manufacturing
practice and procedures......................................................................39-46
3. Core Competencies...................................................................................47
3.1 Implementing sampling procedures.............................................48-50
3.2 Inspecting and sorting materials and product .............................51-54
3.3 Dispensing non-bulk ingredients..................................................55-58
3.4 Preparing raw/packaging materials for processing......................59-61
3.5 Operating basic equipment...........................................................62-65
3.6 Cleaning and sanitizing equipment and processing/packaging
area...............................................................................................66-68
3.7 Loading and unloading raw materials, products and supplies.........69-
73
COURSE DESIGN
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, skills and attitudes of an individual
in the field of conducting initial activities related to processing, operating basic processing
equipment and undertaking cleaning functions.
ENTRY REQUIREMENTS:
This list does not include specific institutional requirements such as educational
attainment, appropriate work experience, and others that may be required of the trainees by
the school or training center delivering the TVET program.
BASIC COMPETENCIES
(28 hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Receive and 1.1. Receiving and 1.1.1. Follow routine spoken 8 hours
respond to responding to messages
workplace workplace 1.1.2. Perform workplace duties
communication communication following written notices
1.1.3.
2. Work with 2.1. Working in a 3.1. Describe and identify team 6 hours
others team role and responsibility
environment 3.2. Describe work as a team
member
3. Demonstrate 3.1. Practicing 3.1.1. Define the purpose of work 8 hours
work values career 3.1.2. Apply work values/ethics
professionalis 3.1.3. Deal with ethical problems
m 3.1.4. Maintain integrity of
conduct in the workplace.
4. Practice basic 4.1. Practicing 4.1.1. Identify hazards and risks. 6 hours
housekeeping basic 4.1.2. Evaluate hazards and risks.
procedures housekeeping 4.1.3. Control hazards and risks.
procedure 4.1.4. Maintain occupational
health and safety
awareness.
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Apply food 1.1 Applying 1.1.1. Wear personal protective 22 hours
safety and safety equipment
sanitation measures in 1.1.2. Observe personal hygiene
farm and good grooming
operations 1.1.3. Implement food sanitation
practices
1.1.4. Render safety measures
and first aid procedures
1.1.5. Implement housekeeping
activities
2. Use standard 2.1 Using farm 2.1.1. Identify standard 22 hours
measuring tools and measuring devices and
devices and equipment instruments
instruments 2.1.2. Review the procedures in
using standard measuring
devices and instruments
2.1.3. Follow procedures of
using measuring devices
and instruments
3. Use food 3.1 Using food 3.1.1. Perform pre-operation 22 hours
processing processing activities
tools, tools, 3.1.2. Operate food processing
equipment and equipment and equipment
utensils utensils 3.1.3. Perform post-operation
activities
4. Follow work 4.1 Following work 4.1.1. Identify requirements for 22 hours
procedures to procedures to GMP related to own work
maintain good maintain good 4.1.2. Observe personal hygiene
manufacturing manufacturing and conduct to meet GMP
practice practice requirements
4.1.3. Follow GMP requirements
when carrying out work
activities
4.1.4. Complete workplace
documentation to support
GMP
CORE COMPETENCIES
(364 hours)
ASSESSMENT METHODS:
Written exam/test
Interview
Questioning
Demonstration of practical skills
Direct observation
COURSE DELIVERY:
Lecture
Discussion
Practical demonstration
Discussion
Lecture
Reportorial
Modular
CBC Food Processing NC I -4-
Laboratory
RESOURCES:
5 sets Glasswares -
cylinders,
beakers, flasks,
varying
graduations
5 sets Personal
protective C. TRAINING MATERIALS
equipment*
2 Receiving tables Books /
References
1 Hand sink with Manuals
drainboard
1 Towel dispenser Audio visual
materials
2 Shelves / Racks Calculator
2 Utility carts Bond paper
1 Kitchen hood Pencils / Pens
1 Demonstration Reporting and
table with recording
overhead forms/log books
mirror
2 sets Fire fighting
equipment
* Apron/laboratory gown; Mouth masks; Gloves; Rubber boots/safety shoes; Head gears such as caps, hair
nets, ear plugs
QUALIFICATION OF INTSTRUCTORS/TRAINERS:
FOOD PROCESSING NC I
BASIC COMPETENCIES
FOOD PROCESSING NC I
UNIT OF COMPETENCY : RECEIVE AND RESPOND TO WORKPLACE
COMMUNICATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to receive, respond and act on oral and written
communication.
QUALIFICATION LEVEL : NC I
ASSESSMENT CRITERIA:
CONTENTS:
1. Parts of speech
2. Parts of a sentence
3. Kinds of sentence
CONDITION:
METHODOLOGIES:
1. Discussion
2. Lecture
3. Reportorial
4. Modular
ASSESSMENT METHODS:
1. Written exam/test
2. Practical/performance test
ASSESMENT CRITERIA:
CONTENTS:
CONDITION:
1. Dictionary
2. References (books)
3. Writing materials
4. Manuals
5. Journals/articles
6. Printed materials
7. Electronic mail
8. Briefing notes
METHODOLOGIES:
1. Lecture /discussion
2. Demonstration
3. Modular
ASSESSMENT METHODS:
1. Written exam/test
2. Practical
ASSESMENT CRITERIA:
CONTENTS:
CONDITION:
1. Written policy/procedures
2. Information and documentation procedures
3. Memos
4. Manuals
5. Journals/articles
6. Printed materials
7. Electronic mail
8. Briefing notes
9. General correspondence
METHODOLOGIES:
1. Lecture /discussion
2. Demonstration
3. Modular
ASSESSMENT METHODS:
1. Written exam/test
2. Practical writing
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required in a group environment. It deals with developing
effective workplace relationship.
QUALIFICATION LEVEL : NC I
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
1. Work group
- supervisor or manager
- peer/work colleagues
- other members of the organization
METHODOLOGIES:
1. Direct observation
2. Simulation /role playing
3. Case studies
ASSESSMENT METHODS:
1. Written exam/test
2. Practical/performance test
ASSESSMENT CRITERIA:
1. Support is provided to team members to ensure work group goals are met.
2. Constructive contributions to work group goals and task are made according to
organizational requirements.
3. Information relevant to work is shared with team members to ensure designated
goals are met.
CONTENTS:
1. Explaining /clarifying.
2. Helping colleagues
3. Providing encouragement
4. Undertaking extra task if necessary
5. Goals, objectives, plans system and process
6. Legal and organizational policy/guidelines and requirements
7. Define resources parameters
8. Quality and continues improvement processes and standard
9. Clarifying the organization’s preferred task completion methods
10. Open communication
11. Encouraging colleagues
12. Acknowledging satisfactory/unsatisfactory performance
13. Workplace hazards, risks and control
CONDITION:
METHODOLOGIES:
1. Direct observation
2. Simulation /role playing
3. Case studies
ASSESSMENT METHODS:
1. Written exam/test
2. Practical/performance test
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required in demonstrating proper work values.
QUALIFICATION LEVEL : NC I
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
1. Lecture
2. Group Discussion
3. Written Examination
4. Role Play
5. Self-paced (Modular) Instruction
ASSESSMENT METHODS:
1. Written exam/test
2. Demonstration
3. Observation
4. Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
1. Lecture
2. Group discussion
3. Role play
4. Self-paced (Modular) instruction
ASSESSMENT METHODS:
1. Demonstration
2. Observation
3. Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
1. Lecture
2. Group discussion
3. Written examination
4. Role play
5. Self-paced (Modular) instruction
ASSESSMENT METHODS:
1. Written exam/test
2. Demonstration
3. Observation
4. Interviews/questioning
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required in performing housekeeping procedures.
QUALIFICATION LEVEL : NC I
ASSESSMENT CRITERIA:
CONTENTS:
1. Principles of 5S
2. Safety signs and symbols
3. Environmental requirements relative to work safety
4. Accident/Hazard reporting procedures
CONDITION:
METHODOLOGIES:
1. Lecture
2. Group discussion
3. Role play
4. Self-paced (Modular) instruction
ASSESSMENT METHODS:
1. Demonstration
2. Observation
3. Interviews/questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
1. Lecture
2. Group discussion
3. Self-paced (Modular) instruction
ASSESSMENT METHODS:
1. Written examination
2. Demonstration
3. Observation
4. Interviews/questioning
COMMON COMPETENCIES
FOOD PROCESSING NC I
UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and attitudes
required in applying food safety and sanitation in the
workplace.
QUALIFICATION LEVEL : NC I
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Apron
Mouth masks
Gloves
Rubber boots
Head gears such as caps, hair nets, earplugs
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
1. Personal hygiene and good grooming is practiced in line with workplace health
and safety requirements.
2. Personal protective equipment is cleaned, checked and sanitized.
CONTENTS:
CONDITION:
Health certificate
DOLE requirements
BFAD requirements
Personal hygiene and good grooming
Plant sanitation and waste management
Work area/Station
Personal protective equipment
Apron/laboratory gown
Mouth masks
Gloves
Rubber boots
Head gears such as caps, hair nets, earplugs
Sanitizing equipment/agent
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERION:
1. Sanitary practices in food safety are implemented in line with workplace safety
regulations.
CONTENTS:
Safety practices
Food safety principles and practices
Good food manufacturing practices
OSO, HACCP, EMS
TQM and other food quality system principles
Codes and regulations
Proper waste disposal
Environmental protection and concerns
CONDITION:
Workplace
Personal protective equipment
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
Safety measures/practices
First aid procedures
CONDITION:
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
UNIT DESCRIPTOR : This unit deals with the knowledge, skills, and attitude
required in order to use standard measuring devices,
instruments in the workplace.
QUALIFICATION LEVEL : NC I
LO2. Review the procedures in using standard measuring devices and instruments.
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
2. Standard measuring instruments may include but not limited to the following:
Salinometer
Thermometers of varying temperature range (0-300 C)
Refractometer of varying range (0-90 C)
Glass wares like cylinders, beakers, flasks of varying graduations.
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
UNIT DESCRIPTOR : This unit deals with the skills, knowledge and attitude
required to operate food processing tools and equipment/
instrument in the workplace.
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Tools and equipment/utensils used for the following food processing methods:
1. Salting, Curing and Smoking:
Smoke house
Polysealer
Chiller/refrigerator/freezer
Oven
Salinometer
Weighing scales
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
Manufacturer’s specifications:
Handling
Operating
Discharge label
Reporting
Testing
Positioning
Refilling
CONDITION:
METHODOLOGIES:
Demonstration
Dual training
Individual self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
METHODOLOGIES:
Demonstration
Dual training
Individual Self-paced learning
Lecture
ASSESSMENT METHODS:
Written examination
Demonstration of practical skills
Direct observation
Interview
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
QUALIFICATION LEVEL : NC I
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Work area/station
GMP manual
Notebook and pencil
METHODOLOGIES:
Lecture/traditional method
Demonstration
Discussion
Practical
Laboratory
ASSESMENT METHODS:
Observation
Interview
Performance
Exam
ASSESSMENT CRITERIA:
CONTENTS:
Personal hygiene
Preparing, using, storing and disposing clothing (PPE)
OH&S legal requirements
Enterprise OH&S policies, procedures and programs
Department of Health – Food Establishments –
Code of Sanitation of the Philippines (P.D.856)
Requirements set out by Bureau of Food and Drugs
Workplace requirement
CONDITION:
Work area/station
Manuals and procedures
Reference materials
PPE clothing
METHODOLOGIES:
Lecture/traditional method
Demonstration
Discussion
Practical
Laboratory
ASSESMENT METHODS:
Observation
Interview
Performance
Exam
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Work area/station
Reference materials
GMP and other important manuals
PPE
Supplies and materials (packaging products, garbage bag, cleaning agents, etc,)
Tools, utensil and equipment (packaging tools and equipment, cleaning tools,
etc.)
Notebook and pencils
Lecture/traditional method
Demonstration
Discussion
Practical
Laboratory
ASSESMENT METHODS:
Observation
Interview
Performance
Exam
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Work area/station
GMP manuals
Reference materials and resources
Record book, Notebook and pencil
METHODOLOGIES:
Lecture/traditional method
Demonstration
Discussion
Practical
Laboratory
ASSESMENT METHODS:
Observation
Interview
Performance
Exam
ASSESSMENT CRITERIA:
CONTENTS:
GMP requirements
Validation procedures
Documentation and recording procedures
Data collection and keeping
CONDITION:
Work area/station
GMP manuals
Reference materials
Record book, notebook and pencil
METHODOLOGIES:
Lecture/traditional method
Demonstration
Discussion
Practical
Laboratory
ASSESMENT METHODS:
Observation
Interview
Performance
Exam
ASSESSMENT CRITERIA:
CONTENTS:
CONDITION:
Work area/station
GMP manuals
Reference materials
Record book and pencils
Data sheets
METHODOLOGIES:
Lecture/traditional Method
Demonstration
Discussion
Practical
Laboratory
ASSESMENT METHODS:
Observation
Interview
Performance
Exam
CORE COMPETENCIES
FOOD PROCESSING NC I
UNIT OF COMPETENCY : IMPLEMENT SAMPLING PROCEDURES
MODULE DESCRIPTION : This unit deals with the skills, knowledge and attitudes
required to implement sampling procedures. It involves
understanding the requirements of sampling plans, collecting
and transferring samples while retaining sample integrity.
.
NOMINAL DURATION : 41 hours
ASSESSMENT CRITERIA:
CONTENTS:
Sampling requirements
Sampling plan
Basic sampling principles, with emphasis on sampling which is random and
representative of the lot
Sampling techniques
Basic characteristics of samples to be handled
Preparation of requirements for samples
Awareness of Codes or Regulations such as HACCP and GMP
Preparing sampling tools and equipment
Using PPE
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and attitude
required to inspect and sort materials and product.
ASSESSMENT CRITERIA:
1. Equipment and tools for inspection and sorting are prepared in accordance with
manufacturer’s specifications and workplace requirements
2. Equipment and tools are checked, cleaned and sanitized in accordance with
manufacturer’s specifications and workplace requirements
3. Office equipment and materials/supplies needed are prepared in accordance with
approved specifications
CONTENTS:
CONDITIONS:
Inspection and sorting tools and equipment (weighing scales, jack lifts, trolleys
and wheelers, carts, stainless steel tables/receiving tables and belt and roller
sorter, etc.
Office materials/supplies (reporting and recording forms/logbooks, pencil/
ballpens, bond papers, etc.) tools (calculator, sharpener, etc.) and equipment
(screens, image processing , desk etc.)
Raw materials and product (meats, fruits, vegetables, fats, process supplies,
sugar, condiments, spices, etc.)
Cleaning supplies (scrub, detergent, etc.)
Sterilizing agents
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
1. Raw materials and product are received and handled according to standard
operating procedures.
2. Inspection and sorting is done according to required specifications, OHS
requirements and workplace procedures
3. Grading is undertaken, as necessary, according to raw material or product
requirements
4. Raw materials and products are inspected for visible signs of defects according
to set processing and purchasing specifications.
5. Raw materials and products are sorted in accordance with physical property
specifications
6. Inspected and sorted raw materials and products are weighed and kept in
accordance with standard operating procedures
7. Rejected/sub-standard raw materials and products are reported to appropriate
person and/or disposed according to organizational guidelines
CONTENTS:
Procedures and techniques inspection and sorting of raw materials or products
Operating equipment
Grading of raw materials or products
Visible signs of defects
Physical properties for sorting food
OHS requirements
Manufacturer’s requirements
Workplace requirements
Record and report making
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Storage area
Dirty and used tools and equipment
Cleaning paraphernalia(scrubber, soap, water, etc.)
Sanitizing/sterilizing agents
Record book and pen
PPE
Manuals and references related to the topic
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
required to prepare, measure and/or weigh, and label non-
bulk ingredients to meet production requirements.
ASSESSMENT CRITERIA:
1. Materials are inspected to confirm type, quality clearance, quantities and identify
any obvious contamination or non-conformance with workplace requirements
2. Appropriate measuring/dispensing and weighing equipment are selected
according to dispensing requirements
3. Availability of containers/bags and labels are confirmed according to dispensing
requirements
4. Pre-start checks are carried out according to manufacturer’s specifications and
workplace procedures
5. Appropriate personal protective equipment (PPE) is used according to workplace
procedures and occupational health and safety (OHS) requirements
CONTENTS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
1. Non-bulk ingredients and additives are weighed/measured according to
production requirements
2. Dispensed ingredients are labeled according to workplace procedures
3. Accurate of measuring/dispensing equipment is monitored to identify variation in
operating conditions according to production requirements
4. Variation in equipment operation is identified and maintenance requirements are
reported according to workplace reporting requirements
5. Workplace is maintained according to housekeeping standards
CONTENTS:
Measuring and/or weighing ingredients
Dispensing ingredients
Purpose and basic principles of the dispensing process
Monitoring measuring/dispensing equipment
Operating and maintaining the measuring/ dispensing equipment
Following work procedures
Corrective action implementation
Basic operating principles of equipment
Typical equipment malfunctions and related causes
Contamination and food safety issues related to dispensing
Quality characteristics and related handling requirements of materials
Maintaining of workplace
Workplace requirements (housekeeping standards, etc.)
Manufacturer’s specifications
OHS hazards and controls
Using appropriate Personal protective equipment (PPE)
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
required to prepare raw/packaging materials for processing
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Discussion
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Demonstration
Discussion
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and required to
select, prepare, operate and maintain basic equipment. It
involves equipment requiring limited application of equipment
and process knowledge and limited equipment adjustment.
Competency also requires knowledge of the functions
associated with operational equipment, including undertaking
routine maintenance and reporting faults to appropriate
persons. This unit is generic and should be customized for a
given piece of equipment.
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
1. Machine/Equipment is shut down according to workplace procedures and
manufacturers’ specifications
2. Work area, tools and machine/equipment are cleaned, maintained and stored in
accordance with workplace requirements and manufacturers’ specifications
3. Faulty or damaged machine/equipment is reported for repair or replacement in
accordance with workplace procedures
4. Waste generated by both the process and cleaning procedures is collected,
treated, disposed of, or recycled, according to workplace procedures
5. Records and reports are completed and maintained in accordance with industry,
legislative and workplace requirements.
CONTENTS:
Shutting-down machine/equipment
Locate emergency stop functions on equipment
Routine maintenance procedures
Cleaning and sanitation procedures for work area and equipment
Security and storage of equipment and materials
Lock out and tag out procedures
Safe workplace procedures
Emergency procedures
Reporting faulty or damaged machine/equipment
Environmental and waste disposal procedures
Reporting and documentation requirements and processes
Relevant legislative provisions including OHS requirements
Awareness of Codes or Regulations such as HACCP and GMP
Apply safe workplace practices and procedures
Use of appropriate PPE
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes in
required to clean and sanitize equipment and
processing/packaging area. This does not include
automated cleaning-in-place (CIP).
.
NOMINAL DURATION : 42 hours
LO2.Clean and sanitize equipment and processing / packaging area to meet workplace
requirements
ASSESSMENT CRITERIA:
CONTENTS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
1. Equipment and processing/packaging area are cleaned and sanitized according
to workplace procedures, OHS requirements, and manufacturer’s specifications
2. Equipment and processing/packaging area are inspected according to required
operating conditions and cleanliness
3. Unacceptable equipment and processing/packaging area conditions are identified
and reported according to workplace procedures
4. Cleaning equipment and chemicals are stored according to workplace procedure
5. Waste from cleaning process is disposed of according to workplace and OHS
requirements, and regulatory/legislative requirements
6. Equipment and processing/packaging area are restored to operating order
according to workplace procedures
7. Records are completed in line with workplace requirements
CONTENTS:
Cleaning and sanitizing equipment and processing/packaging area
Inspecting equipment and processing/packaging area
Identifying and reporting unacceptable equipment and processing/packaging area
Storing cleaning equipment and chemicals
Proper disposal of waste from cleaning process
Restoring equipment and processing/packaging area to operating order
Completing records
Regulatory/legislative requirements
Workplace requirements
OHS requirements
Manufacturer’s specifications
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
MODULE DESCRIPTION : This module covers the knowledge, skills and attitudes
required to load and unload raw materials, products and
supplies. It includes loading and unloading activities,
securing and protecting the load and completing all required
documentation.
.
NOMINAL DURATION : 60 hours
ASSESSMENT CRITERIA:
1. Loading and unloading procedures are selected according to workplace and OHS
requirements
2. Dangerous or hazardous raw materials, products and/or supplies are identified
and handled in accordance with OHS, regulatory and legislative requirements
3. Raw materials, products and/or supplies requiring special handling and/or
documentation are identified and appropriate procedures followed according to
workplace requirements
4. Raw materials, products and/or supplies are packed/unpacked according to
workplace requirements
5. Raw materials, products and/or supplies are loaded in accordance with relevant
material loading regulations and workplace procedures
6. Lifting aids and appliances are selected and used according to loading
procedures in compliance with workplace requirements and legislation
7. Unloading activities are conducted safely and efficiently according to workplace
requirements
8. Hazards and risks are identified and controls implemented according to OHS and
workplace requirements.
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
ASSESSMENT CRITERIA:
1. Load distribution is checked to ensure that it is even, legal and within the working
capacity according to workplace procedures
2. Load is checked to ensure that dangerous goods and hazardous substances are
appropriately segregated in accordance with regulatory and workplace
requirements
3. Load is secured using the correct load restraint and protection equipment,
carrying and garage conditions according to workplace and OHS requirements
4. The load is protected in accordance with legal and workplace safety requirements
CONTENTS:
Proper distribution of load
Methods of securing and protecting load
Warehouse plan/Site layout and obstacles
Workplace operating procedures
Hazard and risk identification and control
Material loading regulations
Workplace procedures
OHS requirements
Regulatory and legislative requirements
PPE protective/safety gadgets
Awareness of Codes or regulations such as HACCP and GMP
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
CBC Food Processing NC I - 75 -
Questioning
ASSESSMENT CRITERIA:
1. Raw materials, products and/or supplies are selected and checked for ability to
travel in accordance with relevant regulations/permit requirements
2. All required records are completed in accordance with legislative and workplace
requirements
CONTENTS:
CONDITIONS:
METHODOLOGIES:
Lecture
Discussion
Demonstration
ASSESSMENT METHODS:
Observation
Demonstration
Questioning
The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.