Edible Oil Processing L II

Federal Democratic Republic of Ethiopia
OCCUPATIONAL STANDARD
Oil Seed and Edible Oil processing

NTQF Level II
Ministry of Science and Higher Education

Federal TVET Agency
October 2021
Ministry of Science and

Page 141 of 141 Edible Oil Processing Version 3
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Ethiopian Occupational Standard October, 2021
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Introduction
Ethiopia has embarked on a process of reforming its Technical and Vocational Education and
Training (TVET) System. Within the policies and strategies of the Ethiopian Government,
technology transformation by using current international standards and international best
practices as the basis, and, adopting, adapting and verifying them in the Ethiopian context – is a
pivotal element. TVET is given an important role with regard to technology transfer. The new
paradigm in the outcome-based TVET system is the orientation at the current and anticipated
future demand of the economy and the labor market.
The Ethiopian Occupational Standard (EOS) is the core element of the Ethiopian National TVET
Strategy and an important factor within the context of the National TVET Qualification
Framework (NTQF). They are national Ethiopian standards, which define the current and future
occupational requirements and expected outcome related to a specific occupation using distinct
Unit of Competences without taking TVET delivery into account.
The whole package EOS document for an occupation is an integrated set of nationally endorsed
core generic Unit of Competences organized in to different qualification levels built one upon the
other below or side wise to make full occupational profile.
This document details the mandatory format, sequencing, wording and layout for the Ethiopia
Occupational Standard which comprised of Units of Competence.
A Unit of Competence describes a distinct work activity. It is documented in a standard format
that comprises:
 Occupational title and NTQF level
 Unit title
 Unit code
 Unit descriptor
 Elements and Performance criteria
 Range and Variables
 Evidence guide
Together all the parts of a Unit of Competence guide the assessor/curriculum developer in
determining the candidate training and assessment.
The ensuing sections of this EOS document comprise a description of the occupation with all the
key components of a Unit of Competence:
 Chart with an overview of all Units of Competence with their Unit Codes and Titles
 Detail contents of each Unit of Competence
 Occupational map providing the TVET providers with information and important
requirements to consider when designing training programs using this standards and
show a career path
UNIT OF COMPETENCE CHART

Oil Seed and Edible Oil Processing Version 3
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Occupational Standard: Oil Seed and Edible Oil processing Level II
Occupational Code: IND OEP
NTQF Level II
IND OEP2 01 0921 IND OEP2 02 0921 IND OEP2 03 0921

Receive and Handle Oil Operate an Oil Seed Operate de-hulling Process
seed in Storage Area Cleaning Process

Operate Size Reduction Operate an Oil Seeds pre- Operate Extrusion Process
Process treatment and Conditioning

Operate Mechanical Operate Crude oil Storage Implement Food Safety
Extraction Process Process Program and Procedures

Implement Quality Systems Implement Environmental Apply First Aid
and Procedures Policies and Procedures
IND OEP2 13 0921

Prevent and eliminate
MUDA

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NTQF LEVEL II

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Occupational Standard: Oil Seed and Edible Oil Processing Level II
Unit Title Receive and Handle raw material in Storage area
Unit Code IND EOP2 01 0921
Unit Descriptor This unit of competency covers the skills and knowledge required to
maintain on-site receiving and handling of oil seed in storage area by
applying good storage practice.
Elements Performance Criteria

1. Receive oilseed 1.1 Delivery documentation is checked.
and sample test 1.2 Required tests for received oilseed are determined from standard
operating procedures, supervisor instruction or other source.
1.3 Raw materials are weighed/ measured.
1.4 Services are confirmed as available and ready for operation.
1.5 Required sampling and testing procedures are undertaken according
to standard operating procedures appropriately.
1.6 Raw materials are checked for the required parameters to determine
if the delivery is within specifications.
1.7 Control Procedures for rejected oilseed are followed according to
enterprise procedures.
2. Oilseed handling 2.1 Oil seed for handling and storage is correctly identified.
and equipment 2.2 Appropriate silo types and handling equipment are selected for
various oil seeds in relation to their storage characteristics and flow
properties.
2.3 Oil seed is segregated according to type, variety and quality
characteristics according to enterprise requirements and appropriate
records kept.
2.4 Measures are taken to minimize pest infestation.
2.5 Oil seed is moved into and out of storage facility according to
Occupational Health and Safety (OHS) requirements.
2.6 Oil seed is regularly checked during movement for contamination.
2.7 Storage facility and handling equipment are thoroughly cleaned after
emptying.
2.8 Temporary storage facilities are dismantled according to enterprise
requirements and storage characteristics.
2.9 Suitable measures are implemented to minimize the effect of
desiccant dusts on the flow properties of oil seed
3. Weigh and 3.1 Oilseed are off loaded from transport and routed to screens.
screen accepted 3.2 Intake Oilseed is passed through screens.
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Oilseed 3.3 Fitness of Oilseed for the intended products is monitored.
3.4 Foreign materials (dust, stem, leaves etc ) control policies and
procedures are followed
3.5 Equipment is checked to confirm operating condition.
3.6 Oilseed is passed through metal removal equipment.
4. Prepare to work 4.1 Work to be undertaken is interpreted from work program where
in bulk oilseed necessary, and confirmed with supervisor.
storage area 4.2 OHS hazards are identified, risk assessed and suitable controls
implemented.
4.3 Suitable personal protective equipment is selected, used and
maintained.
4.4 Tools and equipment suitable for the work to be undertaken are
selected, checked and maintained, if necessary.
4.5 Environmental implications of undertaking work in the bulk material
storage facilities are identified, likely outcomes assessed and, if
necessary, responsible action taken.
5. Record 5.1 Workplace information is recorded in appropriate format.
information 5.2 All records are signed.
5.3 Record information is communicated to appropriate immediate
supervisor.
5.4 Workplace information records are kept in appropriate place.
Variable Range
Oilseed May include but not limited to:
 Niger seed
 rape seed
 Sunflower seed
 cotton seed
 flax/linseed
 Soybean
 ground nut
 Safflower
 Sesame
 black cumin
Services May include but not limited to:
 Include power,
 Gas
 Water
 Steam and compressed air.

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Sampling and testing May include but not limited to:
 Oil content
 Moisture content
 foreign matter
 free fatty acids
 pesticide residues
 mycotoxin
silo types May include but not limited to:
 Silo with extractor(for cotton seed)
 Silo with damping chute (free flow oil seed)
handling equipment May include but not limited to:
 Conveyer
 Elevator
 Magnetic separator
Storage facility May include but not limited to:
 Air circulation
 Piling height
 Palletizing
control procedures May include but not limited to:
 Check input oilseed
 Check out put oilseed
 Take corrective action for non-compliance
Storage facility May include but not limited to:
 Permanent and/or temporary storages
 Surrounding areas
 Entry, exit and site roads.

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Policies and May include but not limited to:
procedures  All work is carried out according to company policies and
procedures
 regulatory and licensing requirements
 legislative requirements and industrial awards and agreements
Equipment May include but not limited to:
 Weighbridge
 Silo
 dryer
 Screener
 Elevator
 Magnetic separator
Workplace May include but not limited to:
information  Standard Operating Procedures (SOPs),
 Specifications for oilseed
 production schedules
 sampling and tests requirements
 reporting arrangements
 certificate of analysis
Evidence Guide
Critical Aspects of Must demonstrate knowledge, skills and attitude to:
Competence  prepare the storage area for access by oil seed carriers
 comply with OHS requirements for working in confined spaces
 prepare Oilseed storages by removing all residues and checking
structure
 Access workplace information to identify Oilseed receiving
procedures
 set up, start, operate and monitor oilseed transfer and weighing
/measuring equipment
 undertake required sampling and testing of oilseed according to
enterprise procedures
 prepare and test oilseed handling machinery
 Perform routine safety, service and maintenance procedures on
tools, equipment and machinery.
Underpinning Must demonstrate knowledge of:
Knowledge and  Oilseed delivery arrangements and transport modes relevant to the
Attitudes enterprise
 location and types of storage available for received oilseed relevant
to the enterprise
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Enterprise procedures for rejected oilseed.
potential hazards, safety and structural requirements for storage
should be applied documented and reported
 organisation and commodity quality requirements for oilseed storage
 pre-operational and safety checks, servicing and maintenance
procedures for receiving and handling tools and equipment
 equipment operating principles and operating methods
 cleaning and storage of machinery, equipment and materials
 environmental impacts associated with the operation of machinery
and equipment
 appropriate action in contingency situations
 organisation requirements for protective equipment and safe
practices in relation to OHS
 potential hazards associated with the operation of basic tools and
equipment
 relevant legislation, regulations and codes of practice with regard to
workplace OHS, environment and the use and control of machinery
and equipment
 appropriate legislative requirements, manufacturer's instructions and
organisation procedures/ instructions
 Organizational recording and reporting procedures.
Underpinning Skills Must demonstrate skills to:
 Undertake standard tests on received oilseed for insects, taint, other
contaminants and foreign objects.
 interpret and apply enterprise procedures and specifications for
receiving oilseed
 Set up, use and monitor, receiving, weighing, metal detection and
drying equipment.
 identify hazards and follow safe work procedures
 check equipment and storage facilities, and identify current or
impending faults
 handle and manoeuvre equipment
 complete pre-operational checks on basic tools and equipment
 perform routine safety, service and maintenance procedures on tools,
equipment and machinery
 operate hand and independently powered tools and cleaning
equipment to industry standards
 clean, secure and store machinery and equipment
 recognise and rectify minor operational faults
 handle hazardous substances (fuels) safely
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 work in confined spaces
 use variety of communication systems
 Interpret and apply task instructions, communicate with work team
and supervisor, and record and report faults, workplace hazards and
accidents.
 Read and interpret manufacturer's specifications, work and
maintenance plans, and Material Safety Data Sheets.
Resources Access is required to real or appropriately simulated situations,
Implication including work areas, materials and equipment, and to information on
workplace practices and OHS practices.
Methods of Competence may be assessed through:
Assessment  Interview / Written Test
 Observation / Demonstration with Oral Questioning
Context of Competence may be assessed in the work place or in a simulated work
Assessment place setting.

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Occupational Standard: Oil Seed and Edible oil Processing Level II
Unit Title Operate an Oil Seed Cleaning Process
operate, adjust and shut down a cleaning process to separate
impurities from the oil seed.
Element Performance Criteria

1. Prepare the oil 1.1 Materials are confirmed and available to meet operating
seed cleaning requirements.
equipment and 1.2 Basic operating principles of equipment are identified
process for 1.3 Different iingredients for addition and services are confirmed
operation and available in required quantities.
1.4 Cleaning and maintenance requirements and status are
identified and confirmed.
1.5 Machine components and related attachments are fitted and
adjusted to meet operating requirements.
1.6 Operation of equipment parameters are entered as required
meeting safety and production requirements.
1.7 The bin system is setup to meet production requirements.
1.8 Oil seed cleaning equipment performance is checked and
adjusted as required.
1.9 Pre-start checks are carried out as required by workplace
requirements.
2. Operate and 2.1 The process is started and operated according to policies and
monitor the oil procedures.
seed cleaning 2.2 Operation of equipment and processes is monitored to identify
process variation in operating conditions.
2.3 Variation in equipment operation is identified and
maintenance requirements are reported according to
workplace information reporting requirements.
2.4 The process is monitored to confirm that stock meets oil seeds
specifications.
2.5 The process is monitored to confirm that impurity removal
rate meets workplace information.
2.6 Out-of-specification product/process outcomes are identified
and/or reported to maintain the process within workplace
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specification.
2.7 The work area is maintained according to housekeeping
standards.
2.8 Work is conducted in accordance with legislative
environmental guidelines.
2.9 Workplace information records are maintained according to
workplace recording requirements.
3. Shut down the oil 3.1 The appropriate shutdown procedure is identified.
seed cleaning 3.2 The process of cleaning is shut down according to
process workplace procedures.
3.3 Maintenance requirements are identified and reported
according to workplace reporting requirements.
Variable Range
Basic operating May include but not limited to:
principles of equipment  main equipment components,
 status and purpose of guards,
 equipment operating capacities and applications,
 purpose and location of sensors and related feedback
instrumentation
 power
 vacuum
 compressed and instrumentation air
Oil seed cleaning May include but not limited to:
equipment  Intake equipment
 day bins
 screens
 separators/magnetic separator
 aspirators
 extractors/ destoners
 scales/weight
 dampers
 color sorters
Pre-start checks May include but not limited to:
 inspecting equipment condition (signs of wear)
 selection of settings and/or related parameters
 cancelling of isolation or lock outs
 screens fit and related equipment cleaned and correctly

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configured
 positioning sensors and controls
 ensuring any scheduled maintenance
 safety guards
Policies and procedures May include but not limited to:
 company policies and procedures,
 regulatory and licensing requirements,
 legislative requirements, and industrial awards and agreements
Workplace information May include but not limited to:
 Standard Operating Procedures (SOPs)
 specifications
 production schedules and instructions
 manufacturers' advice
 standard forms and reports
Legislative May include but not limited to:
 the Food Standards Code, including labeling, weights and
measures legislation
 legislation covering food safety, environmental management,
occupational health and safety
shutdown procedure May include but not limited to:
 Cleaning (in some cases cleaning may be carried out by a
dedicated cleaning crew)
Processes of cleaning May include but not limited to:
 batch or continuous and
 apply to single or different product types
Evidence Guide
Critical Aspects of Must demonstrate knowledge, skill and attitude to:
competence  conduct pre-start checks on machinery and equipment used for
oil seed cleaning
 start, operate and adjust process equipment to achieve required
quality outcomes
 take corrective action in response to typical faults and
inconsistencies
 complete workplace records as required
 apply safe work practices and identify OHS hazards and controls
 safely shut down equipment
 Apply food safety procedures to work practices.

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Knowledge  purpose and basic principles of the oil seed cleaning process
 flow of the oil seed cleaning process and the effect of outputs on
downstream processes
 quality characteristics to be achieved by the oil seed cleaning
process
 quality requirements of materials and effect of variation on oil
seed cleaning process performance
 operating requirements and parameters and corrective action
required where operation is outside specified operating
parameters
 typical equipment faults and related causes
 signs and symptoms of faulty equipment
 early warning signs of potential problems
 methods used to oil seed cleaning process, such as inspecting,
measuring and testing as required by the process
 contamination/food safety risks associated with the oil seed
cleaning process and related control measures
 OHS hazards and controls, including the limitations of protective
clothing and equipment relevant to the work process
 different shutdowns requirements as appropriate to the oil seed
cleaning process and workplace production requirements,
 procedures and responsibility for reporting production and
performance information
 environmental issues and controls such as
 waste/rework collection
 handling procedures related to the process
 Access workplace information to identify oil seed cleaning
process requirements
 Select, fit and use personal protective clothing and/or equipment
 Confirm supply of necessary materials and services
 Conduct pre-start checks on:
 Inspecting equipment condition (signs of wear)
 Selecting appropriate settings and/or related parameters
 Cancelling isolation or lock outs as required
 Confirming that required screens are fitted and related
equipment is clean and correctly configured as per cleaning
 Positioning sensors and controls correctly
 Ensuring any scheduled maintenance has been carried out
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 Confirming that all safety guards are in place and operational
 Start, operate and adjust oil seed cleaning process equipment to
achieve required outcomes, including visual inspection and
regular checking of collection points (screens).
 Carry out process adjustments to maintain efficient removal of
impurities with minimal removal of product
 Monitor supply and flow of materials to and from the oil seed
cleaning process
 Take corrective action in response to out-of-specification results
 Respond to and/or report equipment failure within level of
responsibility
 Locate emergency stop functions on equipment
 Complete workplace records as required
 Maintain work area to meet housekeeping standards
 Use process control systems according to enterprise procedures
 Collect samples and conduct tests according to enterprise
procedures
 Conduct routine maintenance according to enterprise procedures
 Clean and sanitize equipment according to enterprise procedures
 use of oral communication skills/language
 questioning
 active listening, asking for clarification
 seeking advice from supervisor
 Work cooperatively within a culturally diverse workforce
Resources Implication Access is required to real or appropriately simulated situations,
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
Methods of Assessment Competence may be assessed through:
 Interview / Written Test
Context of Assessment Competence may be assessed in the work place or in a simulated
work place setting.

Unit Title Operate De-hulling Process

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operate, adjust and shut down a production process for the
separation of the hull from the kernel (Meat).
1. Prepare de-hulling 1.1 Material is confirmed and available to meet operating

equipment and requirements.
process for 1.2 Cleaning and maintenance requirements and status are identified
operation and confirmed.
1.3 Different iingredients for addition and services are confirmed
and available in required quantities.
1.5 Operation of equipment and processes are entered as required to
meet safety and production requirements.
1.6 Equipment performance is checked and adjusted as required.
requirements.
2. Operate and 2.1 The de-hulling process is adjusted, started and operated
monitor the de- according to policies and procedures.
hulling process 2.2 De-hulling equipment is monitored to identify variation in
operating conditions.
2.3 Variation in equipment operations identified and maintenance
requirements are reported according to work procedure
2.4 The process is monitored to confirm that hull separation meets
specifications.
2.5 Out-of-specification product/process outcomes are identified,
rectified and/or reported to maintain the de-hulling process
within specification.
standards.
2.7 Work is conducted in accordance with Legislative
environmental guidelines.
2.8 Workplace records are maintained according to Workplace
information requirements.
3. Shut down de- 3.1 The appropriate shutdown procedure is identified.
hulling process 3.2 The process is shut down according to shutdown procedures.
3.3 Maintenance requirements are identified and reported.
Variable Range
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Material May include but not limited to:
 Cleaned seed
 power
 water
Pre-start checks May include but not limited to:
 Inspecting equipment condition (signs of wear)
 Selecting appropriate settings and/or related parameters
 Cancelling isolation or lock outs as required
 Confirming that required screens are fitted and related
 Positioning sensors and controls correctly
 Ensuring any scheduled maintenance has been carried out
Confirming that all safety guards are in place and operational
 company policies and procedures,
 legislative requirements, and industrial awards and agreements
De-hulling equipment May include but not limited to:
 Decorticator
 Cyclone
 Screener
 Hull beater
 mechanical/pneumatic stock transfer equipment
Supporting systems may include:
 compressors
 aspirators
 conveyors
De-hulling process Processes may be:
 batch or continuous and
 apply to single or multiple product types

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 specifications
Shutdown procedures May include but not limited to:
 cleaning (in some cases cleaning may be carried out by a
dedicated cleaning crew)
Legislative requirements May include but not limited to:
 Ethiopian Food Standards Code,
 Mandatory oil seed standards, edible oil standards,
labelling
 Weights and measures legislation
 EFDA (Ethiopian Food and drug Authority) legislation
 Environmental management (Environmental Protection
Authority)
 OHS ,anti-discrimination and equal opportunity
Evidence Guide
Critical aspects of A candidate must demonstrate the ability to:
de-hulling
 start, operate, monitor and adjust process equipment to achieve
required quality outcomes
inconsistencies
Underpinning Must demonstrate Knowledge of:
Knowledge  purpose and basic principles of de-hulling process
 basic operating principles of equipment,
 Flow of de-hulling process and the effect of outputs on
downstream crude oil production processes
 quality characteristics to be achieved by the De-hulling process
 quality requirements of materials and effect of variation on de-
hulling process performance
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parameters
 typical equipment faults and related causes, including signs and
symptoms of faulty equipment and early warning signs of
potential problems
 methods used to monitor de-hulling production process, such as
inspecting, measuring and testing as required by the process
 inspection or test points (control points) in de-hulling process
and the related procedures and recording requirements
 contamination/food safety risks associated with de-hulling
process and related control measures
 common causes of variation and corrective action required
 Occupational Health and Safety (OHS) hazards and controls
 requirements of different shutdowns as appropriate to de hulling
process and workplace production requirements, including
emergency and routine shutdowns and procedures to follow in
the event of a power outage
 isolation, lock out and tag out procedures and responsibilities
 product/process changeover procedures and responsibilities
 procedures and responsibility for reporting production and
performance information
 environmental issues and controls relevant to de-hulling process,
including waste/rework collection and handling procedures
related to the process
 basic operating principles of process control, where relevant,
including the relationship between control panels and systems
and the physical equipment
 sampling and testing associated with process monitoring and
control where relevant
 routine maintenance procedures where relevant
 cleaning and sanitation procedures where relevant
 access workplace information to identify de-hulling process
requirements
 select, fit and use personal protective clothing and/or equipment
 confirm supply of necessary materials and services
 Conduct pre-start checks:
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 adjust and clean screens
 start, operate, monitor and adjust de-hulling process equipment
 monitor supply and flow of materials to and from the de-hulling
process
 take correction in response to out-of-specification results
 respond to and/or report equipment failure within level of
responsibility
 locate emergency stop functions on equipment
 follow isolation and lock out/tag out procedures as required to
take de-hulling process and related equipment off-line in
preparation for cleaning and/or maintenance within level of
responsibility
 maintain work area to meet housekeeping standards
 use process control systems according to enterprise procedures
 collect samples and conduct tests according to enterprise
procedures
 conduct routine maintenance according to enterprise procedures
 clean and sanitize equipment according to enterprise procedures
 use of oral communication skills/language:
 questioning,
 work cooperatively within a culturally diverse workforce
including work areas, materials and equipment, and to information on
Context of Assessment Competence may be assessed in the work place or in a simulated work
place setting.

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Unit Title Operate size reduction Process
operate, adjust and shut down a production process for oil seed and cake
size reduction (crushing, flaking, cracking and milling).

1. Prepare the 1.1 Product and materials are confirmed and available to meet
size reduction crushing, flaking, cracking and milling requirements.
process for 1.2 Product and materials are prepared to meet crushing, flaking,
operation cracking and milling requirements.
1.3 Services are confirmed as available and ready for operation.
1.4 Equipment is checked to confirm equipment status for use.
1.5 The process is set to meet crushing, flaking, cracking and milling
requirements.
2. Operate and 2.1 The crushing, flaking, cracking and milling process is started up
monitor the according to workplace procedures.
size reduction 2.2 Control points are monitored to confirm performance is maintained
process within specification.
2.3 Equipment is monitored to confirm operating condition for
crushing, flaking, cracking and milling process.
2.4 Product that meet specification is produced.
2.5 Out-of-specification product, process and equipment performance
are identified, rectified and/or reported.
3. Shut down the 3.1 The crushing, flaking, cracking and milling process is shut down
crushing according to workplace procedures.
process 3.2 Equipment is dismantled and prepared for cleaning.
3.3 Waste generated by both the process and cleaning procedures is
collected, treated and disposed of, or recycled according to
workplace procedures.
3.4 Work is conducted in accordance with workplace environmental
guidelines.
4. Record 4.1 Workplace information is recorded in the appropriate format.
information 4.2 Workplace information is documented in the appropriate place.
4.3 All records are signed.
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supervisor.
Variable Range
Product and May include but not limited to:
materials  Oil seeds
 Oil Cake
 power
 water
 compressed air
 feeder
 conveyer
 roller mill
 flakers
 crackers
 hammer mill
 cake breaker

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Confirming May include but not limited to:
equipment status  checking that hygiene and sanitation standards
 safety standards and pre-start requirements are met and that
equipment is operational
 checking the operation and calibration status of measuring
instrumentation
crushing, flaking, May include but not limited to:
cracking and  batch or continuous and
milling  apply to single or different product types
Control points May include but not limited to:
 food safety (critical)
 quality and regulatory control points
 inspection points
information  Standard Operating Procedures (SOPs)
 specifications
 routine maintenance schedules
 work notes
 Material Safety Data Sheets (MSDS)
 manufacturer instructions
 verbal direction from manager, supervisor or senior operator
Evidence Guide
Critical aspects Must demonstrate knowledge and skills competence to:
of Competence  use personal protective equipment and follow other specified OHS
procedures
 check crushing, flaking, cracking and milling equipment status and
condition before commencing operation
 monitor crushing, flaking, cracking and milling process control points
and equipment during crushing
 take corrective action in response to out-of-specification results or non-
compliance
 sort, collect, treat, recycle or dispose of waste
 record information appropriately
Underpinning Demonstrate knowledge of:
Knowledge and  purpose and principles of crushing, flaking, cracking and milling
Attitudes  link to related processes
 stages and changes which occur during crushing, flaking, cracking and

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milling
 effect of crushing, flaking, cracking and milling stages on end product
 quality characteristics and uses of size reduced product and materials
 product and materials preparation requirements and effect of variation
on the process
 main methods used in size reduction
 process specifications, procedures and operating parameters
 equipment and instrumentation components, purpose and operation
 basic operating principles of process control systems
 significance and method of monitoring control points within the
process
 Occupational Health and Safety (OHS) hazards and controls,
specifically confined space entry
 procedures and responsibility for reporting problems
 environmental issues and controls
 shutdown and cleaning requirements associated with changeovers and
types of shutdowns
 waste handling requirements and procedures
 record requirements and procedures
Underpinning Demonstrate skills to:
Skills  access workplace information to identify crushing, flaking, cracking
and milling requirements
 confirm supply of necessary product, materials and services
 Prepare product and materials as required.
 Confirm equipment status and condition.
 Monitor the process and equipment operation to identify out-of-
specification results or non-compliance and take corrective action in
response to variation.
 monitor supply and flow of product and materials to and from the
process
 take correction in response to out-of-specification results or non-
compliance
 report and/or record corrective action as required
 shut down equipment in response to an emergency situation
 record workplace information
 follow confined space entry policies and procedures
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 Prepare equipment for cleaning
 draining and/or dismantling equipment,
 remove waste either manually or by rinsing,
 identify, rectify and/or report environmental non-compliance
 carry out routine maintenance according to enterprise procedures
 prepare and make additions and finings according to enterprise
procedures
 handle inert gas according to enterprise procedures
 take samples according to enterprise procedures
 questioning,
Resources Access is required to real or appropriately simulated situations, including
Implication work areas, materials and equipment, and to information on workplace
practices and OHS practices.

Unit Title Operate pre-treatment and Conditioning Process
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operate, adjust and shut down a process to perform pre-treatment and
conditioning of oil seed by using steam to create a cooked material
with moisture level required for the mechanical and solvent extraction.

1. Prepare the oil 1.1 Materials are confirmed and available to meet operating
seed pre- requirements.
treatment and 1.2 Cleaning and maintenance requirements and status are identified
conditioning and confirmed.
equipment and 1.3 Different services are confirmed and available in required
process for quantities.
operation 1.4 Machine components and related attachments are fitted and
1.5 Operation of equipment parameters are entered as required to meet
safety and production requirements.
1.6 Pre-treatment and conditioning equipment performance is
checked and adjusted as required.
requirements.
2. Operate and 2.1 The process is started and operated according to Policies and
monitor the pre- procedures.
treatment and 2.2 Pre-treatment and conditioning equipment is monitored to identify
conditioning variation in operating conditions.
process 2.3 Variation in equipment operation is identified and maintenance
requirements are reported according to workplace reporting
requirements.
2.4 The pre-treatment and conditioning process is monitored to
confirm that conditioned product meets specifications.
2.5 Pre- treated and conditioned product is stored according to
Legislative requirements.
rectified and/or reported to maintain the process within Workplace
information.
2.7 The work area is maintained according to housekeeping standards.
2.8 Workplace records are maintained according to workplace
recording requirements.
3. Shut down the 3.1 The appropriate shutdown procedure is identified.
oil pre-treatment 3.2 The process is shut down according to workplace procedures.
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and conditioning 3.3 Maintenance requirements are identified and reported according to
workplace reporting requirements.
process
Variable Range
 cleaned oil seed direct from the size reduction
 power
 steam
pre- treatment and May include but not limited to:
conditioning  conditioning bins/cooker/
equipment  mechanical/pneumatic stock transfer equipment
procedures  Company policies and procedures
 Regulatory and licensing requirements
 Legislative requirements
 Industrial awards and agreements
Pre- treatment and Processes may be
conditioning process  Batch or continuous
 Apply to single or multiple product types
requirements  Ethiopian Food Standards Code,
 mandatory oil seed standards, edible oil standards, labelling
 Ethiopian Food and Drug Authority legislation
 Environmental management (Ethiopian Environmental Protection
Authority)
information  Standard Operating Procedures (SOPs)
 specifications
Shutdown May include but not limited to:
procedures  Workplace procedures in the process of shutting.
 Equipment is dismantled and prepared for cleaning.

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Evidence Guide
Critical Aspects of Must demonstrate the knowledge, skills and attitude to:
competence  conduct pre-start checks on machinery used for pre- treatment and
conditioning
 start, operate, monitor and adjust process equipment
 take correction in response to typical faults and inconsistencies
Knowledge  purpose and basic principles of the pre-treatment and conditioning
process
 flow of the conditioning process and the effect of outputs on
downstream edible oil production processes
 quality characteristics to be achieved by the pre-treatment and
conditioning process
 quality requirements of materials and effect of variation on
conditioning process performance
 types of oil seed and their qualities
 microbiological and Mycotoxin considerations in conditioning oil
seed
 methods used to monitor the pre-treatment and conditioning
process, such as inspecting, measuring and testing as required by
the process
 inspection or test points (control points) in the pre-treatment and
conditioning process and the related procedures and recording
requirements
 contamination/food safety risks associated with the pre-treatment
and conditioning process and related control measures, including
potential risks associated with out-of-specification lying times of
conditioned oil seed
 different shutdowns requirements as appropriate to the oil seed
conditioning process and workplace production requirements,
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 access workplace information to identify pre- treatment and
conditioning process requirements
 confirm pre- treatment and conditioning and lying times
 Conduct pre-start checks,
 start, operate, monitor and adjust pre-treatment and conditioning
process equipment
 monitor supply and flow of materials to and from the pre-treatment
and conditioning process
 take corrective action in response to out-of-specification results
responsibility
 follow isolation and lock out/tag out procedures as required to take
conditioning process and related equipment off-line in preparation
for cleaning and/or maintenance within level of responsibility
 use of oral communication skills/language:
 questioning
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Unit Title Operate Extrusion Process
operate, adjust and shut down an extrusion process for the cooking
and producing extruded product for easy extraction.

1. Prepare Extrusion 1.1 Material and services are confirmed and available to meet
equipment and operating requirements.
process for 1.2 Cleaning and maintenance requirements and status are
operation identified and confirmed.
1.3 Different services are confirmed and available in required
quantities.
1.5 Operation of equipment and processes are entered as required
to meet safety and production requirements.
1.6 Extrusion Equipment performance is checked and adjusted as
required.
requirements.
2. Operate and 2.1 The process is started and operated according to policies and
monitor the procedures.
extrusion process 2.2 Extrusion equipment is monitored to identify variation in
operating conditions.
2.3 Variation in equipment operations identified and maintenance
requirements.
2.4 The Extrusion process is monitored to confirm that extruded
seed meets specifications.
rectified and/or reported to maintain the process within
specification.
standards.
2.7 Workplace records are maintained according to Workplace
information requirements.
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3. Shut down 3.1 The appropriate shutdown procedure is identified.
extrusion process 3.2 The process is shut down according to shutdown procedures.
3.3 Maintenance requirements are identified and reported
according to workplace reporting legislative requirements.
Variable Range
 Cracked oil seed
 power
 steam
 company policies and procedures
 legislative requirements
 industrial awards and agreements
Extrusion equipment May include but not limited to:
 Extruder
 Bin
 Feeder
 Steam injection(optional)
 mechanical/pneumatic stock transfer equipment
 specifications
shutdown procedure May include but not limited to:
 Workplace procedures in the process of shutting.
 Equipment is dismantled and prepared for cleaning.

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requirements  Ethiopian Food Standards Code,
 mandatory oil seed standards, edible oil standards,
labelling
 Ethiopian Food and Drug Authority) legislation
 environmental management(Ethiopian Environmental
Protection Authority)
Evidence Guide
Critical aspects of A candidate must demonstrate the knowledge, skills and attitude to:
Extrusion
 start, operate, monitor and adjust process equipment to achieve
inconsistencies
Knowledge  purpose and basic principles of Extrusion process
 flow of Extrusion process and the effect of outputs on
downstream crude oil production processes
 quality characteristics to be achieved by the Extrusion process
 quality requirements of materials and effect of variation on
extrusion process performance
parameters
 methods used to monitor the pre-treatment and conditioning
process, such as inspecting, measuring and testing as required by
the process
 inspection or test points (control points) in Extrusion process and

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the related procedures and recording requirements
 contamination/food safety risks associated with Extrusion
process and related control measures
 different shutdowns requirements appropriate to Extrusion
process and workplace production requirements, including
emergency and routine shutdowns and procedures to follow in
the event of a power outage
 access workplace information to identify Extrusion process
requirements
 Conduct pre-start checks,
 start, operate, monitor and adjust Extrusion process equipment to
achieve required outcomes, such as monitoring control points
and conducting inspections to confirm process remains within
specification, including regular inspection of collection points
and sifter outlets to confirm process efficiency and visual
inspection of product samples to confirm particle size
 monitor supply and flow of materials to and from the Extrusion
process
 take corrective action in response to out-of-specification results
responsibility
 follow isolation and lock out/tag out procedures as required to
take Extrusion process and related equipment off-line in
preparation for cleaning and/or maintenance within level of
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responsibility
 collect samples and conduct tests according to enterprise
procedures
 questioning
including work areas, materials and equipment, and to information
on workplace practices and OHS practices.
work place setting.

Unit Title Operate mechanical Extraction Process
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prepare, operate and shut down processes used to extract crude oil from
oil seed using mechanical extraction methods.

1. Prepare 1.1 Materials are confirmed and prepared to meet production
mechanical requirements.
extraction 1.2 Workplace documentation relevant to work area activities is
equipment and identified and followed.
process for 1.3 Different services are confirmed and available in required
operation quantities.
1.4 The required facilities, storage, equipment and personnel are
available.
1.5 Mechanical extraction process operation is ready in accordance
with Occupational Health and Safety (OHS) requirements to
eliminate and minimize risk.
1.6 Policies and procedures are followed to eliminate or control the
risk of cross-contamination.
1.7 Material is loaded into mechanical press is as per organizational
specification.
2. Operate and 2.1 The mechanical extraction process is monitored to confirm that
monitor the specifications are met.
mechanical 2.2 Out-of-specification product/process is identified, rectified
extraction process and/or reported to maintain the process within specification.
standards.
2.4 Operation of equipment and processes is monitored to identify
variation in operating conditions.
2.5 Variation in equipment operation is identified and maintenance
requirements.
2.6 The mechanical extraction process is monitored to confirm that
by-product separated from oil seed meets specifications.
2.7 Work is conducted according to Legislative requirement.
2.8 Workplace documentation is maintained according to workplace
reporting requirements.
3. Shut down the 3.1. The process is shut down according to workplace procedures and
mechanical work practices.

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extraction process 3.2. Maintenance requirements are identified and reported according
to workplace reporting requirements.
Variable Range
documentation  Specifications
 manufacturing formulae
 processing instructions
 continuous production records
 OHS information, including Material Safety Data Sheets (MSDS)
 collection vessels
 cooker
 Press(Expeller)
 screener and filter sieve
 Conveyors(belt, chain)
procedures  company policies and procedures
 Industrial awards and agreements
 Conditioned Niger seed
 Conditioned Rape seed
 Conditioned Lin seed
 Conditioned Cotton seed
 Conditioned Ground nut
 Extruded Soya bean
 Conditioned sunflower/safflower seed
 Conditioned sesame seed
Mechanical May include but not limited to:
Extraction process  Apply to single product types at a time
requirements  Ethiopian food standard code
 Mandatory oil seed and edible oil standard
 Mandatory packaging and labeling standard
 weights and measures legislation
 EFDA (Ethiopian Food and Drug Authority) legislation
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 Environmental management (Ethiopian Environmental
Protection Authority)
Evidence Guide
Critical Aspects of Must demonstrates knowledge, skills and attitude to:
Competence  prepare mechanical extraction process for operation,
 monitor the mechanical extraction process
 Maintain all necessary records.
Knowledge and  basic operating principles of:
Attitudes  main equipment components
 equipment operating capacities and applications
 quality requirements of materials and the effect of variation on
the extraction process
 process specifications, procedures and operating parameters for
different products/materials
parameters
 signs and symptoms of faulty equipment
 early warning signs of potential problems
 inspecting, measuring and testing as required by the process, and
the ability to calculate yields
 contamination/food safety risks associated with the extraction
process
involved with the use of equipment.
 Mechanical extraction process shutdown
 environmental issues and controls relevant to the extraction
process, including waste collection and handling procedures
related to the process
 cleaning and sanitation procedures
 workplace documentation and authorization procedures

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 conduct pre-start checks,
 inspecting equipment condition to identify any signs of
wear
 confirming that equipment is clean and correctly
configured
 positioning sensors and controls correctly,
 ensure any scheduled maintenance has been carried out,
 place sand filters/scourers in base of percolators
 start, operate, monitor and adjust mechanical extraction process
 monitor the mechanical extraction process
 Maintain all necessary records.
 take correction in response to out-of-specification results
responsibility
 demonstrate batch/product changeovers including line clearance
procedures
 clean and sanitize equipment as required as required
 use of oral communication skills/language of:
 questioning

Unit Title Operate crude oil storage
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maintain the crude oil storage with bulk product within appropriate
quality requirements and standard operating procedures.

1. Prepare the crude 1.1 Crude oil storage equipment and work area is prepared for crude
oil storage oil storage
1.2 Services are confirmed as being ready for operation
1.3 The storage process is set-up according to company procedures
2. Operate and 2.1 The storage process is started up according to company
monitor the crude requirements
oil storage 2.2 Control points are monitored to confirm that performance is
maintained within specification
2.3 The storage Tanker meets specifications
2.4 Storage facility and handling equipment are thoroughly cleaned
after emptying.
2.5 Crude oil is segregated according to type, variety and quality
characteristics according to enterprise requirements and
appropriate records kept.
2.6 Crude oil is moved into and out of storage facility according to
Occupational Health and Safety (OHS) requirements.
2.7 Equipment is monitored to confirm operating condition
2.8 Out-of-specification process and equipment performance is
identified, rectified and/or reported
3. Record workplace 3.1 Workplace information is recorded in appropriate format.
information 3.2 All records are signed.
supervisor.
3.4 Workplace information records are kept in appropriate place.
Variable Range
Crude oil storage May include but not limited to:
equipment  bulk storage
 flow meter
 filters
 pumps
 tankers
 power
 air

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 nitrogen
 water
Storage process May include but not limited to:
 The process of Filing
 Loading and unloading
Control points May include but not limited to:
 Temperature
 Humidity
 Moisture content of crude oil
 Material of construction
 specifications and
 production schedules
Evidence Guide
Critical Aspects of Must demonstrate knowledge, skills and attitude to:
Competence  conduct pre-start checks on tankers used for crude oil storage
 start, operate, monitor and adjust storage equipment to achieve
Underpinning Must demonstrates knowledge of:
Knowledge and  crude oil storage procedure
Attitudes  quality parameters
 compatibility of different oils and the implications for storage
 temperature requirements for transfer of different crude oils
 common problems in crude oil storage process
 services used in crude oil storage process
 product sampling and testing requirements
 OHS hazards and controls
 lock out and tag out procedures
 cleaning and sanitizing requirements
 waste handling requirements
 recording requirements and procedures
Underpinning Skills Must demonstrates skills to:
 access workplace information to identify requirements for crude
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oil storage
 implement procedures to confirm equipment status and
condition
 determine crude oil storage requirements
 plan the sequence of activities
 store crude oil within company procedures
 Monitor the storing process and equipment to identify out-of-
specification results or non-compliance. This may include:
 contaminated product
 equipment faults
 services faults
 take corrective action in response to out-of specification results
or non-compliance
 communicate with team members to maintain the storing
process
 shut down equipment and systems
 prepare equipment for cleaning and sanitizing
 maintain a clean safe work area
 record workplace information
including work areas, materials and equipment, and to information on
work place setting.

Unit Title Implement the Food Safety Program and Procedures
Unit Descriptor This unit of competency covers the skills and knowledge required
maintain personal hygiene and conduct food handling, housekeeping
and waste disposal related to work tasks and responsibilities where work
involves operation of production and/or packaging equipment and

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processes.

1. Implement the 1.1 Food handling requirements are identified.
food safety 1.2 Food handling is carried out according to the food safety
program program.
1.3 Food safety hazards are controlled as required by the food safety
program.
1.4 Where food safety control requirements are not met, the incident
is promptly reported and corrective action is taken.
1.5 Food safety information is recorded to meet requirements of the
food safety program.
1.6 The Workplace information is maintained in a clean and tidy
order to meet workplace standards.
2. Participate in 2.1 Work area, materials, equipment and product are routinely
maintaining monitored to ensure compliance with food safety requirements.
and improving 2.2 Processes, practices or conditions which could result in a food
food safety safety breach are identified and reported according to workplace
reporting requirements.
2.3 Corrective action is taken in accordance with the food safety
program.
2.4 Food safety issues are raised with designated personnel.
3. Comply with 3.1 Personal hygiene have been met the requirements of the food
personal safety program.
hygiene 3.2 Health conditions and/or illness are reported as required by the
standards food safety program.
3.3 Clothing and footwear worn are made appropriate for the food-
handling task and meets the requirements of the food safety
program.
3.4 Movement around the workplace are complied with the food
safety program.
Variable Range
Food handling May include but not limited to:
 food receipt and storage
 food preparation
 cooking, holding, cooling, chilling and reconditioning
 packaging, disposal
Food safety May include but not limited to:

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program  Food safety hazards that may be reasonably expected, to occur in
all food handling operations of the food business.
 The food safety program and related procedures must comply with
legal requirements of the food safety standards and have
communicated to all food handlers.
 food safety program is in place, food safety requirements may be
specified in general operating procedures
Food safety hazard May include but not limited to:
 A food safety hazard is a biological
 Chemical
 physical and allergen agent or condition
 food that has the potential to cause an adverse health effect
information  food safety program
 specifications
 log sheets
 written or verbal instruction
materials May include but not limited to:
 Raw materials
 Ingredients
 Consumables
 part-processed product
 finished product and cleaning materials
Monitoring May include but not limited to:
 taking temperatures
 collecting samples
 conducting visual inspections
 conducting other tests as required
Food safety breach May include but not limited to:
 failure to place temperature-sensitive food in temperature
controlled storage conditions promptly
 failure to wash hands when required
 use of cloths for unsuitable purposes
Hygiene May include but not limited to:
 Minimum personal hygiene requirements are specified on the food
safety program
Health conditions May include but not limited to:
and illnesses  Reporting of health conditions and illnesses requirements are

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specified by the food safety program
Clothing and May include but not limited to:
footwear  purpose designed overalls or uniforms
 hair-nets
 mouth musk,
 beard snoods,
 gloves and overshoes
Evidence Guide
Critical Aspects of A candidate must demonstrate the ability to:
competence  identify own responsibilities with regard to food safety
 identify food safety risks in the workplace and the control measures
used to manage them
 apply control measures in own work
 monitor compliance with food safety standards
 identify and act on non-compliances and participate in improving
safety
 maintain required standards of personal hygiene
 Apply food safety procedures.
Knowledge  sources of information and expertise on procedures and
responsibilities for food safety relating to own work
 basic concepts of HACCP-based food safety, including
identification of hazards that are likely to occur, establishing
appropriate methods of control and confirming that controls are met
 food safety management arrangements in the workplace, including
awareness of food safety legislation, workplace policies and
procedures to implement responsibilities, understanding the
relationship between the quality system and food safety program,
personnel responsible for developing and implementing the food
safety program, the role of internal and external auditors as
appropriate, procedures followed to investigate contamination
events, and performance improvement processes
 awareness of common microbiological, physical and chemical
hazards related to the foods handled in the work area, including the
types of hazards likely to occur, the conditions under which they
occur, possible consequences and control methods to prevent

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occurrence
 basic understanding of the properties, handling and storage
requirements of ingredients, materials and products handled and
used
 suitable standard for materials, measuring devices, equipment and
utensils used in the work area
 food safety requirements related to work responsibilities, including
personal hygiene, requirements and procedures to report illness and
safe food handling practices for own work
 methods used to monitor that food safety is under control, including
the purpose of sampling and taking measurements, such as
temperature and pH, and conducting inspections and tests
 action required in the event of non-compliance (corrective action is
typically described in the food safety program and/or related
workplace information)
 purpose of keeping records and the recording requirements of the
food safety program
 methods used in the workplace to isolate or quarantine food which
may be unsafe
 product and ingredient traceability procedures, such as product
recall where required by work responsibilities
 clothing and footwear requirements for working in and/or moving
between food handling areas
 personal clothing maintenance, laundering and storage
requirements
 appropriate bandages and dressings to be used when undertaking
food handling
 housekeeping requirements and responsibilities relating to own
work, and use and storage of housekeeping/cleaning equipment
where relevant
 procedures to follow in the event of pest sighting or discovery of
infestation
 purpose and importance of cleaning and sanitation procedures
 waste collection, recycling and handling procedures relevant to
own work responsibilities
 cleaning and sanitation procedures where relevant
 impact of rework handling/addition on food safety where relevant
 sampling and test methods where relevant
Underpinning skill Must demonstrate the skills to:
 Locate and follow workplace information relating to food safety
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responsibilities
 Follow workplace procedures to maintain food safety as required
by the food safety program relating to own work
 Monitor food safety hazards as required by the food safety
program. This may include methods such as visual inspection,
sampling and testing
 Record results of monitoring, and maintain records as required by
the food safety program
 Identify and report situations that do not meet the requirements of
the food safety program and/or could result in unsafe food
 Take corrective action as required by food safety program within
level of responsibility
 Handle, clean and store equipment, utensils, packaging materials
and similar items according to the requirements of the food safety
program as required by work role
 Maintain personal hygiene consistent with the food safety program
 Take necessary precautions when moving around the workplace
and/or from one task to another to maintain food safety
 Wear and maintain appropriate clothing/footwear as required by
work tasks and consistent with the requirements of the food safety
program
 Report health conditions and illness as appropriate according to the
food safety program
 Handle and dispose of out-of-specification or contaminated food,
waste and recyclable material according to food safety program as
this requirement relates to own work responsibility
 Maintain the work area in a clean and tidy state
 Identify and report signs of pest infestation
 Record food safety information in appropriate format

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Unit Title Implement quality systems and procedures
Unit Descriptor This unit covers the skills and knowledge required to apply quality
principles and system requirements when carrying out work
responsibilities where work involves the operation of processing and/or
packaging equipment.
.Elements Performance Criteria

1. Implement 1.1 Quality requirements are identified
quality system 1.2 Inputs are inspected to confirm capability to meet quality
and procedure requirements
1.3 Work is conducted to produce required outcome
1.4 Work processes are monitored to confirm quality of output
and/or service
1.5 Processes are adjusted to maintain outputs within specification
2. Identify/ 2.1 Work area, materials, processes and product are routinely
monitor the monitored to ensure compliance with quality requirements
non- 2.2 Non-conformance in inputs, process, product and/or service is
compliance identified and reported according to workplace reporting
requirements
2.3 Quality issues are raised with designated personnel
2.4 Work is conducted according to Legislative requirement
3.1 Work place information in the work area are clearly defined,
3. Take documented and followed
correction for 3.2 Correction is taken within level of responsibility, to maintain
non- quality standard
compliance 3.3 quality information are recorded to meet workplace reporting
requirements
Variable Range
Monitor process May include but not limited to:
 Observation and other checks
 Tests or inspections to confirm that the work output meets defined
specifications or quality standards.
requirements  Ethiopian food standard code
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 Mandatory oil seed, edible oil and byproduct standard
 Mandatory packaging and labeling standard
 weights and measures legislation
 EFDA (Ethiopian Food and Drug Authority) legislation
 legislation of OHS and environmental management (Ethiopian
Environmental Protection Authority)
information  standard operating procedures (SOPs)
 quality specifications
 food safety plans
 log sheets
 standard formats and reports
Evidence Guide
Critical Aspects of Must demonstrate the of ability:
Competence  To identify quality requirements and key elements of the quality
system conduct work according to quality standards monitor
quality and identify and act on non-compliance participate in
identifying quality system improvements.
 Of sampling and test procedures and related equipment as
required.
 systems for recording quality information
Knowledge and  quality policy, procedures and responsibilities
Attitudes  quality system used in the workplace, including the relationship
between the quality system and food safety program, sources of
information on quality requirements, the role of internal and
external auditors, as appropriate, and performance improvement
processes
 basic concepts of quality assurance including hazards, risk
assessment and control methods
 requirements of internal and external customers
 control points for own work, including the purpose of the control
point, the risk if not controlled and the method of control used
 monitoring, testing and inspection procedures relating to process
control requirements
 scope to correct/control variation within equipment and process
capacity parameters
 evidence of out-of-specification or unacceptable performance

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 procedures for responding to out-of-specification or unacceptable
performance/outcomes, including procedures for identifying or
isolating materials or product of unacceptable quality
 systems used to trace product ingredients as relevant to own work
 requirements to report and record quality information
 access and apply workplace information on quality requirements
for own work
 identify control points or inspection points for own work and
related methods used to monitor quality
 maintain quality of own work, including relevant checks and
inspections where required in order to monitor control points and
check and inspect equipment, materials, product, packaging
consumables, processing conditions and service standards
relevant to own work
 identify and correct variation within boundaries of work role, and
use quality data where required
 determine when and how to make adjustments to maintain output
within specified parameters
 identify and respond to out-of-specification or unacceptable
inputs and/or outputs
 Record quality data in required format
Resource Access is required to real or appropriately simulated situations,
Implications including work areas, materials and equipment, and to information on

Unit Title Implement Environmental Policies and Procedures
Unit Descriptor This unit deals with the skills, knowledge and attitudes required to
implement environmental policies and procedures when carrying out
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work responsibilities

1. Conduct work 1.1 Immediate work area is routinely checked to ensure compliance
in with environmental requirements
accordance with 1.2 Environmental Hazards and unacceptable performance are identified
environmental ,removed and/or reported to appropriate personnel according to
policies workplace procedures
and 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 Parameters set for environmental aspects and measures used to
Minimize and handle waste are followed.
1.6 Environmental data is recorded in required format according to
workplace reporting requirements
1.7 Access and apply workplace information on environmental policies
and procedures relating to own work
2. Participate in 2.1 Processes or conditions which could result in an unacceptable
improving 2.2 environmental outcome are identified and reported according to
environmental 2.3 workplace reporting requirements
practices at 2.4 Corrective action is taken in accordance with the environmental
work 2.5 management and emergency response plans as required
2.6 Contributions are made to participative arrangements for
2.7 managing environmental issues in the workplace within
2.8 workplace procedures and level of responsibility
2.9 A control measure is required by applying a method or
2.10 procedure used to prevent or minimize environmental risks
3. Respond to an 3.1 Emergency situations are identified and reported according to
environmental workplace reporting requirements
emergency 3.2 Emergency procedures are followed as appropriate to the nature of
the emergency and according to workplace procedures
Variable Range
parameters set for May include but not limited to:
environmental  Airborne particulates,
aspects  noise
 water quality

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 specifications,
 signs and symbols,
 Materials Safety Data Sheets (MSDSs),
 manufacturers ‘advice,
Policies May include but not limited to:
and procedures  Company policies and procedures
 Site licenses and industrial awards and agreements.
Environmental risk May include but not limited to:
 water pollution,
 air pollution, noise and waste handling,
 emergencies such as spills
 hazardous chemicals or waste
Evidence Guide
Critical Aspects of The candidate must demonstrate the ability on:
Competence  Reported hazards according to workplace procedure in a clear and
timely manner
 Followed work procedures to control or minimize environmental
risk.
 Recorded environmental information as required by the
environmental management program
 Followed procedures to collect, deposit, recycle and/or
 dispose of waste in own work area
 Followed procedures to respond to environmental emergencies
such as spills and emissions.
 Maintained housekeeping standards in work area
Knowledge and  Workplace approach to managing environmental issues.
Attitudes  Responsibilities of self and employer to manage Environmental
hazards and risks associated with the work carried out.
 Work procedures as they relate to environmental responsibilities.
 Procedures used to prevent or control environmental risks
associated with own work.
 Basic concepts of hazard identification, risk assessment and
control options.

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 Impact of work practices on resource utilization and wastage
 Procedures used to handle and dispose of waste according to
workplace requirements.
 The difference between trade waste and storm water drains
 Consequences of inappropriate waste handling and disposal
 Procedures for responding to unplanned incidents such as spills
and leaks as relevant to the work area
 Emergency response system and procedures
 Responsible use of resources in own work area
 Reporting procedures and responsibilities
 Consultative processes in the workplace for raising
issues/suggestions on environmental issues
Underpinning Skills Must demonstrate skills on:
 Fitted and used appropriate personal protective clothing and
equipment
 Checked own work area to identify environmental hazards
 Appropriate communication skills and techniques to convey
information on environmental issues to others in the workplace
Resource Access is required to real or appropriately simulated situations,
Implications including work areas, materials and equipment, and to information on
Assessment  Interview/Written Test
 Observation/Demonstration with Oral Questioning

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Occupational Standard: Edible Oil Processing Level II
Unit Title Apply First Aid
Unit Code IND OSP2 12 0921
Unit Descriptor This unit covers the skills and knowledge required to provide first aid
response, life support, management of casualty(s), the incident and other
first aiders, until the arrival of medical or other assistance

1.1 Identify assess and minimize hazards in the situation that may
1. Assess the
pose a risk of injury or illness to self and others
situation
1.2 Minimize immediate risk to self and casualty's health and safety
by controlling any hazard in accordance with occupational health
and safety requirements
1.3 Assess casualty and identify injuries, illnesses and conditions
2.1 Calmly provide information to reassure casualty, adopting a
2. Apply first aid
communication style to match the casualty's level of consciousness
procedures
2.2 Use available resources and equipment to make the casualty as
comfortable as possible
2.3 Respond to the casualty in a culturally aware, sensitive and
respectful manner
2.4 Determine and explain the nature of casualty's injury/condition and
relevant first aid procedures to provide comfort
2.5 Seek consent from casualty prior to applying first aid management
2.6 Provide first aid management in accordance with established first
aid principles and Ethiopian Resuscitation Council (ERC)
Guidelines
2.7 Seek first aid assistance from others in a timely manner and as
appropriate
2.8 Correctly operate first aid equipment as required for first aid
management according to manufacturer/supplier's instructions and
local policies and/or procedures
2.9 Use safe manual handling techniques as required
2.10 Monitor casualty's condition and respond in accordance with
effective first aid principles and procedures
2.11 Finalise casualty management according to casualty's needs and
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3. Communicate 3.1 Request ambulance support and/or appropriate medical
details of the assistance according to relevant circumstances using relevant
incident communication media and equipment
3.2 Accurately convey assessment of casualty's condition and
management activities to ambulance services /other emergency
services/relieving personnel
3.3 Prepare reports as appropriate in a timely manner, presenting all
relevant facts according to established procedures
3.4 Accurately record details of casualty's physical condition,
changes in conditions, management and response to management
in line with established procedures
3.5 Maintain confidentiality of records and information in line with
privacy principles and statutory and/or organisation policies
4. Evaluate own 4.1 Seek feedback from appropriate clinical expert
performance 4.2 Recognize the possible psychological impacts on rescuers of
involvement in critical incidents
4.3 Participate in debriefing/evaluation as appropriate to improve
documentation future response and address individual needs
Variable Range
A hazard May include but not limited to:

 A source or situation with the potential for harm in terms of human
injury or ill-health, damage to property, the environment, or a
combination of these
 Physical hazards
 Biological hazards
 Chemical hazards
 Hazards associated with manual handling
Risks May include but not limited to:
 Risks from equipment, machinery and substances
 Risks from first aid equipment
 Environmental risks
 Exposure to blood and other body substances
 Risk of further injury to the casualty
 Risks associated with the proximity of other workers and bystanders
 Risks from vehicles
Resources and May include but not limited to:
equipment  AED
 First aid kit
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 Auto-injector
 Puffer/inhaler
 Resuscitation mask or barrier
Spacer device
First aid May include but not limited to:

management  The setting in which first aid is provided, including:
 workplace policies and procedures
 Industry/site specific regulations, codes etc.
 OHS requirements
 workplace health and safety legislative requirements
 location and nature of the incident
 situational risks associated with, for example, electrical and
biological hazards, weather, motor vehicle accidents
 Location of emergency services personnel.
 The use and availability of first aid equipment and resources
 Infection control
 Legal and social responsibilities of first aider
Established first aid May include but not limited to:
principles  Preserve life
 Prevent illness, injury and condition(s) becoming worse
 Promote recovery
 Protect the unconscious casualty
Casualty's condition May include but not limited to:
 Abdominal injuries
 Airway obstruction
 Allergic reactions
 Altered and loss of consciousness
 Bleeding
 Burns - thermal, chemical, friction, electrical
 Chest pain/cardiac arrest
 Injuries: cold and crush injuries; eye and ear injuries; head, neck and
spinal injuries; minor skin injuries; needle stick injuries; soft tissue
injuries including sprains, strains, dislocations
 Near drowning
 Envenomation - snake, spider, insect and marine bites
 Environmental conditions such as hypothermia, hyperthermia,
dehydration, heat stroke
 Fractures
 Medical conditions, including cardiac conditions, epilepsy, diabetes,
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asthma and other respiratory conditions
 No signs of life
 Poisoning and toxic substances (including chemical contamination)
 Respiratory distress/arrest
 Seizures
 Shock
 Stroke
 Substance misuse - common drugs and alcohol, including illicit
drugs.
Communication May include but not limited to:
media and  Telephones, including landline, mobile and satellite phones
equipment  HF/VHF radio
 Flags
 Flares
 Two way radio
 Email
 Electronic equipment
Hand signals
Appropriate clinical May include but not limited to:
expert  Supervisor/manager
 Ambulance officer/paramedic
 Other medical/health worker
Vital signs May include but not limited to:
 Consciousness
 Breathing
 Circulation
Documentation May include but not limited to:
 Injury report forms
 Workplace documents as per organization requirements
 Time
 Location
 Description of injury
 First aid management
 Fluid intake/output, including fluid loss via:
 blood
 vomit
 faeces
 urine
 Administration of medication including:
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 time
 date
 person administering
 dose
 Vital signs
Evidence Guide
Critical Aspects of Must demonstrate knowledge, skills and attitude to.
Competence
 Conduct an initial casualty assessment
 Demonstrate correct procedures for performing CPR using a manikin,
including standard precautions
 Apply first aid principles Infection control, including use of standard
precautions
 Follow OH&S guidelines
 Communicate effectively and assertively in an incident
 Prepare a written incident report or provide information to enable
preparation of an incident report
Knowledge and
Attitudes  ERC Guidelines relating to provision of first aid as outlined
 basic principles and concepts underlying the practice of first aid
 procedures for dealing with major and minor injury and illness
 priorities of management in first aid when dealing with life
threatening conditions
 basic occupational health and safety requirements in the provision
of first aid
 infection control principles and procedures, including use of
standard precautions
 chain of survival
 first Aiders' skills and limitations
 Understanding of the use of an Automated External Defibrillator
(AED), including when to use and when not to
 First aid management of:
 abdominal injuries
 allergic reactions
 altered and loss of consciousness
 bleeding
 burns - thermal, chemical, friction, electrical
 cardiac arrest
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 casualty with no signs of life
 chest pain
 choking/airway obstruction
 injuries: cold and crush injuries; eye and ear injuries; head,
neck and spinal injuries; minor skin injuries; needle stick
injuries; soft tissue injuries including sprains, strains,
dislocations
 Envenomation - snake, spider, insect and marine bites
 environmental impact such as hypothermia, hyperthermia,
dehydration, heat stroke
 fractures
 medical conditions, including cardiac conditions, epilepsy,
diabetes, asthma and other respiratory conditions
 near drowning
 poisoning and toxic substances (including chemical
contamination)
 respiratory distress
 seizures
 shock
 stroke
 substance misuse - common drugs and alcohol, including
illicit drugs
 Awareness of stress management techniques and available support
 Social/legal issues:
 duty of care
 need to be culturally aware, sensitive and respectful
 importance of debriefing
 confidentiality
 own skills and limitations
 Conduct an initial casualty assessment

 Plan an appropriate first aid response in line with established first aid
principles, policies and procedures, ERC Guidelines
 Demonstrate correct procedures for performing CPR using a manikin,
including standard precautions
 Apply first aid principles, Infection control, including use of standard
precautions
 Follow OH&S guidelines
 Demonstrate:
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 safe manual handling
 consideration of the welfare of the casualty
 ability to call an ambulance
 site management to prevent further injury
 Provide assistance with self-medication as per subject's own
medication regime and in line with legislation, regulations and
policies and any available medical/pharmaceutical instructions
 Administer medication in line with state/territory regulations,
legislation and policies
 Prepare a written incident report or provide information to enable
preparation of an incident report
 Communicate effectively and assertively in an incident
 Make prompt and appropriate decisions relating to managing an
incident in the workplace
 Call an ambulance and/or medical assistance according to relevant
circumstances and report casualty's condition
 Use literacy and numeracy skills as required to read, interpret and
apply guidelines and protocols
 Evaluate own response and identify appropriate improvements where
required
Resource Access is required to real or appropriately simulated situations, including
Implications work areas, materials and equipment, and to information on workplace

Assessment

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Occupational Standard: Oil Seed and Edible Oil Processing Level II
Unit Title Prevent and Eliminate MUDA
Unit Code IND OEP2 13 1021
Unit Descriptor This unit covers the knowledge, skills and attitude required by a worker
to prevent and eliminate MUDA/wastes in his/her workplace by
applying scientific problem-solving techniques and tools to enhance
quality, productivity and other kaizen elements on continual basis It
covers responsibility for the day-to-day operation of the work and
ensures Kaizen Elements are continuously improved and
institutionalized.

1. Prepare for work. 1.1. Work instructions are used to determine job requirements,
including method, material and equipment.
1.2. Job specifications are read and interpreted following working
manual.
1.3. OHS requirements, including dust and fume collection,
breathing apparatus and eye and ear personal protection needs
are observed throughout the work.
1.4. Appropriate material is selected for work.
1.5. Safety equipment and tools are identified and checked for safe
and effective operation.
2. Identify MUDA 2.1 Plan of MUDA and problem identification is prepared and
and problem implemented.
2.2 Causes and effects of MUDA are discussed.
2.3 All possible problems related to the process /Kaizen elements
are listed using statistical tools and techniques.
2.4 All possible problems related to kaizen elements are identified
and listed on Visual Management Board/Kaizen Board.
2.5 Tools and techniques are used to draw and analyze current
situation of the work place.
2.6 Wastes/MUDA are identified and measured based on relevant
procedures.
2.7 Identified and measured wastes are reported to relevant
personnel.
3. Analyze causes of 3.1 All possible causes of a problem are listed.
a problem. 3.2 Cause relationships are analyzed using 4M1E.
3.3 Causes of the problems are identified.
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3.4 The root cause which is most directly related to the problem is
selected.
3.5 All possible ways are listed using creative idea generation to
eliminate the most critical root cause.
3.6 The suggested solutions are carefully tested and evaluated for
potential complications.
3.7 Detailed summaries of the action plan are prepared to
implement the suggested solution.
4. Eliminate MUDA 4.1. Plan of MUDA elimination is prepared and implemented by
and Assess medium KPT members.
effectiveness of 4.2. Necessary attitude and the ten basic principles for improvement
the solution. are adopted to eliminate waste/MUDA.
4.3. Tools and techniques are used to eliminate wastes/MUDA based
on the procedures and OHS.
4.4. Wastes/MUDA are reduced and eliminated in accordance with
OHS and organizational requirements.
4.5. Tangible and intangible results are identified.
4.6. Tangible results are compared with targets using various types of
diagrams.
4.7. Improvements gained by elimination of waste/MUDA are
reported to relevant bodies.
5. Prevent 5.1. Plan of MUDA prevention is prepared and implemented.
occurrence of 5.2. Standards required for machines, operations, defining normal
wastes and and abnormal conditions, clerical procedures and procurement
sustain operation. are discussed and prepared.
5.3. Occurrences of wastes/MUDA are prevented by using visual
and auditory control methods.
5.4. Waste-free workplace is created using 5W and 1Hsheet.
5.5. The completion of required operation is done in accordance with
standard procedures and practices.
5.6. The updating of standard procedures and practices is facilitated.
5.7. The capability of the work team that aligns with the
requirements of the procedure is ensured and trained on the new
Standard Operating Procedures (SOPs).
Variable Range
OHS requirements May include, but not limited to:
 Are to be in accordance with legislation/ regulations/codes of practice
and enterprise safety policies and procedures. This may include
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protective clothing and equipment, use of tooling and equipment,
workplace environment and safety, handling of material, use of
firefighting equipment, enterprise first aid, hazard control and
hazardous materials and substances.
 PPE are to include that prescribed under legislation/regulations/codes
of practice and workplace policies and practices.
 Safe operating procedures are to include, but are not limited to the
conduct of operational risk assessment and treatments associated with
workplace organization.
 Emergency procedures related to this unit are to include but may not
be limited to emergency shutdown and stopping of equipment,
extinguishing fires, enterprise first aid requirements and site
evacuation.
Safety equipment May include, but not limited to:
and tools  Dust masks/goggles
 Glove
 Working cloth
 First aid and
 Safety shoes
Statistical tools May include, but not limited to:
and techniques  7 QC tools May include, but not limited to:
 Stratification
 Pareto Diagram
 Cause and Effect Diagram
 Check Sheet
 Control Chart/Graph
 Histogram and Scatter Diagram
 QC techniques May include, but not limited to:
 Brain storming
 Why analysis
 What if analysis
 5W1H
Tools and May include, but not limited to:
techniques  Plant Layout
 Process flow
 Other Analysis tools
 Do time study by work element
 Measure Travel distance
 Take a photo of workplace

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 Measure Total steps
 Make list of items/products, who produces them and who uses them
& those in warehouses, storages etc.
 Focal points to Check and find out existing problems
 5S
 Layout improvement
 Brainstorming
 Andon
 U-line
 In-lining
 Unification
 Multi-process handling &Multi-skilled operators
 A.B. control (Two point control)
 Cell production line
 TPM (Total Productive Maintenance)
Relevant May include, but not limited to:
procedures  Make waste visible
 Be conscious of the waste
 Be accountable for the waste and measure the waste.
4M1E May include, but not limited to:
 Man
 Machine
 Method
Material and Environment
Creative idea May include, but not limited to:
generation  Brainstorming
 Exploring and examining ideas in varied ways
 Elaborating and extrapolating
 Conceptualizing
Medium KPT May include, but not limited to:
 5S
 4M (Machine, Method, Material and Man)
 4p (Policy, Procedures, People and Plant)
 PDCA cycle
Basics of IE tools and techniques
The ten basic May include, but not limited to:
principles for  Throw out all of your fixed ideas about how to do things.
improvement  Think of how the new method will work- not how it won.
 Don’t accept excuses. Totally deny the status quo.
 Don’t seek perfection. A 5o percent implementation rate is fine as
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long as it’s done on the spot.
 Correct mistakes the moment they are found.
 Don’t spend a lot of money on improvements.
 Problems give you a chance to use your brain.
 Ask “why?” At least five times until you find the ultimate cause.
 Ten people’s ideas are better than one person’s.
 Improvement knows no limits.
Tangible and May include, but not limited to:
intangible results  Tangible result may include quantifiable data
 Intangible result may include qualitative data
Various types of May include, but not limited to:
diagrams.  Line graph
 Bar graph
 Pie-chart
 Scatter diagrams
 Affinity diagrams
Visual and May include, but not limited to:
auditory control  Red Tagging
methods  Sign boards
 Outlining
 Add ones
 Kanban, etc.
5W and 1H May include, but not limited to:
 Who
 What
 Where
 When
 Why and
 How
Standard May include, but not limited to:
Operating  The customer demands
Procedures  The most efficient work routine (steps)
(SOPs).  The cycle times required to complete work elements
 All process quality checks required to minimize defects/errors
 The exact amount of work in process required
Evidence Guide
Critical Aspects of Demonstrate knowledge and skills to:
Competence  Discuss why wastes occur in the workplace
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 Discuss causes and effects of wastes/MUDA in the workplace
 Analyze the current situation of the workplace by using appropriate
tools and techniques
 Identify, measure, eliminate and prevent occurrence of wastes by
using appropriate tools and techniques
 Use 5W and 1H sheet to prevent
 Detect non-conforming products/services in the work area
 Apply effective problem-solving approaches/strategies.
 Implement and monitor improved practices and procedures
 Apply statistical quality control tools and techniques.
Underpinning Demonstrate knowledge of:
Knowledge and  Targets of customers and manufacturer/service provider
Attitude  Traditional and kaizen thinking of price setting
 Kaizen thinking in relation to targets of manufacturer/service
provider and customer
 value
 The three categories of operations
 the 3“MU”
 wastes occur in the workplace
 The 7 types of MUDA
 QC story/PDCA cycle/
 QC story/ Problem solving steps
 QCC techniques
 7 QC tools
 The Benefits of identifying and eliminating waste
 Causes and effects of 7 MUDA
 Procedures to identify MUDA
 Necessary attitude and the ten basic principles for improvement
 Procedures to eliminate MUDA
 Prevention of wastes
 Methods of waste prevention
 Definition and purpose of standardization
 Standards required for machines, operations, defining normal and
abnormal conditions, clerical procedures and procurement
 Methods of visual and auditory control
 TPM concept and its pillars.
 Relevant OHS and environment requirements
 Method and Lines of communication
 Methods of making/recommending improvements.
 Reporting procedures
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 Workplace procedures associated with the candidate's regular
technical duties
 organizational structure of the enterprise
Underpinning Demonstrate skills to:
Skills  Draw & analyze current situation of the work place
 Use measurement apparatus (stop watch, tape, etc.)
 Calculate volume and area
 Apply statistical analysis tools
 Use and follow checklists to identify, measure and eliminate
wastes/MUDA
 Identify and measure wastes/MUDA in accordance with OHS and
procedures
 Use tools and techniques to eliminate wastes/MUDA in accordance
with OHS procedure.
 Apply 5W and 1H sheet
 Update and use standard procedures for completion of required
operation
 Apply Visual Management Board/Kaizen Board.
 Detect non-conforming products or services in the work area
 Work with others
 Read and interpret documents
 Observe situations
 Solve problems
 Communicate information
 Gather evidence by using different means
 Report activities and results using report formats
 Implement and monitor improved practices and procedures
Resources Access is required to real or appropriately simulated situations, including
Implication work areas, materials and equipment, and to information on workplace
Assessment  Interview/Written Test
 Observation/Demonstration with Oral Questioning

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Acknowledgement
We wish to extend thanks and appreciation to the many representatives of Agro-processing

industry, academe and government agencies who donated their time and expertise to the
Revision of this occupational standard.
We would like also to express our appreciation to the Experts of Industry and federal TVET
Agency who made the development of this Occupational Standards possible.
This occupational standard was developed on October 2021 at Oromia Region, Bishoftu Town.

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Roll Participants' Full Organizations Represented Working position Email Cell phone
No. Name Numbers
1 Abreham Dagne Addis Modojo Edible oil Quality Manager Adagne2014@gmail 0913049775
Manufacturing PLC .com
2 Selam Tadesse Food ,Beverage and Oil seed processing selamdessta@gmail. 0912736300
pharmaceutical industry technologist com
development institute
3 Mekuanenit Federal TVET Agency Occupational Standard [email protected] 09 10035641
Workie Development and m
Assessment Expert
4 Getachew Desta GetaAlem Consultancy Deputy Manager getadesta57@gmail. 0911615564

com

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Federal Democratic Republic of Ethiopia

Oil Seed and Edible Oil processing

Ministry of Science and Higher Education

Ministry of Science and

UNIT OF COMPETENCE CHART

IND OEP2 01 0921 IND OEP2 02 0921 IND OEP2 03 0921

IND OEP2 04 0921 IND OEP2 05 0921 IND OEP2 06 0921

IND OEP2 07 0921 IND OEP2 08 0921 IND OEP2 09 0921

IND OEP2 10 0921 IND OEP2 11 0921 IND OEP2 12 0921

IND OEP2 13 0921

Ministry of Science and

Ministry of Science and

Elements Performance Criteria

Ministry of Science and

Ministry of Science and

Ministry of Science and

Element Performance Criteria

Ministry of Science and

Ministry of Science and

Occupational Standard: Oil Seed and Edible oil Processing Level II

Ministry of Science and

Element Performance Criteria

1. Prepare de-hulling 1.1 Material is confirmed and available to meet operating

Ministry of Science and

Ministry of Science and

Elements Performance Criteria

Ministry of Science and

Ministry of Science and

Occupational Standard: Oil Seed and Edible oil Processing Level II

Element Performance Criteria

Ministry of Science and

Ministry of Science and

Element Performance Criteria

Ministry of Science and

Ministry of Science and

Occupational Standard: Oil Seed and Edible oil Processing Level II

Elements Performance Criteria

Ministry of Science and

Ministry of Science and

Occupational Standard: Oil Seed and Edible oil Processing Level II

Elements Performance Criteria

Ministry of Science and

Occupational Standard: Oil Seed and Edible oil Processing Level II

Ministry of Science and

Elements Performance Criteria

Ministry of Science and

Ministry of Science and

Ministry of Science and

Ministry of Science and

.Elements Performance Criteria

Ministry of Science and

Occupational Standard: Oil Seed and Edible oil Processing Level II

Element Performance Criteria

Ministry of Science and

Ministry of Science and

Ministry of Science and

Element Performance Criteria

Ministry of Science and

A hazard May include but not limited to:

First aid May include but not limited to: