TR - Food Processing NC I Rev

TRAINING
REGULATIONS
FOOD PROCESSING NC I
PROCESSED FOOD AND BEVERAGES SECTOR
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
PROCESSED FOOD AND BEVERAGES SECTOR
Page/s
Section 1
FOOD PROCESSING NC I QUALIFICATION
Section 2
COMPETENCY STANDARDS
Basic Competencies
Common Competencies
Core Competencies
3
17
33
TRAINING STANDARDS
3.1. Curriculum Design
3.1.1. Basic
3.1.2. Common
3.1.3. Core
3.2. Training Delivery
3.3. Trainee Entry Requirements
3.4. List of Tools, Equipment and Materials
3.5. Training Facilities
3.6. Trainers Qualifications
3.7. Institutional Assessment
74
74
75
77
78
79
80
84
84
85
Section 3
Section 4
NATIONAL ASSESSMENT AND CERTIFICATION

ARRANGEMENTS
86
COMPETENCY MAP
87
DEFINITION OF TERMS
89
ACKNOWLEDGMENT
92
TRAINING REGULATIONS FOR

Section 1
FOOD PROCESSING NC I QUALIFICATION
The Food Processing NC I Qualification consists of competencies that a person

must achieve to conduct initial activities related to processing, operate basic processing
equipment and undertake cleaning functions.
Workers at this level would not require previous experience. Work would be
routine and carried out under close supervision.
This Qualification is packaged from the competency map of the Processed Food
and Beverage Sector as shown in Annex A.
The units of competency comprising this qualification include the following:
Code
500311101
500311102
500311103
500311104
BASIC COMPETENCIES
Receive and respond to workplace communication
Work with others
Demonstrate work values
Practice housekeeping procedures
Code
AGR741201
AGR741202
AGR741203
AGR741207
COMMON COMPETENCIES
Code
AGR741305
AGR741306
AGR741307
AGR741308
AGR741309
AGR741310
AGR741311
CORE COMPETENCIES
Implement sampling procedures
Inspect and sort materials and product
Dispense non-bulk ingredients
Prepare raw/packaging materials for processing
Operate basic equipment
Clean and sanitize equipment and processing/packaging area
Load and unload raw materials, products and supplies
Apply Food Safety and Sanitation

Use Standard Measuring Devices / Instruments
Use Food Processing Tools, Equipment and Utensils
Follow Work Procedures to Maintain Good Manufacturing
Practice
_________________________________________
TR - Food Processing NC I
A person who has achieved this Qualification is competent to be:
Food Processing personnel

Food Factory worker
Food Production / Warehouse helper
_________________________________________
SECTION 2
COMPETENCY STANDARDS
These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to consider
when designing training programs for FOOD PROCESSING NC I. These units of
competency are categorized into basic, common and core competencies.
BASIC COMPETENCIES
UNIT OF COMPETENCY: RECEIVE AND RESPOND TO WORKPLACE
COMMUNICATION
UNIT CODE
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes

required to receive, respond and act on verbal and written
communication.
ELEMENT
1. Follow routine
spoken messages
2. Perform workplace
duties following
written notices
500311101
PERFORMANCE CRITERIA
Bold italicized terms are elaborated in the Range of Variables
1.1 Required information is gathered by listening attentively

and correctly interpreting or understanding
information/instructions.
1.2 Instructions/information are properly recorded.
1.3 Instructions are acted upon immediately in accordance
with information received.
1.4 Clarification is sought from workplace supervisor on all
occasions when any instruction/information is not
clear.
2.1 Written notices and instructions are read and
interpreted correctly in accordance with
organizational guidelines
2.2 Routine written instruction are followed in sequence
2.3 Feedback is given to workplace supervisor based on
the instructions/information received
_________________________________________
_________________________________________
RANGE OF VARIABLES
VARIABLE
1. Written notices and
instructions
RANGE
It refers to:
1.1. Handwritten and printed material
1.2. Internal memos
1.3. External communications
1.4. Electronic mail
1.5. Briefing notes
1.6. General correspondence
1.7. Marketing materials
1.8. Journal articles
2. Organizational
Guidelines
It may include:
2.1. Information documentation procedures
2.2. Company policies and procedures
2.3. Organization manuals
2.4. Service manual
_________________________________________
EVIDENCE GUIDE
1. Critical Aspects of
Competency
Assessment requires evidence that the candidate:

1.1 Demonstrated knowledge of organizational procedures
for handling verbal and written communications
1.2 Received and acted on verbal messages and
instructions
1.3 Demonstrated competency in recording
instructions/information
2. Underpinning
Knowledge and
Attitudes
3. Underpinning Skills
4. Resource
Implications
5. Methods of
Assessment
6. Context of
Assessment
2.1
Knowledge of organizational policies/guidelines in

regard to processing internal/external information
2.2
Ethical work practices in handling communications
2.3
Communication process
3.1
Conciseness in receiving and clarifying

messages/information/communication
3.2
Accuracy in recording messages/information
The following resources must be provided:

4.1.
Pens
4.2.
Note pads
Competency must be assessed through:

5.1.
Direct Observation
5.2.
Oral interview
5.3.
Written Evaluation
5.4.
Third Party Report
6.1.
Competency may be assessed individually in the

actual workplace or simulation environment in
TESDA accredited institutions
_________________________________________
UNIT OF COMPETENCY :
WORK WITH OTHERS
UNIT CODE
500311102
UNIT DESCRIPTOR
This unit covers the skills, knowledge and attitudes

required to develop workplace relationship and contribute
in workplace activities.
ELEMENT
1. Develop effective
1.1 Duties and responsibilities are done in a positive
workplace relationship
manner to promote cooperation and good
relationship
1.2 Assistance is sought from workgroup when
difficulties arise and addressed through discussions
1.3 Feedback provided by others in the team is
encouraged, acknowledged and acted upon
1.4 Differences in personal values and beliefs are
respected and acknowledged in the development
2. Contribute to work
group activities
2.1 Support is provided to team members to ensure

workgroup goals are met
2.2 Constructive contributions to workgroup goals and
tasks are made according to organizational
requirements
2.3 Information relevant to work is shared with team
members to ensure designated goals are met
_________________________________________
RANGE OF VARIABLES
VARIABLE
1. Duties and
responsibilities
RANGE
1.1 Job description and employment arrangements
1.2 Organizations policy relevant to work role
1.3 Organizational structures
1.4 Supervision and accountability requirements
including OHS
1.5 Code of conduct
2. Work group
2.1 Supervisor or manager

2.2 Peers/work colleagues
2.3 Other members of the organization
3. Feedback on
performance
3.1 Formal/Informal performance appraisal

3.2 Obtaining feedback from supervisors and colleagues
and clients
3.3 Personal, reflective behavior strategies
3.4 Routine organizational methods for monitoring
service delivery
4. Providing support to
team members
4.1 Explaining/clarifying
4.2 Helping colleagues
4.3 Providing encouragement
4.4 Providing feedback to another team member
4.5 Undertaking extra tasks if necessary
5. Organizational
requirements
5.1 Goals, objectives, plans, system and processes

5.2 Legal and organization policy/guidelines
5.3 OHS policies, procedures and programs
5.4 Ethical standards
5.5 Defined resources parameters
5.6 Quality and continuous improvement processes and
standards
_________________________________________
EVIDENCE GUIDE
1. Critical aspects of
competency
2. Underpinning
Knowledge and
Attitudes
3. Underpinning skills

1.1.
Provided support to team members to ensure goals

are met
1.2.
Acted on feedback from clients and colleagues
1.3.
Accessed learning opportunities to extend own

personal work competencies to enhance team
goals and outcomes
2.1.
The relevant legislation that affects operations,

especially with regards to safety
2.2.
Reasons why cooperation and good relationships

are important
2.3.
Knowledge of the organizations policies, plans and

procedures
2.4.
Understanding how to elicit and interpret feedback
2.5.
Knowledge of workgroup members responsibilities

and duties
2.6.
Importance of demonstrating respect and empathy

in dealings with colleagues
2.7.
Understanding of how to identify and prioritize

personal development opportunities and options
3.1.
Ability to read and understand the organizations

policies and work procedures
3.2.
Write simple instructions for particular routine tasks
3.3.
Interpret information gained from correspondence
3.4.
Communication skills to request advice, receive

feedback and work with a team
3.5.
Planning skills to organized work priorities and

arrangement
3.6.
Technology skills including the ability to select and

use technology appropriate to a task
_________________________________________
3.7.
4. Resource implications
5. Methods of
assessment
6. Context for
assessment
Ability to relate to people from a range of social,

cultural and ethnic backgrounds.
The following resources MUST be provided:

4.1.
Access to relevant workplace or appropriately

simulated environment where assessment can take
place
4.2.
Materials relevant to the proposed activity or task
Competency may be assessed through:

5.1.
Direct observations of work activities of the

individual member in relation to the work activities
of the group
5.2.
Observation of simulation and/or role play involving

the participation of individual member to the
attainment of organizational goal
5.3.
Case studies and scenarios as a basis for

discussion of issues and strategies
6.1.
Competency assessment may occur in workplace

or any appropriately simulated environment
6.2.
Assessment shall be observed while task are being

undertaken whether individually or in group
_________________________________________
10
DEMONSTRATE WORK VALUES
UNIT CODE
500311103
UNIT DESCRIPTOR
This unit covers the knowledge, skills, and attitudes in

demonstrating proper work values.
ELEMENT
1. Define the
purpose of work
2. Apply work
values/ethics
3. Deal with ethical

problems
4. Maintain integrity
of conduct in the
workplace
1.1 Ones unique sense of purpose for working and the whys of
work are identified, reflected on and clearly defined for
ones development as a person and as a member of
society.
1.2 Personal mission is in harmony with companys values
2.1 Work values/ethics/concepts are classified and reaffirmed
in accordance with the transparent company ethical
standards, policies and guidelines.
2.2 Work practices are undertaken in compliance with industry
work ethical standards, organizational policy and
guidelines
2.3 Personal behavior and relationships with co-workers and/or
clients are conducted in accordance with ethical
standards, policy and guidelines.
2.4 Company resources are used in accordance with
transparent company ethical standard, policies and
guidelines.
3.1 Company ethical standards, organizational policy and
guidelines on the prevention and reporting of unethical
conduct are accessed and applied in accordance with
transparent company ethical standard, policies and
guidelines.
3.2 Work incidents/situations are reported and/or resolved in
accordance with company protocol/guidelines.
3.3 Resolution and/or referral of ethical problems identified are
used as learning opportunities.
4.1 Personal work practices and values are demonstrated
consistently with acceptable ethical conduct and
companys core values.
4.2 Instructions to co-workers are provided based on ethical,
lawful and reasonable directives.
4.3 Company values/practices are shared with co-workers
_________________________________________
11
using appropriate behavior and language.

RANGE OF VARIABLES
VARIABLE
1. Work values/ethics/
concepts
2. Work practices
RANGE
May include but are not limited to:
1.1 Commitment/ Dedication
1.2 Sense of urgency
1.3 Sense of purpose
1.4 Love for work
1.5 High motivation
1.6 Orderliness
1.7 Reliability
1.8 Competence
1.9 Dependability
1.10 Goal-oriented
1.11 Sense of responsibility
1.12 Being knowledgeable
1.13 Loyalty to work/company
1.14 Sensitivity to others
1.15 Compassion/Caring attitude
1.16 Balancing between family and work
1.17 Pakikisama
1.18 Bayanihan spirit/teamwork
1.19 Sense of nationalism
2.1 Quality of work
2.2 Punctuality
2.3 Efficiency
2.4 Effectiveness
2.5 Productivity
2.6 Resourcefulness
2.7 Innovativeness/Creativity
2.8 Cost conciousness
2.9 5S
2.10 Attention to details
_________________________________________
12
3. Incidents/situations
3.1 Violent/intensed dispute or argument

3.2 Gambling
3.3 Use of prohibited substances
3.4 Pilferages
3.5 Damage to person or property
3.6 Vandalism
3.7 Falsification
3.8 Bribery
3.9 Sexual Harassment
3.10 Blackmail
VARIABLE
RANGE
4. Company resources
4.1 Consumable materials

4.2 Equipment/Machineries
4.3 Human
4.4 Time
4.5 Financial resources
5. Instructions
5.1 Verbal
5.2 Written
_________________________________________
13
EVIDENCE GUIDE
1. Critical aspects
of competency

1.1 Defined ones unique sense of purpose for working
1.2 Clarified and affirmed work values/ethics/concepts
consistently in the workplace
2. Underpinning
Knowledge and
Attitudes
4. Resource
implications
5. Methods of
assessment
6. Context for
assessment
1.3 Demonstrated work practices satisfactorily and

consistently in compliance with industry work ethical
standards, organizational policy and guidelines
1.4 Demonstrated personal behavior and relationships with coworkers and/or clients consistent with ethical standards,
policy and guidelines
1.5 Used company resources in accordance with company
ethical standard, policies and guidelines.
1.6 Followed company ethical standards, organizational policy
and guidelines on the prevention and reporting of
unethical conduct/behavior
2.1
Occupational health and safety
2.2
Work values and ethics
2.3
Company performance and ethical standards
2.4
Company policies and guidelines
2.5
Fundamental rights at work including gender sensitivity
2.6
Work responsibilities/job functions
2.7
Corporate social responsibilities
2.8
Company code of conduct/values
2.9
Balancing work and family responsibilities
3.1. Interpersonal skills
3.2. Communication skills
3.3. Self awareness, understanding and acceptance
3.4. Application of good manners and right conduct
4.1 Workplace or assessment location
4.2 Case studies/Scenarios
Competency may be assessed through:
5.1 Portfolio Assessment
5.2 Interview
5.3 Third Party Reports
6.1 Competency may be assessed in the work place or in a
simulated work place setting
_________________________________________
14
UNIT OF COMPETENCY:
PRACTICE BASIC HOUSEKEEPING PROCEDURES
UNIT CODE
500311104
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes required

to apply the basic housekeeping procedures.
ELEMENT
1. Sort and remove
unnecessary items
2. Arrange items
3. Maintain work area,

tools and
equipment
4. Follow standardized
work process and
procedures
5. Perform work
spontaneously
1.1 Reusable, recyclable materials are sorted in accordance

with company/office procedures
1.2 Unnecessary items are removed and disposed of in
accordance with company or office procedures
2.1 Items are arranged in accordance with company/office
housekeeping procedures
2.2 Work area is arranged according to job requirements
2.3 Activities are prioritized based on instructions.
2.4 Items are provided with clear and visible identification
marks based on procedure
2.5 Safety equipment and evacuation passages are kept
clear and accessible based on instructions
3.1 Cleanliness and orderliness of work area is maintained in
accordance with company/office procedures
3.2 Tools and equipment are cleaned in accordance with
manufacturers instructions/manual
3.3 Minor repairs are performed on tools and equipment in
accordance with manufacturers instruction/manual
3.4 Defective tools and equipment are reported to immediate
supervisor
4.1 Materials for common use are maintained in designated
area based on procedures
4.2 Work is performed according to standard work
procedures
4.3 Abnormal incidents are reported to immediate
supervisor
5.1 Work is performed as per instruction
5.2 Company and office decorum are followed and complied
with
5.3 Work is performed in accordance with occupational
_________________________________________
15
health and safety (OHS) requirements

RANGE OF VARIABLES
VARIABLE
RANGE
1. Unnecessary items
May include but are not limited to:

1.1 Non-recyclable materials
1.2 Unserviceable tools and equipment
1.3 Pictures, posters and other materials not
related to work activity
1.4 Waste materials
2. Identification marks
2.1 Labels
2.2 Tags
2.3 Color coding
3. Decorum
3.1 Company/ office rules and regulations

3.2 Company/ office uniform
3.3 Behavior
4. Minor repair
Minor repair include but not limited to:

4.1 Replacement of parts
4.2 Application of lubricants
4.3 Sharpening of tools
4.4 Tightening of nuts, bolts and screws
_________________________________________
16
EVIDENCE GUIDE
1. Critical aspects of
competency

1.1 Practiced the basic procedures of 5S
2. Underpinning
Knowledge and
Attitudes
2.1
2.2
2.3
2.4
2.5
2.6
Principles of 5S
Work process and procedures
Safety signs and symbols
General OH&S principles and legislation
Environmental requirements relative to work safety
Accident/Hazard reporting procedures
3.1
3.2
3.3
3.4
Basic communication skills

Interpersonal skills
Reading skills required to interpret instructions
Reporting/recording accidents and potential hazards
4. Resource implications

4.1 Facilities, materials tools and equipment necessary
for the activity
5. Methods of
assessment

5.1. Third party report
5.2. Interview
5.3. Demonstration with questioning
6. Context for
assessment
6.1 Competency may be assessed in the work place or in

a simulated work place setting
_________________________________________
17
COMMON COMPETENCIES
UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION
UNIT CODE
: AGR741201
UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to
apply food safety and sanitation in the workplace
ELEMENTS
11. Wear Personal
Protective Equipment
2. Observe Personal
Hygiene and Good
Grooming
Italicized terms are elaborated in the Range of Variables
1.1Personal protective equipment are checked
according to manufacturers specifications
1.2Personal protective equipment are worn according
to the job requirement
2.1 Personal hygiene and good grooming is practiced in
line with workplace health and safety
requirements
3. Implement Food
Sanitation Practices
3.1Sanitary food handling practices are implemented in

line with workplace sanitation regulations
3.2 Safety measures are observed in line with
workplace safety practices.
4. Render Safety
Measures and First Aid
Procedures
4.1 Safety measures are applied according to

workplace rules and regulations
5. Implement
housekeeping activities
5.1
Work area and surroundings are cleaned in

accordance with workplace health and safety
regulations
5.2
Waste is disposed according to organizations

waste disposal system
4.2 First aid procedures are applied and coordinated

with concerned personnel according to workplace
standard operating procedures.
5.3 Hazards in the work area are recognized and

reported to designated personnel according to
workplace procedures
_________________________________________
18
RANGE OF VARIABLES
VARIABLES
1. Manufacturers
Specifications
RANGE
Manufacturers specifications may include but not
limited to:
1.1
1.2
1.3
1.4
1.5
1.6
1.7
2. Personal Protective
Equipment
Handling
Operating
Discharge Label
Reporting
Testing
Positioning
Refilling
Personal Protective Equipment may include but not

limited to:
2.1 Apron/laboratory gown
2.2 Mouth masks
2.3 Gloves
2.4 Rubber boots/safety shoes
2.5 Head gears such as caps, hair nets, ear plug
3. Workplace Health and

Safety Requirements
Workplace and Safety Requirements may include:

3.1
3.2
3.3
3.4
3.5
4. Safety Measures
Health/Medical Certificate
DOLE requirements
BFAD requirements
Personal Hygiene and good grooming
Plant Sanitation and waste management
Safety measures may include but not limited to:

4.1 Labeling of chemicals and other sanitizing agents
4.2 Installation of fire fighting equipment in the work
area
4.3 Installation of safety signages and symbols
4.4 Implementation of 5S in the work area
4.5 Removal of combustible material in the work area
_________________________________________
19
5. First Aid Procedures
First Aid Procedures may include but not limited to:

5.1
5.2
5.3
5.4
5.5
6. Hazards
Mouth to mouth resuscitation

CPR
Application of tourniquet
Applying pressure to bleeding wounds or cuts
First aid treatment for burned victims
Hazards in the workplace may include but not limited

to:
6.1 Physical
6.2 Biological
6.3 Chemical
_________________________________________
20
EVIDENCE GUIDE
1. Critical Aspects
of Competency
2. Underpinning
Knowledge

1.1 Cleaned, checked and sanitized personal protective
equipment
1.2 Practiced proper personal hygiene and good grooming
1.3 Implemented workplace food safety practices
1.4 Applied first aid measures to victims
1.5 Implemented good housekeeping activities in the work
area
2.1 Safety Practices
2.1.1 Proper waste disposal
2.1.2 Environmental protection and concerns
2.1.3 Food safety principles and practices
2.1.4 Good grooming and personal hygiene
2.2 Codes and Regulations
2.2.1 TQM and other food quality system principles
2.2.2 ISO, HACCP, EMS, 5S
2.2.3 Good Food Manufacturing Practices
2.3 Equipment: Uses and Specifications
2.3 1 Parts and functions of personal protective
equipment
3. Underpinning
Skills
4. Methods of
Assessment
5. Resource
Implications
6. Context of
2.3.2 First Aid Kit

2.3.3 Sanitizing equipment
3.1 Sanitary food handling practices
3.2 Implementing housekeeping activities
3.3 Applying first aid treatment
3.4 Coordination skills
Competency in this unit must be assessed through:
4.1A combination of direct observation and questioning of a
candidate processing foods.
5.1 Work area/station
5.2 First Aid kit
5.3 PPE relevant to the activities
5.4 Fire extinguisher
5.5 Stretcher
5.6 Materials, tools and equipment relevant to the unit of
competency
6.1 Assessment should occur on the job or in a simulated
_________________________________________
21
Assessment
workplace
_________________________________________
22
UNIT OF COMPETENCY
USE STANDARD MEASURING DEVICES AND

INSTRUMENTS
UNIT CODE
AGR741202
UNIT DESCRIPTOR
This unit deals with the knowledge, skills and attitudes

required to use standard measuring devices,
instruments in the workplace
ELEMENT
1. Identify Standard
Measuring Devices and
Instruments
2. Review the Procedures in

Using Standard Measuring
Devices and Instruments
3. Follow Procedures of
Using Measuring Devices
and Instruments
1.1 Standard measuring devices and instruments

are identified according to manufacturers
specifications
1.2 Devices and instruments for measuring are
properly checked, sanitized and calibrated prior
to use
2.1 Procedures in using the standard measuring
devices and instruments are recalled according
to manufacturers specifications
2.2 Printed procedures/brochures/catalogues are
consulted according to specified food
processing methods
3.1 Methods/practices of using measuring devices
and instruments are strictly observed according
to manufacturers specifications and workplace
requirements
3.2 Measuring devices and instruments are cleaned,
wiped dry and stowed after use to ensure
conformity with workplace requirements
_________________________________________
23
RANGE OF VARIABLES
VARIABLES
1. Standard Measuring
Devices
RANGE
Standard Measuring Devices may include but not
limited to the following:
1.1 Weighing scales and balances of various
capacities and sensitivities
1.2 Measuring cups of varying capacities for dry
ingredients
1.3 Measuring cups of varying capacities for liquid
ingredients
2. Standard Measuring
Instruments
Standard Measuring Instruments may include but

not limited to the following:
2.1 Salinometer
2.2 Thermometers of varying temperature ranges
(0-300 C )
2.3 Refractometer of varying range ( 0 90 B)
2.4 Glasswares like cylinders, beakers, flasks of
varying graduations
3. Food Processing Methods
Food Processing Methods may include but not

3.1. Process foods by Salting, Curing and
Smoking
3.2. Process foods by Fermentation and Pickling
3.3. Process foods by Canning and Bottling
3.4. Process foods by Sugar Concentration
3.5. Process foods by Drying and Dehydration
_________________________________________
24
EVIDENCE GUIDE
Competency

1.1 Identified, prepared and calibrated standard
measuring devices and instruments
1.2 Followed correctly the procedures in using
standard measuring devices and instruments
1.3 Followed proper cleaning and sanitizing and
stowing procedures of measuring devices and
equipment before and after use
2. Underpinning Knowledge
2.1 Safe handling of measuring devices and

instruments
2.2 Specifications and functions of measuring devices
and instruments
2.3 Defects and breakages of measuring devices and
instruments
2.4 Procedures in cleaning, sanitizing and calibrating
and stowing equipment and instruments
3.1
3.2
3.3
3.4
3.5
4. Methods of Assessment

4.1 Direct observation and questioning of a
candidate using measuring devices and
instruments
5. Resource Implications

5.1 Work area/station
5.2 Materials, tools and equipment relevant to the
Unit of Competency
6. Context of Assessment
6.1 Assessment should occur on the job or in a

simulated workplace
Communication skills
Calibrating skills
Sanitary handling of devices and instruments
Measuring devices and instruments
Stowing measuring devices and instruments
_________________________________________
25
USE FOOD PROCESSING TOOLS, EQUIPMENT

AND UTENSILS
UNIT CODE
AGR741203
UNIT DESCRIPTOR
This unit deals with the skills, knowledge and attitudes

required to operate food processing tools, equipment
and instruments in the workplace.
ELEMENT
1. Perform PreOperation Activities
2. Operate Food
processing
Equipment
3. Perform PostOperation Activities
1.1.
Appropriate tools and

equipment/utensils are assembled according to food
processing methods
1.2.
Food processing tools and
equipment/utensils are inspected and checked
according to manufacturers specifications
1.3.
Food processing equipment is
set up, adjusted and readied according to job
requirements
2.1. Food processing equipment is switched on according
to manufacturers specifications
2.2. Performance of food processing equipment is
checked to ensure conformity with specified output
2.3. Operation of food processing equipment is managed
to achieve planned outcomes
2.4. Minor trouble shooting on food processing tools,
equipment and utensils is performed when
necessary
3.2 Food processing equipment is switched off and
unplugged after operation in accordance with
manufacturers specifications
3.3 Food processing tools, equipment and instruments are
cleaned, sanitized and stowed as required according
to manufacturers specifications and workplace
policies and regulations
3.4 Minor preventive maintenance on equipment is
performed in line with organizations maintenance
system
3.5 Main machine parts are inspected and checked in line
with organizations policy
_________________________________________
26
3.6 Condition of machine is monitored to ensure

serviceability in accordance with workplace rules
and regulations
RANGE OF VARIABLES
VARIABLE
RANGE
1. Food Processing Methods Food Processing Methods include but not limited to:
1.1 Salting
1.2 Curing
1.3 Smoking
1.4 Fermentation
1.5 Pickling
1.6 Canning
1.7 Bottling
1.8 Sugar concentration
1.9 Drying
1.10 Dehydration
2. Food Processing Tools,
Equipment and Utensils
Tools, Equipment and Utensils used for but not limited

to the following food processing methods:
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
2.7.
2.8.
2.9.
2.10.
3. Manufacturers
Specifications
Salting
Curing
Smoking
Fermentation
Pickling
Canning
Bottling
Sugar concentration
Drying
Dehydration
Manufacturers specifications may include but not

limited to:
3.1.
3.2.
3.3.
3.4.
3.5.
Handling requirements
Operating requirements
Discharge Label
Reporting
Testing
_________________________________________
27
3.6. Positioning
3.7. Refilling
4. Minor Preventive Machine

Maintenance
Minor Preventive Machine Maintenance may include

but not limited to checking of the following:
4.1.
4.2.
4.3.
4.4.
4.5.
4.6.
4.7.
4.8.
5. Condition of Machine
Machine temperature
Hydraulic fluid
Wear and surface condition
Crack
Leak detection
Vibration
Corrosion/erosion
Electric insulation
5.1 Serviceable
5.2 Repairable
5.3 Defective
_________________________________________
28
EVIDENCE GUIDE
Competency
2. Underpinning
Knowledge
3. Underpinning
Skills
4. Methods of
Assessment

1.1 Assembled, inspected, checked and sanitized appropriate
tools and equipment/instruments
1.2 Set-up, adjusted and readied tools and equipment and
instruments according to requirements
1.3 Operated and monitored performance of equipment to
ensure specified output
1.4 Performed post operation activities
1.5 Performed minor trouble shooting on food processing tools,
equipment and utensils
2.1. Equipment, tools and instruments: Uses and
Specifications
2.2. Equipment, tools and instruments: Parts and Functions
2.3. Sanitizing agents: Uses and Specification
2.4. Minor preventive maintenance
2.5. Proper stowing of tools and equipment/instruments
2.6. Minor trouble shooting
2.7. Interpreting manufacturers specifications
2.8. Equipment/machine wear and tear process
3.1 Equipment/machine parts tear down and assembly
3.2 Inspecting and checking condition of equipment/machines
before, during and after operation
3.3 Performing minor trouble shooting
3.4 Performing minor preventive maintenance
3.5 Reporting equipment/machine, tools, instruments
breakdown and recording same in standard forms
4.1. Direct observation and questioning of a candidate
operating food processing tools and
equipment/instruments
4.2. Submission of written report on the performance and
condition of equipment/machine, tools, instruments used.
5. Resource
Implications

5.1. Work area/station
5.2. Materials, tools and equipment relevant to the Unit of
_________________________________________
29
Competency
6. Context of
Assessment
6.1
Assessment should occur on the job or in a simulated

workplace
_________________________________________
30
UNIT OF COMPETENCY:
FOLLOW WORK PROCEDURES TO MAINTAIN GOOD

MANUFACTURING PRACTICE
UNIT CODE
AGR741207
UNIT DESCRIPTOR
: This unit covers the skills, knowledge and attitudes required

to comply with Good Manufacturing Practice (GMP)
requirements and workplace quality standards.
ELEMENTS
1. Identify requirements
for GMP related to own
work
1.1.
2. Observe personal
hygiene and conduct to
meet GMP
requirements
2.1.
1.2.
2.2.
2.3.
3. Follow GMP
requirements when
carrying out work
activities
3.1.
3.2.
3.3.
3.4.
3.5.
4. Complete workplace
documentation to
support GMP
4.1.
4.2.
italicized terms are elaborated in the
Range of Variables
Sources of information on GMP requirements are
located according to workplace procedures
GMP requirements and responsibilities related to own
work are identified according to workplace procedures
Personal hygiene is observed in line with GMP
requirements
Appropriate clothing and footwear is prepared, used,
stored and disposed of according to GMP and
Personal movement around the workplace is made in
line with area entry and exit procedures
Raw materials, product and packaging components are
handled according to GMP and workplace procedures
Work area, materials, equipment and product are
routinely monitored to ensure compliance with GMP
requirements
Contamination is identified and appropriate control
measures relating to work responsibilities are followed
in accordance with GMP requirements
Processes, practices or conditions which are not
consistent with GMP are identified and reported
according to workplace reporting procedures
The workplace is kept clean and tidy in line with GMP
housekeeping standards
Documentation and recording requirements are
identified according to workplace procedures and GMP
requirements
Information is recorded according to workplace
reporting procedures to meet GMP requirements
_________________________________________
31
RANGE OF VARIABLES
VARIABLES
1. Sources of
information
2. Workplace
procedures
3.
GMP
requirements
4.
Personal
hygiene
RANGE
1.1.
1.2.
1.3.
1.4.
1.5.
1.6.
GMP manuals
Standard Operating Procedures (SOPs)
Workplace procedures and policies
Quality assurance procedures
Standard forms and reports
Relevant legislations/regulations
1.6.1. Food processing and food safety regulations
1.6.2. Department of Health Food Establishments
Code of Sanitation of the Philippines (PD 586)
1.6.3. Department of Environment and Natural
Resources Environmental Management Bureau
regulations regarding emissions, waste treatment,
noise and effluent treatment and control
2.1. Standard operating procedures (SOPs)
2.2. Production and cleaning schedules and instructions
2.3. Materials Safety Data Sheets (MSDS)
2.4. Manufacturers' advice
2.5. Written or verbal instructions
2.6. Standard forms and reports
May relate to:
3.1. Own work
3.2. Personal hygiene
3.3. Use, storage and disposal of personal protective
equipment
3.4. Personal movement
3.5. Work area, including materials, equipment and utensils
3.6. Product handling and monitoring
3.7. Contamination
3.8. Pest management (e.g. flies, ants, roaches, rodents)
3.9. Recording and reporting systems
Health practices that include but not limited to:
4.1. Cleaning the body (e.g. daily bath, etc.)
4.2. Hand care (e.g. washing, maintaining nails, etc.)
4.3. Feet care
4.4. Hair care
4.5. Use of clean clothing
4.6. Personal habits (e.g. smoking, touching of mouth, nose,
etc.)
_________________________________________
32
EVIDENCE GUIDE
Competency

1.1. identified GMP requirements related to work
1.2. observed personal hygiene and conduct to meet
GMP requirements
1.3. followed GMP requirements when carrying out work
activities
1.4. completed workplace documentation to support GMP
The skills and knowledge required to follow work
procedures to maintain GMP must be transferable to a
different work environment.
2. Underpinning
Knowledge and
Attitudes
Knowledge and understanding are essential to apply this

standard in the workplace, to transfer the skills to other
contexts, and to deal with unplanned events. The
knowledge requirements for this competency standard are
listed below:
2.1.
2.2.
The role and importance of GMP

The relationship between the Code of Good
Manufacturing Practice and workplace procedures,
systems and processes
2.3. GMP personnel and their respective responsibilities
2.4. Personal role, responsibility and accountability for
implementing GMP
2.5. Sources of advice on GMP requirements for own
work
2.6. Personal clothing and footwear requirements for
working in and/or moving between work areas
2.7. Personal clothing use, storage and disposal
requirements
2.8. Common types and sources of contamination that
occurs in the work area
2.9. Common control methods and procedures used in
the work area to maintain GMP
2.10. Monitoring, inspection and checking procedures
relevant to own work
2.11. Standards for materials, equipment and utensils
_________________________________________
33
used in the work area

2.12. Evidence of out-of-standard or unacceptable
performance relating to work responsibilities
2.13. Action required in the event of non-compliance
within area of responsibility
2.14. Storage and handling requirements for raw
materials, packaging components and products
relevant to work role
2.15. Housekeeping requirements and responsibilities
relating to own work.
2.16. Waste collection, recycling and handling
procedures relevant to own work responsibilities
2.17. Responsibilities for reporting and recording
information
Attitudes
2.18. Maintain work area in a clean and tidy state
2.19. Obedience
2.20. Accuracy
2.21. Environment-conscious
2.22. Positive work values
2.23. Work ethics
2.24. Cost consciousness
2.25. Safety consciousness
3.1. Locate and follow workplace information relating to
GMP responsibilities
3.2. Use, store and dispose of appropriate clothing /
footwear as required by work tasks and consistent
with GMP
3.3. Carry out relevant checks and inspections as
required
3.4. Identify and respond to out-of-specification or
unacceptable conditions or performance within
area of responsibility
3.5. Identify and report situations that do or could
compromise GMP
3.6. Handle and/or dispose of out-of-specification or
contaminated materials, packaging
components/consumables and product, waste and
recyclable material according to GMP as required
by work responsibilities
_________________________________________
34
3.7.
3.8.
3.9.
3.10.
Identify and report signs of pest infestation

Follow relevant GMP and work procedures
Oral and written communication skills
Recording and reporting skills
4. Methods of
Assessment

4.1. Direct observation with oral questioning
4.2. Demonstration with oral questioning

5.1. Specific work area/station
5.2. Equipment and tools related to following GMP
requirements
5.3. Materials relevant to the proposed activity
6.1. Assessment should occur on the job or in a
simulated workplace
6.2. Ability to apply competency over time and on a
number of occasions.
6. Context of
Assessment
_________________________________________
35
CORE COMPETENCIES
UNIT OF COMPETENCY: IMPLEMENT SAMPLING PROCEDURES
UNIT CODE
UNIT DESCRIPTOR:
: AGR741305
This unit deals with the skills, knowledge and attitudes
required to implement sampling procedures. It involves
understanding the requirements of sampling plans, collecting
and transferring samples while retaining sample integrity.
ELEMENT
1. Prepare for sampling
2. Collect samples
1.1. Sampling requirements are identified in

accordance with the sampling plan
1.2. Sampling equipment, containers and labels are
prepared according to sampling requirements
2.1. Samples are collected according to sampling
procedures and sampling plan
2.2. Samples are handled and prepared to preserve
sample and source integrity according to sampling
requirements and OHS requirements
2.3. Defects or abnormalities in source material and/or
sample are identified and reported according to
workplace requirements
2.4. Sample information is recorded according to
2.5. The workplace is cleaned and maintained according
to workplace standards
_________________________________________
36
RANGE OF VARIABLES
VARIABLE
1. Sampling
requirements
RANGE
May involve collection and transfer of samples:
1.1 under controlled conditions
1.1.1 Time
1.1.2 Temperature
1.1.3 Light
1.1.4 Humidity
1.1.5 Sanitary conditions
1.2
after processes are adjusted in response to

variation or non-conformance
2. Samples
Samples may include any one but not limited to:

2.1. Raw materials
2.2. Goods in process
2.3. Finished products
2.4. Packaging materials and supplies
3. OHS requirements
Occupational Health and Safety requirements may include

but not limited to:
3.1 Health/medical certificate
3.2 DOLE requirements
3.3 Personal hygiene and good grooming
3.4 Plant sanitation and waste management
3.5 BFAD requirements
3.6 PPE requirements
3.6.1 apron/laboratory gown
3.6.2 mouth masks
3.6.3 gloves
3.6.4 rubber boots
3.6.5 head gears such as caps, hairnets, ear plugs
4. Workplace
requirements
May include but not limited to:

4.1. company policies and procedures
4.2. standard operating procedures
4.3. work instructions
4.4. production schedules
4.5. forms and reports
_________________________________________
37
5. Sample
information

5.1. date of sampling
5.2. location of sampling
5.3. source of sample
5.4. characteristics of source
5.5. amount of sample / sample size
5.6. characteristics of sample
5.7. preparation, handling, preservation, and storage
requirements
5.8. label
_________________________________________
38
EVIDENCE GUIDE
Competency

1.1.
1.2.
1.3.
1.4.
2.
Underpinning
Knowledge and
Attitudes
identified sampling requirements

collected, handled and prepared samples
followed work procedures
recorded sample information
The skills and knowledge required to implement sampling

procedures must be transferable to a different work
environment.
listed below:
2.1. Sampling plan
2.2. Basic sampling principles, with emphasis on
sampling which is random and representative of the
lot
2.3. Sampling techniques
2.4. Basic characteristics of samples to be handled
2.5. Preparation, handling, preservation and storage
requirements for samples
2.6. Awareness of Codes or Regulations such as HACCP
and GMP
3.
Underpinning
Skills
Attitudes:
2.7. Accurate
2.10. Cost conscious
2.11. Safety conscious
2.12. Honest
2.13. Cooperative
3.1
Select and use appropriate personal protective
equipment
3.2
Follow work procedures
3.3
Oral and written communication skills
3.4
Working with others and in teams
_________________________________________
39
4.
Methods of
Assessment
5.
Resource
Implications
6.
Context of
Assessment
3.5
Basic mathematical skills (percentage)
3.6
3.7
Time management
4.3. Portfolio
5.1 Specific work area/station
5.2 Equipment and tools for sampling
5.3 Materials relevant to the proposed activity
5.4 Relevant workplace procedures, schedules and
records
workplace
6.2 Ability to apply competency over time and on a number
of occasions.
_________________________________________
40
UNIT OF COMPETENCY: INSPECT AND SORT RAW MATERIALS AND PRODUCT

UNIT CODE
: AGR741306
UNIT DESCRIPTOR:
This unit deals with the skills, knowledge and attitudes required
to inspect and sort materials and product.
ELEMENT
1. Prepare
Equipment and
Tools
1.1 Equipment and tools for inspection and sorting are
prepared in accordance with manufacturers
specifications and workplace requirements
1.2 Equipment and tools are checked, cleaned and sanitized
in accordance with manufacturers specifications and
1.3 Office equipment and materials/supplies needed are
prepared in accordance with approved specifications
2. Inspect and
Sort the
Materials and
Product
2.1 Raw materials and product are received and handled

according to standard operating procedures.
2.2 Inspection and sorting is done according to required
specifications, OHS requirements and workplace
procedures
2.3 Grading is undertaken, as necessary, according to raw
material or product requirements
2.4 Raw materials and products are inspected for visible
signs of defects according to set processing and
purchasing specifications.
2.5 Raw materials and products are sorted in accordance
with physical property specifications
2.6 Inspected and sorted raw materials and products are
weighed and kept in accordance with standard operating
procedures
2.7 Rejected/sub-standard raw materials and products are
reported to appropriate person and/or disposed
according to organizational guidelines
_________________________________________
41
3. Complete
Inspection and
Sorting Activity
3.1 Equipment and tools are cleaned and kept according to

manufacturers specifications and workplace procedures
3.2
Records are completed and reported according to

workplace procedures.
_________________________________________
42
RANGE OF VARIABLES
VARIABLE
RANGE
1. Equipment and
May include any one but not limited to:
Tools
1.1
Weighing scales
1.2
Jack lifts, trolleys and wheelers
1.3
Carts
1.4
Stainless steel tables / Receiving tables
1.5
Belt and roller sorter
1.6
Screens
1.7
Image processing
2. Inspection and
2.1 Manual
sorting
2.2 Mechanical
3. Manufacturers
specifications
3.1 Handling requirements
3.2 Operating requirements
3.3 Work-in-progress tags/labels
3.4 Testing
3.5 Positioning
3.6 Refilling
4. Workplace
requirements
4.1 Company policies and procedures
4.2 Standard operating procedures
4.3 Work instructions
4.4 Production schedules
4.5 Forms and Reports
5. Office equipment
and
5.1 Calculator
materials/supplies
5.2 Bond papers
5.3 Reporting and recording forms/logbooks
5.4 Pencils/ball pen
5.5 Desk
6. Raw Materials and May include any one but not limited to:
Product
6.1. Fruits and vegetables
6.2. Livestock meat and products
6.3. Poultry and poultry products
6.4. Fish and other marine products
6.5. Cereals and starches
6.6. Sugar and sweeteners
6.7. Fats and oils
6.8. Processing supplies
6.8.1. Salt
_________________________________________
43
6.8.2.
6.8.3.
6.8.4.
6.8.5.
6.8.6.
Sugar
Condiments
Spices
Herbs
Sauces
7. OHS requirements

but not limited to:
7.6 Relevant permits (e.g. City Hall)
7.7.2 mouth masks
7.7.3 gloves
7.7.4 rubber boots
8. Defects
Defects refer to deviations from the required specifications.

8.1 For raw materials, defects may include but not limited
to:
8.1.1. blemishes
8.1.2. spoilage
8.1.3. off color
8.1.4. irregular size and shape
8.1.5. off-odor
8.1.6. stale
8.1.7. insect/disease damage
8.1.8. presence of insects and other contaminants,
molds, etc.
8.2 For semi-processed/finished products, defects may
include but not limited to: :
8.2.1. damaged packaging
8.2.2. contaminated contents
8.2.3. packaging materials(off-color, deformed,
cracked)
8.2.4. off-odor
8.2.5. thawed (for frozen foods)
_________________________________________
44
9. Physical Property
The main physical properties to sort and grade foods are:

9.1. Size
9.2. Shape
9.3. Weight
9.4. Color
9.5. Variety
9.6. Maturity
9.7. Freshness
The acceptable ranges of values for these physical
properties are defined in accordance with the required
specifications.
10. Records

10.1. Items inspected / sorted
10.2. Inspectors name
10.3. Date and place of inspection
10.4. Spoilage and rejects
10.5. Yields and recoveries
10.6. Supplier details
11. Reports
11.1. Oral
11.2. Written
_________________________________________
45
EVIDENCE GUIDE
1. Critical Aspects
of Competency
2. Underpinning
Knowledge and
Attitudes

1.1 Prepared and checked equipment, tools and materials
for inspection and sorting
1.2 Cleaned and sanitized equipment and tools
1.3 Followed the procedures and techniques in inspection
and sorting
1.4 Operated equipment
1.5 Cleaned and stored equipment and tools after use
1.6 Completed records in line with workplace requirements
The skills and knowledge required in inspecting and sorting
raw materials and product must be transferable to a different
work environment.
contexts, and to deal with unplanned events. The knowledge
requirements for this competency standard are listed below:
2.1. Principles and procedures for inspection and sorting
2.2. Basic characteristics of materials and products for
inspection and sorting
2.3. Preparation and handling of materials and products for
2.4. Identification of out-of-specification materials and
products, and required action
2.5. Recording and reporting procedures relevant to
2.6. Types, operation, and routine maintenance of
equipment, tools and instruments for inspection and
sorting
2.7. Cleaning and sanitation procedures
2.8. Food safety principles and practices
2.9. Proper waste disposal
2.10. Recycling/by-product utilization
2.11. Environmental protection and concerns
2.12. Awareness of Codes or Regulations such as Hazard
Analysis Critical Control Point (HACCP) and Good
Manufacturing Practice (GMP)
2.13. Weights, measures, conversions, percentages, ratios
and proportions
2.14. Basic arithmetical operations like multiplication,
_________________________________________
46
division, addition and subtraction

Attitudes:
2.15. Punctual/Time conscious
2.17. Environmental and pollution conscious
2.18. Flexible/adaptable
2.19. Honest
2.20. Socially responsible
2.21. Dependable
2.22. Innovative
2.23. Alert
2.24. Systematic and organized
2.25. Good listener and fast learner
2.26. Resourceful
2.27. Morally responsible
3. Underpinning
Skills
3.1 Oral and written communication skills

3.2 Ability to read and interpret instructions
3.3 Basic mathematical skills (addition, subtraction, division,
multiplication, percentage)
3.4 Computation of spoilage, rejects, yields and recoveries
3.5 Recording and reporting skills
3.6 Sanitary food handling practices
4. Methods of
Assessment

4.3. Portfolio
5. Resource
Implications

5.1 Specific work area/station
5.2 Raw materials and products for inspection and sorting
5.3 Equipment and tools for inspection and sorting
5.4 Other materials relevant to the proposed activity
5.5 Relevant workplace procedures, schedules and records
6. Context of
Assessment

workplace.
6.2 Ability to apply competency over time and on a number
of occasions.
_________________________________________
47
UNIT OF COMPETENCY: DISPENSE NON-BULK INGREDIENTS

UNIT CODE
: AGR741307
UNIT DESCRIPTOR
This unit covers the skills, knowledge and Attitudes required

to prepare, measure and/or weigh, and label non-bulk
ingredients to meet production requirements.
ELEMENT
1. Prepare to dispense
ingredients
1.1. Materials are inspected to confirm type, quality

clearance, quantities and identify any obvious
contamination or non-conformance with workplace
requirements
1.2. Appropriate measuring/dispensing and weighing
equipment are selected according to dispensing
requirements
1.3. Availability of containers/bags and labels are
confirmed according to dispensing requirements
1.4. Pre-start checks are carried out according to
manufacturers specifications and workplace
procedures
1.5. Appropriate personal protective equipment (PPE)
is used according to workplace procedures and
occupational health and safety (OHS)
requirements
2. Measure and/or weigh

ingredients
2.1. Non-bulk ingredients and additives are

weighed/measured according to production
requirements
2.2. Dispensed ingredients are labeled according to
2.3. Accurate of measuring/dispensing equipment is
monitored to identify variation in operating conditions
_________________________________________
48
according to production requirements
2.4. Variation in equipment operation is identified and

maintenance requirements are reported according to
workplace reporting requirements
2.5. Workplace is maintained according to housekeeping
standards
3. Complete the
dispensing process
3.1. Dispensing equipment is cleaned according to

manufacturers specifications and workplace
procedures
3.2. Maintenance requirements and unacceptable
equipment/utensil conditions are identified and
reported according to workplace procedures
3.3. Records are completed according to workplace
procedures
_________________________________________
49
RANGE OF VARIABLES
VARIABLE
1. Materials
2. Workplace
requirements
3. Measuring/Dispensing
equipment
4. Pre-start checks
RANGE
Non-bulk ingredients / additives which may include but not
limited to:
1.1 Colors
1.2 Flavors
1.3 Buffered acids
1.4 Preservatives
1.5 Processing aids
1.6 Sanitizing agents
1.7 GRAS (Generally Recognized As Safe) and E
numbers
2.1. company policies and procedures
2.2. standard Operating Procedures (SOPs)
2.3. specifications, production/dispensing schedules and
instructions
2.4. batch/recipe instructions
2.5. manufacturers' advice
2.6. standard forms and reports
May include any one of the following:
3.1 Scales
3.2 Pipettes
3.3 Graduated cylinders (dry and liquid)
3.4 Measuring cups
3.5 Thermometer
3.6 pH meter
3.7 Refractometer
3.8 Other dispensing instruments and adjuncts
4.1 Inspecting equipment for calibration records and
sticker
4.2 Inspecting equipment condition for any signs of wear
and tear
4.3 Selecting appropriate settings
4.4 Confirming that equipment is clean and correctly
configured for dispensing
4.5 Ensuring safety guards are in place
4.6 Ensuring that sensors and controls are correctly
positioned
_________________________________________
50
5. Manufacturers
specifications
6. Personal protective
equipment (PPE)
7. OHS requirements
8. Label
9. Record
4.7 Canceling isolation or lockouts as required

5.1. Handling requirements
5.2. Operating requirements
5.3. Calibration sticker
5.4. Discharge label
5.5. Reporting
5.6. Testing
5.7. Positioning
5.8. Refilling
6.1.
Apron/laboratory gown
6.2.
Face masks
6.3.
Gloves
6.4.
Rubber boots/safety shoes
6.5.
Head gears such as caps, hair nets, ear plug
but not limited to:
7.5 Relevant permits (e.g. from City Hall)
8.1 Name of material
8.2 Batch number
8.3 Weight/Measure
8.4 Date of preparation
8.5 Operator/inspector/issuer
9.1 Materials used
9.2 Equipment used
9.3 Equipment faults, including repairs, servicing
undertaken or recommended, preventive
maintenance activities
9.4 Operational details
9.5 Labels
_________________________________________
51
EVIDENCE GUIDE
Competency

1.1.
1.2.
1.3.
1.4.
1.5.
1.6.
2. Underpinning
Knowledge and
Attitudes
Prepared materials and equipment for dispensing

Measured and/or weighed ingredients
Dispensed ingredients
Used, cleaned and maintained dispensing equipment
Followed work procedures
Completed required records
The skills and knowledge required to dispense non-bulk

ingredients must be transferable to a different work
environment.
listed below:
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
2.7.
2.8.
2.9.
2.10.
2.11.
2.12.
2.13.
Purpose and basic principles of the dispensing

process
Quality characteristics and related handling
requirements of materials
Storage requirements and shelf life of ingredients
and additives
Contamination and food safety issues related to
dispensing
Corrective action implementation
Basic operating principles of equipment
Typical equipment malfunctions and related causes
Pre-start checks on equipment
Cleaning, sanitizing, care and storage of equipment
Environmental issues and controls relevant to the
dispensing process
OHS hazards and controls
Product/process changeover procedures and
responsibilities
Awareness of Codes or Regulations such as
HACCP and GMP
_________________________________________
52
Attitudes:
2.14. Accurate
2.15. Honest
3.1
4. Methods of
Assessment

4.3. Portfolio
5.2. Dispensing equipment and other tools and
equipment relevant to the proposed activity
5.4. Relevant workplace procedures, schedules and
records
simulated workplace
6. Context of
Assessment
Use of basic equipment to support dispensing

process
3.2 Measure materials and additives within the specified
accurate range
3.3 Conduct pre-start checks on equipment
3.4 Cleaning and sanitation procedures for work area
and equipment
3.5 Follow work procedures
3.6 Oral and written communication skills
3.7 Working with others and in teams
3.8 Basic mathematical skills
3.9 Time management
3.10 Recording and reporting skills
_________________________________________
53
UNIT OF COMPETENCY:
PREPARE RAW / PACKAGING MATERIALS AND

SUPPLIES FOR PROCESSING
UNIT CODE
AGR741308
UNIT DESCRIPTOR
: This unit deals with the skills, knowledge and attitudes

required to prepare raw/packaging materials for processing.
ELEMENT
1. Select
raw/packaging
materials and
supplies for
processing
1.1. Raw/Packaging materials and supplies and their

availability are confirmed according to production
requirements
1.2. Raw/Packaging materials and supplies are received and
handled according to workplace and OHS
requirements
1.3. Raw/Packaging materials are placed in the receiving bin
according to required specifications.
2. Prepare
raw/packaging
materials
2.1. Raw/Packaging materials are washed or cleaned

according to required specifications.
2.2. Raw materials are prepared according to specifications
2.3. Records are completed according to workplace
requirements
_________________________________________
54
RANGE OF VARIABLES
VARIABLE
1. Raw/Packaging
Materials and
Supplies
RANGE
1.1 Raw materials and supplies in this Unit of Competency
may include any one but not limited to:
1.1.1 Fruits and vegetables
1.1.2 Livestock meat and products
1.1.3 Poultry and poultry products
1.1.4 Fish and other marine products
1.1.5 Cereals and starches
1.1.6 Sugar and sweeteners
1.1.7 Fats and oils
1.1.8 Processing supplies
1.1.8.1 Salt
1.1.8.2 Sugar
1.1.8.3 Condiments
1.1.8.4 Spices
1.1.8.5 Herbs
1.1.8.6 Sauces
1.2 Packaging materials and supplies may include but not
limited to:
1.2.1. Containers / Bottles / Cans
1.2.2. Caps
1.2.3. Cap seals
1.2.4. Labels
1.2.5. Trays
2. Workplace
requirements
3. OHS
requirements

2.1 Company policies and procedures
2.2 Standard operating procedures
2.3 Work instructions
2.4 Production schedules
2.5 Forms and Reports
Occupational Health and Safety requirements may include but
not limited to:
3.5 Relevant permits
_________________________________________
55
3.7
4. Specifications
PPE requirements
3.6.2 mouth masks
3.6.3 gloves
3.6.4 rubber boots
Specifications may include but not limited to requirements in
terms of:
4.1 Size
4.2 Shape
4.3 Weight
4.4 Color
4.5 Variety
4.6 Maturity
4.7 Freshness
5. Washing
Washing may include:

5.1 Automated washing
5.2 Manual washing
6. Cleaning
Cleaning may include but not limited to:

6.1 Washing
6.2 Brushing
6.3 Separation of foreign material such as dirt, hair, mud, etc.
6.4 Filtering
7. Preparation
For raw materials, preparation may include any one but not
limited to:
7.1 Cutting
7.2 Chopping
7.3 Grinding
7.4 Crushing
7.5 Mashing
7.6 Draining
7.7 Weighing
8. Records

8.1. Materials used
8.2. Date of preparation
8.3. Location
8.4. Batch number
8.5. Weight/measure
8.6. Name of person who prepared material
_________________________________________
56
_________________________________________
57
EVIDENCE GUIDE
1. Critical Aspects
of Competency

1.1
1.2
1.3
1.4
2. Underpinning
Knowledge and
Attitudes
Selected raw materials

Prepared raw materials for processing
Followed work procedures
Completed records
The skills and knowledge required to prepare raw/packaging

materials for processing must be transferable to a different
work environment.
contexts, and to deal with unplanned events. The knowledge
requirements for this competency standard are listed below:
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
2.7.
2.8.
2.9.
Principles and procedures for preparing raw materials

Proper handling of raw materials
Identification and proper use of cleaning/washing
equipment, implements and utilities
Proper cleaning and/or washing procedure
Recording and reporting procedures
Food safety principles and practices
Proper waste disposal
Environmental protection and concerns
Awareness of Codes or Regulations such as HACCP
and GMP
Attitudes:
2.10. Time conscious/punctual
2.12. Environment and pollution conscious
2.13. Flexible / adaptable
2.14. Honest
2.15. Socially responsible
2.16. Dependable
2.17. Alert
2.19. Good team worker
2.20. Good listener and fast learner
_________________________________________
58
3. Underpinning
Skills
4. Methods of
Assessment
5. Resource
Implications
6. Context of
Assessment
2.21. Creative
3.1
Communication skills (oral and written)
3.2
Working with others and in teams
3.3
Basic mathematical skills (weights and measurements,
ratios and proportions)
3.4
3.5
Sanitary food handling practices
4.3. Portfolio
5.1 Work area/ station
5.2 Equipment and tools to prepare raw/packaging
materials for processing
5.3 Materials relevant to the proposed activity
5.4 Relevant workplace procedures, schedules and records
6.1
Assessment should occur on the job or in a simulated
workplace.
6.2
Ability to apply competency over time and on a
_________________________________________
59
UNIT OF COMPETENCY: OPERATE BASIC EQUIPMENT

UNIT CODE
UNIT DESCRIPTOR
: AGR741309
: This competency standard covers the skills, knowledge and
attitudes required to select, prepare, operate and maintain
basic equipment. It involves equipment requiring limited
application of equipment and process knowledge and limited
equipment
adjustment.
Competency
also
requires
knowledge of the functions associated with operational
equipment, including undertaking routine maintenance and
reporting faults to appropriate persons. This unit is generic
and should be customized for a given piece of equipment.
ELEMENT
1. Select and prepare
equipment for use
2. Operate equipment
1.1. Basic machine/equipment required to complete

tasks is identified and accessed in accordance with
assignment instructions and workplace
requirements
1.2. Routine pre-operational checks are carried out
according to manufacturers specifications and
1.3. Faulty and damaged machine/equipment is identified
and reported according to workplace procedures
1.4. Any training required to operate machine/equipment
is identified and notified to appropriate person(s)
according to supplier and workplace requirements
2.1. Suitable personal protective equipment is
selected, used and maintained in accordance with
occupational health and safety (OHS)
requirements, and manufacturers specifications
2.2. Machine/Equipment is operated in a safe and
controlled manner in accordance with OHS
requirements and manufacturers specifications
2.3. Out-of-specification product, process and equipment
performance is identified and reported according to
_________________________________________
60
3. Maintain equipment
and resources
3.1. Machine/Equipment is shut down according to

workplace procedures and manufacturers
specifications
3.2. Work area, tools and machine/equipment are
cleaned, maintained and stored in accordance with
workplace requirements and manufacturers
specifications
3.3. Faulty or damaged machine/equipment is reported
for repair or replacement in accordance with
3.4. Waste generated by both the process and cleaning
procedures is collected, treated, disposed of, or
recycled, according to workplace procedures
3.5. Records and reports are completed and maintained
in accordance with industry, legislative and
_________________________________________
61
RANGE OF VARIABLES
VARIABLE
1. Basic machine/
equipment
2.
Workplace
requirements
3.
Manufacturers
specifications
RANGE
May include any one of the following:
1.1.
1.2.
1.3.
1.4.
1.5.
1.6.
1.7.
1.8.
Mixer
Blender
Roaster
Grinder
Chopper
Food processor
Scales
Washing equipment
1.9.
1.10.
1.11.
1.12.
1.13.
1.14.
Frying equipment
Oven
Conveyor
Freezer
Cutter
Molder
1.15.
1.16.
1.17.
1.18.
1.19.
Filling machine (bottle, can, pouch, fill and seal)

Plastic sealer
Vacuum sealer
Packing equipment
Labeling equipment

2.2. Standard Operating Procedures
2.3. Production schedules
2.4. Operators manuals
2.5. OHS procedures
2.6. Supervisors oral or written instructions
3.1. Handling requirements
3.2. Operating requirements
3.3. Discharge label
3.4. Reporting
3.5. Testing
3.6. Positioning
_________________________________________
62
4.
Pre-operational
checks
5.
Personal
protective
equipment (PPE)
6.
OHS requirements
7.
Records and
reports
3.7. Refilling
4.1. Checking log books
4.2. Reading manufacturer's instructions
4.3. Observing and monitoring noise levels for correct
operation
4.4. Cleaning
4.5. Priming
4.6. Tightening
4.7. Basic repairs and adjustments
4.8. Routine maintenance
4.9. Identification and segregation of unsafe or faulty
equipment for repair or replacement
5.1. Masks
5.2. Safety boots
5.3. Head protection
5.4. Safety glasses
5.5. Gloves
5.6. Apron
but not limited to:
7.1. Operational details
7.2. Equipment faults
7.3. Recommended repairs or disposal of equipment
7.4. Materials used
_________________________________________
63
EVIDENCE GUIDE
1.
Critical Aspects of
Competency

1.1.
1.2.
1.3.
1.4.
1.5.
1.6.
2.
Underpinning
Knowledge
selected and prepared equipment for use

conducted pre-operational checks on equipment
operated and shut-down equipment
cleaned, maintained and stored equipment
followed work procedures
followed recording and reporting guidelines
The skills and knowledge required to operate basic

equipment must be transferable to a different work
environment.
listed below:
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
2.7.
2.8.
2.9.
2.10.
2.11.
2.12.
2.13.
Types, characteristics and functions of basic

equipment
Equipment operation and shut-down
Pre-operational checks and procedures
Routine maintenance procedures
Cleaning and sanitation procedures for work area
and equipment
Security and storage of equipment and materials
Lock out and tag out procedures
Safe workplace procedures
Emergency procedures
Environmental and waste disposal procedures
Reporting and documentation requirements and
processes
Relevant legislative provisions including OHS
requirements
HACCP and GMP
_________________________________________
64
Attitudes:
2.14. Accurate
3.
Underpinning
Skills
4.
Methods of
Assessment
5.
Resource
Implications
6.
Context of
Assessment
3.1.
3.2.
3.3.
3.4.

Conduct pre-start checks on equipment
Apply safe workplace practices and procedures
Cleaning and sanitation procedures for work area
and equipment
3.5. Locate emergency stop functions on equipment
3.6. Equipment shut-down procedures
3.7. Follow work procedures
3.8. Read and interpret written information
3.9. Oral and written communication skills
3.10. Working with others and in teams
3.11. Time management
3.12. Recording and reporting skills
4.3. Portfolio
5.2. Basic equipment
records
simulated workplace
_________________________________________
65
UNIT OF COMPETENCY:
CLEAN AND SANITIZE EQUIPMENT AND

PROCESSING/PACKAGING AREA
UNIT CODE
AGR741310
UNIT DESCRIPTOR
This unit covers the skills, knowledge and attitudes

required to clean and sanitize equipment and
processing/packaging area. This does not include
automated cleaning-in-place (CIP).
ELEMENT
1. Prepare for
cleaning
2. Clean and sanitize

equipment and
processing/packaging
area to meet
workplace
requirements
1.1. Cleaning/sanitizing supplies and materials, and

utilities are identified and availability confirmed
according to cleaning and sanitizing requirements
1.2. Prepare mixture of sanitizing solutions, as necessary,
according to workplace requirements and application
1.3. Equipment and processing/packaging area are cleared
in preparation for cleaning according to workplace
requirements and manufacturers specifications
1.4. Equipment and processing/packaging area are rendered
safe to clean according to workplace procedures and
manufacturers specifications
2.1. Equipment and processing/packaging area are cleaned
and sanitized according to workplace procedures, OHS
requirements, and manufacturers specifications
2.2. Equipment and processing/packaging area are
inspected according to required operating conditions
and cleanliness
2.3. Unacceptable equipment and processing/packaging
area conditions are identified and reported according to
2.4. Cleaning equipment and chemicals are stored according
to workplace procedure
2.5. Waste from cleaning process is disposed of according to
workplace and OHS requirements, and
regulatory/legislative requirements
2.6. Equipment and processing/packaging area are restored
to operating order according to workplace procedures
2.7. Records are completed in line with workplace
requirements
_________________________________________
66
RANGE OF VARIABLES
VARIABLE
1. Cleaning/Sanitation
supplies and
materials
2. Utilities
3. Workplace
requirements
RANGE
1.1. Chemicals (cleaners, sanitizers, etc.)
1.2. Cleaning and scouring pads
1.3. Washcloth
1.4. Brush
1.5. Pail
1.6. Basin
1.7. Dipper
1.8. Hose
1.9. Mop
1.10. Mop wringer
1.11. Squeegee
1.12. pressure washer
1.13. vacuum cleaner
1.14. Garbage bin / Trash bag
1.15. Sink
1.16. Towel dispenser
1.17. litmus paper (for testing effectiveness of cleaning)
1.18. ATP (adenosine triphosphate) quick test
2.1. Power
2.2. Water
2.3. Steam
2.4. Compressed air
2.5. Instrumentation air
3.3. Production and cleaning schedules and instructions
3.4. Materials Safety Data Sheets
3.5. Supervisors oral and written instructions
3.6. Manufacturers advice
3.7. Operators manuals
_________________________________________
67
4. Manufacturers
specifications
5. Cleaning and
sanitation

4.1 Handling requirements
4.2 Operating requirements
4.3 Cleaning requirements
4.4 Discharge label
4.5 Calibration sticker
4.6 Reporting
4.7 Testing
4.8 Positioning
4.9 Refilling
5.1 Cleaning involves the removal of soil, a substance
which is in the wrong place. Soil may include but not
5.1.1. Organic - produced by cooking equipment and
deposited on ceilings, walls, exhaust hood,
food production equipment, utensils and
tableware
5.1.2 Inorganic airborne (free floating) or bonded
dust which adheres to surfaces
5.2 Sanitation involves the destruction of pathogens that
survive the cleaning process
6. Occupational Health
and Safety (OHS)
requirements

6.7.1 protective clothing (coverall, apron)
6.7.3 safety glasses
6.7.4 mouth masks
6.7.5 gloves
6.7.6 rubber boots / safety shoes
7. Regulatory/
Legislative
requirements

7.1. Licensing requirements
7.2. DOLE regulations
7.3. Dangerous Drugs Act
7.4. DENR/EMB regulations
_________________________________________
68
_________________________________________
69
EVIDENCE GUIDE
Competency

1.1. prepared for cleaning equipment and
processing/packaging area
1.2. prepared supplies, materials and utilities for
cleaning and sanitation
1.3. cleaned and sanitized equipment and
processing/packaging area to meet workplace
requirements
1.4. restored equipment and processing/packaging area
to operating order
1.5. followed work procedures
1.6. completed records and reports
The skills and knowledge required to clean and sanitize
equipment and processing/packaging area must be
transferable to a different work environment.
2. Underpinning
Knowledge and
Attitudes

listed below:
2.1.
2.2.
2.3.
2.4.
2.5.
2.6.
Purpose and basic principles of cleaning and

sanitation
Cleaning and sanitation requirements for
equipment and processing/packaging area
Methods used to render equipment and
processing/packaging area safe to clean and
sanitize
Characteristics and functions of cleaning and
sanitizing chemicals, including proper handling, use
and storage
Safe work procedures including appropriate
signage of cleaning activities and safe handling
and storage of cleaners and sanitizers used
Purpose and limitations of protective clothing and
equipment
_________________________________________
70
2.7.
2.8.
2.9.
2.10.
2.11.
2.12.
2.13.
2.14.
2.15.
2.16.
2.17.
2.18.
2.19.
Equipment settings required for cleaning and for

operating, respectively
Inspection points for cleaning and sanitation
Conduct swab tests
Possible corrective actions for out-of-specification
results
Consequences of contamination of process flows
by cleaning solutions and related safeguards
Environmental consequences of incorrect cleaning
waste disposal procedures
Reporting and recording systems
Types of waste generated by both the production
and the cleaning process and related collection,
treatment and disposal requirements
Requirements to liase/advise related work areas
Conduct routine maintenance
OHS hazards and risks
Regulatory and legislative requirements
HACCP and GMP
Attitudes:
2.20. Accurate
3.1. Ability to access workplace information relevant to

cleaning and sanitizing equipment and
processing/packaging area
3.2. Prepare equipment and processing/packaging area
for cleaning and sanitizing
3.3. Clean and sanitize equipment and
processing/packaging area according to cleaning
and sanitation process cycle and procedures
3.4. Conduct relevant checks and inspections to confirm
effectiveness of cleaning and sanitation
3.5. Take corrective action for out-of-specification results
3.6. Return equipment and processing/packaging area to
_________________________________________
71
operating order
3.8. Oral and written communication skills
3.9. Recording and reporting skills
4. Methods of
Assessment
5. Resource
Implications
6. Context of
Assessment

4.3. Portfolio
5.2. Equipment and tools relevant to cleaning and
sanitizing equipment and processing/packaging area
Materials relevant to the proposed activity
records
simulated workplace
_________________________________________
72
UNIT OF COMPETENCY:
UNIT CODE
UNIT DESCRIPTOR
LOAD AND UNLOAD RAW MATERIALS, PRODUCTS

AND/OR SUPPLIES
AGR741311
: This unit involves the skills, knowledge and attitudes
required to load and unload raw materials, products and
supplies. It includes loading and unloading activities,
securing and protecting the load and completing all
required documentation.
ELEMENT
1. Load and unload raw
materials, products and
supplies.
1.1 Loading and unloading procedures are selected

according to workplace and OHS requirements
1.2 Dangerous or hazardous raw materials, products
and/or supplies are identified and handled in
accordance with OHS, regulatory and legislative
requirements
1.3 Raw materials, products and/or supplies requiring
special handling and/or documentation are identified
and appropriate procedures followed according to
1.4 Raw materials, products and/or supplies are
packed/unpacked according to workplace
requirements
1.5 Raw materials, products and/or supplies are loaded in
accordance with relevant material loading regulations
and workplace procedures
1.6 Lifting aids and appliances are selected and used
according to loading procedures in compliance with
workplace requirements and legislation
1.7 Unloading activities are conducted safely and efficiently
according to workplace requirements
1.8 Hazards and risks are identified and controls
implemented according to OHS and workplace
requirements
_________________________________________
73
2 . Secure and protect

load
2.1. Load distribution is checked to ensure that it is even,

legal and within the working capacity according to
2.2. Load is checked to ensure that dangerous goods and
hazardous substances are appropriately segregated
in accordance with regulatory and workplace
requirements
2.3. Load is secured using the correct load restraint and
protection equipment, carrying and garage conditions
according to workplace and OHS requirements
2.4. The load is protected in accordance with legal and
workplace safety requirements
3. Complete
documentation
3.1. Raw materials, products and/or supplies are selected

and checked for ability to travel in accordance with
relevant regulations/permit requirements
3.2. All required records are completed in accordance
with legislative and workplace requirements
_________________________________________
74
RANGE OF VARIABLES
VARIABLE
1. Workplace
requirements
2.
Occupational
Health and Safety
(OHS)
requirements
3.
Raw materials,
products and
supplies
RANGE
1.3. Workplace operations manual
1.4. Work instructions
1.5. Production schedules
1.6. Manufacturers' specifications
1.7. Warehouse plan/layout
1.8. Labels and codes
1.9. Safety signs and symbols
1.10.Standard forms and reports
2.1. Health/medical certificate
2.2. DOLE requirements
2.3. Personal hygiene and good grooming
2.4. Plant sanitation and waste management
2.5. Relevant permits
2.6. BFAD requirements
2.7. PPE requirements
2.1.1. high visibility clothing / coveralls
2.1.2. head gears such as caps, hairnets, ear plugs
2.1.3. safety glasses
2.1.4. mouth masks
2.1.5. gloves
2.1.6. rubber boots
5.1. Raw materials
5.2. Goods in process
5.3. Finished goods
5.4. Packaging materials and supplies
5.5. Tools and equipment
5.6. Office and stationery supplies
5.7. Forms, brochures and documents
May also be:
5.8. Irregularly shaped
5.9. Packaged or unpackaged
5.10. Labeled or unlabelled
5.11. In palettes or not
_________________________________________
75
4.
Regulatory and
legislative
requirements
5.
Hazards and risks
6.
Records

4.2. Licensing requirements
4.3. DOLE regulations
4.4. Dangerous Drugs Act
4.5. DENR/EMB regulations
5.1. Chemicals
5.2. Dangerous or hazardous substances
5.3. Movements of equipment, goods and materials
5.4. Wet and iced operating surfaces
5.5. Oil on operating surface
5.6. Faulty brakes
5.7. Workplace obstacles and other operational
equipment and vehicles
5.8. Damaged loads and pallets
5.9. Other personnel in work area
6.1. Name of personnel (loader/unloader)
6.2. Date and place of loading/unloading
6.3. Type of raw materials, products and supplies
6.4. Goods and container identification
6.5. Quantity / Inventory count
6.6. Quality specifications
6.7. Use by / best before dates
6.8. Picking slips
6.9. Merchandise transfers
6.10. Stock requisitions
6.11. Operations and service record book or log
6.12. Supplier and/or client instructions
6.13. Warehouse/Container requirements (e.g. relative
humidity, temperature, and ventilation)
6.14. Traceability information
_________________________________________
76
EVIDENCE GUIDE
Competency

1.1. Loaded and unloaded raw materials, products and
supplies
1.2. Handled properly dangerous goods and
substances, and goods requiring special handling
1.3. Identified hazards and risks and performed
required action
1.4. Selected and used lifting aids and appliances
1.5. Secured and protected load
1.6. Completed records and reports
1.7. Followed work procedures
2.
Underpinning
Knowledge and
Attitudes
The skills and knowledge required to load and unload raw

materials, products and supplies must be transferable to a
different work environment.
listed below:
2.1.
Basic characteristics of raw materials, products

and supplies relevant to loading and unloading
2.2. Basic principles and procedures for loading and
unloading
2.3. Proper distribution of load
2.4. Methods of securing and protecting load
2.5. Warehouse plan/Site layout and obstacles
2.6. Workplace operating procedures
2.7. Hazard and risk identification and control
2.8. Emergency response procedures
2.9. OHS requirements
2.10. Regulatory requirements
2.11. Awareness of Codes or regulations such as
HACCP and GMP
Attitudes:
2.12. Honest
2.13. Accurate
_________________________________________
77
2.14.
2.15.
2.16.
2.17.
2.18.
Environment-conscious
Positive work values
Cost conscious
Safety conscious
Personal hygiene
3.
Underpinning
Skills
3.1.
3.2.
3.3.
3.4.
Identification of load characteristics

Safe loading and unloading procedures
Distributing, securing and protecting load
Identification and use of appropriate equipment for
loading/unloading
3.5. Modification of activities according to risks and
environments
3.6. Identification of containers and goods coding
3.7. Safe manual handling techniques
3.8. Operate manual load shifting equipment
3.9. Estimation of size, shape and special requirements
of loads
3.10.Locate, interpret and apply relevant information
3.12.Oral and written communication skills
3.13.Recording and reporting skills
4.
Methods of
Assessment
5.
Resource
Implications
6.
Context of
Assessment

4.3. Portfolio
5.2. Equipment and tools relevant to loading/unloading
raw materials, products and supplies
5.4. Workplace procedures, schedules and records
6.1 Assessment should occur on the job or in a
simulated workplace
6.2 Ability to apply competency over time and on a
_________________________________________
78
SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education and
Training (TVET) providers with information and other important requirements to consider
when designing training programs for Food Processing NC I.
3.1.
CURRICULUM DESIGN
Course Title: FOOD PROCESSING
Nominal Training Duration:
NC Level: NC I
28 hours (Basic)
88 hours (Common)
364 hours (Core)
-------------------------------480 hours (TOTAL)
Course Description:
This course is designed to enhance the knowledge, desirable skills and attitudes
Food Processing NC l in accordance with industry standards. It covers the basic,
common and core competencies.
BASIC COMPETENCIES
(28 hours)
Unit of
Competency
1. Participate in
workplace
communication
2. Work in a team
environment
Learning Outcomes
Assessment
Approach
Methodology
1.1 Obtain and convey

workplace information
1.2 Complete relevant work
related documents
1.3 Participate in workplace
meeting and discussion
Group
discussion
Interaction
Demonstration
Observation
Interviews/
questioning
2.1 Describe and identify team

role and responsibility in a
team
2.2 Describe work as a team
member
Demonstration
Observation
Interviews/
questioning
_________________________________________
Discussion
Interaction
79
3. Practice career
professionalism
4. Practice
occupational
health and safety
procedures
3.1 Integrate personal

objectives with
organizational goals
3.2 Set and meet work priorities
3.3 Maintain professional
growth and development
4.1 Evaluate hazard and risks
4.2 Control hazards and risks
4.3 Maintain occupational
health and safety
awareness
Discussion
Interaction
Demonstration
Observation
Interviews/
questioning
Discussion
Plant tour
Symposium
Observation
Interview
COMMON COMPETENCIES
(88 hours)
Unit of
Competency
1. Apply Food
Safety and
Sanitation
2. Use Standard
Measuring
Devices/Instrum
ents
Learning Outcomes
Methodology
1.1 Wear personal protective

equipment
1.2 Observe personal
hygiene and good
grooming
1.3 Implement food
sanitation practices
1.4 Render safety measures
and first aid procedures
1.5 Implement housekeeping
activities
Demonstration
Individual Selfpaced learning

Lecture
2.1 Identify standard

measuring devices and
instruments
2.2 Review the procedures in
using standard measuring
devices and instruments
2.3 Follow procedures of
using measuring devices
and instruments
Demonstration
_________________________________________
Dual training
Dual training
Individual Self-
paced Learning
Lecture
Assessment
Approach
Written
examination
Demonstration of
practical skills
Direct observation
Interview
Written
examination
Demonstration
of practical skills
Direct
observation
Interview
80
3. Use Food
Processing
Tools,
Equipment and
Utensils
3.1 Perform Pre-Operation

Activities
3.2 Operate, monitor and
maintain Food processing
Equipment
3.3 Perform post operation
activities
Demonstration
Dual training
Individual Selfpaced Learning
Lecture
Written
examination
Demonstration of
practical skills
Direct
observation
Interview
4. Perform
Mathematical
Computations
4.1 Gather, summarize and

tabulate the recorded
data
4.2 Review the various
formulations
4.3 Calculate production
input and output
4.4 Compute production
cost
5.1 Identify requirements for
GMP related to own
work
5.2 Observe personal
hygiene and conduct to
meet GMP
requirements
5.3 Follow GMP
requirements when
carrying out work
activities
5.4 Complete workplace
documentation to
support GMP
5. Follow work
procedures to
maintain Good
Manufacturing
Practice
_________________________________________
Lecture
Practical
exercise
Lecture
Practical
exercise
Written
examination
Practical
exercise
Direct
Observation
Written
examination
Demonstration of
practical skills
Direct
observation
Interview
81
CORE COMPETENCIES
(364 hours)
Unit of Competency
Learning Outcomes
1. Implement
sampling
procedures
1.1
1.2
2. Inspect and sort

raw materials
and products
2.1
2.2
3.1
3.2
3.3
4. Prepare
raw/packaging
materials for
processing
2.3
3. Dispense nonbulk ingredients
Prepare for sampling

Collect samples
Methodology
4.1
4.2
Prepare equipment and

tools
Inspect and sort raw
materials and product
Complete inspection
and sorting activity
Prepare to dispense
ingredients
Measure and/or weigh
ingredients
Complete the
dispensing process
Select raw/packaging
materials
Prepare raw/packaging
materials
_________________________________________
Lecture
Discussion
Demonstration
Lecture
Discussion
Demonstration
Lecture
Discussion
Demonstration
Lecture
Demonstration
Discussion
Assessment
Approach
Observation
Demonstration
Questioning
Observation
Demonstration
Questioning
Observation
Demonstration
Questioning
Observation
Demonstration
Questioning
82
5. Operate basic
equipment
5.1
5.2
5.3
6. Clean and
sanitize
equipment and
processing /
packaging area
6.1
6.2
7. Load and unload

raw materials,
products and/or
supplies
7.1
7.2
7.3
3.2
Select and prepare

equipment for use
Operate equipment
Maintain equipment and
resources
Prepare for cleaning

Clean and sanitize
equipment and
processing / packaging
area to meet workplace
requirements
Load and unload raw

materials, products
and/or supplies
Secure and protect the
load
Complete
documentation
Lecture
Discussion
Demonstration
Lecture
Discussion
Demonstration
Lecture
Discussion
Demonstration
Observation
Demonstration
Questioning
Observation
Demonstration
Questioning
Observation
Demonstration
Questioning
TRAINING DELIVERY
The delivery of training should adhere to the design of the curriculum. Delivery
should be guided by the 10 basic principles of competency-based TVET.
The training is based on curriculum developed from the competency

standards;
Learning is modular in its structure;
Training delivery is individualized and self-paced;
Training is based on work that must be performed;
Training materials are directly related to the competency standards and
the curriculum modules;
Assessment is based in the collection of evidence of the performance of
work to the industry required standard;
Training is based both on and off-the-job components;
Allows for recognition of prior learning (RPL) or current competencies;
Training allows for multiple entry and exit; and
Approved training programs are Nationally Accredited.
_________________________________________
83
The competency-based TVET system recognizes various types of delivery

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

programs would contain both in-school and in-industry training or fieldwork
components. Details can be referred to the Dual Training System (DTS)
Implementing Rules and Regulations.
Modular/self-paced learning is a competency-based training modality wherein

the trainee is allowed to progress at his own pace. The trainer just facilitates
the training delivery.
Peer teaching/mentoring is a training modality wherein fast learners are

given the opportunity to assist the slow learners.
Supervised industry training or on-the-job training is an approach in training

designed to enhance the knowledge and skills of the trainee through actual
experience in the workplace to acquire specific competencies prescribed in the
training regulations.
Distance learning is a formal education process in which majority of the

instruction occurs when the students and instructor are not in the same place.
Distance learning may employ correspondence study, audio, video or computer
technologies.
Project-based instruction is an authentic instructional model or strategy in which

students plan, implement and evaluate projects that have real world
applications.
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students wishing to gain entry into this course should possess the
following requirements:
can communicate both oral and written

physically and mentally fit
with good moral character
can perform basic mathematical computation
_________________________________________
84
_________________________________________
85
3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the training of 25 trainees
for Food Processing NC I.
QTY
TOOLS
Description
EQUIPMENT
QTY
Description
QTY
MATERIALS
Description
Measuring
cups (dry)
Measuring
cups (liquid)
Measuring
spoons
5
2
Weighing scales
(2 10 kg
capacity)
Dietetic scales
(1-kg capacity)
Electronic scales
5 sets
Mixing bowls,
stainless steel
Jacklift
1 set
Funnels,
assorted sizes
Trolley
5
10
Jars (for liquid)

Colanders,
stainless steel
Casseroles,
stainless steel
1
1
Wheeler
Image processor
10 kg Fresh vegetables
10
Dressed poultry
pcs
20 kg Fresh fish and
other marine
products (medium
size)
20 kg Fresh fish and
other marine
products (medium
size)
10 kg Fresh meat
5 doz Fresh eggs
Stoves
(2-burner)
2
sets
10
Saucepan,
stainless steel
3 kg
10
Roasting pans
Laboratory scale
cabinet drier or
forced draft oven
Oven
10
Stock pots
Roller sorter
5 sets
5 sets
5 sets
10
_________________________________________
A. FOOD
10 kg Fresh fruits
1
sack
3 gal
Curing ingredients
(for pork ham
and/or longanisa or
tocino)
Salt
Refined sugar
Vinegar
86
Double boilers
10
Hard plastic
chopping
boards
Wooden
chopping
boards
Spoons,
wooden
Spoons,
basting
Spoons,
slotted
Skimmers
Paddles,
wooden
Wire whips
Food tongs
Wire baskets
Soaking
container
Fermenting
containers
10
10
10
10
5
1 gal
Mother vinegar
Belt and roller

sorter
Conveyor
2 gal
All spice pickling

solution
1 set
Food processor
1 kg
Citric acid
Washing
equipment
Stainless steel
table
Mixers
1 kg
Sodium benzoate
1 kg
Firming agent
2 gal
Pineapple juice
1
5
1 can Active dry yeast

5
Blenders
5
5
5
5
Cutters
5 sets
Packaging
materials can,
paper, plastic,
bottle, glass,
carton, laminates
5
5
Molders
Frying equipment
2 gal
20
Ingredient bins
Storage
containers
Utility trays
5 pcs
Pipettes
Pressure cooker
(5 10 gallons)
Pressure canner
(10 liters)
Whisks
Headspace
gauge
5 pcs
Disinfectants/
sanitizers
Bar soaps/
detergents
Various cleaning
agents (e.g
abrasives,
degreasers, acid
cleaners, organic
solvent)
Cleaning and
scouring pads
5
10
5
5
5
20
10
Roasters
Grinders
Chopper
Graters
_________________________________________
B. NON - FOOD
2 sets
87
5
5
10 pcs
2
10 pcs
5
Peelers
Heavy duty
can openers
Scrapers
Mortar and
pestle
Clocks /
Timers
5
5
2
Scalers
Kitchen shears
Paring knives
Carborundum
5 pcs
5 pcs
5 pcs
5 pcs
Washclothes
Brushes
Pails
Basins
5
1
Chiller
Refrigerator
Freezer
Steam jacketed
kettle
Smoking trays
Fish smoker
5 pcs
5 pcs
Dippers
Hoses
1
1
Meat grinder
Stuffer/linker
5 pcs
2 pcs
Mops
Mop wringer
Filling machine
5 pcs
Squeegees
Sealing machine
10 sets
Capping
machine
Packing
equipment
Labeling
equipment
Vacuum
cleaner / polisher
Pressure washer
1 pack
ATP (adenosine
triphosphate)
quick test
Litmus paper
10
Steamers
Brix
refractometers
(0-20 o Brix)
Salinometer
5
Spray bottles
5 packs Deodorizers
1
1
1
2
1
1
1
1
2
2
1
2 sets
Thermometers,
varying
temperature
ranges
(0 - 300o C )
Dial
thermometers
_________________________________________
10 bun-
dles
5 pcs
1 pack
Corrugated
cartons
Firewood
Garbage
cans/baskets
Trash bags
2
bottles
1 pack
Glue
2 sets
First aid kit
Tags/labels
88
5 sets
Glasswares cylinders,
beakers, flasks,
varying
graduations
5 sets
Personal
protective
equipment*
Receiving tables
Hand sink with

drainboard
Towel dispenser
2
2
1
1
2 sets
Shelves / Racks
Utility carts
Kitchen hood
Demonstration
table with
overhead
mirror
Fire fighting
equipment
C. TRAINING MATERIALS
Books /
References
Manuals
Audio visual
materials
Calculator
Bond paper
Pencils / Pens
Reporting and
recording
forms/log books
* Apron/laboratory gown; Mouth masks; Gloves; Rubber boots/safety shoes; Head gears such as caps,
hair nets, ear plugs
_________________________________________
89
3.5 TRAINING FACILITIES

The food processing workshop must be of concrete structure. Based on a class
size of 25 students/trainees, the space requirements for the teaching/learning and
circulation areas are as follows:
SPACE REQUIREMENT
SIZE IN METERS
AREA IN SQ.
METERS
TOTAL AREA IN
SQ. METERS
A. Building (permanent)
Laboratory area
6 x10
60
60
Tool room & S/M storage
4x5
20
20
area
Learning resource area
5x6
30
30
Wash area/comfort room
2.5 x 4
10
10
(male & female)
Total
120
Facilities/Equipment/
40
Circulation (30% of
teaching accommodation)
B. Experimental Land
n/a
Area
Total workshop area
160
Note: Size of experimental area may change according to availability of land.
3.6 TRAINERS QUALIFICATIONS FOR FOOD PROCESSING NC I
TRAINER QUALIFICATION (TQ I)
Must be a holder of Food Processing NC I or its equivalent

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

_________________________________________
90
Reference: TESDA Board Resolution No. 2004 03

3.7
INSTITUTIONAL ASSESSMENT
Institutional Assessment is to be undertaken by the learner who enrolled
in a structured learning program to determine the achievement of competencies.
It is administered by the trainer/assessor at end of each learning module.
The result of the institutional assessment may be considered as an
evidence for national assessment.
_________________________________________
91
SECTION
4.
CERTIFICATION
4.1
NATIONAL
ASSESSMENT
ARRANGEMENTS
AND
To attain the National Qualification of Food Processing NC I, the

candidate must demonstrate competence covering all the units listed in
Section 1. Successful candidates shall be awarded a National Certificate
signed by the TESDA Director General.
4.2 The qualification of Food Processing, NC I may be attained through:

4.2.1 Accumulation of Certificates of Competency (COCs) in the
following areas:
4.2.1.1
4.2.1.2
4.2.1.3
4.2.1.4
4.2.1.5
4.2.1.6
4.2.1.7
Implement sampling procedures

Inspect and sort raw materials and products
Dispense non-bulk ingredients
Prepare raw/packaging materials for processing
Clean and sanitize equipment and processing /
packaging area
Load and unload raw materials, products and/or supplies
Successful candidates
Competency (COCs).
shall
be
awarded
Certificates
of
4.3 Accumulation and submission of all COCs acquired for the relevant units of
competency comprising a qualification, an individual shall be issued the
corresponding National Certificate
4.4 Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core
units.
4.5
The following are qualified to apply for assessment and certification:

4.5.1 Graduates of formal, non formal and informal including enterprisebased training programs.
4.5.2 Experienced workers (wage employed or self-employed)
4.6
The guidelines on assessment and certification are discussed in detail in

the Procedures manual on Assessment and Certification and Guidelines
on the implementation of the Philippine TVET Qualification and
Certification System (PTQCS).
_________________________________________
92
COMPETENCY MAP FOR PROCESSED FOOD AND BEVERAGES SECTOR

CORE UNITS OF COMPETENCY
Implement sampling
procedures
Load and unload raw

materials, products and/or
supplies
Control and order stock
Operate a packaging process
Participate in sensory
analysis
Inspect and sort materials

and product
Process Food by Salting,

Curing and Smoking
Apply product knowledge to

complete work operations
Work in a freezer storage area
Set up and operate

processes in a production /
packaging system
Dispense non bulk

ingredients
Process Food by
Fermentation and Pickling
Perform basic tests in raw

materials, in process and
finished products
Work with temperature

controlled stock
Participate in an audit
process
Prepare raw/packaging
materials for processing
Process food by sugar

concentration
Operate a boiler
Handle dangerous
goods/hazardous substances
Participate in a HACCP
team
Package Finished /
Processed Food Products
Operate pumping equipment
Apply raw materials /

ingredients and process
knowledge
Monitor workplace
performance and participate
in improvement processes
Receive and store stock
Operate and monitor food

processes and equipment
Maintain food safety when

loading, unloading and
transporting food
Clean and sanitize

equipment and
processing/packaging
area
_________________________________________
93
Continuation .. Competency Map for Processed Food and Beverages Sector

COMMON UNITS OF COMPETENCY
Apply Food Safety and

Sanitation
Implement Good
Manufacturing Practice
Procedures
Use Standard Measuring

Devices / Instruments
Implement Environmental
Policies and Procedures
Use Food Processing Tools,

Equipment and Utensils
Follow work procedures to

maintain Good Manufacturing
Practice
Monitor the Implementation of

Good Manufacturing Practice
Procedures
Monitor the Implementation of

Environmental Policies and
Procedures
Perform Mathematical
Computation
BASIC UNITS OF COMPETENCY

Receive and Respond to
Workplace
Communication
Participate in Workplace
Communication
Lead Workplace Communication
Use relevant technologies
Collect, analyze and

organize information
Work with Others
Work in a Team
Environment
Lead Small Team
Utilize specialized
communication skills
Plan and Organize Work
Demonstrate Work Values
Practice Career
Professionalism
Develop and practice

negotiation skills
Develop Team and Individual
Practice Housekeeping
Procedures
Practice Occupational
Health and Safety
Procedures
Solve Workplace Problems

Related to Work Activities
Apply Problem Solving

Techniques in the Workplace
Food Processing NC I
_________________________________________
94
DEFINITION OF TERMS
For the purpose of this competency standard, the following words are defined:
1.
Basic equipment - equipment requiring limited application and process

knowledge and limited equipment adjustment.
2.
Cleaning - the process of removing the maximum amount of soil from an

article in the most efficient way.
3.
Competency the application of knowledge, skills and attitudes to perform

work activities to the standard expected in the workplace.
4.
Dispense distribute, administer or bestow, as in small portions.
5.
Element building blocks of a unit of competency. It describes in outcome

terms the functions that a person who works in a particular area of work is
able to perform.
6.
E numbers - all numbers prefixed with E are food additives which are legal
in the whole of the European Union. Those prefixed with (E) are licensed for
use in the United Kingdom and possibly other countries but not throughout
the EU generally (International Dictionary of Food and Cooking, 1998).
7.
Evidence Guide a guide for assessment that provides information on

critical aspects of competency, underpinning knowledge, underpinning skills,
resource implications, context of assessment and assessment methods.
8.
Food additives - substances intentionally added to foods to achieve or

retain desired characteristics
9.
Food processing - the methods and techniques used to transform raw

ingredients into finished food products
10.
Forklift - a powered industrial truck used to lift and transport materials,

normally by means of steel forks inserted under the load.
11.
Good Manufacturing Practice (GMP) - a combination of manufacturing

and quality control procedures aimed at ensuring that products are
consistently manufactured to their specifications.
12.
Grading the process of classifying into groups according to a set of

recognized criteria
_________________________________________
95
13.
GRAS - Generally Regarded As Safe
14.
Hazard Analysis Critical Control Point (HACCP) - a food safety

management system which concentrates prevention strategies on known
hazards and the risks of them occurring at specific points in the food chain.
15.
Hazard the potential to cause harm which may include bacteria, virus,
toxin, parasite, chemical or physical hazard. Operational malpractices or
other operations/processes can also become hazards if they lead to
unacceptable contamination or growth and survival of organisms and
microorganisms.
16.
Packaging any container or material used in the packaging of a product

which may include materials in direct contact with the product, printed packs
including labeling, and other materials including outer cartons or delivery
cases.
17.
Packing - act of putting materials and/or products in a container
18.
Pallet - low, portable platform made of wood or metal or in combination to

facilitate handling, storage or transport of materials and products as a unit
load using forklift.
19.
Performance Criteria evaluative statements that specify what is to be

assessed and the required level of performance.
20.
pH meter - an instrument used to measure the acidity of a sample
21.
Portfolio - documentary evidence of a persons knowledge and skills
22.
Processing aid an additive which facilitates processing without

significantly influencing the character or properties of the finished product
(Australian Institute of Food Science and Technology, and Association of
Public Analysts)
23.
Range of Variables describes the circumstances or context in which the

work is to be performed.
24.
Raw materials - consist of the main food material to be processed including

minor food ingredients
25.
Refractometer instrument commonly used for measuring fluid

concentrations such as sugar content (Brix level) of carbonated beverages,
fruits, juices, and/or vegetables.
_________________________________________
96
26.
Risk - the probability that a particular adverse consequence results from a

hazard within a stated time under stated conditions (Australian Institute of
Food Science and Technology, and Association of Public Analysts)
27.
Salinometer - instrument used to measure strength of brine
28.
Sampling - the process of drawing or selecting product units from a lot to

project the characteristics of a larger population.
29.
Sanitation - the process of treating food contact and non-food contact

surface with physical agents and chemicals to kill the residual
microorganisms present after cleaning
30.
Sorting - the process of classifying materials and/or products according to

a set of criteria such as size, weight, color, variety, among others.
31.
Unit of Competency describes a work activity.
_________________________________________
97
ACKNOWLEDGMENT
The Technical Education and Skills Development Authority (TESDA) wishes to
extend thanks and appreciation to the many representatives of business, industry,
academe and government agencies who donated their time and expertise to the
development and validation of this Training Regulation.
PHILIPPINE CHAMBER OF AGRICULTURE AND FOOD, INC. (PCAFI)
THE TECHNICAL AND INDUSTRY EXPERT PANEL

Mr. EDWARD F. DAVID
Chair, PhilFoodEx
Rm. 305, Bahay ng Alumni
Pres. Ramon Magsaysay Ave.
U.P. Campus, Diliman, Quezon City
Ms. CECILIA DELA PAZ

Nutrivina Phils.
Unit 801, Manila Luxury Cond.
Pearl Drive cor. Goldloop St., Ortigas
Pasig City
Mr. JOSE D. GONZALES, JR.

Rizal Experimental Station and Pilot School
of Cottage Industries
Jennys Avenue Extn.
Maybunga, Pasig City
Ms. AURORA C. SUBIDA

Maya Kitchen
8th Flr., Liberty Building, Pasay Road
Makati City
Mr. BOBBY C. PRADEL

Mofels Food International Corp
20220 Arpilleda St., Makati City
Mr. GEORGE LORENZANA

Lorenzana Food Corp.
551 M. Naval St., Navotas, Metro
Manila
MR. TONY TAN

Technology Group Manager, Beverages
Universal Robina Corporation
3/F Britania Bldg.
E. Rodriguez Jr. Avenue
Bagong Ilog, Pasig City 1600
MS. LOURDES LABRADOR

President
Castillejos Agri-Farms, Inc.
#656 Boni Avenue Cor. Ligaya Alley
1550 Mandaluyong City
MR. ROMMEL S. GERODIAS

General Manager
Reinlab Corporation
Block 22 Lots 3 and 4 Francisco Village
Brgy. Pulong, Sta Cruz
Santa Rosa City, Laguna 4026
_________________________________________
98
The PARTICIPANTS in the National Validation of this Training Regulation

Castillejos Agri-Farms Inc.
Department of Science and Technology Industrial Technology Development

Institute
Food Development Center
Goldilocks
Marigold Commodities Corporation
Monde Nissin Corporation
Narigin Food Corporation
Technology Resource Center (formerly the Technology and Livelihood Resource

Center)
Universal Robina Corporation
The Management and Staff of TESDA Secretariat
_________________________________________
99

TR - Food Processing NC I Rev

Uploaded by

Copyright:

Available Formats

TR - Food Processing NC I Rev

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

TR - Food Processing NC I Rev

Uploaded by

Copyright:

Available Formats

TRAINING

FOOD PROCESSING NC I QUALIFICATION

NATIONAL ASSESSMENT AND CERTIFICATION

TRAINING REGULATIONS FOR

FOOD PROCESSING NC I QUALIFICATION

The Food Processing NC I Qualification consists of competencies that a person

Apply Food Safety and Sanitation

A person who has achieved this Qualification is competent to be:

Food Processing personnel

: This unit covers the knowledge, skills and attitudes

1.1 Required information is gathered by listening attentively

Assessment requires evidence that the candidate:

Knowledge of organizational policies/guidelines in

Ethical work practices in handling communications

Conciseness in receiving and clarifying

Accuracy in recording messages/information

The following resources must be provided:

Competency must be assessed through:

Third Party Report

Competency may be assessed individually in the

WORK WITH OTHERS

This unit covers the skills, knowledge and attitudes

2.1 Support is provided to team members to ensure

2.1 Supervisor or manager

3.1 Formal/Informal performance appraisal

5.1 Goals, objectives, plans, system and processes

Assessment requires evidence that the candidate:

Provided support to team members to ensure goals

Acted on feedback from clients and colleagues

Accessed learning opportunities to extend own

The relevant legislation that affects operations,

Reasons why cooperation and good relationships

Knowledge of the organizations policies, plans and

Understanding how to elicit and interpret feedback

Knowledge of workgroup members responsibilities

Importance of demonstrating respect and empathy

Understanding of how to identify and prioritize

Ability to read and understand the organizations

Write simple instructions for particular routine tasks

Interpret information gained from correspondence

Communication skills to request advice, receive

Planning skills to organized work priorities and

Technology skills including the ability to select and

Ability to relate to people from a range of social,

The following resources MUST be provided:

Access to relevant workplace or appropriately

Materials relevant to the proposed activity or task

Competency may be assessed through:

Direct observations of work activities of the

Observation of simulation and/or role play involving

Case studies and scenarios as a basis for

Competency assessment may occur in workplace

Assessment shall be observed while task are being

DEMONSTRATE WORK VALUES

This unit covers the knowledge, skills, and attitudes in

3. Deal with ethical

Bold italicized terms are elaborated in the Range of Variables

using appropriate behavior and language.

3.1 Violent/intensed dispute or argument