Model Curriculum. Butter and Ghee Processing Operator FOOD PROCESSING DAIRY PRODUCTS PROCESSING FIC/Q2003, V1.0 4

Transcription

1 Model Curriculum Butter and Ghee Processing Operator SECTOR: SUB-SECTOR: OCCUPATION: REF ID: NSQF LEVEL: FOOD PROCESSING DAIRY PRODUCTS PROCESSING FIC/Q2003, V1.0 4 Butter and Ghee Processing Operator

2 Butter and Ghee Processing Operator

3 TABLE OF CONTENTS 1. Curriculum Trainer Prerequisites Annexure: Assessment Criteria 11 Butter and Ghee Processing Operator

4 Butter and Ghee Processing Operator CURRICULUM / SYLLABUS This program is aimed at training candidates for the job of a Butter and Ghee Processing Operator, in the Food Processing Sector/Industry and aims at building the following key competencies amongst the learner Program Name Qualification Pack Name & Reference ID. ID Butter and Ghee Processing Operator FIC/Q2003, v1.0 Version No. 1.0 Version Update Date 04/09/2018 Pre-requisites to Training Training Outcomes Preferably Class 8 and 2-3 years experience in a dairy processing unit After completing this programme, participants will be able to: Prepare and maintain work area and process machineries for butter and ghee production Prepare for production of butter and ghee Produce butter and ghee Document and maintain records related to butter and ghee production Apply food safety, hygiene and sanitation while processing food products Butter & Ghee Processing Operator 1

5 This course encompasses 5 out of 5 National Occupational Standards (NOS) of Butter & Ghee Processing Operator Qualification Pack issued by Food Industry Capacity and Skill Initiative. Sr. No. Module Key Learning Outcomes Equipment Required 1 Introduction to the training program and overview of dairy processing industry Introduce each other and build rapport with fellow participants and the trainer. Explain the roles and responsibilities of butter and ghee processing operator State the need for processing milk State the composition of milk 05:00 State the composition and nutritive value of the milk products 00:00 State the method of testing milk for accepted quality standard produced in the dairy industry Bridge Module Define cream Explain the classification and composition of cream State the machineries used in a dairy processing plant State the roles and responsibilities of a dairy processing equipment operator State how to conduct yourself at the workplace State the personal hygiene and sanitation guidelines State the food safety hygiene standards to follow in a work environment 2 Prepare and Maintain Work Area and Process Machineries 08:00 19:00 FIC/N2009 State the materials and equipment used in the cleaning and maintenance of the work area State the common detergents and sanitizers used in cleaning work area and machineries State the properties of the cleaning agents used State the methods of cleaning and sanitization Demonstrate CIP method of cleaning Demonstrate SIP method of cleaning Demonstrate the process of preparing the work area for scheduled production Explain the method of managing and disposing waste material Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminum/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Butter & Ghee Processing Operator 2

6 Sr. No. Module Key Learning Outcomes Equipment Required 3 Food Microbiology 05:00 12:00 FIC/N2010 FIC/N2011 Describe the functions to be carried out before starting production Explain the maintenance procedure to be followed before starting production Explain the lubrication system followed in the dairy industry State the different types of maintenance procedures Demonstrate how to use tools safely Demonstrate the process of lubricating machineries Attend to minor repairs and faults in process machineries Prepare the machines and tools required for production State the types of food microbes State the causes of food spoilage State the process of food spoilage state the criteria to check food spoilage State the need for food preservation State different types of food preservation processes Explain the method of assessing the quality of produce based on physical parameters Opener, Pasteurizer,Opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer 4 Preparation for production of butter 16:00 16:00 Describe the process of planning production sequence to maximize capacity utilization of resources Demonstrate the process of production planning State the factors affecting operation efficiency during production Explain the standard operating procedures followed in the dairy industry List the ingredients required for production Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane Butter & Ghee Processing Operator 3

7 Sr. No. Module Key Learning Outcomes Equipment Required FIC/N2010 Define butter State the composition of butter State the method of preparing cream for butter manufacturing State the need for neutralization of cream State the importance of standardization of cream Explain the various calculations required for standardization of cream Explain the method of pasteurizing cream State the different types of pasteurization methods State the method of ripening cream Describe the method of cooling and ageing cream Explain the method of churning cream State the method of adding salt to butter Describe the quantity and quality of salt to be added Explain the method of adding salt Explain the method of adjusting moisture content in butter State the method of producing butter by the continuous method Process Explain the different processes followed to produce butter by the continuous method Explain the method of packaging and storing butter State the method of grading butter (Aluminum/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer 5 Production of Butter 10:00 22:00 FIC/N2011 Demonstrate the process of producing cream Demonstrate the process of producing butter Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminum/SS); Thermometer; Test Tube (Glass); Test Tube Butter & Ghee Processing Operator 4

8 Sr. No. Module Key Learning Outcomes Equipment Required Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer 6 Preparation for production of ghee 06:00 16:00 FIC/N2010 Explain the various methods of preparing ghee Demonstrate the method of granulating and cooling ghee Demonstrate the method of packaging and storing ghee Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminium/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Butter & Ghee Processing Operator 5

9 Sr. No. Module Key Learning Outcomes Equipment Required Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer 7 Production of ghee 08:00 17:00 FIC/N2011 Demonstrate the process of producing ghee Demonstrate the process of cleaning the work area and machineries after production Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminium/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Butter & Ghee Processing Operator 6

10 Sr. No. Module Key Learning Outcomes Equipment Required Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer 8 Complete documentation and record keeping 08:00 04:00 FIC/N2012 State the need for documenting and maintaining records of raw materials, processes and finished products State the method of documenting and recording the details of raw material to final finished product Demonstrate the process of documenting records of production plan, process parameters, and finished products Document daily records in the ERP system effectively Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminium/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Butter & Ghee Processing Operator 7

11 Sr. No. Module Key Learning Outcomes Equipment Required Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer 9 Food Safety, Hygiene and Sanitation 07:00 19:00 FIC/N9001 State the importance of safety, hygiene and sanitation in the baking industry Follow the industry standards to maintain a safe and hygiene workplace Follow HACCP principles to eliminate food safety hazards in the process and products Follow safety practices in the work area Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminum/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Butter & Ghee Processing Operator 8

12 Sr. No. Module Key Learning Outcomes Equipment Required Spoons, Utensils, Digital Hygrometer 10 Professional and Core Skills 10:00 07:00 Bridge Module 11 IT Orientation 10:00 15:00 FIC/N2012 Undertake a self-assessment test to identify personal strengths and weaknesses Plan and schedule the work order and manage time effectively to complete the tasks assigned Prevent potential problems from occurring Resolve issues and problems using acquired knowledge and realize the importance of decision making Identify potential problems and make sound and timely decision State the importance of listening Identify parts of the computer Use the computer keyboard effectively to type Use ERP applications effectively to record day-to-day activities Use the word processor effectively Use the spreadsheet application effectively Use the computer to document dayto-day activities Computer/laptop Total Duration 240:00 93:00 147:00 Unique Equipment Required: Motor (AC); Different Size of Stainless Steel (SS) Pipes; Different Size of Angles (SS); Different Size of Joint (SS); Different Size of Valves (SS); Plates of Heat Exchanger (SS); Muslin Cloth; Weighing Machine; Milk Stirrer; Nut bolts (different Sizes); Cane (Aluminium/SS); Thermometer; Test Tube (Glass); Test Tube Holder; Gas with Burner; Measurement Cane; Utensils to Heat the Milk; Joints/angles Opener, pasteurizer,opener, Shredder, Blender, Feeder, Silos, Separators, Dryers, Evaporators, Clarifier, Mixer, Extruder, Texturizer, Scraped Surface Heat Exchanger, Molder, Melters, Churner, Balance tank, Plate Heat Exchanger, Concentrator, Separator, Homogenizer, Pasteurizer, Timer, Vacuum Chamber, Muslin Cloth; Milk Sampling Bottle; Milk Stirrer; Gas with Burner; Knives, Spatulas, Packing Wrap Rolls, Measuring Cup and Spoons, Utensils, Digital Hygrometer Grand Total Course Duration: 240Hours, 0 Minutes Recommend OJT Hours: 60Hours, 0 Minutes (This syllabus/ curriculum has been approved by SSC: Food Industry Capacity and Skill Initiative) Butter & Ghee Processing Operator 9

13 Trainer Prerequisites for Job role: Butter and Ghee Processing Operator mapped to Qualification Pack: FIC/Q2003, v1.0 Sr. No. Area Details 1 Description To deliver accredited training service, mapping to the curriculum detailed above, in accordance with the Qualification Pack FIC/Q2003, Version Personal Attributes An aptitude for conducting training, and pre/ post work to ensure competent, employable candidates at the end of the training, and pre/post work to ensure competent, employable candidates at the end of the training. Strong communication skills, ability to work as part of a team; a passion for quality and for developing others; well-organized and focused, eager to learn and keep oneself updated with the latest in the mentioned 3 Minimum Educational Qualifications 4a 4b Domain Certification Platform Certification fields. Diploma in Dairy Technology with 4 years of hand on experience in a Dairy industry or B.Sc/B.Tech/BE in Dairy Technology or Food Engineering with 2-3 years of hand on experience in a Dairy industry or M.Sc/M.Tech/ME in Food Engineering or Dairy Technology with 1-2 years of hand on experience in a Dairy industry Certified for Job Role: Butter and Ghee Processing Operator mapped to QP: FIC/Q2003, v1.0. Minimum accepted score is 80% Recommended that the Trainer is certified for the Job Role: Trainer, mapped to the Qualification Pack: MEP/Q0102. Minimum accepted score is 80 % as per FICSI guidelines. 5 Experience Diploma in Dairy Technology with 4 years of hand on experience in a Dairy industry or B.Sc/B.Tech/BE in Dairy Technology or Food Engineering with 2-3 years of hand on experience in a Dairy industry or M.Sc/M.Tech/ME in Food Engineering or Dairy Technology with 1-2 years of hand on experience in a Dairy industry Butter & Ghee Processing Operator 10

14 Annexure: Assessment Criteria Assessment Criteria Job Role Butter and Ghee Processing Operator Qualification Pack FIC/Q2003, v1.0 Sector Skill Council Food Processing Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, as well as the selected elective NOS/set of NOS. OR 4. Assessment will be conducted for all compulsory NOS, as well as the selected optional NOS/set of NOS. 5. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 6. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 7. To pass the Qualification Pack, every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 8. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack Butter & Ghee Processing Operator 11

15 Assessment Criteria PC1. Clean and maintain the cleanliness of the work area using approved sanitizers and keep it free from dust, waste, flies and pests Total Mark (500) Out Of Marks Allocation Skills Theory Practical FIC/N2009 (Prepare and maintain work area and process machineries for butter and ghee production) 2. FIC/N2010 (Prepare for production of butter) PC2. Ensure that the work area is safe and hygienic for food processing PC3. Dispose waste materials as per organization standards and industry requirements PC4. Check the working and performance of all machineries and tools used for the 100 process such as filter, pasteurizer, separator, clarifier, packaging machines, etc. PC5. Clean the machineries and tools used with recommended sanitizers following the company specifications and standards PC6. Place the necessary tools required for the process PC7. Attend to the minor repairs/ faults of all machines, if required PC8. Select and set the machines and tools required for production Total PC1. Read and understand the production order from supervisor PC2. Ensure working and performance of all machineries required for process PC3. Report malfunctions of machine, if any, to the supervisor PC4. Calculate the process time for effective utilization of machineries and manpower PC5. Allot responsibilities/ work to the 100 assistants and helpers PC6. Refer process chart/ product flow chart/formulation chart for product(s) produced. PC7. Check the quality of raw materials by verifying the quality analysis report and assessing its physical parameters PC8. Connect pipes between holding tanks and process equipment Butter & Ghee Processing Operator 12

16 3. FIC/N2011 (Produce butter and ghee) PC9. Assemble fittings, valves, bowls, impeller shaft, strainers and other parts of equipment to prepare for production PC10.Start machine and check the working condition and performance of the machine PC11. Make minor adjustments and repairs (if required) PC12. Keep the tools accessible to attend repairs/faults in case of breakdown Total PC1. Sterilize the dairy processing equipments before process by opening valves or pumping recommended sterilizing solution and rinse water through pipes PC2. Check the quality of raw material through physical parameters such as impurities, colour, appearance, temperature etc and by verifying the quality report PC3. Set and control metering devices or open valves to allow measured volume of milk from holding tank to pass through filter to remove sediment PC4. Adjust controls to set speed of the separator, and open valves to allow milk to pass through the separator to 100 separate cream (butter cream) from milk PC5. Open valve of the of separator to allow the separated cream into the cream holding tank/bulk tank and stir the butter cream for uniform consistency PC6. Check the quality of butter cream by testing the water and fat content PC7. Set process parameters like temperature, time of the pasteurizer, turn valves to admit steam, observe pressure and temperature gauge, and open valves to allow cream into pasteurizer to pasteurize cream PC8. Collect the pasteurized butter cream in ageing tank for production of butter PC9. Add bacterial culture to the butter cream in the ageing tank following the sop PC10. Allow the butter cream to stand in ageing tank for specified time for ageing/ fermentation of butter cream Butter & Ghee Processing Operator 13

17 PC11. Check the quality of butter cream, check the weight and start pump to move aged butter cream to churner PC12. Adjust controls to regulate speed of the churner, press switches to start churner PC13. Stop the churner in specified intervals, open the air vent to release the air from the churner, close the vent and start the churner, repeat this operation until butter (butter popcorn) is formed (in semi-automated units) PC14. Stop the churner after butter popcorn is formed, observe separation of buttermilk from butter, and pump buttermilk from churner into container/ tank PC15. Open churner and sprays water (chlorinated) into butter to remove buttermilk residue PC16. Weigh salt and add manually or prepare salt solution and pump it into the butter popcorn in the churner and close the churner (for production of salted butter) PC17.Adjust controls and valves in the churner to maintain pressure in the churner, set the churner speed and start the churner to thicken the fat molecules PC18. Press switches to start extruder of churner to extrude butter/salted butter into mill machine for mixing butter to achieve desired fineness PC19. Sample butter and test for moisture, butterfat, salt content, texture, aroma, taste to detect any undesirable flavours, and compare color against chart PC20. Transfer butter into the butter moulding and wrapping machine, load primary packaging material, set controls and start machine to shape measured quantity of butter into blocks and wrap in the primary packaging material PC21 Load secondary packaging material in the packaging machine and set batch code, date code, packaging quantity etc and start the packaging machine to pack the wrapped butter and periodically check the weight of the packed product Butter & Ghee Processing Operator 14

18 PC22. Sample packed product and transfer to quality lab for analysis and conformance to standards PC23. Transfer packed product into finished product storage area, and store product maintaining suitable storage conditions following the SOP PC24. Check the quality of raw material (butter) through physical parameters PC25. Set and control metering devices to transfer/extrude measured quantity of butter blocks/butter into the clarifying tank PC26. Open valves to admit steam to heat clarifying tank to melt and remove moisture from butter PC27. Pump melted butter to ghee boiler, set and maintain stirrer speed and temperature of the ghee boiler to heat melted butter to specified temperature for production of ghee PC28. Position strainers across filling vents of the receiving tank PC29. Turn valve to allow ghee to pass through strainers to remove scum PC30. Open the valves to collect ghee in the receiving/holding tank PC31. Adjust controls to set temperature of holding tank to cool ghee to specified temperature PC32. Check the quality of ghee through physical parameters like appearance, colour, texture, aroma, taste etc PC33. Load packaging material in the packaging machine, set batch code, date code, packaging quantity etc, start the packaging machine to pack measured quantity of ghee and periodically check the weight of the packed product PC34. Sample packed product and transfer to quality lab for analysis and conformance to standards PC35. Transfer packed product into finished product storage area, and store product maintaining suitable storage conditions following the sop PC36. Report malfunction/discrepancies/concerns to department supervisor for immediate action PC37. Turn valves or pump recommended sterilizing solution and rinse water Butter & Ghee Processing Operator 15

19 4. FIC/N2012 (Complete documentatio n and record keeping related to butter and ghee production) through pipes for CIP of tanks and processing equipment following SOP PC38. Clean the work area using recommended cleaning agents and sanitizers PC39. Attend minor repairs/faults of all machines (if any) PC40. Ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all machines and equipment following the SOP or suppliers instructions/manuals PC1. Document and maintain records of raw material processed such as name of raw material, tag details, supplier details, receiving date/ date of manufacture, expiry date, quality parameters, internal quality analysis report, etc., as per company standards PC2. Maintain record of observations (if any) related to raw materials PC3. Load the raw material details in ERP for future reference PC4. Verify the documents and track from finished products to raw materials, in case of quality concerns and during quality management system audits PC5. Document production detailssuch as the products handled, production sequence, equipments and machinery details, efficiency and capacity utilization of equipment PC6. Document process details such as type of raw material used, process parameters, temperature, time, pressure, etc. (as applicable) for entire production in process chart or production log for all products produced PC7. Document batch size, production yield, and wastage of raw materials, energy utilization and final products produced PC8. Maintain record of observations (if any) or deviations related to process and production PC9. Load the production and process details in erp for future reference PC10.Verify documents and track from finished product to ingredients, in case Butter & Ghee Processing Operator 16

20 5. FIC/N9001 (Food Safety, hygiene and sanitation for processing food products) of quality concerns and for quality management system audit PC11. Document and maintain records of finished products PC12. Document the finished products details such as batch number, time of packing, date of manufacture, date of expiry, other label details, primary and secondary and packaging materials for all finished products, storage conditions, etc. As per company standards PC13. Maintain record on observations or deviations (if any) related to finished products PC14. Load the finished product details in ERP for future reference PC15. Verify the documents and track from finished product to ingredients, in case of quality concerns and for quality management system audits Total PC1. Comply with food safety and hygiene procedures followed in the organization PC2. Ensure personal hygiene by use of gloves, masks, hair net, ear plugs, boots etc. PC3. Ensure hygienic production of food by inspecting raw materials, ingredients, finished products etc for compliance to physical, chemical and microbiological procedures PC4. Pack products in appropriate packaging material, label and store them in designated area free from pests, flies etc. PC5. Clean, maintain and monitor food 100 processing equipments periodically, using it only for the specified purpose PC6. Use safety equipment such as fire extinguisher, eye wash unit, first aid kit when required PC7. Follow housekeeping practices by having designated area for machines/tools PC8. Follow industry standards like GMP, HACCP and product recall PC9. Attend training on hazard management to understand type of physical, chemical and microbiological hazards Butter & Ghee Processing Operator 17

21 PC10.Identify, document and report problems such as rodents and pests to management PC11.Conduct workplace checklist audit before and after work to ensure safety and hygiene PC12.Document and maintain raw material, process, packaging material to maintain the effectiveness of quality system PC13. Determine the quality of food using criteria such as odor, color, taste and best before date and take immediate measures to prevent spoilage PC14. Store raw materials, finished products and allergens separately to prevent cross contamination PC15. Label raw materials and finished products and store them in different storage areas according to safe food practices PC16. Follow stock rotation based on FEFO/FIFO Total Grand Total Percentage Weightage % 60% Minimum Pass% to qualify (aggregate): 70% Butter & Ghee Processing Operator 18