SSC picture. Qualifications Pack Baker. SECTOR: FOOD PROCESSING SUB-SECTOR: Bread and Bakery. REFERENCE ID: <QP code>

Transcription

1 QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING Contents 1. Introduction and Contacts.. [Insert Page no.] OS describe what individuals need to do, know and understand in order to carry out a particular job role or function OS are performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding Food Industry Capacity & Skill Initiative FICCI office 1, Federation House Tansen Marg New Delhi E mail: ceo.ficsi@ficci.com SSC picture Qualifications Pack Baker 2. Qualifications Pack....[Insert Page no.] 3. OS Units....[Insert Page no.] 4. Glossary of Key Terms [Insert Page no.] 5. Annexure: Nomenclature for QP & OS. [Insert Page no.] SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES SECTOR: FOOD PROCESSING SUB-SECTOR: Bread and Bakery OCCUPATION: Baking REFERENCE ID: <QP code> Introduction ALIGNED TO: NCO-2004/XXXX.XX or NIL Baker: A Baker produces baked products (breads, muffins, doughnuts, biscuits, cookies, cakes, pastries, etc.) through artisan bakery (production of baked products by hand) or large scale units (production of baked products through machinery). Brief Job Description: A Baker produces baked products by measuring ingredients and additives, mixing them to prepare dough or batter, rolling, shaping, cutting, dividing, fermenting, proofing, baking, cooling, preparing fillings and icings, decorating, slicing, packing and ensuring product freshness for all baked items. Personal Attributes: A Baker must have the ability to plan, organize, prioritize, calculate and handle pressure. The individual must possess reading, writing and communication skills. In addition, the individual must have stamina, be creative and have personal and professional hygiene. Page 1

2 Insert SSC logo height 0.51, width 2.84 Qualifications Pack For Baker Qualifications Pack Code Job Role <QP code> Baker Job Details Credits (NSQF) NSQF Version number 1.0 Sector Food Processing Drafted on 02/03/15 Sub-sector Bread and Bakery Last reviewed on Occupation Baking Next review date Job Role Baker Role Description NSQF level Minimum Educational Qualifications* Maximum Educational Qualifications* Training (Suggested but not mandatory) A Baker produces baked products (breads, muffins, doughnuts, biscuits, cookies, cakes, pastries, etc.) through artisan bakery (production of baked products by hand) or large scale units (production of baked products through machinery). Level 4 Class 10 or Class 8 with min. 3 years of experience in a baking unit Not applicable 1. Baking standard of products 2. Operating different types of baking ovens 3. Good Manufacturing Practice (GMP) 4. Hazard Analysis & Critical Control Points (HACCP) 5. Quality Management Systems (QMS) 6. IT systems and ERP Experience Applicable National Occupational Standards (NOS) Performance Criteria Mentioned above Compulsory: 1. <OS unit code> (Preparation and maintenance of work area and process machineries) 2. <OS unit code> (Preparation for the baking process) 3. <OS unit code> (Execution of the baking process and preparation of specialty baked products) 4. <OS unit code> (Packing and storage, maintenance of equipment and work area) 5. <OS unit code> (Documentation and record keeping) 6. <OS unit code> (Food safety hygiene and sanitation) Optional: N.A. As described in the relevant OS units Page 2

3 Insert SSC logo height 0.51, width 2.84 Qualifications Pack For Baker Keywords /Terms Description Definitions Sector Sub-sector Occupation Function Job Role OS Performance Criteria NOS Qualifications Pack Code Qualifications Pack Unit Code Unit Title Description Knowledge and Understanding Organizational Context Technical Knowledge Core Skills or Generic Skills Sector is a conglomeration of different business operations having similar businesses and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests. Sub-sector is derived from a further breakdown based on the characteristics and interests of its components. Occupation is a set of job roles, which perform similar/related set of functions in an industry. Function is an activity necessary for achieving the key purpose of the sector, occupation, or area of work, which can be carried out by a person or a group of persons. Functions are identified through analysis and form the basis of OS. Job role defines a unique set of functions that together form a unique employment opportunity in an organization. OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts. Performance Criteria are statements that together specify the standard of performance required when carrying out a task. NOS are Occupational Standards which apply uniquely in the Indian context. Qualifications Pack Code is a unique reference code that identifies a qualifications pack. Qualifications Pack comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A Qualifications Pack is assigned a unique qualification pack code. Unit Code is a unique identifier for an Occupational Standard, which is denoted by an N Unit Title gives a clear overall statement about what the incumbent should be able to do. Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for. Knowledge and Understanding are statements which together specify the technical, generic, professional and organizational specific knowledge that an individual needs in order to perform to the required standard. Organizational Context includes the way the organization is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility. Technical Knowledge is the specific knowledge needed to accomplish specific designated responsibilities. Core Skills or Generic Skills are a group of skills that are key to learning Page 3 and working in today's world. These skills are typically needed in any work environment. In the context of the OS, these include

4 Insert SSC logo height 0.51, width 2.84 Qualifications Pack For Baker Acronyms Keywords /Terms FICSI NOS NSQF NVEQF NVQF OS PC QP SSC HACCP FIFO FEFO CIP COP communication related skills that are applicable to most job roles. Description Food Industry Capacity and Skill Initiative National Occupational Standard National Skill Qualification Framework National VocationalEducational Qualification Framework National Vocational Qualification Framework Occupational Standard Performance Criteria Qualification Pack Sector Skill Council Hazard Analysis and Critical Control Point First In First Out First Expiry First Out Clean In Place Clean Out Of Place Page 4

5 Insert SSC logo height 0.51, width 2.84 Qualifications Pack For Baker Annexure Nomenclature for QP and NOS Qualifications Pack 9 characters [ABC]/ Q 0101 [Insert 3 letter code for SSC] Q denoting Qualifications Pack QP number (2 numbers) Occuptaion (2 numbers) Occupational Standard An example of NOS with N 9 characters [ABC] / N 0101 [Insert 3 letter code for SSC] N denoting National Occupational Standard OS number (2 numbers) Occuptaion (2 numbers) Page 5

6 Insert SSC logo height 0.51, width 2.84 Qualifications Pack For Baker The following acronyms/codes have been used in the nomenclature above: Sub-sector [ Insert Name of Sub-sector1, Font: Calibri (Body), size 11, Bold] [ Insert Name of Sub-sector2, Font: Calibri (Body), size 11, Bold] [ Insert Name of Sub-sector3, Font: Calibri (Body), size 11, Bold] [ Insert Name of Sub-sector4, Font: Calibri (Body), size 11, Bold] Range of Occupation numbers [Insert range] [Insert range] [Insert range] [Insert range] Sequence Description Example Three letters Industry name [ABC, Font: Calibri (Body), size 11] Slash / / Next letter Whether QP or NOS N Next two numbers Occupation code 01 Next two numbers OS number 01 Page 6

7 Preparation and maintenance of work area and process machineries Overview This OS unit is about preparing work area for hygiene and safety, and ensuring performance, efficiency and maintenance of process machineries and tools as per the specifications and standards of the organization. Page 7

8 Preparation and maintenance of work area and process machineries National Occupational Standard. Unit Code Unit Title (Task) Description Scope <Unit code> Performance Criteria(PC) w.r.t. the Scope Element Prepare and maintain work area Preparation and maintenance of work area and process machineries This OS unit is about preparing and maintaining work area and process machineries for the baking process. This unit/task covers the following: preparing and maintaining work area preparing and maintaining process machineries and tools Performance Criteria PC1. clean the work area using recommended sanitizers PC2. keep the work area free from debris PC3. maintain the cleanliness of the work ensure that it is free from pests PC4. ensure that work area is safe and hygienic for food processing PC5. dispose waste materials as per organisation standards and industry requirements Prepare and maintain process machineries and tools PC6. check the working and performance of all machineries and tools used for the baking process such as mixer, kneader, electric whipper, roller, proof box, oven, packaging machines, etc. PC7. clean the machineries and tools used with recommended sanitizers following the company specifications and standards PC8. place the necessary tools required for process PC9. attend to the minor repairs/ faults of all machines, if required PC10. select and set the machines and tools required for production Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours and accident compensation as per organisation policy KA8. food safety and hygiene standards followed Page 8

9 Preparation and maintenance of work area and process machineries B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills The user/individual on the job needs to know and understand: KB1. types of products, materials and equipment required for cleaning and maintenance KB2. process and products to disinfect equipment/ tools KB3. supplier/manufacturers instructions related to cleaning and maintenance KB4. knowledge on legal regulations pertaining to work place like health and safety, recommended dosage for use of sanitizers, control of substances hazardous to health, handling/ storage/ disposal/ cautions of use of sanitizers and disinfectants, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection, etc. Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated by the supervisor SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills) SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process B. Professional Skills Planning and Organizing Page 9

10 Preparation and maintenance of work area and process machineries SB1. plan and organize the work order and jobs received from the supervisor SB2. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB3. plan to prioritize the work based on the instructions received from the supervisor SB4. plan to utilise the time and equipments effectively SB5. organize all process/ equipment manuals so that accessing information is easy SB6. support the supervisor in scheduling tasks for helper(s) Judgment and Critical Thinking SB7. use common sense and make judgments on day to day basis SB8. use reasoning skills to identify and resolve basic problems SB9. use intuition to detect any potential problems which could arise during operations SB10. use acquired knowledge of the process for identifying and handling issues Desire to learn and take initiatives SB11. follow instructions and work on areas of improvement identified SB12. complete the assigned tasks with minimum supervision SB13. complete the job defined by the supervisor within the timelines and following quality norms SB14. display interest in learning all processes pertaining to the industry Problem Solving and Decision making SB15. analyze critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB16. support supervisor in solving problems by detailing out the problems SB17. discuss possible solution with the supervisor for problem solving SB18. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Page 10

11 Preparation and maintenance of work area and process machineries NOS Version Control NOS Code <NOS code> Credits (NSQF) NSQF Version number 1.0 Industry Food Processing Drafted on 02/03/15 Industry Sub-sector Bread and Bakery Last reviewed on Occupation Baking Next review date Page 11

12 Preparation for the baking process Overview This OS unit is about preparing for the baking process through planning production, equipment utilization and manpower; organizing ingredients and equipments for carrying out the baking process. Page 12

13 Preparation for the baking process National Occupational Standard Unit Code Unit Title (Task) Description Scope <Unit code> Performance Criteria(PC) w.r.t. the Scope Preparation for the baking process This OS unit is about preparing for the baking process. This unit/task covers the following: planning production planning equipment utilization and manpower organizing ingredients and equipments for carrying out the baking process Element Performance Criteria Plan production PC1. read and understand the production order from the supervisor PC2. check the availability of raw materials (ingredients, additives, preservatives, etc.) and packaging materials, equipment availability and manpower PC3. plan the products to be baked and the production sequence based on the formulations and baking process for each product PC4. calculate the batch size PC5. calculate the total weight of dough/ batter for each bakery product to be produced Plan equipment utilization and manpower Organize ingredients and equipment PC6. check the working and performance of each equipment required for baking process PC7. calculate the lead time from mixing to oven loading time for effective utilization of baking equipments PC8. plan utilization of equipment for multiple products without affecting the quality of the products PC9. allot repsonsibilities to assistants and helpers PC10. organize each ingredient into a group according to the dough/ batter type and based on the product PC11. calculate raw materials for planned batch size based on product formulation PC12. ensure that raw materials are weighed accurately (including ingredients, additives, preservatives, etc) for the batch and product considering that exact quantity of ingredients and additives are responsible for final yield and quality of the finished products PC13. organize the equipments as per process requirement PC14. arrange the tools handy to attend repairs/ faults in case of breakdown PC15. prioritize production sequence based on the process requirements (like fermentation, proofing, baking time, or to be baked immediately after mixing), oven availability and urgent orders Knowledge and Understanding (K) A. Organizational Context The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the Page 13

14 (Knowledge of the company / organization and its processes) B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills Preparation for the baking process organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours and accident compensation as per organisation policy KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. types of raw materials (including ingredients) and various baked products KB2. types of machineries used for baking various products and machineries used in the organisation KB3. maintenance of baking equipments KB4. supplier/ manufacturers instructions related to machineries KB5. process for baking various types of baked product KB6. basic mathematics to be able to calculate KB7. calculation of raw material for required quantity of finished product KB8. quality parameters KB9. food safety and hygiene and orientation to process and product quality KB10. (good manufacturing practice (GMP) KB11. hazard analysis and critical control point (HACCP) Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated by the supervisor SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills) Page 14

15 Preparation for the baking process SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process B. Professional Skills Planning and Organizing SB1. plan and organize the work order and jobs received from the supervisor SB2. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB3. plan to prioritize the work based on the instructions received from the supervisor SB4. plan to utilise the time and equipments effectively SB5. organize all process/ equipment manuals so that accessing information is easy SB6. support the supervisor in scheduling tasks for helper(s) Judgment and Critical Thinking SB7. use common sense and make judgments on day to day basis SB8. use reasoning skills to identify and resolve basic problems SB9. use intuition to detect any potential problems which could arise during operations SB10. use acquired knowledge of the process for identifying and handling issues Desire to learn and take initiatives SB11. follow instructions and work on areas of improvement identified SB12. complete the assigned tasks with minimum supervision SB13. complete the job defined by the supervisor within the timelines and following quality norms SB14. display interest in learning all processes pertaining to the industry Problem Solving and Decision making SB15. analyze critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB16. support supervisor in solving problems by detailing out the problems SB17. discuss possible solution with the supervisor for problem solving SB18. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Page 15

16 Preparation for the baking process Page 16

17 Preparation for the baking process NOS Version Control NOS Code <NOS code> Credits (NSQF) NSQF Version number 1.0 Industry Food Processing Drafted on 02/03/15 Industry Sub-sector Bread and Bakery Last reviewed on Occupation Baking Next review date Page 17

18 Execution of the baking process and preparation of specialty baked products Overview This OS unit is about execution of the baking process and preparation of specialty baked products and also undertaking design and development of specialty bakery products. Page 18

19 Execution of the baking process and preparation of specialty baked products National Occupational Standard Unit Code Unit Title (Task) Description Scope <Unit code> Performance Criteria(PC) w.r.t. the Scope Execution of the baking process and preparation of specialty baked products This OS unit is about carrying out execution of the baking process and preparation of specialty baked products. This unit/task covers the following: ingredient mixing fermentation and proofing rolling, shaping, cutting and moulding baking products design and development of specialty bakery products Element Performance Criteria Mix ingredients PC1. ensure transfer of raw materials into the mixer (for machine mixing) or on the table (for manual mixing) following the formulation for each product PC2. ensure that raw materials are mixed for the required time until the required consistency of dough/batter is achieved PC3. check the quality of the dough/batter for its conformation to specifications and standards PC4. dough/batter (if conforming to standards ) to be taken for further processing, if not, either reworked to meet the specifications or discarded as per company standards Ferment and proof PC5. ensure that dough is fermented to the required time (based on formulation) for preparation of fermented products like bread, bun, puff, etc. PC6. ensure that the dough is weighed and transferred into the bread box/mould PC7. ensure that the proof box is prepared, by checking the water level, setting the temperature and relative humidity PC8. ensure that the dough is loaded in the proof box for proofing PC9. ensure that the dough is proofed in the proof box for leavening to the desired height by maintaining required temperature and relative humidity Roll, shape, cut and mould Bake products PC10. roll the dough to make cookies and biscuits either manually or by using a machine PC11. shape the dough to the required thickness and shape PC12. cut the dough either manually using a cutter or in a machine, to desired shape PC13. place the cut dough in the baking tray PC14. pour the weighed quantity of batter (cake batter) into the mould of various shapes PC15. prepare the oven for baking various baked products by switching on and preheating the oven PC16. set the oven to the required temperature and time based on product formulation and batch size PC17. load the oven with bread mould/ cookie tray/ cake mould to be baked Page 19

20 Execution of the baking process and preparation of specialty baked products Design and develop specialty bakery products PC18. maintain the temperature of the oven for each product as per specifications and standards PC19. bake the product at the required temperature and time PC20. check the quality of product like, colour, flavour, texture etc, at the time of baking to ensure the product meets the specifications and standards PC21. unload the baked products from the oven and ensure the quality of the product (colour, flavour, texture, etc.) PC22. cool the baked products and remove them from the tray(s) PC23. weigh the baked product to check the yield (from raw material to finished product) PC24. check the quality of the product through sensory/ organoleptic parameters like colour, flavour, texture, taste etc PC25. sample the baked products for quality analysis (physical, chemical, microbiological) as per company standards PC26. create designs based on concepts of colour, shape, texture, pattern, form, etc. or check designs from production order for developing specialty bakery products like wedding cakes, celebration cakes, presentation breads, etc. PC27. organize the tools and equipments required for filling, trimming, masking, covering, decoration and storage of specialty bakery products PC28. check the quality of finishing materials like icings, fondants, glazes, chocolate, fruits, grains, nuts etc required for preparation of specialty bakery products PC29. cut and shape the cake for decoration PC30. prepare the icings, fondants, colours, fruits etc required according to the design PC31. apply glazes, icings, or other toppings to baked goods using spatulas, brushes, piping bags, etc. as required for the order PC32. check the decorated product for its conformance to customer order or company standards PC33. check and maintain cleanliness and required storage conditions for the product PC34. set and maintain temperature of the refrigeration system for storage of finished product PC35. store the specialty bakery products either at room temperature or at refrigerated conditions as per the standards Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours and accident compensation as per Page 20

21 Execution of the baking process and preparation of specialty baked products B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills organisation policy KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. types of process involved in producing various baked products like mixing/creaming, fermentation, proofing, rolling, cutting, baking, cooling etc KB2. types of machineries used for baking various products and machineries used in the organisation KB3. handling and maintenance of baking equipments KB4. process parameters and machine parameters for all products handled KB5. types of finishing ingredients and preparing various finishing materials KB6. creativity and designing (for cake decoration) KB7. storage of finished products KB8. quality parameters, basic food microbiology and quality assessment based on physical parameters KB9. food safety and hygiene and orientation to process and product quality KB10.good manufacturing practice (GMP) KB11.hazard analysis and critical control point (HACCP) Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated by the supervisor SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills) SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process Page 21

22 Execution of the baking process and preparation of specialty baked products B. Professional Skills Planning and Organizing SB1. plan and organize the work order and jobs received from the supervisor SB2. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB3. plan to prioritize the work based on the instructions received from the supervisor SB4. plan to utilise the time and equipments effectively SB5. organize all process/ equipment manuals so that accessing information is easy SB6. support the supervisor in scheduling tasks for helper(s) Judgment and Critical Thinking SB7. use common sense and make judgments on day to day basis SB8. use reasoning skills to identify and resolve basic problems SB9. use intuition to detect any potential problems which could arise during operations SB10. use acquired knowledge of the process for identifying and handling issues Desire to learn and take initiatives SB11. follow instructions and work on areas of improvement identified SB12. complete the assigned tasks with minimum supervision SB13. complete the job defined by the supervisor within the timelines and following quality norms SB14. display interest in learning all processes pertaining to the industry Problem Solving and Decision making SB15. analyze critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB16. support supervisor in solving problems by detailing out the problems SB17. discuss possible solution with the supervisor for problem solving SB18. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Page 22

23 Execution of the baking process and preparation of specialty baked products NOS Version Control NOS Code <NOS code> Credits (NSQF) NSQF Version number 1.0 Industry Food Processing Drafted on 02/03/15 Industry Sub-sector Bread and Bakery Last reviewed on Occupation Baking Next review date Page 23

24 Packing and storage, maintenance of equipment and work area Overview This OS unit is about packing and storage of the baked products and cleaning and maintenance of work area and equipments. Page 24

25 Packing and storage, maintenance of equipment and work area National Occupational Standard Unit Code Unit Title (Task) Description Scope <Unit code> Performance Criteria(PC) w.r.t. the Scope Element Pack and store baked products Clean and maintain equipments and work area Packing and storage, maintenance of equipment and work area This OS unit is about packing and storage of the baked products and cleaning and maintenance of work area and equipments. This unit/task covers the following: packing and storage of baked products cleaning and maintenance of equipments and work area Performance Criteria PC1. remove the baked product from the tray or the process line area PC2. weigh the baked product PC3. cut the baked products to desired shape and weight PC4. package the baked products as per company specifications and standard PC5. label the packed product PC6. sample the finished product for quality analysis and shelf-life studies as per company standards PC7. store the baked products as per the product requirement following company standards PC8. clean the machineries, equipments and tools used for baking with recommended sanitizers PC9. maintain baking equipments following daily/weekly maintenance schedules as per standard norms PC10. attend minor repairs/faults of all machines PC11. ensure periodic maintenance of all machines by timely follow up with annual maintenance contractor PC12. clean utensils and tools used PC13. clean the work area using recommended sanitizers on a daily basis PC14. maintain the cleanliness of the work area and keep it pest free Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours and accident compensation as per organisation policy Page 25

26 B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills Packing and storage, maintenance of equipment and work area KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. types of packaging materials and categories of packaging materials like primary, secondary and tertiary packaging materials KB2. various types of storage (like refrigeration) KB3. storage requirement for each type of product KB4. types of products, materials and equipment required for the cleaning and maintenance KB5. process and products to disinfect equipment/ tools KB6. supplier/manufacturers instructions related to cleaning and maintenance KB7. basics of food quality and safety standards KB8. food safety and hygiene and orientation to process and product quality KB9. good manufacturing practice (GMP) KB10.hazard analysis and critical control point (HACCP) Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated by the supervisor SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills) SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process B. Professional Skills Planning and Organizing Page 26

27 Packing and storage, maintenance of equipment and work area SB1. plan and organize the work order and jobs received from the supervisor SB2. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB3. plan to prioritize the work based on the instructions received from the supervisor SB4. plan to utilise the time and equipments effectively SB5. organize all process/ equipment manuals so that accessing information is easy SB6. support the supervisor in scheduling tasks for helper(s) Judgment and Critical Thinking SB7. use common sense and make judgments on day to day basis SB8. use reasoning skills to identify and resolve basic problems SB9. use intuition to detect any potential problems which could arise during operations SB10. use acquired knowledge of the process for identifying and handling issues Desire to learn and take initiatives SB11. follow instructions and work on areas of improvement identified SB12. complete the assigned tasks with minimum supervision SB13. complete the job defined by the supervisor within the timelines and following quality norms SB14. display interest in learning all processes pertaining to the industry Problem Solving and Decision making SB15. analyze critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB16. support supervisor in solving problems by detailing out the problems SB17. discuss possible solution with the supervisor for problem solving SB18. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Page 27

28 Packing and storage, maintenance of equipment and work area NOS Version Control NOS Code <NOS code> Credits (NSQF) NSQF Version number 1.0 Industry Food Processing Drafted on 02/03/15 Industry Sub-sector Bread and Bakery Last reviewed on Occupation Baking Next review date Page 28

29 Documentation and record keeping Overview This OS unit is about documenting and maintaining records on raw materials, process and finished products. Page 29

30 Documentation and record keeping National Occupational Standard Unit Code Unit Title (Task) Description Scope <Unit code> Performance Criteria(PC) w.r.t. the Scope Element Document and maintain records of raw material Document and maintain records on production schedule and process parameters Document and maintain records on the finished products Documentation and record keeping This OS unit is about documenting and maintaining records on raw materials, process and finished products. This unit/task covers the following: documenting and maintaining records on raw materials documenting and maintaining records on production schedule and process parameters documenting and maintaining records on finished products Performance Criteria PC1. record details of all raw materials used in production (name, supplier details, receiving date/ date of manufacture, expiry date, supplier quality document, quality parameters of all raw materials, internal quality analysis report, etc.) as per company standards PC2. maintain record on observations (if any) related to raw material and packaging materials PC3. verify the documents and track them from finished product to raw materials, in case of quality concerns and during quality management system audits for product traceability PC4. document production plan with details like the product details, production sequence, equipments and machinery details, efficiency and capacity, utilization of equipment PC5. document process parameters like type or raw material used, process parameters like temperature, time, etc. as applicable for the entire production in process chart or production log for all products produced PC6. document batch size, production yield, wastage of raw materials, energy utilization and final products produced PC7. maintain record of observations (if any) or deviations related to process and production PC8. verify documents and track them from finished product to ingredients, in case of quality concerns and for quality management system audits PC9. document and maintain records on the types of finished products produced PC10. document the finished products details like batch number, time of packing, date of manufacture, date of expiry, other label details, primary and secondary packaging materials for all finished products, storage conditions etc. as per company standards PC11. maintain a record of observations or deviations (if any) related to finished products PC12. verify the documents and track them from finished product to ingredients, in case of quality concerns and for quality management system audit Knowledge and Understanding (K) Page 30

31 A. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills Documentation and record keeping The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours and accident compensation as per organisation policy KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. documentation system followed in the organization like, production chart, process chart and finished goods chart KB2. details to be recorded on raw materials and finished products KB3. details to be recorded and maintained on production plan and process parameters KB4. methods to record and maintain records on observations (if any) related to raw materials, process and finished products Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated by the supervisor SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills) SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and Page 31

32 Documentation and record keeping to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process B. Professional Skills Planning and Organizing SB1. plan and organize the work order and jobs received from the supervisor SB2. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB3. plan to prioritize the work based on the instructions received from the supervisor SB4. plan to utilise the time and equipments effectively SB5. organize all process/ equipment manuals so that accessing information is easy SB6. support the supervisor in scheduling tasks for helper(s) Judgment and Critical Thinking SB7. use common sense and make judgments on day to day basis SB8. use reasoning skills to identify and resolve basic problems SB9. use intuition to detect any potential problems which could arise during operations SB10. use acquired knowledge of the process for identifying and handling issues Desire to learn and take initiatives SB11. follow instructions and work on areas of improvement identified SB12. complete the assigned tasks with minimum supervision SB13. complete the job defined by the supervisor within the timelines and following quality norms SB14. display interest in learning all processes pertaining to the industry Problem Solving and Decision making SB15. analyze critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB16. support supervisor in solving problems by detailing out the problems SB17. discuss possible solution with the supervisor for problem solving SB18. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Page 32

33 Documentation and record keeping NOS Version Control NOS Code <NOS code> Credits (NSQF) NSQF Version number 1.0 Industry Food Processing Drafted on 02/03/15 Industry Sub-sector Bread and Bakery Last reviewed on Occupation Baking Next review date Page 33

34 Food safety hygiene and sanitation Overview This OS unit is about food safety hygiene and sanitation in the work area. Page 34

35 Food safety hygiene and sanitation National Occupational Standard Unit Code Unit Title (Task) Description Scope <Unit code> Performance Criteria(PC) w.r.t. the Scope Element Perform safety and sanitation related functions Apply food safety practices Food safety hygiene and sanitation This OS unit is about food safety hygiene and sanitation in the work area This unit/task covers the following: performing safety and sanitation related functions applying food safety practices Performance Criteria PC1. comply with food safety and hygiene procedures followed in the organisation PC2. follow personal hygiene by using gloves, hairnets, masks, ear plugs, goggles, shoes, aprons, etc. PC3. follow hygienic production of food by inspecting the raw materials, ingredients, finished products for physical, chemical and microbiological parameters; packing products in appropriate packaging materials; labeling and storing in designated area free from pests and infestations PC4. clean, maintain and monitor food processing equipments periodically and use them only for specified purposes PC5. use safety equipment such as fire extinguisher, first aid kit and eye-wash station, when required PC6. follow housekeeping practices by having designated area for all materials/tools and storing them in designated areas PC7. follow industry standards like GMP, HACCP and product recall process PC8. attend training on hazard management to understand types of hazards like physical, chemical and biological hazards and take measures to control and prevent them PC9. identify, document and report problems such as rodents and pests to management PC10. conduct workplace checklist audits before and after work to ensure safety and hygiene PC11. document and maintain raw material, packaging material, process and finished products for the credibility and effectiveness of the food safety control system PC12. determine the quality of food using sensory parameters such as smell, appearance, taste and best before date, and take immediate measures to prevent spoilage PC13. store raw materials, finished products, allergens separately to prevent crosscontamination PC14. label raw materials and finished products and store in designated storage areas according to safe food practices PC15. follow stock rotation based FEFO / FIFO Page 35

36 Food safety hygiene and sanitation Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours and accident compensation as per organisation policy KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. possible physical, chemical and biological hazards and methods of prevention of various hazards KB2. personal hygiene requiremens KB3. different types of sanitizers used for process area, equipments and the procedure to use KB4. food laws and regulations KB5. quality parameters and quality assessment based on physical parameters, basic food microbiology KB6. labelling/marking requirements for ingredients, finished goods, stored materials, packaging materials, designated storage area KB7. cleaning and sanitation of equipments and work area KB8. clean-in-place and clean-out-of-place methods and procedures KB9. storage norms for raw materials, packaging material and finished products KB10. stock rotation of ingredients and finished products based on FIFO and FEFO KB11. maintain safety check lists for all machineries and follow the checklist KB12. food safety and hygiene practices KB13. GMP KB14. HACCP Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated by the supervisor SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills Page 36