Contents QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY. What are Occupational Standards(OS)?

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1 ` QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY Contents What are Occupational Standards(OS)? 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 Contact Us: Agriculture Skill Council of India , 3 rd Floor, Bestech Chambers, Sushant Lok-1, Gurgaon mail: info@asci-india.com 1. Introduction and Contacts.. [1] 2. Qualifications Pack....[2] 3. Glossary of Key Terms [3] 4. OS Units.....[5] 5. Annexure: Nomenclature for QP & OS [35] 6. Assessment Criteria..[37] Qualifications Pack Poultry feed, food safety and labeling supervisor SECTOR: AGRICULTURE AND ALLIED SUB-SECTOR: Poultry OCCUPATION: Poultry farming REFERENCE ID: AGR/Q4305 ALIGNED TO: NCO-2015/NIL Introduction A Poultry Feed, Food Safety And Labeling Supervisor is responsible for ensuring that poultry is fed right and that poultry foods are manufactured, labelled and marketed under safe and hygienic conditions. Brief Job Description: A Poultry Feed, Food Safety And Labeling Supervisor is responsible for ensuring that the feed and feed ingredients for poultry is safe for consumption and also the food produced on the poultry farm is safe to eat and properly labeled according to laws and regulations. Personal Attributes: A Poultry Feed, Safety And Labeling Supervisor must possess the ability to plan, organize, prioritize, calculate, concentrate and handle pressure. The individual must also possess communication skills. In addition, the individual must have mechanical aptitude and trouble shooting Page 1

2 Qualifications Pack For Poultry feed, food safety and labeling supervisor Job Details Qualifications Pack Code AGR/Q4305 Job Role Poultry feed, food safety and labeling supervisor Credits (NSQF) TBD Version number 1.0 Sector Agriculture and Allied Drafted on 12/10/15 Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 NSQC clearance on N/A Job Role Role Description NSQF level Minimum Educational Qualifications Maximum Educational Qualifications Poultry feed, food safety and labeling supervisor A Poultry feed, food safety and labeling supervisor is responsible for ensuring that the feed and feed ingredients for poultry is safe for consumption and also the food produced on the poultry farm is safe to eat and properly labeled according to laws and regulations 5 Class 12 Not applicable 1. Standards and guidelines for labelling and packaging 2. GAP 3. QMS Training (Suggested but not mandatory) Minimum Job Entry Age Experience Applicable National Occupational Standards (NOS) Performance Criteria 21 years 1-2 years in a poultry farm Compulsory: 1. AGR/N4323 Analyse feed and ensure compliance to guidelines 2. AGR/N4324 Ensure food safety 3. AGR/N4325 Ensure compliance to labelling guidelines 4. AGR/N4326 Complete documentation and record keeping related to poultry feed,food safety and labelling 5. AGR/N4316 Ensure safety, hygiene and sanitation of poultry farm 6. AGR/N4317 Manage and lead a team Optional: N.A. As described in the relevant OS units Page 2

3 Definitions Keywords /Terms 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 Qualifications Pack For Poultry feed, food safety and labeling supervisor Description 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 and working in today's world. These skills are typically needed in any work environment. In the context of the OS, these include communication related skills that are applicable to most job roles. Page 3

4 Qualifications Pack For Poultry feed, food safety and labeling supervisor Acronyms Keywords /Terms GAP HACCP NOS NSQF OS PC QP SSC SOP QMS Description Good Agricultural Practices Hazard Analysis and Critical Control Point National Occupational Standard National Skill Qualification Framework Occupational Standard Performance Criteria Qualification Pack Sector Skill Council Standard Operating Procedure Quality Management Systems Page 4

5 AGR/N4323 Analyse feed and ensure compliance to guidelines National Occupational Standard Overview This OS unit is about analyzing the poultry feed and ensuring its compliance to established guidelines and norms. Page 5

6 AGR/N4323 Analyse feed and ensure compliance to guidelines National Occupational Standard Unit Code Unit Title (Task) Description Scope AGR/N4323 Performance Criteria(PC) w.r.t. the Scope Element Ensure maintainence of feed Check labelling of feed being fed Implement inspection and control procedures Analyse feed and ensure compliance to guidelines This OS unit is about analyzing the poultry feed and ensuring its compliance to established guidelines and norms This unit/task covers the following: Ensure maintainence of feed Check labelling of feed being fed Implement inspection and control procedures Handle emergency situations Performance Criteria To be competent, the user/individual must be able to: PC1. obtain and maintain feed in a stable condition so as to protect feed from contamination by pests, or by chemical, physical or microbiological contaminants or other objectionable substances during production, handling, storage and transport PC2. store feed in a good condition and meet generally accepted quality standards PC3. obtain feed from safe sources and analyse for risks PC4. monitor feed should on a regular basis by sampling and analysis for undesirable substances To be competent, the user/individual must be able to: PC5. ensure the feed is labelled clearly, as to how the user should handle,store and use feed PC6. ensure labelling of feed is consistent with statutory requirements and should describe the feed and provide instructions of use PC7. ensure that labelling or the accompanying documents contain, where appropriate: information about the species or category of animals for which the feed is intended the purpose for which the feed is intended a list of feed ingredients, including o appropriate reference to additives, in descending order of proportion; o contact information of manufacturer or registrant (registration number if available, directions and precautions for use, lot identification, manufacturing date) o use before or expiry date To be competent, the user/individual must be able to: PC8. use inspection and control procedures to verify that the feed meets requirements in order to protect poultry against foodborne hazards PC9. monitor feed on a regular basis Page 6

7 AGR/N4323 Handle emergency situations Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) Analyse feed and ensure compliance to guidelines To be competent, the user/individual must be able to: PC10. inform the person in charge in case feed does not satisfy the feed safety requirements, in a timely manner PC11. ensure that the information should be as detailed as possible (should at least contain a description of the nature of the problem, a description of the feed or feed ingredients, the birds for which it is intended, the lot identifier the name of the manufacturer and the place of origin) The user/individual on the job needs to know and understand: KA1. organization methods of maintaining feed safety checklists KA2. code of business conduct KA3. dress code to be followed KA4. job responsibilities/duties and standard operating procedures KA5. food safety and hygiene standards followed KA6. organization storage norms for feed and feed ingredients B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills The poultry farmer needs to know and understand: KB1. poultry sanitation and pest control KB2. feed hygiene and handling feed products KB3. general food hygiene principles KB4. knowledge of Food Safety Standards and Regulations (as per FSSAI) KB5. quality parameters and quality assessment based on physical parameters Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated 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 ERP or as required by the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret the 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 SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries Page 7

8 AGR/N4323 Analyse feed and ensure compliance to guidelines SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with cross department teams on the issues faced during the process B. Professional Skills Decision Making SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize work based on instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support in scheduling tasks for helper(s) Customer Centricity SB9. understand customer requirements and their priority and respond as per their needs Problem Solving SB10. support in solving problems by detailing out problems SB11. discuss the possible solutions for problem solving Analytical Thinking SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues Page 8

9 AGR/N4323 Analyse feed and ensure compliance to guidelines NOS Version Control NOS Code AGR/N4323 Credits (NSQF) TBD Version number 1.0 Industry Agriculture and Allied Drafted on 12/10/15 Industry Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 Back to Top Page 9

10 AGR/N4324 Ensure food safety National Occupational Standard Overview This OS unit is about ensuring proper food safety practices are in place. Page 10

11 AGR/N4324 Ensure food safety National Occupational Standard Unit Code Unit Title (Task) Description Scope AGR/N4324 Ensure food safety Performance Criteria(PC) w.r.t. the Scope Element Ensure general food safety practices are in place Comply with food safety checklist related to production of eggs and meat Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and This OS unit is about ensuring proper food safety practices are in place This unit/task covers the following: Ensure general food safety practices are in place Comply with food safety checklist related to production of eggs and meat Performance Criteria To be competent, the user/individual must be able to: PC1. ensure effective food safety processes and programs are in place PC2. ensure compliance with food standards code and other food safety requirements PC3. monitor staff closely on compliance to food safety rules and regulations PC5. ensure proper hyigene and sanitation of equipment, surfaces and environment during slaughter, fabrication and further processing of poultry and poultry products PC6. ensure sound husbandary practices in growing, collecting, transporting and handling birds PC7. ensure compliance with HACCP PC8. follow GMP and HACCP principles to control hazards that may affect food safety To be competent, the user/individual must be able to: PC9. clean the egg shells using a dry cleaning method PC10. look for defects inside the shell by holding the egg upto a bright light PC11. discard eggs with abnormal shape, spots, cracks or any other irregularities PC12. carry out grading and sizing of the eggs as per the SOP s PC13. ensure that egg packaging and labelling includes the following: size of the eggs name, and other details of the farmer/producer safe handling instructions freshness date PC14. prevent the following types of contamination for the slaughter process/ for the production of meat: microbiological ( general spoilage from micro-flora and other pathogens) physical contamination (manure) chemical contamination ( residues of pesticides and antibiotics) The user/individual on the job needs to know and understand: KA1. organization health and safety regulations KA2. code of business conduct KA3. dress code to be followed KA4. job responsibilities/duties and standard operating procedures Page 11

12 AGR/N4324 its processes) B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills Ensure food safety KA5. organization storage norms for storage of food products The individual on the job needs to know and understand: KB1. cleaning routines appropriate to bird species KB2. hygiene standards, disinfectants, cleaning agents, cleaning techniques and cleaning equipment and materials KB3. food Safety Standards and Regulations (as per FSSAI) KB4. cleaning and sanitation of equipment and work area Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated 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 ERP or as required by the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret the 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 SA12. effectively communicate with team members SA13. question 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 cross department teams on the issues faced during the process B. Professional Skills Decision Making SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize SB3. plan and organize the work order and jobs received Page 12

13 AGR/N4324 Ensure food safety SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize work based on instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the in scheduling tasks for helper(s) Customer Centricity SB9. understand customer requirements and their priority and respond as per their Needs Problem Solving SB10. support in solving problems by detailing out problems SB11. discuss the possible solutions for problem solving Analytical Thinking SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues Page 13

14 AGR/N4324 Ensure food safety NOS Version Control NOS Code AGR/N4324 Credits (NSQF) TBD Version number 1.0 Industry Agriculture and Allied Drafted on 12/10/15 Industry Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 Back to Top Page 14

15 AGR/N4325 Ensure compliance to labelling guidelines National Occupational Standard Overview This OS unit is about ensuring compliance to the rules and regulations pertaining to labelling and packaging Page 15

16 AGR/N4325 Ensure compliance to labelling guidelines National Occupational Standard Unit Code Unit Title (Task) Description Scope AGR/N4325 Performance Criteria(PC) w.r.t. the Scope Element Follow guidelines for labelling Ensure compliance to labelling gudielines This OS unit is about ensuring compliance to the rules and regulations pertaining to labelling This unit/task covers the following: Follow guidelines for labeling Performance Criteria To be competent, the user/individual must be able to: PC1. check labels and ensure accuracy of the following ingredient declaration including allergens nutrition labels handling instructions all product claims ( gluten free, antibiotic free, etc) PC2. ensure contents of the label are clear, prominent, legible under normal conditions of purchase PC3. clearly mention the description of food contained in the package PC4. display list of ingredients on the label PC5. ensure that the label should clearly indicates the nutritional information of the product and declaration regarding veg or non veg PC6. mention a batch number/code number/lot number by which the food can be traced PC7. mention the date, month and year in the product is manufactured on the label PC8. ensure that the label contains the best before date and use by date Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge Skills (S) A. Core Skills/ Writing Skills The individual on the job needs to know and understand: KA1. organization packaging and labelling guidelines KA2. code of business conduct KA3. dress code to be followed KA4. job responsibilities/duties and standard operating procedures The individual on the job needs to know and understand: KB1. food laws on packaging and labelling KB2. labelling/marking requirements for raw materials, finished goods, stored materials, packaging materials and their designated storage area Page 16

17 AGR/N4325 Generic Skills Ensure compliance to labelling guidelines The user/ individual on the job needs to know and understand how to: SA1. note the information communicated 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 ERP or as required by the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret the 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 SA12. effectively communicate with team members SA13. question 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 and cross department teams on the issues faced during the process B. Professional Skills Decision Making SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize work based on instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support in scheduling tasks for helper(s) Customer Centricity SB9. understand customer requirements and their priority and respond as per their needs Problem Solving Page 17

18 AGR/N4325 Ensure compliance to labelling guidelines SB10. support in solving problems by detailing out problems SB11. discuss the possible solutions for problem solving Analytical Thinking SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking SB11. use common sense and make judgments on day to day basis SB12. use reasoning skills to identify and resolve basic problems SB13. use intuition to detect any potential problems which could arise during operations SB14. use acquired knowledge of the process for identifying and handling issues Page 18

19 AGR/N4325 Ensure compliance to labelling guidelines NOS Version Control NOS Code AGR/N4325 Credits (NSQF) TBD Version number 1.0 Industry Agriculture and Allied Drafted on 12/10/15 Industry Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 Back to Top Page 19

20 AGR/N4326 Complete documentation and record keeping related to poultry feed,food safety and labelling National Occupational Standard Overview This OS unit is about documenting and maintaining records related to poultry feed, food safety and labelling. Page 20

21 AGR/N4326 Complete documentation and record keeping related to poultry feed,food safety and labelling National Occupational Standard Unit Code Unit Title (Task) Description Scope AGR/N4326 Performance Criteria(PC) w.r.t. the Scope Element Document and maintain records of feed and feed ingredients Document and maintain records of foods produced Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) Complete documentation and record keeping related to poultry feed, food safety and labelling This OS unit is about documenting and maintaining records related to poultry feed, food safety and labelling This unit/task covers the following: Document and maintain records of feed and feed ingredients Document and maintain records of foods produced Performance Criteria To be competent, the user/individual must be able to: PC1. document procedures and relevant farm practices to ensure that producers have correctly developed, implemented and updated an effective feed production and management system PC2. document and maintain records of feed purchased including the ingredient composition PC3. capture details such date of purchase, quantity of purchase, supplier name, on a regular basis to ease product recall process if any adverse effects on poultry health are identified To be competent, the user/individual must be able to: PC4. document and maintain records of non conforming food products PC5. document and maintain record of HACCP plan PC6. document and maintain records on observations or deviations related to production of food product PC7. verify documents and track from finished products to ingredients, in case of quality concerns and for quality management system audits PC8. document and maintain records on the finished products details like batch number, time of packing, date of manufacture, date of expiry, other label details,storage conditions etc, as per organisation standards The user/individual on the job needs to know and understand: KA1. documentation system followed by the organization KA2. job responsibilities/duties and standard operating procedures KA3. entering the details in ERP system followed by the organisation Page 21

22 AGR/N4326 B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills Complete documentation and record keeping related to poultry feed,food safety and labelling The user/individual on the job needs to know and understand: KA1. documentation system followed in the organization KA2. details to be recorded of feed and feed ingredients KA3. methods to record and maintain records of observations (if any) related to food/feed safety KA4. basic computer knowledge KA5. entering the details in ERP system followed by the organisation Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials to be used 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 SA8. read and interpret and process flowchart 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 SA12. effectively communicate with team members SA13. question 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 on the issues being faced B. Professional Skills Decision Making SB1. analyse critical points in day to day tasks through experience and observation and identify measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received Page 22

23 AGR/N4326 Complete documentation and record keeping related to poultry feed,food safety and labelling SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity SB9. understand customer requirements and their priority and respond as per their needs Problem Solving SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues Page 23

24 AGR/N4326 Complete documentation and record keeping related to poultry feed,food safety and labelling NOS Version Control NOS Code AGR/N4326 Credits (NSQF) TBD Version number 1.0 Industry Agriculture and Allied Drafted on 12/10/15 Industry Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 Back to Top Page 24

25 AGR/N4316 Ensure safety, hygiene and sanitation of poultry farm National Occupational Standard Overview This OS unit is about maintaining safety and hygiene of birds and workers in the poultry farm Page 25

26 AGR/N4316 Ensure safety, hygiene and sanitation of poultry farm National Occupational Standard Unit Code Unit Title (Task) Description Scope AGR/N4316 Performance Criteria(PC) w.r.t. the Scope Element Ensure a safe and clean place for birds and poultry workers Ensure compliance with appropriate biosecurity protocols and emergency procedures Ensure safety, hygiene and sanitation of poultry farm This OS unit is about maintaining safety and hygiene of birds and workers in the poultry farm This unit/task covers the following: Ensure a safe and clean place for birds and poultry workers Ensure compliance with appropriate biosecurity protocols and emergency procedures Performance Criteria To be competent, the user/individual must be able to: PC1. comply with food safety and hygiene procedures followed in the organisation PC2. ensure personal hygiene by using of gloves, masks, goggles, boots, etc. whenever required PC3. wear appropriate protective clothing or use protective equipment as and when required PC4. perform all procedures and follow work instructions for controlling operational risks PC5. understand the hazards of use and contamination mentioned on labels of vaccine / medication / pesticides / fumigants bottles PC6. take safety measures when handling chemicals used for disinfection PC7. use safety equipment such as fire extinguisher, first aid kit and eye-wash station when required PC8. check all tools and equipments before operating them PC9. perform duties in a manner which minimizes environmental damage PC10. report any accidents, incidents or problems without delay to farm supervisor and take necessary immediate action to reduce further danger PC11. clean, maintain and monitor poultry shelters and equipments periodically, PC12. ensure proper disposal of waste and other potentially hazardous materials PC13. identify, document and report problems such as rodents and pests to management PC14. conduct workplace checklist audits before and after work to ensure safety and hygiene To be competent, the user/individual must be able to: PC15. ensure the procedures for dealing with accidents, fires and emergencies are followed at all times PC16. monitor biosecurity protocols by ensuring restricted entry of visitors, using proper disinfectants, minimising vehicle movements, undertaking prevention measures for minimizing infections,etc in accordance with workplace standards PC17. ensure that emergency equipments are in place and in a proper working condition Page 26

27 AGR/N4316 Ensure safety, hygiene and sanitation of poultry farm 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 case of any health emergency or accident KA2. dress code to be followed KA3. organization norms for storage of produce, chemicals, insecticides, etc KA4. safety checklists followed by the organization B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills 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 requirements KB3. different types of sanitizers used for storage area and equipments and the procedure to use KB4. cleaning and sanitation of equipments and work area KB5. storage norms for produce, chemicals, insecticides etc KB6. safety check lists for all equipments Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated 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 ERP or as required by the organization Reading Skills SA7. read and interpret the process required for producing various types of products SA8. read and interpret the 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 SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker Page 27

28 AGR/N4316 Ensure safety, hygiene and sanitation of poultry farm SA15. communicate clearly with the cross department teams on the issues faced during the process B. Professional Skills Decision Making SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize SB3. plan and organize the work order and jobs received organize raw materials and packaging materials required for all products SB4. plan and prioritize work based on instructions received SB5. plan to utilise time and equipment's effectively SB6. organize all process/ equipment manuals so as to access information easily SB7. support in scheduling tasks for helper(s) Customer Centricity SB8. understand customer requirements and their priority and respond as per their needs Problem Solving SB9. support in solving problems by detailing out problems SB10. discuss the possible solutions for problem solving Analytical Thinking SB11. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking SB12. use common sense and make judgments on day to day basis SB13. use reasoning skills to identify and resolve basic problems SB14. use intuition to detect any potential problems which could arise during operations SB15. use acquired knowledge of the process for identifying and handling issues Page 28

29 AGR/N4316 Ensure safety, hygiene and sanitation of poultry farm NOS Version Control NOS Code AGR/N4316 Credits (NSQF) TBD Version number 1.0 Industry Agriculture and Allied Drafted on 12/10/15 Industry Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 Back to Top Page 29

30 AGR/N4317 Manage and lead a team National Occupational Standard Overview This OS unit is about managing the team on day to day basis, ensuring their deployment, motivating them by involving them in various engagement initiatives at the work area, helping them improve their skills levels and managing their grievances in the best possible manner in order to maximize people productivity. Page 30

31 AGR/N4317 Manage and lead a team National Occupational Standard Unit Code Unit Title (Task) Description Scope AGR/N4317 Manage and lead a team Performance Criteria(PC) w.r.t. the Scope Element Manage and lead a team Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) This OS unit about managing the team on day to day basis, ensuring their deployment, motivating them by involving them in various engagement initiatives at the work area, helping them improve the skills levels and managing their grievances in the best possible manner in order to maximize the people productivity The scope of this role will include: Manage and lead a team Performance Criteria To be competent, the user/individual must be able to: PC1. ensure that the team is aware of the schedule and job expectations on a daily basis PC2. involve the team in regular meetings to communicate information intended for them PC3. ensure communication to the team on any changes in policies/ processes by the organization through required verbal/ written mechanisms PC4. ensure participation of the team in various engagement initiatives organized by the organization PC5. counsel and address issues among the team for any work related issues PC6. support in deployment of the team as per production schedule and the organizational norms and guidelines PC7. ensure periodic training of the team and support the team by delivering trainings especially in the field of latest poultry technology, machinery and equipment PC8. share knowledge of processes, techniques and products with the team to enhance their skill levels PC9. provide feedback to the manager pertaining to performance of the team The user/individual on the job needs to know and understand: KA1. organization s standards of performance, services and products KA2. relevant HR policies and processes followed by the organization Page 31

32 AGR/N4317 Manage and lead a team B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills The user/individual on the job needs to know and understand: KB1. organizational norms and guidelines KB2. how and when to measure performance of the team KB3. how to share feedback with team members KB4. applicable legislation relating to the workplace (for example health and safety, workplace regulations, use of work equipment, handling/ storage/ disposal/ cautions of use of products, fire precautions, hygiene practice, disposal of waste, environmental protection) Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated 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 SA12. effectively communicate with team members SA13. question 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 on the issues being faced B. Professional Skills Decision Making SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize SB3. plan and organize the work order and jobs received Page 32

33 AGR/N4317 Manage and lead a team SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity SB9. understand customer requirements and their priority and respond as per their needs Problem Solving SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues Page 33

34 AGR/N4317 Manage and lead a team NOS Version Control NOS Code AGR/N4317 Credits (NSQF) TBD Version number 1.0 Industry Agriculture and Allied Drafted on 12/10/15 Industry Sub-sector Poultry Last reviewed on 25/11/16 Occupation Poultry farming Next review date 22/01/20 Back to Top Page 34

35 Qualifications Pack for Poultry feed, food safety and labelling supervisor 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) Occupation (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) Occupation (2 numbers) Back to top Page 35

36 Qualifications Pack for Poultry feed, food safety and labelling supervisor The following acronyms/codes have been used in the nomenclature above: Sub-sector Range of Occupation numbers Agriculture Crop Production Dairying Poultry Animal Husbandry Fisheries Agriculture Allied Activities Forestry, Environment and Renewable Energy Management Agriculture Industries Generic Occupations Sequence Description Example Three letters Industry name AGR Slash / / Next letter Whether QP or NOS Q or N Next two numbers Occupation code 01 Next two numbers OS number 01 Note: The range of occupation numbers have been decided based on the number of existing and future occupations in a segment Occupation numbers from have been intentionally left blank to accommodate any emerging segment in future Page 36

37 Qualifications Pack for Poultry feed, food safety and labelling supervisor CRITERIA FOR ASSESSMENT OF TRAINEES Job Role Poultry Farm Manager Qualification Pack AGR/Q4305 Sector Skill Council Agriculture Skill Council of India 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. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 4. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 5. To pass the Qualification Pack, every trainee should score a minimum of 70% in aggregate 6. In case of successfully passing only certain number of NOS's, the trainee is eligible to take subsequent assessment on the balance NOS's to pass the Qualification Pack Assessable outcomes 1. AGR/Q4323 Analyse feed and ensure compliance to guidelines PC1. PC2. PC3. PC4. PC5. PC6. Assessment criteria for outcomes Total Marks Marks Allocation Out Of Theory Skills Practical obtain and maintain feed in a stable condition so as to protect feed from contamination by pests, or by chemical, physical or microbiological contaminants or other objectionable substances during production, handling, storage and transport store feed in a good condition and meet generally accepted quality standards obtain feed from safe sources and analyse for risks monitor feed should on a regular basis by sampling and analysis for undesirable substances ensure the feed is labelled clearly, as to how the user should handle,store and use feed ensure labelling of feed is consistent with statutory requirements and should describe the feed and provide instructions of use Page 37

38 Qualifications Pack for Poultry feed, food safety and labelling supervisor PC7. labelling or the accompanying documents should contain, where appropriate: information about the species or category of animals for which the feed is intended the purpose for which the feed is intended a list of feed ingredients, including o appropriate reference to additives, in descending order of proportion; o contact information of manufacturer or registrant (registration number if available, directions and precautions for use, lot identification, manufacturing date) o use before or expiry date PC8. use inspection and control procedures to verify that the feed meets requirements in order to protect poultry against foodborne hazards PC9. monitor feed on a regular basis PC10. inform the person in charge in case feed does not satisfy the feed safety requirements, in a timely manner PC11. ensure that the information should be as detailed as possible and should at least contain a description of the nature of the problem, a description of the feed or feed ingredients, the birds for which it is intended, the lot identifier, the name of the manufacturer and the place of origin AGR/Q4324 Ensure food safety PC1. PC2. PC3. PC5. ensure effective food safety processes and programs are in place ensure compliance with food standards code and other food safety requirements monitor staff closely on compliance to food safety rules and regulations ensure proper hyigene and sanitation of equipment, surfaces and environment during slaughter, Page 38

39 Qualifications Pack for Poultry feed, food safety and labelling supervisor fabrication and further processing of poultry and poultry products PC6. ensure sound husbandary practices in growing, collecting, transporting and handling birds PC7. ensure compliance with HACCP PC8. follow GMP and HACCP principles to control hazards that may affect food safety PC9. clean the egg shells using a dry cleaning method PC10. look for defects inside the shell by holding the egg upto a bright light PC11. discard eggs with abnormal shape, spots, cracks or any other irregularities PC12. carry out grading and sizing of the eggs as per the SOP s PC13. ensure that egg packaging and labelling includes the following: size of the eggs name, and other details of the farmer/producer safe handling instructions freshness date PC14. for the slaughter process, for the production of meat prevent the following types of contamination: microbiological ( general spoilage from micro-flora and other pathogens) physical contamination (manure) chemical contamination (residues of pesticides and antibiotics) AGR/Q4325 Ensure compliance to labelling guidelines PC1. check labels and ensure accuracy of the following: ingredient declaration including allergens nutrition labels handling instructions all product claims ( gluten free, antibiotic free, etc) PC2. ensure contents of the label are clear, prominent, legible under normal conditions of purchase Page 39