Contents QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING. Introduction. Qualifications Pack Modified atmosphere Storage Technician

Transcription

1 QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING Contents 1. Introduction and Contacts.. Page 1 2. Qualifications Pack....Page 2 3. Glossary of Key Terms Page 3 4. OS Units Page 5 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 5. Assessment Criteria.Page 28 Qualifications Pack Modified atmosphere Storage Technician SECTOR: FOOD PROCESSING SUB-SECTOR: FRUIT AND VEGETABLE, DAIRY PRODUCTS, MEAT AND POULTRY, FISH AND SEA FOOD OCCUPATION: REFRIGERATION REFERENCE ID: FIC/Q7003 ALIGNED TO: NCO-2004/NIL Introduction A Modified Atmosphere Storage Technician is responsible for storage of various kinds of produce in a modified atmosphere in the storage unit. Brief Job Description: A Modified Atmosphere Storage Technician is responsible for storage of various kinds of produce in a modified atmosphere in the storage unit. S/he carries out processes such as receiving the produce, assessing its quality, pre-cooling, creating ambient temperature, pressure and relative humidity in the modified atmosphere storage unit. Personal Attributes: A Modified Atmosphere Storage Technician 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 and professional hygiene. 1

2 Qualifications Pack for Modified atmosphere Storage Technician Qualifications Pack Code FIC/Q7003 Job Role Modified Atmosphere Storage Technician Credits (NSQF) TBD Version number 1.0 Sector Food Processing Drafted on 23/08/15 Sub-sector Fruit And Vegetable, Dairy Products, Meat And Poultry, Fish And Sea Food Last reviewed on 22/09/15 Occupation Refrigeration Next review date 30/06/19 Job Role Role Description NSQF level Minimum Educational Qualifications Maximum Educational Qualifications Training (Suggested but not mandatory) Minimum Job Entry Age Experience Applicable National Occupational Standards (NOS) Modified atmosphere Storage Technician A Modified Atmosphere Storage Technician is responsible for storing produce in modified atmosphere storage facility. 4 Preferably Class 12/Certification in refrigeration and modified atmosphere storage Not applicable 1. Food standards (for agricultural produce) 2. Handling various types of storage unit equipments and machineries 3. Planning and designing storage facility 4. Refrigeration techniques 5. Handling atmospheric gases 6. GMP 7. HACCP 8. QMS 9. Computer basics and ERP 10. Training in Food Safety Standards and Regulations (as per FSSAI) (Mandatory) 18 years 2-3 years in cold storage / modified atmosphere storage unit Compulsory: 1. FIC/N7007: Prepare and maintain work area and storage equipments for modified atmosphere storage 2. FIC/N7008: Store agricultural produce in modified atmosphere storage 3.FIC/N7009: Complete documentation and record keeping related to modified atmosphere storage 4. FIC/N9003: Food safety, hygiene and sanitation for storage Page 2

3 Job Details Qualifications Pack for Modified atmosphere Storage Technician Optional: N.A. Performance Criteria As described in the relevant OS units Page 3

4 Definitions Qualifications Pack for Modified atmosphere Storage Technician 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 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 4

5 Acronyms Keywords /Terms CIP COP ERP FIFO FEFO FSSAI GMP GHP HACCP NOS NSQF NVEQF NVQF OS PC QP SSC SOP QMS Qualifications Pack for Modified atmosphere Storage Technician Description Clean In Place Clean Out Of Place Enterprise Resource Planning First In First Out First Expiry First Out Food Safety and Standards Authority of India Good Manufacturing Practice Good Hygiene Practices Hazard Analysis and Critical Control Point National Occupational Standard National Skill Qualification Framework National Vocational Educational Qualification Framework National Vocational Qualification Framework Occupational Standard Performance Criteria Qualification Pack Sector Skill Council Standard Operating Procedure Quality Management System Page 5

6 FIC/N7007 Prepare and maintain work area and storage equipments for modified atmosphere storage Overview This OS unit is about preparing work area for hygiene and safety, and ensuring performance, efficiency and maintenance of storage equipments and tools as per the specifications and standards of the organization. 6

7 National Occupational Standard FIC/N7007 Prepare and maintain work area and storage equipments for modified atmosphere storage Unit Code Unit Title (Task) Description Scope FIC/N7007 Preparation and maintenance of work area and storage equipments This OS unit is about preparing work area for hygiene and safety, and ensuring performance, efficiency and maintenance of storage equipments and tools as per the specifications and standards of the organization. This unit/task covers the following: Prepare and maintain work area for modified atmosphere storage Prepare and maintain storage equipments for modified atmosphere storage Performance Criteria(PC) w.r.t. the Scope Element Prepare and maintain work area for modified atmosphere storage Performance Criteria PC1. clean and maintain the cleanliness of the work area using approved sanitizers and keep it free from dust, waste, flies and pests PC2. ensure that work area is safe and hygienic for food processing PC3. dispose waste materials as per organisation standards and industry requirements Prepare and maintain storage equipments for modified atmosphere storage PC4. check the working and performance of all equipments used in storage facility such as refrigeration system, converters, scrubbers, modified atmosphere generators, exchanger-diffusers, analyzers, thermostat, humidity meter, etc. PC5. clean the equipments used with recommended sanitizers following specifications and organisation standards PC6. attend minor repairs/faults of all equipments, if required PC7. set the equipments required 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 7

8 FIC/N7007 B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills Prepare and maintain work area and storage equipments for modified atmosphere storage The user/individual on the job needs to know and understand: KB1. types of chemicals, materials and equipment required for cleaning and maintenance KB2. cleaning process to disinfect equipment/ tools KB3. supplier/manufacturers instructions related to cleaning and maintenance KB4. knowledge of Food Safety Standards and Regulations (as per FSSAI) KB5. knowledge of 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 Decision Making Page 8

9 FIC/N7007 Prepare and maintain work area and storage equipments for modified atmosphere storage B. Professional Skills 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 supervisor 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 from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor 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 supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor 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 9

10 FIC/N7007 Prepare and maintain work area and storage equipments for modified atmosphere storage NOS Version Control NOS Code FIC/N7007 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 23/08/15 Industry Sub-sector Fruit And Vegetable, Dairy Products, Meat And Poultry, Fish And Sea Food Last reviewed on 22/09/15 Occupation Refrigeration Next review date 15/09/17 Back to Top Page 10

11 FIC/N7008 Store agricultural produce in modified atmosphere storage Overview This OS unit is about storing agricultural produce in modified atmosphere storage following various storage techniques and using various equipments as per the specifications and standards of the organization. Page 11

12 National Occupational Standard FIC/N7008 Store agricultural produce in modified atmosphere storage Unit Code Unit Title (Task) Description Scope FIC/N7008 Storage of agricultural produce in modified atmosphere storage This OS unit is about storing agricultural produce in modified atmosphere storage following various storage techniques and using various equipments. This unit/task covers the following: Preparing for storage Modified atmosphere storage of produce Performance Criteria(PC) w.r.t. the Scope Element Performance Criteria Prepare for storage PC1. read and understand the production order from the supervisor PC2. check all the features of the storage facility PC3. check the operation of the cooling equipment and ensure readiness PC4. check the calibration of the equipments in the storage facility PC5. check the temperature, air tightness and atmosphere levels PC6. check the control parameters (like temperature, pressure, humidity etc) PC7. report any malfunction to the supervisor PC8. understand the suggested solutions and implement it immediately PC9. arrange the produce to be loaded in the order of species, variety, geographical location/grown area, etc. PC10. check the quantity of each produce PC11. check the quality of the produce to be stored by checking the physical parameters like appearance, colour, maturity, ripeness, etc. PC12. check the packaging of produce by inspecting the packing materials, packaging conditions, labeling, label /tag details, etc. PC13. check the storage parameters chart for storage requirements and control parameters PC14. determine the storage requirements like temperature range, atmosphere, storage time at given temperatures, etc. PC15. check the atmosphere gases (oxygen and carbon-di-oxide level) and temperature PC16. start, set and check the equipments in modified atmosphere storage for parameters required for the produce PC17. ensure the working and performance of all equipment in the storage facility PC18. open the facility door, load the produce by stacking as per organisation standards, and close the airtight door PC19. set the modified atmosphere storage facility settings as per specifications PC20. cool the produce by setting the refrigeration system for suitable temperature as per specifications PC21. maintain the temperature of the produce Page 12

13 FIC/N7008 Store agricultural produce in modified atmosphere storage PC22. monitor and maintain the temperature and record the temperature readings as per organisation standards Modified atmosphere storage of produce PC23. check the storage parameters chart for control parameters range for each type of produce PC24. set the equipments for modified atmosphere storage parameters (by controlling gas levels such as oxygen, carbon-dioxide) for the produce as per specifications and standards of the organisation PC25. check and ensure the required atmosphere (required oxygen and carbon-dioxide level)has been achieved PC26. maintain the modified atmosphere parameters PC27. check the atmosphere parameters (temperature, relative humidity and gas composition) in regular intervals by reading the temperature gauge, relative humidity meter, pressure gauge, etc. as recommended by the organisation PC28. report to the supervisor in case of any deviation from standards PC29. understand the recommended corrective action and implement immediately PC30. record the modified atmosphere parameters in the storage chart until the storage period as per organisation standards PC31. terminate the modified atmosphere storage by opening the storage area and fanning out the excess carbon-di-oxide and equilibrating oxygen content 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 13

14 FIC/N7008 B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills Store agricultural produce in modified atmosphere storage The user/individual on the job needs to know and understand: KB1. types of modified atmosphere storage facility and its components KB2. construction and design of modified atmosphere storage KB3. types of equipments used and its handling and maintenance KB4. methods to calibrate the equipments in the storage facility KB5. methods to examine the cooling system and cooling process of produce KB6. methods to examine the operation of the modified atmosphere storage facility KB7. methods to determine the parameter range for various types of produce KB8. control parameters and parameter range for modified atmosphere storage of various types of produce KB9. methods and procedure to monitor the storage process KB10. instrumentations used for monitoring the storage parameters such as thermometers KB11. procedures for opening and closing doors of storage facility KB12. methods to check the effectiveness of storage system KB13. chemicals and gases used in storage process KB14. procedure for handling chemical and gases KB15. procedure for termination of storage process KB16. risks associated with working in air tight chambers and chemicals KB17. safe operation of modified atmosphere storage KB18. quality parameters, basic food microbiology and quality assessment based on physical parameters KB19. basic mathematics KB20. housekeeping KB21. occupational health and safety KB22. food safety and hygiene KB23. good manufacturing practice (GMP) KB24. 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 Page 14

15 FIC/N7008 Store agricultural produce in modified atmosphere storage 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 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 supervisor 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 from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor 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 supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor 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 Page 15

16 FIC/N7008 Store agricultural produce in modified atmosphere storage SB16. use acquired knowledge of the process for identifying and handling issues Page 16

17 FIC/N7008 Store agricultural produce in modified atmosphere storage NOS Version Control NOS Code FIC/N7008 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 23/08/15 Industry Sub-sector Fruit And Vegetable, Dairy Products, Meat And Poultry, Fish And Sea Food Last reviewed on 22/09/15 Occupation Refrigeration Next review date 15/09/17 Back to Top Page 17

18 FIC/N7009 Complete documentation and record keeping related to modified atmosphere storage Overview This OS unit is about documenting and maintaining records of incoming and outgoing produce in the modified atmosphere storage. Page 18

19 National Occupational Standard FIC/N7009 Complete documentation and record keeping related to modified atmosphere storage Unit Code Unit Title (Task) Description Scope FIC/N7009 Performance Criteria(PC) w.r.t. the Scope Element Document and maintain records of produce Document and maintain records of cold storage parameters Document and maintain records of modified atmosphere storage Knowledge and Understanding (K) A. Organizational Context (Knowledge of Complete documentation and record keeping related to modified atmosphere storage This OS unit is about documenting and maintaining records of incoming and outgoing produce in the modified atmosphere storage. This unit/task covers the following: Document and maintain records of incoming and outgoing produce Document and maintain records of cold storage parameters Document and maintain records of modified atmosphere storage parameters Performance Criteria PC1. document and maintain records of all incoming produce to the storage facility such as type and varieties of produce, weight of produce, farmer/vendor details, grown area / geographical location, receiving date, quality parameters etc, as per organisation standards PC2. document and maintain records of all outgoing produce from the storage facility such as type and varieties of produce stored, weight of produce, storage period, losses from incoming to outgoing period, quality of produce during outgoing time etc, as per company standards PC3. maintain record on observations (if any) related to produce PC4. load the details in ERP for future reference PC5. verify the documents and track details in cases of concerns PC6. document and maintain records of cold storage equipment details such as type of equipments, refrigerant type, refrigeration coil condition, performance and efficiency, cold storage parameters such as temperature, time, relative humidity for all produce as per organisation standards PC7. maintain record on observations or deviations (if any) PC8. load the details in ERP for future reference PC9. verify the documents and track details in cases of concerns PC10. document and maintain records of modified atmosphere storage details such as type and species of produce, weight of produce, temperature of produce, quality of produce stored, atmosphere gases before loading the storage facility, gases controlled, methods adopted for controlling the atmosphere, chemicals and gases used for controlling the storage atmosphere, storage period, quality and weight of produce after storage period etc as per organisation standards PC11. maintain record on observations or deviations (if any) PC12. load the details in ERP for future reference PC13. verify the documents and track details in cases of concerns The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation Page 19

20 FIC/N7009 the company / organization and its processes) B. Technical Knowledge Skills (S) [Optional] A. Core Skills/ Generic Skills Complete documentation and record keeping related to modified atmosphere storage 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 such as loading chart, cooling chart, storage chart, storage condition chart, storage parameter chart, unloading chart, etc. KB2. details of produce, cold storage and modified atmosphere storage to be recorded KB3. details of storage process and storage parameters to eb recorded and maintained KB4. methods to document and maintain records of observations (if any) and related storage process KB5. methods to track back the record from incoming to outgoing produce for storage KB6. basic computer knowledge KB7. 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 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 20

21 FIC/N7009 Complete documentation and record keeping related to modified atmosphere storage 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 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 supervisor 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 from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor 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 supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor 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 21

22 FIC/N7009 Complete documentation and record keeping related to modified atmosphere storage NOS Version Control NOS Code FIC/N7009 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 23/08/15 Industry Sub-sector Fruit And Vegetable, Dairy Products, Meat And Poultry, Fish And Last reviewed on 22/09/15 Sea Food Occupation Refrigeration Next review date 15/09/17 Back to Top Page 22

23 FIC/N9003 Food safety, hygiene and sanitation for storage Overview This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for storage. Page 23

24 National Occupational Standard FIC/N9003 Food safety, hygiene and sanitation for storage Unit Code Unit Title (Task) Description Scope FIC/N9003 Food safety, hygiene and sanitation for storage This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for storage. This unit/task covers the following: Perform safety and sanitation related functions for storage Applying food safety practices for storage Performance Criteria(PC) w.r.t. the Scope Element Perform safety and sanitation related functions for storage Applying food safety practices for storage Performance Criteria PC1. comply with food safety and hygiene procedures followed in the organisation PC2. ensure personal hygiene by using of gloves, hairnets, masks, ear plugs, goggles, shoes, etc. PC3. ensure hygienic production of food by inspecting raw materials, ingredients, finished products, etc. for compliance to physical, chemical and microbiological parameters PC4. pack products in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations PC5. clean, maintain and monitor food processing equipment periodically, using it only for the specified purpose PC6. use safety equipment such as fire extinguisher, first aid kit and eye-wash station when required PC7. follow housekeeping practices by having designated area for materials/tools PC8. follow industry standards such as GMP and HACCP and product recall process PC9. attend training on hazard management to understand types of hazards such as physical, chemical and biological hazards and measures to control and prevent them PC10. identify, document and report problems such as rodents and pests to management PC11. conduct workplace checklist audits before and after work to ensure safety and hygiene PC12. document and maintain raw material, packaging material, process and finished products for the credibility and effectiveness of the food safety control system PC13. determine the quality of produce using criteria such as smell, appearance, taste and take immediate measures to prevent spoilage PC14. store different varieties of produce, chemicals, gases separately to prevent cross-contamination PC15. label produce, chemicals, gases and store in designated storage areas according to safe food practices PC16. follow stock rotation based of storage chemicals on first expiry first out (FEFO) / first in first out (FIFO) Page 24

25 FIC/N9003 Food safety, hygiene and sanitation for storage 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 requirement KB3. different types of sanitizers used for process area, equipment and the procedure to use them KB4. knowledge on Food Safety Standards and Regulations (as per FSSAI) KB5. quality parameters and quality assessment based on physical parameters, basic food microbiology KB6. labelling/marking requirements for raw materials, finished goods, stored materials, packaging materials and their designated storage area KB7. cleaning and sanitation of equipment and work area KB8. CIP and COP methods and procedures KB9. storage norms for raw materials, packaging material and finished products KB10. stock rotation of ingredients and finished products based on FEFO/FIFO KB11. method of maintaining safety check lists for all machineries KB12. GHP 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 25

26 FIC/N9003 Food safety, hygiene and sanitation for storage 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 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 supervisor 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 from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor 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 supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor for problem solving Analytical Thinking SB12. apply domain information about maintenance Processes and technical knowledge about tools and equipment Critical Thinking Page 26

27 FIC/N9003 Food safety, hygiene and sanitation for storage 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 27

28 FIC/N9003 Food safety, hygiene and sanitation for storage NOS Version Control NOS Code FIC/N9003 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 23/08/15 Industry Sub-sector Fruit And Vegetable, Dairy Products, Meat And Poultry, Fish And Sea Food Last reviewed on 22/09/15 Occupation Refrigeration Next review date 15/09/17 Back to Top Page 28

29 Assessment Criteria CRITERIA FOR ASSESSMENT OF TRAINEES Job Role Modified Atmosphere Storage Technician Qualification Pack FIC/Q7003 Sector Skill Council Food Processing Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC 3. 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 Marks Allocation 1. FIC/N7007: ( Prepare and maintain work area and storage equipments for modified atmosphere storage) PC1. Clean and maintain the cleanliness of the work area using approved sanitizers and keep it free from dust, waste, flies and pests Total Marks Out Of Theory Skills Practical PC2. Ensure that work area is safe and hygienic for food processing PC3. Dispose waste materials as per organisation standards and industry requirements PC4. Check the working and performance of all equipments used in storage facility such as refrigeration system, converters, scrubbers, modified atmosphere generators, exchangerdiffusers, analyzers, thermostat, humidity meter, etc. PC5. Clean the equipments used with recommended sanitizers following Page 29

30 Assessment Criteria specifications and organisation standards PC6. Attend minor repairs/faults of all equipments, if required PC7. Set the equipments required FIC/N7008: (Store agricultural produce in modified atmosphere storage) PC1. Read and understand the production order from the supervisor PC2. Check all the features of the storage facility PC3. Check the operation of the cooling equipment and ensure readiness PC4. Check the calibration of the equipments in the storage facility PC5. Check the temperature, air tightness and atmosphere levels PC6. Check the control parameters (like temperature, pressure, humidity etc) PC7. Report any malfunction to the 100 supervisor PC8. Understand the suggested solutions and implement it immediately PC9. Arrange the produce to be loaded in the order of species, variety, geographical location/grown area, etc. PC10. Check the quantity of each produce PC11. Check the quality of the produce to be stored by checking the physical parameters like appearance, colour, maturity, ripeness, etc PC12. Check the packaging of produce by inspecting the packing materials, Page 30

31 Assessment Criteria packaging conditions, labeling, label /tag details, etc. PC13. Check the storage parameters chart for storage requirements and control parameters PC14. Determine the storage requirements like temperature range, atmosphere, storage time at given temperatures, etc. PC15. Check the atmosphere gases (oxygen and carbon-di-oxide level) and temperature PC16. Start, set and check the equipments in modified atmosphere storage for parameters required for the produce PC17. Ensure the working and performance of all equipment in the storage facility PC18. Open the facility door, load the produce by stacking as per organisation standards, and close the airtight door PC19. Set the modified atmosphere storage facility settings as per specifications PC20. Cool the produce by setting the refrigeration system for suitable temperature as per specifications PC21. Maintain the temperature of the produce PC22. Monitor and maintain the temperature and record the temperature readings as per organisation standards PC23. Check the storage parameters chart for control parameters range for each type of produce PC24. Set the equipments for modified atmosphere storage parameters (by controlling gas levels such as oxygen, carbon-dioxide) for the produce as Page 31

32 Assessment Criteria per specifications and standards of the organisation PC25. Check and ensure the required atmosphere (required oxygen and carbon-di-oxide level)has been achieved PC26. Maintain the modified atmosphere parameters PC27. Check the atmosphere parameters (temperature, relative humidity and gas composition) in regular intervals by reading the temperature gauge, relative humidity meter, pressure gauge, etc. As recommended by the organisation PC28. Report to the supervisor in case of any deviation from standards PC29. Understand the recommended corrective action and implement immediately PC30. Record the control atmosphere parameters in the storage chart until the storage period as per organisation standards PC31. Terminate the modified atmosphere storage by opening the storage area and fanning out the excess carbon-dioxide and equilibrating oxygen content FIC/N7009: ( Complete documentation and record keeping related to modified atmosphere storage) PC1. Document and maintain records of all incoming produce to the storage facility such as type and varieties of produce, weight of produce, farmer/vendor details, grown area / geographical location, receiving date, quality parameters etc, as per organisation standards PC2. Document and maintain records of all outgoing produce from the storage facility such as type and varieties of produce stored, weight of produce, Page 32

33 Assessment Criteria storage period, losses from incoming to outgoing period, quality of produce during outgoing time etc, as per company standards PC3. Maintain record on observations (if any) related to produce PC4. Load the details in ERP for future reference PC5. Verify the documents and track details in cases of concerns PC6. Document and maintain records of cold storage equipment details such as type of equipments, refrigerant type, refrigeration coil condition, performance and efficiency, cold storage parameters such as temperature, time, relative humidity for all produce as per organisation standards PC7. Maintain record on observations or deviations (if any) PC8. Load the details in ERP for future reference PC9. Verify the documents and track details in cases of concerns PC10. Document and maintain records of modified atmosphere storage details such as type and species of produce, weight of produce, temperature of produce, quality of produce stored, atmosphere gases before loading the storage facility, gases controlled, methods adopted for controlling the atmosphere, chemicals and gases used for controlling the storage atmosphere, storage period, quality and weight of produce after storage period etc as per organisation standards PC11. Maintain record on observations or deviations (if any) Page 33

34 Assessment Criteria PC12. Load the details in ERP for future reference PC13. Verify the documents and track details in cases of concerns FIC/N9003: ( Food safety, hygiene and sanitation for storage) PC1. Comply with food safety and hygiene procedures followed in the organisation PC2. Ensure personal hygiene by using of gloves, hairnets, masks, ear plugs, goggles, shoes, etc. PC3. Ensure hygienic production of food by inspecting raw materials, ingredients, finished products, etc. For compliance to physical, chemical and microbiological parameters PC4. Pack products in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations PC5. Clean, maintain and monitor food processing equipment periodically, using it only for the specified purpose PC6. Use safety equipment such as fire extinguisher, first aid kit and eyewash station when required PC7. Follow housekeeping practices by having designated area for materials/tools PC8. Follow industry standards such as GMP and HACCP and product recall process PC9. Attend training on hazard management to understand types of hazards such as physical, chemical and biological hazards and measures to control and prevent them PC10. Identify, document and report problems such as rodents and pests to management Page 34

35 Assessment Criteria PC11. Conduct workplace checklist audits before and after work to ensure safety and hygiene PC12. Document and maintain raw material, packaging material, process and finished products for the credibility and effectiveness of the food safety control system PC13. Determine the quality of produce using criteria such as smell, appearance, taste and take immediate measures to prevent spoilage PC14. Store different varieties of produce, chemicals, gases separately to prevent cross-contamination PC15. Label produce, chemicals, gases and store in designated storage areas according to safe food practices PC16. Follow stock rotation based of storage chemicals on first expiry first out (FEFO) / first in first out (FIFO) Page 35