Contents QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING. Introduction. Qualifications Pack Supervisor- Dairy Products Processing

Transcription

1 QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING 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 Contents 1. Introduction and Contacts.. [1] 2. Qualifications Pack...[2] 3. Glossary of Key Terms [3] 4. OS Units..[5] 5. Annexure: Nomenclature for QP and NOS..[40] 6. Assessment Criteria..[42] Qualifications Pack Supervisor- Dairy Products Processing SECTOR: FOOD PROCESSING SUB-SECTOR: Dairy Products OCCUPATION: Processing REFERENCE ID: FIC/Q2007 Introduction ALIGNED TO: NCO-2004/ A Supervisor- Dairy Products Processing is responsible for supervising and coordinating activities of workers engaged in production of dairy products Brief Job Description: A Supervisor Dairy Products Processing is responsible for supervising and coordinating production activities, applying knowledge of production methods, processes, machines and equipment, directing activities to workers engaged in production, reviewing production order, planning production operation, reviewing production and operating reports, resolving operational, manufacturing and maintenance problems. Personal Attributes: A Supervisor-Dairy Products Processing 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, understanding on food safety standards & requirements and professional hygiene. Page 1

2 Job Details Qualifications Pack For Supervisor-Dairy Products Processing Qualifications Pack Code FIC/Q2007 Job Role Supervisor-Dairy Products Processing Credits (NSQF) TBD Version number 1.0 Sector Food Processing Drafted on 26/11/2015 Sub-sector Dairy Products Last reviewed on 23/02/2016 Occupation Processing Next review date 30/03/2019 NSQC Clearance Date N/A Job Role Role Description NSQF level Minimum Educational Qualifications Maximum Educational Qualifications Supervisor-Dairy Products Processing A Supervisor- Dairy Products Processing is responsible for supervising and coordinating activities of workers engaged in production of dairy products and ensure products produced meets organisation and legal standards, and maintain food safety & hygiene in work environment 5 Class 12, preferably Not applicable Training (Suggested but not mandatory) 1. Food standards for dairy products 2. Milk storage techniques 3. Waste management 4. Computer basics (for large industries) Minimum Job Entry Age Experience Applicable National Occupational Standards (NOS) Performance Criteria 18 Years 1-2 years in a similar role Compulsory: 1. FIC/N2023 Prepare and maintain work area and processing machineries for production of dairy products 2. FIC/N2024 Prepare for production of dairy products 3. FIC/N2025 Supervise production of dairy products 4. FIC/N2026 Complete documentation and record keeping related to production of dairy products 5. FIC/N9001 Ensure food safety, hygiene and sanitation for processing food products 6. FIC/N9004 Manage and lead a team Optional: N.A. As described in the relevant OS units Page 2

3 Definitions Qualifications Pack For Supervisor-Dairy Products Processing 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 3

4 Acronyms Keywords /Terms CIP COP ERP FIFO FEFO FSSAI GMP GHP HACCP NOS NSQF OS PC QP SSC SOP QMS Qualifications Pack For Supervisor-Dairy Products Processing 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 Occupational Standard Performance Criteria Qualification Pack Sector Skill Council Standard Operating Procedure Quality Management System Page 4

5 FIC/N2023 Prepare and maintain work area and process machineries for production of dairy products Overview This OS unit is about preparing work area for hygiene and safety, and ensuring performance, efficiency and maintenance of process machineries and tools for production of dairy products, as per the specifications and standards of the organization. Page 5

6 National Occupational Standard FIC/N2023 Unit Code Unit Title (Task) Description Scope Prepare and maintain work area and process machineries for production of dairy products FIC/N2023 Prepare and maintain work area and process machineries for production of dairy products This OS unit is about preparing and maintaining work area and process machineries for the production of dairy products. This unit/task covers the following: Prepare and maintain work area (for production of dairy products) Prepare and maintain process machineries and tools (for production of dairy products) Performance Criteria(PC) w.r.t. the Scope Element Prepare and maintain work area (for production of dairy products) Performance Criteria To be competent, the user/individual must be able to: PC1. ensure work area is cleaned using approved sanitizers and cleanliness is maintained to keep it free from dust, waste, flies and pests PC2. ensure that the work area is safe and hygienic for food processing PC3. ensure disposal of waste materials as per defined SOPs and industry requirements Prepare and maintain process machineries and tools (for production of dairy products) To be competent, the user/individual must be able to: PC4. ensure the working and performance of all machineries and tools used for production of dairy products like homogenizer, separator, pasteurizer, churner, paneer hooves, paneer cutter packaging machines etc PC5. ensure machineries and tools are cleaned using recommended sanitizers following the SOP PC6. ensure tools required for process are placed accessible, to use when necessary PC7. ensure minor repairs/ faults of all machines are attended 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. hygeine requirements and standards relevant to food processing unit KA2. standards and procedures followed in the organisation for cleaning process and to disinfect equipment/ tools KA3. job responsibilities/duties to maintian hygiene standards KA4. dress code to be followed KA5. whom to approach for support in order to obtain work related instructions, clarifications and support KA6. relevant people and their responsibilities within the work area KA7. importance of following hygiene, safety and quality standards and the impact of not following the standards Page 6

7 FIC/N2023 B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills Prepare and maintain work area and process machineries for production of dairy products The user/individual on the job needs to know and understand: KB1. types of chemicals, materials and equipment required for the 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) knowledge on legal regulations pertaining to work place like health and safety, recommended dosage for use of sanitizers, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of sanitizers and disinfectants, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection, etc. Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated 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 Page 7

8 FIC/N2023 Prepare and maintain work area and process machineries for production of dairy products 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 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 8

9 FIC/N2023 Prepare and maintain work area and process machineries for production of dairy products NOS Version Control NOS Code FIC/N2023 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 25/11/2015 Industry Sub-sector Dairy Products Last reviewed on 23/02/2016 Occupation Processing Next review date 30/03/2019 Back to Top Page 9

10 FIC/N2024 Prepare for production of dairy products Overview This OS unit is about preparation for production of dairy products through planning production, planning machinery utilization and manpower requirement, and organizing raw material and packaging materials for production. Page 10

11 National Occupational Standard FIC/N2024 Unit Code Unit Title (Task) Description Scope FIC/N2024 Prepare for production of dairy products Prepare for production of dairy products This OS unit is about preparation for production of dairy products through planning production, planning machinery utilization, and organizing raw materials, packaging and machineries for production. This unit/task covers the following: Plan production schedule (for production of dairy products) Plan equipment utilization and manpower (for production of dairy products) Organize raw materials and packaging materials (for production of dairy products) Performance Criteria(PC) w.r.t. the Scope Element Plan production schedule (for production of dairy products) Performance Criteria To be competent, the user/individual must be able to:s PC1. refer and review weekly/monthly production order from the manager and understand production details such as product type, quantity, specifications and delivery schedule to plan production of products PC2. plan production sequence by grouping products of same type (varieties of milk with various fat content, fermented products etc) using same equipment and machinery for various products such that one product does not impact the quality of the other planning maximum capacity utilization of machineries considering the process time for each product planning efficient utilization of resources/manpower prioritizing urgent orders Plan equipment utilization and manpower (for production of dairy products) Organize raw materials and packaging materials (for production of dairy products) PC3. calculate the batch size based on the production order and machine capacity To be competent, the user/individual must be able to: PC4. alculate lead time for production of various products planned PC5. plan batch size considering full capacity utilization of equipments PC6. plan to utilize equipments effectively for multiple products without affecting the quality of the finished products, and to optimize production and save energy PC7. ensure the working and performance of each machinery and equipment PC8. prepare shift schedule for assistants/technicians PC9. allot responsibilities work to the assistants/technicians and helpers To be competent, the user/individual must be able to: PC10. calculate the raw materials requirement (considering the process loss) to produce finished product(s) as per production order PC11. calculate the raw materials, packaging materials and manpower requirement for completing the order Page 11

12 FIC/N2024 Prepare for production of dairy products PC12. check the availability of raw materials, packaging materials, equipment and manpower PC13. prepare indent for issue of raw materials and packaging materials from store PC14. ensure transfer of raw materials and packaging materials from store to production and packaging area through helpers PC15. check weight of raw materials and packaging materials received from store and check its conformance of quality to organisation standards through physical parameters like appearance, colour, texture etc PC16. verify quality documents from supplier and internal lab to ensure its conformance to standards PC17. ensure raw materials (including ingredients, additives, preservatives etc) for the batch are weighed accurately following the formulation/mixing instructions 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 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. job responsibilities/duties and standard operating procedures relavant to prodution planning KA4. systems,procedures and softwares followed in the organisation for production planning KA5. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA6. provision of wages, working hours as per organisation policy KA7. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. types of milk (cow, buffalo, goat) and products from them KB2. formulation/mixing instruction for each product produced KB3. process for producing each product KB4. types of dairy processing machineries and those in the organisation KB5. maintenance of process equipments KB6. supplier/manufacturers instructions related to machineries KB7. methods to plan production KB8. mathematics for calculations KB9. calculation of raw material for required quantity of finished product KB10. quality parameters, basic food microbiology and quality assessment based on physical parameters KB11. food safety and hygiene KB12. GMP KB13. HACCP Page 12

13 FIC/N2024 Generic Skills Prepare for production of dairy products 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 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 Page 13

14 FIC/N2024 Prepare for production of dairy products 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 14

15 FIC/N2024 Prepare for production of dairy products NOS Version Control NOS Code FIC/N2024 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 25/11/2015 Industry Sub-sector Dairy Products Last reviewed on 23/02/2016 Occupation Processing Next review date 30/03/2019 Back to Top Page 15

16 FIC/N2025 Supervise production of dairy products Overview This OS unit is about supervising production of dairy products to the specifications and standards of the organization. Page 16

17 National Occupational Standard FIC/N2025 Unit Code Unit Title (Task) Description Scope FIC/N2025 Supervise production of dairy products Supervise production of dairy products This OS unit is about supervising production of dairy products to the specifications and standards of the organization. This unit/task covers the following: Perform pre-start checks on machineries for production Supervise production Ensure post production cleaning and regular maintenance of equipments Handle team and provide training Performance Criteria(PC) w.r.t. the Scope Element Perform pre-start checks on machineries for production Performance Criteria To be competent, the user/individual must be able to: PC1. check and ensure cleanliness and sterilization of all dairy processing machineries like homogenizer, separator, pasteurizer, churner, cheese vat, paneer hooves, holding tanks, packaging machineries etc PC2. check and ensure maintenance has been carried out on all dairy processing machineries and equipments PC3. check and ensure all process machineries are clean and in good mechanical condition PC4. check assembling of fittings like valves, bowls, plates, disks, impeller shaft, pipes and other parts to equipment and ensure all machineries are ready for production PC5. start each process machineries and ensure its working and performance and check if required tools are kept accessible to attend repairs/faults in case of breakdown Supervise production To be competent, the user/individual must be able to: PC6. review production orders or schedules to ascertain product details such as type of products to be produced, quantities, specifications of products and scheduled delivery dates in order to plan production operation PC7. check and ensure production area is safe and clean PC8. verify the quality report of milk and know its fat and snf content, consult with manager and advise team on type of milk to be used and blended for production of various dairy products PC9. monitor control panel of each dairy processing machinery and ensure applicable process parameters like temperature, pressure, time etc are set in accordance with standards for processing various dairy products PC10. observe control points and equipments at regular intervals to ensure operational performance and optimum utilization PC11. stop production following stop procedure, in case of breakdown during production PC12. co-ordinate with maintenance team and ensure machine breakdowns are attended to immediately in order to prevent operational delays Page 17

18 FIC/N2025 Ensure post production cleaning and regular maintenance of equipments Handle team and provide training Supervise production of dairy products PC13. suggest control measures and corrective actions for any problems related to production, process and products, if required consult with manager and resolve problems PC14. ensure product quality by establishing and enforcing organization standards in each stage of production process PC15. monitor packaging of finished products, perform random check on weight of packed products, check label details like date of manufacture, batch number, expiry date etc and ensure products are packed as per organisation and regulatory standards PC16. monitor production activities, coordinate with cross function team and ensure production is started and completed as scheduled PC17. ensure timely production with minimum or no wastage, and quality of products produced meets organisation and regulatory standards PC18. analyze production performance records and data, investigate issues related to dairy products processing, identify solutions, recommend corrective action and ensure implementation of suggested action PC19. evaluate new equipment and techniques while producing new products and on installation of new machineries PC20. maintain safe and clean work environment by educating team on procedures to maintain compliance PC21. montior activities and performance of assistants, technicians, operators and helpers PC22. provide production information to the manager by compiling, sorting, and analyzing production performance records of all shifts PC23. update manager on day-to-day activities, discuss problem, suggest or understand suggested preventive and corrective action, and implement corrective actions immediately PC24. contribute to team effort by handling production activities in absence of assistants or shortage of workers, to accomplishing required results To be competent, the user/individual must be able to: PC25. monitor cleaning of work area, equipments and tools using recommended cleaning agents and sanitizers PC26. ensure minor repairs/faults (if any) of all components and machines are attended to before the start of next production PC27. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all machines and equipment following the sop or following suppliers instructions/manuals To be competent, the user/individual must be able to: PC28. motivate workers, initiate and develop co-operation within and between departments, develop personal growth opportunities PC29. maintain effective supervisor-worker relations, create safe work environment, establish effective communication methods, identify and solve employee problems, manage conflict, respond to grievances PC30. manage employees and team performance, provide new employee orientation, educate team on procedures to maintain compliance, train or Page 18

19 FIC/N2025 Supervise production of dairy products provide adequate training and motivate employees PC31. coach, counsel and discipline employees, initiate, coordinate and enforce systems, policies and procedures through team PC32. evaluate, investigate complaints or performance concerns, implement disciplinary action as needed in consultation with proper authorities 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 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 relavant to prodution process KA6. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours, 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. team building, leading by example, monitoring, providing feedback, consulting, problem solving KB2. types and varieties of milk and products produced from them KB3. production process, process parameters for various dairy products KB4. types of dairy processing machineries and machineries used in the organisation KB5. handling all processing machineries KB6. maintenance of machineries, equipments and tools KB7. emergency production stop procedure KB8. quality parameters, basic food microbiology and quality assessment based on physical parameters KB9. types and category of packaging materials, packaging machineries KB10. storage procedures for raw materials, packaging materials and finished goods KB11. cleaning procedures like CIP and COP KB12. procedures for disposal of waste KB13. knowledge on sanitizers and disinfectants and its handling and storing methods KB14. food laws and regulations on raw materials, product(s), packaging and labelling KB15. food safety and hygiene KB16. GMP KB17. HACCP Page 19

20 FIC/N2025 Generic Skills Supervise production of dairy products 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 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 Page 20

21 FIC/N2025 Supervise production of dairy products 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/N2025 Supervise production of dairy products NOS Version Control NOS Code FIC/N2025 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 25/11/2015 Industry Sub-sector Dairy Products Last reviewed on 23/02/2016 Occupation Processing Next review date 30/03/2019 Back to Top Page 22

23 FIC/N2026 Complete documentation and record keeping related to production of dairy products Overview This OS unit is about documenting and maintaining records of raw materials, process and finished products related to production of dairy food. Page 23

24 National Occupational Standard FIC/N2026 Complete documentation and record keeping related to production of dairy products Unit Code Unit Title (Task) Description Scope FIC/N2026 Performance Criteria(PC) w.r.t. the Scope Element Document and maintain records of raw materials (for production of dairy products) Complete documentation and record keeping related to production of dairy products This OS unit is about documenting and maintaining records of raw materials, process and finished products related to production of dairy products This unit/task covers the following: Document and maintain records of raw materials (for production of dairy products) Document and maintain records of production schedule and process parameters (for production of dairy products) Document and maintain records of finished product (for production of dairy products) Performance Criteria To be competent, the user/individual must be able to: PC1. document and maintain record of details of raw materials and packaging materials such as name of type and variety, collection area, season, quantity, vendor/supplier details, date of manufacture, expiry date, supplier quality document, quality parameters of all raw materials, internal quality analysis report, etc. as per organisation standards PC2. document and maintain record on observations (if any) related to raw materials and packaging materials PC3. load the raw materials details in ERP for future reference PC4. verify the documents and track from finished product to raw materials, in case of quality concerns and during quality management system audits Document and maintain records of production schedule and process parameters (for production of dairy products) To be competent, the user/individual must be able to: PC5. document and maintain records of production plan with details such as product details, production sequence, equipments and machinery details, efficiency and capacity utilization of equipment PC6. document and maintain records of process details such as type of raw material used, process parameters (temperature, time, pressure, etc. as applicable) for entire production and packaging in process chart or production log for all products produced PC7. document and maintain records of batch size, production yield, wastage of raw materials, energy utilization and final products produced PC8. document and maintain record of observations (if any) or deviations related to process and production PC9. load the production plan and process details in ERP for future reference PC10. verify documents and track from finished product to process details and raw materials, in case of quality concerns and for quality management system Page 24

25 FIC/N2026 Complete documentation and record keeping related to production of dairy products audits Document and maintain records of finished product (for production of dairy products) To be competent, the user/individual must be able to: PC11. document and maintain records of the types of finished products produced like varieties of milk (skim milk, whole milk, cow milk, toned milk, flavoured milk etc), curd, butter milk, cheese, butter, ghee, ice-cream etc PC12. document and maintain records of the finished products details such as batch number, time of packing, date of manufacture, date of expiry, other label details, primary, secondary and tertiary packaging materials for all finished products, storage conditions, etc. as per organisation standards PC13. document and maintain record of observations or deviations (if any) related to finished products PC14. load the finished product details in ERP for future reference PC15. verify the documents and track from finished product to raw materials, in case of quality concerns and for quality management system audits 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 and procedures followed for documentation and record keeping KA2. marks and accreditations of the organisation KA3. job responsibilities/duties for documentaion and records management in the organisation KA4. ERP (Enterprise Resource Planning) software system used/followed in the organisation B. Technical Knowledge Skills (S) A. Core Skills/ Generic Skills The user/individual on the job needs to know and understand: KB1. documentation system followed in the organization like, production chart, process chart and finished product chart KB2. details to be recorded on raw materials and finished products KB3. details to be recorded and maintained on production plan and process parameters KB4. methods to record and maintain records on observations (if any) related to raw materials, process and finished products KB5. tracking back the record from finished product to raw material KB6. entering details in the 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 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 Page 25

26 FIC/N2026 Complete documentation and record keeping related to production of dairy products 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 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 Page 26

27 FIC/N2026 Complete documentation and record keeping related to production of dairy products 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 27

28 FIC/N2026 Complete documentation and record keeping related to production of dairy products NOS Version Control NOS Code FIC/N2026 Credits (NSQF) TBD Version number 1.0 Industry Food Processing Drafted on 25/11/2015 Industry Sub-sector Dairy Products Last reviewed on 23/02/2016 Occupation Processing Next review date 30/03/2019 Back to Top Page 28

29 FIC/N9001 Ensure food safety hygiene and sanitation for processing food products Overview This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for processing food products. Page 29

30 National Occupational Standard FIC/N9001 Unit Code Unit Title (Task) Description Scope Ensure food safety hygiene and sanitation for processing food products FIC/N9001 Ensure food safety, hygiene and sanitation for processing food products This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for processing food products. This unit/task covers the following: Perform safety and sanitation related functions Apply food safety practices Performance Criteria(PC) w.r.t. the Scope Element Perform safety and sanitation related functions Performance Criteria To be competent, the user/individual must be able to:s PC1. comply with food safety and hygiene procedures followed in the organisation PC2. ensure personal hygiene by use 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. ensure products are packed in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations PC5. ensure cleanliness in work area and processing machineries, and monitor to ensure use of processing machineries only for 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, and ensure it is being followed by the team PC8. follow and ensure team members following industry standards like GMP, 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 records on raw materials, packaging materials, process and finished products for the credibility and effectiveness of the food safety control system Page 30

31 FIC/N9001 Ensure food safety hygiene and sanitation for processing food products Apply food safety To be competent, the user/individual must be able to: practices PC13. determine the quality of food using criteria such as odour, appearance, taste and best before date, and take immediate measures to prevent spoilage PC14. ensure storage of raw materials, finished products, allergens separately to prevent cross-contamination PC15. ensure labelling of raw materials and finished products, and storage in designated areas according to safe food practices PC16. follow and ensure storage of stock rotation based on FEFO/ FIFO Knowledge and Understanding (K) B. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge Skills (S) A. Core Skills/ Writing Skills The user/individual on the job needs to know and understand: KA1. organization standards and procedures followed for food safety, hygeine and sanitation KA2. food safety and hygiene standards followed KA3. personal hygiene and fitness requirements KA4. job responsibilities/duties for following and ensuring food safety, hygeine and sanitation KA5. personal protective equipment and clothing to be used KA6. safe methods to use materials and equipment KA7. housekeeping methods and importance KA8. safe disposal methods for waste KA9. methods for minimizing environmental damage KA10. accident compensation as per organisation policy KA11. importance of following health, hygiene and safety standards and the impact of not following the standards 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 Page 31

32 FIC/N9001 Ensure food safety hygiene and sanitation for processing food products Generic 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 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 Page 32

33 FIC/N9001 Ensure food safety hygiene and sanitation for processing food products 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