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 5. Assessment Criteria……………….Page 33
individuals need
to do, know and
understand in
order to carry out
a particular job Introduction
role or function

 OS are Qualifications Pack - Dairy Processing Equipment Operator

performance
standards that Helpdesk Attendant
SECTOR: FOOD PROCESSING
individuals must
achieve when SUB-SECTOR: DAIRY PRODUCTS
carrying out
OCCUPATION: PROCESSING
functions in the
workplace, REFERENCE ID: FIC/ Q2002
together with
specifications of ALIGNED TO: NCO-2004/7413.10
the underpinning
knowledge and
understanding Brief Job Description: A Dairy Processing Equipment Operator is responsible for
operating various types of dairy processing machineries for producing dairy
products such as filter, separator, homogenizer, pasteurizer, chiller, churner, clarifier,
Food Industry freezer etc to filter, separate, homogenize, pasteurize, cool, churn, clarify, freeze milk.
Capacity & Skill
Initiative Personal Attributes: A Dairy Processing Equipment Operator must have the the
FICCI office ability to plan, organize, prioritize, calculate, concentrate and handle pressure.
1, Federation House The individual must possess reading, writing and communication skills. In
Tansen Marg addition, the individual must have mechanical aptitude and trouble shooting
New Delhi-110001
skills.
91-11-23738760-70
E mail:
ceo.ficsi@ficci.com
 Qualifications Pack for Dairy Processing Equipment Operator

Qualifications Pack Code FIC/Q2002

Job Role Dairy Processing Equipment Operator
Job Details

Credits (NSQF) TBD Version number 1.0

Sector Food Processing Drafted on 23/08/15
Sub-sector Dairy Products Last reviewed on 04/09/18
Occupation Processing Next review date 30/06/19

Job Role Dairy Processing Equipment Operator

Role Description
NSQF level
Minimum Educational Qualifications
Maximum Educational Qualifications
Training
(Suggested but not mandatory)
A Dairy Processing Equipment Operator is responsible for
operating various types of dairy processing machineries for
producing dairy products.
4
Preferably Class 10
Not applicable
1. Food standards and regulations
2. Operating different types of dairy processing equipments
3. Packaging technology
4. GMP
5. HACCP
6. QMS
7. Computer basics and ERP system followed by the
organization
8. Training in Food Safety Standards and Regulations (as per
FSSAI) (Mandatory)

Minimum Job Entry Age 18 years

Experience 2-3 years in dairy processing unit
Compulsary:
1. FIC/N2005: Prepare and maintain work area and process
machineries for operating dairy processing equipments
2. FIC/N2006: Prepare for operating dairy process
machineries and production of various dairy products
Applicable National Occupational 3. FIC/N2007: Operate dairy processing machineries
Standards (NOS) 4. FIC/N2008: Complete documentation and record keeping
related to operation of dairy processing equipments
5. FIC/N9001: Food safety, hygiene and sanitation for
processing food products

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 Qualifications Pack for Dairy Processing Equipment Operator

Performance Criteria As described in the relevant OS units

Page | 3
 Qualifications Pack for Dairy Processing Equipment Operator

Keywords /Terms Description

Sector is a conglomeration of different business operations having similar
Sector businesses and interests. It may also be defined as a distinct subset of the
Definitions

economy whose components share similar characteristics and interests.

Sub-sector is derived from a further breakdown based on the characteristics and
Sub-sector
interests of its components.
Occupation is a set of job roles, which perform similar/related set of
Occupation functions in an industry.
Function is an activity necessary for achieving the key purpose of the sector,
Function 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
Job Role
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
OS
they need to meet that standard consistently. Occupational Standards are
applicable both in the Indian and global contexts.
Performance Performance Criteria are statements that together specify the standard of
Criteria performance required when carrying out a task.
NOS NOS are Occupational Standards which apply uniquely in the Indian context.
Qualifications Pack Qualifications Pack Code is a unique reference code that identifies a
Code qualifications pack.
Qualifications Pack comprises the set of OS, together with the educational,
Qualifications Pack 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
Unit Code
denoted by an ‘N’
Unit Title gives a clear overall statement about what the incumbent should be able
Unit Title
to do.
Description gives a short summary of the unit content. This would be helpful to
Description 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
Knowledge and
technical, generic, professional and organizational specific knowledge that an
Understanding
individual needs in order to perform to the required standard.
Organizational Context includes the way the organization is structured and how it
Organizational
operates, including the extent of operative knowledge managers have of their
Context
relevant areas of responsibility.
Technical Technical Knowledge is the specific knowledge needed to accomplish specific
Knowledge designated responsibilities.
Core Skills or Core Skills or Generic Skills are a group of skills that are key to learning and
Generic Skills 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.

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 Qualifications Pack for Dairy Processing Equipment Operator

Keywords /Terms Description

CIP Clean In Place
Acronyms

COP Clean Out Of Place

ERP Enterprise Resource Planning
FIFO First In First Out
FEFO First Expiry First Out
FSSAI Food Safety and Standards Authority of India
GMP Good Manufacturing Practice
GHP Good Hygiene Practices
HACCP Hazard Analysis and Critical Control Point
NOS National Occupational Standard
NSQF National Skill Qualification Framework
NVEQF National Vocational Educational Qualification Framework
NVQF National Vocational Qualification Framework
OS Occupational Standard
PC Performance Criteria
QP Qualification Pack
SSC Sector Skill Council
SOP Standard Operating Procedure
QMS Quality Management System

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 Prepare and maintain work area and process machineries for
FIC/N2005
operating dairy processing equipments

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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 operating dairy processing
equipments, as per the specifications and standards of the organization.

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 Prepare and maintain work area and process machineries for
FIC/N2005
operating dairy processing equipments
Unit Code FIC/N2005
Unit Title Prepare and maintain work area and process machineries for operating dairy
National Occupational Standard

(Task) processing equipments

This OS unit is about preparation of work area to ensure hygiene and safety of work
area, ensure performance, efficiency and maintenance of process machineries and
Description
tools for operating dairy processing equipments, considering the specifications and
standards of the organization
This unit/task covers the following:
 Prepare and maintain work area (for operating dairy processing equipments)
Scope
 Prepare and maintain process machineries and tools (for operating dairy
processing equipments)
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Prepare and maintain PC1. clean and maintain the cleanliness of the work area using approved sanitizers
work area (for and keep it free from dust, waste, flies and pests
operating dairy PC2. ensure that work area is safe and hygienic for food processing
processing PC3. dispose waste materials as per organisation standards and industry
equipments) requirements

Prepare and maintain PC4. check the working and performance of all machineries and equipments used
process machineries for the process such as filter, homogenizer, pasteurizer, separator, clarifier,
and tools (for packaging machines, etc
operating dairy PC5. clean the machineries and tools used with recommended sanitizers following
processing specifications and organisation standards
equipments) PC6. place the necessary tools required for process
PC7. attend minor repairs/faults of all machines, if required
PC8. select and set the machines and tools required

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organization standards, process standards and procedures followed in the
(Knowledge of the organisation
company / KA2. types of products produced by the organisation
organization and KA3. code of business conduct
its processes) 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

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 Prepare and maintain work area and process machineries for
FIC/N2005
operating dairy processing equipments
B. Technical The user/individual on the job needs to know and understand:
Knowledge 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)
KB5. 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
Skills (S) [Optional]
A. Core Skills/ Writing Skills
Generic 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
The user/individual on the job needs to know and understand how to:
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)
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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)

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 Prepare and maintain work area and process machineries for
FIC/N2005
operating dairy processing equipments
Plan and Organize
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support supervisor in solving problems by detailing out problems
SB11. discuss the possible solutions with the supervisor for problem solving
Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance Processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
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

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 Prepare and maintain work area and process machineries for
FIC/N2005
operating dairy processing equipments

NOS Version Control

NOS Code FIC/N2005

Credits (NSQF) TBD Version number 1.0

Sector Food Processing Drafted on 23/08/15
Sub-sector Dairy Products Last reviewed on 04/09/18
Occupation Processing Next review date 30/06/19

Back to Top

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FIC/N2006 Prepare for operating dairy process machineries and production of
various dairy products
----------------------------------------------------------------------------------------------------------------------------- ----------

Overview
This OS unit is about preparation for production of various dairy products through planning
equipment utilization and organizing raw material and equipment.

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 FIC/N2006 Prepare for operating dairy process machineries and production of
various dairy products

Unit Code FIC/N2006

Unit Title Prepare for operating dairy process machineries and production of various dairy
National Occupational Standard

(Task) products.
This unit is about preparation for production of various dairy products through
Description
planning equipment utilization and organizing raw material and equipment.
This unit/task covers the following:
 Planning equipment utilization (for production of various dairy products)
Scope  Organize raw material and equipment (for production of various dairy
products)

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria
Plan equipment PC1. read and understand the production order from the supervisor
utilization (for PC2. ensure working and performance of all machineries required for process
production of various PC3. report malfunctions of machine, if any, to the supervisor
dairy products) PC4. calculate the process time for effective utilization of machineries and
manpower
PC5. allot responsibilities/ work to the assistants and helpers
Organize raw PC6. refer process chart/ product flow chart/formulation chart for product(s)
material and produced
equipment (for PC7. check the quality of raw materials by verifying the quality analysis report and
production of various assessing its physical parameters
dairy products) PC8. connect pipes between holding tanks and process equipment
PC9. assemble fittings, valves, bowls, plates, disks, impeller shaft, and other parts
of equipment to prepare for production
PC10. start machine and check the working condition and performance of the
machine
PC11. make minor adjustments and repairs (if required)
PC12. keep the tools accessible to attend repairs/faults in case of breakdown

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organization standards, process standards and procedures followed in the
(Knowledge of the organisation
company / KA2. types of products produced by the organisation
organization and KA3. code of business conduct
its processes) 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

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FIC/N2006 Prepare for operating dairy process machineries and production of
various dairy products
KA8. food safety and hygiene standards followed
B. Technical The user/individual on the job needs to know and understand:
Knowledge KB1. types of raw materials (cow milk, goat milk, buffalo milk etc) and various
types of dairy products
KB2. types of machineries used for processing each type of product
KB3. various machineries used in the organisation
KB4. maintenance of each process equipments
KB5. supplier/manufacturer instructions related to machineries
KB6. handling all processing machineries
KB7. basic mathematics
KB8. quality parameters, basic food microbiology and quality assessment based on
physical parameters
KB9. cleaning procedures such as CIP and COP
KB10. knowledge on sanitizers and disinfectants and its handling and storing
methods
KB11. food laws and regulations on product, packaging and labelling
KB12. food safety and hygiene
KB13. GMP
KB14. HACCP
Skills (S) [Optional]
A. Core Skills/ Writing Skills
Generic 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
The user/individual on the job needs to know and understand how to:
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)
The user/individual on the job needs to know and understand how to:
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

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FIC/N2006 Prepare for operating dairy process machineries and production of
various dairy products
SA15. communicate clearly with the supervisor and cross department teams on the
issues faced during process
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support supervisor in solving problems by detailing out problems
SB11. discuss the possible solutions with the supervisor for problem solving
Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance Processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
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

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FIC/N2006 Prepare for operating dairy process machineries and production of
various dairy products

NOS Version Control

NOS Code FIC/N2006

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 23/08/15
Industry Sub-sector Dairy Products Last reviewed on 04/09/18
Occupation Processing Next review date 30/06/19

Back to Top

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FIC/N2007 Operate dairy processing machines

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Overview
This OS unit is about operating dairy processing machineries to produce various dairy
products as per the specifications and standards of the organization.

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 FIC/N2007 Operate dairy processing machines

Unit Code FIC/N2007

Unit Title
National Occupational Standard

Operate dairy processing machineries

(Task)
This unit is about operating dairy processing machineries to produce various dairy
Description
products per the specifications and standards of the organization
 Operate dairy processing machineries
Scope
 Post production cleaning and regular maintenance of equipments

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria
Operate dairy PC1. turn valves to pump sterilizing solution and rinse by passing water through
processing machines pipes to sterilize equipments
PC2. start pump to transfer measured volume of milk into the holding tank for
storing until processing
PC3. set and control metering devices that measure and allow required volume of
milk at all stages of processing
PC4. open valves to allow milk through filter to remove sediment
PC5. adjust controls of the separator and set process parameters like speed to
separate cream and skim milk
PC6. open valves to allow milk into homogenizer and set controls for required fat
level in milk to produce standardized milk
PC7. set process parameters like temperature, time etc of the pasteurizer to
pasteurize milk and cream
PC8. turn valves to admit steam into pipes of the pasteurizer
PC9. open valves to allow milk/cream into pasteurizer to pasteurize milk/cream
PC10. observe temperature and pressure gauge of the pasteurizer to control and
maintain process parameters
PC11. set process parameters of the chilling tank like temperature, time
PC12. turn valves to circulate refrigerant and pre-cooled water through coils to cool
milk
PC13. open valves to allow milk into the chilling tank for cooling
PC14. pump specified amounts of liquid or powder ingredients like skim milk,
starter culture, rennet, stabilizer, neutralizer, flavours etc into milk in milk
tanks to make dairy products, such as toned milk, flavoured milk, curd,
paneer, ice-cream etc
PC15. set and maintain process parameters like temperature, pressure, speed, time
etc for various dairy processing equipment to produce milk products
PC16. start pump and agitator, observe pressure and temperature gauges, opens
valves of dairy processing equipment to fill, stir, and steam/heat milk to
produce milk products
PC17. check the quality of products produced at various stages of processing
through physical parameters, sample products and transfer to quality lab for
analysis
PC18. set batch code, date code and filling volume of the packaging machines
PC19. open valves to allow dairy products into packaging machine for packing

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FIC/N2007 Operate dairy processing machines
PC20. check the weight of packed dairy products for conformance to organisation
standards
PC21. record time, temperature, pressure and volume readings during each stage of
processing
PC22. report malfunction/discrepancies/concerns to department supervisor for
immediate action.
Post production PC23. turn valves to pump recommended sterilizing solution and rinse water
cleaning and regular through pipes for CIP of tanks and processing equipment following SOP
maintenance of PC24. clean the work area using recommended cleaning agents and sanitizers
equipments PC25. attend minor repairs/faults of all machines (if any)
PC26. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual)
maintenance of all machines and equipment following the SOP or suppliers
instructions/manuals

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organization standards, process standards and procedures followed in the
(Knowledge of organisation
the company / KA2. types of products produced by the organisation
organization and KA3. code of business conduct
its processes) 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
B. Technical The user/individual on the job needs to know and understand:
Knowledge KB1. types of raw materials (cow milk, goat milk, buffalo milk etc) and various types
of dairy products
KB2. various types of ingredients used for producing various dairy products
KB3. types of machineries used for processing each type of product
KB4. various machineries used in the organisation
KB5. maintenance of each process equipments
KB6. supplier/manufacturer instructions related to machineries
KB7. handling all processing machineries
KB8. process and process parameters for production of various product
KB9. basic mathematics
KB10. quality parameters, basic food microbiology and quality assessment based on
physical parameters
KB11. cleaning procedures such as CIP and COP
KB12. knowledge on sanitizers and disinfectants and its handling and storing
methods
KB13. food laws and regulations on product, packaging and labelling
KB14. food safety and hygiene
KB15. GMP

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FIC/N2007 Operate dairy processing machines
KB16. HACCP

Skills (S) [Optional]

A. Core Skills/ Writing Skills
Generic 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
The user/individual on the job needs to know and understand how to:
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)
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
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FIC/N2007 Operate dairy processing machines
SB8. support the supervisor in scheduling tasks for helper(s)

Customer Centricity
The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support supervisor in solving problems by detailing out problems
SB11. discuss the possible solutions with the supervisor for problem solving
Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance Processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
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

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FIC/N2007 Operate dairy processing machines

NOS Version Control

NOS Code FIC/N2007

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 23/08/15
Industry Sub-sector Dairy Products Last reviewed on 04/09/18
Occupation Processing Next review date 30/06/19

Back to Top

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FIC/N2008 Complete documentation and record keeping related to operation of
dairy processing equipments

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Overview
This OS unit is about documenting and maintaining records of raw materials, production
process and finished products, related to operation of dairy processing equipments.

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 FIC/N2008 Complete documentation and record keeping related to operation of
dairy processing equipments

Unit Code FIC/N2008

Unit Title Complete documentation and record keeping related to operating of dairy
National Occupational Standard

(Task) processing equipments

This unit is about documenting and maintaining records of raw materials, production,
Description
process and finished products related to operation of dairy processing equipments.
This unit/task covers the following:
 Document and maintain records of raw materials (for operation of dairy
processing equipments)
Scope  Document and maintain records of production and process parameters (for
operation of dairy processing equipments)
 Document and maintain records of finished products (for operation of dairy
processing equipments)

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria
Document and PC1. document and maintain records of raw material processed in the equipments
maintain records of such as type of raw materials, tag details such as supplier details, receiving
raw material (for date/ date of manufacture, expiry date, supplier quality document, quality
operation of dairy parameters for all raw materials, internal quality analysis report, storage
processing condition etc, as per company standards
equipments) PC2. maintain record of observations (if any) related to raw 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 PC5. document production details like the products handled, production
maintain records of sequence, equipments and machinery details, efficiency and capacity
production schedule utilization of equipment etc
and process PC6. document process details like type or raw material used, process parameters
parameters (for like temperature, time, pressure etc (as applicable) for entire production in
operation of dairy process chart or production log for all products produced
processing PC7. document batch size, production yield, and wastage of raw materials, energy
equipments) utilization and final products produced
PC8. maintain record on observations (if any) or deviations related to process and
production
PC9. load the production and process details in ERP for future reference
PC10. verify documents and track from finished product to ingredients, in case of
quality concerns and for quality management system audits

Document and PC11. document and maintain records on the types of finished products produced
maintain records of PC12. document the finished products details such as name of the product, batch
finished products ( number, time of packing, date of manufacture, date of expiry, other label
for operation of dairy details, primary, secondary and tertiary packaging materials for all finished
products, storage conditions etc, as per organisation standards
Page | 23
FIC/N2008 Complete documentation and record keeping related to operation of
dairy processing equipments

processing PC13. maintain record on observations or deviations (if any) related to finished
equipments) products
PC14. load the finished product details in ERP for future reference
PC15. verify the documents and track from finished product to ingredients, in case
of quality concerns and for quality management system audits

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organization standards, process standards and procedures followed in the
(Knowledge of organisation
the company / KA2. types of products produced by the organisation
organization and KA3. code of business conduct
its processes) 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
B. Technical KB1. documentation system followed in the organization like, production chart,
Knowledge process chart and finished products chart
KB2. details to be recorded and maintained on raw materials and finished products
KB3. details to be recorded and maintained on production plan and process
parameters
KB4. methods to document and maintain records on observations (if any) related
to raw materials, process and finished products
KB5. methods to track back the record from finished product to raw material
KB6. entering the details in erp system followed by the organisation
Skills (S) [Optional]
A. Core Skills/ Writing Skills
Generic 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
The user/individual on the job needs to know and understand how to:
SA7. read and interpret the process required for producing various types of
products
Page | 24
FIC/N2008 Complete documentation and record keeping related to operation of
dairy processing equipments

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)
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support supervisor in solving problems by detailing out problems
SB11. discuss the possible solutions with the supervisor for problem solving
Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance Processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
SB13. use common sense and make judgments on day to day basis
SB14. use reasoning skills to identify and resolve basic problems
Page | 25
FIC/N2008 Complete documentation and record keeping related to operation of
dairy processing equipments

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 | 26
FIC/N2008 Complete documentation and record keeping related to operation of
dairy processing equipments

NOS Version Control

NOS Code FIC/N2008

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 23/08/15
Industry Sub-sector Dairy Products Last reviewed on 04/09/18
Occupation Processing Next review date 30/06/19

Back to Top

Page | 27
 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 | 28
 Food safety, hygiene and sanitation for processing food products

Unit Code FIC/N9001

Unit Title
National Occupational Standard

Food safety, hygiene and sanitation for processing food products

(Task)
This unit is about maintaining food safety, hygiene and sanitation in work area and
Description processing unit for processing food products
The scope of this role will include:
 Perform safety and sanitation related functions ( for processing food
Scope products)
 Apply food safety practices ( for processing food products)

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria
Perform safety and PC1. comply with food safety and hygiene procedures followed in the organisation
sanitation related PC2. ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles,
functions ( for shoes, etc.
processing food
PC3. ensure hygienic production of food by inspecting raw materials, ingredients,
products)
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 like 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
Apply food safety PC13. determine the quality of food using criteria such as odour, appearance, taste
practices ( for and best before date, and take immediate measures to prevent spoilage
processing food PC14. store raw materials, finished products, allergens separately to prevent cross-
products)
contamination
Page | 29
 Food safety, hygiene and sanitation for processing food products

PC15. label raw materials and finished products and store them in designated
storage areas according to safe food practices
PC16. follow stock rotation based on FEFO/ FIFO
Knowledge and Understanding (K)
A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organization standards, process standards and procedures followed in the
(Knowledge of organisation
the company / KA2. types of products produced by the organisation
KA3. code of business conduct
organization and
KA4. dress code to be followed
its processes) KA5. job responsibilities/duties and standard operating procedures
KA6. internal processes such as procurement, store management, inventory
management, quality management and key contact points for query
resolution
KA7. provision of wages, working hours as per organisation policy
KA8. food safety and hygiene standards followed
B. Technical The user/individual on the job needs to know and understand:
Knowledge 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
Skills (S) [Optional]
A. Core Skills/ Writing Skills
Generic 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

Page | 30
 Food safety, hygiene and sanitation for processing food products

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
The user/individual on the job needs to know and understand how to:
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)
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
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
The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support supervisor in solving problems by detailing out problems
SB11. discuss the possible solutions with the supervisor for problem solving

Page | 31
Food safety, hygiene and sanitation for processing food products

Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance Processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
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 | 32
 Food safety, hygiene and sanitation for processing food products

NOS Code FIC/N9001

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 23/08/15
Industry Sub-sector Dairy Products Last reviewed on 04/09/18
Occupation Processing Next review date 30/06/19
NOS Version Control

Back to Top

Page | 33
 Qualifications Pack for Dairy Processing Equipment Operator

Annexure

Nomenclature for QP and NOS

Qualifications Pack
9 characters
[ABC]/ Q 0101

[Insert 3 letter code for SSC] QP number (2 numbers)

Q denoting Qualifications Pack Occupation (2 numbers)

Occupational Standard

An example of NOS with ‘N’ 9 characters

[ABC] / N 0101

[Insert 3 letter code for SSC] OS number (2 numbers)

N denoting National Occupational Standard Occupation (2 numbers)

Back to top…

Page | 34
 Qualifications Pack for Dairy Processing Equipment Operator

The following acronyms/codes have been used in the nomenclature above:

Range of Occupation
Sub-sector
numbers
Fruit and Vegetable 01 – 09
Food Grain Milling (including Oilseeds) 10 - 19
Dairy products 20 - 30
Meat and Poultry 30 – 40
Fish and Sea Food 40 - 49
Bread and Bakery 50 - 59
Alcoholic Beverages
60 - 69
Aerated water/ soft drinks
Quality Analysis (involving physical and chemical lab
76 – 79
analysis)
Packaging, Refrigeration and Procurement 70 – 75
Miscellaneous 80 – 84
Packaged Foods 85 - 90
Soya Food Processing 90 - 95

Sequence Description Example

Three letters Industry name FIC

Slash / /

Next letter Whether QP or NOS Q or N

Next two numbers Occupation code 01

Next two numbers OS number 01

Note:

 The range of occupation numbers have been decided based on the number of existing and
future occupations in a segment

Page | 35
 Assessment Criteria

CRITERIA FOR ASSESSMENT OF TRAINEES

Job Role Dairy Processing Equipment Operator
Qualification Pack FIC/ Q2002
Sector Skill Council Food Processing

Guidelines for Assessment

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

Marks Allocation
Total Skills
Out Of Theory
Marks Practical
1. FIC/N2005: ( Prepare PC1. Clean and maintain the cleanliness of
and maintain work area the work area using approved
and process sanitizers and keep it free from dust, 25 10 15
machineries for waste, flies and pests
operating dairy
processing equipments) PC2. Ensure that the work area is safe and
hygienic for food processing 10 3 7

PC3. Dispose waste materials as per

organization standards and industry
15 5 10
requirements 100

PC4. Check the working and performance of

all machineries and tools used for the
process such as filter, homogenizer,
15 5 10
pasteurizer, separator, clarifier,
packaging machines, etc.

PC5. Clean the machineries and tools used

with recommended sanitizers 15 5 10

Page | 36
 Assessment Criteria
following specifications and
organization standards

PC6. Place the necessary tools required for

the process 5 2 3

PC7. Attend minor repairs/ faults of all

machines, if required 7.5 2.5 5

PC8. Select and set the machines and tools

required 7.5 2.5 5

100 35 65
2. FIC/N2006: (Prepare PC1. Read and understand the production
for operating dairy order from the supervisor 5 2 3
process machineries
and production of PC2. Ensure working and performance of all
various dairy products) machineries required for process 10 4 6

PC3. Report malfunctions of machine, if

any, to the supervisor 5 2 3

PC4. Calculate the process time for effective

utilization of machineries and
5 2 3
manpower

PC5. Allot responsibilities/ work to the

assistants and helpers 5 2 3

PC6. Refer process chart/ product flow

chart/formulation chart for product(s) 5 2 3
produced
100
PC7. Check the quality of raw materials by
verifying the quality analysis report
10 4 6
and assessing its physical parameters

PC8. Connect pipes between holding tanks

and process equipment 15 5 10

PC9. Assemble fittings, valves, bowls,

impeller shaft, strainers and other
parts of equipment to prepare for 15 5 10
production

PC10. Start machine and check the working

condition and performance of the 10 2 8
machine

PC11. Make minor adjustments and repairs

(if required) 10 3 7

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 Assessment Criteria
PC12. Keep the tools accessible to attend
repairs/faults in case of breakdown 5 2 3

100 35 65
3. FIC/N2007: ( Operate PC1. Turn valves to pump sterilizing
dairy processing solution and rinse by passing water
3 1 2
machineries) through pipes to sterilize equipments

PC2. Start pump to transfer measured

volume of milk into the holding tank
3 1 2
for storing until processing

PC3. Set and control metering devices that

measure and allow required volume
4 1 3
of milk at all stages of processing

PC4. Open valves to allow milk through

filter to remove sediment 3 1 2

PC5. Adjust controls of the separator and

set process parameters like speed to
6 2 4
separate cream and skim milk

PC6. Open valves to allow milk into

homogenizer and set controls for
required fat level in milk to produce 3 1 2
100
standardized milk

PC7. Set process parameters like

temperature, time etc of the
pasteurizer to pasteurize milk and 6 2 4
cream

PC8. Turn valves to admit steam into pipes

of the pasteurizer 3 1 2

PC9. Open valves to allow milk/cream into

pasteurizer to pasteurize milk/cream 3 1 2

PC10. Observe temperature and pressure

gauge of the pasteurizer to control 6 2 4
and maintain process parameters

PC11. Set process parameters of the chilling

tank like temperature, time 6 2 4

PC12. Turn valves to circulate refrigerant

and pre-cooled water through coils 3 1 2
to cool milk

Page | 38
 Assessment Criteria
PC13. Open valves to allow milk into the
chilling tank for cooling 3 1 2

PC14. Pump specified amounts of liquid or

powder ingredients like skim milk,
starter culture, rennet, stabilizer,
neutralizer, flavours etc into milk in
7 3 4
milk tanks to make dairy products,
such as toned milk, flavoured milk,
curd, paneer, ice-cream etc

PC15. Set and maintain process parameters

like temperature, pressure, speed,
time etc for various dairy processing 7 3 4
equipment to produce milk products

PC16. Start pump and agitator, observe

pressure and temperature gauges,
opens valves of dairy processing
equipment to fill, stir, and 7 3 4
steam/heat milk to produce milk
products

PC17. Check the quality of products

produced at various stages of
processing through physical
5 2 3
parameters, sample products and
transfer to quality lab for analysis

PC18. Set batch code, date code and filling

volume of the packaging machines 3 1 2

PC19. Open valves to allow dairy products

into packaging machine for packing 2 0.5 1.5

PC20. Check the weight of packed dairy

products for conformance to
2 0.5 1.5
organisation standards

PC21. Record time, temperature, pressure

and volume readings during each 3 1 2
stage of processing

PC22. Report
malfunction/discrepancies/concerns
to department supervisor for 2 1 1
immediate action.

PC23. Turn valves to pump recommended

sterilizing solution and rinse water 4 1 3
through pipes for cip (clean-in-place)

Page | 39
 Assessment Criteria
of tanks and processing equipment
following sop

PC24. Clean the work area using

recommended cleaning agents and 2 0.5 1.5
sanitizers

PC25. Attend minor repairs/faults of all

machines (if any) 2 0.5 1.5

PC26. Ensure periodic

(daily/weekly/monthly/quarterly/half
yearly/annual) maintenance of all
machines and equipment following 2 1 1
the sop or suppliers
instructions/manuals

4. FIC/N2008: ( PC1.
Complete
documentation and
record keeping related
to operation of dairy
processing equipments)
100 35 65
Document and maintain records of
raw material processed in the
equipments such as type of raw
materials, tag details such as supplier
details, receiving date/ date of
manufacture, expiry date, supplier
10 6 4
quality document, quality
parameters for all raw materials,
internal quality analysis report,
storage condition etc, as per
company standards

PC2. Maintain record of observations (if

any) related to raw materials 5 3 2

PC3. Load the raw materials details in ERP

for future reference 5 3 2
100
PC4. Verify the documents and track from
finished product to raw materials, in
case of quality concerns and during 5 3 2
quality management system audits

PC5. Document production details like

the products handled, production
sequence, equipments and 10 6 4
machinery details, efficiency and
capacity utilization of equipment etc

PC6. Document process details such as

type of raw material used, process
parameters like temperature, time, 15 9 6
pressure, etc. (as applicable) for
entire production in process chart or

Page | 40
 Assessment Criteria
production log for all products
produced

PC7. Document batch size, production

yield, and wastage of raw materials,
energy utilization and final products 10 6 4
produced

PC8. Maintain record of observations (if

any) or deviations related to process
5 3 2
and production

PC9. Load the production and process

details in ERP for future reference 5 3 2

PC10. Verify documents and track from

finished product to ingredients, in
case of quality concerns and for 5 3 2
quality management system audits

PC11. Document and maintain records on

the types of finished products
3 2 1
produced

PC12. Document 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 7 4 3
materials for all finished products,
storage conditions, etc. as per
company standards

PC13. Maintain record on observations or

deviations (if any) related to finished
5 3 2
products

PC14. Load the finished product details in

ERP for future reference 5 3 2

PC15. Verify the documents and track from

finished product to ingredients, in
case of quality concerns and for 5 3 2
quality management system audits

100 60 40
5. FIC/N9001: ( Food PC1. Comply with food safety and hygiene
safety hygiene and procedures followed in the 5 2 3
sanitation for organisation

Page | 41
 Assessment Criteria
processing food PC2. Ensure personal hygiene by using of
products) gloves, hairnets, masks, ear plugs, 6 1 5
goggles, shoes, etc.

PC3. Ensure hygienic production of food

by inspecting raw materials,
ingredients, finished products, etc.
5 2 3
for compliance to physical, chemical
and microbiological parameters

PC4. Pack products in appropriate

packaging materials, label and store
them in designated area, free from 10 4 6
pests, flies and infestations

PC5. Clean maintain and monitor food

processing equipment periodically,
5 2 3
using it only for specified purpose

PC6. Use safety equipment such as fire

extinguisher, first aid kit and eye- 10 4 6
wash station when required

PC7. Follow housekeeping practices by

having designated area for
5 2 3
materials/tools

PC8. Follow industry standards like GMP

and HACCP and product recall
10 4 6
process

PC9. Attend training on hazard

management to understand types of
hazards such as physical, chemical
100 5 1 4
and biological hazards and measures
to control and prevent them

PC10. Identify, document and report

problems such as rodents and pests 5 1 4
to management

PC11. Conduct workplace checklist audits

before and after work to ensure
5 1 4
safety and hygiene

PC12. Document and maintain raw

material, packaging material, process
and finished products for the 4 1 3
credibility and effectiveness of the
food safety control system

Page | 42
 Assessment Criteria
PC13. Determine the quality of food using
criteria such as aroma, appearance,
taste and best before date, and take
5 2 3
immediate measures to prevent
spoilage

PC14. Store raw materials, finished

products, allergens separately to 5 2 3
prevent cross-contamination

PC15. Label raw materials and finished

products and store them in
designated storage areas according 5 2 3
to safe food practices

PC16. Follow stock rotation based on FEFO

/ FIFO 10 4 6

100 35 65

Page | 43