SELF-ASSESSMENT CHECK

Jaime B. Dimakulangan
Name: ____________________________ July 18, 2022
Date: ________________

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.
BASIC COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. PARTICIPATE IN WORKPLACE COMMUNICATION
L.O.1. Obtain and convey workplace information /
L.O.2. Participate in workplace meetings and discussions /
L.O.3. Complete relevant work related documents /
2. WORK IN TEAM ENVIRONMENT
L.O.1. Describe team role and scope /
L.O.2. Identify own role and responsibility within team /
L.O.3. Work as a team member /
3. PRACTICE CAREER PROFESSIONALISM
L.O.1. Integrate personal objectives with organizational goals /
L.O.2. Set and meet work priorities /
L.O.3. Maintain professional growth and development /
4. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
L.O.1. Identify hazards and risks /
L.O.2. Evaluate hazards and risks /
L.O.3. Control hazards and risks /
L.O.4. Maintain OHS awareness /

Trainers Date Document No.

Methodology I Developed: Issued by: Page
Developed by: Revision #
FOOD Noah R.
PROCESSING Lobitaña
NC II
 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.
COMMON COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. APPLY FOOD SAFETY AND SANITATION
L.O.1. Wear Personal Protective Equipment /
L.O.2. Observe Personal Hygiene and Good Grooming /
L.O.3. Implement Food Sanitation Practices /
L.O.4. Render Safety Measures and First Aid Procedures /
L.O.5. Implement housekeeping activities /
2. USE STANDARD MEASURING DEVICES AND INSTRUMENTS
L.O.1. Identify Standard Measuring Devices and Instruments /
L.O.2. Review the Procedures in Using Standard Measuring /
Devices and Instruments
L.O.3. Follow Procedures of Using Measuring Devices and /
Instruments
3. USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS
L.O.1. Perform Pre-Operation Activities /
L.O.2. Operate Food processing Equipment /
L.O.3. Perform Post-Operation Activities /
4. PERFORM MATHEMATICAL COMPUTATIONS
L.O.1. Gather and Tabulate the Recorded Data /
L.O.2. Review the Various Formulations /
L.O.3. Calculate Production Input and Output /
L.O.4. Compute Production Cost /
5. IMPLEMENT GOOD MANUFACTURING PRACTICE AND
PROCEDURES
L.O.1. Identify requirements of GMP related to own work /
L.O.2. Observe personal hygiene and conduct to meet GMP /
requirements

Trainers Date Document No.

Methodology I Developed: Issued by: Page
Developed by: Revision #
FOOD Noah R.
PROCESSING Lobitaña
NC II
 COMMON COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
L.O.3. Implement GMP requirements when carrying out work /
activities
L.O.4. Participate in improving GMP /
L.O.5. Participate in validation processes /
L.O.6. Complete workplace documentation to support GMP /
6. IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES
L.O.1. Conduct work in accordance with environmental /
policies and procedures
L.O.2. Participate in improving environmental practices at /
work
L.O.3. Respond to an environmental emergency /

Trainers Date Document No.

Methodology I Developed: Issued by: Page
Developed by: Revision #
FOOD Noah R.
PROCESSING Lobitaña
NC II
 SELF-ASSESSMENT CHECK

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training sessions. Please
check the appropriate box of your answer to the questions below.
CORE COMPETENCIES and LEARNING OUTCOMES
CAN I…? YES NO
1. PROCESS FOODS BY SALTING, CURING AND SMOKING
L.O.1. Prepare Equipment, Tools, Materials and Utensils /
L.O.2. Prepare the Raw Materials /
L.O.3. Prepare Salting and Curing Solutions and Mixtures /
L.O.4. Cure the Materials /
L.O.5. Finish the Cured Materials /
L.O.6. Prepare Production Report /
2. PROCESS FOODS BY FERMENTATION AND PICKLING
L.O.1. Prepare Equipment, Tools and Utensils /
L.O.2. Prepare Raw Materials /
L.O.3. Perform Alcoholic Fermentation of Fruits/Vegetables /
L.O.4. Perform Acetic Acid/ Lactic Acid Fermentation/pic kling /
of Vegetables
L.O.5. Ferment Fish and Other Marine Products /
L.O.6. Prepare Production Report /
3. PROCESS FOODS BY SUGAR CONCENTRATION
L.O.1. Prepare Equipment, Tools and Utensils /
L.O.2. Prepare the Raw Materials /
L.O.3. Prepare Acid, Pectin and Sugar Mixture /
L.O.4. Cook Sugar Concentrates /
L.O.5. Prepare Production Report /
4. PACKAGE FINISHED/PROCESSED FOOD PRODUCTS
L.O.1. Prepare Packaging Equipment, Tools and Materials /
L.O.2. Undertake Packaging of Finished/Processed Food /
Products
L.O.3. Perform Post Packaging Procedures /

Trainers Date Document No.

Methodology I Developed: Issued by: Page
Developed by: Revision #
FOOD Noah R.
PROCESSING Lobitaña
NC II