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  • Food Processing (Self-Assessment)

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    Lumio, Ma. Niña ArielaBTVTED FGT1A
    10 views3 pages
    This document is a self-assessment checklist for an employee to evaluate their skills and competencies. It covers basic competencies like communication, teamwork, and safety. It also evaluates common food processing competencies, such as applying food safety measures, using measuring devices, operating equipment, and performing calculations. Finally, it assesses core competencies related to specific food processing techniques like salting, drying, and thermal processing foods. The employee completes the checklist by checking boxes to indicate whether they have the listed skills and can complete the described tasks. The completed self-assessment will provide data to their trainer to design an appropriate training plan.

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    FOOD PROCESSING (SELF-ASSESSMENT)

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    This document is a self-assessment checklist for an employee to evaluate their skills and competencies. It covers basic competencies like communication, teamwork, and safety. It also evaluates common food processing competencies, such as applying food safety measures, using measuring devices, operating equipment, and performing calculations. Finally, it assesses core competencies related to specific food processing techniques like salting, drying, and thermal processing foods. The employee completes the checklist by checking boxes to indicate whether they have the listed skills and can complete the described tasks. The completed self-assessment will provide data to their trainer to design an appropriate training plan.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    10 views3 pages

    Food Processing (Self-Assessment)

    Uploaded by

    Lumio, Ma. Niña ArielaBTVTED FGT1A
    This document is a self-assessment checklist for an employee to evaluate their skills and competencies. It covers basic competencies like communication, teamwork, and safety. It also evaluates common food processing competencies, such as applying food safety measures, using measuring devices, operating equipment, and performing calculations. Finally, it assesses core competencies related to specific food processing techniques like salting, drying, and thermal processing foods. The employee completes the checklist by checking boxes to indicate whether they have the listed skills and can complete the described tasks. The completed self-assessment will provide data to their trainer to design an appropriate training plan.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    SELF-ASSESSMENT CHECK

    Instruction: This self-check Instrument will give your trainer a data that is essential in
    designing a Training Plan for you. Please check the appropriate box of your answer to each
    of the question

    Can I? YES NO
    BASIC COMPETENCIES
    PARTICIPATE IN WORKPLACE COMMUNICATION
     Participate in workplace meetings and discussions ✔
     Complete relevant work related documents ✔
    WORK IN TEAM ENVIROMENT
     Describe team role and scope ✔
     Identify own role and responsibility ✔
     Work as a team member ✔
    PRACTICE CAREER PROFESSIONALISM
     Integrate personal objectives with organizational goals ✔
     Set and meet work priorities ✔
     Maintain professional growth and development ✔
    PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
     Identify hazards and risks ✔
     Evaluate hazards and risks ✔
     Control hazards and risks ✔
     Maintain OHS awareness ✔
    COMMON COMPETENCIES
    APPLY FOOD SAFETY AND SANITATION
     Wear Personal Protective Equipment ✔
     Observe Personal Hygiene and Good Grooming ✔
     Implement Food Sanitation Practices ✔
     Render Safety Measures and First Aid Procedures ✔
     Implement housekeeping activities ✔
    USE STANDARD MEASURING DEVICES AND INSTRUMENTS
     Identify Standard Measuring Devices and Instruments ✔
     Review the Procedures in Using Standard Measuring Devices and
    ✔
    Instruments
     Follow Procedures of Using Measuring Devices and Instruments ✔
    USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS
     Perform pre-operation activities ✔
     Operate food processing equipment ✔
     Perform post-operation activities ✔
    PERFORM MATHEMATICAL COMPUTATIONS
     Gather and tabulate the recorded data ✔
     Review the various formulations ✔
     Calculate production input and output ✔
     Compute production cost ✔
    IMPLEMENT GOOD MANUFACTURING PRACTICE AND PROCEDURES
     Identify requirements of GMP related to own work ✔
     Observe personal hygiene and conduct to meet GMP
    ✔
    requirements
     Implement GMP requirements when carrying out work activities ✔
     Participate in improving GMP ✔
     Participate in validation processes ✔
     Complete workplace documentation to support GMP ✔
    IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES
     Conduct work in accordance with environmental policies and
    ✔
    procedures
     Participate in improving environmental practices at work ✔
     Respond to an environmental emergency ✔
    CORE COMPETENCIES
    PROCESS FOODS BY SALTING, CURING AND SMOKING
     Prepare equipment tools, materials and utensils ✔
     Prepare the raw materials ✔
     Cure raw materials ✔
     Process cured materials ✔
     Pack processed cured materials ✔
     Perform post-production activities ✔
    PROCESS FOODS BY FERMENTATION AND PICKLING
     Prepare equipment, tools, materials and utensils ✔
    PROCESS FOOD BY SUGAR CONCENTRATION
     Prepare equipment, tools, materials and utensils ✔
     Prepare the raw materials ✔
     Cook sugar concentrates ✔
     Pack sugar concentrated products ✔
     Perform postproduction activities ✔
    PROCESS FOOD BY DRYING AND DEHYDRATION
     Prepare equipment, tools, materials and utensils ✔
     Prepare the raw materials ✔
     Dry pretreated raw materials ✔
     Cool and sweat dried products ✔
     Pack dried products ✔
     Perform postproduction activities ✔
    PROCESS FOODS BY THERMAL APPLICATION
     Prepare equipment, tools, materials and utensils ✔
     Prepare the raw materials ✔
     Pasteurize the product ✔
     Pack food products ✔
     Exhaust and seal food products ✔
     Apply thermal processing ✔
     Cool and wash packed products ✔
     Conduct postproduction activities ✔

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