CBC - Food Processing NC IV

COMPETENCY-BASED
CURRICULUM
Sector:
PROCESSED FOOD AND BEVERAGES SECTOR
Qualification:
FOOD PROCESSING NC IV
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
Page
A.. COURSE DESIGN........................................................................................1-8
B. MODULES OF INSTRUCTION.................................................................9-122
 BASIC COMPETENCIES...............................................................................9
o Utilizing specialized communication skills......................................11-16
o Developing teams and individuals..................................................17-22
o Applying problem-solving techniques in the workplace..................23-28
o Collecting, analyzing and organizing information...........................29-33
o Planning and organize work...........................................................34-39
 COMMON COMPETENCIES.......................................................................41
o Applying food and safety sanitation................................................43-48
o Using standard measuring devices and instrument........................49-52
o Using food processing tools, equipment and instrument................53-58
o Performing mathematical computation...........................................59-63
o Implementing good manufacturing practices and procedures........64-70
o Implementing environmental polices and procedures....................71-74
o Monitoring the implementation of good manufacturing
practice procedures........................................................................75-81
o Monitoring the implementation of environmental
management policies.....................................................................82-86
 CORE COMPETENCIES.............................................................................87
o Applying raw materials/ingredients and process knowledge..........89-91
o Maintaining food safety when loading, unloading and
transporting food............................................................................92-94
o Participating in sensory analysis....................................................95-97
o Setting up and operating processes in a production/
packaging system.........................................................................98-105
o Participating in an audit process................................................106-109
o Participating in a HACCP team..................................................110-114
o Monitoring in workplace performance and participating in
the improvement processes.......................................................115-122
COURSE DESIGN
COURSE TITLE : FOOD PROCESSING NC IV
NOMINAL DURATION : 576 Hours
COURSE DESCRIPTION :
This course is designed to enhance the knowledge, desirable skills and attitudes under
Food Processing NC IV in accordance with industry standards. It covers basic, common
and core competencies such as: utilize specialized communication skills, develop teams
and individuals, apply problem solving techniques in the workplace, collect, analyze and
organize information, plan and organize work, promote environmental protection, apply food
safety and sanitation, use standard measuring devices, use food processing tools,
equipment and utensils, perform mathematical computations, implement good
manufacturing practice and procedures, implement environmental policies and procedures,
apply raw materials/ingredients and process knowledge, maintain food safety when loading,
unloading and transporting food, participate in sensory analysis, set up and operate
processes in a production/packaging system, participate in an audit process, participate in a
HACCP team, and monitor workplace performance and participate in improvement
processes.
ENTRY REQUIREMENTS:
Trainees or students should possess the following requirements:

 can communicate both orally and in written form;
 physically and mentally fit;
 with good moral character; and
 can perform basic mathematical computation.
CBC Food Processing NC IV -1-

COURSE STRUCTURE:
BASIC COMPETENCIES
(56 hours)
Units of Nominal
Module Title Learning Outcomes
Competency Duration
1. Utilize 1.1 Utilizing 1.1.1 Meet common and specific 10 hours
specialized specialized communication needs of
communication communication clients and colleagues
skills skills 1.1.2 Contribute to the
development of
communication strategies
1.1.3 Represent the organization
1.1.4 Facilitate group discussion
1.1.5 Conduct interview
2. Develop teams 2.1 Developing 2.1.1 Provide team leadership 10 hours
and individuals teams and 2.1.2 Foster individual and
individuals organizational growth
2.1.3 Monitor and evaluate
workplace learning
2.1.4 Develop team commitment
and cooperation
2.1.5 Facilitate accomplishment of
organizational goals
3. Apply problem 3.1 Identifying 3.1.1 Analyze the problem 12 hours
solving possible 3.1.2 Identify possible solutions
techniques in solution 3.1.3 Recommend solution to the
the workplace higher management
3.1.4 Implement solution
3.1.5 Evaluate/monitor results and
outcome
4. Collect, 4.1 Collecting, 4.1.1 Study information 12 hours
analyze and analyzing and requirements
organize organizing 4.1.2 Process data
information information 4.1.3 Analyze, interpret and
organize information
gathered
4.1.4 Present findings/
recommendations
5. Plan and 5.1 Planning and 5.1.1 Set work objectives 12 hours
organize work organizing work 5.1.2 Plan and schedule work
activities
5.1.3 Implement work plans
5.1.4 Monitor work activities
5.1.5 Review and evaluate work
plans and activities
-2- CBC Food Processing NC IV

Units of Nominal
Competency Duration
6. Promote 6.1 Promoting 6.1.1 Study guidelines for 10 hours
environmental environmental environmental concerns
protection protection 6.1.2 Implement specific
environmental programs
6.1.3 Monitor activities on
environmental protection/
programs

COMMON COMPETENCIES
(160 hours)

Units of Nominal
Competency Duration
1. Apply food 1.1 Applying food 1.1.1 Wear personal protective 24 hours
safety and safety and equipment
sanitation sanitation 1.1.2 Observe personal hygiene
and good grooming
1.1.3 Implement food sanitation
practices
1.1.4 Render safety measures
and first aid procedures
1.1.5 Implement housekeeping
activities
2. Use standard 2.1 Using standard 2.1.1 Identify standard measuring 16 hours
measuring measuring devices and instruments
devices devices 2.1.2 Review procedures in using
standard measuring devices
and instruments
2.1.3 Follow procedures of using
measuring devices and
instruments
3. Use food 3.1 Using food 3.1.1 Perform pre-operation 16 hours
processing processing activities.
tools, tools, 3.1.2 Operate, monitor and
equipment and equipment and maintain food processing
utensils utensils equipment
3.1.3 Perform post operation
activities
4. Perform 4.1 Performing 4.1.1 Gather, summarize and 8 hours
mathematical mathematical tabulate the data
computations computations 4.1.2 Review the various
formulations
4.1.3 Calculate production input
and output
4.1.4 Compute production cost
5. Implement 5.1 Implementing 5.1.1 Identify requirements of 32 hours
good good GMP related to own work.
manufacturing manufacturing 5.1.2 Observe personal hygiene
practice and practice and and conduct to meet GMP
procedures procedures requirements
5.1.3 Implement GMP
requirements when carrying
out work activities
5.1.4 Participate in improving
GMP
5.1.5 Participate in validation
processes
5.1.6 Complete workplace
documentation to support
GMP
6. Implement 6.1 Implementing 6.1.1 Conduct work in 32 hours
environmental environmental accordance with
policies and policies and environmental policies and
procedures procedures procedures
Units of Nominal
Competency Duration
6.1.2 Participate in improving
environmental practices at
work
6.1.3 Respond to environmental
emergency
7. Monitor the 7.1 Monitoring the 7.1.1 Ensure others in the work 16 hours
implementation implementation area are able to meet the
of good of good GMP requirements
manufacturing manufacturing 7.1.2 Monitor personal hygiene
practice practice and conduct of team
procedures procedures members in the work area
7.1.3 Monitor implementation of
GMP requirements in the
work area
7.1.4 Contribute to validation
processes
7.1.5 Take corrective action in
response to GMP non-
compliance
7.1.6 Maintain and improve GMP
in the work area
8. Monitor the 8.1 Monitoring the 8.1.1 Ensure others in the work 16 hours
implementation implementation area are able to implement
of of environmental work
environmental environmental practices
management management 8.1.2 Monitor observance of work
policies policies procedure
8.1.3 Implement emergency
procedures to respond to
hazardous events
8.1.4 Maintain and improve
environmental management
in the work area

CORE COMPETENCIES
(360 hours)
Units of Nominal
Competency Duration
1. Apply raw 1.1 Applying raw 1.1.1 Identify and respond to non- 32 hours
materials/ materials/ conforming ingredients/raw
ingredients and ingredients materials
process and process 1.1.2 Identify and respond to non-
knowledge knowledge conforming product and
processes
2. Maintain food 2.1 Maintaining 2.1.1 Prepare to transport food 24 hours
safety when food safety 2.1.2 Load, unload and transport
loading, when loading, safely
unloading and unloading and
transporting transporting
food food
3. Participate in 3.1 Participating 3.1.1 Conduct sensory analysis 24 hours
sensory in sensory 3.1.2 Report results of sensory
analysis analysis analysis
4. Set up and 4.1 Setting up 4.1.1 Set up production/ packaging 160
operate and system for operation hours
processes in a operating 4.1.2 Operate and monitor the
production/ processes in system
packaging a production/ 4.1.3 Use re-order procedures to
system packaging maintain stock levels
system 4.1.4 Organize cyclical stock counts
and report variances
4.1.5 Handover production/
packaging system operation
4.1.6 Shut down the production/
packaging system
4.1.7 Contribute to the continuous
improvement of the production/
packaging system
5. Participate in 5.1 Participating 5.1.1 Participate in planning an audit 40 hours
an audit in an audit 5.1.2 Participate in conducting an
process process audit
5.1.3 Report and follow-up audit
outcomes
6. Participate in a 6.1 Participating 6.1.1 Prepare to develop and/or 40 hours
HACCP team in a HACCP review a food safety program
team 6.1.2 Identify and/or review food
safety hazards
6.1.3 Establish, implement and
review methods to monitor and
control food safety hazards
6.1.4 Establish and review safety
documentation, communication
and recording systems

Units of Nominal
Competency Duration
7. Monitor 7.1 Monitoring in 7.1.1 Identify recording and reporting 40 hours
workplace workplace requirements
performance performance 7.1.2 Maintain and secure workplace
and participate and information
in improvement participating 7.1.3 Analyze performance and
processes in the identify opportunities for
improvement improvement
processes 7.1.4 Identify other data
requirements
7.1.5 Analyze the issue or problem
7.1.6 Recommend options for
improvement
7.1.7 Participate in implementing
improvement proposals
ASSESSMENT METHODS:
 Written examination
 Oral questioning
 Demonstration of practical skills
 Direct observation
 Interview
COURSE DELIVERY:
 Modular
 Demonstration
 Lecture
 Discussion
 Dual training
 Distance learning

RESOURCES:
1. Equipment 2. Tools/accessories/supplies

Food processing system with retort,  Weighing scales and balances of
pump, boiler, cooker, steamer, various capacities and sensitivities
dehydrator  Dietetic scales (1 kg. capacity)
 Chiller  Pairing knives
 Refrigerator  Peelers
 Freezer  Measuring spoons
 Stoves  Measuring cups (solid)
 Food packaging system with filling  Measuring cups (liquid)
and sealing, can seamer, shrink  Wrench, screw driver, belts, nuts and
wrapper, strapper, case packer, bolts
labeler  Clocks/timer
 Jack lift  Mixing bowls, stainless steel
 Trolley  Hard plastic chopping boards
 Wheeler  Thermometers of varying temperature
 Poly/temperature sealer range
 Cap sealer  Glasswares like cylinder, beaker,
 Pressure canner flask
 Pressure cooker  Jar liter
 Cap seal  Food processor, set
 Oven  Wire baskets
 Steam-jacketed kettle  Casseroles stainless steel
 Smoking trays  Saucepan, stainless steel
 Meat grinder  Spoons, wooden
 Stuffer/linker  Spoon, basting
 Silent cutter  Paddles, wooden
 Brix refractometers (0-90o brix)  Food tongs
 Salinometer  Steamer
 Electronic scales (0.1 gm. capacity)  Soaking container
 Consistometer/viscosimeter  Fermented containers
 Vacuum pack machine  Utility trays
 Laboratory scale cabinet drier or  Colanders, stainless steel
forced draft oven
 Headspace gauge
 Test equipment – pH meter,
centrifuge, moisture meter, color
chart/colorimeter, texture meter
 Computer
 Fire fighting equipment
 First aid kit
 PPE – apron, mouth mask, gloves,
rubber boots; head gear, hard hat,
goggles, heavy sweater
3. Materials
A. Food supplies B. Non-food

 Fresh eggs  Packaging materials – can, paper,
 Fresh meat plastic, bottle, glass, carton,
 Dressed poultry laminates
 Fresh fish (medium size)  Tags/labels
 Curing ingredients (good for 10 kg.)  Chemicals – soda acid, amines,
 Fresh fish (small) condensate chemicals
 Fresh fruits  8 oz., 12 oz., round bottles with PVC
 Fresh vegetables caps
 All spice pickling solution  Catsup bottles with plastic cap
 Salt (Pangasinan)  Cap seals
 Refined sugar  Disinfectant/sanitizers
 Vinegar  Various test reagents e.g.
 Mother vinegar hydrochloric acid, sulfuric acid,
 Citric acid sodium hydroxide, hydrogen peroxide
 Sodium benzoate  Bar soap/detergent
 Firming agent  Glue
 Active dry yeast
4. Training materials
 Books/references
 Manuals
 Videos
QUALIFICATION OF INSTRUCTOR:
 Must be a holder of Automotive Servicing NC IV

 Must have undergone training on Training Methodology IV (TM IV)
 Must be computer literate
 Must be physically and mentally fit
 *Must have at least 2 years job/industry experience
 Must be a civil service eligible or appropriate professional license issued by the
Professional Regulatory Commission (for government position)
* Optional. Only when required by the hiring institution.
- 10 - CBC Food Processing NC IV

MODULES OF INSTRUCTION
BASIC COMPETENCIES
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UNIT OF COMPETENCY : UTILIZE SPECIALIZED COMMUNICATION SKILLS
MODULE TITLE : UTILIZING SPECIALIZED COMMUNICATION SKILLS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to use specialized communication skills to meet
specific needs of internal and external clients, conduct
interviews, facilitate group discussions and contribute to the
development of communication strategies.
NOMINAL DURATION : 10 hours
QUALIFICATION LEVEL : NC IV
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/ trainees will be able to:
LO1. Meet common and specific communication needs of clients and colleagues.
LO2. Contribute to the development of communication strategies
LO3. Represent the organization
LO4. Facilitate group discussion
LO5. Conduct interview
CBC Food Processing NC IV - 13 -

LO1. MEET COMMON AND SPECIFIC COMMUNICATION NEEDS OF CLIENTS AND
COLLEAGUES
ASSESSMENT CRITERIA:
1. Specific communication needs of clients and colleagues are met.

2. Different approaches are used to meet communication needs of clients and
colleagues.
3. Conflict is addressed promptly and in a timely way and in a manner which does
not compromise the standing of the organization.
CONTENTS:
 Definition of common and specific communication

 Effective communication
 Communication barriers
 Communication strategies
CONDITIONS:
The students/learners must be provided with the following:
 Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
 Learning materials
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
 Group discussion
 Interaction
 Brainstorming
ASSESSMENT METHODS:
 Demonstration
 Observation
 Interviews/questioning
 Written examination

LO2. CONTRIBUTE TO THE DEVELOPMENT OF COMMUNICATION STRATEGIES
1. Strategies for internal and external dissemination of information are developed,

promoted, implemented and reviewed as required.
2. Channels of communication are established and reviewed regularly.
3. Coaching in effective communication is provided.
4. Work related network and relationship are maintained as necessary.
5. Negotiation and conflict resolution strategies are used where required.
6. Communication with clients and colleagues is appropriate to individual needs and
organizational objectives.
CONTENTS:
 Channels of communication
 Communication delivery systems (internal and external)
 Coaching techniques
 Negotiation skills
 Conflict resolution strategies
CONDITIONS:
 Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
 Interaction
 Brainstorming
ASSESSMENT METHODS:
 Demonstration
 Observation

LO3. REPRESENT THE ORGANIZATION
1. When participating in internal and external forums, presentation is relevant,

appropriately researched and presented in a manner to promote the organization.
2. Presentation is clear and sequential and delivered in predetermined time.
3. Utilize appropriate media to enhance presentation.
4. Differences in views are respected.
5. Written communication is consistent with organizational standards.
6. Inquiries are responded in a manner consistent with organizational standard.
CONTENTS:
 Presentation skills
 Effective presentation techniques
 Expression of ideas/queries
 Effective writing
 Work ethics
CONDITIONS:
 Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
 Interaction
 Brainstorming
ASSESSMENT METHODS:
 Demonstration
 Observation

LO4. FACILITATE GROUP DISCUSSION
1. Mechanisms which enhance effective group interaction are defined and

implemented.
2. Strategies which encourage all group members to participate are used routinely.
3. Objectives and agenda for meetings and discussions are routinely set and
followed.
4. Relevant information is provided to group to facilitate outcomes.
5. Evaluation of group communication strategies is undertaken to promote
participation of all parties.
6. Specific communication needs of individuals are identified and addressed.
CONTENTS:
 Group dynamics
 Establishing good rapport
 Conduct meetings
 Group participation
 Individual differences
CONDITIONS:
 Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
 Interaction
 Brainstorming
ASSESSMENT METHODS:
 Demonstration
 Observation

LO5. CONDUCT INTERVIEW
1. A range of appropriate communication strategies are employed in interview

situations.
2. Records of interviews are made and maintained in accordance with
organizational procedures.
3. Effective questioning, listening and non verbal communication techniques are
used to ensure that required message is communicated.
CONTENTS:
 Purpose of the interview

 Preparation for interview
 Conduct of interview
 Effective questioning/listening techniques
CONDITIONS:
 Equipment
- Video tapes
- LCD projector/OHP
- Personal computer
- Learning element
- Books and manuals
- Transparencies
- Slides
METHODOLOGIES:
 Interaction
 Brainstorming
ASSESSMENT METHODS:
 Demonstration
 Observation

UNIT OF COMPETENCY : DEVELOP TEAM AND INDIVIDUALS
MODULE TITLE : DEVELOPING TEAM AND INDIVIDUALS
MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes
required to determine individual and team development
needs and facilitate the development of the workgroup.
LO1. Provide team leadership
LO2. Foster individual and organizational growth
LO3. Monitor and evaluate workplace learning
LO4. Develop team commitment and cooperation
LO5. Facilitate accomplishment of organizational goals

LO1. PROVIDE TEAM LEADERSHIP
1. Learning and development needs are systematically identified and implemented

in line with organizational requirements.
2. Learning plan to meet individual and group training and developmental needs is
collaboratively developed and implemented.
3. Individuals are encouraged to self evaluate performance and identify areas for
improvement.
4. Feedback on performance of team members is collected from relevant sources
and compared with established team learning process.
CONTENTS:
 Understanding team
 Leadership skills and style
 Team building
 Team role and responsibility
 Performance evaluation
 Giving feedback
CONDITIONS:
 Equipment
- Personal computer
- Simulated work area
- Manuals for organizational requirements
- Quality assurance and procedures
- Work ethics manual
- Personality development
 Supplies and materials
- Office supplies, (pen, pencil, paper/bond paper)
METHODOLOGIES:
 Interaction
 Brainstorming
ASSESSMENT METHODS:
 Demonstration
 Observation

LO2. FOSTER INDIVIDUAL AND ORGANIZATIONAL GROWTH
1. Learning and development program goals and objectives are identified to match
the specific knowledge and skills requirements of competency standards.
2. Learning delivery methods are appropriate to the learning goals, the learning
style of participants and availability of equipment and resources.
3. Workplace learning opportunities and coaching/mentoring assistance are
provided to facilitate individual and team achievement of competencies.
4. Resources and timeliness required for learning activities are identified and
approved in accordance with organizational requirements.
CONTENTS:
 Competency Standards in industry

 CAREER goals and paths
 Learning methods and techniques
 Coaching and Mentoring
CONDITIONS:
 Equipment
- Personal computer
- Coaching and mentoring principles manual
- Learning and development program goals and objectives
- Learning activity methods
METHODOLOGY:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

LO3. MONITOR AND EVALUATE WORKPLACE LEARNING
1. Feedback from individuals or teams is used to identify and implement

improvements in future learning arrangements.
2. Outcomes and performance of individuals/teams are assessed and recorded to
determine the effectiveness of development programs and the extent of
additional support.
3. Modifications to learning plans are negotiated to improve the efficiency and
effectiveness of learning.
4. Records and reports of competency are maintained within organizational
requirements.
CONTENTS:
 Monitoring and evaluation of individual/team learning performance

 Assessment of individual/team learning performance
 Improving learning efficiency and effectiveness
 Maintain records and reports of competency
CONDITIONS:
 Equipment
- Personal computer
- Personality development manual
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

LO4. DEVELOP TEAM COMMITMENT AND COOPERATION
1. Open communication processes to obtain and share information is used by team.

2. Decisions are reached by the team in accordance with agreed roles and
responsibilities.
3. Mutual concern and camaraderie are developed in the team.
CONTENTS:
 Team commitment and cooperation

 Decision making
 Mutual trust and respect
CONDITIONS:
 Equipment
- Personal computer
- Simulated team
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

LO5. FACILITATE ACCOMPLISHMENT OF ORGANIZATIONAL GOALS
1. Team members actively participated in team activities and communication

processes.
2. Team members developed individual and joint responsibility for their actions.
3. Collaborative efforts are sustained to attain organizational goals.
CONTENTS:
 Communication among team members/groups

 Team members role/responsibility mentorship
 Collaboration in organization
 Recognition and awards
CONDITIONS:
 Equipment
- Personal computer
METHODOLOGY:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

UNIT OF COMPETENCY : APPLY PROBLEM SOLVING TECHNIQUES IN THE
WORKPLACE
MODULE TITLE : APPLYING PROBLEM SOLVING TECHNIQUES IN THE

WORKPLACE
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes
required to apply the process of problem solving and other
problems beyond those associated directly with the process
unit. It includes the application of structured processes and
improvement tools. This competency is typically performed
by an experienced technician, team leader or supervisor.
SUMMARY OFLEARNING OUTCOMES:
LO1. Analyze the problem
LO2. Identify possible solutions
LO3. Recommend solution to higher management
LO4. Implement solution
LO5. Evaluate/monitor results and outcome

LO1. ANALYZE THE PROBLEM
1. Issues/concerns are evaluated based on data gathered.

2. Possible causes of problem are identified within the area of responsibility as
based on experience and the use of problem solving tools/analytical techniques.
3. Possible cause statements are developed based on findings.
CONTENTS:
 Data gathering
 Problem identification
 Problem analysis
 Statement of problem
CONDITIONS:
 Equipment
- OHP
- Computers
 Instructional materials
- Reference books
- Sample of process and other problems
- Learning guides
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation
 Practical/performance test

LO2. IDENTIFY PROBLEM SOLUTIONS
1. All possible solutions are considered for resolution of the problem in accordance
with safety and operating procedures.
2. Strengths and weaknesses of possible options are considered.
3. Corrective action is determined to resolve the problem and its possible future
causes.
CONTENTS:
 Problem solving techniques

 Strengths and weaknesses analysis
 Determining corrective actions
CONDITIONS:
 Equipment
- OHP
- Computers
- Reference books
- Sample of process and other problems
- Learning guides
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

LO3. RECOMMEND SOLUTION TO HIGHER MANAGEMENT
1. Report/communication or documentation are prepared.

2. Recommendations are presented to appropriate personnel.
3. Recommendations are followed-up, if required.
CONTENTS:
 Effective writing
 Writing recommendations
 Presentation of reports
 Making follow-ups
CONDITIONS:
 Equipment
- OHP
- Computers
- Reference books
- Recommendation report
- Learning Guides
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

LO4. IMPLEMENT SOLUTION
1. Measurable objectives are identified.

2. Resource needs are identified.
3. Timelines are identified in accordance with plan.
CONTENTS:
 Identification of measurable objectives

 Identification of resources
 Setting timelines/schedules on plans
 Procedures in implementing solutions
CONDITIONS:
 Equipment
- OHP
- Computers
- Reference books
- Learning guides
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

LO5. EVALUATE/MONITOR RESULTS AND OUTCOME
1. Processes and improvements are identified based on evaluative assessment of

problem.
2. Recommendations are prepared and submitted to superiors.
CONTENTS:
 Evaluation procedures of results and outcome

 Monitoring procedures
 Writing recommendations
 Channels for submission of reports
CONDITIONS:
 Equipment
- OHP
- Computers
- Reference books
- Learning guides
METHODOLOGIES:
 Lecture
 Discussion
 Interaction
ASSESSMENT METHODS:
 Demonstration
 Observation

UNIT OF COMPETENCY : COLLECT, ANALYZE AND ORGANIZE INFORMATION
MODULE TITLE : COLLECTING, ANALYZING AND ORGANIZING

INFORMATION
MODULE DESCRIPTOR : This module covers the outcomes required to process,

analyze, interpret and organize workplace information and
other relevant data.
LO1. Study information requirements
LO2. Process data
LO3. Analyze, interpret and organize information
LO4. Present findings/recommendations

LO1. STUDY INFORMATION REQUIREMENTS
1. Needs are identified using established research procedures.

2. Relevant forms and recording systems are used to gather the information.
3. Respondents are selected to implement survey/research based on established
procedures.
CONTENTS:
 Research definitions and methods

 Research goals and objectives
 Survey instruments/questionnaires
 Recording systems
 Selection of respondents
CONDITIONS:
 Reference book
 Handouts/modules/printed materials
 Forms
METHODOLOGIES:
 Discussion
 Direct observation
 Simulation/role playing
ASSESSMENT METHODS:
 Observation
 Interview

LO2. PROCESS DATA
1. Data are collected and collated based on the prescribed method.

2. Relevant data are used as references in accordance with the objectives of the
program.
3. Information is compiled according to the required form.
CONTENTS:
 Data collection techniques and procedure

 Record data for analysis
 Establish data records
 Accuracy, stability and repeatability of data records
CONDITIONS:
 PC
 Reference book
 Data processing software (MS WORD, EXCEL, etc.)
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

LO3. ANALYZE, INTERPRET AND ORGANIZE INFORMATION
1. Data are analyzed using relevant methodologies.

2. When applicable, statistical analysis/methods are employed according to the
objectives of the program.
3. Graphs and other visual presentation are prepared to facilitate
analysts/interpretation of information.
CONTENTS:
 Statistical analysis
 Methods in statistical analysis
 Tools for process Improvement
 Presentation of data in graphs
CONDITIONS:
 PC
 Reference book
 Data processing software (MS WORD, EXCEL, etc.)
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

LO4. PRESENT FINDINGS/RECOMMENDATIONS
1. Findings/recommendations summarized and presented/packaged in user-friendly

manner.
2. Relevant inputs gathered to finalized report.
3. Draft report prepared based on standard format.
4. Technical reports are submitted and disseminated to concerned offices.
CONTENTS:
 Organizing information
 Recognize trends in the information
 Synthesis of data
 Prepare reports in standard format
 Types and methods of report submission & dissemination
CONDITIONS:
 PC
 Reference book
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

UNIT OF COMPETENCY : PLAN AND ORGANIZE WORK
MODULE TITLE : PLANNING AND ORGANIZING WORK
MODULE DESCRIPTOR : This module covers the outcomes required in planning and
organizing work. It may be applied to a small independent
operation or to a section of a large organization.
LO1. Set objectives
LO2. Plan and schedule work activities
LO3. Implement work plans
LO4. Monitor work activities
LO5. Review and evaluate work plans and activities

LO1. SET OBJECTIVES
1. Objectives are consistent with and linked to work activities in accordance with
organizational aims.
2. Objectives are stated as measurable targets with clear time frames.
3. Support and commitment of team members are reflected in the objectives.
4. Realistic and attainable objectives are identified.
CONTENTS:
 Planning
 Planning objectives
 Setting objectives
CONDITIONS:
 Training materials
- Organizational policies and procedures
- Reference materials on organizational planning
- Pen, paper
 Students project
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

LO2. PLAN AND SCHEDULE WORK ACTIVITIES
1. Tasks/work activities to be completed are identified and prioritized as directed.

2. Tasks/work activities are broken down into steps in accordance with set time
frames achievable components.
3. Resources are allocated as per requirements of the activity.
4. Schedule of work activities is coordinated with personnel concerned.
CONTENTS:
 Job/tasks identification
 Division of labor
 Job specialization
 Resource identification
 Work procedures
 Time schedules
CONDITIONS:
 Equipment
- Computers
- GANTT charts
- Reference materials on organizational planning
- Pen, paper
 Students projects
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

LO3. IMPLEMENT WORK PLANS
1. Work methods and practices are identified in consultation with personnel

concerned.
2. Work plans are implemented in accordance with set time frames, resources and
standards.
CONTENTS:
 Introduction of work methods and practices

 Identification of work methods and practices
 Implementation of work plans
CONDITIONS:
 Equipment
- Computers
- Work plan schedules
- Monitoring tools and materials
- Pen, paper
 Plant/enterprises
- Students projects
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

LO4. MONITOR WORK ACTIVITIES
1. Work activities are monitored and compared with set objectives.

2. Work performance is monitored.
3. Deviations from work activities are reported and recommendations are
coordinated with appropriate personnel and in accordance with set standards.
4. Reporting requirements are complied with in accordance with recommended
format.
5. Observe timeliness of report.
6. Files are established and maintained in accordance with standard operating
procedures.
CONTENTS:
 Performance evaluation
 Performance monitoring
 Work deviations/variances identifications
 Reporting of deviations
 Timeliness of report
 SOP in establishing and maintenance of files
CONDITIONS:
 Equipment
- Computers
- Work plan schedules
- Monitoring tools and materials
- Pen, paper
 Plant/enterprises
- Students projects
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

LO5. REVIEW AND EVALUATE WORK PLANS AND ACTIVITIES
1. Work plans, strategies and implementation are reviewed based on accurate,

relevant and current information.
2. Review is based on comprehensive consultation with appropriate personnel on
outcome of work plans and reliable feedback.
3. Results of review are provided to concerned parties and formed as the basis for
adjustments/simplifications to be made to policies, processes and activities.
4. Performance appraisal is conducted in accordance with organizational rules and
regulations.
5. Performance appraisal report is prepared and documented regularly as per
organization requirements.
6. Recommendations are prepared and presented to appropriate
personnel/authorities.
7. Feedback mechanisms are implemented in line with organization policies.
CONTENTS:
 Performance review
 Performance appraisal
 Performance reports
 Performance feedback mechanisms
CONDITIONS:
 Equipment
- Computers
- Reporting formats
- Performance appraisal format
- Reference materials on research techniques
- Pen, paper
 Plant/enterprises (simulation)
- Students projects
METHODOLOGIES:
 Discussion
ASSESSMENT METHODS:
 Observation
 Interview

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COMMON COMPETENCIES
UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
MODULE TITLE : APPLYING FOOD SAFETY AND SANITATION
MODULE DESCRIPTOR : This module deals with the skills, knowledge and
attitudes required to apply food safety and sanitation in
the workplace.
LO1. Wear personal protective equipment
LO2. Observe personal hygiene and good grooming
LO3. Implement food sanitation practices
LO4. Render safety measures and first aid procedures
LO5. Implement housekeeping activities

LO1. WEAR PERSONAL PROTECTIVE EQUIPMENT
1. Personal protective equipment is checked according to the food manufacturer’s

requirement.
2. Personal protective equipment is worn according to the job requirement.
CONTENTS:
 Personal protective equipment

 Food manufacturer’s PPE specific requirement
 Cleaning of PPE
 Food safety policies and procedures on use of PPE
CONDITIONS:
Personal protective equipment:

 Apron
 Mouth masks
 Gloves
 Rubber boots
 Head gears such as caps, hair nets, earplugs
METHODOLOGIES:
 Demonstration
 Dual training
 Individual self-paced learning
 Lecture
ASSESSMENT METHODS:
 Demonstration of skills
 Interview

LO2. OBSERVE PERSONAL HYGIENE AND GOOD GROOMING
1. Personal hygiene and good grooming is practiced in line with workplace health
and safety requirements.
2. Medical and health for workplace requirements are present.
3. DOLE and BFAD requirements for personal hygiene and sanitation are complete.
CONTENTS:
 Standards of good personal hygiene in food processing

 Practice of personal hygiene and good grooming in food processing
 Medical and health requirements in food processing
 BFAD requirements for food processing
CONDITIONS:
Workplace health and safety requirements may include:

 Health certificate
 DOLE requirements
 BFAD requirements
 Personal hygiene and good grooming
 Plant sanitation and waste management
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO3. IMPLEMENT FOOD SANITATION PRACTICES
1. Sanitary food handling practices are implemented in line with workplace sanitary
regulations.
2. Sanitary measures are observed in line with workplace safety practices.
CONTENTS:
 Sanitary regulations and practices in food processing and handling

 Basic elements of sanitation programs in food processing and handling
 Process and facility sanitation in food processing
 Food processing good manufacturing practices
 Safety measures in food processing
 Common causes of food contamination and food poisoning
 Cleaning and sanitation requirements
CONDITIONS:
 Workplace
 Personal protective equipment
METHODOLOGIES:
 Demonstration
 Video presentation
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO4. RENDER SAFETY MEASURES AND FIRST AID PROCEDURES
1. Safety measures are applied according to workplace rules and regulations.

2. First aid procedures are applied and coordinated with concerned personnel
according to workplace standard operating procedures.
CONTENTS:
 Food safety measures and practices

- Temperature control
- Personnel practices
- Physical plant facilities and surroundings
- Materials receiving, storage, distribution
- General housekeeping
- Equipment installation, cleaning, sanitizing
 First aid procedures
CONDITIONS:
 Labeling chemical and other sanitizing agents

 Installation of firefighting equipment in the workplace
 Installation of safety signs and symbols
 Implementation of 5S in the work area
 Removal of combustible material in the work area
 Fire extinguisher
 First aid kit
 Work area/station
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO5. IMPLEMENT HOUSEKEEPING ACTIVITIES
1. Work area and surroundings are cleaned in accordance with workplace health
and safety regulations.
2. Waste is disposed according to organization’s waste disposal system.
3. Hazards in the work area are recognized and reported to designated personnel
according to workplace procedures.
CONTENTS:
 Housekeeping health and safety regulations

 Cleanliness and housekeeping procedures
 Sanitizing equipment
 Sanitizing agents/chemicals
 Waste disposal system
 Hazards identification and reporting
CONDITIONS:
 Personal protective equipment:

- Apron
- Mouth masks
- Gloves
- Rubber boots
- Head gears such as caps, hair nets, earplugs
 Sanitizing equipment, supplies and materials
 Equipment procedures manual
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

UNIT OF COMPETENCY : USE STANDARD MEASURING DEVICES AND
INSTRUMENTS
MODULE TITLE : USING STANDARD MEASURING DEVICES AND

INSTRUMENTS
MODULE DESCRIPTOR : This module deals with the knowledge, skills and attitudes
required to use standard measuring devices, instruments in
the workplace.
LO1. Identify standard measuring devices and instruments.
LO2. Review the procedures in using standard measuring devices and instruments.
LO3. Follow procedures of using measuring devices and instruments.

LO1. IDENTIFY STANDARD MEASURING DEVICES AND INSTRUMENTS
1. Standard measuring devices and instruments are identified according to food

manufacturer’s required specifications.
2. Devices and instruments for measuring are properly checked, sanitized and
calibrated prior to use.
CONTENTS:
 Measuring devices and instruments used for food processing

 Checking of measuring devices and instruments for food processing
 Sanitizing of devices and instruments before using
 Calibration of devices and instruments
 Safety procedures in handling measuring devices and instruments
CONDITIONS:
 Standard measuring devices may include but not limited to:

- Weighing scale and balances of various capacities and sensitivities
- Measuring cups of varying capacities for dry ingredients
- Measuring cups of varying capacities for liquid ingredients
 Standard measuring instruments may include but not limited to the following:
- Salinometer
- Thermometers of varying temperature range (0-300 C)
- Refractometer of varying range (0-90 C)
- Glass wares like cylinders, beakers, flasks of varying graduations.
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO2. REVIEW THE PROCEDURES IN USING STANDARD MEASURING DEVICES
AND INSTRUMENTS
1. Procedures in using the standard measuring devices and instruments are

recalled according to manufacturer’s specifications.
2. Printed procedures/brochures/catalogues are consulted according to specified
food processing methods.
CONTENTS:
 Uses of measuring devices and instruments

 Procedures in using standard measuring devices
CONDITIONS:
 Standard measuring devices:

- Weighing scale and balances of various capacities and sensitivities
- Measuring cups of varying capacities for any ingredients
 Standard measuring instruments may include:

- Salinometer
- Thermometer of varying temperature range (0-300 C)
- Refractometer
- Glass wares like cylinders, beakers, flasks of varying graduation
METHODOLOGIES:
 Demonstration
 Dual training
 Individual sing self-paced learning
 Lecture
ASSESSMENT METHODS:
 Interview

LO3. FOLLOW PROCEDURES OF USING MEASURING DEVICES AND
INSTRUMENTS
1. Methods/practices of using measuring devices and instruments are strictly

observed according to manufacturer’s specifications and workplace
requirements.
2. Measuring devices and instruments are cleaned, wiped dry and stored after use
to ensure conformity with workplace requirements.
CONTENTS:
 Using measuring devices and instruments

 Cleaning of measuring devices and instruments
 Storage of measuring devices and instruments
CONDITIONS:
 Standard measuring devices may include:

- Weighing scale and balance of various capacities and sensitivities
- Measuring cups of varying capacities for dry ingredients
- Measuring spoons of varying capacities
 Standard measuring instruments may include:

- Salinometer
- Thermometer of varying temperature range (0-300 C)
- Refractometer of varying range (0-90 C)
- Glass wares like cylinders, beakers, flasks of varying graduations.
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

UNIT OF COMPETENCY : USE FOOD PROCESSING TOOLS, EQUIPMENT AND
UTENSILS
MODULE TITLE : USING FOOD PROCESSING TOOLS, EQUIPMENT AND

UTENSILS
MODULE DESCRIPTOR : This module deals with the skills, knowledge and attitudes
required to operate food processing tools, equipment and
instrument in the workplace.
LO1. Perform pre-operation activities.
LO2. Operate, monitor and maintain food processing equipment
LO3. Perform post operation activities.

LO1. PERFORM PRE-OPERATION ACTIVITIES
1. Appropriate tools and equipment are assembled according to the requirement of

food processing methods.
2. Tools and equipment/utensils are inspected and checked according to specific
requirements needed for the method of food processing.
3. Food processing equipment is set up, adjusted and readied according to job
requirements.
CONTENTS:
 Food processing tools, uses and specifications

 Food processing equipment, uses and specifications
 Food processing utensils, uses and specifications
 Food processing methods, equipment appropriate for each method
 Selection, assembly, inspection, checking of appropriate tools, equipment,
utensils for a food processing method
CONDITIONS:
Tools and equipment/utensils used for the following food processing methods:
 Salting, Curing and Smoking:

- Smoke house
- Polysealer
- Chiller/refrigerator/freezer
- Oven
- Salenometer
- Weighing scales
 Fermentation and Prickling:

- Cold storage equipment like chiller, refrigerator, freezer
- Weighing scale of various capacities, sensitivities
- Sealers (can and plastic sealer)
- Plastic protect cap sealer
 Canning and Bolting

- Stove/burner
- Pressure cooker/canner
- Sealers (can and plastic sealer)

 Sugar Concentration
- Refractometer
- Candy thermometer
- Jelly thermometer
- Polmeter
- Can sealer
- Plastic sealer
- Pulper finisher
- Stove/burner
 Drying and Dehydration

- Weighing scale of varying capacities, sensitivities
- Solar or faced draft ovens
- Vacuum packed sealer and polyester
- Grinder/pulverizer
- Chiller
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO2. OPERATE, MONITOR AND MAINTAIN FOOD PROCESSING EQUIPMENT
1. Food processing equipment is switched according to manufacturer’s

specifications.
2. Performance of food processing equipment is checked to ensure conformity with
specified output.
3. Operation of food processing equipment is managed to achieve planned
outcomes.
4. Minor troubles shooting on food processing equipment and utensils is performed
when necessary.
CONTENTS:
 Operation of food processing equipment

 Checking performance of food processing equipment
 Minor trouble shooting on food equipment and utensils
CONDITIONS:
 Salting, Curing and Smoking

- Smokehouse
- Polysealer
- Chiller/refrigerator/freezer
- Oven
- Salenometer
- Weighing scales of varying capacities and sensitivities
 Fermentation and Prickling

- Weighing scales of various capacities and sensitivities
- Sealers (can and plastic)
 Canning and Bottling

- Stove/burner
- Pressure cooker/canner
- Weighing scale of various capacities and sensitivities
- Sealers (can/bottle and plastic sealer)
 Sugar Concentration
- Refractometer
- Candy thermometer
- Jelly thermometer
- Polmeter
- Weighing scale of various capacities and sensitivities
- Can sealer
- Plastic sealer
- Pulper finisher
- Stove/burner
 Levying and Dehydration

- Weighing scale of varying capacities and sensitivities
- Solar a forced draft ovens
- Vacuum packed sealer and polysealer
- Grinder/pulverizer
- Chiller
METHODOLOGIES:
 Demonstration
 Video presentation
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO3. PERFORM POST-OPERATION ACTIVITIES
1. Food processing equipment is switched off and unplugged after operation in

accordance with manufacturer’s specifications.
2. Food processing tools, equipment and instruments are cleaned, sanitized and
stored as required according to manufacturer’s specifications and workplace
policies and regulations.
3. Minor preventive maintenance on equipment is performed in line with
organization’s maintenance system.
CONTENTS:
 Operation of food processing equipment

 Cleaning of food processing equipment
 Storage of food processing equipment
 Preventive maintenance of FPE
CONDITIONS:
 Food processing equipment, tools, apparatus (please see previous listing)

 Sanitizing agent; soaps, detergent
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS
MODULE TITLE : PERFORMING MATHEMATICAL COMPUTATIONS
MODULE DESCRIPTOR : This module covers the knowledge, skills and attitudes to
perform mathematical computations in the workplace.
LO1. Gather, summarize and tabulate the data.
LO2. Review the various formulations.
LO3. Calculate production input and output.
LO4. Compute production cost.

LO1. GATHER AND TABULATE THE RECORDED DATA
1. Records of weights and measurements of raw materials and ingredients are

gathered and summarized according to workplace standard operating
procedures.
2. Records of weights and measurements of finished processed products are
gathered and summarized according to workplace standard operating
procedures.
3. Summarized data are tabulated according to enterprise requirements.
CONTENTS:
 Basic mathematical operations

 Weights and measurements of materials
 Gathering, tabulation, summarizing data
CONDITIONS:
 Learning material:
- Activity sheet
- Calculator
METHODOLOGIES:
 Lecture
 Practical exercises
ASSESSMENT METHODS:

LO2. REVIEW THE VARIOUS FORMULATIONS
1. Raw materials and ingredients and percentage formulations are checked/counter

checked according to approved specifications and enterprise requirements.
2. Finished products and percentage formulations are reviewed according to
approved specifications and enterprise requirements.
CONTENTS:
 Percentage formulations
 Conversion
 Ratio and proportion
CONDITIONS:
 Learning materials:
- Activity sheet
- Calculator
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO3. CALCULATE INPUT AND OUTPUT
1. Data on raw material consumption and corresponding percentage equivalent are

calculated in line with enterprise requirements.
2. Data on actual spoilage and rejects and corresponding percentage equivalents
are calculated according to enterprise requirements.
3. Data on actual yields and recoveries and corresponding percentage equivalents
are calculated according to enterprise requirements.
4. All calculated data are recorded according to enterprise requirements.
CONTENTS:
 Production input (raw material consumption)

 Spoilage and rejects
 Production output (recoveries and yields)
 Basic accounting
CONDITIONS:
 Learning material:
- Activity sheet
- Calculator
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

LO4. COMPUTE PRODUCTION COST
1. Costs of production are computed according to organization’s standard

procedures.
2. Computed costs of production are reviewed and validated according to
organization’s production requirements.
CONTENTS:
 Production costing
 Standard procedures in costing
 Review and validation of company production requirements
CONDITIONS:
 Learning material:
 Activity sheet
 Calculator
METHODOLOGIES:
 Demonstration
 Dual training
 Lecture
ASSESSMENT METHODS:
 Interview

UNIT OF COMPETENCY : IMPLEMENT GOOD MANUFACTURING PRACTICE AND
PROCEDURES
MODULE TITLE : IMPLEMENTING GOOD MANUFACTURING PRACTICE

AND PROCEDURES
required to comply with relevant Good Manufacturing
Practice (GMP) codes through the implementation of
workplace GMP and quality procedures.
LO1. Identify requirements of GMP related to own work.
LO2. Observe personal hygiene and conduct to meet GMP requirements
LO3. Implement GMP requirements when carrying out work activities.
LO4. Participate in improving GMP
LO5. Participate in validation processes
LO6. Complete workplace documentation to support GMP.

LO1. IDENTIFY REQUIREMENTS OF GMP RELATED TO OWN WORK
1. Sources of information on GMP requirements are located.

2. GMP requirements and responsibilities related to own work are identified.
CONTENTS:
 Food processing good manufacturing practices

- Food processing regulations
- Food sanitary facilities, conditions and operations
- Food personnel
- Food materials safety
- Food contaminants
- Food quality assurance procedures
- Food production & process control
- Hazards analysis and critical control points
- Food defects
 Institutional GMP requirements and responsibilities
CONDITIONS:
 Work area/station
 GMP manual
 Notebook and pencil
METHODOLOGIES:
 Audio-visual presentation
 Lecture/discussion
 Practical laboratory
 Demonstration
ASSESSMENT METHODS:
 Written/oral examination
 Interview
 Portfolio

LO2. OBSERVE PERSONAL HYGIENE AND CONDUCT TO MEET GMP
REQUIREMENTS
1. Personal hygiene meets GMP requirements.

2. Clothing is prepared, used, stored and disposed of according to GMP and
workplace procedures.
3. Personal movement around the workplace complies with area entry and exit
procedures.
CONTENTS:
 GMP personal hygiene requirements and practices

 Good manufacturing practices for personnel and visitors in food processing
plants
 Workplace area entry and exit procedures
 Sanitation principles and food handling procedures
CONDITIONS:
 Manuals and procedures
 Reference materials
 PPE clothing
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Interview

LO3. IMPLEMENT GMP REQUIREMENTS WHEN CARRYING OUT WORK ACTIVITIES
1. GMP requirements are identified.

2. Work area, materials, equipment and product are routinely monitored to ensure
compliance with GMP requirements.
3. Raw materials, packaging components and product are handles according to
GMP and workplace procedures.
4. Workplace procedures to control resource allocation and process are followed to
meet GMP requirements.
5. Common forms of contamination are identified and appropriate control measures
are followed according to GMP requirements.
6. The workplace is maintained in a clean and tidy order to meet GMP
housekeeping standards.
CONTENTS:
 GMP in food processing workplace requirements

 Contaminants and control measures
 GMP housekeeping standards
CONDITIONS:
 GMP and other important manuals
 PPE
 Supplies and materials (packaging products, garbage bag, cleaning agents, etc.)
 Tools, utensil and equipment (packaging tools and equipment, cleaning tools,
etc.)
 Notebook and pencils
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Interview

LO4. PARTICIPATE IN IMPROVING GMP
1. Processes, practices or conditions which could result in non-compliance with

GMP are identified and reported according to workplace reporting requirements.
2. Corrective action is implemented within level of responsibility.
3. GMP issues are raised with designated personnel.
CONTENTS:
 Processes, practices and conditions non-compliant with GMP

 Corrective actions for non-compliant conditions
 Areas for improvement to meet GMP requirements
CONDITIONS:
 GMP manuals
 Reference materials and resources
 Record book, notebook and pencil
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Interview

LO5. PARTICIPATE IN VALIDATION PROCESSES
1. Validation procedures are followed to GMP requirements.

2. Issues arising from validation are raised with designated personnel.
3. Validation procedures are documented to meet GMP requirements.
CONTENTS:
 Quality audit procedures in food GMP

 Validation procedures to GMP requirements
 Giving feedback
 Documentation of procedures for GMP requirements
CONDITIONS:
 GMP manuals
 Record book, notebook and pencil
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Interview

LO6. COMPLETE WORKPLACE DOCUMENTATION TO SUPPORT GMP
1. Documentation and recording requirements are identified.

2. Information is recorded according to workplace reporting procedures to meet
GMP requirements.
CONTENTS:
 GMP procedures and factors to be documented

 Recording and reporting of documentation
CONDITIONS:
 GMP manuals
 Record book and pencils
 Data sheets
METHODOLOGIES:
 Demonstration
ASSESSMENT METHODS:
 Interview

UNIT OF COMPETENCY : IMPLEMENT ENVIRONMENTAL POLICIES AND
PROCEDURES
MODULE TITLE : IMPLEMENTING ENVIRONMENTAL POLICIES AND

PROCEDURES
MODULE DESCRIPTOR : This module covers the skills, knowledge and attitudes
required to implement environmental policies and procedures
when carrying out work responsibilities.
LO1. Conduct work in accordance with environmental policies and procedures.
LO2. Participate in improving environmental practices at work.
LO3. Respond to environmental emergency.

LO1. CONDUCT WORK IN ACCORDANCE WITH ENVIRONMENTAL POLICIES AND
PROCEDURES
1. Immediate work area is routinely checked to ensure compliance with

environmental requirements.
2. Hazards and unacceptable performance are identified, removed and/or reported
to appropriate personnel according to workplace procedures.
3. Workplace procedures and work instructions are followed.
4. Where control requirements are not met, incidents are promptly reported and
corrective action is taken.
5. Measures used to minimize and handle waste are followed.
6. Environmental data is recorded in required format according to workplace
reporting requirements.
CONTENTS:
 Food processing plant safety environment regulations

 Environmental sanitation compliance in food manufacturing
 Environmental hazards and risks
 Procedures to control environmental hazards and risks
CONDITIONS:
 Learning materials
 Manuals
METHODOLOGIES:
 Lecture-discussion
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO2. PARTICIPATE IN IMPROVING ENVIRONMENTAL PRACTICES AT WORK
1. Processes or conditions which could result in an unacceptable environmental

outcome are identified and reported according to workplace reporting
requirements.
2. Corrective action is taken in accordance with the environmental management and
emergency response plans as required.
3. Contributions are made to participative arrangements for managing
environmental issues in the workplace within workplace procedures and level of
responsibility.
CONTENTS:
 Environment management in food manufacturing/processing plant

 Improve waste handling and disposal in food plant
 Corrective actions to improve environment management practice
CONDITIONS:
 Manuals
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO3. RESPOND TO ENVIRONMENTAL EMERGENCY
1. Emergency situations are identified and reported according to workplace

reporting requirements.
2. Emergency procedures are followed as appropriate to the nature of the
emergency and according to workplace procedures.
CONTENTS:
 Causes of emergency cases in food plant

 Emergency response system
 Emergency reporting procedures
 Conduct of consultation meetings
CONDITIONS:
 Manuals
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview
 Portfolio

UNIT OF COMPETENCY : MONITOR THE IMPLEMENTATION OF GOOD
MANUFACTURING PRACTICE PROCEDURES
MODULE TITLE : MONITORING THE IMPLEMENTATION OF GOOD

MANUFACTURING PRACTICE PROCEDURES
required to provide direction in the day-to-day
implementation of Good Manufacturing Practices (GMP) in a
work area. It includes supporting others to implement the
requirements of GMP and applies to those with formal
responsibility for others as well as to those required to model
workplace policies and procedures but who have no formal
management role.
LO1. Ensure others in the work area are able to meet GMP requirements
LO2. Monitor personal hygiene and conduct team members in the work area
LO3. Monitor implementation of GMP requirements in the work area
LO4. Contribute to validation process
LO5. Take corrective action in response to GMP non-compliance
LO6. Maintain and improve GMP in the work area

LO1. ENSURE OTHERS IN THE WORK AREA ARE ABLE TO MEET GMP
REQUIREMENTS
1. Relevant clothing and equipment appropriate to work requirements is confirmed

as available, functional and correctly fitted according to GMP requirements.
2. Advice on GMP responsibilities and procedures is confirmed to be accessible and
clearly explained
3. GMP control measures used in the work area are checked if these can be
identified by those in the work area according to GMP and workplace procedures
4. Mentoring and coaching support is confirmed as available to support
individuals/groups to implement GMP and related procedures
5. Training needs are identified and addressed within level of responsibility
CONTENTS:
 GMP workplace monitoring requirements

- Definition
- Purpose
- Scope/parameters
 Approaches in GMP monitoring
 GMP monitoring Tools
 Roles and responsibilities in GMP Implementation
 Periodical inspection of GMP implementation
CONDITIONS:
 GMP manuals
 Data sheets
METHODOLOGIES:
 Audio visual presentation

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO2. MONITOR PERSONAL HYGIENE AND CONDUCT OF TEAM MEMBERS IN THE
WORK AREA
1. Personal hygiene of work team is confirmed to meet GMP requirements

2. Clothing is prepared, used, stored and disposed of according to GMP and
workplace procedures
3. Personal movement around the workplace is monitored to comply with area entry
and exit procedures
CONTENTS:
 Definition, scope and purpose of monitoring personal hygiene and conduct of

team members in the work area
 Monitoring procedures for personal hygiene and conduct of team members in the
work are
 Compliance monitoring
CONDITIONS:
 Work area/station
 GMP Manuals
 Reference materials
 Record book and pencils
Personal protective equipment:

 Apron
 Mouth masks
 Gloves
 Rubber boots
 Head gears such as caps, hair nets, earplugs
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO3. MONITOR IMPLEMENTATION OF GMP REQUIREMENTS IN THE WORK AREA
1. GMP procedures in the work area are checked to be clearly defined, documented
and followed
2. Non-compliance from identified procedures is reported and addressed within
level of responsibility
3. Personal behavior is seen as consistent with workplace policies and procedures
that support GMP
4. Workplace procedures to control resource allocation and process are followed to
meet GMP requirements
5. GMP non-conformance is identified and reported according to workplace
procedure
6. GMP information is recorded to meet workplace reporting requirements
7. The workplace is maintained in a clean and tidy order to meet GMP
housekeeping standards
CONTENTS:
 Checking and inspection of GMP procedures in the work area

 Identification of non-compliance/non-conformance procedures
 Recording System of GMP information
 Maintenance of GMP Housekeeping Standards
CONDITIONS:
 GMP manuals
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO4. CONTRIBUTE TO VALIDATION PROCESSES
1. Validation practices and procedures are reviewed in consultation with (relevant)

responsible personnel
2. Validation results and issues are identified and corrective action taken within level
of responsibility
3. Documentation and recording requirements are validated to meet GMP code and
company requirements
CONTENTS:
 Definition, scope and purpose of validation practices and procedures

 Review procedure of validation practices and procedures
 Identification of issues on validation practices and procedures
 Determination of corrective actions
 Validation of documentation and recording requirements
CONDITIONS:
 GMP manuals
 Procedures manual
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO5. TAKE CORRECTIVE ACTION IN RESPONSE TO GMP NON-COMPLIANCE
1. Processes, practices or conditions which could result in non-compliance with

GMP are identified and reported according to workplace reporting requirements
2. Corrective action is taken in accordance with the levels of responsibility
3. GMP issues are raised with designated personnel
CONTENTS:
 Identification of processes, practices non-compliant with GMP

 Workplace reporting requirements of non-compliant with GMP
 Determining corrective actions
 Workplace consultative processes for raising issues/suggestions
CONDITIONS:
 GMP manuals
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO6. MAINTAIN AND IMPROVE GMP IN THE WORK AREA
1. Matters raised relating to GMP are promptly resolved and/or referred to

appropriate personnel
2. Effectiveness of control measures are monitored within level of responsibility
3. Others in the work area are advised of GMP matters relevant to work role
4. Changes to documentation are proposed in accordance with workplace
procedure to maintain GMP
5. GMP audits are conducted to meet company and legislative requirements
6. Action is taken to respond to audit recommendations within level of responsibility
CONTENTS:
 Procedures on resolving issues

 Monitoring effectiveness of control measure
 Procedures on changing documented procedures
 GMP audits (Internal & External)
 Actions to audit recommendations
CONDITIONS:
 GMP manuals
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

UNIT OF COMPETENCY : MONITOR THE IMPLEMENTATION OF ENVIRONMENTAL
MANAGEMENT POLICIES
MODULE TITLE : MONITORING THE IMPLEMENTATION OF

ENVIRONMENTAL MANAGEMENT POLICIES
required to provide direction in the day-to-day
implementation of environmental management policies and
procedures in a work area. It applies to those with formal
responsibility for others as well as to those required to model
workplace policies and procedures but who have no formal
management role.
LO1. Ensure others in the work area are able to implement environmental work practices
LO2. Monitor observance of work procedures
LO3. Implement emergency procedures to respond to hazardous events
LO4. Maintain and improve environmental management in the work area

LO1. ENSURE OTHERS IN THE WORK AREA ARE ABLE TO IMPLEMENT
ENVIRONMENTAL WORK PRACTICES
1. Hazard control and personal protective clothing and equipment appropriate to

work requirements is confirmed available and functional.
2. Information on environmental policies, procedures and programs is checked to be
current, accessible
3. Information about identified hazards and the outcomes of risk assessment and
risk control procedures is confirmed as accessible and communicated to others in
the work area
4. Environmental hazards and control measures relating to work responsibilities are
verified to be identifiable by those in the work area
5. Mentoring and coaching support is made available to support individuals/group to
implement procedures to support environmental management
6. Training needs are identified and addressed within level of responsibility
CONTENTS:
 Definition, purpose, scope of monitoring implementation of EMS policies

 Effective environment management system
 Compliance monitoring on environmental management policies, procedures and
programs
 Environment hazards and control measures verification
CONDITIONS:
 EMS manuals
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO2. MONITOR OBSERVANCE OF WORK PROCEDURES
1. Work procedures in the work area are clearly defined

2. Deviation from identified procedures is identified, reported and addressed within
level of responsibility
3. Personal behavior is monitored to be consistent with workplace policies and
procedures
4. Environmental hazards in the work area are identified, measured and reported
according to workplace procedure
5. Environment information is recorded to meet workplace reporting requirements
6. Housekeeping standards in the work area are maintained
CONTENTS:
 Definition of work procedures

 Identification of deviations on work procedures
 Monitoring behavior and attitudes in practice of EMS
 Compliance monitoring on EMS
 Periodic internal audits on EMS
 Establish EMS workplace data requirements
 Maintain EMS housekeeping standards
CONDITIONS:
 EMS manuals
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO3. IMPLEMENT EMERGENCY PROCEDURES TO RESPOND TO HAZARDOUS
EVENTS
1. Workplace procedures for dealing with hazardous events are promptly

implemented as required
2. Hazardous events are investigated to identify cause
3. Control measures to prevent recurrence and minimize risks of hazardous events
are implemented
CONTENTS:
 Identification of hazardous events and their causes

 Implementation Strategies on emergency procedures
 Identification of control measures to prevent hazardous events
 Implementation of control and preventive measures for hazardous events
CONDITIONS:
 EMS manuals
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

LO4. MAINTAIN AND IMPROVE ENVIRONMENTAL MANAGEMENT IN THE WORK
AREA
1. Potential hazards are identified, assessed, removed and/or reported within level
of responsibility and according to workplace procedure
2. Risks assessment are conducted and appropriate control measures are identified
and implemented within level of responsibility
3. Recommendations arising from risks assessments are implemented within level
of responsibility
4. Inadequacies in control measures are identified and reported according to
workplace reporting requirements
5. The work group is consulted and advised of environmental matters relevant to
work role
6. Matters raised relating to environmental issues are promptly resolved or referred
to the appropriate personnel
7. Opportunities for improving environmental performance are identified and raised
with relevant personnel
8. Procedures are developed or revised to support effective control of environment
hazards
9. Environmental management information is recorded according to workplace
reporting requirements
CONTENTS:
 Identification of potential hazards to environment
 Conducting risk assessment
 Determining inadequate control measures
 Work group consultation meetings
 Resolving environmental issues
 Procedures for control of environmental hazards
 Establish EMS management information system
CONDITIONS:
 EMS manuals
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Interview

CORE COMPETENCIES
UNIT OF COMPETENCY : APPLY RAW MATERIALS/INGREDIENTS AND PROCESS
KNOWLEDGE
MODULE TITLE : APPLYING RAW MATERIALS/INGREDIENTS AND

PROCESS KNOWLEDGE
required to apply understanding of raw materials/ingredients
and processes to solve/remedy basic problems in
preparation and/or packaging product. This module is
appropriate in solving problems over one or more processes
and needs knowledge of raw materials/ingredients
characteristics and processing methods used.
NOMINAL DURATION : 32 Hours
LO1. Identify and respond to non-conforming ingredients/raw materials
LO2. Identify and respond to non-conforming product and processes

LO1. IDENTIFY AND RESPOND TO NON-CONFORMING INGREDIENTS/RAW
MATERIALS
1. Non-conformance in raw materials/ingredients is identified and reported

according to workplace reporting requirements and standards
2. Causes of non-conformance are investigated and reported according to
3. Corrective action is determined and implemented within level of responsibility and
4. Action is taken to prevent reoccurrence of non-conformance according to
5. Action taken is reported according to workplace reporting requirements
6. Disposition of non-conforming ingredients and raw materials is undertaken
according to workplace policies and procedures
CONTENTS:
 Understanding of raw material specifications

 Identification of non-conformance to specifications
 Investigation of causes of non-conformance
 Determining corrective actions
 Implementing corrective action
 Disposition of non-conforming ingredients and raw materials
CONDITIONS:
 Manuals/Handouts
 Reference Materials on Non-conforming ingredients and raw materials
METHODOLOGIES:
 Audio-visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Demonstration with oral questioning
 Written test

LO2. IDENTIFY AND RESPOND TO NON-CONFORMING PRODUCT AND
PROCESSES
1. Processing parameters, stages and changes which occur during processing are
monitored according to specifications and workplace requirements
2. Non-conformance in processing, handling and/or storage is identified and
corrective action taken according to workplace requirements
3. Causes of non-conformance relating to processing, handling and/or storage are
investigated and reported according to workplace reporting requirements
4. Corrective action is determined and implemented within level of responsibility and
5. Action is taken to prevent reoccurrence of non-conformance
6. Action taken is reported according to workplace reporting requirements
7. Disposition of non-conforming products is undertaken according to workplace
procedures
CONTENTS:
 Identification of changes in products, processes

 Identification of non-conformance in processing, handling and storage
 Identification of causes of non-conformance
 Determining corrective actions for non-conformance
 Implementation of corrective actions
 Disposition of non-conforming products
CONDITIONS:
 Manuals/handouts
 Reference materials on non-conforming products and processes
METHODOLOGIES:
 Audio-visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

UNIT OF COMPETENCY : MAINTAIN FOOD SAFETY WHEN LOADING,
UNLOADING AND TRANSPORTING FOOD
MODULE TITLE : MAINTAINING FOOD SAFETY WHEN LOADING,

UNLOADING AND TRANSPORTING FOOD
required to load and transport food ingredients and products
considering the food safety aspects of loading and
transporting food where the transport operator does not have
direct physical contact with food.
LO1. Prepare to transport food
LO2. Load, unload and transport safely

LO1. PREPARE TO TRANSPORT FOOD
1. Food storage vehicles and containers/receptacles are checked/inspected for

appropriateness for use according to workplace procedures
2. Food storage vehicles and containers/receptacles are prepared for use according
to workplace procedures
3. Food is loaded and secured as required, to meet transportation and temperature
control requirements
4. Hand washing and disinfecting procedures are followed to meet workplace
requirements
CONTENTS:
 Food transportation safety plan

 Appropriate food storage transportation vehicles
 Transportation temperature control requirements for food safety
 Preparation/inspection procedures of vehicles for food transport
 Sanitation procedures of vehicles for food transport
CONDITIONS:
 Reference materials on food transport and food safety
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO2. LOAD, UNLOAD AND TRANSPORT SAFELY
1. Food safety control measures are monitored to ensure that food safety is
maintained during transport following workplace procedures
2. Where food safety control requirements are not met, the incident is promptly
reported and corrective action is taken according to workplace requirements
3. Food is unloaded as required according to transportation and temperature control
requirements
4. Other factors that can influence spoilage and contamination during transport are
checked and monitored according to workplace procedures
5. Food safety information is recorded to meet workplace requirements
CONTENTS:
 Pre loading requirements for food safety

- Cleaning, disinfecting, examination of transport vehicles
 Loading procedures
- Protection of products from contamination
- “Cold chain” maintenance
- Use of appropriate equipment
- Following loading procedures
 In transit
- Factors that insure product safety while in transit
 Unloading
- Examination procedures of incoming products
- Moving procedures from loading dock to storage
 Food safety information monitoring operation
CONDITIONS:
 Reference materials on food transport, food safety plans and storage
METHODOLOGIES:
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

UNIT OF COMPETENCY : PARTICIPATE IN SENSORY ANALYSIS
MODULE TITLE : PARTICIPATING IN SENSORY ANALYSIS
required to participate in sensory analysis.
LO1. Conduct sensory analysis
LO2. Report results of sensory analysis

LO1. CONDUCT SENSORY ANALYSIS
1. Samples are analyzed according to workplace procedure and sensory analysis

criteria
2. Defects or abnormalities in sample are identified and reported
CONTENTS:
 Definition of sensory analysis

 Principles underlying sensory analysis
 Types of tests for sensory analysis
 Criteria for conduct of sensory analysis
 Conditions/requirements for conduct of sensory analysis
 Procedures and methods on conduct of sensory analysis
 Defects and abnormalities identification in conducting sensory analysis
 Statistical analysis of results
 Reporting results of sensory analysis
CONDITIONS:
 Sensory analysis samples
 Reference materials on sensory analysis
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO2. REPORT RESULTS OF SENSORY ANALYSIS
1. Results are recorded according to workplace recording requirements

2. Reports are submitted to appropriate personnel for action
CONTENTS:
 Systems and procedures of recording and reporting sensory analysis

 Workplace requirements on submission of reports
CONDITIONS:
 Samples of company systems and procedures of records and reports
 Reference materials on company systems and procedures, sensory analysis
records and reports
METHODOLOGIES:

 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

UNIT OF COMPETENCY : SET UP AND OPERATE PROCESSES IN A
PRODUCTION/PACKAGING SYSTEM
MODULE TITLE : SETTING UP AND OPERATING PROCESSES IN A

required to set up a production/packaging system for
operation, operate and monitor the system, handover the
operation when needed, shut it down at the end of a
production day or shift, and contribute to the continuous
improvement of the system.
LO1. Set up production/packaging system for operation
LO2. Operate and monitor the system
LO3. Use re-order procedures to maintain stock levels
LO4. Organize cyclical stock counts and report variances
LO5. Handover production/packaging system operation
LO6. Shut down the production/packaging system
LO7. Contribute to the continuous improvement of the production/packaging system

LO1. SET UP PRODUCTION/PACKAGING SYSTEM FOR OPERATION
1. Equipment, related accessories, tools and utilities are confirmed and available to
meet production/packaging requirements.
2. Cleaning requirements and equipment status is identified and confirmed
according to workplace procedures
3. Machine settings are selected or adjusted as required to meet safety and
production/packaging requirements
4. Processing/operating parameters are entered as required to meet
5. Materials, ingredients and/or product are loaded or positioned as required to
meet production requirements
6. Pre-start checks are carried out as required by workplace requirements
7. Equipment performance is checked and adjusted as required to meet
CONTENTS:
 Understanding packaging system

 Principles and processes in a packaging system
 Machines, tools and accessories for packaging
 Operating capacities of machines and their settings
 Standard cleaning requirements for packaging machines, tools & accessories
 Selection of packaging materials
 Pre-starting checking requirements of packaging operation
 Equipment performance checking
CONDITIONS:
 Reference materials on requirements for production/packaging
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO2. OPERATE AND MONITOR THE SYSTEM
1. The system is started up and operated according to company procedures

2. System equipment components are monitored to identify variation in operating
conditions
3. Variation in equipment operation is identified and maintenance requirements are
reported according to workplace reporting requirements
4. The production/packaging system is monitored to confirm that specifications and
stock levels of materials and ingredients are met
5. Out-of-specification product/process/packaging outcomes are identified and/or
reported to maintain the process within specification
6. The workplace is maintained to meet housekeeping standards
CONTENTS:
1. Design of packaging system

 Packaging evaluation
 Efficient packaging for food service
 Variance Identification on packaging operation
 Hazards, risks, controls and methods for monitoring processes within the system
 Out of specification product/processes identification
 Housekeeping in packaging operation
CONDITIONS:
 Reference materials on production/packaging system
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO3. USE RE-ORDER PROCEDURES TO MAINTAIN STOCK LEVELS
1. Stock level maintenance requirements are followed in accordance with workplace

policies and procedures
2. Data is accurately entered and extracted from the inventory/records system using
appropriate workplace procedures
CONTENTS:
 Principles of operation in inventory system

 Functions of an inventory system
 Understanding stock levels
 Workplace inventory system procedures and policies
 Types of inventory system and stock management
 Codes and regulations relevant to organization of stock control
 Re-ordering stocks
CONDITIONS:
 Learning activity exercises on Food Manufacturing Stocks Inventory system
 Reference Materials on Food Manufacturing Stocks Inventory
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO4. ORGANIZE CYCLICAL STOCK COUNTS AND REPORT VARIANCES
1. Schedule for cyclical stock count is planned and work allocated to team members
2. Clear directions on task to be performed are given
3. Stock inventory is conducted in accordance with workplace procedures
4. Types and causes of records discrepancies are identified
5. Minor discrepancies are noted and corrected according to workplace procedures
6. Major discrepancies are reported in accordance with workplace procedures
7. Workplace documentation is completed
CONTENTS:
 Stock cycles
 Workplace procedures of stock inventory
 Types and causes of inventory discrepancies
 Accuracy of stock inventory
 Workplace documentation of stock inventory
CONDITIONS:
 Reference materials on workplace procedures of stock inventory
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO5. HANDOVER PRODUCTION/PACKAGING SYSTEM OPERATION
1. Workplace records are maintained according to workplace recording

requirements
2. Handover is carried out according to workplace procedures
3. Process operators are made aware of system and related equipment status at
completion of handover as per reporting requirements
CONTENTS:
 Packaging workplace records management system

 Packaging workplace handover principles and procedures
 Packaging workplace reporting requirements
CONDITIONS:
 Reference materials on workplace records management system
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO6. SHUT DOWN THE PRODUCTION/PACKAGING SYSTEM
1. The appropriate shut down procedure is identified

2. The system is shut down according to workplace procedures
3. Maintenance requirements are identified and reported
CONTENTS:
 Workplace procedures packaging system shut down

 Identification of maintenance requirements of packaging system
 Reporting procedure on maintenance of packaging system
CONDITIONS:
 Reference materials on maintenance of packaging system
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO7. CONTRIBUTE TO THE CONTINUOUS IMPROVEMENT OF THE
1. System performance is reviewed against output plan/targets

2. Opportunities for system improvement are identified and investigated
3. Proposals for improvement are developed and implemented within company
planning arrangements, authority levels and according to company procedures
4. Recording systems and reports are prepared in accordance with workplace
procedures and relevant regulatory requirements.
CONTENTS:
 Packaging system performance review

 Packaging system improvement
 Workplace procedures and requirements for recording and reporting in packaging
system
CONDITIONS:
 Reference materials on packaging system performance review
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
1. Direct observation
2. Demonstration with oral questioning
3. Written test

UNIT OF COMPETENCY : PARTICIPATE IN AN AUDIT PROCESS
MODULE TITLE : PARTICIPATING IN AN AUDIT PROCESS
required to participate in an internal audit process. It is
designed to support participation in auditing a range of
programs designed to identify hazards, assess risk and
implement control measures. These may included but are
not limited to food safety, health and safety, quality and
environment management.
LO1. Participate in planning an audit
LO2. Participate in conducting an audit
LO3. Report and follow up audit outcomes

LO1. PARTICIPATE IN PLANNING AN AUDIT
1. Roles and responsibilities of participants in the audit are identified

2. The purpose and scope of the audit is identified
3. Information and resources required to conduct the audit are identified and located
according to workplace requirements
CONTENTS:
 Audit plan for food security program

 Audit team
 Roles and responsibilities of audit team
 Purpose, scope and criteria of food audit program
 Materials, resources, conditions for food audit program
 Policies and procedures for food audit program
CONDITIONS:
 Reference materials on food audit program
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO2. PARTICIPATE IN CONDUCTING AN AUDIT
1. Adequate, representative information is collected which meets audit requirements
2. Information is analyzed to assess adequacy of performance against program
3. Alignment of actual practices with internal and external rules, policies,
regulations/laws and customer requirements plus needs of interested parties is
checked
4. Records are reviewed to confirm compliance with the program and that the
system is effective and efficient
5. Compliance with the program is observed in the workplace
6. Areas requiring corrective action are identified and that corrective actions prevent
recurrence of problems in accordance with the audit program
CONTENTS:
 Data collection on factors for food security program audit plan like:
- food security awareness
- employees, contractors, visitors
- facility sanitation & security
- ingredients safety
- utilities
- hazardous materials
- processes, warehouse and transportation
 State rules, regulations, policies, laws on food security program
 Compliance review of company performance on food security program
 Non-compliance to food security program
 Corrective actions
CONDITIONS:
 Samples of audit results from compliant food plants
 Reference materials on food security program audit plan
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO3. REPORT AND FOLLOW UP AUDIT OUTCOMES
1. Situations presenting an imminent and serious risk to the program objectives are
identified and reported immediately in accordance with reporting requirements
2. Audit reports are prepared to address audit scope requirements
3. The results of the audit are communicated according to audit purpose and
requirements
CONTENTS:
 Identification and reporting of risks to food security program

 Workplace requirements of Audit reports preparation
 Audit results
CONDITIONS:
 Samples of food security program audit results
 Reference materials on production/packaging system
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

UNIT OF COMPETENCY : PARTICIPATE IN A HACCP TEAM
MODULE TITLE : PARTICIPATING IN A HACCP TEAM
required to participate in the development, review and
implementation of a HACCP-based food safety program
under direction. It is appropriate where the operator requires
a detailed understanding of the steps and techniques used to
develop and review a HACCP-based food safety program.
LO1. Prepare to develop and/or review a food safety program
LO2. Identify and/or review food safety hazards
LO3. Establish, implement and review methods to monitor and control food safety hazards
LO4. Establish and review food safety documentation, communication and recording
systems

LO1. PREPARE TO DEVELOP AND/OR REVIEW A FOOD SAFETY PROGRAM
1. Roles and responsibilities for participating in developing or reviewing a food

safety program are identified
2. The scope of the food safety program is identified to cover the area of
responsibility according to workplace requirements
CONTENTS:
 Meaning of HACCP
 HACCP plan
 HACCP team
 Roles and responsibilities of HACCP team
 Purpose and scope of HACCP
 Critical control points of HACCP
 Critical limits of HACCP
CONDITIONS:
 Reference materials on HACCP
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO2. IDENTIFY AND/OR REVIEW FOOD SAFETY HAZARDS
1. Processes to be covered by the food safety program are identified and steps
within each process are described
2. Expert resource is used for planning and identifying physical, chemical and
microbial hazards
3. Food safety hazards that are reasonably expected to occur are identified for each
process based on the food safety program
4. Handling methods, processing techniques and existing support programs used in
the workplace are identified according to the food safety program.
CONTENTS:
 Food safety hazards on processes, raw materials, conditions

 HACCP resource team
 Monitoring system in HACCP
 Validation methods
 Verification procedures
 Documentation and records keeping
CONDITIONS:
 Reference materials on food safety hazards
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO3. ESTABLISH, IMPLEMENT AND REVIEW METHODS TO MONITOR AND
CONTROL FOOD SAFETY HAZARDS
1. Acceptable methods of control are established, implemented and reviewed for

each food safety hazard that is reasonably expected to occur.
2. Control methods are validated according to the food safety program
3. Procedures for taking preventative action are established
4. Appropriate methods for monitoring that processes remain within control are
established
5. Required corrective action to respond to situations where hazards are not
effectively controlled is established.
CONTENTS:
 Food sanitation and safety standards

 Food safety hazards methods of control
 Monitoring procedures
 Corrective actions
CONDITIONS:
 Reference materials on monitoring procedures for food safety program
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO4. ESTABLISH AND REVIEW FOOD SAFETY DOCUMENTATION,
COMMUNICATION AND RECORDING SYSTEMS
1. Food safety-related roles and responsibilities are communicated.

2. Records required to document, implement and maintain the food safety program
are established according to workplace reporting requirements.
3. Record keeping requirements and responsibilities are communicated to food
business personnel.
CONTENTS:
 Roles and responsibilities in food safety

 Documents and records required in food safety
CONDITIONS:
 Reference materials on food safety program
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

UNIT OF COMPETENCY : MONITOR WORKPLACE PERFORMANCE AND
PARTICIPATE IN IMPROVEMENT PROCESSES
MODULE TITLE : MONITORING WORKPLACE PERFORMANCE AND

PARTICIPATING IN THE IMPROVEMENT PROCESSES
required to monitor and report on performance of a work
area and participate in performance improvement processes
that involve systematic analysis of performance to identify
and propose opportunities for improvement.
LO1. Identify recording and reporting requirements
LO2. Maintain and secure workplace information
LO3. Analyze performance and identify opportunities for improvement
LO4. Identify other data requirements
LO5. Analyze the issue or problem
LO6. Recommend options for improvement
LO7. Participate in implementing improvement proposals

LO1. IDENTIFY RECORDING AND REPORTING REQUIREMENTS
1. The purpose of recording information is identified

2. Recording and reporting responsibilities are identified
3. Recording and reporting systems and formats are identified according to
4. Workplace standards and key performance indicators are identified and used for
performance measurements based on company policies and procedures
CONTENTS:
 Purpose and objectives of recording information

 Responsibilities in recording and reporting
 Recording and reporting systems and formats
 Workplace performance standards
CONDITIONS:
 Reference materials on workplace standards on recording and reporting systems
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO2. MAINTAIN AND SECURE WORKPLACE INFORMATION
1. Records are confirmed to be complete, timely and accurate

2. Performance information is recorded in required format to meet workplace
reporting requirements
3. Errors or discrepancies in recording are identified and corrected or notified to
appropriate personnel
4. Variances are identified, investigated and reported according to workplace
procedure
5. Requests for information are assessed, prioritized and addressed to meet
required timelines
6. Access levels and authorities are identified according to records maintenance
and security policies
7. Security breaches are identified and reported to appropriate personnel
CONTENTS:
 Purpose and objective of complete & accurate records

 Workplace requirements on performance reports
 Discrepancies in recording
 Variance in workplace procedure on performance reports
 Meeting timelines/schedules of reports
 Records maintenance and security policies
CONDITIONS:
 Reference materials on workplace records maintenance and security policies
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO3. ANALYZE PERFORMANCE AND IDENTIFY OPPORTUNITIES FOR MOVEMENT
1. Barriers to good practice or optional performance are identified

2. Scope of issue or problem to be addressed is clearly defined
3. Benchmarking is done within the company (by department), within the food
industry and across different industries to identify potential improvement
4. Objectives to be addressed by improvement proposals are defined according to
company plans and targets
CONTENTS:
 BEST practices
 Barriers to good practice
 Outstanding performance
 Benchmarking
 Objects/targets for improvement
CONDITIONS:
 Samples of best practices
 Reference materials on benchmarking
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO4. IDENTIFY OTHER DATA REQUIREMENTS
1. Other data required to investigate improvement opportunity is identified

2. Appropriate data collection methods are selected according to prescribed survey
procedures and available budget
3. Additional resources available to support investigation are identified
CONTENTS:
 Gather data for area of improvement

 Selection of survey procedures
 Resource identification and allocation
CONDITIONS:
 Reference materials on methods of data collection and selection of survey
procedures
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO5. ANALYZE THE ISSUE OR PROBLEM
1. Techniques required to investigate nature or issue or problem are selected and

applied according to appropriate analytical and statistical tools
2. A detailed description of the issue or problem is developed
3. Possible causes are identified and tested
4. Options for improvement are identified and assessed
CONTENTS:
 Analytical techniques
 Statistical analysis
 Description of the problem
 Approaches/methods to improve performance
CONDITIONS:
 Reference materials on analytical techniques and statistical analysis
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO6. RECOMMEND OPTIONS FOR IMPROVEMENT
1. Preferred options are identified and described

2. Recommendations are presented in formats appropriate to the issue and the
audience
3. Recommendations are consistent with data collected and analyzed and in
accordance with objectives identified
CONTENTS:
 Options for improvement

 Writing recommendations
 Making presentation
CONDITIONS:
 Reference materials on data collection and analysis and presentation techniques
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

LO7. PARTICIPATE IN IMPLEMENTING IMPROVEMENT PROPOSALS
1. Improvement trials are supported

2. Improvement proposals are evaluated and refined based on company plans and
targets
3. Operating procedures are updated and communicated to reflect implementation
of improved practices
4. Improvement in performance is monitored according to workplace reporting
procedures
CONTENTS:
 Proposal evaluation
 Updating operating procedures
 Implementation of revised procedures
 Monitoring Improvement in performance
CONDITIONS:
 Reference materials on company plans and targets and evaluating proposals
METHODOLOGIES:
 Audio visual
 Practical lab
 Demonstration
ASSESSMENT METHODS:
 Written test

Blank (inside back cover)
What is Competency-Based Curriculum (CBC)
 A competency-based curriculum is a framework or guide for the

subsequent detailed development of competencies, associated
methodologies, training and assessment resources.
 The CBC specifies the outcomes which are consistent with the
requirements of the workplace as agreed through the industry or
community consultations.
 CBC can be developed immediately when competency standards

exist.
 When competency standards do not exist, curriculum developers

need to clearly define the learning outcomes to be attained. The
standard of performance required must be appropriate to industry
and occupational needs through the industry/enterprise or
specified client group consultations.
These materials are available in both printed and electronic copies.
For more information please contact:

Technical Education and Skills Development Authority (TESDA)
Telephone Nos.: 893-8281, 817-4076 to 82 loc. 611, 630, 631 and 635 or
visit our website: www.tesda.gov.ph or the TESDA Regional or Provincial
Office nearest you.

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COMPETENCY-BASED

A.. COURSE DESIGN........................................................................................1-8

COURSE TITLE : FOOD PROCESSING NC IV

NOMINAL DURATION : 576 Hours

Trainees or students should possess the following requirements:

CBC Food Processing NC IV -1-

-2- CBC Food Processing NC IV

CBC Food Processing NC IV -3-

-4- CBC Food Processing NC IV

-6- CBC Food Processing NC IV

CBC Food Processing NC IV -7-

-8- CBC Food Processing NC IV

A. Food supplies B. Non-food

 Must be a holder of Automotive Servicing NC IV

* Optional. Only when required by the hiring institution.

- 10 - CBC Food Processing NC IV

MODULE TITLE : UTILIZING SPECIALIZED COMMUNICATION SKILLS

NOMINAL DURATION : 10 hours

SUMMARY OF LEARNING OUTCOMES:

LO2. Contribute to the development of communication strategies

LO3. Represent the organization

LO4. Facilitate group discussion

LO5. Conduct interview

CBC Food Processing NC IV - 13 -

1. Specific communication needs of clients and colleagues are met.

 Definition of common and specific communication

The students/learners must be provided with the following:

- 14 - CBC Food Processing NC IV

1. Strategies for internal and external dissemination of information are developed,

The students/learners must be provided with the following:

CBC Food Processing NC IV - 15 -

1. When participating in internal and external forums, presentation is relevant,

The students/learners must be provided with the following:

- 16 - CBC Food Processing NC IV

1. Mechanisms which enhance effective group interaction are defined and

The students/learners must be provided with the following:

CBC Food Processing NC IV - 17 -

1. A range of appropriate communication strategies are employed in interview

 Purpose of the interview

The students/learners must be provided with the following:

- 18 - CBC Food Processing NC IV

MODULE TITLE : DEVELOPING TEAM AND INDIVIDUALS

NOMINAL DURATION : 10 hours

SUMMARY OF LEARNING OUTCOMES:

LO1. Provide team leadership

LO2. Foster individual and organizational growth

LO3. Monitor and evaluate workplace learning

LO4. Develop team commitment and cooperation

LO5. Facilitate accomplishment of organizational goals

CBC Food Processing NC IV - 19 -

1. Learning and development needs are systematically identified and implemented

The students/learners must be provided with the following:

- 20 - CBC Food Processing NC IV

 Competency Standards in industry

The students/learners must be provided with the following:

CBC Food Processing NC IV - 21 -

1. Feedback from individuals or teams is used to identify and implement

 Monitoring and evaluation of individual/team learning performance

The students/learners must be provided with the following:

- 22 - CBC Food Processing NC IV