Qualification Pack- Fruit Ripening Technician

Transcription

QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING
Contents
1. Introduction and Contacts..…Page 1
2. Qualifications Pack……….……...Page 2
3. Glossary of Key Terms ………… Page 3
4. OS Units…………………………………Page 5
5. Assessment Criteria………………Page 28
 OS describe what
individuals need
to do, know and
understand in
order to carry out
a particular job
role or function
 OS are
performance
standards that
individuals must
achieve when
carrying out
functions in the
workplace,
together with
specifications of
the underpinning
knowledge and
understanding
Food Industry
Capacity & Skill
Initiative
FICCI office
1, Federation House
Tansen Marg
New Delhi-110001
91-11-23738760-70
E mail:
[email protected]
Introduction
Qualifications Pack – Fruit Ripening Technician
SECTOR: FOOD
INFORMATION
TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES
SECTOR:
PROCESSING
(IT-ITES)ces FRUITS
Helpdesk
Attendant
SUB-SECTOR:
AND VEGETABLES
OCCUPATION: PROCESSING
REFERENCE ID: FIC/Q0104
ALIGNED TO: NCO-2004/NIL
A Fruit Ripening Technician is responsible for ripening of all types of fruits in the
ripening chamber.
Brief Job Description: A Fruit Ripening Technician is responsible for ripening of
all types of fruits in the ripening chamber and maintaining cleanliness, hygiene
and safety of the fruit ripening chamber.
Personal Attributes: A Fruit Ripening Technician must have the ability to plan,
organize, prioritize, calculate and handle pressure. The individual must possess
reading, writing and communication skills. In addition, the individual must have
stamina and professional hygiene.
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Qualifications Pack For Fruit Ripening Technician
Job Details
Qualifications Pack Code
FIC/Q0104
Job Role
Credits (NSQF)
Sector
Sub-sector
Fruit Ripening Technician
TBD
Version number
1.0
Food Processing
Drafted on
23/08/2015
Fruits and Vegetables
Last reviewed on
22/09/2015
Occupation
Processing
Job Role
Role Description
NSQF level
Minimum Educational Qualifications
Maximum Educational Qualifications
Next review date
15/09/2016
Fruit Ripening Technician
A Fruit Ripening Technician is responsible for ripening of all
types of fruit in the fruit ripening chamber.
4
Preferably Class 8/ Certification in refrigeration system
Not applicable
1.
2.
Training
(Suggested but not mandatory)
Food standards
Handling various types of equipments used in ripening
process
3. Planning and designing storage facility
4. Refrigeration techniques
5. Handling ethylene gas
6. GMP
7. HACCP
8. QMS
9. Computer basics and ERP system followed by the
organization
10. Training in Food Safety Standards and Regulations (as per
FSSAI) (Mandatory)
Minimum Job Entry Age
18 years
Experience
1 year in a fruit ripening unit
Applicable National Occupational
Standards (NOS)
Compulsory:
1. FIC/N0113 Prepare and maintain the fruit ripening
chamber
2. FIC/N0114 Ripen fruits in fruit ripening chamber using
ethylene gas
3. FIC/N0115 Complete documentation and record keeping
related to fruit ripening
4. FIC/N9001 Food safety, hygiene and sanitation for
processing food products
Optional:
N.A.
Performance Criteria
As described in the relevant OS units
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Definitions
Keywords /Terms
Sector
Sub-sector
Occupation
Function
Job Role
OS
Performance
Criteria
NOS
Qualifications Pack
Code
Qualifications Pack
Unit Code
Unit Title
Description
Knowledge and
Understanding
Organizational
Context
Technical
Knowledge
Core Skills or
Generic Skills
Description
Sector is a conglomeration of different business operations having similar
businesses and interests. It may also be defined as a distinct subset of the
economy whose components share similar characteristics and interests.
Sub-sector is derived from a further breakdown based on the characteristics
and interests of its components.
Occupation is a set of job roles, which perform similar/related set of
functions in an industry.
Function is an activity necessary for achieving the key purpose of the sector,
occupation, or area of work, which can be carried out by a person or a group
of persons. Functions are identified through analysis and form the basis of OS.
Job role defines a unique set of functions that together form a unique
employment opportunity in an organization.
OS specify the standards of performance an individual must achieve when
carrying out a function in the workplace, together with the knowledge and
understanding they need to meet that standard consistently. Occupational
Standards are applicable both in the Indian and global contexts.
Performance Criteria are statements that together specify the standard of
performance required when carrying out a task.
NOS are Occupational Standards which apply uniquely in the Indian context.
Qualifications Pack Code is a unique reference code that identifies a
qualifications pack.
Qualifications Pack comprises the set of OS, together with the educational,
training and other criteria required to perform a job role. A Qualifications
Pack is assigned a unique qualification pack code.
Unit Code is a unique identifier for an Occupational Standard , which is
denoted by an ‘N’
Unit Title gives a clear overall statement about what the incumbent should be
able to do.
Description gives a short summary of the unit content. This would be helpful
to anyone searching on a database to verify that this is the appropriate OS
they are looking for.
Knowledge and Understanding are statements which together specify the
technical, generic, professional and organizational specific knowledge that an
individual needs in order to perform to the required standard.
Organizational Context includes the way the organization is structured and
how it operates, including the extent of operative knowledge managers have
of their relevant areas of responsibility.
Technical Knowledge is the specific knowledge needed to accomplish specific
designated responsibilities.
Core Skills or Generic Skills are a group of skills that are key to learning and
working in today's world. These skills are typically needed in any work
environment. In the context of the OS, these include communication related
skills that are applicable to most job roles.
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Acronyms
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Keywords /Terms
CIP
Description
Clean In Place
COP
Clean Out Of Place
ERP
Enterprise Resource Planning
FIFO
First In First Out
FEFO
First Expiry First Out
FSSAI
Food Safety and Standards Authority of India
GMP
Good Manufacturing Practice
GHP
Good Hygiene Practices
HACCP
Hazard Analysis and Critical Control Point
NOS
National Occupational Standard
NSQF
National Skill Qualification Framework
NVEQF
National Vocational Educational Qualification Framework
NVQF
National Vocational Qualification Framework
OS
Occupational Standard
PC
QP
Qualification Pack
SSC
Sector Skill Council
SOP
Standard Operating Procedure
QMS
Quality Management System
Page | 4
FIC/N0113
Prepare and maintain the fruit ripening chamber
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is about preparing the fruit ripening chamber by ensuring hygiene and safety,
ensuring performance and maintenance of equipments and tools used for ripening of fruits,
as per the specifications and standards of the organization.
Page | 5
FIC/N0113
Unit Code
FIC/N0113
Unit Title
(Task)
Prepare and maintain the fruit ripening chamber.
Description
Scope
This OS unit is about preparation and maintainenance of fruit ripening chamber and
equipments as per specifications and standards of the organization.
This unit/task covers the following:
 Prepare and maintain the fruit ripening chamber
 Prepare and maintain the equipments used for fruit ripening
Performance Criteria(PC) w.r.t. the Scope
Element
Prepare and maintain
the fruit ripening
chamber
Prepare and maintain
the equipments used
for fruit ripening
PC1. clean the fruit ripening chamber using approved sanitizers and keep it free
from dust, waste, flies and pests
PC2. ensure that the fruit ripening chamber is safe and hygienic for loading fruit
PC3. dispose waste materials as per organisation standards and industry
requirements
PC4. check the working and performance of all equipments used in storage facility
 refrigeration system
 ethylene gas sensor
 thermostat
 pressure regulators
 humidity meter, etc.
PC5. clean the equipments used, with approved sanitizers following organization
specifications and standards
PC6. calibrate the required equipments
PC7. attend minor repairs/faults of all equipments, if required
PC8. check the quantity of gas in the gas cylinder
PC9. ensure safety procedures are followed for handling hazardous gas such as
storage condition of gas cylinders, calibration and working of pressure
regulators, etc. as per organisation standards
Knowledge and Understanding (K)
A. Organizational
Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand:
KA1. organization standards, process standards and procedures followed in the
organisation
KA2. types of products produced by the organisation
KA3. code of business conduct
KA4. dress code to be followed
KA5. job responsibilities/duties and standard operating procedures
KA6. internal processes such as procurement, store management, inventory
management, quality management and key contact points for query
resolution
KA7. provision of wages, working hours as per organisation policy
KA8. food safety and hygiene standards followed
Page | 6
FIC/N0113
B. Technical
Knowledge
KA9. types of chemicals, materials and equipment required for the cleaning and
maintenance
KA10. cleaning process to disinfect equipment/ tools
KA11. supplier/manufacturers instructions related to cleaning and maintenance
KA12. calibration procedure and method for equipments handled
KA13. knowledge of Food Safety Standards and Regulations (as per FSSAI)
KA14. knowledge of legal regulations pertaining to work place such as health and
safety, recommended dosage for use of sanitizers, control of substances
hazardous to health, handling/storage/ disposal/ cautions of use of sanitizers
and disinfectants, fire precautions, occurrences, hygiene practice, disposal of
waste, environmental protection, etc.
Skills (S) [Optional]
A. Core Skills/
Generic Skills
B. Professional Skills
Writing Skills
The user/ individual on the job needs to know and understand how to:
SA1. note the information communicated by the supervisor
SA2. note the raw materials used for production and the finished products
produced
SA3. note the readings of the process parameters and provide necessary
information to fill the process chart
SA4. note down observations (if any) related to the process
SA5. write information documents to internal departments/ internal teams
SA6. note down the data for online ERP or as per applicability in the organization
Reading Skills
The user/individual on the job needs to know and understand how to:
SA7. read and interpret the process required for producing various types of
products
SA8. read and interpret and process flowchart for all products produced
SA9. read equipment manuals and process documents to understand the
equipments operation and process requirement
SA10. read internal information documents sent by internal teams
Oral Communication (Listening and Speaking skills)
SA11. discuss task lists, schedules and activities with the supervisor
SA12. effectively communicate with the team members
SA13. question the supervisor in order to understand the nature of the problem and
to clarify queries
SA14. attentively listen and comprehend the information given by the speaker
SA15. communicate clearly with the supervisor and cross department teams on the
issues faced during process
Decision Making
SB1. analyse critical points in day to day tasks through experience and observation
and identify control measures to solve the issue
SB2. handle issues in case the supervisor is not available (as per the authority
matrix defined by the organization)
Page | 7
FIC/N0113
Plan and Organize
SB3. plan and organize the work order and jobs received from the supervisor
SB4. organize raw materials and packaging materials required for all products
following the instruction provided by the supervisor
SB5. plan and prioritize the work based on the instructions received from the
supervisor
SB6. plan to utilise time and equipment's effectively
SB7. organize all process/ equipment manuals so as to access information easily
SB8. support the supervisor in scheduling tasks for helper(s)
Customer Centricity
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
SB10. support supervisor in solving problems by detailing out problems
SB11. discuss the possible solutions with the supervisor for problem solving
Analytical Thinking
SB12. apply domain information about maintenance Processes and technical
knowledge about tools and equipment
Critical Thinking
SB13. use common sense and make judgments on day to day basis
SB14. use reasoning skills to identify and resolve basic problems
SB15. use intuition to detect any potential problems which could arise during
operations
SB16. use acquired knowledge of the process for identifying and handling issues
Page | 8
FIC/N0113
NOS Version Control
NOS Code
FIC/N0113
Credits (NSQF)
Industry
Industry Sub-sector
TBD
Food Processing
Version number
Drafted on
Last reviewed on
1.0
23/08/2015
22/09/2015
Occupation
Processing
Next review date
15/09/2016
Back to Top
Page | 9
FIC/N0114
Ripen fruits in the fruit ripening chamber using ethylene gas
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is about ripening fruits in fruit ripening chamber using ethylene gas as per the
specifications and standards of the organization.
Page | 10
FIC/N0114
Unit Code
FIC/N0114
Unit Title
(Task)
Ripen fruits in the fruit ripening chamber using ethylene gas.
Description
Scope
This unit is about ripening fruits in fruit ripening chamber using ethylene gas as per
the specifications and standards of the organization.
 Prepare for fruit ripening
 Ripen fruit using ethylene gas
Element
Prepare for fruit
ripening
Ripen fruit using
ethylene Gas
PC1. read and understand the work order from the supervisor
PC2. ensure the working and performance of all equipment required for fruit
ripening
PC3. check the calibration of the equipments used for fruit ripening
PC4. check the working of the cooling equipment and ensure readiness
PC5. check the temperature and air tightness of the ripening chamber
PC6. check the control parameters (temperature, relative humidity, air circulation,
etc.)
PC7. report any malfunction to the supervisor
PC8. understand suggested solutions and implement immediately
PC9. receive the fruits, check the weight and check quality of fruit based on its
colour, pulp temperature, texture, maturity, etc.
PC10. sort the fruit for ripening based on the stage of maturity
PC11. organize packaging material (cartons/crates) or construct packaging material
(wooden pallets)
PC12. pack the fruits in the packaging material following SOP
PC13. label the packed fruits with details (name of the fruit, variety, etc.) as per
organisation standards
PC14. determine the ripening requirement (ethylene concentration, temperature,
air circulation, ethylene exposure time, relative humidity, etc.) for the fruit
from the ripening parameter chart followed by the organisation
PC15. load the packed fruit in the ripening chamber following the stacking guidelines
followed by the organisation and close the chamber
PC16. adjust the controls to set the required temperature, time, relative humidity to
pre-cool the fruit
PC17. monitor the temperature to ensure the fruit is cooled to required
temperature
PC18. open and control the regulator of the ethylene generator or use PLC to
introduce ethylene into the chamber to initiate ripening of fruit
PC19. monitor the air circulation system for uniform ethylene flow for the required
period of time
PC20. adjust the controlling system to maintain required temperature for the fruit
for specified period of time
Page | 11
FIC/N0114
PC21. adjust the ventilation system at periodic intervals by controlling the speed of
exhaust fan to remove carbon-di-oxide
PC22. monitor the sensors and adjust controlling system to maintain temperature,
relative humidity, carbon-di-oxide concentration, in case of manual operation
PC23. control the PLC (ripening room management system) for temperature, fan
speed, energy usage, ventilation intervals, relative humidity, etc. in the PLC
controlled ripening room
PC24. open the room after specified period, leave it open and start the fan for
ventilation ( to ventilate ethylene gas)
PC25. stop the fan after ventilation and remove the ripened fruit from the ripening
chamber
PC26. check the quality of ripened fruit, weight it and store it as per organisation
standards until dispatch to the market/farmer
A. Organizational
Context
(Knowledge of the
company /
organization and
its processes)
B. Technical
Knowledge
organisation
resolution
KA7. provision of wages, working hours and accident compensation as per
organisation policy
KB1. construction and design of fruit ripening chamber
KB2. types of equipments used and their handling and maintenance
KB3. calibration of equipments in the fruit ripening facility
KB4. handling cooling system and cooling process
KB5. operation of the equipments used in fruit ripening
KB6. methods to determine the required parameter range for various fruits
KB7. control parameters and parameter range for ripening various types of fruits
KB8. methods and procedure to monitor the fruit ripening chamber
KB9. instrumentations used for monitoring the fruit ripening process
KB10. stacking guidelines for various type and quantity of fruits
KB11. methods to check the effectiveness of fruit ripening system
KB12. gases used for fruit ripening process
KB13. procedure for handling gases used for ripening of fruits
KB14. procedure for ventilation of fruit ripening chamber
KB15. risks associated with working with hazardous gases used for fruit ripening
KB16. safe operation of gases used for ripening of fruits
KB17. quality parameters, basic food microbiology and quality assessment based
on physical parameters
Page | 12
FIC/N0114
KB18.
KB19.
KB20.
KB21.
KB22.
basic mathematics
housekeeping
food safety and hygiene
GMP
HACCP
A. Core Skills/
Generic Skills
Writing Skills
produced
Reading Skills
products
to clarify queries
Decision Making
Plan and Organize
supervisor
Page | 13
FIC/N0114
Customer Centricity
their needs
Problem Solving
Analytical Thinking
Critical Thinking
operations
Page | 14
FIC/N0114
NOS Version Control
NOS Code
FIC/N0114
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
23/08/2015
Industry Sub-sector
Last reviewed on
22/09/2015
Occupation
Processing
Next review date
15/09/2016
Back to Top
Page | 15
FIC/N0115
Complete documentation and record keeping related to fruit
ripening
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is about documenting and maintaining records of incoming and outgoing fruits,
ripening equipments and parameters.
Page | 16
FIC/N0115
ripening
Unit Code
FIC/N0115
Unit Title
(Task)
Complete documentation and record keeping related to fruit ripening
Description
Scope
This OS unit is about documenting and maintaining records on incoming and outgoing
fruits, ripening equipments and parameters.
 Documenting and maintaining records of incoming and outgoing fruits
 Documenting and maintaining records of fruit ripening equipments and
parameters
Element
Document and
maintain records of
incoming and
outgoing fruits
PC1. document and maintain records of all incoming fruits to the ripening facility
(type and varieties of fruit, weight of fruits, farmer/vendor details, area
grown in / geographical location, receiving date, quality parameters, etc.) as
per organisation standards
PC2. document and maintain records of fruits taken into ripening chamber (type of
fruits, type of packaging , weight of fruit, quality of fruit, stage of maturity,
pulp temperature, quantity loaded in the ripening chamber, type of stacking,
number of cartons/crates stacked, time of loading, etc.) as per organisation
standards
PC3. document and maintain records of all outgoing fruits from the ripening facility
(type and varieties of fruits, weight of fruits, storage period, change in weight
from raw to ripened stage, quality of fruit before and after ripening process
etc.) as per organization standards
PC4. maintain record of observations (if any) related to fruit
PC5. load the details in ERP for future reference
PC6. verify the documents and track details in cases of concerns.
Document and
maintain records of
fruit ripening
equipments and
parameters
PC7. document and maintain records of fruit ripening chamber equipment details
(type of equipments, calibration details, refrigeration coil condition,
performance and efficiency, gases used, gas concentration, safety measures
followed) while handling gases, etc.
PC8. document and maintain records of fruit ripening parameters (temperature,
relative humidity, pressure, time , pre-cooling temperature maintained, time
taken for pre-cooling, concentration of ethylene gas used, exposure time with
ethylene gas, time and method of ventilation of ethylene gas, level of carbondi-oxide, method used for controlling carbon-di-oxide level in the ripening
chamber, ventilation of carbon-di-oxide, time of unloading the ripened fruit,
storage period, quality and weight of fruit after storage period, etc.) as per
PC9. maintain record on observations or deviations (if any)
PC10. load the details in ERP for future reference
Page | 17
FIC/N0115
ripening
PC11. verify the documents and track details in cases of concerns
A. Organizational
Context
(Knowledge of
the company /
organization and
its processes)
B. Technical
Knowledge
organisation
resolution
KA7. provision of wages, working hours and accident compensation as per
organisation policy
KB1. documentation system followed in the organization such as loading chart,
cooling chart, storage chart, storage condition chart, storage parameter chart,
unloading chart, etc.
KB2. details to be recorded of fruit, pre-cooling, and ripening equipments and
gases
KB3. details to be recorded and maintained of fruit ripening process and
parameters
KB4. methods to document and maintain records of observations (if any) related
to fruit ripening process
KB5. methods to track back the record from incoming to outgoing fruits and vice
versa
KB6. basic computer knowledge
KB7. entering the details in ERP system followed by the organisation
A. Core Skills/
Generic Skills
Writing Skills
produced
Reading Skills
products
Page | 18
FIC/N0115
ripening
to clarify queries
Decision Making
Plan and Organize
supervisor
Customer Centricity
their needs
Problem Solving
Analytical Thinking
Critical Thinking
Page | 19
FIC/N0115
ripening
operations
Page | 20
FIC/N0115
ripening
NOS Version Control
NOS Code
FIC/N0115
Credits (NSQF)
Industry
TBD
Food Processing
Version number
Drafted on
1.0
23/08/2015
Industry Sub-sector
Last reviewed on
22/09/2015
Occupation
Processing
Next review date
15/09/2016
Back to Top
Page | 21
FIC/N9001
Food safety, hygiene and sanitation for processing food products
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is about maintaining food safety, hygiene and sanitation in work area and
processing unit for processing food products.
Page | 22
FIC/N9001
Unit Code
FIC/N9001
Unit Title
(Task)
Description
This unit is about maintaining food safety, hygiene and sanitation in work area and
processing unit for processing food products.
Scope
The scope of this role will include:
 Perform safety and sanitation related functions (for processing food products)
 Apply food safety practices (for processing food products)
Element
Perform safety and
sanitation related
functions (for
processing food
products)
Apply food safety
practices (for
processing food
products)
PC1. comply with food safety and hygiene procedures followed in the organisation
PC2. ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles,
shoes, etc.
PC3. ensure hygienic production of food by inspecting raw materials, ingredients,
finished products, etc. for compliance to physical, chemical and
microbiological parameters
PC4. pack products in appropriate packaging materials, label and store them in
designated area, free from pests, flies and infestations
PC5. clean, maintain and monitor food processing equipment periodically, using it
only for the specified purpose
PC6. use safety equipment such as fire extinguisher, first aid kit and eye-wash
station when required
PC7. follow housekeeping practices by having designated area for materials/tools
PC8. follow industry standards like GMP and HACCP and product recall process
PC9. attend training on hazard management to understand types of hazards such
as physical, chemical and biological hazards and measures to control and
prevent them
PC10. identify, document and report problems such as rodents and pests to
management
PC11. conduct workplace checklist audits before and after work to ensure safety
and hygiene
PC12. document and maintain raw material, packaging material, process and
finished products for the credibility and effectiveness of the food safety
control system
PC13. determine the quality of food using criteria such as odour, appearance, taste
and best before date, and take immediate measures to prevent spoilage
PC14. store raw materials, finished products, allergens separately to prevent crosscontamination
PC15. label raw materials and finished products and store them in designated
storage areas according to safe food practices
PC16. follow stock rotation based on FEFO/ FIFO
Page | 23
FIC/N9001
A. Organizational
Context
(Knowledge of
the company /
organization and
its processes)
B. Technical
Knowledge
organisation
resolution
KA7. provision of wages, working hours as per organisation policy
KB1. possible physical, chemical and biological hazards and methods of prevention
of various hazards
KB2. personal hygiene requirement
KB3. different types of sanitizers used for process area, equipment and the
procedure to use them
KB4. knowledge on Food Safety Standards and Regulations (as per FSSAI)
KB5. quality parameters and quality assessment based on physical parameters,
basic food microbiology
KB6. labelling/marking requirements for raw materials, finished goods, stored
materials, packaging materials and their designated storage area
KB7. cleaning and sanitation of equipment and work area
KB8. CIP and COP methods and procedures
KB9. storage norms for raw materials, packaging material and finished products
KB10. stock rotation of ingredients and finished products based on FEFO/FIFO
KB11. method of maintaining safety check lists for all machineries
KB12. GHP
KB13. GMP
KB14. HACCP
A. Core Skills/
Generic Skills
Writing Skills
produced
Reading Skills
Page | 24
FIC/N9001
products
to clarify queries
Decision Making
Plan and Organize
supervisor
Customer Centricity
their needs
Problem Solving
Analytical Thinking
Critical Thinking
Page | 25
FIC/N9001
operations
Page | 26
FIC/N9001
NOS Version Control
NOS Code
FIC/N9001
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
23/08/2015
Industry Sub-sector
Last reviewed on
22/09/2015
Occupation
Processing
Next review date
15/09/2016
Back to Top
Page | 27
Assessment Criteria
CRITERIA FOR ASSESSMENT OF TRAINEES
Job Role Fruit Ripening Technician
Qualification Pack FIC/Q0104
Sector Skill Council Food Processing
Guidelines for Assessment
1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each
Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down
proportion of marks for Theory and Skills Practical for each PC
2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC
3. Individual assessment agencies will create unique question papers for theory part for each candidate at each
examination/training center (as per assessment criteria below)
4. Individual assessment agencies will create unique evaulations for skill practical for every student at each
examination/training center based on this criteria
5. To pass the Qualification Pack , every trainee should score a minimum of 70% in every NOS
6. In case of successfully passing only certain number of NOS's, the trainee is eligible to take subsequent
assessment on the balance NOS's to pass the Qualification Pack
Marks Allocation
Total
Marks
1. FIC/N0113 (Prepare
and maintain the fruit
ripening chamber )
PC1.
PC2.
PC3.
PC4.
PC5.
Clean the fruit ripening chamber using
approved sanitizers and keep it free from
dust, waste, flies and pests
Ensure that the fruit ripening chamber is
safe and hygienic for loading fruit
Dispose waste materials as per
organisation standards and industry
requirements
Out Of
Theory
Skills
Practical
25
10
15
10
3
7
15
5
10
15
5
10
5
2
3
Check the working and performance of all
equipments used in storage facility

Refrigeration system

Ethylene gas sensor

Thermostat

Pressure regulators

Humidity meter, etc.
Clean the equipments used, with
approved sanitizers following
100
Page | 28
Assessment Criteria
organization specifications and standards
PC6.
Calibrate the required equipments
10
4
6
PC7.
Attend minor repairs/faults of all
equipments, if required
10
4
6
PC8.
Check the quantity of gas in the gas
cylinder
Ensure safety procedures are followed for
handling hazardous gas such as storage
condition of gas cylinders, calibration and
working of pressure regulators, etc. as
per organisation standards
5
1
4
5
1
4
100
35
65
PC9.
2. FIC/N0114 ( Ripen
fruits in fruit ripening
chamber using ethylene
gas)
PC1.
Read and understand the work order
from the supervisor
2
1.5
0.5
PC2.
Ensure the working and performance of
all equipment required for fruit ripening
3
1
2
PC3.
Check the calibration of the equipments
used for fruit ripening
Check the working of the cooling
equipment and ensure readiness
Check the temperature and air tightness
of the ripening chamber
Check the control parameters
(temperature, relative humidity, air
circulation, etc.)
Report any malfunction to the supervisor
3
1.5
1.5
3
1
2
3
1
2
4
1
3
1
0.5
0.5
1
0.5
0.5
6
2.5
3.5
3
1
2
PC11. Organize packaging material
(cartons/crates) or construct packaging
material (wooden pallets)
3
1
2
PC12. Pack the fruits in the packaging material
following SOP
3
1
2
PC13. Label the packed fruits with details
(name of the fruit, variety, etc.) As per
2
1
1
PC4.
PC5.
PC6.
PC7.
PC8.
Understand suggested solutions and
implement immediately
PC9. Receive the fruits, check the weight and
check quality of fruit based on its colour,
pulp temperature, texture, maturity,
etc.
PC10. Sort the fruit for ripening based on the
stage of maturity
100
Page | 29
Assessment Criteria
PC14. Determine the ripening requirement
(ethylene concentration, temperature,
air circulation, ethylene exposure time,
relative humidity, etc.) For the fruit from
the ripening parameter chart followed
by the organisation
PC15. Load the packed fruit in the ripening
chamber following the stacking
guidelines followed by the organisation
and close the chamber
PC16. Adjust the controls to set the required
temperature, time, relative humidity to
pre-cool the fruit
PC17. Monitor the temperature to ensure the
fruit is cooled to required temperature
PC18. Open and control the regulator of the
ethylene generator or use plc to
introduce ethylene into the chamber to
initiate ripening of fruit
PC19. Monitor the air circulation system for
uniform ethylene flow for the required
period of time
PC20. Adjust the controlling system to
maintain required temperature for the
fruit for specified period of time
PC21. Adjust the ventilation system at periodic
intervals by controlling the speed of
exhaust fan to remove carbon-di-oxide
PC22. Monitor the sensors and adjust
controlling system to maintain
temperature, relative humidity, carbondi-oxide concentration, in case of
manual operation
PC23. Control the PLC (ripening room
management system) for temperature,
fan speed, energy usage, ventilation
intervals, relative humidity, etc. In the
PLC controlled ripening room
PC24. Open the room after specified period,
leave it open and start the fan for
ventilation ( to ventilate ethylene gas)
PC25. Stop the fan after ventilation and
remove the ripened fruit from the
ripening chamber
PC26. Check the quality of ripened fruit,
weight it and store it as per organisation
standards until dispatch to the
market/farmer
3
1.5
1.5
5
2
3
5
2
3
5
2
3
5
2
3
5
2
3
5
1
4
5
1
4
5
1
4
5
2
3
5
2
3
5
1
4
5
1
4
Page | 30
Assessment Criteria
3. FIC/N0115
( Complete
documentation and
record keeping related
to fruit ripening)
PC1.
PC2.
PC3.
PC4.
PC5.
PC6.
PC7.
PC8.
Document and maintain records of all
incoming fruits to the ripening facility
(type and varieties of fruit, weight of
fruits, farmer/vendor details, area grown
in / geographical location, receiving
date, quality parameters, etc.) as per
Document and maintain records of fruits
taken into ripening chamber (type of
fruits, type of packaging , weight of fruit,
quality of fruit, stage of maturity, pulp
temperature, quantity loaded in the
ripening chamber, type of stacking,
number of cartons/crates stacked, time
of loading, etc.) as per organisation
standards
Document and maintain records of all
outgoing fruits from the ripening facility
(type and varieties of fruits, weight of
fruits, storage period, change in weight
from raw to ripened stage, quality of
fruit before and after ripening process
etc.) as per organization standards
Maintain record of observations (if any)
related to fruit
Load the details in ERP for future
reference
Verify the documents and track details in
cases of concerns.
Document and maintain records of fruit
ripening chamber equipment details
(type of equipments, calibration details,
refrigeration coil condition, performance
and efficiency, gases used, gas
concentration, safety measures
followed) while handling gases, etc.
Document and maintain records of fruit
ripening parameters (temperature,
relative humidity, pressure, time , precooling temperature maintained, time
taken for pre-cooling, concentration of
ethylene gas used, exposure time with
ethylene gas, time and method of
ventilation of ethylene gas, level of
carbon-di-oxide, method used for
controlling carbon-di-oxide level in the
ripening chamber, ventilation of carbondi-oxide, time of unloading the ripened
100
100
35
65
10
6
4
10
6
4
10
6
4
7
4
3
7
4
3
7
4
3
10
7
3
15
10
5
Page | 31
Assessment Criteria
fruit, storage period, quality and weight
of fruit after storage period, etc.) as per
PC9. Maintain record on observations or
deviations (if any)
PC10. Load the details in ERP for future
reference
PC11. Verify the documents and track details in
cases of concerns
4. FIC/N9001 ( Food
safety, hygiene and
sanitation for
processing food
products)
PC1.
PC2.
PC3.
PC4.
PC5.
PC6.
PC7.
PC8.
Comply with food safety and hygiene
procedures followed in the organisation
Ensure personal hygiene by use of
gloves, hairnets, masks, ear plugs,
goggles, shoes, etc.
Ensure hygienic production of food by
inspecting raw materials, ingredients,
finished products, etc. for compliance to
physical, chemical and microbiological
parameters
Pack products in appropriate packaging
materials, label and store them in
designated area, free from pests, flies
and infestations
Clean, maintain and monitor food
processing equipment periodically, using
it only for the specified purpose
Use safety equipment such as fire
extinguisher, first aid kit and eye-wash
station when required
Follow housekeeping practices by having
designated area for materials/tools
Follow industry standards like GMP and
HACCP and product recall process
PC9.
Attend training on hazard management
to understand types of hazards such as
physical, chemical and biological hazards
and measures to control and prevent
them
PC10. Identify, document and report problems
such as rodents and pests to
management
PC11. Conduct workplace checklist audits
befor and after work to ensure safety
and hygiene
PC12. Document and maintain raw material,
packaging material, process and finished
products for the credibility and
100
7
4
3
7
4
3
10
5
5
100
60
40
5
2
3
6
1
5
5
2
3
10
4
6
5
2
3
10
4
6
5
2
3
10
4
6
5
1
4
5
1
4
5
1
4
4
1
3
Page | 32
Assessment Criteria
PC13.
PC14.
PC15.
PC16.
effectiveness of the food safety control
system
Determine the quality of food using
criteria such as odour, appearance, taste
and best before date, and take
immediate measures to prevent spoilage
Store raw materials, finished products,
allergens separately to prevent crosscontamination
Label raw materials and finished
products and store them in designated
storage areas according to safe food
practices
Follow stock rotation based on FEFO/
FIFO
5
2
3
5
2
3
5
2
3
10
4
6
100
35
65
Page | 33

Qualification Pack- Fruit Ripening Technician

Transcription

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