Qualification Pack- Fruit Ripening Technician
Transcription
Qualification Pack- Fruit Ripening Technician
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. Page | 1 Insert SSC logo height – 0.51”, width 2.84” 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 Page | 2 Insert SSC logo height – 0.51”, width 2.84” 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 Qualifications Pack For Fruit Ripening Technician 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. Page | 3 Acronyms Insert SSC logo height – 0.51”, width 2.84” Keywords /Terms CIP Qualifications Pack For Fruit Ripening Technician 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 Performance Criteria 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 National Occupational Standard FIC/N0113 Prepare and maintain the fruit ripening chamber 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 Performance Criteria 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 Prepare and maintain the fruit ripening chamber The user/individual on the job needs to know and understand: 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) The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Page | 7 FIC/N0113 Prepare and maintain the fruit ripening chamber Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance Processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues Page | 8 FIC/N0113 Prepare and maintain the fruit ripening chamber NOS Version Control NOS Code FIC/N0113 Credits (NSQF) Industry Industry Sub-sector TBD Food Processing Fruits and Vegetables 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 National Occupational Standard FIC/N0114 Ripen fruits in the fruit ripening chamber using ethylene gas 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. This unit/task covers the following: Prepare for fruit ripening Ripen fruit using ethylene gas Performance Criteria(PC) w.r.t. the Scope Element Prepare for fruit ripening Ripen fruit using ethylene Gas Performance Criteria 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 Ripen fruits in the fruit ripening chamber using ethylene gas 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 Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge 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 and accident compensation as per organisation policy KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: 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 Ripen fruits in the fruit ripening chamber using ethylene gas KB18. KB19. KB20. KB21. KB22. basic mathematics housekeeping food safety and hygiene GMP HACCP 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) The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively Page | 13 FIC/N0114 Ripen fruits in the fruit ripening chamber using ethylene gas SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance Processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues Page | 14 FIC/N0114 Ripen fruits in the fruit ripening chamber using ethylene gas 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 Fruits and Vegetables 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 National Occupational Standard FIC/N0115 Complete documentation and record keeping related to fruit 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. This unit/task covers the following: Documenting and maintaining records of incoming and outgoing fruits Documenting and maintaining records of fruit ripening equipments and parameters Performance Criteria(PC) w.r.t. the Scope Element Document and maintain records of incoming and outgoing fruits Performance Criteria 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 organisation standards PC9. maintain record on observations or deviations (if any) PC10. load the details in ERP for future reference Page | 17 FIC/N0115 Complete documentation and record keeping related to fruit ripening PC11. verify the documents and track details in cases of concerns Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge 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 and accident compensation as per organisation policy KA8. food safety and hygiene standards followed The user/individual on the job needs to know and understand: 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 Skills (S) [Optional] A. Core Skills/ Generic 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 Page | 18 FIC/N0115 Complete documentation and record keeping related to fruit ripening 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) B. Professional Skills The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance Processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during Page | 19 FIC/N0115 Complete documentation and record keeping related to fruit ripening operations SB16. use acquired knowledge of the process for identifying and handling issues Page | 20 FIC/N0115 Complete documentation and record keeping related to fruit 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 Fruits and Vegetables 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 National Occupational Standard FIC/N9001 Food safety, hygiene and sanitation for processing food products Unit Code FIC/N9001 Unit Title (Task) Food safety, hygiene and sanitation for processing food products 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) Performance Criteria(PC) w.r.t. the Scope Element Perform safety and sanitation related functions (for processing food products) Apply food safety practices (for processing food products) Performance Criteria 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 Food safety, hygiene and sanitation for processing food products Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes) B. Technical Knowledge 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 The user/individual on the job needs to know and understand: KB1. possible physical, chemical and biological hazards and methods of prevention of various hazards KB2. personal hygiene requirement KB3. different types of sanitizers used for process area, equipment and the procedure to use them KB4. knowledge on Food Safety Standards and Regulations (as per FSSAI) KB5. quality parameters and quality assessment based on physical parameters, basic food microbiology KB6. labelling/marking requirements for raw materials, finished goods, stored materials, packaging materials and their designated storage area KB7. cleaning and sanitation of equipment and work area KB8. CIP and COP methods and procedures KB9. storage norms for raw materials, packaging material and finished products KB10. stock rotation of ingredients and finished products based on FEFO/FIFO KB11. method of maintaining safety check lists for all machineries KB12. GHP KB13. GMP KB14. HACCP Skills (S) [Optional] A. Core Skills/ Generic 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 Page | 24 FIC/N9001 Food safety, hygiene and sanitation for processing food products 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) B. Professional Skills The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities with the supervisor SA12. effectively communicate with the team members SA13. question the supervisor in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly with the supervisor and cross department teams on the issues faced during process Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the supervisor is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received from the supervisor SB4. organize raw materials and packaging materials required for all products following the instruction provided by the supervisor SB5. plan and prioritize the work based on the instructions received from the supervisor SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the supervisor in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support supervisor in solving problems by detailing out problems SB11. discuss the possible solutions with the supervisor for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance Processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during Page | 25 FIC/N9001 Food safety, hygiene and sanitation for processing food products operations SB16. use acquired knowledge of the process for identifying and handling issues Page | 26 FIC/N9001 Food safety, hygiene and sanitation for processing food products 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 Fruits and Vegetables 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 organisation standards 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 organisation standards 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 organisation standards 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