UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION UNIT CODE : 500311105 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Obtain and convey workplace information Specific and relevant information is accessed from appropriate sources Effective questioning, active listening and speaking skills are used to gather and convey information Appropriate medium is used to transfer information and ideas Appropriate non- verbal communication is used Appropriate of communication with supervisors and colleagues are identified and followed Defined workplace procedures for the location and storage of information are used Personal interaction is carried out clearly and concisely Effective communication Different modes of communication Written communication Organizational policies Sources of information of question Medium of communication Flow of communication Storage system Telephone courtesy Following simple spoken language Performing routine workplace duties following simple written notices Ability to relate to people of social in the workplace Gathering and providing information in response to workplace requirements Listening skills Questioning skills Workplace language skills ELEMENT PERFORMANCE CRITERIA Italicized are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS
Participate in workplace meetings and discussions Team meetings are attended on time Own opinions are clearly expressed and of others are listened to without interruption Meeting inputs are consistent with the meeting purpose and established protocols Workplace interactions are conducted in a courteous manner Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to Meetings outcomes are interpreted and implemented Communication procedures and systems Meeting protocols Nature of workplace meetings Barriers of communication Workplace interactions Non-verbal communication Ability to relate to people of social range in the workplace Interpersonal communication Observing meeting protocols ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Complete relevant work related documents of forms relating to conditions of employment are completed accurately and legibly Workplace data is recorded on standard workplace forms and documents mathematical processes are used for routine calculations Errors in recording information on forms/ documents are identified and properly acted upon Technology relevant to the enterprise and the individual’s work responsibilities Types of workplace documents and forms Basic mathematical concepts of workplace report Applying mathematical processes of addition, subtraction, division and multiplication Data recording Report writing
Prepared written communication following standard format of the organization Accessed information using communication equipment Made use of relevant terms as an aid to transfer information effectively Conveyed information effectively adopting the formal or informal communication Resource implications The following resources should be provided: Fax machine Telephone Writing materials Internet Methods of assessment Competency in this unit may be assessed through: Direct observation Oral interview and written examination Context for Assessment Competency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center. UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT UNIT CODE : 500311106 UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Describe team role and scope The role and objective of the team is identified from available sources of information Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources Team roles Definition of Team Difference between team and group Different sources of information Objectives and goals of team Describing the team role and Identify own role and responsibility within team Individual role and responsibilities within the team environment are identified Roles and responsibility of other team members are Team structure Roles and responsibility of team members Teams in work environment Communicating appropriately, consistent with the culture of the workplace Identifying individual role and responsibility
identified and recognized Reporting relationships within team and external to team are identified Fundamental rights at work including gender sensitivity Identifying external relationship ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Work as a team member Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context Observed protocols in reporting using standard operating procedures Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members Communication process Group planning and decision making Team and objectives Understanding individual competencies relative to teamwork Types of individuals Role of leaders Interacting effectively with others Setting team goals and expectations RANGE OF VARIABLES VARIABLE RANGE Role and objective of team May include: Work activities in a team environment with enterprise or specific sector
UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM UNIT CODE : 500311107 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Integrate personal objectives with organizational goals Personal growth and work plans are pursued towards improving the qualifications set for the profession Intra- and interpersonal relationships are maintained in the course of managing oneself based on performance evaluation Commitment to the organization and it’s goal is demonstrated in the performance of duties Work values and ethics (Code of Conduct, Code of Ethics, etc.) Understanding personal objectives Understanding organizational goals Difference between intra and interpersonal relationship Performance evaluation Demonstrating Intra and Interpersonal skills at work Demonstrating personal commitment in work ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Set and meet work priorities Competing demands are prioritized to achieve personal, team and organizational goals and objectives Resources are utilized efficiently and effectively to manage work priorities and commitments Practices along economic use and maintenance of equipment and facilities are followed Company policies Company operations, procedures and standards Time management Basic strategic planning concepts Resource utilization and management Managing goals and time Practicing economic use of resources and facilities Setting work priorities Practicing time management
workplace are consistently followed Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol emergency procedure practices ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Maintain OHS awareness Emergency-related drills and trainings are participated in as per established organization guidelines and procedures OHS personal records are completed and updated in accordance with workplace requirements Workplace OHS personal records Information on emergency-related drills Practicing drill skills in the workplace OF VARIABLES VARIABLE RANGE related
Italicized are elaborated in the Range of Variables Wear personal protective equipment Personal protective equipment are checked according to manufacturer’s specifications Personal protective equipment (PPE) are worn according to the job requirement Personal protective equipment (PPE) Procedures in wearing in PPE Good Food Manufacturing Practices and functions of personal protective equipment Checking PPE Practicing GMP Observe personal hygiene and good grooming Personal hygiene and good grooming is practiced in line with workplace health and safety requirements Good grooming and personal hygiene Workplace health and safety requirements Practicing good grooming and personal hygiene practices Implement food sanitation practices Sanitary food handling practices are implemented in line with workplace sanitation regulations Safety measures are observed in line with workplace safety practices. Proper waste disposal Environmental protection and concerns Food safety principles and practices TQM and other food quality system principles Managing wastes Implementing sanitary food handling practices Practicing workplace safety ELEMENTS PERFORMANCE CRITERIA Italicized are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Render safety measures and first Aid procedures Safety measures are applied according to workplace and regulations First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures. Safety measures First aid procedures Parts and functions of personal protective equipment First Aid Kit Applying safety measures Applying aid treatment Practicing PPE Coordinating with concerned personnel
aid procedures May include: Mouth to mouth resuscitation CPR Application of tourniquet Applying pressure to bleeding wounds or cuts First aid treatment for burned victims Hazards May include: Physical Biological Chemical EVIDENCE GUIDE Critical aspects of competency Assessment requires evidence that the candidate: Cleaned, checked and sanitized personal protective equipment Practiced proper personal hygiene and good grooming Implemented workplace food safety practices Applied aid measures to victims Implemented good housekeeping activities in the work area Resource implications The following resources should be provided: Work area/station Aid kit PPE relevant to the activities Fire extinguisher Stretcher Materials, tools and equipment relevant to the unit of competency Method of assessment Competency in this unit may be assessed through: 3.1 A combination of direct observation and questioning of a candidate processing foods. Context of assessment Competency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center. UNIT OF COMPETENCY : USE STANDARD MEASURING DEVICES AND INSTRUMENTS UNIT CODE : PFB751211 UNIT DESCRIPTOR : This unit covers skills and attitude required to use standard measuring devices, instruments in the workplace. ELEMENTS PERFORMANCE CRITERIA REQUIRED KNOWLEDGE REQUIRED SKILLS
Context of assessment Competency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center. UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS UNIT CODE : PFB751213 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitude to perform mathematical computations in the workplace. ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Gather and Tabulate the Recorded Data Records of weights and measurements of raw materials and ingredients are gathered and summarized according to workplace standard operating procedures Records of weights and measurements of finished processed products are gathered and summarized according to workplace standard operating procedures Summarized data are tabulated according to enterprise requirements Data gathering Record keeping Data summary and analysis Basic Mathematical Operations Gathering data Keeping of records Summarizing and analyzing data Basic Mathematical skills Basic Accounting skills Review the Various Formulations Raw materials and ingredients and percentage formulations are checked/counter checked according to approved specifications and enterprise requirements Finished products and percentage formulations are reviewed according to approved specifications and Percentages and formulations of raw materials and ingredient and finished products Procedures in checking raw materials and finished products formulation and percentages Basic Mathematical Operations Checking percentages formulations of raw materials and ingredient Reviewing percentages and formulations of finished products Numeracy skills
enterprise requirements Calculate Production Input and Output Data on raw material consumption and corresponding percentage equivalent are calculated in line with enterprise requirements Data on actual spoilage and rejects and corresponding percentage equivalents are calculated according to enterprise requirements Data on actual yields and recoveries and corresponding percentage equivalents are calculated according to enterprise requirements All calculated data are recorded according to enterprise requirements Record keeping Mensuration Fraction, ratios and proportions Basic Mathematical Operations Conversion factors Percentage formulation Basic Mathematical skills Recording skills Compute Production Cost Costs of production are computed according to organization’s standard procedures Computed costs of production are reviewed and validated according to organization’s production requirements Cost of production Validation procedures for computer Basic Mathematical Operations Basic Mathematical skills Basic Accounting skills Reviewing and validating computed costs RANGE OF VARIABLES VARIABLE RANGE
to comply with relevant Good Manufacturing Practice (GMP) through the implementation of workplace GMP and quality procedures. ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Identify requirements of GMP to own work Sources of information on GMP requirements are located GMP requirements and responsibilities related to own work are identified GMP Requirements GMP Codes of practice, policies and procedures GMP Role of internal and external auditors Contamination events and performance improvement processes procedures Personal clothing and footwear requirements at work areas Use of personal clothing, storage and disposal requirements Micro biological, physical and chemical contaminants Basic concepts of quality assurance Control methods and procedures used in GMP: GMP responsibilities and requirements relating to work role Basic properties, handling and storage requirements of raw materials, packaging components and final product Planning and organizing work (time management Working with others and in teams Practicing GMP Following contamination investigation procedures
Implement GMP requirements when carrying out work activities GMP requirements are identified Work area, materials, equipment and product are routinely monitored to ensure compliance with GMP requirements Raw materials, packaging components and product are handled according to GMP and workplace procedures Workplace procedures to control resource allocation and process are followed to meet GMP requirements Common forms of contamination are identified and appropriate control measures are followed according to GMP requirements The workplace is maintained in a and tidy order to meet GMP housekeeping standard Monitoring methods of work area, materials and equipment Handling of raw materials, packaging components and product Control resource allocation and processes in the workplace Contaminants Good Manufacturing Practices (GMP) Identifying GMP requirements Monitoring routinely of work area, materials equipment and product Handling of raw materials, packaging components and product Maintaining cleanliness in the workplace ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Participate in improving Processes, practices or conditions which could result in with GMP are identified and reported according to workplace reporting requirements Corrective action is implemented within level of responsibility GMP issues are raised with designated personnel Non-compliance and corrective action in GMP Corrective actions Practicing GMP Reporting workplace condition Implementing corrective measures
Participate in validation processes Validation procedures are followed to GMP requirements Issues arising from validation are raised with designated personnel Validation procedures are documented to meet GMP requirements Validation procedures in GMP Issues arising from validation Documentation of validation procedures Following validation procedures Reporting issues arising from validation Documenting validation procedures Complete workplace documentation to support GMP Documentation and recording requirements are identified Information is recorded according to workplace reporting procedures to meet GMP requirements Documentation and workplace reporting procedures in GMP Information and workplace reporting procedures Keeping records Recording information RANGE OF VARIABLES VARIABLE RANGE OH&S requirements May include: OH&S requirements Enterprise OH&S policies, procedures and programs Work is carried out in accordance with regulatory requirements May include: Relevant regulations regarding food processing and food safety regulations Department of Health – Food Establishments – Code of Sanitation of the Philippines (P.D.856) Environment Management Bureau regulations regarding emissions, treatment, noise and effluent treatment and control Hygiene and sanitation requirements May include: Department of Health – Food Establishments – Code of Sanitation of the Philippines (P.D.856) Requirements set out by Bureau of Food and Drugs Workplace requirements Workplace requirements May include: Work instructions Standard operating procedures OH&S requirements Quality assurance requirements Equipment manufacturers’ advice Material Safety Data Sheets Codes of Practice and related advice Products May include: 5.1 Raw materials 5.2 Packaging components and consumables 5.3 Part-processed product
A combination of direct observation and oral questioning Written report Written Examination Portfolio Context of Assessment Competency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center. UNIT OF COMPETENCY : IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES UNIT CODE : PFB751215 UNIT DESCRIPTOR : This unit covers skills and attitude required to implement environmental policies and procedures when carrying out work responsibilities. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Conduct work in accordance with environmental policies and procedures Immediate work area is routinely checked to ensure compliance with environmental requirements Hazards and unacceptable performance are identified, removed and/or reported to appropriate personnel according to workplace procedures Workplace procedures and work instructions are followed Where control requirements are not met, incidents are promptly reported and corrective action is taken Measures used to minimize and handle waste are followed Workplace approach to managing environmental issues Responsibilities of self and employer to manage environmental issues on site Sources of advice on environmental issues in the workplace Environmental hazards and risks associated with the work Work procedures as they relate to environmental responsibilities Procedures used to prevent or control environmental risks associated with own work Basic concepts of hazard identification, risk assessment and control options Planning and organizing work (time management) Working with others and in teams Practicing environmental skills
1. Sharpen knives Knives are sharpened according to workplace requirements Knives are sharpened to maintain a bevel edge Steel is used correctly to maintain a bevel edge and to meet Occupational Safety and Health Standards (OSHS) Personal Protective Equipment(PPE) are used according to OSHS ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS issues related to use and sharpening knives Sterilization and hygiene requirements related to sharpening SCIENCE Techniques in sharpening knives Steps in steeling knives Techniques in handling knives TECHNOLOGY Different types of knives and sharpening equipment Handling and sharpening knife Practicing OSHS 2. Work safely with knives 2.1 Knives are used in ways which minimize the risk of injury 2.2 Knives are used safely at all times in accordance to regulatory requirements ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS issues related to using knives SCIENCE Techniques in using knives 1.1 Using knife Practicing OSHS 3. Maintain knives and associated equipment 3.1. Knives are maintained in accordance to hygiene and sanitation and workplace requirements 3.2. Knife sharpening equipment is maintained, cleaned and stored to hygiene and sanitation and workplace requirements COMMUNICATION Work Instructions ENVIRONMENTAL ISSUES AND CONCERNS OSHS issues related to storing knives SCIENCE Techniques in storing knives and associated equipment Storing knife and equipment Practicing OSHS
Stun animal Stunning equipment is checked and operated in accordance with operation manual and workplace requirements workplace and regulatory requirements Animal is stunned according to workplace requirements and Occupational Safety and Health Standards (OSHS) Animal is checked to determine if stunning has been effective Corrective action is taken when effective stun is not achieved Stunning equipment and facilities are maintained in effective working order Personal Protective Equipment (PPE)is used according to OSHS Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Company Operations Manual ENVIRONMENTAL ISSUES AND CONCERNS Occupational Safety and Health Standards (OSHS) SCIENCE Animal Anatomy Proper stunning location and position of animal Characteristics of a properly stunned animals TECHNOLOGY Types and description of stunning equipment Parts of stunning equipment Operation of stunning equipment Ability to identify the site and of animal’s head Apply correct stunning precision Ability to recognize stunned animal Operating stunning equipment Cleaning of stunning equipment ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS
Shackle and lift animal Animal is checked for consciousness as per Animal Welfare Act Animal is shackled in accordance with workplace requirements and OSHS Animal is lifted at a height and rate suitable for next operator Hoisting / lifting equipment is used in accordance with manufacturer’s specification Hoisting / lifting equipment and shackles are in good working condition according to manufacturer’s specification Personal Protective Equipment is used according to OSHS Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Company Operations Manual ENVIRONMENTAL ISSUES AND CONCERNS Occupational Safety and Health Standards (OSHS) SCIENCE Animal Anatomy Specific location and position of shackle on the animal TECHNOLOGY Hoisting / lifting Procedures Shackling, Hoisting/Lifting of animal Operating of Hoisting/lifting equipment Stick and bleed animal Knife is used to sever the major blood vessels accurately, safely and hygienically to workplace requirements Fast and effective sticking of animal is done in accordance with the Animal Welfare Act ENGLISH/ COMMUNICATION Company Operations Manual ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Perform sticking and bleeding procedures ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Animal is bled in accordance with workplace and regulatory requirements Blood is collected in accordance with Safe and hygienic use of knife Hygienic standard practices Hand washing techniques SCIENCE
EVIDENCE GUIDE Critical aspects of competency Assessment requires evidence that the candidate: Restrained animal in accordance with Animal Welfare Act (RA No. 8485) as amended by RA No. Stunned animal according to workplace requirements and Occupational Safety and Health Standards (OSHS) Shackled animal in accordance with workplace requirements and Occupational Safety and Health Standards (OSHS) Lifted animal at a height and rate suitable for next operator Personal Protective Equipment (PPE) is used according to OSHS Personal sanitation and hygiene is observed Resource Implications The following resources should be provided: Workplace location Tools and equipment/utensils and materials relevant to the proposed activity and tasks Methods of assessment Competency in this unit may be assessed through: Direct Observation/Demonstration with Oral Questioning Context for assessment Competency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center.
UNIT OF COMPETENCY : PERFORM FINAL PROCEDURES UNIT CODE : PFB751338 UNIT DESCRIPTOR : This unit deals with the knowledge and skills required in washing, trimming, weighing and labeling carcass. It also includes cleaning the facilities. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Wash, trim and weigh carcass Carcass is washed to remove foreign matters and contaminants from product in accordance with workplace and OSHS requirements Types and sources of potential contamination and cross-contamination are identified Carcass are trimmed following standard procedures and OSHS Carcass are weighed and recorded according to workplace requirements Personal Protective Equipment (PPE) are used according to work instructions Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Safe and hygienic use of knife Hygienic standard practices Hand washing techniques Waste water management SCIENCE and sources of contamination and Carcass washing procedures TECHNOLOGY Weighing scale Proper carcass washing Trimming of inedible parts Operating weighing scale ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Label/Mark carcass Markings are made or labels are attached to carcass according to ENGLISH/ COMMUNICATION Work instructions Meat handling
2. Work in a team environment Describe and identify team role and responsibility in a team. Describe the team role and scope Group discussion Oral evaluation 5 Read Definition of Team Lecture Written examination Difference between team and group Objectives and of team Lecture Written examination Identify different sources of information Describe work as a team Describe team goals and objectives Group discussion Oral evaluation Perform exercises in setting team goals and expectations scenario Role play Oral evaluation Demonstration with oral questioning Identify: individual role and responsibility Lecture Written examination Practice Interacting effectively with others Group discussion Oral evaluation Read: Lecture Written examination Fundamental rights at work including gender sensitivity Understanding individual competencies relative to teamwork Types of individuals Role of leaders Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Approach Nominal Duration
3. Practice career professionalism 3.1 Integrate personal objectives with organizational goals Describe performance evaluation discussion Oral evaluation 5 Hours Read: Lecture Written examination Work values and ethics (Code of Conduct, Code of Ethics, etc.) Understanding personal objectives Understanding organizational goals Demonstrate Intra and Interpersonal skills at work Demonstration Demonstration with oral questioning Demonstrate personal commitment in work 3.2 Set and meet work priorities Describe company policies, operations, procedures and standards Group discussion Oral evaluation Read: Lecture Written examination Time Management Basic strategic planning concepts Resource utilization and management managing goals and time Demonstration Observation Practice: Economic use of resources and facilities Time management Demonstration Demonstration with oral questioning Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Approach Nominal Duration
3.3 Maintain professional growth and development Describe company recognition and incentives Group discussion Oral evaluation Read: Lecture Written examination Career development opportunities Information on relevant licenses and or certifications Personal career development needs Identify career opportunities Lecture Written examination Determine personal career development needs discussion Oral evaluation 4. Practice occupational health and safety 4.1 Identify hazard and risks Describe OHS procedures, practices and regulations Group discussion Oral evaluation 5 Hours Read Lecture Written examination OHS indicators Organizational contingency practices Practice hazards/risks identification and control 4.2 Evaluate hazard and risks Describe effects of safety hazards Group discussion Oral evaluation Read Lecture Written examination Threshold Limit Value –TLV Practice reporting safety hazards Role play Demonstration with oral questioning Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Approach Nominal Duration
Demonstrate evaluating hazards and risks using communication equipment Demonstration Demonstration with oral questioning 4.3 Control hazards and risks Describe : Organization safety and health protocol discussion Oral evaluation Company emergency procedure practices Practice personal hygiene Demonstration Demonstration with oral questioning Practice drills on responding to emergency Demonstration Simulation Demonstration with oral questioning 4.4 Maintain occupational health and safety awareness Identify emergency-related drills information Lecture Written examination Practice occupational safety and health standards on personal records in the workplace Role play Demonstration with oral questioning Practice emergency related drills in the workplace Demonstration Simulation Demonstration with oral questioning COMMON COMPETENCIES (20 HOURS) Unit of Competency Learning Outcomes Learning Contents Practical Activities Methodologies Assessment Methods Nominal Duration
Apply Food Safety and Sanitation Wear personal protective equipment Observe personal hygiene and good grooming Implement food safety practices Render safety measures and first aid procedures Implement housekeeping activities Knowledge, Theory, Practices and Systems Operations Safety Practices Good grooming and personal hygiene Proper waste disposal Environmental protection and concerns Food safety principles and practices Housekeeping / 5’s Codes and Regulations Good Food Manufacturing Practices Materials, Tools, Equipment: Uses, Specifications and Maintenance Parts and functions of personal protective equipment First Aid Kit Sanitizing equipment Good grooming and personal hygiene practices Practicing Food safety Practicing GMP Practicing PPE Lecture Discussion Role Play Self-paced Demonstration Observation Interviews /questioning 2 hours Unit of Competency Learning Outcomes Learning Contents Practical Activities Methodologies Assessment Methods Nominal Duration
Use Standard Measuring Devices / Instruments Identify standard measuring devices and instruments. Review the procedures in using standard measuring devices and instruments. Follow procedures in using measuring devices and instruments Knowledge, Theory, Practices and Systems Operations Safe handling of measuring devices and instruments Specifications and functions of measuring devices and instruments Defects and breakages of measuring devices and instruments Procedures in sanitizing and calibrating and stowing equipment and instruments Sanitary handling of devices and instruments Measuring devices and instruments Calibrating skills Sanitizing, calibrating and stowing measuring equipment and instruments Lecture Discussion Role Play Demonstration Observation Interviews / questioning 3 Use Food Processing Tools, Equipment and Utensils Perform activities Operate, monitor and maintain food processing equipment Perform activities Communication Written and oral communication Interpreting manufacturer’s specifications Following manufacturer’s manual Inspecting and checking condition of equipment/ machines Reporting equipment/ machine, instruments breakdown and recording same in standard forms Lecture Discussion Role Play Demonstration Observation Interviews /questioning 3 hours Unit of Competency Learning Outcomes Learning Contents Practical Activities Methodologies Assessment Methods Nominal Duration
Materials, and Equipment: uses, Specifications and Maintenance Sanitizing agents: Uses and Specification Proper cleaning and stowing of tools and equipment/ instruments Equipment/ machine wear and tear process Minor preventive maintenance Sanitizing, cleaning and stowing measuring devices and instruments Equipment/machine parts tear down and assembly Performing minor troubleshooting Performing regular maintenance Perform Mathematical Computation Gather and tabulate the recorded data Review the various formulations Calculate Production Input and Output Compute Production Cost Data gathering Record keeping Data summary and analysis Basic Mathematical Operations Percentages and formulations of raw materials and ingredient and finished products Procedures in checking raw materials and finished products formulation and percentages Mathematical Operations Record keeping Applying percentages formulations of raw materials and ingredient on finished products Checking percentages and formulations on finished products Applying numeracy skills on processed products Applying record keeping on processed products Applying mensuration on processed products Lecture Group discussion Demonstration Role Play Self-paced Oral Interview Written Examination Demonstration 2 hours
Mensuration Fraction, ratios and proportions Basic Mathematical Operations Conversion factors Percentage formulation Cost of production Validation procedures for computer costs Basic Mathematical Operations Perform basic mathematical skills Perform percentage and formulation Perform conversion Perform basic accounting and mathematical skills on processed products Reviewing and validating computed costs
Implement Environmental Policies and Procedures Conduct work in accordance with environmental policies and procedures Participate in improving environmental practices at work Respond to an environmental emergency Routinary Work area Environmental hazards and risks associated to work Identify hazard risks Responding hazards Procedures for responding to unplanned incidents such as spills and Reporting incidents Corrective measures Preventing environmental risks Workplace procedures and work instructions related to environmental responsibilities Wastes disposal procedures Trade waste and storm water drains Consequences of inappropriate waste handling and disposal Environmental data Recording Format of record Conditions affecting unacceptable environmental outcome Accomplish checklist of work area check-up Discuss different hazards and risks in work Identify and respond to unplanned incidents, hazards and emergencies Prepare and submit report of incidents, hazards and emergencies Perform control measures on environmental risks Discuss workplace procedures and work instructions related to environmental responsibilities Segregate wastes Dispose wastes Drain trade waste and storm waste Discuss consequences of inappropriate handling and disposal of wastes Lecture Group Discussion Role Play Self-paced Demonstration Observation Interviews / questioning 2 hours
Sharpen knife using selected sharpening procedure Oral Questioning Work safely with knives Explain and demonstrate how to use and handle knives safely Lecture- Discussion Demonstration Written Examination Observation Oral Questioning Maintain knives and associated equipment Explain how to maintain knives and associated equipment Lecture- Discussion Demonstration Hands-on Written Examination Observation Oral Questioning Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration Perform initial preparation procedures Restrain animal Restrain animal humanely and safely in the restraining box in accordance with animal welfare act Lecture- Discussion Demonstration Hands-on Group reporting Written Examination Observation Oral Questioning Explain operations manual Lecture - Discussion Written Examination Demonstration Oral Questioning Apply occupational safety and health standards Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning
Describe different animal behaviors Observe animal behaviors Lecture - Discussion Demonstration Written Examination Observation Oral Questioning Explain and demonstrate animal handling procedures Lecture - Discussion Demonstration Written Examination Observation Oral Questioning Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration Stun animal Identify and describe different types of stunning equipment Lecture Group discussion Written Examination Oral Questioning Check and operate stunning equipment according to manufacturer’s manual and maintain stunning equipment according to manufacturer’s manual Lecture - Demonstration Simulation Written Examination Observation / Demonstration Oral Questioning Stun animal in accordance with Animal Welfare Act Observe a properly stunned animal corrective action when stunning is not effective Lecture Simulation Hands-on Observation Demonstration Oral Questioning Apply occupational safety and health standards Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning
Shackle and lift animal Shackle and lift the animal in accordance with workplace requirements and OSHS Check animal for consciousness per Animal Welfare Act Lecture – Discussion Demonstration Hands-on Written Examination Observation/ Demonstration Oral Questioning Use and maintain hoisting/lifting equipment in accordance with manufacturer’s specification Lecture – Discussion Demonstration Hands-on Written Examination Observation/ Demonstration Oral Questioning Apply occupational safety and health standards Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning Stick and bleed animal Perform sticking and bleeding in animal in accordance with Animal Welfare Act Perform knife sharpening/honing prior to sticking according to workplace requirements Lecture - Discussion Demonstration Written Examination Observation Demonstration Oral Questioning Apply occupational safety and health standards Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning Prepare carcass Perform cradle process Identify materials, tools and equipment according to work instructions Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning
Perform step-by-step cradle process in accordance with workplace and OSHS requirements Lecture - Discussion Demonstration Written Examination Observation Demonstration Oral Questioning Identify possible sources of contamination during complete flaying and ways to prevent it Lecture - Discussion Demonstration Written Examination Oral Questioning Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration Apply occupational safety and health standards Lecture Demonstration Written Examination Demonstration Oral Questioning Perform complete flaying Shackle and lift animal from cradle to overhead rail hoist, hooks and spreader Lecture Demonstration Written Examination Demonstration Oral Questioning Perform complete flaying of animal in accordance with workplace and OSHS requirements Lecture - Discussion Demonstration Simulation Written Examination Demonstration Oral Questioning Identify possible sources of contamination during complete flaying and ways to prevent it Lecture - Discussion Demonstration Written Examination Oral Questioning
Hands-on Observation Oral Questioning Identify possible sources of contamination during splitting and quartering and ways to prevent it Lecture - Discussion Demonstration Written Examination Oral Questioning Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration occupational safety and health standards Lecture – Discussion Demonstration Written Examination Demonstration Oral Questioning Perform final procedures Wash, trim and weigh carcass Perform washing, trimming and weighing of carcass in accordance with workplace and OSHS requirements Lecture – Discussion Demonstration Group discussion Hands-on Written Examination Observation/ Demonstration Oral Questioning 80 hrs Operate, clean and maintain the weighing equipment according to manufacturer’s manual Lecture – Discussion Demonstration discussion Written Examination Observation/ Demonstration Oral Questioning Identify possible sources of contamination during washing, trimming and weighing of carcass and ways to prevent it Lecture - Discussion Demonstration Written Examination Oral Questioning Apply occupational safety and health standards Lecture - Discussion Written Examination
Demonstration Demonstration Oral Questioning Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration Label/mark carcass Perform labeling/marking of carcass in accordance with regulatory, workplace and OSHS requirements Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning Identify possible types of damage or conditions Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning Identify possible sources of contamination during labeling of carcass and ways to prevent it Lecture - Discussion Demonstration Written Examination Oral Questioning Apply occupational safety and health standards Lecture - Discussion Demonstration Written Examination Demonstration Oral Questioning and sanitize tools, equipment and facilities Identify and describe different types of cleaning and sanitizing chemicals and agents Lecture - Discussion Written Examination Oral Questioning Perform cleaning and sanitation of tools, equipment and facilities in accordance with regulatory, workplace and OSHS requirements Lecture - Discussion Demonstration Hands-on Written Examination Observation/ Demonstration
QTY. EQUIPMENT QTY. PERSONNEL PROTECTIVE EQUIPMENT 2 pcs Viscera truck (pushcart in form 4 feet x 3 feet depend on workplace requirements 15 units Hard hat 2 pcs Inspection table (30” width, 1-2 meter long) 15 pairs Rubber gloves 2 sets Pressurized water spray (0.5-1 HP motor) 5 Ear plugs/muffs 4 units Sterilizer/handwash (box stainless with heater, temp. 70-100 degrees Celcius) 15 units Apron (water-proof) 1 unit Condemnation receptacle (stainless / plastic drum) 5 units Goggles 1 unit Weighing (digital, ranging from 500 kgs. capacity) 15 Rubber boots 6 units Tool dips/basin (sanitizers or sterilizers) 15 sets Uniform (long pants and shirt or cover-all) 6 units Hand Dips (Pail, 1 foot in height) LIVESTOCK 75 Cattle NOTE: - Facilities, tools and equipment are taken from the Accreditation Requirement of Slaughterhouses by National Meat Inspection Service. Training Center may enter into Memorandum of Agreement (MOA) with an NMIS accredited slaughterhouse (AA accredited). 3.5 TRAINING FACILITIES Required training facilities for training institution that will offer Slaughtering Operations (Large Animal) NC II based on a class intake of 15 students/trainees. SPACE REQUIREMENT AREA IN SQ. METERS TOTAL AREA IN SQ. METERS Student/Trainee Lecture room 30 30 Slaughter house 43 43 Holding Pen 30 30