SECTION 2 COMPETENCY STANDARDS This section details the contents of the basic, common and core units of competency required in SLAUGHTERING OPERATIONS (SWINE) NC II. BASIC COMPETENCIES 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 lines 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 of communication Written communication Organizational policies Sources of information Types 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 range in the workplace Gathering and providing information in response to workplace requirements Listening skills Questioning skills Workplace language skills ELEMENT PERFORMANCE CRITERIA REQUIRED KNOWLEDGE REQUIRED SKILLS
Italicized terms are elaborated in the Range of Variables 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 skill Observing meeting protocols ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Complete relevant work related documents Range of forms relating to conditions of employment are completed accurately and legibly Workplace data is recorded on standard workplace forms and documents Basic mathematical processes are used for routine calculations Errors in recording information on 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 Kinds of workplace report Applying basic mathematical processes of addition, subtraction, division and multiplication Data recording Report writing
Accessed information using communication equipment Made use of relevant 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 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 scope 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 identified and recognized Reporting relationships within team and Team structure Roles and responsibility of team members Teams in work environment Fundamental rights at work including gender sensitivity Communicating appropriately, consistent with the culture of the workplace Identifying individual role and responsibility
external to team are identified 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 based on an understanding of team’s role and objectives and individual competencies of the members Communication process Group planning and decision making Team goals and objectives Understanding individual competencies relative to teamwork 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 Limited discretion, initiative and judgment maybe demonstrated on the job, either individually or in a team environment
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 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 Difference between 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 as per established procedures 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
Maintain professional growth and development Trainings and career opportunities are identified and availed of based on job requirements Recognitions are sought/received and demonstrated as proof of career advancement Licenses and/or certifications relevant to job and career are obtained and renewed Career development opportunities Company recognition and incentives Information on relevant licenses and or certifications Determining personal career development needs Identifying career opportunities OF VARIABLES VARIABLE RANGE Evaluation May include: Performance Appraisal Psychological Profile Aptitude Tests Resources May include: Human Financial Technology Hardware Software Trainings and career opportunities May include: Participation in training programs Technical Supervisory Managerial Continuing Education Serving as Resource Persons in conferences and workshops Recognitions May include: Recommendations Citations Certificate of Appreciations Commendations Awards Tangible and Intangible Rewards Licenses and/or certifications May include: National Certificates Certificate of Competency Support Level Licenses Professional Licenses
Identify hazards and risks Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures OHS procedures and practices and regulations Hazards/risks identification and control OHS indicators Organizational contingency practices Hazards/risks identification and control skills ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Evaluate hazards and risks Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) Effects of the hazards are determined OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace Threshold Limit Value -TLV Effects of safety hazards Communication skills Reporting safety hazards
Italicized terms are elaborated in the Range of Variables Identify Standard Measuring Devices and Instruments Standard measuring devices and instruments are identified according to manufacturer’s specifications Devices and instruments for measuring are properly checked, sanitized and calibrated prior to use 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 skills Sanitary handling of devices and instruments Calibrating skills Review the Procedures in Using Standard Measuring Devices and Instruments Procedures in using the standard measuring devices and instruments are recalled according to manufacturer’s specifications Printed procedures/ brochures/ catalogues are consulted according to specified food processing methods Procedures in using different standard measuring devices Different food processing methods Reading and following printed manuals and brochures standard measuring devices ELEMENTS PERFORMANCE CRITERIA Italicized are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Follow Procedures of Using Measuring Devices and Instruments Methods/practices of using measuring devices and instruments are strictly observed according to manufacturer’s specifications and workplace requirements Measuring devices and instruments are cleaned, wiped dry and stowed after use to ensure conformity with Methods/practice of using measuring devices and instruments Procedures in cleaning, and stowing equipment and instruments Applying in using measuring devices and instruments Cleaning and stowing measuring devices and instruments
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 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 enterprise requirements 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
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 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 costs Mathematical Operations Basic Mathematical skills Basic Accounting skills Reviewing and validating computed costs RANGE OF VARIABLES VARIABLE Weights and Measurements May include: Gravimetric Volumetric
Standards for materials, equipment and utensils used in the work area Recall and traceability procedures relevant to work role Procedures for identifying or isolating materials or product of unacceptable quality Record keeping and the recording requirements of GMP. Observe personal hygiene and conduct to meet GMP requirements Personal hygiene meets GMP requirements Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures Personal movement around the workplace complies with area entry and exit procedures Workplace entry and exit procedures Personal hygiene PPE Following workplace entry and exit procedures Practicing OSHS Practicing GMP ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS
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 of contamination are identified and appropriate control measures are followed according to GMP requirements The workplace is maintained in a clean 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
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 Environmental data is recorded in required format according to workplace reporting requirements 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 associated with own work concepts of hazard identification, risk assessment and control options Identifying and responding to hazards Planning and organizing work (time management) Working with others and in teams Practicing environmental skills
Impact of work practices on resource utilization and wastage Procedures used to handle and dispose of The difference between trade waste and storm water drains Consequences of inappropriate handling and disposal Procedures for responding to unplanned incidents such as spills and leaks Emergency response system and procedures Responsible use of resources in own work area Reporting procedures and responsibilities Consultative processes in the workplace for raising issues/ suggestions on environmental issues Participate in improving environmental practices at work Processes or conditions which could result in an unacceptable environmental outcome are identified and reported according to workplace reporting requirements. Corrective action is taken in accordance with the environmental management and Unacceptable environmental outcomes Corrective actions Emergency response plan Improvement in environmental practices Report preparation Identifying and reporting unacceptable environmental outcomes Implementing corrective actions Participating in improvement of environmental practices Practicing written
emergency response plans as required. Contributions are made to participative arrangements for managing environmental issues in the workplace within workplace procedures and of responsibility. communication skills Respond to an environmental emergency Emergency situations are identified and reported according to workplace reporting requirements Emergency procedures are followed as appropriate to the nature of the emergency and according to workplace procedures Emergency situations Emergency procedures Identifying emergency situations Following emergency procedures Practicing written communication skills RANGE OF VARIABLES VARIABLE RANGE OH&S requirements May include: OH&S requirements Enterprise OH&S policies, procedures and programs 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, waste 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 Workplace requirements
1. Sharpen knives Knives are sharpened according to workplace requirements Knives are sharpened to maintain a bevel edge is used correctly to maintain a bevel edge and to meet Occupational Safety and Health Standards (OSHS) Personal Protective Equipment(PPE)is used according to OSHS COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS issues related to use and sharpening knives Sterilization and hygiene requirements related to knife sharpening SCIENCE Techniques in sharpening knives 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 with regulatory requirements ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS issues related to using knives SCIENCE Techniques in knives 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. sharpening equipment is maintained, cleaned and stored to hygiene and sanitation and workplace requirements COMMUNICATION Work Instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS issues related to storing knives SCIENCE Techniques in storing knives and associated equipment Storing and equipment Practicing OSHS
OF VARIABLES VARIABLE RANGE Workplace requirements May include: Safety work instructions Standard operating procedures Occupational safety and health standards (OSHS) Wearing appropriate PPE Quality assurance requirements Occupational Safety and Health Standards (OSHS) May include: OSHS requirements Hygiene and sanitation requirements Enterprise OSHS policies, procedures and programs Personal Protective Equipment (PPE) May include: Uniforms, coat, apron Work, safety or waterproof footwear Protective head and hair covering Protective hand and arm covering Ear plugs/mugs Goggles 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) and NMIS Meat Inspection Code of the Philippines (RA 9296) as amended by RA No. 10536 Animal Welfare Act (RA 8485) as amended by RA No. 10631 Environment Management Bureau regulations regarding emissions, treatment, noise and effluent treatment and control Sharpening equipment May include: Boning, skinning or steak knives Steels or sharpening stone EVIDENCE GUIDE Critical aspects of competency Assessment requires evidence that the candidate: Sharpened knives Worked safely with knives Maintained knives and associated equipment Resource Implication The following resources should be provided: Workplace location
and equipment/utensils appropriate to knife sharpening Materials relevant to the proposed activity and Methods of Assessment Competency in this unit may be assessed through: 3.1 Direct Observation/Demonstration with Oral Questioning Context of Assessment Competency maybe assessed in actual workplace or at the designated TESDA Accredited Assessment Center. UNIT OF COMPETENCY : PERFORM INITIAL PREPARATION PROCEDURES UNIT CODE : PFB751339 UNIT DESCRIPTOR : This unit deals with the knowledge and skills required to effectively and humanely handle and stun, shackle, lift and stick swine on a processing rail. ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Restrain Swine is conveyed from the lairage to the restraining box /pen is restrained humanely and safely in appropriate position in accordance with Animal Welfare Act Swine is placed inside stunning box/ pen Swine is restrained with appropriate restraining equipment Personal Protective Equipment (PPE) is used according to OSHS Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Company Operations Manual ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Hygienic standard practices SCIENCE Animal behavior Animal handling procedures Restraining methods TECHNOLOGY Restraining devices Humane handling of animals such as: Flight zone Point of balance ELEMENT PERFORMANCE CRITERIA REQUIRED KNOWLEDGE REQUIRED SKILLS
Italicized terms are elaborated in the Range of Variables Stun swine Stunning equipment is checked and operated in accordance with operation manual and workplace requirements workplace and regulatory requirements Swine is stunned according to workplace requirements and Occupational Safety and Health Standards (OSHS) Swine 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 OTHER 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 of stunning equipment Operation of stunning equipment Ability to identify the site and angle 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 swine Swine is checked for consciousness as per Animal Welfare Act Swine is shackled in accordance with workplace requirements and OSHS Swine 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 OTHER 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 swine Knife is used to severe the major blood vessels accurately, safely and hygienically to workplace requirements Fast and effective sticking of is done in accordance with the Animal Welfare Act ENGLISH/ COMMUNICATION Company Operations Manual ENVIRONMENTAL ISSUES AND 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 Swine is bled in accordance with workplace and regulatory requirements Safe and hygienic use of knife Hygienic standard practices Hand washing techniques
workplace requirements Appropriate knife is used to expose tendons of hind feet Gambrel is hooked to the tendon and lifted using hoist and loaded to the overhead rail Safety measures in gambrelling are observed and followed Carcass is singed without burning the skin Residual singed hairs and black deposits are and washed using knife and water as per workplace requirements Personal Protective Equipment (PPE) is used according to OSHS Personal sanitation and hygiene is observed ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Hygienic standard practices Hand washing techniques SCIENCE Gambrelling procedures Singeing procedures TECHNOLOGY Procedures for safe and hygienic use of knife ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS
Cut chest bone Cutting knives are cleaned and sanitized according to workplace requirements Chest bone is cut using appropriate tools and equipment in accordance with standard procedures and workplace requirements Safety measures in cutting chest and pelvic bones are observed and complied Carcass is thoroughly cleaned before evisceration begins Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Workplace requirements ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Hygienic standard practices Hand washing techniques Safe and hygienic use of knife/saw SCIENCE Animal anatomy Cutting chest and pelvic bones TECHNOLOGY Procedures for safe and hygienic use of knife/saw Identifying and locating anatomical of swine Using brisket cutters or cutting knives ELEMENT PERFORMANCE CRITERIA Italicized are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Eviscerate carcass Bung is ringed and tied in accordance with workplace requirements If male, is removed in accordance with workplace requirements Midline cutting of the abdomen is performed according to workplace requirements Organs to be removed are identified Digestive and pluck are removed without contaminating the carcass in accordance with work instructions and OSHS Organs are presented for inspection according ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Hygienic standard practices Hand washing techniques Non-conformance procedure for diseased organs Safe and hygienic use of SCIENCE Anatomy of Evisceration of swine Types and sources of contamination Opening carcass Removing organs/offals
to regulatory requirements Pelvic bone cutting is performed according to workplace requirements Occupational Safety and Health Standards (OSHS) are identified and complied with 4.9 Sources of contamination and cross-contamination are identified 4.10Corrective action is in the event of contamination in line with workplace requirements 4.11Personal sanitation and hygiene is observed and Healthy appearance TECHNOLOGY Procedures for safe and hygienic use of knife ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS carcass Cleaver or splitting saw are sterilized and checked according to manual of instructions Carcass is split into halves according to standard procedures and OSHS requirements Sources of contamination and are identified Corrective action is taken in the event of contamination in accordance with workplace requirements Personal Protective Equipment (PPE) is used according to SHS Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS requirements Safe and hygienic use of knife Hygienic standard practices Hand washing techniques SCIENCE Animal anatomy Sources of contamination and cross-contamination for carcass splitting / quartering TECHNOLOGY Operation of carcass splitting saw Operation, cleaning and maintenance of carcass splitting equipment Cleaning, sharpening and correct use of knives Cutting carcass
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) is used according to work instructions Personal sanitation and hygiene is observed ENVIRONMENTAL ISSUES AND 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 Operating weighing 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 workplace and regulatory requirements Personal Protective Equipment (PPE) is used according to work instructions Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSH hazards and controls Contamination/ food safety Hygienic standard practices Hand washing techniques SCIENCE Handling procedures Meat handling and sanitize tools, equipment and facilities Tools and equipment are cleaned and sanitized according to manual of instructions Work area is cleaned, sanitized and maintained according to workplace requirements ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS requirements 5 S Cleaning, sanitizing and maintenance of work tools, equipment and facilities
Work is conducted according to workplace environmental guidelines Solid waste segregation and disposal SCIENCE Cleaning and sanitizing agents Cleaning and sanitizing procedures RANGE OF VARIABLES VARIABLE RANGE Workplace and Occupational Safety and Health Standards (OSHS) requirements May include: Workplace requirements: Work instructions Standard operating procedures Occupational Safety and Health Standards (OSHS) Wearing appropriate PPPE Quality assurance requirements Equipment manufacturer’s manuals Materials Safety Data Sheet Codes of practices and related advice OSHS requirements: OSHS legal requirements Hygiene and sanitation requirements (Good Manufacturing Practices (GMP) Enterprise OSHS policies, procedures and programs Contamination May include: Dirt from skin such as soil, manure and stomach/intestinal materials Workplace requirements May include: Work instructions Standard operating procedures OSH requirements Quality assurance requirements Personal Protective Equipment (PPE) May include: Uniforms, coat, apron Work, safety or waterproof footwear Protective head and hair covering Protective hand and arm covering Ear plugs/muffs Goggles
BASIC COMPETENCIES (20 HOURS) Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Approach Nominal Duration 1. Participate in workplace communication 1.1 Obtain and convey workplace information Describe Organizational policies discussion Oral evaluation 5 hours Read: Effective communication Lecture Written examination Written communication Communication procedures and systems Identify: Different modes of communication Medium of communication Flow of communication Available technology relevant to the enterprise and the individual’s work responsibilities Prepare different Types of question Demonstration Demonstration with oral questioning Gather different sources of information Apply storage system in establishing workplace information Demonstrate Telephone courtesy
Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Approach Nominal Duration 1.2 Complete relevant work related documents Describe Communication procedures and systems Group discussion Oral evaluation Read: Meeting protocols Lecture Written examination Nature of workplace meetings Lecture Written examination Workplace interactions Barriers of communication Complete work related documents Demonstration Demonstration with oral questioning Read instructions on work related forms/documents Lecture Written examination Practice: Estimate, calculate and record routine workplace measures Demonstration Demonstration with oral questioning Basic mathematical processes of addition, subtraction, division and multiplication Demonstrate office activities in: workplace meetings and discussions scenario Role play Oral evaluation Demonstration with oral questioning Perform workplace duties scenario following simple written notices Role play Oral evaluation Demonstration with oral questioning Follow simple spoken language Demonstration Demonstration with oral questioning
Unit of Competency Learning Outcomes Learning Activities Methodology Assessment Approach Nominal Duration Identify the different communication Lecture Written examination Demonstrate ability to relate to people of social range in the workplace Demonstration Demonstration with oral questioning Gather and provide information in response to workplace requirements Demonstration Demonstration with oral questioning 1.3 Participate in workplace meeting and discussion Identify: Types of workplace documents and forms Lecture Written examination of workplace report Available technology relevant to the enterprise and the individual’s work responsibilities Read and follow instructions in applying basic mathematical concepts Follow simple spoken language Demonstration Demonstration with oral questioning Demonstrate ability to relate to people of social range in the workplace Demonstration Demonstration with oral questioning Gather and provide information in response to workplace requirements
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 Group discussion Oral evaluation 5 Read: Lecture Written examination Work values and ethics (Code of Conduct, Code of Ethics, etc.) Understanding personal objectives Understanding organizational Demonstrate 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 Apply 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 Group 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 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 1. Apply food safety and sanitation 1.1 Wear personal protective equipment 1.2 Observe personal hygiene and good grooming 1.3 Implement food safety practices 1.4 Render safety measures and first aid procedures 1.5 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  Aid Kit Good grooming and personal hygiene practices Practicing Food safety Practicing GMP Practicing PPE Lecture Group Discussion Role Play Self-paced  Demonstration  Observation  Interviews /questioning 2 hours
Unit of Competency Learning Outcomes Learning Contents Practical Activities Assessment Methods Nominal Duration Materials, Tools 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 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 Mensuration 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 discussion Role Play Oral Interview Written Examination Demonstration 2 hours
Implement 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 check-up Work area Environmental hazards and associated to work Identify hazard risks Responding hazards Procedures for responding to unplanned incidents such as spills and leaks 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 Environmental management and Accomplish checklist of work area check-up Discuss different hazards and 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 Lecture Group Discussion Role Play Self-paced Demonstration Observation Interviews / questioning 2 hours
emergency response Corrective action Different emergency situations Reporting Emergency response system and procedures handling and disposal of wastes Record, format and submit environmental data Report and submit processes or conditions affecting unacceptable environmental outcome Prepare corrective action on results of environmental management and emergency response plans Discuss emergency response system and procedures Identify and respond to emergency situations CORE COMPETENCIES (280 HOURS) Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration
Demonstration 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 swine 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 Hands-on Written Examination Observation / Demonstration Oral Questioning Stun swine in accordance with Animal Welfare Act Observe a properly stunned Apply corrective action when stunning is not effective Lecture Simulation Hands-on Observation Demonstration Oral Questioning occupational safety and health standards Lecture - Discussion Written Examination
Demonstration Demonstration Oral Questioning Shackle and lift swine Shackle and lift the swine in accordance with workplace requirements and OSHS Check swine 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 swine Perform sticking and bleeding in swine in accordance with Animal Welfare Act Perform knife sharpening/honing prior to sticking according to workplace requirements 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 Prepare carcass Remove hair and hooves Perform scalding and dehairing in swine in accordance with workplace requirements Lecture - Discussion Demonstration Hands-on Written Examination Demonstration
Oral Questioning Perform removal of hooves in accordance with workplace requirements Lecture - Discussion Demonstration Hands-on Written Examination Observation Demonstration Oral Questioning Unit of Competency Learning Outcomes Learning Activities Methodologies Assessment Methods Nominal Duration Gambrel, singe, wash and shave carcass Perform gambrelling, lifting and singeing of carcass in accordance with workplace requirements Lecture Demonstration Hands-on Written Examination Demonstration Oral Questioning Perform scraping and washing of singed hairs and black deposits, and shaving of carcass in accordance with workplace requirements Lecture - Discussion Demonstration Hands-on Written Examination Demonstration Oral Questioning 3.3 Cut chest bone Perform cutting of the skin and flesh of chest prior to cutting of the bone in accordance with workplace requirements Lecture Demonstration Hands-on Written Examination Demonstration Oral Questioning Perform cutting of chest bone in accordance with workplace requirements Lecture Demonstration Hands-on Written Examination Demonstration Oral Questioning
Apply occupational safety and health standards Lecture Demonstration Written Examination Demonstration Oral Questioning 3.4 Eviscerate carcass Perform evisceration process in accordance with workplace and OSHS requirements Identify organs to be removed and subjected for inspection in accordance with regulatory requirements Remove digestive tract and pluck without contaminating the carcass Lecture Demonstration Hands-on Written Examination Observation Demonstration Oral Questioning Identify possible sources of contamination during evisceration and ways to prevent it Lecture - Discussion Demonstration Written Examination Oral Questioning Apply occupational safety and health standards Lecture Demonstration Written Examination Demonstration Oral Questioning 3.5 carcass Perform carcass splitting in accordance with workplace and OSHS requirements Lecture - Discussion Demonstration Written Examination Demonstration Observation Oral Questioning Operate, and maintain the splitting equipment according to manufacturer’s manual Lecture Demonstration Hands-on Written Examination Demonstration Observation Oral Questioning
QTY. EQUIPMENT 4 Sterilizer/handwash (box stainless with heater, temp. 70-100 degrees Celcius) QTY. PERSONNEL PROTECTIVE EQUIPMENT 1 unit Condemnation receptacle (stainless / plastic drum) 15 units Hard hat 1 unit Weighing scale (digital, ranging from 500 kgs. capacity) 15 pairs Rubber gloves 6 units Hand Dips (Pail, 1 foot in height) 5 units Ear plugs/muffs 1 unit Dehairing machine or dehairing table (depending on workplace requirements) 15 units Apron (water-proof) 1 unit Scalding tank (depending on workplace requirements Minimum of 3 heads and maximum of 6 heads) 5 Goggles 1 unit Working table or platform (2 meters long; 1.5 meters depending on the size of the swine) 15 pairs Rubber boots 6 units Tool dips / (sanitizers or sterilizers) 15 sets Uniform (long pants and shirt or cover-all) 1 unit Singeing equipment (flame or torch) 15 pcs. Meat hook and trolley (roller - 5 “ diameter hook - 18 “) LIVESTOCK 75 Swine NOTE:- Facilities, tools and equipment are taken from the Accreditation Requirement of Slaughterhouses by National Meat Inspection Service Training Center may enter into a Memorandum of Agreement (MOA) with an NMIS accredited slaughterhouse (AA accredited) 3.5 TRAINING FACILITIES