Supervisor-Meat & Poultry Processing - FICSI
QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING
Contents 1. Introduction and Contacts……[1] 2. Qualifications Pack………………..[2] 3. Glossary of Key Terms…………[3] 4. OS Units……………………………[5] 5. Annexure: Nomenclature for QP and NOS…[40]
OS describe what individuals need to do, know and understand in order to carry out a particular job role or function OS are performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding
Food Industry Capacity & Skill Initiative FICCI office 1, Federation House Tansen Marg New Delhi-110001 91-11-23738760-70 E mail: [email protected]
6. Assessment Criteria…………[41]
Introduction Qualifications Pack – Supervisor-Meat & Poultry Processing SECTOR: FOOD PROCESSING
SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES (IT-
SUB-SECTOR: Meat and Poultry
ITES)ces
Helpdesk Attendant
OCCUPATION: Processing REFERENCE ID: FIC/Q3007 ALIGNED TO: NCO-2004/7411.90 A Supervisor- Meat and Poultry Processing is responsible for supervising and coordinating activities of workers engaged in processing of meat and poultry products. Brief Job Description: A Supervisor-Meat and Poultry Processing is responsible for supervising and coordinating production activities related to meat and poultry processing such as applying knowledge of production methods, processes, machines and equipment, directing activities to workers engaged in production, etc Personal Attributes: A Supervisor-Meat and Poultry Processing, must have the ability to plan, organize, prioritize, calculate and handle pressure. The individual must possess reading, writing and communication skills. In addition, the individual must have stamina, understanding on food safety standards and requirements and professional hygiene. Page | 1
Qualifications Pack For Supervisor-Meat & Poultry Processing
Job Details
Qualifications Pack Code
FIC/Q3007
Job Role Credits (NSQF) Sector Sub-sector
Supervisor – Meat & Poultry Processing TBD Version number 1.0 Food Processing Drafted on 26/11/2015 Meat and Poultry Last reviewed on 30/03/2016
Occupation
Processing
Next review date
NSQC clearance date Job Role Role Description
30/03/2019
N/A Supervisor – Meat and Poultry Processing A supervisor-meat and poultry processing is responsible for supervising and coordinating activities of workers engaged in production of meat and poultry products and ensure that the products produced meet organisation and legal standards.
NSQF level Minimum Educational Qualifications Maximum Educational Qualifications
5 Class 12, preferably Not applicable
Training (Suggested but not mandatory)
1. Food standards, storage and preservation of meat and poultry 2. Computer basics
Minimum Job Entry Age
18 years
Experience
1-2 years in a meat processing unit
Applicable National Occupational Standards (NOS)
Performance Criteria
Compulsory: 1.FIC/N3019 Prepare and maintain work area and processing machineries for meat and poultry processing 2.FIC/N3020 Carry out preparation for meat and poultry processing 3.FIC/N3021 Supervise meat and poultry processing 4.FIC/N3022 Complete documentation and record keeping related to meat and poultry processing 5.FIC/N9001 Ensure food safety, hygiene and sanitation for processing food products 6.FIC/N9004 Manage and lead a team Optional: N.A. As described in the relevant OS units
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Qualifications Pack For Supervisor-Meat & Poultry Processing
Definitions
Keywords /Terms Sector Sub-sector Occupation Function Job Role
OS Performance Criteria NOS Qualifications Pack Code Qualifications Pack Unit Code Unit Title Description Knowledge and Understanding Organizational Context Technical Knowledge Core Skills or Generic Skills
Description Sector is a conglomeration of different business operations having similar businesses and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests. Sub-sector is derived from a further breakdown based on the characteristics and interests of its components. Occupation is a set of job roles, which perform similar/related set of functions in an industry. Function is an activity necessary for achieving the key purpose of the sector, occupation, or area of work, which can be carried out by a person or a group of persons. Functions are identified through analysis and form the basis of OS. Job role defines a unique set of functions that together form a unique employment opportunity in an organization. OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts. Performance Criteria are statements that together specify the standard of performance required when carrying out a task. NOS are Occupational Standards which apply uniquely in the Indian context. Qualifications Pack Code is a unique reference code that identifies a qualifications pack. Qualifications Pack comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A Qualifications Pack is assigned a unique qualification pack code. Unit Code is a unique identifier for an Occupational Standard , which is denoted by an ‘N’ Unit Title gives a clear overall statement about what the incumbent should be able to do. Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for. Knowledge and Understanding are statements which together specify the technical, generic, professional and organizational specific knowledge that an individual needs in order to perform to the required standard. Organizational Context includes the way the organization is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility. Technical Knowledge is the specific knowledge needed to accomplish specific designated responsibilities. Core Skills or Generic Skills are a group of skills that are key to learning and working in today's world. These skills are typically needed in any work environment. In the context of the OS, these include communication related skills that are applicable to most job roles. Page | 3
Acronyms
Qualifications Pack For Supervisor-Meat & Poultry Processing
Keywords /Terms CIP
Description Clean In Place
COP
Clean Out Of Place
ERP
Enterprise Resource Planning
FIFO
First In First Out
FEFO
First Expiry First Out
FSSAI
Food Safety and Standards Authority of India
GMP
Good Manufacturing Practice
GHP
Good Hygiene Practices
HACCP
Hazard Analysis and Critical Control Point
NOS
National Occupational Standard
NSQF
National Skill Qualification Framework
OS
Occupational Standard
PC
Performance Criteria
QP
Qualification Pack
SSC
Sector Skill Council
SOP
Standard Operating Procedure
QMS
Quality Management System
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FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
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Overview This OS unit is about preparing work area for hygiene and safety, and ensuring performance, efficiency and maintenance of process machineries and tools for processing of meat and poultry, as per the specifications and standards of the organization.
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FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
National Occupational Standard
Unit Code Unit Title (Task) Description
Scope
FIC/N3019 Ensure preparation and maintainenance of work area and process machineries for meat and poultry processing This OS unit is about ensuring preparation and maintainenance work area and process machineries for meat and poultry processing. This unit/task covers the following: Ensure preparation and maintenance of work area for meat and poultry processing Ensure preparation and maintenance of process machineries and tools for meat and poultry processing
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Ensure preparation and maintenance of work area for meat and poultry processing
To be competent, the user/individual must be able to: PC1. ensure work area is cleaned using approved sanitizers and cleanliness is maintained to keep it free from dust, waste, flies and pests PC2. ensure that the work area is safe and hygienic for meat and poultry processing PC3. ensure disposal of waste materials as per defined SOPs and industry requirements To be competent, the user/individual must be able to: PC4. ensure the working and performance of all machineries and tools used for processing of meat and poultry like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc PC5. ensure machineries and tools are cleaned using recommended sanitizers following the SOP PC6. ensure tools required for process are placed accessible, to use when necessary PC7. ensure minor repairs/ faults of all machines are attended
Ensure preparation and maintenance of process machineries and tools for meat and poultry processing
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
The user/individual on the job needs to know and understand: KA1. hygeine requirements and standards relavnat to meat & poultry processing unit KA2. standards and procedures followed in the organisation for cleaning process and to disinfect equipment/ tools KA3. job responsibilities/duties to maintian hygiene standards KA4. dress code to be followed KA5. whom to approach for support in order to obtain work related instructions, clarifications and support Page | 6
FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
B. Technical Knowledge
KA6. relevant people and their responsibilities within the work area KA7. importance of following hygiene, safety and quality standards and the impact of not following the standards The user/individual on the job needs to know and understand: KB1. types of chemicals, materials and equipment required for the cleaning and maintenance KB2. cleaning process to disinfect equipment/ tools KB3. supplier/manufacturers instructions related to cleaning and maintenance KB4. knowledge of Food Safety Standards and Regulations (as per FSSAI) KB5. knowledge on legal regulations pertaining to work place like health and safety, recommended dosage for use of sanitizers, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of sanitizers and disinfectants, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection, etc.
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making
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FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
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FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
NOS Version Control NOS Code
FIC/N3019
Credits (NSQF) Industry
TBD Food Processing
Version number Drafted on
1.0 26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
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FIC/N3020
Prepare for meat and poultry processing
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Overview This OS unit is about preparation for meat and poultry processing through planning production, planning machinery utilization and manpower requirement, and organizing raw material and packaging materials for production.
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National Occupational Standard
FIC/N3020
Prepare for meat and poultry processing
Unit Code
FIC/N3020
Unit Title (Task)
Prepare for meat and poultry processing
Description
Scope
This OS unit is about preparation for meat and poultry processing through planning production, machinery utilization and manpower requirement, and organizing raw materials and packaging materials. This unit/task covers the following: Plan production schedule for meat and poultry processing Plan equipment utilization and manpower for meat and poultry processing Organize raw materials and packaging materials for meat and poultry processing
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Plan production schedule for meat and poultry processing
To be competent, the user/individual must be able to: PC1. refer and review weekly/ monthly production order from the manager and understand production details such as product type, quantity, specifications and delivery schedule to plan processing of meat and poultry PC2. plan production by using same equipment and machinery for processing various meat and poultry products such that one does not impact the quality of the other planning maximum capacity utilization of machineries considering the process time for each product planning efficient utilization of resources/manpower prioritizing urgent orders
Plan equipment utilization and manpower for meat and poultry processing
Organize raw materials and packaging materials for meat and poultry processing
PC3. calculate the batch size based on the production order and machine capacity To be competent, the user/individual must be able to: PC4. calculate lead time for processing various species of animals and birds PC5. plan batch size considering full capacity utilization of equipments PC6. plan to utilize equipments effectively for multiple products without affecting the quality, and to optimize production and save energy PC7. ensure the working and performance of each machinery and equipment PC8. prepare shift schedule for assistants/line in-charge PC9. allot responsibilities to the slaughterers, butchers, workers, and helpers in processing line To be competent, the user/individual must be able to: PC10. calculate the raw materials (animals, birds) requirement (considering the process loss) to produce finished product(s) as per production order PC11. calculate the raw materials, packaging materials and manpower requirement for completing the order PC12. check the availability of raw materials (animals, birds), packaging materials, equipment and manpower PC13. prepare indent for issue of raw materials and packaging materials from lairage/store Page | 11
FIC/N3020
Prepare for meat and poultry processing PC14. ensure transfer of raw materials and packaging materials from lairage/store to production and packaging area through helpers PC15. check weight of raw materials and packaging materials received from store and check its conformance of quality to organisation standards following sop PC16. verify veterinary certificate and quality documents from supplier and internal lab to ensure its conformance to standards PC17. ensure raw materials are available in processing area to meet the production order
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. job responsibilities/duties and standard operating procedures relavant to production planning KA4. systems,procedures and softwares followed in the organisation for production planning KA5. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA6. provision of wages, working hours as per organisation policy KA7. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. types of and species of raw materials (animals and birds) and products produced from them KB2. anatomy of animals and birds KB3. types of meat cuts KB4. edible and inedible organs from meat and poultry based on local and religious food habits KB5. process and process parameters for processing meat and poultry to produce various products KB6. types of processing machineries and those in the organisation KB7. maintenance of process equipments KB8. supplier/manufacturers instructions related to machineries KB9. methods to plan production KB10. mathematics for calculations KB11. calculation of raw material for required quantity of finished product KB12. quality parameters, basic food microbiology and quality assessment based on physical parameters KB13. food safety and hygiene KB14. GMP, HACCP
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated Page | 12
FIC/N3020
Prepare for meat and poultry processing SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Page | 13
FIC/N3020
Prepare for meat and poultry processing Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
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FIC/N3020
Prepare for meat and poultry processing
NOS Version Control
NOS Code
FIC/N3020
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
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FIC/N3021
Supervise meat and poultry processing
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Overview This OS unit is about supervising meat and poultry processing to the specifications and standards of the organization
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National Occupational Standard
FIC/N3021
Supervise meat and poultry processing
Unit Code
FIC/N3021
Unit Title (Task)
Supervise meat and poultry processing
Description
Scope
This OS unit is about supervising meat and poultry processing to the specifications and standards of the organization. This unit/task covers the following: Perform pre-start checks on machineries for meat and poultry processing Supervise meat and poultry processing Ensure post production cleaning and regular maintenance of equipments Handle team and provide training
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Perform pre-start checks on machineries for meat and poultry processing
To be competent, the user/individual must be able to: PC1. check and ensure cleanliness and sterilization of all meat and poultry processing machineries like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc PC2. check and ensure maintenance has been carried out on all meat and poultry processing machineries and equipments PC3. check and ensure all process machineries are clean and in good mechanical condition PC4. check and ensure assembling of fittings like blades, knives and other parts to equipment and ensure all machineries are ready for processing PC5. ensure that the process machineries are started and ensure their working and performance; check if required tools are kept accessible to attend repairs/faults in case of breakdown
Supervise meat and poultry processing
To be competent, the user/individual must be able to: PC6. review production orders or schedules to ascertain product details such as type of products to be produced, quantities, specifications of products and scheduled delivery dates in order to plan production process PC7. check and ensure production area is safe and clean PC8. verify the quality report and veterinary certificate on raw materials (animals, birds) to ensure its conformance to quality standards PC9. monitor control panel of each processing machinery and ensure applicable process parameters such as temperature, time etc (as applicable) are set in accordance with standards for processing of meat and poultry to produce various products PC10. observe control points and equipments at regular intervals to ensure operational performance and optimum utilization PC11. stop production following stop procedure, in case of machine breakdowns during production process PC12. co-ordinate with maintenance team and ensure machine breakdowns are Page | 17
FIC/N3021
Supervise meat and poultry processing attended to immediately in order to prevent operational delays PC13. suggest control measures and corrective actions for any problems related to production, process and products, if required consult with manager and resolve problems PC14. ensure product quality by establishing and enforcing organization standards in each stage of production process PC15. monitor packaging of finished products, perform random check on weight of packed products, check label details like date of manufacture, batch number, expiry date etc and ensure products are packed as per organisation and regulatory standards PC16. monitor production activities, coordinate with cross function team and ensure production is started and completed as scheduled PC17. ensure timely production with minimum or no wastage, and quality of products produced meets organisation and regulatory standards PC18. analyze production performance records and data, investigate issues related to meat and poultry processing, discuss with manger and identify solutions to prevent/correct problems, and ensure to implement suggested corrective action PC19. evaluate new equipment and techniques while producing new products and on installation of new machineries PC20. maintain safe and clean work environment by educating team on procedures to maintain compliance PC21. monitor activities and performance of assistants, line in-charge, machine operators, slaughterers, butchers, workers and helpers PC22. provide production information to the manager by compiling, sorting, and analyzing production performance records of all shifts PC23. update manager on day-to-day activities, discuss problem, suggest or understand suggested preventive and corrective action, and implement corrective actions immediately PC24. contribute to team effort by handling production activities in absence of assistants or shortage of workers, to accomplishing required results
Ensure post production cleaning and regular maintenance of equipments
To be competent, the user/individual must be able to: PC25. monitor cleaning of work area, equipments and tools using recommended cleaning agents and sanitizers PC26. ensure minor repairs/faults (if any) of all components and machines are attended to before the start of next production PC27. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all machines and equipment following the sop or following suppliers instructions/manuals
Handle team and provide training
To be competent, the user/individual must be able to: PC28. motivate workers, initiate and develop co-operation within and between departments, develop personal growth opportunities PC29. maintain effective supervisor-worker relations, create safe work environment, establish effective communication methods, identify and solve employee Page | 18
FIC/N3021
Supervise meat and poultry processing problems, manage conflict, respond to grievances PC30. manage employees and team performance, provide new employee orientation, educate team on procedures to maintain compliance, train or provide adequate training and motivate employees PC31. coach, counsel and discipline employees, initiate, coordinate and enforce systems, policies and procedures through team PC32. evaluate, investigate complaints or performance concerns, implement disciplinary action as needed in consultation with proper authorities
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures relavant to prodution process KA6. internal processes such as procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours, accident compensation as per organisation policy KA8. training requirements for workers and relevant training methods KA9. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. team building, leading by example, monitoring, providing feedback, consulting, problem solving KB2. types of and species of raw materials (animals/birds) and products produced from them KB3. anatomy of animals and birds, types of meat cuts KB4. edible and inedible organs based on local and religious food habits KB5. production process, process parameters for various meat and poultry products KB6. various meat and poultry processing machineries and machineries used in the organisation KB7. handling all processing machineries, maintenance of machineries, equipments and tools, emergency production stop procedure KB8. quality parameters, basic food microbiology and quality assessment based on physical parameters KB9. types and category of packaging materials, packaging machineries KB10. storage procedures for raw materials, packaging materials and finished goods KB11. cleaning procedures such as CIP and COP and procedures for disposal of waste KB12. knowledge on sanitizers and disinfectants and its handling and storing methods Page | 19
FIC/N3021
Supervise meat and poultry processing KB13. food laws and regulations on raw materials, product(s), packaging and labelling KB14. GMP, HACCP
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity Page | 20
FIC/N3021
Supervise meat and poultry processing The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
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Supervise meat and poultry processing
FIC/N3021
NOS Version Control NOS Code
FIC/N3021
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
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FIC/N3022
Complete documentation and record keeping related to meat and poultry processing
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Overview This OS unit is about documenting and maintaining records of raw materials, process and finished products related to meat and poultry processing
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FIC/N3022
Complete documentation and record keeping related to meat and poultry processing
National Occupational Standard
Unit Code Unit Title (Task) Description
Scope
FIC/N3022 Complete documentation and record keeping related to meat and poultry processing This OS unit is about documenting and maintaining records of raw materials, process and finished products related to meat and poultry processing. This unit/task covers the following: Document and maintain records of raw materials for meat and poultry processing Document and maintain records of production schedule and process parameters for meat and poultry processing Document and maintain records of finished product for production of meat and poultry processing
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Document and maintain records of raw materials for meat and poultry processing
PC1. document and maintain record of details of raw materials and packaging materials such as raw material type and species, weight and health of raw material, vendor/supplier details, receiving date, veterinary certificate, internal quality analysis report, etc. as per organisation standards PC2. document and maintain record of observations (if any) related to raw materials and packaging materials PC3. ensure that the raw materials are loaded with details in ERP for future reference PC4. verify the documents and track from finished product to raw materials, in case of quality concerns and during quality management system audits
Document and maintain records of production schedule and process parameters for meat and poultry processing
PC5. document and maintain record of production plan with details such as product details, production sequence, equipments and machinery details, efficiency and capacity utilization of equipment PC6. document and maintain record of process details such as type of raw material used, process parameters (temperature, time etc. as applicable) for entire production and packaging in process chart or production log for all products produced PC7. document and maintain record of batch size, production yield, wastage of raw materials, energy utilization and final products produced PC8. document and maintain record of observations (if any) or deviations related to process and production PC9. load the production plan and process details in ERP for future reference PC10. verify documents and track from finished product to process details and raw materials, in case of quality concerns and for quality management system
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FIC/N3022
Complete documentation and record keeping related to meat and poultry processing audits
Document and maintain records of finished product for production of meat and poultry processing
PC11. document and maintain record of types of finished products produced such as various primal meat cuts - leg, loin, flank, shoulder, various retail and institutional cuts etc, and poultry products like whole dressed poultry with skin, whole dressed poultry without skin, cut meat like legs, thighs, wings, breast, and edible internal organs of meat and poultry etc PC12. document and maintain record of finished products with details such as batch number, time of packing, date of manufacture, date of expiry, other label details, primary, secondary and records tertiary packaging materials for all finished products, storage conditions, etc. as per organisation standards PC13. document and maintain record of observations or deviations (if any) related to finished products PC14. load the finished product details in ERP for future reference PC15. verify the documents and track from finished product to raw materials, in case of quality concerns and for quality management system audits
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
The user/individual on the job needs to know and understand: KA1. organization standards and procedures followed for documentation and record keeping KA2. marks and accreditations of the organisation KA3. job responsibilities/duties for documentaion and records management in the organisation KA4. ERP system used/followed in the organisation
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. documentation system followed in the organization like, production chart, process chart and finished product chart KB2. details to be recorded on raw materials and finished products KB3. details to be recorded and maintained on production plan and process parameters KB4. methods to record and maintain records on observations (if any) related to raw materials, process and finished products KB5. tracking back the record from finished product to raw material KB6. entering details in the ERP system followed by the organisation
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary Page | 25
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of productsand process flowchart for all products produced SA8. read equipment manuals and process documents to understand the equipments operation and process requirement SA9. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA10. discuss task lists, schedules and activities SA11. effectively communicate with team members SA12. question in order to understand the nature of the problem and to clarify queries SA13. attentively listen and comprehend the information given by the speaker SA14. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Page | 26
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 27
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing
NOS Version Control NOS Code
FIC/N3022
Credits (NSQF)
TBD
Version number
1.0
Industry Industry Sub-sector
Food Processing Meat and Poultry
Drafted on Last reviewed on
26/11/2015 30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 28
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for meat and poultry processing
Page | 29
National Occupational Standard
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
Unit Code
FIC/N9001
Unit Title (Task)
Ensure food safety, hygiene and sanitation for processing food products
Description
Scope
This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for meat and poultry processing. This unit/task covers the following: Perform safety and sanitation related functions Apply food safety practices
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Perform safety and sanitation related functions
To be competent, the user/individual must be able to: PC1. comply with food safety and hygiene procedures followed in the organisation PC2. ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles, shoes, etc. PC3. ensure hygienic production of food by inspecting raw materials, ingredients, finished products, etc. for compliance to physical, chemical and microbiological parameters PC4. ensure products are packed in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations PC5. ensure cleanliness in work area and processing machineries, and monitor to ensure use of processing machineries only for specified purpose PC6. use safety equipment such as fire extinguisher, first aid kit and eye-wash station when required PC7. follow housekeeping practices by having designated area for materials/tools, and ensure it is being followed by the team PC8. follow and ensure team members following industry standards like GMP, HACCP and product recall process PC9. attend training on hazard management to understand types of hazards such as physical, chemical and biological hazards and measures to control and prevent them PC10. identify, document and report problems such as rodents and pests to management PC11. conduct workplace checklist audits before and after work to ensure safety and hygiene PC12. document and maintain records on raw materials, packaging materials, process and finished products for the credibility and effectiveness of the food safety control system
Page | 30
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
Apply food safety practices
To be competent, the user/individual must be able to: PC13. determine the quality of food using criteria such as odour, appearance, taste and best before date, and take immediate measures to prevent spoilage PC14. ensure storage of raw materials, finished products, allergens separately to prevent cross-contamination PC15. ensure labelling of raw materials and finished products, and storage in designated areas according to safe food practices PC16. follow and ensure storage of stock rotation based on FEFO/ FIFO
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KA1. organization standards and procedures followed for food safety, hygeine and sanitation KA2. food safety and hygiene standards followed KA3. personal hygiene and fitness requirements KA4. job responsibilities/duties for following and ensuring food safety, hygeine and sanitation KA5. personal protective equipment and clothing to be used KA6. safe methods to use materials and equipment KA7. housekeeping methods and importance KA8. safe disposal methods for waste KA9. methods for minimizing environmental damage KA10. accident compensation as per organisation policy KA11. importance of following health, hygiene and safety standards and the impact of not following the standards The user/individual on the job needs to know and understand: KB1. possible physical, chemical and biological hazards and methods of prevention of various hazards KB2. personal hygiene requirement KB3. different types of sanitizers used for process area, equipment and the procedure to use them KB4. knowledge on Food Safety Standards and Regulations (as per FSSAI) KB5. quality parameters and quality assessment based on physical parameters, basic food microbiology KB6. labelling/marking requirements for raw materials, finished goods, stored materials, packaging materials and their designated storage area KB7. cleaning and sanitation of equipment and work area KB8. CIP and COP methods and procedures KB9. storage norms for raw materials, packaging material and finished products KB10. stock rotation of raw materials and finished products based on FEFO/FIFO KB11. method of maintaining safety check lists for all machineries KB12. GHP KB13. GMP KB14. HACCP
Page | 31
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
Skills (S) C. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
D. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per Page | 32
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 33
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
NOS Version Control NOS Code
FIC/N9001
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 34
FIC/N9004
Manage and lead a team
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about managing the team on day to day basis, ensuring their deployment, motivating them by involving them in various engagement initiatives at the work area, helping them improve their skills levels and managing their grievances in the best possible manner in order to maximize people productivity.
Page | 35
Manage and lead a team
National Occupational Standard
FIC/N9004 Unit Code
FIC/N9004
Unit Title (Task)
Manage and lead a team
Description
Scope
This OS unit is about managing the team on day to day basis, ensuring their deployment, motivating them by involving them in various engagement initiatives at the work area, helping them improve their skills levels and managing their grievances in the best possible manner in order to maximize people productivity. This unit/task covers the following: Manage and lead a team
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Manage and lead a team
To be competent, the user/individual must be able to: PC1. ensure that the team is aware of the schedule and job expectations on a daily basis PC2. involve the team in regular meetings to communicate information intended for them PC3. ensure communication to the team on any changes in policies/ processes by the organization through required verbal/ written mechanisms PC4. ensure participation of the team in various engagement initiatives organized by the organization PC5. counsel and address issues among the team for any work related issues PC6. support the manager in deployment of the team as per production schedule and the organizational norms and guidelines PC7. ensure periodic training of the team and support the team by delivering trainings PC8. share knowledge of processes, techniques and products with the team to enhance their skill levels PC9. provide feedback to the manager pertaining to performance of the team
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
The user/individual on the job needs to know and understand: KA1. organization’s standards of performance, services and products KA2. relevant HR policies and processes followed by the organization
Page | 36
Manage and lead a team
FIC/N9004 B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. knowledge of organizational norms and guidelines KB2. how and when to measure performance of the team KB3. how to share feedback with team members KB4. applicable legislation relating to the workplace (for example health and safety, workplace regulations, use of work equipment, handling/ storage/ disposal/ cautions of use of products, fire precautions, hygiene practice, disposal of waste, environmental protection)
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received Page | 37
FIC/N9004
Manage and lead a team SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 38
Manage and lead a team
FIC/N9004
NOS Version Control
NOS Code
FIC/N9004
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 39
Qualifications Pack for Supervisor-Meat and Poultry
Annexure Nomenclature for QP and NOS Qualifications Pack 9 characters
[ABC]/ Q 0101
[Insert 3 letter code for SSC]
QP number (2 numbers)
Q denoting Qualifications Pack
Occupation (2 numbers)
Occupational Standard
An example of NOS with ‘N’
9 characters
[ABC] / N 0101
[Insert 3 letter code for SSC]
OS number (2 numbers)
N denoting National Occupational Standard
Occupation (2 numbers)
Back to top…
Page | 40
Qualifications Pack for Supervisor-Meat and Poultry The following acronyms/codes have been used in the nomenclature above:
Range of Occupation numbers 01 – 09
Sub-sector Fruit and Vegetable Food Grain Milling (including Oilseeds)
10 - 19
Dairy products
20 - 30
Meat and Poultry
30 – 40
Fish and Sea Food
40 - 49
Bread and Bakery
50 - 59
Alcoholic Beverages
60 - 69
Aerated water/ soft drinks Quality Analysis (involving physical and chemical lab analysis) Packaging, Refrigeration and Procurement
76 – 79
Miscellaneous
80 – 84
Packaged Foods
85 - 90
Soya Food Processing
90 - 95
70 – 75
Sequence
Description
Example
Three letters
Industry name
FIC
Slash
/
/
Next letter
Whether QP or NOS
Q or N
Next two numbers
Occupation code
01
Next two numbers
OS number
01
Note:
The range of occupation numbers have been decided based on the number of existing and future occupations in a segment
Page | 41
Assessment Criteria
CRITERIA FOR ASSESSMENT OF TRAINEES Job Role Supervisor – Meat and Poultry Processing Qualification Pack FIC/Q3007 Sector Skill Council Food Processing Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC 3. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 4. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 5. To pass the Qualification Pack , every trainee should score a minimum of 70% in aggregate 6. In case of successfully passing only certain number of NOS's, the trainee is eligible to take subsequent assessment on the balance NOS's to pass the Qualification Pack
Assessment criteria for outcomes
Assessable outcomes 1. FIC/N3019 ( Prepare and maintain work area and process machineries for meat and poultry processing)
PC1.
Marks Allocation Total Marks
Skills Practical
Out Of
Theory
15
5
10
20
8
12
15
6
9
20
8
12
ensure work area is cleaned using approved sanitizers and cleanliness is maintained to keep it free from dust, waste, flies and pests
PC2.
ensure that the work area is safe and hygienic for meat and poultry processing
PC3. PC4.
ensure disposal of waste materials as per defined SOPs and industry requirements ensure the working and performance of all machineries and tools used for processing of meat and poultry like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc
100
Page | 42
Assessment Criteria PC5.
10
4
6
ensure tools required for process are placed accessible, to use when necessary
5
1
4
ensure minor repairs/ faults of all machines are attended
15
3
12
100
35
65
15
5
10
15
5
10
calculate the batch size based on the production order and machine capacity
7
2
5
PC4.
calculate lead time for processing various species of animals and birds
7
2
5
PC5.
plan batch size considering full capacity utilization of equipments plan to utilize equipments effectively for multiple products without affecting the quality, and to optimize production and save energy ensure the working and performance of each machinery and equipment prepare shift schedule for assistants/line incharge allot responsibilities to the slaughterers, butchers, workers, and helpers in processing
5
2
3
4
1
3
7
2
5
5
2
3
5
2
3
PC6.
PC7.
2. FIC/N3020 ( Carry out preparation for meat and poultry processing)
ensure machineries and tools are cleaned using recommended sanitizers following the SOP
PC1.
PC2.
PC3.
PC6.
PC7. PC8. PC9.
refer and review weekly/monthly production order from the manager and understand production details such as product type, quantity, specifications and delivery schedule to plan processing of meat and poultry plan production by using same equipment and machinery for processing various meat and poultry products such that one does not impact the quality of the other planning maximum capacity utilization of machineries considering the process time for each product planning efficient utilization of resources/manpower prioritizing urgent orders
Page | 43
Assessment Criteria line PC10. calculate the raw materials (animals, birds) requirement (considering the process loss) to produce finished product(s) as per production order PC11. calculate the raw materials, packaging materials and manpower requirement for completing the order PC12. check the availability of raw materials (animals, birds), packaging materials, equipment and manpower PC13. prepare indent for issue of raw materials and packaging materials from lairage/store PC14. ensure transfer of raw materials and packaging materials from lairage/store to production and packaging area through helpers PC15. check weight of raw materials and packaging materials received from store and check its conformance of quality to organisation standards following sop PC16. verify veterinary certificate and quality documents from supplier and internal lab to ensure its conformance to standards PC17. ensure raw materials are available in processing area to meet the production order
3. FIC/N3021 ( Supervise meat and poultry processing)
PC1.
PC2.
PC3.
check and ensure cleanliness and sterilization of all meat and poultry processing machineries like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc check and ensure maintenance has been carried out on all meat and poultry processing machineries and equipments check and ensure all process machineries are clean and in good mechanical condition
5
2
3
5
2
3
4
1
3
3
2
1
2
1
1
3
2
1
4
1
3
4
1
3
100
35
65
2
0.5
1.5
2
0.5
1.5
2
0.5
1.5
Page | 44
Assessment Criteria PC4.
PC5.
PC6.
PC7.
PC8.
PC9.
check assembling of fittings like blades, knives and other parts to equipment and ensure all machineries are ready for processing start each process machineries and ensure its working and performance and check if required tools are kept accessible to attend repairs/faults in case of breakdown review production orders or schedules to ascertain product details such as type of products to be produced, quantities, specifications of products and scheduled delivery dates in order to plan production process check and ensure production area is safe and clean verify the quality report and veterinary certificate on raw materials (animals, birds) to ensure its conformance to quality standards monitor control panel of each processing machinery and ensure applicable process parameters like temperature, time etc (as applicable) are set in accordance with standards for processing of meat and poultry to produce various products
PC10. observe control points and equipments at regular intervals to ensure operational performance and optimum utilization PC11. stop production following stop procedure, in case of machine breakdowns during production process PC12. co-ordinate with maintenance team and ensure machine breakdowns are attended to immediately in order to prevent operational delays
2
0.5
1.5
2
0.5
1.5
2
1
1
2
0.5
1.5
2
1
1
3
1
2
3
1
2
3
1
2
3
1
2
Page | 45
Assessment Criteria PC13. suggest control measures and corrective actions for any problems related to production, process and products, if required consult with manager and resolve problems PC14. ensure product quality by establishing and enforcing organization standards in each stage of production process PC15. monitor packaging of finished products, perform random check on weight of packed products, check label details like date of manufacture, batch number, expiry date etc and ensure products are packed as per organisation and regulatory standards PC16. monitor production activities, coordinate with cross function team and ensure production is started and completed as scheduled PC17. ensure timely production with minimum or no wastage, and quality of products produced meets organisation and regulatory standards PC18. analyze production performance records and data, investigate issues related to meat and poultry processing, discuss with manger and identify solutions to prevent/correct problems, and ensure to implement suggested corrective action PC19. evaluate new equipment and techniques while producing new products and on installation of new machineries PC20. maintain safe and clean work environment by educating team on procedures to maintain compliance PC21. monitor activities and performance of assistants, line in-charge, machine operators, slaughterers, butchers, workers and helpers
4
1.5
2.5
3
1
2
4
1.5
2.5
4
1.5
2.5
4
1.5
2.5
4
1.5
2.5
3
1
2
3
1.5
1.5
3
1
2
Page | 46
Assessment Criteria PC22. provide production information to the manager by compiling, sorting, and analyzing production performance records of all shifts PC23. update manager on day-to-day activities, discuss problem, suggest or understand suggested preventive and corrective action, and implement corrective actions immediately PC24. contribute to team effort by handling production activities in absence of assistants or shortage of workers, to accomplishing required results PC25. monitor cleaning of work area, equipments and tools using recommended cleaning agents and sanitizers PC26. ensure minor repairs/faults (if any) of all components and machines are attended to before the start of next production PC27. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all machines and equipment following the sop or following suppliers instructions/manuals PC28. motivate workers, initiate and develop cooperation within and between departments, develop personal growth opportunities PC29. maintain effective supervisor-worker relations, create safe work environment, establish effective communication methods, identify and solve employee problems, manage conflict, respond to grievances PC30. manage employees and team performance, provide new employee orientation, educate team on procedures to maintain compliance, train or provide adequate training and motivate employees
4
1
3
4
1
3
2
0.5
1.5
4
1
3
4
1
3
2
1
1
4
1.5
2.5
4
2
2
4
1
3
Page | 47
Assessment Criteria PC31. coach, counsel and discipline employees, initiate, coordinate and enforce systems, policies and procedures through team PC32. evaluate, investigate complaints or performance concerns, implement disciplinary action as needed in consultation with proper authorities
4. FIC/N3022 ( Complete documentation and record keeping related to meat and poultry processing)
PC1.
PC2.
PC3.
PC4.
PC5.
PC6.
PC7.
ensure documentation and maintenance of record of details of raw materials and packaging materials such as raw material type and species, weight and health of raw material, vendor/supplier details, receiving date, veterinary certificate, internal quality analysis report, etc. as per organisation standards ensure documentation and maintenance of observations (if any) related to raw materials and packaging materials ensure that the raw materials are loaded with details in ERP for future reference verify the documents and track from finished product to raw materials, in case of quality concerns and during quality management system audits ensure documentation and maintenance of production plan with details such as product details, production sequence, equipments and machinery details, efficiency and capacity utilization of equipment ensure documentation and maintenance of process details such as type of raw material used, process parameters (temperature, time etc. as applicable) for entire production and packaging in process chart or production log for all products produced ensure documentation and maintenance of
4
2
2
4
2
2
100
35
65
10
6
4
5
3
2
5
3
2
5
3
2
10
6
4
15
9
6
10
6
4
100
Page | 48
Assessment Criteria batch size, production yield, wastage of raw materials, energy utilization and final products produced PC8.
PC9.
ensure documentation and maintenance of observations (if any) or deviations related to process and production load the production plan and process details in ERP for future reference
PC10. verify documents and track from finished product to process details and raw materials, in case of quality concerns and for quality management system audits PC11. ensure documentation and maintenance of types of finished products produced such as various primal meat cuts - leg, loin, flank, shoulder, various retail and institutional cuts etc, and poultry products like whole dressed poultry with skin, whole dressed poultry without skin, cut meat like legs, thighs, wings, breast, and edible internal organs of meat and poultry etc PC12. ensure documentation and maintenance of finished products with details such as batch number, time of packing, date of manufacture, date of expiry, other label details, primary, secondary and records tertiary packaging materials for all finished products, storage conditions, etc. as per organisation standards PC13. ensure documentation and maintenance of observations or deviations (if any) related to finished products PC14. load the finished product details in ERP for future reference PC15. verify the documents and track from finished product to raw materials, in case of quality concerns and for quality management system
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
Page | 49
Assessment Criteria audits
5. FIC/N9001 (Ensure food safety, hygiene and sanitation for processing food products)
PC1.
comply with food safety and hygiene procedures followed in the organisation
PC2.
100
60
40
5
3
2
5
1
4
5
1
4
10
2
8
5
2
3
10
2
8
5
2
3
10
4
6
5
2
3
5
2
3
5
2
3
5
2
3
ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles, shoes, etc.
PC3.
ensure hygienic production of food by inspecting raw materials, ingredients, finished products, etc. for compliance to physical, chemical and microbiological parameters
PC4.
ensure products are packed in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations
PC5.
ensure cleanliness in work area and processing machineries, and monitor to ensure use of processing machineries only for specified purpose
PC6.
use safety equipment such as fire extinguisher, first aid kit and eye-wash
100
station when required PC7.
follow housekeeping practices by having designated area for materials/tools, and ensure it is being followed by the team
PC8.
follow and ensure team members following industry standards like GMP, HACCP and product recall process
PC9.
attend training on hazard management to understand types of hazards such as physical, chemical and biological hazards and measures to control and prevent them
PC10.
identify, document and report problems such as rodents and pests to management
PC11. conduct workplace checklist audits before and after work to ensure safety and hygiene PC12. document and maintain records on raw materials, packaging materials, process and
Page | 50
Assessment Criteria finished products for the credibility and effectiveness of the food safety control system PC13. determine the quality of food using criteria such as odour, appearance, taste and best
5
2
3
5
2
3
5
3
2
10
3
7
100
35
65
12
4
8
12
4
8
12
4
8
12
4
8
12
4
8
10
4
6
ensure periodic training of the team and support the team by delivering trainings
10
3
7
share knowledge of processes, techniques
10
4
6
before date, and take immediate measures to prevent spoilage PC14. ensure storage of raw materials, finished products, allergens separately to prevent cross-contamination PC15. ensure labelling of raw materials and finished products, and storage in designated areas according to safe food practices PC16. follow and ensure storage of stock rotation based on FEFO/ FIFO 6. FIC/N9004 ( Manage and lead a team)
PC1.
PC2.
PC3.
PC4.
PC5.
PC6.
PC7.
PC8.
ensure that the team is aware of the schedule and job expectations on a daily basis involve the team in regular meetings to communicate information intended for them ensure communication to the team on any changes in policies/ processes by the organization through required verbal/ written mechanisms ensure participation of the team in various engagement initiatives organized by the organization counsel and address issues among the team for any work related issues support the manager in deployment of the team as per production schedule and the organizational norms and guidelines
100
Page | 51
Assessment Criteria and products with the team to enhance their skill levels PC9.
provide feedback to the manager pertaining to performance of the team
10
4
6
100
35
65
Page | 52
Contents 1. Introduction and Contacts……[1] 2. Qualifications Pack………………..[2] 3. Glossary of Key Terms…………[3] 4. OS Units……………………………[5] 5. Annexure: Nomenclature for QP and NOS…[40]
OS describe what individuals need to do, know and understand in order to carry out a particular job role or function OS are performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding
Food Industry Capacity & Skill Initiative FICCI office 1, Federation House Tansen Marg New Delhi-110001 91-11-23738760-70 E mail: [email protected]
6. Assessment Criteria…………[41]
Introduction Qualifications Pack – Supervisor-Meat & Poultry Processing SECTOR: FOOD PROCESSING
SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES (IT-
SUB-SECTOR: Meat and Poultry
ITES)ces
Helpdesk Attendant
OCCUPATION: Processing REFERENCE ID: FIC/Q3007 ALIGNED TO: NCO-2004/7411.90 A Supervisor- Meat and Poultry Processing is responsible for supervising and coordinating activities of workers engaged in processing of meat and poultry products. Brief Job Description: A Supervisor-Meat and Poultry Processing is responsible for supervising and coordinating production activities related to meat and poultry processing such as applying knowledge of production methods, processes, machines and equipment, directing activities to workers engaged in production, etc Personal Attributes: A Supervisor-Meat and Poultry Processing, must have the ability to plan, organize, prioritize, calculate and handle pressure. The individual must possess reading, writing and communication skills. In addition, the individual must have stamina, understanding on food safety standards and requirements and professional hygiene. Page | 1
Qualifications Pack For Supervisor-Meat & Poultry Processing
Job Details
Qualifications Pack Code
FIC/Q3007
Job Role Credits (NSQF) Sector Sub-sector
Supervisor – Meat & Poultry Processing TBD Version number 1.0 Food Processing Drafted on 26/11/2015 Meat and Poultry Last reviewed on 30/03/2016
Occupation
Processing
Next review date
NSQC clearance date Job Role Role Description
30/03/2019
N/A Supervisor – Meat and Poultry Processing A supervisor-meat and poultry processing is responsible for supervising and coordinating activities of workers engaged in production of meat and poultry products and ensure that the products produced meet organisation and legal standards.
NSQF level Minimum Educational Qualifications Maximum Educational Qualifications
5 Class 12, preferably Not applicable
Training (Suggested but not mandatory)
1. Food standards, storage and preservation of meat and poultry 2. Computer basics
Minimum Job Entry Age
18 years
Experience
1-2 years in a meat processing unit
Applicable National Occupational Standards (NOS)
Performance Criteria
Compulsory: 1.FIC/N3019 Prepare and maintain work area and processing machineries for meat and poultry processing 2.FIC/N3020 Carry out preparation for meat and poultry processing 3.FIC/N3021 Supervise meat and poultry processing 4.FIC/N3022 Complete documentation and record keeping related to meat and poultry processing 5.FIC/N9001 Ensure food safety, hygiene and sanitation for processing food products 6.FIC/N9004 Manage and lead a team Optional: N.A. As described in the relevant OS units
Page | 2
Qualifications Pack For Supervisor-Meat & Poultry Processing
Definitions
Keywords /Terms Sector Sub-sector Occupation Function Job Role
OS Performance Criteria NOS Qualifications Pack Code Qualifications Pack Unit Code Unit Title Description Knowledge and Understanding Organizational Context Technical Knowledge Core Skills or Generic Skills
Description Sector is a conglomeration of different business operations having similar businesses and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests. Sub-sector is derived from a further breakdown based on the characteristics and interests of its components. Occupation is a set of job roles, which perform similar/related set of functions in an industry. Function is an activity necessary for achieving the key purpose of the sector, occupation, or area of work, which can be carried out by a person or a group of persons. Functions are identified through analysis and form the basis of OS. Job role defines a unique set of functions that together form a unique employment opportunity in an organization. OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts. Performance Criteria are statements that together specify the standard of performance required when carrying out a task. NOS are Occupational Standards which apply uniquely in the Indian context. Qualifications Pack Code is a unique reference code that identifies a qualifications pack. Qualifications Pack comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A Qualifications Pack is assigned a unique qualification pack code. Unit Code is a unique identifier for an Occupational Standard , which is denoted by an ‘N’ Unit Title gives a clear overall statement about what the incumbent should be able to do. Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for. Knowledge and Understanding are statements which together specify the technical, generic, professional and organizational specific knowledge that an individual needs in order to perform to the required standard. Organizational Context includes the way the organization is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility. Technical Knowledge is the specific knowledge needed to accomplish specific designated responsibilities. Core Skills or Generic Skills are a group of skills that are key to learning and working in today's world. These skills are typically needed in any work environment. In the context of the OS, these include communication related skills that are applicable to most job roles. Page | 3
Acronyms
Qualifications Pack For Supervisor-Meat & Poultry Processing
Keywords /Terms CIP
Description Clean In Place
COP
Clean Out Of Place
ERP
Enterprise Resource Planning
FIFO
First In First Out
FEFO
First Expiry First Out
FSSAI
Food Safety and Standards Authority of India
GMP
Good Manufacturing Practice
GHP
Good Hygiene Practices
HACCP
Hazard Analysis and Critical Control Point
NOS
National Occupational Standard
NSQF
National Skill Qualification Framework
OS
Occupational Standard
PC
Performance Criteria
QP
Qualification Pack
SSC
Sector Skill Council
SOP
Standard Operating Procedure
QMS
Quality Management System
Page | 4
FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about preparing work area for hygiene and safety, and ensuring performance, efficiency and maintenance of process machineries and tools for processing of meat and poultry, as per the specifications and standards of the organization.
Page | 5
FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
National Occupational Standard
Unit Code Unit Title (Task) Description
Scope
FIC/N3019 Ensure preparation and maintainenance of work area and process machineries for meat and poultry processing This OS unit is about ensuring preparation and maintainenance work area and process machineries for meat and poultry processing. This unit/task covers the following: Ensure preparation and maintenance of work area for meat and poultry processing Ensure preparation and maintenance of process machineries and tools for meat and poultry processing
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Ensure preparation and maintenance of work area for meat and poultry processing
To be competent, the user/individual must be able to: PC1. ensure work area is cleaned using approved sanitizers and cleanliness is maintained to keep it free from dust, waste, flies and pests PC2. ensure that the work area is safe and hygienic for meat and poultry processing PC3. ensure disposal of waste materials as per defined SOPs and industry requirements To be competent, the user/individual must be able to: PC4. ensure the working and performance of all machineries and tools used for processing of meat and poultry like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc PC5. ensure machineries and tools are cleaned using recommended sanitizers following the SOP PC6. ensure tools required for process are placed accessible, to use when necessary PC7. ensure minor repairs/ faults of all machines are attended
Ensure preparation and maintenance of process machineries and tools for meat and poultry processing
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
The user/individual on the job needs to know and understand: KA1. hygeine requirements and standards relavnat to meat & poultry processing unit KA2. standards and procedures followed in the organisation for cleaning process and to disinfect equipment/ tools KA3. job responsibilities/duties to maintian hygiene standards KA4. dress code to be followed KA5. whom to approach for support in order to obtain work related instructions, clarifications and support Page | 6
FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
B. Technical Knowledge
KA6. relevant people and their responsibilities within the work area KA7. importance of following hygiene, safety and quality standards and the impact of not following the standards The user/individual on the job needs to know and understand: KB1. types of chemicals, materials and equipment required for the cleaning and maintenance KB2. cleaning process to disinfect equipment/ tools KB3. supplier/manufacturers instructions related to cleaning and maintenance KB4. knowledge of Food Safety Standards and Regulations (as per FSSAI) KB5. knowledge on legal regulations pertaining to work place like health and safety, recommended dosage for use of sanitizers, control of substances hazardous to health, handling/storage/ disposal/ cautions of use of sanitizers and disinfectants, fire precautions, occurrences, hygiene practice, disposal of waste, environmental protection, etc.
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making
Page | 7
FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 8
FIC/N3019
Prepare and maintain work area and process machineries for meat and poultry processing
NOS Version Control NOS Code
FIC/N3019
Credits (NSQF) Industry
TBD Food Processing
Version number Drafted on
1.0 26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 9
FIC/N3020
Prepare for meat and poultry processing
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about preparation for meat and poultry processing through planning production, planning machinery utilization and manpower requirement, and organizing raw material and packaging materials for production.
Page | 10
National Occupational Standard
FIC/N3020
Prepare for meat and poultry processing
Unit Code
FIC/N3020
Unit Title (Task)
Prepare for meat and poultry processing
Description
Scope
This OS unit is about preparation for meat and poultry processing through planning production, machinery utilization and manpower requirement, and organizing raw materials and packaging materials. This unit/task covers the following: Plan production schedule for meat and poultry processing Plan equipment utilization and manpower for meat and poultry processing Organize raw materials and packaging materials for meat and poultry processing
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Plan production schedule for meat and poultry processing
To be competent, the user/individual must be able to: PC1. refer and review weekly/ monthly production order from the manager and understand production details such as product type, quantity, specifications and delivery schedule to plan processing of meat and poultry PC2. plan production by using same equipment and machinery for processing various meat and poultry products such that one does not impact the quality of the other planning maximum capacity utilization of machineries considering the process time for each product planning efficient utilization of resources/manpower prioritizing urgent orders
Plan equipment utilization and manpower for meat and poultry processing
Organize raw materials and packaging materials for meat and poultry processing
PC3. calculate the batch size based on the production order and machine capacity To be competent, the user/individual must be able to: PC4. calculate lead time for processing various species of animals and birds PC5. plan batch size considering full capacity utilization of equipments PC6. plan to utilize equipments effectively for multiple products without affecting the quality, and to optimize production and save energy PC7. ensure the working and performance of each machinery and equipment PC8. prepare shift schedule for assistants/line in-charge PC9. allot responsibilities to the slaughterers, butchers, workers, and helpers in processing line To be competent, the user/individual must be able to: PC10. calculate the raw materials (animals, birds) requirement (considering the process loss) to produce finished product(s) as per production order PC11. calculate the raw materials, packaging materials and manpower requirement for completing the order PC12. check the availability of raw materials (animals, birds), packaging materials, equipment and manpower PC13. prepare indent for issue of raw materials and packaging materials from lairage/store Page | 11
FIC/N3020
Prepare for meat and poultry processing PC14. ensure transfer of raw materials and packaging materials from lairage/store to production and packaging area through helpers PC15. check weight of raw materials and packaging materials received from store and check its conformance of quality to organisation standards following sop PC16. verify veterinary certificate and quality documents from supplier and internal lab to ensure its conformance to standards PC17. ensure raw materials are available in processing area to meet the production order
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. job responsibilities/duties and standard operating procedures relavant to production planning KA4. systems,procedures and softwares followed in the organisation for production planning KA5. internal processes like procurement, store management, inventory management, quality management and key contact points for query resolution KA6. provision of wages, working hours as per organisation policy KA7. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. types of and species of raw materials (animals and birds) and products produced from them KB2. anatomy of animals and birds KB3. types of meat cuts KB4. edible and inedible organs from meat and poultry based on local and religious food habits KB5. process and process parameters for processing meat and poultry to produce various products KB6. types of processing machineries and those in the organisation KB7. maintenance of process equipments KB8. supplier/manufacturers instructions related to machineries KB9. methods to plan production KB10. mathematics for calculations KB11. calculation of raw material for required quantity of finished product KB12. quality parameters, basic food microbiology and quality assessment based on physical parameters KB13. food safety and hygiene KB14. GMP, HACCP
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated Page | 12
FIC/N3020
Prepare for meat and poultry processing SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Page | 13
FIC/N3020
Prepare for meat and poultry processing Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 14
FIC/N3020
Prepare for meat and poultry processing
NOS Version Control
NOS Code
FIC/N3020
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 15
FIC/N3021
Supervise meat and poultry processing
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about supervising meat and poultry processing to the specifications and standards of the organization
Page | 16
National Occupational Standard
FIC/N3021
Supervise meat and poultry processing
Unit Code
FIC/N3021
Unit Title (Task)
Supervise meat and poultry processing
Description
Scope
This OS unit is about supervising meat and poultry processing to the specifications and standards of the organization. This unit/task covers the following: Perform pre-start checks on machineries for meat and poultry processing Supervise meat and poultry processing Ensure post production cleaning and regular maintenance of equipments Handle team and provide training
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Perform pre-start checks on machineries for meat and poultry processing
To be competent, the user/individual must be able to: PC1. check and ensure cleanliness and sterilization of all meat and poultry processing machineries like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc PC2. check and ensure maintenance has been carried out on all meat and poultry processing machineries and equipments PC3. check and ensure all process machineries are clean and in good mechanical condition PC4. check and ensure assembling of fittings like blades, knives and other parts to equipment and ensure all machineries are ready for processing PC5. ensure that the process machineries are started and ensure their working and performance; check if required tools are kept accessible to attend repairs/faults in case of breakdown
Supervise meat and poultry processing
To be competent, the user/individual must be able to: PC6. review production orders or schedules to ascertain product details such as type of products to be produced, quantities, specifications of products and scheduled delivery dates in order to plan production process PC7. check and ensure production area is safe and clean PC8. verify the quality report and veterinary certificate on raw materials (animals, birds) to ensure its conformance to quality standards PC9. monitor control panel of each processing machinery and ensure applicable process parameters such as temperature, time etc (as applicable) are set in accordance with standards for processing of meat and poultry to produce various products PC10. observe control points and equipments at regular intervals to ensure operational performance and optimum utilization PC11. stop production following stop procedure, in case of machine breakdowns during production process PC12. co-ordinate with maintenance team and ensure machine breakdowns are Page | 17
FIC/N3021
Supervise meat and poultry processing attended to immediately in order to prevent operational delays PC13. suggest control measures and corrective actions for any problems related to production, process and products, if required consult with manager and resolve problems PC14. ensure product quality by establishing and enforcing organization standards in each stage of production process PC15. monitor packaging of finished products, perform random check on weight of packed products, check label details like date of manufacture, batch number, expiry date etc and ensure products are packed as per organisation and regulatory standards PC16. monitor production activities, coordinate with cross function team and ensure production is started and completed as scheduled PC17. ensure timely production with minimum or no wastage, and quality of products produced meets organisation and regulatory standards PC18. analyze production performance records and data, investigate issues related to meat and poultry processing, discuss with manger and identify solutions to prevent/correct problems, and ensure to implement suggested corrective action PC19. evaluate new equipment and techniques while producing new products and on installation of new machineries PC20. maintain safe and clean work environment by educating team on procedures to maintain compliance PC21. monitor activities and performance of assistants, line in-charge, machine operators, slaughterers, butchers, workers and helpers PC22. provide production information to the manager by compiling, sorting, and analyzing production performance records of all shifts PC23. update manager on day-to-day activities, discuss problem, suggest or understand suggested preventive and corrective action, and implement corrective actions immediately PC24. contribute to team effort by handling production activities in absence of assistants or shortage of workers, to accomplishing required results
Ensure post production cleaning and regular maintenance of equipments
To be competent, the user/individual must be able to: PC25. monitor cleaning of work area, equipments and tools using recommended cleaning agents and sanitizers PC26. ensure minor repairs/faults (if any) of all components and machines are attended to before the start of next production PC27. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all machines and equipment following the sop or following suppliers instructions/manuals
Handle team and provide training
To be competent, the user/individual must be able to: PC28. motivate workers, initiate and develop co-operation within and between departments, develop personal growth opportunities PC29. maintain effective supervisor-worker relations, create safe work environment, establish effective communication methods, identify and solve employee Page | 18
FIC/N3021
Supervise meat and poultry processing problems, manage conflict, respond to grievances PC30. manage employees and team performance, provide new employee orientation, educate team on procedures to maintain compliance, train or provide adequate training and motivate employees PC31. coach, counsel and discipline employees, initiate, coordinate and enforce systems, policies and procedures through team PC32. evaluate, investigate complaints or performance concerns, implement disciplinary action as needed in consultation with proper authorities
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KA1. organization standards, process standards and procedures followed in the organisation KA2. types of products produced by the organisation KA3. code of business conduct KA4. dress code to be followed KA5. job responsibilities/duties and standard operating procedures relavant to prodution process KA6. internal processes such as procurement, store management, inventory management, quality management and key contact points for query resolution KA7. provision of wages, working hours, accident compensation as per organisation policy KA8. training requirements for workers and relevant training methods KA9. food safety and hygiene standards followed The user/individual on the job needs to know and understand: KB1. team building, leading by example, monitoring, providing feedback, consulting, problem solving KB2. types of and species of raw materials (animals/birds) and products produced from them KB3. anatomy of animals and birds, types of meat cuts KB4. edible and inedible organs based on local and religious food habits KB5. production process, process parameters for various meat and poultry products KB6. various meat and poultry processing machineries and machineries used in the organisation KB7. handling all processing machineries, maintenance of machineries, equipments and tools, emergency production stop procedure KB8. quality parameters, basic food microbiology and quality assessment based on physical parameters KB9. types and category of packaging materials, packaging machineries KB10. storage procedures for raw materials, packaging materials and finished goods KB11. cleaning procedures such as CIP and COP and procedures for disposal of waste KB12. knowledge on sanitizers and disinfectants and its handling and storing methods Page | 19
FIC/N3021
Supervise meat and poultry processing KB13. food laws and regulations on raw materials, product(s), packaging and labelling KB14. GMP, HACCP
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity Page | 20
FIC/N3021
Supervise meat and poultry processing The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 21
Supervise meat and poultry processing
FIC/N3021
NOS Version Control NOS Code
FIC/N3021
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
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Page | 22
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about documenting and maintaining records of raw materials, process and finished products related to meat and poultry processing
Page | 23
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing
National Occupational Standard
Unit Code Unit Title (Task) Description
Scope
FIC/N3022 Complete documentation and record keeping related to meat and poultry processing This OS unit is about documenting and maintaining records of raw materials, process and finished products related to meat and poultry processing. This unit/task covers the following: Document and maintain records of raw materials for meat and poultry processing Document and maintain records of production schedule and process parameters for meat and poultry processing Document and maintain records of finished product for production of meat and poultry processing
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Document and maintain records of raw materials for meat and poultry processing
PC1. document and maintain record of details of raw materials and packaging materials such as raw material type and species, weight and health of raw material, vendor/supplier details, receiving date, veterinary certificate, internal quality analysis report, etc. as per organisation standards PC2. document and maintain record of observations (if any) related to raw materials and packaging materials PC3. ensure that the raw materials are loaded with details in ERP for future reference PC4. verify the documents and track from finished product to raw materials, in case of quality concerns and during quality management system audits
Document and maintain records of production schedule and process parameters for meat and poultry processing
PC5. document and maintain record of production plan with details such as product details, production sequence, equipments and machinery details, efficiency and capacity utilization of equipment PC6. document and maintain record of process details such as type of raw material used, process parameters (temperature, time etc. as applicable) for entire production and packaging in process chart or production log for all products produced PC7. document and maintain record of batch size, production yield, wastage of raw materials, energy utilization and final products produced PC8. document and maintain record of observations (if any) or deviations related to process and production PC9. load the production plan and process details in ERP for future reference PC10. verify documents and track from finished product to process details and raw materials, in case of quality concerns and for quality management system
Page | 24
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing audits
Document and maintain records of finished product for production of meat and poultry processing
PC11. document and maintain record of types of finished products produced such as various primal meat cuts - leg, loin, flank, shoulder, various retail and institutional cuts etc, and poultry products like whole dressed poultry with skin, whole dressed poultry without skin, cut meat like legs, thighs, wings, breast, and edible internal organs of meat and poultry etc PC12. document and maintain record of finished products with details such as batch number, time of packing, date of manufacture, date of expiry, other label details, primary, secondary and records tertiary packaging materials for all finished products, storage conditions, etc. as per organisation standards PC13. document and maintain record of observations or deviations (if any) related to finished products PC14. load the finished product details in ERP for future reference PC15. verify the documents and track from finished product to raw materials, in case of quality concerns and for quality management system audits
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
The user/individual on the job needs to know and understand: KA1. organization standards and procedures followed for documentation and record keeping KA2. marks and accreditations of the organisation KA3. job responsibilities/duties for documentaion and records management in the organisation KA4. ERP system used/followed in the organisation
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. documentation system followed in the organization like, production chart, process chart and finished product chart KB2. details to be recorded on raw materials and finished products KB3. details to be recorded and maintained on production plan and process parameters KB4. methods to record and maintain records on observations (if any) related to raw materials, process and finished products KB5. tracking back the record from finished product to raw material KB6. entering details in the ERP system followed by the organisation
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary Page | 25
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of productsand process flowchart for all products produced SA8. read equipment manuals and process documents to understand the equipments operation and process requirement SA9. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA10. discuss task lists, schedules and activities SA11. effectively communicate with team members SA12. question in order to understand the nature of the problem and to clarify queries SA13. attentively listen and comprehend the information given by the speaker SA14. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Page | 26
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 27
FIC/N3022
Complete documentation and record keeping related to meat and poultry processing
NOS Version Control NOS Code
FIC/N3022
Credits (NSQF)
TBD
Version number
1.0
Industry Industry Sub-sector
Food Processing Meat and Poultry
Drafted on Last reviewed on
26/11/2015 30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 28
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for meat and poultry processing
Page | 29
National Occupational Standard
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
Unit Code
FIC/N9001
Unit Title (Task)
Ensure food safety, hygiene and sanitation for processing food products
Description
Scope
This OS unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for meat and poultry processing. This unit/task covers the following: Perform safety and sanitation related functions Apply food safety practices
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Perform safety and sanitation related functions
To be competent, the user/individual must be able to: PC1. comply with food safety and hygiene procedures followed in the organisation PC2. ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles, shoes, etc. PC3. ensure hygienic production of food by inspecting raw materials, ingredients, finished products, etc. for compliance to physical, chemical and microbiological parameters PC4. ensure products are packed in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations PC5. ensure cleanliness in work area and processing machineries, and monitor to ensure use of processing machineries only for specified purpose PC6. use safety equipment such as fire extinguisher, first aid kit and eye-wash station when required PC7. follow housekeeping practices by having designated area for materials/tools, and ensure it is being followed by the team PC8. follow and ensure team members following industry standards like GMP, HACCP and product recall process PC9. attend training on hazard management to understand types of hazards such as physical, chemical and biological hazards and measures to control and prevent them PC10. identify, document and report problems such as rodents and pests to management PC11. conduct workplace checklist audits before and after work to ensure safety and hygiene PC12. document and maintain records on raw materials, packaging materials, process and finished products for the credibility and effectiveness of the food safety control system
Page | 30
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
Apply food safety practices
To be competent, the user/individual must be able to: PC13. determine the quality of food using criteria such as odour, appearance, taste and best before date, and take immediate measures to prevent spoilage PC14. ensure storage of raw materials, finished products, allergens separately to prevent cross-contamination PC15. ensure labelling of raw materials and finished products, and storage in designated areas according to safe food practices PC16. follow and ensure storage of stock rotation based on FEFO/ FIFO
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
B. Technical Knowledge
The user/individual on the job needs to know and understand: KA1. organization standards and procedures followed for food safety, hygeine and sanitation KA2. food safety and hygiene standards followed KA3. personal hygiene and fitness requirements KA4. job responsibilities/duties for following and ensuring food safety, hygeine and sanitation KA5. personal protective equipment and clothing to be used KA6. safe methods to use materials and equipment KA7. housekeeping methods and importance KA8. safe disposal methods for waste KA9. methods for minimizing environmental damage KA10. accident compensation as per organisation policy KA11. importance of following health, hygiene and safety standards and the impact of not following the standards The user/individual on the job needs to know and understand: KB1. possible physical, chemical and biological hazards and methods of prevention of various hazards KB2. personal hygiene requirement KB3. different types of sanitizers used for process area, equipment and the procedure to use them KB4. knowledge on Food Safety Standards and Regulations (as per FSSAI) KB5. quality parameters and quality assessment based on physical parameters, basic food microbiology KB6. labelling/marking requirements for raw materials, finished goods, stored materials, packaging materials and their designated storage area KB7. cleaning and sanitation of equipment and work area KB8. CIP and COP methods and procedures KB9. storage norms for raw materials, packaging material and finished products KB10. stock rotation of raw materials and finished products based on FEFO/FIFO KB11. method of maintaining safety check lists for all machineries KB12. GHP KB13. GMP KB14. HACCP
Page | 31
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
Skills (S) C. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
D. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per Page | 32
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 33
FIC/N9001
Ensure food safety hygiene and sanitation for processing food products
NOS Version Control NOS Code
FIC/N9001
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 34
FIC/N9004
Manage and lead a team
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview This OS unit is about managing the team on day to day basis, ensuring their deployment, motivating them by involving them in various engagement initiatives at the work area, helping them improve their skills levels and managing their grievances in the best possible manner in order to maximize people productivity.
Page | 35
Manage and lead a team
National Occupational Standard
FIC/N9004 Unit Code
FIC/N9004
Unit Title (Task)
Manage and lead a team
Description
Scope
This OS unit is about managing the team on day to day basis, ensuring their deployment, motivating them by involving them in various engagement initiatives at the work area, helping them improve their skills levels and managing their grievances in the best possible manner in order to maximize people productivity. This unit/task covers the following: Manage and lead a team
Performance Criteria(PC) w.r.t. the Scope
Element
Performance Criteria
Manage and lead a team
To be competent, the user/individual must be able to: PC1. ensure that the team is aware of the schedule and job expectations on a daily basis PC2. involve the team in regular meetings to communicate information intended for them PC3. ensure communication to the team on any changes in policies/ processes by the organization through required verbal/ written mechanisms PC4. ensure participation of the team in various engagement initiatives organized by the organization PC5. counsel and address issues among the team for any work related issues PC6. support the manager in deployment of the team as per production schedule and the organizational norms and guidelines PC7. ensure periodic training of the team and support the team by delivering trainings PC8. share knowledge of processes, techniques and products with the team to enhance their skill levels PC9. provide feedback to the manager pertaining to performance of the team
Knowledge and Understanding (K) A. Organizational Context (Knowledge of the company / organization and its processes)
The user/individual on the job needs to know and understand: KA1. organization’s standards of performance, services and products KA2. relevant HR policies and processes followed by the organization
Page | 36
Manage and lead a team
FIC/N9004 B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. knowledge of organizational norms and guidelines KB2. how and when to measure performance of the team KB3. how to share feedback with team members KB4. applicable legislation relating to the workplace (for example health and safety, workplace regulations, use of work equipment, handling/ storage/ disposal/ cautions of use of products, fire precautions, hygiene practice, disposal of waste, environmental protection)
Skills (S) A. Core Skills/ Generic Skills
Writing Skills The user/ individual on the job needs to know and understand how to: SA1. note the information communicated SA2. note the raw materials used for production and the finished products produced SA3. note the readings of the process parameters and provide necessary information to fill the process chart SA4. note down observations (if any) related to the process SA5. write information documents to internal departments/ internal teams SA6. note down the data for online ERP or as per applicability in the organization Reading Skills The user/individual on the job needs to know and understand how to: SA7. read and interpret the process required for producing various types of products SA8. read and interpret and process flowchart for all products produced SA9. read equipment manuals and process documents to understand the equipments operation and process requirement SA10. read internal information documents sent by internal teams Oral Communication (Listening and Speaking skills)
B. Professional Skills
The user/individual on the job needs to know and understand how to: SA11. discuss task lists, schedules and activities SA12. effectively communicate with team members SA13. question in order to understand the nature of the problem and to clarify queries SA14. attentively listen and comprehend the information given by the speaker SA15. communicate clearly on the issues being faced Decision Making The user/individual on the job needs to know and understand how to: SB1. analyse critical points in day to day tasks through experience and observation and identify control measures to solve the issue SB2. handle issues in case the manager is not available (as per the authority matrix defined by the organization) Plan and Organize The user/individual on the job needs to know and understand how to: SB3. plan and organize the work order and jobs received SB4. organize raw materials and packaging materials required for all products SB5. plan and prioritize the work based on the instructions received Page | 37
FIC/N9004
Manage and lead a team SB6. plan to utilise time and equipment's effectively SB7. organize all process/ equipment manuals so as to access information easily SB8. support the manager in scheduling tasks for helper(s) Customer Centricity The user/individual on the job needs to know and understand how to: SB9. understand customer requirements and their priority and respond as per their needs Problem Solving The user/individual on the job needs to know and understand how to: SB10. support manager in solving problems by detailing out problems SB11. discuss the possible solutions with the manager for problem solving Analytical Thinking The user/individual on the job needs to know and understand how to: SB12. apply domain information about maintenance processes and technical knowledge about tools and equipment Critical Thinking The user/individual on the job needs to know and understand how to: SB13. use common sense and make judgments on day to day basis SB14. use reasoning skills to identify and resolve basic problems SB15. use intuition to detect any potential problems which could arise during operations SB16. use acquired knowledge of the process for identifying and handling issues
Page | 38
Manage and lead a team
FIC/N9004
NOS Version Control
NOS Code
FIC/N9004
Credits (NSQF)
TBD
Version number
1.0
Industry
Food Processing
Drafted on
26/11/2015
Industry Sub-sector
Meat and Poultry
Last reviewed on
30/03/2016
Occupation
Processing
Next review date
30/03/2019
Back to Top
Page | 39
Qualifications Pack for Supervisor-Meat and Poultry
Annexure Nomenclature for QP and NOS Qualifications Pack 9 characters
[ABC]/ Q 0101
[Insert 3 letter code for SSC]
QP number (2 numbers)
Q denoting Qualifications Pack
Occupation (2 numbers)
Occupational Standard
An example of NOS with ‘N’
9 characters
[ABC] / N 0101
[Insert 3 letter code for SSC]
OS number (2 numbers)
N denoting National Occupational Standard
Occupation (2 numbers)
Back to top…
Page | 40
Qualifications Pack for Supervisor-Meat and Poultry The following acronyms/codes have been used in the nomenclature above:
Range of Occupation numbers 01 – 09
Sub-sector Fruit and Vegetable Food Grain Milling (including Oilseeds)
10 - 19
Dairy products
20 - 30
Meat and Poultry
30 – 40
Fish and Sea Food
40 - 49
Bread and Bakery
50 - 59
Alcoholic Beverages
60 - 69
Aerated water/ soft drinks Quality Analysis (involving physical and chemical lab analysis) Packaging, Refrigeration and Procurement
76 – 79
Miscellaneous
80 – 84
Packaged Foods
85 - 90
Soya Food Processing
90 - 95
70 – 75
Sequence
Description
Example
Three letters
Industry name
FIC
Slash
/
/
Next letter
Whether QP or NOS
Q or N
Next two numbers
Occupation code
01
Next two numbers
OS number
01
Note:
The range of occupation numbers have been decided based on the number of existing and future occupations in a segment
Page | 41
Assessment Criteria
CRITERIA FOR ASSESSMENT OF TRAINEES Job Role Supervisor – Meat and Poultry Processing Qualification Pack FIC/Q3007 Sector Skill Council Food Processing Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC 3. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 4. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 5. To pass the Qualification Pack , every trainee should score a minimum of 70% in aggregate 6. In case of successfully passing only certain number of NOS's, the trainee is eligible to take subsequent assessment on the balance NOS's to pass the Qualification Pack
Assessment criteria for outcomes
Assessable outcomes 1. FIC/N3019 ( Prepare and maintain work area and process machineries for meat and poultry processing)
PC1.
Marks Allocation Total Marks
Skills Practical
Out Of
Theory
15
5
10
20
8
12
15
6
9
20
8
12
ensure work area is cleaned using approved sanitizers and cleanliness is maintained to keep it free from dust, waste, flies and pests
PC2.
ensure that the work area is safe and hygienic for meat and poultry processing
PC3. PC4.
ensure disposal of waste materials as per defined SOPs and industry requirements ensure the working and performance of all machineries and tools used for processing of meat and poultry like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc
100
Page | 42
Assessment Criteria PC5.
10
4
6
ensure tools required for process are placed accessible, to use when necessary
5
1
4
ensure minor repairs/ faults of all machines are attended
15
3
12
100
35
65
15
5
10
15
5
10
calculate the batch size based on the production order and machine capacity
7
2
5
PC4.
calculate lead time for processing various species of animals and birds
7
2
5
PC5.
plan batch size considering full capacity utilization of equipments plan to utilize equipments effectively for multiple products without affecting the quality, and to optimize production and save energy ensure the working and performance of each machinery and equipment prepare shift schedule for assistants/line incharge allot responsibilities to the slaughterers, butchers, workers, and helpers in processing
5
2
3
4
1
3
7
2
5
5
2
3
5
2
3
PC6.
PC7.
2. FIC/N3020 ( Carry out preparation for meat and poultry processing)
ensure machineries and tools are cleaned using recommended sanitizers following the SOP
PC1.
PC2.
PC3.
PC6.
PC7. PC8. PC9.
refer and review weekly/monthly production order from the manager and understand production details such as product type, quantity, specifications and delivery schedule to plan processing of meat and poultry plan production by using same equipment and machinery for processing various meat and poultry products such that one does not impact the quality of the other planning maximum capacity utilization of machineries considering the process time for each product planning efficient utilization of resources/manpower prioritizing urgent orders
Page | 43
Assessment Criteria line PC10. calculate the raw materials (animals, birds) requirement (considering the process loss) to produce finished product(s) as per production order PC11. calculate the raw materials, packaging materials and manpower requirement for completing the order PC12. check the availability of raw materials (animals, birds), packaging materials, equipment and manpower PC13. prepare indent for issue of raw materials and packaging materials from lairage/store PC14. ensure transfer of raw materials and packaging materials from lairage/store to production and packaging area through helpers PC15. check weight of raw materials and packaging materials received from store and check its conformance of quality to organisation standards following sop PC16. verify veterinary certificate and quality documents from supplier and internal lab to ensure its conformance to standards PC17. ensure raw materials are available in processing area to meet the production order
3. FIC/N3021 ( Supervise meat and poultry processing)
PC1.
PC2.
PC3.
check and ensure cleanliness and sterilization of all meat and poultry processing machineries like knives, cleavers, grinder and saw, meat cutter, de-boner, trimmers, sterilizer, bleeding cones, stunning machine, scalding machine, feather picking machine, chilling machine, packaging machines etc check and ensure maintenance has been carried out on all meat and poultry processing machineries and equipments check and ensure all process machineries are clean and in good mechanical condition
5
2
3
5
2
3
4
1
3
3
2
1
2
1
1
3
2
1
4
1
3
4
1
3
100
35
65
2
0.5
1.5
2
0.5
1.5
2
0.5
1.5
Page | 44
Assessment Criteria PC4.
PC5.
PC6.
PC7.
PC8.
PC9.
check assembling of fittings like blades, knives and other parts to equipment and ensure all machineries are ready for processing start each process machineries and ensure its working and performance and check if required tools are kept accessible to attend repairs/faults in case of breakdown review production orders or schedules to ascertain product details such as type of products to be produced, quantities, specifications of products and scheduled delivery dates in order to plan production process check and ensure production area is safe and clean verify the quality report and veterinary certificate on raw materials (animals, birds) to ensure its conformance to quality standards monitor control panel of each processing machinery and ensure applicable process parameters like temperature, time etc (as applicable) are set in accordance with standards for processing of meat and poultry to produce various products
PC10. observe control points and equipments at regular intervals to ensure operational performance and optimum utilization PC11. stop production following stop procedure, in case of machine breakdowns during production process PC12. co-ordinate with maintenance team and ensure machine breakdowns are attended to immediately in order to prevent operational delays
2
0.5
1.5
2
0.5
1.5
2
1
1
2
0.5
1.5
2
1
1
3
1
2
3
1
2
3
1
2
3
1
2
Page | 45
Assessment Criteria PC13. suggest control measures and corrective actions for any problems related to production, process and products, if required consult with manager and resolve problems PC14. ensure product quality by establishing and enforcing organization standards in each stage of production process PC15. monitor packaging of finished products, perform random check on weight of packed products, check label details like date of manufacture, batch number, expiry date etc and ensure products are packed as per organisation and regulatory standards PC16. monitor production activities, coordinate with cross function team and ensure production is started and completed as scheduled PC17. ensure timely production with minimum or no wastage, and quality of products produced meets organisation and regulatory standards PC18. analyze production performance records and data, investigate issues related to meat and poultry processing, discuss with manger and identify solutions to prevent/correct problems, and ensure to implement suggested corrective action PC19. evaluate new equipment and techniques while producing new products and on installation of new machineries PC20. maintain safe and clean work environment by educating team on procedures to maintain compliance PC21. monitor activities and performance of assistants, line in-charge, machine operators, slaughterers, butchers, workers and helpers
4
1.5
2.5
3
1
2
4
1.5
2.5
4
1.5
2.5
4
1.5
2.5
4
1.5
2.5
3
1
2
3
1.5
1.5
3
1
2
Page | 46
Assessment Criteria PC22. provide production information to the manager by compiling, sorting, and analyzing production performance records of all shifts PC23. update manager on day-to-day activities, discuss problem, suggest or understand suggested preventive and corrective action, and implement corrective actions immediately PC24. contribute to team effort by handling production activities in absence of assistants or shortage of workers, to accomplishing required results PC25. monitor cleaning of work area, equipments and tools using recommended cleaning agents and sanitizers PC26. ensure minor repairs/faults (if any) of all components and machines are attended to before the start of next production PC27. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all machines and equipment following the sop or following suppliers instructions/manuals PC28. motivate workers, initiate and develop cooperation within and between departments, develop personal growth opportunities PC29. maintain effective supervisor-worker relations, create safe work environment, establish effective communication methods, identify and solve employee problems, manage conflict, respond to grievances PC30. manage employees and team performance, provide new employee orientation, educate team on procedures to maintain compliance, train or provide adequate training and motivate employees
4
1
3
4
1
3
2
0.5
1.5
4
1
3
4
1
3
2
1
1
4
1.5
2.5
4
2
2
4
1
3
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Assessment Criteria PC31. coach, counsel and discipline employees, initiate, coordinate and enforce systems, policies and procedures through team PC32. evaluate, investigate complaints or performance concerns, implement disciplinary action as needed in consultation with proper authorities
4. FIC/N3022 ( Complete documentation and record keeping related to meat and poultry processing)
PC1.
PC2.
PC3.
PC4.
PC5.
PC6.
PC7.
ensure documentation and maintenance of record of details of raw materials and packaging materials such as raw material type and species, weight and health of raw material, vendor/supplier details, receiving date, veterinary certificate, internal quality analysis report, etc. as per organisation standards ensure documentation and maintenance of observations (if any) related to raw materials and packaging materials ensure that the raw materials are loaded with details in ERP for future reference verify the documents and track from finished product to raw materials, in case of quality concerns and during quality management system audits ensure documentation and maintenance of production plan with details such as product details, production sequence, equipments and machinery details, efficiency and capacity utilization of equipment ensure documentation and maintenance of process details such as type of raw material used, process parameters (temperature, time etc. as applicable) for entire production and packaging in process chart or production log for all products produced ensure documentation and maintenance of
4
2
2
4
2
2
100
35
65
10
6
4
5
3
2
5
3
2
5
3
2
10
6
4
15
9
6
10
6
4
100
Page | 48
Assessment Criteria batch size, production yield, wastage of raw materials, energy utilization and final products produced PC8.
PC9.
ensure documentation and maintenance of observations (if any) or deviations related to process and production load the production plan and process details in ERP for future reference
PC10. verify documents and track from finished product to process details and raw materials, in case of quality concerns and for quality management system audits PC11. ensure documentation and maintenance of types of finished products produced such as various primal meat cuts - leg, loin, flank, shoulder, various retail and institutional cuts etc, and poultry products like whole dressed poultry with skin, whole dressed poultry without skin, cut meat like legs, thighs, wings, breast, and edible internal organs of meat and poultry etc PC12. ensure documentation and maintenance of finished products with details such as batch number, time of packing, date of manufacture, date of expiry, other label details, primary, secondary and records tertiary packaging materials for all finished products, storage conditions, etc. as per organisation standards PC13. ensure documentation and maintenance of observations or deviations (if any) related to finished products PC14. load the finished product details in ERP for future reference PC15. verify the documents and track from finished product to raw materials, in case of quality concerns and for quality management system
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
5
3
2
Page | 49
Assessment Criteria audits
5. FIC/N9001 (Ensure food safety, hygiene and sanitation for processing food products)
PC1.
comply with food safety and hygiene procedures followed in the organisation
PC2.
100
60
40
5
3
2
5
1
4
5
1
4
10
2
8
5
2
3
10
2
8
5
2
3
10
4
6
5
2
3
5
2
3
5
2
3
5
2
3
ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles, shoes, etc.
PC3.
ensure hygienic production of food by inspecting raw materials, ingredients, finished products, etc. for compliance to physical, chemical and microbiological parameters
PC4.
ensure products are packed in appropriate packaging materials, label and store them in designated area, free from pests, flies and infestations
PC5.
ensure cleanliness in work area and processing machineries, and monitor to ensure use of processing machineries only for specified purpose
PC6.
use safety equipment such as fire extinguisher, first aid kit and eye-wash
100
station when required PC7.
follow housekeeping practices by having designated area for materials/tools, and ensure it is being followed by the team
PC8.
follow and ensure team members following industry standards like GMP, HACCP and product recall process
PC9.
attend training on hazard management to understand types of hazards such as physical, chemical and biological hazards and measures to control and prevent them
PC10.
identify, document and report problems such as rodents and pests to management
PC11. conduct workplace checklist audits before and after work to ensure safety and hygiene PC12. document and maintain records on raw materials, packaging materials, process and
Page | 50
Assessment Criteria finished products for the credibility and effectiveness of the food safety control system PC13. determine the quality of food using criteria such as odour, appearance, taste and best
5
2
3
5
2
3
5
3
2
10
3
7
100
35
65
12
4
8
12
4
8
12
4
8
12
4
8
12
4
8
10
4
6
ensure periodic training of the team and support the team by delivering trainings
10
3
7
share knowledge of processes, techniques
10
4
6
before date, and take immediate measures to prevent spoilage PC14. ensure storage of raw materials, finished products, allergens separately to prevent cross-contamination PC15. ensure labelling of raw materials and finished products, and storage in designated areas according to safe food practices PC16. follow and ensure storage of stock rotation based on FEFO/ FIFO 6. FIC/N9004 ( Manage and lead a team)
PC1.
PC2.
PC3.
PC4.
PC5.
PC6.
PC7.
PC8.
ensure that the team is aware of the schedule and job expectations on a daily basis involve the team in regular meetings to communicate information intended for them ensure communication to the team on any changes in policies/ processes by the organization through required verbal/ written mechanisms ensure participation of the team in various engagement initiatives organized by the organization counsel and address issues among the team for any work related issues support the manager in deployment of the team as per production schedule and the organizational norms and guidelines
100
Page | 51
Assessment Criteria and products with the team to enhance their skill levels PC9.
provide feedback to the manager pertaining to performance of the team
10
4
6
100
35
65
Page | 52
