competency standard - agro-food processing - food packaging - certificate iii

7/26/2019 Competency Standard - Agro-Food Processing - Food Packaging - Certificate III

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BANGLADESH TECHNICAL EDUCATION BOARD

Agro Food Processing Industry SkillsCouncil

Bangladesh

NATIONAL COMPETENCY STANDARDS

for

PACKAGING TECHNICIAN

Sponsored by the TVET Reform Project

June 2010


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TABLE OF CONTENTS 2

INTRODUCTION 3

PROPOSED BANGLADESH NTVQF WITH JOB CLASSIFICATIONS

..4

NATIONAL COMPETENCY STANDARDS INDEX 7

COURSE STRUCTURE

LEVEL 2 8

LEVEL 3 9

LIST OF ABBREVIATIONS 10

GENERIC UNITS 11

GN1001A1 - Use Basic Mathematical Concepts 12

GN1002A1 - Apply OSH practices in the workplace 17

GN2003A1: Use English in the workplace 21

GN2004A1 - Operate in a self-directed team 24

GN2005A1 - Present and apply workplace information

..........28

SECTOR SPECIFIC UNITS 31

FODSS1006A1 - Follow quality and food safety programs 32

FODSS1007A1 Follow OSH policies and procedures in the food

Industry

39

FODSS1008A1 - Work in the food Industry 43

OCCUPATION SPECIFIC UNITS 46

FODPAC3009A1 Operate a twist-wrap process 47

FODPAC3010A1 - Operate a blending, sieving and bagging process 51

FODPAC2011A1 Operate a case packing process 55

FODPAC3012A1 Operate injection blow moulding equipment 59

FODPAC3013A1 Operate a high speed wrapping process 63

FODPAC2014A1 Operate a form, fill and seal process 67

FODPAC3015A1 Operate blow moulding equipment 72FODPAC3016A1 Fill and close product in cans 76

FODPAC3017A1 Fill and close product in bottles 81

FODPAC2018A1 Operate a blister packaging process 85

FODPAC4019A1 Participate in a Hazard Analysis and Critical ControlPoints (HACCP team

89


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INTRODUCTION

These Competency Standards were developed by the Standards and CurriculumDevelopment Committee (SCDC) that was established under the sub-sector IndustrySkills Council (ISC) and with the assistance of the Technical and Vocational EducationReform project. This project is funded by the European Union, the International LabourOrganization and the Government of Bangladesh.The competency standards are the foundation on which new competency basedcurriculum will be developed that responds better to the needs of industry for skilledworkers. The members of the SCDCs are primarily from industry but withrepresentatives from the Bangladesh Technical Education Board (BTEB) and theDirectorate of Technical Education (DTE), Bureau of Manpower Employment andTraining (BMET), NGO, and Private Training providers. Persons who will successfullycomplete the new TVET programs based on these competency standards will receive a

qualification in the new National Technical and Vocational Qualification Framework(NTVQF).

Members of the SCDC for the occupation: Packaging Technician Mr. Md. Shafiqur Rahman Bhuiyan, Chairman SCDC

President Bangladesh Auto Biscuit & Bread Manufacturing Association(BABBMA),Dhaka

Mr. Mohammad Mainuddin Molla, Consultant & Member SCDCScientific Officer, Post Harvest Technical Section, Horticulture Research Centre,BARI, Gazipur

Mr. Md. Rafiqul Islam, Member of SCDCSenior Executive (QA and R&D), Dhaka Ice-cream Industry Ltd., Dhaka

Mr. Md. Abdul Baten, Member SCDCInstructor (Technical), Dhaka Polytechnic Institute, Dhaka

Mr. Alauddin Khalifa, Member of SCDCCurriculum Specialist, Bangladesh Technical Education Board (BTEB), DhakaTVET Reform Project:

Ms. Rosemary Brown, Advisor, component-2 Dr. Md. Wazed Ali, Programme Officer, component-2 Mr. Md. Abul Kashem, Secretary, component-2

Endorsed by

Industry Skills CouncilDate:

Bangladesh Technical Education Board (BTEB)Date:


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Proposed Bangladesh NTVQF with JobClassifications

NTVQFLEVELS

EDUCATION SECTORS Job Classification

Pre-VocationEducation

VocationalEducation

TechnicalEducation

NTVQF6

Diploma inengineering orequivalent

Supervisor / MiddleLevel Manager /SubAssistant Engr. etc.

NTVQF

5

National Skill

Certificate 5(NSC 5)

Highly Skilled Worker /

Supervisor

NTVQF4

National SkillCertificate 4(NSC 4)

Skilled Worker

NTVQF3

National SkillCertificate 3(NSC3)

Semi-Skilled Worker

NTVQF2

National SkillCertificate 2(NSC 2)

Medium-Skilled Worker

NTVQF

1

National Skill

Certificate 1(NSC 1)

Basic Skilled Worker

Pre-Voc2

National Pre-VocationCertificateNPVC 2

Pre-Vocation Trainee

Pre-Voc1

National Pre-VocationCertificate 1NPVC 1

Pre-Vocation Trainee

Note: The final version of the National Technical and Vocational QualificationFramework (NTVQF) may exclude the Pre-Vocational Sector and Pre-Voc 1 and 2Levels but they have been included to above table to show how the under-privileged arecatered for by NTVQF.

The pre-vocational levels prepare the participant for trainingwhile learning programs atthe various levels of the NTVQF prepare the participant for the workforce.

At the completion of the pre-vocational programs the participants would move intotraining programs at the NTVQF levels.


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Annex 1: NTVQF level Descriptors

NTVQFLevel

Knowledge Skill Responsibility Job Class.

6 Comprehensiveactual and theoreticalknowledge within aspecific study areawith an awareness ofthe limits of thatknowledge.

Specialised andrestricted range ofcognitive andpractical skillsrequired toprovide leadershipin thedevelopment ofcreative solutions

to definedproblems

Mange ateam orteams inworkplaceactivitieswhere thereisunpredictable change

Identify anddesignlearningprograms todevelopperformanceof teammembers

Supervisor/ MiddleLevelManager/SubAssistantEngr. etc.

5 Very broadknowledge of theunderlying, concepts,principles, and

processes in aspecific study area

Very broad rangeof cognitive andpractical skillsrequired to

generate solutionsto specificproblems in oneor more studyareas.

Take overallresponsibility forcompletion

of tasks inwork orstudy

Apply pastexperiencesin solving

similarproblems

HighlySkilledWorker /Supervisor

4 Broad knowledge ofthe underlying,concepts, principles,and processes in aspecific study area

Range ofcognitive andpractical skillsrequired toaccomplish tasksand solveproblems byselecting andapplying the fullrangeof methods, tools,materials andinformation

Takeresponsibility, withinreason, forcompletionof tasks inwork orstudy

Apply pastexperiencesin solving

similarproblems

SkilledWorker


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3 Moderately broadknowledge in aspecific study area.

Basic cognitiveand practical skillsrequired to use

relevantinformation inorder to carry outtasks and to solveroutine problemsusing simple rulesand tools

Work orstudy undersupervision

with someautonomy

Semi-SkilledWorker

2 Basic underpinningknowledge in aspecific study area.

Basic skillsrequired to carryout simple tasks

Work orstudy underindirectsupervisionin a

structuredcontext

MediumSkilledWorker

1 Elementaryunderstanding of theunderpinningknowledge in aspecific study area.

Limited range ofskills required tocarry out simpletasks

Work orstudy underdirectsupervisionin astructuredcontext

BasicSkilledWorker

Pre-

Voc 2

Limited general

knowledge

Very limited range

of skills and use oftools required tocarry out simpletasks

Work or

study underdirectsupervisionin a well-defined,structuredcontext.

Pre-

VocationTrainee

Pre-Voc 1

Extremely limitedgeneral knowledge

Minimal range ofskills required tocarry out simpletasks

Simple workor studyexercises,under directsupervisionin a clear,well definedstructuredcontext

Pre-VocationTrainee


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NATIONAL COMPETENCY STANDARDS

for

National Certificate in Food Packaging (Level 2 & 3)

Sl.No.

Unit Code and Title UoCLevel

NominalDuration (Hours)

Generic Compulsory (5 UoCs required) 200

1. GN1001A1 Use basic mathematical concepts 1 40

2. GN1002A1 Apply OSH practices in the workplace 1 30

3.

GN2003A1

Use English in the workplace

2

70

4. GN2004A1 Operate in a self- directed team 2 30

5. GN2005A1 Present and apply workplaceinformation

2 30

Sector SPECIFIC Compulsory (3 UoCs required) 130

6. FODSS1006A1 Follow quality and food safetyprograms

1 60

7. FODSS1007A1 Follow OSH policies and proceduresin the food industry

1 40

8. FODSS1008A1 Working in the food industry 1 30

Occupation Specific Compulsory (11 UoCs required) 5909. FODPAC3009A1Operate a twistwrap process 3 30

10 FODPAC3010A1Operate a sieving, blending andbagging process

1 80

11. FODPAC2011A1Operate a case packing process 2 60

12. FODPAC3012A1Operate injection blow mouldingequipment

3 40

13. FODPAC3013A1Operate a high speed wrappingprocess

3 40

14. FODPAC2014A1Operate a form, fill and seal process 2 90

15. FODPAC3015A1Operate a blow moulding equipment 3 40

16. FODPAC3016A1Fill and close product into bottles 3 40

17. FODPAC3017A1Fill and close product in cans 3 40

18. FODPAC2018A1Operate a blister packaging process 2 70

19. FODPAC3019A1Participate in a Hazard Analysis andCritical Control points (HACCP) team

4 60

Total Nominal Learning Hours 920


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Course Structure for

National Certificate in Food Packaging (NTVQF Level 3)

S.No.

Unit Code and Title UoCLevel

NominalDuration (Hours)

Occupation Specific Compulsory (7 UoCs required) 290

1. FODPAC3009A1Operate a twistwrap process 3 30

2. FODPAC3012A1Operate injection blow mouldingequipment

3 40

3. FODPAC3013A1Operate a high speed wrapping

process

3 40

4. FODPAC3015A1Operate a blow moulding equipment 3 40

5. FODPAC3016A1Fill and close product into bottles 3 40

6. FODPAC3017A1Fill and close product in cans 3 40

7. FODPAC3019A1Participate in a Hazard Analysis andCritical Control points (HACCP) team

4 60

Total Nominal Learning Hours 290


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List of Abbreviations used in this Competency Standard

BMET Bureau of Manpower Employment and Training

BTEB Bangladesh Technical Education Board

DTE Directorate of Technical Education

ILO International Labour Organization

ISC Industry Skills Council

NPVC National Pre-Vocation Certificate

NTVQF National Technical and Vocational Qualification Framework

SSDC Standards and Curriculum Development Committee

TVET Technical Vocational Education and Training

UoC Unit of Competency

Occupation Specific Abbreviations

GAP Good Agricultural Practices

GMP Good Manufacturing Practices

HACCP Hazard Analysis and Critical Control Points

HDPE High Density Polyethylene

LDPE - Low Density Polyethylene

MSDS Material Safety Data Sheet

OSH Occupational Safety and Health

PPE Personal Protective Equipment

SOP Standard Operating Procedure

SSOP Sanitation Standard Operating Procedure


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GENERIC UNITS


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National Technical and Vocational Qualification Framework for Bangladesh

Unit of Competency

Unit Code and Title GN1001A1 - Use Basic MathematicalConcepts

Nominal Hours 40 hours

Unit Descriptor This requires the knowledge and skill to applymathematical methods such as addition,subtraction, multiplication, and division, amongothers, in the routine tasks of an organisation.

Elements of Competency Performance Criteria

1. Identify calculation requirements inthe workplace

1. Calculation requirements areidentified from workplaceinformation

2. Select appropriate mathematicalmethods for the calculation

1. Appropriate method is selected tocarry out the calculation.

3. Use basic mathematical concepts tocalculate workplace calculation.

1. Calculations are completed usingappropriate methods such asaddition, subtraction, multiplicationand division.

Range of Variables

Variable Range

1.Equipment and toolsmay include but are notlimited to

Calculator Computer with

office software

2. Calculations mayinclude but are notlimited

Addition Subtraction Division

Multiplication

Ratio on anytypes of realvalues (such aswhole numbers,fractionalnumbers,percentages,numbers withexponents


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pplication may includebut is not limited to

Measurement Volume

Weight

Mass Density Percentage Length / Breadth /

Thickness Capacity Time Temperature Budget, Pay/

Wages, Leaveentitlements

Material usage Speed Costing

4. Workplace informationmay include but is notlimited to

Projectdocuments

Graphs Charts Tables Spread sheets

Item pricequotations Equipment

manuals

5. Budget may includebut is not limited to

Budget ofconsumables

Calculation forsoftwarecomponents

Hardware

equipment Maintenance

budget of a set-up Cost estimation

6. Methods are basicmathematical functionsand may include but arenot limited to

Addition Subtraction Multiplication Division


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Evidence Guide

1.

Critical Aspects of Evidence

o The evidence must be authentic,valid, sufficient, reliable, consistentand recent and meet therequirements of the current version ofthe Unit of Competency.

o Must comply with BangladeshStandards and Testing Institutehttp://www.bsti.gov.bd/list.html andany relevant international standards.

o The graduates should be able toperform workplace related activitiescovering each of the elements ofcompetency. The evidence will alsocollectively address the performancecriteria considering the range ofvariables and the requiredunderpinning knowledge, skills andattitudes.

2. Required Underpinning Knowledge

o Calculation requirements in theworkplace

o Select appropriate mathematicalmethods

o Equipment and toolso Mathematical language, symbols and

terminologyo Application of unitso Workplace informationo Using arithmetic processes to find

solutions to simple mathematicalproblems

3. Required Underpinning Skills

o Ability to identify calculationrequirements from workplace


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informationo Ability to select appropriate

mathematical methodso Ability to use appropriate technologyo Ability to use mathematical language,

symbols and terminologyo Understanding of appropriate units of

measurement (such as kg, meter)and application may includemeasurement, volume, weight,density, percentage etc.

o Ability to include workplaceinformation (project documents,graphs, charts, tables, spread sheets,item price quotations, equipmentmanuals)

o Ability to use arithmetic processes tofind solutions to simple mathematicalproblems

o Ability to apply in the workplace.

4. Required Underpinning Attitude

o Commitment to occupational healthand safety

o Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and

seniors in workplaceo Communication with peers and

seniors in workplace

Occupational safety and health

This should include the essential underpinningknowledge, skills and attitudes required bystudents to develop competencies in this unit in asafe manner.

Accreditation Requirements

Training Providers must be accredited by


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Bangladesh Technical Education Board (BTEB),the national quality assurance body, or a body with

delegated authority for quality assurance toconduct training and assessment against this unitof competency for credit towards the award of anynational qualification.

Accredited providers assessing against this unit ofcompetency must meet the quality assurancerequirements set by BTEB.

Comments on this Unit of Competency

If you wish to suggest changes to the content of

this unit of competency, please, contact therelevant ISC, which is the standard setting body forthis industry sector ([email protected])


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Unit of Competency

Unit Codeand Title GN1002A1 - Apply OSH practices in the workplace


UnitDescriptor

This unit covers the skills and knowledge required toidentify and apply OSH in the workplace.


1. Identify, control and reportOSH hazards

1. Immediate work area is routinely checkedfor OSH hazards prior to commencing andduring work.

2. Hazards and unacceptable performanceare identified and corrective action is takenwithin the level of responsibility.

3. OSH hazards and incidents are reported toappropriate personnel according toworkplace procedures.

1.4 Safety Signs and symbols are identified andfollowed

2. Conduct work safely 1.

Apply OSH practices in the workplace.

2.2 Appropriate personal protective equipment(PPE) is selected and worn.

3. Follow emergencyresponse procedures

3.1 Emergency situations are identified and reported

according to workplace reporting requirements.

3.2 Emergency procedures are followed as

appropriate to the nature of the emergency and

according to workplace procedures.

3.3 Workplace procedures for dealing with accidents,

fires and emergencies are followed whenever

necessary within scope of responsibilities.

4. Maintain and improvehealth and safety in the work

1. Risks are identified and appropriate controlmeasures are implemented in the work


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place area.2. Recommendations arising from risk

assessments are implemented within levelof responsibility.3. Opportunities for improving OSH

performance are identified and raised withrelevant personnel.

4.4 Maintain safety records according tocompany policies.

Range of Variables

Variable Range

1. Work is carried out in

accordance with companyprocedures, regulatory andlicensing requirements.

Legislative requirements and industrial awards

and agreements. Legislative requirements ofoccupational health and safety Acts andregulations, including regulations and codes ofpractice relating to hazards present in theworkplace. They also include general duty of careunder occupational health and safety legislationand common law.

2. Company proceduresmay include but not limited to

Job-related Standard Operating Procedures(SOPs) and OSH-specific procedures. Examplesof OSH procedures include consultation andparticipation, emergency response, response tospecific hazards, incident investigation, riskassessment, reporting arrangements and issueresolution procedures

3. Workplace informationmay include but not limited to

OSH system and related documentation includingpolicies and procedures, Standard OperatingProcedures (SOPs), information on hazards andthe work process, hazard alerts, safety signs andsymbols, labels, Material Safety Data Sheets(MSDSs) and manufacturers' advice.

4. Hazards may include butnot limited to

OSH incidents include near misses, injuries,illnesses and property damage, noise, handlinghazardous substances, other hazards

Working with and near moving equipment/loadshifting equipment

Broken or damaged equipment or materials

5. Personal Protective Goggles, ear muffs, ear plugs, Gloves, Clothing,


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equipment may include butnot limited to

Apron, Helmet, Boots

6. Equipment may includebut not limited to

Production machinery Safety equipment Emergency equipment Tools of the trade

Evidence Guide

1. Critical Aspects of Evidence

o The evidence must be authentic, valid, sufficient, reliable, consistent and

recent and meet the requirements of the current version of the Unit ofCompetency.

o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international standards.

o The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.


o Personal protective equipment - Hand gloves, safety shoes, safetygoggles, masks, apron,

o Identification of tools and equipmento Hazardous eventso Tools, equipment, machinery and relevant accessories.o Communicationo Job roles, responsibilities and compliance


o Ability to use the appropriate PPE.o Ability to identify tools and equipment.o Ability to quick response and to take safety precautions for different

hazardous situations.o Ability to operate and use tools, equipment, machinery and accessories

properly as per SOP (Company standards).o Ability to communicate with peers and supervisors.


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o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace


This should include the essential underpinning knowledge, skills and attitudes requiredby students to develop competencies in this unit in a safe manner.


Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competency

for credit towards the award of any national qualification.

Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.


If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])


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Unit of Competency

Unit Codeand Title GN2003A1: Use English in the workplace


Unit Descriptor This unit specifies the competency required toable to read, write and understand basic Englishin the workplace.


1. Read and understand workplacedocuments in English

1.1 Workplace documentsare read andunderstood.

1.2 Visual informationisinterpreted.

2. Write simple routine workplacedocuments in English

2. Simple routine workplacedocuments arepreparedusingkey words, phrases, simplesentences and visual aids whereappropriate.

3. Key information is written in the

appropriate places in standardforms.

3. Listen to conversation in English 3.1 Active listening in English language isdemonstrated to the required workplacestandard.

4. Perform conversation in English 4.1 Conversation is performed in Englishwith peers, customers and managementto the required workplace standard.

Range of Variables

Variable Range

1. Routine and non-routineworkplace documents required to beread and understood may include butare not limited to

Schedules and itineraries Agenda Simple reports such as progress and

incident reports Job sheets Operational manuals Brochures and promotional material Visual and graphic materials Standards


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OSH information

2. Visual information may includebut not limited to

Signs Maps Diagrams Forms Labels Graphs Charts

Evidence Guide


o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.




o Read workplace documents in Englisho Write simple routine workplace documents in Englisho Listen to conversation in Englisho Perform conversation in Englisho Interaction skills (i.e., teamwork, interpersonal skills, etc.)o Job roles, responsibilities and compliances


o Ability to read and understand workplace documents in English, usingappropriate vocabulary and grammar, and standard spelling andpunctuation.

o Ability to write simple routine workplace documents in English, such as:Schedules and agendas, job sheets, operational manuals and brochures,and promotional material.


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o Ability in active listening in English language is demonstrated to therequired workplace standard.

oAbility to perform conversation in English with peers, customers andmanagement, to the required workplace standard.

o Work effectively with others: listening and questioning skills ability to follow simple directions




This should include the essential underpinning knowledge, skills and attitudesrequired by students to develop competencies in this unit in a safe manner.


Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.



If you wish to suggest changes to the content of this unit of competency, please, contact

the relevant ISC, which is the standard setting body for this industry sector([email protected])


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Unit of Competency

Unit Codeand Title GN2004A1 - Operate in a self-directed team


Unit Descriptor This unit specifies the skills, knowledge and attitudeto communicate and work within a team in aninteractive work environment as per the workplacestandard.


1. Identify team goals andprocesses

4. Team goals and processes areidentified.

5. Roles and responsibilities of teammembers are identified

6. Relationships within team and withother work areas are identified

2. Communicate and cooperatewith team members

4. Effective interpersonal skills are used tointeract with team members and tocontribute to activities and objectives.

5.

Formal and informal forms ofcommunication are used effectively tosupport team achievement.

6. Diversityis respected and valued inteam functioning.

7. Views and opinions of other teammembers are understood and reflectedaccurately.

2.5 Workplace terminologyis used correctly toassist communication.

3. Work as a team member 1. Duties, responsibilities, authorities,objectives and task requirements areidentified and clarified with team.

2. Tasks are performed in accordancewith organizational and teamrequirements, specifications andworkplace procedures.

3. Team members support other membersas required to ensure team achievesgoals and requirements.

4. Agreed reporting lines are followed


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using standard operating procedures

4. Solve problems as a team

member

1. Current and potential problems facedby team are identified.

2. Procedures for avoiding and managingproblems are identified.

3. Problems are solved effectively and in amanner that supports the team.

Range of Variables

Variable Range

1. Team problem-solvingactivities including:

Identifying the problem Consider solutions Action Follow-up.

2. Collaborative decision-makingprocesses:

Consultation Conciliation Negotiation Principles of equity and fairness.

3. An awareness of: Organization/companys code of conduct,complaint handling/grievance policies and

procedures

4.Critical aspects of competency-assessment requires evidencethat the candidate:

Worked effectively within a team Dealt with a range of communication/

information at one time Made constructive contributions in workplace

issues Sought workplace issues effectively Responded to workplace issues promptly Presented information clearly and effectively in

written form

Used appropriate sources of information Asked appropriate questions Provided accurate information

5. Resource Implications

The following resources MUSTbe provided:

Variety of Information Communication tools Simulated workplace

Evidence Guide


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o Organization requirements for written and electronic communicationmethods

o Effective verbal communication methods


o Organize informationo Understand and convey intended meaningo Participate in a variety of workplace discussionso Comply with Organizations requirements in the use of written and

electronic communication methods


oCommitment to occupational health and safety

o Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace



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Unit of Competency

Unit Code and Title GN2005A1 - Present and apply workplaceinformation


Unit Descriptor This unit covers the skills, knowledge and attitude to

communicate and deliver up-to-date information in aninteractive work environment as per workplacestandard.


1. Identify informationrequirements

1.1 Information requirements in the workplaceare identified

2. Process Data 2.1 Data is collected and correlated as perprescribed method.

2.2 Relevant data is used as references in

accordance with the objectives of the program.

2.3 Information is applied according toworkplace requirements.

3. Analyse, interpret andorganize information

3.1 Collected information is analysed, interpretand organize as required for workplace.

4. Apply and present workplaceinformation

4.1 Findings and recommendations aresummarized and presented in a user-friendlymanner.

4.2 Draft report/forms are prepared based on

standard format.

4.3 Graphs and other visual presentations areprepared to highlight analysis/interpretation ofinformation.

4.4 Reports/forms are submitted and distributedto relevant departments/persons.

Range of Variables

Variable Range


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1. Sources of information mayinclude but are not limited to:

Daily job instructions Specifications

Standard operating procedures

Charts Lists Documents Computer data Drawings Sketches Tables Technical manuals and/or charts Surveys Interviews Front-end analysis Functional analysis

2. Forms may include but arenot limited to:

Questionnaires Profile Accident/incident report form Work order Purchase order,

3. Methodologies include: Qualitative Quantitative

4. Statistical analysis includes: Average (mean, median, mode) Percentage Frequency distribution

Evidence Guide


The evidence must be authentic, valid, sufficient, reliable, consistent and recentand meet the requirements of the current version of the Unit of Competency.

Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international standards.

The graduates should be able to perform workplace related activities covering each of the elements of competency. The evidence will also collectively addressthe performance criteria considering the range of variables and the requiredunderpinning knowledge, skills and attitudes.


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o Identify informationo Identify datao Workplace standard

Required Underpinning Skills

o Collecting informationo Collecting datao Demonstrating, interpreting and/or following data sheet or instructiono Performing task as per data sheet or instructiono

Keeping records and reports

Required Underpinning Attitude








If you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])


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SECTOR SPECIFIC UNITS


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Unit of Competency

Unit Codeand Title FODSS1006A1 - Follow quality and food safetyprograms.


Unit Descriptor This unit covers the skills, knowledge and attitudesrequired to follow food quality and safety programs inthe workplace.


1. Observe OSH practices 1.1 House keeping standards are maintainedin the workplace following OSH requirements.

1.2 Personal hygiene is maintained and PPEworn as per OSH requirements.

1.3 Equipment is cleaned for production andhygiene requirements.

2. Practice personal hygiene and

good grooming standards

2.1 Personal hygiene and good grooming is

practiced in line with workplace health andsafety requirements.

2.2 Health conditions and/or illness arereported as required by the food safetyprogram.

2.3 Clothing and footwear are appropriate forthe food handling task and meets therequirements of the food safety program.

2.4 Movement around the workplace complieswith the food safety program.

3. Follow safe food handling andsanitation practices

1. Food handling requirements areidentified.

2. Safe food handling practices arefollowed in line with workplacesanitation regulations and the foodsafety code.

3. The workplace is maintained in a cleanand tidy order to meet workplace


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standards.

4. Monitor quality of workoutcome

4.1 Quality requirements are identified.

4.2 Inputs are inspected to confirm capabilityto meet quality requirements.

4.3. Work is conducted and monitored toproduce required outcomes.

5. Identify and act on qualitydeficits and/or food safetyhazards

5.1 Work area, materials, equipment andproduct are routinely checked to ensurecompliance with quality and/or food safetyrequirements.

5.2 Processes, practices or conditions thatare not consistent with quality standards orfood safety program are identified.

5.2 Quality variations and/or food safetyhazards are rectified or removed within thelevel of responsibility and in accordance withworkplace procedures.

5.3 Quality variations and/or food safety

outside the scope of individual responsibilityare reported to appropriate personnelaccording to workplace reportingrequirements.

Range of Variables

Variable Range

1. PPE (Personal ProtectiveEquipment)may include but isnot limited to:

Protective clothing Gloves Hair net Other PPE as per OSH requirements

2. Products/materials handledand storedcan include

Raw materials Ingredients Consumables Part-processed product Finished product Cleaning materials

3. Food handlingrefers to Methods of receiving and storing food Food preparation


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Cooking Holding

Cooling

Chilling and reheating Packaging Disposal

4. Appropriate clothing andfootwear may include, but is notlimited to

Purpose designed overalls or uniforms Hair-nets Beard snoods Gloves Overshoes

5. Breach of food safetyproceduresmay include but isnot limited to:

Failure to check delivery temperatures ofpotentially hazardous chilled food;

Failure to place temperature-sensitive food intemperature-controlled storage conditionspromptly

Failure to wash hands when required Use of cloths for unsuitable purposes

Special Notes

Food Safety Program is a written document that specifies how a business will control

all food safety hazards that may be reasonably expected to occur in all food handlingoperations of the food business. The food safety program and related procedures mustcomply with legal requirements of the Food Safety Standards and must becommunicated to all food handlers. Where no food safety program is in place, foodsafety requirements may be specified in general operating procedures.

Food safety informationmay be provided in a food safety program and/or inStandard Operating Procedures (SOPs), specifications, log sheets and written orverbal instruction.

Appropriate clothing and footweardepends on work requirements. It should bedesigned to ensure that the body and clothing itself does not contaminate food orsurfaces likely to come into contact with food.

A food safety hazardis a biological, chemical or physical agent in, or condition of,


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food that has the potential to cause an adverse health effect. Examples are bacteria,chemical additives, plastic and glass.

Responsibility for monitoring food safety, identifying breaches in food safetyprocedures and taking corrective action relates to own tasks and responsibilities andoccurs in the context of the food safety program in the workplace.

Responsibilityfor monitoring quality relates to immediate work responsibilities andmay require visual inspections and checks.

Monitoring typically involves visual inspection or checks at control points. Controlpoints refer to those key points in a work process which must be monitored and

controlled. This includes food safety (critical) control points.

Respondingto out-of-specification or unacceptable outcomes at this level typically

involves exercising judgment within clearly defined boundaries and reporting/referringto others.

Minimum personal hygiene requirements are specified by the workplace food safetyprogram and at a minimum must at least meet legal requirements as set out in theFood Safety Standard.

Evidence Guide



o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant internationalstandards, including:


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1. ISO 2200:2008, Food Safety management System requirement for

any organization in the food chain.

2. BDS CAC RCP 1: 2002; Code of Practice of General Principle of

Food Hygiene. (Codex CAC/RCP 1- 1969, Rev. 4-2003)

3. BDS CAC GL 18: 1998; HACCP Guideline for the application of the

Hazard Analysis Critical Control Point System

(Codex CAC/GL-18 1993)

4. BDS CAC 21: 2008; Principles for the Establishment and

Application of Microbiological Criteria for foods.

(Codex CAC/ GL 21-1997).

o The graduates should be able to perform workplace related activities

coveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.


o Personal protective equipment - hand gloves, safety shoes, safetygoggles, masks, apron.

o Practice personal hygieneo

Rules and regulations to produce quality and safety in food

o Control measures for food safetyo Food safety hazardso Cleaning, sanitation and waste storage and disposal practiceso Food safety procedureso Monitor quality of work outcomeo Hazardous eventso Interaction skills (teamwork, networking, interpersonal skills, etc.)o Job roles, responsibilities and compliance


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o Ability to use the appropriate PPE.o Ability to practise personal hygiene and good grooming in line with

workplace health and safety requirements.o Ability to identify food rules and regulations, food grade preservatives and

food additives to meet food production safety requirements according toBSTI.

o Ability to control the measures for minimizing food contamination for foodsafety (for example keeping out micro-organisms, maintenance ofanaerobic conditions, use of low temperatures, drying, use of chemicalpreservatives etc.)

o Understand food safety hazards: biological, chemical or physical agentsin, or conditions of, food that have the potential to cause an adversehealth effect. Examples are bacteria, chemical additives, plastic, andglass.

o Ability to perform waste collection, recycling, handling and disposal. Thismay include handling/disposal requirements for different types of wasteincluding hazardous waste where relevant.

o Ability to perform food safety procedures such as: checking deliverytemperatures of potentially hazardous chilled food, placing temperature-sensitive food in temperature-controlled storage conditions promptly,washing hands when required, use of cloths for unsuitable purposes.

o Ability to perform food safety and quality responsibilities andrequirements relating to the work area.

o Ability to respond quickly and to take safety precautions for differenthazardous situations.





This should include the essential underpinning knowledge, skills and attitudes


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required by students to develop competencies in this unit in a safe manner.





If you wish to suggest changes to the content of this unit of competency, please,

contact the relevant ISC, which is the standard setting body for this industry sector([email protected])


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Unit of Competency

Unit Codeand Title FODSS1007A1 Follow OSH policies andprocedures in the food industry.


Unit Descriptor This unit covers the skills and knowledge required toapply occupational safety and health (OSH) policiesand procedures in a commercial food production workarea.


1. Observe OSH practices 1.1 House keeping standards are maintained inthe workplace following OSH requirements.



2. Conduct work safely 2.3 Workplace procedures for controlling risks

are followed when carrying out work tasks.3. Identify, control and reportOSH hazards

3.1 Immediate work area is routinely checked forsafety hazards prior to starting and during work.

3.2 Hazards and unacceptable performance areidentified.

3.3 Hazards and unacceptable performance arerectified or removed within the level ofresponsibility and in accordance with workplaceprocedures and OSH standards.

3.4 OSH hazards and incidents in the work areaare reported to appropriate personnel accordingto workplace procedures.

4. Follow emergency

procedures to respond to

a hazardous event

4.1 Emergency situations are promptlyidentified.

4.2 Emergency situations are reported toappropriate personnel according to workplace


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reporting requirements.

4.3 Workplace procedures for dealing withaccidents, fires and emergencies are followedwhenever

necessary within scope of responsibilities.

Range of Variables

Variable Range

1. Company procedures mayinclude

Job-related SOPs (standard operating procedures) andOSH-specific procedures. Examples of OSHprocedures include consultation and participation,emergency response, response to specific hazards,

incident investigation, risk assessment, reportingarrangements and issue resolution procedures.

2. Workplace information mayinclude

OSH systems and related documentation includingpolicies and procedures, Standard OperatingProcedures (SOPs), information on hazards and thework process, hazard alerts, safety signs and symbols,labels, Material Safety Data Sheets (MSDSs) andmanufacturers' advice.

3. OSH incidents include Near misses, injuries, illnesses and property damage,noise, handling hazardous substances, working with

steam and hot services/product, airborne particulates,slip, trip and fall hazards, manual handling, workingwith 240V power supply, poor ventilation, working inexposed weather conditions, working with combustiblematerials, working with and near movingequipment/load shifting equipment, broken or damagedequipment or materials.

4. Emergency equipment mayinclude

Medical kits/centre, eyewashes, showers, fire-fightingequipment, spill kits.

5. PPE (Personal ProtectiveEquipment) may include but is

not limited to:

Protective clothing, gloves, hair net and other PPE asper OSH requirements.

Range statement

The range statement is a guide unless otherwise indicated; items may or may notapply as required by the work context.


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Range description

Work is carried out in accordance with company procedures, regulatory and licensingrequirements, legislative requirements and industrial awards and agreements.Legislative requirements include occupational health and safety Acts and regulations,including regulations and codes of practice relating to hazards present in theworkplace. They also include general duty of care under occupational health andsafety legislation and common law.

Safe work proceduresrelate to own work responsibilities and may include materials

handling and working with hazardous goods.

Hazards, near misses, injuries and illnesses relate to own job and work area.

Reporting of emergenciescan include raising an alarm and/or reporting todesignated personnel.

Responsibilityfor monitoring health and safety relates to immediate workresponsibilities.

Employee and employer rights and responsibilitiesare those established bylegislation and reflected in company policies and procedures.

Where safety hazards include work conditions covered by the National OccupationalSafety and Health Commission and safety authorities, the assessment criteria andmethods prescribed by these authorities must also be met.

Evidence Guide




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o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international

standards, including:


Required Underpinning Knowledge

Required Underpinning Skills











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Unit of Competency

Unit Codeand Title FODSS1008A1 - Work in the food Industry


Unit Descriptor This unit specifies the knowledge and skills requiredto identify roles and responsibilities and work in thefood industry.


1. Identify job roles andresponsibilities in the foodindustry

1.1. Job roles and responsibilities in the foodindustry are identified.

1.2. Relationships within the food industryemployees are identified.

2. Identify and observe OSH inthe food industry.

2.1 OSH in the food industry is identified andobserved.

2.2 Safe work practices are followed when usingequipment in the work environment.

3. Plan work activities 3.1. Common goals, objectives and tasks are

identified and clarified with appropriate persons.

3.2. Individual tasks are determined and agreed onaccording to workplace environment.

4. Work with others 4.1. Effective interpersonal skills are applied tointeract with others and to contribute to activities andobjectives.

4.2. Assigned tasks are performed in accordancewith job requirements, specifications and workplaceenvironment.

4.3 Work requirements are confirmed withcolleagues.

Range of Variables

Variable Range

1. OSH Personal protective equipment (PPE) Apron, Hairnet, Hand gloves

2. Hazards may include Mechanical hazards, electrical hazards, fire hazardand other work place hazards


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3. Effective interpersonal skills Basic listening and speaking skills; use ofterminology and jargon, communicating and

receiving feedback, interpretation of instructions,and basic principles of effective communication.

4. Requirements Requirements as directed in verbal modes or writtenin specification or procedures.

Evidence Guide



o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant internationalstandards, including:


10.Required Underpinning Knowledge

11.Required Underpinning Skills

12.Required Underpinning Attitude

o Commitment to occupational health and safetyo Environmental concerns

o Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace


This should include the essential underpinning knowledge, skills and attitudes


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required by students to develop competencies in this unit in a safe manner.





If you wish to suggest changes to the content of this unit of competency, please,

contact the relevant ISC, which is the standard setting body for this industry sector([email protected])


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OCCUPATION SPECIFIC

UNITS


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Unit of Competency

Unit Codeand Title FODPAC3009A1 - Operate a twist-wrap process

Nominal Hours 30

Unit Descriptor This unit deals covers the knowledge and skillsrequired to operate a twist wrap process.


1. Observe OSH practices 1.1 Housekeeping standards are maintainedin the workplace following OSHrequirements.



2. Prepare the

wrapping

materials

2.1 Materials are confirmed and available to

meet operating requirements

2.2 Parameters are entered to meet safetyand packaging requirements

2.4 Tools and equipment are arranged in anorderly manner, followed by twist wrapprocess

3. Equipment andprocess

for operation

3.1 Operating equipment is identified andconfirmed

3.2 Equipment performance is checked andadjusted as per operating process

3.3 Operating procedures are adjusted asper twist wrap process

4. Operate andmonitor

the twist wrapprocess

4.1 The process is started and operatedaccording to the work schedules

4.2 Equipment and process is monitored to


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ensure wrap operations

4.3 Problems during twist wrap process areidentified and reported

4.4 Wrapping materials and quality aremonitored to confirm that specifications aremet

4.5 Weight and volume of the wrappedproducts are checked to ensure quality ofproduct

4.6 Workschedule recordsare maintainedaccording to workplace recordingrequirements

5. Close thewrapping

process

5.1 The process is closed according tostandard operating procedures.

6. Check the twistwrap

process

6.2 Wrapped products are checked beforestorage and delivery.

Range of Variables

Variable Range

1. Equipment 1.1 Bunch wrapper

1.2 Automated product placementequipment

1.3 Conveyors

1.4 Wrapping machine

2. Material 2.1 Wrapping papers

2.2 Twist wrapping grades of cellulosefilm

2.3 Waxed paper

2.4 PVC or cast polypropylene

3. Work schedulerecords

3.1 Production schedules andinstructions


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3.2 Manufacturers advice

3.3 Standard operating procedures

Evidence Guide



o Compliance with BSTI (Bangladesh Standards and Testing Institution)

standards www.bsti.gov.bdand relevant international standards.o Assessment must confirm the ability to select proper materials, tools,

equipment and machinery, use of appropriate manufacturing techniquesto perform the task and assure quality of the products.


Personal protective equipment - Hand gloves, safety shoes, safety goggles,masks, apron

Hazardous events Selection of wrapping materials and equipment Starting, operating, monitoring and adjusting wrapping equipment Principles,

Procedures and Techniques Seal integrity Oral and written communication using simple documents Job roles, responsibilities and compliances


Ability to:

Use the appropriate PPE and hygienic practices. Respond quickly and take safety precautions for different hazardous situations. Select proper wrapping materials and equipment Starting, operating, monitoring and adjusting the wrapping equipment

Principles and Procedures Test packaging integrity Communicate with peers and supervisors.


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Conform to workplace standard operating procedures.


Commitment to occupational health and safety

Environmental concerns Eagerness to learn Tidiness and timeliness Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace

Occupational Safety and Health (OSH)

OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safemanner.


Training Providers must be accredited by Bangladesh Technical Education Board

(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.





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Unit of Competency

Unit Codeand Title FODPAC3010A1 - Operate a blending, sieving andbagging process

Nominal Hours

Unit Descriptor This unit covers the knowledge and skills required tooperate a blending, sieving and bagging process. Thetargets of the unit are workers who are responsible for

blending, sieving and bagging process.Elements of Competency Performance criteria

1. Observe OccupationalSafety and Health practices(OSH)

1.1 Housekeeping standards are maintained inthe workplace, following OSH requirements

1.2 Personal hygiene is maintained, clothing,gloves, hair net etc.

1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction.

2.Prepare the blending,sieving and bagging materials

2.1 Materials are selected and confirmed foroperating process as required

2.2 Packaging components are loaded to meetrequirements

2.3 Tools and equipment are arranged in anorderly manner as per blending, sieving andbagging process

3. Check equipment is ready

for operation

3.1 Equipment is identified and confirmed ready

for operation


3.3 Equipment is adjusted as per blending,sieving and bagging requirements.

3.4 Pre-start checks are carried out as requiredby blending, sieving and bagging process


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4. Operate and monitor

blending process

4.1 The blending process is started and operatedaccording to work schedules

4.2 Equipment and process are monitored toensure quality of process.

4.3 Problems during blending are identified andreported

5. Operate and monitor sievingprocess

5.1 The sieving process is started and operatedaccording to work schedules

5.2 Ingredients are delivered to the sieving in therequired quantities and sequence to meet recipe

specifications

5.3 Problems during sieving are identified andreported

6.Operate and monitorbagging process

6.1 Nature and composition of the baggingmaterials are identified

6.2 Bags are selected for compatibility with themethod of preservation

6.3 Environmental factors (temperature and

relative

humidity) are identified and considered

6.4 Toxicity of the chemicals from baggingmaterials are checked to ensure contaminationdoes not occur.

6.5 Work schedules are maintained according toworkplace recording requirements

7. Test the blending, sieving

and bagging products

7.1 The blending, sieving and bagging products

are tested to ensure they meet quality assurancestandards.

7.2 Weight and volume of the bagged productsare checked to ensure they meet standardrequirements.

Range of Variables

Variable Range

1. Equipment 1.1 Blender,Mesh, Sealer, Conveyors,weighing equipment


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1.2 Automated product placement equipment

2. Materials 2.1 Food grade bagging materials

2.2 Containers, boxes etc.

3.Work schedulerecord

3.1 Production schedules and instructions



Evidence Guide



o Compliance with BSTI (Bangladesh Standards and Testing Institution)standards www.bsti.gov.bdand relevant international standards.





Environmental concerns Eagerness to learn Tidiness and timeliness Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace


OSH should include the essential underpinning knowledge, skills and attitudes


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required by students for developing the competencies in this unit in a safemanner.







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Unit of Competency

Unit Codeand Title FODPAC2011A1 - Operate a casepacking

process


Unit Descriptor This unit covers the skills and knowledge requiredto set up, operate, adjust and shut down a casepacking process. This is a primary packagingprocess for using case packing equipment.


1. Observe Occupational Safetyand Health practices (OSH)

1.1 Housekeeping standards are maintainedin the workplace, following OSHrequirements

1.2 Personal hygiene is maintained, clothing,gloves, hair net etc.


2. Prepare the case packingprocess

2.1 Packaging materials are confirmed andavailable to meet operating process

2.2 Products and packaging components areloaded or positioned as required

3.Operate case packing equipment 3.1 Operating equipment is identified and confirmed


3.3 Operating techniques are followed as perproduction requirements

4. Monitor the case packingprocess

4.1 Packing process is monitored to ensurequality of packaging

4.2 Problems during packing are identified


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and reported according to workplacereporting requirements

4.4 Weight and volume of the packagedproducts are monitored to ensure quality andspecification

4.5 Work schedules are maintainedaccording to workplace recordingrequirements

5. Perform close case-packing 5.1 The appropriate close case-packingprocedure is followed

5.2 The case-packing is closed according tojob specifications

6. Test the casepacking

process

6.1 The appropriate packing process istested before loading the products intopackage

6.2 Inspections/testing are conducted beforedelivery to ensure quality standards andspecifications are met.

Range of Variables

Variable Range

1. Equipment 1.1 Packing machine depends on the natureof foods,e.g. Sealer machine,Metaldetectors, Check weighers,Conveyors etc.

2. Material 2.1 Plastic case, Frame, Carton, Screw,Secondary packing boxes, Bags or otherscontainers

3. Work schedulerecord




Special Notes

The targets of this unit are workers who are responsible for applying knowledge in thecase packing process and associated equipment.

Evidence Guide


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Environmental concerns

Eagerness to learn

Tidiness and timeliness Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace


OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safe

manner.





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Unit of Competency

Unit Codeand Title FODPAC3012A1 - Operate injection blowmoulding equipment


Unit Descriptor This unit specifies the competency required tooperate injection blow moulding equipment andresolving routine problems and procedure.


1 Observe OSH practices. 1.1 House keeping standards are maintainedin the workplace, following OSH requirements

1.2 Personal hygiene is maintained, clothing,gloves hair net etc.


2. Prepare theprocess 2.1 Materials are confirmed and available to meetoperating requirements

2.2 Work requirements are identified for the operationprocess

2.3 Operating factors are entered to meet operationrequirements

2.4 Related equipment are arranged in an orderlymanner

3. Operate the injection blowmoulding equipment 3.1 Raw materials are checked before startingoperation

3.2 Safety gates and guards are checked beforeoperation

3.3 Operating procedures are selected

3.4 Pre-start checks are carried out as required

3.5 Operating temperature checked before start of


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production (hydraulic components)

4. Monitor the injection blow

moulding process

4.1 The process is started and operated according to

the work requirements

4.2 Equipment and process are monitored to ensureinjection blow moulding operations meet qualitystandards

4.3 Problems during moulding are identified andreported

4.4 Log books and records are maintained.

5. Shutdown the blow

moulding process

5.1 The appropriate shutdown procedure is followed

5.2 Quality problems are identified and rectified

Range of Variables

Variable Range

1. Equipment 1.1 Hydraulic injection blow moulding machine,feed hoppers, feed components frame,Injection blow unit

1.2 Screw plasticization unit

1.3 Barrel

1.4 Pneumatic

1.5 Electrical

1.6 Chillers/cooling towers

1.7 Hoppers driers

1.8 Mixing hoppers

1.9 Dehumidifying driers

1.1 Air compressors

1.11 Dosing machines

1.12 Colour blending equipment

1.13 Die/mould tool additional


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equipment

1.14 Die heating equipment

1.15 Conveyors





Special Notes

The targets of the unit are operators who are responsible for applying the operation ofinjection blow moulding equipment. This unit deals with the performance of workersoperating either individually or as a part of a team.

Evidence Guide



o Compliance with BSTI (Bangladesh Standards and Testing Institution)

standards www.bsti.gov.bdand relevant international standards.





Environmental concerns Eagerness to learn Tidiness and timeliness Respect for rights of peers and seniors in workplace


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Communication with peers and seniors in workplace




Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority for

quality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.





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Unit of Competency

Unit Codeand Title FODPAC3013A1 - Operate a high speedwrapping process

Nominal Hours 40

Unit Descriptor This unit covers the knowledge and skills requiredto operate and closing a primary packaging withhigh speed wrapping process to enclose product ina sealed, airtight film/cello package.


1. Observe Occupational Safetyand Health practices (OSH)

1.1 House keeping standards aremaintained in the workplace, following OSHrequirements

1.2 Personal hygiene is maintained, clothing,gloves, hair net etc

1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction

2. Prepare thewrapping

materials

2.1 Materials are confirmed and available tomeet operating requirements

2.2 Packaging components are loaded tomeet requirements

2.3 Tools and equipment are arranged in anorderly

fashion

3. Check equipment ready foroperation 3.1 Operating equipment is identified andconfirmed


3.3 Operating techniques are adjusted asper wrapping requirements

3.4 Pre-start checks are carried out asrequired by wrapping process


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4. Operate andmonitor

the wrappingprocess

4.1 The process is started and operatedaccording to the work schedules

4.2 Equipment and process are monitored toensure wrapping operations meet qualitystandard

4.3 Problems during wrapping are identifiedand reported according to workplaceprocedures.

4.4 Wrapping materials and quality aremonitored to confirm that specifications are

met

4.5 Weight and volume of wrapped productsare checked

4.6 Workschedule recordsare maintainedaccording to workplace recordingrequirements

5. Closethe wrapping

procedures.

5.1 The appropriate closing procedure isfollowed

5.2 Maintenance requirements are identifiedand rectified

6. Check thewrapping

6.1 Wrapped products are checked beforestorage

and delivery

Range of Variables may include but are not limited to

Variable Range

1. Equipment 1.1 Wrapper machine

1.2 Check weighers and ink jet coders

1.3 Conveyors

1.4 Labellers

1.5 Box closers and ink jet coders

1.6 Metal detectors

1.7 Automated product placement


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equipment

2. Material 2.1 Wrapping materials

2.2 Labels

2.3Heat/shrink wrappers

2.4 Boxes

2.5 Bags or other containers





Evidence Guide




o Assessment must confirm the ability to select proper materials, tools,equipment and machinery, use of appropriate manufacturing techniquesto perform the task and assure quality of the products


o Personal protective equipment - Hand gloves, safety shoes, safety

goggles, masks, aprono Hazardous eventso Selection of wrapping materials and equipmento Starting, operating, monitoring and adjusting wrapping equipment

Principles, Procedures and Techniqueso Seal integrityo Oral and written communication using simple documentso Job roles, responsibilities and compliances


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Ability to

o Use the appropriate PPE and hygienic practiceso Respond quickly and take safety precautions for different hazardous

situationso Select proper wrapping materials and equipmento Start, operate, monitor and adjust the wrapping equipmento Test packaging integrityo Communicate with peers and supervisorso Conform to workplace standard operating procedures











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Unit of Competency

Unit Codeand Title FODPAC2014A1 - Operate a form, fill and sealprocess

Nominal Hours 90 Hours

Unit Descriptor This unit covers the skills and knowledge required to

set up, operate, adjust and shut down a form, fill and

seal process.Elements of Competency Performance criteria

1. Observe OSH practices. 1.1 House keeping standards are maintainedin the workplace, following OSH requirements

1.2 Maintain personal hygiene, clothing,gloves, hair net etc

1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction

2. Prepare theforming

process

2.1 Materials are confirmed and available tomeet operating requirements

2.2 Necessary utilities are confirmed asavailable and ready for operation

2.3 Tools and equipment are arranged in anorderly fashion

3. Operate Filling and sealingequipment

3.1 Operating equipment is ide