eye on it current industry qualifica qualifications pack - … · 2018-07-23 · eye on it current...
TRANSCRIPT
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Contents 1. Introduction and Contacts……………………. [1]
2. Qualifications Pack……………………………….. [2]
3. Glossary of Key Terms…………………………… [3]
4. OS Units……………………………………………….. [4]
5. Annexure: Nomenclature for QP & OS.... [18]
6. Assessment Criteria…………………………….. [20]
technology consul t ing
EYE ON IT Current Industry Trends
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Qualifications Pack- Feed Technician
Introduction
SECTOR: AGRICULTURE AND ALLIED
SUB-SECTOR: Fisheries
OCCUPATION: Assistance (Fisheries)
REFERENCE ID: AGR/Q5109
ALIGNED TO: NCO-2015/NIL
A Feed Technician is responsible for selection of the appropriate feed ingredients
and essential items required for formulation and production of larval, nursery, grow
out and brood stock feeds, for different commercially important finfish and shellfish.
Brief Job Description: A Feed Technician is responsible for procuring feed
ingredients and essential items and analyzing their proximate composition,
formulating the feed (with the help & guidance of the researcher), processing of the
ingredients, operating the feed mill, production of feed, regular maintenance and
repair (minor, if any) of feed mill, packaging, storage and marketing of the feed in
addition to assigning the day to day activities to the workers involved in production
of feed in the feed mill.
Personal Attributes: A Feed Technician must have high physical stamina, common
sense and should be mentally fit. S/he must also possess decent communication
skills.
QUALIFICA QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY
What are
Occupational Standards(OS)?
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
Contact Us:
Agriculture Skill Council of India (ASCI)
304-305, 3rd Floor, Bestech Chambers
Sushant Lok-1, Gurgaon, Haryana
E mail:
Qualifications Pack for Feed Technician
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Qualifications Pack Code AGR/Q5109
Job Role Feed Technician
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 10/03/16
Sub Sector Fisheries Last reviewed on 25/11/16
Occupation Assistance(Fisheries) Next review date 19/05/19
NSQC Clearance on N/A
Job Role Feed Technician
Role Description
A Feed Technician is responsible for selection of the
appropriate feed ingredients and essential items required for
formulation and production of larval, nursery, grow out and
brood stock feeds, for different commercially important finfish
and shellfish.
NSQF level
Minimum Educational Qualifications
Maximum Educational Qualifications
4
Class 10 Not applicable
Training (Suggested but not mandatory)
On the job training
Minimum Job Entry Age 18 years
Experience Not applicable
Applicable National Occupational
Standards (NOS)
Compulsory: 1. AGR/N5118 Procure ingredients, chemicals and other materials for feed preparation 2.AGR/N5119 Perform production of feed and marketing 3. AGR/N9903 Maintain health and safety at the workplace
Optional: Not applicable
Performance Criteria As described in the relevant OS units
Job
Det
ails
Qualifications Pack for Feed Technician
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Keywords /Terms Description
Sector Sector is a conglomeration of different business operations having similar business and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests.
Sub-sector Sub-sector is derived from a further breakdown based on the characteristics and interests of its components.
Occupation Occupation is a set of job roles, which perform similar/ related set of functions in an industry.
Function Function is an activity necessary for achieving the key purpose of the sector, occupation, or an area of work, which can be carried out by a person or a group of persons. Functions are identified through functional analysis and form the basis of OS.
Sub-function Sub-functions are sub-activities essential to fulfil the achieving the objectives of the function.
Job role Job role defines a unique set of functions that together form a unique employment opportunity in an organisation.
Occupational Standards (OS)
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 Performance criteria are statements that together specify the standard of performance required when carrying out a task.
National Occupational Standards (OS)
NOS are occupational standards which apply uniquely in the Indian context.
Qualifications Pack (QP) QP comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A QP is assigned a unique qualifications pack code.
Unit Code Unit code is a unique identifier for an Occupational Standard, which is denoted by an ‘N’
Unit Title Unit title gives a clear overall statement about what the incumbent should be able to do.
Description 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.
Scope Scope is a set of statements specifying the range of variables that an individual may have to deal with in carrying out the function which have a critical impact on quality of performance required.
Knowledge and Understanding
Knowledge and understanding are statements which together specify the technical, generic, professional and organisational specific knowledge that an individual needs in order to perform to the required standard.
Organisational Context Organisational context includes the way the organisation is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility.
Technical Knowledge Technical knowledge is the specific knowledge needed to accomplish specific designated responsibilities.
Core Skills/ Generic Skills Core skills or generic skills are a group of skills that are the key to learning and working in today’s world. These skills are typically needed in any work environment 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.
Def
init
ion
s
Qualifications Pack for Feed Technician
4
Keywords /Terms Description
NOS National Occupational Standard(s)
QP Qualifications Pack
OS Occupational Standard
PC Performance Criteria
NFE Nitrogen Free Extract
Acr
on
yms
Procure ingredients, chemicals and other materials for feed preparation
5
AGR/N5118 ----------------------------------------------------------------------------------------------------------------------------- ----------
National Occupational
Standard
Overview This OS unit is about planning and procurement of materials required for feed preparation.
Procure ingredients, chemicals and other materials for feed preparation
6
AGR/N51187
Unit Code AGR/N5118
Unit Title (Task)
Procure ingredients, chemicals and other materials for feed preparation
Description This OS unit is about planning and procurement of materials required for feed preparation
Scope This unit/task covers the following:
Identify suitable feed ingredients and feed additives and determine their quality, quantity and market price
Formulate the species specific diets for different life stages of fish (with the help of a researcher)
Procure the required quantities of feed ingredients
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Identify the suitable feed ingredients and feed additives and determine their quality, quantity and market price
To be competent, the user/individual on the job must be able to: PC1. identify locally available conventional and non-conventional feed ingredients PC2. ensure the quality and quantity of requisite ingredients to meet the demand PC3. identify cost-effective protein (plant / animal origin) and energy sources PC4. determine the market price of the feed ingredients over the period of one
year PC5. identify the suitable feed additives such as binders, probiotics, antioxidants,
immune stimulants, preservatives, growth promoters, natural colouring agents, synthetic amino acids, vitamin-mineral premix and other functional food aids to enhance the feed and nutrient utilization efficiency
Formulate the species specific diets for different life stages of fish (with the help of a researcher)
To be competent, the user/individual on the job must be able to: PC6. identify specific ingredients required for production of diets for larvae, fry,
fingerling, adults and brood stock of carp, catfish, murrel, koi, tilapia, shrimp, cobia, sea bass, milk fish, crab, pearl spot and fresh water and marine ornamental fish
PC7. collect the fresh feed ingredients samples and analyse their proximate composition
Procure the required quantities of feed ingredients
To be competent, the user/individual on the job must be able to: PC8. procure the required quantity of suitable feed ingredients to produce the
species specific diets for different life stages of fish
Knowledge and Understanding (K)
A. Organization
context
The individual on the job needs to know and understand: KA1. organization’s fish feed production technology KA2. organization’s rules and regulations to be followed according to fish feed
industry standards
B. Technical
Knowledge
The individual on the job needs to know and understand: KB1. major and minor nutrients required for better growth, survival, breeding
performance, immunity and health of fish KB2. feeding habit and feeding behavior of fish and shellfish species before
formulating the feed KB3. nutrients requirements of commercial fish species for their different life
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Procure ingredients, chemicals and other materials for feed preparation
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AGR/N51187
stages KB4. ingredient composition of feeds (feed formulations) of the commercial
important fish KB5. selection of quality feed ingredients KB6. procurement of feed resources and analysis of their proximate composition KB7. anti-nutritional factors present in fish feed ingredients, their permissible levels
of use and the amelioration measures KB8. use of different feed additives and their beneficial effects KB9. proper storage facilities required for storing the feed ingredients KB10. keeping quality and storage life of the different fish feed resources KB11. transportation of the feed ingredients KB12. list of banned/prohibited antibiotics and chemicals which are not be used in
fish feed
Skills (S)
A. Core Skills/
Generic Skills
Reading Skills
The user/individual on the job needs to know and understand how to: SA1. read records and instructions and follow them correctly
Writing Skills
The user/individual on the job needs to know and understand how to: SA2. record data properly of inputs needed for feed industry SA3. record information on various activities involved in feed formulation
Oral Communication (Listening & Speaking Skills)
The user/individual on the job needs to know and understand how to: SA4. communicate effectively with the co-workers and customers
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. take decision on the spot to overcome difficult situations
Plan and Organize
The user/individual on the job needs to know and understand how to: SB2. plan and organize the work order and jobs received from the supervisor SB3. plan and prioritize the work based on the instructions received from the
supervisor SB4. plan to utilize time effectively
Customer Centricity
The user/individual on the job needs to know and understand how to: SB5. manage good relationships with manager and farm staff
Problem Solving
The user/individual on the job needs to know and understand how to: SB6. study the problem and provide a best solution SB7. immediately identify problems and solve them
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB8. monitor and maintain list of feed ingredients and chemicals required for
Procure ingredients, chemicals and other materials for feed preparation
8
AGR/N51187
feed formulation SB9. carry out timely procurement of the required feed ingredients through
proper planning and execution of the purchase and transportation process SB10. carry out time bound analysis of feed ingredients and feed preparation
Critical Thinking
The user/individual on the job needs to know and understand how to: SB11. use common sense and make judgments on day to day basis SB12. use reasoning skills to identify and resolve basic problems
Procure ingredients, chemicals and other materials for feed preparation
9
AGR/N51187
NOS Version Control
Back to Top
NOS Code AGR/N5118
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 10/03/16
Sub Sector Fisheries Last reviewed on 25/11/16
Occupation Assistance (Fisheries)
Next review date 19/05/19
AGR/N5119 Perform production of feed and marketing
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----------------------------------------------------------------------------------------------------------------------------- ----------
National Occupational
Standard
Overview This OS unit is about planning and carrying out production of feed for timely supply to customers.
AGR/N Perform production of feed and marketing
11
AGR/N5119
Unit Code AGR/N5119
Unit Title (Task)
Perform production of feed and marketing
Description This OS unit is about planning and carrying out production of feed for timely supply to customers.
Scope This unit/task covers the following:
Analyse the proximate composition of selected fish feed ingredients
Supply appropriate feed ingredients and other required materials for the production of fish feed under processing
Carry out suitable processing of fish feed ingredients
Operate different components of the feed mill
Carry out production of feed
Observe physical, chemical and biological quality of the prepared feed
Carry out packaging and storage and intermediary quality check of the stored feed
Carry out marketing related activities
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria Analyse the proximate composition of selected fish feed ingredients
To be competent, the user/individual on the job must be able to: PC1. analyse the dry matter, crude protein, crude lipid, NFE, gross energy and
total ash contents of the feed ingredients PC2. formulate the ingredient composition of the feed based on the nutrient
requirement of the fish at their different life stages
Supply appropriate feed ingredients and other required materials for the production of fish feed under processing
To be competent, the user/individual on the job must be able to: PC3. arrange timely supply of the required fish feed ingredients and other
materials PC4. arrange procurement of fresh feed ingredients well in advance as per the
demand of the feed PC5. purchase the ingredients at different time intervals instead of bulk purchase
at a time
Carry out suitable processing of fish feed ingredients
To be competent, the user/individual on the job must be able to: PC6. ensure proper grinding of the ingredients, thorough mixing PC7. ensure supply of required quantity of minor nutrients and feed additives at
the appropriate time PC8. carry out proper blending of the minor nutrients, and addition of
requirement quantity of water PC9. carry out proper pelleting of the feed and adequate drying of the feed pellets
Operate different components of feed mill
To be competent, the user/individual on the job must be able to: PC10. carry out regular check-up of the different components/machineries of the
feed mill before operation PC11. ensure day to day cleaning and maintenance of the feed mill after the
operation PC12. detect problem in functioning of the feed mill early so as to avoid major
break down or damage
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AGR/N Perform production of feed and marketing
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AGR/N5119
PC13. evaluate performance efficiency of the different machineries of the feed mill PC14. ensure usage of protective clothing and equipment during operation in a feed
mill
Carry out production of feed
To be competent, the user/individual on the job must be able to: PC15. ensure standardization and maintenance of different processing conditions
like ideal temperature, pressure and screw speed, etc., based on
different types of ingredients used for feed formulation
size of the feed pellets to be made PC16. carry out production of feed of required particle size, shape and forms as per
the different life stages of fish
Observe physical, chemical and biological quality of the prepared feed
To be competent, the user/individual on the job must be able to: PC17. observe physical properties of the prepared feed (water stability, sinking rate,
floating percentage, nutrient leaching and keeping quality) PC18. observe chemical (nutrient status) and biological (microbial infestation)
properties of the prepared feed
Carry out packaging and storage and intermediary quality check of stored feed
To be competent, the user/individual on the job must be able to: PC19. identify suitable (air tight and strong) packing material to avoid any loss
during transportation PC20. store the prepared feed in dry, well ventilated and illuminated house with
suitable platform, less humidity, normal room temperature and free from insects and rodents
PC21. collect the feed samples randomly from the stored feed bags and check the physical, chemical and biological properties of feed
PC22. discard the nutritionally inferior quality and microbial infested feed
Carry out marketing related activities
To be competent, the user/individual on the job must be able to: PC23. identify the demand for different types of feed and accordingly, arrange feed
production schedule PC24. determine the appropriate market for sale of feed PC25. determine the market strategy to promote feed sale
Knowledge and Understanding (K)
A. Organization
context
The individual on the job needs to know and understand: KA1. good management practices for production of feed KA2. procedures and methods for marketing and sales
B. Technical
Knowledge
The individual on the job needs to know and understand: KB1. operational activities of feed mill KB2. methods of sale procedures KB3. packing of feed for transportation
Skills (S)
A. Core Skills/
Generic Skills
Reading Skills
The user/Individual on the job needs to know and understand how to SA1. read records and instructions and follow them correctly
Writing Skills
The user/individual on the job needs to know and understand how to
AGR/N Perform production of feed and marketing
13
AGR/N5119
SA2. record data properly of inputs needed for feed industry SA3. record information on various activities involved in feed SA4. record the data on demand and supply of feed
Oral Communication (Listening & Speaking Skills)
The user/Individual on the job needs to know and understand how to SA5. communicate effectively with the co-workers and customers
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to SB1. take decision on the spot to overcome difficult situations
Plan and Organize
The user/individual on the job needs to know and understand how to SB2. plan and organize the work order and jobs received from the supervisor SB3. plan and prioritize the work based on the instructions received from the
supervisor SB4. plan to utilize time effectively
Customer Centricity
The user/individual on the job needs to know and understand how to SB5. manage good relationships with manager and farm staff
Problem Solving
The user/individual on the job needs to know and understand how to
SB6. study the problem and provide a best solution SB7. immediately identify problems and solve them
Analytical Thinking
The user/individual on the job needs to know and understand how to
SB8. monitor and maintain list of feed ingredients and other materials required for feed formulation
SB9. anticipate/predict the demand and supply of species specific feeds
Critical Thinking
The user/individual on the job needs to know and understand how to SB10. use common sense and make judgments on day to day basis SB11. use reasoning skills to identify and resolve basic problems
AGR/N Perform production of feed and marketing
14
AGR/N5119
NOS Version Control
Back to Top
NOS Code AGR/N5119
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 10/03/16
Sub Sector Fisheries Last reviewed on 25/11/16
Occupation Assistance (Fisheries)
Next review date 19/05/19
AGR/N9903
15
Maintain health and safety at the workplace
----------------------------------------------------------------------------------------------------------------------------- ----------
National Occupational
Standard
Overview This OS unit is about maintaining health and safety at the workplace.
AGR/N9903
Page | 16
Maintain health and safety at the workplace
Unit Code AGR/N9903
Unit Title (Task)
Maintain health and safety at the workplace
Description This OS unit is about maintaining health and safety of self and coworkers at workplace.
Scope
This unit/task covers the following:
Maintain a clean and efficient workplace
Render appropriate emergency procedures
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Maintain a clean and efficient workplace
To be competent, the individual must be able to: PC1. undertake basic safety checks before operation of all machinery and vehicles
and report all potential hazards to the supervisor
PC2. identify work for which protective clothing or equipment is required and
perform those duties in accordance with workplace policy
PC3. read and understand the hazards of use and contamination mentioned on the
labels of pesticides/fumigants, etc.
PC4. assess risks prior to performing manual handling jobs, and work according to
recommended safe practices
PC5. use equipment and materials safely and correctly and return the same to
designated storage when not in use
PC6. dispose off waste safely and correctly in a designated area
PC7. recognize risks to bystanders and take action to reduce risk associated with
jobs in the workplace
PC8. perform work in a manner which minimizes environmental damage and
ensure work instructions for controlling risks are followed closely
PC9. report any accidents, incidents or problems without delay to an appropriate
person and take necessary immediate action to reduce further danger
Render appropriate emergency procedures
To be competent, the individual must be able to: PC10. follow procedures for dealing with accidents, fires and emergencies, including
communicating location and directions for emergency evacuation
PC11. follow emergency procedures to company standard / workplace
requirements
PC12. use emergency equipment in accordance with manufacturers' specifications
and workplace requirements
PC13. provide treatment appropriate to the patient's injuries in accordance with
recognized first aid techniques
PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first
aid equipment as appropriate
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Maintain health and safety at the workplace
AGR/N9903
PC15. report details of first aid administered in accordance with workplace
procedures
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. personal hygiene and fitness requirements KA2. general duties under the relevant health and safety legislation KA3. personal protective equipment to be worn and its care KA4. correct and safe way to use materials and equipment required for work KA5. importance of good housekeeping in the workplace KA6. safe disposal methods for waste KA7. methods for minimizing environmental damage during work
B. Technical Knowledge
The user/individual on the job needs to know and understand: KB1. risks to health and safety and the measures to be taken to control those risks
in area of work KB2. workplace procedures and requirements for the treatment of workplace
injuries/illnesses KB3. basic emergency first aid procedure KB4. local emergency services KB5. importance of reporting accidents, incidents and problems and appropriate
action to be taken
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to: SA1. mention the data which are required for record keeping purpose SA2. report problems to the appropriate personnel in a timely manner SA3. write descriptions and details about incidents in reports
Reading Skills
The user/individual on the job needs to know and understand how to: SA4. read instruction manual for hand tool, equipments and first aid procedures
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to: SA5. communicate clearly and effectively with others like farmers, concerned
officer/stakeholders SA6. comprehend information shared by senior people and experts
B. Professional Skills
Decision Making
The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of tools to be used SB2. identify need of first aid and render it accordingly
Plan and Organize
The user/individual on the job needs to know and understand how to: SB3. schedule daily activities and draw up priorities; allocate start times, estimate
completion time and materials, equipment and assistance required for completion
Customer Centricity
18
Maintain health and safety at the workplace
AGR/N9903
The user/individual on the job needs to know and understand how to: SB4. manage relationships with co-workers and managers
Problem Solving
The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solutions and take up
optimum / best solutions
Analytical Thinking
The user/individual on the job needs to know and understand how to: SB6. monitor and maintain the condition of tools and equipment SB7. assess situation and identify appropriate control measures
Critical Thinking
The user/individual on the job needs to know and understand how to: SB8. take responsibility for own work and learning
19
Maintain health and safety at the workplace
AGR/N9903
NOS Version Control
Back to Top
NOS Code AGR/N9903
Credits (NSQF) TBD Version number 1.0
Sector Agriculture and Allied Drafted on 10/03/16
Sub Sector Fisheries Last reviewed on 25/11/16
Occupation Assistance(Fisheries)
Next review date 19/05/19
Qualifications Pack for Feed Technician
20
Annexure
Nomenclature for QP and NOS
Qualifications Pack
[ABC]/ Q 0101
Occupational Standard An example of NOS with ‘N’
[ABC] / N 0101
Q denoting Qualifications Pack Occupation (2 numbers)
QP number (2 numbers)
9 characters
N denoting National Occupational Standard Occupation (2 numbers)
OS number (2 numbers)
9 characters
Back to top…
[Insert 3 letter code for SSC]
[Insert 3 letter code for SSC]
Qualifications Pack for Feed Technician
21
The following acronyms/codes have been used in the nomenclature above:
Sub-sector
Range of Occupation
numbers
Agriculture Crop Production 01 – 40
Dairying 41 – 42
Poultry 43 – 44
Animal Husbandry 45 – 48
Fisheries 49 – 51
Agriculture Allied Activities 52 – 60
Forestry, Environment and Renewable Energy
Management
61 - 70
Agriculture Industries 71 – 90
Generic Occupations 96 - 99
Sequence Description Example
Three letters Industry name AGR
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
Occupation numbers from 91 – 95 have been intentionally left blank to accommodate any
emerging segment in future.
Qualifications Pack for Feed Technician
22
Assessment outcomes Assessment criteria for outcomes
Marks Allocation
Total Marks
Out Of Theory Skills Practical
1. AGR/N5118 Procure ingredients, chemicals and other materials for feed preparation
PC1. identify locally available conventional and non-conventional feed ingredients
100 12 4 8
PC2. ensure the quality and quantity of requisite ingredients to meet the demand
12 4 8
PC3. identify cost-effective protein (plant / animal origin) and energy sources 12 4 8
PC4. determine the market price of the feed ingredients over the period of one year 12 4 8
PC5. identify the suitable feed additives such as binders, probiotics, antioxidants, immune stimulants, preservatives, growth promoters, natural colouring agents, synthetic amino acids, vitamin-mineral premix and other functional food aids to enhance the feed and
13 4 9
CRITERIA FOR ASSESSMENT OF TRAINEES
Job Role Feed Technician
Qualification Pack AGR/Q5109
Sector Skill Council Agriculture Skill Council of India 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 evaluations 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
Qualifications Pack for Feed Technician
23
nutrient utilization efficiency
PC6. identify specific ingredients required for production of diets for larvae, fry, fingerling, adults and brood stock of carp, catfish, murrel, koi, tilapia, shrimp, cobia, sea bass, milk fish, crab, pearl spot and fresh water and marine ornamental fish
13 4 9
PC7. collect the fresh feed ingredients samples and analyse their proximate composition
13 3 10
PC8. procure the required quantity of suitable feed ingredients to produce the species specific diets for different life stages of fish
13 3 10
100 30 70
2. AGR/N5119 Perform production of feed and marketing
PC1. analyse the dry matter, crude protein, crude lipid, NFE, gross energy and total ash contents of the feed ingredients
100
4 2 2
PC2. formulate the ingredient composition of the feed based on the nutrient requirement of the fish at their different life stages
4 1 3
PC3. arrange timely supply of the required fish feed ingredients and other materials 4 1 3
PC4. arrange procurement of fresh feed ingredients well in advance as per the demand of the feed
4 1 3
PC5. purchase the ingredients at different time intervals instead of bulk purchase at a time
4 1 3
PC6. ensure proper grinding of the ingredients, thorough mixing 4 2 2
PC7. ensure supply of required quantity of minor nutrients and feed additives at the appropriate time
4 1 3
PC8. carry out proper blending of the minor nutrients, and addition of requirement quantity of water
4 1 3
PC9. carry out proper pelleting of the feed 4 1 3
Qualifications Pack for Feed Technician
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and adequate drying of the feed pellets
PC10. carry out regular check-up of the different components/machineries of the feed mill before operation
4 1 3
PC11. ensure day to day cleaning and maintenance of the feed mill after the operation
4 2 2
PC12. detect problem in functioning of the feed mill early so as to avoid major break down or damage
4 1 3
PC13. evaluate performance efficiency of the different machineries of the feed mill 4 1 3
PC14. ensure usage of protective clothing and equipment during operation in a feed mill
4 1 3
PC15. ensure standardization and maintenance of different processing conditions like ideal temperature, pressure and screw speed, etc., based on
4 2 2 different types of ingredients used for feed formulation
size of the feed pellets to be made
PC16. carry out production of feed of required particle size, shape and forms as per the different life stages of fish
4 1 3
PC17. observe physical properties of the prepared feed (water stability, sinking rate, floating percentage, nutrient leaching and keeping quality)
4 2 2
PC18. observe chemical (nutrient status) and biological (microbial infestation) properties of the prepared feed
4 1 3
PC19. identify suitable (air tight and strong) packing material to avoid any loss during transportation
4 1 3
PC20. store the prepared feed in dry, well ventilated and illuminated house with suitable platform, less humidity, normal room temperature and free from insects
4 1 3
Qualifications Pack for Feed Technician
25
and rodents
PC21. collect the feed samples randomly from the stored feed bags and check the physical, chemical and biological properties of feed
4 1 3
PC22. discard the nutritionally inferior quality and microbial infested feed 4 1 3
PC23. identify the demand for different types of feed and accordingly, arrange feed production schedule
4 1 3
PC24. determine the appropriate market for sale of feed 4 1 3
PC25. determine the market strategy to promote feed sale 4 1 3
100 30 70
3. AGR/N9903 Maintain health and safety at the workplace
PC1. undertake basic safety checks before operation of all machinery and vehicles and report all potential hazards to the supervisor
100
6 2 4
PC2. identify work for which protective clothing or equipment is required and perform those duties in accordance with workplace policy
7 2 5
PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants, etc.
7 2 5
PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practices
7 2 5
PC5. use equipment and materials safely and correctly and return the same to designated storage when not in use
7 2 5
PC6. dispose off waste safely and correctly in a designated area 6 2 4
PC7. recognize risks to bystanders and take action to reduce risk associated with jobs in the workplace
7 2 5
PC8. perform work in a manner which minimizes environmental damage all procedures and ensure work instructions for controlling risks are
7 2 5
Qualifications Pack for Feed Technician
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followed closely
PC9. report any accidents, incidents or problems without delay to an appropriate person and take necessary immediate action to reduce further danger
7 2 5
PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions for emergency evacuation
7 2 5
PC11. follow emergency procedures to company standard / workplace requirements
6 2 4
PC12. use emergency equipment in accordance with manufacturers' specifications and workplace requirements
7 2 5
PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques
7 2 5
PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate
6 2 4
PC15. report details of first aid administered in accordance with workplace procedures. 6 2 4
100 30 70
GRAND TOTAL 300 300 90 210