TRAINEE’S PROGRESS SHEET

Name: ANDREA H. TINAMISAN Trainer:

QUALIFICATION: FOOD PROCESSING NC II Nominal Duration: 552 Hours

Units of Training Date Date Trainee’s Supervisor’s

Training Activity Rating
Competency Duration Started Finished Initial Initial
 Participate in workplace meetings and
discussions
PARTICIPATE IN
WORKPLACE  Complete relevant work related 4
COMMUNICATI documents HOURS
ON
 Participate in workplace meeting and
discussion
 Describe team role and scope
WORK IN TEAM 4
ENVIRONMENT  Identify own role and responsibility HOURS
within team

 Integrate personal objectives with

PRACTICE
organizational goals
CAREER 5
PROFESSIONAL  Set and meet work priorities
ISM HOURS
 Maintain professional growth and
development

PRACTICE  Identity hazards and risks

OCCUPATIONA
L HEALTH AND  Evaluate hazards and risks 5
SAFETY  Control hazards and risks HOURS
PROCEDURES
 Control hazards and risks
  Wear personal protective equipment
APPLY FOOD  Observe personal hygiene and good
SAFETY AND grooming
2 HOURS
SANITATION  Implement food safety practices
 Render safety measures and first aid
procedure
 Identify standard measuring devices
USE and instruments.
STANDARD
MEASURING  Review the procedures in using
DEVICES / standard measuring devices and 2 HOURS
INSTRUMENTS
instruments.
 Follow procedures in using measuring
devices and instruments
USE FOOD  Perform pre operation activities
PROCESSING
TOOLS,  Operate, monitor and maintain food
2 HOURS
EQUIPMENT processing equipment
AND UTENSILS
 Perform post operation activity

 Gather and tabulate the recorded data

PERFORM
MATHEMATICAL  Review the various formulations
2 HOURS
COMPUTATION  Calculate production input and output
 Calculate production input and output
IMPLEMENT  Identify requirements of GMP related to 2 HOURS
GOOD
 own work
 Observe personal hygiene and conduct
to meet GMP requirements
MANUFACTURI  Implement GMP requirements when
NG PRACTICE
carrying out work activities
PROCEDURE
 Participate in improving GMP 5.5
Participate in validation processes
 Complete workplace documentation to
support GMP
 Conduct work in accordance with
IMPLEMENT environmental policies and procedures
ENVIRONMENT
AL POLICIES  Participate in improving environmental 2
AND practices at work HOURS
PROCEDURES
 Respond to an environmental
emergency
 Prepare equipment, tools and utensils
PROCESS
FOOD BY  Prepare raw materials
SALTING, 100
 Process cured materials
CURING AND HOURS
SMOKING  Pack processed cured materials
 Perform postproduction activities
PROCESS  Prepare equipment, tools, materials 120
FOOD BY HOURS
and utensils
FERMENTATIO
 N AND  Prepare raw materials
PICKLING
 Perform pickling activities
 Perform postproduction activities
PROCESS  Prepare equipment, tools, materials 120
FOOD BY HOURS
and utensils
SUGAR
CONCENTRATI  Prepare raw materials
ON
 Sugar Concentrations
 Pack sugar concentrated products
 Pack sugar concentrated products
PROCESS  Prepare equipment, tools, materials 80
FOOD BY
and utensils HOURS
DRYING AND
DEHYDRATION  Prepare raw materials
 Dry pretreated raw materials
 Cool and sweat dried products
 Pack dried products
 Perform postproduction activities
PROCESS  Perform postproduction activities 100
FOOD BY HOURS
THERMAL  Prepare the raw materials
APPLICATION  Pasteurize the product
 Pack food products
 Exhaust and seal food products
  Apply thermal processing
 Cool and wash packed products
 Perform postproduction activities.
552
Total
hours
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings

Prepared by: Checked by: Approved by:

ANDREA H. TINAMISAN EMMANUEL G. RUEDAS JERUEL I. VASQUEZ

Trainer Training Coordinator Principal III