Institutional Assessment on-Slaughtering-swine-UC-1

Republic of the Philippines
TECHNICAL EDUCATION AND SKILLS DEVELOPMENTAUTHORITY

Region XI
DAVAO ORIENTAL POLYTECHNIC INSTITUTE
(Formerly Lupon School of Fisheries)
Roxas – PanuncialmanSts., Barangay Poblacion, Lupon, Davao Oriental
Tel. No. (087) 808-5387 Mobile No. +63930-183-2864e-
Mail:lsf@tesda.gov.phwebsite:http://www.davaoorientalpolytechnicinstitute.com
1 Institution in the Philippines awarded as 2018 Best TESDA Training Institution – TESDA Administered Schools Category
st
1st Institution in the Philippines Accredited Gold Level Statusby the Asia Pacific Accreditation and Certification Commission (APACC)
Member: Association of APACC Accreditees (AAA)
EVIDENCE PLAN
COMPETENCY STANDARD SLAUGHTERING (SWINE) NC II
Unit of competency 1 HANDLE AND SHARPEN KNIVES
Ways in which evidence will be collected:

[tick the column]
Written / Interview
Oral Quesioning
Demonstration &
Oral Questioning
Observion &
The evidence must show that the candidate…
*Plans and prepares Knives are sharpened according to
/
workplace requirements.
Perform OHS or safety precautions and procedures. /
*Maintain safety workshop and laboratory. /
*Knives are sharpened to maintain a bevel edge

/
Uses appropriate personal protective equipment. /
Steel is used correctly to maintain a bevel edge and to

meet Occupational Safety and Health Standards
/
(OSHS)
Knife sharpening equipment is maintained, cleaned and

stored to hygiene and sanitation and workplace / /
requirements
Perform and observes 5’S and in workshop and
/
laboratory, materials, tools and equipment at all time.
Prepared by: Date:
ROBERT A. MEJOS
Trainer
Checked by: Date:
NORA S. MALATAMBAN
VIS - Designate
ROGRAM GOALS: PROGRAM OBJECTIVES:

1.Provide quality skills training in Slaughtering Operation (Swine) NCII1.90% of graduates in Slaughtering Operation (Swine) NCIIare
based on the standard competency requirement of Technical Education certified.
and Skills Development Authority (TESDA) 2.Produce graduates with 90% productivity through wage and self-employment.
2.Produce globally competitive graduates equipped with communication 3.Apply proper knowledge, skills, and attitudes in Slaughtering Operation (Swine)
skills, positive work attitudes for gainful employment
Region XI
Tel. No. (087) 808-5387 Mobile No. +63930-183-2864e-
st
DEMONSTRATION with Oral Questioning

Candidate’s name:
Trainer’s name: ROBERT A.MEJOS
Institutional Assessment Venue:
Qualification:
Slaughtering Operation ( Swine) NCII
Date of assessment:
Instructions for demonstration
Perform proper Handling and sharpening knife , proper storing of knife and Maintained knives and
associated equipment with an specific regulatory requirements.
Materials and equipment

Personal Protective Equipment (PPE), Boning, skinning or steak knives and Steels or sharpening
stone.
 to show if evidence is
OBSERVATION demonstrated
During the demonstration of skills, did the candidate: Yes No N/A

Plans and prepares Knives are sharpened according to workplace
  
requirements.
Perform OHS or safety precautions and procedures.   
Observe Maintain safety workshop and laboratory.   
Maintain Knives are sharpened to maintain a bevel edge
  
Use appropriate personal protective equipment. (PPE )   
Steel is used correctly to maintain a bevel edge and to meet
  
Occupational Safety and Health Standards (OSHS)
Perform Knife sharpening equipment is maintained, cleaned and stored
  
to hygiene and sanitation and workplace requirements
Perform and observes 5’S and in workshop and laboratory, materials,
  
tools and equipment at all time.
The candidate’s demonstration was:
Satisfactory ❑ Not Satisfactory ❑
QUESTIONS /RATING SHEET FOR QUESTIONNAIRE

Region XI
Tel. No. (087) 808-5387 Mobile No. +63930-183-2864e-
st
NAME OF TRAINEE: ______________________________________________________
QUALIFICATION: Slaughtering Operation ( Swine) NCII DATE: __________________
Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Yes /No
Extension/Reflection Questions YES NO

1. Do you make plan for maintaining your Sharpened knives ,Worked safely with
knives , Maintained knives and associated equipment for your activity?
2. Did you follow standard operating procedure on maintaining your tools and
equipment? Why?
3. Do you performed maintenance in the laboratory and workstation at all time

of your activity?
4. Did you perform the 5’S in the working area? Why?
Safety Questions
5. How will you avoid accident during youractivities?
6. What is your first thing to do in case there’s an accident happened
while you are doing your task/activity?
7. How will you apply precautionary safety measures before starting your
task/activity?
Contingency Questions
8. What is an appropriate storage room to keep safety of your tools and
equipment?
9.What kind of chemical you will use in disinfect your tools and
equipment after your activity?
10.What is your possible action needed if you found out that theirs a mal
function of your equipment?
11. How can you assure that your work station is safe for the activities.
Infrequent Events
12. What will you do if you found that your knife knocking from there handle?
13. When do you apply disinfect your work station?

14. What kind of safety action on disposing empty chemical bottle?
Rules and Regulations

15. How will you maintain the cleanliness of your Work Station?
16. When do you apply disinfect your work station?

Region XI
Tel. No. (087) 808-5387 Mobile No. +63930-183-2864e-
st
17. Did you follow and apply (Department of Health – Food Establishments – Code
of Sanitation of the Philippines (P.D.856) and NMIS?
18. Do you apply Environment Management Bureau regulations regarding
emissions, waste treatment, noise and effluent treatment and control?
The candidate’s underpinning Satisfactory Not Satisfactory

knowledge was:
Feedback to candidate
General comments [Strengths / Improvements needed]
Candidate’s signature: Date:
Trainer signature: Date:
Prepared by: Checked by:

ROBERT A.MEJOS NORA S. MALATAMBAN
Trainer Vocational Instruction Supervisor
Noted by:
MA. LETICIA C. SALCEDO, CPA
Acting Vocational School Administrator
MODEL ANSWERS
Extension/Reflection Questions

Region XI
Tel. No. (087) 808-5387 Mobile No. +63930-183-2864e-
st
1. Yes, because activity work plan is a part of your prior goal on daily activities and
precautionary measures.
2. Yes, because it very important to follow SOP for the quality of your work and
processing.
3. Yes, because good maintenance system presents the early discovery of problems, thus
providing plenty of lead time for effective maintenance planning in work station.
4. Yes, I will perform 5’S during and after work to maintain cleanliness and orderliness
in the workstation/ laboratory in preparation for next activities and for the other
trainees who will use next on the laboratory.
Safety Questions
5. Proper routine and refer to the checklist and noticing the maintenance scheduled as
part of the routine activities.
6. In case accident happened I will stop the activities and apply first aid and call the
medical expert for assistance.
7. Apply first Aid to the victim if accident happened.
Contingency Questions
8. close storage room for the best safety practices.
9. Use chlorinated water to kill bacteria , Lysol

10. refer to the maintenance section as for assistance and listen on the advice of the
expert.
11. check the area before to start the task/activities , proper checking by using the
checklist.
Infrequent Events
12. stop on the work and repair it immediately or replace if necessary.
13. after the activities for the preparation for the next activities
14. Follow the standard procedure on disposing of chemical bottle accordance with the
environmental guidelines.
Rules and Regulations
15. observe 5,s at all time

Region XI
Tel. No. (087) 808-5387 Mobile No. +63930-183-2864e-
st
16. after the activities for the preparation for the next activities
17. Yes / as always instructed by the inspector officer for the food safety purposes.
18. Yes / to maintain the meat safe for consumption.
Prepared by:
ROBERT A.MEJOS
Trainer
Checked by:
NORA S. MALATAMBAN
VIS - Designate
Noted by:
MA. LETICIA C. SALCEDO, CPA
Acting VSA


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Republic of the Philippines

TECHNICAL EDUCATION AND SKILLS DEVELOPMENTAUTHORITY

COMPETENCY STANDARD SLAUGHTERING (SWINE) NC II

Unit of competency 1 HANDLE AND SHARPEN KNIVES

Ways in which evidence will be collected:

*Maintain safety workshop and laboratory. /

*Knives are sharpened to maintain a bevel edge

Uses appropriate personal protective equipment. /

Steel is used correctly to maintain a bevel edge and to

Knife sharpening equipment is maintained, cleaned and

ROGRAM GOALS: PROGRAM OBJECTIVES:

DEMONSTRATION with Oral Questioning

Materials and equipment

During the demonstration of skills, did the candidate: Yes No N/A

QUESTIONS /RATING SHEET FOR QUESTIONNAIRE

ROGRAM GOALS: PROGRAM OBJECTIVES:

Extension/Reflection Questions YES NO

3. Do you performed maintenance in the laboratory and workstation at all time

4. Did you perform the 5’S in the working area? Why?

13. When do you apply disinfect your work station?

Rules and Regulations

ROGRAM GOALS: PROGRAM OBJECTIVES:

The candidate’s underpinning Satisfactory Not Satisfactory

Candidate’s signature: Date:

Trainer signature: Date:

Prepared by: Checked by:

MA. LETICIA C. SALCEDO, CPA

Acting Vocational School Administrator

ROGRAM GOALS: PROGRAM OBJECTIVES:

9. Use chlorinated water to kill bacteria , Lysol

ROGRAM GOALS: PROGRAM OBJECTIVES:

18. Yes / to maintain the meat safe for consumption.

ROGRAM GOALS: PROGRAM OBJECTIVES:

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