Training Regulations: Food Processing NC Ii

TRAINING REGULATIONS
FOOD PROCESSING NC II
PROCESSED FOODS & BEVERAGES SECTOR
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

East Service Road, South Luzon Expressway (SLEX), Taguig City, Metro Manila
Technical Education and Skills Development Act of 1994
(Republic Act No. 7796)
Section 22, “Establishment and Administration of the National

Trade Skills Standards” of the RA 7796 known as the TESDA Act
mandates TESDA to establish national occupational skill
standards. The Authority shall develop and implement a
certification and accreditation program in which private industry
group and trade associations are accredited to conduct approved
trade tests, and the local government units to promote such trade
testing activities in their respective areas in accordance with the
guidelines to be set by the Authority.
The Training Regulations (TR) serve as basis for the:
1 Competency assessment and certification;

2 Registration and delivery of training programs; and
3 Development of curriculum and assessment instruments.
Each TR has four sections:
Section 1 Definition of Qualification - refers to the group of competencies that

describes the different functions of the qualification.
Section 2 The Competency Standards - gives the specifications of

competencies required for effective work performance.
Section 3 Training Arrangements - contains information and requirements in

designing training program for certain Qualification. It includes
curriculum design, training delivery; trainee entry requirements; tools
and requirements; tools and equipment; training facilities and trainer’s
qualification.
Section 4 Assessment and Certification Arrangements - describes the

policies governing assessment and certification procedure
TABLE OF CONTENTS
Page No.
SECTION 1 FOOD PROCESSING NC II QUALIFICATION 1
SECTION 2 COMPETENCY STANDARDS 2 - 115
2.1 Basic Competencies 2 - 18

2.2 Common Competencies 19 - 46
2.3 Core Competencies 47 - 115
SECTION 3 TRAINING ARRANGEMENTS

116 - 183
3.1 Curriculum Design 116
o Basic Competencies 117
o Common Competencies 121
o Core Competencies 127
3.2 Training Delivery 173
3.3 Trainee Entry Requirements 175
3.4 List of Tools, Equipment and
Materials 175
3.5 Training Facilities 183
3.6 Trainer’s Qualification 183
3.7 Institutional Assessment 183
SECTION 4 ASSESSMENT AND CERTIFICATION

ARRANGEMENTS 184
COMPETENCY MAP
186
DEFINITION OF TERMS
187
ACKNOWLEDGEMENTS 190
TESDA-SOP-QSO-01-F08
TRAINING REGULATIONS FOR

SECTION 1 QUALIFICATION DESCRIPTION
FOOD PROCESSING NC II QUALIFICATION
The FOOD PROCESSING NC II Qualification consists of competencies that a

person must have in order to process foods by salting, curing and smoking; process food by
fermentation and pickling; process food by sugar concentration; process food by drying and
dehydration and process food by thermal application. Inclusive to each of the above
competencies, is the task of packing the processed food and operating simple packing
equipment such as sealer. The person must also have competencies in practicing Food
Safety Act 2013, cGMP, HACCP, OSHS and 7S of Good Housekeeping, including
following relevant environmental rules and regulations.
It also includes competencies of a person in the production line of manufacturing

processed food who is responsible for routinary works such as inspection of simple defects
of packing materials, seal integrity and correct product label. It also comprises the
calibrating and operating of basic food processing tools and equipment such as salinometer,
refractometer, food processor and weighing scale. This qualification does not include dairy
products and baking/pastry making.
This Qualification is packaged from the competency map of the Agriculture and Fishery,
Processed Food and Beverage Sector as shown in Annex A.
The Units of Competency comprising this Qualification include the following:

UNIT CODE BASIC COMPETENCIES
500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
UNIT CODE COMMON COMPETENCIES

PFB751210 Apply Food Safety and Sanitation
PFB751211 Use Standard Measuring Devices / Instruments PFB751212
Use Food Processing Tools, Equipment and Utensils
PFB751213 Perform Mathematical Computation
PFB751214 Implement Good Manufacturing Practice Procedure
PFB751215 Implement Environmental Policies and Procedures
UNIT CODE CORE COMPETENCIES

PFB751330 Process Food by Salting, Curing and Smoking
PFB751331 Process Food by Fermentation and Pickling
PFB751332 Process Food by Sugar Concentration PFB751333
Process Food by Drying and Dehydration
PFB751334 Process Food by Thermal Application
TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 1

A person who has achieved this Qualification is competent to be:

 Food Processing Worker
 Food Production Worker/Staff
 Packing Staff /Packer
 Quality Control Staff
May also be known by specific products:
 Tocino Maker
 Tinapa Maker
 Dried-fish Processor
 Cured-meat Processor
 Fruit-candy Maker

SECTION 2 COMPETENCY STANDARDS
This section gives the details of the contents of the basic, common and core units of
competency required in FOOD PROCESSING NC II.
BASIC COMPETENCIES
UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

UNIT CODE : 500311105
UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to gather, interpret and convey
information in response to workplace
requirements.
PERFORMANCE
CRITERIA
REQUIRED
ELEMENT Italicized terms are REQUIRED SKILLS
KNOWLEDGE
elaborated in the Range of
Variables
1. Participate in 1.1 Team meetings are 2.1 Effective 2.1 Following simple
workplace attended on time communication spoken language
meetings and 1.2 Own opinions are 2.2 Different modes 2.2 Performing routine
discussions clearly expressed and of workplace duties
those of others are communication following simple
listened to without 2.3 Written written notices
interruption communication 2.3 Participating in
1.3 Meeting inputs are 2.4 Organizational workplace meetings
consistent with the policies and discussions
meeting purpose and 2.5 Communication 2.4 Completing work
established protocols procedures and related documents
1.4 Workplace systems 2.5 Estimating,
interactions are 2.6 Technology calculating and
conducted in a relevant to the recording routine
courteous manner enterprise and workplace measures
1.5 Questions about simple the individual’s 2.6 Relating to people of
routine workplace work social range in the
procedures and matters responsibilities workplace
concerning working 2.7 Gathering and
conditions of providing information
employment are tasked in response to
and responded to. workplace
1.6 Meetings outcomes requirements
are interpreted and
implemented.

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
Variables
2. Complete 2.1 Range of forms 3.1 Effective 3.1 Completing work
relevant work relating to conditions communication related documents
related of employment are 3.2 Different modes 3.2 Applying basic
documents completed accurately of mathematical
and legibly communication processes of addition,
2.2 Workplace data are 3.3 Written subtraction, division
recorded on standard communication and multiplication
workplace forms and 3.4 Organizational 3.3 Gathering and
documents policies providing information
2.3 Basic mathematical 3.5 Communication in response to
processes are used for procedures and workplace
routine calculations systems requirements
2.4 Errors in recording
3.6 Technology
information on forms/
relevant to the
documents are
enterprise and
identified and properly
the individual’s
acted upon
work
2.5 Reporting
responsibilities
requirements to
supervisor are completed
according
to organizational
guidelines
RANGE OF VARIABLES
VARIABLE RANGE
1. Appropriate sources 1.1 Team members
1.2 Suppliers
1.3 Trade personnel
1.4 Local government
1.5 Industry bodies
2. Medium 2.1 Memorandum

2.2 Circular
2.3 Notice
2.4 Information discussion
2.5 Follow-up or verbal instructions
2.6 Face-to-face communication
3. Storage 3.1 Manual filing system

3.2 Computer-based filing system

4. Forms 4.1 Personnel forms

4.2 Telephone message forms
4.3 Safety reports
5. Workplace interactions 5.1 Face-to-face interactions
5.2 Telephone conversations
5.3 Electronic and two-way radio communication
5.4 Written communication including electronic mail, memos,
instruction and forms
5.5 Non-verbal communication including gestures, signals, signs and
diagrams
6. Protocols 6.1 Observing meeting

6.2 Compliance with meeting decisions
6.3 Obeying meeting instructions

EVIDENCE GUIDE
1. Critical aspects of competency Assessment requires evidence that the candidate:

1.1 Prepared written communication following standard format of
the organization
1.2 Accessed information using communication equipment
1.3 Made use of relevant terms as an aid to transfer
information effectively
1.4 Conveyed information effectively adopting the formal or
informal communication
2. Resource implications The following resources MUST be provided:

2.1 Fax machine
2.2 Telephone
2.3 Writing materials
2.4 Internet
3. Method of assessment Competency MUST be assessed through:

3.1 Direct Observation
3.2 Oral interview and written test
4. Context of assessment 4.1 Competency may be assessed individually in the actual
workplace or through accredited institution

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106
UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes
required to identify role and responsibility as a member of a
team.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the Range
of Variables
1. Describe 1.1 The role and 1.1 Communication 1.1 Communicate
team role objective of the process appropriately,
and scope team is identified 1.2 Team structure consistent with the
from available 1.3 Team roles culture of the
sources of 1.4 Group planning workplace
information and decision
1.2 Team parameters, making
reporting
relationships and
responsibilities are
identified from team
discussions and
appropriate external
sources
2. Identify own 3.1 Individual role and 2.1 Communication 2.1 Communicate
role and responsibilities within process appropriately,
responsibility the team environment 2.2 Team structure consistent with the
within team are identified 2.3 Team roles culture of the
3.2 Roles and 2.4 Group planning workplace
responsibility of other and decision
team members are making
identified and
recognized
3.3 Reporting
relationships within
team and external to
team are identified

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
3. work as a 3.1 Effective and 3.1 Communication 3.1 Communicate
team member appropriate forms of process appropriately,
communications used 3.2 Team structure consistent with the
and interactions 3.3 Team roles culture of the
undertaken with team 3.4 Group planning workplace
members who and decision 3.2 Interacting
contribute to known making effectively with
team activities and others
objectives
3.2 Effective and
appropriate
contributions made to
complement team
activities and
objectives, based on
individual skills and
competencies and
workplace context
3.3 Observed protocols in
reporting using
standard operating
procedures
3.4 Contribute to the
development of team
work plans based on
an understanding of
team’s role and
objectives and
individual
competencies of the
members.

RANGE OF VARIABLES
VARIABLE RANGE
1. Role and objective of 1.1 Work activities in a team environment with enterprise or
team specific sector
1.2 Limited discretion, initiative and judgment may be
demonstrated on the job, either individually or in a team
environment
2. Sources of information 2.1 Standard operating and/or other workplace procedures
2.2 Job procedures
2.3 Machine/equipment manufacturer’s specifications and
instructions
2.4 Organizational or external personnel
2.5 Client/supplier instructions
2.6 Quality standards
2.7 OHS and environmental standards
3. Workplace context 3.1 Work procedures and practices
3.2 Conditions of work environments
3.3 Legislation and industrial agreements
3.4 Standard work practice including the storage, safe
handling and disposal of chemicals
3.5 Safety, environmental, housekeeping and quality
guidelines

EVIDENCE GUIDE

1.1 Operated in a team to complete workplace activity
1.2 Worked effectively with others
1.3 Conveyed information in written or oral form
1.4 Selected and used appropriate workplace language
1.5 Followed designated work plan for the job
1.6 Reported outcomes

2.1 Access to relevant workplace or appropriately simulated
environment where assessment can take place
2.2 Materials relevant to the proposed activity or tasks
3. Method of assessment Competency may be assessed through:
3.1 Observation of the individual member in relation to the
work activities of the group
3.2 Observation of simulation and or role play involving the
participation of individual member to the attainment of
organizational goal
3.3 Case studies and scenarios as a basis for discussion of
issues and strategies in teamwork
4. Context of assessment 4.1 Competency may be assessed in workplace or in a

simulated workplace setting
4.2 Assessment shall be observed while task are being
undertaken whether individually or in group

UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

UNIT CODE : 500311107
UNIT DESCRIPTOR : This unit covers the outcomes required in in promoting
career growth and advancement.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
Variables
1. Integrate 1.1 Personal growth and 1.1 Work values 1.1 Appropriate
personal work plans are and ethics practice of personal
objectives pursued towards (code of hygiene
with improving the conduct, code 1.2 Intra and
organization qualifications set for of ethics, etc.) Interpersonal skills
al goals the profession 1.2 Company 1.3 Communication
1.2 Intra and interpersonal policies skills
relationships are 1.3 Company
maintained in the course operations,
of managing oneself procedures and
based on performance standards
evaluation 1.4 Fundamental
1.3 Commitment to the rights at work
organization and its including
goal is demonstrated in gender
the performance of sensitivity
duties 1.5 Personal
hygiene practices
2. Set and meet 2.1 Competing demands 2.1 Work values 2.1 Appropriate
work are prioritized to and ethics practice of personal
priorities achieve personal, (Code of hygiene
team and Conduct, Code 2.2 Intra and
organizational goals of Ethics, etc.) Interpersonal skills
and objectives. 2.2 Company 2.3 Communication
2.2 Resources are policies skills
utilized efficiently and 2.3 Company 2.4 Managing goals
effectively to manage operations, and time
work priorities and procedures and
commitments standards
2.3 Practices along 2.4 Fundamental
economic use and rights at work
maintenance of including
equipment and gender
facilities are followed sensitivity
as per established 2.5 Personal
procedures hygiene practices
2.6 Time
management

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
Variables
3. Maintain 3.1 Trainings and career 3.1 Work values 3.1 Appropriate
professional opportunities are and ethics practice of personal
growth and identified and availed (Code of hygiene
development of based on job Conduct, Code 3.2 Intra and
requirements of Ethics, etc.) Interpersonal skills
3.2 Recognitions are 3.2 Company 3.3 Communication
sought/received and policies skills
demonstrated as proof of 3.3 Company
career advancement operations,
3.3 Licenses and/or procedures and
certifications relevant standards
to job and career are 3.4 Fundamental
obtained and renewed rights at work
including
gender
sensitivity
3.5 Personal
hygiene practices

RANGE OF VARIABLES
VARIABLE RANGE
1. Evaluation 1.1 Performance Appraisal
1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources 2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career 3.1 Participation in training programs

opportunities 3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops
4. Recognitions 4.1 Recommendations

4.2 Citations
4.3 Certificate of Appreciations
4.4 Commendations
4.5 Awards
4.6 Tangible and Intangible Rewards
5. Licenses and/or certifications 5.1 National Certificates

5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses

EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidence that the candidate:

competency 1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed trainings and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification

2.1 Workplace or assessment location
2.2 Case studies/scenarios

3.1 Portfolio Assessment
3.2 Interview
3.3 Simulation/Role-plays
3.4 Observation
3.5 Third Party Reports
3.6 Exams and Tests
3. Context of assessment 4.1 Competency may be assessed in the work place or in a

simulated work place setting

UNIT OF COMPETENCY : PRACTICE OCCUPATIONAL HEALTH AND

SAFETY PROCEDURES
UNIT CODE : 500311108
required to comply with regulatory and organizational requirements for
occupational health and safety.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
1. Identify 1.1 Safety regulations 1.1 OHS 1.1 Practice of personal
hazards and and workplace safety procedures and hygiene
risks and hazard control practices and 1.2 Hazards/risks
practices and regulations identification and
procedures are clarified 1.2 PPE types and control skills
and explained based on uses 1.3 Interpersonal skills
organization procedures 1.3 Personal 1.4 Communication
1.2 Hazards/risks in the hygiene practices skills
workplace and their 1.4 Hazards/risks
corresponding identification
indicators are identified and control
to minimize or 1.5 Threshold Limit
eliminate risk to co- Value (TLV)
workers, workplace and
1.6 OHS indicators
environment in
1.7 Organization
accordance with
safety and
organization procedures
health protocol
1.3 Contingency
measures during 1.8 Safety
workplace accidents, fire consciousness
and other emergencies 1.9 Health
are recognized and consciousness
established in
accordance with
organization procedure.

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
2. Evaluate 2.1 Terms of maximum 2.1 OSH 2.1 Practicing personal
hazards and tolerable limits which procedures and hygiene
risks when exceeded will practices and 2.2 Identifying
result in harm or regulations hazards/risks and
damage are identified 2.2 Personal control
based on threshold hygiene practices 2.3 Interpersonal skills
limit values (TLV) 2.3 Hazards/risks 2.4 Communication
2.2 Effects of the hazards identification skills
are determined and control
2.3 OHS issues and/or 2.4 Threshold Limit
concerns and Value -TLV
identified safety 2.5 OSH indicators
hazards are reported to 2.6 Organization
designated personnel safety and
in accordance with health protocol
workplace 2.7 Safety
requirements and consciousness
relevant workplace 2.8 Health
OHS legislation consciousness
3. Control 3.1 Occupational Health 3.1 OSH 3.1 Practicing personal

hazards and and Safety (OHS) procedures hygiene
risks procedures for and practices 3.2 Identifying
controlling and hazards/risks and
hazards/risks in regulations control
workplace are 3.2 PPE types and 3.3 Interpersonal skills
consistently followed uses 3.4 Communication
3.2 Procedures for dealing 3.3 Personal skills
with workplace hygiene
accidents, fire and practices
emergencies are 3.4 Hazards/risks
followed in identification
accordance with and control
organization OHS 3.5 OSH indicators
policies 3.6 Organization
3.3 Personal protective safety and
equipment (PPE) is health protocol
correctly used in 3.7 Safety
accordance with consciousness
organization OHS 3.8 Health
procedures and consciousness
practices
3.4 Appropriate assistance
is provided in the event
of a workplace
emergency in
accordance with
established
organization protocol

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
4. Maintain 4.1 Emergency-related 4.1 OSH 4.1 Practicing personal
OHS drills and trainings procedures and hygiene
awareness are participated in as practices and 4.2 Interpersonal skills
per established regulations 4.3 Communication
organization 4.2 PPE types and skills
guidelines and uses
procedures 4.3 Personal
4.2 OHS personal hygiene practices
records are 4.4 OSH indicators
completed and 4.5 Organization
updated in safety and
accordance with health protocol
workplace 4.6 Safety
requirements consciousness
4.7 Health
consciousness

RANGE OF VARIABLES
VARIABLE RANGE
1. Safety regulations May include but are not limited to:
1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks May include but are not limited to:

2.1 Physical hazards – impact, illumination, pressure, noise,
vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards – dusts, fibers, mists, fumes, smoke,
gases, vapors
2.4 Ergonomics
2.4.1 Psychological factors – over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2 Physiological factors – monotony, personal
relationship, work out cycle
3. Contingency measures May include but are not limited to:

3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 (Calling designed) emergency personnel
4. PPE May include but are not limited to:
4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
5. Emergency-related drills 5.1 Fire drill

and training 5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management

6. OHS personal records 6.1 Medical/Health records

6.2 Incident reports
6.3 Accident reports
6.4 OHS-related training completed
EVIDENCE GUIDE

1.1 Explained clearly established workplace safety and
hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value (TLV).
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.6 Used Personal Protective Equipment (PPE) in accordance with
company OHS procedures and practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements

2.1. Workplace or assessment location
2.2. OHS personal records
2.3. PPE
2.4. Health records

3.1 Portfolio Assessment
3.2 Interview
3.3 Case Study/Situation
4. Context of assessment 4.1 Competency may be assessed in the work place or in a

simulated work place setting

COMMON COMPETENCIES
UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION

UNIT CODE : PFB751210
UNIT DESCRIPTOR : This unit covers skills and attitude required to apply food
safety and sanitation in the workplace
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
Variables
1. Wear Personal 1.1 Personal protective 1.1 Personal 1.1 Checking PPE
Protective equipment are checked protective 1.2 Practicing GMP
Equipment according to equipment (PPE)
manufacturer’s 1.2 Procedures in
specifications wearing in PPE
1.2 Personal protective 1.3 Good Food
equipment are worn Manufacturing
according to the job Practices
requirement 1.4 Parts and
functions of
personal
protective
equipment
2. Observe 2.1 Personal hygiene and 2.1 Good grooming 2.1 Practicing good
Personal good grooming is and personal grooming and
Hygiene and practiced in line with hygiene personal hygiene
Good workplace health 2.2 Workplace practices
Grooming and safety health and
requirements safety
requirements
3. Implement Food 3.1 Sanitary food handling 3.1 Proper waste 3.1 Managing wastes
Sanitation practices are disposal 3.2 Implementing
Practices implemented in line 3.2 Environmental sanitary food
with workplace protection and handling practices
sanitation regulations concerns 3.3 Practicing
3.2 Safety measures are 3.3 Food safety workplace safety
observed in line with principles and
workplace safety practices
practices. 3.4 TQM and other
food quality
system principles

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
4. Render Safety 4.1 Safety measures 4.1 First aid 4.1 Applying safety
Measures and are applied according procedures measures
First Aid to workplace rules 4.2 Parts and 4.2 Applying first aid
Procedures and regulations functions of treatment
4.2 First aid personal protective 4.3 Practicing PPE
procedures are equipment 4.4 Coordinating with
applied and 4.3 First Aid Kit concerned
coordinated with personnel
concerned personnel
according to
workplace standard
operating procedures.
5. Implement 5.1 Work area and 5.1 Hazards in work 5.1 Implementing
housekeeping surroundings are area housekeeping
activities cleaned in 5.2 Waste disposal activities
accordance with 5.3 Housekeeping / 5.2 Practicing proper
workplace health 7’s waste disposal
and safety 5.4 Proper waste 5.3 Coordination skills
regulations disposal
5.1 Waste is disposed
according to
organization’s waste
disposal system
5.2 Hazards in the work
area are recognized
and reported to
designated personnel
according to
workplace procedures

RANGE OF VARIABLES
VARIABLE RANGE
1. Manufacturer’s Manufacturer’s specifications may include but not limited to:
Specifications 1.1 Handling
1.2 Operating
1.3 Discharge Label
1.4 Reporting
1.5 Testing
1.6 Positioning
1.7 Refilling
2. Personal Protective Personal Protective Equipment may include but not limited to:
Equipment 2.1 Apron/laboratory gown
2.2 Mouth masks
2.3 Gloves
2.4 Rubber boots/safety shoes
2.5 Head gears such as caps, hair nets, earl plug
3. Workplace Health Workplace and Safety Requirements may include:

and Safety 3.1 Health/Medical Certificate
Requirements 3.2 DOLE requirements
3.3 BFAD requirements
3.4 Personal Hygiene and good grooming
3.5 Plant Sanitation and waste management
4. Safety Measures Safety measures may include but not limited to:
4.1 Labeling of chemicals and other sanitizing agents
4.2 Installation of firefighting equipment in the work area
4.3 Installation of safety signage and symbols
4.4 Implementation of 5S in the work area
4.5 Removal of combustible material in the work area
5. First Aid Procedures First Aid Procedures may include but not limited to:
5.1 Mouth to mouth resuscitation
5.2 CPR
5.3 Application of tourniquet
5.4 Applying pressure to bleeding wounds or cuts
5.5 First aid treatment for burned victims
6. Hazards Hazards in the workplace may include but not limited to:
6.1 Physical
6.2 Biological
6.3 Chemical

EVIDENCE GUIDE

competency 1.1 Cleaned, checked and sanitized personal protective equipment
1.2 Practiced proper personal hygiene and good grooming
1.3 Implemented workplace food safety practices
1.4 Applied first aid measures to victims
1.5 Implemented good housekeeping activities in the work area

2.1 Work area/station
2.2 First Aid kit
2.3 PPE relevant to the activities
2.4 Fire extinguisher
2.5 Stretcher
2.6 Materials, tools and equipment relevant to the unit of
competency
3.1 A combination of direct observation and questioning of a
candidate processing foods.
4. Context of assessment 4.1 Assessment should occur on the job or in a simulated workplace

UNIT OF COMPETENCY : USE STANDARD MEASURING DEVICES AND

INSTRUMENTS
UNIT DESCRIPTOR : This unit covers skills and attitude required to use
standard measuring devices, instruments in the workplace
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
Variables
1. Identify 1.1 Standard measuring 1.1 Safe handling of 1.1 Communication
Standard devices and measuring devices skills
Measuring instruments are and instruments 1.2 Sanitary
Devices and identified according to 1.2 Specifications and handling of
Instruments manufacturer’s functions of devices and
specifications measuring devices instruments
1.2 Devices and and instruments 1.3 Calibrating skills
instruments for measuring 1.3 Defects and
are properly checked, breakages of
sanitized and calibrated measuring devices
prior to use and instruments
1.4 Procedures in
sanitizing and
calibrating and
stowing equipment
and instruments
2. Review the 2.1 Procedures in using the 2.1 Procedures in using 2.1 Reading and
Procedures in standard measuring different standard following printed
Using devices and instruments measuring devices manuals and
Standard are recalled according to 2.2 Different food brochures
Measuring manufacturer’s processing 2.2 Using standard
Devices and specifications methods measuring
Instruments 2.2 Printed procedures/ devices
brochures/ catalogues
are consulted according
to specified food
processing
methods

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
3. Follow 3.1 Methods/practices of 3.1 Methods/practic e 3.1 Applying
Procedures of using measuring of using methods/practices in
Using devices and measuring using measuring
Measuring instruments are devices and devices and
Devices and strictly observed instruments instruments
Instruments according to 3.2 Procedures in 3.2 Cleaning and
manufacturer’s cleaning, and stowing measuring
specifications and stowing devices and
workplace equipment and instruments
requirements instruments
3.2 Measuring devices
and instruments are
cleaned, wiped dry
and stowed after use
to ensure conformity
with workplace
requirements
RANGE OF VARIABLES
VARIABLE RANGE
1. Standard Measuring Standard Measuring Devices may include but not limited to the
Devices following:
1.1 Weighing scales and balances of various capacities and
sensitivities
1.2 Measuring cups of varying capacities for dry ingredients
1.3 Measuring cups of varying capacities for liquid ingredients
2. Standard Measuring Standard Measuring Instruments may include but not limited to
Instruments the following:
2.1 Salinometer
2.2 Thermometers of varying temperature range (0-300 C)
2.3 Refractometer of varying range (0 – 90 B)
2.4 Glasswares like cylinders, beakers, flasks) of varying graduations
3. Food Processing Food Processing Methods include the following:

Methods 3.1 Process foods by Salting, Curing and Smoking
3.2 Process foods by Fermentation and Pickling
3.3 Process foods by Canning and Bottling
3.4 Process foods by Sugar Concentration
3.5 Process foods by Drying and Dehydration

EVIDENCE GUIDE

competency 1.1 Identified, prepared and calibrated standard measuring devices and
instruments
1.2 Followed correctly the procedures in using standard measuring
devices and instruments
1.3 Followed proper cleaning and sanitizing and stowing procedures of
measuring devices and equipment before and after use

2.2 Materials, tools and equipment relevant to the Unit of Competency
3.1 Direct observation and questioning of a candidate using measuring
devices and instruments
4. Context of assessment 4.1 Assessment should occur on the job or in a simulated workplace

UNIT OF COMPETENCY : USE FOOD PROCESSING TOOLS, EQUIPMENT

AND UTENSILS
UNIT DESCRIPTOR : This unit covers skills and attitude required to operate
food processing tools, equipment and instruments in the
workplace.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
1. Perform pre- 1.1 Appropriate tools and 1.1 Procedures in 1.1 Assembling
operation equipment/utensils are assembling equipment/ utensils
activities assembled according to equipment/utens 1.2 Inspecting and
food processing ils checking condition
method 1.2 Methods in of equipment/
1.2 Food processing inspecting food machines
tools and processing tools 1.3 Setting-up and
equipment/utensils and equipment / adjusting food
are inspected and utensils processing
checked according to 1.3 Procedures in equipment
manufacturer’s setting-up and 1.4 Reporting
specifications adjusting equipment/ machine,
1.3 Food processing equipment tools, instruments
equipment is set up, 1.4 Equipment, tools breakdown and
adjusted and readied and instruments: recording same in
according to job Parts and standard forms
requirements Functions 1.5 Communication
1.5 Written and oral skills
communication
1.6 Interpreting
manufacturer’s
specifications
1.7 Following
manufacturer’s
manual

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
2. Operate food 2.1 Food processing 2.1 Procedures on 2.1 Inspecting and
processing equipment is switched operating food checking condition
equipment on according to processing of equipment/
manufacturer’s equipment machines
specifications 2.2 Inspection of 2.2 Performing minor
2.2 Performance of food equipment with troubleshooting
processing equipment is conformity with
checked to ensure required output
conformity with 2.3 Equipment/
specified output machine wear
2.3 Operation of food and tear
processing equipment is process
managed to achieve 2.4 Minor trouble
planned outcomes shooting of
2.4 Minor trouble shooting food processing
on food processing tools, equipment
tools, equipment and and utensils
utensils is performed 2.5 Following
when necessary manufacturer’s
manual
2.6 PPE
2.7 OSHS

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
3. Perform 3.1 Food processing 3.1 Procedures of 3.1 Shutting down food
post- equipment is switched shutting down processing
operation off and unplugged after food equipment
activities operation in accordance processing 3.2 Sanitizing, cleaning
with manufacturer’s equipment and stowing
specifications 3.2 Inspection measuring devices
3.2 Food processing tools, machine main and instruments
equipment and parts 3.3 Checking main
instruments are cleaned, 3.3 Main machine machine parts
sanitized and stowed as parts 3.4 Performing minor
required according to 3.4 Minor preventive
manufacturer’s preventive maintenance
specifications and maintenance 3.5 Monitoring machine
workplace policies and 3.5 Monitoring condition
regulations procedures for 3.6 Accomplishing
3.3 Minor preventive condition of monitoring checklist
maintenance on machine 3.7 Wearing PPE
equipment is 3.6 Monitoring 3.8 Applying OSHS
performed in line with checklist 3.9 Performing regular
organization’s 3.7 PPE maintenance
maintenance system 3.8 OSHS
3.4 Main machine parts 3.9 Environmental
are inspected and rules and
checked in line with regulations
organization’s policy 3.10 Sanitizing
3.5 Condition of agents: Uses
machine is monitored and
to ensure serviceability Specification
in accordance with 3.11 Proper
workplace rules and cleaning and
regulations stowing of
tools and
equipment/
instruments

RANGE OF VARIABLES
VARIABLES RANGE
1. Food processing methods Food Processing Methods include:
1.1 Salting
1.2 Curing
1.3 Smoking
1.4 Fermentation
1.5 Pickling
1.6 Canning
1.7 Bottling
1.8 Sugar concentration
1.9 Drying
1.10 Dehydration
2. Food processing tools, Tools, equipment and utensils may include but not
equipment and utensils limited to:
2.1 Tools
o Cutting implements such as:
o Knives
o Slicer
o Vegetable cutter
o Cutter
o Peeler
o Measuring spoons and cups
o Scalers
o wire basket
o Blow torch
o steam jacketed kettle
o lifter
o Exhaust box
o Cooking tools like:
o Syringe and needle
o Saucepans
o Non-stick pan
o Containers for Fermentation
o large stoneware crocks
o food-grade plastic containers
o large glass jars
o a heavy plate or glass lid that
fits down inside the container

VARIABLES RANGE
2.2 Equipment,
o Cold storage equipment like:
o refrigerators o Freezer
o Chiller o Oven
o Smoke house o Pressure cooker
o Food processor o Plastic protect cap
sealer
o Sealers (can & plastic) o wheelers
o Jack lifts o Stove/burner
o Soaking vat o Tumbler
o Meat grinder/chopper o Octo clam
o Meat slicer o Trolleys
o Sausage stuffer o Impulse sealer
o Vacuum packaging o blanching machine
machine
o Machine sealer o Fermentation vat
o Soaking container o Sterilizer mixer
o Grinder
o Enamel kettle/vat
2.3 Apparatus/Instruments
o Salinometer o Polyscalers
o Weighing scales of varying capacities & sensitivities
o Refractometer o Jelly thermometer
o Politer o Candy thermometer
2.4 Utensils
o Kitchen utensils like:
o Casserole o Chopping boards
o Colanders o Mixing bowls
o Food tongs o Spoon ladder
o Wooden ladle o Wooden spoon
o Bowls made from:
o Stoneware o Glass
o Aluminum o Stainless steel
o Unchipped enamelware.
o Funnel o Strainer
o Strainers o Exhauster
o Juice extractor o Steamer
o Basting spoons paddle o Sorting tray
o Smoking trays o Utility trays
o Food tray
3. Manufacturer’s specifications Manufacturer’s specifications may include but not limited

to:
3.1 Handling requirements
3.2 Operating requirements
3.3 Discharge Label

VARIABLES RANGE
3.4 Reporting
3.5 Testing
3.6 Positioning
3.7 Refilling
4. Minor preventive machine Minor Preventive Machine Maintenance may include but
maintenance not limited to checking of the following:
4.1 Machine temperature
4.2 Hydraulic fluid
4.3 Wear and surface condition
4.4 Crack
4.5 Leak detection
4.6 Vibration
4.7 Corrosion/erosion
4.8 Electric insulation
5. Condition of machine 5.1 Serviceable
5.2 Repairable
5.3 Defective
EVIDENCE GUIDE
1. Critical Aspects of Competency Assessment requires evidence that the candidate:

1.1 Assembled, inspected, checked and sanitized
appropriate tools and equipment/instruments
1.2 Set-up, adjusted and readied tools and
equipment and instruments according to
requirements
1.3 Operated and monitored performance of
equipment to ensure specified output
1.4 Performed post operation activities
1.5 Performed minor trouble shooting on food
processing tools, equipment and utensils
2. Methods of Assessment Competency in this unit must be assessed

through:
2.1 Direct observation and questioning of a candidate
operating food processing tools and
equipment/instruments
2.2 Submission of written report on the performance
and condition of equipment/machine, tools,
instruments used.
3. Resource Implications The following resources must be provided:

3.2 Materials, tools and equipment relevant to the
Unit of Competency
4. Context of Assessment 4.1 Assessment should occur on the job or in a
simulated workplace

UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitude to
perform mathematical computations in the workplace.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
Variables
1. Gather and 1.1 Records of weights 1.1 Data gathering 1.1 Gathering data
tabulate the and measurements 1.2 Record 1.2 Keeping of records
recorded data of raw materials and keeping 1.3 Summarizing and
ingredients are gathered 1.3 Data summary analyzing data
and summarized and analysis 1.4 Basic Mathematical
according to workplace 1.4 Basic skills
standard operating Mathematical 1.5 Basic Accounting
procedures Operations skills
1.2 Records of weights and
measurements of
finished processed
products are gathered
and summarized
according to workplace
standard operating
procedures
1.3 Summarized data are
tabulated according to
enterprise requirements
2. Review the 2.1 Raw materials and 2.1 Percentages and 2.1 Checking
various ingredients and formulations of percentages
formulations percentage formulations raw materials formulations of raw
are checked/counter and ingredient materials and
checked according to and finished ingredient
approved specifications products 2.2 Reviewing
and enterprise 2.2 Procedures in percentages and
requirements checking raw formulations of
2.2 Finished products and materials and finished products
percentage formulations finished 2.3 Numeracy skills
are reviewed according products
to approved specifications formulation
and enterprise and
requirements percentages
2.3 Basic
Mathematical
Operations

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
Variables
3. Calculate 3.1 Data on raw material 3.1 Record 3.1 Basic
production consumption and keeping Mathematical skills
input and corresponding 3.2 Mensuration 3.2 Recording skills
output percentage equivalent 3.3 Fraction,
are calculated in line ratios and
with enterprise proportions
requirements 3.4 Basic
3.2 Data on actual Mathematical
spoilage and rejects Operations
and corresponding 3.5 Conversion
percentage factors
equivalents are 3.6 Percentage
calculated according to formulation
enterprise
requirements
3.3 Data on actual yields
and recoveries and
corresponding
percentage equivalents
are calculated
according to enterprise
requirements
3.4 All calculated data are
recorded according to
enterprise requirements
4. Compute 4.1 Costs of production 4.1 Cost of 4.1 Basic

production are computed according production Mathematical skills
cost to organization’s standard 4.2 Validation 4.2 Basic Accounting
procedures procedures for skills
4.2 Computed costs of computer costs 4.3 Reviewing and
production are reviewed 4.3 Basic validating
and validated according Mathematical computed costs
to organization’s Operations
production requirements

RANGE OF VARIABLES
VARIABLES RANGE
1. Weights and measurements Weights and measurements may include:
1.1 Gravimetric
1.2 Volumetric
1.3 Lengths, diameters, widths
1.4 Seam measurements
1.5 Hotness/coldness (temperature)
1.6 Concentrations of solutions
2. Costs of production Costs of production are computed using the following:

2.1 Ingredient formulation
2.2 Percentage formulation
2.3 Conversion
2.4 Ratios and proportion
2.5 Spoilage and rejects and corresponding
percentages
2.6 Recoveries and yields and corresponding
percentages

EVIDENCE GUIDE

1.1 Gathered the records of weights and measurements of
raw materials/ingredients and finished processed
products
1.2 Summarized and tabulated all raw data gathered
1.3 Calculated the production inputs and outputs
1.4 Computed the costs of production
1.5 Reviewed all formulations and concentrations of
solutions according to specifications and standards of the
enterprise
2. Methods of Assessment Competency in this unit must be assessed through:

2.1 A combination of direct observation and questioning of
a candidate computing costs of production
2.2 Submission of a written report showing a record of
production data including raw data
3. Resource Implications The following resources should be provided:

3.2 Materials relevant to recording and documentation of
production data
3.3 Computer with printer and software
3.4 Calculator
3.5 Work table
4. Context of Assessment 4.1 Assessment should occur on the job or in a simulated

workplace

UNIT OF COMPETENCY : IMPLEMENT GOOD MANUFACTURING PRACTICE

AND PROCEDURES
required to comply with relevant Good Manufacturing
Practice (GMP) codes through the implementation of
workplace GMP and quality procedures
PERFORMANCE
CRITERIA
REQUIRED REQUIRED
ELEMENT Italicized terms are KNOWLEDGE SKILLS
elaborated in the
Range of Variables
1. Identify requirements 1.1 Sources of 1.1 GMP 1.1 Planning and

of GMP related to information on GMP Requirements organizing
own requirements are 1.2 GMP Codes of work (time
work located practice, policies management)
1.2 GMP requirements and procedures 1.2 Working with
and responsibilities 1.3 GMP Role of others and in
related to own work internal and teams
are identified external auditors 1.3 Practicing
1.4 Contamination GMP
events and 1.4 Following
performance contamination
improvement investigation
processes procedures
procedures
1.5 Personal clothing
and footwear
requirements at
work areas
1.6 Use of personal
clothing, storage
and disposal
requirements
1.7 Micro biological,
physical and
chemical
contaminants
1.8 Basic concepts of
quality assurance
1.9 Control methods
and procedures
used in GMP

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
1.10 GMP
responsibilities
and requirements
relating to work
role
1.11 Basic
properties,
handling and
storage
requirements of
raw materials,
packaging
components
and final
product
1.12 Standards for
materials,
equipment and
utensils used in
the work area
1.13 Recall and
traceability
procedures
relevant to
work role
1.14 Procedures for
identifying or
isolating
materials or
product of
unacceptable
quality
1.15 Record
keeping and
the recording
requirements of
GMP.

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
2. Observe personal 2.1 Personal hygiene 2.1 Workplace 2.1 Following
hygiene and meets GMP entry and exit workplace entry
conduct to meet requirements procedures and exit
GMP 2.2 Personal procedures
2.2 Clothing is prepared,
requirements hygiene 2.2 Practicing OSHS
used, stored and
2.3 PPE 2.3 Practicing GMP
disposed of according
to GMP and workplace
procedures
2.3 Personal movement
around the workplace
complies with area entry
and exit
procedures
3. Implement GMP 3.1 GMP requirements 3.1 Monitoring 3.1 Identifying GMP
requirements are identified methods of requirements
when carrying 3.2 Work area, materials, work area, 3.2 Monitoring routinely
out work equipment and product materials and of work area,
activities are routinely monitored equipment materials equipment
to ensure compliance 3.2 Handling of raw and product
with GMP requirements materials, 3.3 Handling of raw
3.3 Raw materials, packaging materials,
packaging components components and packaging
and product are handled product components and
according to GMP and 3.3 Control product
workplace procedures resource allocation 3.4 Maintaining
3.4 Workplace procedures to and processes in cleanliness in the
control resource the workplace workplace
allocation and process 3.4 Contaminants
are followed to meet 3.5 Good
GMP requirements Manufacturing
3.5 Common forms of Practices
contamination are (GMP)
identified and
appropriate control
measures are followed
according to GMP
requirements
3.6 The workplace is
maintained in a clean
and tidy order to meet
GMP housekeeping
standard

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
4. Participate in 4.1 Processes, practices or 4.1 Non- 4.1 Practicing GMP
improving GMP conditions which could compliance and 4.2 Reporting
result in non- corrective workplace condition
compliance with GMP action in GMP 4.3 Implementing
are identified and 4.2 Corrective corrective
reported according to actions measures
workplace reporting
requirements
4.2 Corrective action is
implemented within
level of responsibility
4.3 GMP issues are raised
with designated
personnel
5. Participate in 5.1 Validation procedures 5.1 Validation 5.1 Following
validation are followed to GMP procedures in validation
processes requirements GMP procedures
5.2 Issues arising from 5.2 Issues arising 5.2 Reporting issues
validation are raised from validation arising from
with designated 5.3 Documentation validation
personnel of validation 5.3 Documenting
5.3 Validation procedures procedures validation
are documented to procedures
meet GMP
requirements
6. Complete 6.1. Documentation and 6.1. Documentation 6.1. Keeping records
workplace recording and workplace 6.2. Recording
documentation to requirements are reporting information
support GMP identified procedures in
6.2. Information is recorded GMP
according to 6.2. Information and
workplace reporting workplace
procedures to meet reporting
GMP requirements procedures

RANGE OF VARIABLES
VARIABLES RANGE
1. OH&S requirements may 1.1. OH&S legal requirements
include: 1.2. Enterprise OH&S policies, procedures and programs
2. Work in carried out in 2.1. Relevant regulations regarding food processing and food
accordance with regulations. safety regulations
Regulatory requirements may 2.2. Department of Health – Food Establishments – Code of
include: Sanitation of the Philippines (P.D.856)
2.3. Environment Management Bureau regulations regarding
emissions, waste treatment, noise and effluent treatment and
control
3. Hygiene and sanitation 3.1. Department of Health – Food Establishments – Code of

requirements may include: Sanitation of the Philippines (P.D.856)
3.2. Requirements set out by Bureau of Food and Drugs
3.3. Workplace requirements
4. Workplace requirements may 4.1. Work instructions

include: 4.2. Standard operating procedures
4.3. OH&S requirements
4.4. Quality assurance requirements
4.5. Equipment manufacturers’ advice
4.6. Material Safety Data Sheets
4.7. Codes of Practice and related advice
5. Products may include 5.1. Products, raw materials, packaging components and
consumables, part-processed product, finished product and
cleaning materials
6. Responsibility and reporting 6.1. Responsibility for applying Good Manufacturing Practice
systems relates to the person’s work area
6.2. Reporting systems may include electronic and manual data
recording and storage systems
EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Located and followed workplace information
relating to GMP responsibilities
1.2 Maintained personal hygiene consistent with GMP
1.3 Followed workplace procedures when moving
around the workplace and/or from one task to
another to maintain GMP
1.4 Used, stored and disposed of appropriate
clothing/footwear as required by work tasks and
consistent with GMP
1.5 Identified and reported situations that do or could
compromise GMP
1.6 Applied appropriate control measures to control
contamination

1.7 Recorded results of monitoring, and maintain

records as required by GMP
1.8 Followed validation procedures within level of
responsibility
1.9 Identified and responded to out-of-specification or
unacceptable raw materials, packaging components, final
or part processed product within level of responsibility
1.10 Followed procedures to isolate or quarantine non-
conforming product
1.11 Handled, cleaned and stored equipment, utensils, raw
materials, packaging components and related items
according to GMP and workplace procedures
1.12 Maintained GMP for own work
1.13 Handled and/or disposed of out-of-specification or
contaminated materials, packaging
components/consumables and product, waste and
recyclable material according to GMP as required by
work responsibilities
1.14 Maintained the work area in a clean and tidy state
1.15 Identified and reported signs of pest infestation
2. Resource The following resources should be provided:

Implication 2.1 Workplace location and access to workplace policies
2.2 Materials relevant to the proposed activity and tasks
3. Methods of Competency in this unit must be assessed using at least

Assessment two (2) of the following methods:
3.1 A combination of direct observation and oral
questioning
3.2 Written report
3.3 Written Test Portfolio
4. Context of Assessment should occur on the job or in a simulated workplace
Assessment

UNIT OF COMPETENCY : IMPLEMENT ENVIRONMENTAL POLICIES AND

PROCEDURES
UNIT DESCRIPTOR : This unit covers skills and attitude required to implement
environmental policies and procedures when carrying out work
responsibilities
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
1. Conduct work in 1.1. Immediate work 1.1 Workplace 1.1 Planning and
accordance with area is routinely approach to organizing work
environmental checked to ensure managing (time
policies and compliance with environmental management)
procedures environmental issues 1.2 Working with
requirements 1.2 Responsibilities others and in
1.2. Hazards and of self and teams
unacceptable employer to 1.3 Practicing
performance are manage environmental skills
identified, removed environmental environmental skills
and/or reported to issues on site
appropriate personnel 1.3 Sources of
according to advice on
workplace procedures environmental
1.3. Workplace issues in the
procedures and work workplace
instructions are 1.4 Environmental
followed hazards and
1.4. Where control risks associated
requirements are not with the work
met, incidents are 1.5 Work
promptly reported and procedures as
corrective action is they relate to
taken environmental
1.5. Measures used to responsibilities
minimize and handle 1.6 Procedures
waste are followed used to prevent
1.6. Environmental data or control
is recorded in environmental
required format risks associated
according to with own work
workplace reporting 1.7 Basic concepts
requirements of hazard
identification,
risk
assessment

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
and control
options
1.8 Identifying and
responding to
hazards
1.9 Impact of work
practices on
resource
utilization and
wastage
1.10 Procedures
used to handle
and dispose of
waste
1.11 The difference
between trade
waste and
storm water
drains
1.12 Consequences of
inappropriate
waste handling
and disposal
1.13 Procedures for
responding to
unplanned
incidents such
as spills and
leaks
1.14 Emergency
response
system and
procedures
1.15 Responsible use
of resources in
own work area
1.16 Reporting
procedures and
responsibilities
1.17 Consultative
processes in the
workplace for
raising issues/
suggestions on
environmental
issues.

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
2. Participate in 2.1 Processes or 2.1 Unacceptable 2.1 Identifying and

improving conditions which environmental reporting
environmental could result in an outcomes unacceptable
practices at work unacceptable 2.2 Corrective environmental
environmental action outcomes
outcome are 2.3 Emergency 2.2 Implementing
identified and response plan corrective actions
reported according to 2.4 Improvement in 2.3 Participating in
workplace reporting environmental improvement of
requirements. practices environmental
2.2 Corrective action is 2.5 Report practices
taken in accordance preparation 2.4 Practicing written
with the communication
environmental skills
management and
emergency response
plans as required.
2.3 Contributions are
made to participative
arrangements for
managing
environmental issues
in the workplace
within workplace
procedures and level of
responsibility.
3. Respond to an 3.1 Emergency 3.1 Emergency 3.1 Identifying

environmental situations are situations emergency
emergency identified and 3.2 Emergency situations
reported according to procedures 3.2 Following
workplace reporting emergency
requirements procedures
3.2 Emergency 3.3 Practicing written
procedures are communication
followed as appropriate skills
to the nature of the
emergency and
according to workplace
procedures

RANGE OF VARIABLES
VARIABLE RANGE
1. OH&S requirements may 1.1. OH&S legal requirements
include: 1.2. Enterprise OH&S policies, procedures and programs
2. Work in carried out in 2.1. Relevant regulations regarding food processing and food
accordance with regulations. safety regulations
Regulatory requirements may 2.2. Department of Health – Food Establishments – Code of
include: Sanitation of the Philippines (P.D.856)
2.3. Environment Management Bureau regulations regarding
emissions, waste treatment, noise and effluent treatment and
control
3. Hygiene and sanitation 3.1. Department of Health – Food Establishments – Code of
requirements may include: Sanitation of the Philippines (P.D.856)
3.2. Requirements set out by Bureau of Food and Drugs
3.3. Workplace requirements
4. Workplace requirements may 4.1. Work instructions
include: 4.2. Standard operating procedures
4.3. OH&S requirements
4.4. Quality assurance requirements
4.5. Equipment manufacturers’ advice
4.6. Material Safety Data Sheets
4.7. Codes of Practice and related advice
5. Identification and control of 5.1. Procedures are available that outline appropriate
hazards may include: response to environmental incidents, accidents and
emergencies
5.2. At this level identification and control of environmental
hazards relates to own work. Corrective action typically
involves recognizing any event which occurs as part of the
work process and presents an unacceptable environmental risk
or outcome, taking corrective action within level of
responsibility, and/or reporting to the appropriate person in the
work area
5.3. Work responsibilities may involve handling of hazardous
waste
5.4. An environmental hazard is any activity, product or service
that has the potential to affect the environment. This may also
be referred to as an environmental aspect
5.5. An environmental risk is the likelihood that the hazard can
cause harm to the environment
5.6. A control measure is a method or procedure used to
prevent or minimize environmental risks
5.7. Responsibility for identifying and controlling environmental
risks relates to immediate work responsibilities
5.8. Participating in improvement may involve participation in
structured improvement programs, one-off projects and day-
to-day problem solving and consultative groups

EVIDENCE GUIDE
1. Critical aspects of Assessment requires evidences that the candidate:

Competency 1.1 Accessed and apply workplace information on
environmental policies and procedures relating to own
work
1.2 Fitted and used appropriate personal protective clothing and
equipment
1.3 Checked own work area to identify environmental hazards
1.4 Reported hazards according to workplace procedure in a
clear and timely manner
1.5 Followed work procedures to control or minimize
environmental risk. This may include monitoring parameters set
for environmental aspects such as airborne particulate, noise,
and water quality. It may also include demonstrating use of
emergency equipment according to work role requirements
1.6 Recorded environmental information as required by the
environmental management program
1.7 Participated in processes to raise issues and suggestions to
improve environmental issues management. This requires
appropriate communication skills to structure and present
information and interact with others
1.8 Followed procedures to collect, deposit, recycle and/or
dispose of waste in own work area
1.9 Followed procedures to respond to environmental
emergencies such as spills and emissions. This may
include following procedures to alert the appropriate
emergency services
1.10 Maintained housekeeping standards in work area
2. Resource Implication The following resources should be provided:

2.1 Workplace location and access to workplace policies
2.2 Materials relevant to the proposed activity and tasks
3. Methods of Assessment Competency in this unit must be assessed using at least
two (2) of the following methods:
3.1 A combination of direct observation and oral questioning
3.2 Written report
3.3 Written Test
3.4 Portfolio
4. Context of Assessment 4.1 Assessment should occur on the job or in a simulated workplace

CORE COMPETENCIES
UNIT OF COMPETENCY : PROCESS FOODS BY SALTING, CURING AND

SMOKING
UNIT DESCRIPTOR : This unit deals with the knowledge, skills and attitudes
required to process foods by salting, curing and smoking.
Include packaging using plastic bags only.
PERFORMANCE
CRITERIA
ELEMENT Italicized terms are REQUIRED KNOWLEDGE REQUIRED SKILLS
elaborated in the
Range of Variables
1. Prepare 1.1 Equipment 1.1 Inspection and 1.1 Inspecting and
equipment and tools are checking procedures of checking skills
tools, prepared in various equipment, tools 1.2 Calibrating of
materials accordance with and utensils weighing scales
and utensils manufacturer’s 1.2 Calibration of quality and quality
specifications control tools control tools
1.2 Processing 1.3 Calibration of such as
materials are weighing scales thermometer,
sourced-out and 1.4 Quality processing salinometer and
made available materials refractometer
according to 1.5 Procedures on 1.3 Selecting quality
work reporting of conditions processing
requirements. and defects/ breakdown materials
1.3 Kitchen of equipment, tools and 1.4 Recording and
utensils are utensils to immediate reporting skills
checked and head/supervisor on the condition
sanitized in 1.6 Methods of and defects of
accordance with accomplishing tools, utensils
manufacturer’s inspection forms and and equipment.
specifications. checklists for 1.5 Practicing
1.4 Safety measures preparation of communication
are applied in equipment, tools and skills
accordance with kitchen utensils  Interpersonal
Occupational 1.7 Basic components of a skills
Safety and Health report  Oral
Standards (OSHS) 1.8 Proper waste communication
disposal  Writing skills,
1.9 Occupational Safety accomplishing
and Health forms and
Standards (OSHS) checklist in line
1.10 Current Good with preparation
Manufacturing Practices activities
1.11 Sanitation Standard 1.6 Following
Operating Procedures environment
(SSOP) for preparation rules and
of equipment, tools and regulations in
segregating and

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
kitchen utensils disposing wastes
Guidelines 1.7 Practicing
1.12 7S (sort, systematize, OSHS such as
sweep, standardize, wearing PPE
self- discipline, safety Personal Protective
and security) of Good Equipment)
Housekeeping 1.8 Practicing
1.13 Halal guidelines cGMP, SSOP
1.14 Knowledge on and 7S of
instructional manuals Housekeeping
1.15 Parts and functions of 1.9 Practicing
equipment, quality sanitation in
control tools/ preparing
instruments and various
utensils equipment, tools
1.16 Sources of good and utensils
quality supplies and 1.10 Maintaining
materials in line with various
preparation activities. equipment, tools
1.17 Regular upkeep of and utensils such
various equipment, as cleaning and
tools and utensils sanitizing
1.18 Preventive 1.11 Sourcing of
maintenance of various quality supplies
equipment and tools and materials
Values according to
 Socially responsible specifications.
 Cost conscious
 Creative
 Resourceful
 Self–starter
 Nationalistic and
patriotic
 Self-esteem
 Environmental and
pollution conscious
 Flexible/adaptable
 Honest
 Dependable
 Innovative
 Alert
 Systematic and
organized
 Committed
 Good listener and fast
learner
 Punctual/time
conscious

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
2. Prepare the 2.1 Raw materials 2.1 Accepts and rejects 2.1 Segregating reject
raw are sorted and 2.2 Preparing procedures of raw materials
materials graded in raw materials 2.2 Preparing raw
accordance with 2.3 Sorting and grading materials
product methods for raw 2.3 Sorting and
specifications and materials grading of raw
standards. 2.4 Steps in using tools materials
2.2 Raw materials and operating 2.4 Using tools and
are prepared equipment (weighing utensils
based on scales, food processor 2.5 Operating
specified and cutter) equipment such as
procedures and 2.5 Functions and uses of weighing scales,
methods of tools and utensils for food processor
processing. raw material and cutter
2.3 Cleaned raw preparation 2.6 Practicing
materials are 2.6 Trimmings of raw sanitation in
weighed in materials preparation of raw
accordance with 2.7 Methods of materials
approved accomplishing forms 2.7 Utilizing raw
specifications. and checklists of raw material
2.4 Tools and materials as received trimmings
utensils for raw and rejects 2.8 Reading process
materials are 2.8 Procedures on flow charts for raw
used based on reporting of defects, materials
work breakdown and other preparation
requirements irregularities during 2.9 Recording
and manuals. the activities to through
2.5 Equipment are immediate accomplishing
operated head/supervisor forms and
following 2.9 Recording and checklist of raw
manufacturer’s reporting of inputs materials as
manual. 2.10 Four fundamental received and
operations (addition, rejects including
subtraction, other inputs
multiplication and 2.10 Recording and
division) reporting skills on
2.11 Conversions (metric the condition and
and English system) defects of tools,
for weights and utensils and
measures equipment.
2.12 Ratio and 2.11 Interpersonal
proportions for skills
preparing raw 2.12 Oral
materials communication
2.13 Percentages skills
2.14 Food safety 2.13 Performing basic
principles and mathematical
skills
2.14 Performing
conversions

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
practices on raw materials 2.15 Practicing of
preparations sanitary food
2.15 Food handling practices handling for raw
on raw materials materials
preparations preparations
2.16 Proper waste disposal 2.16 Following
2.17 Occupational Safety environment rules
and Health Standards and regulations in
(OSHS) for raw segregating and
materials preparations disposing wastes
2.18 Current Good 2.17 Practicing OSHS
Manufacturing such as wearing
Practices (cGMP) of PPE
2.19 Hazard Analysis &
Critical Control Points 2.18 Practicing cGMP,
(HACCP) basic 7S HACCP and
principles SSOP on
2.20 SSOP Guidelines preparing raw
2.21 7S of Good materials
Housekeeping 2.19 Maintaining
2.22 Halal guidelines various equipment,
2.23 Kosher and organic tools and utensils
food processing such as cleaning
guidelines and sanitizing
2.24 Knowledge on 2.20 Sourcing quality
instructional raw materials and
manuals ingredients
2.25 Parts and functions of
equipment, quality
control tools/
instruments and
utensils
2.26 Sourcing of quality
raw materials and
ingredients
2.27 Regular upkeep of
various equipment,
tools and utensils
2.28 Preventive
maintenance of various
equipment and tools
use for preparing raw
materials
Values
Same as element # 1
3. Cure raw 3.1 Required 3.1 Salting procedures 3.1 Curing /Salting
materials ingredients and techniques skills
for salting and 3.2 Curing procedures 3.2 Formulating and
curing are and techniques making curing
measured and

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
weighed in line 3.3 Operation of various solutions and
with approved equipment (such as mixtures
specifications weighing scales and 3.3 Operating
and Philippine chiller) in line with weighing scales
National curing procedures and chiller
Standards (PNS) 3.4 Using tools (such as 3.4 Using
3.2 Curing salinometer and meat salinometer and
solutions are thermometer) and meat
prepared in utensils in line with thermometer
line with curing procedures 3.5 Recording
approved 3.5 Reporting procedures weights of
specifications for defects, breakdown ingredients used,
and and irregularities time and
formulation. during the curing temperature of
3.3 Tools and activities to immediate curing / salting
equipment are head/supervisor 3.6 Reporting of any
operated 3.6 Steps in recording equipment
following inputs during curing malfunction,
instructional activities using product or
manuals. enterprise forms process non-
3.4 Raw materials 3.7 Four fundamental conformance
are cured in operations (addition, 3.7 Accomplishing
accordance subtraction, enterprise forms
with curing multiplication and 3.8 Reading process
conditions and division) flow
enterprise 3.8 Conversions (metric diagrams/flow
requirements and English system) charts
for weights and 3.9 Performing basic
measures mathematical
3.9 Ratio and proportions skills
and percentages of 3.10 Performing
ingredients for conversions
formulation curing 3.11 Computing ratio
solution and proportions
3.10 Food safety principles and percentages
and practices for curing for formulation of
activities curing solution.
3.11 Food handling 3.12 Applying
practices during environmental
curing operations rules and
3.12 Proper waste regulations such
disposals waste segregation
3.13 Occupational Safety and disposals
and Health Standards 3.13 Practicing
for curing activities sanitary food
3.14 HACCP basic handling practices
principles on curing
3.15 Current Good operations
Manufacturing

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
Practices for curing 3.14 Practicing OSHS
raw materials such as wearing
3.16 SSOP for curing of PPE
raw materials 3.15 Practicing
3.17 Philippine National cGMP, 7S,
Standards on cured HACCP, PNS on
meats and smoked cured meats and
fish Guidelines SSOP on curing
3.18 7S of Good activities
3.19 Halal guidelines various
3.20 Kosher and organic equipment, tools
food processing and utensils such
guidelines as cleaning and
3.21 Knowledge on sanitizing
instructional manuals
3.17 Sourcing curing
ingredients
equipment, quality
3.18 Curing raw
control tools/
materials
instruments and
utensils
3.23 Sources of curing
ingredients
3.24 Formulation and
making of salting and
curing solutions and
mixtures
various equipment,
tools and utensils
3.26 Preventive
maintenance of
various equipment and
tools use for curing
activities
Values
Same as element# 1
4. Process cured 4.1 Cured materials are 4.1 Procedures of washing 4.1 Demonstrating
materials washed and drained and draining of cured washing and
in accordance with materials draining methods
standard operating 4.2 Post-curing methods 4.2 Performing post-
procedures. and techniques curing methods
4.2 Post -curing  Smoking and techniques
processes are  Cooking 4.3 Reading flow
performed in  Cooling diagrams/flow charts
accordance to  Air drying 4.4 Recording time
processing 4.3 Different types and and temperature
requirements. parts of smokehouse for post-curing
4.3 Food safety 4.4 Sensory testing processes through
measures are (visual, smell and
taste)

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
practiced following 4.5 Reporting procedures accomplishing
PNS, HACCP and for defects, enterprise forms
cGMP irregularities and 4.5 Reporting of any
4.4 Work safety breakdown during equipment
practices are processing of cured malfunction,
applied according materials to immediate product or process
to OSHS head/supervisor nonconformance
4.5 Products are 4.6 Steps in recording time 4.6 Practicing oral
evaluated using and temperature of communication
sensory testing post-curing processes skills
according to 4.7 Accomplishing 4.7 Performing
enterprise enterprise forms and interpersonal skills
procedures checklist for post- 4.8 Applying
curing activities environmental
4.8 Food safety principles rules and
and practices for post- regulations such
curing activities waste segregation
4.9 Food handling and disposals
practices for post- 4.9 Practicing
curing activities sanitary food
4.10 Proper waste disposal handling
4.11 Occupational Safety practices on
and Health Standards post-curing
for post-curing activities
activities 4.10 Practicing OSHS
4.12 HACCP basic such as wearing
principles PPE
4.13 Good Manufacturing 4.11 Practicing
practices cGMP, HACCP
4.14 SSOP for post-curing basic principles,
activities SSOP, PNS and
4.15 Philippine National 7S on post-
Standards on cured curing activities
meats and smoked 4.12 Maintaining
fish various
4.16 7S of Good equipment, tools
Housekeeping and utensils such
4.17 Halal guidelines as cleaning and
4.18 Kosher and organic sanitizing
food processing 4.13 Sourcing post-
guidelines curing
4.19 Knowledge on ingredients and
instructional manuals materials
4.20 Parts and functions of 4.14 Maintaining
equipment, quality smokehouse and
control tools/ facilities
instruments and
utensils

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
4.21 Sourcing of post- curing 4.15 Evaluating
ingredients and products through
materials for smoking sensory testing
various equipment,
tools, utensils and
smokehouse facilities
4.23 Preventive
equipment and tools use
in post- curing activities
Values
Same as element # 1
5. Pack processed 5.1 Processed cured 5.1 Different packing 5.1 Packing skills for
cured materials are materials processed cured
materials packed and 5.2 Packing procedures materials
weighed in and techniques 5.2 Labeling and
accordance with 5.3 Primary, secondary, sealing skills for
product and tertiary packaging processed cured
specifications 5.4 Labeling information products
5.2 Processed cured  Name of products 5.3 Operating
products are  Net weight packing
sealed and labeled  Ingredients equipment such
in accordance  Production/expiry date as sealer
with product  Manufacturer’s 5.4 Inspecting
specifications address finished products
5.3 Packing  Allergen program for conformance to
procedures are 5.5 Sealing procedures specifications
practiced in and techniques 5.5 Reading flow
accordance to 5.6 Different packing diagrams/flow
cCGMP equipment charts
5.4 Packing 5.7 Steps of operating 5.6 Recording of
equipment is packing equipment finished products
operated in 5.8 Checking techniques weights using
accordance with for finished products enterprise
instructions 5.9 Reporting of defects, forms/checklist
manual irregularities and 5.7 Reporting of any
5.5 Finished product breakdown during equipment
inspection is packing operations to malfunction,
performed to ensure immediate product or process
conformity with head/supervisor nonconformance
specifications. 5.10 Accomplishing during packing
5.6 Food safety enterprise forms for operations
practices are recording of products 5.8 Practicing oral
employed weights communication
according to 5.11 Recording of non- skills
HACCP and conformance packed 5.9 Performing
cGMP products interpersonal
skills

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
5.7 Work safety 5.12 Four fundamental 5.10 Performing basic
measures are operations (addition, mathematical
applied in subtraction, skills
accordance with multiplication and 5.11 Performing
OSHS. division) conversions
5.13 Conversions (metric 5.12 Applying
and English system) environmental
for weights of packed rules and
products regulations such
5.14 Food safety principles waste segregation
and practices for and disposals
packing operations 5.13 Practicing
5.15 Food handling sanitary food
practices for packing handling during
operations packing
5.16 Proper waste disposal operations
5.17 Occupational Safety 5.14 Practicing OSHS
and Health standards such as wearing
for packing operations of PPE
5.18 HACCP basic 5.15 Practicing cGMP,
principles 7S, SSOP, PNS
5.19 Current Good and HACCP
Manufacturing 5.16 Maintaining
practices various equipment,
5.20 SSOP of packing tools and utensils
operations such as cleaning
5.21 PNS on cured meats and sanitizing
and smoked fish 5.17 Sourcing packing
5.22 7S of Good materials
5.23 Halal guidelines packing areas
5.24 Knowledge on and facilities
packing equipment
5.26 Sourcing of packing
materials for finished
products
various equipment,
tools, utensils and
packing facilities
5.28 Preventive
maintenance of
packing equipment and
tools
Values
Same as element # 1
6. Perform 6.1. Packed finished 6.1. Different storage 6.1. Storing packaged
post- food products conditions food products
are stored

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
production according to 6.2. Operation of storage 6.2. Cleaning and
activities required storage equipment storing of
condition (chiller/freezer) equipment, tools
6.2. Tools, materials 6.3. Storing procedures and utensils
and equipment and techniques for 6.3. Storing excess
are cleaned and packed products materials and
stored based on 6.4. Cleaning and storing ingredients
workplace methods for 6.4. Recording of
procedures and equipment, tools and storage time and
operation utensils temperature for
manuals 6.5. Storing procedures for finished products
6.3. Proper disposal excess materials and 6.5. Recording of
of wastes are ingredients spoilage and
practiced 6.6. Production data rejects
according to 6.7. Recording of storage 6.6. Recording of
environmental time and temperature. production data
rules and 6.8. Preparation of daily 6.7. Accomplishing/
regulations. production input report completing
6.4. Production (spoilage and rejects) enterprise forms
data checklist is 6.9. Recording procedures of and checklist on
accomplished production data using packing activities
according to enterprise forms 6.8. Practicing
enterprise protocol 6.10. Reporting procedures interpersonal
on conditions of tools, skills
equipment and utensils 6.9. Demonstrating
to immediate head/ oral
supervisor. communication
6.11. Inventory of excess skills
materials and of 6.10. Accomplishing
finished products inventory forms
6.12. Proper waste disposal 6.11. Demonstrating
6.13. Occupational Safety basic
and Health Standards mathematical
on post production skills for
activities production data
6.14. HACCP basic recording
principles on storage 6.12. Following
of finished products environmental
6.15. Current Good rules and
Manufacturing regulations such
practices as wastes
6.16. SSOP of post- segregating and
production activities disposals.
6.17. PNS on storage of 6.13. Practicing
finished products sanitary food
6.18. 7S of Good handling upon
Housekeeping storing finished
6.19. Halal guidelines products
6.20. Knowledge on 6.14. Practicing OSHS
instructional manuals such as wearing
PPE during post

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
6.21. Parts and functions of production
all equipment, tools activities
and utensils used in 6.15. Practicing cGMP,
salting, curing and 7S, SSOP, PNS
smoking operations, and HACCP
including storage 6.16. Maintaining
ingredients various equipment,
6.22. Basic arithmetical tools and utensils
operations like such as cleaning
multiplication, division, and sanitizing
addition and subtraction 6.17. Stowing of
6.23. Inventory of equipment, tools,
equipment, tools, utensils utensils and
and materials materials
6.24. Environmental protection 6.18. Sourcing cleaning
and concern materials
6.25. Food safety principles 6.19. Maintaining
and practices for working areas
storage equipment and storage
6.26. Sourcing of cleaning facilities
materials during
shutting down
operations
6.27. Regular upkeep of
various equipment,
tools, utensils and
packing facilities
6.28. Preventive
maintenance of
equipment, tools and
utensils use in post-
production activities
6.29. Maintenance of
storage facilities and
room
Values
Same as element # 1

RANGE OF VARIABLES
VARIABLE SCOPE
1. Equipment and tools Equipment and tools may include:

1.1 Equipment
1.1.1 Smokehouse
1.1.2 Chiller/refrigerator
1.1.3 Freezer
1.1.4 Cooking vats
1.1.5 Drying Oven (Optional)
1.1.6 Trolleys/ wheelers
1.1.7 Grinder and stuffer
1.1.8 Weighing scales of varying capacities and
sensitivities
1.1.9 Impulse sealer/ Pouch tray
1.1.10 Stove
1.1.11 Pressure cooker
1.1.12 Vacuum packaging machine
1.1.13 Meat slicer (Optional)
1.1.14 Tie linker (Optional)
1.1.15 Steamer
1.2 Tools
1.2.1 Syringe/needles
1.2.2 Soaking vats
1.2.3 Frying vats (Kawa)
1.2.4 Salinometer
1.2.5 Probe thermometer
1.2.6 Timer
1.2.7 Graduated cylinder
1.2.8 Measuring/liquid cups
1.2.9 Funnel
1.2.10 Calculator
1.2.11 Knives
1.2.12 Sharpening stones/steel
1.2.13 Kitchen shears
1.2.14 Chopping board
1.2.15 Stirring rod/ Wooden ladle
1.2.16 Set of weights
2. Preparation of equipment Preparation of equipment and tools includes:
and tools 2.1 Sanitation
2.2 Calibration/adjustments
2.3 Checking/inspecting
2.3.1 Equipment performance
2.3.2 Defective equipment and tools
3. Processing materials Processing materials may include:
3.1 Smoking materials
3.1.1 Wood
3.1.2 Unprocessed wood chips
3.1.2 Wood shavings
3.1.3 Coconut husks & shells

VARIABLE SCOPE
3.1.4 Corn cobs

3.1.5 Saw dust
3.2 Raw materials
3.3 Salting and curing ingredients
3.4 Ham nets
3.5 Packaging materials
3.5.1Sausage casings
3.5.2 Plastic bags
4. Kitchen utensils Kitchen utensils may include:
4.1 Casseroles
4.2 Non-stick frying pan
4.3 Food turner
4.4 Mixing bowls
4.5 Chopping boards
4.6 Colander
4.7 Saucepans
4.8 Utility trays
4.9 Food tongs
4.10 Mixing implements
4.11 Cutting implements like knives, slicers,
peelers
4.12 Knife honer/honing steel
4.13 Whetstone (carborandum)
5. Raw Materials Raw materials include:
5.1 Eggs
5.2 Poultry
5.3 Meat
5.4 Fish
6. Preparation of raw Preparation may include:
materials 6.1 Cleaning
6.2 Washing
6.3 Descaling
6.4 Eviscerating
6.5 Deboning
6.6 Filleting
6.7 Slicing
6.8 Deskinning
6.9 Chopping
6.10 Mincing
7. Ingredients Ingredients may include:
7.1 Salt
7.2 Sugar
7.3 Condiments
7.4 Spices
7.5 Herbs
7.6 Food-grade colorants
7.7 Food Additives for curing
7.8 Liquid smoke (flavoring)
8. Curing solutions Curing solution includes:

VARIABLE SCOPE
8.1. Pumping pickle

8.2. Cover pickle
8.3. Dry cure mixture
9. Post curing processes Post curing processes include:
9.1. Drying
9.2. Smoking
9.3. Cooking
9.4. Cooling
9.5. Air drying
10. Finished product Finished products inspection includes:
inspection 10.1 Package integrity
10.2 Appropriateness of label
10.3 Conformance to product specifications
11. Packing equipment Packing equipment may include:
11.1 Impulse sealer
11.2 Band sealer
11.3 Vacuum sealer
12. Storage Conditions Storage conditions include:
12.1 Room/ambient temperature (27C-30C)
12.2 Chilling (0-4ºC)
12.3 Freezing (-18ºC or colder)
13. Production Data Production data include:
13.1 Production schedule
13.2 Production target
13.3 Production input
13.3.1 Raw Materials
13.3.2 Ingredients
13.3.3 Processing materials
13.3.4 Packaging materials
13.4 Production output
13.3.5 Quantity of finished goods
13.3.6 Rejects
13.3.7 Yields

EVIDENCE GUIDE
1. Critical Aspects of Assessment requires evidence that the candidate:

Competency 1.1. Prepared equipment, tools, materials and utensils used for
curing, salting and smoking
1.2. Prepared the raw materials for curing, salting and
smoking
1.3. Cured raw materials
1.4. Processed cured materials
1.5. Packed processed cured materials
1.6. Performed post-production activities
1.7. Followed PNS requirements for usage of food additives
1.8. Practiced cGMP, HACCP, SSOP, 7S of Good
Housekeeping and OSHS for curing, salting and
smoking
2.1 Specific work area/station
2.2 Equipment, tools and utensils to be prepared for salting,
curing and smoking
2.3 Fish/other marine products, meat, poultry and eggs to be
processed by salting, curing and smoking
2.4 Materials relevant to the proposed activity
3.1 A combination of direct observation and questioning of a
candidate processing foods by salting, curing and smoking
3.2 Written test
3.3 Demonstration
3.4 Portfolio
4. Context of Assessment 4.1 Competency maybe assessed in actual workplace or

at the designated TESDA Accredited Assessment Center.

UNIT OF COMPETENCY : PROCESS FOODS BY FERMENTATION AND PICKLING

UNIT DESCRIPTOR : This unit deals with the knowledge, skills and
attitudes required to process foods by fermentation and
pickling
PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
1. Prepare 1.1 Equipment and 1.1 Uses and functions 1.1 Inspecting and
equipment, tools are prepared of equipment, tools checking skills
tools, in accordance with and utensils. 1.2 Calibrating of
materials and manufacturer’s 1.2 Inspection and weighing scales
utensils specifications checking procedures and quality control
1.2 Processing of various equipment, tools such as pH
materials are tools and utensils meter.
sourced-out and 1.3 Calibration of quality 1.3 Testing of
made available control tools equipment
according to work 1.4 Calibration of 1.4 Cleaning and
requirements weighing scales sanitizing kitchen
1.3 Kitchen utensils 1.5 Testing methods of utensils
are checked and equipment 1.5 Recording and
sanitized in 1.6 Cleaning procedures of reporting skills on
accordance with weighing scales the condition and
manufacturer’s 1.7 Sanitation methods of defects of tools,
specifications. kitchen utensils utensils and
1.4 Safety measures are 1.8 Procedures on equipment.
applied in reporting of 1.6 Practicing
accordance with conditions and communication skills
Occupational Safety defects/ breakdown of Interpersonal skills
and Health equipment, tools and Oral communication
Standards (OSHS) utensils to immediate Writing skills,
head/supervisor accomplishing forms
1.9 Methods of and checklist in line
accomplishing with preparation
inspection forms and activities
checklists for 1.7 Following
preparation of environment rules
equipment, tools and and regulations in
kitchen utensils segregating and
1.10 Basic components of a disposing wastes
report 1.8 Practicing OSHS
1.11 Proper waste such as wearing
disposal PPE Personal
1.12 Occupational Safety Protective
and Health Standards Equipment)
(OSHS) 1.9 Practicing cGMP,
1.13 Current Good SSOP and 7S
Manufacturing Practices 1.10 Practicing
sanitation in

1.14 Sanitation Standard preparing various

Operating Procedures equipment, tools
(SSOP) for and utensils
preparation of 1.11 Maintaining various
equipment, tools and equipment, tools and
kitchen utensils utensils such as
Guidelines cleaning and
1.15 7S (sort, sanitizing
systematize, sweep, 1.12 Sourcing quality
standardize, self- supplies and
discipline, safety and processing materials
security) of Good according to
Housekeeping specifications.
1.16 Halal guidelines 1.13 Preparing
1.17 Usage of processing materials
equipment, quality
control tools/
instruments and
utensils
1.19 Sources of good
quality supplies and
materials in line with
preparation activities.
various equipment,
tools and utensils
1.21 Preventive
maintenance of
tools
Values:
 Self- esteem
 Time conscious/
 Punctual
 Flexible/
 Adaptable
 Honest
 Dependable
 Self-starter
 Alert
 Systematic and
organized
 Committed
 Good team worker
 Good listener and
fast learner
 Creative
patriotic

RANGE OF VARIABLES
VARIABLE RANGE
1. Equipment and tools Equipment and tools may include the following:
Equipment:
1.1 Cold storage equipment like chiller, refrigerator, freezer,
1.2 Trolleys
1.3 Weighing scale of various capacities and sensitivities
1.4 Food processor
1.5 Plastic impulse sealer
1.6 Cooking vat
Tools and instruments
1.7 Probe thermometer
1.8 Timer
1.9 pH meter
1.10 calculator
1.11 Fermentation vats
2. Processing materials Processing materials may include:
2.1 Water
2.2 Sugar
2.3 Salt
2.4 Yeast
2.5 Mother vinegar
3. Kitchen utensils Kitchen utensils may include the following:
3.1 Casserole,
3.2 colanders
3.3 bowls
3.4 food tongs
3.5 strainers
3.6 basting spoon
3.7 paddle
3.8 lifter
3.9 wire baskets
Cutting implements such as
3.10 knives,
3.11 peelers,
3.12 slicer,
3.13 cutter,
3.14 chopping boards
4. Raw materials Raw materials include:
4.1 Fruits and fruit juices
4.1.1 Coco water
4.2 Fish and Other marine products

5. Sorting and grading criteria 5.1 Fresh fruits and vegetable crops are sorted and graded
according to:
5.1.1 size
5.1.2 shape
5.1.3 maturity
5.1.4 degree of ripeness
5.1.5 presence/absence of defects/damaged parts
5.2 Fish and other marine products are checked and sorted
according to:
5.2.1 level of spoilage
5.2.2 quality of eyes, gills and scales
6. Preparation of raw materials Preparation of raw materials includes:

6.1. Removal of foreign matters
6.2. Cleaning and washing
6.3. Peeling
6.4. Slicing
6.5. Mincing
7. Fermentation Fermentation procedures include:
procedures 7.1. Alcoholic fermentation for wine
7.2. Acetic acid fermentation for vinegar
8. Post fermentation Post fermentation procedures include:
procedures 8.1. Siphoning and ageing
8.2. Clarifying of mixture
8.3. Heating of fermented products
8.4. Addition of food grade alcohol (optional)
8.5. Pasteurization
9. Sensory testing Sensory testing includes:
9.1. Visual (color and appearance)
9.2. Smell (aroma)
9.3. Flavor
10. Ingredients Ingredients may include:
10.1. Refined sugar
10.2. Salt
10.3. Water
10.4. Spices
10.5. Herbs
10.6. Condiments
11. Pickling procedure Pickling procedure include:
11.1 Desalination
11.2 Pasteurization
12. Fermented products Fermented products include:
12.1 Fish paste
12.2 Shrimp paste
12.3 Fish sauce
13. Integrity of seal Integrity of seal includes:
13.1 Absence of leaks
13.2 Absence of pin holes
13.3 Absence of fold and creases
14. Production data Production data include:


14.3.2 Ingredients
14.4.2 Rejects
14.4.3 Yields
EVIDENCE GUIDE

1.1 Prepared equipment, tools, materials and utensils
1.2 Prepared the raw materials
1.3 Performed alcoholic and acetic acid fermentation
1.4 Performed pickling activities
1.5 Performed lactic acid fermentation
1.6 Packed fermented products
1.7 Conducted post- production activities
1.8 Practiced cGMP, HACCP, 7S of Good Housekeeping,
SSOP and OSHS
2. Methods of Assessment Competency in this unit must be assessed using at
least two (2) of the following methods:
2.1 A combination of direct observation and questioning
2.2 Demonstration
2.3 Written test
2.4 Portfolio
3.1 Work area/ station
3.2 Equipment, tools and utensils to prepare and to
process fruits, vegetables, fish and other marine
products by fermentation and pickling
4. Context of Assessment 4.1 Competency maybe assessed in actual
workplace or at the designated TESDA Accredited
Assessment Center.

UNIT OF COMPETENCY : PROCESS FOOD BY SUGAR CONCENTRATION
required to process foods by sugar concentration which
include to prepare equipment, tools, materials and utensils,
prepare the raw materials, pack sugar concentrated products
and perform post- production activities.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
1. Prepare 1.1 Equipment and 1.1 Types of 1.1 Inspecting and
equipment, tools are prepared in equipment and checking skills
tools, materials accordance with tools for 1.2 Calibrating of
and utensils manufacturer’s processing food weighing scales
specifications by sugar and quality control
1.2 Processing materials concentration tools such as
are sourced-out and 1.2 Inspection and thermometer, and
made available checking refractometer
according to work procedures of 1.3 Recording and
requirements. various reporting skills on
1.3 Kitchen utensils are equipment, tools the condition and
checked and sanitized in and utensils defects of tools,
accordance with 1.3 Calibration of utensils and
manufacturer’s quality control equipment.
specifications. tools 1.4 Accomplishing of
1.4 Safety measures are 1.4 Calibration of monitoring
applied in accordance weighing scales checklist
with Occupational 1.5 Procedures on 1.5 Sourcing of
Safety and Health reporting of processing
Standards (OSHS) conditions and materials
defects/ 1.6 Checking and
breakdown of sanitizing kitchen
equipment, tools utensils
and utensils to 1.7 Communication
immediate skills
head/supervisor 1.1.1 Interpersonal
1.6 Methods of skills
accomplishing 1.1.2 Oral
inspection forms communication
and checklists for 1.1.3 Writing skills,
preparation of accomplishing
equipment, tools forms and
and kitchen checklist in line
utensils with preparation
1.7 Basic components activities
of a report 1.8 Following
environment rules and
regulations in

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
1.8 Process segregating and
materials sourcing disposing wastes
1.9 Sanitation of 1.9 Practicing OSHS
kitchen utensils such as wearing
1.10 Proper waste PPE Personal
disposal Protective
1.11 Occupational Equipment)
Safety and 1.10 Practicing cGMP,
Health SSOP and 7S
Standards 1.11 Practicing
(OSHS) sanitation in
1.12 Current Good preparing various
Manufacturing equipment, tools and
Practices utensils
1.13 Sanitation 1.12 Maintaining
Standard Operating various equipment,
Procedures (SSOP) tools and utensils
for preparation of such as cleaning
equipment, tools and sanitizing
and kitchen utensils 1.13 Sourcing quality
1.14 7S (sort, supplies and
systematize, sweep, materials
standardize, self- according to
discipline, safety specifications
and security) of
Good Housekeeping
1.15 OSHS
1.16 Halal guidelines
1.17 Kosher
guidelines
1.18 Usage of
instructional
manuals
1.19 Parts and
functions of
equipment,
quality control
tools/ instruments
and utensils
1.20 Source of good
quality supplies
and materials in
line with

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
preparation
activities.
1.21 Regular upkeep

of various
equipment, tools
and utensils
1.22 Preventive
maintenance of
various
equipment and
tools
Values:
 Self-esteem
 Punctual/Time
conscious
 Cost conscious
pollution conscious
 Honest
 Socially responsible
 Dependable
 Innovative
 Alert
 Systematic and
organized
 Committed
 Good listener and
fast learner
 Creative
 Resourceful
 Self–starter
patriotic
2. Prepare the 2.1 Raw materials are 2.1 Identifying 2.1 Sorting and
raw materials sorted and graded in acceptable quality grading of raw
accordance with raw materials and materials
product specifications other ingredients 2.2 Segregating reject
and standards. used to preserve raw materials
2.2 Sorted fruits are fruits by sugar 2.3 Preparing sorted
prepared according concentration fruits
to required forms and 2.2 Preparing 2.4 Performing jelly
target finished product procedures of and marmalade
2.3 Prepared fruits for raw materials making
jelly and marmalade 2.3 Sorting and 2.5 Using tools and
making are boiled to grading methods for utensils
raw materials 2.6 Operating
equipment such

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
obtain the juice extract 2.4 Preparation of as weighing scales,
2.4 Required amounts of sorted fruits food processor,
pectin (jams and 2.5 Jelly and cutter
jellies), sugar and marmalade 2.7 Practicing
citric acid are making sanitation in
measured according to 2.6 Measurement of preparation of raw
specifications required pectin, materials
2.5 Tools and utensils for sugar and citric 2.8 Utilizing raw
raw materials are used acid material trimmings
based on work 2.7 Steps in using 2.9 Preparing Acid and
requirements and tools and Sugar Mixture and
manuals. operating Pectin
2.6 Equipment are equipment 2.10 Testing pectin
operated following (weighing scales, concentration
manufacturer’s food processor, 2.11 Determining TSS
manual. pH meter and and ph
cutter) 2.12 Reading process
2.8 Functions and flow charts for raw
uses of tools and materials
utensils for raw preparation
material 2.13 Recording through
preparation accomplishing
2.9 Trimmings of raw forms and checklist
materials of raw materials as
2.10 Procedure in received and rejects
testing pectin including other
content, total inputs
soluble solids 2.14 Recording and
(TSS) and pH reporting skills on
2.11 Methods of the condition and
accomplishing defects of tools,
forms and utensils and
checklists of raw equipment.
materials as 2.15 Interpersonal
received and rejects skills
2.12 Procedures on 2.16 Oral
reporting of communication
defects, skills
breakdown and 2.17 Computing
other brix/acid ratio
irregularities 2.18 Performing basic
during the mathematical
activities to skills
immediate 2.19 Performing
head/supervisor conversions
2.13 Recording and 2.20 Acid ratio
reporting of adjustment and
inputs computation

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
2.14 Four 2.21 Practicing of
fundamental sanitary food
operations handling for raw
(addition, materials
subtraction, preparations
multiplication 2.22 Following
and division) environment rules
2.15 Conversions and regulations in
(metric and segregating and
English system) disposing wastes
for weights and 2.23 Practicing OSHS
measures such as wearing
2.16 Ratio and of PPE
proportions for 2.24 Practicing cGMP,
formulation of 7S HACCP, SSOP
2.17 Percentages and AQL on
2.18 Food safety preparing raw
principles and materials
practices on raw 2.25 Maintaining
materials various equipment,
preparations tools and utensils
2.19 Food handling such as cleaning
practices on raw and sanitizing
materials 2.26 Sourcing quality
preparations raw materials and
2.20 Proper waste ingredients
disposal
2.21 Occupational
Safety and
Health Standards
(OSHS) for raw
materials
preparations
2.22 Current Good
Manufacturing
Practices
2.23 Hazard Analysis
& Critical Control
Points (HACCP)
basic principles
2.24 Philippine
Quality Challenge
(PQC) and
2.25 ISO, HACCP,
EMS
(Environmental
Management
System)

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
2.26 Acceptable
Quality Level
(AQL) of raw
materials and
ingredients
2.27 SSOP
Guidelines
2.28 7S of Good
Housekeeping
2.30 Kosher and
organic food
processing
guidelines
2.31 Usage of
instructional
manuals
2.32 Parts and
functions of
equipment,
quality control
tools/ instruments
and utensils
2.33 Sourcing of
quality raw
materials and
ingredients
2.34 Regular upkeep
of various
equipment, tools
and utensils
2.35 Preventive
maintenance of
various
equipment and
tools use for
preparing raw
materials
Values:
Same as element # 1
3. Cook sugar 3.1 Prepared fruits in any 3.1 Blending, 3.1 Performing
concentrates form are blended with cooking and blending, cooking and
sugar mixture cooling cooling procedures
3.2 Mixture is cooked to procedures 3.2 Determining
required temperature 3.2 Sugar Preserves required
and total soluble solids Product temperature and
Standards: TSS
 Jam

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
3.3 Desired endpoint is  Jellies 3.3 Determining and
checked using spoon  Marmalade checking correct
test.  Fruit juice endpoint of
concentrate different product
 Candied fruits standards
3.3 Methods of 3.4 Calibrating
calibrating and refractometer
using thermometer 3.5 Reading
and refractometer temperature and
3.4 Spoon test refractometer
3.5 Methods of 3.6 Demonstrating
accomplishing spoon testing
enterprise forms 3.7 Reading process
for temperature flow charts for
and TSS cooking sugar
monitoring concentrates
3.6 Procedures on 3.8 Recording through
reporting of accomplishing
defects, forms including
breakdown and other inputs
other 3.9 Recording and
irregularities reporting skills on
during the the condition and
activities to defects of tools,
immediate utensils and
head/supervisor equipment.
3.7 Recording and 3.10 Interpersonal
reporting of skills
inputs 3.11 Oral
3.8 Four communication
fundamental skills
operations 3.12 Performing basic
(addition, mathematical
subtraction, skills
multiplication 3.13 Performing
and division) conversions
3.9 Conversions 3.14 Practicing of
(metric and sanitary food
English system) handling during
for temperature cooking of sugar
and TSS concentrates
3.10 Food safety 3.15 Following
principles and environment rules
practices on and regulations in
cooking of sugar segregating and
concentrates disposing wastes
3.11 Food handling 3.16 Practicing OSHS
practices on such as wearing
of PPE

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
cooking of sugar 3.17 Practicing cGMP,
concentrates 7S HACCP, SSOP
3.12 Proper waste and AQL on
disposal cooking sugar
3.13 Occupational concentrates
Safety and Health 3.18 Maintaining
Standards various equipment,
(OSHS) for tools and utensils
cooking of sugar such as cleaning
concentrates and sanitizing
3.14 Current Good 3.19 Sourcing quality
Manufacturing raw materials and
Practices ingredients
3.15 Hazard Analysis
& Critical Control
Points (HACCP)
basic principles
3.16 Philippine
Quality Challenge
(PQC) and
3.17 HACCP, EMS
(Environmental
Management
System)
3.18 Acceptable
Quality Level
(AQL) of raw
materials and
ingredients
3.19 SSOP
Guidelines
3.20 7S of Good
Housekeeping
3.22 Kosher and
organic food
processing
guidelines
3.23 Usage of
instructional
manuals
3.24 Parts and
functions of
equipment,
quality control
tools/ instruments
and
utensils

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
3.25 Sourcing of
quality raw
materials and
ingredients
3.26 Regular upkeep
of various
equipment, tools
and utensils
3.27 Preventive
maintenance of
various
equipment and
tools use for
cooking sugar
concentrates
Values:
Same as element # 1
4. Pack sugar 4.1 Sugar concentrated 4.1 Different packing 4.1 Packing skills for
concentrated products are packed materials sugar concentrated
products and weighed in 4.2 Packing products
accordance with procedures and 4.2 Labeling and
product specifications techniques sealing skills for
and required filling 4.3 Significance of sugar
temperature TSS and filling concentrated
4.2 Sugar concentrated temperature products
products are sealed and 4.4 Primary, 4.3 Performing air
labeled in accordance secondary, and cooling
with product tertiary procedures
specifications packaging 4.4 Operating packing
4.3 Air cooling is performed 4.5 Labeling equipment such as
according to product information sealer
requirements.  Name of products 4.5 Inspecting
4.4 Packing equipment is  Net weight finished products
operated in accordance  Ingredients for conformance to
with instructions manual  Production/expiry specifications
date 4.6 Determining correct
4.5 Finished product
 Manufacturer’s headspace through
inspection is
address visual means
performed following
 Allergen Program 4.7 Reading
quality control
4.6 Sealing temperature
parameters
procedures and 4.8 Reading flow
techniques diagrams/flow
4.6 Food safety practices
4.7 Sealing integrity/ charts
are employed
standards: 4.9 Recording of
according to HACCP
 Checking finished products
and cGMP
headspace weights using
4.7 Work safety measures
 Checking enterprise
are applied in
leakage forms/checklist
4.8 Air-cooling
procedures

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
accordance with OSHS. 4.9 Different packing 4.10 Reporting of any
equipment equipment
4.10 Steps of malfunction,
operating product or process
packing nonconformance
equipment during packing
4.11 Checking operations
techniques for 4.11 Practicing oral
finished products communication
4.12 Quality control 4.12 skills
parameters 4.13 Performing
4.13 Reporting of interpersonal skills
defects, 4.14 Performing basic
irregularities and mathematical
breakdown during skills
packing 4.15 Performing
operations to conversions
immediate 4.16 Applying
head/supervisor environmental rules
4.14 Accomplishing and regulations such
enterprise forms waste segregation
for recording of and disposals
products weights 4.17 Practicing sanitary
4.15 Recording of food handling
nonconformance during packing
packed products operations
4.16 Four 4.18 Practicing OSHS
fundamental such as wearing
operations of PPE
(addition, 4.19 Practicing cGMP,
subtraction, 7S, SSOP, PNS
multiplication and HACCP
and division) 4.20 Maintaining
4.17 Conversions various equipment,
(metric and tools and utensils
English system) such as cleaning
for weights of and sanitizing
packed products 4.21 Sourcing packing
4.18 Food safety materials
principles and 4.22 Maintaining
practices for packing areas and
packing facilities
operations
4.19 Food handling
practices for
packing
operations
4.20 Proper waste
disposal

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
4.21 Occupational
Safety and Health
standards for
packing
operations
4.22 HACCP basic
principles
4.23 Current Good
Manufacturing
practices
4.24 SSOP of packing
operations
Guidelines
4.25 7S of Good
Housekeeping
4.27 Usage of
instructional
manuals
4.28 Parts and
functions of
packing
equipment
4.29 Sourcing of
packing materials
for finished
products
various equipment,
tools, utensils and
packing facilities
4.31 Preventive
maintenance of
packing
equipment and
tools
Values:
Same as element # 1
5. Perform post- 5.1 Packed food products 5.1 Incubation of 5.1 Incubating packed
production are incubated packed products food products
activities according to required 5.2 Different storage 5.2 Storing packaged
storage period. conditions and food products
5.2 Tools, materials and period 5.3 Cleaning and
equipment are 5.3 Operation of storing of
cleaned and stored storage equipment, tools
based on workplace equipment and utensils
procedures and (chiller/freezer) 5.4 Storing excess
operation manuals 5.4 Storing materials and
procedures and ingredients

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
5.3 Proper disposal of techniques for 5.5 Operating storage
wastes are practiced packed products equipment
according to 5.5 Cleaning and 5.6 Recording of
environmental rules storing methods storage time and
and regulations. for equipment, temperature for
5.4 Production data tools and utensils finished products
checklist is 5.6 Storing 5.7 Recording of
accomplished procedures for spoilage and
according to enterprise excess materials and rejects
protocol. ingredients 5.8 Recording of
5.7 Production data storage time and
5.8 Recording of temperature
storage time and 5.9 Recording of
temperature. production data
5.9 Preparation of 5.10 Accomplishing/
daily production completing
input report enterprise forms
(spoilage and and checklist on
rejects) packing activities
5.10 Recording 5.11 Practicing
procedures of interpersonal skills
production data 5.12 Demonstrating
using enterprise oral
forms communication
5.11 Reporting skills
procedures on 5.13 Accomplishing
conditions of inventory forms
tools, equipment 5.14 Demonstrating
and utensils to basic
immediate head/ mathematical
supervisor. skills for
5.12 Inventory of production data
excess materials and recording
ingredients 5.15 Computation of
5.13 Basic yields, recoveries
arithmetical and rejects
operations like 5.16 Following
multiplication, environmental
division, addition rules and
and subtraction regulations such
5.14 Inventory of as wastes
equipment, tools, segregating and
utensils and disposals.
materials 5.17 Practicing sanitary
5.15 Environmental food handling upon
protection and storing finished
concern products
5.16 Food safety 5.18 Practicing proper
principles and wastes disposal

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
practices for 5.19 Practicing OSHS
storage of finished such as wearing
products PPE during post
5.17 Proper waste production
disposal activities
5.18 Occupational 5.20 Practicing cGMP,
Safety and 7S, SSOP, PNS
Health and HACCP
Standards on 5.21 Maintaining
post production various equipment,
activities tools and utensils
5.19 CHACCP basic such as cleaning
principles on and sanitizing
storage of finished 5.22 Stowing of
products equipment, tools,
5.20 Current Good utensils and
Manufacturing materials
practices 5.23 Sourcing of
5.21 SSOP of post- cleaning materials
production 5.24 Maintaining
activities working areas and
Guidelines storage facilities
5.22 7S of Good
Housekeeping
5.24 Kosher and
organic
guidelines
5.25 Usage of
instructional
manuals
5.26 Parts and
functions of all
equipment, tools
and utensils used
in processing food
by sugar
concentration,
including storage
equipment
5.27 Sourcing of
cleaning
materials during
shutting down
operations
5.28 Regular upkeep
of various
equipment, tools,

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
utensils and
packing facilities
5.29 Preventive
maintenance of
equipment, tools
and utensils use in
post- production
activities
5.30 Maintenance of
room
Values:
Same as element # 1
RANGE OF VARIABLES
VARIABLES RANGE
1. Equipment and tools Equipment, tools and kitchen utensils and materials may
include but not limited to:
1.1 Cold storage equipment like chiller, refrigerator, freezer
1.2 Refractometer, pH meter, candy thermometer, jelly
thermometer/tester
1.4 Cooking equipment like stove/burner
1.5 Steam jacketed kettle, jar lifter, wire baskets, chopping
boards, vegetable cutter, blender (stainless steel), food
processor, juice extractor
1.6 Personal Protective Equipment (PPE) include apron,
mouth masks, gloves and rubber boots, headgears
such as caps, hairnets
2. Processing materials Processing materials include the following:
2.1 Sugar
2.2 Water
2.3 Food additives
3. Kitchen utensils Kitchen utensils may include the following:
3.1 Cutting implements such as:
3.1.1 knives
3.1.2 peelers
3.1.3 pulper finisher
3.1.4 slicer
3.1.5 cutter (for small scale)
3.2 Cooking utensils like:
3.2.1 stainless enameled plastic casserole
3.2.2 colanders
3.2.3 bowls

VARIABLES RANGE
3.2.4 food tongs
3.2.5 steamer
3.2.6 strainer
3.2.7 basting spoon paddle
3.2.8 spatula
3.2.9 ladle
4.1. Fruits
4.2. Vegetables
5. Preparation of sorted fruits Preparation of sorted fruits includes:
5.1 Wash
5.2 Sanitize
5.3 Peel
5.4 Slice
5.5 Cut
6. Packing equipment Packing equipment may include:
6.1 Impulse sealer
6.2 Band sealer
6.3 Vacuum sealer
6.4 Plastic protect cap sealer
6.5 Plastic sealer
6.6 Hot blower
7. Finished product Finished product inspection includes:
inspection 7.1 Package integrity
7.2 Appropriateness of label
7.3 Conformance to product specifications
8. Quality control Quality control parameters include:
parameters 8.1 Raw material (TSS and condition of the raw material)
8.2 Inline processing (temperature and TSS)
8.3 Finish product (TSS and Titrable Acidity)
8.4 Cut Out Test (drained weight, net weight, vacuum)

9.3.1 Raw Materials
9.3.2 Ingredients
9.4.2 Rejects
9.4.3 Yields

EVIDENCE GUIDE

Competency 1.1 Prepared equipment, tools, materials and utensils
1.3 Cooked sugar concentrates
1.4 Packed sugar concentrated products
1.5 Performed post production activities
1.6 Practiced cGMP, HACCP, 7S of Good
Housekeeping, SSOP, AQL and OSHS
2.2 Demonstration
2.3 Written test
2.4 Portfolio
3.2 Equipment, tools and utensils to prepare and to
process fruits and vegetables by sugar concentration.
4. Context of Assessment 4.1 Competency maybe assessed in actual workplace or at the

designated TESDA Accredited Assessment
Center.

UNIT OF COMPETENCY : PROCESS FOOD BY DRYING AND DEHYDRATION
required to process foods by sun drying, dehydrator, and solar
drying. It includes drying and dehydration of fruits,
vegetables, herbs and spices, root crops, fish and meat.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
1. Prepare 1.1 Equipment and 1.1 Types of equipment 1.1 Preparing
equipment, tools are and tools for equipment and
tools, prepared in processing food by tools
materials accordance with drying and 1.2 Inspecting and
and utensils manufacturer’s dehydration checking skills
specifications 1.2 Preparation of 1.3 Calibrating of
1.2 Processing equipment and tools weighing scales
materials are 1.3 Inspection and and quality control
sourced-out and checking procedures of tools such as
made available various equipment, thermometer, pH
according to work tools and utensils meter refractometer
requirements. 1.4 Calibration of quality and salinometer
1.3 Kitchen utensils control tools 1.4 Recording and
are checked and 1.5 Calibration of reporting skills on
sanitized in weighing scales the condition and
accordance with 1.6 Procedures on defects of tools,
manufacturer’s reporting of utensils and
specifications. conditions and equipment.
1.4 Safety measures defects/ breakdown of 1.5 Preparing
are applied in equipment, tools and processing
accordance with utensils to immediate materials
Occupational head/supervisor 1.6 Practicing
Safety and Health 1.7 Methods of communication
Standards (OSHS) accomplishing skills
inspection forms and  Interpersonal skills
checklists for  Oral
preparation of communication
equipment, tools and  Writing skills,
kitchen utensils accomplishing
1.8 Basic components of a forms and
report checklist in line
1.9 Preparation of with preparation
processing materials activities
1.10 Proper waste 1.7 Following
disposal environment rules
1.11 Occupational Safety and regulations in
and Health Standards segregating and
(OSHS) disposing wastes

1.12 Current Good 1.8 Practicing OSHS

Manufacturing Practices such as wearing
1.13 Sanitation Standard Personal Protective
Operating Procedures Equipment (PPE)
(SSOP) for 1.9 Practicing cGMP,
preparation of SSOP and 7S
equipment, tools and 1.10 Practicing
kitchen utensils sanitation in
1.14 7S (sort, systematize, preparing various
sweep, standardize, equipment, tools and
self- discipline, safety utensils
and security) of Good 1.11 Maintaining
Housekeeping various equipment,
1.15 Halal guidelines tools and utensils
1.16 Usage of instructional such as cleaning and
manuals sanitizing
1.17 Parts and functions of 1.12 Sourcing quality
equipment, quality supplies and
control tools/ materials
instruments and according to
utensils specifications.
1.18 Sources good quality
supplies and materials
in line with preparation
activities.
various equipment,
tools and utensils
1.20 Preventive
maintenance of
tools
Values:
 Self- esteem
 Time
conscious/punctual
 Honest
 Dependable
 Self-starter
 Alert
 Systematic and
organized
 Committed
 Good team worker
learner
 Creative
patriotic
2. Prepare the 2.1 Raw materials 2.1 Different raw 2.1 Segregating reject
raw are sorted and materials used in raw materials
materials graded in drying and dehydration 2.2 Preparing raw
accordance with materials

product 2.2 Sorting and grading 2.3 Sorting and

specifications. methods for raw grading of raw
2.2 Raw materials materials materials
are prepared 2.3 Accepts and rejects 2.4 Using tools and
based on 2.4 Preparation of raw utensils
specified materials 2.5 Operating
procedures and 2.5 Steps in using tools equipment such as
methods of and utensils and weighing scales, food
processing. operating equipment processor, cutter
2.3 Cleaned raw (weighing scales, 2.6 Practicing
materials are food processor and sanitation in
weighed in cutter) preparation of raw
accordance with 2.6 Functions and uses of materials
approved tools and utensils for 2.7 Utilizing raw
specifications. raw material material trimmings
2.4 Tools and preparation 2.8 Pre-treating raw
utensils for raw 2.7 Trimmings of raw materials
materials are materials 2.9 Reading process
used based on 2.8 Pre-treatment flow charts for raw
work methods of raw materials
requirements materials prior to preparation
and manuals. drying 2.10 Recording through
2.5 Equipment are Blanching/ syruping accomplishing
operated 2.9 Methods of forms and checklist
following accomplishing forms of raw materials as
manufacturer’s and checklists of raw received and rejects
manual. materials as received including other
2.6 Raw materials and rejects inputs
are pre-treated 2.10 Procedures on 2.11 Recording and
prior to drying. reporting of defects, reporting skills on
. breakdown and other the condition and
irregularities during the defects of tools,
activities to immediate utensils and
head/supervisor equipment.
2.11 Recording and 2.12 Interpersonal skills
reporting of inputs 2.13 Oral
2.12 Four fundamental communication
operations (addition, skills
subtraction, 2.14 Performing basic
multiplication and mathematical skills
division) 2.15 Performing
2.13 Conversions (metric conversions
and English system) 2.16 Practicing of
for weights and sanitary food
measures handling for raw
2.14 Ratio and proportions materials preparations
for formulation of 2.17 Following
2.15 Percentages environment rules
2.16 Food safety and regulations in
principles and segregating and
practices on raw disposing wastes
materials preparations
2.17 Food handling
practices on raw

materials preparations 2.18 Practicing OSHS

2.18 Proper waste such as wearing of
disposal PPE
2.19 Occupational Safety 2.19 Practicing cGMP,
and Health Standards 7S HACCP and
(OSHS) for raw SSOP on
materials preparations preparing raw
2.20 Current Good materials
Manufacturing Practices 2.20 Maintaining
2.21 Hazard Analysis & various equipment,
Critical Control Points tools and utensils
(HACCP) basic such as cleaning and
principles sanitizing
2.22 SSOP Guidelines 2.21 Sourcing quality
2.23 7S of Good raw materials,
Housekeeping spices and
2.24 Halal guidelines ingredients
2.25 Kosher and organic
food processing
guidelines
2.26 Usage of instructional
manuals
equipment, quality
control tools/
instruments and
utensils
raw materials, spices
and ingredients
various equipment,
tools and utensils
2.30 Preventive
maintenance of
tools use for
preparing raw
materials
Values:
Same as element # 1
3. Dry pre- 3.1 Fruits and 3.1 Washing and draining 3.1 Performing
treated raw vegetables procedures and washing and
materials subjected to techniques draining
syruping are 3.2 Different additives procedures
washed and and preservatives to 3.2 Performing drying
drained in be used and dehydration
accordance with 3.3 Alternative tools and skills and
standard operating equipment techniques
procedures. 3.4 Different types of 3.3 Using additives,
3.2 Pre-treated raw food dryer and preservatives and
materials are dehydrators alternative tools
and equipment

dried in 3.5 Drying and 3.4 Operating dryer

accordance with dehydration and dehydrators
standard operating procedures and 3.5 Reading process
procedures techniques flow charts for
3.3 Operate 3.6 Methods of drying pre-treated
equipment according accomplishing forms raw materials
to manufacturer’s and checklists of 3.6 Recording through
manual drying pre-treated raw accomplishing
3.4 Practice safety materials forms and checklist
and good 3.7 Procedures on of drying pre-
housekeeping in reporting of defects, treated raw
accordance to breakdown and other materials
OHS, HACCP irregularities during the 3.7 Recording and
and cCGMP activities to immediate reporting the time
standards. head/supervisor and temperature
3.8 Recording and during drying
reporting of daily 3.8 Recording and
production input report reporting skills on
(spoilage and rejects) the condition and
3.9 Four fundamental defects of tools,
operations (addition, utensils and
subtraction, equipment.
multiplication and 3.9 Interpersonal skills
division) 3.10 Oral
3.10 Conversions (metric communication
and English system) skills
measures mathematical skills
3.11 Ratio and proportions for computing daily
for formulation production inputs
3.12 Percentages 3.12 Performing
3.13 Food safety conversions
principles and 3.13 Practicing of
practices on drying sanitary food
pre-treated raw handling drying
materials pre-treated raw
3.14 Food handling materials
practices on drying 3.14 Following
pre-treated raw environment rules
materials and regulations in
3.15 Proper waste segregating and
disposal disposing wastes
and Health Standards such as wearing of
(OSHS) for raw PPE
materials preparations 3.16 Practicing cGMP,
3.17 Current Good 7S HACCP and
Manufacturing Practices SSOP on
3.18 Hazard Analysis & preparing raw
Critical Control Points materials
(HACCP) basic 3.17 Maintaining
principles various equipment,
tools and utensils
such as cleaning and
sanitizing

3.19 SSOP Guidelines 3.18 Sourcing quality

3.20 7S of Good raw materials and
Housekeeping ingredients
3.22 Kosher and organic
food processing
guidelines
3.23 Can understand and
follow instructional
manuals
equipment, quality
control tools/
instruments and
utensils
raw materials and
ingredients for drying
pre-treated raw
materials
various equipment,
tools and utensils
3.27 Preventive
equipment (weighing
scales, dehydrators and
solar dryer) and tools
use for drying pre-
treated raw materials.
Values:
Same as element # 1
4. Cool and 4.1 Dried products 4.1 Features of dried 4.1 Performing cooling
sweat dried are removed product prior to and sweating skills
products from the dryer removal from dryer and techniques
4.2 Correct cooling 4.2 Cooling and sweating 4.2 Applying corrective
and sweating procedures and measures for non-
procedures are techniques conforming products
done in 4.3 Corrective measures 4.3 Checking of dried
accordance to for non-conforming products
standard products 4.4 Grading of dried
operating 4.4 Methods of checking products
procedures dried products 4.5 Reading process
4.3 Products are 4.5 Grading procedures of flow charts for
checked dried products cooling and
according to 4.6 Methods of sweating of dried
required accomplishing forms products
specifications. and checklists for 4.6 Recording through
4.4 Extension of cooling and sweating of accomplishing
drying time is dried products forms and checklist
applied to under 4.7 Procedures on of cooling and
processed products. reporting of defects, sweating of dried
4.5 Grading of dried breakdown and other products
products is irregularities during
the activities to

performed immediate 4.7 Recording and

following product head/supervisor reporting skills on
specifications. 4.8 Recording and the condition and
4.6 Current Good reporting of daily defects of tools,
Manufacturing production input report utensils and
Practice (spoilage and rejects) equipment.
(cCGMP) are 4.9 Four fundamental 4.8 Interpersonal skills
followed. operations (addition, 4.9 Oral
subtraction, communication
multiplication and skills
division) 4.10 Performing basic
4.10 Conversions (metric mathematical skills
and English system) for computing daily
for weights and production inputs
measures 4.11 Performing
4.11 Food safety conversions
principles and 4.12 Practicing of
practices on cooling sanitary food
and sweating of dried handling on
products cooling and
4.12 Food handling sweating of dried
practices on cooling products
and sweating of dried 4.13 Following
products environment rules
4.13 Proper waste and regulations in
disposal segregating and
4.14 Occupational Safety disposing wastes
and Health Standards 4.14 Practicing OSHS
(OSHS) for raw such as wearing of
materials preparations PPE
4.15 Current Good 4.15 Practicing cGMP,
Manufacturing Practices 7S HACCP and
4.16 Hazard Analysis & SSOP on cooling
Critical Control Points and sweating of
(HACCP) basic dried products
principles 4.16 Maintaining
4.17 SSOP Guidelines various equipment,
4.18 7S of Good tools and utensils
Housekeeping such as cleaning and
4.19 Halal guidelines sanitizing
4.20 Kosher and organic 4.17 Sourcing quality
food processing raw materials and
guidelines ingredients
4.21 Usage of instructional
manuals
equipment, tools/
instruments and
utensils
raw materials and
ingredients for

cooling and sweating

dried products
various equipment,
tools and utensils
4.25 Preventive
equipment and tools
use for cooling and
sweating of dried
products
Values:
Same as element # 1
5. Pack dried 5.1 Dried products 5.1 Different packing 5.1 Packing and
products are packed and materials for dried weighing of
weighed in products processed dried
accordance with 5.2 Packing procedures products
product and techniques 5.2 Labeling and
specifications 5.3 Primary, secondary, sealing of
5.2 Dried products and tertiary processed dried
are sealed and packaging products
labeled in 5.4 Sealing method and 5.3 Operating packing
accordance with techniques equipment such as
product 5.5 Sealing integrity/ sealer
specifications standards 5.4 Inspecting finished
5.3 Packing 5.6 Labeling information products for
procedures are  Name of products conformance to
performed in  Net weight specifications
accordance to  Ingredients 5.5 Reading flow
cGMP  Production/expiry diagrams/flow
5.4 Packing date charts
equipment is 5.6 Recording of
 Manufacturer’s
operated in finished products
 address
accordance with weights using
 Allergen Program
manual enterprise
5.7 Operating procedures of
instructions forms/checklist
5.5 Work safety various packing
5.7 Reporting of any
equipment,
measures are applied equipment
5.8 Different packing
in accordance with malfunction,
tools and utensils
OSHS product or process
5.9 Checking techniques
5.6 Finished non-conformance
for finished products
product during packing
5.10 Segregation of non-
inspection is operations
conforming products
performed 5.8 Practicing oral
5.11 Reporting of defects,
following communication
irregularities and
established skills
breakdown during
industry 5.9 Performing
packing operations to
procedures. interpersonal skills
immediate
5.10 Performing basic
head/supervisor
mathematical skills
5.12 Accomplishing
for computing yield,
enterprise forms for
including rejects
recording of products
and spoilage
weights
5.11 Performing
conversions

5.13 Recording of non- 5.12 Applying

conformance packed environmental rules
products and regulations such
5.14 Four fundamental waste segregation
operations (addition, and disposals
subtraction, 5.13 Practicing sanitary
multiplication and food handling
division) during packing
5.15 Conversions (metric operations
and English system) 5.14 Practicing OSHS
for weights of packed such as wearing of
products PPE
5.16 Food safety 5.15 Practicing cGMP,
principles and practices 7S, SSOP, and
for packing operations HACCP
5.17 Food handling 5.16 Maintaining
practices for packing various equipment,
operations tools and utensils
5.18 Proper waste such as cleaning
disposal and sanitizing
5.19 Occupational Safety 5.17 Sourcing packing
and Health standards materials
for packing operations 5.18 Maintaining
5.20 HACCP basic packing areas and
principles facilities
5.21 Current Good
Manufacturing practices
5.22 SSOP of packing
operations Guidelines
5.23 7S of Good
Housekeeping
5.25 Can understand and
follow instructional
manuals
packing equipment
5.27 Sourcing of packing
materials for finished
products
various equipment,
tools, utensils and
packing facilities
5.29 Preventive
maintenance of
packing equipment and
tools
Values:
Same as element # 1

6. Perform post- 6.1 Packed finished 6.1 Different storage 6.1 Storing packaged
production food products are conditions food products
activities stored according to 6.2 Operation of storage 6.2 Cleaning and
required storage equipment storing of
condition (chiller/freezer) equipment, tools
6.2 Tools, materials and 6.3 Storing procedures and utensils
equipment are and techniques for 6.3 Storing excess
cleaned and stored packed products materials and
based on workplace 6.4 Cleaning and storing ingredients
procedures and methods for 6.4 Recording of
operation manuals equipment, tools and storage time and
6.3 Proper disposal of utensils temperature for
wastes are practiced 6.5 Storing procedures finished products
according to for excess materials 6.5 Recording of
environmental rules and ingredients spoilage and
and regulations. 6.6 Production data rejects
6.4 Production data 6.7 Recording of storage 6.6 Recording of
checklist is time and temperature. yields and
accomplished 6.8 Preparation of daily recoveries
according to production input 6.7 Recording of
enterprise protocol. report (spoilage and production data
rejects) 6.8 Accomplishing/
6.9 Recording completing
procedures of production enterprise forms
data using enterprise and checklist on
forms packing activities
6.10 Reporting procedures 6.9 Practicing
on conditions of tools, interpersonal skills
equipment and utensils 6.10 Demonstrating oral
to immediate head/ communication
supervisor. skills
6.11 Inventory of excess 6.11 Accomplishing
materials and inventory forms
ingredients 6.12 Demonstrating basic
6.12 Basic arithmetical mathematical skills
operations like for production data
multiplication, recording
division, addition and 6.13 Computation of
subtraction yields, recoveries
6.13 Inventory of and rejects
equipment, tools, 6.14 Following
utensils and materials environmental
6.14 Environmental rules and
protection and concern regulations such
6.15 Food safety as wastes
principles and practices segregating and
for storage of finished disposals.
products 6.15 Practicing sanitary
6.16 Proper waste food handling upon
disposal storing finished
6.17 Occupational Safety products
and Health Standards 6.16 Practicing OSHS
on post production such as wearing
activities PPE during post

6.18 HACCP basic production

principles on storage of activities
finished products 6.17 Practicing cGMP,
6.19 Current Good 7S, SSOP and
Manufacturing practices HACCP
6.20 SSOP of post- 6.18 Maintaining
production activities various equipment,
6.21 7S of Good tools and utensils
Housekeeping such as cleaning and
6.23 Kosher and organic 6.19 Stowing of
guidelines equipment, tools,
6.24 Usage of instructional utensils and materials
manuals 6.20 Sourcing cleaning
6.25 Parts and functions of materials
all equipment, tools 6.21 Maintaining
and utensils used in working areas and
drying and dehydration storage facilities
operations, including
storage equipment
6.26 Sourcing of cleaning

materials during
shutting down
operations
various equipment,
tools and utensils
used in post-
6.28 Preventive
maintenance of
6.29 Maintenance of
room
Values:
Same as element # 1

RANGE OF VARIABLES
VARIABLE RANGE
1. Equipment and tools Equipment and tools may include the following:
1.1 Equipment:
1.1.1 Cabinet drier
1.1.2 Solar drier
1.1.3 Vacuum sealer
1.1.4 Polysealer
1.1.5 Cabinet dryer with trays
1.1.6 Solar Dryer
1.1.7 Meat Slicer
1.1.8 Vegetable Cutter (Food Processor)
1.1.9 Moisture Analyzer
1.1.10 Freezer Chest type
1.1.11 Freezer Upright
1.1.12 Refrigerator
1.1.13 Cooler
1.1.14 Styrophor Chest
1.1.15 Weighing scale
 Weighing scale (10-50 kgs)
 Weighing scale (1-6 kgs)
1.2 Tools
1.2.1 Timer
1.2.2 Probe thermometer
1.2.3 Knife sets
1.2.4 Sharpener
1.2.5 Salinometer
1.2.6 Refractometer
1.2.7 Pressure gauge
1.2.8 Temperature gauge
2. Preparation of Preparation of equipment and tools includes:
equipment and tools 2.1 Sanitation
2.2 Calibration/adjustments
2.3 Checking/inspecting
2.3.1 Equipment performance
2.3.2 Defective equipment and tools
3. Processing materials Processing materials include:
3.1 PPE
3.1.1 Aprons
3.1.2 Hair Nets
3.1.3 Mouth Masks
3.1.4 Rubber Boots
3.1.5 Gloves
3.2 PEB/PP
3.3 Laminated Foil

VARIABLE RANGE
3.4 Sticker labels
4. Kitchen utensils Kitchen utensils include:
4.1 Measuring spoons
4.2 Spatula
4.3 Food trays
4.4 Colanders
4.5 Trays
4.6 Containers for salt, condiments, spices
5.1 Fish
5.2 Meat
5.3 Fruit
5.4 Vegetables
5.5 Herbs and spices
5.6 Rootcrops
5.7 Salt
5.8 Sugar
5.9 Condiments
5.10 Spices
5.11 Herbs
5.12 Food-grade colorants
5.13 Food additives for drying and dehydration
6. Preparation of raw Preparation of raw materials include:
materials 6.1. Washing
6.2. Cleaning
6.3. Peeling
6.4. Slicing
6.5. Cutting
7. Pre-Treatment of raw Pre-treatment of raw materials includes:
materials 7.1 Syruping
7.2 Plumping
7.3 Soaking
7.4 Salting
7.5 Acidiying (anti-browning)
7.6 Blanching
7.7 Applicatiion of food additives such as anti-browning, anti-
oxidants and anti-molds
8. Dried products Dried products may include:
8.1. Dried fish
8.2. Dried meat
8.3. Dried Fruits and Fruit leathers
8.4. Dried Vegetables
8.5. Dried Herbs and Spices
8.6. Dried root crop products

VARIABLE RANGE
9. Finished product Finished product inspection includes:
inspection 9.1. Package integrity
9.2. Appropriateness of label
9.3. Conformance to product specifications
10. Production Data Production data include:
10.3.2 Ingredients
10.4.2 Rejects
10.4.3 Yields

EVIDENCE GUIDE

Competency 1.1 Prepared equipment, tools, materials and utensils
1.3 Dried pre-treated raw materials
1.4 Cooled and sweat dried products
1.5 Packed dried products
1.6 Performed post- production activities
1.7 Practiced safety and good housekeeping following
OSHS, HACCP, and 7S of Good Housekeeping, SSOP
and cGMP standards.
2.2 Equipment, tools and utensils to be prepared for
drying and dehydration activities
2.3 Raw materials such as fruits, vegetables, herbs and spices
and root crops.
3.2 Demonstration
3.3 Written test
3.4 Portfolio
4. Context of Assessment 4.1 Competency maybe assessed in actual workplace or at
the designated TESDA Accredited Assessment Center.

UNIT OF COMPETENCY : PROCESS FOODS BY THERMAL APPLICATION
required to process foods by thermal application thru
pasteurization, canning and bottling.
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
1. Prepare 1.1 Equipment and 1.1 Types of equipment 1.1 Preparing
equipment, tools are prepared and tools for thermal equipment and
tools, in accordance with application tools
materials and manufacturer’s 1.2 Preparation of 1.2 Inspecting and
utensils specifications equipment and tools checking skills
1.2 Processing 1.3 Inspection and 1.3 Calibrating of
materials are checking procedures weighing scales
sourced-out and of various equipment, and quality
made available tools and utensils control tools
according to work 1.4 Calibration of quality such as
requirements. control tools thermometer
1.3 Kitchen utensils 1.5 Calibration of 1.4 Selecting and
are checked and weighing scales preparing quality
sanitized in 1.6 Quality processing processing
accordance with materials materials
manufacturer’s 1.7 Preparation of 1.5 Checking and
specifications and processing materials sanitizing kitchen
cGMP 1.8 Sanitization of utensils
1.4 Safety measures are kitchen utensils 1.6 Recording and
applied in 1.9 Procedures on reporting skills
accordance with reporting of on the condition
Occupational Safety conditions and and defects of
and Health defects/ breakdown of tools, utensils
Standards (OSHS) equipment, tools and and equipment.
utensils to immediate 1.7 Practicing
head/supervisor communication
1.10 Methods of skills
accomplishing 1.8 Following
inspection forms and environment rules
checklists for and regulations in
preparation of segregating and
equipment, tools and disposing wastes
kitchen utensils 1.9 Practicing OSHS
1.11 Basic components of a such as wearing
report PPE Personal
Protective
Equipment)
1.10 Practicing
1.12 Proper waste cGMP, SSOP
disposal

1.13 Occupational Safety and 7S of Good

and Health Standards Housekeeping
(OSHS) 1.11 Practicing
1.14 Current Good sanitation in
Manufacturing preparing various
Practices equipment, tools
1.15 Sanitation Standard and utensils
Operating Procedures 1.12 Maintaining
(SSOP) for various
preparation of equipment, tools
equipment, tools and and utensils such
kitchen utensils as cleaning and
1.16 7S (sort, sanitizing
systematize, sweep, 1.13 Sourcing of
standardize, self- quality supplies and
discipline, safety and materials according
security) of Good to specifications.
Housekeeping
1.18 Usage of
instructional
manuals
equipment, quality
control tools/
instruments and
utensils
1.20 Where to source good
quality supplies and
materials in line with
preparation activities.
various equipment,
tools and utensils
1.22 Preventive
maintenance of
various equipment
and tools
Values:
 Self-esteem
 Punctual/Time
conscious
 Cost conscious
pollution conscious
 Honest
 Socially responsible
 Dependable
 Innovative
 Alert
 Systematic and
organized

 Committed
learner
 Creative
 Resourceful
 Self–starter
patriotic
2. Prepare the raw 2.1. Raw materials are 2.1 Types of raw 2.1 Segregating
materials sorted and graded in materials for thermal reject raw
accordance with processing materials
product specifications 2.2 Sorting and grading 2.2 Preparing raw
and standards. methods for raw materials
2.2. Raw materials are materials 2.3 Sorting and
washed and 2.3 Accepts and rejects grading of raw
sanitized based on 2.4 Washing and materials
established sanitizing 2.4 Practicing
enterprise procedures of raw sanitation in
procedures. materials preparation of
2.3. Raw materials are 2.5 Cut-out procedures raw materials
subjected to size and techniques 2.5 Demonstrating
reduction according 2.6 Thermal application cutting skills
to required product 2.7 Different packing 2.6 Employing
specifications media thermal
2.4. Thermal application 2.8 Steps in using tools application
are employed to raw and operating 2.7 Preparing
materials based on equipment (weighing packing medium
processing scales, food processor 2.8 Using tools and
requirements and cutter) utensils
2.5. Packing medium is 2.9 Raw materials and 2.9 Operating
prepared according to ingredients for equipment such as
product type and its weighing weighing scales,
requirements 2.10 Functions and uses of food processor,
2.6. Raw materials and tools and utensils for cutter
ingredients are raw material 2.10 Utilizing raw
weighed in preparation material
accordance with 2.11 Trimmings of raw trimmings
approved materials 2.11 Reading process
specifications. 2.12 Methods of flow charts for
2.7. Equipment, tools and accomplishing forms raw materials
utensils are used and checklists of raw preparation
based on work materials as received 2.12 Recording
requirements and and rejects through
manufacturer’s 2.13 Procedures on accomplishing
manuals. reporting of defects, forms and checklist
breakdown and other of raw materials as
irregularities during received and rejects
the activities to including other
immediate inputs
head/supervisor 2.13 Recording and
2.14 Recording and reporting skills
reporting of inputs on the condition
2.15 Four fundamental and defects of
operations (addition,
subtraction, tools, utensils

multiplication and and equipment.
division) 2.14 Interpersonal
2.16 Conversions (metric skills
and English system) 2.15 Oral
for weights and communication
measures skills
2.17 Ratio and 2.16 Performing basic
proportions for raw mathematical
materials skills
preparations 2.17 Performing
2.18 Percentages conversions
2.19 Food safety 2.18 Practicing of
principles and sanitary food
practices on raw handling for raw
materials materials
preparations preparations
2.20 Food handling 2.19 Following
practices on raw environment
materials rules and
preparations regulations in
and Health Standards such as wearing
(OSHS) for raw of PPE
materials preparations 2.21 Practicing
2.23 Current Good cGMP, 7S
Manufacturing HACCP and SSOP
Practices on preparing raw
2.24 Hazard Analysis & materials
Critical Control 2.22 Maintaining
Points (HACCP) various
basic principles equipment, tools
2.25 SSOP Guidelines and utensils such
2.26 7S of Good as cleaning and
Housekeeping sanitizing
2.27 Halal guidelines 2.23 Sourcing quality
2.28 Kosher and organic raw materials
food processing and ingredients
guidelines
2.29 Usage of
equipment, quality
control tools/
instruments and
utensils
raw materials and
ingredients
various equipment, tools
and utensils
2.33 Preventive
maintenance of
various equipment
and tools use for
preparing raw
materials
Values:
Same as element #
3. Pasteurize 3.1 Pre-prepared 3.1 Principles of 3.1 Mixing of pre-
the product ingredients are mixed pasteurization (fruit prepared
based on standard juices) ingredients
procedure 3.2 Mixing procedures of 3.2 Pasteurizing fruit
3.2 Products are prepared ingredients. juices
pasteurized in a double 3.3 Temperature and 3.3 Operating
boiler according to time requirements double broiler
required temperature for pasteurization 3.4 Using
3.3 Temperature and time 3.4 Steps in operating thermometer
are maintained double broiler and timer
according to product 3.5 Uses and functions 3.5 Reading process
requirement tools and utensils for flow charts for
pasteurization process pasteurization of
3.6 Methods of fruit juices
accomplishing 3.6 Recording
enterprise forms and through
checklists during accomplishing
pasteurization enterprise forms
3.7 Procedures on and checklist for
reporting of defects, required time and
breakdown and other temperature
irregularities during 3.7 Recording and
the activities to reporting the
immediate condition and
head/supervisor defects of tools,
3.8 Recording and utensils and
reporting process of equipment.
inputs 3.8 Recording and
3.9 Four fundamental reporting of
operations (addition, inputs
subtraction, 3.9 Interpersonal
multiplication and skills
division) 3.10 Oral
3.10 Conversions (metric communication
measures mathematical
3.11 Ratio and skills for
proportions of pre- computing inputs
prepared ingredients during the
3.12 Percentages activities
3.13 Food safety 3.12 Performing
principles and practices conversions
on pasteurization 3.13 Practicing of
process sanitary food
handling for
pasteurization
process
3.14 Food handling 3.14 Following

practices on environment
pasteurization rules and
process regulations in
and Health Standards such as wearing
(OSHS) for of PPE
pasteurization process 3.16 Practicing
3.17 Current Good cGMP, 7S of Good
Manufacturing Housekeeping,
Practices HACCP and SSOP
3.18 Hazard Analysis & on pasteurization of
Critical Control fruit juices
Points (HACCP) 3.17 Maintaining
basic principles various
3.19 SSOP Guidelines equipment, tools
3.20 7S of Good and utensils such
Housekeeping as cleaning and
3.22 Kosher and organic 3.18 Sourcing quality
pasteurization of fruit raw materials and
juices ingredients for
3.23 Usage of pasteurization of
instructional fruit juices
manuals
equipment, quality
control tools/
instruments and
utensils
raw materials and
ingredients for
pasteurization of
juices
various equipment,
tools and utensils
3.27 Preventive
equipment and tools
use for pasteurization of
fruit juices
Values:
Same as element #
4. Pack food 4.1. Food materials are 4.1 Different packing 4.1 Packing skills for
products packed in identified materials thermally
packing 4.2 Headspace and processed food
materials and packing techniques 4.2 Filling packing
weighed in and methods medium
accordance with 4.3 Packing procedures 4.3 Operating
product and techniques packing
specifications 4.4 Filling temperature equipment
4.2. Packing medium 4.5 Operation of packing 4.4 Using
is filled to food equipment thermometer
materials in the 4.6 Reporting of defects, 4.5 Reading
container according to irregularities and temperature
specifications breakdown during 4.6 Checking
4.3. Headspace and packing operations to headspace and
filling temperature immediate filling temperature
are checked head/supervisor 4.7 Reading flow
according to 4.7 Accomplishing diagrams/flow
company enterprise forms for charts
requirements recording of 4.8 Recording of
4.4. Packing equipment products weights finished products
are operated based 4.8 Recording of non- weights using
on manufacturer’s conformance packed enterprise
manual. products forms/checklist
4.5. Packing are 4.9 Four fundamental 4.9 Reporting of any
employed following operations (addition, equipment
cGMP. subtraction, malfunction,
4.6. Work safety multiplication and product or process
measures are division) nonconformance
applied according 4.10 Conversions (metric during packing
to OSHS and English system) operations
for weights of packed 4.10 Practicing oral
products communication
4.11 Food safety skills
principles and practices 4.11 Performing
for packing operations interpersonal
4.12 Food handling skills
practices for packing 4.12 Performing basic
operations mathematical
4.13 Proper waste skills
disposal 4.13 Performing
4.14 Occupational Safety conversions
and Health standards 4.14 Applying
for packing environmental
operations rules and
4.15 HACCP basic regulations such
principles waste segregation
4.16 Current Good and disposals
Manufacturing 4.15 Practicing
practices sanitary food
4.17 SSOP of packing handling during
operations packing operations
Guidelines
4.18 7S of Good
Housekeeping
4.20 Can understand and 4.16 Practicing OSHS

follow instructional such as wearing
manuals of PPE
4.21 Parts and functions 4.17 Practicing cGMP,
of packing 7S of Good
equipment Housekeeping,
4.22 Sourcing of packing SSOP, PNS and
materials for finished HACCP
products 4.18 Maintaining
4.23 Maintenance various equipment,
4.24 Regular upkeep of tools and utensils
various equipment, such as cleaning
tools, utensils and and sanitizing
packing facilities 4.19 Sourcing packing
4.25 Preventive materials
maintenance of 4.20 Maintaining
packing equipment and packing areas
tools and facilities
Values:
Same as element # 1
5. Exhaust and 5.1 Exhausting 5.1 Exhausting 5.1 Applying
seal food procedure is techniques for food exhausting
products applied to food products procedure
product 5.2 Exhausting 5.2 Monitoring
5.2 Exhausting temperature exhausting
temperature is 5.3 Sealing procedures temperature
checked according to and techniques 5.3 Sealing food
requirement. 5.4 Operation of can products
5.3 Can and bottle is sealer 5.4 Operating can
sealed according to 5.5 Sealing integrity/ sealer
procedures standards 5.5 Testing and
manual 5.6 Steps in checking inspecting
5.4 Can sealer is headspace integrity of seal
operated following 5.7 Steps in checking 5.6 Reading flow
manufacturer’s leakage diagrams/flow
manuals. 5.8 Reporting of charts
5.5 Seal integrity is defects, 5.7 Recording of
checked following irregularities and weights,
standard enterprise breakdown during ingredients and
procedures the operations to temperature using
immediate enterprise
head/supervisor forms/checklist
5.9 Accomplishing 5.8 Reporting of any
enterprise forms for equipment
recording of malfunction,
temperature and product or process
products weights nonconformance
5.10 Recording of non- during the
conformance operation
sealed products 5.9 Practicing oral
5.11 Four fundamental communication
operations skills
(addition,
subtraction,
multiplication and 5.10 Performing

division) interpersonal
5.12 Conversions (metric skills
and English system) 5.11 Performing basic
for weights of sealed mathematical
products skills for
5.13 Food safety computing
principles and product weights
practices for of sealed products
exhausting and sealing 5.12 Performing
activities conversions
5.14 Food handling 5.13 Applying
practices for environmental
exhausting and rules and
sealing activities regulations such
5.15 Proper waste waste segregation
disposal and disposals
5.16 Occupational 5.14 Practicing
Safety and Health sanitary food
standards for handling during
exhausting and exhausting and
sealing activities sealing activities
5.17 HACCP basic 5.15 Practicing OSHS
principles such as wearing
5.18 Current Good of PPE
Manufacturing 5.16 Practicing
practices cGMP, 7S of Good
5.19 SSOP of packing Housekeeping,
operations SSOP and HACCP
5.20 7S of Good on
Housekeeping exhausting and
5.21 Halal guidelines sealing activities
5.22 Kosher and organic of food products
food guidelines 5.17 Maintaining
5.23 Usage of various
instructional equipment, tools
manuals and utensils such
5.24 Parts and functions as cleaning and
of equipment use for sanitizing
exhausting and 5.18 Sourcing
sealing activities of materials used for
food products exhausting and
Sourcing of sealing activities
materials for of food products
exhausting and 5.19 Maintaining
sealing activities of areas and
food products facilities use for
5.25 Regular upkeep of exhausting and
various equipment, sealing activities
tools, utensils and of food products
facilities use for
exhausting and
sealing activities of
food products
5.26 Preventive
maintenance of
equipment and tools
use for exhausting
and sealing activities
of food products
Value:
Same as element # 1
6. Apply 6.1. Sealed products are 6.1. Loading techniques 6.1. Loading sealed
thermal loaded to the thermal for sealed products products to
processing processing 6.2. Different thermal thermal
equipment following processing processing
industry procedures equipment equipment
6.2. Processing 6.3. Steps of operating 6.2. Applying
temperature, pressure thermal processing loading skills
and time are equipment and techniques
monitored based on 6.4. Monitoring methods 6.3. Operating
workplace procedures on processing thermal processing
6.3. Processed products temperature, pressure equipment
are unloaded from and time 6.4. Unloading
the processing 6.5. Unloading processed products
equipment in procedures of processed 6.5. Applying
accordance to products unloading skills
procedures manual. 6.6. Reporting of defects, and techniques
irregularities and 6.6. Monitoring of
breakdown during the temperature,
operations to pressure and
immediate time
head/supervisor 6.7. Using
6.7. Methods of thermometer
accomplishing pressure gauge
enterprise forms for and timer
recording of 6.8. Reading flow
temperature, pressure diagrams/flow
and time during the charts
operation 6.9. Recording of
6.8. Recording of non- temperature,
conformance pressure and time
products using enterprise
6.9. Food safety forms/checklist
principles and practices 6.10. Reporting of
for thermal processing any equipment
6.10. Food handling malfunction,
practices for thermal product or
processing process
6.11. Proper waste nonconformanc e
disposal during the
6.12. Occupational Safety operation
and Health Standards 6.11. Practicing oral
for thermal communication
processing skills
6.13. HACCP basic
principles
6.14. Current Good 6.12. Performing

Manufacturing interpersonal
practices skills
6.15. SSOP of thermal 6.13. Applying
processing environmental
Guidelines rules and
6.16. 7S of Good regulations such
Housekeeping waste segregation
6.17. Halal guidelines and disposals
6.18. Kosher and organic 6.14. Practicing
food guidelines sanitary food
6.19. Usage of handling during
instructional the employment
manuals of thermal
6.20. Parts and functions of processing
equipment use for 6.15. Practicing
thermal processing OSHS such as
6.21. Sourcing of wearing of PPE
materials for thermal 6.16. Practicing
processing cGMP, 7S of
6.22. Regular upkeep of Good
various equipment, Housekeeping,
tools, utensils and SSOP and
facilities use for HACCP on
thermal processing thermal processing
6.23. Preventive 6.17. Maintaining
equipment and tools use equipment, tools
for thermal processing. and utensils such
Value: as cleaning and
Same as element # 1 sanitizing
6.18. Sourcing
materials used for
exhausting and
sealing activities
of food products
6.19. Maintaining
areas and facilities
use for
thermal processing
7. Cool and wash 7.1 Proper cooling 7.1 Cooling procedures of 7.1 Cooling bottled
packed procedures for bottled bottled and canned and canned
products and canned products products products
are applied in 7.2 Washing and drying 7.2 Washing and
accordance to methods for bottled drying bottled
standard operating and canned products and canned
procedures. 7.3 Steps in operating products
7.2 Cooled finished cooling equipment 7.3 Operating
products are washed 7.4 Reporting of cooling
and dried based on defects, equipment
standard operating irregularities and 7.4 Reading flow

procedures. breakdown during diagrams/flow
7.3 Cooling equipment is the operations to charts
operated based on immediate 7.5 Recording and
instructional manual. head/supervisor accomplishing
7.5 Methods of enterprise
accomplishing forms/checklist
enterprise forms for 7.6 Reporting of any
recording purposes equipment
7.6 Recording of non- malfunction,
conformance product or
products process non-
7.7 Food safety conformance
principles and during the
practices for cooling operation
of packed products 7.7 Practicing oral
7.8 Food handling communication
practices for cooling skills
of packed products 7.8 Performing
7.9 Proper waste interpersonal
disposal skills
7.10 Occupational 7.9 Applying
Safety and Health environmental
Standards for rules and
cooling pack regulations such
products waste segregation
7.11 HACCP basic and disposals
principles 7.10 Practicing
7.12 Current Good sanitary food
Manufacturing handling during
practices cooling of packed
7.13 SSOP of cooling products
packed products 7.11 Practicing OSHS
Guidelines such as wearing
7.14 7S of Good of PPE
Housekeeping 7.12 Practicing
7.15 Halal guidelines cGMP, 7S of Good
7.16 Kosher and organic Housekeeping,
food guidelines SSOP and HACCP
7.17 Usage of on
instructional cooling packed
manuals products
7.18 Parts and functions 7.13 Maintaining
of equipment use for various
cooling of packed equipment, tools
products and utensils such
7.19 Sourcing of to be as cleaning and
used for cooling sanitizing
packed products. 7.14 Sourcing
7.20 Regular upkeep of materials used for
various equipment, exhausting and
tools, utensils and sealing activities
facilities use for of food
cooling packed products
products.
7.21 Preventive
maintenance of
equipment and tools
use for cooling
packed products 7.15 Maintaining
Values: areas and
Same as element # 1 facilities use for
cooling of packed
products
8. Conduct 8.1. Finished products 8.1 Labeling 8.1. Labeling packed
post- are labeled based techniques products
production on product 8.2 Labeling 8.2. Inspecting
activities specifications information finished products
8.2. Finished products are  Name of products for conformance to
checked according to  Net weight specifications
quality control  Ingredients 8.3. Incubating and
parameters  Production/expiry storing
8.3. Finished food date packaged food
products are  Manufacturer’s products
incubated according to address 8.4. Cleaning and
required storage  Allergen Program storing of
period 8.3 Checking equipment, tools
8.4. Tools, materials and techniques for and utensils
equipment are finished products 8.5. Storing excess
cleaned and stored  Quality control materials and
based on workplace parameters ingredients
procedures and 8.4 Incubation of 8.6. Operating
operation manuals packed products storage
8.5. Proper disposal of 8.5 Different storage equipment
wastes is practiced conditions and 8.7. Recording of
according to period product weights
environmental rules 8.6 Operation of storage finished products
and regulations. equipment 8.8. Recording of
8.6. Production data (chiller/freezer) spoilage and
recorded according to 8.7 Storing procedures rejects
enterprise protocol. and techniques 8.9. Recording of
8.8 Cleaning and storage time and
storing methods for temperature
equipment, tools 8.10. Recording of
and utensils production data
8.9 Storing procedures 8.11. Accomplishing/
for excess materials completing
and ingredients enterprise forms
8.10 Production data and checklist on
8.11 Recording of post-production
storage time and activities
temperature. 8.12. Practicing
8.12 Preparation of interpersonal
daily production skills
input report 8.13. Demonstrating
(spoilage and oral
rejects) communication
8.13 Recording skills
procedures of 8.14. Accomplishing
inventory forms
production data 8.15. Demonstrating

using enterprise basic
forms mathematical
8.14 Reporting skills for
procedures on production data
conditions of tools, recording
equipment and 8.16. Computation of
utensils to immediate yields,
head/ supervisor. recoveries and
8.15 Inventory of rejects
excess materials 8.17. Following
and ingredients environmental
8.16 Basic arithmetical rules and
operations like regulations such
multiplication, as wastes
division, addition segregating and
and subtraction disposals.
8.17 Inventory of 8.18. Practicing
equipment, tools, sanitary food
utensils and materials handling upon
8.18 Environmental storing finished
protection and products
concern 8.19. Practicing OSHS
8.19 Food safety such as wearing
principles and PPE during post
practices for storage production
of finished products activities
8.20 Proper waste 8.20. Practicing
disposal cGMP, 7S of Good
8.21 Occupational Housekeeping,
Safety and Health SSOP and HACCP
Standards on post 8.21. Maintaining
production activities various
8.22 HACCP basic equipment, tools
principles on storage and utensils such
of finished products as cleaning and
8.23 Current Good sanitizing
Manufacturing 8.22. Stowing
practices equipment,
8.24 SSOP of post- tools, utensils
production and materials
activities 8.23. Sourcing
8.25 7S of Good cleaning
Housekeeping materials
8.26 Halal guidelines 8.24. Maintaining
8.27 Kosher and working areas
organic guidelines and storage
8.28 Can understand facilities
and follow
instructional
manuals
8.29 Parts and

functions of all
equipment, tools
and utensils used in
food thermal
processing,
including storage
equipment
8.30 Sourcing of
cleaning materials
during shutting down
operations
various equipment,
tools, utensils and
packing facilities
8.32 Preventive
maintenance of
equipment, tools
and utensils use in
post-production
activities
8.33 Maintenance of
storage facilities
and room
Values:
Same as element # 1
RANGE OF VARIABLES
VARIABLE SCOPE
1. Equipment and tools Equipment and tools may include but not limited to:
1.1 Cold storage equipment like chiller, refrigerator,
freezer
1.2 Refractometer, pH meter, dial thermometer
1.4 Plastic rectangular perforated trays
1.5 Jack lifts and trolleys
1.6 Washing vats and crates
1.7 Cutting implements such as knives, peelers, slicer,
HDPE cutting board, and/or pulper finisher and extractor
(for small scale)
1.8 Cooking equipment like stove/burner
1.9 Steamer, double boiler, wire baskets, can sealer,
vegetable cutter, stainless steel blender, food processor
1.10 Clock timer
1.11 Personal Protective Equipment (PPE) include apron, mouth
masks, gloves and rubber boots, headgears
such as caps, hairnets and ear plugs
2. Kitchen utensils Kitchen utensils may include:

2.1 Cooking utensils like heavy duty stainless casserole and
colanders, stainless steel bowls, food tongs, steamer,
strainers, basting spoon paddle, exhauster, spatula, ladles,
jar lifter
2.2 HDPE Chopping boards
2.3 Measuring cups (liquid and solid) and measuring
spoons
3. Raw materials Raw materials may include but not limited to:
3.1 Fruits, vegetables, legumes, meat, fish, root crops
3.2 Sugar, salt, oil and water
3.3 Food additives including preservatives, colorants,
flavors, acidulants
4. Size reduction Size reduction includes:
4.1 Cut
4.2 Sliced
4.3 Comminuted
4.4 Extracted
5. Packing materials Packing materials include:
5.1 Preserving Bottles
5.2 Cans
5.3 Pet bottles (heat set)
6. Packing medium Packing medium includes:
6.1. Syrup
6.2. Brine
6.3. Water
VARIABLE SCOPE
6.4. Oil
6.5. Sauces (e.g. tomato based)
7. Thermal processing Thermal processing equipment
equipment 7.1 Pressure cooker
7.2 Steamer
8. Quality control Quality control parameters include:
parameters 8.1. Raw material (TSS and condition of the raw material)
8.2. Inline processing (time, temperature and TSS)
8.3. Finish product (TSS, pH and Titrable Acidity)
8.4. Cut out tests (drained weight, net weight, vacuum test)
9.1. Production input
9.2. Spoilage
9.3. Rejects
9.4. Production output
9.5. Yields
9.6. Recoveries
9.7. Variances – include definition of variances
9.8. Production target
9.9. Production schedule
EVIDENCE GUIDE

Competency 1.1 Prepared the raw materials
1.2 Pasteurized the product
1.3 Packed food products
1.4 Exhausted and sealed food products
1.5 Applied thermal processing
1.6 Cooled and washed packed products
1.7 Conducted post-production activities
1.8 Practiced safety and good housekeeping following
OSHS, HACCP, and 7S of Good Housekeeping, SSOP and
cGMP standards
2.2 Equipment, tools and utensils to be prepared for
thermal food processing
2.3 Raw materials such as fruits, fish and meat.

3.1 Direct observation and questioning
3.2 Demonstration
3.3 Written test
3.4 Portfolio
4. Context of Assessment 4.1 Competency maybe assessed in actual workplace or at the

designated TESDA Accredited Assessment Center.
SECTION 3 TRAINING ARRANGEMENTS
These standards are set to provide technical and vocational education and training
(TVET) providers with information and other important requirements to consider when
designing training programs for FOOD PROCESSING NC II.
They include information on curriculum design; training delivery; trainee entry

requirements; tools and equipment; training facilities; and trainer’s qualification.
3.1 CURRICULUM DESIGN
TESDA shall provide the training on the development of competency- based

curricula to enable training providers develop their own curricula with the components
mentioned below.
Delivery of knowledge requirements for the basic, common and core units of
competency specifically in the areas of mathematics, science/technology,
communication/language and other academic subjects shall be contextualized. To this
end, TVET providers shall develop a Contextual Learning Matrix (CLM) to green
technology, issues on health and drugs and cater person with disabilities (PWD’s)
Course Title: FOOD PROCESSING NC Level: NC II
Nominal Training Duration:
18 hrs Basic Competencies

14 hrs Common Competencies
520 hrs Core Competencies
Total 552 Hrs
Course Description:
This course is designed to provide the students/learner with knowledge, desirable

attitudes and skills required to perform the following competencies in accordance with industry
standards: Process Food by Salting, Curing and Smoking, Process Food by Fermentation and
Pickling, Process Food by Sugar Concentration, Process Food by Drying and Dehydration and;
Process Food by Thermal Application.
To obtain this, all units prescribed for this qualification must be achieved.
BASIC COMPETENCIES
18 hours
Unit of Assessment Nominal

Learning Outcomes Learning Contents Practical Activities Methodologies
Competency Methods Duration
1. Participate in 1.1 Obtain and  Effective communication  Follow simple spoken  Group  Oral Interview 4 hours
workplace convey  Different modes of language discussion  Written test
communication workplace communication  Perform routine  Role Play  Demonstration
information workplace duties
 Written communication  Demonstration
following simple written
 Organizational policies
notices
 Communication
procedures and systems  Participate in workplace
meetings and discussions
 Technology relevant to the
enterprise and the  Complete work related
individual’s work documents
responsibilities  Ability to relate to people
of social range in the
 Sources of information
workplace
 Types of question
 Gather and provide
 Medium of communication information in response
 Flow of communication to workplace
 Storage system requirements
 Telephone courtesy
1.2 Complete  Communication  Follow simple spoken  Role Play  Observation
relevant work procedures and systems language  Demonstration  Oral Interview
related documents  Meeting protocols  Perform routine  Written test
 Nature of workplace workplace duties
meetings following simple written
notices
 Barriers of communication
 Participate in workplace
 Workplace interactions
meetings and discussions
 Non-verbal communication
 Complete work related

documents
 Estimate, calculate and
record routine workplace
measures
 Basic mathematical
processes of addition,
subtraction, division and
multiplication
 Ability to relate to people
of social range in the
workplace
 Gather and provide
information in response
to workplace
requirements
1.3 Participate in  Technology relevant to the  Follow simple spoken  Interaction  Observation
workplace enterprise and the language  Demonstration  Oral Interview
meeting and individual’s work  Ability to relate to people  Written test
discussion responsibilities of social range in the
 Types of workplace workplace
documents and forms  Gather and provide
 Basic mathematical information in response
concepts to workplace
 Kinds of workplace report requirements
2. Work in a team 2.1 Describe and  Definition of Team  Describing the team role  Discussion  Demonstration 4 hours
environment identify team role  Difference between team and scope  Observation
and responsibility and group
in a team.
 Different sources of
information
 Objectives and goals of
team
2.2 Describe work as a  Team goals and objectives  Identifying individual role  Interaction  Interviews/
team member  Fundamental rights at work and responsibility questioning
including gender sensitivity  Identifying external
relationship
 Understanding individual  Interacting effectively
competencies relative to with others
teamwork  Setting team goals and
 Types of individuals expectations
 Role of leaders
3. Practice career 3.1 Integrate  Work values and ethics  Demonstrate Intra and  Discussion  Demonstration 6 hours
professionalism personal objectives (Code of Conduct, Code of Interpersonal skills at
with organizational Ethics, etc.) work
goals  Understanding personal  Demonstrate personal
objectives commitment in work
 Understanding
organizational goals
 Difference between intra
and interpersonal
relationship
 Performance evaluation
3.2 Set and meet  Company policies  Managing goals and time  Interaction  Observation
work priorities  Company operations,  Practice economic use of
procedures and standards resources and facilities
 Time management  Setting work priorities
 Time Management  Practice time
 Basic strategic planning management
concepts
 Resource utilization and
management
3.3 Maintain  Career development  Determining personal  Interaction  Interviews/
professional opportunities career development questioning
growth and  Company recognition and needs
development incentives  Identifying career
 Information on relevant opportunities
licenses and or
certifications
4. Practice 4.1 Identify hazard  OHS procedures, practices  Hazards/risks  Discussion  Observation 4 hours
occupational and risks and regulations identification and control  Plant tour  Interview
health and safety  Hazards/risks identification skills
 Symposium
and control
 OHS indicators
 Organizational contingency
practices
4.2 Evaluate hazard  Threshold Limit Value –  Communication skills  Discussion  Observation
and risks TLV  Reporting safety hazards  Plant tour  Interview
 Effects of safety hazards
4.3 Control hazards  Personal hygiene practices  Respond to emergency  Discussion  Portfolio
and risks  Organization safety and  Demonstration assessment
health protocol  Interview
 Company emergency
procedure practices
4.4 Maintain  Workplace OHS personal  Practice emergency-  Role-play  Portfolio
occupational records related drill skills in the  Simulation assessment
health and  Information on emergency- workplace  Interview
safety related drills
awareness
COMMON COMPETENCIES
14 HOURS
Unit of Learning Assessment Nominal
Learning Contents Practical Activities Methodologies
Competency Outcomes Methods Duration
1. Apply food 1.1 Wear personal  Knowledge, Theory,  Good grooming and  Lecture  Demonstration 2 hours
safety and protective Practices and Systems personal hygiene  Group  Observation
sanitation equipment Operations practices Discussion  Interviews /
1.2 Observe personal  Safety Practices  Practicing Food  Role Play questioning
hygiene and good  Good grooming and safety
grooming  Self-paced
personal hygiene  Practicing GMP
1.3 Implement food
 Proper waste disposal  Practicing PPE
safety practices
 Environmental
1.4 Render safety
protection and
measures and
concerns
first aid
procedures  Food safety principles
and practices
 Housekeeping / 5’s
 Codes and Regulations
 Good Food
Manufacturing
Practices
 Materials, Tools,
Equipment: Uses,
Specifications and
Maintenance
 Parts and functions of
personal protective
equipment
 First Aid Kit
 Sanitizing equipment
2. Use standard 2.1 Identify standard  Knowledge, Theory,  Sanitary handling of  Lecture  Demonstration 3 hours
measuring measuring Practices and Systems devices and  Group  Observation
devices / devices and Operations instruments Discussion  Interviews /
instruments instruments.  Safe handling of  Measuring devices  Role Play questioning
2.2 Review the measuring devices and and instruments  Self-paced
procedures in instruments  Calibrating skills
using standard  Specifications and  Sanitizing, calibrating
measuring functions of measuring and stowing measuring
devices and devices and instruments equipment and
instruments.  Defects and breakages of instruments
2.3 Follow measuring devices and
procedures in using instruments
measuring devices  Procedures in sanitizing
and instruments and calibrating and
stowing equipment and
instruments
3. Use food 3.1 Perform pre-  Communication  Inspecting and  Lecture  Demonstration 3 hours
processing operation  Written and oral checking condition of  Group  Observation
tools, activities communication equipment/ machines Discussion  Interviews /
equipment and 3.2 Operate, monitor  Reporting equipment/
 Interpreting  Role Play questioning
utensils and maintain food machine, tools,
manufacturer’s  Self-paced
processing specifications instruments breakdown
equipment and recording same in
 Following
3.3 Perform post- standard forms
manufacturer’s manual
operation  Sanitizing, cleaning
activities  Materials, Tools and
Equipment: uses, and stowing
Specifications and measuring devices
Maintenance and instruments
 Equipment/ machine
 Sanitizing agents: Uses
parts tear down and
and Specification
assembly
 Proper cleaning  Performing minor
and stowing of troubleshooting
tools and  Performing regular
equipment/ maintenance
instruments
 Equipment/
machine wear and
tear process
 Minor preventive
maintenance
4. Perform 4.1 Gather and  Data gathering  Applying  Lecture  Oral Interview 2 hours
mathematical tabulate the  Record keeping percentages  Group  Written test
computation recorded data formulations of raw discussion
 Data summary and  Demonstration
4.2 Review the materials and  Demonstration
analysis
various ingredient on  Role Play
formulations  Basic mathematical finished products
operations  Self-paced
4.3 Calculate  Checking
production input  Percentages and percentages and
and output formulations of raw formulations on
materials and finished products
4.4 Compute
ingredient and finished
production cost
products  Applying numeracy
skills on processed
 Procedures in products
checking raw
materials and  Applying record
finished products keeping on processed
formulation and products
percentages  Applying
 Mensuration mensuration on
processed products
 Fraction, ratios and
proportions  Perform basic
mathematical skills
 Conversion factors
- Perform percentage
 Percentage
and formulation
formulation
 Perform conversion
 Cost of production
 Validation  Perform basic
procedures for accounting and
computer costs mathematical skills
 Basic Mathematical on processed
Operations products
 Reviewing and
validating computed
costs
5. Implement good 5.1 Identify  Knowledge, Theory,  Planning and  Lecture  Demonstration 2 hours
manufacturing requirements of Practices and organizing work  Group  Observation
practice procedure GMP related to Techniques (time Discussion  Interviews/
own work  GMP Requirements management)
 Role Play questioning
5.2 Observe  GMP Codes of  Working with
 Self-paced
personal hygiene practice, policies others and in
and conduct to and procedures teams
meet GMP  Practicing GMP
 GMP Role of internal
requirements
and external auditors  Following
5.3 Implement GMP contamination
requirements  Contamination
events and investigation
when carrying procedures
out work performance
activities improvement 
processes
5.4 Participate in
procedures
improving GMP
 PPE
5.5 Participate in
validation  Personal clothing
processes and footwear
5.6 Complete requirements at
workplace work areas
documentation to  Use of personal
support GMP clothing, storage
and disposal
requirements
 Micro biological,
physical and
chemical contaminants
 Personal hygiene
 Basic concepts of
quality assurance
6. Implement 6.1 Conduct work in  Routinary check-up  Accomplish  Lecture  Demonstration 2 hours
environmental accordance with o Work area checklist of work  Group  Observation
policies and environmental  Environmental area check-up Discussion  Interviews /
procedures policies and hazards and risks  Discuss different  Role Play questioning
procedures associated to work hazards and risks  Self-paced
6.2 Participate in o Identify hazard in work
improving risks  Identify and
environmental o Responding respond to
practices at work hazards unplanned
6.3 Respond to an  Procedures for incidents, hazards
environmental responding to and emergencies
emergency unplanned incidents  Prepare and submit
such as spills and report of incidents,
leaks hazards and
o Reporting emergencies
incidents  Perform control
o Corrective measures on
measures environmental
 Preventing risks
environmental risks  Discuss workplace
 Workplace procedures and
procedures and work instructions
work instructions related to
related to environmental
responsibilities
 Segregate wastes
 Dispose wastes
 Drain trade waste
and storm waste
 Discuss
consequences of
environmental inappropriate
responsibilities handling and
 Wastes disposal disposal of wastes
procedures  Record, format and
 Trade waste and submit
storm water drains environmental data
 Consequences of  Report and submit
inappropriate waste processes or
handling and conditions affecting
disposal unacceptable
 Environmental data environmental
o Recording outcome
o Format of  Prepare corrective
record action on results of
 Conditions affecting environmental
unacceptable management and
environmental emergency response
outcome plans
 Environmental  Discuss
management and emergency
emergency response system
response plans and procedures
o Corrective  Identify and
action respond to
 Different emergency emergency
situations situations
o Reporting
 Emergency
response system
and procedures
CORE COMPETENCIES
520 HRS
Unit of Learning Learning Contents Practical Activities Methodologies Assessment Nominal

1. Process 1.1 Prepare  Parts and functions of  Inspect and  Incomplete  Demonstration 100 HRS
food by equipment, equipment, quality check different worksheet  Questioning
salting, tools and control tools/ equipment,  Discussion
curing and utensils instruments and apparatus, tools  Demonstration
smoking utensils and utensils
 Inspection and checking  Prepare inspection
procedures of various report
equipment, tools and  Calibrate quality
utensils control tools
 Quality control tools  Select quality
 Weighing scale processing
 Thermometer materials
 Salinometer  Segregate waste in
 Quality processing designated
materials containers
 Waste management  Use PPE
 Occupational Safety
and Health Standards
(OSHS)
 Current Good
Manufacturing Practices
 Sanitation Standard  Clean and

Operating Procedures sanitize tools,
(SSOP) for preparation equipment and
of equipment, tools and kitchen utensils
kitchen utensils  Sharpen cutting
 Guidelines: tools using
o 7S (sort, appropriate
systematize, sweep, devices
standardize, self-  Perform
discipline, safety inventory control
and security) of and storage of
Good Housekeeping equipment, tools
o Halal guidelines and utensils
 Inventory control and  Research sources
storage of various of required
equipment, tools and kitchen supplies
utensils and materials
 Sources of good and  Maintain various
quality kitchen supplies equipment, tools
and materials and utensils and
 Preventive maintenance utensils
of various
equipment and tools
1.2 Prepare  Procedures on reporting  Inspect and  Discussion  Demonstration

raw of defects, breakdown sample  Demonstration  Questioning
materials and other irregularities deliveries  Incomplete  Written test
during the activities to  Sort and grade worksheet
immediate head/ fish/other marine
supervisor products, meat
 Recording and and eggs
reporting of inputs  Clean, wash and
 Four fundamental weigh raw
operations (addition, materials
subtraction,  Weigh raw
multiplication and materials
division)  Cut and size raw
 Conversions (metric and materials
English system) for  Store raw
weights and measures material
 Ratio and proportions trimmings for
for preparing raw other purposes
materials  Accomplish
 Percentages forms and
 Food safety principles checklist of raw
and practices on raw materials as
materials preparations received and
 Procedures on reporting rejects including
of defects, breakdown other inputs
and other irregularities  Record and
during the activities to report the
immediate head/ condition and
supervisor defects of tools,
 Recording and utensils and
reporting of inputs equipment
 Four fundamental  Perform basic
operations (addition, mathematical
subtraction, skills
multiplication and o Perform
division) conversions
o Conversions (metric  Practice sanitary
and English system) preparations of
for weights and raw materials
measures  Applying cGMP,
o Ratio and 7S, HACCP and
proportions for SSOP on preparing
preparing raw raw materials
materials  Segregate and
o Percentages dispose waste in
 Food safety principles designated
and practices on raw containers
materials preparations  Use PPE
 Current Good  Maintain by
Manufacturing Practices cleaning and
 Hazard Analysis & sanitizing various
Critical Control Points equipment, tools
(HACCP) basic and utensils
principles  Practice
 Sanitation Standard sourcing of
Operating Procedures quality raw
(SSOP) materials and
 Waste management ingredients
(OSHS)
 Guidelines:
o 7S (sort,
systematize, sweep,
standardize, self-
discipline, safety and
security) of Good
Housekeeping
o Halal guidelines
o Kosher and organic
food processing
guidelines
 Salting Procedures and  Prepare curing  Incomplete  Demonstration

Techniques mix/solution, worksheet  Questioning
 Philippine National pumping pickle  Discussion
Standards on cured solution  Demonstration
meats and smoked fish  Cure (marinate
 Curing Procedures and inject) raw
 recording time and materials:
temperature of curing / o Poultry
salting o Meat
 Curing Techniques o Fish
 Marinate  Salt raw
 Inject materials:
o Curing mix o Egg
o Curing solution o Poultry
 Pumping pickle solution o Meat
 Operation of various o Fish
equipment  Inspect the
o weighing scales quality of cured
o chiller raw materials
o salinometer  Segregate and
o meat thermometer dispose waste
 Use PPE
 Procedures of washing  Clean and
and draining of cured sanitize various
materials equipment, tools
 Post-curing methods and utensils
and procedures:
o Sun Drying
o Smoking
o Cooking
o Cooling
o Air drying
 Philippine National
 Standards on cured
meats and smoked fish
 Different types and
parts of smokehouse
 Operation of
smokehouse
 Recording time and
temperature of post-
curing processes
 Food safety principles
and practices for post-
curing activities
 Food handling practices
for post-curing activities
1.3 Process cured  Waste management  Wash and drain  Incomplete  Demonstratio
materials  Occupational Safety and cured methods worksheet n
Health Standards for post-  Apply post-  Discussion  Questioning
curing activities curing methods  Demonstration
 HACCP basic principles and techniques
 Current Good o Sun Drying
Manufacturing practices o Smoking
(cGMP) o Cooking
 SSOP for post-curing o Cooling
activities o Air drying
 Guidelines:  Apply
environmental
o 7S of Good rules and
Housekeeping regulations on
o Halal guidelines waste segregation
o Kosher and organic and disposals
food processing  Segregate and
dispose waste in
designated
containers
 Use PPE
 Clean and
sanitize
smokehouse
and facilities
1.4 Pack processed Different packaging materials  Accomplishing

cured materials  Packing procedures and enterprise forms
techniques: for recording of
o Primary Packaging products weights
o Secondary  Food safety
Packaging principles and
o Tertiary packaging practices for
 PNS on cured meats packing
and smoked fish operation
 Labeling information  Food handling
o Name of products practices for
o Net weight packing
o Ingredients operations
o Production/expiry  Waste
date management
o Manufacturer’s o 7S of Good
address Housekeepi
o Allergen program ng
o Halal
 Checking techniques guidelines
for finished products
 Recording of non-
conformance packed
products
 Reporting of defects,
irregularities and
breakdown during
immediate
head/supervisor
1.5 Perform  Principles of storage  Store packaged  Lecture/

post-  PNS on storage of food products Incomplete
production finished products  Package excess worksheet
activities  Storing procedures and materials and  Discussion
techniques for packed ingredients  Demonstration
products, excess  Record storage
materials and ingredients time and
 Parts and functions of temperature,
storage equipment spoilage and
chiller/freezer rejects
 Operation of storage  Record and
equipment report the
(chiller/freezer) condition of
 Production data tools, utensils
 Recording inputs, time and equipment
and temperature,  Filling up forms
spoilage and rejects and  Perform inventory
using enterprise forms control and
 Inventory of excess storage of excess
materials and materials and
ingredients ingredients
 Food safety principles  Practice sanitary
and practices for food handling for
storage of finished products storage of finished
products
 Waste management  Segregate waste in
 Occupational Safety designated
and Health Standards containers
on post-production  Use PPE
activities  Sanitize packing
 HACCP basic principles tools and
on storage of finished equipment
products  Maintaining
 Current Good working areas
Manufacturing practices and storage
 SSOP of post- facilities
 Guidelines:
o 7S of Good
Housekeeping
o Halal guidelines
 Maintenance of storage
facilities and room
2. Process 2.1 Prepare  Guidelines:  Inspect and  Lecture/ Incom  Demonstration 120 hours
foods by equipment, o 7S (sort, check different plete worksheet  Questioning
fermentation tools, materials systematize, sweep, equipment,  Discussion
and pickling and utensils standardize, self- apparatus, tools  Demonstration
discipline, safety and and utensils
security) of Good  Prepare
Housekeeping inspection
o Halal guidelines report
 Inventory control and  Calibrate quality
storage of various control tools
equipment, tools and  Select quality
utensils processing
 Sources of good and materials
quality kitchen supplies  Segregate
and materials waste in
designated
containers
 Use PPE
 Preventive maintenance  Clean and
of various equipment and sanitize tools,
tools equipment and
kitchen utensils
 Sharpen cutting
tools using
appropriate
devices
 Perform inventory
control and
storage of
equipment, tools
and utensils
 Research sources
of required
kitchen supplies
and materials
 Maintain various
equipment, tools
and utensils and
utensils
2.2 Prepare  Methods of inspecting  Inspect and  Lecture/Incom  Demonstratio n

raw materials /sampling deliveries sample plete worksheet  Questioning
 Sorting and grading raw deliveries  Discussion  Written test
materials  Sort and grade  Demonstration
 Procedures of preparing raw materials
raw materials  Clean, wash and
 Functions and uses of weigh raw
tools and utensils for materials
raw material  Weigh raw
preparation materials
 Steps in using tools and  Cut and size raw
operating equipment materials
o weighing scales  Operate
o food processor and equipment such
o cutter as food
 Trimmings of raw processor, cutter
materials and weighing
 Methods of scales
accomplishing forms  Store raw material
and checklists of raw trimmings for
materials as received fermentation and
and rejects pickling
 Procedures on reporting  Accomplish
of defects, breakdown forms and
and other irregularities checklist of raw
during the activities to materials as
immediate head/ received and
supervisor rejects including
 Recording and other inputs
reporting of inputs  Record and
 Four fundamental report the
operations (addition, condition and
subtraction, defects of tools,
multiplication and utensils and
division) equipment
o Conversions (metric  Perform basic
and English system) mathematical
for weights and skills
measures o Perform
o Ratio and percentage and
proportions for formulation
preparing raw o Perform
materials conversions
o Percentages  Practice
 Food safety principles sanitary food
and practices on handling
alcoholic and acetic practices on
acid fermentation fermentation
 Current Good operations
 Hazard Analysis &
Critical Control Points
(HACCP) basic  Practice applying
principles cGMP, 7S,
 Sanitation Standard HACCP
Operating Procedures and SSOP on
(SSOP) preparing raw
 Waste management materials
 Occupational Safety  Segregate and
and Health Standards dispose waste
(OSHS) in designated
 Guidelines: containers
o 7S (sort,  Use PPE
systematize, sweep,  Maintain by
standardize, self- practice
discipline, safety and cleaning and
security) of Good sanitizing
Housekeeping various
o Halal guidelines equipment,
o Kosher and organic tools and
food processing utensils
guidelines  Practice
sourcing of
quality raw
materials and
ingredients
2.3 Perform  Pickling procedures and  Pickle raw  Lecture/Incom  Demonstratio n
pickling techniques including materials plete worksheet  Questioning
activities recording time and o Fruits  Discussion
temperature of pickling o Vegetabl  Demonstratio n
 Philippine National es  Hands on
Standards on pickling  Practice
 Operate equipment for operating
pickling o Food
 Trimmings of raw Processo r
materials o weighing
 Quality control tools scale
 Weighing scale
o Refractometer
o pH meter  Store raw material
o salinometer trimmings for
 Sensory testing of fermentation and
pickled product pickling
 Inspection of pickled  Calibrate quality
raw materials control tools
o texture  Practice use of
o smell tools such as pH
o color meter,
 Production Data refractometer and
 Good quality of raw salinometer
materials for pickling  Evaluate pickled
 Methods of products
accomplishing forms  Inspect the
and checklists of raw quality of pickled
materials as received raw materials
and rejects  Accomplish
 Procedures on reporting forms and
of defects, breakdown checklist of raw
and other irregularities materials as
during the activities to received and
immediate head/ rejects including
supervisor other inputs
 Recording and  Record and
reporting of inputs report the
 Four fundamental condition and
operations (addition, defects of tools,
subtraction, utensils and
multiplication and equipment
division)  Perform basic
o Conversions (metric mathematical
for weights and o Perform
measures percentage
o Ratio and and
proportions for formulation of
preparing raw materials pickling
o Percentages mixtures
 Inspection of fermented o Perform
raw materials conversions
o Sensory-visual of measures
o Smell and weights
o Taste  Practice sanitary
 Good qualities of food handling for
fermented raw materials pickling of raw
 Food safety principles materials/
and practices for ingredients
fermented activities  Maintain by
 HACCP basic principles practice cleaning
 Current Good and sanitizing
Manufacturing Practices various
for fermented raw equipment, tools
materials and utensils
 SSOP for fermented  Segregate and
raw materials dispose waste
 Guidelines:  Use PPE
o 7S (sort, systematize,  Clean and
sweep, standardize, sanitize various
self- discipline, safety equipment, tools
and security) of Good and utensils
Housekeeping
o Halal guidelines
food processing
guidelines
 Waste management
for curing activities
2.4 Conduct  Inspection and checking  Inspect and
post- production procedures of various check different
activities equipment, tools and equipment,
utensils apparatus, tools
 Quality control tools and utensils
 Quality processing  Prepare inspection
materials report
 Methods of  Calibrate quality
accomplishing forms control tools
and checklists of raw  Select quality
materials as received processing
and rejects materials
 Procedures on reporting  Accomplish forms
of defects, breakdown and checklist of
and other irregularities raw materials as
during the activities to received and
immediate head/ rejects including
supervisor other inputs
 Food safety principles condition and
and practices on raw defects of tools,
materials preparations utensils and
 Current Good equipment
Manufacturing Practices  Practice sanitary
 Hazard Analysis & food handling for
Critical Control Points raw materials
(HACCP) basic preparations
principles  Practice applying
 Sanitation Standard cGMP, 7S,
Operating Procedures HACCP and
(SSOP) SSOP on
 Waste management preparing raw
 Occupational Safety materials
and Health Standards  Segregate and
(OSHS) dispose waste in
 Guidelines:
o 7S (sort, designated containers
systematize, sweep,  Use PPE
standardize, self-  Maintain by
discipline, safety and practice cleaning
security) of Good and sanitizing
Housekeeping various
o Halal guidelines equipment, tools
o Kosher and organic and utensils
food processing  Practice sourcing
guidelines of quality raw
materials and
ingredients
3. Process food 3.1 Prepare  Parts and functions of  Inspect and  Lecture/  Demonstratio 120 Hrs
by sugar equipment, equipment, quality control check different Incomplete n
concentration tools, materials tools/ instruments and equipment, worksheet  Questioning
and utensils utensils apparatus, tools  Discussion
 Inspection and checking and utensils  Demonstratio n
procedures of various  Prepare inspection
equipment, tools and report
utensils  Calibrate quality
 Quality control tools: control tools
o Weighing scale  Select quality
o Candy thermometer processing
o pH meter materials
o refractometer  Segregate waste in
 Quality processing designated
materials containers
 Waste management  Use PPE
 Occupational Safety  Clean and
and Health Standards sanitize tools,
(OSHS) equipment and
 Current Good kitchen utensils
 Sanitation Standard  Sharpen cutting
Operating Procedures tools using
(SSOP) for preparation appropriate
of equipment, tools and devices
kitchen utensils  Perform inventory
 Guidelines: control and
o 7S (sort, systematize, storage of
sweep, standardize, equipment, tools
self- discipline, safety and utensils
and security) of Good  Research sources
Housekeeping of required
o Halal guidelines kitchen supplies
o Kosher and organic and materials
food processing  Maintain various
guidelines equipment, tools
 Inventory control and and utensils and
storage of various utensils
equipment, tools and  Accomplish
utensils forms and
 Sources of good and checklist of raw
quality kitchen supplies materials as
and materials received and
 Preventive maintenance of rejects including
various equipment and other inputs
tools  Record and
 Methods of report the
accomplishing forms condition and
and checklists of raw defects of tools,
materials as received utensils and
and rejects equipment
 Procedures on reporting of  Maintain by
defects, breakdown and practice cleaning
other irregularities during and sanitizing
the activities to various
immediate head/ equipment, tools
supervisor and utensils
 Recording and reporting  Practice
of inputs sourcing of
quality raw
materials and
ingredients
3.2 Prepare raw  Methods of inspecting  Inspect and  Discussion  Demonstratio
materials /sampling deliveries sample  Demonstratio n n
 Sorting and grading raw deliveries  Lecture/  Questioning
materials  Sort and grade Incomplete  Written test
 Procedures of preparing raw materials worksheet
raw materials  Clean, wash and
 Functions and uses of weigh raw
tools and utensils for materials
raw material  Weigh raw
preparation materials
 Using tools and  Cut and size raw
operating equipment materials
o weighing scales  Operate
o food processor equipment such
o pH meter and as food processor,
o cutter cutter and
 Trimmings of raw weighing scales
materials  Store raw material
 Procedure in testing trimmings for
pectin content, total fermentation and
soluble solids (TSS) pickling
and pH  Practice testing
 Methods of content, total
accomplishing forms soluble solids
and checklists of raw (TSS) and pH
materials as received  Accomplish
and rejects forms and
 Procedures on reporting checklist of raw
of defects, breakdown materials as
and other irregularities received and
during the
activities to immediate rejects including
head/ supervisor other inputs
 Four fundamental condition and
operations (addition, defects of tools,
subtraction, utensils and
multiplication and equipment
division)  Perform basic
 Conversions (metric and mathematical
English system) for skills
weights and measures o Perform
 Ratio and proportions percentage and
for preparing raw formulation
materials o Perform
 Percentages conversions
 Food safety principles  Practice sanitary
and practices on food handling
alcoholic and acetic practices on
acid fermentation fermentation
 Current Good operations
Manufacturing Practices  Practice applying
 Hazard Analysis & cGMP, 7S,
Critical Control Points HACCP and
(HACCP) basic SSOP on preparing
principles raw materials
 Sanitation Standard  Segregate and
Operating Procedures dispose waste in
(SSOP) designated
 Waste management containers
 Occupational Safety  Use PPE
and Health Standards  Maintain by
(OSHS) practice cleaning
 Guidelines: and sanitizing
o 7S (sort, various
systematize, sweep,
standardize, self-
discipline, safety equipment, tools
and security) of and utensils
Good Housekeeping  Practice
o Halal guidelines sourcing of
o Kosher and organic quality raw
food processing materials and
3.4 Cook sugar  Cooking and cooling  Process sugar  Discussion  Demonstratio n
concentrates procedures concentrates  Demonstratio n  Questioning
 Product standards for such as:  Lecture/  Written test
sugar preserves o Jam Incomplete
 Sugar concentrate o Jellies worksheet
procedures o Marmalade
 Monitoring and o Fruit juice
recording of cooking concentrate
time and temperature o Candied
 Operate various fruits
equipment  Test end point
 Thermometer and of sugar
Refractometer concentrate
 Inspection of sugar using
concentrate products thermometer
o texture and
o color refractometer
 Procedures on reporting of  Inspect the
defects, breakdown and quality of sugar
other irregularities during concentrated
the activities to products
immediate head/  Accomplish
supervisor forms and
 Recording and reporting checklist of raw
of inputs materials as
 Four fundamental received and
operations (addition, rejects including
subtraction, other
inputs
multiplication and  Record and
division) report the
o Conversions (metric condition and
and English system) defects of tools,
for weights and utensils and
measures equipment
o Ratio and  Perform basic
proportions for mathematical
preparing raw skills
materials o Perform
o Percentages conversions
 Food safety principles  Practice
and practices on raw sanitary food
materials preparations handling for
 Current Good raw materials
Manufacturing Practices preparations
 Hazard Analysis &  Practice applying
Critical Control Points cGMP, 7S,
(HACCP) basic HACCP
principles and SSOP on
 Sanitation Standard preparing raw
Operating Procedures materials
(SSOP)  Segregate and
 Waste management dispose waste
 Occupational Safety and in designated
Health Standards (OSHS) containers
 Guidelines:  Use PPE
o 7S (sort,  Maintain by
systematize, sweep, practice
standardize, self- cleaning and
discipline, safety and sanitizing
security) of Good various
Housekeeping equipment,
o Halal guidelines tools and
utensils
 Practice
sourcing of
o Kosher and organic quality raw
food processing materials and
3.5 Pack sugar  Different packaging  Discussion  Demonstration
concentrated  Prepare packaging
materials, procedures  Demonstration  Questioning
products equipment, tools
and techniques  Lecture/  Written test
and materials
 Total Soluble Solids Incomplete
 Measure TSS of
(TSS) worksheet
finished products
 Filling temperature
 Hot fill in
 Sealing procedures and
containers
techniques
 Operate packing
o Checking
equipment such
headspace
as sealer
o Checking leakage
 Seal filled
 Air cooling procedures
containers
 Procedures in operating
 Inspect finished
packing equipment
products for
 PNS on sugar
conformance to
concentrated products
specifications
 Labeling information
 Use heat gun to
o Name of products
put cap seal on
o Net weight cap
o Ingredients
 Apply labels to
o Production/ expiry
sealed
date
containers
o Manufacturer’s
address  Check condition
o Allergen program of packaged
finished/
 Checking techniques for
processed food
finished products
products
 Recording of non-
 Segregate and
conformance packed
dispose waste in
products
designated
 Reporting of defects,
containers
irregularities and
breakdown during
immediate  Clean and
head/supervisor sanitize
 Accomplishing equipment and
enterprise forms for facilities
recording of products o Store
weights packaged
 Food safety principles food
and practices for products
packing operation o package
 Food handling practices excess
for packing operations materials and
 Waste management ingredients
 Occupational Safety and  Record storage
Health standards for time and
packing operations temperature,
 HACCP basic principles spoilage and
 Current Good rejects and
Manufacturing Practices  Record and
 Sanitation Standard report daily
Operating Procedures production data,
(SSOP) of packing spoilage and
operations rejects
 Guidelines:  Compute
o 7S of Good required
Housekeeping ingredients
o Halal guidelines based on
formula
 Parts and functions of
storage equipment  Perform inventory
control and
o chiller/freezer
storage of excess
 Operation of storage
materials and
equipment
ingredients
(chiller/freezer)
 Practice sanitary
 Storing procedures and
food handling for
techniques for
storage of
o packed products
o excess materials
and ingredients
 PNS on storage of finished products
finished products  Segregate
 Production data waste in
 Recording of storage designated
time and temperature containers
 Preparation of daily  Use PPE
production input report  Sanitize packing
(spoilage and rejects) tools and
 Recording procedures equipment
of using enterprise  Maintaining
forms working areas
 Conversions (metric and and storage
English) facilities
 Ratio and Proportion
 Inventory of excess
materials and
ingredients
and practices for
storage of finished
products
 Occupational Safety and
Health Standards on post-
 HACCP basic principles
on storage of finished
products
 Current Good
Manufacturing practices
 SSOP of post-production
activities
 Guidelines:
o 7S (sort,
systematize, sweep,
standardize, self-
discipline, safety
and security) of
Good Housekeeping
o Halal guidelines
guidelines
facilities and room
4. Process food 4.1 Prepare  Parts and functions of  Inspect and check  Discussion  Demonstration 80 HRS
by drying and equipment, equipment, quality control various  Demonstration  Questioning
dehydration tools, tools/ instruments and equipment, tools  Lecture/  Written test
materials and utensils and utensils Incomplete
utensils  Inspection and checking  Prepare inspection worksheet
procedures of various report
equipment, tools and  Calibrate quality
utensils control tools
 Inspection Report  Segregate waste
 Quality control tools on designate
o Weighing scale containers
o Thermometer  Use PPE
o pH meter  Clean and
o Salinometer sanitize tools,
o Refractometer equipment and
 Waste management kitchen utensils
 Occupational Safety and  Sharpen cutting
Health Standards (OSHS) tools using
 Current Good appropriate
Manufacturing Practices devices
 Sanitation Standard  Maintain various
Operating Procedures equipment, tools
(SSOP) for preparation and utensils
of equipment, tools and  Perform inventory
kitchen utensils control and
 7S (sort, systematize, storage of
sweep, standardize, equipment, tools
and utensils
self- discipline, safety  Maintain various
and security) of Good equipment, tools
Housekeeping and utensils and
 Halal guidelines utensils
 Sources of good quality
kitchen supplies and
materials
 Preventive maintenance of
tools
 Inventory control and
storage of various
utensils
 Preventive maintenance
of various equipment and
tools
4.2 Prepare the  Methods of inspecting/  Inspect and  Discussion  Demonstratio
raw materials sampling deliveries sample  Demonstratio n n
 Different raw materials deliveries  Lecture/  Questioning
used in drying and  Inspect and Incomplete  Written test
dehydration sample worksheet
 Sorting and grading deliveries
methods for raw  Sort and grade
materials fish/other marine
 Procedures in preparing products, meat
raw materials and eggs
 Steps in using tools and  Clean, wash and
operating equipment weigh raw
(weighing scales, food materials
processor and cutter  Weigh raw
 Trimmings of raw materials
materials  Following
 Pre-Treatment methods of process flow
raw materials prior to charts for raw
drying materials
 Blanching and syruping preparation
 Methods of  Store raw
accomplishing forms material
and checklists of raw trimmings for
materials as received other purposes
and rejects  Pre-treat raw
 Procedures on reporting of materials
defects, breakdown and  Accomplish
other irregularities during forms and
the activities to immediate checklist of raw
head/supervisor materials as
 Recording and reporting received and
of inputs rejects including
 Conversions (metric and other inputs
English system) for  Record and
weights and measures report the
 Ratio and proportions condition and
for preparing raw defects of tools,
materials utensils and
 Percentages equipment
 Food safety principles  Compute
and practices on raw ingredients
materials preparations based on
 Current Good formula
Manufacturing Practices  Practice sanitary
 Hazard Analysis & preparations of
Critical Control Points raw materials
(HACCP) basic  Applying cGMP,
principles HACCP and
 Sanitation Standard SSOP on
Operating Procedures preparing raw
(SSOP) materials
 Waste management  Segregate and
Occupational Safety and dispose waste in
Health Standards (OSHS) designated
 Guidelines: containers
 Use PPE
o 7S (sort,  Practice 7S of
systematize, sweep, Good
standardize, self- housekeeping
discipline, safety and  Maintain by
security) of Good cleaning and
Housekeeping sanitizing various
o Halal guidelines equipment, tools
o Kosher and organic and utensils
food processing  Practice
guidelines sourcing of
quality raw
materials and
ingredients
4.3 Dry pre-  Washing and draining  Wash and drain  Discussion  Demonstration
treated raw procedures and pre-treated raw  Demonstratio n  Questioning
materials techniques materials  Lecture/  Written test
 Additives and  Use additives Incomplete
preservatives used in and preservatives worksheet
drying foods to pre-treated
 Drying and dehydration raw materials
procedures and  Dry and
techniques dehydrate pre-
 Different types of food treated raw
dryer and dehydrators materials
 Alternative tools and  Operate dryer and
equipment dehydrators
 Methods of  Following
accomplishing forms and process flow
checklists of drying pre- charts for drying
treated raw materials pre-treated raw
 Procedures on reporting of materials
defects, breakdown and  Using alternative
other irregularities tools and
during the activities to equipment
immediate  Accomplish
head/supervisor forms and
 Recording and reporting checklist of
on time and temperature drying pre-
of drying treated raw
 Conversions (metric and materials
English system) for  Record and
weights and measures report the
 Ratio and proportions for condition and
pre-treated raw materials defects of tools,
 Percentages utensils and
 Food handling practices equipment
on drying pre-treated raw  Interpersonal
materials skills
 Current Good  Oral
Manufacturing Practices communication
 Hazard Analysis & skills
Critical Control Points  Record and report
(HACCP) basic the time and
principles temperature
 Sanitation Standard during drying
Operating Procedures  Interpersonal
(SSOP) skills
 Waste management  Oral
 Guidelines: communication
o 7S (sort, skills
systematize, sweep,  Compute
standardize, self- ingredients
discipline, safety and based on
security) of Good formula
Housekeeping  Practice sanitary
o Halal guidelines preparations of
o Kosher and organic pre-treated raw
food processing materials
guidelines  Applying cGMP,
HACCP and
SSOP on
preparing raw
materials
 Segregate and
dispose waste in
designated
containers
 Practice 7S of
Good
Housekeeping
 Maintain by
cleaning and
sanitizing various
equipment, tools
and utensils
 Practice
sourcing of
quality raw
materials and
ingredients
4.4 Cool and sweat  Cooling and sweating  Cool and sweat  Discussion  Demonstration
dried products procedures and dried products  Demonstration  Questioning
techniques  Following process  Lecture/  Written test
 Methods of checking flow charts for Incomplete
dried products cooling and worksheet
 Grading procedures of sweating of dried
dried products products
 Corrective measures for  Check dried
non-conforming products products
 Methods of  Grading of dried
accomplishing forms and products
checklists for  Applying
cooling and sweating of corrective
dried products measures for
 Procedures on reporting of non-conforming
defects, breakdown and products
other irregularities during  Accomplish forms
the activities to and checklist for
immediate the cooling and
head/supervisor sweating of dried
 Recording and reporting products
of daily production input  Recording and
report (spoilage and reporting skills
rejects) of the products on the condition
 Food safety principles and defects of
and practices on cooling tools, utensils
and sweating of dried and equipment.
products  Oral
 Current Good communication
Manufacturing Practices skills
 Hazard Analysis &  Interpersonal
Critical Control Points skills
(HACCP) basic  Record and
principles report of daily
 Sanitation Standard production input
Operating Procedures report (spoilage
(SSOP) and rejects) of
 Waste management the products
 Occupational Safety  Practice of
and Health Standards sanitary food
(OSHS) handling on
 Guidelines: cooling and
o 7S (sort, sweating of dried
systematize, sweep, products
standardize, self-  Applying cGMP,
discipline, safety and HACCP and
security) of Good SSOP on
Housekeeping preparing raw
o Halal guidelines materials
o Kosher and organic  Segregate and
food processing dispose waste in
guidelines designated
containers
 Use PPE
 Practice 7S of
Good
Housekeeping
 Maintain by
cleaning and
sanitizing various
equipment, tools
and utensils
 Practice
sourcing of
quality raw
materials and
ingredients
4.5 Pack dried  Different packaging  Accomplish  Discussion  Demonstration

products materials for dried enterprise  Demonstration  Questioning
products forms/checklist for  Lecture/  Written test
 Different packaging weight of finished Incomplete
tools and utensils products worksheet
 Sealing method and  Practice sanitary
techniques preparations for
 Labeling information packing
o Name of products operations
o Net weight  Applying cGMP,
o Ingredients HACCP and
o Production/expiry SSOP on
date preparing raw
o Manufacturer’s materials
address  Segregate and
o Allergen Program dispose waste in
 Sealing integrity/ designated
standards containers
 Checking techniques  Use PPE
for finished products  Practice 7S of
 Reporting of defects, Good
irregularities and Housekeeping
breakdown during  Maintain by
packing operations to cleaning and
immediate sanitizing various
head/supervisor packing
 Recording of non- equipment, tools
conformance packed and utensils
products  Practice
 Methods of sourcing of
accomplishing forms quality packing
and checklists for materials
recording of products
weights
and practices for
packing operations
 Current Good
Manufacturing
Practices
 Hazard Analysis &
Critical Control Points
(HACCP) basic
principles
 Sanitation Standard
Operating Procedures
(SSOP)
(OSHS)
 Guidelines:
o 7S (sort,
systematize,
sweep,
standardize, self-
discipline, safety
and security) of
Good Housekeeping
o Halal guidelines
food processing
guidelines
4.6 Perform  Storing procedures and  Store packaged  Discussion  Demonstration 100 Hrs
post- techniques for packed food products,  Demonstratio n  Questioning
production products excess materials  Lecture/  Written test
activities  Different storage and ingredients Incomplete
conditions  Follow flow chart worksheet
 Operation of storage of the activities
equipment  Clean and store
(chiller/freezer) of equipment,
 Storing procedures for tools and
excess materials and utensils
ingredients  Record of storage
 Cleaning and storing time and
methods for equipment, temperature for
tools and utensils finished products
 Recording of storage  Prepare record
time and temperature. of spoilage and
 Preparation of daily rejects and
production input report yields and
(spoilage and rejects) recoveries
 Production data  Prepare report
 Recording procedures of on production
production data using data
enterprise forms  Accomplish/
 Reporting procedures on complete
conditions of tools, enterprise
equipment and utensils forms and
to immediate head/ checklist on
supervisor packing
 Inventory of equipment, activities and
tools, utensils and inventory data
materials  Follow
 Inventory of excess environmental
materials and rules and
ingredients regulations such
 Waste management as wastes
 Environmental segregation and
protection and concern disposals.
 Food safety principles  Practicing
and practices for sanitary food
storage of finished handling upon
products storing finished
 Occupational Safety and products
Health Standards on post  Wear PPE
production activities during post
 HACCP basic principles production
on storage of finished activities
products  Practice cGMP,
 Current Good SSOP and
Manufacturing practices HACCP
 SSOP of post-  Maintain various
production activities equipment, tools
 7S of Good and utensils such
Housekeeping as cleaning and
 Guidelines sanitizing
o Halal guidelines  Maintaining
o Kosher and organic working areas
guidelines and storage
 Preventive maintenance of facilities
equipment, tools and  Sourcing of
utensils use in post- cleaning
production activities materials
facilities and room
 Sourcing of cleaning  Select
materials during shutting equipment, tools
down operations and utensils
 Different equipment,  Inspect and
tools and utensils: check the
 Different parts and conditions and
functions defects of
 Procedures in inspecting, equipment, tools
checking, calibrating and and utensils for
sanitizing quality control possible defects/
tools breakdown
 Procedures in regular  Prepare
up keeping inspection report
 Procedures in preventive  Sanitize
maintenance equipment, tools
 Procedures in reporting and utensils
of conditions and  Select quality
defects/breakdown to processing
immediate head/ materials
supervisor  Use PPEs
 Accomplishing  Practice OSHS
inspection forms and and 3Rs
checklists
 Different quality
processing materials
 Proper waste disposal
 Codes and Regulations
o 7S of Good
Housekeeping
o Halal guidelines
o Occupational Safety
(OSHS)
o Current Good
Manufacturing
Practices
o Sanitation Standard
Operating
Procedures (SSOP)
4.7 Prepare the  Different types of raw  Select, sort and  Discussion  Demonstration
raw materials materials for thermal grade raw  Demonstration  Questioning
processing materials  Lecture/  Written test
 Procedures in sorting  Segregate and Incomplete
and grading dispose reject worksheet
 Procedures in reporting raw materials
of received and reject  Prepare
raw materials and other received and
inputs reject report
 Accomplishing forms and other
and checklists inputs
 Procedures in washing  Wash, sanitize
and sanitizing and trim raw
 Procedures in size materials
reduction  Operate thermal
 Proper waste disposal processing
 Method of operating equipment
thermal processing  Prepare packing
equipment: medium
o Pressure cooker according to the
o Steamer type of product
 Procedures in preparing  Use PPEs
different packing  Practice OSHS
medium: and 3Rs
o Syrup
o Brine
o Water
o Oil
o Sauces
 Recording and
reporting of inputs
 Codes and guidelines
(OSHS)
o Current Good
Manufacturing
Practices
o Hazard Analysis &
Critical Control
Points (HACCP)
basic principles
o SSOP
o 7S of Good
Housekeeping
o Halal guidelines
food processing
guidelines
4.8 Pasteurize  Principles of  Measure and  Discussion  Demonstratio n
the product pasteurization mix pre-  Demonstratio n  Questioning
 Fruit juices prepared  Lecture/  Written test
 Procedures of mixing ingredients Incomplete
prepared ingredients  Pasteurize fruit worksheet
 Ratio and proportions of juices using
pre-prepared ingredients double boiler
 Uses and functions of  Check
equipment, tools and temperature and
utensils for time during
pasteurization process pasteurization
 Steps in operating  Prepare report of
double broiler pasteurization
 Temperature and time process
requirements for  Defects,
pasteurization breakdown and
 Procedures in recording other
and reporting: irregularities
o Accomplishing forms  Process inputs
and checklists  Use of PPEs
o Defects, breakdown  Practice 3Rs
and other
irregularities during
the activities to
immediate
head/supervisor
o Process of inputs
 Codes and guidelines:
o Food safety
principles and
practices on
pasteurization
process
o Food handling
practices on
pasteurization
process
(OSHS) for
pasteurization process
o Current Good
Manufacturing
Practices
o Hazard Analysis &
Critical Control
Points (HACCP)
basic principles
o SSOP
o 7S of Good
Housekeeping
o Halal guidelines
pasteurization of fruit
juices
4.9 Pack food  Different packing  Select packing  Discussion  Demonstratio n
products materials materials  Demonstratio n  Questioning
 Packing procedures and  Pack food  Lecture/  Written test
techniques products Incomplete
o Headspace following worksheet
o Filling temperature headspace and
 Parts and functions of filling
packing equipment temperature
o Packing sealer  Check and
 Procedures in operating inspect
packing equipment headspace
 Preventive maintenance of  Seal packed
packing equipment, tools, food products
utensils and facilities using packing
 Procedures in recording sealer
and reporting:  Prepare report
o Accomplishing of packing
enterprise forms for products:
recording of o Defects,
products weights irregularities and
o - Defects, breakdown during
irregularities and packing
breakdown during operations
packing operations to o Non-
immediate conformance
head/supervisor packed products
o Non-conformance  Use of PPEs
packed products  Practice 3Rs
4.10 Exhaust  Parts and functions of  Exhaust food  Discussion  Demonstration

and seal can and bottle sealer products  Demonstration  Questioning
food  Operating Procedures  Inspect and  Lecture/  Written test
products o Can sealer check Incomplete
o Bottle sealer temperature worksheet
 Exhausting techniques during
for food products exhausting
o Temperature  Seal food
 Sealing procedures and products using:
techniques o Can sealer
 Sealing integrity/ o Bottle sealer
standards:  Inspect
o Steps in checking headspace and
headspace and leakage after
leakage sealing food
 Procedures in recording products
and reporting:  Prepare report
o Accomplishing of sealed
enterprise forms for products:
recording of o Defects,
temperature and irregularities
products weights and breakdown
o Defects, during
irregularities and operations
breakdown during o Non-
the operations to conformance
immediate of sealed
head/supervisor products
o Non-conformance  Use PPEs
sealed products  Practice 3Rs
 Codes and guidelines:
o Food safety
principles and
practices for
exhausting and
sealing activities
o Food handling
practices for
exhausting and
sealing activities
and Health
standards for
exhausting and sealing
activities
o HACCP basic
principles
o Current Good
Manufacturing
practices
o SSOP of packing
operations
o 7S of Good
Housekeeping
o Halal guidelines
food guidelines
 Regular upkeep of
various equipment,
tools, utensils and
facilities use for
exhausting and sealing
activities of food
products
for exhausting and
sealing activities of food
products
4.11 Apply  Loading techniques of  Load sealed  Discussion  Demonstration
thermal sealed products products to  Demonstration  Questioning
processing  Unloading procedures of thermal  Lecture/  Written test
processed products processing Incomplete
 Different thermal equipment worksheet
processing equipment  Operate
o Parts and functions thermal
o Steps in operating processing
thermal processing equipment: o
equipment Pressure
cooker
o Monitoring o Steamer
processing  Monitor
temperature, processing
pressure and time temperature,
 Procedures in recording pressure and
and reporting: time of thermal
o Accomplishing processing
enterprise forms for equipment
recording of  Unload
temperature, pressure processed
and time during the products from
operation thermal
o Defects, irregularities processing
and breakdown during equipment
the operations to  Prepare report
immediate of processed
head/supervisor products:
o Non-conformance o Defects,
products irregularities and
 Proper waste disposal breakdown during
 Codes and guidelines the operations
o Food safety principles o Non-
and practices for conformance of
thermal processing processed
o Food handling products
practices for thermal  Use PPEs
processing  Practice 3Rs
for thermal
processing
o HACCP basic
principles
o Current Good
Manufacturing
practices
o SSOP of thermal
processing
o 7S of Good
Housekeeping
o Halal guidelines
food guidelines
various equipment, tools,
utensils and facilities use
for thermal processing
for thermal
processing
4.12 Cool and  Cooling procedures of  Operate cooling  Discussion  Demonstration

wash packed bottled and canned equipment for  Demonstration  Questioning
products products bottled and  Lecture/  Written test
 Parts and functions of canned products Incomplete
cooling equipment:  Wash and dry worksheet
o Steps in operating bottled and
cooling equipment canned
 Washing and drying products after
methods for bottled and cooling
canned products  Prepare report
 Procedure in recording of cooled
and reporting: products:
o Accomplishing o Defects,
enterprise forms for irregularities
recording purposes and breakdown
o Defects, during the
irregularities and operations
breakdown during
the operations to
immediate
head/supervisor
o Non-conformance o Non-
products conformance
 Proper waste disposal products
 Codes and guidelines:  Use PPEs
o Food safety  Practice 3Rs
principles and
practices for cooling
of packed products
o Food handling
practices for cooling
of packed products
4.13 Conduct  Different labeling  Discussion  Demonstration
post- techniques:  Label finished  Demonstration  Questioning
production  products with
Labeling information  Lecture/  Written test
activities o Name of products label
Incomplete
information
o Net weight worksheet
 Check and
o Ingredients
inspect finished
o Production/expiry
products
date according to
o Manufacturer’s quality control
address parameters
o Allergen Program  Perform
 Quality control incubation of
parameters of finished finished
products in operating of products
storage equipment  Operate
(chiller/freezer): storage
o Different storage equipment
conditions and  Store finished
period products,
o Storing procedures excess
and techniques materials and
o Storing procedures ingredients
for excess materials
 Monitor storage
and ingredients
conditions and
 Different production
period
data
 Procedure in cleaning  Prepare report
and storing equipment, of finished
tools and utensils products:
 Procedure in recording o Production
and reporting: data
o Production data o Storage time
using enterprise and
forms temperature
o Storage time and o Daily
temperature production
o Daily production input
input (spoilage and (spoilage
rejects) and rejects)
o Inventory of excess o Inventory of
materials and excess
ingredients materials
o Inventory and and
conditions of tools, ingredients
equipment and  Clean and
utensils to store
immediate head/ equipment,
supervisor tools and
 Proper waste disposal utensils
 Codes and guidelines:  Prepare
o Environmental inventory of
protection and equipment,
concern tools and
o Food safety principles utensils
and practices for  Use PPEs
storage of finished  Practice 3Rs
products
on post production
activities
o HACCP basic
principles on storage
of finished products
o Current Good
Manufacturing
practices
o SSOP of post-
o 7S of Good
Housekeeping
o Halal guidelines
guidelines
various equipment,
tools, utensils and
packing facilities
facilities and room
3.2 TRAINING DELIVERY
1. The delivery of training shall adhere to the design of the curriculum. Delivery shall
be guided by the principles of competency-based TVET.
a. Course design is based on competency standards set by the industry or

recognized industry sector; (Learning system is driven by competencies
written to industry standards)
b. Training delivery is learner-centered and should accommodate individualized

and self-paced learning strategies;
c. Training can be done on an actual workplace setting, simulation of a workplace

and/or through adoption of modern technology.
d. Assessment is based in the collection of evidence of the performance of work to

the industry required standards;
e. Assessment of competency takes the trainee’s knowledge and attitude into

account but requires evidence of actual performance of the competency as the
primary source of evidence.
f. Training program allows for recognition of prior learning (RPL) or current

competencies;
g. Training completion is based on satisfactory completion of all specified

competencies not on the specified nominal duration of learning.
2. The competency-based TVET system recognizes various types of delivery modes,

both on-and off-the-job as long as the learning is driven by the competency
standards specified by the industry. The following training modalities and their
variations/components may be adopted singly or in combination with other
modalities when designing and delivering training programs:
2.1 Institution- Based:
 Dual Training System (DTS)/Dualized Training Program (DTP) which

contain both in-school and in-industry training or fieldwork components.
Details can be referred to the Implementing Rules and Regulations of the
DTS Law and the TESDA Guidelines on the DTP;
 Distance learning is a formal education process in which majority of the

instruction occurs when the students and instructor are not in the same
place. Distance learning may employ correspondence study, audio, video,
computer technologies or other modern technology that can be used to
facilitate learning and formal and non-formal training. Specific guidelines
on this mode shall be issued by the TESDA Secretariat.
 The traditional classroom-based or in-center instruction may be enhanced
through use of learner-centered methods as well as laboratory or field-
work components.
2.2 Enterprise-Based:
 Formal Apprenticeship – Training within employment involving a contract

between an apprentice and an enterprise on an approved apprenticeable
occupation.
 Informal Apprenticeship - is based on a training (and working) agreement

between an apprentice and a master craftsperson wherein the agreement
may be written or oral and the master craftsperson commits to training the
apprentice in all the skills relevant to his or her trade over a significant
period of time, usually between one and four years, while the apprentice
commits to contributing productively to the work of the business. Training
is integrated into the production process and apprentices learn by working
alongside the experienced craftsperson.
 Enterprise-based Training- where training is implemented within the

company in accordance with the requirements of the specific company.
Specific guidelines on this mode shall be issued by the TESDA Secretariat.
2.3 Community-Based – Community-Based – short term programs conducted

by non-government organizations (NGOs), LGUs, training centers and other
TVET providers which are intended to address the specific needs of a
community. Such programs can be conducted in informal settings such as
barangay hall, basketball courts, etc. These programs can also be mobile
training program (MTP).
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students wishing to enroll in this course should possess the following
requirements:
 Able to communicate, both orally and in writing

 Able to perform simple computations
3.4 TOOLS AND EQUIPMENT
Recommended list of tools, equipment and materials for the training of 25

trainees for Food Processing NC II
A. School equipment, tools and materials
1 unit Digital light projection 1

unit System unit (computer) 1
White board
1 set White board marker and eraser 1
unit Audio system
1 lot Internet connection
References
o Books
o Charts
o Slides
o Manuals
o Codes and regulations
B. Farm tools, equipment and materials
FULL QUALIFICATION
TOOLS EQUIPMENT MATERIALS
QTY Description QTY Description QTY Description
15 pcs  Paring knives 1 unit  Smoke house Food Supplies
10 pcs  Peelers 1 unit  Refractometer 5 doz  Fresh eggs
25 pcs  Knife (stainless 2 units  Refractometer 40 kgs  Fresh meat
steel) (0-70o brix)
10 pcs.  Chef’s knives 1 unit  Brix 10 pcs.  Dressed
refractometers poultry
(0-20o brix)
5 pcs.  Whetstone 1 unit  Hydrometer 20 kgs.  Fresh fish
(medium size)
5 pcs  Sharpener 1 unit  Salinometer 20 kgs.  Fresh fish
(small)
5 pcs  Sets of 5 units  pH meter 45 kgs  Fish
measuring
spoons
5 sets  Measuring cups 1 unit  Probe 1 set  Curing
(solid) thermometer ingredients for
ham (good for
10 kgs.)
5 sets  Measuring cups 1 set  Salinometer with 1 set  Curing
(liquid) cylinder ingredients for
tocino/
longanisa
(good for 10
kgs.)
10 pcs.  Heavy duty 5 units  Vernier caliper 2 sacks  Refined sugar
plastic chopping
board
(HDPE)
chopping boards
10 pcs.  Hard plastic 1 unit  Freezer Upright 3 gals  Vinegar

chopping boards
15 pcs.  Mixing bowls, 1 unit  Refrigerator 2 gals  All spice

stainless steel pickling
solution
10 pcs.  Mixing 1 unit  Freezer 1 kg  Citric acid
Containers/Vats
5 pcs.  Soaking 1 unit  Chiller 1 kg  Sodium
container benzoate
50 pcs.  Containers for 5 units  Stoves 2 gals  Pineapple juice
salt, (unsweetened)
condiments, spices
15 pcs.  Colanders 1 unit  Oven 30 kgs  Fruit

(stainless steel)
5 pcs  Washing vat 30 kgs  Fresh
Vegetables
2 pcs.  Big frying vat 1 unit  Pressure cooker 10 kgs  Dried carrot
(kawa)
15 pcs.  Casseroles 1 unit  Trolley Non-Food Supplies
stainless steel
10 pcs.  Saucepan, 1 unit  Impulse sealer 2 gals  Disinfectant/
stainless steel sanitizers
5 pcs.  Heavy duty 1 unit  Cap sealer 5 pcs.  Bar soap/
buttom pan (SS) detergent
2 pcs.  Steamer 1 unit  Vacuum pack 2 packs  PE plastic
machine packaging
materials
1 pc.  Stainless 1 unit  Vacuum gauge 3 boxes  8 oz., 12 oz.,
pitcher round bottles w/
PVC caps
25 pcs.  Utility trays 1 unit  Vacuum sealer 1 btl.  Glue
5 sets  Food trays 5 units  Polysealer 100  Glass bottles
10 pcs.  Plastic 1 unit  Headspace 1 pack  Tags/labels
rectangular gauge
perforated trays
5 pcs.  Jar liter 1 unit  Smoking trays 10  Corrugated
cartons
5 pcs.  Dial 5 units  Meat grinder 15 kgs  Smoking
thermometers materials (wood
chips, etc)
10 pcs.  Long handled 1 unit  Blender/Homoge 100 pcs  NYPE pouch
ladles (SS) nizer
15 pcs.  Spoons 5 units  Food processor 100 pcs.  Sticker labels
(wooden)
10 pcs.  Spoon (basting) 1 unit  Vegetable 50 pcs.  Aprons
Cutter (Food
Processor)
4 pcs.  Paddles 2 units  Titration set-up 50 pcs.  Hair Nets
(wooden)
5 sets  Spatula (SS) 2 units  Electronic 50 pcs.  Mouth Masks
scales (0.1 gm
sensitivity and
1kg capacity)
10 pcs.  Food tongs 5 units  Weighing scales 100 pcs  Polyethylene
(10 kgs. capacity) bottle (PEB)/
Polypropylene
(PP)
5 pcs.  Funnel (stainless 1 unit  Weighing scale 100 pcs.  Laminated Foil
steel) (10-50 kgs.
capacity)
5 pcs.  Clocks/timer 5 units  Weighing scales
(1 kg. capacity)
5 pcs.  Calculator 5 units  Weighing scale
(1-6 kgs)
25 pcs.  Face mask 5 units  Digital weighing
scales 1 – 2 kg
cap with 2
decimal graduation
25  Gloves 1 unit  Laboratory

pairs scale cabinet
drier or forced
draft oven
25 pcs.  Lab gowns 1 unit  Cabinet dryer
with trays
25 pcs.  Hair net 1 unit  Solar Dryer
25  Safety shoes 1 unit  Dehydrator

pairs
5 units  LPG/Gas tanks
2 units  Jacketed kettle
COC 1 : PROCESS FOOD BY SALTING, CURING AND SMOKING

15 pcs.  Paring knives 1 unit  Smoke house A. Food supplies
10 pcs.  Peelers 5 doz  Fresh eggs
5 sets  Sets of 1 unit  Chiller 10 kgs  Fresh meat
measuring
spoons
5 sets  Measuring cups 1 unit  Refrigerator 10 pcs.  Dressed poultry
(solid)
5 sets  Measuring cups 1 unit  Freezer 20 kgs.  Fresh fish (medium size)
(liquid)
2 pcs.  Clocks/timer 5 units  Stoves 20 kgs.  Fresh fish (small)
15 pcs.  Mixing bowls, 1 unit  Trolley 1 set  Curing ingredients for
stainless steel ham (good for 10 kgs.)
10 pcs.  Hard plastic 1 unit  Impulse sealer 1 set  Curing ingredients for
chopping boards tocino/ longanisa (good
for 10 kgs.)
5 pcs.  Dial 1 unit  Pressure cooker 1 sack  Refined sugar
thermometers
5 pcs.  Jar liter 1 unit  Oven 3 gal  Vinegar
5 pcs.  Wire baskets 5 units  Smoking trays 2 gal  All spice pickling solution
2 pcs.  Whetstone 1 unit  Meat grinder 1 kg  Citric acid
15 pcs.  Casseroles 1 unit  Stuffer/linker 1 kg  Sodium benzoate

stainless steel
10 pcs.  Saucepan, 2 units  Brix 2 gal  Pineapple juice
stainless steel refractometers (unsweetened)
(0-20o brix)
15 pcs.  Spoons, wooden 1 unit  Salinometer B. Non food
10 pcs.  Spoon, basting 5 units  Blender/Homoge 2 gals  Disinfectant/ sanitizers
nizer
4 pcs.  Paddles, wooden 1 unit  Food processor 5 pcs.  Bar soap/ detergent
10 pcs.  Food tongs 2 units  Electronic scales 2 packs  PE plastic packaging
(0.1 gm sensitivity materials
and 1kg capacity)
2 pcs.  Steamer 5 units  Weighing scales 3 boxes  8 oz., 12 oz., round
 (10 kg. capacity) bottles w/ PVC caps
5 pcs.  Soaking 5 units  Weighing scales 1 btl.  Glue
container (1 kg. capacity)
25 pairs  Safety shoes 1 unit 
Vacuum pack 1 pack  Tags/labels
machine
25 pcs.  Lab gowns 1 unit  Laboratory scale 10  Corrugated cartons
cabinet drier or
forced draft oven
25 pcs.  Hair net 2 units  Gas stoves with 15 kgs  Smoking materials
LPG tanks (wood chips, etc)
25 pcs.  Face mask TRAINING MATERIALS
25 pairs  Gloves 5 copies  books/ reference
20 pcs.  Utility trays 5 copies  manual
15 pcs.  Colanders, 5 copies  videos
stainless steel
10 pcs.  Chef’s knives
2 pcs.  Big frying vat
(kawa)
5 pcs.  Calculator
COC2: PROCESS FOOD BY FERMENTATION AND PICKLING

5 sets Measuring spoons 1 unit Weighing scale 50 pcs. Aprons
(10-50 kgs)
5 sets Spatula 5 units Weighing scale (1- 50 pcs. Hair Nets
6 kgs)
5 sets Food trays 1 unit Refractometer 50 pcs. Mouth Masks
5 pcs. Colanders 5 units Polysealer 25 pairs Rubber Boots
25 pcs. Trays 1 unit pH meter 100 Gloves
pairs
50 pcs. Containers for salt, 1 unit Vegetable Cutter 100 pcs Polyethylene bottle
condiments, spices (Food Processor) (PEB)/
Polypropylene (PP)
10 pcs. Mixing 1 unit Probe thermometer 100 pcs NYPE pouch
Containers/Vats
25 pcs Knife 1 set Salinometer with 100 pcs. Sticker labels
cylinder
5 pcs. Whetstone 1 unit Freezer Upright 15 kgs Fish
10 pcs. Chopping boards 1 unit Refrigerator 10 kgs Fruit
5 units Calculator 1 unit Cooler box 10 kgs Fresh Vegetables
5 units Stove 100 Glass bottles
1 set Titration set-up 1 pcs. White board,
1 units Whiteboard eraser 1 pcs. White board pens
TRAINING MATERIALS
5 copies  books/ reference
5 copies  manual
5 copies  videos
COC3: PROCESS FOOD BY SUGAR CONCENTRATION

10 pcs.  Plastic rectangular 1 unit  Smoke house A. Food supplies
perforated trays
10 pcs.  Long handled ladles 1 unit  Refrigerator 1 sack  Refined sugar
(SS)
5 pcs.  Heavy duty buttom 1 unit  Freezer
pan (SS)
15 pcs.  Pairing knives 5 units  Stoves
10 pcs.  Knives SS 1 unit  Trolley
10 pcs.  Peelers 1 unit  Cap sealer
5 sets  Measuring spoons, 1 unit  Pressure cooker
sets SS
5 sets  Measuring cups (solid) 2 units  jacketed kettle
SS
5 sets  Measuring cups for 2 units  refractometer
liquid (plastic) (0-70o brix)
5 pcs.  Clocks/timer 1 unit  Headspace
gauge
15 pcs.  Mixing bowls, stainless 5 units  Vernier caliper
steel
10 pcs.  Heavy duty plastic 5 units  Gas tank
chopping board(
HDPE)
chopping boards
5 pcs.  Dial thermometers 1 unit  Vacuum gauge
5 pcs.  Jar lifter 5 units  Weighing scales
(10 kg. capacity)
5 pcs.  Wire baskets 1set  Food processor,
set
15 pcs.  Casseroles stainless 5 units  Stainless steel
steel blender
10 pcs.  Spoon, basting 5 units  Digital weighing
scales 1 – 2 kg
cap with 2
decimal
graduation
4 pcs.  Food tongs TRAINING MATERIALS
2 pcs.  Steamer 5 copies  books/reference
5 pcs.  SS spatula 5 copies  manual
20 pcs.  Utility trays 5 copies  videos
15 pcs.  Colanders, stainless
steel
5 pcs  Washing vat
5 pcs.  Funnel SS
COC4: PROCESS FOOD BY THERMAL APPLICATION

1 pc.  Stainless pitcher 1unit  Chiller 50 pcs. Aprons
1unit  Pressure 50 pcs. Hair nets
cooker
1 unit  Stove 50 pcs. Mouth masks
TRAINING MATERIALS 25 pairs Rubber boots

5 copies  books/reference 100 pcs. Gloves
5 copies  manual 15 kgs Meat
5 copies  videos 15 kgs Fish
10 kgs Fruit
10 kgs Fresh vegetables
COC 5: PROCESS FOOD BY DRYING AND DEHYDRATION

5 pcs. Timer 1unit Freezer Upright 50 pcs. Aprons
5 sets Knife sets 1 unit Refrigerator 50 pcs. Hair nets
5 pcs Sharpener 1 unit Cabinet dryer with 50 pcs. Mouth masks
trays
5 sets Measuring spoons 1 unit Solar Dryer 25 pairs Rubber boots
5 sets Spatula 1 unit Dehydrator 100 pcs Gloves
5 sets Food trays 1 unit Vacuum sealer 100 pcs Polyethylene
bottle (PEB)/
Polypropylene
(PP)
25 pcs. Utility Trays 5 unit Polysealer 100 pcs. Laminated Foil
5 pcs. Colanders 1 unit Meat Slicer 100 pcs. Sticker labels
50 pcs. Containers for salt, 1 unit Vegetable Cutter 15 kgs Meat
condiments, spices (Food Processor)
1 pc. Cooler box 1 unit Weighing scale 15 kgs Fish
(10-50 kgs
Instru 5 units Weighin 10 kgs Fruit
ment g scale
(1-6
kgs)
1 unit Refractometer 1 unit White board eraser 10 kgs Fresh vegetables
1 unit Salinometer/ Hydrometer 1 unit White board pens 10 kgs Dried carrot
1 unit Probe thermometer

1 unit Hydrometer
3.5 TRAINING FACILITIES
Based on a class size of 25 students/trainees
SIZE IN AREA IN TOTAL AREA
SPACE REQUIREMENT
METERS SQ. IN SQ. METERS
METERS
A. Building (permanent)
Laboratory area 6 x10 60 60
Tool room & S/M storage area 4x5 20 20
Learning resource area 5x6 30 30
Wash area/comfort room (male 2.5 x 4 10 10
& female)
Changing area 15
Lecture area/room 60
Sub total 195
Facilities/Equipment/Circulatio
n (30% of teaching 58.5
accommodation)
Total workshop area 253.5
3.6 TRAINER QUALIFICATIONS FOR PROCESSED FOOD AND BEVERAGES

SECTOR
Trainers who will deliver the training on FOOD PROCESSING NC II should have the
following:
 Must be a holder of National TVET Trainer Certificate I (TM I and Food

Processing NC II)
 College level of relevant course or 1-year job/industry experience
 Good communication skills
 Good moral character
3.7 ASSESSMENT
Institutional Assessment is undertaken by trainees in a structured learning program to

determine their achievement of units of competencies. It is administered by the
trainer/assessor at end of each learning module.
The result of the institutional assessment may be considered as evidence for the
assessment for national certification.
As a matter of policy, graduates of programs registered with TESDA under these training
regulations are required to undergo mandatory national competency assessment upon
completion of the program.
SECTION 4 ASSESSMENT AND CERTIFICATION ARRANGEMENT
Competency Assessment is the process of collecting evidence and making judgments whether
competency has been achieved. The purpose of assessment is to confirm that an individual can perform to the
standards expected at the workplace as expressed in relevant competency standards.
The assessment process is based on evidence or information gathered to prove achievement of

competencies. The process may be applied to an employable unit(s) of competency in partial fulfillment of
the requirements of the national qualification.
4.1 NATIONAL ASSESSMENTAND CERTIFICATION ARRANGEMENTS
4.1.1 A National Certificate (NC) is issued when a candidate has demonstrated competence
through project-type full qualification assessment sequentially covering all the units of
competency that comprise the Training Regulations for FOOD PROCESSING NC II as
follows:
BASIC COMPETENCIES
Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety procedures
COMMON COMPETENCIES
Apply Food Safety and Sanitation
Use Standard Measuring Devices / Instruments
Use Food Processing Tools, Equipment and Utensils Perform
Mathematical Computation
Implement Good Manufacturing Practice Procedure Implement
Environmental Policies and Procedures
CORE COMPETENCIES
Process Food by Salting, Curing and Smoking
Process Food by Fermentation and Pickling
Process Food by Sugar Concentration Process
Food by Drying and Dehydration Process Food by
Thermal Application
Successful candidates shall be awarded a National Certificate signed by the TESDA

Director General.
4.1.2 The qualification of FOOD PROCESSING NC II may be attained through -

4.1.2.1 Accumulation of Certificates of Competency (COCs) in the following areas:
4.1.2.2 Process Food by Salting, Curing and Smoking
4.1.2.3 Process Food by Fermentation and Pickling
4.1.2.4 Process Food by Sugar Concentration
4.1.2.5 Process Food by Drying and Dehydration
4.1.2.6 Process Food by Thermal Application
4.1.3 Assessment shall focus on the units of competency. The basic and common units shall be
integrated or assessed concurrently with the core units.
4.1.4 The following are qualified to apply for assessment and certification:
4.1.4.1 Graduates of formal, non-formal and informal including enterprise-based training
programs
4.1.4.2 Experienced Workers (Wage employed or self-employed)
4.1.5 Reassessment is allowed only after one month from the date of assessment. Reassessment for a
National Certificate shall be done only on the task/s that the candidate did not successfully
achieve.
4.1.6 A candidate who fails the assessment for two (2) consecutive times will be required to go
through a refresher course before taking another assessment.
4.1.7 Only certified individuals in this Qualification may be nominated by the industry sector for
accreditation as competency assessor.
4.2 COMPETENCY ASSESSMENT REQUISITE
4.2.1 Self-Assessment Guide. The self-assessment guide (SAG) is accomplished by the candidate
prior to actual competency assessment. SAG is a pre-assessment tool to help the candidate
and the assessor determine what evidence is available, where gaps exist, including
readiness for assessment.
This document can:
a) Identify the candidate’s skills and knowledge

b) Highlight gaps in candidate’s skills and knowledge
c) Provide critical guidance to the assessor and candidate on the evidence that need to be
presented
d) Assist the candidate to identify key areas in which practice is needed or
additional information or skills that should be gained prior `
4.2.2 Accredited Assessment Center. Only Assessment Center accredited by TESDA is

authorized to conduct competency assessment. Assessment centers undergo a quality
assured procedure for accreditation before they are authorized by TESDA to manage the
assessment for National Certification.
4.2.3 Accredited Competency Assessor. Only accredited competency assessor is authorized to
conduct assessment of competence. Competency assessors undergo a quality assured
system of accreditation procedure before they are authorized by TESDA to assess the
competencies of candidates for National Certification.
COMPETENCY MAP FOR PROCESSED FOOD AND
BEVERAGES SECTOR
CORE UNITS OF COMPETENCY
Load and unload raw Process Food by Drying

Implement sampling Operate a packaging Participate in sensory
materials, products and Dehydration
procedures process analysis
and/or supplies
Apply product
Process Food by Set up and operate processes
Inspect and sort knowledge to complete Work in a freezer
Salting, Curing and in a production / packaging
materials and product work operations storage area
Smoking system
Perform basic tests in

Process Food by
Dispense non bulk raw materials, in Work with temperature Participate in an audit
Fermentation and
ingredients process and finished controlled stock process
Pickling
products
Prepare raw/packaging Handle dangerous

Process food by sugar Participate in a HACCP team
materials for processing Operate a boiler goods/hazardous
concentration
substances
Operate basic Apply raw materials / Monitor workplace

Process food by thermal Operate pumping
equipment ingredients and process performance and participate in
application equipment
knowledge improvement processes
Clean and sanitize Maintain food safety

Operate and monitor
equipment and when loading,
Receive and store stock food processes and
processing/packaging unloading and
equipment
area transporting food
COMMON UNITS OF COMPETENCY
Follow work procedures

Use Standard Use Food Processing
Apply Food Safety and to maintain Good Perform Mathematical
Measuring Devices / Tools, Equipment and
Sanitation Manufacturing Practice Computation
Instruments Utensils
Monitor the Monitor the

Implement Good Implement
Implementation of Implementation of
Manufacturing Practice Environmental Policies
Good Manufacturing Environmental Policies
Procedures and Procedures
Practice Procedures and Procedures
BASIC UNITS OF COMPETENCY
Receive and Respond to

Participate in Workplace Lead Workplace Use relevant Collect, analyze and
Workplace Communication
Communication Communication technologies organize information
Work in a Team Utilize specialized

Work with Others Lead Small Team Plan and Organize Work
Environment communication skills
Demonstrate Work Practice Career Develop and practice Develop Team and
Values Professionalism negotiation skills Individual
Practice Occupational Solve Workplace Apply Problem Solving

Practice Housekeeping
Health and Safety Problems Related to Techniques in the
Procedures
Procedures Work Activities Workplace
DEFINITION OF TERMS
1. Competency – is the application of knowledge, skills and attitudes to perform work activities to the
standard expected in the workplace.
2. Unit of Competency – describes a work activity.
3. Elements – are building blocks of a unit of competency. It describes in outcome terms the
functions that a person who works in a particular area of work is able to perform.
4. Performance Criteria – are evaluative statements that specify what is to be assessed and the
required level of performance.
5. Range of Variables – describe the circumstances or context in which the work is to be

performed.
6. Evidence Guide – a guide for assessment that provides information on critical aspects of
competency, underpinning knowledge, underpinning skills, resource
implications, context of assessment and assessment methods.
7. Blanching – refers to a heat treatment in which the raw food material is immersed in hot water or
exposed to live steam.
8. Bottling/Canning – refers to a preservation of foods in hermetically sealed containers such as tin

cans and glass jars by sterilization with heat
9. BFAD - Bureau of Food and Drug
10. Brine – refers to a salt solution
11. Cabinet Drying - refers to a process of dehydrating food material using a cabinet drier consisting
of a closed chamber which is well insulated against heat loss
12. Chilling – is subjecting meat to a temperature of 2-4°C(36-40°F) at certain period of time
13. Curing – refers to a process by which salt, sugar and salitre and other preservatives and adjuncts
are introduced/are used to prolong the keeping quality of the products
14. Dehydration- refers to drying by artificially produced heat under carefully controlled
conditions of temperature, humidity and airflow within a chamber
15. Dry Curing– refers to a method of curing meat where curing mixture is rubbed on the surface
of the food material being cured.
16. Ebulliometer - is a key piece of wine making equipment for commercial winemakers, as it
determines the alcohol content of your wine. Ebulliometers measure alcohol content
in wine based on the difference in boiling points between water and wine.
17. Exhausting – refers to the removal of air and gases from the raw material and the container
before sealing; It refers to the heating of canned foods to a center can temperature of
180°C to 205°F before sealing.
18. Fermentation – refers to the anaerobic oxidation of carbohydrates by microbial enzymes
19. Food Additives- refer to substances intentionally added to foods to achieve or retain desired
characteristics
20. Food Processing – refers to the application of heat in varying degree to the food enclosed in a
container for a sufficient time to sterilize the product
21. GRAS- means generally regarded as safe
22. Hermetic Sealing- refers to the closure of tin cans or glass jars tightly to prevent the
entrance of microorganisms
23. Packing Medium – refers to brine, syrup, broth, oil or other similar ingredients used as canning
medium
24. Packing – refers to the preparation of product or commodity for proper storage and/or
transportation.
25. Pickling- refers to the preservation of foods by brine and vinegar with or without bacterial
fermentation
26. pH meter – refers to an instrument used to measure the acidity of a sample
27. PNS – Philippine National Standards (DA-BAPPS)
28. PP – Polypropylene
29. PE – Polyethylene
30. Preservatives- refer to food additives that retard spoilage and preserve the natural color & flavor of
food products
31. Pulverize – to reduce by crushing or grinding to very small particles
32. Raw Materials – consist of the main food material to be processed including minor food
ingredients
33. Retort Specification – refers to a steam pressure canner used in sterilizing low acid
canned foods
34. Sanitation - refers to the process of treating food contact and non-food contact surface with physical
agents and chemicals to kill the residual microorganisms present after cleaning
35. Salinometer- refers to the instrument to measure strength of brine
36. Standard Measurement – refers to something set up as a rule for measuring or a model to
be followed
37. Sensory evaluation – is a scientific discipline that analyses and measures human
responses to the composition of food and drink, e.g. appearance, touch, odour,
texture, temperature and taste.
38. Smoke – refers to the gas from burning wood material containing combustible and noncombustible
substances, the combustible substances are the main sources of smoke which consist of
cellulose, lignin, pentosans, tannic acid, protein substances, resins and terpenes
39. Smoking – refers to subjecting the product to the action of smoke from burning wood
materials
40. Smoke House- refers to a closed smoke chamber where smoke is produced which may range from
the temporary (barrel) smoke house to the permanent frame or concrete smoke
house.
41. Sugar Concentrates – refer to products cooked with sugar to attain a concentration of 40-
65% or to saturated sucrose level
42. Syrup – refers to a sugar solution whether light, medium or heavy syrup
43. Syruping – practice of making syrup made through boiling down or otherwise concentrating plant
sap, juice or grain extracts.
44. Thermal Processing – refers to the method of processing food in hermetically sealed
container by applying heat with the right temperature and time, enough to
kill microorganisms responsible in the spoilage of food which involve
bottling and canning
45. Water Bath – it is a set up used for canning consisting of a large kettle with fitting cover deep
enough to have an inch or two over the tops of the containers of food and an extra 1-2
inch space for boiling with a wooden or metal rack made for holding filled containers;
used for processing high acid canned products.
ACKNOWLEDGEMENT
The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and
appreciation to the many representatives of business, industry, academe and government agencies who
donated their time and expertise to the development and validation of these Training Regulations.
This undertaking was also made possible through the collaborative project between TESDA and DA
entitled DA-TESDA National Convergence Program on Enhancing Agricultural Productivity
through Skills Development which is supported by the Department of Agriculture- Agricultural Training
Institute.
THE ORIGINAL TECHNICAL EXPERT PANEL
Ms. MA. LIGAYA T. BRAGANZA Ms. REGGIE A. SOLANA

Technical Expert Technical Expert Nutrinova
Phil. Women’s University Taft Phils.
Avenue, Manila Unit 801, Manila Luxury Cond. Pearl
Drive, cor. Goldloop St Ortigas, Pasig
City
Ms. MILAGROS C. REYES Ms. OLIVIA P. ESTIOKO

Technical Expert
Rizal Experimental Station & Pilot School of Technical Expert
Cottage Industries Technology & Livelihood Resource Center
Jenny’s Avenue Extn. Maybunga, 8th Flr., Citystate Bldg.
Pasig City 709 Shaw Blvd., Pasig City
THE TECHNICAL EXPERT PANEL (TEP)
MS. EMELINA A. LOPEZ MS. MARIE KAREN M. DUMANGAS

Technical Expert Technical Expert
Bureau of Animal Industry – Animal Bureau of Animal Industry – Animal Products
Products Development Center Development Center
A Fernando St., Marulas, Valenzuela City A Fernando St., Marulas, Valenzuela City
MS. LUCILA M. ALCONERA MS. MICHELLE E. EVARISTO

DOST – Industrial Technology DOST – Industrial Technology Development
Development Institute Institute
DOST Compound General Santos Avenue DOST Compound General Santos Avenue
Bicutan, Taguig City Bicutan, Taguig City
MS. KATHERINE C. BUENAVENTURA MS. KATHRINA G. CANDELARA

Technical Expert Fisher Technical Expert Fisher
Farms Inc. Farms Inc.
053 Dampol 2nd A, Pulilan, Bulacan 053 Dampol 2nd A, Pulilan, Bulacan
MS. EDITH M. SAN JUAN
MS. RACHEL F. ROCAFORT
Technical Expert
Technical Expert
National Food Authority – Food Development
National Food Authority – Food Development Center
Center
Sugar Central Bldg., North Avenue, Diliman Quezon
Sugar Central Bldg., North Avenue, Diliman
City
Quezon City
MS. EVELYN C. TANDAY MS. MA. DIVINA D. ALCASABAS

DOLE – Occupational Safety and Health Center Philippine Women’s University
North Avenue, corner Agham Road, Diliman Taft Avenue, Manila
Quezon City
MS. LOURDES S. RIVERA DR. KHAYANG L. BATTAD

Technical Expert Technical Expert (Halal) Agricultural
Ultima Entrepinoy Forum Center Training Institute (ATI)
Nutrition Foundation of the Philippines Bldg. ATI Bldg., Elliptical Road, Diliman, Quezon City
107 E. Rodriguez Avenue, Quezon City
THE PARTICIPANTS OF NATIONAL VALIDATION
1. Alaminos Goat Farm (Laguna)
Mr. Valerio L. Almeda

Mr. Artemus Lot C. Almeda Mr.
Santiago R. Gahum
2. Carm Foods (Cavite)
Ms. Marilyn Samartino Mr. Bernardito Lemtra

Ms. Rowena P. Cayarian Ms. Connie Feorano Ms.
Ms. Rea Buenaflor Emily Magallen Ms.
Ms. Eleonor R. Ledesma Maya Ancog
Ms. Debbie Toribio Ms. Analyn Calza Ms.
Ms. Leslie Cuevas Mr. Regina Silvestre Ms.
Jaypee Belen Ms. Jennifer de Leon Ms.
Gina Diaz Tess Tandide Ms.
Ms. Lucita Bautista Ms. Cecilia Papio Mr.
Marissa Gonzales Mr. Johnny Sincero Ms.
Ruel Valerio Rosario Fajardo
Ms. Lanie Dinoy
Mr. John Vincent M. Pegenia Mr.
Ms. Ma. Glory Clariza
John Paras
Ms. Rhesa P. Manuel
Mr. Edilito Barrera
Ms. Vangie Pinoy
Mr. Darry Ocampo
Mr. Danilo D. Villejtas
Mr. Ronie Rarusal
Ms. Adela Novelas
Ms. Isabela Novelas
Ms. Aida V. Alberto
3. Davao
Mr. Paolo S. Paterno Mr. Roberto R. Saniel Lola

Lola Abon’s Durian Candy Abon’s Durian Candy
Davao City Davao City
Mr. Ivan Fergie U. Verallo Ms. Trinidad H. Moreno

Samal Dairy Farm City Agriculturist Office
Samal Island Davao City
Ms. Concepcion P. Mendoza Ms. Astred A. Cajes

City Agriculturist Office
City Social Services and Development Office
Davao City
Ms. Evelyn C. Reyes Ms. Brenda S. Gabutan

Reymic Enterprises
Metro Davao Checkers and Allied Services
Davao City
Cooperative
Ms. Phebe A. Ferolino Mr. Jouis Jordan B. Pombo

Metro Davao Checkers and Allied Nutri-Asia, Inc.
Services Cooperative, Davao City
Tagum, Davao
Ms. Perla G. Yosores Ms. Anastacia G. Zulueta

TESDA Lupon School of Fisheries TESDA Lupon School of Fisheries
Ms. Theresa F. Rozaldo Ms. Marilou F. Coloma

TESDA RTC-KPVTC Davao TESDA RTC-KPVTC Davao
Davao City Davao City
Ms. Madith M. Magbutong Ms. Celerina G. Dayanan

Philippine Fruits International Corporation SAFEPAC Corp/ Food Processors Association of Davao
Ms. Virginia P. Obsioma Mr. Francisco, Dela Peña, Jr.

UP Mindanao ACES Polytechnic College
Tagum, Davao
Zamboanga
Ms. Ellen C. Oliver Ms. Gemma J. Midel

Ayala Seafoods Corporation Alawar Seafood Nest
Ms. Rowena S. Trumata Ayala Ms. Jeanette L. Manuel
Seafoods Corporation Zamboanga State College of Marine
Sciences for Technology
Ms. Analyn M. Gentizon Ms. Maria Cathie Q. Aljas Zamboanga
Ayala Seafoods Corporation State College of Marine Sciences for
Technology
Ms. Noriel C. Soriano Ms. Lorna L. Salome
Ayala Seafoods Corporation Western Mindanao State university (WMSU)
Ms. Janet E. Merillo Ms. Rivera B. Aliponga

Ayala Seafoods Corporation Western Mindanao State University
Ms. Shiela Marie F. Divinagracia Ms. Fe R. Carpio
Ayala Seafoods Corporation
Kabasalan Institute of Technology (KIT)
Ms. Irene R. Paculba Ms. Marylyn L. Tayan
Ayala Seafoods Corporation Kabasalan Institute of Technology
Ms. Melbin P. Jimenez Ms. Mercedita A. Malanjun

Century Pacific Food, Inc. TESDA
Ms. Elda Maria J. Tanio Ms. Larilyn D. Lim

Century Pacific Foods, Inc. TESDA IX
Ms. Maria Cristina K. Garcia Ms. Clarissa V. Alvarez TESDA

Mega Fishing Corporation IX, Zamboanga City
Ms. Judith M. Gonzales Ms. Maribeth A. Fuerzas

RTC-TESDA IX DSF
Ms. Angeles E. Columbus Ms. Elsa A. Babol Chanos

Alavar Seafood Restaurant Smoked Fish
Ms. Julgairen T. Rubio Ms. Angeli J. Ramos Department

Department of Agriculture of Agriculture
Bulacan
Ms. Adelpha B. Adriano Ms. Josephine S. Liquiran BATCI

BATCI
Ms. Ma. Sabina V. Cunanan Ms. Rolina E. Dela Cruz CBTAB

CBTAB
Ms. Jovita J. Advincula Ms. Ma. Farinda R. Dionisio

CBTAB CTAB
Ms. Yolanda B. Villarama Ms. Nenita B. Dela Cruz

CTAB MMFSL
Ms. Libertad M. Arcega Ms. Ma. Victoria C. Vivo

MMFSL MMFSL
Manila
Ms. Julieta G. Austria Ms. Donna Mae Z. Magana

PAFT Century Pacific Food, Inc.
Ms. Judith Antonino Ms. Consolacion Talisik

Central Luzon State University TESDA Concepcion Vocational School
Ms. Irene B. Taborlupa Mr. Shanonraj V. Khadka

TESDA Concepcion Vocational School Gawad Kalinga
Mr. Alvaro S. Benitez
Gawad Kalinga
AGRICULTURAL TRAINING INSTITUTE- DEPARTMENT OF AGRICULTURE (DA-TESDA
NATIONAL CONVERGENCE PROJECT)
Management and Staff
DIR. ASTERIO P. SALIOT DR. VILMA M. PATINDOL

Director Project Management Staff Agricultural
Agricultural Training Institute (ATI) Training Institute (ATI)
ATI Bldg., Elliptical Road, Diliman, Quezon City ATI Bldg., Elliptical Road, Diliman, Quezon City
MS. LUZVIMINDA J. RAZON

Project Management Staff
Agricultural Training Institute (ATI)
ATI Bldg., Elliptical Road, Diliman, Quezon City
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
TESDA Regional Offices
 TESDA Region III

 TESDA Region IX
 TESDA Region XI
The MANAGEMENT and STAFF of the TESDA Secretariat
 Qualifications and Standards Office (QSO)
TESDA – QSO Technical Facilitators
Competency Standards Development Division
MS. BERNADETTE N. SERVAZ- AUDIJE

MS. CHERRY L. TORALDE
MS. DORIANA B. ELPEDES
Competency Programs and Standards Development Division
MS. MERCEDES E. JAVIER

MS. ANECITA P. DOMO

Training Regulations: Food Processing NC Ii

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Training Regulations: Food Processing NC Ii

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TRAINING REGULATIONS

PROCESSED FOODS & BEVERAGES SECTOR

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Section 22, “Establishment and Administration of the National

1 Competency assessment and certification;

Each TR has four sections:

Section 1 Definition of Qualification - refers to the group of competencies that

Section 2 The Competency Standards - gives the specifications of

Section 3 Training Arrangements - contains information and requirements in

Section 4 Assessment and Certification Arrangements - describes the

SECTION 1 FOOD PROCESSING NC II QUALIFICATION 1

SECTION 2 COMPETENCY STANDARDS 2 - 115

2.1 Basic Competencies 2 - 18

SECTION 3 TRAINING ARRANGEMENTS

SECTION 4 ASSESSMENT AND CERTIFICATION

TRAINING REGULATIONS FOR

SECTION 1 QUALIFICATION DESCRIPTION

FOOD PROCESSING NC II QUALIFICATION

The FOOD PROCESSING NC II Qualification consists of competencies that a

It also includes competencies of a person in the production line of manufacturing

The Units of Competency comprising this Qualification include the following:

UNIT CODE COMMON COMPETENCIES

UNIT CODE CORE COMPETENCIES

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 1

A person who has achieved this Qualification is competent to be:

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 2

SECTION 2 COMPETENCY STANDARDS

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 2

2. Medium 2.1 Memorandum

3. Storage 3.1 Manual filing system

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 3

4. Forms 4.1 Personnel forms

6. Protocols 6.1 Observing meeting

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 4

1. Critical aspects of competency Assessment requires evidence that the candidate:

2. Resource implications The following resources MUST be provided:

3. Method of assessment Competency MUST be assessed through:

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 5

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT

UNIT CODE : 500311106

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 6

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 7

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 8

1. Critical aspects of competency Assessment requires evidence that the candidate:

2. Resource implications The following resources MUST be provided:

4. Context of assessment 4.1 Competency may be assessed in workplace or in a

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 9

UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 10

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 11

3. Trainings and career 3.1 Participation in training programs

4. Recognitions 4.1 Recommendations

5. Licenses and/or certifications 5.1 National Certificates

TR- FOOD PROCESSING NC II (AMENDED) PROMULGATED June 16, 2015 Page 12

1. Critical aspects of Assessment requires evidence that the candidate:

1. Resource implications The following resources MUST be provided: