Technical Education and Skills Development Authority

REVIEW OF THE
COMPENTENCY STANDARDS FOR

FOOD PROCESSING NC II
Processed Foods & Beverages Sector

CONSOLACION A. TALISIK, Ed.D.

Vocational School Administrator
Concepcion Vocational School
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Definition of Qualification
EXISTING PROMULGATED TR
August 4, 2005
Food Processing NCII
The Food Processing NC II Qualification consists of
competencies that a person must achieve to process foods
by salting, curing and smoking; process food by fermentation
and pickling; process food by sugar concentration and
package finished / processed food products.
AMENDMENTS
Food Processing NCII
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. 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 in
routinary works such as inspection of simple defects of
packing materials, seal integrity and correct label. It also
comprises the calibrating and operating of basic food
processing tools and equipment such as salinometer,
refractometer, food processor and weighing scale.
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Components of Qualification
EXISTING PROMULGATED TR AMENDMENTS
August 4, 2005
BASIC
1. Participate in workplace communication 1. Participate in workplace communication
2. Work in a team environment 2. Work in a team environment
3. Practice career professionalism 3. Practice career professionalism
4. Practice occupational health and safety procedures 4. Practice occupational health and safety procedures
COMMON
1. Apply Food Safety and Sanitation 1. Apply Food Safety and Sanitation
2. Use Standard Measuring Devices / Instruments 2. Use Standard Measuring Devices / Instruments
3. Use Food Processing Tools, Equipment and Utensils 3. Use Food Processing Tools, Equipment and Utensils

4. Perform Mathematical Computation 4. Perform Mathematical Computation

5. Implement Good Manufacturing Practice Procedure 5. Implement Good Manufacturing Practice Procedure
6. Implement environmental policies and procedures 6. Implement environmental policies and procedures
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Components of Qualification

EXISTING PROMULGATED TR AMENDMENTS

August 4, 2005
CORE
1. Process Food by Salting, Curing and Smoking 1.Process Food by Salting, Curing and Smoking
2. Process Food by Fermentation and Pickling 2. Process Food by Fermentation and Pickling
3. Process Food by Sugar Concentration 3. Process Food by Sugar Concentration
4. Package Finished / Processed Food Products 4. Process Food by Drying and Dehydration
5. Process Food by Thermal Application
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Components of Qualification

EXISTING PROMULGATED TR PROPOSED RECOMMENDATIONS

August 4, 2005 AMENDMENTS
JOB TITLES
Production Aide Production Worker/Staff

Packaging Aide Packaging Staff /Packer

Quality control Staff

Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Competency Standards

Updates/changes made consistent with the proposed amendments on core competencies

EXISTING PROMULGATED TR AMENDMENTS
August 4, 2005
Updates on some principles, guidelines and rules
5S of Good Housekeeping 7S of Good Housekeeping
-- Food Safety Act
Good Manufacturing Practices (GMP) Current Good Manufacturing Practices (cGMP)

---- Halal principles and guidelines

---- Koscher principles and guidelines
---- Organic principles and guidelines
HACCP HACCP
3 Rs 3Rs; Environmental rules and regulations
OSHS OSHS
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Training Arrangements

EXISTING PROMULGATED TR AMENDMENTS

August 4, 2005
NOMINAL DURATION
18 Hours- Basic 18 Hours- Basic
14 Hours – Common 14 Hours – Common
160 Hours – Core 520 Hours-Core
192-Total 552-Total
TRAINEE ENTRY REQUIREMENTS
•Can communicate both oral and written • Able to read and write;
•Physically and mentally fit • Able to communicate, both orally and
•With good moral character in writing;
•Can perform basic mathematical • Mentally healthy and;
computation • Able to perform simple computations
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
Training Arrangements
EXISTING PROMULGATED TR AMENDMENTS
August 4, 2005
TOOLS, EQUIPMENT AND MATERIALS
Listings were updated from proposed amendments and were consistent with proposed
amendments for Food Processing NCII. They are applicable for the training delivery of Core
Competencies
TRAINER’S QUALIFICATION
• Must be a holder of Food Processing NC III or its • Must be a holder of National TVET Trainer
equivalent Certificate I (TM I and Food Processing NC II)
• Must have undergone training on Training • College graduate level relevant to the area
Methodology II (TM II) • Must be mentally fit
• Must be computer literate • Good communication skills
• Must be physically and mentally fit • Good moral character
• *Must have at least 2 years job/industry experience • *Must have at least 2 years job/industry experience
• Must be a civil service eligible (for government
position or appropriate professional license issued
by the Professional Regulatory Commission)

*Optional. Only when required by the hiring institution

Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
National Assessment and Certification Arrangements
EXISTING PROMULGATED TR
August 4, 2005
The qualification of Food Processing, NC II may be attained
through:
Accumulation of Certificates of Competency (COCs) in the
following areas:
• Process Food by Salting, Curing and Smoking
• Process Food by Fermentation and Pickling
• Process Food by Sugar Concentration
• Package Finished/Processed Food Products
Successful candidates shall be awarded Certificates of
Competency (COCs)
Demonstration of competence through project-type
assessment covering all required units of the qualification.
AMENDMENTS
The Qualification of FOOD PROCESSING NCII it may also be
acquired through the accumulation of Certificates of
Competency (COC’s) in the following units of competency.
• Process Food by Salting, Curing and Smoking
• Process Food by Sugar Concentration
• Process Food by Fermentation and Pickling
• Process Food by Drying and Dehydration
• Process Food by Thermal Application
Upon accumulation and submission of all COCs acquired, an
individual shall be issued the corresponding National
Certificate.
Assessment shall focus on the core units of competency. The
basic and common units are assessed concurrently with the
core units. Skills in practicing cGMP, HACCP, OSHS, 7S of
Good Housekeeping and following environmental rules and
regulations in all of the food processing activities will also be
given emphasis.
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
National Assessment and Certification Arrangements

EXISTING PROMULGATED TR AMENDMENTS

August 4, 2005
BASIC COMPETENCIES
• Participate in workplace communication
• Work in a team environment
NONE • 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
NONE • Perform Mathematical Computation
• Implement Good Manufacturing Practice Procedure
• Implement environmental policies and procedures
Explanation of Basic and Common Units of Competency in the Context of the Core
Units of Competency
National Assessment and Certification Arrangements

EXISTING PROMULGATED TR AMENDMENTS

August 4, 2005

CORE COMPETENCIES
• Process Food by Salting, Curing and
Smoking
NONE • Process Food by Fermentation and Pickling
• Process Food by Sugar Concentration
• Process Food by Drying and Dehydration
• Process Food by Thermal Application
Reason for Amending the Competency Standards (CS)
Resolution No. 2015 - 06