Beruflich Dokumente
Kultur Dokumente
June 2010
Table of Contents
Introduction ......................................................................................................................... 3
Proposed Bangladesh NTVQF with Job Classifications.......................................... 5
National Competency Standards ................................................................................... 7
National Certificate in Food Processing and Quality Control (Level 1) . Error!
Bookmark not defined.
National Certificate in Food Processing and Quality Control (Level 2) .. Error!
Bookmark not defined.
National Certificate in Food Processing and Quality Control (Level 3) ........... 8
List of Abbreviations used in this Competency Standard ..................................... 9
GENERIC UNITS........................................................................................................................................................10
GN1001A1 - Use Basic Mathematical Concepts...................................................................... 11
GN1002A1 - Apply OSH practices in the workplace ............................................................. 15
GN2003A1: Use English in the workplace ................................................................................ 19
GN2004A1 - Operate in a self-directed team.......................................................................... 22
GN2005A1 - Present and apply workplace information..................................................... 26
SECTOR SPECIFIC UNITS......................................................................................................................................29
FODSS1006A1 - Follow quality and food safety programs................................................ 30
FODSS1007A1 Follow OSH policies and procedures in the food industry. ............. 36
FODSS1008A1 - Work in the food Industry ............................................................................. 40
OCCUPATION SPECIFIC UNITS ..........................................................................................................................43
FODTEC2009A1 - Apply raw materials / ingredients and process knowledge. ....... 44
FODTEC2010A1 - Operate processes in a production system ......................................... 49
FODTEC3011A1 - Control food contamination and spoilage ........................................... 53
FODTEC3013A1 - Apply principles of food packaging ........................................................ 57
FODTEC3014A1 - Identify the physical and chemical properties of materials, food
and related products.......................................................................................................................... 61
FODTEC3015A1 - Identify and apply food additives ........................................................... 64
FODTEC4012A1 - Apply basic engineering principles to a food production process
..................................................................................................................................................................... 68
FODTEC4019A1 - Participate in a Hazard Analysis and Critical Control Points
(HACCP) team ....................................................................................................................................... 72
Introduction
These Competency Standards were developed by the Standards and Curriculum
Development Committee (SCDC) that was established under the sub-sector Industry
Skills Council (ISC) and with the assistance of the Technical and Vocational
Education Reform project. This project is funded by the European Union, the
International Labour Organization and the Government of Bangladesh.
The competency standards are the foundation on which new competency based
curriculum will be developed that responds better to the needs of industry for skilled
workers. The members of the SCDCs are primarily from industry but with
representatives from the Bangladesh Technical Education Board (BTEB) and the
Directorate of Technical Education (DTE), Bureau of Manpower Employment and
Training (BMET), NGO, and Private Training providers. Persons who will
successfully complete the new TVET programs based on these competency
standards will receive a qualification in the new National Technical and Vocational
Qualification Framework (NTVQF).
Members of the SCDC for the occupation: Food Technician
EDUCATION SECTORS
NTVQF
LEVELS
Job Classification
Pre-Vocation
Education
Vocational
Education
Technical
Education
Diploma in
engineering or
equivalent
NTVQF 6
Supervisor / Middle
Level Manager /Sub
Assistant Engr. etc.
NTVQF 5
National Skill
Certificate 5
(NSC 5)
NTVQF 4
National Skill
Certificate 4
(NSC 4)
Skilled Worker
NTVQF 3
National Skill
Certificate 3
(NSC3)
Semi-Skilled Worker
NTVQF 2
National Skill
Certificate 2
(NSC 2)
Basic-Skilled Worker
NTVQF 1
National Skill
Certificate 1
(NSC 1)
Basic Worker
Pre-Voc 2
National PreVocation
Certificate
NPVC 2
Pre-Vocation Trainee
Pre-Voc 1
National PreVocation
Certificate 1
NPVC 1
Pre-Vocation Trainee
Note: The final version of the National Technical and Vocational Qualification
Framework (NTVQF) may exclude the Pre-Vocational Sector and Pre-Voc 1
and 2 Levels but they have been included to above table show how the underprivileged are catered for by NTVQF.
The pre-vocational levels prepare the participant for training while learning
programs at the various levels of the NTVQF prepare the participant for the
workforce.
At the completion of the pre-vocational programs the participants would move
into training programs at the NTVQF levels.
Annex 1:
NTVQF
Level
6
Skill
Comprehensive actual
and theoretical
knowledge within a
specific study area with
an awareness of the
limits of that
knowledge.
Broad knowledge of
the underlying,
concepts, principles,
and processes in a
specific study area
Moderately broad
knowledge in a specific
study area.
Responsibility
Specialised and
restricted range of
cognitive and practical
skills required to
provide leadership in
the development of
creative solutions to
defined problems
Range of cognitive
and practical skills
required to accomplish
tasks and solve
problems by selecting
and applying the full
range of methods,
tools, materials and
information
Mange a team or
teams in workplace
activities where there
is unpredictable
change
Identify and design
learning programs to
develop performance
of team members
Supervisor
/ Middle
Level
Manager
/Sub
Assistant
Engr. etc.
Take overall
responsibility for
completion of tasks in
work or study
Apply past
experiences in
solving similar
problems
Highly
Skilled
Worker /
Supervisor
Take responsibility,
within reason, for
completion of tasks in
work or study
Apply past
experiences in
solving similar
problems
Skilled
Worker
Basic underpinning
knowledge in a specific
study area.
Elementary
understanding of the
underpinning
knowledge in a specific
study area.
Limited general
knowledge
Extremely limited
general knowledge
PreVoc 2
PreVoc 1
Job
Class.
SemiSkilled
Worker
Medium
Skilled
Worker
Basic
Skilled
Worker
PreVocation
Trainee
PreVocation
Trainee
Nominal
Duration
(Hours)
UoC
Level
200
1.
GN1001A1
40
2.
GN1002A1
30
3.
GN2003A1
70
4.
GN2004A1
30
5.
GN2005A1
30
130
FODSS1006A1
60
FODSS1007A1
40
FODSS1008A1
30
570
9.
FODTEC2009A1
70
10.
FODTEC2010A1
60
11.
FODTEC3011A1
90
12.
FODTEC3013A1
80
13.
FODTEC3014A1
70
14.
FODTEC3015A1
60
15.
FODTEC4012A1
70
16.
FODTEC4019A1
70
900
Course Structure
for
National Certificate in Food Processing and Quality Control
(Level 3)
S.
No.
UoC
Level
Nominal
Duration
(Hours)
270
1.
FODTEC3014A
1
70
2.
FODTEC3015A
1
60
3.
FODTEC4012A
1
70
4.
FODTEC4019A
1
70
270
10
GENERIC UNITS
Nominal Hours
40 hours
Unit Descriptor
Elements of Competency
Performance Criteria
1. Identify calculation
requirements in the
workplace
2. Select appropriate
mathematical methods for
the calculation
Range of Variables
Variable
Range
Calculator
Computer with office software
Addition
12
Subtraction
Division
Multiplication
Ratio on any types of real values (such as whole
numbers, fractional numbers, percentages,
numbers with exponents
Measurement
Volume
Weight
Mass
Density
Percentage
Length / Breadth / Thickness
Capacity
Time
Temperature
Budget, Pay/ Wages, Leave entitlements
Material usage
Speed
Costing
4. Workplace information
may include but is not
limited to
Project documents
Graphs
Charts
Tables
Spread sheets
Item price quotations
Equipment manuals
Budget of consumables
Calculation for software components
Hardware equipment
Maintenance budget of a set-up
Cost estimation
Addition
Subtraction
Multiplication
Division
Evidence Guide
1. Critical Aspects of Evidence
13
14
This should include the essential underpinning knowledge, skills and attitudes required
by students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
15
Nominal Hours
30 hours
Unit Descriptor
Elements of Competency
Performance Criteria
3. Follow emergency
response procedures
16
Range of Variables
Variable
Range
3. Workplace information
may include but not limited to
5. Personal Protective
equipment may include but
not limited to
17
Production machinery
Safety equipment
Emergency equipment
Tools of the trade
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards.
The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will also
collectively address the performance criteria considering the range of
variables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,
masks, apron,
Identification of tools and equipment
Hazardous events
Tools, equipment, machinery and relevant accessories.
Communication
Job roles, responsibilities and compliance
3. Required Underpinning Skills
Ability to use the appropriate PPE.
Ability to identify tools and equipment.
Ability to quick response and to take safety precautions for different
hazardous situations.
Ability to operate and use tools, equipment, machinery and accessories
properly as per SOP (Company standards).
Ability to communicate with peers and supervisors.
Ability to apply in the workplace.
4. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns
Eagerness to learn
Tidiness and timeliness
18
19
Nominal Hours
70 hours
Unit Descriptor
Elements of Competency
Performance Criteria
3. Listen to conversation in
English
4. Perform conversation in
English
Range of Variables
Variable
1. Routine and non-routine
workplace
Range
20
documentsrequired to be
read and understood may
include but are not limited to
Agenda
Simple reports such as progress and incident
reports
Job sheets
Operational manuals
Brochures and promotional material
Visual and graphic materials
Standards
OSH information
Signs
Maps
Diagrams
Forms
Labels
Graphs
Charts
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards.
The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will also
collectively address the performance criteria considering the range of
variables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
Read workplace documents in English
Write simple routine workplace documents in English
Listen to conversation in English
Perform conversation in English
Interaction skills (i.e., teamwork, interpersonal skills, etc.)
Job roles, responsibilities and compliances
3. Required Underpinning Skills
Ability to read and understand workplace documents in English, using
appropriate vocabulary and grammar, and standard spelling and
punctuation.
Ability to write simple routine workplace documents in English, such as:
21
22
Nominal Hours
30 hours
Unit Descriptor
Elements of Competency
Performance Criteria
2. Communicate and
cooperate with team
members
23
Range
1. Team problem-solving
activities including:
Consultation
Conciliation
Negotiation
Principles of equity and fairness.
3. An awareness of:
4.Critical aspects of
competency -assessment
requires evidence that the
candidate:
Variety of Information
Communication tools
5. Resource Implications
The following resources
MUST be provided:
24
Simulated workplace
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards.
The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will also
collectively address the performance criteria considering the range of
variables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
Organization requirements for written and electronic communication
methods
Effective verbal communication methods
3. Required Underpinning Skills
Organize information
Understand and convey intended meaning
Participate in a variety of workplace discussions
Comply with Organizations requirements in the use of written and
electronic communication methods
4. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns
Eagerness to learn
Tidiness and timeliness
Respect for rights of peers and seniors in workplace
Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes
required by students to develop competencies in this unit in a safe manner.
25
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
26
Nominal Hours
30 hours
Unit Descriptor
Elements of Competency
Performance Criteria
1. Identify information
requirements
2. Process Data
27
Range of Variables
Variable
Range
1. Sources of information
may include but are not
limited to:
Questionnaires
Profile
Accident/incident report form
Work order
Purchase order,
3. Methodologies include:
Qualitative
Quantitative
4. Statistical analysis
includes:
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards.
The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will also
collectively address the performance criteria considering the range of
variables and the required underpinning knowledge, skills and attitudes.
28
29
SECTOR SPECIFIC
UNITS
Nominal Hours
60 hours
Unit Descriptor
Elements of Competency
Performance Criteria
31
safety code.
3.3 The workplace is maintained in a clean and tidy
order to meet workplace standards.
4. Monitor quality of work
outcome
Range of Variables
Variable
Range
1. PPE (Personal
Protective Equipment) may
include but is not limited to:
Protective clothing
Gloves
Hair net
Other PPE as per OSH requirements
2. Products/materials
handled and stored can
include
Raw materials
Ingredients
Consumables
Part-processed product
Finished product
Cleaning materials
32
Disposal
4. Appropriate clothing
and footwear may include,
but is not limited to
Special Notes
Food Safety Program is a written document that specifies how a business will
control all food safety hazards that may be reasonably expected to occur in all food
handling operations of the food business. The food safety program and related
procedures must comply with legal requirements of the Food Safety Standards and
must be communicated to all food handlers. Where no food safety program is in
place, food safety requirements may be specified in general operating procedures.
Food safety information may be provided in a food safety program and/or in
Standard Operating Procedures (SOPs), specifications, log sheets and written or
verbal instruction.
Appropriate clothing and footwear depends on work requirements. It should be
designed to ensure that the body and clothing itself does not contaminate food or
surfaces likely to come into contact with food.
A food safety hazard is a biological, chemical or physical agent in, or condition of,
food that has the potential to cause an adverse health effect. Examples are bacteria,
chemical additives, plastic and glass.
Responsibility for monitoring food safety, identifying breaches in food safety
procedures and taking corrective action relates to own tasks and responsibilities and
occurs in the context of the food safety program in the workplace.
Responsibility for monitoring quality relates to immediate work responsibilities and
may require visual inspections and checks.
Monitoring typically involves visual inspection or checks at control points. Control
points refer to those key points in a work process which must be monitored and
33
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards,
including:
1. ISO 2200:2008, Food Safety management System requirement for
any organization in the food chain.
2. BDS CAC RCP 1: 2002; Code of Practice of General Principle of
Food Hygiene. (Codex CAC/RCP 1- 1969, Rev. 4-2003)
3. BDS CAC GL 18: 1998; HACCP Guideline for the application of the
Hazard Analysis Critical Control Point System
(Codex CAC/GL-18 1993)
4. BDS CAC 21: 2008; Principles for the Establishment and
Application of Microbiological Criteria for foods.
(Codex CAC/ GL 21-1997).
34
35
This should include the essential underpinning knowledge, skills and attitudes
required by students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
36
Nominal Hours
40 hours
Unit Descriptor
Elements of Competency
Performance Criteria
37
4. Follow emergency
procedures to respond to
a hazardous event
Range of Variables
Variable
Range
4. Emergency equipment
may include
Range statement
The range statement is a guide unless otherwise indicated; items may or may not
apply as required by the work context.
38
Range description
Work is carried out in accordance with company procedures, regulatory and licensing
requirements, legislative requirements and industrial awards and agreements.
Legislative requirements include occupational health and safety Acts and regulations,
including regulations and codes of practice relating to hazards present in the
workplace. They also include general duty of care under occupational health and
safety legislation and common law.
Safe work procedures relate to own work responsibilities and may include materials
handling and working with hazardous goods.
Hazards, near misses, injuries and illnesses relate to own job and work area.
Reporting of emergencies can include raising an alarm and/or reporting to
designated personnel.
Responsibility for monitoring health and safety relates to immediate work
responsibilities.
Employee and employer rights and responsibilities are those established by
legislation and reflected in company policies and procedures.
Where safety hazards include work conditions covered by the National Occupational
Safety and Health Commission and safety authorities, the assessment criteria and
methods prescribed by these authorities must also be met.
Evidence Guide
5. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards,
including:
The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will also
collectively address the performance criteria considering the range of
variables and the required underpinning knowledge, skills and attitudes.
6. Required Underpinning Knowledge
7. Required Underpinning Skills
8. Required Underpinning Attitude
39
40
Nominal Hours
30 hours
Unit Descriptor
Elements of Competency
Performance Criteria
41
Range of Variables
Variable
Range
1. OSH
3. Effective interpersonal
skills
4. Requirements
Evidence Guide
9. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Must comply with Bangladesh Standards and Testing Institute
http://www.bsti.gov.bd/list.htmland any relevant international standards,
including:
The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will also
collectively address the performance criteria considering the range of
variables and the required underpinning knowledge, skills and attitudes.
10. Required Underpinning Knowledge
11. Required Underpinning Skills
12. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns
Eagerness to learn
Tidiness and timeliness
Respect for rights of peers and seniors in workplace
Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes
required by students to develop competencies in this unit in a safe manner.
42
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
43
OCCUPATION
SPECIFIC UNITS
Nominal Hours
70
Unit Descriptor
Elements of Competency
Performance Criteria
45
processes
Range of Variables
Variable
1. Food products
2. Ingredients/raw materials:
3. Sweetening agents:
4. Shortening:
5. Leavening Agents:
Range
1. Bread
2. Cake
1. Flour
2. Sweetening Agents
3. Shortening
4. Leaving agents
5. Salts
6. Milk and milk products
7. Starch
8. Emulsifiers
9. Eggs and egg products
10. Flavours
11. Minor ingredients
1. Sucrose
2. Invert sugar
3. Corn syrup
4. Honey
5. Malt syrup
6. Molasses
7. Dextrose
8. Lactose
9. Fructose
1. Fluid Shortening
2. Plastic Shortening
3. Hydrogenated shortening
4. Compound
5. Butter
6. Margarine
1. Ammonium bicarbonate
2. Sodium Bicarbonate
3. Baking Powder
1. Milk Powder (skimmed)
2. Milk Powder (full cream)
46
8. Water:
9. Salt:
10. Equipment
Definitions:
One-stage mixing:
Where all ingredients and water are added and mixing is allowed till satisfactory
dough is prepared.
Three Stage mixing:
Stage-1:
Fat, sugar, along with other ingredients such as milk, chocolate, malt, honey are
mixed and cream is prepared with a portion of water.
Stage-2:
Salt, chemicals, flavours with colours are mixed with water.
Stage-3
Flour with water is then added to the prepared cream and mixed till satisfactory
dough is prepared.
Evidence Guide
13. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
Assessment must confirm the ability to select proper raw food materials &
ingredients, tools, equipment and machinery, use of appropriate
manufacturing techniques to perform the task, and assure quality of the
food products.
14. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,
47
masks, apron.
Identification of raw materials/ingredients: Sweetening agents, Shortening,
Leavening Agents, Milk and Milk products, Egg and Egg products, Water,
Salt with their limit ranges.
Characteristics of raw food materials.
Tools, equipment and machinery (Mixers, sieves, weighing equipment etc.)
Cleaning and sanitation.
Water and waste management.
Workplace communication.
Job roles, responsibilities and compliances.
48
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
49
Nominal Hours
60
Unit Descriptor
Elements of Competency
Performance Criteria
2. Perform Pre-Operation
Activities
4. Perform Post-Operation
Activities
50
Range of Variables
Variable
Range
Evidence Guide
17. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
Assessment must confirm the ability to select proper materials, tools,
equipment and machinery, use of appropriate manufacturing techniques to
perform the task and assure quality of the products.
Inspection and maintenance to ensure serviceability of machines and
equipment.
18. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,
masks, apron.
Materials
Tools, equipment and machinery
Principles and procedures for assembling appropriate food processing
equipment & utensils according to food processing methods.
Hazardous events
National Certificate in Food Processing Revised Version A1
51
Quality assurance
Sanitation standards
Interaction skills (i.e., teamwork, mentoring, leadership, networking,
interpersonal skills, etc.)
52
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address).
53
Nominal Hours
90
Unit Descriptor
Elements of Competency
Performance Criteria
2.Identify the rules and 2.1 Food rules and regulations are identified to produce
regulation to produce
quality and safety in food.
quality and safety in food 2.2 Food grade preservatives are identified to meet
safe food production standards.
2.3 Appropriate food additives are identified to enhance
the quality and safety of food products.
3. Identify the sources of
contamination
54
Evidence Guide
21. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
The assessment process must address all of the following items of
evidence.
22. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,
masks, apron, etc.
Rules and regulations to produce food quality and safety
55
56
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
57
Nominal Hours
80
Unit Descriptor
Elements of Competency
Performance Criteria
58
59
60
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
61
Nominal Hours
70
Unit Descriptor
Elements of Competency
Performance Criteria
2. Identify physical
phenomena in the food
industry
3. Apply physical
phenomena in the food
industry
4. Identify chemical
phenomena in the food
industry
62
5. Apply chemical
phenomena in the food
industry
Range of Variables
Variable
Range
1. Physical phenomena
2. Chemical phenomena
Evidence Guide
29. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
Assessment must confirm the ability to select proper chemicals, tools,
equipment and machinery, and use of appropriate manufacturing
techniques to perform the task and assure quality of the food products.
30. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,
masks, apron,
Identification of toxic chemicals with their limit ranges.
Hazardous events
Materials
Tools, equipment and machinery
Communication
Job roles, responsibilities and compliances
31. Required Underpinning Skills
Ability to
63
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address).
64
Nominal Hours
60
Unit Descriptor
Elements of Competency
Performance Criteria
2. Identifythe functions of
food additives
65
7.
Check the
additives
purity
8. Test the toxicity of the food 8.1 Quality of processed products is tested to
enhance the quality.
additives of processed
products
8.2 Toxicity of food additives on human health is
tested.
Evidence Guide
33. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
The assessment process must address all of the following items of
evidence.
34. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,
masks, apron,
Classification of food additives
Functions of food additives
Chemical and natural preservatives
Food colours
Food flavours
Storage, handling and processing conditions that affect the characteristics
of colours and flavours.
66
Hazardous events
Interaction skills (i.e., teamwork, mentoring, leadership, networking,
interpersonal skills, etc.)
Job roles, responsibilities and compliances
67
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address).
68
Nominal Hours
70
Unit Descriptor
Elements of Competency
Performance Criteria
69
Evidence Guide
37. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
The assessment process must address all of the following items of
evidence.
38. Required Underpinning Knowledge
Measurement units and dimensions are described to food production
process
70
71
72
Nominal Hours
70
Unit Descriptor
Elements of Competency
Performance Criteria
1. Observe Occupational
Safety and Health
practices (OSH)
73
6. Establish a Monitoring
System
7. Establish corrective action
procedure
8. Establish verification
system
9.Establish a record keeping
system
Range
1. Work records
Evidence Guide
41. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standard and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
The assessment process must address all of the following items of
evidence.
42. Required Underpinning Knowledge
Personal protective equipment - hand gloves, safety shoes, safety goggles,
masks, apron
HACCP team and its formation
Food Safety Hazards and their Sources
Critical Control Points
Critical Control Limits
Monitoring System for each CCP
Corrective action procedure
Verification procedures
Documentation and Record Keeping
Hazardous events
National Certificate in Food Processing Revised Version A1
74
75
76