Tr-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

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

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 1.1 Team meetings are 2.1 Effective 2.1 Following simple
in workplace attended on time communication spoken language
meetings 1.2 Own opinions are 2.2 Different modes 2.2 Performing routine
and clearly expressed and of workplace duties
discussions 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 the individual’s 2.6 Relating to people of
simple routine work social range in the
workplace procedures responsibilities workplace
and matters 2.7 Gathering and
concerning working providing information
conditions of in response to
employment are workplace
tasked and responded requirements
to.
1.6 Meetings outcomes
are interpreted and
implemented.

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of 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
2.2 Workplace data are 3.3 Written addition, subtraction,
recorded on standard communication division and
workplace forms and 3.4 Organizational multiplication
documents policies 3.3 Gathering and
2.3 Basic mathematical 3.5 Communication providing information
processes are used procedures and in response to
for routine calculations systems workplace
2.4 Errors in recording requirements
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

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of 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
2.2 Workplace data are 3.3 Written addition, subtraction,
recorded on standard communication division and
workplace forms and 3.4 Organizational multiplication
documents policies 3.3 Gathering and
2.3 Basic mathematical 3.5 Communication providing information
processes are used procedures and in response to
for routine calculations systems workplace
2.4 Errors in recording requirements
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

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
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 appropriate forms of process appropriately,
member 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

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
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

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
of Variables
1. Integrate 1.1 Personal growth and 1.1 Work values 1.1 Appropriate
personal work plans are and ethics practice of
objectives pursued towards (code of personal 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 operations,
course of managing procedures
oneself based on and standards
performance 1.4 Fundamental
evaluation rights at work
1.3 Commitment to the including
organization and its gender
goal is demonstrated sensitivity
in the performance of 1.5 Personal
duties 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
priorities achieve personal, (Code of personal 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
of Variables
3. Maintain 3.1 Trainings and career 3.1 Work values 3.1 Appropriate
professional opportunities are and ethics practice of
growth and identified and availed (Code of personal 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 3.3 Company
of career operations,
advancement procedures and
3.3 Licenses and/or standards
certifications relevant 3.4 Fundamental
to job and career are rights at work
obtained and renewed 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 5.1 National Certificates

certifications 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 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. Resource implications The following resources MUST be provided:

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 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 hygiene
risks and hazard control and practices 1.2 Hazards/risks
practices and and regulations identification and
procedures are 1.2 PPE types and control skills
clarified and explained uses 1.3 Interpersonal skills
based on organization 1.3 Personal 1.4 Communication
procedures hygiene skills
1.2 Hazards/risks in the practices
workplace and their 1.4 Hazards/risks
corresponding identification
indicators are and control
identified to minimize 1.5 Threshold Limit
or eliminate risk to co- Value (TLV)
workers, workplace
1.6 OHS indicators
and environment in
1.7 Organization
accordance with
safety and
organization
health protocol
procedures
1.3 Contingency 1.8 Safety
measures during consciousness
workplace accidents, 1.9 Health
fire and other consciousness
emergencies are
recognized and
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 2.3 Interpersonal skills
limit values (TLV) practices 2.4 Communication
2.2 Effects of the hazards 2.3 Hazards/risks skills
are determined identification
2.3 OHS issues and/or and control
concerns and 2.4 Threshold Limit
identified safety Value -TLV
hazards are reported 2.5 OSH indicators
to designated 2.6 Organization
personnel in safety and
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 3.3 Personal skills
dealing with hygiene
workplace accidents, practices
fire and emergencies 3.4 Hazards/risks
are 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
records are practices
completed and 4.4 OSH indicators
updated in 4.5 Organization
accordance with safety and
workplace health protocol
requirements 4.6 Safety
consciousness
4.7 Health
consciousness

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 5.1 National Certificates

certifications 5.2 Certificate of Competency
5.3 Support Level Licenses
5.4 Professional Licenses

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

competency 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
of Variables
1. Wear 1.1 Personal protective 1.1 Personal 1.1 Checking PPE
Personal equipment are protective 1.2 Practicing GMP
Protective checked according to equipment
Equipment manufacturer’s (PPE)
specifications 1.2 Procedures in
1.2 Personal protective wearing in PPE
equipment are worn 1.3 Good Food
according to the job Manufacturing
requirement Practices
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 3.1 Sanitary food 3.1 Proper waste 3.1 Managing wastes
Food handling practices disposal 3.2 Implementing
Sanitation are implemented in 3.2 Environmental sanitary food
Practices line 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
elaborated in the
Range of Variables
4. Render Safety 4.1 Safety measures 4.1 First aid 4.1 Applying safety
Measures and are applied procedures measures
First Aid according to 4.2 Parts and 4.2 Applying first aid
Procedures workplace rules and functions of treatment
regulations personal 4.3 Practicing PPE
4.2 First aid protective 4.4 Coordinating with
procedures are equipment concerned
applied and 4.3 First Aid Kit personnel
coordinated with
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

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 2.3 Interpersonal skills
limit values (TLV) practices 2.4 Communication
2.2 Effects of the hazards 2.3 Hazards/risks skills
are determined identification
2.3 OHS issues and/or and control
concerns and 2.4 Threshold Limit
identified safety Value -TLV
hazards are reported 2.5 OSH indicators
to designated 2.6 Organization
personnel in safety and
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 3.3 Personal skills
dealing with hygiene
workplace accidents, practices
fire and emergencies 3.4 Hazards/risks
are 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

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. Resource The following resources MUST be provided:

implications 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. Method of Competency may be assessed through:
assessment 3.1 A combination of direct observation and questioning of a
candidate processing foods.
4. Context of 4.1 Assessment should occur on the job or in a simulated workplace
assessment

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
of 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 1.3 Defects and
measuring are properly breakages of
checked, sanitized and measuring devices
calibrated 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 2.1 Reading and
Procedures standard measuring using different following printed
in Using devices and standard manuals and
Standard instruments are measuring devices brochures
Measuring recalled according to 2.2 Different food 2.2 Using standard
Devices and manufacturer’s processing measuring
Instruments specifications methods devices
2.2 Printed procedures/
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 3.1 Applying
Procedures of using measuring e 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

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

competency 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

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 equipment/utens 1.2 Inspecting and
to 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/
1.3 Food processing equipment machine, tools,
equipment is set up, 1.4 Equipment, tools instruments
adjusted and readied and instruments: breakdown and
according to job Parts and recording same in
requirements Functions standard forms
1.5 Written and oral 1.5 Communication
communication skills
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 conformity with
is checked to ensure required output
conformity with 2.3 Equipment/
specified output machine wear
2.3 Operation of food and tear
processing equipment process
is managed to achieve 2.4 Minor trouble
planned outcomes shooting of
2.4 Minor trouble shooting food
on food processing processing
tools, equipment and tools,
utensils is performed equipment and
when necessary utensils
2.5 Following
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 food equipment
activities after operation in processing 3.2 Sanitizing, cleaning
accordance with equipment and stowing
manufacturer’s 3.2 Inspection measuring devices
specifications machine main and instruments
3.2 Food processing tools, parts 3.3 Checking main
equipment and 3.3 Main machine machine parts
instruments are parts 3.4 Performing minor
cleaned, sanitized and 3.4 Minor preventive
stowed as required preventive maintenance
according to maintenance 3.5 Monitoring machine
manufacturer’s 3.5 Monitoring condition
specifications and procedures for 3.6 Accomplishing
workplace policies and condition of monitoring checklist
regulations machine 3.7 Wearing PPE
3.3 Minor preventive 3.6 Monitoring 3.8 Applying OSHS
maintenance on checklist 3.9 Performing regular
equipment is 3.7 PPE maintenance
performed in line with 3.8 OSHS
organization’s 3.9 Environmental
maintenance system rules and
3.4 Main machine parts regulations
are inspected and 3.10 Sanitizing
checked in line with agents: Uses
organization’s policy and
3.5 Condition of Specification
machine is monitored 3.11 Proper
to ensure cleaning and
serviceability in stowing of
accordance with tools and
workplace rules and equipment/
regulations instruments

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

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:

3.1 Work area/station
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
elaborated in the Range of
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 of raw materials and keeping 1.3 Summarizing and
data ingredients are 1.3 Data summary analyzing data
gathered and and analysis 1.4 Basic Mathematical
summarized according 1.4 Basic skills
to workplace standard Mathematical 1.5 Basic Accounting
operating 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 2.1 Checking
various ingredients and and percentages
formulations percentage formulations of formulations of raw
formulations are raw materials materials and
checked/counter and ingredient ingredient
checked according to and finished 2.2 Reviewing
approved specifications products percentages and
and enterprise 2.2 Procedures in formulations of
requirements checking raw finished products
2.2 Finished products and materials and 2.3 Numeracy skills
percentage finished
formulations are products
reviewed according to formulation
approved specifications and
and enterprise percentages
requirements 2.3 Basic
Mathematical
Operations

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the
Range of Variables
3. Follow 3.1 Methods/practices of 3.1 Methods/practic 3.1 Applying
Procedures of using measuring e 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

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:

3.1 Work area/station
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
elaborated in the
Range of Variables
1. Identify 1.1 Sources of 1.1 GMP 1.1 Planning and

requirements of information on Requirements organizing
GMP related to own GMP requirements 1.2 GMP Codes of work (time
work are located practice, policies management)
1.2 GMP requirements and procedures 1.2 Working with
and 1.3 GMP Role of others and in
responsibilities internal and teams
related to own external auditors 1.3 Practicing
work are identified 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
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 conformity with
is checked to ensure required output
conformity with 2.3 Equipment/
specified output machine wear
2.3 Operation of food and tear
processing equipment process
is managed to achieve 2.4 Minor trouble
planned outcomes shooting of
2.4 Minor trouble shooting food
on food processing processing
tools, equipment and tools,
utensils is performed equipment and
when necessary utensils
2.5 Following
manufacturer’s
manual
2.6 PPE
2.7 OSHS

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
2. Observe 2.1 Personal hygiene 2.1 Workplace 2.1 Following
personal meets GMP entry and exit workplace entry
hygiene and requirements procedures and exit
conduct to meet 2.2 Personal procedures
2.2 Clothing is prepared,
GMP hygiene 2.2 Practicing OSHS
used, stored and
requirements 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 materials and of work area,
activities product are routinely equipment materials
monitored to ensure 3.2 Handling of raw equipment and
compliance with GMP materials, product
requirements packaging 3.3 Handling of raw
3.3 Raw materials, components materials,
packaging and product packaging
components and 3.3 Control components and
product are handled resource product
according to GMP and allocation and 3.4 Maintaining
workplace procedures processes in the cleanliness in the
3.4 Workplace procedures workplace workplace
to control resource 3.4 Contaminants
allocation and process 3.5 Good
are followed to meet Manufacturing
GMP requirements Practices
3.5 Common forms of (GMP)
contamination are
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 4.1 Non- 4.1 Practicing GMP
improving GMP or conditions which compliance 4.2 Reporting
could result in non- and corrective workplace
compliance with GMP action in GMP condition
are identified and 4.2 Corrective 4.3 Implementing
reported according to actions corrective
workplace reporting measures
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 requirements are reporting information
to support GMP identified procedures in
6.2. Information is GMP
recorded according to 6.2. Information
workplace reporting and 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 safety regulations
regulations. Regulatory 2.2. Department of Health – Food Establishments – Code of
requirements may 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

3.2. Requirements set out by Bureau of Food and Drugs
3.3. Workplace requirements
4. Workplace requirements 4.1. Work instructions
may 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 6.1. Responsibility for applying Good Manufacturing Practice
reporting 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
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

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 1.1. Immediate work 1.1 Workplace 1.1 Planning and
in accordance area is routinely approach to organizing work
with checked to ensure managing (time
environmental compliance with environmental management)
policies and environmental issues 1.2 Working with
procedures 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
identified, removed environmental skills
and/or reported to issues on site environmental
appropriate 1.3 Sources of skills
personnel according advice on
to workplace environmental
procedures issues in the
1.3. Workplace workplace
procedures and 1.4 Environmental
work instructions are hazards and
followed risks
1.4. Where control associated with
requirements are not the work
met, incidents are 1.5 Work
promptly reported procedures as
and corrective action they relate to
is 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
according to associated with
workplace reporting own work
requirements 1.7 Basic concepts
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 unacceptable 2.2 Corrective environmental
work environmental action outcomes
outcome are 2.3 Emergency 2.2 Implementing
identified and response plan corrective actions
reported according 2.4 Improvement in 2.3 Participating in
to workplace environmental improvement of
reporting practices environmental
requirements. 2.5 Report practices
2.2 Corrective action is preparation 2.4 Practicing written
taken in accordance communication
with the skills
environmental
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 3.1 Emergency 3.1 Emergency 3.1 Identifying
an situations are situations emergency
environmental identified and 3.2 Emergency situations
emergency reported according procedures 3.2 Following
to workplace emergency
reporting procedures
requirements 3.3 Practicing written
3.2 Emergency communication
procedures are skills
followed as
appropriate to the
nature of the
emergency and
according to
workplace
procedures

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
elaborated in the Range of
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 formulation
to 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 production Mathematical skills
cost according to 4.2 Validation 4.2 Basic Accounting
organization’s standard procedures for skills
procedures computer costs 4.3 Reviewing and
4.2 Computed costs of 4.3 Basic validating
production are Mathematical computed costs
reviewed and validated Operations
according to
organization’s
production
requirements

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 and 1.1 Inspection and 1.1 Inspecting and
equipment tools are checking procedures checking skills
tools, prepared in of various equipment, 1.2 Calibrating of
materials accordance with tools and utensils weighing scales
and manufacturer’s 1.2 Calibration of quality and quality
utensils 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
made available materials and
according to 1.5 Procedures on refractometer
work reporting of conditions 1.3 Selecting quality
requirements. and defects/ processing
1.3 Kitchen breakdown of materials
utensils are equipment, tools and 1.4 Recording and
checked and utensils to immediate reporting skills
sanitized in head/supervisor on the condition
accordance with 1.6 Methods of and defects of
manufacturer’s accomplishing tools, utensils
specifications. inspection forms and and equipment.
1.4 Safety measures checklists for 1.5 Practicing
are applied in preparation of communication
accordance with equipment, tools and skills
Occupational kitchen utensils  Interpersonal
Safety and 1.7 Basic components of skills
Health a report  Oral
Standards 1.8 Proper waste communication
(OSHS) disposal  Writing skills,
1.9 Occupational Safety accomplishing
and Health forms and
Standards (OSHS) checklist in line
1.10 Current Good with
Manufacturing preparation
Practices activities
1.11 Sanitation Standard 1.6 Following
Operating Procedures environment
(SSOP) for rules and
preparation of regulations in
equipment, tools and segregating and
PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
kitchen utensils disposing
Guidelines wastes
1.12 7S (sort, systematize, 1.7 Practicing
sweep, standardize, OSHS such as
self- discipline, safety wearing PPE
and security) of Good Personal
Housekeeping Protective
1.13 Halal guidelines Equipment)
1.14 Knowledge on 1.8 Practicing
instructional manuals cGMP, SSOP
1.15 Parts and functions of and 7S of
equipment, quality Housekeeping
control tools/ 1.9 Practicing
instruments and sanitation in
utensils preparing
1.16 Sources of good various
quality supplies and equipment,
materials in line with tools and
preparation activities. utensils
1.17 Regular upkeep of 1.10 Maintaining
various equipment, various
tools and utensils equipment,
1.18 Preventive tools and
maintenance of utensils such as
various equipment cleaning and
and tools sanitizing
Values 1.11 Sourcing of
 Socially responsible quality supplies
 Cost conscious and materials
 Creative according to
 Resourceful specifications.
 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

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
elaborated in the
Range of Variables
1. Identify 1.1 Sources of 1.1 GMP 1.1 Planning and

requirements of information on Requirements organizing
GMP related to own GMP requirements 1.2 GMP Codes of work (time
work are located practice, policies management)
1.2 GMP requirements and procedures 1.2 Working with
and 1.3 GMP Role of others and in
responsibilities internal and teams
related to own external auditors 1.3 Practicing
work are identified 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
elaborated in the
Range of Variables
practices on raw 2.15 Practicing of
materials preparations sanitary food
2.15 Food handling handling for raw
practices 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
2.23 Kosher and organic equipment, tools
food processing and utensils such
guidelines as cleaning and
2.24 Knowledge on sanitizing
instructional 2.20 Sourcing quality
manuals raw materials and
2.25 Parts and functions of ingredients
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 3.4 Using tools (such as 3.4 Using
(PNS) salinometer and meat salinometer and
3.2 Curing thermometer) and meat
solutions are utensils in line with thermometer
prepared in curing procedures 3.5 Recording
line with 3.5 Reporting procedures weights of
approved for defects, ingredients used,
specifications breakdown and time and
and irregularities during temperature of
formulation. the curing activities to curing / salting
3.3 Tools and immediate 3.6 Reporting of any
equipment are head/supervisor equipment
operated 3.6 Steps in recording malfunction,
following inputs during curing product or
instructional activities using process non-
manuals. enterprise forms conformance
3.4 Raw materials 3.7 Four fundamental 3.7 Accomplishing
are cured in operations (addition, enterprise forms
accordance subtraction, 3.8 Reading process
with curing multiplication and flow
conditions and division) diagrams/flow
enterprise 3.8 Conversions (metric charts
requirements and English system) 3.9 Performing basic
for weights and mathematical
measures skills
3.9 Ratio and proportions 3.10 Performing
and percentages of conversions
ingredients for 3.11 Computing ratio
formulation curing and proportions
solution and percentages
3.10 Food safety principles for formulation of
and practices for curing solution.
curing activities 3.12 Applying
3.11 Food handling environmental
practices during rules and
curing operations regulations such
3.12 Proper waste waste
disposals segregation and
3.13 Occupational Safety disposals
and Health Standards 3.13 Practicing
for curing activities sanitary food
3.14 HACCP basic handling
principles practices on
3.15 Current Good curing 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
Housekeeping 3.16 Maintaining
3.19 Halal guidelines various
3.20 Kosher and organic equipment, tools
food processing and utensils
guidelines such as
3.21 Knowledge on cleaning and
instructional manuals sanitizing
3.22 Parts and functions of
3.17 Sourcing curing
equipment, quality
ingredients
control tools/
3.18 Curing raw
instruments and
materials
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 4.1 Cured materials 4.1 Procedures of 4.1 Demonstrating
cured are washed and washing and draining washing and
materials drained in of cured materials draining methods
accordance with 4.2 Post-curing methods 4.2 Performing post-
standard operating and techniques curing methods
procedures.  Smoking and techniques
4.2 Post -curing  Cooking 4.3 Reading flow
processes are  Cooling diagrams/flow
performed in  Air drying charts
accordance to 4.3 Different types and 4.4 Recording time
processing parts of smokehouse and temperature
requirements. 4.4 Sensory testing for post-curing
4.3 Food safety (visual, smell and processes
measures are taste) through

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
4. Participate in 4.1 Processes, practices 4.1 Non- 4.1 Practicing GMP
improving GMP or conditions which compliance 4.2 Reporting
could result in non- and corrective workplace
compliance with GMP action in GMP condition
are identified and 4.2 Corrective 4.3 Implementing
reported according to actions corrective
workplace reporting measures
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 requirements are reporting information
to support GMP identified procedures in
6.2. Information is GMP
recorded according to 6.2. Information
workplace reporting and workplace
procedures to meet reporting
GMP requirements procedures

PERFORMANCE
CRITERIA
elaborated in the
Range of Variables
4.21 Sourcing of post- 4.15 Evaluating
curing ingredients and products through
materials for smoking sensory testing
various equipment,
tools, utensils and
smokehouse facilities
4.23 Preventive
maintenance of
various equipment
and tools use in post-
curing activities
Values
Same as element # 1
5. Pack 5.1 Processed cured 5.1 Different packing 5.1 Packing skills for
processed materials are materials processed cured
cured packed and 5.2 Packing procedures materials
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  Ingredients equipment such
labeled in  Production/expiry date as sealer
accordance with  Manufacturer’s 5.4 Inspecting
product address finished products
specifications  Allergen program for conformance
5.3 Packing 5.5 Sealing procedures to specifications
procedures are and techniques 5.5 Reading flow
practiced in 5.6 Different packing diagrams/flow
accordance to equipment charts
cCGMP 5.7 Steps of operating 5.6 Recording of
5.4 Packing packing equipment finished products
equipment is 5.8 Checking techniques weights using
operated in for finished products enterprise
accordance with 5.9 Reporting of defects, forms/checklist
instructions irregularities and 5.7 Reporting of any
manual breakdown during equipment
5.5 Finished product packing operations to malfunction,
inspection is immediate product or
performed to head/supervisor process
ensure conformity 5.10 Accomplishing nonconformance
with specifications. enterprise forms for during packing
5.6 Food safety recording of products operations
practices are weights 5.8 Practicing oral
employed 5.11 Recording of non- communication
according to conformance packed skills
HACCP and products 5.9 Performing
cGMP 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
and practices for segregation and
packing operations disposals
5.15 Food handling 5.13 Practicing
practices for packing sanitary food
operations handling during
5.16 Proper waste disposal packing
5.17 Occupational Safety operations
and Health standards 5.14 Practicing OSHS
for packing operations such as wearing
5.18 HACCP basic of PPE
principles 5.15 Practicing cGMP,
5.19 Current Good 7S, SSOP, PNS
Manufacturing and HACCP
practices 5.16 Maintaining
5.20 SSOP of packing various
operations equipment, tools
5.21 PNS on cured meats and utensils such
and smoked fish as cleaning and
5.22 7S of Good sanitizing
Housekeeping 5.17 Sourcing packing
5.23 Halal guidelines materials
5.24 Knowledge on 5.18 Maintaining
instructional manuals packing areas
5.25 Parts and functions of 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 and checklist on
accomplished of production data packing activities
according to using enterprise forms 6.8. Practicing
enterprise 6.10. Reporting procedures interpersonal
protocol on conditions of tools, skills
equipment and 6.9. Demonstrating
utensils to immediate oral
head/ 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

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 1.1. Immediate work 1.1 Workplace 1.1 Planning and
in accordance area is routinely approach to organizing work
with checked to ensure managing (time
environmental compliance with environmental management)
policies and environmental issues 1.2 Working with
procedures 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
identified, removed environmental skills
and/or reported to issues on site environmental
appropriate 1.3 Sources of skills
personnel according advice on
to workplace environmental
procedures issues in the
1.3. Workplace workplace
procedures and 1.4 Environmental
work instructions are hazards and
followed risks
1.4. Where control associated with
requirements are not the work
met, incidents are 1.5 Work
promptly reported procedures as
and corrective action they relate to
is 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
according to associated with
workplace reporting own work
requirements 1.7 Basic concepts
of hazard
identification,
risk
assessment

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

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 safety regulations
regulations. Regulatory 2.2. Department of Health – Food Establishments – Code of
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
3.2. Requirements set out by Bureau of Food and Drugs
3.3. Workplace requirements
4. Workplace requirements 4.1. Work instructions
may 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 5.1. Procedures are available that outline appropriate
of 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

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 manufacturer’s 1.2 Inspection and weighing scales
and utensils specifications checking procedures and quality control
1.2 Processing of various tools such as pH
materials are equipment, tools and meter.
sourced-out and utensils 1.3 Testing of
made available 1.3 Calibration of quality equipment
according to work control tools 1.4 Cleaning and
requirements 1.4 Calibration of sanitizing kitchen
1.3 Kitchen utensils weighing scales utensils
are checked and 1.5 Testing methods of 1.5 Recording and
sanitized in equipment reporting skills on
accordance with 1.6 Cleaning procedures the condition and
manufacturer’s of weighing scales defects of tools,
specifications. 1.7 Sanitation methods utensils and
1.4 Safety measures of kitchen utensils equipment.
are applied in 1.8 Procedures on 1.6 Practicing
accordance with reporting of communication
Occupational conditions and skills Interpersonal
Safety and Health defects/ breakdown skills Oral
Standards (OSHS) of equipment, tools communication
and utensils to Writing skills,
immediate accomplishing
head/supervisor forms and checklist
1.9 Methods of in line with
accomplishing 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 disposing wastes
a report 1.8 Practicing OSHS
1.11 Proper waste such as wearing
disposal PPE Personal
1.12 Occupational Safety Protective
and Health Equipment)
Standards (OSHS) 1.9 Practicing cGMP,
1.13 Current Good SSOP and 7S
Manufacturing 1.10 Practicing
Practices sanitation in

1.14 Sanitation Standard preparing various

Operating equipment, tools
Procedures (SSOP) and utensils
for preparation of 1.11 Maintaining various
equipment, tools and equipment, tools
kitchen utensils and utensils such
Guidelines as cleaning and
1.15 7S (sort, sanitizing
systematize, sweep, 1.12 Sourcing quality
standardize, self- supplies and
discipline, safety and processing
security) of Good materials according
Housekeeping to specifications.
1.16 Halal guidelines 1.13 Preparing
1.17 Usage of processing
instructional manuals materials
1.18 Parts and functions
of 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
various equipment
and 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

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


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:
2.2 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
3.3 Materials relevant to the proposed activity
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 tools 1.1 Types of 1.1 Inspecting and
equipment, are prepared in equipment and checking skills
tools, accordance with tools for 1.2 Calibrating of
materials and manufacturer’s processing food weighing scales
utensils 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 and utensils defects of tools,
in 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 1.1.3 Writing skills,
for preparation of accomplishing
equipment, tools forms and
and kitchen checklist in line
utensils with preparation
1.7 Basic activities
components of a 1.8 Following
report environment rules
and regulations in

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
1.8 Process segregating and
materials disposing wastes
sourcing 1.9 Practicing OSHS
1.9 Sanitation of such as wearing
kitchen utensils PPE Personal
1.10 Proper waste Protective
disposal Equipment)
1.11 Occupational 1.10 Practicing cGMP,
Safety and SSOP and 7S
Health 1.11 Practicing
Standards sanitation in
(OSHS) preparing various
1.12 Current Good equipment, tools
Manufacturing and utensils
Practices 1.12 Maintaining
1.13 Sanitation various
Standard equipment, tools
Operating and utensils such
Procedures as cleaning and
(SSOP) for sanitizing
preparation of 1.13 Sourcing quality
equipment, tools supplies and
and kitchen materials
utensils according to
1.14 7S (sort, specifications
systematize,
sweep,
standardize, self-
discipline, safety
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
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 3.4 Using tools (such as 3.4 Using
(PNS) salinometer and meat salinometer and
3.2 Curing thermometer) and meat
solutions are utensils in line with thermometer
prepared in curing procedures 3.5 Recording
line with 3.5 Reporting procedures weights of
approved for defects, ingredients used,
specifications breakdown and time and
and irregularities during temperature of
formulation. the curing activities to curing / salting
3.3 Tools and immediate 3.6 Reporting of any
equipment are head/supervisor equipment
operated 3.6 Steps in recording malfunction,
following inputs during curing product or
instructional activities using process non-
manuals. enterprise forms conformance
3.4 Raw materials 3.7 Four fundamental 3.7 Accomplishing
are cured in operations (addition, enterprise forms
accordance subtraction, 3.8 Reading process
with curing multiplication and flow
conditions and division) diagrams/flow
enterprise 3.8 Conversions (metric charts
requirements and English system) 3.9 Performing basic
for weights and mathematical
measures skills
and percentages of conversions
ingredients for 3.11 Computing ratio
formulation curing and proportions
solution and percentages
3.10 Food safety principles for formulation of
and practices for curing solution.
curing activities 3.12 Applying
3.11 Food handling environmental
practices during rules and
curing operations regulations such
3.12 Proper waste waste
disposals segregation and
3.13 Occupational Safety disposals
and Health Standards 3.13 Practicing
for curing activities sanitary food
3.14 HACCP basic handling
principles practices on
3.15 Current Good curing operations
Manufacturing

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
obtain the juice 2.4 Preparation of as weighing
extract sorted fruits scales, food
2.4 Required amounts of 2.5 Jelly and processor, cutter
pectin (jams and marmalade 2.7 Practicing
jellies), sugar and making sanitation in
citric acid are 2.6 Measurement of preparation of raw
measured according required pectin, materials
to specifications sugar and citric 2.8 Utilizing raw
2.5 Tools and utensils for acid material trimmings
raw materials are 2.7 Steps in using 2.9 Preparing Acid
used based on work tools and and Sugar Mixture
requirements and operating and Pectin
manuals. equipment 2.10 Testing pectin
2.6 Equipment are (weighing scales, concentration
operated following food processor, 2.11 Determining TSS
manufacturer’s pH meter and and ph
manual. 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
materials checklist of raw
2.10 Procedure in materials as
testing pectin received and
content, total rejects including
soluble solids other inputs
(TSS) and pH 2.14 Recording and
2.11 Methods of reporting skills on
accomplishing the condition and
forms and defects of tools,
checklists of raw utensils and
materials as equipment.
received and 2.15 Interpersonal
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,
2.17 Percentages SSOP and AQL
2.18 Food safety on preparing raw
principles and materials
practices on raw 2.25 Maintaining
materials various
preparations equipment, tools
2.19 Food handling and utensils such
practices on raw as cleaning and
materials sanitizing
preparations 2.26 Sourcing quality
2.20 Proper waste raw materials and
disposal ingredients
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
sugar mixture cooling and cooling
3.2 Mixture is cooked to procedures procedures
required temperature 3.2 Sugar Preserves 3.2 Determining
and total soluble Product required
solids Standards: temperature and
 Jam TSS

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

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
cooking of sugar 3.17 Practicing cGMP,
concentrates 7S HACCP,
3.12 Proper waste SSOP and AQL
disposal on cooking sugar
3.13 Occupational concentrates
Safety and 3.18 Maintaining
Health various
Standards equipment, tools
(OSHS) for and utensils such
cooking of sugar as cleaning and
concentrates 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
products and weighed in 4.2 Packing concentrated
accordance with procedures and products
product specifications techniques 4.2 Labeling and
and required filling 4.3 Significance of sealing skills for
temperature TSS and filling sugar
4.2 Sugar concentrated temperature concentrated
products are sealed 4.4 Primary, products
and labeled in secondary, and 4.3 Performing air
accordance with tertiary cooling
product specifications packaging procedures
4.3 Air cooling is 4.5 Labeling 4.4 Operating packing
performed according to information equipment such
product requirements.  Name of products as sealer
4.4 Packing equipment is  Net weight 4.5 Inspecting
operated in accordance  Ingredients finished products
with instructions  Production/expiry for conformance
manual date to specifications
 Manufacturer’s 4.6 Determining
4.5 Finished product
address correct headspace
inspection is
 Allergen Program through visual
performed following
4.6 Sealing means
quality control
procedures and 4.7 Reading
parameters
techniques temperature
4.7 Sealing integrity/ 4.8 Reading flow
4.6 Food safety practices
standards: diagrams/flow
are employed
 Checking charts
according to HACCP
headspace 4.9 Recording of
and cGMP
finished products
4.7 Work safety measures  Checking
weights using
are applied in leakage
enterprise
4.8 Air-cooling
forms/checklist
procedures
PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
accordance with 4.9 Different packing 4.10 Reporting of any
OSHS. equipment equipment
4.10 Steps of malfunction,
operating product or
packing process
equipment nonconformance
4.11 Checking during packing
techniques for operations
finished products 4.11 Practicing oral
4.12 Quality control communication
parameters 4.12 skills
4.13 Reporting of 4.13 Performing
defects, interpersonal skills
irregularities and 4.14 Performing basic
breakdown mathematical
during packing skills
operations to 4.15 Performing
immediate conversions
head/supervisor 4.16 Applying
4.14 Accomplishing environmental
enterprise forms rules and
for recording of regulations such
products weights waste segregation
4.15 Recording of and disposals
non- 4.17 Practicing sanitary
conformance food handling
packed products during packing
4.16 Four operations
fundamental 4.18 Practicing OSHS
operations such as wearing
(addition, of PPE
subtraction, 4.19 Practicing cGMP,
multiplication 7S, SSOP, PNS
and division) and HACCP
4.17 Conversions 4.20 Maintaining
(metric and various
English system) equipment, tools
for weights of and utensils such
packed products as cleaning and
4.18 Food safety sanitizing
principles and 4.21 Sourcing packing
practices for materials
packing 4.22 Maintaining
operations packing areas and
4.19 Food handling facilities
practices for
packing
operations
4.20 Proper waste
disposal

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
6.22. Basic arithmetical equipment, tools
operations like and utensils such
multiplication, division, as cleaning and
addition and sanitizing
subtraction 6.17. Stowing of
6.23. Inventory of equipment, tools,
equipment, tools, utensils and
utensils and materials materials
6.24. Environmental 6.18. Sourcing cleaning
protection 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

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

PERFORMANCE
CRITERIA
REQUIRED
KNOWLEDGE
of Variables
practices for 5.19 Practicing OSHS
storage of such as wearing
finished 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
activities equipment, tools
5.19 CHACCP basic and utensils such
principles on as cleaning and
storage of sanitizing
finished products 5.22 Stowing of
5.20 Current Good equipment, tools,
Manufacturing utensils and
practices materials
5.21 SSOP of post- 5.23 Sourcing of
production cleaning materials
activities 5.24 Maintaining
Guidelines working areas and
5.22 7S of Good storage facilities
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
storage facilities
and 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
1.3 Weighing scale of various capacities and sensitivities
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
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:
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)
13.3.2 Ingredients
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
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
3.1 Specific work area/station
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 manufacturer’s dehydration checking skills
utensils 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 tools such as
made available of various equipment, thermometer, pH
according to work tools and utensils meter
requirements. 1.4 Calibration of quality refractometer and
1.3 Kitchen utensils control tools salinometer
are checked and 1.5 Calibration of 1.4 Recording and
sanitized in weighing scales reporting skills on
accordance with 1.6 Procedures on the condition and
manufacturer’s reporting of defects of tools,
specifications. conditions and utensils and
1.4 Safety measures defects/ breakdown equipment.
are applied in of equipment, tools 1.5 Preparing
accordance with and utensils to processing
Occupational immediate materials
Safety and Health head/supervisor 1.6 Practicing
Standards 1.7 Methods of communication
(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 forms and
a 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


Practices Personal
1.13 Sanitation Standard Protective
Operating Equipment (PPE)
Procedures (SSOP) 1.9 Practicing cGMP,
for 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
self- discipline, safety and 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
manuals and 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
preparation activities.
various equipment,
tools and utensils
1.20 Preventive
maintenance of
various equipment
and 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 2.2 Preparing raw
accordance with dehydration materials

1.14 Sanitation Standard preparing various

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

materials 2.18 Practicing OSHS

preparations such as wearing of
2.18 Proper waste PPE
disposal 2.19 Practicing cGMP,
2.19 Occupational Safety 7S HACCP and
and Health Standards SSOP on
(OSHS) for raw preparing raw
materials materials
preparations 2.20 Maintaining
2.20 Current Good various equipment,
Manufacturing tools and utensils
Practices such as cleaning
2.21 Hazard Analysis & and sanitizing
Critical Control Points 2.21 Sourcing quality
(HACCP) basic raw materials,
principles spices and
2.22 SSOP Guidelines ingredients
2.23 7S of Good
Housekeeping
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
various equipment
and 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 equipment techniques
operating 3.4 Different types of 3.3 Using additives,
procedures. food dryer and preservatives and
3.2 Pre-treated raw dehydrators alternative tools
materials are and equipment

dried in 3.5 Drying and 3.4 Operating dryer

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

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
maintenance of
various 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
done in 4.3 Corrective measures products
accordance to for non-conforming 4.3 Checking of dried
standard products products
operating 4.4 Methods of checking 4.4 Grading of dried
procedures dried products products
4.3 Products are 4.5 Grading procedures of 4.5 Reading process
checked dried products flow charts for
according to 4.6 Methods of cooling and
required accomplishing forms sweating of dried
specifications. and checklists for products
4.4 Extension of cooling and sweating 4.6 Recording through
drying time is of dried products accomplishing
applied to under 4.7 Procedures on forms and
processed reporting of defects, checklist of cooling
products. breakdown and other and sweating of
4.5 Grading of dried irregularities during dried products
products is the activities to


14.3.2 Ingredients
14.4.2 Rejects
14.4.3 Yields
EVIDENCE GUIDE

1.1 Prepared equipment, tools, materials and utensils
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
2.2 Demonstration
2.3 Written test
2.4 Portfolio
3.1 Work area/ station
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.

cooling and sweating

dried products
various equipment,
tools and utensils
4.25 Preventive
maintenance of
various 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  Manufacturer’s 5.6 Recording of
operated in  address finished products
accordance with  Allergen Program weights using
manual 5.7 Operating procedures enterprise
instructions of various packing forms/checklist
5.5 Work safety equipment, 5.7 Reporting of any
measures are 5.8 Different packing equipment
applied in tools and utensils malfunction,
accordance with 5.9 Checking techniques product or process
OSHS for finished products non-conformance
5.6 Finished 5.10 Segregation of non- during packing
product conforming products operations
inspection is 5.11 Reporting of defects, 5.8 Practicing oral
performed irregularities and communication
following breakdown during skills
established packing operations to 5.9 Performing
industry immediate interpersonal skills
procedures. head/supervisor 5.10 Performing basic
5.12 Accomplishing mathematical skills
enterprise forms for for computing
recording of products yield, including
weights rejects and
spoilage
5.11 Performing
conversions

5.13 Recording of non- 5.12 Applying

conformance packed environmental
products rules and
5.14 Four fundamental regulations such
operations (addition, waste segregation
subtraction, and disposals
multiplication and 5.13 Practicing sanitary
division) food handling
5.15 Conversions (metric during packing
and English system) operations
for weights of packed 5.14 Practicing OSHS
products such as wearing of
5.16 Food safety PPE
principles and 5.15 Practicing cGMP,
practices for packing 7S, SSOP, and
operations HACCP
5.17 Food handling 5.16 Maintaining
practices for packing various
5.18 Proper waste and utensils such
disposal as cleaning and
5.19 Occupational Safety sanitizing
and Health standards
5.17 Sourcing packing
for packing
materials
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
manuals
packing equipment
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 6.3 Storing procedures and utensils
and 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 6.5 Storing procedures finished products
practiced according for excess materials 6.5 Recording of
to environmental and ingredients spoilage and
rules and 6.6 Production data rejects
regulations. 6.7 Recording of storage 6.6 Recording of
6.4 Production data time and yields and
checklist is temperature. recoveries
accomplished 6.8 Preparation of daily 6.7 Recording of
according to production input production data
enterprise protocol. report (spoilage and 6.8 Accomplishing/
rejects) completing
6.9 Recording enterprise forms
procedures of and checklist on
production data using packing activities
enterprise forms 6.9 Practicing
6.10 Reporting procedures interpersonal skills
on conditions of tools, 6.10 Demonstrating oral
equipment and communication
utensils to immediate skills
head/ supervisor. 6.11 Accomplishing
6.11 Inventory of excess inventory forms
materials and 6.12 Demonstrating
ingredients 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 regulations such
concern as wastes
6.15 Food safety segregating and
principles and disposals.
practices for storage 6.15 Practicing sanitary
of finished products food handling
6.16 Proper waste upon storing
disposal finished products
6.17 Occupational Safety 6.16 Practicing OSHS
and Health Standards such as wearing
on post production PPE during post
activities

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
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 grading of raw
accordance with quality raw materials
product specifications materials and 2.2 Segregating reject
and standards. other ingredients raw materials
2.2 Sorted fruits are used to preserve 2.3 Preparing sorted
prepared according fruits by sugar fruits
to required forms and concentration 2.4 Performing jelly
target finished 2.2 Preparing and marmalade
product procedures of making
2.3 Prepared fruits for raw materials 2.5 Using tools and
jelly and marmalade 2.3 Sorting and utensils
making are boiled to grading methods 2.6 Operating
for raw materials equipment such

RANGE OF VARIABLES
VARIABLE RANGE
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)
1.2 Tools
1.2.1 Timer
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
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
10.3.2 Ingredients
10.4.2 Rejects
10.4.3 Yields

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
sugar mixture cooling and cooling
3.2 Mixture is cooked to procedures procedures
required temperature 3.2 Sugar Preserves 3.2 Determining
and total soluble Product required
solids Standards: temperature and
 Jam TSS

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 manufacturer’s 1.2 Preparation of 1.2 Inspecting and
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 and quality
made available equipment, tools and control tools
according to work utensils such as
requirements. 1.4 Calibration of quality thermometer
1.3 Kitchen utensils control tools 1.4 Selecting and
are checked and 1.5 Calibration of preparing quality
sanitized in weighing scales processing
accordance with 1.6 Quality processing materials
manufacturer’s materials 1.5 Checking and
specifications and 1.7 Preparation of sanitizing kitchen
cGMP processing materials utensils
1.4 Safety measures 1.8 Sanitization of 1.6 Recording and
are applied in kitchen utensils reporting skills
accordance with 1.9 Procedures on on the condition
Occupational reporting of and defects of
Safety and Health conditions and tools, utensils
Standards (OSHS) defects/ breakdown and equipment.
of equipment, tools 1.7 Practicing
and utensils to communication
immediate skills
head/supervisor 1.8 Following
1.10 Methods of environment
accomplishing rules and
inspection forms and regulations in
checklists for segregating and
preparation of disposing wastes
equipment, tools and 1.9 Practicing OSHS
kitchen utensils such as wearing
1.11 Basic components of PPE Personal
a report Protective
Equipment)
1.12 Proper waste 1.10 Practicing
disposal cGMP, SSOP

1.13 Occupational Safety and 7S of Good

and Health Housekeeping
Standards (OSHS) 1.11 Practicing
1.14 Current Good sanitation in
Manufacturing preparing
Practices various
1.15 Sanitation Standard equipment, tools
Operating and utensils
Procedures (SSOP) 1.12 Maintaining
for preparation of various
kitchen utensils and utensils
1.16 7S (sort, such as cleaning
systematize, sweep, and sanitizing
standardize, self- 1.13 Sourcing of
discipline, safety and quality supplies
security) of Good and materials
Housekeeping according to
1.17 Halal guidelines specifications.
1.18 Usage of
instructional
manuals
control tools/
instruments and
utensils
1.20 Where to source
good quality
supplies and
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 2.1. Raw materials are 2.1 Types of raw 2.1 Segregating
raw materials sorted and graded in materials for thermal reject raw
accordance with processing materials
product 2.2 Sorting and grading 2.2 Preparing raw
specifications and methods for raw materials
standards. materials 2.3 Sorting and
2.2. Raw materials are 2.3 Accepts and rejects grading of raw
washed and 2.4 Washing and materials
sanitized based on sanitizing 2.4 Practicing
established procedures of raw sanitation in
enterprise materials preparation of
procedures. 2.5 Cut-out procedures raw materials
2.3. Raw materials are and techniques 2.5 Demonstrating
subjected to size 2.6 Thermal application cutting skills
reduction according 2.7 Different packing 2.6 Employing
to required product media thermal
specifications 2.8 Steps in using tools application
2.4. Thermal application and operating 2.7 Preparing
are employed to raw equipment (weighing packing medium
materials based on scales, food 2.8 Using tools and
processing processor and utensils
requirements cutter) 2.9 Operating
2.5. Packing medium is 2.9 Raw materials and equipment such
prepared according ingredients for as weighing
to product type and weighing scales, food
its requirements 2.10 Functions and uses processor, cutter
2.6. Raw materials and of tools and utensils 2.10 Utilizing raw
ingredients are for raw material material
weighed in preparation trimmings
accordance with 2.11 Trimmings of raw 2.11 Reading process
approved materials flow charts for
specifications. 2.12 Methods of raw materials
2.7. Equipment, tools accomplishing forms preparation
and utensils are and checklists of raw 2.12 Recording
used based on work materials as through
requirements and received and rejects accomplishing
manufacturer’s 2.13 Procedures on forms and
manuals. reporting of defects, checklist of raw
breakdown and other materials as
irregularities during received and
the activities to rejects including
immediate other 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,
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
products and weighed in 4.2 Packing concentrated
accordance with procedures and products
product specifications techniques 4.2 Labeling and
and required filling 4.3 Significance of sealing skills for
temperature TSS and filling sugar
4.2 Sugar concentrated temperature concentrated
products are sealed 4.4 Primary, products
and labeled in secondary, and 4.3 Performing air
accordance with tertiary cooling
product specifications packaging procedures
4.3 Air cooling is 4.5 Labeling 4.4 Operating packing
performed according to information equipment such
product requirements.  Name of products as sealer
4.4 Packing equipment is  Net weight 4.5 Inspecting
operated in accordance  Ingredients finished products
with instructions  Production/expiry for conformance
manual date to specifications
 Manufacturer’s 4.6 Determining
4.5 Finished product
address correct headspace
inspection is
 Allergen Program through visual
performed following
4.6 Sealing means
quality control
procedures and 4.7 Reading
parameters
techniques temperature
4.7 Sealing integrity/ 4.8 Reading flow
4.6 Food safety practices
standards: diagrams/flow
are employed
 Checking charts
according to HACCP
headspace 4.9 Recording of
and cGMP
finished products
4.7 Work safety measures  Checking
weights using
are applied in leakage
enterprise
4.8 Air-cooling
forms/checklist
procedures
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 juices
pasteurized in a ingredients. 3.3 Operating
double boiler 3.3 Temperature and double broiler
according to required time requirements 3.4 Using
temperature for pasteurization thermometer
3.3 Temperature and 3.4 Steps in operating and timer
time are maintained double broiler 3.5 Reading process
according to product 3.5 Uses and functions flow charts for
requirement tools and utensils for pasteurization of
pasteurization fruit juices
process 3.6 Recording
3.6 Methods of through
accomplishing accomplishing
enterprise forms and enterprise forms
checklists during and checklist for
pasteurization required time
3.7 Procedures on and temperature
reporting of defects, 3.7 Recording and
breakdown and reporting the
other irregularities condition and
during the activities defects of tools,
to immediate utensils and
head/supervisor equipment.
3.8 Recording and 3.8 Recording and
reporting process of reporting of
inputs inputs
3.9 Four fundamental 3.9 Interpersonal
operations (addition, skills
subtraction, 3.10 Oral
multiplication and communication
division) skills
3.10 Conversions (metric 3.11 Performing basic
and English system) mathematical
for weights and skills for
measures computing inputs
3.11 Ratio and during the
proportions of pre- activities
prepared ingredients 3.12 Performing
3.12 Percentages conversions
3.13 Food safety 3.13 Practicing of
principles and sanitary food
practices on handling for
pasteurization pasteurization
process process
3.14 Food handling 3.14 Following

practices on environment
pasteurization rules and
process regulations in
3.15 Proper waste segregating and
disposal disposing
3.16 Occupational Safety wastes
and Health 3.15 Practicing OSHS
Standards (OSHS) such as wearing
for pasteurization of PPE
process 3.16 Practicing
3.17 Current Good cGMP, 7S of
Manufacturing Good
Practices Housekeeping,
3.18 Hazard Analysis & HACCP and
Critical Control SSOP on
Points (HACCP) pasteurization of
basic principles fruit juices
3.19 SSOP Guidelines 3.17 Maintaining
3.20 7S of Good various
Housekeeping equipment, tools
3.21 Halal guidelines and utensils
3.22 Kosher and organic such as cleaning
pasteurization of fruit and sanitizing
juices 3.18 Sourcing quality
3.23 Usage of raw materials
instructional and ingredients
manuals for
3.24 Parts and functions pasteurization of
of equipment, quality fruit juices
control tools/
instruments and
utensils
raw materials and
ingredients for
pasteurization of
juices
various equipment,
tools and utensils
3.27 Preventive
maintenance of
various 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 materials 4.2 Headspace and processed food
and weighed in packing techniques 4.2 Filling packing
accordance with and methods medium
product 4.3 Packing procedures 4.3 Operating
specifications and techniques packing
4.2. Packing medium 4.4 Filling temperature equipment
is filled to food 4.5 Operation of packing 4.4 Using
materials in the equipment thermometer
container according 4.6 Reporting of defects, 4.5 Reading
to specifications irregularities and temperature
4.3. Headspace and breakdown during 4.6 Checking
filling temperature packing operations headspace and
are checked to immediate filling temperature
according to head/supervisor 4.7 Reading flow
company 4.7 Accomplishing diagrams/flow
requirements enterprise forms for charts
4.4. Packing equipment recording of 4.8 Recording of
are operated based products weights finished products
on manufacturer’s 4.8 Recording of non- weights using
manual. conformance packed enterprise
4.5. Packing are products forms/checklist
employed following 4.9 Four fundamental 4.9 Reporting of any
cGMP. operations (addition, equipment
4.6. Work safety subtraction, malfunction,
measures are multiplication and product or
applied according division) process
to OSHS 4.10 Conversions (metric nonconformance
and English system) during packing
for weights of operations
packed products 4.10 Practicing oral
4.11 Food safety communication
principles and skills
practices for packing 4.11 Performing
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 4.14 Applying
standards for environmental
packing operations rules and
4.15 HACCP basic regulations such
principles waste
4.16 Current Good segregation and
Manufacturing disposals
practices 4.15 Practicing
4.17 SSOP of packing sanitary food
operations handling during
Guidelines packing
4.18 7S of Good operations
Housekeeping
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 finished products
checklist is utensils 5.7 Recording of
accomplished 5.6 Storing spoilage and
according to procedures for rejects
enterprise protocol. excess materials 5.8 Recording of
and ingredients storage time and
5.7 Production data temperature
5.8 Recording of 5.9 Recording of
storage time and production data
temperature. 5.10 Accomplishing/
5.9 Preparation of completing
daily production enterprise forms
input report and checklist on
(spoilage and packing activities
rejects) 5.11 Practicing
5.10 Recording interpersonal skills
procedures of 5.12 Demonstrating
production data oral
using enterprise communication
forms skills
5.11 Reporting 5.13 Accomplishing
procedures on inventory forms
conditions of 5.14 Demonstrating
tools, equipment basic
and utensils to mathematical
immediate head/ skills for
supervisor. production data
5.12 Inventory of recording
excess materials 5.15 Computation of
and ingredients yields, recoveries
5.13 Basic and rejects
arithmetical 5.16 Following
operations like environmental
multiplication, rules and
division, addition regulations such
and subtraction as wastes
5.14 Inventory of segregating and
equipment, tools, disposals.
utensils and 5.17 Practicing sanitary
materials food handling
5.15 Environmental upon storing
protection and finished products
concern 5.18 Practicing proper
5.16 Food safety wastes disposal
principles and

multiplication and 5.10 Performing

division) interpersonal
5.12 Conversions (metric skills
and English 5.11 Performing basic
system) for weights mathematical
of sealed products skills for
5.13 Food safety computing
principles and product weights
practices for of sealed
exhausting and products
sealing activities 5.12 Performing
5.14 Food handling conversions
practices for 5.13 Applying
exhausting and environmental
sealing activities rules and
5.15 Proper waste regulations such
disposal waste
5.16 Occupational segregation and
Safety and Health disposals
standards for 5.14 Practicing
exhausting and sanitary food
sealing activities handling during
5.17 HACCP basic exhausting and
principles sealing activities
practices of PPE
5.19 SSOP of packing 5.16 Practicing
operations cGMP, 7S of
5.20 7S of Good Good
Housekeeping Housekeeping,
5.21 Halal guidelines SSOP and
5.22 Kosher and organic HACCP on
food guidelines exhausting and
5.23 Usage of sealing activities
instructional of food products
manuals 5.17 Maintaining
5.24 Parts and functions various
of equipment use equipment, tools
for exhausting and and utensils
sealing activities of such as cleaning
food products and sanitizing
Sourcing of 5.18 Sourcing
materials for materials used
exhausting and for exhausting
sealing activities of and sealing
food products activities of food
5.25 Regular upkeep of products
various equipment, 5.19 Maintaining
tools, utensils and areas and
facilities use for facilities use for
exhausting and exhausting and
sealing activities of sealing activities
food products 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 for sealed products products to
processing thermal 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, thermal processing loading skills
pressure and time equipment and techniques
are monitored based 6.4. Monitoring methods 6.3. Operating
on workplace on processing thermal
procedures temperature, processing
6.3. Processed products pressure and time equipment
are unloaded from 6.5. Unloading 6.4. Unloading
the processing procedures of processed
equipment in processed products products
accordance to 6.6. Reporting of defects, 6.5. Applying
procedures manual. irregularities and unloading skills
breakdown during and techniques
the operations to 6.6. Monitoring of
immediate temperature,
head/supervisor pressure and
6.7. Methods of time
accomplishing 6.7. Using
enterprise forms for thermometer
recording of pressure gauge
temperature, and timer
pressure and time 6.8. Reading flow
during the operation diagrams/flow
6.8. Recording of non- charts
conformance 6.9. Recording of
products temperature,
6.9. Food safety pressure and
principles and time using
practices for thermal enterprise
processing forms/checklist
6.10. Food handling 6.10. Reporting of
practices for thermal any equipment
processing malfunction,
6.11. Proper waste product or
disposal process
6.12. Occupational Safety nonconformanc
and Health e during the
Standards for operation
thermal processing 6.11. Practicing oral
6.13. HACCP basic communication
principles skills
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
Housekeeping such waste
6.17. Halal guidelines segregation and
6.18. Kosher and organic disposals
food guidelines 6.14. Practicing
6.19. Usage of sanitary food
instructional handling during
manuals the employment
6.20. Parts and functions of thermal
of equipment use for processing
thermal processing 6.15. Practicing
6.21. Sourcing of OSHS such as
materials for thermal wearing of PPE
processing 6.16. Practicing
6.22. Regular upkeep of cGMP, 7S of
various equipment, Good
tools, utensils and Housekeeping,
facilities use for SSOP and
thermal processing HACCP on
6.23. Preventive thermal
maintenance of processing
equipment and tools 6.17. Maintaining
use for thermal various
processing. equipment,
Value: tools and
Same as element # 1 utensils such as
cleaning and
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 7.1 Proper cooling 7.1 Cooling procedures 7.1 Cooling bottled
wash packed procedures for of bottled and and canned
products bottled and canned canned products products
products are applied 7.2 Washing and drying 7.2 Washing and
in accordance to methods for bottled drying bottled
standard operating and canned and canned
procedures. products products
7.2 Cooled finished 7.3 Steps in operating 7.3 Operating
products are washed cooling equipment cooling
and dried based on 7.4 Reporting of equipment
defects,
VARIABLES RANGE
3.2.4food tongs
3.2.5steamer
3.2.6strainer
3.2.7basting spoon paddle
3.2.8spatula
3.2.9ladle
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
6.1 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:
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. Production data Production data include:

9.3.1 Raw Materials
9.3.2 Ingredients
9.4.2 Rejects
9.4.3 Yields

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  Name of products for conformance
are checked  Net weight to specifications
according to quality  Ingredients 8.3. Incubating and
control parameters  Production/expiry storing
8.3. Finished food date packaged food
products are  Manufacturer’s products
incubated according address 8.4. Cleaning and
to 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 finished products
and regulations. storage equipment 8.8. Recording of
8.6. Production data (chiller/freezer) spoilage and
recorded according 8.7 Storing procedures rejects
to enterprise and techniques 8.9. Recording of
protocol. 8.8 Cleaning and storage time and
storing methods temperature
for equipment, 8.10. Recording of
tools and utensils production data
8.9 Storing procedures 8.11. Accomplishing/
for excess completing
materials and enterprise forms
ingredients and checklist on
8.10 Production data post-production
8.11 Recording of activities
storage time and 8.12. Practicing
temperature. interpersonal
8.12 Preparation of skills
daily production 8.13. Demonstrating
input report oral
(spoilage and communication
rejects) skills
8.13 Recording 8.14. Accomplishing
procedures of 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 yields,
immediate head/ recoveries and
supervisor. rejects
8.15 Inventory of 8.17. Following
excess materials environmental
and ingredients rules and
8.16 Basic arithmetical regulations such
operations like as wastes
multiplication, segregating and
division, addition disposals.
and subtraction 8.18. Practicing
8.17 Inventory of sanitary food
equipment, tools, handling upon
utensils and storing finished
materials products
8.18 Environmental 8.19. Practicing OSHS
protection and such as wearing
concern PPE during post
8.19 Food safety production
principles and activities
practices for 8.20. Practicing
storage of finished cGMP, 7S of
products Good
8.20 Proper waste Housekeeping,
disposal SSOP and
8.21 Occupational HACCP
Safety and Health 8.21. Maintaining
Standards on post various
production equipment, tools
activities and utensils
8.22 HACCP basic such as cleaning
principles on and sanitizing
storage of finished 8.22. Stowing
products equipment,
8.23 Current Good tools, utensils
Manufacturing and materials
practices 8.23. Sourcing
8.24 SSOP of post- cleaning
production materials
activities 8.24. Maintaining
8.25 7S of Good working areas
Housekeeping and storage
8.26 Halal guidelines facilities
8.27 Kosher and
organic guidelines
8.28 Can understand
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

Practices Personal
1.13 Sanitation Standard Protective
Operating Equipment (PPE)
Procedures (SSOP) 1.9 Practicing cGMP,
for preparation of SSOP and 7S
equipment, tools and 1.10 Practicing
kitchen utensils sanitation in
1.14 7S (sort, systematize, preparing various
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
manuals and 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
preparation activities.
various equipment,
tools and utensils
1.20 Preventive
maintenance of
various equipment
and 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 2.2 Preparing raw
accordance with dehydration materials

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. Production data Production data include:
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
 Technology relevant to the discussions
enterprise and the
individual’s work  Complete work related
responsibilities documents
 Sources of information  Ability to relate to people
of social range in the
 Types of question workplace
 Medium of communication  Gather and provide
 Flow of communication information in response
 Storage system to workplace
 Telephone courtesy requirements
1.2 Complete  Communication  Follow simple spoken  Role Play  Observation
relevant work procedures and systems language  Demonstration  Oral Interview
related  Meeting protocols  Perform routine  Written test
documents workplace duties
 Nature of workplace
meetings following simple written
 Barriers of communication notices
 Participate in workplace
 Workplace interactions
meetings and
 Non-verbal communication discussions
 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
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 and group
responsibility in a
 Different sources of
team.
information
 Objectives and goals of
team
2.2 Describe work as  Team goals and objectives  Identifying individual role  Interaction  Interviews/
a 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 (Code of Conduct, Code of Interpersonal skills at
objectives with Ethics, etc.) work
organizational  Understanding personal  Demonstrate personal
goals 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  Hazards/risks identification skills  Symposium
safety 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
5.13 Recording of non- 5.12 Applying

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

Unit of Learning Assessment Nominal
Learning Contents Practical Activities Methodologies
Competency Outcomes Methods Duration
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
devices and devices and instruments measuring equipment
instruments.  Defects and breakages and instruments
2.3 Follow of measuring devices
procedures in and instruments
using measuring  Procedures in sanitizing
devices and and calibrating and
instruments 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 3.2 Operate, monitor  Reporting equipment/
 Interpreting  Role Play questioning
and utensils and maintain food machine, tools,
manufacturer’s  Self-paced
processing specifications instruments
equipment breakdown and
 Following
3.3 Perform post- manufacturer’s manual recording same in
operation standard forms
activities  Materials, Tools and
 Sanitizing, cleaning
Equipment: uses,
Specifications and and stowing
measuring devices
Maintenance
and instruments
 Sanitizing agents: Uses  Equipment/ machine
and Specification parts tear down and
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
 Basic mathematical finished products
formulations  Self-paced
operations
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
production cost
finished products  Applying numeracy
skills on processed
 Procedures in products
checking raw
 Applying record
materials and
keeping on
finished products
formulation and processed products
percentages  Applying
mensuration on
 Mensuration
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 GMP related to Techniques (time Discussion  Interviews/
procedure own work  GMP Requirements management)  Role Play questioning
5.2 Observe  GMP Codes of  Working with
 Self-paced
personal practice, policies others and in
hygiene and and procedures teams
conduct to meet  Practicing GMP
 GMP Role of
GMP
internal and external  Following
requirements
auditors contamination
5.3 Implement GMP investigation
requirements  Contamination
events and procedures
when carrying
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  Use of personal
to support GMP clothing, storage
and disposal
requirements
 Micro biological,
physical and
RANGE OF VARIABLES
VARIABLE RANGE
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
1.2 Tools
1.2.1 Timer
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
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
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
outcome response 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  Prepare
checking procedures of inspection report
various equipment,  Calibrate quality
tools and utensils control tools
 Quality control tools  Select quality
 Weighing scale processing
 Thermometer materials
 Salinometer  Segregate waste
 Quality processing in 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 equipment, tools
Housekeeping and utensils
o Halal guidelines  Research
 Inventory control and sources of
storage of various required kitchen
equipment, tools and supplies and
utensils materials
 Sources of good and  Maintain various
quality kitchen supplies equipment, tools
and materials and utensils and
 Preventive utensils
maintenance of various
equipment and tools
1.2 Prepare  Procedures on  Inspect and  Discussion  Demonstration
raw reporting of defects, sample  Demonstration  Questioning
materials breakdown and other deliveries  Incomplete  Written test
irregularities during the  Sort and grade worksheet
activities to immediate fish/other marine
head/ 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 materials
and 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
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
OSHS, HACCP, and 7S of Good Housekeeping,
SSOP and cGMP standards.
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.

(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  Waste management  Wash and drain  Incomplete  Demonstratio
cured materials  Occupational Safety and cured methods worksheet n
Health Standards for  Apply post-  Discussion  Questioning
post-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
o Kosher and organic segregation and
food processing disposals
 Segregate and
dispose waste in
designated
containers
 Use PPE
 Clean and
sanitize
smokehouse
and facilities
1.4 Pack Different packaging  Accomplishing  
processed cured materials enterprise forms
materials  Packing procedures and for recording of
techniques: products weights
o Primary Packaging  Food safety
o Secondary principles and
Packaging practices for
o Tertiary packaging packing
 PNS on cured meats operation
and smoked fish  Food handling
 Labeling information practices for
o Name of products packing
o Net weight operations
o Ingredients  Waste
o Production/expiry management
date o 7S of Good
o Manufacturer’s Housekeepi
address ng
o Allergen program o Halal
 guidelines
 Checking techniques
for finished products
 Committed
learner
 Creative
 Resourceful
 Self–starter
patriotic
2. Prepare the 2.1. Raw materials are 2.1 Types of raw 2.1 Segregating
raw materials sorted and graded in materials for thermal reject raw
accordance with processing materials
product 2.2 Sorting and grading 2.2 Preparing raw
specifications and methods for raw materials
standards. materials 2.3 Sorting and
2.2. Raw materials are 2.3 Accepts and rejects grading of raw
washed and 2.4 Washing and materials
sanitized based on sanitizing 2.4 Practicing
established procedures of raw sanitation in
enterprise materials preparation of
procedures. 2.5 Cut-out procedures raw materials
2.3. Raw materials are and techniques 2.5 Demonstrating
subjected to size 2.6 Thermal application cutting skills
reduction according 2.7 Different packing 2.6 Employing
to required product media thermal
specifications 2.8 Steps in using tools application
2.4. Thermal application and operating 2.7 Preparing
are employed to raw equipment (weighing packing medium
materials based on scales, food 2.8 Using tools and
processing processor and utensils
requirements cutter) 2.9 Operating
2.5. Packing medium is 2.9 Raw materials and equipment such
prepared according ingredients for as weighing
to product type and weighing scales, food
its requirements 2.10 Functions and uses processor, cutter
2.6. Raw materials and of tools and utensils 2.10 Utilizing raw
ingredients are for raw material material
weighed in preparation trimmings
accordance with 2.11 Trimmings of raw 2.11 Reading process
approved materials flow charts for
specifications. 2.12 Methods of raw materials
2.7. Equipment, tools accomplishing forms preparation
and utensils are and checklists of raw 2.12 Recording
used based on work materials as through
requirements and received and rejects accomplishing
manufacturer’s 2.13 Procedures on forms and
manuals. reporting of defects, checklist of raw
breakdown and other materials as
irregularities during received and
the activities to rejects including
immediate other 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,
 Waste management  Segregate waste
 Occupational Safety in 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  Questioning
fermentation tools, materials systematize, sweep, equipment, worksheet
and pickling and utensils standardize, self- apparatus, tools  Discussion
discipline, safety and utensils   Demonstration
and security) of  Prepare
Good inspection
Housekeeping report
o Halal guidelines  Calibrate quality
 Inventory control and control tools
storage of various  Select quality
equipment, tools and processing
utensils materials
 Sources of good and  Segregate
quality kitchen supplies waste in
and materials designated
containers
 Use PPE
 Preventive  Clean and
maintenance of various sanitize tools,
equipment and 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
raw materials /sampling deliveries sample plete n
 Sorting and grading raw deliveries worksheet  Questioning
materials  Sort and grade  Discussion  Written test
 Procedures of raw materials  Demonstration
preparing 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
and checklists of raw material
materials as received trimmings for
and rejects fermentation and
 Procedures on pickling
reporting of defects,  Accomplish
breakdown and other forms and
irregularities during the checklist of raw
activities to immediate materials as
head/ supervisor received and
 Recording and rejects
reporting of inputs including other
 Four fundamental inputs
operations (addition,  Record and
subtraction, report the
multiplication and condition and
division) defects of tools,
o Conversions (metric utensils and
and English system) equipment
for weights and  Perform basic
measures mathematical
o Ratio and skills
proportions for o Perform
preparing raw percentage
materials and
o Percentages formulation
 Food safety principles o Perform
and practices on conversions
alcoholic and acetic  Practice
acid fermentation sanitary food
 Current Good handling
Manufacturing Practices practices on
 Hazard Analysis & fermentation
Critical Control Points operations
3.14 Food handling 3.14 Following

practices on environment
pasteurization rules and
process regulations in
3.15 Proper waste segregating and
disposal disposing
3.16 Occupational Safety wastes
and Health 3.15 Practicing OSHS
Standards (OSHS) such as wearing
for pasteurization of PPE
process 3.16 Practicing
3.17 Current Good cGMP, 7S of
Manufacturing Good
Practices Housekeeping,
3.18 Hazard Analysis & HACCP and
Critical Control SSOP on
Points (HACCP) pasteurization of
basic principles fruit juices
3.19 SSOP Guidelines 3.17 Maintaining
3.20 7S of Good various
Housekeeping equipment, tools
3.21 Halal guidelines and utensils
3.22 Kosher and organic such as cleaning
pasteurization of fruit and sanitizing
juices 3.18 Sourcing quality
3.23 Usage of raw materials
instructional and ingredients
manuals for
3.24 Parts and functions pasteurization of
of equipment, quality fruit juices
control tools/
instruments and
utensils
raw materials and
ingredients for
pasteurization of
juices
various equipment,
tools and utensils
3.27 Preventive
maintenance of
various equipment
and tools use for
juices
Values:
Same as element #
o pH meter  Store raw
o salinometer material
 Sensory testing of trimmings for
pickled product fermentation and
 Inspection of pickled pickling
raw materials  Calibrate quality
o texture control tools
o smell  Practice use of
o color tools such as pH
 Production Data meter,
 Good quality of raw refractometer
materials for pickling and salinometer 
 Methods of  Evaluate pickled
accomplishing forms products
and checklists of raw  Inspect the
materials as received quality of pickled
and rejects raw materials
 Procedures on  Accomplish
reporting of defects, forms and
breakdown and other checklist of raw
irregularities during the materials as
activities to immediate received and
head/ 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
proportions for and
formulation of
preparing raw pickling
materials mixtures
o Percentages o Perform
 Inspection of fermented conversions
raw materials of measures
o Sensory-visual and weights
o Smell  Practice sanitary
o Taste food handling for
 Good qualities of pickling of raw
fermented raw materials materials/
 Food safety principles ingredients
and practices for  Maintain by
fermented activities practice cleaning
 HACCP basic principles  and sanitizing
 Current Good various
Manufacturing Practices equipment, tools
for fermented raw and utensils
materials  Segregate and
 SSOP for fermented dispose waste
raw materials  Use PPE
 Guidelines:  Clean and
o 7S (sort, sanitize various
systematize, sweep, equipment, tools
standardize, self- and utensils
discipline, safety and
security) of Good
Housekeeping
food processing
guidelines
 Waste management
for curing activities
2.4 Conduct  Inspection and  Inspect and  
post- production checking procedures of check different
activities various equipment, equipment,
tools and utensils apparatus, tools
 Quality control tools and utensils 
 Quality processing  Prepare
materials inspection report
 Methods of  Calibrate quality
accomplishing forms control tools
and checklists of raw  Select quality
materials as received processing
and rejects materials
 Procedures on  Accomplish forms
reporting of defects, and checklist of
breakdown and other raw materials as
irregularities during the received and
activities to immediate rejects including
head/ supervisor other inputs
 Recording and  Record and
reporting of inputs report the
 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:
multiplication and 5.10 Performing

division) interpersonal
5.12 Conversions (metric skills
and English 5.11 Performing basic
system) for weights mathematical
of sealed products skills for
5.13 Food safety computing
principles and product weights
practices for of sealed
exhausting and products
sealing activities 5.12 Performing
5.14 Food handling conversions
practices for 5.13 Applying
exhausting and environmental
sealing activities rules and
5.15 Proper waste regulations such
disposal waste
5.16 Occupational segregation and
Safety and Health disposals
standards for 5.14 Practicing
exhausting and sanitary food
sealing activities handling during
5.17 HACCP basic exhausting and
principles sealing activities
practices of PPE
5.19 SSOP of packing 5.16 Practicing
operations cGMP, 7S of
5.20 7S of Good Good
Housekeeping Housekeeping,
5.21 Halal guidelines SSOP and
5.22 Kosher and organic HACCP on
food guidelines exhausting and
5.23 Usage of sealing activities
instructional of food products
manuals 5.17 Maintaining
5.24 Parts and functions various
of equipment use equipment, tools
for exhausting and and utensils
sealing activities of such as cleaning
food products and sanitizing
Sourcing of 5.18 Sourcing
materials for materials used
exhausting and for exhausting
sealing activities of and sealing
food products activities of food
5.25 Regular upkeep of products
various equipment, 5.19 Maintaining
tools, utensils and areas and
facilities use for facilities use for
exhausting and exhausting and
sealing activities of sealing activities
food products of food products
 Sanitation Standard  Sharpen cutting
Operating Procedures tools using
(SSOP) for preparation appropriate
of equipment, tools and devices
kitchen utensils  Perform
 Guidelines: inventory control
o 7S (sort, systematize, and storage of
and security) of Good  Research
Housekeeping sources of
o Halal guidelines required kitchen
o Kosher and organic supplies and
food processing materials
guidelines  Maintain various
 Inventory control and equipment, tools
storage of various and utensils and
equipment, tools and utensils
utensils  Accomplish
 Sources of good and forms and
quality kitchen supplies checklist of raw
and materials materials as
 Preventive maintenance received and
of various equipment rejects including
and tools other inputs
 Methods of  Record and
accomplishing forms report the
and checklists of raw condition and
materials as received defects of tools,
and rejects utensils and
 Procedures on reporting equipment
of defects, breakdown  Maintain by
and other irregularities practice cleaning
during the activities to and sanitizing
immediate head/ various
supervisor equipment, tools
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
 Sorting and grading raw deliveries n  Questioning
materials  Sort and grade  Lecture/  Written test
 Procedures of preparing raw materials Incomplete
raw materials  Clean, wash and worksheet
 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
o cutter processor, cutter
 Trimmings of raw and weighing
materials scales
 Procedure in testing  Store raw
pectin content, total material
soluble solids (TSS) trimmings for
and pH fermentation and
 Methods of pickling
accomplishing forms  Practice testing
and checklists of raw content, total
materials as received soluble solids
and rejects (TSS) and pH
 Procedures on  Accomplish
reporting of defects, forms and
breakdown and other checklist of raw
irregularities during the materials as
received and
activities to immediate rejects including
head/ 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
 Conversions (metric mathematical
and English system) for skills
weights and measures o Perform
 Ratio and proportions percentage
for preparing raw and
materials formulation 
 Percentages o Perform
 Food safety principles conversions
and practices on  Practice sanitary
alcoholic and acetic food handling
acid fermentation practices on
 Current Good fermentation
Manufacturing Practices operations
 Hazard Analysis &  Practice
Critical Control Points applying cGMP,
(HACCP) basic 7S, HACCP and
principles SSOP on
 Sanitation Standard preparing raw
Operating Procedures materials
(SSOP)  Segregate and
 Waste management dispose waste in
 Occupational Safety designated
and Health Standards containers
(OSHS)  Use PPE
 Guidelines:  Maintain by
o 7S (sort, practice cleaning
systematize, sweep, and sanitizing
standardize, self- various
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
7.11 HACCP basic segregation and
principles disposals
7.12 Current Good 7.10 Practicing
Manufacturing sanitary food
practices handling during
7.13 SSOP of cooling cooling of
packed products packed products
Guidelines 7.11 Practicing OSHS
7.14 7S of Good such as wearing
Housekeeping of PPE
7.15 Halal guidelines 7.12 Practicing
7.16 Kosher and organic cGMP, 7S of
food guidelines Good
7.17 Usage of Housekeeping,
instructional SSOP and
manuals HACCP on
7.18 Parts and functions cooling packed
of equipment use products
for cooling of 7.13 Maintaining
packed products various
7.19 Sourcing of to be equipment, tools
used for cooling and utensils
packed products. such as cleaning
7.20 Regular upkeep of and sanitizing
various equipment, 7.14 Sourcing
tools, utensils and materials used
facilities use for for exhausting
cooling packed and sealing
products. activities of food
products
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
Critical Control Points applying cGMP,
(HACCP) basic 7S, HACCP
principles and SSOP on
 Waste management dispose waste
 Occupational Safety and in designated
Health Standards containers
(OSHS)  Use PPE
 Guidelines:  Maintain by
o 7S (sort, practice
systematize, sweep, cleaning and
standardize, self- sanitizing
discipline, safety and various
security) of Good equipment,
Housekeeping tools and
o Halal guidelines utensils
 Practice
sourcing of
o Kosher and organic quality raw
food processing materials and
guidelines ingredients
3.5 Pack sugar  Different packaging  Discussion  Demonstration
concentrated  Prepare
materials, procedures  Demonstration  Questioning
products packaging
and techniques  Lecture/  Written test
equipment, tools
 Total Soluble Solids Incomplete
and materials
(TSS)  worksheet
 Measure TSS of
 Filling temperature
finished
 Sealing procedures and products
techniques 
 Hot fill in
o Checking
containers 
headspace
 Operate packing
o Checking leakage
equipment such
 Air cooling procedures
as sealer
 Procedures in operating
 Seal filled
packing equipment
containers
 PNS on sugar
 Inspect finished
concentrated products
products for
 Labeling information conformance to
o Name of products specifications
o Net weight 
 Use heat gun to
o Ingredients
put cap seal on
o Production/ expiry
cap
date
 Apply labels to
o Manufacturer’s
sealed
address
containers
o Allergen program
 Check condition
 Checking techniques for
of packaged
finished products
finished/
 Recording of non-
processed food
conformance packed
products
products
 Segregate and
 Reporting of defects,
dispose waste in
irregularities and
designated
breakdown during
containers
packing operations to
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
 Waste management and
 Occupational Safety and ingredients
Health standards for  Record storage
packing operations time and
 HACCP basic principles temperature,
 Current Good spoilage and
Manufacturing Practices rejects and 
 Sanitation Standard  Record and
Operating Procedures report daily
(SSOP) of packing production data,
operations spoilage and
 Guidelines: rejects
o 7S of Good  Compute
Housekeeping required
o Halal guidelines ingredients
based on
 Parts and functions of
formula
storage equipment 
o chiller/freezer  Perform
inventory control
 Operation of storage
and storage of
equipment
excess materials
(chiller/freezer)
and ingredients
 Storing procedures and
 Practice sanitary
techniques for
o packed products  food handling for
storage of
o excess materials
and ingredients
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
discipline, safety
and security) of
Good
Housekeeping
guidelines
facilities and room
4. Process food 4.1 Prepare  Parts and functions of  Inspect and  Discussion  Demonstration 80 HRS
by drying and equipment, equipment, quality check various  Demonstration  Questioning
dehydration tools, control tools/ equipment, tools  Lecture/  Written test
materials instruments and utensils and utensils Incomplete
and utensils  Inspection and checking  Prepare worksheet
procedures of various inspection 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 tools using
(OSHS) appropriate
 Current Good devices
Manufacturing Practices  Maintain various
 Sanitation Standard equipment, tools
Operating Procedures and utensils
(SSOP) for preparation  Perform
of equipment, tools and inventory control
kitchen utensils and storage of
 7S (sort, systematize, equipment, tools
sweep, standardize, 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 various equipment
and tools
 Inventory control and
storage of various
equipment, tools and
utensils
of various equipment
and tools
4.2 Prepare the  Methods of inspecting/  Inspect and  Discussion  Demonstratio
raw sampling deliveries sample  Demonstratio n
materials  Different raw materials deliveries n  Questioning
used in drying and  Inspect and  Lecture/  Written test
dehydration sample Incomplete
 Sorting and grading deliveries worksheet
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 process flow
of 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 materials
of defects, breakdown  Accomplish
and other irregularities forms and
during the activities to checklist of raw
immediate materials as
head/supervisor received and
 Recording and reporting rejects including
of inputs other inputs
 Conversions (metric  Record and
and English system) for report the
weights and measures condition and
 Ratio and proportions defects of tools,
for preparing raw utensils and
materials equipment
 Percentages  Compute
 Food safety principles ingredients
and practices on raw based on
materials preparations formula
 Current Good  Practice sanitary
Manufacturing Practices preparations of
 Hazard Analysis & raw materials 
Critical Control Points  Applying cGMP,
(HACCP) basic HACCP and
principles SSOP on
 Waste management dispose waste in
Occupational Safety and designated
Health Standards containers
(OSHS)  Use PPE
 Guidelines:
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
OSHS, HACCP, and 7S of Good Housekeeping, SSOP
and cGMP standards
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.
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 defects of tools,
materials utensils and
 Percentages equipment
 Food handling practices  Interpersonal
on drying pre-treated skills
raw materials   Oral
 Current Good communication
Manufacturing Practices skills
 Hazard Analysis &  Record and
Critical Control Points report the time
(HACCP) basic and temperature
principles during drying
 Sanitation Standard  Interpersonal
Operating Procedures skills
(SSOP)  Oral
 Waste management communication
 Guidelines: skills
o 7S (sort,  Compute
systematize, sweep, ingredients
standardize, self- based on
discipline, safety and formula
security) of Good  Practice sanitary
Housekeeping preparations of
o Halal guidelines pre-treated raw
o Kosher and organic materials
food processing  Applying cGMP,
guidelines 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  Cooling and sweating  Cool and sweat  Discussion  Demonstration
sweat dried procedures and dried products  Demonstration  Questioning
products techniques  Following  Lecture/  Written test
 Methods of checking process flow Incomplete
dried products charts for worksheet
 Grading procedures of cooling and
dried products sweating of dried
 Corrective measures for products
non-conforming  Check dried
products products
 Methods of  Grading of dried
accomplishing forms products
and checklists for  Applying
cooling and sweating of corrective
dried products measures for
 Procedures on reporting non-conforming
of defects, breakdown products
and other irregularities  Accomplish
during the activities to forms and
immediate checklist for the
head/supervisor cooling and
 Recording and reporting sweating of dried
of daily production input products
report (spoilage and  Recording and
rejects) of the products reporting skills
 Food safety principles on the condition
and practices on cooling and defects of
and sweating of dried tools, utensils
products and equipment.
 Current Good  Oral
Manufacturing Practices communication
 Hazard Analysis & skills
Critical Control Points  Interpersonal
(HACCP) basic skills
principles  Record and
 Sanitation Standard report of daily
Operating Procedures production input
(SSOP) report (spoilage
 Waste management and rejects) of
 Occupational Safety the products
and Health Standards  Practice of
(OSHS) sanitary food
 Guidelines: handling on
o 7S (sort, cooling and
systematize, sweep, sweating of dried
standardize, self- products 
discipline, safety and  Applying cGMP,
security) of Good HACCP and
Housekeeping SSOP on
o Halal guidelines preparing raw
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  Lecture/  Written test
 Different packaging for weight of Incomplete
tools and utensils finished 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
 Food safety principles
and practices for
packing operations
 Current Good
Manufacturing
Practices
 Hazard Analysis &
Critical Control Points
(HACCP) basic
principles
 Sanitation Standard
Operating Procedures
(SSOP)
 Waste management
(OSHS)
 Guidelines:
o 7S (sort,
systematize,
sweep,
 Estimate, calculate and
record routine workplace
measures
 Basic mathematical
processes of addition,
subtraction, division and
multiplication
 Ability to relate to people
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 and group
responsibility in a
 Different sources of
team.
information
 Objectives and goals of
team
2.2 Describe work as  Team goals and objectives  Identifying individual role  Interaction  Interviews/
a team member  Fundamental rights at work and responsibility questioning
including gender sensitivity  Identifying external
relationship
 Inventory of equipment, activities and
tools, utensils and inventory data
materials  Follow
 Inventory of excess environmental
materials and rules and
ingredients regulations
 Waste management such as wastes
 Environmental segregation
protection and concern  and 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  Wear PPE
post 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
production activities various
 7S of Good equipment,
Housekeeping tools and
 Guidelines utensils such as
o Halal guidelines cleaning and
o Kosher and organic sanitizing
guidelines  Maintaining
 Preventive maintenance working areas
of equipment, tools and and storage
utensils use in post- facilities
production activities  Sourcing of
 Maintenance of storage cleaning
facilities and room materials
 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 equipment, tools
inspecting, checking, and utensils for
calibrating and sanitizing possible defects/
quality control tools breakdown
 Procedures in regular  Prepare
up keeping inspection report
 Procedures in  Sanitize
preventive 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
and Health
Standards (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 for thermal grade raw  Demonstration  Questioning
materials 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
equipment: packing
o Pressure cooker medium
o Steamer according to the
 Procedures in preparing type of product
different packing  Use PPEs
medium:  Practice OSHS
o Syrup and 3Rs
o Brine
o Water
o Oil
o Sauces
 Recording and
reporting of inputs
 Codes and guidelines
and Health
Standards (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
the product pasteurization mix pre-  Demonstratio n
 Fruit juices prepared n  Questioning
 Procedures of mixing ingredients  Lecture/  Written test
prepared ingredients  Pasteurize fruit Incomplete
 Ratio and proportions of juices using worksheet
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
 Proper waste disposal 
 Codes and guidelines:
o Food safety
principles and
practices on
pasteurization
process
o Food handling
practices on
pasteurization
process
and Health
Standards (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
juices
COMMON COMPETENCIES
14 HOURS
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  Self-paced
grooming 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
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
o Defects, breakdown
irregularities and during
breakdown during operations
the operations to o Non-
immediate conformance
head/supervisor of sealed
o Non-conformance products
sealed products  Use PPEs
 Proper waste disposal  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
of equipment and tools
use 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:
equipment o 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
 Codes and guidelines during the
o Food safety operations
principles and o Non-
practices for thermal conformance of
processing processed
o Food handling products
practices for thermal  Use PPEs
processing  Practice 3Rs
and Health
Standards for
thermal processing
o HACCP basic
principles
o Current Good
Manufacturing
practices
 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 GMP related to Techniques (time Discussion  Interviews/
procedure own work  GMP Requirements management)  Role Play questioning
5.2 Observe  GMP Codes of  Working with
 Self-paced
personal practice, policies others and in
hygiene and and procedures teams
conduct to meet  Practicing GMP
 GMP Role of
GMP
internal and external  Following
requirements
auditors contamination
5.3 Implement GMP investigation
requirements  Contamination
events and procedures
when carrying
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  Use of personal
to support GMP clothing, storage
and disposal
requirements
 Micro biological,
physical and
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 utensils
principles and  Use PPEs
practices for storage  Practice 3Rs
of finished products
and Health
Standards on post
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
 Regular upkeep of
various equipment,
tools, utensils and
packing facilities 
of equipment, tools and
utensils use in post-
production activities
facilities and room
CORE COMPETENCIES
520 HRS

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  Prepare
checking procedures of inspection report
various equipment,  Calibrate quality
tools and utensils control tools
 Quality control tools  Select quality
 Weighing scale processing
 Thermometer materials
 Salinometer  Segregate waste
 Quality processing in designated
materials containers
 Waste management  Use PPE
(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
 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
(OSHS)
 Guidelines:
o 7S (sort,
systematize, sweep,
standardize, self-
discipline, safety
and security) of
Good
Housekeeping
o Halal guidelines
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
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
(0.1 gm sensitivity packaging 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
 Recording of non-
conformance packed
products
 Reporting of defects,
irregularities and
breakdown during
packing operations to
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 time and
ingredients temperature,
 Parts and functions of spoilage and
storage equipment rejects
chiller/freezer  Record and
 Operation of storage report the
equipment condition of
(chiller/freezer) tools, utensils
 Production data and equipment
 Recording inputs, time  Filling up forms
and temperature,  Perform
spoilage and rejects inventory control
and using enterprise and storage of
forms excess materials
 Inventory of excess and ingredients
materials and  Practice sanitary
ingredients food handling for
 Food safety principles storage of
and practices for finished products
storage of finished
products
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/ 1 unit White board pens 10 kgs Dried carrot
Hydrometer
1 unit Probe thermometer
1 unit Hydrometer
3.5 TRAINING FACILITIES
Based on a class size of 25 students/trainees
SIZE IN AREA IN SQ. TOTAL AREA
SPACE REQUIREMENT
METERS METERS IN SQ. 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 2.5 x 4 10 10
(male & 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
 Trimmings of raw processor, cutter
materials and weighing
 Methods of scales
accomplishing forms  Store raw
and checklists of raw material
materials as received trimmings for
and rejects fermentation and
 Procedures on pickling
reporting of defects,  Accomplish
breakdown and other forms and
irregularities during the checklist of raw
activities to immediate materials as
head/ supervisor received and
 Recording and rejects
reporting of inputs including other
 Four fundamental inputs
operations (addition,  Record and
subtraction, report the
multiplication and condition and
division) defects of tools,
o Conversions (metric utensils and
and English system) equipment
for weights and  Perform basic
measures mathematical
o Ratio and skills
proportions for o Perform
preparing raw percentage
materials and
o Percentages formulation
 Food safety principles o Perform
and practices on conversions
alcoholic and acetic  Practice
acid fermentation sanitary food
 Current Good handling
Manufacturing Practices practices on
 Hazard Analysis & fermentation
Critical Control Points operations
COMPETENCY MAP FOR PROCESSED FOOD AND
BEVERAGES SECTOR
CORE UNITS OF COMPETENCY
Load and unload raw Process Food by

Implement sampling Operate a packaging Participate in sensory
materials, products Drying and
procedures process analysis
and/or supplies Dehydration
Apply product
Process Food by Set up and operate
Inspect and sort knowledge to Work in a freezer
Salting, Curing and processes in a production /
materials and product complete work storage area
Smoking packaging system
operations
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
materials for Operate a boiler goods/hazardous
concentration team
processing substances
Operate basic Apply raw materials / Monitor workplace

Process food by thermal Operate pumping
equipment ingredients and performance and participate
application equipment
process knowledge in 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
Use Standard Use Food Processing
Apply Food Safety and procedures to maintain Perform Mathematical
Measuring Devices / Tools, Equipment and
Sanitation Good Manufacturing Computation
Instruments Utensils
Practice
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 technologies organize information
Communication
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
preparing raw pickling
materials mixtures
o Percentages o Perform
 Inspection of fermented conversions
raw materials of measures
o Sensory-visual and weights
o Smell  Practice sanitary
o Taste food handling for
 Good qualities of pickling of raw
fermented raw materials materials/
 Food safety principles ingredients
and practices for  Maintain by
fermented activities practice cleaning
 HACCP basic principles  and sanitizing
 Current Good various
Manufacturing Practices equipment, tools
for fermented raw and utensils
materials  Segregate and
 SSOP for fermented dispose waste
raw materials  Use PPE
 Guidelines:  Clean and
o 7S (sort, sanitize various
systematize, sweep, equipment, tools
standardize, self- and utensils
discipline, safety and
security) of Good
Housekeeping
food processing
guidelines
 Waste management
for curing activities
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
Phil. Women’s University Nutrinova Phils.
Taft Avenue, Manila Unit 801, Manila Luxury Cond.
Pearl Drive, cor. Goldloop St
Ortigas, Pasig City
Ms. MILAGROS C. REYES Ms. OLIVIA P. ESTIOKO

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

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

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

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

Technical Expert Technical Expert (Halal)
Ultima Entrepinoy Forum Center Agricultural 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. Rea Buenaflor Ms. Emily Magallen
Ms. Eleonor R. Ledesma Ms. Maya Ancog
Ms. Debbie Toribio Ms. Analyn Calza
Ms. Leslie Cuevas Ms. Regina Silvestre
Mr. Jaypee Belen Ms. Jennifer de Leon
Ms. Gina Diaz Ms. Tess Tandide
Ms. Lucita Bautista Ms. Cecilia Papio
Ms. Marissa Gonzales Mr. Johnny Sincero
Mr. Ruel Valerio Ms. Rosario Fajardo
Ms. Lanie Dinoy Mr. John Vincent M. Pegenia
Ms. Ma. Glory Clariza Mr. 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 Abon’s Durian Candy Lola 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 Ms. Jeanette L. Manuel
Ayala Seafoods Corporation Zamboanga State College of Marine
Sciences for Technology
Ms. Analyn M. Gentizon Ms. Maria Cathie Q. Aljas
Ayala Seafoods Corporation Zamboanga 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)
 Sanitation Standard  Sharpen cutting
Operating Procedures tools using
(SSOP) for preparation appropriate
of equipment, tools and devices
kitchen utensils  Perform
 Guidelines: inventory control
o 7S (sort, systematize, and storage of
and security) of Good  Research
Housekeeping sources of
o Halal guidelines required kitchen
o Kosher and organic supplies and
food processing materials
guidelines  Maintain various
 Inventory control and equipment, tools
storage of various and utensils and
equipment, tools and utensils
utensils  Accomplish
 Sources of good and forms and
quality kitchen supplies checklist of raw
and materials materials as
 Preventive maintenance received and
of various equipment rejects including
and tools other inputs
 Methods of  Record and
accomplishing forms report the
and checklists of raw condition and
materials as received defects of tools,
and rejects utensils and
 Procedures on reporting equipment
of defects, breakdown  Maintain by
and other irregularities practice cleaning
during the activities to and sanitizing
immediate head/ various
supervisor equipment, tools
and utensils
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 Training Institute (ATI) Agricultural 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

Tr-Food Processing NC II

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Tr-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

Section 2 The Competency Standards - gives the specifications of

Section 3 Training Arrangements - contains information and

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

COMPETENCY MAP 186

DEFINITION OF TERMS 187

TRAINING REGULATIONS FOR

SECTION 1 QUALIFICATION DESCRIPTION

FOOD PROCESSING NC II QUALIFICATION

The FOOD PROCESSING NC II Qualification consists of competencies that

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

The Units of Competency comprising this Qualification include the following:

UNIT CODE COMMON COMPETENCIES

UNIT CODE CORE COMPETENCIES