Food Processing JD129960

MySkills

OCCUPATIONAL STRUCTUREFood Processing

Industry

Department of Skills DevelopmentMinistry of Human Resources

Level 7&8, Block D4, Complex DFederal Government Administrative Centre

62530 Putrajaya, Malaysia

Tel.: 603-8886 5000Faks: 603-8889 2423/2430Email: [email protected]

Website: http://www.dsd.gov.my

MySkills

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Occupational Structure FoodProcessing Industry

Department of Skills DevelopmentMinistry of Human Resources, Malaysia

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First Printing, 2009Copyright © Department of Skills DevelopmentMinistry of Human Resources, Malaysia 2008

All rights reserved. No part of this publication may be reproduced ortransmitted in any form or by any means, electronic or mechanical

including photocopy, recording or any information storage andretrieval system, without permission in writing from

Department of Skills DevelopmentMinistry of Human Resources Malaysia

Published in Malaysia byDepartment of Skills Development

Ministry of Human Resources MalaysiaAras 7-8, Blok D4, Kompleks D,

Pusat Pentadbiran Kerajaan Persekutuan62530 Putrajaya, Malaysia

http://www.dsd.gov.my

Printed byPERCETAKAN NASIONAL MALAYSIA BERHAD

KUALA LUMPUR, 2009www.printnasional.com.my

email: [email protected].: 03-92366895 Fax: 03-92224773

Perpustakaan Negara Malaysia Cataloguing-in-Publication Data

Occupational structure for food processing industry Bibliography: p. 7

ISBN 978-967-5236-43-31. Food industry and trade--Employees--Research--Malaysia. 2. Agricultural processing industry wokers--Employess--Research--Malaysia.338.190720595

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TABLE OF CONTENT

No. Title Page

1 Concept and Structure of Malaysian Skill Certifi cation System

1

2 Overview - food processing industry 2

3 Conclusion 6

4 Reference and source 7

5 Executive summary for sub-sectors in food processing industry

9

6 Executive summary of total job titles 11

7 Food processing industry sub-sector panels for the development of occupational analysis

14

8 Summary of Job Title of Food Processing Industry Subsector (**Critical and non-critical)

16

9 Chart of sub-sectors and job areas for food processing industries

43

10 Occupational defi nition

Quality controlResearch and developmentEngineeringFrozen chilled food product process - raw material preparation

Frozen chilled food product process - size reductionFrozen chilled food product process - weighing

45515558

7182

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Frozen chilled food product process - process treatment

Frozen chilled food product process - foaming and sizing

Frozen chilled food product process - packagingFrozen chilled food product process - storageDried food product process - raw material preparation

Dried food product process - process treatmentDried food product process - weighingDried food product process - process treatment IIDried food product process - packagingDried food product process - storageEmulsifi ed food product process - raw material preparation

Emulsifi ed food product process - weighingEmulsifi ed food product process - process treatment

Emulsifi ed food product process - packagingEmulsifi ed food product process - storageCrystallized food product process - raw material preparation

Crystallized food product process - weighing

90

101

110121127

137146154164175181

190198

209221227

238

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Crystallized food product process - process treatmentCrystallized food product process -packagingCrystallized food product process - storagePaste food product process - raw material preparationPaste food product process - size reductionPaste food product process - weighingPaste food product process - process treatmentPaste food product process - packagingPaste food product process - storagePowdered food product process - raw material preparation

Powdered food product process - process treatment IPowdered food product process - weighingPowdered food product process - process treatment IIPowdered food product process - packagingPowdered food product process - storageFermented, salted, pickled food product process - raw material preparation

Fermented, salted, pickled food product process - weighing

Fermented, salted, pickled food product process - (process treatment)

Fermented, salted, pickled food product process - packaging

Fermented, salted, pickled food product process - storage

246262274280291303311323334340

351361369378389395

405

413

425

436

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Canned food process - raw material preparationCanned food process - weighingCanned food process - process treatment ICanned food process - process treatment IICanned food process - packagingCanned food process - storageExtruded food product process - raw material preparation

Extruded food product process - weighingExtruded food product process - process treatment IIExtruded food product process - packagingExtruded food product process - storageBakery and pastry food product process - raw material preparation

Bakery and pastry food product process - weighingBakery and pastry food product process - process treatment II

Bakery and pastry food product process - packagingBakery and pastry food product process - storageLiquid food product process - raw material preparation

Liquid food product process - size reductionLiquid food product process - extraction and fi ltrationLiquid food product process - weighingLiquid food product process - process treatmentLiquid food product process - packagingLiquid food product process - storage

442458466481490501507

517525536547553

564572

586598604

614622631639650662

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Concept and Structure of Malaysian Skill Certifi cation System

SKM Level 5 - Management Level(Diploma/Advance Diploma Technology)

‘Competent in applying a significant range of fundamental principles and complex techniques across a wide and often unpredictable variety of contexts. Very substantial personal autonomy and often significant responsibility for the work of others and for the allocation of substantial resources feature strongly, as do personal accountabilities for analysis and diagnosis, design, planning, execution and evaluation.’

SKM Level 2 - Operation and Production Level(Malaysian Skill Certifi cate)

‘Competent in performing a signifi cant range of varied work activities, performed in a variety of context. Some of the activities are non-routine and required individual responsibility and autonomy.’

SKM Level 1 - Operation and Production Level(Malaysian Skill Certifi cate)

‘Competent in performing a range of varied work activities, most of which are routine and predictable.’

SKM Level 3 - Supervisory Level(Malaysian Skill Certifi cate)

‘Competent in performing a broad range of varied work activities, performed in a variety of context, most of which are complex and non-routine. There is considerable responsibility and autonomy and control or guidance of others is often required.’

SKM Level 4 - Supervisory Level(Diploma/Diploma Technology)

‘Competent in performing a board range of complex technical or professional work activities performed in a wide variety of contexts and with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is often present.’

TYPE OF SKILL CERTIFICATION ATTRIBUTES OF COMPETENCIES

Skills&

Job AbilityDevelopment

Knowledge&

Technology

CoreCoreAbilitiesAbilities

Man

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Skill

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Supe

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Skill

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FOOD PROCESSING INDUSTRY

OVERVIEW

Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilizes these processes.

The food processing industry forms an important linkage to the agriculture sector. The growth in the primary food production, together with an expansion of the food processing industry, will lead to greater synergy, in terms of value-added creation, product diversification and market expansion. During the period of the second Industrial Master Plan (IMP2), 1996-2005, the contribution of the industry, including beverages and tobacco, to the manufacturing output increased from 6.1 % in 1996 to 9.9 % in 2005. Table 1 shows the profile of food processing industry in Malaysia in 2003.

TABLE 1 : FOOD PROCESSING INDUSTRY PROFILE

Food Segment Entity No. Gross Output(RM million)

Value Added(RM million)

Human Resource

Total 2,335 16,793.9 4,405.6 80,493

Manufacturing of ground/milled products, starch and starch-based products.

303 2,565.9 469.3 7,267

Manufacturing of dairy products. 41 2,185.3 563.2 4,109

Manufacturing of cocoa, chocolate and sugar-based products.

66 1,828.1 408.4 6,451

Manufacturing of biscuit, cookies, bread, cake and other bakery products.

762 1,717.7 588.5 20,045

Processing and preservation of fi sh and fi sh-based products.

131 1,447.3 320.7 8,879

Processing and preservation of poultry and poultry-based products.

12 733.2 144.4 2,491

Production, processing and preservation of meat and meat-based products.

42 648.9 109.5 3,569


3

Food Segment Entity No. Gross Output(RM million)

Value Added(RM million)

Human Resource

Manufacturing of spices, curry powder, and sauce including fl avor.

97 637.8 211.2 2,709

Manufacturing of macaroni, noodle and similar products.

258 574.2 167.6 4,684

Manufacturing of coffee and tea. 129 377.0 116.7 2,607

Canning and preservation of fruits and vegetables.

54 271 67.6 1,919

Others manufacturing and processing of product.

40 3,807.5 1,238.5 15,763

Source: Kajian Industri Pengilang Tahunan 2003, Jabatan Perangkaan

The expansion of the food processing activities resulted in increased exports of processed foods from RM2.8 billion in 1996 to RM7.8 billion in 2005. There is an increasing number of local food manufacturers which have developed their brands in the domestic market and are venturing into the export market. These manufacturers, which include small and medium enterprises (SMEs), have automated their production processes and undertaken own product development. During the period of the Third Industrial Master Plan (IMP3), competitiveness to meet domestic demand and increase exports.

The food processing industry comprises cocoa and cocoa preparations, prepared cereals and flour preparations, processed seafood, dairy products, prepared and preserved vegetables and fruits, processed meat, sugar and sugar confectionery excludes edible oils and fats, including margarine and shortening, which fall under the oil palm-based industry, animal feed and beverages and tobacco. Manufacturers in the industry broadly comprise two groups, namely, larger corporations, including multinational corporations (MNCs), and SMEs. The larger corporations have their own established brands, possess greater financial resources and apply modern technology, including own-in house research and development (R&D) facilities.

Based on the findings of the Annual Survey of Manufacturing Industries, 2003 by the Department of Statistics, there were more than 2,000 establishments involved in the food processing industry. SMEs comprised more than 80% of the total number of establishments. The largest segment was cereal and flour-based, which produced grain mill products, bakery, and noodles and similar products. In addition, there were 1,815 food processing projects supported by the Department of Agriculture, involving about 6,000 rural dwellers. They were mainly small busineses, producing products such as traditional snacks and chips, sauces, bakery products, and coconut-based and fish-based products.


4

The food industry has also diversified into the production of convenience foods, including ethnic foods (such as frozen roti paratha and pau) and ready-to-cook-saucews, due to changing lifestyles and consumer preference. These products are exported to countries and regions, such as the USA, Australia, Japan, Republic of Korea, the European Union (EU), West Asia and the Association of Southeast Asian Nations (ASEAN). In line with the global expansion of functional foods, local manufacturers offer a wide range of healthier choices, along with their regular products. These include vitamin or mineral fortified products, probiotic products, fish and chicken essences, sea cucumber-based products, high fibre fruit drinks, chitosan, aloe vera drinks and products using traditional herbs, such as eurycoma longifolia (tongkat ali, coffee and morinda citrifolia (mengkudu) juice, as well as wheat grass, probiotic products and ganoderma products.

Production of food ingredients covers spice products, specialty sauces, seasonings, flavours and food additives. Spices and herbs are significant ingredients in the production of sauces and seasonings. Production is undertaken by SMEs, local companies and MNCs. The food industry is generally less vulnerable to economic changes in the world. It has been estimated that the present global retail sales in food product worth US$3.5 trillion and expected to grow at an annual rate of 4.8 % to US$6.4 trillion in 2020. The main factors driving demand include:

- Changes in disposable incomes, lifestyles and demographics, and increased health consciousness, which influence the demand for convenience, health and functional foods;

- Changes in consumer demand, which compel food manufacturers to meet specific requirements and preferences at the regional and domestic levels; and

- In addition, global trade liberalisation, through multilateral and regional trade agreements, will expand market access and world trade in food products.

These trends will also create opportunities for investments in market expansion and product development.


5

Biotechnology and nanotechnology are emerging technologies in the developed countries:

- Biotechnology is closely related to food processing, using micro-organisms and enzymes. Modern bio-processing provides opportunities in agro-industrial development to convert raw materials into value-added products. These processes are environment-friendly and cost effective;

- Nanotechnology offers vast opportunities, especially in food ingredients. A number of nano-food products are already available in the market. Major food companies and nanotechnology start-up companies are conducting research on the use of nanotechnology to engineer, process, pack and deliver food. More than 100 applications of nanotechnology in the food-based industry are in various stages of development; and

- The emerging of biotechnology and nanotechnology provides further potential to create living organisms which were non-existent previously. This has been viewed as an advancement in the further development of the food-based industry.

The food processing industry will be expanded and diversified towards making Malaysia a regional food production and distribution hub, with particular emphasis on halal products, under the Third Industrial Master Plan (IMP3). It is the government’s objective to make Malaysia the global halal hub for the production and trade in halal goods and services. It is envisaged that by 2008 Malaysia will be the centre for the production and distribution of halal products and service, the reference on the halal standard and research and development (R&D) base for halal matters.

With a majority Muslim population, Malaysia has a ready domestic market for halal food. Recognized as a modern Muslim nation, Malaysia is well positioned to be an international halal food hub in the branding, processing and marketing of halal foods to Muslim populations. Moreover, as early as 2004, Malaysia has worked out its own halal standard (MS 1500:2004), which meets both the requirements of the Muslim community and international health and safety standards. Hence, Malaysia views its certification standard as strength over other competing countries and hopes it could be recognized as the benchmark for the global standard. To strenghten all the standards and procedures, the development of the halal industry has been written into the Ninth Malaysia Plan (2006-2010).


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CONCLUSION

The food processing industry will continue to be one of the major contributors of export earnings and employment in the IMP3, 2006- 2020. Through improvement in technologies, R&D and intensive market promotion, the industry is expected to expand further into specialized high value added products for niche market. There is also vast potential for the development of domestic food production to ensure that Malaysia will be almost fully self-sufficient in food production by 2020. To transform Malaysia into a production and distribution hub of halal food products and to upgrade the necessary infrastructure to attract more traders and investors. The halal food processing industry will progressed by upgrading the quality of human capital especially in Halal, HACCP and GMP issues and also establishing Malaysian own processed food brand besides to facilitate the supply of highly skilled workforce.


7

REFERENCE AND SOURCE

Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology) by P J Fellows Elsevier Applied Science, Boca Raton New York.

Introduction to Food Engineering, Third Edition (Food Science and Technology International Series) (Food Science and Technology) by R. Paul Singh (Author), Dennis R. Heldman (Author) New York, Academic Press.

New Food Product Development: From Concept to Marketplace, Second Edition by Gordon W. Fuller (Author) North American, IFT, Boca Raton.

Miller, Ann R., Trieman, Donald J., Cain, Pamela S. and Patricia A. Roos (eds.). 1980 WORK, JOBS, AND OCCUPATIONS: A CRITICAL REVIEW OF THE DICTIONARY OF OCCUPATIONAL TITLES (Final report to the U.S. Dept. of Labor from the Committee on Occupational Classification and Analysis). Washington, DC: National Academy Press.

Malaysia Standard Classification of Occupation (MASCO)Dictionary of Occupation (DOC)Company profile/Industries & Government

Industrial Master Plan 3 (IMP3 & IMP2), Ministry of International Trade and IndustryMalaysian Industrial Development AuthorityRancangan Malaysia Ke-9 Internet Website:

National occupational classification 2006. Human resources and skills development Canada. http://www23.hrdc drhc.gc.ca/2001 /e/ generic/ welcome.shtml#about National Academy of Sciences, Committee on Occupational Classification and Analysis. DICTIONARY OF OCCUPATIONAL TITLES. Washington, DC: U.S. http://www.occupationalinfo.org/dot_f5.html

Interprovincial Standards Red Seal Program, Canada. http://www.red-seal.ca/Site/trades/analist_e.htmInter-American Research and Documentation Centre on Vocational Training. US. http://www.ilo.org/public/english/region/ampro/ cinterfor/temas/complab/xxxx/7.htm


8

U.S Department of labor. Bureau of labor Statistics. Occupational Outlook Handbook. http://www.bls.gov/oco/

Australian Government, Department of Education, Science and Training. http://jobguide.dest.gov.au/

Job descriptions & job details. Jobs In Processing Of Food, Tobacco And Related Products .http://www.job-descriptions.org/Bulletin / Reports


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EXECUTIVE SUMMARY FOR SUBSECTORS IN FOOD PROCESSING INDUSTRY

SUBSECTOR/LEVELLevel

TotalNL L1 L2 L3 L4 L5

1 Chilled and Frozen Food Products Process

Non-Critical 21 2 137

Critical 5 6 1 1

2 Dry Food Products Process Non-Critical 14 6 6 1 128

Critical

3 Liquid Food Products Process Non-Critical 15 7 7 1 131

Critical

4 Emulsion Food Products Process

Non-Critical 13 5 5 1 125

Critical

5 Crystalization Food Products Process


Critical

6 Paste Food Products Process Non-Critical 20 6 6 1 134

Critical

7 Powder Food Products Process


Critical

8 Fermented, Salted and Pickle Food Products Process


Critical 1 1


10

SUBSECTOR/LEVELLevel

TotalNL L1 L2 L3 L4 L5

9 Canned Food Products Process


Critical 5 5 1 1

10 Extruded Food Products Process


Critical

11 Bakery and Pastry Food Products Process


Critical

12 QC Non-Critical 15

Critical 1 1 1 1

13 R&D Non-Critical 1 1 13

Critical

14 Engineering Non-Critical 1 12

Critical

Non-Critical 307

Critical 29

Total 178 64 66 14 14 336


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EXECUTIVE SUMMARY OF TOTAL JOB TITLES

EXECUTIVE SUMMARY FOR CRITICAL AND NON-CRITICAL JOB TITLES

1. Chilled & Frozen, Canned, Fermented, salted & Pickled Food Products Process are the most significant and most critical sub-sectors in food processing industry since it involves major raw materials from meat and meat products, poultry and poultry products and seafood and etc. These raw materials mostly involved in Halal issues during preparation and processing of final product. Fermented, Salted & Pickled Food Products Process sub-sector involve the issues and problems in new bioprocessing and biotechnology products such as GMO and nanoenzyme which require some skill developments as below:

♠ Skills and expertise especially in implementing and auditing the HALAL concept (including processing) and procedures in food industry and services.

♠ Skills and expertise in implementing and auditing the HACCP, GMP and Food Hygiene concept and procedures in food industry and services.

♠ Certified slaughterer especially in abattoir industry and slaughter house for halal critical point procedure.

♠ Expertise in food biotechnology and food nanotechnology to cater the issues and problems in new bio processing and biotechnology products such as GMO and nano-enzyme and etc.

Therefore, it is recommended that the development of NOSS for level 2-5 for Chilled & Frozen and Canned Food Product Processes Sub-Sectors from raw material preparation process untill Storage will be given priority as below:

♠ Level 5 : Quality Control Manager ♠ Level 5 : Production Manager ♠ Level 4 : Quality Control Executive ♠ Level 4 : Production Executive ♠ Level 3 : Senior Quality Control Supervisor ♠ Level 3 : Production Supervisor ♠ Level 2 : Quality Control Supervisor ♠ Level 2 : Production Line Leader


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The existing NOSS:

1. There is no existing NOSS related to any Food Processing Industry or Food Products Industry which are developed by Department of Skills Development. However the future development of NOSS for Food Processing Industry need to be developed according to current Food Processing Industry job profile which highlighted the critical areas.

2. New prospect which need development of NOSS for level 4-5 in food biotechnology and food nanotechnology areas especially in Fermented, Salted & Pickled Food Products Process subsector (raw material preparation and process treatment) as below:

♠ Level 5 : Quality Control Manager ♠ Level 5 : Production Manager ♠ Level 4 : Quality Control Executive ♠ Level 4 : Production Executive

3. Development Methodology

The development methodology used consist of three methods 1. Literature search 2. Idea brainstorming (3 times), 3. Commitee Meeting/Short Briefing/Discussion (6 Sessions) 4. Data/Information collecting from food industry 5. External party review/comment 6. Draft preparation and presentation

The details of project activities are as follows:

Method Date Place Remarks1. Literature Review &

Information search: - Food Industry Category - Food Processing Category - Occupational defi nition - Job Title & related

info-iterature Search

16th July -11st August 2007

-

With reference to MASCO, Dictionary of Occupation (DOC)Company profi le/Industries & Government

Industrial Master Plan 3 (IMP3 & IMP2), Ministry of International Trade and Industry, Malaysian Industrial Development Authority, Rancangan Malaysia Ke-9


13

2. Idea generation/ Brainstorming Session (3 Sessions)

21st July, 04th and 18th August 2007

Meeting Room, Bangunan Wawasan, UKM bangi

- Food Industry Category - Food Processing Category - Occupational defi nition - OD Job Titles & related

information

3. Commitee Meeting/ Short Briefi ng/ Discussion (6 Sessions)

21st, 28th July, 11st, 25th August, 01st, 08th Sept 2007

Meeting Room, Bangunan Wawasan, UKM bangi

Progress discussion about:- Food Industry Category - Food Processing Category - Occupational defi nition - OD Job Titles & related

information- Job Defi nitions Analysis

4. Data/Information collecting from food industry

22nd July-26th August 2007

Food Industry Data collections was made via interviews, phone conversations, factory visit and e-mail

5. External party review or comment

19thAugust -02nd Sept 2007

-

Feedback and comment from external party via phone conversation

6. Draft preparation 05th August-09th Sept 2007

- Peparation of OA job titles and job defi nitions analysis documents

- Grammar validation and proof reading

7. Draft Presentation 17th Sept 2007 Ministry of Human Resource, Putrajaya

Presentation of Job Title and Occupational defi nition for Food Processing Industry Sector


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1. HISHAM ARSHAD- MANAGING DIRECTOR JHZ TECHNOLOGIES SDN. BHD.

2. MOHD NOOR ABU BAKAR- DIRECTOR JHZ TECHNOLOGIES SDN. BHD.

3. PROF. DR CHE HASSAN CHE HARON- FACULTY OF ENGINEERING UKM

4. NIK LUKMAN NIK YUSOFF- PRINCIPAL CONSULTANT, TEMAN CONSULTANT. (CONSULTANT OF FOOD PROCESSING TECHNOLOGY)

5. DR. MAARUF ABD. GHANI- FOOD PROCESSING TECHNOLOGY, FACULTY OF SCIENCE & TECHNOLOGY, UKM

6. AMERUDIN GHAZALI- OPERATION MANAGER, ALIFF FOOD INDUSTRI SDN. BHD.

7. SYED ASDI TUAN NGAH- GENERAL MANAGER, IWANI FOOD SDN. BHD.

8. NOR ILUNI HAYATI BT. MOHD NOR AZMAN- QUALITY CONTROL EXECUTIVE, FUJIYA PASTRY SDN. BHD.

FOOD PROCESSING INDUSTRY SUB-SECTOR PANELSFOR THE DEVELOPMENT OF OCCUPATIONAL

ANALYSIS


15

9. EN. MOHD FAZLI ABD KADIR- CHOCOLATE SUPERVISOR KL - KEPONG COCOA PRODUCT SDN. BHD.

10. AZARUDIN OTHMAN- SENIOR MANAGER ORGANIZATIONAL CAPABILITY HUMAN RESOURCE PERMANIS SDN. BHD.

11. AHMAD SYUBANI BIN ZIN- ASSISTANT MANAGER LAKSAMANA USAHA NOODLE PRODUCT SDN. BHD.

12. MOHD JAFRI HJ. MAJROL- ISO CONSULTANT, TOTAL ORGANISATION MANAGEMENT CONSULTING SDN. BHD.


16

Summary of Job Title of Food Processing Industry Subsector (**Critical and non-critical)

A. CHILLED AND FROZEN FOOD PRODUCTS PROCESS

1.0 RAW MATERIAL PREPARATION

RAW MATERIAL PREPARATIONSORTING THAWING SHIFTING CLEANING GRADING PEELING

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISOR**L2 PRODUCTION LINE LEADER**L1 SORTING

OPERATORTHAWING

OPERATORSHIFTING

OPERATORCLEANING OPERATOR

GRADING OPERATOR

PEELING OPERATOR

**CRITICAL

2.0 SIZE REDUCTION

SIZE REDUCTIONCUTTING SLICING MINCING CHOPPING

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISOR**L2 PRODUCTION LINE LEADER**L1 CUTTING

OPERATORSLICING

OPERATORMINCING

OPERATORCHOPPINGOPERATOR

**CRITICAL

3.0 WEIGHING

WEIGHINGL5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISOR**L2 PRODUCTION LINE LEADER**L1 WEIGHING OPERATOR

**CRITICAL


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4.0 PROCESS TREATMENT

PROCESS TREATMENTMIXING BLENDING COATING BREADING

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISOR**L2 PRODUCTION LINE LEADER**L1 MIXING

OPERATORBLENDING OPERATOR

COATING OPERATOR

BREADING OPERATOR

**CRITICAL

5.0 FORMING AND SIZING

FORMING AND SIZINGFORMING SIZING

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISOR**L2 PRODUCTION LINE LEADER**L1 FORMING OPERATOR SIZING OPERATOR

**CRITICAL

6.0 PACKAGING

PACKAGINGFILLING CAPPING/SEALING LABELING CARTONING

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISOR**L2 FILLING LINE LEADER PACKING LINE LEADERL1 FILLING

OPERATORCAPPING/SEALING

OPERATORLABELING

OPERATORCARTONING OPERATOR

**CRITICAL


18

7.0 STORAGE

STORAGEAMBIENT TEMPERATURE CHILLING TEMPERATURE

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 STORE KEEPERL2 NILL1 NIL

**CRITICAL


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B. DRIED FOOD PRODUCTS PROCESS


RAW MATERIAL PREPARATION

SORTING SHIFTING GRADING

L5 PRODUCTION MANAGER

L4 PRODUCTION EXECUTIVE

L3 PRODUCTION SUPERVISOR

L2 PRODUCTION LINE LEADER

L1 SORTING OPERATOR SHIFTING OPERATOR GRADING OPERATOR

2.0 PROCESS TREATMENT I

PROCESS TREATMENT I

FRYING DRYING ROASTING





L1 FRYING OPERATOR DRYING OPERATOR ROASTING OPERATOR

3.0 WEIGHING

WEIGHING





L1 WEIGHING OPERATOR


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4.0 PROCESS TREATMENT II

PROCESS TREATMENT II

MIXING BLENDING COATING





L1 MIXING OPERATOR BLENDING OPERATOR COATING OPERATOR

5.0 PACKAGING

PACKAGING

FILLING SEALING LABELING CARTONING




L2 FILLING LINE LEADER PACKING LINE LEADER

L1 FILLING OPERATOR

SEALING OPERATOR

LABELING OPERATOR

CARTONING OPERATOR

6.0 STORAGE

STORAGE

AMBIENT TEMPERATURE CHILLING TEMPERATURE



L3 STORE KEEPER

L2 NIL

L1 NIL


21

C. LIQUID FOOD PRODUCTS PROCESS


RAW MATERIAL PREPARATIONSORTING FILTERING GRADING

L5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 PRODUCTION SUPERVISORL2 PRODUCTION LINE LEADERL1 SORTING OPERATOR FILTERING OPERATOR GRADING OPERATOR

2.0 SIZE REDUCTION

SIZE REDUCTIONGRINDING

L5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 PRODUCTION SUPERVISORL2 PRODUCTION LINE LEADERL1 GRINDING OPERATOR

3.0 EXTRACTION AND FILTRATION

EXTRACTION AND FILTRATIONEXTRACTION FILTRATION

L5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 PRODUCTION SUPERVISORL2 PRODUCTION LINE LEADERL1 EXTRACTION OPERATOR FILTRATION OPERATOR

4.0 WEIGHING

WEIGHINGL5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 PRODUCTION SUPERVISORL2 PRODUCTION LINE LEADERL1 WEIGHING OPERATOR


22


PROCESS TREATMENTMIXING BLENDING PASTEURIZATION EVAPORATION

L5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 PRODUCTION SUPERVISORL2 PRODUCTION LINE LEADERL1 MIXING

OPERATORBLENDINGOPERATOR

PASTEURIZATION OPERATOR

EVAPORATION OPERATOR

6.0 PACKAGING

PACKAGINGFILLING CAPPING SEALING/SEAMING LABELING CARTONING

L5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 PRODUCTION SUPERVISORL2 FILLING LINE LEADER PACKING LINE LEADERL1 FILLING

OPERATORCAPPING

OPERATORSEALING/SEAMING

OPERATORLABELING

OPERATORCARTONING OPERATOR

7.0 STORAGE


L5 PRODUCTION MANAGERL4 PRODUCTION EXECUTIVEL3 STORE KEEPERL2 NILL1 NIL


23

D. EMULSIFIED FOOD PRODUCTS PROCESS



SORTING CLEANING GRADING





L1 SORTING OPERATOR CLEANING OPERATOR GRADING OPERATOR

2.0 WEIGHING

WEIGHING







PROCESS TREATMENT

MIXING BLENDING HOMOGENIZATION EMULSIFICATION





L1 MIXING OPERATOR

BLENDING OPERATOR

HOMOGENIZATION OPERATOR

EMULSIFICATION OPERATOR


24

4.0 PACKAGING

PACKAGING

FILLING CAPPING SEALING/SEAMING LABELING CARTONING





L1 FILLING OPERATOR

CAPPINGOPERATOR

SEALING/SEAMING OPERATOR

LABELING OPERATOR

CARTONING OPERATOR

5.0 STORAGE




L3 STORE KEEPER

L2 NIL

L1 NIL


25

E. CRYSTALIZE FOOD PRODUCTS PROCESS



SORTING CLEANING GRADING ROASTING





L1 SORTINGOPERATOR

CLEANINGOPERATOR

GRADINGOPERATOR

ROASTINGOPERATOR

2.0 WEIGHING

WEIGHING







26

3.0

PR

OC

ES

S T

RE

ATM

EN

T

PRO

CES

S TR

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ENT

BLE

ND

ING

MIX

ING

RE

FIN

ING

GR

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CO

NC

HIN

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ING

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PO

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ING

CO

NC

EN

TRAT

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DIS

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L5P

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MA

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L4P

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EX

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SU

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OR

GR

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OP

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RC

ON

CH

ING

OP

ER

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OP

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27

4.0 PACKAGING

PACKAGING

FILLING CAPPING SEALING/SEAMING

LABELLING CARTONING





L1 FILLING OPERATOR

CAPPING OPERATOR

SEALING/ SEAMING

OPERATOR

LABELLING OPERATOR

CARTONING OPERATOR

5.0 STORAGE

STORAGE




L3 STORE KEEPER

L2 NIL

L1 NIL


28

F. PASTE FOOD PRODUCTS PROCESS



SORTING CLEANING GRADING PEELING





L1 SORTINGOPERATOR

CLEANINGOPERATOR

GRADINGOPERATOR

PEELINGOPERATOR

2.0 SIZE REDUCTION

SIZE REDUCTION

CUTTING SLICING MINCING CHOPPING GRINDING





L1 CUTTINGOPERATOR

SLICING OPERATOR

MINCING OPERATOR

CHOPPING OPERATOR

GRINDINGOPERATOR

3.0 WEIGHING

WEIGHING







29


PROCESS TREATMENT

MIXING BLENDING ROASTING FRYING PASTEURIZATION





L1 MIXINGOPERATOR

BLENDING OPERATOR

ROASTING OPERATOR

FRYING OPERATOR


5.0 PACKAGING

PACKAGING

FILLING CAPPING/SEALING LABELING CARTONING





L1 FILLINGOPERATOR

CAPPING/SEALING OPERATOR

LABELINGOPERATOR

CARTONING OPERATOR

6.0 STORAGE

STORAGE




L3 STORE KEEPER

L2 NIL

L1 NIL


30

G. POWDER FOOD PRODUCTS PROCESS



SORTING SHIFTING CLEANING GRADING





L1 SORTING OPERATOR

SHIFTING OPERATOR

CLEANING OPERATOR

GRADINGOPERATOR


PROCESS TREATMENT I

DRYING GRINDING SHIFTING



L3 BLENDING SUPERVISOR


L1 DRYING OPERATOR GRINDING OPERATOR SHIFTING OPERATOR

3.0 WEIGHING

WEIGHING







31



MIXING BLENDING





L1 MIXING OPERATOR BLENDING OPERATOR

5.0 PACKAGING

PACKAGING

FILLING SEALING LABELING CARTONING





L1 FILLING OPERATOR

SEALINGOPERATOR

LABELING OPERATOR

CARTONING OPERATOR

6.0 STORAGE

STORAGE




L3 STORE KEEPER

L2 NIL

L1 NIL


32

H. FERMENTED, SALTED AND PICKLED FOOD PRODUCTS PROCESS




L5 PRODUCTION MANAGER**

L4 PRODUCTION EXECUTIVE**




**CRITICAL

2.0 WEIGHING

WEIGHING







PROCESS TREATMENTMIXING BLENDING FERMENTING SALTING PICKLING

L5 PRODUCTION MANAGER**L4 PRODUCTION EXECUTIVE**L3 PRODUCTION SUPERVISORL2 PRODUCTION LINE LEADERL1 MIXING

OPERATORBLENDING OPERATOR

FERMENTATIONOPERATOR

SALTINGOPERATOR

PICKLING OPERATOR

**CRITICAL


33

4.0 PACKAGING

PACKAGING






L1 FILLING OPERATOR


LABELING OPERATOR

CARTONING OPERATOR

5.0 STORAGE

STORAGE




L3 STORE KEEPER

L2 NIL

L1 NIL


34

I. C

AN

NE

D

FOO

D P

RO

DU

CTS

PR

OC

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S

1.0

RA

W M

ATE

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L P

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PAR

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L PR

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SO

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AN

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GR

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CU

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LIC

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MIN

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**C

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L


35

2.0 WEIGHING

WEIGHING



L3 PRODUCTION SUPERVISOR**

L2 PRODUCTION LINE LEADER**


**CRITICAL


PROCESS TREATMENT I

MIXING BLENDING COOKING FILLING SEAMING/CAPPING




L2 COOKING LINE LEADER** FILLING LINE LEADER**

L1 MIXING OPERATOR

BLENDING OPERATOR

COOKING OPERATOR

FILLING OPERATOR

SEAMING/CAPPING OPERATOR

**CRITICAL



STERILIZATION COOLING




L2 PRODUCTION LINE LEADER**

L1 STERILIZING OPERATOR COOLING OPERATOR

**CRITICAL


36

5.0 PACKAGING

PACKAGING

LABELING CARTONING




L2 PACKING LINE LEADER

L1 LABELING OPERATOR CARTONING OPERATOR

**CRITICAL

6.0 STORAGE

STORAGE

AMBIENT TEMPERATURE



L3 STORE KEEPER

L2 NIL

L1 NIL

**CRITICAL


37

J. EXTRUDED FOOD PRODUCTS PROCESS









2.0 WEIGHING

WEIGHING







PROCESS TREATMENT

MIXING BLENDING EXTRUSION COATING





L1 MIXINGOPERATOR

BLENDINGOPERATOR

EXTRUSIONOPERATOR

COATINGOPERATOR


38

4.0 PACKAGING

PACKAGING






L1 FILLINGOPERATOR


LABELINGOPERATOR

CARTONING OPERATOR

5.0 STORAGE

STORAGE

AMBIENT TEMPERATURE



L3 STORE KEEPER

L2 NIL

L1 NIL


39

K. BAKERY AND PASTRY FOOD PRODUCTS PROCESS









2.0 WEIGHING

WEIGHING







40

3.0

PR

OC

ES

S T

RE

ATM

EN

T

PRO

CES

S TR

EATM

ENT

MIX

ING

/KN

EA

DIN

GM

OU

LDIN

GFE

RM

EN

TIN

GP

RO

OFI

NG

/RE

STI

NG

BA

KIN

GC

OO

LIN

G

L5P

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MA

NA

GE

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L4P

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DU

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EX

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L3P

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SU

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ISO

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L2P

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LIN

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EA

DE

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L1M

IXIN

G/K

NE

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OP

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RM

OU

LDIN

G

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RFE

RM

EN

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LIN

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OP

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41

4.0 PACKAGING

PACKAGING

SLICING FILLING SEALING LABELING CARTONING




L2 PACKING LINE LEADER

L1 SLICINGOPERATOR

FILLINGOPERATOR

SEALING OPERATOR

LABELING OPERATOR

CARTONING OPERATOR

5.0 STORAGE

STORAGE




L3 STORE KEEPER

L2 NIL

L1 NIL


42

L. RESEARCH AND DEVELOPMENT IN FOOD PRODUCTS PROCESS

1.0 PRODUCT PROCESS

PRODUCT PROCESS

L5 RESEARCH AND DEVELOPMENT MANAGER

L4 RESEARCH AND DEVELOPMENT EXECUTIVE

L3 RESEARCH AND DEVELOPMENT ASSISTANT

L2 NIL

L1 NIL

M. QUALITY CONTROL IN FOOD PRODUCTS PROCESS

1.0 PRODUCT PROCESS

PRODUCT PROCESSL5 QUALITY CONTROL MANAGER**L4 QUALITY CONTROL EXECUTIVE**L3 SENIOR QUALITY CONTROL SUPERVISOR**L2 QUALITY CONTROL SUPERVISOR**L1 QUALITY CONTROL ASSISTANTS

**CRITICAL

N. ENGINEERING IN FOOD PRODUCTS PROCESS

1.0 PRODUCT PROCESS

PRODUCT PROCESSL5 ENGINEERL4 TECHNICIANL3 NILL2 NILL1 NIL


43

FOODPROCESSING

INDUSTRY

Q.C

R&D ENGINEERING

FROZEN & CHILLED FOOD

PRODUCTS

DRIED FOOD PRODUCTS

LIQUID FOOD PRODUCTS

EMULSIFIEDFOOD

PRODUCTS

CRYSTALIZED FOOD

PRODUCTS

PASTE FOOD PRODUCTS

POWDEREDFOOD

PRODUCTS

CANNED FOOD PRODUCTS

EXTRUDEDFOOD

PRODUCTS

BAKERY & PASTRY FOOD

PRODUCTS

OTHERS

FERMENTED, SALTED &

PICKLED FOOD PRODUCTS

CH

AR

T O

F SU

B-S

ECTO

RS

AN

D J

OB

AR

EAS

FOR

FO

OD

PR

OC

ESSI

NG

IND

UST

RIE

S


OCCUPATIONAL DEFINITION


LEVEL 1

QUALITY CONTROL ASSISTANT

LEVEL 2

QUALITY CONTROL SUPERVISOR

LEVEL 3

SENIOR QUALITY CONTROL SUPERVISOR

LEVEL 4

QUALITY CONTROL EXECUTIVE

LEVEL 5

QUALITY CONTROL MANAGER

QUALITY CONTROL


46

Level 1

Occupational definition for QUALITY CONTROL ASSISTANT

A Quality Control Assistant assists in implementing and co-coordinating, through subordinate, all activities of food production.

The person shall:

1. Inspection of items to specification.

2. Updating of test records.

3. Working to agreed procedures.

4. Liaising with senior staff when possible problems arise.

5. Perform any other tasks as and when instructed by the management.


47

Level 2

Occupational definition for QUALITY CONTROL SUPERVISOR

A Quality Control Supervisor assists in implementing and co-coordinating, through subordinate, all activities of food production and responsible for the quality function of the company.

The person shall:

1. Inspection, control and supervision according to procedures.

2. Testing of physical and chemical product quality characteristics.

3. The quality of work carried out by all personnel in the quality function.

4. Ensuring that approved procedures are implemented and maintained in the quality function and that all staff adheres to these procedures.

5. To liaise with senior staff on the possible causes of quality related problems.

6. To ensure all QC equipments are calibrate and suitable for measuring use.



48

Level 3

Occupational definition for SENIOR QUALITY CONTROL SUPERVISOR

A Senior Quality Control Supervisor assists in implementing and co-coordinating, through subordinate, all activities of food production and responsible for the quality function of the company.

The person shall:

1. Inspection, control and supervision according to procedures.


3. Assessment and surveillance by performing inspection on incoming goods.

4. Raising of correction action requests.

5. The quality of work carried out by all personnel in the quality function and that all staff adheres to these procedures.

6. To liaise with technician and production supervisors on the possible causes of quality related problems.

7. Ensuring that corrective actions formulated to prevent recurrence of defective products are carried out.

8. Assist in production line quality problem solving.

9. Ensuring that all documentation relating to the maintenance of quality is updated and maintained.



49

Level 4

Occupational definition for QUALITY CONTROL EXECUTIVE

A Quality Control Executive assists in planning, implementing and co-coordinating, through subordinate, all activities of food production and services, research and development and sales and marketing of products.

The person shall:

1. Ensure compliance with company Standard Operating Procedures (SOP), Good Manufacturing Practices Plan (GMP) and Food Safety Plan.

2. Ensure in the development and implementation of the quality management system and to meet the established requirements, policies, and objectives.

3. Monitor product realization processes and ensure their effectiveness and efficiency.

4. Ensure in determining, collecting and analyzing of data to determine the level of the suitability and effectiveness of the quality management system.

5. Monitor in food production/process and other services improvement, which shall continually focus upon control and reduction of variation in product characteristics, and manufacturing process parameters.

6. Take action (corrective and preventive) to eliminate the cause of non-conformities in order to prevent recurrence and unintended delivery.

7. Ensure for problem-solving and error-proofing process leading to root cause identification and elimination.



50

Level 5

Occupational definition for QUALITY CONTROL MANAGER

A Quality Control Manager plans implements and co-ordinates, through subordinate, all activities of food production and services, quality assurance and research and development of products.

The person shall:


2. Plan food production and other services policy with other managers. 3. Plan details of food production activities and other services in terms

of output quality and quantity, cost, time available, and worker requirements.

4. Approve work schedules to achieve planned food production and other services targets and direct production and other services control activities.

5. Control use of food production plant facilities and other services through planning of maintenance system, the setting of operating hours and monitoring replacement of parts and tools.

6. Direct quality control procedure, ensure statutory requirements and responsible for factory activities and other services.

7. Collaborate into new and improved value-added production methods and products.

8. Give advice and information on food production and other services to other managers and clients.

9. Present food production and other services records and reports. 10. Introduce new techniques and products, purchases of new machinery

and restructuring of staff appointments. 11. Control, direct and monitor food production and other services staff,

organize recruitment of staff, training, development and utilization. 12. Perform any other tasks as and when assigned by the Board of

Directors.


RESEARCH AND DEVELOPMENT

LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

RESEARCH AND DEVELOPMENT ASSISTANT

LEVEL 4

RESEARCH AND DEVELOPMENT EXECUTIVE

LEVEL 5

RESEARCH AND DEVELOPMENT MANAGER


52

Level 3Occupational definition for RESEARCH AND DEVELOPMENT

ASSISTANT

A Research and Development Assistant assists in implementing and co-coordinating, through subordinate, all activities of food production and responsible for the R&D activities of the company.

The person shall:


2. Assist R&D Executive and R&D Manager in the research of functional ingredients to implement designated new products.


4. Raising of correction action requests.

5. Ensuring that corrective actions formulated to prevent recurrence of defective products are carried out.

6. Assist in quality control and production line quality problem solving.



53


EXECUTIVE

A Research and Development Executive assists in planning, implementing and co-coordinating, through subordinate, all activities of food production and services, research and development and sales and marketing of products.

The person shall:


2. Assist in the research of functional ingredients to implement designated new products.

3. Formulate new products utilizing internal bench top prototypes and pilot plant trials.

4. Coordinate and facilitate plant trials and new product start up with, production/operation and co-packers.

5. Manage and oversee some department functions (e.g. sensory program, shelf life testing, label legal claims, product specifications, product/packaging improvement, nutritional labeling).

6. Support department efforts focusing on products by providing expertise in the areas of food technology.



54


MANAGER

A Research and Development Manager plans implements and co-ordinates, through subordinate, all activities of food production and services, quality assurance and research and development of products.

The person shall:

1. Ensure compliance with company Standard Operating Procedures(SOP), Good Manufacturing Practices Plan (GMP) and Food Safety Plan.

2. Research and develop of food products and improve the existing products.

3. Establish new formulation in accordance to government regulations.

4. Coordinate with the others department for the preparing of ‘creative proposal’ on the idea of product selling point, targeted market and product related information.

5. Determine product specification, suitable raw materials, packaging materials and method of manufacturing.

6. Arrange for new product real test run in production and product stability study test.

7. Prepare product sample and coordinate with others department for market survey.



ENGINEERING

LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

NIL

LEVEL 4

TECHNICIAN

LEVEL 5

ENGINEER


56

Level 4Occupational definition for TECHNICIAN

A Technician assists in implementing and co-coordinating, through subordinate, all activities of food production of products.

The person shall:


2. Repairing and servicing the machines in production department.

3. Handle machines trouble shooting.

4. Proactively look at the test process and identify ways to improve it.



57

Level 5Occupational definition for ENGINEER

An Engineer assists in implementing and co-coordinating, through subordinate, all activities of food production of products.

The person shall:


2. Design, develop, test and evaluate manufacturing process.

3. Analyze manufacturing process, machine capabilities and capacity including time and work study.

4. Prepare Manufacturing Process Instruction.

5. Update process flowchart.

6. Plan and monitor process yield and ensure machine utilization and efficiency.

7. Ensure preventive maintenance is carried out based on Preventive Maintenance schedule.

8. Conduct machine/manufacturing process training for supervisors and operators.

9. Maintain and improve manufacturing processes, product quality as well as equipment performance.



FROZEN CHILLED FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION

LEVEL 1

SORTING OPERATOR

LEVEL 1

THAWING OPERATOR

LEVEL 1

SHIFTING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 1

PEELING OPERATOR

LEVEL 2

PRODUCTION LINE LEADER

LEVEL 3

PRODUCTION SUPERVISOR

LEVEL 4

PRODUCTION EXECUTIVE

LEVEL 5

PRODUCTION MANAGER


59

Level 1Occupational definition for SORTING OPERATOR

A Sorting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:

1. Follow the company Standard Operating Procedures (SOP) and Good Manufacturing Practices (GMP).

2. Store raw materials as directed.

3. Operate and clean processing equipment related to the sorting activities.

4. Prepare and sort raw materials for processing and feed them into machines as directed.

5. Operate machinery to process as directed.

6. Take samples of product for analysis, records, packaging and storage.

7. Carry out housekeeping activities in the production area.

8. Acquire personal competencies.

9. Perform any other tasks as and when assigned by the management.


60

Level 1Occupational definition for THAWING OPERATOR

A Thawing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the thawing activities.








61

Level 1Occupational definition for SHIFTING OPERATOR

A Shifting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the shifting activities.








62

Level 1Occupational definition for CLEANING OPERATOR

A Cleaning Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the cleaning activities.








63

Level 1Occupational definition for GRADING OPERATOR

A Grading Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the grading activities.








64

Level 1Occupational definition for PEELING OPERATOR

A Peeling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the peeling activities.








65

Level 2Occupational definition for PRODUCTION LINE LEADER

A Production Line Leader assists in supervising and directing activities in food production area. The work is carried out individually and under supervision.

The person shall:

1. Implement the company Standard Operating Procedures (SOP).

2. Lead a team of production operator/crew to achieve production, quality and attendance targets.

3. Prepare daily production reports on output, work in progress, production percentage and attendance.

4. Take samples of product for analysis records, packaging and storage.

5. Determine all line-processes comply with manufacturing standards.

6. Determine housekeeping activities in the production area and other services carried out.

7. Perform back up for operators in their absence or when there is lack of manpower.

8. Identify and recommend training needs of production operators/crews to enhance personnel competencies.

9. Carry out simple service maintenance and/or report any shortcoming as required.



66

Level 3Occupational definition for PRODUCTION SUPERVISOR

A Production Supervisor supervises controls and co-ordinates the activities of workers involving in food processing industries.

The person shall:

1. Implement the company Standard Operating Procedures (SOP) and Good Manufacturing Practices (GMP).

2. Supervise production operators/crews and machinery are competent for smooth running of production activities and other services.

3. Supervise the work of Production Line Leader. 4. Supervise daily production reports to management.

5. Supervise housekeeping activities in the production area and other services.

6. Organize personnel to enhance skilled and occupational competencies.



67

Level 4Occupational definition for PRODUCTION EXECUTIVE

A Production Executive assists in planning, implementing and co-coordinating, through subordinate, all activities of food production and services, research and development and sales and marketing of products.

The person shall:


2. Monitor and guide of subordinates on tasks as per specified food production activities and other services.

3. Ensure in the development and implementation of the quality management

system and to meet the established requirements, policies, and objectives.


5. Ensure for the discipline, welfare and safety of subordinates.

6. Prepare scheduling food production activities and other services.



9. Take action (corrective and preventive) to eliminate the cause of nonconformities in order to prevent recurrence and unintended delivery.


68


11. Organize personnel and technical development programs to enhance occupational competence.



69

Level 5Occupational definition for PRODUCTION MANAGER

A Production Manager plans implements and co-ordinates, through subordinate, all activities of food production and services, quality assurance and research and development of products.

The person shall:


2. Plan food production and other services policy with other managers.

3. Plan details of food production activities and other services in terms of output quality and quantity, cost, time available, and worker requirements.






9. Plan, promote and execute sales and marketing of products.

10. Present food production and other services records and reports.


70

11. Introduce new techniques and products, purchases of new machinery and restructuring of staff appointments.

12. Control, direct and monitor food production and other services staff, organize recruitment of staff, training, development and utilization.

13. Perform any other tasks as and when assigned by the Board of Directors.


LEVEL 1

CUTTING OPERATOR

LEVEL 1

SLICING OPERATOR

LEVEL 1

MINCING OPERATOR

LEVEL 1

CHOPPING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FROZEN CHILLED FOOD PRODUCT PROCESS –SIZE REDUCTION


72

Level 1Occupational definition for CUTTING OPERATOR

A Cutting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the cutting activities.

4. Prepare raw materials for processing and feed them into machines as directed.







73

Level 1Occupational definition for SLICING OPERATOR

A Slicing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the slicing activities.








74

Level 1Occupational definition for MINCING OPERATOR

A Mincing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the mincing activities.








75

Level 1Occupational definition for CHOPPING OPERATOR

A Chopping Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the chopping activities.








76



The person shall:












77



The person shall:



3. Supervise the work of Production Line Leader.

4. Supervise daily production reports to management.





78



The person shall:











79





80



The person shall:











81






LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FROZEN CHILLED FOOD PRODUCT PROCESS –WEIGHING


83

Level 1Occupational definition for WEIGHING OPERATOR

A Weighing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the weighing activities.








84



The person shall:












85



The person shall:









86



The person shall:











87





88



The person shall:












89





LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

COATING OPERATOR

LEVEL 1

BREADING OPERATOR

LEVEL 1


LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FROZEN CHILLED FOOD PRODUCT PROCESS –PROCESS TREATMENT


91

Level 1Occupational definition for MIXING OPERATOR

A Mixing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:

Follow the company Standard Operating Procedures (SOP) and Good 1. Manufacturing Practices (GMP).

Store raw materials as directed. 2.

Operate and clean processing equipment related to the mixing 3. activities.

Prepare raw materials for processing and feed them into machines as 4. directed.

Operate machinery to process as directed.5.

Take samples of product for analysis, records, packaging and 6. storage.

Carry out housekeeping activities in the production area.7.

Acquire personal competencies.8.

Perform any other tasks as and when assigned by the management.9.


92

Level 1Occupational definition for BLENDING OPERATOR

A Blending Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the blending 3. activities.








93

Level 1Occupational definition for COATING OPERATOR

A Coating Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the coating 3. activities.








94

Level 1Occupational definition for BREADING OPERATOR

A Breading Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the breading 3. activities.








95



The person shall:

Implement the company Standard Operating Procedures (SOP). 1.

Lead a team of production operator/crew to achieve production, quality 2. and attendance targets.

Prepare daily production reports on output, work in progress, production 3. percentage and attendance.

Take samples of product for analysis records, packaging and 4. storage.

Determine all line-processes comply with manufacturing standards.5.

Determine housekeeping activities in the production area and other 6. services carried out.

Perform back up for operators in their absence or when there is lack 7. of manpower.

Identify and recommend training needs of production operators/crews 8. to enhance personnel competencies.

Carry out simple service maintenance and/or report any shortcoming 9. as required.



96



The person shall:

Implement the company Standard Operating Procedures (SOP) and 1. Good Manufacturing Practices (GMP).

Supervise production operators/crews and machinery are competent for 2. smooth running of production activities and other services.

Supervise the work of Production Line Leader.3.

Supervise daily production reports to management.4.

Supervise housekeeping activities in the production area and other 5. services.

Organ ize pe rsonne l t o enhance sk i l l ed and occupa t iona l 6. competencies.



97



The person shall::

Ensure compliance with company Standard Operating Procedures (SOP), 1. Good Manufacturing Practices Plan (GMP) and Food Safety Plan.

Monitor and guide of subordinates on tasks as per specified food 2. production activities and other services.

Ensure in the development and implementation of the quality management 3. system and to meet the established requirements, policies, and objectives.

Monitor product realization processes and ensure their effectiveness 4. and efficiency.

Ensure for the discipline, welfare and safety of subordinates.5.

Prepare scheduling food production activities and other services.6.

Ensure in determining, collecting and analyzing of data to determine 7. the level of the suitability and effectiveness of the quality management system.

Monitor in food production/process and other services improvement, 8. which shall continually focus upon control and reduction of variation in product characteristics, and manufacturing process parameters.

Take action (corrective and preventive) to eliminate the cause of 9. nonconformities in order to prevent recurrence and unintended delivery.


98

Ensure for problem-solving and error-proofing process leading to root 10. cause identification and elimination.

Organize personnel and technical development programs to enhance 11. occupational competence.

Per form any o ther tasks as and when ins t ruc ted by the 12. management.


99



The person shall:


Plan food production and other services policy with other managers.2.

Plan details of food production activities and other services in terms 3. of output quality and quantity, cost, time available, and worker requirements.

Approve work schedules to achieve planned food production and 4. other services targets and direct production and other services control activities.

Control use of food production plant facilities and other services through 5. planning of maintenance system, the setting of operating hours and monitoring replacement of parts and tools.

Direct quality control procedure, ensure statutory requirements and 6. responsible for factory activities and other services.

Collaborate into new and improved value-added production methods 7. and products.

Give advice and information on food production and other services to 8. other managers and clients.

Plan, promote and execute sales and marketing of products.9.

Present food production and other services records and reports.10.


100

Introduce new techniques and products, purchases of new machinery 11. and restructuring of staff appointments.

Control, direct and monitor food production and other services staff, 12. organize recruitment of staff, training, development and utilization.

Perform any other tasks as and when assigned by the Board of 13. Directors.


LEVEL 1

FORMING OPERATOR

LEVEL 1

SIZING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FROZEN CHILLED FOOD PRODUCT PROCESS–FOAMING AND SIZING


102

Level 1Occupational definition for FORMING OPERATOR

A Forming Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the forming 3. activities.


Operate machinery to process as directed. 5.






103

Level 1Occupational definition for SIZING OPERATOR

A Sizing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the sizing 3. activities.








104



The person shall:










Per fo rm any o ther tasks as and when ass igned by the 10. management.


105



The person shall:


Supervise production operators/crews and machinery are competent 2. for smooth running of production activities and other services.




Organ ize personne l to enhance sk i l led and occupat iona l 6. competencies.



106



The person shall:









Take action (corrective and preventive) to eliminate the cause of 9. non-conformities in order to prevent recurrence and unintended delivery.


107



Per form any other tasks as and when inst ructed by the 12. management.


108



The person shall:












109





110

LEVEL 1

FILLING OPERATOR

LEVEL 1


LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FROZEN CHILLED FOOD PRODUCT PROCESS–PACKAGING


111

Level 1Occupational definition for FILLING OPERATOR

A Filling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the fil l ing 3. activities.

Prepare and sort raw materials for processing and feed them into 4. machines as directed.







112

Level 1Occupational definition for CAPPING/SEALING OPERATOR

A Capping/Sealing Operator perform simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the capping/sealing 3. activities.








113

Level 1Occupational definition for LABELLING OPERATOR

A Labeling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the labeling 3. activities.








114

Level 1Occupational definition for CARTONING OPERATOR

A Cartoning Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision. The person shall:



Operate and clean processing equipment related to the cartoning 3. activities.








115

Level 2Occupational definition for PACKING LINE LEADER

A Packing Line Leader assists in supervising and directing activities in food production area. The work is carried out individually and under supervision.

The person shall:












116



The person shall:






Organ ize personne l to enhance sk i l l ed and occupat iona l 6. competencies.



117



The person shall:











118





119



The person shall:











120






121

LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FROZEN CHILLED FOOD PRODUCT PROCESS–STORAGE


122

Level 3Occupational definition for STORE KEEPER

A Store Keeper receives, handle and dispatch goods coming into, or going out of, stores or warehouses involved in food processing industries.

Store Keeper may perform the following tasks:


Unload goods and check them against order forms.2.

Catalogue or label items with storage details.3.

Place goods in bins and on racks, or stack bulky items on floors.4.

Complete orders by selecting goods from shelves and checking them 5. off appropriate lists.

Obtain details of the location and quantity of items in stock. 6.

Record details of received delivery slips, requisitions and invoices. 7.

Advise supervisor on stock and re-ordering levels.8.

Supervise the raw materials and packaging materials stock.9.

Supervise finish good stock and reports to management.10.

Supervise housekeeping activities in the store area and other 11. services.

Organize personnel to enhance sk i l led and occupat ional 12. competencies.

Per form any o ther tasks as and when ass igned by the 13. management.


123



The person shall:









124







125



The person shall:

Ensure compliance with company Standard Operating Procedures 1. (SOP), Good Manufacturing Practices Plan (GMP) and Food Safety Plan.

Plan food product ion and other services pol icy with other 2. managers.






Give advice and information on food production and other services 8. to other managers and clients.




126





DRIED FOOD PRODUCT PROCESS – RAW MATERIAL PREPARATION

LEVEL 1

SORTING OPERATOR

LEVEL 1

SHIFTING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


128



The person shall:



Operate and clean processing equipment related to the sorting 3. activities.








129



The person shall:



Operate and clean processing equipment related to the shifting 3. activities.








130



The person shall:



Operate and clean processing equipment related to the grading 3. activities.








131



The person shall:












132



The person shall:









133



The person shall:










134






135



The person shall:











136






LEVEL 1

FRYING OPERATOR

LEVEL 1

DRYING OPERATOR

LEVEL 1

ROASTING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

DRIED FOOD PRODUCT PROCESS – PROCESS TREATMENT


138

Level 1Occupational definition for FRYING OPERATOR

A Frying Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the drying 3. activities.








139

Level 1Occupational definition for ROASTING OPERATOR

A Roasting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the roasting 3. activities.



Take samples of product for analysis, records, packaging and storage.6.





140



The person shall:












141



The person shall:






Organize personnel to enhance skilled and occupational competencies.6.



142



The person shall:



Ensure in the development and implementation of the quality 3. management system and to meet the established requirements, policies, and objectives.







143






144



The person shall:











145






LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

DRIED FOOD PRODUCT PROCESS – WEIGHING


147



The person shall:



Operate and clean processing equipment related to the weighing 3. activities.








148



The person shall:




Take samples of product for analysis records, packaging and storage.4.








149



The person shall:





Supervise housekeeping activities in the production area and other services.5.




150



The person shall:











151





152



The person shall:











153






LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

COATING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

DRIED FOOD PRODUCT PROCESS – PROCESS TREATMENT II


155



The person shall:











156



The person shall:











157



The person shall:











158



The person shall:












159



The person shall:









160



The person shall:










161

Take action (corrective and preventive) to eliminate the cause of non-9. conformities in order to prevent recurrence and unintended delivery.



Perform any other tasks as and when instructed by the management.12.


162



The person shall:










163







LEVEL 1

FILLING OPERATOR

LEVEL 1

SEALING OPERATOR

LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

DRIED FOOD PRODUCT PROCESS – PACKAGING


165



The person shall:











166

Level 1Occupational definition for SEALING OPERATOR

A Sealing Operator perform simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











167


A Labelling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











168













169



The person shall:












170



The person shall:









171



The person shall:










172






173



The person shall:











174






LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

DRIED FOOD PRODUCT PROCESS – STORAGE


176


















177



The person shall:










178






179



The person shall:










180







EMULSIFIED FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION

LEVEL 1

SORTING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 1

CLEANING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


182



The person shall:











183



The person shall:



Operate and clean processing equipment related to the cleaning 3. activities.








184



The person shall:












185



The person shall:









186



The person shall:











187





188



The person shall:












189





190

LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EMULSIFIED FOOD PRODUCT PROCESS –WEIGHING


191



The person shall:











192



The person shall:












193



The person shall:









194



The person shall:











195





196



The person shall:










197







EMULSIFIED FOOD PRODUCT PROCESS –PROCESS TREATMENT

LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

HOMOGENIZING OPERATOR

LEVEL 1

EMULSIFICATION OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


199



The person shall:











200



The person shall:











201

Level 1Occupational definition for HOMOGENIZING OPERATOR

A Homogenizing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











202

Level 1Occupational definition for EMULSIFICATION OPERATOR

A Emulsification Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the breading 3. activities.








203



The person shall:












204



The person shall:









205



The person shall:










206

Take action (corrective and preventive) to eliminate the cause of9. non-conformities in order to prevent recurrence and unintended delivery.





207



The person shall:










208







LEVEL 1

FILLING OPERATOR

LEVEL 1

CAPPING OPERATOR

LEVEL 1


LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EMULSIFIED FOOD PRODUCT PROCESS –PACKAGING


210



The person shall:











211

Level 1Occupational definition for CAPPING OPERATOR

A Capping Operator perform simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











212

Level 1Occupational definition for SEALING/SEAMING OPERATOR

A Sealing/Seaming Operator perform simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











213



The person shall:











214













215



The person shall:












216



The person shall:









217



The person shall:










218






219



The person shall:










220







LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EMULSIFIED FOOD PRODUCT PROCESS –STORAGE


222



Store Keeper may perform the following tasks: Implement the company Standard Operating Procedures (SOP) and 1. Good Manufacturing Practices (GMP).











Organize personnel to enhance sk i l led and occupat iona l 12. competencies.



223



The person shall:










224






225



The person shall:










226







CRYSTALLIZED FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION

LEVEL 1

SORTING OPERATOR

LEVEL 1

CLEANING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 1

ROASTING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


228



The person shall:











229



The person shall:









Perform any other tasks as and when assigned by the management. 9.


230



The person shall:









Perform any other tasks as and when assigned by the management 9.


231



The person shall:











232



The person shall:












233



The person shall:









234



The person shall:











235





236



The person shall:












237





CRYSTALLIZED FOOD PRODUCT PROCESS

WEIGHING

LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


239



The person shall:











240



The person shall:












241



The person shall:









242



The person shall:











243





244



The person shall:











245






CRYSTALLIZED FOOD PRODUCT PROCESS –PROCESS TREATMENT

LEVEL 1

BLENDING OPERATOR

LEVEL 1

MIXING OPERATOR

LEVEL 1

REFINING OPERATOR

LEVEL 1

CONCHING OPERATOR

LEVEL 1

TEMPERING OPERATOR

LEVEL 1

EVAPORATING OPERATOR


LEVEL 1

CONCENTRATING OPERATOR

LEVEL 1

DISTILLING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


248


An Blending Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











249


An Mixing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











250

Level 1Occupational definition for REFINING OPERATOR

An Refining Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the refining 3. activities.








251

Level 1Occupational definition for CONCHING OPERATOR

An Conching Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the grinding 3. activities.








252

Level 1Occupational definition for TEMPERING OPERATOR

An Tempering Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the tempering 3. activities.








253

Level 1Occupational definition for EVAPORATING OPERATOR

An Evaporating Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the evaporating 3. activities.








254

Level 1Occupational definition for CONCENTRATING OPERATOR

A Concentrating Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the concentration 3. activities.








255

Level 1Occupational definition for DISTILLING OPERATOR

A Distilling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the evaporating 3. activities.








256



The person shall:












257



The person shall:









258



The person shall:











259





260



The person shall:












261





LEVEL 1

FILLING OPERATOR

LEVEL 1

CAPPING OPERATOR

LEVEL 1


LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

CRYSTALLIZED FOOD PRODUCT PROCESS

PACKAGING


263



The person shall:











264



The person shall:











265



The person shall:











266



The person shall:



Operate and clean processing equipment related to the labelling 3. activities.








267













268



The person shall:












269



The person shall:









270



The person shall:










271






272



The person shall:












273





CRYSTALLIZED FOOD PRODUCT PROCESS –STORAGE

LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER


275















Organ ize personnel to enhance sk i l led and occupat iona l 12. competencies.



276



The person shall:











277





278



The person shall:












279





PASTE FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION

LEVEL 1

SORTING OPERATOR

LEVEL 1

CLEANING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 1

PEELING

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


281



The person shall:











282



The person shall:











283



The person shall:











284

Level 1Occupational definition for PEELING OPERATOR

A Peeling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the peeling 3. activities.








285



The person shall:












286



The person shall:









287



The person shall:










288






289



The person shall:












290





PASTE FOOD PRODUCT PROCESS –(SIZE REDUCTION)

LEVEL 1

CUTTING OPERATOR

LEVEL 1

SLICING OPERATOR

LEVEL 1

MINCING OPERATOR

LEVEL 1

CHOPPING OPERATOR

LEVEL 1

GRINDING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


292



The person shall:



Operate and clean processing equipment related to the cutting 3. activities.








293



The person shall:



Operate and clean processing equipment related to the slicing 3. activities.








294



The person shall:



Operate and clean processing equipment related to the mincing 3. activities.








295



The person shall:



Operate and clean processing equipment related to the chopping 3. activities.








296

Level 1Occupational definition for GRINDING OPERATOR

A Grinding Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the chopping 3. activities.








297



The person shall:












298



The person shall:









299



The person shall:











300





301



The person shall:











302






LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

PASTE FOOD PRODUCT PROCESS –(WEIGHING)


304



The person shall:











305



The person shall:












306



The person shall:









307



The person shall:











308





309



The person shall:











310






LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

ROASTING OPERATOR

LEVEL 1

FRYING OPERATOR

LEVEL 1


LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

PASTE FOOD PRODUCT PROCESS –PROCESS TREATMENT


312



The person shall:



Operate and clean conveyors and processing equipment related to 3. mixing activities.








313



The person shall:



Operate and clean conveyors and processing equipment related to 3. blending activities.








314



The person shall:



Operate and clean conveyors and processing equipment related to 3. roasting activities.








315

Level 1Occupational definition for FRYING OPERATOR

A Frying Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean conveyors and processing equipment related to 3. frying activities.








316

Level 1Occupational definition for PASTEURIZATION OPERATOR

A Pasteurization Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean conveyors and processing equipment related to 3. pasteurization activities.








317



The person shall:












318



The person shall:









319



The person shall:











320





321



The person shall:











322






LEVEL 1

FILLING OPERATOR

LEVEL 1


LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

PASTE FOOD PRODUCT PROCESS –PACKAGING


324



The person shall:











325


A Capping/Sealing Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











326



The person shall:











327













328



The person shall:












329



The person shall:









330



The person shall:











331





332



The person shall:











333






PASTE FOOD PRODUCT PROCESS –STORAGE

LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER


335





2. Unload goods and check them against order forms.

3. Catalogue or label items with storage details.

4. Place goods in bins and on racks, or stack bulky items on floors.

5. Complete orders by selecting goods from shelves and checking them off appropriate lists.

6. Obtain details of the location and quantity of items in stock.

7. Record details of received delivery slips, requisitions and invoices.

8. Advise supervisor on stock and re-ordering levels.

9. Supervise the raw materials and packaging materials stock.

10. Supervise finish good stock and reports to management.

11. Supervise housekeeping activities in the store area and other services.



JD129960 teks 4.indd 335JD129960 teks 4.indd 335 3/11/10 12:40:00 PM3/11/10 12:40:00 PM

336



The person shall:











337





338



The person shall:











339






LEVEL 1

SORTING OPERATOR

LEVEL 1

SHIFTING OPERATOR

LEVEL 1

CLEANING OPEARTOR

LEVEL 1

GRADING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

POWDERED FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION


341



The person shall:











342



The person shall:











343



The person shall:











344



The person shall:











345



The person shall:












346



The person shall:









347



The person shall:










348






349



The person shall:











350






LEVEL 1

DRYING OPERATOR

LEVEL 1

GRINDING OPERATOR

LEVEL 1

SHIFTING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

POWDERED FOOD PRODUCT PROCESS –PROCESS TREATMENT I


352

Level 1Occupational definition for DRYING OPERATOR

A Drying Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision. The person shall:



Operate and clean processing equipment related to the frying 3. activities.








353



The person shall:











354



The person shall:











355



The person shall:












356



The person shall:









357



The person shall:










358






359



The person shall:











360






POWDERED FOOD PRODUCT PROCESS –WEIGHING

LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


362



The person shall:











363



The person shall:












364



The person shall:









365



The person shall:











366





367



The person shall:











368






LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

POWDERED FOOD PRODUCT PROCESS –PROCESS TREATMENT II


370



The person shall:











371



The person shall:











372



The person shall:












373



The person shall:









374



The person shall:











375





376



The person shall:











377






LEVEL 1

FILLING OPERATOR

LEVEL 1

SEALING OPERATOR

LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

POWDERED FOOD PRODUCT PROCESS –PACKAGING


379



The person shall:











380



The person shall:











381



The person shall:











382


A Cartoning Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the cartooning 3. activities.








383



The person shall:












384



The person shall:









385



The person shall:










386






387



The person shall:











388






LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

POWDERED FOOD PRODUCT PROCESS –STORAGE


390


















391



The person shall:










392






393



The person shall:










394







LEVEL 1

SORTING OPERATOR

LEVEL 1

CLEANING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FERMENTED, SALTED, PICKLED FOOD PRODUCT PROCESS – RAW MATERIAL PREPARATION


396



The person shall:











397



The person shall:











398



The person shall:











399



The person shall:












400



The person shall:









401



The person shall:










402






403



The person shall:











404






FERMENTED, SALTED, PICKLED FOOD PRODUCT PROCESS – WEIGHING

LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


406



The person shall:











407



The person shall:












408



The person shall:









409



The person shall:











410





411



The person shall:











412






FERMENTED, SALTED, PICKLED FOOD PRODUCT PROCESS – PROCESS TREATMENT

LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

COATING OPERATOR

LEVEL 1

FERMENTING OPERATOR

LEVEL 1

SALTING OPERATOR

LEVEL 1

PICKLING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


414



The person shall:











415



The person shall:











416

Level 1Occupational definition for FERMENTING OPERATOR

A Fermenting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











417

Level 1Occupational definition for SALTING OPERATOR

A Salting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











418

Level 1Occupational definition for PICKLING OPERATOR

A Pickling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











419



The person shall:












420



The person shall:









421



The person shall:










422






423



The person shall:











424






FERMENTED, SALTED, PICKLED FOOD PRODUCT PROCESS – PACKAGING

LEVEL 1

FILLING OPERATOR

LEVEL 1


LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPEARTOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


426



The person shall:











427


A Capping/Sealing Operator perform simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











428



The person shall:











429













430



The person shall:












431



The person shall:









432



The person shall:










433






434



The person shall:











435






LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

FERMENTED, SALTED, PICKLED FOOD PRODUCT PROCESS – STORAGE


437


















438



The person shall:










439






440



The person shall:










441







LEVEL 1

SORTING OPERATOR

LEVEL 1

CLEANING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 1

CUTTING OPERATOR

LEVEL 1

SLICING OPERATOR

LEVEL 1

MINCING OPERATOR

LEVEL 1

CHOPPING OPERATOR

LEVEL 1

BLANCHING OPERATOR

CANNED FOOD PROCESS – RAW MATERIAL PREPARATION


LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


444



The person shall:











445



The person shall:











446



The person shall:











447



The person shall:











448



The person shall:











449



The person shall:











450



The person shall:











451

Level 1Occupational definition for BLANCHING OPERATOR

A Blanching Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











452



The person shall:












453



The person shall:









454



The person shall:










455






456



The person shall:











457






LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

CANNED FOOD PROCESS – WEIGHING


459



The person shall:











460



The person shall:












461



The person shall:









462



The person shall:











463





464



The person shall:











465






LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

COOKING OPERATOR

LEVEL 1

FILLING OPERATOR

LEVEL 1

SEAMING/CAPPING OPERATOR

LEVEL 1

COOKING LINE LEADER

LEVEL 1

FILLING LINE LEADER

CANNED FOOD PROCESS – PROCESS TREATMENT I


LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


468



The person shall:

Follow the company Standard Operating Procedures (SOP)* and Good 1. Manufacturing Practices (GMP).










469



The person shall:











470

Level 1Occupational definition for COOKING OPERATOR

A Cooking Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to the cooking 3. activities.








471


A Filling Operator/Filler Mixer operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:










472

Level 1Occupational definition for SEAMING/CAPPING OPERATOR

A Filling Operator/Filler Mixer operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean processing equipment related to seaming/capping 3. activities.

Operate machinery to do such things i.e. tends machine that seaming and 4. capping package product for particular type and size of packages.







473

Level 1Occupational definition for COOKING LINE LEADER

A Cooking Line Leader assists in supervising and directing activities in food production area. The work is carried out individually and under supervision.

The person shall:

Implement the company Standard Operating Procedures (SOP)*. 1.






Perform back up for operators/crews in their absence or when there 7. is lack of manpower.





474

Level 1Occupational definition for FILLING LINE LEADER

A Filling Line Leader assists in supervising and directing activities in food production area. The work is carried out individually and under supervision.

The person shall:

Implement the company Standard Operating Procedures (SOP)*. 1.






Perform back up for operators/crews in their absence or when there 7. is lack of manpower.





475



The person shall:












476



The person shall:









477



The person shall:










478






479



The person shall:











480






LEVEL 1

STERILIZATION OPERATOR

LEVEL 1

COOLING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

CANNED FOOD PROCESS – PROCESS TREATMENT II


482

Level 1Occupational definition for STERILIZATION OPERATOR

A Sterilization Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











483

Level 1Occupational definition for COOLING OPERATOR

A Cooling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











484



The person shall:












485



The person shall:









486



The person shall:










487






488



The person shall:











489






LEVEL 1

FILLING OPERATOR

LEVEL 1

SEALING OPERATOR

LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

CANNED FOOD PROCESS – PACKAGING


491



The person shall:











492



The person shall:











493



The person shall:











494













495



The person shall:












496



The person shall:









497



The person shall:










498






499



The person shall:











500






LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

CANNED FOOD PROCESS – STORAGE


502


















503



The person shall:










504






505



The person shall:










506







EXTRUDED FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION

LEVEL 1

SORTING OPERATOR

LEVEL 1

SHIFTING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


508



The person shall:











509



The person shall:











510



The person shall:











511



The person shall:












512



The person shall:









513



The person shall:










514






515



The person shall:











516






LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EXTRUDED FOOD PRODUCT PROCESS –WEIGHING


518



The person shall:











519



The person shall:












520



The person shall:









521



The person shall:











522





523



The person shall:











524






LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1

EXTRUSION OPERATOR

LEVEL 1

COATING OPRATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EXTRUDED FOOD PRODUCT PROCESS –PROCESS TREATMENT II


526



The person shall:



Operate and clean conveyors and processing equipment related to 4. mixing activities.








527



The person shall:



Operate and clean conveyors and processing equipment related to 3. blending activities.








528

Level 1Occupational definition for EXTRUSION OPERATOR

A Extrution Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



Operate and clean conveyors and processing equipment related to 3. extrusion activities.








529



The person shall:



Operate and clean conveyors and processing equipment related to 3. coating activities.








530


A production Line Leader assists in supervising and directing activities in food production area. The work is carried out individually and under supervision.

The person shall:

Implement the company Standard Operating Procedures (SOP).1.



Take sample of product for analysis records, packaging and 4. storage.


Determine housekeeping activities in the absence or when there is 6. lack of manpower.



Carry out simple services maintenance and/or report any shortcoming 9. as required.



531


A Production Supervisor supervises controls and co-ordinates the activities of wokers involving in food processing industries.

The person shall:






Organ ize personne l to enhance sk i l l ed and occupat iona l 6. compentencies.



532



The person shall:











533





534



The person shall:


Plan food production and other services policy with other managers. 2.

Plan details of food production activities and other services in 3. terms of output quality and quantity, cost time available, and worker requirements.








535






LEVEL 1

FILLING OPERATOR

LEVEL 1

SEALING OPERATOR

LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EXTRUDED FOOD PRODUCT PROCESS –PACKAGING


537



The person shall:











538



The person shall:











539



The person shall:











540













541



The person shall:












542



The person shall:









543



The person shall:










544






545



The person shall:











546






LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

EXTRUDED FOOD PRODUCT PROCESS –STORAGE


548


















549



The person shall:










550






551



The person shall:










552







LEVEL 1

SORTING OPERATOR

LEVEL 1

CLEANING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

BAKERY AND PASTRY FOOD PRODUCT PROCESS –RAW MATERIAL PREPARATION


554



The person shall:











555



The person shall:











556



The person shall:











557



The person shall:











558



The person shall:












559



The person shall:









560



The person shall:










561






562



The person shall:











563






BAKERY AND PASTRY FOOD PRODUCT PROCESS –WEIGHING

LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


565



The person shall:











566



The person shall:












567



The person shall:









568



The person shall:











569





570



The person shall:











571






LEVEL 1

MIXING/KNEADING OPERATOR

LEVEL 1

MOULDING OPERATOR

LEVEL 1

FERMENTING OPERATOR

LEVEL 1

PROOFING/RESTING OPERATOR

LEVEL 1

BAKING OPERATOR

LEVEL 1

COOLING OPERATOR

BAKERY AND PASTRY FOOD PRODUCT PROCESS –PROCESS TREATMENT II


LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER


574

Level 1Occupational definition for MIXING/KNEADING OPERATOR

A Mixing/Kneading Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision. The person shall:











575

Level 1Occupational definition for MOULDING OPERATOR

A Moulding Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











576

Level 1Occupational definition for FERMENTING OPERATOR

A Fermenting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











577

Level 1Occupational definition for PROOFING/RESTING OPERATOR

A Proofing/Resting Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











578

Level 1Occupational definition for BAKING OPERATOR

A Baking Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











579

Level 1Occupational definition for COOLING OPERATOR

A Cooling Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











580



The person shall:












581



The person shall:









582



The person shall:










583






584



The person shall:











585






LEVEL 1

SLICING OPERATOR

LEVEL 1

FILLING OPERATOR

LEVEL 1

SEALING OPERATOR

LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

BAKERY AND PASTRY FOOD PRODUCT PROCESS –PACKAGING


587



The person shall:











588



The person shall:











589



The person shall:











590



The person shall:











591













592



The person shall:












593



The person shall:









594



The person shall:










595






596



The person shall:











597






BAKERY AND PASTRY FOOD PRODUCT PROCESS – STORAGE

LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER


599


















600



The person shall:










601






602



The person shall:










603







LEVEL 1

SORTING OPERATOR

LEVEL 1

FILTERING OPERATOR

LEVEL 1

GRADING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS – RAW MATERIAL PREPARATION


605



The person shall:



3. Operate and clean processing equipment related to the sorting activities.








606

Level 1Occupational definition for FILTERING OPERATOR

A Filtering Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the filtration activities.








607



The person shall:



3. Operate and clean processing equipment related to the grading activities.

4. Prepare and sort raw materials.







608



The person shall:












609



The person shall:



3. Supervise the work of Production Line Leader. 4. Supervise daily production reports to management.





610



The person shall:



3. Ensure in the development and implementation of the quality management

system and to meet the established requirements, policies, and objectives.







611






612



The person shall:











613






LEVEL 1

GRINDING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS –SIZE REDUCTION


615



The person shall:











616



The person shall:












617



The person shall:









618



The person shall:











619





620



The person shall:











621






LEVEL 1

EXTRACTION OPERATOR

LEVEL 1

FILTRATION OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS –EXTRACTION AND FILTRATION


623

Level 1Occupational definition for EXTRACTION OPERATOR

A Extraction Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











624

Level 1Occupational definition for FILTRATION OPERATOR

A Filtration Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:











625



The person shall:












626



The person shall:









627



The person shall:











628





629



The person shall:











630






LEVEL 1

WEIGHING OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS – WEIGHING


632



The person shall:



3. Operate and clean processing equipment related to the weighing activities.








633



The person shall:












634



The person shall:









635



The person shall:











636





637



The person shall:











638






LEVEL 1

MIXING OPERATOR

LEVEL 1

BLENDING OPERATOR

LEVEL 1


LEVEL 1

EVAPORATION OPERATOR

LEVEL 2


LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS –PROCESS TREATMENT


640



The person shall:



3. Operate and clean processing equipment related to the mixing activities.








641



The person shall:



3. Operate and clean processing equipment related to the blending activities.








642

Level 1Occupational definition for PASTEURIZATION OPERATOR

A Pasteurization Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the coating activities.








643

Level 1Occupational definition for EVAPORATION OPERATOR

A Evaporation Operator performs simple manual tasks requiring physical effort. The work is carried out individually and under supervision.

The person shall:



3. Operate and clean processing equipment related to the breading activities.








644



The person shall:












645



The person shall:









646



The person shall:










647






648



The person shall:











649






LEVEL 1

FILLING OPERATOR

LEVEL 1

CAPPING OPERATOR

LEVEL 1


LEVEL 1

LABELLING OPERATOR

LEVEL 1

CARTONING OPERATOR

LEVEL 2

PACKING LINE LEADER

LEVEL 3


LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS –PACKAGING


651



The person shall:



3. Operate and clean processing equipment related to the fill ing activities.








652



The person shall:



3. Operate and clean processing equipment related to the capping/sealing activities.








653



The person shall:



3. Operate and clean processing equipment related to the capping/sealing activities.








654



The person shall:



3. Operate and clean processing equipment related to the labeling activities.








655





3. Operate and clean processing equipment related to the cartoning activities.








656



The person shall:












657



The person shall:









658



The person shall:











659





660



The person shall:











661






LEVEL 1

NIL

LEVEL 2

NIL

LEVEL 3

STORE KEEPER

LEVEL 4


LEVEL 5

PRODUCTION MANAGER

LIQUID FOOD PRODUCT PROCESS –STORAGE


663


















664



The person shall:











665





666



The person shall:















Date post:	03-Feb-2016
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Food Processing JD129960

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