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BANGLADESH TECHNICAL EDUCATION BOARD
Agro Food Processing Industry SkillsCouncil
Bangladesh
NATIONAL COMPETENCY STANDARDS
for
PACKAGING TECHNICIAN
Sponsored by the TVET Reform Project
June 2010
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TABLE OF CONTENTS 2
INTRODUCTION 3
PROPOSED BANGLADESH NTVQF WITH JOB CLASSIFICATIONS
..4
NATIONAL COMPETENCY STANDARDS INDEX 7
COURSE STRUCTURE
LEVEL 2 8
LEVEL 3 9
LIST OF ABBREVIATIONS 10
GENERIC UNITS 11
GN1001A1 - Use Basic Mathematical Concepts 12
GN1002A1 - Apply OSH practices in the workplace 17
GN2003A1: Use English in the workplace 21
GN2004A1 - Operate in a self-directed team 24
GN2005A1 - Present and apply workplace information
..........28
SECTOR SPECIFIC UNITS 31
FODSS1006A1 - Follow quality and food safety programs 32
FODSS1007A1 Follow OSH policies and procedures in the food
Industry
39
FODSS1008A1 - Work in the food Industry 43
OCCUPATION SPECIFIC UNITS 46
FODPAC3009A1 Operate a twist-wrap process 47
FODPAC3010A1 - Operate a blending, sieving and bagging process 51
FODPAC2011A1 Operate a case packing process 55
FODPAC3012A1 Operate injection blow moulding equipment 59
FODPAC3013A1 Operate a high speed wrapping process 63
FODPAC2014A1 Operate a form, fill and seal process 67
FODPAC3015A1 Operate blow moulding equipment 72FODPAC3016A1 Fill and close product in cans 76
FODPAC3017A1 Fill and close product in bottles 81
FODPAC2018A1 Operate a blister packaging process 85
FODPAC4019A1 Participate in a Hazard Analysis and Critical ControlPoints (HACCP team
89
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INTRODUCTION
These Competency Standards were developed by the Standards and CurriculumDevelopment Committee (SCDC) that was established under the sub-sector IndustrySkills Council (ISC) and with the assistance of the Technical and Vocational EducationReform project. This project is funded by the European Union, the International LabourOrganization and the Government of Bangladesh.The competency standards are the foundation on which new competency basedcurriculum will be developed that responds better to the needs of industry for skilledworkers. The members of the SCDCs are primarily from industry but withrepresentatives from the Bangladesh Technical Education Board (BTEB) and theDirectorate of Technical Education (DTE), Bureau of Manpower Employment andTraining (BMET), NGO, and Private Training providers. Persons who will successfullycomplete the new TVET programs based on these competency standards will receive a
qualification in the new National Technical and Vocational Qualification Framework(NTVQF).
Members of the SCDC for the occupation: Packaging Technician Mr. Md. Shafiqur Rahman Bhuiyan, Chairman SCDC
President Bangladesh Auto Biscuit & Bread Manufacturing Association(BABBMA),Dhaka
Mr. Mohammad Mainuddin Molla, Consultant & Member SCDCScientific Officer, Post Harvest Technical Section, Horticulture Research Centre,BARI, Gazipur
Mr. Md. Rafiqul Islam, Member of SCDCSenior Executive (QA and R&D), Dhaka Ice-cream Industry Ltd., Dhaka
Mr. Md. Abdul Baten, Member SCDCInstructor (Technical), Dhaka Polytechnic Institute, Dhaka
Mr. Alauddin Khalifa, Member of SCDCCurriculum Specialist, Bangladesh Technical Education Board (BTEB), DhakaTVET Reform Project:
Ms. Rosemary Brown, Advisor, component-2 Dr. Md. Wazed Ali, Programme Officer, component-2 Mr. Md. Abul Kashem, Secretary, component-2
Endorsed by
Industry Skills CouncilDate:
Bangladesh Technical Education Board (BTEB)Date:
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Proposed Bangladesh NTVQF with JobClassifications
NTVQFLEVELS
EDUCATION SECTORS Job Classification
Pre-VocationEducation
VocationalEducation
TechnicalEducation
NTVQF6
Diploma inengineering orequivalent
Supervisor / MiddleLevel Manager /SubAssistant Engr. etc.
NTVQF
5
National Skill
Certificate 5(NSC 5)
Highly Skilled Worker /
Supervisor
NTVQF4
National SkillCertificate 4(NSC 4)
Skilled Worker
NTVQF3
National SkillCertificate 3(NSC3)
Semi-Skilled Worker
NTVQF2
National SkillCertificate 2(NSC 2)
Medium-Skilled Worker
NTVQF
1
National Skill
Certificate 1(NSC 1)
Basic Skilled Worker
Pre-Voc2
National Pre-VocationCertificateNPVC 2
Pre-Vocation Trainee
Pre-Voc1
National Pre-VocationCertificate 1NPVC 1
Pre-Vocation Trainee
Note: The final version of the National Technical and Vocational QualificationFramework (NTVQF) may exclude the Pre-Vocational Sector and Pre-Voc 1 and 2Levels but they have been included to above table to show how the under-privileged arecatered for by NTVQF.
The pre-vocational levels prepare the participant for trainingwhile learning programs atthe various levels of the NTVQF prepare the participant for the workforce.
At the completion of the pre-vocational programs the participants would move intotraining programs at the NTVQF levels.
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Annex 1: NTVQF level Descriptors
NTVQFLevel
Knowledge Skill Responsibility Job Class.
6 Comprehensiveactual and theoreticalknowledge within aspecific study areawith an awareness ofthe limits of thatknowledge.
Specialised andrestricted range ofcognitive andpractical skillsrequired toprovide leadershipin thedevelopment ofcreative solutions
to definedproblems
Mange ateam orteams inworkplaceactivitieswhere thereisunpredictable change
Identify anddesignlearningprograms todevelopperformanceof teammembers
Supervisor/ MiddleLevelManager/SubAssistantEngr. etc.
5 Very broadknowledge of theunderlying, concepts,principles, and
processes in aspecific study area
Very broad rangeof cognitive andpractical skillsrequired to
generate solutionsto specificproblems in oneor more studyareas.
Take overallresponsibility forcompletion
of tasks inwork orstudy
Apply pastexperiencesin solving
similarproblems
HighlySkilledWorker /Supervisor
4 Broad knowledge ofthe underlying,concepts, principles,and processes in aspecific study area
Range ofcognitive andpractical skillsrequired toaccomplish tasksand solveproblems byselecting andapplying the fullrangeof methods, tools,materials andinformation
Takeresponsibility, withinreason, forcompletionof tasks inwork orstudy
Apply pastexperiencesin solving
similarproblems
SkilledWorker
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3 Moderately broadknowledge in aspecific study area.
Basic cognitiveand practical skillsrequired to use
relevantinformation inorder to carry outtasks and to solveroutine problemsusing simple rulesand tools
Work orstudy undersupervision
with someautonomy
Semi-SkilledWorker
2 Basic underpinningknowledge in aspecific study area.
Basic skillsrequired to carryout simple tasks
Work orstudy underindirectsupervisionin a
structuredcontext
MediumSkilledWorker
1 Elementaryunderstanding of theunderpinningknowledge in aspecific study area.
Limited range ofskills required tocarry out simpletasks
Work orstudy underdirectsupervisionin astructuredcontext
BasicSkilledWorker
Pre-
Voc 2
Limited general
knowledge
Very limited range
of skills and use oftools required tocarry out simpletasks
Work or
study underdirectsupervisionin a well-defined,structuredcontext.
Pre-
VocationTrainee
Pre-Voc 1
Extremely limitedgeneral knowledge
Minimal range ofskills required tocarry out simpletasks
Simple workor studyexercises,under directsupervisionin a clear,well definedstructuredcontext
Pre-VocationTrainee
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NATIONAL COMPETENCY STANDARDS
for
National Certificate in Food Packaging (Level 2 & 3)
Sl.No.
Unit Code and Title UoCLevel
NominalDuration (Hours)
Generic Compulsory (5 UoCs required) 200
1. GN1001A1 Use basic mathematical concepts 1 40
2. GN1002A1 Apply OSH practices in the workplace 1 30
3.
GN2003A1
Use English in the workplace
2
70
4. GN2004A1 Operate in a self- directed team 2 30
5. GN2005A1 Present and apply workplaceinformation
2 30
Sector SPECIFIC Compulsory (3 UoCs required) 130
6. FODSS1006A1 Follow quality and food safetyprograms
1 60
7. FODSS1007A1 Follow OSH policies and proceduresin the food industry
1 40
8. FODSS1008A1 Working in the food industry 1 30
Occupation Specific Compulsory (11 UoCs required) 5909. FODPAC3009A1Operate a twistwrap process 3 30
10 FODPAC3010A1Operate a sieving, blending andbagging process
1 80
11. FODPAC2011A1Operate a case packing process 2 60
12. FODPAC3012A1Operate injection blow mouldingequipment
3 40
13. FODPAC3013A1Operate a high speed wrappingprocess
3 40
14. FODPAC2014A1Operate a form, fill and seal process 2 90
15. FODPAC3015A1Operate a blow moulding equipment 3 40
16. FODPAC3016A1Fill and close product into bottles 3 40
17. FODPAC3017A1Fill and close product in cans 3 40
18. FODPAC2018A1Operate a blister packaging process 2 70
19. FODPAC3019A1Participate in a Hazard Analysis andCritical Control points (HACCP) team
4 60
Total Nominal Learning Hours 920
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Course Structure for
National Certificate in Food Packaging (NTVQF Level 3)
S.No.
Unit Code and Title UoCLevel
NominalDuration (Hours)
Occupation Specific Compulsory (7 UoCs required) 290
1. FODPAC3009A1Operate a twistwrap process 3 30
2. FODPAC3012A1Operate injection blow mouldingequipment
3 40
3. FODPAC3013A1Operate a high speed wrapping
process
3 40
4. FODPAC3015A1Operate a blow moulding equipment 3 40
5. FODPAC3016A1Fill and close product into bottles 3 40
6. FODPAC3017A1Fill and close product in cans 3 40
7. FODPAC3019A1Participate in a Hazard Analysis andCritical Control points (HACCP) team
4 60
Total Nominal Learning Hours 290
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List of Abbreviations used in this Competency Standard
BMET Bureau of Manpower Employment and Training
BTEB Bangladesh Technical Education Board
DTE Directorate of Technical Education
ILO International Labour Organization
ISC Industry Skills Council
NPVC National Pre-Vocation Certificate
NTVQF National Technical and Vocational Qualification Framework
SSDC Standards and Curriculum Development Committee
TVET Technical Vocational Education and Training
UoC Unit of Competency
Occupation Specific Abbreviations
GAP Good Agricultural Practices
GMP Good Manufacturing Practices
HACCP Hazard Analysis and Critical Control Points
HDPE High Density Polyethylene
LDPE - Low Density Polyethylene
MSDS Material Safety Data Sheet
OSH Occupational Safety and Health
PPE Personal Protective Equipment
SOP Standard Operating Procedure
SSOP Sanitation Standard Operating Procedure
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GENERIC UNITS
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Code and Title GN1001A1 - Use Basic MathematicalConcepts
Nominal Hours 40 hours
Unit Descriptor This requires the knowledge and skill to applymathematical methods such as addition,subtraction, multiplication, and division, amongothers, in the routine tasks of an organisation.
Elements of Competency Performance Criteria
1. Identify calculation requirements inthe workplace
1. Calculation requirements areidentified from workplaceinformation
2. Select appropriate mathematicalmethods for the calculation
1. Appropriate method is selected tocarry out the calculation.
3. Use basic mathematical concepts tocalculate workplace calculation.
1. Calculations are completed usingappropriate methods such asaddition, subtraction, multiplicationand division.
Range of Variables
Variable Range
1.Equipment and toolsmay include but are notlimited to
Calculator Computer with
office software
2. Calculations mayinclude but are notlimited
Addition Subtraction Division
Multiplication
Ratio on anytypes of realvalues (such aswhole numbers,fractionalnumbers,percentages,numbers withexponents
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pplication may includebut is not limited to
Measurement Volume
Weight
Mass Density Percentage Length / Breadth /
Thickness Capacity Time Temperature Budget, Pay/
Wages, Leaveentitlements
Material usage Speed Costing
4. Workplace informationmay include but is notlimited to
Projectdocuments
Graphs Charts Tables Spread sheets
Item pricequotations Equipment
manuals
5. Budget may includebut is not limited to
Budget ofconsumables
Calculation forsoftwarecomponents
Hardware
equipment Maintenance
budget of a set-up Cost estimation
6. Methods are basicmathematical functionsand may include but arenot limited to
Addition Subtraction Multiplication Division
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Evidence Guide
1.
Critical Aspects of Evidence
o The evidence must be authentic,valid, sufficient, reliable, consistentand recent and meet therequirements of the current version ofthe Unit of Competency.
o Must comply with BangladeshStandards and Testing Institutehttp://www.bsti.gov.bd/list.html andany relevant international standards.
o The graduates should be able toperform workplace related activitiescovering each of the elements ofcompetency. The evidence will alsocollectively address the performancecriteria considering the range ofvariables and the requiredunderpinning knowledge, skills andattitudes.
2. Required Underpinning Knowledge
o Calculation requirements in theworkplace
o Select appropriate mathematicalmethods
o Equipment and toolso Mathematical language, symbols and
terminologyo Application of unitso Workplace informationo Using arithmetic processes to find
solutions to simple mathematicalproblems
3. Required Underpinning Skills
o Ability to identify calculationrequirements from workplace
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informationo Ability to select appropriate
mathematical methodso Ability to use appropriate technologyo Ability to use mathematical language,
symbols and terminologyo Understanding of appropriate units of
measurement (such as kg, meter)and application may includemeasurement, volume, weight,density, percentage etc.
o Ability to include workplaceinformation (project documents,graphs, charts, tables, spread sheets,item price quotations, equipmentmanuals)
o Ability to use arithmetic processes tofind solutions to simple mathematicalproblems
o Ability to apply in the workplace.
4. Required Underpinning Attitude
o Commitment to occupational healthand safety
o Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and
seniors in workplaceo Communication with peers and
seniors in workplace
Occupational safety and health
This should include the essential underpinningknowledge, skills and attitudes required bystudents to develop competencies in this unit in asafe manner.
Accreditation Requirements
Training Providers must be accredited by
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Bangladesh Technical Education Board (BTEB),the national quality assurance body, or a body with
delegated authority for quality assurance toconduct training and assessment against this unitof competency for credit towards the award of anynational qualification.
Accredited providers assessing against this unit ofcompetency must meet the quality assurancerequirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of
this unit of competency, please, contact therelevant ISC, which is the standard setting body forthis industry sector ([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title GN1002A1 - Apply OSH practices in the workplace
Nominal Hours 30 hours
UnitDescriptor
This unit covers the skills and knowledge required toidentify and apply OSH in the workplace.
Elements of Competency Performance Criteria
1. Identify, control and reportOSH hazards
1. Immediate work area is routinely checkedfor OSH hazards prior to commencing andduring work.
2. Hazards and unacceptable performanceare identified and corrective action is takenwithin the level of responsibility.
3. OSH hazards and incidents are reported toappropriate personnel according toworkplace procedures.
1.4 Safety Signs and symbols are identified andfollowed
2. Conduct work safely 1.
Apply OSH practices in the workplace.
2.2 Appropriate personal protective equipment(PPE) is selected and worn.
3. Follow emergencyresponse procedures
3.1 Emergency situations are identified and reported
according to workplace reporting requirements.
3.2 Emergency procedures are followed as
appropriate to the nature of the emergency and
according to workplace procedures.
3.3 Workplace procedures for dealing with accidents,
fires and emergencies are followed whenever
necessary within scope of responsibilities.
4. Maintain and improvehealth and safety in the work
1. Risks are identified and appropriate controlmeasures are implemented in the work
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place area.2. Recommendations arising from risk
assessments are implemented within levelof responsibility.3. Opportunities for improving OSH
performance are identified and raised withrelevant personnel.
4.4 Maintain safety records according tocompany policies.
Range of Variables
Variable Range
1. Work is carried out in
accordance with companyprocedures, regulatory andlicensing requirements.
Legislative requirements and industrial awards
and agreements. Legislative requirements ofoccupational health and safety Acts andregulations, including regulations and codes ofpractice relating to hazards present in theworkplace. They also include general duty of careunder occupational health and safety legislationand common law.
2. Company proceduresmay include but not limited to
Job-related Standard Operating Procedures(SOPs) and OSH-specific procedures. Examplesof OSH procedures include consultation andparticipation, emergency response, response tospecific hazards, incident investigation, riskassessment, reporting arrangements and issueresolution procedures
3. Workplace informationmay include but not limited to
OSH system and related documentation includingpolicies and procedures, Standard OperatingProcedures (SOPs), information on hazards andthe work process, hazard alerts, safety signs andsymbols, labels, Material Safety Data Sheets(MSDSs) and manufacturers' advice.
4. Hazards may include butnot limited to
OSH incidents include near misses, injuries,illnesses and property damage, noise, handlinghazardous substances, other hazards
Working with and near moving equipment/loadshifting equipment
Broken or damaged equipment or materials
5. Personal Protective Goggles, ear muffs, ear plugs, Gloves, Clothing,
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equipment may include butnot limited to
Apron, Helmet, Boots
6. Equipment may includebut not limited to
Production machinery Safety equipment Emergency equipment Tools of the trade
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit ofCompetency.
o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international standards.
o The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
o Personal protective equipment - Hand gloves, safety shoes, safetygoggles, masks, apron,
o Identification of tools and equipmento Hazardous eventso Tools, equipment, machinery and relevant accessories.o Communicationo Job roles, responsibilities and compliance
3. Required Underpinning Skills
o Ability to use the appropriate PPE.o Ability to identify tools and equipment.o Ability to quick response and to take safety precautions for different
hazardous situations.o Ability to operate and use tools, equipment, machinery and accessories
properly as per SOP (Company standards).o Ability to communicate with peers and supervisors.
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o Ability to apply in the workplace.
4. Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes requiredby students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title GN2003A1: Use English in the workplace
Nominal Hours 70 hours
Unit Descriptor This unit specifies the competency required toable to read, write and understand basic Englishin the workplace.
Elements of Competency Performance Criteria
1. Read and understand workplacedocuments in English
1.1 Workplace documentsare read andunderstood.
1.2 Visual informationisinterpreted.
2. Write simple routine workplacedocuments in English
2. Simple routine workplacedocuments arepreparedusingkey words, phrases, simplesentences and visual aids whereappropriate.
3. Key information is written in the
appropriate places in standardforms.
3. Listen to conversation in English 3.1 Active listening in English language isdemonstrated to the required workplacestandard.
4. Perform conversation in English 4.1 Conversation is performed in Englishwith peers, customers and managementto the required workplace standard.
Range of Variables
Variable Range
1. Routine and non-routineworkplace documents required to beread and understood may include butare not limited to
Schedules and itineraries Agenda Simple reports such as progress and
incident reports Job sheets Operational manuals Brochures and promotional material Visual and graphic materials Standards
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OSH information
2. Visual information may includebut not limited to
Signs Maps Diagrams Forms Labels Graphs Charts
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international standards.
o The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
o Read workplace documents in Englisho Write simple routine workplace documents in Englisho Listen to conversation in Englisho Perform conversation in Englisho Interaction skills (i.e., teamwork, interpersonal skills, etc.)o Job roles, responsibilities and compliances
3. Required Underpinning Skills
o Ability to read and understand workplace documents in English, usingappropriate vocabulary and grammar, and standard spelling andpunctuation.
o Ability to write simple routine workplace documents in English, such as:Schedules and agendas, job sheets, operational manuals and brochures,and promotional material.
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o Ability in active listening in English language is demonstrated to therequired workplace standard.
oAbility to perform conversation in English with peers, customers andmanagement, to the required workplace standard.
o Work effectively with others: listening and questioning skills ability to follow simple directions
4. Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudesrequired by students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please, contact
the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title GN2004A1 - Operate in a self-directed team
Nominal Hours 30 hours
Unit Descriptor This unit specifies the skills, knowledge and attitudeto communicate and work within a team in aninteractive work environment as per the workplacestandard.
Elements of Competency Performance Criteria
1. Identify team goals andprocesses
4. Team goals and processes areidentified.
5. Roles and responsibilities of teammembers are identified
6. Relationships within team and withother work areas are identified
2. Communicate and cooperatewith team members
4. Effective interpersonal skills are used tointeract with team members and tocontribute to activities and objectives.
5.
Formal and informal forms ofcommunication are used effectively tosupport team achievement.
6. Diversityis respected and valued inteam functioning.
7. Views and opinions of other teammembers are understood and reflectedaccurately.
2.5 Workplace terminologyis used correctly toassist communication.
3. Work as a team member 1. Duties, responsibilities, authorities,objectives and task requirements areidentified and clarified with team.
2. Tasks are performed in accordancewith organizational and teamrequirements, specifications andworkplace procedures.
3. Team members support other membersas required to ensure team achievesgoals and requirements.
4. Agreed reporting lines are followed
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using standard operating procedures
4. Solve problems as a team
member
1. Current and potential problems facedby team are identified.
2. Procedures for avoiding and managingproblems are identified.
3. Problems are solved effectively and in amanner that supports the team.
Range of Variables
Variable Range
1. Team problem-solvingactivities including:
Identifying the problem Consider solutions Action Follow-up.
2. Collaborative decision-makingprocesses:
Consultation Conciliation Negotiation Principles of equity and fairness.
3. An awareness of: Organization/companys code of conduct,complaint handling/grievance policies and
procedures
4.Critical aspects of competency-assessment requires evidencethat the candidate:
Worked effectively within a team Dealt with a range of communication/
information at one time Made constructive contributions in workplace
issues Sought workplace issues effectively Responded to workplace issues promptly Presented information clearly and effectively in
written form
Used appropriate sources of information Asked appropriate questions Provided accurate information
5. Resource Implications
The following resources MUSTbe provided:
Variety of Information Communication tools Simulated workplace
Evidence Guide
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1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international standards.
o The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
o Organization requirements for written and electronic communicationmethods
o Effective verbal communication methods
3. Required Underpinning Skills
o Organize informationo Understand and convey intended meaningo Participate in a variety of workplace discussionso Comply with Organizations requirements in the use of written and
electronic communication methods
4. Required Underpinning Attitude
oCommitment to occupational health and safety
o Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
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This should include the essential underpinning knowledge, skills and attitudes requiredby students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Code and Title GN2005A1 - Present and apply workplaceinformation
Nominal Hours 30 hours
Unit Descriptor This unit covers the skills, knowledge and attitude to
communicate and deliver up-to-date information in aninteractive work environment as per workplacestandard.
Elements of Competency Performance Criteria
1. Identify informationrequirements
1.1 Information requirements in the workplaceare identified
2. Process Data 2.1 Data is collected and correlated as perprescribed method.
2.2 Relevant data is used as references in
accordance with the objectives of the program.
2.3 Information is applied according toworkplace requirements.
3. Analyse, interpret andorganize information
3.1 Collected information is analysed, interpretand organize as required for workplace.
4. Apply and present workplaceinformation
4.1 Findings and recommendations aresummarized and presented in a user-friendlymanner.
4.2 Draft report/forms are prepared based on
standard format.
4.3 Graphs and other visual presentations areprepared to highlight analysis/interpretation ofinformation.
4.4 Reports/forms are submitted and distributedto relevant departments/persons.
Range of Variables
Variable Range
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1. Sources of information mayinclude but are not limited to:
Daily job instructions Specifications
Standard operating procedures
Charts Lists Documents Computer data Drawings Sketches Tables Technical manuals and/or charts Surveys Interviews Front-end analysis Functional analysis
2. Forms may include but arenot limited to:
Questionnaires Profile Accident/incident report form Work order Purchase order,
3. Methodologies include: Qualitative Quantitative
4. Statistical analysis includes: Average (mean, median, mode) Percentage Frequency distribution
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and recentand meet the requirements of the current version of the Unit of Competency.
Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international standards.
The graduates should be able to perform workplace related activities covering each of the elements of competency. The evidence will also collectively addressthe performance criteria considering the range of variables and the requiredunderpinning knowledge, skills and attitudes.
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2. Required Underpinning Knowledge
o Identify informationo Identify datao Workplace standard
Required Underpinning Skills
o Collecting informationo Collecting datao Demonstrating, interpreting and/or following data sheet or instructiono Performing task as per data sheet or instructiono
Keeping records and reports
Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes requiredby students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])
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SECTOR SPECIFIC UNITS
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODSS1006A1 - Follow quality and food safetyprograms.
Nominal Hours 60 hours
Unit Descriptor This unit covers the skills, knowledge and attitudesrequired to follow food quality and safety programs inthe workplace.
Elements of Competency Performance Criteria
1. Observe OSH practices 1.1 House keeping standards are maintainedin the workplace following OSH requirements.
1.2 Personal hygiene is maintained and PPEworn as per OSH requirements.
1.3 Equipment is cleaned for production andhygiene requirements.
2. Practice personal hygiene and
good grooming standards
2.1 Personal hygiene and good grooming is
practiced in line with workplace health andsafety requirements.
2.2 Health conditions and/or illness arereported as required by the food safetyprogram.
2.3 Clothing and footwear are appropriate forthe food handling task and meets therequirements of the food safety program.
2.4 Movement around the workplace complieswith the food safety program.
3. Follow safe food handling andsanitation practices
1. Food handling requirements areidentified.
2. Safe food handling practices arefollowed in line with workplacesanitation regulations and the foodsafety code.
3. The workplace is maintained in a cleanand tidy order to meet workplace
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standards.
4. Monitor quality of workoutcome
4.1 Quality requirements are identified.
4.2 Inputs are inspected to confirm capabilityto meet quality requirements.
4.3. Work is conducted and monitored toproduce required outcomes.
5. Identify and act on qualitydeficits and/or food safetyhazards
5.1 Work area, materials, equipment andproduct are routinely checked to ensurecompliance with quality and/or food safetyrequirements.
5.2 Processes, practices or conditions thatare not consistent with quality standards orfood safety program are identified.
5.2 Quality variations and/or food safetyhazards are rectified or removed within thelevel of responsibility and in accordance withworkplace procedures.
5.3 Quality variations and/or food safety
outside the scope of individual responsibilityare reported to appropriate personnelaccording to workplace reportingrequirements.
Range of Variables
Variable Range
1. PPE (Personal ProtectiveEquipment)may include but isnot limited to:
Protective clothing Gloves Hair net Other PPE as per OSH requirements
2. Products/materials handledand storedcan include
Raw materials Ingredients Consumables Part-processed product Finished product Cleaning materials
3. Food handlingrefers to Methods of receiving and storing food Food preparation
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Cooking Holding
Cooling
Chilling and reheating Packaging Disposal
4. Appropriate clothing andfootwear may include, but is notlimited to
Purpose designed overalls or uniforms Hair-nets Beard snoods Gloves Overshoes
5. Breach of food safetyproceduresmay include but isnot limited to:
Failure to check delivery temperatures ofpotentially hazardous chilled food;
Failure to place temperature-sensitive food intemperature-controlled storage conditionspromptly
Failure to wash hands when required Use of cloths for unsuitable purposes
Special Notes
Food Safety Program is a written document that specifies how a business will control
all food safety hazards that may be reasonably expected to occur in all food handlingoperations of the food business. The food safety program and related procedures mustcomply with legal requirements of the Food Safety Standards and must becommunicated to all food handlers. Where no food safety program is in place, foodsafety requirements may be specified in general operating procedures.
Food safety informationmay be provided in a food safety program and/or inStandard Operating Procedures (SOPs), specifications, log sheets and written orverbal instruction.
Appropriate clothing and footweardepends on work requirements. It should bedesigned to ensure that the body and clothing itself does not contaminate food orsurfaces likely to come into contact with food.
A food safety hazardis a biological, chemical or physical agent in, or condition of,
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food that has the potential to cause an adverse health effect. Examples are bacteria,chemical additives, plastic and glass.
Responsibility for monitoring food safety, identifying breaches in food safetyprocedures and taking corrective action relates to own tasks and responsibilities andoccurs in the context of the food safety program in the workplace.
Responsibilityfor monitoring quality relates to immediate work responsibilities andmay require visual inspections and checks.
Monitoring typically involves visual inspection or checks at control points. Controlpoints refer to those key points in a work process which must be monitored and
controlled. This includes food safety (critical) control points.
Respondingto out-of-specification or unacceptable outcomes at this level typically
involves exercising judgment within clearly defined boundaries and reporting/referringto others.
Minimum personal hygiene requirements are specified by the workplace food safetyprogram and at a minimum must at least meet legal requirements as set out in theFood Safety Standard.
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant internationalstandards, including:
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1. ISO 2200:2008, Food Safety management System requirement for
any organization in the food chain.
2. BDS CAC RCP 1: 2002; Code of Practice of General Principle of
Food Hygiene. (Codex CAC/RCP 1- 1969, Rev. 4-2003)
3. BDS CAC GL 18: 1998; HACCP Guideline for the application of the
Hazard Analysis Critical Control Point System
(Codex CAC/GL-18 1993)
4. BDS CAC 21: 2008; Principles for the Establishment and
Application of Microbiological Criteria for foods.
(Codex CAC/ GL 21-1997).
o The graduates should be able to perform workplace related activities
coveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.
2. Required Underpinning Knowledge
o Personal protective equipment - hand gloves, safety shoes, safetygoggles, masks, apron.
o Practice personal hygieneo
Rules and regulations to produce quality and safety in food
o Control measures for food safetyo Food safety hazardso Cleaning, sanitation and waste storage and disposal practiceso Food safety procedureso Monitor quality of work outcomeo Hazardous eventso Interaction skills (teamwork, networking, interpersonal skills, etc.)o Job roles, responsibilities and compliance
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3. Required Underpinning Skills
o Ability to use the appropriate PPE.o Ability to practise personal hygiene and good grooming in line with
workplace health and safety requirements.o Ability to identify food rules and regulations, food grade preservatives and
food additives to meet food production safety requirements according toBSTI.
o Ability to control the measures for minimizing food contamination for foodsafety (for example keeping out micro-organisms, maintenance ofanaerobic conditions, use of low temperatures, drying, use of chemicalpreservatives etc.)
o Understand food safety hazards: biological, chemical or physical agentsin, or conditions of, food that have the potential to cause an adversehealth effect. Examples are bacteria, chemical additives, plastic, andglass.
o Ability to perform waste collection, recycling, handling and disposal. Thismay include handling/disposal requirements for different types of wasteincluding hazardous waste where relevant.
o Ability to perform food safety procedures such as: checking deliverytemperatures of potentially hazardous chilled food, placing temperature-sensitive food in temperature-controlled storage conditions promptly,washing hands when required, use of cloths for unsuitable purposes.
o Ability to perform food safety and quality responsibilities andrequirements relating to the work area.
o Ability to respond quickly and to take safety precautions for differenthazardous situations.
o Ability to apply in the workplace.
4. Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes
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required by students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODSS1007A1 Follow OSH policies andprocedures in the food industry.
Nominal Hours 40 hours
Unit Descriptor This unit covers the skills and knowledge required toapply occupational safety and health (OSH) policiesand procedures in a commercial food production workarea.
Elements of Competency Performance Criteria
1. Observe OSH practices 1.1 House keeping standards are maintained inthe workplace following OSH requirements.
1.2 Personal hygiene is maintained and PPEworn as per OSH requirements.
1.3 Equipment is cleaned for production andhygiene requirements.
2. Conduct work safely 2.3 Workplace procedures for controlling risks
are followed when carrying out work tasks.3. Identify, control and reportOSH hazards
3.1 Immediate work area is routinely checked forsafety hazards prior to starting and during work.
3.2 Hazards and unacceptable performance areidentified.
3.3 Hazards and unacceptable performance arerectified or removed within the level ofresponsibility and in accordance with workplaceprocedures and OSH standards.
3.4 OSH hazards and incidents in the work areaare reported to appropriate personnel accordingto workplace procedures.
4. Follow emergency
procedures to respond to
a hazardous event
4.1 Emergency situations are promptlyidentified.
4.2 Emergency situations are reported toappropriate personnel according to workplace
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reporting requirements.
4.3 Workplace procedures for dealing withaccidents, fires and emergencies are followedwhenever
necessary within scope of responsibilities.
Range of Variables
Variable Range
1. Company procedures mayinclude
Job-related SOPs (standard operating procedures) andOSH-specific procedures. Examples of OSHprocedures include consultation and participation,emergency response, response to specific hazards,
incident investigation, risk assessment, reportingarrangements and issue resolution procedures.
2. Workplace information mayinclude
OSH systems and related documentation includingpolicies and procedures, Standard OperatingProcedures (SOPs), information on hazards and thework process, hazard alerts, safety signs and symbols,labels, Material Safety Data Sheets (MSDSs) andmanufacturers' advice.
3. OSH incidents include Near misses, injuries, illnesses and property damage,noise, handling hazardous substances, working with
steam and hot services/product, airborne particulates,slip, trip and fall hazards, manual handling, workingwith 240V power supply, poor ventilation, working inexposed weather conditions, working with combustiblematerials, working with and near movingequipment/load shifting equipment, broken or damagedequipment or materials.
4. Emergency equipment mayinclude
Medical kits/centre, eyewashes, showers, fire-fightingequipment, spill kits.
5. PPE (Personal ProtectiveEquipment) may include but is
not limited to:
Protective clothing, gloves, hair net and other PPE asper OSH requirements.
Range statement
The range statement is a guide unless otherwise indicated; items may or may notapply as required by the work context.
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Range description
Work is carried out in accordance with company procedures, regulatory and licensingrequirements, legislative requirements and industrial awards and agreements.Legislative requirements include occupational health and safety Acts and regulations,including regulations and codes of practice relating to hazards present in theworkplace. They also include general duty of care under occupational health andsafety legislation and common law.
Safe work proceduresrelate to own work responsibilities and may include materials
handling and working with hazardous goods.
Hazards, near misses, injuries and illnesses relate to own job and work area.
Reporting of emergenciescan include raising an alarm and/or reporting todesignated personnel.
Responsibilityfor monitoring health and safety relates to immediate workresponsibilities.
Employee and employer rights and responsibilitiesare those established bylegislation and reflected in company policies and procedures.
Where safety hazards include work conditions covered by the National OccupationalSafety and Health Commission and safety authorities, the assessment criteria andmethods prescribed by these authorities must also be met.
Evidence Guide
5. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
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o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant international
standards, including:
o The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.
Required Underpinning Knowledge
Required Underpinning Skills
Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes requiredby students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODSS1008A1 - Work in the food Industry
Nominal Hours 30 hours
Unit Descriptor This unit specifies the knowledge and skills requiredto identify roles and responsibilities and work in thefood industry.
Elements of Competency Performance Criteria
1. Identify job roles andresponsibilities in the foodindustry
1.1. Job roles and responsibilities in the foodindustry are identified.
1.2. Relationships within the food industryemployees are identified.
2. Identify and observe OSH inthe food industry.
2.1 OSH in the food industry is identified andobserved.
2.2 Safe work practices are followed when usingequipment in the work environment.
3. Plan work activities 3.1. Common goals, objectives and tasks are
identified and clarified with appropriate persons.
3.2. Individual tasks are determined and agreed onaccording to workplace environment.
4. Work with others 4.1. Effective interpersonal skills are applied tointeract with others and to contribute to activities andobjectives.
4.2. Assigned tasks are performed in accordancewith job requirements, specifications and workplaceenvironment.
4.3 Work requirements are confirmed withcolleagues.
Range of Variables
Variable Range
1. OSH Personal protective equipment (PPE) Apron, Hairnet, Hand gloves
2. Hazards may include Mechanical hazards, electrical hazards, fire hazardand other work place hazards
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3. Effective interpersonal skills Basic listening and speaking skills; use ofterminology and jargon, communicating and
receiving feedback, interpretation of instructions,and basic principles of effective communication.
4. Requirements Requirements as directed in verbal modes or writtenin specification or procedures.
Evidence Guide
9. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.html and any relevant internationalstandards, including:
o The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.
10.Required Underpinning Knowledge
11.Required Underpinning Skills
12.Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concerns
o Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational safety and health
This should include the essential underpinning knowledge, skills and attitudes
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required by students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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OCCUPATION SPECIFIC
UNITS
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODPAC3009A1 - Operate a twist-wrap process
Nominal Hours 30
Unit Descriptor This unit deals covers the knowledge and skillsrequired to operate a twist wrap process.
Elements of Competency Performance Criteria
1. Observe OSH practices 1.1 Housekeeping standards are maintainedin the workplace following OSHrequirements.
1.2 Personal hygiene is maintained and PPEworn as per OSH requirements.
1.3 Equipment is cleaned for production andhygiene requirements.
2. Prepare the
wrapping
materials
2.1 Materials are confirmed and available to
meet operating requirements
2.2 Parameters are entered to meet safetyand packaging requirements
2.4 Tools and equipment are arranged in anorderly manner, followed by twist wrapprocess
3. Equipment andprocess
for operation
3.1 Operating equipment is identified andconfirmed
3.2 Equipment performance is checked andadjusted as per operating process
3.3 Operating procedures are adjusted asper twist wrap process
4. Operate andmonitor
the twist wrapprocess
4.1 The process is started and operatedaccording to the work schedules
4.2 Equipment and process is monitored to
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ensure wrap operations
4.3 Problems during twist wrap process areidentified and reported
4.4 Wrapping materials and quality aremonitored to confirm that specifications aremet
4.5 Weight and volume of the wrappedproducts are checked to ensure quality ofproduct
4.6 Workschedule recordsare maintainedaccording to workplace recordingrequirements
5. Close thewrapping
process
5.1 The process is closed according tostandard operating procedures.
6. Check the twistwrap
process
6.2 Wrapped products are checked beforestorage and delivery.
Range of Variables
Variable Range
1. Equipment 1.1 Bunch wrapper
1.2 Automated product placementequipment
1.3 Conveyors
1.4 Wrapping machine
2. Material 2.1 Wrapping papers
2.2 Twist wrapping grades of cellulosefilm
2.3 Waxed paper
2.4 PVC or cast polypropylene
3. Work schedulerecords
3.1 Production schedules andinstructions
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3.2 Manufacturers advice
3.3 Standard operating procedures
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Compliance with BSTI (Bangladesh Standards and Testing Institution)
standards www.bsti.gov.bdand relevant international standards.o Assessment must confirm the ability to select proper materials, tools,
equipment and machinery, use of appropriate manufacturing techniquesto perform the task and assure quality of the products.
2. Required Underpinning Knowledge
Personal protective equipment - Hand gloves, safety shoes, safety goggles,masks, apron
Hazardous events Selection of wrapping materials and equipment Starting, operating, monitoring and adjusting wrapping equipment Principles,
Procedures and Techniques Seal integrity Oral and written communication using simple documents Job roles, responsibilities and compliances
3. Required Underpinning Skills
Ability to:
Use the appropriate PPE and hygienic practices. Respond quickly and take safety precautions for different hazardous situations. Select proper wrapping materials and equipment Starting, operating, monitoring and adjusting the wrapping equipment
Principles and Procedures Test packaging integrity Communicate with peers and supervisors.
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Conform to workplace standard operating procedures.
4. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns Eagerness to learn Tidiness and timeliness Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace
Occupational Safety and Health (OSH)
OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safemanner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODPAC3010A1 - Operate a blending, sieving andbagging process
Nominal Hours
Unit Descriptor This unit covers the knowledge and skills required tooperate a blending, sieving and bagging process. Thetargets of the unit are workers who are responsible for
blending, sieving and bagging process.Elements of Competency Performance criteria
1. Observe OccupationalSafety and Health practices(OSH)
1.1 Housekeeping standards are maintained inthe workplace, following OSH requirements
1.2 Personal hygiene is maintained, clothing,gloves, hair net etc.
1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction.
2.Prepare the blending,sieving and bagging materials
2.1 Materials are selected and confirmed foroperating process as required
2.2 Packaging components are loaded to meetrequirements
2.3 Tools and equipment are arranged in anorderly manner as per blending, sieving andbagging process
3. Check equipment is ready
for operation
3.1 Equipment is identified and confirmed ready
for operation
3.2 Equipment performance is checked andadjusted as per operating process
3.3 Equipment is adjusted as per blending,sieving and bagging requirements.
3.4 Pre-start checks are carried out as requiredby blending, sieving and bagging process
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4. Operate and monitor
blending process
4.1 The blending process is started and operatedaccording to work schedules
4.2 Equipment and process are monitored toensure quality of process.
4.3 Problems during blending are identified andreported
5. Operate and monitor sievingprocess
5.1 The sieving process is started and operatedaccording to work schedules
5.2 Ingredients are delivered to the sieving in therequired quantities and sequence to meet recipe
specifications
5.3 Problems during sieving are identified andreported
6.Operate and monitorbagging process
6.1 Nature and composition of the baggingmaterials are identified
6.2 Bags are selected for compatibility with themethod of preservation
6.3 Environmental factors (temperature and
relative
humidity) are identified and considered
6.4 Toxicity of the chemicals from baggingmaterials are checked to ensure contaminationdoes not occur.
6.5 Work schedules are maintained according toworkplace recording requirements
7. Test the blending, sieving
and bagging products
7.1 The blending, sieving and bagging products
are tested to ensure they meet quality assurancestandards.
7.2 Weight and volume of the bagged productsare checked to ensure they meet standardrequirements.
Range of Variables
Variable Range
1. Equipment 1.1 Blender,Mesh, Sealer, Conveyors,weighing equipment
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1.2 Automated product placement equipment
2. Materials 2.1 Food grade bagging materials
2.2 Containers, boxes etc.
3.Work schedulerecord
3.1 Production schedules and instructions
3.2 Manufacturers advice
3.3 Standard operating procedures
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Compliance with BSTI (Bangladesh Standards and Testing Institution)standards www.bsti.gov.bdand relevant international standards.
2. Required Underpinning Knowledge
3. Required Underpinning Skills
4. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns Eagerness to learn Tidiness and timeliness Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace
Occupational Safety and Health (OSH)
OSH should include the essential underpinning knowledge, skills and attitudes
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required by students for developing the competencies in this unit in a safemanner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODPAC2011A1 - Operate a casepacking
process
Nominal Hours 60 hours
Unit Descriptor This unit covers the skills and knowledge requiredto set up, operate, adjust and shut down a casepacking process. This is a primary packagingprocess for using case packing equipment.
Elements of Competency Performance Criteria
1. Observe Occupational Safetyand Health practices (OSH)
1.1 Housekeeping standards are maintainedin the workplace, following OSHrequirements
1.2 Personal hygiene is maintained, clothing,gloves, hair net etc.
1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction.
2. Prepare the case packingprocess
2.1 Packaging materials are confirmed andavailable to meet operating process
2.2 Products and packaging components areloaded or positioned as required
3.Operate case packing equipment 3.1 Operating equipment is identified and confirmed
3.2 Equipment performance is checked andadjusted as per operating process
3.3 Operating techniques are followed as perproduction requirements
4. Monitor the case packingprocess
4.1 Packing process is monitored to ensurequality of packaging
4.2 Problems during packing are identified
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and reported according to workplacereporting requirements
4.4 Weight and volume of the packagedproducts are monitored to ensure quality andspecification
4.5 Work schedules are maintainedaccording to workplace recordingrequirements
5. Perform close case-packing 5.1 The appropriate close case-packingprocedure is followed
5.2 The case-packing is closed according tojob specifications
6. Test the casepacking
process
6.1 The appropriate packing process istested before loading the products intopackage
6.2 Inspections/testing are conducted beforedelivery to ensure quality standards andspecifications are met.
Range of Variables
Variable Range
1. Equipment 1.1 Packing machine depends on the natureof foods,e.g. Sealer machine,Metaldetectors, Check weighers,Conveyors etc.
2. Material 2.1 Plastic case, Frame, Carton, Screw,Secondary packing boxes, Bags or otherscontainers
3. Work schedulerecord
3.1 Production schedules andinstructions
3.2 Manufacturers advice
3.3 Standard operating procedures
Special Notes
The targets of this unit are workers who are responsible for applying knowledge in thecase packing process and associated equipment.
Evidence Guide
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1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Compliance with BSTI (Bangladesh Standards and Testing Institution)standards www.bsti.gov.bdand relevant international standards.
2. Required Underpinning Knowledge
3. Required Underpinning Skills
4. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns
Eagerness to learn
Tidiness and timeliness Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace
Occupational Safety and Health (OSH)
OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safe
manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
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Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODPAC3012A1 - Operate injection blowmoulding equipment
Nominal Hours 40 hours
Unit Descriptor This unit specifies the competency required tooperate injection blow moulding equipment andresolving routine problems and procedure.
Elements of Competency Performance Criteria
1 Observe OSH practices. 1.1 House keeping standards are maintainedin the workplace, following OSH requirements
1.2 Personal hygiene is maintained, clothing,gloves hair net etc.
1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction.
2. Prepare theprocess 2.1 Materials are confirmed and available to meetoperating requirements
2.2 Work requirements are identified for the operationprocess
2.3 Operating factors are entered to meet operationrequirements
2.4 Related equipment are arranged in an orderlymanner
3. Operate the injection blowmoulding equipment 3.1 Raw materials are checked before startingoperation
3.2 Safety gates and guards are checked beforeoperation
3.3 Operating procedures are selected
3.4 Pre-start checks are carried out as required
3.5 Operating temperature checked before start of
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production (hydraulic components)
4. Monitor the injection blow
moulding process
4.1 The process is started and operated according to
the work requirements
4.2 Equipment and process are monitored to ensureinjection blow moulding operations meet qualitystandards
4.3 Problems during moulding are identified andreported
4.4 Log books and records are maintained.
5. Shutdown the blow
moulding process
5.1 The appropriate shutdown procedure is followed
5.2 Quality problems are identified and rectified
Range of Variables
Variable Range
1. Equipment 1.1 Hydraulic injection blow moulding machine,feed hoppers, feed components frame,Injection blow unit
1.2 Screw plasticization unit
1.3 Barrel
1.4 Pneumatic
1.5 Electrical
1.6 Chillers/cooling towers
1.7 Hoppers driers
1.8 Mixing hoppers
1.9 Dehumidifying driers
1.1 Air compressors
1.11 Dosing machines
1.12 Colour blending equipment
1.13 Die/mould tool additional
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equipment
1.14 Die heating equipment
1.15 Conveyors
2.Work schedulerecord
2.1 Production schedules andinstructions
2.2 Manufacturers advice
2.3 Standard operating procedures
Special Notes
The targets of the unit are operators who are responsible for applying the operation ofinjection blow moulding equipment. This unit deals with the performance of workersoperating either individually or as a part of a team.
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Compliance with BSTI (Bangladesh Standards and Testing Institution)
standards www.bsti.gov.bdand relevant international standards.
2. Required Underpinning Knowledge
3. Required Underpinning Skills
4. Required Underpinning Attitude
Commitment to occupational health and safety
Environmental concerns Eagerness to learn Tidiness and timeliness Respect for rights of peers and seniors in workplace
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Communication with peers and seniors in workplace
Occupational Safety and Health (OSH)
OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safemanner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODPAC3013A1 - Operate a high speedwrapping process
Nominal Hours 40
Unit Descriptor This unit covers the knowledge and skills requiredto operate and closing a primary packaging withhigh speed wrapping process to enclose product ina sealed, airtight film/cello package.
Elements of Competency Performance Criteria
1. Observe Occupational Safetyand Health practices (OSH)
1.1 House keeping standards aremaintained in the workplace, following OSHrequirements
1.2 Personal hygiene is maintained, clothing,gloves, hair net etc
1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction
2. Prepare thewrapping
materials
2.1 Materials are confirmed and available tomeet operating requirements
2.2 Packaging components are loaded tomeet requirements
2.3 Tools and equipment are arranged in anorderly
fashion
3. Check equipment ready foroperation 3.1 Operating equipment is identified andconfirmed
3.2 Equipment performance is checked andadjusted as per operating process
3.3 Operating techniques are adjusted asper wrapping requirements
3.4 Pre-start checks are carried out asrequired by wrapping process
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4. Operate andmonitor
the wrappingprocess
4.1 The process is started and operatedaccording to the work schedules
4.2 Equipment and process are monitored toensure wrapping operations meet qualitystandard
4.3 Problems during wrapping are identifiedand reported according to workplaceprocedures.
4.4 Wrapping materials and quality aremonitored to confirm that specifications are
met
4.5 Weight and volume of wrapped productsare checked
4.6 Workschedule recordsare maintainedaccording to workplace recordingrequirements
5. Closethe wrapping
procedures.
5.1 The appropriate closing procedure isfollowed
5.2 Maintenance requirements are identifiedand rectified
6. Check thewrapping
6.1 Wrapped products are checked beforestorage
and delivery
Range of Variables may include but are not limited to
Variable Range
1. Equipment 1.1 Wrapper machine
1.2 Check weighers and ink jet coders
1.3 Conveyors
1.4 Labellers
1.5 Box closers and ink jet coders
1.6 Metal detectors
1.7 Automated product placement
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equipment
2. Material 2.1 Wrapping materials
2.2 Labels
2.3Heat/shrink wrappers
2.4 Boxes
2.5 Bags or other containers
3.Work schedulerecord
3.1 Production schedules andinstructions
3.2 Manufacturers advice
3.3 Standard operating procedures
Evidence Guide
1. Critical Aspects of Evidence
o The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.
o Compliance with BSTI (Bangladesh Standards and Testing Institution)standards www.bsti.gov.bdand relevant international standards.
o Assessment must confirm the ability to select proper materials, tools,equipment and machinery, use of appropriate manufacturing techniquesto perform the task and assure quality of the products
2. Required Underpinning Knowledge
o Personal protective equipment - Hand gloves, safety shoes, safety
goggles, masks, aprono Hazardous eventso Selection of wrapping materials and equipmento Starting, operating, monitoring and adjusting wrapping equipment
Principles, Procedures and Techniqueso Seal integrityo Oral and written communication using simple documentso Job roles, responsibilities and compliances
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3. Required Underpinning Skills
Ability to
o Use the appropriate PPE and hygienic practiceso Respond quickly and take safety precautions for different hazardous
situationso Select proper wrapping materials and equipmento Start, operate, monitor and adjust the wrapping equipmento Test packaging integrityo Communicate with peers and supervisorso Conform to workplace standard operating procedures
Required Underpinning Attitude
o Commitment to occupational health and safetyo Environmental concernso Eagerness to learno Tidiness and timelinesso Respect for rights of peers and seniors in workplaceo Communication with peers and seniors in workplace
Occupational Safety and Health (OSH)
OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safemanner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,contact the relevant ISC, which is the standard setting body for this industry sector([email protected])
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National Technical and Vocational Qualification Framework for Bangladesh
Unit of Competency
Unit Codeand Title FODPAC2014A1 - Operate a form, fill and sealprocess
Nominal Hours 90 Hours
Unit Descriptor This unit covers the skills and knowledge required to
set up, operate, adjust and shut down a form, fill and
seal process.Elements of Competency Performance criteria
1. Observe OSH practices. 1.1 House keeping standards are maintainedin the workplace, following OSH requirements
1.2 Maintain personal hygiene, clothing,gloves, hair net etc
1.3 Equipment is cleaned for production andhygiene requirements before and afterproduction
2. Prepare theforming
process
2.1 Materials are confirmed and available tomeet operating requirements
2.2 Necessary utilities are confirmed asavailable and ready for operation
2.3 Tools and equipment are arranged in anorderly fashion
3. Operate Filling and sealingequipment
3.1 Operating equipment is ide