Model Curriculum · Theory Duration (hh:mm) • State the materials and equipment used in the cleaning and maintenance of the work area • State the common detergents and sanitizers

Assistant Lab Technician-Food and Agricultural Commodities

Model Curriculum

Assistant Lab Technician- Food and Agricultural Commodities

FOOD PROCESSING FRUIT & VEGETABLE, FOOD GRAIN MILLING (INCLUDING OILSEEDS), DAIRY PRODUCTS, MEAT & POULTRY, FISH & SEAFOOD, BREAD & BAKERY, ALCOHOLIC BEVERAGES, AERATED WATER/SOFT DRINKS, SOYA FOOD, PACKAGED FOODS QUALITY ANALYSIS FIC/Q7601, V1.0 4

SECTOR: SUB-SECTOR:

OCCUPATION: REF ID:

NSQF LEVEL:



TABLE OF CONTENTS

1. Curriculum 01

2. Trainer Prerequisites 08

3. Annexure: Assessment Criteria 09

Assistant Lab Technician-Food and Agricultural Commodities 1

Assistant Lab Technician-Food and Agricultural Commodities CURRICULUM / SYLLABUS

This program is aimed at training candidates for the job of a “Assistant Lab Technician-Food and Agricultural Commodities”, in the “Food Processing” Sector/Industry and aims at building the following key competencies amongst the learner

Program Name Assistant Lab Technician-Food and Agricultural Commodities

Qualification Pack Name & Reference ID. ID

FIC/Q7601, v1.0

Version No. 1.0 Version Update Date 04/09/2018

Pre-requisites to Training

Class 12 with certification in laboratory techniques

Training Outcomes After completing this programme, participants will be able to:

ensure quality products through sampling of raw materials, packaging materials, finished products and shelf-life samples,

prepare and maintain work area and equipment for food lab testing,

manage housekeeping for food lab activities,

maintain food safety and hygiene for food lab activities,

perform quantitative and qualitative quality analysis.


This course encompasses 5 out of 5 National Occupational Standards (NOS) of “Assistant Lab Technician-Food and Agricultural Commodities” Qualification Pack issued by “Food Industry Capacity and Skill Initiative”.

Sr. No.

Module Key Learning Outcomes Equipment Required

1. Introduction and Overview of Food Processing Industry Theory Duration (hh:mm) 04:00 Practical Duration (hh:mm) 00:00 Corresponding NOS Code Bridge Module

• Define food processing • List the various sub sectors of food

processing industry • State the need for quality analysis in

food processing sector

• State the process for analyzing the quality of various types of food products

• List the terminologies used in quality analysis process

• State the roles and responsibilities of assistant lab technician-food and agricultural commodities

2. Organizational Standards and Norms Theory Duration (hh:mm) 07:00 Practical Duration (hh:mm) 10:00 Corresponding NOS Code FIC/N7603

• State how to conduct yourself at the workplace

• Follow the personal hygiene and sanitation guidelines

• Follow the food safety hygiene standards to follow in a work environment

• Describe the organization standards, process standards and procedures followed.

• Describe the provision of wages, and accident compensation as per organization policy.

• Describe the internal processes like procurement, store management, inventory management, and key contact points for query resolution

• State the code of business conduct • Describe the dress code to be

followed.

• State the types of raw materials, packaging materials used and finished products processed in the organization

Protective Gloves, Head Caps, Lab Coat, Safety Goggles, Safety Boots, Mouth Masks, Sanitizer, Food Safety Manual

3. Prepare and Maintain Work Area and Equipment for Food Lab Testing Theory Duration (hh:mm)

• State the materials and equipment used in the cleaning and maintenance of the work area

• State the common detergents and sanitizers used in cleaning work area and machineries

• State the methods of cleaning and sanitization

Test Tubes, Round Bottom Flasks, Wire Gauges, Bunsen Burner, Mortar and Pestle, Funnels, Vernier Callipers, Beakers, Flasks, Oven Universal, Rectangular


Sr. No.


10:00 Practical Duration (hh:mm) 12:00 Corresponding NOS Code FIC/N7601

• Perform the process of preparing the work area for scheduled production

• Describe the functions to be carried out before starting production

• State the different types of maintenance procedures

• Conduct minor repairs and faults in process machineries

• Prepare the machines and tools required for production

Muffle Furnace, pH Meter, Infrared Moisture Meter, Sieve Shaker, Autoclave, Weighing Balance, Magnetic Stirrer, Thermometer, Centrifuge, Hot Water Bath, Burette, Vaccum Drier, Colony Counter (Electronic Digital), B.O.D Incubator, Research Inclined Monocular Microscope, Soxhlet Extraction Unit, Round Heating Plate, Heating Mantles, Kjeldhal Digestion Unit, Laminar Air Flow, Hand Refrectrometer, LPG Cylinder, Protective Gloves, Head Caps, Lab Coat, Safety Goggles, Safety Boots, Mouth Masks, Sanitizer, Food Safety Manual

4. Prepare for Quality Analysis and Manage Housekeeping for Food Lab Activities Theory Duration (hh:mm) 12:00 Practical Duration (hh:mm) 30:00 Corresponding NOS Code FIC/N7602

• Identify the equipment used for quality analysis

• Check the SOP for the calibration of the equipment used for quality analysis

• Perform the calibration of all the equipment

• Record the calibration frequency of all equipment

• Check working and performance of all equipment

• Record all details on lab equipment like performance, faults, repairs, annual maintenance etc. in the equipment register and in ERP

• Check SOP for preparation of reagents

Test Tubes, Round Bottom Flasks, Wire Gauges, Bunsen Burner, Mortar and Pestle, Funnels, Vernier Callipers, Beakers, Flasks, Oven Universal, Rectangular Muffle Furnace, pH Meter, Infrared Moisture Meter, Sieve Shaker, Autoclave, Weighing Balance, Magnetic Stirrer, Thermometer, Centrifuge, Hot Water Bath, Burette, Vaccum Drier, Colony Counter


Sr. No.


• Prepare standards solution for calibration of equipment

• List all chemicals used • Check the inventory of lab

chemicals, glass wares, consumables, equipment spares at regular intervals in the register and ERP

• Check the SOP for housekeeping visit the warehouses (raw materials, packaging materials, finished goods), process/production area, packaging area, laboratory at regular intervals and perform checks based on the housekeeping checklist Record all the housekeeping activities

(Electronic Digital), B.O.D Incubator, Research Inclined Monocular Microscope, Soxhlet Extraction Unit, Round Heating Plate, Heating Mantles, Kjeldhal Digestion Unit, Laminar Air Flow, Hand Refrectrometer, LPG Cylinder, Protective Gloves, Head Caps, Lab Coat, Safety Goggles, Safety Boots, Mouth Masks, Sanitizer, Food Safety Manual

5. Sampling and Quality Analysis for Food Lab Activities Theory Duration (hh:mm) 21:00 Practical Duration (hh:mm) 45:00 Corresponding NOS Code FIC/N7603

• Demonstrate the sampling of raw material following SOP

• Demonstrate the sampling of packaging material as per defined SOP

• Demonstrate the sampling of other materials brought in the organization for sampling

• Demonstrate the labelling of samples

• Inspect carefully all the documents that have come with the samples

• Record samples details in the register

• Record details of the sample in control sample room or shelf life sample room

• Demonstrate the controlling of different operating parameter of control sample/shelf life sample room

• Perform the analysis of the sample in calibrated equipment

• Perform the analysis of the packaging material

• Record the result in the record register and transfer it to ERP

Test Tubes, Round Bottom Flasks, Wire Gauges, Bunsen Burner, Mortar and Pestle, Funnels, Vernier Callipers, Beakers, Flasks, Oven Universal, Rectangular Muffle Furnace, pH Meter, Infrared Moisture Meter, Sieve Shaker, Autoclave, Weighing Balance, Magnetic Stirrer, Thermometer, Centrifuge, Hot Water Bath, Burette, Vaccum Drier, Colony Counter (Electronic Digital), B.O.D Incubator, Research Inclined Monocular Microscope, Soxhlet Extraction Unit, Round Heating Plate, Heating Mantles, Kjeldhal Digestion Unit, Laminar Air Flow, Hand Refrectrometer, LPG Cylinder, Protective Gloves, Head Caps, Lab Coat, Safety Goggles, Safety Boots, Mouth Masks,


Sr. No.


Sanitizer, Food Safety Manual

6. Complete Documentation and Record Keeping Related to Performing Lab Activities Theory Duration (hh:mm) 06:00 Practical Duration (hh:mm) 04:00 Corresponding NOS Code FIC/N7604

• Describe the documentation system followed in the organization

• Demonstrate the maintenance of all raw materials and packaging materials sampled as per company standards

• Demonstrate the maintenance of raw materials and packaging material analysis as per company standards

• Demonstrate the maintenance of observations (if any) related to raw materials, packaging materials

• State the details to be recorded and maintained of equipment, calibration, maintenance

• Demonstrate the maintenance of equipment used for analysis, as per company standards

• Demonstrate the maintenance of equipment calibration as per company standards

• Demonstrate the maintenance of record of observations or deviations (if any)

• State the methods to record and maintain records of observations (if any) related to quality analysis

• Perform documentation of records on analysis of production samples

• Perform documentation of records on analysis of finished products

• Perform documentation of records on analysis of shelf-life samples

• Perform documentation of records on analysis of market samples

• Perform documentation of records on analysis of competitor’s sample

• Perform documentation of records on analysis of complaint sample

Food Safety Manual, Log Books.

7. Food Safety, Hygiene and Sanitation for Food Lab Testing Theory Duration (hh:mm)

• Apply food safety and hygiene procedures followed in an organization

• Plan for hygienic production of food by inspecting raw material, ingredients and finished product

Protective Gloves, Head Caps, Aprons, Safety Goggles, Safety Boots, Mouth Covers, Sanitizer, Food Safety Manual ,Log Books etc.


Sr. No.


15:00 Practical Duration (hh:mm) 40:00 Corresponding NOS Code FIC/N7605

• Demonstrate the use of safety equipment

• Apply industry standards such as GMP, GHP and HACCP

• Carry out workplace checklist audit before and after work to ensure safety

• Perform documentation of raw material, packaging material, process and finished products

• Perform the storage of raw material, finished products and allergens separately

• Perform labelling of raw material and finished products and store them in designated area

8. Professional and Core Skills Theory Duration (hh:mm) 06:00 Practical Duration (hh:mm) 04:00 Corresponding NOS Code Bridge Module

• Undertake a self-assessment test to identify personal strengths and weaknesses

• Plan and schedule the work order and manage time effectively to complete the tasks assigned

• State the importance of decision making

• Identify potential problems and make sound and timely decision

• State the importance of listening

9. IT Orientation Theory Duration (hh:mm) 06:00 Practical Duration (hh:mm) 08:00 Corresponding NOS Code FIC/N7604

• Identify parts of the computer • Use the computer keyboard

effectively to type

• Use ERP tool effectively to record day-to-day activities

• Use the word processor effectively • Use the spreadsheet application

effectively

• Use the computer to document day-to-day activities

Computer/Laptop

Total Duration 240:00 Theory Duration

Unique Equipment Required: Test Tubes, Round Bottom

Flasks, Wire Gauges, Bunsen Burner, Mortar and Pestle, Funnels, Vernier Callipers, Beakers, Flasks, Oven Universal, Rectangular Muffle Furnace, pH Meter, Infrared Moisture Meter, Sieve Shaker, Autoclave, Weighing Balance, Magnetic Stirrer, Thermometer,


Sr. No.


87:00 Practical Duration 153:00

Centrifuge, Hot Water Bath, Burette, Vaccum Drier, Colony Counter (Electronic Digital), B.O.D Incubator, Research Inclined Monocular Microscope, Soxhlet Extraction Unit, Round Heating Plate, Heating Mantles, Kjeldhal Digestion Unit, Laminar Air Flow, Hand Refrectrometer, LPG Cylinder, Protective Gloves, Head Caps, Lab Coat, Safety Goggles, Safety Boots, Mouth Masks, Sanitizer, Food Safety Manual, Log Book, Computer/Laptop

Grand Total Course Duration: 240Hours, 0 Minutes Recommend OJT Hours: 32Hours, 0 Minutes (This syllabus/ curriculum has been approved by SSC: Food Industry Capacity and Skill Initiative)


Trainer Prerequisites for Job role: “Assistant Lab Technician-Food and Agricultural Commodities” mapped to Qualification Pack: “FIC/Q7601, v1.0”

Sr. No.

Area Details

1 Description To deliver accredited training service, mapping to the curriculum detailed above, in accordance with the Qualification Pack “FIC/Q7601”, Version 1.0

2 Personal Attributes

An aptitude for conducting training, and pre/ post work to ensure competent, employable candidates at the end of the training, and pre/post work to ensure competent, employable candidates at the end of the training. Strong communication skills, ability to work as part of a team; a passion for quality and for developing others; well-organized and focused, eager to learn and keep oneself updated with the latest in the mentioned fields.

3 Minimum Educational Qualifications

B.Sc./B. Tech./B.E. or PG Diploma in Food Process Engineering/ Food Safety and Quality Management in Food Process Engineering

M.Sc./M. Tech./M.E. or PG Diploma in Food Process Engineering/ Food Safety and Quality Management in Food Safety/Food Process Engineering

4a Domain Certification

Certified for Job Role: “Assistant Lab Technician- Food and Agricultural Commodities” mapped to QP: “FIC/Q7601, v1.0”. Minimum accepted score is 80%

4b Platform Certification

Recommended that the Trainer is certified for the Job Role: “Trainer”, mapped to the Qualification Pack: “MEP/Q0102”. Minimum accepted SCORE IS 80 % as per FICSI guidelines.

5 Experience B.Sc./B. Tech./B.E. or PG Diploma in Food Process Engineering/ Food Safety and Quality Management in Food Process Engineering with 2-3 years of hand on experience in a Food Quality Lab/Food Processing Industry or

M.Sc./M. Tech./M.E. or PG Diploma in Food Process Engineering/ Food Safety and Quality Management in Food Safety/ Food Process Engineering with 1-2 years of hand on experience in Food Quality Lab/Food Processing Industry


Annexure: Assessment Criteria

Assessment Criteria

Job Role Assistant Lab Technician-Food and Agricultural Commodities

Qualification Pack FIC/Q7601, v1.0

Sector Skill Council Food Processing

Guidelines for Assessment 1 Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, as well as the selected elective NOS/set of NOS. OR 4. Assessment will be conducted for all compulsory NOS, as well as the selected optional NOS/set of NOS. 5. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 6. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 7. To pass the Qualification Pack , every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 8. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack


Assessable Outcome

Assessment Criteria Total Mark (600)

Out Of

Marks Allocation

Theory Skills

Practical

1. FIC/N7601: Prepare and Maintain Work Area and Equipment for Food Lab Testing

PC.1 Clean and maintain the cleanliness of

the work area using approved

sanitizers and keep it free from dust,

waste, flies and pests

100

25 10 15

PC2. Ensure that the work area is safe and

hygienic for food analysis 10 3 7

PC3. Dispose waste materials as per defined

SOPs and industry requirements 15 5 10

PC4. Check the working and performance of

all machineries and tools used for the

process such as weighing scales, pH

meter, moisture analyzer, oven, water

bath, sterilizer, sieve shaker,

refractometer, TDS (total dissolved

solvents) meter, equipment for testing

food products etc.

15 5 10

PC5. Clean the machineries and tools used with approved sanitizers following SOP

15 5 10

PC6. Attend minor repairs/faults of equipments, if required

5 2 3

PC7. Attend the minor repairs/ faults of all machines, if required

15 5 10

Total 100 35 65

2. FIC/N7602: Prepare For Quality Analysis and Manage Housekeeping for Food Lab Activities

PC1. Read and understand the production order from the food lab technician

100

2 1.5 0.5

PC2. Read and understand the standard operating procedures (SOP) for calibration of each equipments

2 1.5 0.5

PC3. Calibrate equipments like weighing scale, measuring jars, pH meter etc. on daily basis

5 2 3

PC4. Record the reading in the calibration register

2 1.5 0.5

PC5. Handle and maintain tools

(deadweights, calibrated measuring

jars) and reagent (standard solutions)

used for calibration of equipments

following laboratory procedures and

standards

3 1 2

PC6. Maintain list of all equipments along with its calibration frequency.

2 0.5 1.5

PC7. Update the lab technician in advance on external calibration dates, follow up with external labs and ensure external calibration of equipments on time

3 1 2

PC8. Maintain record/file on external calibration reports

2 0.5 1.5


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

PC9. Check the working and performance of all equipments on regular basis

4 1 3

PC10.Report any malfunction/repairs to the

lab technician 2 1 1

PC11.Inform the supplier/manufacturer on the malfunction/repairs and get it repaired immediately

3 1 2

PC12.Maintain list of all equipments along with the details of annual maintenance contract

2 0.5 1.5

PC13.Follow up with the annual maintenance contractor and ensure maintenance of all equipments

4 1 3

PC14.Record all details on lab equipment like performance, faults, repairs, annual maintenance etc. in the equipment register and in ERP

4 1 3

PC15.Read and understand the standard operating procedures for preparing each reagent

2 0.5 1.5

PC16.Weigh required chemicals and measure solvents in calibrated instruments and measuring jars

4 1 3

PC17. Mix solvents and chemicals and maintain required conditions following the procedure for preparing the reagents

5 2 3

PC18.Prepare standards solutions for calibration of equipments

5 2 3

PC19.Switch on the water distillation unit and prepare distilled water

4 1 3

PC20.Ensure availability of distilled water and standard solutions all time

2 0.5 1.5

PC21.Store the chemicals, solvents, acids, reagents etc. following manufacturer’s instructions (from the label) or following laboratory procedures and standards

2 0.5 1.5

PC22.Maintain list of all chemicals, solvents, acids, reagents, glass wares, consumables, equipment spares etc. used in the laboratory

3 1 2

PC23.Check the inventory of lab chemicals, glass wares, consumables, equipment spares at regular intervals in the register and ERP and update lab technician on the inventory status

3 1 2

PC24.Prepare purchase requisition for lab chemicals, glass wares, consumables,

3 1 2


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

equipment spares with the approval of superiors, and process requisition

PC25.Ensure and maintain inventory of all lab chemicals, glass wares, consumables, equipment spares etc.

3 1 2

PC26.Clean the glassware used for analysis with recommended detergents, disinfectants and sanitizers

2 0.5 1.5

PC27.Clean and maintain equipments used following the maintenance procedures for equipments

2 0.5 1.5

PC28.Read and understand the standard operating procedures (sop) and checklist for housekeeping

2 1.5 0.5

PC29.Visit the warehouses (raw materials, packaging materials, finished goods), process/production area, packaging area, laboratory at regular intervals and perform checks based on the housekeeping checklist

8 2 6

PC30.Inform the food lab technician in case of any deviation

2 1 1

PC31.Understand the suggested corrective action

2 0.5 1.5

PC32.Ensure to implement the corrective action immediately

2 0.5 1.5

PC33.File the housekeeping checklist 2 1.5 0.5

PC34.Maintain records on all documents

related to the housekeeping activity 2 1.5 0.5

100 35 65

3. FIC/N7603: Sampling and Quality Analysis for Food Lab Activities

PC1. Read and understand the sampling

instructions from the food lab

technician

100

2 0.5 1.5

PC2. Sample the raw materials (agricultural

produce, ingredients, flavours,

emulsifiers, preservatives etc.) from

the delivery truck/warehouse/storage

area following sop

5 2 3

PC3. Sample the packaging materials

(bottle, cap, crown, can, carton, label,

pouch etc.) from the delivery

truck/warehouse/storage area

following sop

5 2 3

PC4. Sample production samples from the

production line/process line based on

the frequency followed by the

organization (for analysis and to

maintain production control sample)

5 2 3


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

PC5. Sample the finished product(s) from the production storage area/warehouse

5 2 3

PC6. Sample shelf life sample from the shelf

life storage room 5 2 3

PC7. Collect the pre-shipment samples sent

by the vendors from purchase/supply

chain department

3 1 2

PC8. Collect samples from effluent treatment

plant following procedures and

standards of the organization

3 1 2

PC9. Collect samples received from the

market such as customer/consumer

complaint samples, market samples,

competitor sample

3 1 2

PC10. Label the samples with details like sample name, date and time of sampling, batch/manufacture /expiry details (as applicable)

3 1 2

PC11. Collect all documents pertaining to

incoming lab samples like copy of

purchase order, invoice, certificate of

analysis etc. for verification and

records

3 1 2

PC12. Ensure all documents are provided by

the supplier as per organization

standards

2 0.5 1.5

PC13.Transfer the samples to food lab and

place in the designated area for

analysis

2 0.5 1.5

PC14. Verify the certificate of analysis (COA

) against organization standards 3 1.5 1.5

PC15. Record the sample details in the lab

register and file the supplier

documents

2 1.5 0.5

PC16.File and maintain all documents related to sample along with the test report

2 1.5 0.5

PC17. Transfer the production control sample

and shelf life sample to the control

sample/shelf-life sample room

2 0.5 1.5

PC18.Record the sample details in production control sample register and shelf-life sample register, and upload in ERP

2 1.5 0.5

PC19. Monitor and maintain the storage conditions (like temperature, humidity,

2 1 1


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

cleanliness etc. ) of the control sample/ shelf-life sample room

PC20.Dispose the control sample and shelf

life sample after the control period

following disposal procedures and as

per organization standards

2 0.5 1.5

PC21.Read and understand the standard

operating procedures (sop) for

analysis of each sample

2 0.5 1.5

PC22.Carry out analysis in calibrated equipments following standard operating procedure

7 2 5

PC23.Perform basic tests on physical

parameters like color, appearance,

texture, weight, count etc. on food and

agricultural commodity samples

collected

7 2 5

PC24. Perform basic chemical analysis like

moisture content, bulk density, pH,

total soluble solids (TSS) using

refractometer, etc. on food and

agricultural commodity samples

collected

7 2 5

PC25. Perform tests on packaging material

like measuring dimensions of all

packaging materials , checking the

printed matter and comparing with

standard, checking strength of cartons

7 2 5

PC26. Inform the food lab technician of any

discrepancies in the analysis result

2 0.5 1.5

PC27. Record the results in the quality analysis register

2 0.5 1.5

PC28. Enter the results in the ERP system 2 0.5 1.5

PC29. Clean the glassware used with recommended detergents, disinfectants and sanitizers

2 0.5 1.5

PC30. Clean and maintain equipments used, following maintenance procedures for equipments

2 0.5 1.5

100 35 65

4. FIC/Q7604: Complete Documentation and Record Keeping Related to Performing

PC1. Document and maintain records of raw

materials and packaging materials

sampled like place of sampling,

sampling procedure, details of sample

such as supplier information, batch

number, receiving date/ date of

manufacture, expiry date, supplier

quality document, supplier documents

100 5 2 3


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

Food Lab Activities

(p.o., invoice, certificate of analysis,

etc.), condition of the transport vehicle,

condition of raw material etc., as per

company standards

PC2. Document and maintain records on

raw materials and packaging material

analysis such as parameters

analyzed, method of analysis, storage

of sample, equipments used for

analysis, analysis results, certificate of

analysis, etc. As per company

standards

5 3 2

PC3. Maintain record of observations (if any) related to raw materials, packaging materials

4 2 2

PC4. Load the analysis details in ERP for

future reference 3 2 1

PC5. Verify the documents and track from

finished product to raw materials, in

case of quality concerns and during

quality management system audits

3 2 1


analysis of production samples such

as sampling stage/sampling area (in

the process line), sampling methods

and sampling condition, date of

manufacture, expiry date, parameters

analyzed, method of analysis,

equipments used for analysis, analysis

results, print of graph/chart obtained,

certificate of analysis, etc. As per

company standards

8 5 3

PC7.Document and maintain records on

analysis of finished products such as

batch number, sampling methods and

sampling condition, date of

manufacture, expiry date, label details,

parameters analyzed, method of

analysis, storage of sample,



certificate of analysis, etc. As per

company standards

8 5 3


analysis of finished products such as

batch number, sample storage

conditions, methods and sampling

condition, date of manufacture, expiry

date, label details, parameters

8 5 3


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

analyzed, method of analysis,



certificate of analysis etc, as per

company standards

PC9. Document and maintain records on analysis of shelf-life samples for all products such as batch number, sample storage conditions, methods and sampling condition, date of manufacture, expiry date, label details, parameters analyzed, method of analysis, equipments used for analysis, analysis results, print of graph/chart obtained, certificate of analysis, etc., as per company standards

8 5 3

PC10. Maintain record on observations or

deviations (if any) 3 2 1

PC11. Load the analysis details in ERP for future reference

2 1.5 0.5

PC12. Verify documents and track from


case of quality concerns and for


3 2 1

PC13. Document and maintain records on analysis of market samples such as product name, sampling location (in market), type of outlet, display condition, storage condition, sampling methods and sampling condition, method of transfer of sample to lab, physical condition of sample (package and product), date of manufacture, expiry date, parameters analyzed, method of analysis, equipments used for analysis, analysis results, print of graph/chart obtained, final remarks etc., as per company standards

5 3 2

PC14. Document and maintain records on analysis of competitors sample from market samples such as product name, sampling location (in market), type of outlet, display condition, storage condition, sampling methods and sampling condition, method of transfer of sample to lab, physical condition of sample (package and product), date of manufacture, expiry date,

5 3 2


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

parameters analyzed, method of analysis, equipments used for analysis, analysis results, print of graph/chart obtained, final remarks etc., as per company standards


analysis of complaint sample

(customer/consumer complaint) from

market such as name of product,

nature of complaint, complainant

details, complaint location (in

market), condition of the pack

(opened/sealed), storage condition,

sampling methods and sampling

condition, method of transfer of

sample to lab, physical condition of

sample (package and product), date

of manufacture, expiry date,

parameters analyzed, method of

analysis, equipments used for

analysis, analysis results, print of

graph/chart obtained, final remarks,

root cause analysis report, suggested

corrective action, corrective action

taken, status of complain

(open/close), methods of closing the

complaint etc., as per company

standards

5 3 2

PC16.Maintain record on observations or

deviations (if any) 2 1.5 0.5

PC17. Load the analysis details in erp for

future reference 1 0.5 0.5

PC18.Verify documents and track from




2 0.5 1.5

PC19.Document and maintain records on

equipments used for analysis,

condition of the equipment, control

used for analysis, equipment

parameter, equipment performance,

time taken for analysis, etc. As per

company standards

5 3 2

PC20. Document and maintain records of equipment calibration such as date of Calibration, procedure and method

used for calibration, errors/variations observed, calibration readings, internal and external calibration reports,

5 3 2


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

reagents/standards/tools used for calibration condition of the equipment, etc. As per company standards

PC21. Maintain record of observations or

deviations (if any) 4 2 2

PC22. Load the details in ERP for future

reference 3 2 1

PC23. Verify the documents and track from

analysis report to equipment used, in



3 2 1

Total 100 60 40

5. FIC/N7605: Food Safety, Hygiene and Sanitation for Food Lab Testing

PC1. Comply with food safety and hygiene procedures followed in the organization

100

5 2 3

PC2. Ensure personal hygiene by use of gloves, masks, hair net, ear plugs, boots etc.

6 1 5

PC3. Ensure hygienic production of food by inspecting raw materials, ingredients, finished products etc. for compliance to physical, chemical and microbiological procedures

5 2 3

PC4. Clean, maintain and monitor food processing equipments periodically, using it only for the specified purpose

5 2 3

PC5. Use safety equipment such as fire extinguisher, eye wash unit, first aid kit when required

10 4 6

PC6. Follow housekeeping practices by having designated area for machines/tools

5 2 3

PC7. Follow industry standards like GMP, HACCP and product recall

10 4 6

PC8. Attend training on hazard management to understand type of physical, chemical and microbiological hazards

10 5 5

PC9.Identify, document and report problems such as rodents and pests to management

5 1 4

PC10.Conduct workplace checklist audit before and after work to ensure safety and hygiene

5 1 4

PC11.Document and maintain raw material, process, packaging material to maintain the effectiveness of quality system

4 1 3

PC12. Determine the quality of food using criteria such as odor, color, taste and

10 2 8


Assessable Outcome


Out Of

Marks Allocation

Theory Skills

Practical

best before date and take immediate measures to prevent spoilage

PC13. Store raw materials, finished products and allergens separately to prevent cross contamination

5 2 3

PC14. Label raw materials and finished products and store them in different storage areas according to safe food practices

5 2 3

PC 15. Follow stock rotation based on FEFO/FIFO

10 4 6

Total 100 35 65

Grand Total 500 500 200 300

Percentage Weightage 100 60% 40%

Minimum Pass% to qualify (aggregate): 70%

Documents

Model Curriculum · Theory Duration (hh:mm) • State the materials and equipment used in the cleaning and maintenance of the work area • State the common detergents and sanitizers