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Contents

1. Introduction and Contacts……[1]

2. Qualifications Pack………………..[2]

3. Glossary of Key Terms…………[3]

4. OS Units……………………………[5]

5. Annexure: Nomenclature for QP and NOS…[29]

6. Assessment Criteria…………[31]

technology consul t ing

OS describe what

individuals need to do, know and understand in order to carry out a particular job role or function

OS are

performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding

Food Industry Capacity & Skill Initiative

FICCI office

1, Federation House

Tansen Marg

New Delhi-110001

91-11-23738760-70

E mail: [email protected]

EYE ON IT Current Industry Trends

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QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING

Qualifications Pack – Plant Manager

SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES (IT-

ITES)ces Helpdesk Attendant

SECTOR: FOOD PROCESSING

SUB-SECTOR: Fruit And Vegetable, Food Grain Milling (Including Oilseeds),

Dairy Products, Meat And Poultry, Fish & Sea Food, Bread And Bakery,

Alcoholic Beverages, Aerated Water/Soft Drinks, Soya Food, Packaged Foods,

Packing And Refrigeration

OCCUPATION: Processing

REFERENCE ID: FIC/Q9004

ALIGNED TO: NCO-2004/NIL

Brief Job Description: A Plant Manager is responsible for daily management and coordination of food processing unit operations including production planning, managing human resources, supply chain, production operation, maintenance, quality assurance, storage and distribution of finished products from the plant warehouse within scheduled timeline and budget. S/he is responsible for developing policies and procedures to increase productivity, assure quality, and reduce overall costs. Personal Attributes: A Plant Manager must possess management, leadership, communication, presentation and negotiation skills. She/he must also have the ability to think systematically, plan, take decisions,evaluate, carry out team building activities, motivate, soleve problems and support others.

Introduction

Qualifications Pack For Plant Manager

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Qualifications Pac k Code FIC/Q9004

Job Role Plant Manager

Credits (NSQF) TBD Version number 1.0

Sector Food Processing Drafted on 25/11/2015

Sub-sector

Fruit and vegetable, Food Grain Milling (including oilseeds), Dairy Products, Meat and Poultry, Fish & Sea Food, Bread & Bakery, Alcoholic Beverages, Aerated water/soft drinks, Soya Food, Packaged Foods, Packing and Refrigeration

Last reviewed on 12/07/2017

Occupation Processing Next review date 02/03/2020

NSQC Clearance Date N/A


Role Description

A Plant Manager is responsible for daily management and coordination of food processing unit operations including production planning, managing human resources, supply chain, production operation, maintenance, quality assurance, storage and distribution of finished products

NSQF level

Minimum Educational Qualifications

Maximum Educational Qualifications

9 Masters degree in science

Not applicable

Training (Suggested but not mandatory)

1. Production Planning and Control 2. Production Management 3. Human resources and Performance Management 4. Total Quality Management 5. Inventory and Supply Chain Management 6. Environmental Management System 7. OHSAS 8. Food Safety Standards and Regulations (as per FSSAI)

Minimum Job Entry Age 30 years

Experience 12-15 years in food processing unit


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Applicable National Occupational

Standards (NOS)

Compulsory: 1. FIC/N9017 Lead operations of a food processing unit 2. FIC/N9018 Ensure proper production and operation management 3. FIC/N9019 Manage new projects and implement health and safety system in food processing unit

Performance Criteria As described in the relevant OS units

Job

Det

ails


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Keywords /Terms Description

Sector Sector is a conglomeration of different business operations having similar businesses and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests.

Sub-sector Sub-sector is derived from a further breakdown based on the characteristics and interests of its components.

Occupation Occupation is a set of job roles, which perform similar/related set of functions in an industry.

Function

Function is an activity necessary for achieving the key purpose of the sector, occupation, or area of work, which can be carried out by a person or a group of persons. Functions are identified through analysis and form the basis of OS.

Job Role Job role defines a unique set of functions that together form a unique employment opportunity in an organization.

OS

OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts.

Performance Criteria

Performance Criteria are statements that together specify the standard of performance required when carrying out a task.

NOS NOS are Occupational Standards which apply uniquely in the Indian context.

Qualifications Pack Code

Qualifications Pack Code is a unique reference code that identifies a qualifications pack.

Qualifications Pack Qualifications Pack comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A Qualifications Pack is assigned a unique qualification pack code.

Unit Code Unit Code is a unique identifier for an Occupational Standard , which is denoted by an ‘N’

Unit Title Unit Title gives a clear overall statement about what the incumbent should be able to do.

Description Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for.

Knowledge and Understanding

Knowledge and Understanding are statements which together specify the technical, generic, professional and organizational specific knowledge that an individual needs in order to perform to the required standard.

Organizational Context

Organizational Context includes the way the organization is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility.

Technical Knowledge

Technical Knowledge is the specific knowledge needed to accomplish specific designated responsibilities.

Core Skills or Generic Skills

Core Skills or Generic Skills are a group of skills that are key to learning and working in today's world. These skills are typically needed in any work environment. In the context of the OS, these include communication related skills that are applicable to most job roles.

Def

init

ion

s

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Keywords /Terms Description

CIP Clean In Place

COP Clean Out Of Place

ERP Enterprise Resource Planning

FIFO First In First Out

FEFO First Expiry First Out

FSSAI Food Safety and Standards Authority of India

GMP Good Manufacturing Practice

GHP Good Hygiene Practices

HACCP Hazard Analysis and Critical Control Point

NOS National Occupational Standard

NSQF National Skill Qualification Framework

OS Occupational Standard

PC Performance Criteria

QP Qualification Pack

SSC Sector Skill Council

SOP Standard Operating Procedure

QMS Quality Management System

Acr

on

yms

FIC/N9017

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Lead operations of a food processing unit

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Overview

This OS unit is about leading operations of a food processing unit by developing an operational

plan, providing leadership to all operation functions, managing business process and

monitoring progress and work quality in a food processing unit.

FIC/N9017

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Unit Code FIC/N9017

Unit Title

(Task) Lead operations of a food processing unit

Description

This OS unit is about leading operations of food processing unit by developing

operational plan, providing leadership to all operation functions, managing business

process and monitoring progress and work quality in food processing unit

Scope

This unit/task covers the following:

Develop and implement operational plan for food processing unit

Provide leadership across all operation functions of food processing unit

Manage business process in food processing unit

Monitor progress and work quality in food processing unit

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria

Develop and

implement

operational plan for

food processing unit

To be competent, the user/individual must be able to: PC1. develop operational plans for the operation of food processing unit that is

consistent with the objectives and goals of organisation, and to produce

quantity and quality products

PC2. develop operational plan that is flexible and complements supply chain,

inventory, human resource, production, maintenance, quality and logistics

management of production unit

PC3. develop operational plan to improve output in all areas of functions with the

objective to reduce overall cost, and to produce quantity and quality products

PC4. develop operational plan considering national and international regulatory

requirements, health and safety, food safety and hygiene requirements on

process and product(s), and to maintain safe and environmental compliant

workplace

PC5. develop objectives and set demanding but achievable targets for operation

function managers, and assign clear responsibilities with expected

targets/performance

PC6. provide direction and professional expertise to all function managers to

achieve organisation goals

PC7. monitor and control the operational plan to achieve its overall objectives

PC8. evaluate the implemented operational plan periodically, analyze performance

data, identify areas for improvement and recommend changes

PC9. monitor performance of managers and employees to ensure that

departmental and individual objectives are achieved within scheduled

timelines and budget

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FIC/N9017

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PC10. design new work processes, procedures, systems, structures and roles for any

changes implemented in the organisation to achieve organizational goal and

regulatory requirements

PC11. review and ensure implemented changes are effective and meet the

requirements of the organization

Provide leadership

across all operation

functions of food

processing unit

To be competent, the user/individual must be able to: PC12. maintain professionalism, tact, diplomacy, sensitivity, diversity and equality,

and lead food processing unit to achieve organisation objectives and goals

PC13. ensure that work arrangements, resources and business processes respond to

different needs, abilities and values

PC14. develop and implement new business strategies for improving processes and

procedures to improve performance

PC15. develop a leadership style and apply them appropriately for managers to

follow the lead willingly to achieve organisation targets and goals

PC16. communicate clearly the organisation vision, values and goals to employees,

make managers understand and commit their expertise to achieve

organisation goals

PC17. lead managers of all operation functions, link operational plans and drive

managers towards achieving organisation vision, objectives and goals

PC18. lead managers through difficulties, challenges and conflicts

PC19. conduct meetings with managers regularly and effectively, encourage them

to share their views, provide guidance and support to overcome process

issues and lead to achieve organisation goal

PC20. encourage managers to take lead in their own areas of expertise, take own

decisions in their area of function, and provide recognitions when they are

successful

PC21. lead the managers and organisation successfully through difficulties and

challenges

Manage business

process in food

processing unit

To be competent, the user/individual must be able to: PC22. design processes with achievable targets and realistic timeline, proper

resource allocation, with defined process responsibilities to manage food

processing operation based on organizational goals

PC23. develop processes that are effective and sustainable, implement and ensure

it is followed, review its effectiveness and make necessary changes if required

PC24. develop process measures that are affordable, and provide enough

information and required training for managers and employees to manage

the process

PC25. review and understand resource requirements for process and allocate

necessary resources to all functional areas

FIC/N9017

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PC26. develop systems to link all function processes, and encourage function heads

and employees to interact across the organisation to form a complete system

PC27. establish effective methods to review the quality of work and product, and

improve the process

PC28. focus attention on issues that are critical to achieve results, provide solutions

and guidance to overcome the issues that affect the process

PC29. identify issues and trends and recognize their impact upon current and future

work, work out solutions and implementation plan to overcome and utilize

latest trends to achieve long term goals of the organisation

PC30. develop policies and procedures for any change in organisation goal,

organisation structure

PC31. set responsibilities for managers, set and prioritize objectives for change,

clearly communicate change and make the managers understand their

responsibilities and commitment

PC32. implement change, identify and deal with obstacles to change, and support

managers and employees through the change process

Monitor progress and

work quality in food

processing unit

To be competent, the user/individual must be able to: PC33. brief managers on their responsibilities and make them understand their role,

objectives for their area and the overall organisation, and expected

performance

PC34. monitor progress and performance quality of the managers on regular basis

against the level of expected performance and provide prompt and

constructive feedback

PC35. support managers in identifying and dealing with problems and unforeseen

events

PC36. identify gaps and performance issues, discuss the causes and recommend

solutions to improve performance of mangers and their team

PC37. monitor performance, analyze employee strength and weakness, and make

changes in their tasks/responsibilities

PC38. review performance and update work plans in their area, monitor and

conduct review meetings on regular basis, recognize successful completion of

work or work activities by function manager(s) and their teams

PC39. motivate managers to complete expected target and any additional work

allocated and provide additional support and resources to complete work

Knowledge and Understanding (K)

A. Organizational

Context

(Knowledge of the

The user/individual on the job needs to know and understand:

KA1. principles and processes involved in business and organizational planning

KA2. code of business conduct

FIC/N9017

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company /

organization and

its processes)

KA3. leadership and management techniques

KA4. production and operation management

KA5. manpower modelling and handling

KA6. information management

B. Technical

Knowledge


KB1. management and leadership methods and techniques

KB2. methods to improve business processeses

KB3. operational planning methods

KB4. principles and models of effective process management

KB5. risk analysis and risk management

KB6. contingency planning and management

KB7. resource utilization methods

KB8. setting smart (specific, measurable, achievable, realistic and time-bound)

objectives

KB9. methods to monitor and control operational plans to achieve objectives

KB10. methods to identify and address difficulties and challenges

KB11. managing changes, and techniques to manage expectations during change

KB12. types of difficulties and challenges that may arise, including conflict, diversity

and inclusion issues within the area, and ways of identifying and overcoming

them

KB13. national and international regulatory requirements like quality management

system, environmental management system, health and safety, FSSAI, FDA

regulations related to food processing unit and products produced

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to:

SA1. write project reports on operation of food processing unit to the management

SA2. write communications to managers of operations function on plan, targets,

change in plan, issues, prevention and correction methods, policies and

procedures etc

SA3. write clear and concise report to management on proposals, and overall

function of the food processing unit

SA4. write finance reports on operation management to the management

SA5. write communications to contract suppliers and manufactures on process,

product, quality, regulatory standards etc

Reading Skills

The user/individual on the job needs to know and understand how to:

FIC/N9017

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SA6. read communications from management on organisation policies, values,

targets and goals

SA7. read proposals, daily reports and communications from department managers

of operations and sales & marketing functions of the organization

SA8. read and interpret government notifications related to organisation functions

SA9. read legal and regulatory documents pertaining to the organization

SA10. read and understand internal information documents sent by all function

managers

Oral Communication (Listening and Speaking skills)


SA11. communicate the organisation vision and values, policy and goals with

enthusiasm and commitment to inspire managers and employees

SA12. communicate clearly, concisely and accurately to the managers and

employees on goals/targets, and the needs and methods of planning and

prioritizing

SA13. communicate transparently and honestly on the intention and agenda to win

the confidence of the employees

SA14. demonstrate respect while communicating to the employees and while

listening to others problems

SA15. communicate confidently while sharing ideas and voicing difference of

opinion

SA16. listen to issues related to the organisation, motivate people and provide ideas

to resolve issues

SA17. motivate and encourage employees to provide feedback and constructive

ideas

SA18. respond to questions, provide feedback and encourage employees to come

out with solution for problems and support new ideas

SA19. listen attentively to the employees problems related to organisation,

department or conflicts between employees and resolve issues

B. Professional Skills Decision Making


SB1. make clear, consistent, transparent decisions

SB2. show integrity, fairness and consistency in decision-making

SB3. identify nature of problems, apply balanced approach to problems and decide

on solutions

SB4. combine, evaluate and reason with information and data to make decisions

and solve problems

SB5. distinguish relevant from irrelevant information and make timely decisions

SB6. use logical reasoning to make decisions on relative importance of information

and choosing the best solution

FIC/N9017

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Plan and organize


SB7. plan operational model for implementing production and operation

management system in the organisation

SB8. understand goals, objectives of the organisation and plan resources, allot

responsibilities to complete on time and lead towards success

SB9. plan realistic goals for employees to achieve organisation goals

SB10. delegate authority, assign responsibilities, and provide direction to the

achieve organisation and department goals

SB11. plan, organize according to the plan and lead employees to work towards the

organisation goals

Customer Centricity


SB12. understand customer requirements and their priority and respond as per their

needs

Problem solving


SB13. support manager in solving problems by detailing out problems

SB14. discuss the possible solutions with the manager for problem solving

Analytical Thinking

SB15. apply domain information about maintenance processes and technical

knowledge about tools and equipment

Critical Thinking

SB16. use reasoning skills to make judgements on issues related to overall

management of the processing unit

SB17. make judgements considering the constraints, values and polices of the

organisation

SB18. use acquired knowledge and experience to analyze, evaluate, compare,

discuss, make judgements, infer and arrive at solutions to solve problems

FIC/N9017

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NOS Version Control

Back to Top

NOS Code FIC/N9017


Industry Food Processing Drafted on 23/08/2015

Industry Sub-sector

Fruit and vegetable,

Food Grain Milling

(including oilseeds),

Dairy Products, Meat

and Poultry, Fish & Sea

Food, Bread & Bakery,

Alcoholic Beverages,

Aerated water/soft

drinks, Soya Food,

Packaged Foods,

Packing and

Refrigeration


Occupation Plant Manager Next review date 02/03/2020

FIC/N9018

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Ensure proper production and operation management

----------------------------------------------------------------------------------------------------------------------------- ----------

Overview

This OS unit is about managing production and operations of food processing unit through

production planning and control, directing and controlling finance, human resources, and

ensuring product and process quality.

FIC/N9018

Page | 15


Unit Code FIC/N9018

Unit Title

(Task) Ensure proper production and operation management

Description

This OS unit is about managing production and operations of food processing unit

through production planning and control, directing and controlling finance, human

resources, and ensuring product and process quality.

Scope


Plan production and control in a food processing unit

Direct and control finance for operation of food processing unit

Direct and control human resource for operation of food processing unit

Ensure product and process quality in food processing unit



Plan production and

and control in a food

processing unit

To be competent, the user/individual must be able to: PC1. update self with an understanding of the goals of the organisation and

forecast/requirements of the sales and marketing manager, with the

knowledge of production method and process, plant capacity, resource

availability, plan products and quantity to be produced

PC2. monitor and regulate supply chain management which includes sourcing and

procurement, conversion of raw materials to finished products, all logistics

activities, coordination and collaboration with suppliers, intermediaries, third-

party service providers, and customers, to integrate supply and demand

management within and across companies

PC3. monitor and regulate inventory process to meet the production requirement

of the organisation, review current procurement procedures, analyze benefits

and risks that may impact the procurement of supplies, implement plans and

methods to improve and provide solutions to resolve any immediate

problems

PC4. evaluate current storage methods and identify ways of improving the storage

of supplies to provide better fit with supply chain strategy

PC5. during production process, coordinate production activities with

procurement, maintenance, and quality control function to obtain optimum

production and efficient utilization of human resources, machines and

equipment

PC6. make adjustments/revise/reschedule production schedules and priorities in

case of breakdown down of equipment/issues with physical or human

resource/ urgent orders/unforeseen issues or any operational problems

PC7. direct production activities and establish production priorities to produce

quantity and quality products within the operation budget

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FIC/N9018

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PC8. review and analyze human resource, production, quality control,

maintenance, and operational reports to identify reason for non-

conformance/ non-compliance to organisation and regulatory standards for

product and process, develop and implement operating methods and

procedures to eliminate problems and improve product and process quality

PC9. monitor storage and distribution of products to and from the

plant/processing unit warehouse, ensure storage and distribution norms and

procedures like palletizing, stacking height, labeling, fefo etc are followed

PC10. establish systems to collect and assess information on performance of all

functions, analyze data and evaluate performance of departments and

organisation, through knowledge and understanding identify reasons for

problems and low performance

PC11. establish and implement methods and procedures for improvement, ensure

implemented methods deliver expected result, and identify opportunities to

improve organization performance

Direct and control

finance for operation

of food processing

unit

To be competent, the user/individual must be able to: PC12. read financial responsibilities, compile available financial information,

evaluate the cost, benefits and risks of the current budget, and estimate

financial requirements for operation of food processing unit

PC13. consult with department managers the objectives and associated plans,

discuss and identify priorities and develop a realistic master budget for food

processing operation, communicate the final proposed budget with all

managers

PC14. submit the proposed master budget with clear proposals to the management

for approval, assist them to evaluate the budget, negotiate with clarity and

strong reasoning and get the budget approved

PC15. evaluate, analyze and allocate budget to departments of food processing

operation, allocate budget to each department managers with expectations

and targets, provide required ongoing support and resources

PC16. establish systems to monitor and evaluate performance against delegated

budgets and the master budget and put contingency plans in place

PC17. identify reason for significant variances between budget and actual

expenditure, discuss with managers, provide solutions and ensure immediate

corrective action is taken

PC18. in case of unforeseen situation/emergency/shortage, identify any additional

financial needs, prepare provisional budget, negotiate and get it approved by

the management, delegate provisional budget to respective managers,

monitor and control expenditure

PC19. encourage managers to identify ways of reducing expenditure, analyze and

pursue potential ideas, implement those in all areas of function

FIC/N9018

Page | 17


PC20. review the financial performance of managers regularly, and identify

improvement opportunities and ensure it is implemented, provide

information to the management on the financial performance of the

operation management

Direct and control

human resource for

operation of food

processing unit

To be competent, the user/individual must be able to: PC21. determine human resource requirement including contingencies to achieve

organisation goal, organize interview, hiring and training of new employees

through human resources manager

PC22. ensure that all employees receive appropriate training on job duties,

corporate policies and applicable regulations

PC23. oversee and direct the activities of subordinate managers, provide coaching

and mentoring, and conduct evaluations of all

PC24. discuss with managers of operation function and identify resource

requirement for their area, analyze, estimate and approve resources, monitor

effective use of those resources

PC25. ensure compliance of all employees with organization policy, procedures and

applicable regulations

PC26. conduct meetings to address grievances, to resolve or effect settlements

within the scope of authority, and refer unresolved grievances for

management-union negotiations

PC27. take personnel actions, such as promotions, transfers, discharges or

disciplinary measures, within the scope of authority

FIC/N9018

Page | 18


Ensure product and

process quality in

food processing

To be competent, the user/individual must be able to: PC28. update self with knowledge of quality management system, legal and

regulatory requirements, environmental issues related to the organisation,

process and products produced

PC29. ensure system, plan and resources are in place to assure food products

produced in the organisation meet the organisation standards, national and

international regulations

PC30. implement procedure, standards and specifications to meet quality goals of

the organisation, co-ordinate departments and provide support to implement

food safety system like HACCP in the organisation

PC31. evaluate records of quality of product and process to assess the effectiveness

of quality system followed in the organisation, review and revise the quality

system through quality assurance manager and implement changes

PC32. organize training for employees to update on latest developments/systems/

tools and techniques in quality management system and evaluate their

competency to fulfill organisation goals

PC33. encourage employees of all functions to take personal responsibility for

achieving quality standards of product and process and address or

report/address any non-conformance

PC34. monitor process and product quality against target and plan, identify and

assess risks of shortfalls in the quality of processes and products/services and

take immediate corrective action to address risks

PC35. direct and coordinate implementation of quality system such as ISO, HACCP,

etc. in the organisation though quality manager

PC36. ensure managers responsible for organizational processes understand the

requirements of quality system, establish their roles in implementation of

quality system in their functional areas, enhance their confidence and

commitment to quality by providing continuous support

PC37. encourage and support department heads and employees for quality audit

process to obtain accreditation, certifications to a standard or a mark of

quality, monitor quality audit process, review results and take immediate

corrective action through concerned managers

PC38. identify the environmental impact related to the resources, process and

products produced in the organisation such as air/water/noise pollution,

effluent treatment, waste disposal etc, identify risks to the environment,

consult with experts and identify opportunities to improve environmental

performance

PC39. set and implement policies and procedures through mangers, monitor to

ensure its efficiency and effectiveness and make changes as required to meet

the regulatory requirements

FIC/N9018

Page | 19



A. Organizational

Context

(Knowledge of the

company /

organization and

its processes)


KA1. organisation policies and goals

KA2. production and operation management

KA3. quality management

KA4. human resource mangement

KA5. budget management

KA6. food regulatory policies and procedures related to products produced in the

organisaiton

KA7. quality mark accreditations of the organisations

KA8. audit procedures

KA9. code of business conduct

KA10. manpower modelling and handling

B. Technical

Knowledge


KB1. current developments, tools and techniques in operation management, legal

and regulatory requirements related to the organisation

KB2. production and operational management

KB3. inventory and supply chain management

KB4. methods of storage and distribution, and logistics management


KB6. contingency planning and management

KB7. methods of delegation and resource utilization

KB8. financial responsibilities, organisational guidelines and procedures for the

preparation and approval of budgets

KB9. budgetary systems, methods to monitor, control and evaluate performance

against budgets

KB10. methods to calculate human resource requirement, and methods to hire and

train human resource for organisation requirements

KB11. appraisal system followed in the organisation, and methods to review

performance of employees

KB12. methods to monitor and control operational plans to achieve objectives

KB13. types of difficulties and challenges that may arise, including conflict, diversity

and inclusion issues within the area, and ways of identifying and overcoming

them

KB14. methods to investigate reason for non- conformance related to processes and

product quality and decide on appropriate corrective actions

KB15. national and international regulatory requirements like quality management

system (ISO, HACCP, etc), environmental management system, health and

safety, FSSAI, FDA, CODEX alimentarius regulations, etc. related to food

processing unit and products produced

FIC/N9018

Page | 20


Skills (S)

A. Core Skills/ Generic Skills

Writing Skills




changes in plan, issues, prevention and correction methods, policies and

procedures etc

SA3. wrie clear and concise report to management on proposals, and overall





Reading Skills



targets and goals





SA10. read and understand internal information documents sent by all function

managers







prioritizing






opinion


to resolve issues


ideas

FIC/N9018

Page | 21






B. Professional Skills Decision Making





on solutions


and solve problems




Plan and organize










organisation goals

Customer Centricity



needs

Problem solving




Analytical Thinking



Critical Thinking

SB16. use reasoning skills to make judgements on issues related to overall

management of the processing unit

FIC/N9018

Page | 22


SB17. make judgements considering the constraints, values and polices of the

organisation

SB18. use acquired knowledge and experience to analyze, evaluate, compare,

discuss, make judgements, infer and arrive at solutions to solve problems

FIC/N9018

Page | 23


NOS Version Control

Back to Top

NOS Code FIC/N9018



Industry Sub-sector

Fruit and vegetable,

Food Grain Milling

(including oilseeds),

Dairy Products, Meat

and Poultry, Fish & Sea

Food, Bread & Bakery,

Alcoholic Beverages,

Aerated water/soft

drinks, Soya Food,

Packaged Foods,

Packing and

Refrigeration


Occupation Processing Next review date 02/03/2020

FIC/N9019

Page | 24

Manage new projects and ensure compliance to regulatory requirements

----------------------------------------------------------------------------------------------------------------------------- ----------

Overview

This OS unit is on managing new projects, ensuring compliance to regulatory requirements, and health and safety system in food processing units.

FIC/N9019

Page | 25


Unit Code FIC/N9019

Unit Title (Task)


Description This OS unit is about managing new projects, ensuring compliance to regulatory

requirement, and health and safety systems.

Scope


Manage new projects/product in food processing unit

Ensure product and process compliance to regulatory requirements

Implement and ensure health and safety, food safety, hygiene and sanitation

requirements



Manage new projects in food processing unit

To be competent, the user/individual must be able to: PC1. implement new project/business plans of the organisation for introducing

new products or for improving processes, procedures and performance

PC2. map or perform comparative study of the project with the current

project/product to understand the ways proposed project fits with the overall

vision, objectives and plans of the organisation

PC3. read the key objectives and scope of the proposed project, prepare resource

requirement for implementation of new project, negotiate with clarity and

strong reasoning and get approval from superiors/management

PC4. consult with experts and managers and prepare realistic and thorough plan to

implement the project successfully, prepare project report considering all

possibilities

PC5. submit the project report to the superiors/management, discuss plan,

consider suggestions and recommendations and make necessary changes

where necessary, take approval of final plan

PC6. brief project team managers on the project plan and their roles and

responsibilities, start implementation of project and provide ongoing support,

encouragement and information for successful completion

PC7. monitor, control and review project plan during each stage of

implementation

PC8. provide sufficient resources to deal with contingencies and to manage any

potential risks

PC9. inform the management/superiors of the developments in the project on

regular basis, discuss progress and problems, take approval for any changes in

project plan

Nat

ion

al O

ccu

pat

ion

al S

tan

dar

d

FIC/N9019

Page | 26


PC10. complete project within agreed level of resources, meeting all legal and

regulatory requirements, share the success with the project team members,

recognize and reward their contribution

Ensure product and process compliance to regulatory requirements in food processing unit

To be competent, the user/individual must be able to: PC11. update self with understanding of national and international food safety

regulations and standards related to the food processing units, process and

products produced in the organisation

PC12. ensure effective policies and procedures are in place in the organization to

meet to legal and regulatory requirements

PC13. ensure regulatory standards set by the organisation for products are

stringent in context of the national and international legal requirements

PC14. ensure managers of all functional area have a clear understanding of the

policies and procedures on food regulatory standards

PC15. organize training for all employees on policies and procedures on food

regulatory standards and the importance of following regulations

PC16. monitor and ensure relevant legal and regulatory requirements pertaining to

food processing units and products produced in the organisation are followed

and met

PC17. identify reasons for non-compliance, review and revise the policies and

procedures in consultation with quality and regulatory affairs manager to

correct and overcome failures, provide support to all managers to implement

corrective actions for the organisation and products to comply with

regulatory standards

Implement and ensure health and safety system, food safety, hygiene and sanitation requirements in food processing unit

To be competent, the user/individual must be able to: PC18. update self with understanding of health and safety requirements, and food

safety, hygiene and sanitation requirements for the organisation and

products produced

PC19. ensure that the organisation has written policy and procedures on health and

safety, food safety, hygiene and sanitation, and those are clearly

communicated to all employees of the organisation, and are put into practice

and followed

PC20. implement a system for identifying hazards and assessing risk in food

processing and products and set procedures to control and prevent them

PC21. implement system for GMP, HACCP, FIFO/FEFO, product recall, etc., organize

training to the employees on health and safety, food safety, hygiene and

sanitation for effective implementation of the systems, allocate required

resources for implementation, and ensure those are followed by all

employees

FIC/N9019

Page | 27


PC22. ensure systems are in place for effective monitoring, measuring and reporting

on the performance of health and safety system

PC23. evaluate the existing systems and procedures, consult with mangers and

experts and identify methods to reduce risks/improve control measure

PC24. ensure health and safety policies are practiced across the organisation,

effectively monitored, reviewed and revised at regular intervals to meet the

changes in national and international regulations


A. Organizational Context

(Knowledge of

the company /

organization and

its processes)


KA1. organisaiton policies and goals

KA2. project management

KA3. quality management system

KA4. environmental management system

KA5. quality mark accreditations of the organisations

KA6. food regualtory policies and procedures related to process and products

produced in the organisation

KA7. documentation and records management system

KA8. health and safety policy

KA9. food safety system like FSSAI

B. Technical Knowledge


KB1. project management tools and techniques

KB2. leadership, motivation, negotiation, planning, delegation, communication,

setting objectives, consulting, systematic thinking, decision-making, problem-

solving, influencing and persuading, presenting information, information

management, contingency planning, evaluation, monitoring, analyzing and

reviewing, , involving others, valuing and supporting others


KB4. regulations, guidelines and codes of practice related to health and safety,

food safety, hygiene and sanitation (as per fssai)

KB5. environmental standards for food processing units

KB6. methods to implement health and safety system in food processing unit

KB7. industry standards such as GMP, HACCP and product recall process

KB8. types of hazards such as physical, chemical and biological hazards and

methods to measure, control and prevent them

KB9. methods to establish systems for monitoring, measuring and reporting on

health and safety

KB10. procedures to ensure food safety, hygiene and sanitation in the organization

Skills (S)

Writing Skills

FIC/N9019

Page | 28


A. Core Skills/

Generic Skills




changes in plan, issues, prevention and correction methods, policies and

procedures etc

SA3. write clear and concise report to management on proposals, and overall





Reading Skills



targets and goals





SA10. read internal information documents sent by all function managers







prioritizing






opinion


to resolve issues


ideas



FIC/N9019

Page | 29




B. Professional

Skills

Decision Making





on solutions


and solve problems




Plan and organize










organisation goals

Customer Centricity



needs

Problem solving




Analytical Thinking



FIC/N9019

Page | 30


NOS Version Control

Back to Top

NOS Code FIC/N9019



Industry Sub-sector

Fruit and vegetable, Food Grain Milling (including oilseeds), Dairy Products, Meat and Poultry, Fish & Sea Food, Bread & Bakery, Alcoholic Beverages, Aerated water/soft drinks, Soya Food, Packaged Foods, Packing and Refrigeration


Occupation Plant Manager Next review date 02/03/2020

Page | 31

Qualification Pack for Plant Manager

Annexure

Nomenclature for QP and NOS

Qualifications Pack

[ABC]/ Q 0101

Occupational Standard An example of NOS with ‘N’

[ABC] / N 0101

Q denoting Qualifications Pack Occupation (2 numbers)

QP number (2 numbers)

9 characters

N denoting National Occupational Standard Occupation (2 numbers)

OS number (2 numbers)

9 characters

Back to top…

[Insert 3 letter code for SSC]

[Insert 3 letter code for SSC]

Page | 32

Qualifications Pack for Plant Manager

The following acronyms/codes have been used in the nomenclature above:

Sub-sector Range of Occupation

numbers

Fruit and Vegetable 01 – 09

Food Grain Milling (including Oilseeds) 10 - 19

Dairy products 20 - 30

Meat and Poultry 30 – 40

Fish and Sea Food 40 - 49

Bread and Bakery 50 - 59

Alcoholic Beverages 60 - 69

Aerated water/ soft drinks

Quality Analysis (involving physical and chemical lab analysis)

76 – 79

Packaging, Refrigeration and Procurement 70 – 75

Soya Food 80 – 84

Packaged Foods 85 - 90

Miscellaneous 90 - 95

Sequence Description Example

Three letters Industry name FIC

Slash / /

Next letter Whether QP or NOS Q or N

Next two numbers Occupation code 01

Next two numbers OS number 01

Note:

The range of occupation numbers have been decided based on the number of existing and

future occupations in a segment

Assessment Citeria

Page | 33

CRITERIA FOR ASSESSMENT OF TRAINEES


Qualification Pack FIC/Q9004

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

Assessment outcomes Assessment criteria for outcomes

Marks Allocation

Total Marks

Out Of

Theory Skills Practical

1. FIC/N9017 (Lead operations of a food processing unit )

PC1. Develop operational plans for

the operation of food

processing unit that is

consistent with the objectives

and goals of organisation, and

to produce quantity and quality

products

3 1 2

PC2. Develop operational plan that is

flexible and complements

supply chain, inventory, human

resource, production,

maintenance, quality and

logistics management of

production unit

2.5 1 1.5

Assessment Citeria

Page | 34

PC3. Develop operational plan to

improve output in all areas of

functions with the objective to

reduce overall cost, and to

produce quantity and quality

products

2.5 0.5 2

PC4. Develop operational plan

considering national and

international regulatory

requirements, health and

safety, food safety and hygiene

requirements on process and

product(s), and to maintain safe

and environmental compliant

workplace

2.5 1 1.5

PC5. Develop objectives and set

demanding but achievable

targets for operation function

managers, and assign clear

responsibilities with expected

targets/performance

3 1 2

PC6. Provide direction and

professional expertise to all

function managers to achieve

organisation goal

2.5 1 1.5

PC7. Monitor and control the

operational plan to achieve its

overall objectives 2.5 0.5 2

PC8. Evaluate the implemented

operational plan periodically,

analyze performance data,

identify areas for improvement

and recommend changes

2.5 1 1.5

PC9. Monitor performance of

managers and employees to

ensure that departmental and

individual objectives are

3 1 2

Assessment Citeria

Page | 35

achieved within scheduled

timelines and budget

PC10. Design new work processes,

procedures, systems, structures

and roles for any changes

implemented in the

organisation to achieve

organizational goal and


2.5 1 1.5

PC11. Review and ensure

implemented changes are

effective and meets the

requirements of the

organisation

2.5 1 1.5

PC12. Maintain professionalism, tact,

diplomacy, sensitivity, diversity

and equality, and lead food

processing unit to achieve

organisation objectives and

goals

2.5 1 1.5

PC13. Ensure that work arrangements,

resources and business

processes respond to different

needs, abilities and values

2.5 0.5 2

PC14. Develop and implement new

business strategies for

improving processes and

procedures to improve

performance

2.5 1 1.5

PC15. Develop a leadership style and

apply them appropriately for

managers to follow the lead

willingly to achieve organisation

targets and goals

2.5 1 1.5

PC16. Communicate clearly the

organisation vision, values and

goals to employees, make

managers understand and

2.5 0.5 2

Assessment Citeria

Page | 36

commit their expertise to

achieve organisation goals

PC17. Lead managers of all operation

functions, link operational plans

and drive managers towards

achieving organisation vision,

objectives and goals

2.5 1 1.5

PC18. Lead managers through

difficulties, challenges and

conflicts 2.5 1 1.5

PC19. Conduct meetings with

managers regularly and

effectively, encourage them to

share their views, provide

guidance and support to

overcome process issues and

lead to achieve organisation

goal

2.5 0.5 2

PC20. Encourage managers to take

lead in their own areas of

expertise, take own decisions in

their area of function, and

provide recognitions when they

are successful

2.5 1 1.5

PC21. Lead the managers and

organisation successfully

through difficulties and

challenges

3 1 2

PC22. Design processes with

achievable targets and realistic

timeline, proper resource

allocation, with defined process

responsibilities to manage food

processing operation based on

organizational goals

2.5 1 1.5

PC23. Develop processes that are

effective and sustainable,

implement and ensure it is

2.5 1 1.5

Assessment Citeria

Page | 37

followed, review its

effectiveness and make

necessary changes if required

PC24. Develop process measures that

are affordable, and provide

enough information and

required training for managers

and employees to manage the

process

2.5 0.5 2

PC25. Review and understand

resource requirements for

process and allocate necessary

resources to all functional areas

2.5 1 1.5

PC26. Develop systems to link all

function processes, and

encourage function heads and

employees to interact across the

organisation to form a complete

system

2.5 0.5 2

PC27. Establish effective methods to

review the quality of work and

product, and improve the

process

2.5 0.5 2

PC28. Focus attention on issues that

are critical to achieve results,

provide solutions and guidance

to overcome the issues that

affect the process

2.5 1 1.5

PC29. Identify issues and trends and

recognize their impact upon

current and future work, work

out solutions and

implementation plan to

overcome and utilize latest

trends to achieve long term

goals of the organisation

3 1 2

Assessment Citeria

Page | 38

PC30. Develop policies and procedures

for any change in organisation

goal, organisation structure 2.5 1 1.5

PC31. Set responsibilities for

managers, set and prioritize

objectives for change, clearly

communicate change and make

the managers understand their

responsibilities and

commitment

2.5 1 1.5

PC32. Implement change, identify and

deal with obstacles to change,

and support managers and

employees through the change

process

2.5 1 1.5

PC33. Brief managers on their

responsibilities and make them

understand their role, objectives

for their area and the overall

organisation, and expected

performance

2 1 1

PC34. Monitor progress and

performance quality of the

managers on regular basis

against the level of expected

performance and provide

prompt and constructive

feedback

3 1 2

PC35. Support managers in identifying

and dealing with problems and

unforeseen events 2.5 1 1.5

PC36. Identify gaps and performance

issues, discuss the causes and

recommend solutions to

improve performance of

mangers and their team

3 1 2

PC37. Monitor performance, analyze

employee strength and 2.5 1 1.5

Assessment Citeria

Page | 39

weakness, and make changes in

their tasks/responsibilities

PC38. Review performance and

update work plans in their area,

monitor and conduct review

meetings on regular basis,

recognize successful completion

of work or work activities by

function manager(s) and their

teams

2.5 1 1.5

PC39. Motivate managers to complete

expected target and any

additional work allocated and

provide additional support and

resources to complete work

2 1 1

100 35 65

2. FIC/N9018 (Ensure proper production and operation management )

PC1. Update self with an understanding

of the goals of the organisation

and forecast/requirements of the

sales & marketing manager, with

the knowledge on production

method and process, plant

capacity, resource availability, plan

products and quantity to be

produced

2 1 1

PC2. Monitor and regulate supply chain

management which include

sourcing and procurement,

conversion of raw materials to

finished products, all logistics

activities, coordination and

collaboration with suppliers,

intermediaries, third-party service

providers, and customers, to

integrates supply and demand

management within and across

companies

3 0.5 2.5

Assessment Citeria

Page | 40

PC3. Monitor and regulate inventory

process to meet the production

requirement of the organisation,

review current procurement

procedures, analyze benefits and

risks that may impact the

procurement of supplies,

implement plans and methods to

improve, provide solutions to

resolve any immediate problems

3 1 2

PC4. Evaluate current storage methods,

identifying ways of improving the

storage of supplies to provide

better fit with supply chain strategy

3 1 2

PC5. During production process,

coordinate production activities

with procurement, maintenance,

and quality control function to

obtain optimum production and

efficient utilization of human

resources, machines and

equipment

1.5 0.5 1

PC6. Make

adjustments/revise/reschedule

production schedules and priorities

in case of breakdown down of

equipment/issues with physical or

human resource/ urgent

orders/unforeseen issues or any

operational problems

1.5 0.5 1

PC7. Direct production activities and

establish production priorities to

produce quantity and quality

products within the operation

budget

3 1 2

PC8. Review and analyze human

resource, production, quality

control, maintenance, and

operational reports to identify

3 1 2

Assessment Citeria

Page | 41

reason for non-conformance/ non-

compliance to organisation and

regulatory standards for product

and process, develop and

implement operating methods and

procedures to eliminate problems

and improve product and process

quality

PC9. Monitor storage and distribution of

products to and from the

plant/processing unit warehouse,

ensure storage and distribution

norms and procedures like

palletizing, stacking height,

labeling, FEFO etc are followed

3 0.5 2.5

PC10. Establish systems to collect and

assess information on performance

of all functions, analyze data and

evaluate performance of

departments and organisation,

through knowledge and

understanding identify reasons for

problems and low performance

1.5 1 0.5

PC11. Establish and implement methods

and procedures for improvement,

ensure implemented methods

deliver expected result, and

identify opportunities to improve

organization performance

1.5 1 0.5

PC12. Read financial responsibilities,

compile available financial

information, evaluate the cost,

benefits and risks of the current

budget, and estimate financial

requirements for operation of food

processing unit

3 1.5 1.5

Assessment Citeria

Page | 42

PC13. Consult with department managers

the objectives and associated

plans, discuss and identify priorities

and develop a realistic master

budget for food processing

operation, communicate the final

proposed budget with all managers

3 1 2

PC14. Submit the proposed master

budget with clear proposals to the

management for approval, assist

them to evaluate the budget,

negotiate with clarity and strong

reasoning and get the budget

approved

2.5 1 1.5

PC15. Evaluate, analyze and allocate

budget to departments of food

processing operation, allocate

budget to each department

managers with expectations and

targets, provide required ongoing

support and resources

3 1 2

PC16. Establish systems to monitor and

evaluate performance against

delegated budgets and the master

budget and put contingency plans

in place

2.5 1 1.5

PC17. Identify reason for significant

variances between budget and

actual expenditure, discuss with

managers, provide solutions and

ensure immediate corrective action

is taken

2.5 1 1.5

PC18. In case of unforeseen

situation/emergency/shortage,

identify any additional financial

needs, prepare provisional budget,

negotiate and get it approved by

the management, delegate

provisional budget to respective

3 1 2

Assessment Citeria

Page | 43

managers, monitor and control

expenditure

PC19. Encourage managers to identify

ways of reducing expenditure,

analyze and pursue potential ideas,

implement those in all areas of

function

2.5 1 1.5

PC20. Review the financial performance

of managers regularly, and identify

improvement opportunities and

ensure it is implemented, provide

information to the management on

the financial performance of the

operation management

2.5 1 1.5

PC21. Determine human resource

requirement including

contingencies to achieve

organisation goal, organize

interview, hiring and training of

new employees through human

resources manager

3 1 2

PC22. Ensure that all employees receives

appropriate training on job duties,

corporate policies and applicable

regulations

2.5 1 1.5

PC23. Oversee and direct the activities of

subordinate managers, provide

coaching and mentoring, and

conduct evaluations of all

2.5 1 1.5

PC24. Discuss with managers of

operation function and identify

resource requirement for their

area, analyze, estimate and

approve resources, monitor

effective use of those resources

3 1 2

Assessment Citeria

Page | 44

PC25. Ensure compliance of all

employees with organization

policy, procedures and applicable

regulations

2.5 1 1.5

PC26. Conduct meetings to address

grievances, to resolve or effect

settlements within the scope of

authority, and refer unresolved

grievances for management-union

negotiations

2.5 0.5 2

PC27. Take personnel actions, such as

promotions, transfers, discharges

or disciplinary measures, within the

scope of authority

3 1 2

PC28. Update self with knolwdge of

quality management system, legal

and regulatory requirements,

environmental issues related to the

organisation, process and products

produced

2.5 0.5 2

PC29. Ensure system, plan and resources

are in place to assure food

products produced in the

organisation meet the organisation

standards, national and


3 1 2

PC30. Implement procedure, standards

and specifications to meet quality

goals of the organisation, co-

ordinate departments and provide

support to implement food safety

system like HACCP in the

organisation

3 1 2

PC31. Evaluate records on quality of

product and process to assess the

effectiveness of quality system

followed in the organisation,

review and revise the quality

2.5 1 1.5

Assessment Citeria

Page | 45

system through quality assurance

manager and implement changes

PC32. PC30. Organize training for

employees to update on latest

developments/systems/ tools and

techniques in quality management

system and evaluate their

competency to fulfill organisation

goals

2.5 0.5 2

PC33. Encourage employees of all

functions to take personal

responsibility for achieving quality

standards of product and process

and to address or report/address

any non-conformance

2.5 1 1.5

PC34. Monitor process and product

quality against target and plan,

identify and assess risks of

shortfalls in the quality of

processes and products/services

and take immediate corrective

action to address risks

3 1 2

PC35. Direct and coordinate

implementation of quality system

like ISO, HACCP etc in the

organisation though quality

manager

3 1 2

PC36. Ensure managers responsible for

organizational processes

understand the requirements of

quality system, establish their roles

in implementation of quality

system in their functional areas,

enhance their confidence and

commitment to quality by

providing continuous support

3 1 2

Assessment Citeria

Page | 46

PC37. Encourage and support

department heads and employees

for quality audit process to

obtaining accreditation,

certifications to a standard or a

mark of quality, monitor quality

audit process, review results and

take immediate corrective action

through concerned managers

2.5 1 1.5

PC38. Identify the environmental impact

related to the resources, process

and products produced in the

organisation like air/water/noise

pollution, effluent treatment,

waste disposal etc, identify risks to

the environment, consult with

experts and identify opportunities

to improve environmental

performance

1.5 0.5 1

PC39. Set and implement policies and

procedures through mangers,

monitor to ensure its efficiency and

effectiveness and make changes as

required to meet the regulatory

requirements

1.5 0.5 1

100 35 65

3. FIC/N9019 (Manage new projects and implement health and safety system in food processing unit )

PC1. Implement new project/business

plans of the organisation for

introducing new products or for

improving processes, procedures

and performance

3 1 2

PC2. Map or perform comparative study

of the project with the current

project/product to understand the

ways proposed project fits with the

overall vision, objectives and plans

of the organisation

4 1 3

Assessment Citeria

Page | 47

PC3. Read the key objectives and scope

of the proposed project, prepare

resource requirement for

implementation of new project,

negotiate with clarity and strong

reasoning and get approved from

superiors/management

5 2 3

PC4. Consult with experts and managers

and prepare realistic and thorough

plan to implement the project

successfully, prepare project report

considering all possibilities

4 1.5 2.5

PC5. Submit the project repot to the

superiors/management, discuss

plan, consider suggestions and

recommendations and make

necessary changes where

necessary, take approval of final

plan

4 1.5 2.5

PC6. Brief project team managers on the

project plan and their roles and

responsibilities, start

implementation of project and

provide ongoing support,

encouragement and information

for successful completion

5 2 3

PC7. Monitor, control and review

project plan during each stage of

implementation 5 2 3

PC8. Provide sufficient resources to deal

with contingencies and to manage

any potential risks 4 1.5 2.5

PC9. Inform the management/superiors

of the developments in the project

on regular basis, discuss progress

and problems, take approval for

any changes in project plan

4 1.5 2.5

Assessment Citeria

Page | 48

PC10. Complete project within agreed

level of resources meeting all legal

and regulatory requirements, share

the success with the project team

members, recognize and reward

their contribution

4 1.5 2.5

PC11. Read national and international

food safety regulations and

standards related to the food

processing units, process and

products produced in the

organisation

3 1.5 1.5

PC12. Ensure effective policies and

procedures are in place in the

organization to meet to legal and


5 2 3

PC13. Ensure regulatory standards set by

the organisation for products are

stringent than the national and

international legal requirements

4 1.5 2.5

PC14. Ensure managers of all functional

area have a clear understanding of

the policies and procedures on

food regulatory standards

4 1.5 2.5

PC15. Organize training for all employees

on policies and procedures on food

regulatory standards and the

importance of following

regulations

4 1 3

PC16. Monitor and ensure relevant legal

and regulatory requirements

pertaining to food processing units

and products produced in the

organisation are followed and met

5 2 3

PC17. Identify reasons for non-

compliance, review and revise the

policies and procedures in

consultation with quality and

5 2 3

Assessment Citeria

Page | 49

regulatory affairs manager to

correct and overcome failures,

provide support to all managers to

implement corrective actions for

the organisation and products to

comply with regulatory standards

PC18. Read the health and safety

requirements, and food safety,

hygiene and sanitation

requirements for the organisation

and products produced

3 1 2

PC19. Ensure that the organisation has

written policy and procedures on

health and safety, food safety,

hygiene and sanitation, and those

are clearly communicated to all

employees of the organisation, and

are put into practice and being

followed

4 1 3

PC20. Implement system for identifying

hazards and assessing risk in food

processing and products, set

procedures to control and prevent

them

4 1 3

PC21. implement system for GMP,

HACCP, FIFO/FEFO, product recall

etc, organize training to the

employees on health and safety,

food safety, hygiene and sanitation

for effective implementation of the

systems, allocate required

resources for implementation, and

ensure those are followed by all

employees

5 2 3

PC22. Ensure systems are in place for

effective monitoring, measuring

and reporting on the performance

of health and safety system

4 1 3

Assessment Citeria

Page | 50

PC23. Evaluate the existing systems and

procedures, consult with mangers

and experts and identify method to

reduce risks/improve control

measure

4 1 3

PC24. Ensure health and safety policies

are practiced across the

organisation, effectively

monitored, reviewed and revised

at regular intervals to meet the

changes in national and


4 1 3

100 35 65

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