PROCESS FOOD BY FERMENTATION & PICKLING (Leading to Food Processing NC II )

Qualification: PROCESS FOOD BY FERMENTATION & PICKLING (LEADING TO FOOD PROCESSING NC II Description: The PROCESS FOOD BY FERMENTATION & PICKLING (LEADING TO FOOD PROCESSING NC II Qualification consists of competencies that a person must have in order to process foods by fermentation and pickling. The person must also have competencies in practicing Food Safety Act 2013, cGMP, HACCP, OSHS and 7S of Good Housekeeping, including following relevant environmental rules and regulations. It also includes competencies of a person in the production line of manufacturing processed food who is responsible for routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also comprises the calibrating and operating of basic food processing tools and equipment such as salinometer, refractometer, food processor and weighing scale. This qualification does not include dairy products and baking/pastry making. 

Number of hours: 220 hrs. (28 days) 

Unit of Competencies 

Basic Competencies: 

• Participate in workplace communication 

• Work in team environment 

• Practice career professionalism 

• Practice occupational health and safety procedures 

Common Competencies:

•  Apply Food Safety and Sanitation 

• Use Standard Measuring Devices / Instruments 

• Use Food Processing Tools, Equipment and Utensils 

• Perform Mathematical Computation 

• Implement Good Manufacturing Practice Procedure 

• Implement Environmental Policies and Procedures 

Core Competencies: 

• Process Food by Fermentation and Pickling

A person who has achieved this Qualification is competent to be:

•  oFood Processing Worker 

• oFood Production Worker/Staff 

• oPacking Staff/Packer 

• oQuality Control Staff