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

Unit of Competencies 

Basic Competencies:

• Participate in workplace communication 

• Work in team environment 

• Solve/address general workplace problems 

• Develop career and life decisions

• Contribute to workplace innovation

• Present relevant information

• Practice occupational safety and health policies and procedures

• Exercise efficient and effective sustainable practices in the workplace

• Practice entrepreneurial skills in the workplace

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:

• Food Processing Worker 

• Food Production Worker/Staff 

• Packing Staff/Packer 

• Quality Control Staff