QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING

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…[27]
 OS describe what
individuals need 6. Assessment Criteria…………[29]
to do, know and
understand in
order to carry out
a particular job Introduction
role or function
Qualifications Pack – Production Manager
 OS are
performance Helpdesk
SECTOR: Attendant
FOOD PROCESSING
standards that SUB-SECTOR: Fruit And Vegetable, Food Grain Milling (Including Oilseeds), Dairy
individuals must Products, Meat And Poultry, Fish & Sea Food, Bread And Bakery, Alcoholic Beverages,
achieve when Aerated Water/Soft Drinks, Soya Food, Packaged Foods, Packing And Refrigeration
carrying out
functions in the OCCUPATION: Processing
workplace,
REFERENCE ID: FIC/Q9003
together with
specifications of ALIGNED TO: NCO-2004/1222.70
the underpinning
knowledge and Brief Job Description: A Production Manager is responsible for production of food
understanding products through the process of production planning, coordinating and
controlling production process to achieve desired quantity and quality of
products.
Food Industry
Capacity & Skill Personal Attributes: A Production Manager must have the ability to read, write,
Initiative communicate, plan, organize and prioritize. S/he must possess mathematical
FICCI office organizational and analytical skills, ability to concentrate, physical stamina,
mechanical aptitude and trouble shooting skills and have an understanding of
1, Federation House
food safety standards and requirements.
Tansen Marg
New Delhi-110001
91-11-23738760-70
E mail: Page | 1
ceo.ficsi@ficci.com
 Qualifications Pack For Production Manager

Qualifications Pack Code FIC/Q9003

Job Role Production Manager
Credits (NSQF) TBD Version number 1.0
Sector Food Processing Drafted on 26/11/2015
Fruit and vegetable, Food
grain milling (including
Job Details

oilseeds), Dairy products,

Meat and Poultry, Fish &
Sub-sector Sea food, Bread and Bakery, Last reviewed on 04/09/2018
Alcoholic Beverages,
Aerated water/soft drinks,
Soya food, Packaged Foods,
Packing and refrigeration
Occupation Processing Next review date 02/03/2020
NSQC clearance date 03/03/2017

Job Role Production Manager

A Production Manager is responsible for production of food
products through the process of production planning,
Role Description coordinating and controlling production process to achieve
quantity and quality products, reviewing production process to
minimize production cost and optimizing production.
NSQF level 7
Minimum Educational Qualifications Bachelor’s degree in engineering
Maximum Educational Qualifications Not Applicable

1. ISO
2. HACCP
Training
(Suggested but not mandatory) 3. Integrated Management System
4. Food Safety Standards and Regulations (as per FSSAI)

Minimum Job Entry Age 21 years

Experience 10-12 years in food processing unit
Compulsory:
1. FIC/N9014 Manage production process in food processing
unit
Applicable National Occupational 2. FIC/N9015 Manage production optimization and cost
efficiency in food processing unit
Standards (NOS)
3. FIC/N9016 Manage documentation system and implement
safety and environmental policies in food processing unit

Performance Criteria As described in the relevant OS units

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 Qualifications Pack For Production Manager

Keywords /Terms Description

Sector is a conglomeration of different business operations having similar
Definitions

Sector businesses and interests. It may also be defined as a distinct subset of the
economy whose components share similar characteristics and interests.
Sub-sector is derived from a further breakdown based on the
Sub-sector
characteristics and interests of its components.
Occupation is a set of job roles, which perform similar/related set of
Occupation functions in an industry.
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
Function
or a group of persons. Functions are identified through analysis and form
the basis of OS.
Job role defines a unique set of functions that together form a unique
Job Role
employment opportunity in an organization.
OS specify the standards of performance an individual must achieve when
carrying out a function in the workplace, together with the knowledge and
OS
understanding they need to meet that standard consistently. Occupational
Standards are applicable both in the Indian and global contexts.
Performance Performance Criteria are statements that together specify the standard of
Criteria performance required when carrying out a task.
NOS are Occupational Standards which apply uniquely in the Indian
NOS
context.
Qualifications Pack Qualifications Pack Code is a unique reference code that identifies a
Code qualifications pack.
Qualifications Pack comprises the set of OS, together with the educational,
Qualifications Pack training and other criteria required to perform a job role. A Qualifications
Pack is assigned a unique qualification pack code.
Unit Code is a unique identifier for an Occupational Standard , which
Unit Code
is denoted by an ‘N’
Unit Title gives a clear overall statement about what the incumbent should
Unit Title
be able to do.
Description gives a short summary of the unit content. This would be
Description helpful to anyone searching on a database to verify that this is the
appropriate OS they are looking for.
Knowledge and Understanding are statements which together specify the
Knowledge and
technical, generic, professional and organizational specific knowledge that
Understanding
an individual needs in order to perform to the required standard.
Organizational Context includes the way the organization is structured and
Organizational
how it operates, including the extent of operative knowledge managers
Context
have of their relevant areas of responsibility.
Technical Technical Knowledge is the specific knowledge needed to accomplish
Knowledge specific designated responsibilities.
Core Skills or Core Skills or Generic Skills are a group of skills that are key to learning and
Generic Skills 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.

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 Qualifications Pack For Production Manager

Keywords /Terms Description

CIP Clean In Place
Acronyms

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

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FIC/N9014 Manage production optimization and cost efficiency

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

Overview
This OS unit is about managing production process in food processing unit by providing
leadership to production team, planning production, coordinating maintenance, managing
production and new product trials.

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 FIC/N9014 Manage production optimization and cost efficiency

Unit Code FIC/N9014

Unit Title
National Occupational Standard

Manage production process in food processing unit

(Task)
Description This OS unit is about managing production process in food processing units.
This unit/task covers the following:
 Provide leadership to production team
 Schedule production
Scope  Co-ordinate maintenance
 Mange production
 Manage new product trials

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

Element Performance Criteria
Provide leadership to To be competent, the user/individual must be able to:
production team PC1. communicate the organisation policies and goals clearly to the employees of
production team, make them understand and commit their energy and
expertise to achieve organisation goals
PC2. achieve department targets and organisation goals by understanding the
organisation and employees, developing a leadership style and applying them
appropriately
PC3. communicate with employees regularly and effectively, help them identify
their strengths, provide support to overcome their weakness, listen to their
grievances and provide appropriate solutions, and win their trust and support
PC4. motivate and support employees to achieve their work and development
objectives, and provide recognition when they are successful
PC5. encourage employees to take responsibilities, to take own decisions within
agreed boundaries, to take lead in their own areas of expertise for their
development
PC6. initiate personnel actions, such as promotions, transfers, discharges or
disciplinary measures
PC7. lead production department and team successfully through difficulties and
challenges

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FIC/N9014 Manage production optimization and cost efficiency

Schedule production To be competent, the user/individual must be able to:

PC8. review the sales forecast for the week/month (or) monthly production plan
discussed with plant manager (or) customer requirement (as applicable) and
identify production priorities to meet market requirement
PC9. identify and confirm resource availability such as raw materials, packing
materials, equipment availability and capacity, production capacity,
manpower requirement and availability, stock level, storage capacity,
transport capacity etc
PC10. plan details of production in terms of output quantity and quality, cost, time
and manpower requirements
PC11. analyze the consequences of failing to meet production/delivery timelines to
meet the schedule, notify relevant authorities of any possibility that demand
cannot be met within required timeframe
PC12. develop production schedule to meet market demands/priorities and delivery
timelines within budget and with available resources, consult production plan
with inter department heads and production supervisor, instruct supervisor
to allocate work to production team
PC13. communicate the production schedule to cross function heads through
communication system followed by the organisation such as e-mail or upload
in the ERP system
Co-ordinate To be competent, the user/individual must be able to:
maintenance PC14. identify and confirm equipment requirements to meet production target,
share production schedule with equipment requirement to maintenance
manager/supervisor for maintenance plan that aligns with production plan
PC15. co-ordinate with maintenance manager/supervisor to understand materials,
consumables and manpower requirement and availability for maintenance
activities, for uninterrupted production
PC16. understand equipment maintenance process and procedure and co-ordinate
for maintenance activities during breakdown, emergency response, routine
cleaning and servicing, etc.
PC17. analyze equipment maintenance data to interpret equipment performance
and arrive at production capability of each process equipment
PC18. co-ordinate with maintenance team to ensure reliable equipment
performance with minimal disruption to production, to minimize down time
during equipment breakdowns, and to optimize equipment efficiency to
achieve production target
PC19. lead and build team spirit between production and maintenance personnel
through effective communication to enhance equipment performance and to
identify production improvement opportunities

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FIC/N9014 Manage production optimization and cost efficiency

PC20. ensure maintenance procedures are followed meet food safety and
environmental requirements

Mange Production To be competent, the user/individual must be able to:

PC21. monitor production process for usage of raw materials, packaging materials,
manpower, wastage against production plan and identify reason for variances
against plan
PC22. address the reason for variation in achieving production schedule, production
target within allocated budget
PC23. adjust production schedule in response to variables affecting achievement of
production target
PC24. monitor production output and cost, adjust processes and resources to
minimize cost and to achieve quantity and quality product
PC25. reschedule production plan in case of urgent requirement or any unforeseen
event, to minimize wastage and to utilize materials/utilities and resources
efficiently, discuss and negotiate changes with inter department team on
time for their support and team work
PC26. review production schedule and process, consult /discuss with supervisor,
team and cross function teams identify opportunities for improvement and
develop recommendations for improvement on production process
PC27. set polices, plans and procedures, and take initiative to implement the
identified improvement opportunities to control cost and to achieve better
yield and quality
PC28. monitor, review and ensure production details are documented to meet the
documentation requirements of the organisation, and to meet audit
requirements like ISO, HACCP, etc.
Manage new product To be competent, the user/individual must be able to:
trials PC29. understand objective of trial production, trial product processing method and
specification, select production team for trial, discuss with cross function
team like planning, QA, maintenance etc, clarify roles and responsibilities and
level of authority to the team and cross function
PC30. prepare technical production procedures considering all engineering and
process parameters for new product trial, educate and train supervisors and
operators on trial procedure
PC31. identify and consider all possible hazards, prepare plan and procedures to
prevent and control hazards, provide training to trial team to handle hazards
PC32. prepare detailed trial production schedule to manage production process
without overlapping/affecting with regular production, and considering
availability of raw materials and packaging materials, machine availability and
capability, man power availability and competency etc

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FIC/N9014 Manage production optimization and cost efficiency

PC33. monitor trial production against plan to identify variances and factors that
need to be adjusted to achieve product of required specification within the
planned time
PC34. document and evaluate trial production data and identify
process/parameters to be modified/changed to achieve product of required
specification
PC35. prepare trial production report with recommendations on improvement
opportunities, and share with cross function heads and relevant authorities
for suggestion and consideration

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organisaiton goals and policies
(Knowledge of the KA2. business processes of the organisation
company / KA3. production management
organization and KA4. food regualtory system related to the process and products produced in the
its processes) organisation
KA5. resource management
KA6. manpower modelling and handling
KA7. code of business conduct
B. Technical The user/individual on the job needs to know and understand:
Knowledge KB1. risk analysis and risk management
KB2. principles and methods of planning for regular and contingency situations
KB3. methods to monitor and control operational plans to achieve objectives
KB4. methods to communicate with people of varying nature and in different
situations
KB5. methods to identify and address difficulties and challenges
KB6. production management and production process for products produced in
the organisation
KB7. process equipment design, capability, operation and maintenance
KB8. process improvement tools and techniques
KB9. methods to identify and assess current performance and identify
improvement opportunities and proposals
KB10. basic maintenance approaches and models
KB11. methods to analyze process information
KB12. statistical tools analyse process capability
KB13. methods to measure effectiveness of production process and maintenance
KB14. food regulatory systems like FSSAI
KB15. GMP
KB16. GHP

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FIC/N9014 Manage production optimization and cost efficiency

KB17. HACCP
KB18. QMS
Skills (S)
A. Core Skills/ Writing Skills
Generic Skills The user/ individual on the job needs to know and understand how to:
SA1. note the information communicated
SA2. note the raw materials used for production and the finished products
produced
SA3. note the readings of the process parameters and provide necessary
information to fill the process chart
SA4. note down observations (if any) related to the process
SA5. write information documents to internal departments/ internal teams
SA6. note down the data for online ERP or as per applicability in the organization
Reading Skills
The user/individual on the job needs to know and understand how to:
SA7. read and interpret the process required for producing various types of
products
SA8. read and interpret and process flowchart for all products produced
SA9. read equipment manuals and process documents to understand the
equipments operation and process requirement
SA10. read internal information documents sent by internal teams
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA11. discuss task lists, schedules and activities
SA12. effectively communicate with team members
SA13. question in order to understand the nature of the problem and to clarify
queries
SA14. attentively listen and comprehend the information given by the speaker
SA15. communicate clearly on the issues being faced
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to:
SB1. analyse critical points in day to day tasks through experience and observation
and identify control measures to solve the issue
SB2. handle issues in case the manager is not available (as per the authority matrix
defined by the organization)
Plan and Organize
The user/individual on the job needs to know and understand how to:
SB3. plan and organize the work order and jobs received
SB4. organize raw materials and packaging materials required for all products
SB5. plan and prioritize the work based on the instructions received
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FIC/N9014 Manage production optimization and cost efficiency

SB6. plan to utilise time and equipment's effectively

SB7. organize all process/ equipment manuals so as to access information easily
SB8. support the manager in scheduling tasks for helper(s)
Customer Centricity
The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support manager in solving problems by detailing out problems
SB11. discuss the possible solutions with the manager for problem solving
Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
SB13. use common sense and make judgments on day to day basis
SB14. use reasoning skills to identify and resolve basic problems
SB15. use intuition to detect any potential problems which could arise during
operations
SB16. use acquired knowledge of the process for identifying and handling issues

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FIC/N9014 Manage production optimization and cost efficiency

NOS Version Control

NOS Code FIC/N9014

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 26/11/2015
Fruit and vegetable,
Food grain milling
(including oilseeds),
Dairy products, Meat
and Poultry, Fish & Sea
Industry Sub-sector food, Bread and Bakery, Last reviewed on 04/09/2018
Alcoholic Beverages,
Aerated water/soft
drinks, Soya food,
Packaged Foods, Packing
and refrigeration

Occupation Processing Next review date 02/03/2020

Back to Top

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FIC/N9015 Manage production optimization and cost efficiency

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

Overview
This OS unit is about managing production optimization and cost efficiency by managing
utilities and energy, optimizing production, implementing changes in production process and
managing production within budget during production process in food processing unit.

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 FIC/N9015 Manage production optimization and cost efficiency

Unit Code FIC/N9015

Unit Title
National Occupational Standard

Manage production optimization and cost efficiency in food

(Task)
This OS unit is about managing production optimization and cost efficiency, and
Description
managing production within budget in food processing unit
This unit/task covers the following:
 Optimize production
 Manage utilities and energy for a production process
Scope
 Implement change in production process
 Manage production within budget

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

Element Performance Criteria
Optimize production To be competent, the user/individual must be able to:
PC1. review production reports and analyze equipment performance, process
capability, change over time, maintenance, consumables, power etc, to
identify factors that affect performance of production and recommend
improvement opportunities
PC2. compile performance data on process and equipment to identify cause for
lack of performance, evaluate opportunities to improve, identify cost saving
options, propose changes in process, and implement proposal with proper
approvals
PC3. review production process with supervisor and machine operators to identify
reasons for slowdown or stop of production process, provide
recommendations to overcome efficiency issues, take feedback, develop
plans for implementing recommended changes, monitor changes
implemented, and review changes and improvement

Manage utilities and To be competent, the user/individual must be able to:

energy for a PC4. calculate utilities and energy usage in production area and for production
production process process, identify methods to minimize usage
PC5. develop plans and procedures to minimize use of utilities and energy without
affecting the production efficiency
PC6. identify energy and utility losses or sources of waste, analyze reason,
recommend methods to improve efficient energy/utility application, ensure
recommendations are implemented, and monitor improvement
PC7. identify areas where utilities and energy can be saved, and Identify methods
to save energy like recycling energy and utilities such as steam, heat and
water, following proper maintenance methods to avoid leaks and losses etc,
and prepare efficient production schedule such that target is met with
efficient utilization of energy and utility
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FIC/N9015 Manage production optimization and cost efficiency

PC8. analyze usage pattern of energy and other utilities in production area and
process against budget allocation, identify cost effective options for
minimizing wastage, and implement changes

Implement change in To be competent, the user/individual must be able to:

production process PC9. identify system, production process that need to be changed, identify
opportunities for implementing change in production process, analyze impact
of change on product quality, impact on the team and present production
process
PC10. communicate with relevant authorities/superiors the need for change, results
and benefits expected our of change
PC11. design new processes, procedures, systems, structures with roles and
responsibilities, key performance indicators, training needs, safety system,
contingency plans, monitoring and reporting system to implement planned
changes in production process
PC12. provide training and support to implement changes, develop a strategy to
help teams implement change
PC13. monitor changes implemented in production process and ensure changes are
effective and meet the organisation and regulatory requirements
PC14. document and communicate the progress achieved through implemented
change to the management and everyone involved, and make them
understand and enjoy achievement
PC15. recognize and reward employees and teams for implementing change in
production system and achieving better efficiency

Manage production To be competent, the user/individual must be able to:

within budget PC16. manage budget efficiently by managing production with available resource,
by avoiding overtime and too many casual workers/helpers
PC17. plan effectively to secure, confirm and allocate required manpower to meet
production target within budget, monitor resource utilization, to achieve
production target within existing resource
PC18. identify situations where actual budget exceeds the approved budget,
investigate reason for variance and take appropriate corrective action to keep
budget under control
PC19. identify the impact on budget of production-related decisions like scheduling
holidays, adjusting production volume, scheduling equipment maintenance
etc, before scheduling production, and identify opportunities to improve
performance against budget
PC20. identify the causes for any significant variances in budget control, discuss
with team and ensure prompt corrective action is taken to keep expenditure
under control

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FIC/N9015 Manage production optimization and cost efficiency

PC21. encourage team to think and identify ways of reducing expenditure, analyze
and pursue the suggested ideas

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organisaiton policies and goals
(Knowledge of the KA2. principles and processes involved in business
company / KA3. organization strategy, policies, proecdures and standards
organization and KA4. financial and accounting procedures of the organisation
its processes) KA5. budget management
KA6. code of business conduct
KA7. manpower modelling and handling
B. Technical The user/individual on the job needs to know and understand:
Knowledge KB1. production management and production process for products produced in
the organisation
KB2. process equipment design, capability, operation and maintenance
KB3. process improvement tools and techniques
KB4. methods to identify and assess current performance and identify
improvement opportunities and proposals
KB5. methods to analyze process information
KB6. statistical tools to analyse process capability
KB7. methods to calculate energy usage and methods save energy
KB8. analyzing process, procedures, policies and structure that need to be changed
KB9. reason for implementing changes, risks and benefits expected out of changes
planned and implemented
KB10. methods to assess the benefits and risks associated with change
KB11. methods to influence change process in the management
KB12. accounting models to manage budget
KB13. budgetary systems, methods to monitor, control and evaluate performance
against budgets
KB14. food regulatory system like FSSAI
KB15. GMP
KB16. GHP
KB17. HACCP
KB18. QMS
KB19. ISO
KB20. OHSAS
Skills (S)
A. Core Skills/ Writing Skills

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FIC/N9015 Manage production optimization and cost efficiency

Generic Skills The user/ individual on the job needs to know and understand how to:
SA1. note the information communicated
SA2. note the raw materials used for production and the finished products
produced
SA3. note the readings of the process parameters and provide necessary
information to fill the process chart
SA4. note down observations (if any) related to the process
SA5. write information documents to internal departments/ internal teams
SA6. note down the data for online ERP or as per applicability in the organization
Reading Skills
The user/individual on the job needs to know and understand how to:
SA7. read and interpret the process required for producing various types of
products
SA8. read and interpret and process flowchart for all products produced
SA9. read equipment manuals and process documents to understand the
equipments operation and process requirement
SA10. read internal information documents sent by internal teams
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA11. discuss task lists, schedules and activities
SA12. effectively communicate with team members
SA13. question in order to understand the nature of the problem and to clarify
queries
SA14. attentively listen and comprehend the information given by the speaker
SA15. communicate clearly on the issues being faced
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to:
SB1. analyse critical points in day to day tasks through experience and observation
and identify control measures to solve the issue
SB2. handle issues in case the manager is not available (as per the authority matrix
defined by the organization)
Plan and Organize
The user/individual on the job needs to know and understand how to:
SB3. plan and organize the work order and jobs received
SB4. organize raw materials and packaging materials required for all products
SB5. plan and prioritize the work based on the instructions received
SB6. plan to utilise time and equipment's effectively
SB7. organize all process/ equipment manuals so as to access information easily
SB8. support the manager in scheduling tasks for helper(s)
Customer Centricity

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FIC/N9015 Manage production optimization and cost efficiency

The user/individual on the job needs to know and understand how to:
SB9. understand customer requirements and their priority and respond as per
their needs
Problem Solving
The user/individual on the job needs to know and understand how to:
SB10. support manager in solving problems by detailing out problems
SB11. discuss the possible solutions with the manager for problem solving
Analytical Thinking
The user/individual on the job needs to know and understand how to:
SB12. apply domain information about maintenance processes and technical
knowledge about tools and equipment
Critical Thinking
The user/individual on the job needs to know and understand how to:
SB13. use common sense and make judgments on day to day basis
SB14. use reasoning skills to identify and resolve basic problems
SB15. use intuition to detect any potential problems which could arise during
operations
SB16. use acquired knowledge of the process for identifying and handling issues

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FIC/N9015 Manage production optimization and cost efficiency

NOS Code FIC/N9015

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 26/11/2015
Fruit and vegetable,
Food grain milling
(including oilseeds),
Dairy products, Meat
and Poultry, Fish & Sea
food, Bread and Bakery,
Industry Sub-sector Last reviewed on 04/09/2018
Alcoholic Beverages,
Aerated water/soft
drinks, Soya food,
Packaged Foods,
Packing and
refrigeration

Occupation Processing Next review date 02/03/2020

NOS Version Control

Back to Top

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FIC/N9016 Manage documentation system and implement safety and
environmental policies
----------------------------------------------------------------------------------------------------------------------------- ----------

Overview

This OS unit is on managing documentation and implementing safety environmental policies

in food processing units

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 FIC/N9016 Manage documentation system and implement safety and
environmental policies

Unit Code FIC/N9016

Unit Title Manage documentation system and implement safety and environmental policies in
National Occupational Standard

(Task) food processing unit

This OS unit is about managing documentation and implementing safety
Description
environmental policies in production process in food processing units
This unit/task covers the following:
 Implement and monitor documentation system in production process
Scope  Implement and monitor safety and environmental management policies and
procedures

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

Element Performance Criteria
Implement and To be competent, the user/individual must be able to:
monitor PC1. establish to production team the importance of documentation, provide
documentation training on documentation system, and ensure all documents are maintained
system in production systematically
process PC2. ensure all relevant records and documents are complete, up-to-date and
accessible for audits on production process
PC3. during audit provide the auditor with access to all relevant information,
records and documents
PC4. ensure corrective actions recommended and implemented are documented
to assure production process is carried in accordance with organisation and
regulatory standards
PC5. establish methods to track production information from documented and
maintained records

Implement and To be competent, the user/individual must be able to:

monitor safety and PC6. establish to production team importance of safety and environment
environmental requirements related to food processing unit, communicate information
management policies about safety and environmental policies and related procedures to the team
and procedures PC7. co-ordinate with quality team to prepare policies and sops on safety and
environment requirements related to production function, and ensure those
procedure are followed in production area and during production process
PC8. ensure safe work procedures are followed in production area and during
production process
PC9. ensure policies and standard operating procedures on safety and
environment requirements are accessible to all employees of production
team, and are followed to meet the regulatory requirements

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FIC/N9016 Manage documentation system and implement safety and
environmental policies
PC10. identify safety and environmental hazards relevant to production processes,
implement system to handle risks
PC11. provide or organize training through relevant authorities on safety and
environmental management system, to understand methods to control and
prevent hazards
PC12. conduct inspections in work place on use of protective clothing and
accessories, and to ensure safety system is followed during production
process
PC13. conduct audits and review records on safety and environmental system to
monitor if control systems are followed by production team, and address
non-compliance following organisation standards
PC14. implement system on waste management in production area and process,
monitor and confirm waste collection, treatment, recycling or disposal is
carried out meeting industry requirements and environmental regulations
PC15. respond to environmental management hazard identification and incidents in
an appropriate and timely way
PC16. review practice and procedures followed on safety, conduct risk assessments,
identify non-compliance, and provide recommendations to address gaps and
non-conformances
PC17. review environmental records documents maintained, analyze data to
evaluate effectiveness of the environmental management system and identify
areas for improvement, plan and implement improvements to meet
regulatory requirements

Knowledge and Understanding (K)

A. Organizational The user/individual on the job needs to know and understand:
Context KA1. organisaiton policies and goals
(Knowledge of KA2. documentation and records management system
the company / KA3. quality management system
organization and KA4. enviroment management system
its processes) KA5. quality mark accreditations of the organisations
KA6. audit procedures and audit requirements
KA7. health and safety policy
KA8. food safety system like FSSAI
B. Technical The user/individual on the job needs to know and understand:
Knowledge KB1. importance and methods of ensuring records and documentation are
complete and up-to-date
KB2. methods of carrying out audits to meet and maintain industry standards and
regulatory requirements
KB3. methods to carry out audit with available documents and identifying any
discrepancies
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FIC/N9016 Manage documentation system and implement safety and
environmental policies
KB4. methods and procedures to identify any discrepancies in system, possible
risks to organization and employees
KB5. methods to identify and analyze inherent problems with processes and
procedures followed
KB6. regulations, guidelines and codes of practice related to health and safety,
food safety, hygiene and sanitation (as per FSSAI)
KB7. environmental standards
KB8. methods to implement health and safety in food processing unit
KB9. industry standards like GMP, GHP, HACCP
KB10. types of hazards such as physical, chemical and biological hazards and
methods to measures, control and prevent them
KB11. methods to establish systems for monitoring, measuring and reporting on
health and safety
KB12. audit procedures to ensure food safety, hygiene and sanitation in the
organization
KB13. food regulatory system like FSSAI
KB14. occupational Health and Safety Management Systems (OHSAS)
Skills (S)
A. Core Skills/ Writing Skills
Generic Skills The user/ individual on the job needs to know and understand how to:
SA1. write project reports
SA2. write reports on production process, production effeciency
SA3. write clear and concise report to management on functions of production
process and proposals
SA4. write information documents to internal department managers
Reading Skills
The user/individual on the job needs to know and understand how to:
SA5. read technical documents related to production process of the organization
SA6. read and interpret equipment designs
SA7. read legal and safety, environmental and regulatory documents pertaining to
the organization
SA8. read and understand internal information documents sent by cross function
managers
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA9. communicate the organisation vision and values, policy and goals with
enthusiasm and commitment to inspire the production team
SA10. communicate clearly to the team on department goals/targets, and the needs
and methods of planning and prioritizing

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FIC/N9016 Manage documentation system and implement safety and
environmental policies
SA11. communicate transparently and honestly on the intention and agenda to win
the confidence of the employees
SA12. demonstrate respect while communicating to the employees and while
listening to others problems
SA13. communicate confidently while sharing ideas and voicing difference of
opinion
SA14. listen to issues related to the department, motivate people and provide ideas
to resolve issues
SA15. motivate and encourage team to provide feedback and constructive ideas
SA16. respond to questions, provide feedback and encourage employees to come
out with solution for problems and support new ideas
SA17. listen attentively to the employees problems related to organisation,
production process, department or conflicts between employees and resolve
issues
B. Professional Skills Planning and Organizing
The user/individual on the job needs to know and understand how to:
SB1. plan operational model for implementing production management system in
the organisation
SB2. understand goals, objectives of the organisation and plan resources, allot
responsibilities to complete on time and lead towards success
SB3. plan realistic goals for employees to achieve production target of the
organisation
SB4. delegate authority, assign responsibilities, and provide direction to the
achieve organisation and department goals
SB5. plan, organize and lead team to work towards achieving department and
organisation goals
Judgment and Critical Thinking
The user/individual on the job needs to know and understand how to:
SB6. use reasoning skills to make judgements on issues related to production
process and management
SB7. make judgements considering the constraints, values and polices of the
organisation
SB8. use acquired knowledge and experience to analyze, evaluate, compare,
discuss, make judgements, infer and arrive at solutions to solve problems
Take initiatives
The user/individual on the job needs to know and understand how to:
SB9. take initiatives to provide training on prodcution management to all
employees of organisation
SB10. take initiatives for promotions, growth and transfer of employees

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FIC/N9016 Manage documentation system and implement safety and
environmental policies
SB11. take initiatives to identify areas and ways to implement cost effective
measures in the organisation
Problem Solving and Decision making
The user/individual on the job needs to know and understand how to:
SB12. make clear, consistent, transparent decisions
SB13. show integrity, fairness and consistency in decision-making
SB14. identify nature of problems, apply balanced approach to problems and decide
on solutions
SB15. combine, evaluate and reason with information and data to make decisions
and solve problems
SB16. distinguish relevant from irrelevant information and make timely decisions
SB17. use logical reasoning to make decisions on relative importance of information
and choosing the best solution

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FIC/N9016 Manage documentation system and implement safety and
environmental policies
NOS Version Control

NOS Code FIC/N9016

Credits (NSQF) TBD Version number 1.0

Industry Food Processing Drafted on 26/11/2015
Fruit and vegetable,
Food grain milling
(including oilseeds),
Dairy products, Meat
and Poultry, Fish & Sea
food, Bread and Bakery,
Industry Sub-sector Last reviewed on 04/09/2018
Alcoholic Beverages,
Aerated water/soft
drinks, Soya food,
Packaged Foods,
Packing and
refrigeration
Occupation Processing Next review date 02/03/2020

Back to Top

Page | 26
 Qualifications Pack for Production Manager

Annexure

Nomenclature for QP and NOS

Qualifications Pack
9 characters
[ABC]/ Q 0101

[Insert 3 letter code for SSC] QP number (2 numbers)

Q denoting Qualifications Pack Occupation (2 numbers)

Occupational Standard

An example of NOS with ‘N’ 9 characters

[ABC] / N 0101

[Insert 3 letter code for SSC] OS number (2 numbers)

N denoting National Occupational Standard Occupation (2 numbers)

Back to top…

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 Qualifications Pack for Production Manager

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

Range of Occupation
Sub-sector
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
76 – 79
analysis)
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

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 Assessment Criteria

CRITERIA FOR ASSESSMENT OF TRAINEES

Job Role Production Manager

Qualification Pack FIC/Q9003
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

Marks Allocation
Assessment outcomes Assessment criteria for outcomes Total Out Of Theory Skills
Marks Practical
1. FIC/N9014 (Manage PC1. Communicate clearly the 100
production process organisation policies and goals to
in food processing the employees of production
team, make them understand 2.5 1 1.5
unit)
and commit their energy and
expertise to achieve organisation
goals
PC2. Achieve department targets and
organisation goals by
understanding the organisation
2.5 1 1.5
and employees, developing a
leadership style and applying
them appropriately
PC3. Communicate with employees
regularly and effectively, help
3 1 2
them identify their strengths,
provide support to overcome
Page | 29
 Assessment Criteria

their weakness, listen to their

grievances and provide
appropriate solutions, and win
their trust and support
PC4. Motivate and support employees
to achieve their work and
development objectives, and 2.5 1 1.5
provide recognition when they
are successful
PC5. Encourage employees to take
responsibilities, to take own
decisions within agreed
2.5 1 1.5
boundaries, to take lead in their
own areas of expertise for their
development
PC6. Initiate personnel actions, such as
promotions, transfers, discharges 3 1 2
or disciplinary measures
PC7. Lead production department and
team successfully through 3 1 2
difficulties and challenges
PC8. Review the sales forecast for the
week/month (or) monthly
production plan discussed with
plant manager (or) customer 3 1 2
requirement (as applicable) and
identify production priorities to
meet market requirement
PC9. Identify and confirm resource
availability like raw materials,
packing materials, equipment
availability and capacity,
3 1 2
production capacity, manpower
requirement and availability,
stock level, storage capacity,
transport capacity etc
PC10. Plan details of production in
terms of output quantity and
3 1 2
quality, cost, time and manpower
requirements
PC11. Analyze the consequences of
failing to meet
production/delivery timelines to
meet the schedule, notifying 3 1 2
relevant authorities of any
possibility that demand cannot be
met within required timeframe
PC12. Develop production schedule to
meet market demands/priorities 3 1 2

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 Assessment Criteria

and delivery timelines within

budget and with available
resources, consult production
plan with inter department heads
and production supervisor,
instruct supervisor to allocate
work to production team
PC13. Communicate the production
schedule to cross function heads
through communication system
2.5 1 1.5
followed by the organisation like
e-mail or upload in the erp
system
PC14. Identify and confirm equipment
requirements to meet production
target, share production schedule
with equipment requirement to 2.5 1 1.5
maintenance manager/supervisor
for maintenance plan that aligns
with production plan
PC15. Co-ordinate with maintenance
manager/supervisor to
understand materials,
consumables and manpower 3 1 2
requirement and availability for
maintenance activities, for
uninterrupted production
PC16. Understand equipment
maintenance process and
procedure and co-ordinate for
2.5 1 1.5
maintenance activities during
breakdown, emergency response,
routine cleaning and servicing etc
PC17. Analyze equipment maintenance
data to interpret equipment
performance and arrive at 3 1 2
production capability of each
process equipment
PC18. Co-ordinate with maintenance
team to ensure reliable
equipment performance with
minimal disruption to production,
3 1 2
to minimize down time during
equipment breakdowns, and to
optimize equipment efficiency to
achieve production target
PC19. Lead and build team spirit
between production and 2.5 1 1.5
maintenance personnel through

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 Assessment Criteria

effective communication to
enhance equipment performance
and to identify production
improvement opportunities
PC20. Ensure maintenance procedures
followed meet food safety and 2.5 1 1.5
environmental requirements
PC21. Monitor production process for
usage of raw materials, packaging
materials, manpower, wastage
3 1 2
against production plan and
identify reason for variances
against plan
PC22. Address the reason for variation
in achieving production schedule,
3 1 2
production target within
allocated budget
PC23. Adjust production schedule in
response to variables affecting
3 1 2
achievement of production
target
PC24. Monitor production output and
cost, adjust processes and
resources to minimize cost and to 3 1 2
achieve quantity and quality
product
PC25. Reschedule production plan in
case of urgent requirement or
any unforeseen event, to
minimize wastage and to utilize
materials/utilities and resources 3 1 2
efficiently, discuss and negotiate
changes with inter department
team on time for their support
and team work
PC26. Review production schedule and
process, consult /discuss with
supervisor, team and cross
function teams identify
3 1 2
opportunities for improvement
and develop recommendations
for improvement on production
process
PC27. Set polices, plans and procedures,
and take initiative to implement
the identified improvement
3 1 2
opportunities to control cost and
to achieve better yield and
quality

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 Assessment Criteria

PC28. Monitor, review and ensure

production details are
documented to meet the
documentation requirements of 3 1 2
the organisation, and to meet
audit requirements like iso, haccp
etc
PC29. Understand objective of trial
production, trial product
processing method and
specification, select production
team for trial, discuss with cross
3 1 2
function team like planning, qa,
maintenance etc, clarify roles and
responsibilities and level of
authority to the team and cross
function
PC30. Prepare technical production
procedures considering all
engineering and process
3 1 2
parameters for new product trial,
educate and train supervisors and
operators on trial procedure
PC31. Identify and consider all possible
hazards, prepare plan and
procedures to prevent and 2.5 1 1.5
control hazards, provide training
to trial team to handle hazards
PC32. Prepare detailed trial production
schedule to manage production
process without
overlapping/affecting with
regular production, and
3 1 2
considering availability of raw
materials and packaging
materials, machine availability
and capability, man power
availability and competency etc
PC33. Monitor trial production against
plan to identify variances and
factors that need to be adjusted
3 1 2
to achieve product of required
specification within the planned
time
PC34. Document and evaluate trial
production data and identify
process/parameters to be 3 1 2
modified/changed to achieve
product of required specification

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 Assessment Criteria

PC35. Prepare trial production report

with recommendations on
improvement opportunities, and
3 1 2
share with cross function heads
and relevant authorities for
suggestion and consideration
100 35 65
2. FIC/N9015( Manage PC1. Review production reports and 100
production analyze equipment performance,
optimization and process capability, change over
time, maintenance, consumables,
cost efficiency in 5 1 4
power etc, to identify factors that
food processing affect performance of production
unit) and recommend improvement
opportunities
PC2. Compile performance data on
process and equipment to
identify cause for lack of
performance, evaluate
opportunities to improve, identify 4 1 3
cost saving options, propose
changes in process, and
implement proposal with proper
approvals
PC3. Review production process with
supervisor and machine
operators to identify reasons for
slowdown or stop of production
process, provide
recommendations to overcome 5 2 3
efficiency issues, take feedback,
develop plans for implementing
recommended changes, monitor
changes implemented, and
review changes and improvement
PC4. Calculate utilities and energy
usage in production area and for
5 2 3
production process, identify
methods to minimize usage
PC5. Develop plans and procedures to
minimize use of utilities and
5 2 3
energy without affecting the
production efficiency
PC6. Identify energy and utility losses
or sources of waste, analyze
reason, recommend methods to
5 2 3
improve efficient energy/utility
application, ensure
recommendations are
Page | 34
 Assessment Criteria

implemented, and monitor

improvement
PC7. Identify areas where utilities and
energy can be saved, and identify
methods to save energy like
recycling energy and utilities such
as steam, heat and water,
following proper maintenance 5 2 3
methods to avoid leaks and losses
etc, and prepare efficient
production schedule such that
target is met with efficient
utilization of energy and utility
PC8. Analyze usage pattern of energy
and other utilities in production
area and process against budget
5 2 3
allocation, identify cost effective
options for minimizing wastage,
and implement changes
PC9. Identify system, production
process that need to be changed,
identify opportunities for
implementing change in
5 2 3
production process, analyze
impact of change on product
quality, impact on the team and
present production process
PC10. Communicate with relevant
authorities/superiors the need
4 1 3
for change, results and benefits
expected our of change
PC11. Design new processes,
procedures, systems, structures
with roles and responsibilities,
key performance indicators,
training needs, safety system, 5 2 3
contingency plans, monitoring
and reporting system to
implement planned changes in
production process
PC12. Provide training and support to
implement changes, develop a
4 1 3
strategy to help teams implement
change
PC13. Monitor changes implemented in
production process and ensure
changes are effective and meet 5 1 4
the organisation and regulatory
requirements

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 Assessment Criteria

PC14. Document and communicate the

progress achieved through
implemented change to the
management and everyone 5 2 3
involved, and make them
understand and enjoy
achievement
PC15. Recognize and reward employees
and teams for implementing
4 1 3
change in production system and
achieving better efficiency
PC16. Manage budget efficiently by
managing production with
available resource, by avoiding 5 2 3
overtime and too many casual
workers/helpers
PC17. Plan effectively to secure, confirm
and allocate required manpower
to meet production target within
5 2 3
budget, monitor resource
utilization, to achieve production
target within existing resource
PC18. Identify situations where actual
budget exceeds the approved
budget, investigate reason for
5 2 3
variance and take appropriate
corrective action to keep budget
under control
PC19. Identify the impact on budget of
production-related decisions like
scheduling holidays, adjusting
production volume, scheduling
equipment maintenance etc, 5 2 3
before scheduling production,
and identify opportunities to
improve performance against
budget
PC20. Identify the causes for any
significant variances in budget
control, discuss with team and
5 2 3
ensure prompt corrective action
is taken to keep expenditure
under control
PC21. Encourage team to think and
identify ways of reducing
4 1 3
expenditure, analyze and pursue
the suggested ideas
100 35 65

Page | 36
 Assessment Criteria

3. FIC/N9016 PC1. Establish to production team the 100

(Manage importance of documentation,
documentation provide training on
documentation system, and 6 2 4
system and
ensure all documents are
implement safety maintained systematically
and environmental
policies in food PC2. Ensure all relevant records and
processing unit) documents are complete, up-to-
date and accessible for audits on 6 2 4
production process

PC3. During audit provide the auditor

with access to all relevant
information, records and 6 3 3
documents

PC4. Ensure corrective actions

recommended and implemented
are documented to assure
production process is carried in 6 2 4
accordance with organisation and
regulatory standards

PC5. Establish methods to track

production information from
documented and maintained 5 2 3
records

PC6. Establish to production team

importance of safety and
environment requirements
related to food processing unit,
communicate information about 6 2 4
safety and environmental policies
and related procedures to the
team

PC7. Co-ordinate with quality team to

prepare policies and sops on
safety and environment
requirements related to
production function, and ensure 6 2 4
those procedure are followed in
production area and during
production process

PC8. Ensure safe work procedures are

followed in production area and
6 2 4
during production process

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 Assessment Criteria

PC9. Ensure policies and standard

operating procedures on safety
and environment requirements
are accessible to all employees of
5 2 3
production team, and are
followed to meet the regulatory
requirements

PC10. Identify safety and environmental

hazards relevant to production
processes, implement system to 6 2 4
handle risks

PC11. Provide or organize training

through relevant authorities on
safety and environmental
management system, to 6 2 4
understand methods to control
and prevent hazards

PC12. Conduct inspections in work

place on use of protective
clothing and accessories, and to
6 2 4
ensure safety system is followed
during production process

PC13. Conduct audits and review

records on safety and
environmental system to monitor
if control systems are followed by
6 2 4
production team, and address
non-compliance following
organisation standards

PC14. Implement system on waste

management in production area
and process, monitor and confirm
waste collection, treatment, 6 2 4
recycling or disposal is carried out
meeting industry requirements
and environmental regulations

PC15. Respond to environmental

management hazard
identification and incidents in an 6 2 4
appropriate and timely way

PC16. Review practice and procedures

followed on safety, conduct risk 6 2 4
assessments, identify non-

Page | 38
 Assessment Criteria

compliance, and provide

recommendations to address
gaps and non-conformances

PC17. Review environmental records

documents maintained, analyze
data to evaluate effectiveness of
the environmental management
system and identify areas for 6 2 4
improvement, plan and
implement improvements to
meet regulatory requirements

Total 100 35 65
Grand Total 300 300 100 200
Percentage Weightage 100 40 60
Minimum Pass% to qualify (aggregate) 70%

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