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    Apply Food Safety and Sanitation Revised CBLM

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    joyfrangonzaga
    The document outlines six competencies for food processing NC II. It provides details on applying food safety and sanitation including learning outcomes, assessment criteria, and conditions. Specific topics covered include wearing personal protective equipment, observing hygiene, food sanitation practices, safety measures, and housekeeping activities.

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    © All Rights Reserved
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    Apply Food Safety and Sanitation Revised CBLM

    Uploaded by

    joyfrangonzaga
    90 views5 pages
    The document outlines six competencies for food processing NC II. It provides details on applying food safety and sanitation including learning outcomes, assessment criteria, and conditions. Specific topics covered include wearing personal protective equipment, observing hygiene, food sanitation practices, safety measures, and housekeeping activities.

    Original Title

    APPLY FOOD SAFETY AND SANITATION REVISED CBLM

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    The document outlines six competencies for food processing NC II. It provides details on applying food safety and sanitation including learning outcomes, assessment criteria, and conditions. Specific topics covered include wearing personal protective equipment, observing hygiene, food sanitation practices, safety measures, and housekeeping activities.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    90 views5 pages

    Apply Food Safety and Sanitation Revised CBLM

    Uploaded by

    joyfrangonzaga
    The document outlines six competencies for food processing NC II. It provides details on applying food safety and sanitation including learning outcomes, assessment criteria, and conditions. Specific topics covered include wearing personal protective equipment, observing hygiene, food sanitation practices, safety measures, and housekeeping activities.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 5

    FOOD PROCESSING NC II

    COMPETENCY-BASED LEARNING MATERIALS

    List of Competencies

    No. Unit of Competency Module Title Code

    Apply Food Safety Applying Food Safety PFB751210


    1.
    and Sanitation and Sanitation

    Use Standard Using Standard


    2. Measuring Measuring PFB751211
    Devices/Instruments Devices/Instruments

    Use Food Processing Using Food Processing


    3. Tools, Equipment and Tools, Equipment and PFB751212
    Utensils Utensils

    Performing
    Perform Mathematical PFB751213
    4. Mathematical
    Computation
    Computation

    Implement Good Implementing Good


    5. Manufacturing Manufacturing Practice PFB751214
    Practice Procedure Procedure

    Implement Implementing
    6. Environmental Policies Environmental Policies PFB751215
    and Procedures and Procedures

    Document No.
    Date Revised:
    Food Issued by:
    March 2019
    Processing NC Page 1 of 61
    II Revised by: NMSF
    Joylyn Fran-Gonzaga
    Revision # 01
    MODULE CONTENT

    UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION

    MODULE TITLE: APPLYING FOOD SAFETY AND


    SANITATION

    MODULE DESCRIPTOR:
    This unit covers skills and attitude required to apply food safety
    and sanitation in the workplace.

    NOMINAL DURATION: 2 hrs.

    LEARNING OUTCOMES:
    At the end of this module you MUST be able to:
    1. Wear personal protective equipment;
    2. Observe personal hygiene and good grooming;
    3. Implement food sanitation practices;
    4. Render safety measures and first aid procedure;
    5. Implement housekeeping activities;

    ASSESSMENT CRITERIA:
    1. Personal protective equipment is checked according to
    manufacturer’s specifications.
    2. Personal protective equipment is worn according to the job
    requirement.
    3. Personal hygiene and good grooming are practiced in line with
    workplace health and safety requirements.
    4. Sanitary food handling practices are implemented in line with
    workplace sanitation regulations.
    5. Safety measures are observed in line with workplace safety practices.
    6. Safety measures are applied according to workplace rules and
    regulations.
    7. First aid procedures are applied and coordinated with concerned
    personnel according to workplace standard operating procedures.
    8. Work area and surroundings are cleaned in accordance with
    workplace health and safety regulations.
    9. Waste is disposed according to organization’s waste disposal system.
    10. Hazards in the work area are recognized and reported to
    designated personnel according to workplace procedures.

    Document No.
    Date Revised:
    Food Issued by:
    March 2019
    Processing NC Page 2 of 61
    II Revised by: NMSF
    Joylyn Fran-Gonzaga
    Revision # 01
    Document No.
    Date Revised:
    Food Issued by:
    March 2019
    Processing NC Page 3 of 61
    II Revised by: NMSF
    Joylyn Fran-Gonzaga
    Revision # 01
    LEARNING OUTCOME NO. 1
    Wear Personal Protective Equipment

    Contents:

    1. Personal protective equipment is checked according to


    manufacturer’s specifications.
    2. Personal protective equipment is worn according to the job
    requirement.

    Assessment Criteria

    1. Personal protective equipment (PPE)


    2. Procedures in wearing in PPE
    3. Good Food Manufacturing Practices
    4. Parts and functions of personal protective equipment

    Conditions

    The participants will have access to:

    1. CBLM
    Assessment Method:

    1. Written examination
    2. Oral examination

    Document No.
    Date Revised:
    Food Issued by:
    March 2019
    Processing NC Page 4 of 61
    II Revised by: NMSF
    Joylyn Fran-Gonzaga
    Revision # 01
    Learning Experiences
    Learning Outcome 1
    Wear Personal Protective Equipment

    Learning Activities Special Instructions

    Document No.
    Date Revised:
    Food Issued by:
    March 2019
    Processing NC Page 5 of 61
    II Revised by: NMSF
    Joylyn Fran-Gonzaga
    Revision # 01

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