Qualification Pack

Grain Mill Operator

QP Code: FIC/Q1003

Version: 2.0

NSQF Level: 3

Food Industry Capacity & Skill Initiative || Shriram Bharatiya Kala kendra, 3rd floor, 1, Copernicus
Marg, Mandi House, New Delhi
Delhi 110001

NSQC Approved || Food Industry Capacity & Skill Initiative 1

 Qualification Pack

Contents
FIC/Q1003: Grain Mill Operator ............................................................................................................ 3
Brief Job Description ...................................................................................................................... 3
Applicable National Occupational Standards (NOS) ............................................................................. 3
Compulsory NOS ........................................................................................................................... 3
Qualification Pack (QP) Parameters .............................................................................................. 3
FIC/N1008: Prepare for production of products from various grains .................................................... 5
FIC/N1009: Operate grain mill ............................................................................................................ 11
FIC/N1007: Prepare and maintain work area and process machineries for operating a grain mill ..... 20
FIC/N1010: Complete documentation and record keeping related to operating a grain mill ............. 25
FIC/N9001: Ensure food safety, hygiene and sanitation for processing food products ....................... 31
Assessment Guidelines and Weightage ............................................................................................. 36
Assessment Guidelines ............................................................................................................... 36
Assessment Weightage ............................................................................................................... 37
Acronyms ........................................................................................................................................... 38
Glossary ............................................................................................................................................. 39

NSQC Approved || Food Industry Capacity & Skill Initiative 2

 Qualification Pack

FIC/Q1003: Grain Mill Operator

Brief Job Description

A Grain Mill Operator carries out processes such as cleaning, de-stoning, de-husking, hulling, polishing and
grinding to produce milled grains and flour(s).

Personal Attributes

A Grain Mill Operator must have the the ability to plan, organize, prioritize, calculate, concentrate and
handle pressure. The individual must possess reading, writing and communication skills. In addition, the
individual must have mechanical aptitude and trouble shooting skills.

Applicable National Occupational Standards (NOS)

Compulsory NOS:

1. FIC/N1008: Prepare for production of products from various grains

2. FIC/N1009: Operate grain mill

3. FIC/N1007: Prepare and maintain work area and process machineries for operating a grain mill

4. FIC/N1010: Complete documentation and record keeping related to operating a grain mill

5. FIC/N9001: Ensure food safety, hygiene and sanitation for processing food products

Qualification Pack (QP) Parameters

Sector Food Processing

Sub-Sector Food Grain Milling

Occupation Processing-Food Grain Milling (including oilseeds)

Country India

NSQF Level 3

Aligned to NCO/ISCO/ISIC Code NCO-2004/8273.90

NSQC Approved || Food Industry Capacity & Skill Initiative 3

 Qualification Pack

12th Class
OR
10th Class with 2 Years of experience relevant
experience
Minimum Educational Qualification & OR
Experience 10th Class (and 1 year course in relevant stream)
OR
10th Class + I.T.I (2 years )
OR
10th Class + I.T.I (1 year in relevant stream )

Minimum Level of Education for

10th Class
Training in School

1. Food standards for all grains milled2. Operating

different types of milling equipments3. GMP4.
Pre-Requisite License or Training HACCP5. QMS6. Computer basics and ERP system
followed in theorganization7. Training in Food Safety
Standards and Regulations (as perFSSAI) (Mandatory)

Minimum Job Entry Age 18 Years

Last Reviewed On 30/09/2021

Next Review Date 30/07/2024

Deactivation Date 30/07/2024

NSQC Approval Date 30/09/2021

Version 2.0

Reference code on NQR 2021/FI/FICSI/04573

NQR Version 1

Remarks:

Nil

NSQC Approved || Food Industry Capacity & Skill Initiative 4

 Qualification Pack

FIC/N1008: Prepare for production of products from various grains

Description

This OS unit is about preparing for production of products from various grains.

Elements and Performance Criteria

Plan equipment utilization for preparation of products from various grains

To be competent, the user/individual on the job must be able to:
PC1. read and understand the production order from the supervisor
PC2. ensure the working and performance of each equipment required for process
PC3. calculate the process time for effective utilization of machineries
PC4. plan batch size considering full capacity utilization of equipments
PC5. plan to utilize equipments for multiple products without affecting the quality of the finished
products, and to optimize production and saving energy
PC6. allot responsibilities/ work to the assistants and helpers
Check raw materials and equipment for production of products from various grains
To be competent, the user/individual on the job must be able to:
PC7. refer process chart/ product flow chart
PC8. weigh the raw materials required for the batch
PC9. check the conformance of raw material quality to company standards, through physical
analysis or by referring the quality analysis report from the supplier / internal lab analysis
report
PC10. lubricate machineries for smooth operation
PC11. ensure working and performance of required machineries and tools
PC12. keep the tools accessible to attend repairs/faults in case of breakdown

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. organization standards, process standards and procedures followed in the organisation
KU2. types of products produced by the organisation
KU3. code of business conduct
KU4. dress code to be followed
KU5. job responsibilities/duties and standard operating procedures
KU6. internal processes like procurement, store management, inventory management, quality
management and key contact points for query resolution
KU7. provision of wages, working hours and accident compensation as per organisation policy
KU8. food safety and hygiene standards followed
KU9. types of raw materials (various grains) and products obtained from each raw materials
KU10. types of machineries used in processing and machineries used in the organisation

NSQC Approved || Food Industry Capacity & Skill Initiative 5

 Qualification Pack

KU11. maintenance of process equipments

KU12. supplier/manufacturers instructions related to machineries
KU13. process for producing each product
KU14. basic mathematics
KU15. calculation of raw material for required quantity of finished product
KU16. quality parameters, basic food microbiology and quality assessment based on physical
parameters
KU17. food safety and hygiene
KU18. GMP
KU19. HACCP

Generic Skills (GS)

User/individual on the job needs to know how to:

GS1. note the information communicated by the supervisor

GS2. note the raw materials used for production and the finished products produced
GS3. note the readings of the process parameters and provide necessaryinformation to fill the
process chart
GS4. note down observations (if any) related to the process
GS5. write information documents to internal departments/ internal teams
GS6. note down the data for online erp or as per applicability in the organization
GS7. read and interpret the process required for producing various types of products
GS8. read and interpret and process flowchart for all products produced
GS9. read equipment manuals and process documents to understand the equipments operation
and process requirement
GS10. read internal information documents sent by internal teams
GS11. discuss task lists, schedules and activities with the supervisor
GS12. effectively communicate with the team members
GS13. question the supervisor in order to understand the nature of the problem and to clarify
queries
GS14. attentively listen and comprehend the information given by the speaker
GS15. ccand cross department teams on theissues faced during process
GS16. analyse critical points in day to day tasks through experience and observation and identify
control measures to solve the issue
GS17. handle issues in case the supervisor is not available (as per the authoritymatrix defined by
the organization)
GS18. plan and organize the work order and jobs received from the supervisor
GS19. organize raw materials and packaging materials required for all products following the
instruction provided by the supervisor
GS20. plan and prioritize the work based on the instructions received from the supervisor
GS21. plan to utilise time and equipment's effectively

NSQC Approved || Food Industry Capacity & Skill Initiative 6

 Qualification Pack

GS22. organize all process/ equipment manuals so as to access information easily

GS23. support the supervisor in scheduling tasks for helper(s)
GS24. understand customer requirements and their priority and respond as per their needs
GS25. support supervisor in solving problems by detailing out problems
GS26. discuss the possible solutions with the supervisor for problem solving
GS27. apply domain information about maintenance processes and technicalknowledge about tools
and equipment
GS28. use common sense and make judgments on day to day basis
GS29. use reasoning skills to identify and resolve basic problems
GS30. use intuition to detect any potential problems which could arise during operations
GS31. use acquired knowledge of the process for identifying and handling issues

NSQC Approved || Food Industry Capacity & Skill Initiative 7

 Qualification Pack

Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Plan equipment utilization for preparation of

18 32 - -
products from various grains

PC1. read and understand the production order

4 6 - -
from the supervisor

PC2. ensure the working and performance of

4 6 - -
each equipment required for process

PC3. calculate the process time for effective

4 6 - -
utilization of machineries

PC4. plan batch size considering full capacity

2 3 - -
utilization of equipments

PC5. plan to utilize equipments for multiple

products without affecting the quality of the
1 4 - -
finished products, and to optimize production
and saving energy

PC6. allot responsibilities/ work to the assistants

3 7 - -
and helpers

Check raw materials and equipment for production

17 33 - -
of products from various grains

PC7. refer process chart/ product flow chart 2 3 - -

PC8. weigh the raw materials required for the

3 7 - -
batch

PC9. check the conformance of raw material

quality to company standards, through physical
analysis or by referring the quality analysis 3 7 - -
report from the supplier / internal lab analysis
report

PC10. lubricate machineries for smooth

3 7 - -
operation

PC11. ensure working and performance of

4 6 - -
required machineries and tools

PC12. keep the tools accessible to attend

2 3 - -
repairs/faults in case of breakdown

NSQC Approved || Food Industry Capacity & Skill Initiative 8

 Qualification Pack

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

NOS Total 35 65 - -

NSQC Approved || Food Industry Capacity & Skill Initiative 9

 Qualification Pack

National Occupational Standards (NOS) Parameters

NOS Code FIC/N1008

NOS Name Prepare for production of products from various grains

Sector Food Processing

Sub-Sector Food Grain Milling

Occupation Processing

NSQF Level 4

Credits TBD

Version 1.0

Last Reviewed Date 30/09/2021

Next Review Date 30/07/2024

Deactivation Date 30/07/2024

NSQC Clearance Date 30/09/2021

NSQC Approved || Food Industry Capacity & Skill Initiative 10

 Qualification Pack

FIC/N1009: Operate grain mill

Description

This unit is about operating machineries for milling grains to produce various grain products as per the
specifications and standards of the organization.

Elements and Performance Criteria

Operating grain mill

To be competent, the user/individual on the job must be able to:
PC1. read and understand the production order from the supervisor
PC2. refer to the process chart/ product flow chart for grain processing and understand the
machineries required and process parameters
PC3. set controls of automatic measuring scales in continuous process to transfer measured
quantity of food grains for milling
PC4. change screens/sieves of cleaning, grading and sieving machines such as rotary screen
cleaner, graders, plan sifter, etc. for cleaning based on size and for grading based on
fineness
PC5. adjust controls of blowers or suction fan to remove light impurities, dust and smaller particles
PC6. set controls and operate elevators and conveyors to transfer dumped grains to the
processing machine in different areas for various processing
PC7. set controls and adjust the speed of the separator, aspirator, etc. to remove light weight
impurities from grains
PC8. set controls of de-stoner for feed rate into the machine, speed of machine to remove stones
from grains
PC9. set and maintain water level and time of the conditioner for soaking/conditioning/tempering
the grains, observe gauges to determine that moisture content and adjust controls to
maintain required moisture content
PC10. turn valves to allow steam through process lines (for par-boiling), observe gauges to verify
temperature, pressure etc, and adjust controls to maintain required temperature, pressure
etc
PC11. adjust controls or turns valve to control speed to regulate amount of grain (par boiled grain)
conveyed into drier
PC12. adjust controls of the drier to set the temperature and drying time to dry wet grain to
required moisture level
PC13. operate husker to remove husk from the grain by adjusting the rollers (of rubber roll huskers)
and setting the clearance between the rollers
PC14. operate aspirator by controlling the speed of the aspirator fan to separate dehusked grains
and remove husk
PC15. operate splitter machines to split or separate de-husked grains by controlling the rotation of
the rotary blades
PC16. operate whitener and polisher machines to remove bran from grains by adjusting pressure in
whiteners and polishers to peel off the bran

NSQC Approved || Food Industry Capacity & Skill Initiative 11

 Qualification Pack

PC17. control the stream of air passing through the cylinder to cool the grain and to blow off the
bran
PC18. operate length graders to grade processed grain based on length by controlling the rotation
of the cylinders, and maintaining and ensuring the position of each
PC19. operate sifter to remove broken grains by controlling the vibration speed
PC20. observe cleaning, de-stoning, soaking, par boiling, de-husking, hulling and polishing
processes
PC21. start and control operation of the machine such as separator, de-stoner, husker, abrasive
whitener, friction whitener, polisher, sorter, grader, to clean, de-stone, de-husk, remove
bran, polish, sort and grade grains (as applicable)
PC22. check the grains during and after each process and adjust machineries setting to achieved
products as per specifications and standards of the organisation
PC23. check the weight of grains before and after each stage of processing
PC24. operate grinders like plate mill/ stone mill/roller mill to reduce the size of processed grain
PC25. fix/replace grinding rollers
PC26. open and close slides in spouts to route grain to various grinders and sifters
PC27. open and adjust feed chutes to regulate flow of grain through machine hopper into grinders
PC28. adjust the clearance between each rollers of roller mill by turning wheels or by setting
controls according to grain size and hardness
PC29. start machine and adjust controls to regulate speed, to obtain required fineness and to
achieve maximum yield
PC30. inspect product and sift out chaff to determine the yield
PC31. assess quality of finished product(s) by checking the physical parameters and sample the
products and transfer sample to quality lab for analysis
PC32. start conveyors and elevators to transfer finished products to packing machine
PC33. operate packaging/bagging machinery by setting the batch code, date coding and filling
quantity, etc.
PC34. start, stop or regulate speed of packaging line conveyor
PC35. check the weight of the packed/bagged product to ensure its conformance to standards
Post production cleaning and regular
To be competent, the user/individual on the job must be able to:
PC36. clean work area, machineries, equipment and tools using recommended cleaning agents and
sanitizers
maintenance of equipments
To be competent, the user/individual on the job must be able to:
PC37. attend minor repairs/faults of all machines (if any)
PC38. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all
machines and equipment following the sop or following suppliers instructions/manuals

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

NSQC Approved || Food Industry Capacity & Skill Initiative 12

 Qualification Pack

KU1. organization standards, process standards and procedures followed in the organisation
KU2. types of products produced by the organisation
KU3. code of business conduct
KU4. dress code to be followed
KU5. job responsibilities/duties and standard operating procedures
KU6. internal processes such as procurement, store management, inventory management, quality
management and key contact points for query resolution
KU7. provision of wages, working hours and accident compensation as per organisation policy
KU8. food safety and hygiene standards followed
KU9. type of raw materials (grains) and products obtained from raw materials
KU10. production process for each type of grain
KU11. production process and process parameters for various products produced from each grain
KU12. types of machineries used in processing grains and machineries used in the organisation
KU13. handling all machineries
KU14. maintenance of machineries, equipments and tools
KU15. supplier/manufacturers instructions related to machineries
KU16. basic mathematics
KU17. quality parameters, basic food microbiology and quality assessment based on physical
parameters
KU18. cleaning procedures like clean-in-place (CIP) and clean-out-place (COP)
KU19. knowledge on sanitizers and disinfectants and its handling and storing methods
KU20. food laws and regulations on product, packaging and labelling
KU21. food safety and hygiene
KU22. GMP
KU23. HACCP

Generic Skills (GS)

User/individual on the job needs to know how to:

GS1. note the information communicated by the supervisor

GS2. note the raw materials used for production and the finished products produced
GS3. note the readings of the process parameters and provide necessaryinformation to fill the
process chart
GS4. note down observations (if any) related to the process
GS5. write information documents to internal departments/ internal teams
GS6. note down the data for online erp or as per applicability in the organization
GS7. read and interpret the process required for producing various types of products
GS8. read and interpret and process flowchart for all products produced
GS9. read equipment manuals and process documents to understand the equipments operation
and process requirement
GS10. read internal information documents sent by internal teams

NSQC Approved || Food Industry Capacity & Skill Initiative 13

 Qualification Pack

GS11. discuss task lists, schedules and activities with the supervisor
GS12. effectively communicate with the team members
GS13. question the supervisor in order to understand the nature of the problem and to clarify
queries
GS14. attentively listen and comprehend the information given by the speaker
GS15. ccand cross department teams on theissues faced during process
GS16. analyse critical points in day to day tasks through experience and observation and identify
control measures to solve the issue
GS17. handle issues in case the supervisor is not available (as per the authoritymatrix defined by
the organization)
GS18. plan and organize the work order and jobs received from the supervisor
GS19. organize raw materials and packaging materials required for all products following the
instruction provided by the supervisor
GS20. plan and prioritize the work based on the instructions received from the supervisor
GS21. plan to utilise time and equipment's effectively
GS22. organize all process/ equipment manuals so as to access information easily
GS23. support the supervisor in scheduling tasks for helper(s)
GS24. understand customer requirements and their priority and respond as per their needs
GS25. support supervisor in solving problems by detailing out problems
GS26. discuss the possible solutions with the supervisor for problem solving
GS27. apply domain information about maintenance processes and technicalknowledge about tools
and equipment
GS28. use common sense and make judgments on day to day basis
GS29. use reasoning skills to identify and resolve basic problems
GS30. use intuition to detect any potential problems which could arise during operations
GS31. use acquired knowledge of the process for identifying and handling issues

NSQC Approved || Food Industry Capacity & Skill Initiative 14

 Qualification Pack

Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Operating grain mill 31.5 58.5 - -

PC1. read and understand the production order from

1.5 0.5 - -
the supervisor

PC2. refer to the process chart/ product flow chart for

grain processing and understand the machineries 1.5 0.5 - -
required and process parameters

PC3. set controls of automatic measuring scales in

continuous process to transfer measured quantity of 1 2 - -
food grains for milling

PC4. change screens/sieves of cleaning, grading and

sieving machines such as rotary screen cleaner,
1 2 - -
graders, plan sifter, etc. for cleaning based on size
and for grading based on fineness

PC5. adjust controls of blowers or suction fan to

1 2 - -
remove light impurities, dust and smaller particles

PC6. set controls and operate elevators and

conveyors to transfer dumped grains to the
1 2 - -
processing machine in different areas for various
processing

PC7. set controls and adjust the speed of the

separator, aspirator, etc. to remove light weight 1 2 - -
impurities from grains

PC8. set controls of de-stoner for feed rate into the

machine, speed of machine to remove stones from 1 2 - -
grains

PC9. set and maintain water level and time of the

conditioner for soaking/conditioning/tempering the
grains, observe gauges to determine that moisture 1 2 - -
content and adjust controls to maintain required
moisture content

PC10. turn valves to allow steam through process

lines (for par-boiling), observe gauges to verify
1 2 - -
temperature, pressure etc, and adjust controls to
maintain required temperature, pressure etc

NSQC Approved || Food Industry Capacity & Skill Initiative 15

 Qualification Pack

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC11. adjust controls or turns valve to control speed

to regulate amount of grain (par boiled grain) 1 2 - -
conveyed into drier

PC12. adjust controls of the drier to set the

temperature and drying time to dry wet grain to 1 2 - -
required moisture level

PC13. operate husker to remove husk from the grain

by adjusting the rollers (of rubber roll huskers) and 1 2 - -
setting the clearance between the rollers

PC14. operate aspirator by controlling the speed of

the aspirator fan to separate dehusked grains and 1 2 - -
remove husk

PC15. operate splitter machines to split or separate

de-husked grains by controlling the rotation of the 1 2 - -
rotary blades

PC16. operate whitener and polisher machines to

remove bran from grains by adjusting pressure in 1 2 - -
whiteners and polishers to peel off the bran

PC17. control the stream of air passing through the

1 2 - -
cylinder to cool the grain and to blow off the bran

PC18. operate length graders to grade processed

grain based on length by controlling the rotation of
1 2 - -
the cylinders, and maintaining and ensuring the
position of each

PC19. operate sifter to remove broken grains by

0.5 1.5 - -
controlling the vibration speed

PC20. observe cleaning, de-stoning, soaking, par

1 2 - -
boiling, de-husking, hulling and polishing processes

PC21. start and control operation of the machine such

as separator, de-stoner, husker, abrasive whitener,
friction whitener, polisher, sorter, grader, to clean, de- 1 1 - -
stone, de-husk, remove bran, polish, sort and grade
grains (as applicable)

PC22. check the grains during and after each process

and adjust machineries setting to achieved products
0.5 1.5 - -
as per specifications and standards of the
organisation

NSQC Approved || Food Industry Capacity & Skill Initiative 16

 Qualification Pack

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC23. check the weight of grains before and after

1 2 - -
each stage of processing

PC24. operate grinders like plate mill/ stone mill/roller

1 2 - -
mill to reduce the size of processed grain

PC25. fix/replace grinding rollers 0.5 1.5 - -

PC26. open and close slides in spouts to route grain to

0.5 1.5 - -
various grinders and sifters

PC27. open and adjust feed chutes to regulate flow of

1 2 - -
grain through machine hopper into grinders

PC28. adjust the clearance between each rollers of

roller mill by turning wheels or by setting controls 1.5 1.5 - -
according to grain size and hardness

PC29. start machine and adjust controls to regulate

speed, to obtain required fineness and to achieve 1 1 - -
maximum yield

PC30. inspect product and sift out chaff to determine

0.5 1.5 - -
the yield

PC31. assess quality of finished product(s) by

checking the physical parameters and sample the
0.5 1.5 - -
products and transfer sample to quality lab for
analysis

PC32. start conveyors and elevators to transfer

0.5 1.5 - -
finished products to packing machine

PC33. operate packaging/bagging machinery by

setting the batch code, date coding and filling 0.5 1.5 - -
quantity, etc.

PC34. start, stop or regulate speed of packaging line

0.5 1.5 - -
conveyor

PC35. check the weight of the packed/bagged product

0.5 0.5 - -
to ensure its conformance to standards

Post production cleaning and regular 1 3 - -

PC36. clean work area, machineries, equipment and

tools using recommended cleaning agents and 1 3 - -
sanitizers

NSQC Approved || Food Industry Capacity & Skill Initiative 17

 Qualification Pack

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

maintenance of equipments 2.5 3.5 - -

PC37. attend minor repairs/faults of all machines (if

1 3 - -
any)

PC38. ensure periodic

(daily/weekly/monthly/quarterly/half yearly/annual)
1.5 0.5 - -
maintenance of all machines and equipment following
the sop or following suppliers instructions/manuals

NOS Total 35 65 - -

NSQC Approved || Food Industry Capacity & Skill Initiative 18

 Qualification Pack

National Occupational Standards (NOS) Parameters

NOS Code FIC/N1009

NOS Name Operate grain mill

Sector Food Processing

Sub-Sector Food Grain Milling

Occupation Processing

NSQF Level 4

Credits TBD

Version 1.0

Last Reviewed Date 30/09/2021

Next Review Date 30/07/2024

Deactivation Date 30/07/2024

NSQC Clearance Date 30/09/2021

NSQC Approved || Food Industry Capacity & Skill Initiative 19

 Qualification Pack

FIC/N1007: Prepare and maintain work area and process machineries for
operating a grain mill

Description

This unit is about preparing and maintaining work area and process machineries for operation of a grain
mill.

Elements and Performance Criteria

Prepare and maintain work area (for operating a grain mill)

To be competent, the user/individual on the job must be able to:
PC1. clean and maintain the cleanliness of the work area using approved sanitizersand keep it free
from dust, waste, flies and pests
PC2. ensure that the work area is safe and hygienic for food processing
PC3. dispose waste materials as per defined SOPs and industry requirements
Prepare and maintain process machineries and tools ( for operating a grain mill)
To be competent, the user/individual on the job must be able to:
PC4. check the working and performance of all machineries and tools used such as de-stoner, de-
huller, polisher, blender, pulverizer, grinders like plate mill / hammer mill / roller mill, screens
and sieves, packaging machines, etc.
PC5. clean the machineries and tools used with approved sanitizers following thecompany
specifications and standards
PC6. place the necessary tools required for process
PC7. attend to the minor repairs/ faults of all machines, if required
PC8. select and set the machines and tools required for production

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. organization standards, process standards and procedures followed in the organisation
KU2. types of products produced by the organisation
KU3. code of business conduct
KU4. dress code to be followed
KU5. job responsibilities/duties and standard operating procedures
KU6. internal processes like procurement, store management, inventory management, quality
management and key contact points for query resolution
KU7. provision of wages, working hours and accident compensation as per organisation policy
KU8. food safety and hygiene standards followed
KU9. types of chemicals, materials and equipment required for cleaning and maintenance
KU10. cleaning process to disinfect equipment/ tools
KU11. supplier/manufacturers instructions related to cleaning and maintenance

NSQC Approved || Food Industry Capacity & Skill Initiative 20

 Qualification Pack

KU12. knowledge of food safety standards and regulations (as per FSSAI)
KU13. knowledge on legal regulations pertaining to work place such as health and safety,
recommended dosage for use of sanitizers, control of substances hazardous to health,
handling/storage/ disposal/ cautions of use of sanitizers and disinfectants, fire precautions,
occurrences, hygiene practice, disposal of waste, environmental protection, etc.

Generic Skills (GS)

User/individual on the job needs to know how to:

GS1. note the information communicated by the supervisor

GS2. note the raw materials used for production and the finished productsproduced
GS3. note the readings of the process parameters and provide necessary information to fill the
process chart
GS4. note down observations (if any) related to the process
GS5. write information documents to internal departments/ internal teams
GS6. note down the data for online erp or as per applicability in the organization
GS7. read and interpret the process required for producing various types of products
GS8. read and interpret and process flowchart for all products produced
GS9. read equipment manuals and process documents to understand the equipments operation
and process requirement
GS10. read internal information documents sent by internal teams
GS11. discuss task lists, schedules and activities with the supervisor
GS12. effectively communicate with the team members
GS13. question the supervisor in order to understand the nature of the problem and to clarify
queries
GS14. attentively listen and comprehend the information given by the speaker
GS15. ccand cross department teams on theissues faced during process
GS16. analyse critical points in day to day tasks through experience and observation and identify
control measures to solve the issue
GS17. handle issues in case the supervisor is not available (as per the authoritymatrix defined by
the organization)
GS18. plan and organize the work order and jobs received from the supervisor
GS19. organize raw materials and packaging materials required for all products following the
instruction provided by the supervisor
GS20. plan and prioritize the work based on the instructions received from the supervisor
GS21. plan to utilise time and equipment's effectively
GS22. organize all process/ equipment manuals so as to access information easily
GS23. support the supervisor in scheduling tasks for helper(s)
GS24. understand customer requirements and their priority and respond as per their needs
GS25. support supervisor in solving problems by detailing out problems
GS26. discuss the possible solutions with the supervisor for problem solving

NSQC Approved || Food Industry Capacity & Skill Initiative 21

 Qualification Pack

GS27. apply domain information about maintenance processes and technical knowledge about
tools and equipment
GS28. use common sense and make judgments on day to day basis
GS29. use reasoning skills to identify and resolve basic problems
GS30. use intuition to detect any potential problems which could arise during operations
GS31. use acquired knowledge of the process for identifying and handling issues

NSQC Approved || Food Industry Capacity & Skill Initiative 22

 Qualification Pack

Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Prepare and maintain work area (for operating a

18 32 - -
grain mill)

PC1. clean and maintain the cleanliness of the

work area using approved sanitizersand keep it 10 15 - -
free from dust, waste, flies and pests

PC2. ensure that the work area is safe and

3 7 - -
hygienic for food processing

PC3. dispose waste materials as per defined

5 10 - -
SOPs and industry requirements

Prepare and maintain process machineries and

17 33 - -
tools ( for operating a grain mill)

PC4. check the working and performance of all

machineries and tools used such as de-stoner,
de-huller, polisher, blender, pulverizer, grinders 5 10 - -
like plate mill / hammer mill / roller mill, screens
and sieves, packaging machines, etc.

PC5. clean the machineries and tools used with

approved sanitizers following thecompany 5 10 - -
specifications and standards

PC6. place the necessary tools required for

2 3 - -
process

PC7. attend to the minor repairs/ faults of all

2.5 5 - -
machines, if required

PC8. select and set the machines and tools

2.5 5 - -
required for production

NOS Total 35 65 - -

NSQC Approved || Food Industry Capacity & Skill Initiative 23

 Qualification Pack

National Occupational Standards (NOS) Parameters

NOS Code FIC/N1007

Prepare and maintain work area and process machineries for operating
NOS Name
a grain mill

Sector Food Processing

Sub-Sector Food Grain Milling

Occupation Processing

NSQF Level 4

Credits TBD

Version 1.0

Last Reviewed Date 30/09/2021

Next Review Date 30/07/2024

Deactivation Date 30/07/2024

NSQC Clearance Date 30/09/2021

NSQC Approved || Food Industry Capacity & Skill Initiative 24

 Qualification Pack

FIC/N1010: Complete documentation and record keeping related to

operating a grain mill

Description

This OS unit is about documenting and maintaining records of raw materials, process and finished
products, related to operation of a grain mill

Elements and Performance Criteria

Document and maintain records of raw material (related to operating a grain mill)
To be competent, the user/individual on the job must be able to:
PC1. document and maintain record of details of raw materials and packaging materials such as
name of raw materials, type and variety, vendor/supplier details, season, grown area,
quantity , receiving date, supplier details, receiving date/ date of manufacture, expiry date,
supplier quality document, quality parameters of all raw materials, internal quality analysis
report, etc. as per organisation standards
PC2. document and maintain record on observations (if any) related to raw materials and
packaging materials
PC3. load the raw materials details in ERP for future reference
PC4. verify the documents and track from finished product to raw materials, in case of quality
concerns and during quality management system audits
Document and maintain records ofproduction schedule and process parameters (related to operating a
grainmill)
To be competent, the user/individual on the job must be able to:
PC5. document and maintain records of production plan with details such as product details,
production sequence, equipments and machinery details, efficiency and capacity utilization
of equipment
PC6. document and maintain records of process details such as type of raw material used, process
parameters (temperature, time, pressure, etc. as applicable) for entire production in process
chart or production log for allproducts produced
PC7. document and maintain records of batch size, production yield, wastage of raw materials,
energy utilization and final products produced
PC8. document and maintain record of observations (if any) or deviations related to process and
production
PC9. load the production plan and process details in ERP for future reference
PC10. verify documents and track from finished product to ingredients, in case of quality concerns
and for quality management system audits
Document and maintain records of the finished products (related to operating a grain mill)
To be competent, the user/individual on the job must be able to:
PC11. document and maintain records of the types of finished products produced
PC12. document and maintain records of the finished products details such as batch number, time
of packing, date of manufacture, date of expiry, other label details, primary, secondary and
tertiary packaging materials for all finished products, storage conditions, etc. as per
organisation standards

NSQC Approved || Food Industry Capacity & Skill Initiative 25

 Qualification Pack

PC13. document and maintain record of observations or deviations (if any) related to finished
products
PC14. load the finished product details in erp for future reference
PC15. verify the documents and track from finished product to ingredients, in case of quality
concerns and for quality management system audits

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. organization standards, process standards and procedures followed in the organisation
KU2. types of products produced by the organisation
KU3. code of business conduct
KU4. dress code to be followed
KU5. job responsibilities/duties and standard operating procedures
KU6. internal processes like procurement, store management, inventory management, quality
management and key contact points for query resolution
KU7. provision of wages, working hours and accident compensation as per organisation policy
KU8. food safety and hygiene standards followed
KU9. documentation system followed in the organization such as production chart, process chart
and finished goods chart
KU10. details to be recorded on raw materials and finished products
KU11. details to be recorded and maintained on production plan and process parameters
KU12. methods to record and maintain records on observations (if any) related to raw materials,
process and finished products
KU13. tracking back the record from finished product to raw material
KU14. entering details in the erp system followed by the organisation

Generic Skills (GS)

User/individual on the job needs to know how to:

GS1. note the information communicated by the supervisor

GS2. note the raw materials used for production and the finished products produced
GS3. note the readings of the process parameters and provide necessaryinformation to fill the
process chart
GS4. note down observations (if any) related to the process
GS5. write information documents to internal departments/ internal teams
GS6. note down the data for online erp or as per applicability in the organization
GS7. read and interpret the process required for producing various types of products
GS8. read and interpret and process flowchart for all products produced
GS9. read equipment manuals and process documents to understand the equipments operation
and process requirement

NSQC Approved || Food Industry Capacity & Skill Initiative 26

 Qualification Pack

GS10. read internal information documents sent by internal teams

GS11. discuss task lists, schedules and activities with the supervisor
GS12. effectively communicate with the team members
GS13. question the supervisor in order to understand the nature of the problem and to clarify
queries
GS14. attentively listen and comprehend the information given by the speaker
GS15. ccand cross department teams on theissues faced during process
GS16. analyse critical points in day to day tasks through experience and observation and identify
control measures to solve the issue
GS17. handle issues in case the supervisor is not available (as per the authoritymatrix defined by
the organization)
GS18. plan and organize the work order and jobs received from the supervisor
GS19. organize raw materials and packaging materials required for all products following the
instruction provided by the supervisor
GS20. plan and prioritize the work based on the instructions received from the supervisor
GS21. plan to utilise time and equipment's effectively
GS22. organize all process/ equipment manuals so as to access information easily
GS23. support the supervisor in scheduling tasks for helper(s)
GS24. understand customer requirements and their priority and respond as per their needs
GS25. support supervisor in solving problems by detailing out problems
GS26. discuss the possible solutions with the supervisor for problem solving
GS27. apply domain information about maintenance processes and technical knowledge about
tools and equipment
GS28. use common sense and make judgments on day to day basis
GS29. use reasoning skills to identify and resolve basic problems
GS30. use intuition to detect any potential problems which could arise during operations
GS31. use acquired knowledge of the process for identifying and handling issues

NSQC Approved || Food Industry Capacity & Skill Initiative 27

 Qualification Pack

Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Document and maintain records of raw material

15 10 - -
(related to operating a grain mill)

PC1. document and maintain record of details of

raw materials and packaging materials such as
name of raw materials, type and variety,
vendor/supplier details, season, grown area,
quantity , receiving date, supplier details, receiving 6 4 - -
date/ date of manufacture, expiry date, supplier
quality document, quality parameters of all raw
materials, internal quality analysis report, etc. as
per organisation standards

PC2. document and maintain record on

observations (if any) related to raw materials and 3 2 - -
packaging materials

PC3. load the raw materials details in ERP for future

3 2 - -
reference

PC4. verify the documents and track from finished

product to raw materials, in case of quality
3 2 - -
concerns and during quality management system
audits

Document and maintain records ofproduction

schedule and process parameters (related to 30 20 - -
operating a grainmill)

PC5. document and maintain records of production

plan with details such as product details, production
6 4 - -
sequence, equipments and machinery details,
efficiency and capacity utilization of equipment

PC6. document and maintain records of process

details such as type of raw material used, process
parameters (temperature, time, pressure, etc. as 9 6 - -
applicable) for entire production in process chart or
production log for allproducts produced

PC7. document and maintain records of batch size,

production yield, wastage of raw materials, energy 6 4 - -
utilization and final products produced

NSQC Approved || Food Industry Capacity & Skill Initiative 28

 Qualification Pack

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC8. document and maintain record of observations

(if any) or deviations related to process and 3 2 - -
production

PC9. load the production plan and process details in

3 2 - -
ERP for future reference

PC10. verify documents and track from finished

product to ingredients, in case of quality concerns 3 2 - -
and for quality management system audits

Document and maintain records of the finished

15 10 - -
products (related to operating a grain mill)

PC11. document and maintain records of the types

2 1 - -
of finished products produced

PC12. document and maintain records of the

finished products details such as batch number,
time of packing, date of manufacture, date of
expiry, other label details, primary, secondary and 4 3 - -
tertiary packaging materials for all finished
products, storage conditions, etc. as per
organisation standards

PC13. document and maintain record of

observations or deviations (if any) related to 3 2 - -
finished products

PC14. load the finished product details in erp for

3 2 - -
future reference

PC15. verify the documents and track from finished

product to ingredients, in case of quality concerns 3 2 - -
and for quality management system audits

NOS Total 60 40 - -

NSQC Approved || Food Industry Capacity & Skill Initiative 29

 Qualification Pack

National Occupational Standards (NOS) Parameters

NOS Code FIC/N1010

Complete documentation and record keeping related to operating a

NOS Name
grain mill

Sector Food Processing

Sub-Sector Food Grain Milling

Occupation Processing

NSQF Level 4

Credits TBD

Version 1.0

Last Reviewed Date 30/09/2021

Next Review Date 30/07/2024

Deactivation Date 30/07/2024

NSQC Clearance Date 30/09/2021

NSQC Approved || Food Industry Capacity & Skill Initiative 30

 Qualification Pack

FIC/N9001: Ensure food safety, hygiene and sanitation for processing

food products

Description

This unit is about maintaining food safety, hygiene and sanitation in work area and processing unit for
processing food products

Elements and Performance Criteria

Perform safety and sanitation related functions (for processing food products)
To be competent, the user/individual on the job must be able to:
PC1. comply with food safety and hygiene procedures followed in the organization
PC2. ensure personal hygiene by use of gloves, hairnets, masks, ear plugs, goggles, shoes, etc.
PC3. ensure hygienic production of food by inspecting raw materials, ingredients, finished
products etc. for compliance to physical, chemical and microbiological parameters
PC4. pack products in appropriate packaging materials, label and store them in designated area,
free from pests, flies and infestations
PC5. clean, maintain and monitor food processing equipment periodically, using it only for the
specified purpose
PC6. use safety equipment such as fire extinguisher, eye wash unit, first aid kit when required
PC7. follow housekeeping practices by having designated area for machines/tools
PC8. follow industry standards like GMP, HACCP and product recall process
PC9. attend training on hazard management to understand types of hazards such as physical,
chemical and biological hazards and measures to control andprevent them
PC10. Identify, document and report problems such as rodents and pests to management
PC11. conduct workplace checklist audit before and after work to ensure safety and hygiene
PC12. document and maintain raw material, packaging material, process and finished products for
the credibility and effectiveness of the food safety control system
Apply food safety practices (for processing food products)
To be competent, the user/individual on the job must be able to:
PC13. determine the quality of food using criteria such as odour, appearance, taste and best before
date, and take immediate measures to prevent spoilage
PC14. store raw materials, finished products and allergens separately to prevent cross
contamination
PC15. label raw materials and finished products and store them in different storage areas according
to safe food practices
PC16. follow stock rotation based on FEFO/FIFO

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. organization standards, process standards and procedures followed in the organisation

NSQC Approved || Food Industry Capacity & Skill Initiative 31

 Qualification Pack

KU2. types of products produced by the organisation

KU3. code of business conduct
KU4. dress code to be followed
KU5. job responsibilities/duties and standard operating procedures
KU6. internal processes such as procurement, store management, inventory management, quality
management and key contact points for query resolution
KU7. provision of wages, working hours as per organisation policy
KU8. food safety and hygiene standards followed
KU9. possible physical, chemical and biological hazards and methods of prevention of various
hazards
KU10. personal hygiene requirement
KU11. different types of sanitizers used for process area, equipment and the procedure to use them
KU12. knowledge on food safety standards and regulations (as per fssai)
KU13. quality parameters and quality assessment based on physical parameters, basic food
microbiology
KU14. labelling/marking requirements for raw materials, finished goods, stored materials,
packaging materials and their designated storage area
KU15. cleaning and sanitation of equipment and work area
KU16. CIP and COP methods and procedures
KU17. storage norms for raw materials, packaging material and finished products
KU18. stock rotation of ingredients and finished products based on FEFO/FIFO
KU19. method of maintaining safety check lists for all machineries
KU20. GHP
KU21. GMP
KU22. HACCP

Generic Skills (GS)

User/individual on the job needs to know how to:

GS1. note the information communicated by the supervisor

GS2. note the raw materials used for production and the finished products produced
GS3. note the readings of the process parameters and provide necessary information to fill the
process chart
GS4. note down observations (if any) related to the process
GS5. write information documents to internal departments/ internal teams
GS6. note down the data for online ERP or as per applicability in the organization
GS7. read and interpret the process required for producing various types of products
GS8. read and interpret and process flowchart for all products produced
GS9. read equipment manuals and process documents to understand the equipment operation
and process requirement
GS10. read internal information documents sent by internal teams

NSQC Approved || Food Industry Capacity & Skill Initiative 32

 Qualification Pack

GS11. discuss task lists, schedules and activities with the supervisor
GS12. effectively communicate with the team members
GS13. question the supervisor in order to understand the nature of the problem and to clarify
queries
GS14. attentively listen and comprehend the information given by the speaker
GS15. communicate clearly with the supervisor and cross department teams on the issues faced
during process
GS16. analyse critical points in day to day tasks through experience and observation and identify
control measures to solve the issue
GS17. handle issues in case the supervisor is not available (as per the authority matrix defined by
the organization)
GS18. plan and organize the work order and jobs received from the supervisor
GS19. organize raw materials and packaging materials required for all products following the
instruction provided by the supervisor
GS20. plan and prioritize the work based on the instructions received from the supervisor
GS21. plan to utilise time and equipment's effectively
GS22. organize all process/ equipment manuals so as to access information easily
GS23. support the supervisor in scheduling tasks for helper(s)
GS24. understand customer requirements and their priority and respond as per their needs
GS25. support supervisor in solving problems by detailing out problems
GS26. discuss the possible solutions with the supervisor for problem solving
GS27. apply domain information about maintenance processes and technical knowledge about
tools and equipment
GS28. use common sense and make judgments on day to day basis
GS29. use reasoning skills to identify and resolve basic problems
GS30. use intuition to detect any potential problems which could arise during operations
GS31. use acquired knowledge of the process for identifying and handling issues

NSQC Approved || Food Industry Capacity & Skill Initiative 33

 Qualification Pack

Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Perform safety and sanitation related functions (for

25 50 - -
processing food products)

PC1. comply with food safety and hygiene

2 3 - -
procedures followed in the organization

PC2. ensure personal hygiene by use of gloves,

1 5 - -
hairnets, masks, ear plugs, goggles, shoes, etc.

PC3. ensure hygienic production of food by

inspecting raw materials, ingredients, finished
2 3 - -
products etc. for compliance to physical, chemical
and microbiological parameters

PC4. pack products in appropriate packaging

materials, label and store them in designated 4 6 - -
area, free from pests, flies and infestations

PC5. clean, maintain and monitor food processing

equipment periodically, using it only for the 2 3 - -
specified purpose

PC6. use safety equipment such as fire

extinguisher, eye wash unit, first aid kit when 4 6 - -
required

PC7. follow housekeeping practices by having

2 3 - -
designated area for machines/tools

PC8. follow industry standards like GMP, HACCP

4 6 - -
and product recall process

PC9. attend training on hazard management to

understand types of hazards such as physical,
1 4 - -
chemical and biological hazards and measures to
control andprevent them

PC10. Identify, document and report problems

1 4 - -
such as rodents and pests to management

PC11. conduct workplace checklist audit before

1 4 - -
and after work to ensure safety and hygiene

NSQC Approved || Food Industry Capacity & Skill Initiative 34

 Qualification Pack

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC12. document and maintain raw material,

packaging material, process and finished products
1 3 - -
for the credibility and effectiveness of the food
safety control system

Apply food safety practices (for processing food

10 15 - -
products)

PC13. determine the quality of food using criteria

such as odour, appearance, taste and best before
2 3 - -
date, and take immediate measures to prevent
spoilage

PC14. store raw materials, finished products and

allergens separately to prevent cross 2 3 - -
contamination

PC15. label raw materials and finished products

and store them in different storage areas 2 3 - -
according to safe food practices

PC16. follow stock rotation based on FEFO/FIFO 4 6 - -

NOS Total 35 65 - -

NSQC Approved || Food Industry Capacity & Skill Initiative 35

 Qualification Pack

National Occupational Standards (NOS) Parameters

NOS Code FIC/N9001

NOS Name Ensure food safety, hygiene and sanitation for processing food products

Sector Food Processing

Sub-Sector Fruits and Vegetables

Occupation Generic

NSQF Level 4

Credits TBD

Version 1.0

Last Reviewed Date 30/09/2021

Next Review Date 30/07/2024

Deactivation Date 30/07/2024

NSQC Clearance Date 30/09/2021

Assessment Guidelines and Assessment Weightage

Assessment Guidelines

1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each
Element/ 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 Element/ 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, and where applicable, on the selected
elective/option NOS/set of NOS.

4. Individual assessment agencies will create unique question papers for theory part for each candidate at
each examination/training center (as per assessment criteria below).

5. Individual assessment agencies will create unique evaluations for skill practical for every student at
each examination/ training center based on these criteria.

6. To pass the Qualification Pack assessment, every trainee should score the Recommended Pass %
aggregate for the QP.

NSQC Approved || Food Industry Capacity & Skill Initiative 36

 Qualification Pack
7. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack.

Minimum Aggregate Passing % at QP Level : 70

(Please note: Every Trainee should score a minimum aggregate passing percentage as specified above, to
successfully clear the Qualification Pack assessment.)

Assessment Weightage

Compulsory NOS

National Occupational Theory Practical Project Viva Total

Weightage
Standards Marks Marks Marks Marks Marks

FIC/N1008.Prepare for
production of products from 35 65 - - 100 20
various grains

FIC/N1009.Operate grain
35 65 - - 100 20
mill

FIC/N1007.Prepare and
maintain work area and
35 65 - - 100 20
process machineries for
operating a grain mill

FIC/N1010.Complete
documentation and record
60 40 - - 100 20
keeping related to operating
a grain mill

FIC/N9001.Ensure food
safety, hygiene and
35 65 - - 100 20
sanitation for processing
food products

Total 200 300 - - 500 100

NSQC Approved || Food Industry Capacity & Skill Initiative 37

 Qualification Pack

Acronyms

NOS National Occupational Standard(s)

NSQF National Skills Qualifications Framework

QP Qualifications Pack

TVET Technical and Vocational Education and Training

NSQC Approved || Food Industry Capacity & Skill Initiative 38

 Qualification Pack

Glossary

Sector is a conglomeration of different business operations having

similar business and interests. It may also be defined as a distinct
Sector
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.

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

OS specify the standards of performance an individual must achieve

when carrying out a function in the workplace, together with the
Occupational
Knowledge and Understanding (KU) they need to meet that standard
Standards (OS)
consistently. Occupational Standards are applicable both in the Indian
and global contexts.

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

National
NOS are occupational standards which apply uniquely in the Indian
Occupational
context.
Standards (NOS)

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

Unit code is a unique identifier for an Occupational Standard, which is

Unit Code
denoted by an ‘N’

Unit title gives a clear overall statement about what the incumbent
Unit Title
should 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.

Scope is a set of statements specifying the range of variables that an

Scope individual may have to deal with in carrying out the function which have
a critical impact on quality of performance required.

NSQC Approved || Food Industry Capacity & Skill Initiative 39

 Qualification Pack

Knowledge and Understanding (KU) are statements which together

Knowledge and specify the technical, generic, professional and organisational specific
Understanding (KU) knowledge that an individual needs in order to perform to the required
standard.

Organisational context includes the way the organisation is structured

Organisational
and how it operates, including the extent of operative knowledge
Context
managers have of their relevant areas of responsibility.

Technical knowledge is the specific knowledge needed to accomplish

Technical Knowledge
specific designated responsibilities.

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

Electives are NOS/set of NOS that are identified by the sector as

contributive to specialization in a job role. There may be multiple
Electives
electives within a QP for each specialized job role. Trainees must select
at least one elective for the successful completion of a QP with Electives.

Options are NOS/set of NOS that are identified by the sector as

Options additional skills. There may be multiple options within a QP. It is not
mandatory to select any of the options to complete a QP with Options.

NSQC Approved || Food Industry Capacity & Skill Initiative 40