Qualification Pack

Fruit Pulp Processing Technician

Electives: Squash and Juice / Jam, Jelly and Ketchup

QP Code: FIC/Q0106

Version: 4.0

NSQF Level: 3

Food Industry Capacity & Skill Initiative || Shriram Bharatiya Kala kendra, 3rd floor, 1, Copernicus
Marg, Mandi House, New Delhi
Delhi 110001 || email:santosh@ficsi.in

NSQC Approved || Food Industry Capacity & Skill Initiative 1

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Contents
FIC/Q0106: Fruit Pulp Processing Technician ......................................................................3
Brief Job Description ............................................................................................ 3
Applicable National Occupational Standards (NOS) ...............................................................3
Compulsory NOS ........................................................................................... 3
Elective 1: Squash and Juice.................................................................................... 3
Elective 2: Jam, Jelly and Ketchup ............................................................................ 3
Qualification Pack (QP) Parameters ........................................................................... 3
FIC/N9026: Prepare for production ................................................................................. 6
FIC/N0122: Produce fruit pulp from various fruits .............................................................. 11
FIC/N9901: Implement health and safety practices at the workplace ....................................... 21
FIC/N9902: Work effectively in an organisation ................................................................. 27
SGJ/N1702: Optimize resource utilization at workplace ....................................................... 31
DGT/VSQ/N0101: Employability Skills (30 Hours) ............................................................... 36
FIC/N0103: Produce squash and juice ............................................................................ 42
FIC/N0111: Produce jam, jelly and ketchup ..................................................................... 51
Assessment Guidelines and Weightage...................................................................... 59
Assessment Guidelines ............................................................................................................... 59
Assessment Weightage ............................................................................................................... 60
Acronyms ........................................................................................................................................... 62
Glossary ............................................................................................................................................. 63

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FIC/Q0106: Fruit Pulp Processing Technician

Brief Job Description

The individual at work is responsible for producing fruit pulp from a variety of fruits through various
processes from preparing for the production till storage of the final product.

Personal Attributes

The job requires the individual to be physically fit with the ability to plan, organize, prioritize, and handle
pressure.

Applicable National Occupational Standards (NOS)

Compulsory NOS:

1. FIC/N9026: Prepare for production

2. FIC/N0122: Produce fruit pulp from various fruits

3. FIC/N9901: Implement health and safety practices at the workplace

4. FIC/N9902: Work effectively in an organisation

5. SGJ/N1702: Optimize resource utilization at workplace

6. DGT/VSQ/N0101: Employability Skills (30 Hours)

Electives(mandatory to select at least one):

Elective 1: Squash and Juice

This elective is about production of squash and juice.

1. FIC/N0103: Produce squash and juice

Elective 2: Jam, Jelly and Ketchup

This elective is about production of jam, jelly and ketchup

1. FIC/N0111: Produce jam, jelly and ketchup

Qualification Pack (QP) Parameters

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Sector Food Processing

Sub-Sector Fruits and Vegetables

Occupation Processing-Fruits and Vegetables

Country India

NSQF Level 3

Credits 13

Aligned to NCO/ISCO/ISIC Code NCO-2015/8160.2300,2400

Ability to read and write with 5 Years of

experience relevant experience
OR
5th Class with 4 Years of experience relevant
experience
OR
8th grade pass and pursuing continuous
schooling in regular school with vocational
subject
Minimum Educational Qualification & OR
Experience 8th grade pass with 1 Year of experience
relevant experience
OR
Previous relevant Qualification of NSQF Level
(2) with 1 Year of experience relevant
experience
OR
Previous relevant Qualification of NSQF Level
(2.5) with 6 Months of experience relevant
experience

Minimum Level of Education for Training in

Not Applicable
School

Pre-Requisite License or Training NA

Minimum Job Entry Age 16 Years

Last Reviewed On 17/11/2022

Next Review Date 23/02/2025

NSQC Approval Date 24/02/2022

Version 4.0

Reference code on NQR 2022/FI/FICSI/06684

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NQR Version 2

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FIC/N9026: Prepare for production

Description

This NOS unit is about performing various tasks prior to production in the food processing industry.

Scope

The scope covers the following :

Plan for production

Clean and maintain work area, machineries, and tools for production
Organize for production

Elements and Performance Criteria

Plan for production

To be competent, the user/individual on the job must be able to:
PC1. identify work requirements by obtaining instructions from the supervisor. Instructions:
process chart, product flow chart, formulation, chart, etc.
PC2. plan and prioritize tasks as per work schedule.Tasks: inspect, clean, maintain, verify, etc.
PC3. estimate manpower and material requirements as per work requirement. Material: raw
materials and packaging materials
PC4. ensure required quantity of raw materials, packaging materials, equipment, and manpower
for production
PC5. plan capacity utilization of machinery with respect to the processing time, production order,
and batch size for each product
Clean and maintain work area, machineries, and tools for production
To be competent, the user/individual on the job must be able to:
PC6. clean and maintain the work area as per organizational procedures
PC7. clean and maintain the machines and tools and sanitize them as per the organization's
specifications and standards
PC8. dispose of the waste material at designated place safely. Waste material: hazardous waste,
food waste, packaging waste, etc.
PC9. inspect the tools, equipment, and machinery to ascertain suitability for use
PC10. report information such as faulty tools and equipment to the concerned authority
Organize for production
To be competent, the user/individual on the job must be able to:
PC11. organize tools and equipment
PC12. receive and organize production materials appropriately. Production materials: raw
materials, packaging materials, etc.
PC13. allot responsibilities/work to the assistants and helpers

Knowledge and Understanding (KU)

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The individual on the job needs to know and understand:

KU1. production planning process

KU2. analysis and interpretation of various process charts, product flow charts, etc.
KU3. resource management process
KU4. procedure to estimate manpower and raw material
KU5. capacity utilization calculation
KU6. organizational policies and SOP on cleanliness
KU7. operating procedure and general maintenance of food production machineries
KU8. waste management procedures
KU9. methods to inspect tools, equipment and machinery
KU10. procedure to allot work or responsibility to the team

Generic Skills (GS)

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

GS1. read and interpret organizational policies, SOP, production charts, etc.
GS2. communicate effectively with subordinates as well as supervisors
GS3. plan and prioritize various tasks
GS4. be always punctual and courteous
GS5. organize all process/equipment manuals to access information easily
GS6. discuss task lists, schedules, and activities with the senior/supervisor

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Plan for production 11 25 - -

PC1. identify work requirements by obtaining

instructions from the supervisor. Instructions:
3 6 - -
process chart, product flow chart, formulation,
chart, etc.

PC2. plan and prioritize tasks as per work

schedule.Tasks: inspect, clean, maintain, verify, 2 5 - -
etc.

PC3. estimate manpower and material

requirements as per work requirement. Material: 2 4 - -
raw materials and packaging materials

PC4. ensure required quantity of raw materials,

packaging materials, equipment, and manpower 2 5 - -
for production

PC5. plan capacity utilization of machinery with

respect to the processing time, production order, 2 5 - -
and batch size for each product

Clean and maintain work area, machineries, and

14 32 - -
tools for production

PC6. clean and maintain the work area as per

3 7 - -
organizational procedures

PC7. clean and maintain the machines and tools

and sanitize them as per the organization's 3 7 - -
specifications and standards

PC8. dispose of the waste material at designated

place safely. Waste material: hazardous waste, 3 7 - -
food waste, packaging waste, etc.

PC9. inspect the tools, equipment, and machinery

3 6 - -
to ascertain suitability for use

PC10. report information such as faulty tools and

2 5 - -
equipment to the concerned authority

Organize for production 5 13 - -

PC11. organize tools and equipment 2 7 - -

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC12. receive and organize production materials

appropriately. Production materials: raw 2 4 - -
materials, packaging materials, etc.

PC13. allot responsibilities/work to the assistants

1 2 - -
and helpers

NOS Total 30 70 - -

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National Occupational Standards (NOS) Parameters

NOS Code FIC/N9026

NOS Name Prepare for production

Sector Food Processing

Sub-Sector Generic

Occupation Production

NSQF Level 3

Credits TBD

Version 1.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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FIC/N0122: Produce fruit pulp from various fruits

Description

This unit is about producing fruit pulp from a variety of fruits using various machinery as per the standards
and the requirements of the organization.

Scope

The scope covers the following :

Wash and sort the fruits

Peel/De-seed/Destone the fruits
Perform fruit pulp extraction and pre-cooking pulp activities
Carry out aseptic sterilization and packing of fruit pulp
Can fruit pulp
Perform post-production cleaning and maintenance of equipment's

Elements and Performance Criteria

Wash and sort the fruits

To be competent, the user/individual on the job must be able to:
PC1. dump fruits into the washing tank to remove dirt, soil, dust and unwanted sticky material,
etc.
PC2. transfer fruits from the washing tank to the washing line conveyor using ladder conveyor
PC3. rinse fruits with a high-pressure spraying system
PC4. inspect and sort fruits visually and manually to remove damaged, blemished, and rotten
fruits
Peel/De-seed/Destone the fruits
To be competent, the user/individual on the job must be able to:
PC5. put sorted fruits in the peeler or corer (depending on the type of fruits)
PC6. remove the peel or core of the fruits
PC7. wash peeled fruits with pump water or open spraying system
PC8. observe the fruits emerging from the peeling/coring process and ensure removal of peel/core
PC9. dispose of or further process the peeled material/core separately as per organization
standards, as appropriate
PC10. cut fruits manually in required size or load the fruits in the chopper/cutter/slicer machine
PC11. cut the fruit tip or peel manually, if required
Perform fruit pulp extraction and pre-cooking pulp activities
To be competent, the user/individual on the job must be able to:
PC12. extract pulp of the fruits using various machinery
PC13. collect the refined pulp in the collection tank
PC14. check collected pulp to ensure if it is free from seeds and fiber
PC15. replace damaged or clogged filter screen of pulper cum finisher/pulper refiner machine

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PC16. transfer measured quantity of pulp from collection tank to steam jacketed kettle/ pre-cooking
tank for cooking pulp
PC17. check pumped quantity through the level indicator and glass windows of the pre-cooking
tank
PC18. set control parameters of cooking tank, as required. Set Controls: Pressure, temperature,
cooking time, stirrer speed, etc.
PC19. examine pre-cooked fruits pulp through feel/texture
PC20. measure the brix with the help of refractometer
PC21. collect the pre-cooked pulp in the collection tank/ holding tank
PC22. take samples of the pulp and transfer it to the quality lab for analysis as per organizational
standards. Analysis: Brix, pH, titratable acidity, etc.
PC23. transfer measured quantity of pre-cooked pulp into de-aeration tank to the de-aerate pulp
PC24. transfer measured quantity of de-aerated pulp into continuous evaporator for concentrating
the pulp
Carry out aseptic sterilization and packing of fruit pulp
To be competent, the user/individual on the job must be able to:
PC25. transfer measured quantity of pre-cooked/de-aerated and concentrated pulp into sterilization
tank to sterilize pulp before aseptic packing
PC26. perform sterilization of the pre-cooked/de-aerated and concentrated pulp as per
organizational standards. Adjust controls of the sterilizer: Temperature, pressure, time, etc.
PC27. monitor and maintain steam pressure by adjusting gauges to sterilize fruit pulp as per SOP
PC28. maintain the temperature of the product surge tank until the marked filling level
PC29. place plastic liners in the container such as drums, cartons, etc.
PC30. check the labelling details on the packaging material and place inside the liner for filling
pulp. Details: Date of manufacture, date of expiry, batch code etc.
PC31. fix the spout of the aseptic bag to the filling nozzle of the machine
PC32. fill hot sterile product into the aseptic bag. Set controls: Pressure, temperature, filling
volume, etc. and automatically seal/close with sterile closures
PC33. check for the required weight of the container and label the container along with the details.
Details: Batch number, date of manufacture, date of expiry, volume/weight, etc.
PC34. transfer filled aseptic bags into the storage area and store them by maintaining storage
conditions as per SOP
Can fruit pulp
To be competent, the user/individual on the job must be able to:
PC35. operate can reformer, flanger, seamer, can body beader, and embossing machines to form
cans
PC36. use machine-lift to raise stacked cans and transfers them to mechanical conveyor
PC37. observe passing cans and remove defective/damaged cans from the conveyor and discard
them as per SOP
PC38. feed empty cans to conveyors leading to the washing, filling, and sealing machines. Set
controls: Temperature, pressure, conveyor speed of empty can machine, etc.
PC39. perform sterilization process of the cans and collect sterilized cans and transfer them to the
filling machine

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PC40. place sterilized cans on conveyor/manually in the filling line conveyor

PC41. transfer pre-cooked/pre-heated pulp into the filling tank. Set control: Temperature, volume,
agitator etc.
PC42. transfer filled cans to the can sealing machine or manually place a lid over the filled cans
PC43. load the canned product manually in metal baskets
PC44. sterilize the can to a specified temperature for specified time
PC45. cool the cans in cold water tank by operating the valves to circulate cold water in tanks and
manually dry the cans or by adjusting the controls of dryer
PC46. inspect the cans for leakage and remove the leaked cans from the water tank for further re-
use/discard
PC47. transfer the filled and cooled cans to the packaging machine
PC48. take samples of the canned product and send them to the quality lab for analysis
PC49. pack the labeled cans into cartons and transfer to the storage area and store them as per
standard storage conditions
PC50. inform department supervisor on discrepancies/concerns for immediate action
Perform post-production cleaning and maintenance of equipment’s
To be competent, the user/individual on the job must be able to:
PC51. clean work area, machineries, equipment, and tools using recommended cleaning agents
and sanitizers
PC52. attend minor repairs/faults of all the machines, if any
PC53. ensure periodic (daily/weekly/monthly/quarterly/half-yearly/annual) maintenance of all
machines and equipment as per standard

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. procedure to receive and check fruits from the supplier/vendor for quality and quantity
KU2. physical parameters such as appearance, colour, texture, maturity, etc. to check the quality
of the fruit
KU3. methods to monitor the temperature of the fruits to be cooled to the required temperature
KU4. operating procedure of the ventilation system, ladder conveyor, chopper/cutter/slicer
machine, aseptic packaging machineries, and canning machineries
KU5. SOP to wash fruits, cut fruits manually, dispose of the waste, replace damaged or clogged
filter screen of pulper cum finisher/pulper refiner machine, transfer quality lab analysis of the
products, send filled aseptic bags to the storage area, storing raw materials, packaging
materials and finished goods
KU6. visual inspection procedure for manually washed fruits
KU7. peel/core removal process of the fruits
KU8. basics and concept of fruit pulp extraction process
KU9. process to collect refined fruit pulp into collection tank
KU10. methods to examine pre-cooked fruits pulp
KU11. aseptic packaging process and parameters

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KU12. procedure to monitor and maintain steam pressure

KU13. canning process and parameters
KU14. how to fill pulp into the cans
KU15. types and category of packaging materials, and packaging machineries
KU16. post-production cleaning and maintenance procedures of the production equipment
KU17. quality parameters, basic food microbiology, and quality assessment based on physical
parameters
KU18. sanitizers and disinfectants and its handling and storing procedure
KU19. organizational and FSSAI laws and regulations on product, packaging, and labelling

Generic Skills (GS)

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

GS1. note down the information communicated by the senior/supervisor, raw materials used for
production and the finished products produced, readings of the process parameters and
provide necessary information to fill the process chart, and down observations (if any) related
to the process
GS2. read and interpret equipment manuals and process documents to understand the equipment's
operation and process requirement, and internal information documents sent by internal
teams, etc.
GS3. write information documents to internal departments/ internal teams
GS4. plan, prioritize, and sequence work operations
GS5. communicate effectively with the team members, senior/supervisor, and other departments
GS6. discuss task lists, schedules, and activities with the senior/supervisor
GS7. analyse critical points in day-to-day tasks through experience and observation and identify
control measures to solve the issue

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Wash and sort the fruits 8 12 - -

PC1. dump fruits into the washing tank to remove dirt,

2 3 - -
soil, dust and unwanted sticky material, etc.

PC2. transfer fruits from the washing tank to the

2 3 - -
washing line conveyor using ladder conveyor

PC3. rinse fruits with a high-pressure spraying system 2 3 - -

PC4. inspect and sort fruits visually and manually to

2 3 - -
remove damaged, blemished, and rotten fruits

Peel/De-seed/Destone the fruits 10 10 - -

PC5. put sorted fruits in the peeler or corer (depending

1 1 - -
on the type of fruits)

PC6. remove the peel or core of the fruits 1 1 - -

PC7. wash peeled fruits with pump water or open

1 1 - -
spraying system

PC8. observe the fruits emerging from the

2 1 - -
peeling/coring process and ensure removal of peel/core

PC9. dispose of or further process the peeled

material/core separately as per organization standards, 1 2 - -
as appropriate

PC10. cut fruits manually in required size or load the

2 2 - -
fruits in the chopper/cutter/slicer machine

PC11. cut the fruit tip or peel manually, if required 2 2 - -

Perform fruit pulp extraction and pre-cooking pulp

26 17 - -
activities

PC12. extract pulp of the fruits using various machinery 2 2 - -

PC13. collect the refined pulp in the collection tank 2 2 - -

PC14. check collected pulp to ensure if it is free from

2 1 - -
seeds and fiber

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC15. replace damaged or clogged filter screen of

2 1 - -
pulper cum finisher/pulper refiner machine

PC16. transfer measured quantity of pulp from

collection tank to steam jacketed kettle/ pre-cooking 2 1 - -
tank for cooking pulp

PC17. check pumped quantity through the level

2 1 - -
indicator and glass windows of the pre-cooking tank

PC18. set control parameters of cooking tank, as

required. Set Controls: Pressure, temperature, cooking 2 1 - -
time, stirrer speed, etc.

PC19. examine pre-cooked fruits pulp through

2 1 - -
feel/texture

PC20. measure the brix with the help of refractometer 2 1 - -

PC21. collect the pre-cooked pulp in the collection tank/

2 2 - -
holding tank

PC22. take samples of the pulp and transfer it to the

quality lab for analysis as per organizational standards. 2 2 - -
Analysis: Brix, pH, titratable acidity, etc.

PC23. transfer measured quantity of pre-cooked pulp

2 1 - -
into de-aeration tank to the de-aerate pulp

PC24. transfer measured quantity of de-aerated pulp

2 1 - -
into continuous evaporator for concentrating the pulp

Carry out aseptic sterilization and packing of fruit pulp 14 20 - -

PC25. transfer measured quantity of pre-cooked/de-

aerated and concentrated pulp into sterilization tank to 1 2 - -
sterilize pulp before aseptic packing

PC26. perform sterilization of the pre-cooked/de-

aerated and concentrated pulp as per organizational
2 2 - -
standards. Adjust controls of the sterilizer:
Temperature, pressure, time, etc.

PC27. monitor and maintain steam pressure by

2 2 - -
adjusting gauges to sterilize fruit pulp as per SOP

PC28. maintain the temperature of the product surge

2 2 - -
tank until the marked filling level

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC29. place plastic liners in the container such as

2 2 - -
drums, cartons, etc.

PC30. check the labelling details on the packaging

material and place inside the liner for filling pulp.
1 2 - -
Details: Date of manufacture, date of expiry, batch code
etc.

PC31. fix the spout of the aseptic bag to the filling

1 2 - -
nozzle of the machine

PC32. fill hot sterile product into the aseptic bag. Set
controls: Pressure, temperature, filling volume, etc. and 1 2 - -
automatically seal/close with sterile closures

PC33. check for the required weight of the container

and label the container along with the details. Details:
1 2 - -
Batch number, date of manufacture, date of expiry,
volume/weight, etc.

PC34. transfer filled aseptic bags into the storage area

and store them by maintaining storage conditions as 1 2 - -
per SOP

Can fruit pulp 28 32 - -

PC35. operate can reformer, flanger, seamer, can body

1 2 - -
beader, and embossing machines to form cans

PC36. use machine-lift to raise stacked cans and

2 2 - -
transfers them to mechanical conveyor

PC37. observe passing cans and remove

defective/damaged cans from the conveyor and discard 2 2 - -
them as per SOP

PC38. feed empty cans to conveyors leading to the

washing, filling, and sealing machines. Set controls:
2 2 - -
Temperature, pressure, conveyor speed of empty can
machine, etc.

PC39. perform sterilization process of the cans and

collect sterilized cans and transfer them to the filling 2 2 - -
machine

PC40. place sterilized cans on conveyor/manually in the

2 2 - -
filling line conveyor

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC41. transfer pre-cooked/pre-heated pulp into the

filling tank. Set control: Temperature, volume, agitator 1 2 - -
etc.

PC42. transfer filled cans to the can sealing machine or

2 2 - -
manually place a lid over the filled cans

PC43. load the canned product manually in metal

2 2 - -
baskets

PC44. sterilize the can to a specified temperature for

2 2 - -
specified time

PC45. cool the cans in cold water tank by operating the

valves to circulate cold water in tanks and manually dry 1 2 - -
the cans or by adjusting the controls of dryer

PC46. inspect the cans for leakage and remove the

leaked cans from the water tank for further re- 2 2 - -
use/discard

PC47. transfer the filled and cooled cans to the

2 2 - -
packaging machine

PC48. take samples of the canned product and send

2 2 - -
them to the quality lab for analysis

PC49. pack the labeled cans into cartons and transfer to

the storage area and store them as per standard 2 2 - -
storage conditions

PC50. inform department supervisor on

1 2 - -
discrepancies/concerns for immediate action

Perform post-production cleaning and maintenance of

4 4 - -
equipment’s

PC51. clean work area, machineries, equipment, and

tools using recommended cleaning agents and 2 1 - -
sanitizers

PC52. attend minor repairs/faults of all the machines, if

1 2 - -
any

PC53. ensure periodic

(daily/weekly/monthly/quarterly/half-yearly/annual)
1 1 - -
maintenance of all machines and equipment as per
standard

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

NOS Total 90 95 - -

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National Occupational Standards (NOS) Parameters

NOS Code FIC/N0122

NOS Name Produce fruit pulp from various fruits

Sector Food Processing

Sub-Sector Fruits and Vegetables

Occupation Processing-Fruits and Vegetables

NSQF Level 3

Credits TBD

Version 2.0

Last Reviewed Date 17/11/2022

Next Review Date 17/11/2022

NSQC Clearance Date 17/11/2022

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FIC/N9901: Implement health and safety practices at the workplace

Description

This unit is about following health and safety procedures at the workplace.

Scope

The scope covers the following :

Ensure food safety and personal hygiene

Follow safety measures to avoid accidents
Follow emergency procedures
Manage infection control

Elements and Performance Criteria

Ensure food safety and personal hygiene

To be competent, the user/individual on the job must be able to:
PC1. follow relevant practices to avoid cross contamination at all stages of food processing
operations
PC2. follow organisational procedures for handling items that may cause allergic reactions
PC3. follow Good Manufacturing Practices (GMP) at the workplace. Good Manufacturing Practices:
location and layout (ergonomics), cleaning and sanitation, equipment and containers, pest
control, facilities (lighting, water supply, drainage and waste disposal, air quality and
ventilation), food storage, transportation, and distribution (Source: Schedule IV, FSSAI
Licensing and Registration, 2011)
PC4. follow Good Hygiene Practices (GHP) at the workplace appropriately. Good Hygiene Practices:
use of gloves, hairnets, masks, ear plugs, goggles, shoes etc; washing hands regularly;
treating injuries such as cuts, boils, skin infections and grazes; preventive health check-ups ;
getting vaccinated whenever required. (Source: Schedule IV, FSSAI Licensing and
Registration, 2011)
Follow safety measures to avoid accidents
To be competent, the user/individual on the job must be able to:
PC5. use protective clothing/equipment for specific tasks and work conditions
PC6. identify job-site hazardous work and possible causes of risk or accident at the workplace
PC7. deal with hazards safely and appropriately to ensure safety of self and others as per
organisational protocol
PC8. use various types of fire extinguishers effectively
PC9. respond promptly and appropriately to an accident situation or medical emergency
PC10. provide cardio-pulmonary resuscitation (CPR) as per the requirement (e.g. cardiac arrest)
Follow emergency procedures
To be competent, the user/individual on the job must be able to:
PC11. follow workplace emergency and evacuation procedures
PC12. use safe methods to free a person from electrocution

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PC13. administer appropriate first aid to victims in case of cuts, bleeding, burns, choking, electric
shock, poisoning etc.
Manage infection control
To be competent, the user/individual on the job must be able to:
PC14. use appropriate disinfectants to disinfect the work area and equipment as per organisational
protocol
PC15. ensure personal hygiene by washing hands regularly using alcohol based sanitisers and
wearing personal protective equipment (PPE)
PC16. report illness of self and others to the supervisor or concerned authority

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. meaning of hazards and risks

KU2. possible causes of risk, hazard or accident in the workplace
KU3. where to find all the general health and safety equipment in the workplace
KU4. health and safety policy and procedures of the organization
KU5. health and safety hazards commonly present in the work environment
KU6. work practices and precautions used to control and prevent risks, hazards and accidents
KU7. applicable standards and regulations as listed in The Food Safety and Standards Act, 2006
KU8. importance of each personal protective equipment used such as eye protection, hard hats,
gloves apron, rubber boots, etc.
KU9. importance of ensuring personal hygiene at the workplace
KU10. ways to prevent cross contamination at the workplace
KU11. importance of storing food at specified temperatures
KU12. various dangers associated with the use of electrical and other equipment
KU13. preventive and remedial actions to be taken in the case of exposure to toxic materials
KU14. various causes of fire and the ways to prevent them
KU15. techniques of using the different fire extinguishers
KU16. procedure followed for providing cardio-pulmonary resuscitation (CPR) to the affected
KU17. rescue techniques applied during a fire hazard
KU18. various types of safety signs and what they mean
KU19. workplace emergency and evacuation procedures
KU20. appropriate basic first aid treatment relevant to the condition e.g. shock, electrical shock,
bleeding, breaks to bones, minor burns, resuscitation, poisoning, eye injuries
KU21. potential injuries and ill health conditions associated with incorrect manual handing
KU22. safe lifting and carrying practices
KU23. safe practices to be followed for ensuring sanitisation of self and work area
KU24. procedure for storing the sanitising materials appropriately

Generic Skills (GS)

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

GS1. write an accident/incident report in local language or English

GS2. read and comprehend basic content to read labels, charts, signages, symbols and product
manuals
GS3. communicate with coworkers appropriately in order to clarify instructions and other issues
GS4. make appropriate decisions pertaining to the concerned area of work regarding the work
objective, span of authority, responsibility, laid down procedure and guidelines
GS5. plan and organize the work schedule, work area, tools, equipment and materials for improved
productivity
GS6. identify probable solutions to the problems in hand and evaluate them
GS7. seek official and authorised sources of help and guidance to resolve problems that cannot be
solved at one's level of authority

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Ensure food safety and personal hygiene 7 19 - -

PC1. follow relevant practices to avoid cross

contamination at all stages of food processing 1 4 - -
operations

PC2. follow organisational procedures for handling

1 4 - -
items that may cause allergic reactions

PC3. follow Good Manufacturing Practices (GMP) at

the workplace. Good Manufacturing Practices:
location and layout (ergonomics), cleaning and
sanitation, equipment and containers, pest control,
facilities (lighting, water supply, drainage and 3 7 - -
waste disposal, air quality and ventilation), food
storage, transportation, and distribution (Source:
Schedule IV, FSSAI Licensing and Registration,
2011)

PC4. follow Good Hygiene Practices (GHP) at the

workplace appropriately. Good Hygiene Practices:
use of gloves, hairnets, masks, ear plugs, goggles,
shoes etc; washing hands regularly; treating
2 4 - -
injuries such as cuts, boils, skin infections and
grazes; preventive health check-ups ; getting
vaccinated whenever required. (Source: Schedule
IV, FSSAI Licensing and Registration, 2011)

Follow safety measures to avoid accidents 11 24 - -

PC5. use protective clothing/equipment for specific

2 4 - -
tasks and work conditions

PC6. identify job-site hazardous work and possible

2 4 - -
causes of risk or accident at the workplace

PC7. deal with hazards safely and appropriately to

ensure safety of self and others as per 2 4 - -
organisational protocol

PC8. use various types of fire extinguishers

2 4 - -
effectively

PC9. respond promptly and appropriately to an

1 4 - -
accident situation or medical emergency

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC10. provide cardio-pulmonary resuscitation (CPR)

2 4 - -
as per the requirement (e.g. cardiac arrest)

Follow emergency procedures 6 12 - -

PC11. follow workplace emergency and evacuation

2 4 - -
procedures

PC12. use safe methods to free a person from

2 4 - -
electrocution

PC13. administer appropriate first aid to victims in

case of cuts, bleeding, burns, choking, electric 2 4 - -
shock, poisoning etc.

Manage infection control 6 15 - -

PC14. use appropriate disinfectants to disinfect the

work area and equipment as per organisational 3 7 - -
protocol

PC15. ensure personal hygiene by washing hands

regularly using alcohol based sanitisers and 1 4 - -
wearing personal protective equipment (PPE)

PC16. report illness of self and others to the

2 4 - -
supervisor or concerned authority

NOS Total 30 70 - -

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National Occupational Standards (NOS) Parameters

NOS Code FIC/N9901

NOS Name Implement health and safety practices at the workplace

Sector Food Processing

Sub-Sector Generic

Occupation Generic

NSQF Level 3

Credits TBD

Version 1.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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FIC/N9902: Work effectively in an organisation

Description

This unit is about working effectively with others.

Scope

The scope covers the following :

Communicate effectively
Work in a team effectively
Respect diversity

Elements and Performance Criteria

Communicate effectively
To be competent, the user/individual on the job must be able to:
PC1. obtain complete information and instructions from designated personnel
PC2. reciprocate understanding and seek clarifications whenever required
PC3. provide information accurately and clearly
PC4. use inclusive language (verbal, non-verbal and written) that is gender, disability and
culturally sensitive
Work in a team effectively
To be competent, the user/individual on the job must be able to:
PC5. plan tasks to be performed as per priority and need
PC6. consult with and assist others to maximize effectiveness and efficiency at work
PC7. escalate problems and grievances beyond own scope to the concerned authority
PC8. take appropriate action to resolve conflicts at the workplace
Respect diversity
To be competent, the user/individual on the job must be able to:
PC9. maintain a gender-neutral behaviour with everyone at the workplace
PC10. empathise with People with Disabilities (PwD) and offer help, if required
PC11. recognise and report incidents of harassment and discrimination to appropriate authority

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. organizational quality procedures and processes associated with work

KU2. standards, policies, and procedures followed in the organization relevant to employment,
harassment, discrimination and performance conditions
KU3. reporting structure, inter-dependent functions, lines, and procedures applicable at the
workplace

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KU4. different types of harassment and discrimination based on gender, disability, caste, religion,
and culture
KU5. components of effective communication and its importance
KU6. importance of teamwork in organizational and individual success
KU7. importance of ethics and discipline for professional success
KU8. how to express and address grievances appropriately and effectively
KU9. importance and ways of managing interpersonal conflict effectively
KU10. different types of disabilities and the challenges faced by persons with disability (PwD)
KU11. laws, acts and provisions defined for PwD
KU12. importance of gender sensitivity and equality
KU13. legislations, grievance redressal mechanisms, and penalties against harassment in the
workplace

Generic Skills (GS)

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

GS1. communicate information, doubts and concerns about work related matters in local language
or Hindi/English
GS2. read and interpret information given in local language or Hindi/English
GS3. establish priorities and deadlines in consultation with other and record them
GS4. be punctual
GS5. listen to others concerns and doubts carefully and address them
GS6. be courteous

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Communicate effectively 8 13 - -

PC1. obtain complete information and

2 3 - -
instructions from designated personnel

PC2. reciprocate understanding and seek

2 3 - -
clarifications whenever required

PC3. provide information accurately and

2 3 - -
clearly

PC4. use inclusive language (verbal, non-

verbal and written) that is gender, disability 2 4 - -
and culturally sensitive

Work in a team effectively 8 14 - -

PC5. plan tasks to be performed as per priority

2 4 - -
and need

PC6. consult with and assist others to

2 3 - -
maximize effectiveness and efficiency at work

PC7. escalate problems and grievances beyond

2 3 - -
own scope to the concerned authority

PC8. take appropriate action to resolve

2 4 - -
conflicts at the workplace

Respect diversity 6 12 - -

PC9. maintain a gender-neutral behaviour with

2 4 - -
everyone at the workplace

PC10. empathise with People with Disabilities

2 4 - -
(PwD) and offer help, if required

PC11. recognise and report incidents of

harassment and discrimination to appropriate 2 4 - -
authority

NOS Total 22 39 - -

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National Occupational Standards (NOS) Parameters

NOS Code FIC/N9902

NOS Name Work effectively in an organisation

Sector Food Processing

Sub-Sector Generic

Occupation Generic

NSQF Level 3

Credits TBD

Version 1.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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SGJ/N1702: Optimize resource utilization at workplace

Description

This unit is about adopting sustainable practices and optimizing use of resources, especially material,
energy and waste, in day-to-day operations at work

Scope

The scope covers the following :

Material conservation practices

Energy/electricity conservation practices
Effective waste management/recycling practices

Elements and Performance Criteria

Material conservation practices

To be competent, the user/individual on the job must be able to:
PC1. identify ways to optimize usage of material including water in various
tasks/activities/processes
PC2. check for spills/leakages in various tasks/activities/processes
PC3. plug spills/leakages and escalate to appropriate authority if unable to rectify
PC4. carry out routine cleaning of tools, machines and equipment
Energy/electricity conservation practices
To be competent, the user/individual on the job must be able to:
PC5. identify ways to optimize usage of electricity/energy in various tasks/activities/processes
PC6. check if the equipment/machine is functioning normally before commencing work and rectify
wherever required
PC7. report malfunctioning (fumes/sparks/emission/vibration/noise) and lapse in maintenance of
equipment
PC8. ensure electrical equipment and appliances are properly connected and turned off when not
in use
Effective waste management/recycling practices
To be competent, the user/individual on the job must be able to:
PC9. identify recyclable and non-recyclable, and hazardous waste generated
PC10. segregate waste into different categories
PC11. dispose non-recyclable waste appropriately
PC12. deposit recyclable and reusable material at identified location
PC13. follow processes specified for disposal of hazardous waste

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

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KU1. potential hazards, risks and threats based on the nature of work
KU2. layout of the workstation and electrical and thermal equipment used
KU3. organizations procedures for minimizing waste
KU4. efficient and inefficient utilization of material and water
KU5. ways of efficiently managing material and water in the process
KU6. basics of electricity and prevalent energy efficient devices
KU7. ways to recognize common electrical problems
KU8. common practices of conserving electricity
KU9. usage of different colours of dustbins
KU10. categorization of waste into dry, wet, recyclable, non-recyclable and items of single-use
plastics
KU11. waste management and methods of waste disposal
KU12. common sources of pollution and ways to minimize it

Generic Skills (GS)

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

GS1. record data on waste disposal at workplace

GS2. complete statutory documents relevant to safety and hygiene
GS3. read Standard Operating Practices (SOP) documents
GS4. communicate with colleagues on the significance of greening of jobs
GS5. make timely decisions for efficient utilization of resources
GS6. complete tasks efficiently and accurately within stipulated time
GS7. work with supervisors/team members to carry out work related tasks
GS8. identify cause and effect of greening of jobs

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Material conservation practices 4 8 - -

PC1. identify ways to optimize usage of material

1 2 - -
including water in various tasks/activities/processes

PC2. check for spills/leakages in various

1 2 - -
tasks/activities/processes

PC3. plug spills/leakages and escalate to appropriate

1 2 - -
authority if unable to rectify

PC4. carry out routine cleaning of tools, machines

1 2 - -
and equipment

Energy/electricity conservation practices 4 8 - -

PC5. identify ways to optimize usage of

electricity/energy in various 1 2 - -
tasks/activities/processes

PC6. check if the equipment/machine is functioning

normally before commencing work and rectify 1 2 - -
wherever required

PC7. report malfunctioning

(fumes/sparks/emission/vibration/noise) and lapse in 1 2 - -
maintenance of equipment

PC8. ensure electrical equipment and appliances are

1 2 - -
properly connected and turned off when not in use

Effective waste management/recycling practices 5 10 - -

PC9. identify recyclable and non-recyclable, and

1 2 - -
hazardous waste generated

PC10. segregate waste into different categories 1 2 - -

PC11. dispose non-recyclable waste appropriately 1 2 - -

PC12. deposit recyclable and reusable material at

1 2 - -
identified location

PC13. follow processes specified for disposal of

1 2 - -
hazardous waste

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

NOS Total 13 26 - -

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National Occupational Standards (NOS) Parameters

NOS Code SGJ/N1702

NOS Name Optimize resource utilization at workplace

Sector Green Jobs

Sub-Sector Other Green Jobs

Occupation Resource Optimization

NSQF Level 3

Credits 1

Version 1.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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DGT/VSQ/N0101: Employability Skills (30 Hours)

Description

This unit is about employability skills, Constitutional values, becoming a professional in the 21st Century,
digital, financial, and legal literacy, diversity and Inclusion, English and communication skills, customer
service, entrepreneurship, and apprenticeship, getting ready for jobs and career development.

Scope

The scope covers the following :

Introduction to Employability Skills

Constitutional values - Citizenship
Becoming a Professional in the 21st Century
Basic English Skills
Communication Skills
Diversity & Inclusion
Financial and Legal Literacy
Essential Digital Skills
Entrepreneurship
Customer Service
Getting ready for Apprenticeship & Jobs

Elements and Performance Criteria

Introduction to Employability Skills

To be competent, the user/individual on the job must be able to:
PC1. understand the significance of employability skills in meeting the job requirements
Constitutional values – Citizenship
To be competent, the user/individual on the job must be able to:
PC2. identify constitutional values, civic rights, duties, personal values and ethics and
environmentally sustainable practices
Becoming a Professional in the 21st Century
To be competent, the user/individual on the job must be able to:
PC3. explain 21st Century Skills such as Self-Awareness, Behavior Skills, Positive attitude, self-
motivation, problem-solving, creative thinking, time management, social and cultural
awareness, emotional awareness, continuous learning mindset etc.
Basic English Skills
To be competent, the user/individual on the job must be able to:
PC4. speak with others using some basic English phrases or sentences
Communication Skills
To be competent, the user/individual on the job must be able to:
PC5. follow good manners while communicating with others
PC6. work with others in a team

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Diversity & Inclusion

To be competent, the user/individual on the job must be able to:
PC7. communicate and behave appropriately with all genders and PwD
PC8. report any issues related to sexual harassment
Financial and Legal Literacy
To be competent, the user/individual on the job must be able to:
PC9. use various financial products and services safely and securely
PC10. calculate income, expenses, savings etc.
PC11. approach the concerned authorities for any exploitation as per legal rights and laws
Essential Digital Skills
To be competent, the user/individual on the job must be able to:
PC12. operate digital devices and use its features and applications securely and safely
PC13. use internet and social media platforms securely and safely
Entrepreneurship
To be competent, the user/individual on the job must be able to:
PC14. identify and assess opportunities for potential business
PC15. identify sources for arranging money and associated financial and legal challenges
Customer Service
To be competent, the user/individual on the job must be able to:
PC16. identify different types of customers
PC17. identify customer needs and address them appropriately
PC18. follow appropriate hygiene and grooming standards
Getting ready for apprenticeship & Jobs
To be competent, the user/individual on the job must be able to:
PC19. create a basic biodata
PC20. search for suitable jobs and apply
PC21. identify and register apprenticeship opportunities as per requirement

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. need for employability skills

KU2. various constitutional and personal values
KU3. different environmentally sustainable practices and their importance
KU4. Twenty first (21st) century skills and their importance
KU5. how to use basic spoken English language
KU6. Do and dont of effective communication
KU7. inclusivity and its importance
KU8. different types of disabilities and appropriate communication and behaviour towards PwD
KU9. different types of financial products and services

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KU10. how to compute income and expenses

KU11. importance of maintaining safety and security in financial transactions
KU12. different legal rights and laws
KU13. how to operate digital devices and applications safely and securely
KU14. ways to identify business opportunities
KU15. types of customers and their needs
KU16. how to apply for a job and prepare for an interview
KU17. apprenticeship scheme and the process of registering on apprenticeship portal

Generic Skills (GS)

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

GS1. communicate effectively using appropriate language

GS2. behave politely and appropriately with all
GS3. perform basic calculations
GS4. solve problems effectively
GS5. be careful and attentive at work
GS6. use time effectively
GS7. maintain hygiene and sanitisation to avoid infection

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Introduction to Employability Skills 1 1 - -

PC1. understand the significance of

employability skills in meeting the job - - - -
requirements

Constitutional values – Citizenship 1 1 - -

PC2. identify constitutional values, civic rights,

duties, personal values and ethics and - - - -
environmentally sustainable practices

Becoming a Professional in the 21st Century 1 3 - -

PC3. explain 21st Century Skills such as Self-

Awareness, Behavior Skills, Positive attitude,
self-motivation, problem-solving, creative
- - - -
thinking, time management, social and cultural
awareness, emotional awareness, continuous
learning mindset etc.

Basic English Skills 2 3 - -

PC4. speak with others using some basic

- - - -
English phrases or sentences

Communication Skills 1 1 - -

PC5. follow good manners while communicating

- - - -
with others

PC6. work with others in a team - - - -

Diversity & Inclusion 1 1 - -

PC7. communicate and behave appropriately

- - - -
with all genders and PwD

PC8. report any issues related to sexual

- - - -
harassment

Financial and Legal Literacy 3 4 - -

PC9. use various financial products and services

- - - -
safely and securely

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC10. calculate income, expenses, savings etc. - - - -

PC11. approach the concerned authorities for

- - - -
any exploitation as per legal rights and laws

Essential Digital Skills 4 6 - -

PC12. operate digital devices and use its

- - - -
features and applications securely and safely

PC13. use internet and social media platforms

- - - -
securely and safely

Entrepreneurship 3 5 - -

PC14. identify and assess opportunities for

- - - -
potential business

PC15. identify sources for arranging money and

- - - -
associated financial and legal challenges

Customer Service 2 2 - -

PC16. identify different types of customers - - - -

PC17. identify customer needs and address

- - - -
them appropriately

PC18. follow appropriate hygiene and grooming

- - - -
standards

Getting ready for apprenticeship & Jobs 1 3 - -

PC19. create a basic biodata - - - -

PC20. search for suitable jobs and apply - - - -

PC21. identify and register apprenticeship

- - - -
opportunities as per requirement

NOS Total 20 30 - -

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National Occupational Standards (NOS) Parameters

NOS Code DGT/VSQ/N0101

NOS Name Employability Skills (30 Hours)

Sector Cross Sectoral

Sub-Sector Professional Skills

Occupation Employability

NSQF Level 2

Credits 1

Version 1.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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FIC/N0103: Produce squash and juice

Description

This unit is about producing squash and juice using various machineries as per specifications and
standards of the organization

Scope

The scope covers the following :

Perform fruit juice extraction process

Pasteurize the extracted juice
Clarify the juice
Prepare squash
Fill, pack and store juice and squash
Carry out post-production cleaning and regular maintenance of equipments

Elements and Performance Criteria

Perform fruit juice extraction process

To be competent, the user/individual on the job must be able to:
PC1. grind the fruits like apple and pear into fine gratings
PC2. collect sliced/grated fruits from the discharge chute
PC3. extract juice from the fruit extractor
PC4. collect juice flowing though the discharge outlet in collection tank, and remove peel and
seeds simultaneously
PC5. measure enzymes required for each batch as per the formulation chart
PC6. perform enzyme activity of the cut/grated fruits as per SOP
PC7. press the enzyme treated fruits such as apple, pear etc. using the pressing machine
PC8. • transfer fruit juice to filter and collect it in collection tank check the quality of extracted juice
through physical parameters
• Physical parameters: Appearance, colour, consistency, flavour, taste, etc.
PC9. take samples of the extracted juice and send them to quality lab for analysis
PC10. concentrate fruit juice and recover aroma (aroma stripping)
Pasteurize the extracted juice
To be competent, the user/individual on the job must be able to:
PC11. • monitor the process parameters of the pasteurizer
• Process parameters: Pressure, temperature, flow rate, time, etc.
PC12. ensure cloudy juice are pasteurized immediately after pressing
PC13. heat up raw incoming juice by allowing the pasteurized juice to pass through heat
exchangers
PC14. circulate water through heat exchangers to cool pasteurized juice
Clarify the juice

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To be competent, the user/individual on the job must be able to:

PC15. measure enzymes required for the clarification of juice as per the formulation chart
PC16. add the required enzymes to the pasteurized juice in the collection tank (for obtaining clear
juice)
PC17. ensure uniform mixing of enzymes
PC18. allow enzyme treated juice to pass through ultra-filtration unit to remove smallest particles
and obtain clear juice
PC19. • check quality of juice through physical parameters
• Physical parameters: Colour, appearance, flavour, taste, etc.
PC20. take and send the samples from the production line to the lab for quality analysis such as pH,
acidity, etc. and ensure conformance to the standards
PC21. fill up processed juice into the holding/reservoir tanks and store them as per standard
storage practices for further processing or packaging
Prepare squash
To be competent, the user/individual on the job must be able to:
PC22. prepare sugar syrup by measuring the sugar and water as defined in the formulation (add
acids if specified in the formulation)
PC23. add sugar syrup into the kettle/tank and turn on mixer/agitator with a controlled speed to
mix the ingredients
PC24. • admit steam into kettle/tank by opening the valves and set controls of the tank to heat the
solution as per SOP
• Controls: Pressure, temperature and time
PC25. check sugar syrup brix using refractometer instrument to conform its specifications to
standards
PC26. remove undesirable particles and sediments from the sugar syrup through the process of
filtration
PC27. collect filtered sugar syrup in storage/ holding tanks
PC28. carry out blending process of the juice concentrate or clarified juice
PC29. add measured quantity of acids, preservatives, color, flavor, etc. into the blending tank as
per the SOP
PC30. • start the mixer after setting the controls of stirrer/agitator
• Controls of stirrer/agitator: Mixing speed, mixing time, etc.
PC31. observe mixing process and collect sample and check physical parameters to ensure uniform
mixing
PC32. adjust controls to set temperature, pressure, etc. of pasteurizer/heat exchanger
PC33. transfer blended product into pasteurizer/heat exchanger
PC34. control process parameters and open valves to allow water to pass thorough heat exchanger
to cool product
PC35. collect finished product in storage tank
PC36. • check the quality of finished product through physical parameters
• Physical parameters: Appearance, colour, consistency, flavour, taste, etc
PC37. take samples and send to the quality lab for analysis to ensure conformance to standards
Fill, pack and store juice and squash
To be competent, the user/individual on the job must be able to:

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PC38. transfer finished product into the filling tank of packaging machine
PC39. • load packing materials (tetra packs, glass bottles, plastic containers, etc.) in packaging
machine, sealing materials (caps, lids, crowns, etc.) in sealing machine, and labels in labelling
machine.
• Packing material: Tetra packs, glass bottles, plastic containers, caps, lids, crowns, labels, etc.
• Set Controls of the packaging machine: Filling volume, batch code details, date of manufacture,
best before date, etc.)
PC40. fill bottle/plastic containers to measured quantity of finished products
PC41. close/seal and label and check the weight of packed product periodically to ensure
conformance to standards
PC42. place packed and labelled products in cartons and transfer to storage area as per SOP
PC43. report discrepancies/concerns to department supervisor for immediate action
Carry out post-production cleaning and regular maintenance of equipments
To be competent, the user/individual on the job must be able to:
PC44. clean the work area, machineries, equipment and tools using approved cleaning agents and
sanitizers
PC45. attend minor repairs/faults of all machines, if any
PC46. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all
machines and equipment as per the SOP or supplier’s instructions/manuals

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. procedure to interpret process chart, product flow chart, and formulation chart analysis for
various products
KU2. procedure to perform fruit juice extraction process
KU3. physical parameters such appearance, colour, consistency, flavour, taste, etc. to check the
quality of extracted juice
KU4. procedure to inspect fruits visually and remove the damaged ones
KU5. SOP to dispose of the waste
KU6. standard procedure to take samples and send them to quality lab for analysis
KU7. procedure to carry out pasteurize process of the extracted juice
KU8. significance of pasteurizing and clarifying the juice
KU9. basic food microbiology and quality assessment based on physical parameters
KU10. food safety and hygiene standards as per organizational policies
KU11. procedure to prepare to clarify fruit juice squash
KU12. procedure to transfer finished product to the filling tank
KU13. SOP to wash bottle/plastic containers to fill measured quantity of finished products

Generic Skills (GS)

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

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GS1. note down the information communicated by the senior/supervisor, raw materials used for
production and the finished products produced, readings of the process parameters and
provide necessary information to fill the process chart, down observations (if any) related to
the process
GS2. read and interpret equipment manuals and process documents to understand the equipments
operation and process requirement, and internal information documents sent by internal
teams, etc.
GS3. write information documents to internal departments/ internal teams
GS4. plan, prioritize, and sequence work operations
GS5. communicate effectively with the team members, senior/supervisor, and other departments
GS6. organize all process/equipment manuals to access information easily
GS7. discuss task lists, schedules, and activities with the senior/supervisor

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Perform fruit juice extraction process 10 10 - -

PC1. grind the fruits like apple and pear into fine
- - - -
gratings

PC2. collect sliced/grated fruits from the discharge

- - - -
chute

PC3. extract juice from the fruit extractor - - - -

PC4. collect juice flowing though the discharge outlet

in collection tank, and remove peel and seeds - - - -
simultaneously

PC5. measure enzymes required for each batch as

- - - -
per the formulation chart

PC6. perform enzyme activity of the cut/grated fruits

- - - -
as per SOP

PC7. press the enzyme treated fruits such as apple,

- - - -
pear etc. using the pressing machine

PC8.
• transfer fruit juice to filter and collect it in collection
tank check the quality of extracted juice through
- - - -
physical parameters
• Physical parameters: Appearance, colour, consistency,
flavour, taste, etc.

PC9. take samples of the extracted juice and send

- - - -
them to quality lab for analysis

PC10. concentrate fruit juice and recover aroma

- - - -
(aroma stripping)

Pasteurize the extracted juice 10 10 - -

PC11.
• monitor the process parameters of the pasteurizer
- - - -
• Process parameters: Pressure, temperature, flow rate,
time, etc.

PC12. ensure cloudy juice are pasteurized

- - - -
immediately after pressing

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC13. heat up raw incoming juice by allowing the

- - - -
pasteurized juice to pass through heat exchangers

PC14. circulate water through heat exchangers to

- - - -
cool pasteurized juice

Clarify the juice 10 10 - -

PC15. measure enzymes required for the clarification

- - - -
of juice as per the formulation chart

PC16. add the required enzymes to the pasteurized

- - - -
juice in the collection tank (for obtaining clear juice)

PC17. ensure uniform mixing of enzymes - - - -

PC18. allow enzyme treated juice to pass through

ultra-filtration unit to remove smallest particles and - - - -
obtain clear juice

PC19.
• check quality of juice through physical parameters
- - - -
• Physical parameters: Colour, appearance, flavour,
taste, etc.

PC20. take and send the samples from the production

line to the lab for quality analysis such as pH, acidity, - - - -
etc. and ensure conformance to the standards

PC21. fill up processed juice into the holding/reservoir

tanks and store them as per standard storage - - - -
practices for further processing or packaging

Prepare squash 11 12 - -

PC22. prepare sugar syrup by measuring the sugar

and water as defined in the formulation (add acids if - - - -
specified in the formulation)

PC23. add sugar syrup into the kettle/tank and turn

on mixer/agitator with a controlled speed to mix the - - - -
ingredients

PC24.
• admit steam into kettle/tank by opening the valves
and set controls of the tank to heat the solution as per - - - -
SOP
• Controls: Pressure, temperature and time

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC25. check sugar syrup brix using refractometer

- - - -
instrument to conform its specifications to standards

PC26. remove undesirable particles and sediments

- - - -
from the sugar syrup through the process of filtration

PC27. collect filtered sugar syrup in storage/ holding

- - - -
tanks

PC28. carry out blending process of the juice

- - - -
concentrate or clarified juice

PC29. add measured quantity of acids, preservatives,

color, flavor, etc. into the blending tank as per the - - - -
SOP

PC30.
• start the mixer after setting the controls of
stirrer/agitator - - - -
• Controls of stirrer/agitator: Mixing speed, mixing time,
etc.

PC31. observe mixing process and collect sample and

- - - -
check physical parameters to ensure uniform mixing

PC32. adjust controls to set temperature, pressure,

- - - -
etc. of pasteurizer/heat exchanger

PC33. transfer blended product into pasteurizer/heat

- - - -
exchanger

PC34. control process parameters and open valves to

allow water to pass thorough heat exchanger to cool - - - -
product

PC35. collect finished product in storage tank - - - -

PC36.
• check the quality of finished product through physical
parameters - - - -
• Physical parameters: Appearance, colour, consistency,
flavour, taste, etc

PC37. take samples and send to the quality lab for

- - - -
analysis to ensure conformance to standards

Fill, pack and store juice and squash 6 5 - -

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC38. transfer finished product into the filling tank of

- - - -
packaging machine

PC39.
• load packing materials (tetra packs, glass bottles,
plastic containers, etc.) in packaging machine, sealing
materials (caps, lids, crowns, etc.) in sealing machine,
and labels in labelling machine.
- - - -
• Packing material: Tetra packs, glass bottles, plastic
containers, caps, lids, crowns, labels, etc.
• Set Controls of the packaging machine: Filling volume,
batch code details, date of manufacture, best before
date, etc.)

PC40. fill bottle/plastic containers to measured

- - - -
quantity of finished products

PC41. close/seal and label and check the weight of

packed product periodically to ensure conformance to - - - -
standards

PC42. place packed and labelled products in cartons

- - - -
and transfer to storage area as per SOP

PC43. report discrepancies/concerns to department

- - - -
supervisor for immediate action

Carry out post-production cleaning and regular

3 3 - -
maintenance of equipments

PC44. clean the work area, machineries, equipment

and tools using approved cleaning agents and - - - -
sanitizers

PC45. attend minor repairs/faults of all machines, if

- - - -
any

PC46. ensure periodic

(daily/weekly/monthly/quarterly/half yearly/annual)
- - - -
maintenance of all machines and equipment as per
the SOP or supplier’s instructions/manuals

NOS Total 50 50 - -

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National Occupational Standards (NOS) Parameters

NOS Code FIC/N0103

NOS Name Produce squash and juice

Sector Food Processing

Sub-Sector Fruits and Vegetables

Occupation Processing-Fruits and Vegetables

NSQF Level 3

Credits TBD

Version 2.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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FIC/N0111: Produce jam, jelly and ketchup

Description

This unit is about production of jam, jelly and ketchup using various machineries as per the specifications
and standards of the organization

Scope

The scope covers the following :

Prepare jam and jelly

Prepare ketchup
Fill and pack jam, jelly and ketchup
Carry out post-production cleaning and regular maintenance of equipment

Elements and Performance Criteria

Prepare jam and jelly

To be competent, the user/individual on the job must be able to:
PC1. transfer measured quantity of fruit pulp/juice from the holding tank/container into cooking
kettle/tank for preparing jam/jelly (pulp of various fruit as per formulation for preparing
mixed fruit jam)
PC2. heat fruit pulp/fruit juice to the required temperature and concentration
PC3. stir the pulp continuously to avoid sticking/scorching
PC4. monitor pressure and temperature gauge and adjust controls to achieve specified pressure
and temperature to cook fruit pulp / fruit juice
PC5. transfer measured quantity of water into pre-mixing tank
PC6. measure specified quantity of pectin/gelatin and water as per formulation and add to the
pre-mixing tank with uniform stirring to prepare pectin/gelatin solution
PC7. measure and add the ingredients into pulp/juice in the kettle/tank for the batch preparation
as per the formulation chart
PC8. • operate the cooker and set the controls of cooker.
• Controls: Temperature, pressure, etc.
PC9. transfer the solution at a specific brix and temperature into the cooker for cooking at higher
temperature and pressure
PC10. observe the cooking process and check the product in refractometer to ensure completeness
of cooking process
PC11. check the quality of cooked product through physical parameters such as colour,
appearance, texture, taste, etc.
PC12. take sample and send to the quality lab for analysis
PC13. transfer the heated product manually/automatically into hopper of the bottled Jam/jelly
packaging
PC14. transfer heated product manually/automatically into the hopper of filling/moulding machine
of jelly making

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PC15. monitor the moulding process and inspect the jellies for shapes, sizes and weights as per
organizational standards and adjust the controls, as required
PC16. adjust the speed of cooling conveyor & fans and cool the moulded jellies to an appropriate
temperature for packaging
PC17. inspect the defective jellies and re-use them as a rework in specified quantity and heat with
the pulp (discard the foreign matter contaminated jellies with organizational procedure)
PC18. transfer the good jellies to the packaging machine either automatically through packing
conveyors or manually by crates/containers
Prepare ketchup
To be competent, the user/individual on the job must be able to:
PC19. transfer measured quantity of tomato pulp/puree from holding tank/ container to cooking
kettle
PC20. heat tomatoes paste to required temperature and thickness by opening the valves to admit
steam through the kettle or light burner with continuous stirring to avoid sticking/scorching
or stir manually
PC21. measure ingredients such as sugar, salt, spice powder, vinegar, etc. required for batch as per
the formulation chart
PC22. add the measured ingredients as per the sequence into the tomato pulp/puree in kettle
following SOP and continue pre-cooking
PC23. observe pre-cooking process and check the quality of pre-cooked product through feel,
consistency, refractometer, colour, etc.
PC24. transfer pre-cooked material at a specific brix and temperature into the cooker for cooking at
higher temperature and pressure
PC25. observe the cooking process and check the product in refractometer to ensure completeness
of cooking process
PC26. check the quality of cooked product through physical parameters such as colour,
appearance, texture, taste, etc.
PC27. take the sample and send it to the quality lab for analysis and conformance to standards
PC28. transfer product into filling tank/hopper of the packaging machine or manually filling hot
product in packaging containers
Fill and pack jam, jelly and ketchup
To be competent, the user/individual on the job must be able to:
PC29. transfer the heated jam/jelly/moulded jelly/heated ketchup into the packaging machine to
pack jam/jelly/ketchup by operating valves and pump
PC30. load packing materials such as glass bottle, plastic bottle, pouches, laminates, Jars, etc. and
sealing materials such as lid, closures, etc. on packaging machines
PC31. set packaging machine for filling volume, speed, size etc.
PC32. start automatic packaging machine for forming, washing bottles, filling, sealing container (or)
fill measured quantity of hot product in packaging containers, place lid and close manually or
mechanically
PC33. start machine to fill hot products/jellies in the container/jars/laminates/bottles and check
weight of packed products periodically to ensure its conformance to standards
PC34. spray water on containers to cool and set product (setting in case of jam and jelly) or arrange
filled jam/jelly containers in rack and allow to stand for specified time following SOP to cool

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PC35. • dry the cooled bottles by allowing the cooled bottles to pass through the drying tunnel by
setting controls of air dryer before labelling
• Set controls: Air temperature, air flow rate, etc.
PC36. load labels in labelling machine, set date, batch coding, date of manufacture, best before
date, etc.
PC37. place the packed and labelled products in cartons and transfer to storage area maintaining
storage conditions as per the SOP
PC38. report discrepancies/concerns to department supervisor for immediate action
Carry out post-production cleaning and regular maintenance of equipment
To be competent, the user/individual on the job must be able to:
PC39. clean the work area, machineries, equipment and tools using approved cleaning agents and
sanitizers
PC40. attend minor repairs/faults of all machines (if any)
PC41. ensure periodic (daily/weekly/monthly/quarterly/half yearly/annual) maintenance of all
machines and equipment as per the SOP or supplier’s instructions/manuals

Knowledge and Understanding (KU)

The individual on the job needs to know and understand:

KU1. ingredients used in preparing ketchup such as sugar, salt, spice powder, vinegar, etc.
KU2. operating procedure for cooking kettle
KU3. method to test the viscosity of the ketchup using viscometer
KU4. procedure to operate packaging machine
KU5. SOP to load labels in labelling machine
KU6. procedure to set date coding machine for batch number, date of manufacture, date of
expiry, etc.
KU7. food safety and hygiene as per organisational policies
KU8. SOP to clarify fruit juice
KU9. procedure to prepare clarify fruit juice squash
KU10. transfer process of finished product to the filling tank
KU11. SOP to wash bottle/plastic containers to fill measured quantity of finished products
KU12. post-production cleaning and regular maintenance procedures of the equipment

Generic Skills (GS)

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

GS1. note down the information communicated by the senior/supervisor, raw materials used for
production and the finished products produced, readings of the process parameters and
provide necessary information to fill the process chart, down observations (if any) related to
the process

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GS2. read and interpret equipment manuals and process documents to understand the equipments
operation and process requirement, and internal information documents sent by internal
teams, etc.
GS3. write information documents to internal departments/internal teams
GS4. plan, prioritize, and sequence work operations
GS5. communicate effectively with the team members, senior/supervisor, and other departments
GS6. discuss task lists, schedules, and activities with the senior/supervisor

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Assessment Criteria

Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

Prepare jam and jelly 19 24 - -

PC1. transfer measured quantity of fruit pulp/juice

from the holding tank/container into cooking
- - - -
kettle/tank for preparing jam/jelly (pulp of various fruit
as per formulation for preparing mixed fruit jam)

PC2. heat fruit pulp/fruit juice to the required

- - - -
temperature and concentration

PC3. stir the pulp continuously to avoid

- - - -
sticking/scorching

PC4. monitor pressure and temperature gauge and

adjust controls to achieve specified pressure and - - - -
temperature to cook fruit pulp / fruit juice

PC5. transfer measured quantity of water into pre-

- - - -
mixing tank

PC6. measure specified quantity of pectin/gelatin and

water as per formulation and add to the pre-mixing
- - - -
tank with uniform stirring to prepare pectin/gelatin
solution

PC7. measure and add the ingredients into pulp/juice

in the kettle/tank for the batch preparation as per the - - - -
formulation chart

PC8.
• operate the cooker and set the controls of cooker. - - - -
• Controls: Temperature, pressure, etc.

PC9. transfer the solution at a specific brix and

temperature into the cooker for cooking at higher - - - -
temperature and pressure

PC10. observe the cooking process and check the

product in refractometer to ensure completeness of - - - -
cooking process

PC11. check the quality of cooked product through

physical parameters such as colour, appearance, - - - -
texture, taste, etc.

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC12. take sample and send to the quality lab for

- - - -
analysis

PC13. transfer the heated product

manually/automatically into hopper of the bottled - - - -
Jam/jelly packaging

PC14. transfer heated product manually/automatically

into the hopper of filling/moulding machine of jelly - - - -
making

PC15. monitor the moulding process and inspect the

jellies for shapes, sizes and weights as per
- - - -
organizational standards and adjust the controls, as
required

PC16. adjust the speed of cooling conveyor & fans and

cool the moulded jellies to an appropriate temperature - - - -
for packaging

PC17. inspect the defective jellies and re-use them as

a rework in specified quantity and heat with the pulp
- - - -
(discard the foreign matter contaminated jellies with
organizational procedure)

PC18. transfer the good jellies to the packaging

machine either automatically through packing - - - -
conveyors or manually by crates/containers

Prepare ketchup 10 13 - -

PC19. transfer measured quantity of tomato

pulp/puree from holding tank/ container to cooking - - - -
kettle

PC20. heat tomatoes paste to required temperature

and thickness by opening the valves to admit steam
- - - -
through the kettle or light burner with continuous
stirring to avoid sticking/scorching or stir manually

PC21. measure ingredients such as sugar, salt, spice

powder, vinegar, etc. required for batch as per the - - - -
formulation chart

PC22. add the measured ingredients as per the

sequence into the tomato pulp/puree in kettle - - - -
following SOP and continue pre-cooking

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC23. observe pre-cooking process and check the

quality of pre-cooked product through feel, - - - -
consistency, refractometer, colour, etc.

PC24. transfer pre-cooked material at a specific brix

and temperature into the cooker for cooking at higher - - - -
temperature and pressure

PC25. observe the cooking process and check the

product in refractometer to ensure completeness of - - - -
cooking process

PC26. check the quality of cooked product through

physical parameters such as colour, appearance, - - - -
texture, taste, etc.

PC27. take the sample and send it to the quality lab

- - - -
for analysis and conformance to standards

PC28. transfer product into filling tank/hopper of the

packaging machine or manually filling hot product in - - - -
packaging containers

Fill and pack jam, jelly and ketchup 18 10 - -

PC29. transfer the heated jam/jelly/moulded

jelly/heated ketchup into the packaging machine to - - - -
pack jam/jelly/ketchup by operating valves and pump

PC30. load packing materials such as glass bottle,

plastic bottle, pouches, laminates, Jars, etc. and
- - - -
sealing materials such as lid, closures, etc. on
packaging machines

PC31. set packaging machine for filling volume, speed,

- - - -
size etc.

PC32. start automatic packaging machine for forming,

washing bottles, filling, sealing container (or) fill
measured quantity of hot product in packaging - - - -
containers, place lid and close manually or
mechanically

PC33. start machine to fill hot products/jellies in the

container/jars/laminates/bottles and check weight of
- - - -
packed products periodically to ensure its
conformance to standards

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Theory Practical Project Viva

Assessment Criteria for Outcomes
Marks Marks Marks Marks

PC34. spray water on containers to cool and set

product (setting in case of jam and jelly) or arrange
- - - -
filled jam/jelly containers in rack and allow to stand for
specified time following SOP to cool

PC35.
• dry the cooled bottles by allowing the cooled bottles to
pass through the drying tunnel by setting controls of air - - - -
dryer before labelling
• Set controls: Air temperature, air flow rate, etc.

PC36. load labels in labelling machine, set date, batch

- - - -
coding, date of manufacture, best before date, etc.

PC37. place the packed and labelled products in

cartons and transfer to storage area maintaining - - - -
storage conditions as per the SOP

PC38. report discrepancies/concerns to department

- - - -
supervisor for immediate action

Carry out post-production cleaning and regular

3 3 - -
maintenance of equipment

PC39. clean the work area, machineries, equipment

and tools using approved cleaning agents and - - - -
sanitizers

PC40. attend minor repairs/faults of all machines (if

- - - -
any)

PC41. ensure periodic

(daily/weekly/monthly/quarterly/half yearly/annual)
- - - -
maintenance of all machines and equipment as per
the SOP or supplier’s instructions/manuals

NOS Total 50 50 - -

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National Occupational Standards (NOS) Parameters

NOS Code FIC/N0111

NOS Name Produce jam, jelly and ketchup

Sector Food Processing

Sub-Sector Fruits and Vegetables

Occupation Processing-Fruits and Vegetables

NSQF Level 3

Credits TBD

Version 2.0

Last Reviewed Date 17/11/2022

Next Review Date 23/02/2025

NSQC Clearance Date 24/02/2022

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.

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

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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/N9026.Prepare for
30 70 - - 100 20
production

FIC/N0122.Produce fruit pulp

90 95 - - 185 30
from various fruits

FIC/N9901.Implement health
and safety practices at the 30 70 - - 100 10
workplace

FIC/N9902.Work effectively in
22 39 - - 61 10
an organisation

SGJ/N1702.Optimize resource
13 26 0 0 39 5
utilization at workplace

DGT/VSQ/N0101.Employability
20 30 0 0 50 5
Skills (30 Hours)

Total 205 330 0 0 535 80

Elective: 1 Squash and Juice

National
Theory Practical Project Viva Total
Occupational Weightage
Marks Marks Marks Marks Marks
Standards

FIC/N0103.Produce
50 50 - - 100 20
squash and juice

Total 50 50 - - 100 20

Elective: 2 Jam, Jelly and Ketchup

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National Occupational Theory Practical Project Viva Total

Weightage
Standards Marks Marks Marks Marks Marks

FIC/N0111.Produce jam,
50 50 - - 100 20
jelly and ketchup

Total 50 50 - - 100 20

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Acronyms

NOS National Occupational Standard(s)

NSQF National Skills Qualifications Framework

QP Qualifications Pack

TVET Technical and Vocational Education and Training

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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.

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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.

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