Model Curriculum

Quality Assurance Manager

SECTOR: FOOD PROCESSING
SUB-SECTOR: FRUIT & VEGETABLE, FOOD GRAIN
MILLING (INCLUDING OILSEEDS), DAIRY
PRODUCTS, MEAT & POULTRY, FISH &
SEAFOOD, BREAD & BAKERY,
ALCOHOLIC BEVERAGES, AERATED
WATER/ SOFT DRINKS, SOYA FOOD,
PACKAGED FOOD
OCCUPATION: QUALITY ASSURANCE
REF ID: FIC/Q7602, V1.0
NSQF LEVEL: 6

Quality Assurance Manager

Quality Assurance Manager
 TABLE OF CONTENTS

1. Curriculum 01
2. Trainer Prerequisites 09
3. Annexure: Assessment Criteria 10

Quality Assurance Manager

Quality Assurance
Manager
CURRICULUM / SYLLABUS

This program is aimed at training candidates for the job of a “Quality Assurance Manager”, in the
“Food Processing” Sector/Industry and aims at building the following key competencies amongst the
learner

Program Name Quality Assurance Manager

Qualification Pack
Name & Reference ID. FIC/Q7602, v1.0
ID

Version No. 1.0 Version Update Date 31/03/2022

Pre-requisites to Master’s degree in science with 8-10 years’ of experience in QC/QA of

Training a food processing unit
Training Outcomes After completing this programme, participants will be able to:
 Implement and ensure that food products produced meet
standards set by both the organisation and regulatory
authorities
 Develop and review quality and safety policies and manage
audits
 Oversee manufacturing and production processes.

Quality Assurance Manager

This course encompasses 3 out of 3 National Occupational Standards (NOS) of “Quality Assurance
Manager” Qualification Pack issued by “Food Industry Capacity and Skill Initiative”.
Sr.
Module Key Learning Outcomes Equipment Required
No.
1 Introduction to the  Introduce each other and build White board/Chart
training program rapport with fellow participants and papers, marker
the trainer.
Theory Duration
(hh:mm)
01:30
Practical Duration
(hh:mm)
00:00

Corresponding NOS
Code
Bridge Module
2 Overview of the  Understanding the roles and Laptop/computer white
“Quality Assurance responsibilities of QA manager board, marker, projector,
Manager” Role  Awareness of the nature and chart papers
availability of job opportunities
Theory Duration
(hh:mm)
01:00

Practical Duration
(hh:mm)
00:00

Corresponding NOS
Code

3 Introduction to the  Define food processing Laptop, white/black

Food Processing  List the various sub-sectors of food board, marker, chart
Industry processing industry papers, projector
,Trainer’s guide, Student
Theory Duration manual
(hh:mm)
01:00

Practical Duration
(hh:mm)
00:00

Corresponding NOS
Code

4 Introduction to the  List the terminology used in the Laptop, white/black

Quality Control and quality analysis process board, marker, chart
Assurance  State various methods to ensure papers, projector,
quality of product trainer’s guide, student
Theory Duration  State the processes to oversee for handbook
(hh:mm) ensuring that the final product meets
05:00 the quality standards
 Understand what are quality policies
Practical Duration of an organization and follow them
(hh:mm)

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
30:00
Corresponding NOS
Code

6 Organizational  State the roles and responsibilities of Laptop, white board,

standards and Quality Assurance Manager marker, chart papers,
norms  State how to conduct yourself at the projector, trainer’s
workplace guide and student
Theory Duration  State the personal hygiene and handbook, protective
(hh:mm) sanitation guidelines gloves, head caps,
08:00  State the food safety hygiene aprons, safety goggles,
standards followed safety boots, mouth
Practical Duration  Describe the organisation masks, sanitizer, safety
(hh:mm) standards, process standards and manual
04:00 procedures followed.
 Describe the provision of wages,
Corresponding NOS and accident compensation as per
Code organisation policy.
 Describe the internal processes like
procurement, store management,
inventory management, and key
contact points for query resolution.
 Dispose waste materials as per
organisation standards.
 State the code of business conduct.
 Describe the dress code to be
followed.
 State the types of raw materials,
packaging materials used and
finished products processed in the
organisation
7 Lead quality  Develop operational plans for the Laptop, white/black
function in food quality department that is consistent board, marker, chart
processing units with the objectives and goals of papers, projector,
organisation trainer’s guide, student
Theory Duration  Develop operational plan that is handbook, quality
(hh:mm) flexible and complements quality manual, quality policy
09:00 from incoming materials, production
of products, outgoing finished
Practical Duration products, storage and distribution,
(hh:mm) and until the products reach the
09:00 consumer
 Develop operational plan for
Corresponding NOS managing environmental issues
Code  Setting demanding but achievable
FIC/N7606 objectives and targets for quality
function and assign responsibilities
to all employees of quality team
 Implement plan, evaluate
periodically, analyze and
recommend changes
 Monitor and control the operational
plan to achieve its overall objectives

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
 Design new work processes,
procedures, systems, structures and
roles for the changes implemented
in the organisation, quality system,
and legal regulations
 Review and ensure implemented
changes are effective and meets the
requirements of the organisation
 Communicate clearly and
enthusiastically the organisation
vision and values, make employees
understand and commit their energy
and expertise to achieve
organisation goals
 Understand the organisation and
employees, develop a leadership
style and apply them appropriately
to achieve department targets and
organisation goals
 Communicate with employees
regularly and effectively, help them
identify their strengths, support to
overcome their weakness, listen to
their grievances and provide
appropriate solutions, and win their
trust and support
 Motivate and support employees to
achieve their work and development
objectives, and provide recognition
when they are successful
 Encourage employees to take
responsibilities, to take own
decisions within agreed boundaries,
to take lead in their own areas of
expertise for their development
 Initiate personnel actions, such as
promotions, transfers, discharges or
disciplinary measures
 Lead quality department and team
successfully through difficulties and
challenges
 Consult with employees of quality
department and evaluate the past,
present and future trends and
prepare realistic budget for
functioning of quality department
and for achieving quality in the
organisation and producing quality
products
 Submit the proposed budget to the
management for approval, discuss
and, if required, negotiate the
proposed budget to secure required
fun

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
 Propose revision of the budget, in
case of any unforeseen
development, discuss with the
management to agree with the
revisions
 Identify and delegate budget control
responsibilities to the team with
clearly defined activities, establish
systems to monitor and evaluate
actual expenditure against budget
 Identify the causes of any
significant variances in budget
control, discuss with team and
ensure prompt corrective action is
taken
 Encourage team to think and identify
ways of reducing expenditure,
analyse and pursue the suggested
ideas
 Review the financial performance of
quality department periodically
andidentify improvements for the
future
8 Manage quality in • Evaluate road map and budget for Laptop, white/black
food processing quality function board, marker, chart
units • Evaluate the company quality papers, projector,
philosophy trainer’s guide, student
Theory Duration • Analyze quality performance and handbook, quality
(hh:mm) measure against internal and manual, quality policy
10:00 external standards
• Evaluate monthly summaries of
quality issues for presentation to the
Practical Duration senior management team
(hh:mm) • Analyze quality assurance activities
13:00 and keep senior management
informed of significant developments
Corresponding NOS • Learn organization’s various key
Code decision making processes like cost
FIC/N7607 reviews and its approval,
identification, review and approvals
of efficient contract manufactures
etc
• Understand organisation’s profit
making strategies by providing cost
effective solution like developing
new suppliers, ingredients, new
method of packaging and identifying
cost reduction opportunities in
existing materials
• Learn and implement food quality
and safety regulatory requirements
like FSSAI
• Learn and implement procedure,
standards and specifications to meet
quality goals of the organisation

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
• Learn, develop and review
standards on environmental
requirements, health and safety
policies
• Learn how to interact with marketing
and sales departments to
understand client requirements and
expectations, analyze if they are met
through present quality system and
improve the existing system, if
required
• Monitor performance of the quality
management system, produce data
and report on performance, analyze
statistical data to determine present
standards, if required, make
suggestions for changes and
improvements and methods to
implement them
• Learn and apply company’s quality
program like implementation of ISO,
HACCP systems and procedures
• Train employees for a quality audit
process for obtaining accreditation,
certifications to a standard or a mark
of quality
• Review and evaluate key
performance indicators
• Support new projects for validation,
liaison with government agencies to
ensure statutory and regulatory
compliances
• Support R&D, marketing, packaging
team in new concept development,
review of formulation and applicable
product/package regulatory
requirements
• Analyze ways to reduce waste and
increase efficiency
• Develop and implement effective
consumer/customer communication
and feedback system to ensure the
communication down the line, and
minimizing the customer complaints
• Compile quality control reports,
create statistical process control
metrics, manage non-conformity
discrepancy reports, and
recommend continuous
improvement activities
• Analyze food products produced
meet the organisation standards,
national and international
regulations

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
• Analyze routine sampling, testing
and inspection of raw materials,
packing materials, production on-
line samples, and finished products
to achieve product quality
• Analyze appropriate calibration of
testing equipment
• Ensure all legal licenses are
renewed and up-to-date
• Demonstrate carrying out audits to
identify areas of weakness within
organization system, document
audit findings and recommend ways
to improve them
• Manage audits by third-party
• Analyze and understand consumer
complaints on product, identify
reasons, and implement control and
preventive measure
• Carry out assessments on cross
functions, share findings with
respective department managers,
advise and guide them on
implementing quality procedures in
their areas of function
• Monitor performance by gathering
relevant data and producing
statistical reports
• Monitor production processes to
ensure production of products with
consistent quality standards
established by the organisation and
government
• Monitor production processes,
process layouts, process sequences
to obtain quality products through
processes
• Direct personnel, workers engaged
in inspection and testing activities to
ensure continuous control over raw
materials, production process,
packaging, finished products,
facilities, storage, distribution and
sale
• Monitor and rate performance of
employees in quality department,
identify skill gap and areas of
improvement and recommend and
nominate in suitable training
program
• Organize training and awareness
programs and ensure employees
are up-to date on quality systems
and requirement

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
• Provide or organize training on
organisation standards, legal
regulations on food (FSSAI), testing
procedures, production, effect of
process parameters on production
process and product quality, basic
microbiology, health and safety,
hygiene practices, Good
Manufacturing Practices
9 Manage audit and  Establish to the quality team the Laptop, white/black
implement health importance of documentation, board, marker, chart
and safety system providing training on documentation papers, projector,
system, and ensure all quality trainer’s guide, student
Theory Duration documents are maintained handbook, quality
(hh:mm) systematically manual, quality policy,
09:00  Ensure all relevant records and audit documents
documents are complete, up-to-date
Practical Duration and accessible
(hh:mm)  Ensure corrective actions agreed in
09:00 previous audits have been
implemented, and recommendations
Corresponding NOS have been considered and acted
Code upon
FIC/N7608  Manage third party audit by
providing the auditor with access to
all relevant information, records and
documentation
 Discuss with the auditor the results
of the audit and agree appropriate
corrective actions to any non-
conformances identified and the
date by which the actions would be
completed
 Ensure agreed corrective actions
are carried out by agreed dates
 Carry out quality audits across cross
functions in the organisation, at
suppliers, distributors and market to
ensure quality standards are
maintained throughout the system
 Perform audits by establishing
clearly the scope of the audit, the
responsibilities of the auditees, the
quality procedures that apply to their
work, previous audit history and
expectations to maintain quality,
encourage to co-operate fully, and
carry out audit to reveal any
deviations from relevant quality
procedures
 Share with the auditees the results
of the audit and agree appropriate
corrective actions for any non-
conformances and the date by
which the actions should be carried

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
out, and check if corrective actions
have been carried out by agreed
dates
 Iidentify and analyze any problems
related to process and quality
procedures, report findings and
recommendations to management
for immediate action
 Maintain complete records of
quality audits for management
review and future reference
 Establish organization’s
responsibilities for health and safety
regulations and ensure there is a
written health and safety policy
applicable for all employees PC13.
ensure health and safety policy and
procedures are clearly
communicated to all employees of
the organisation
 Ensure health and safety to be a
priority while planning organisation
standards
 Implement system for identifying
hazards and assessing risks in
processing food products, and set
procedures to control and prevent
them
 Implement system for gmp, haccp,
fifo/fefo, product recall etc
 Organize training to the employees
on food safety, hygiene and
sanitation for effective
implementation of the systems
 Implement food and safety
procedures in all areas of function to
ensure food safety and hygiene
system is followed from
procurement of raw material,
production of product, packaging,
storage, distribution and until the
product reaching the consumer
 Ensure health and safety policy is
practiced across the organisation,
effectively monitored, reviewed and
revised at regular intervals to meet
the changes in national and
international regulations
 Ensure systems are in place for
effective monitoring, measuring and
reporting the performance of health
and safety system
 Conduct unannounced audits in all
functions of the organisation to

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
ensure health and safety procedures
are being followed
12 Field Visits  Observe the location, layout and All the tools and
safety aspects of food processing equipment listed above
Theory Duration  Observe the storage facilities for raw must be available at the
(hh:mm) materials and finished products site of field visit
04:00  Observe the various machineries
used in process
Practical Duration  Observe the various machineries
(hh:mm) used in process
20:00  Observe the cleaning methods and
processes followed to maintain the
Corresponding NOS process machineries and tools
Code  Observe the raw materials used and
their storage procedures
 Observe the packaging and storage
processes of raw material and
finished product
 Observe the post-production
cleaning and maintenance process
followed in the industry
13 Revision  Revised the knowledge gained so far All the tools and
equipment listed above
Theory Duration must be available at the
(hh:mm) time of revision
01:00

Practical Duration
(hh:mm)
01:00

Corresponding NOS
Code
14 Evaluation  Assess the knowledge and skills All the tools and
acquired by the participants equipment listed above
Theory Duration must be available for
(hh:mm) evaluation
06:00

Practical Duration
(hh:mm)
18:00

Corresponding NOS
Code
15 On-the-job Training  Apply the skills and knowledge All the tools and
acquired in the training program in equipment listed above
Theory Duration the field must be available on the
(hh:mm) site at the time of OJT
08:00

Practical Duration
(hh:mm)
24:00

Quality Assurance Manager

Sr.
Module Key Learning Outcomes Equipment Required
No.
Corresponding NOS
Code
Total Duration Unique Equipment Required: Laptop, white/black board,
240:00 marker, chart papers, projector, trainer’s guide, student handbook,
quality manual, quality policy, audit documents
Theory Duration
79:00

Practical Duration
161:00

Grand Total Course Duration: 240Hours, 0 Minutes

(This syllabus/ curriculum has been approved by SSC: Food Industry Capacity and Skill
Initiative)

Quality Assurance Manager

Trainer Prerequisites for Job role: “Quality Assurance Manager” mapped
to Qualification Pack: “FIC/Q7602, v1.0”

Sr.
Area Details
No.
1 Description To deliver accredited training service, mapping to the curriculum detailed
above, in accordance with the Qualification Pack “FIC/Q7602”, Version 1.0
2 Personal An aptitude for conducting training, and pre/ post work to ensure
Attributes competent, employable candidates at the end of the training, and pre/post
work to ensure competent, employable candidates at the end of the
training. Strong communication skills, ability to work as part of a team; a
passion for quality and for developing others; well-organized and focused,
eager to learn and keep oneself updated with the latest in the mentioned
fields.
3 Minimum  B.Sc/B.Tech/BE in Food Process Engineering/ Food Safety and
Educational Quality Management in Food Process Engineering with 5-6 years of
Qualifications hand on experience in QA of a food Processing Industry or
 M.Sc/M.Tech/ME or in Food Process Engineering/ Food Safety and
Quality Management in Food Safety/Food Process Engineering with
3-4- years of hand on experience in QA of a food Processing Industry
4a Domain Certified for Job Role: “Quality Assurance Manager” mapped to QP:
Certification “FIC/Q7602, v1.0”. Minimum accepted score is 80%
4b Platform Recommended that the Trainer is certified for the Job Role: “Trainer”,
Certification mapped to the Qualification Pack: “SSC/Q1402”. Minimum accepted
SCORE IS 80 % as per FICSI guidelines.
5 Experience  B.Sc/B.Tech/BE in Food Process Engineering/ Food Safety and
Quality Management in Food Process Engineering with 5-6 years of
hand on experience in QA of a food Processing Industry or
 M.Sc/M.Tech/ME or in Food Process Engineering/ Food Safety and
Quality Management in Food Safety/Food Process Engineering with
3-4- years of hand on experience in QA of a food Processing Industry

Quality Assurance Manager

Annexure: Assessment Criteria

Assessment Criteria
Job Role Quality Assurance Manager
Qualification Pack FIC/Q7602 v1.0
Sector Skill Council Food Processing

Sr.
Guidelines for Assessment
No.
1 Criteria for assessment for each Qualification Pack will be created by the Sector Skill
Council. Each Performance Criteria (PC) will be assigned marks proportional to its
importance in NOS. SSC will also lay down proportion of marks for Theory and Skills
Practical for each PC.
2 The assessment for the theory part will be based on knowledge bank of questions created
by the SSC.
3 Individual assessment agencies will create unique question papers for theory part for each
candidate at each examination/training centre(as per assessment criteria below)
4 Individual assessment agencies will create unique evaluations for skill practical for every
student at each examination/training canter based on this criteria
5 To pass the Qualification Pack, every trainee should score a minimum of 70% (overall) in
every QP
6 The marks are allocated PC wise; however, every NOS will carry a weight age in the total
marks allocated to the specific QP

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
PC.1 develop operational plans for the qulaity
department that is consistent with the 5 2 3
objectives and goals of organisation
PC2. develop operational plan that is
flexible and complements quality from
incoming materials, production of
5 2 3
products, outgoing finished products,
storage and distribution, and until
products reach consumer
PC3. develop operational plan for managing
5 2 3
environmental issues
PC4. set demanding but achievable 100
objectives and targets for quality
5 1 4
function and assign responsibilities to
all employees of quality team
PC5. implement plan, evaluate periodically,
5 1 4
analyze and recommend changes
PC6. monitor and control the operational
5 2 3
plan to achieve its overall objectives
PC7. design new work processes,
procedures, systems, structures and
1. FIC/N7606: roles for the changes implemented in 5 2 3
Lead quality the organisation, quality system, and
function in legal regulations
food PC8. review and ensure implemented
processing changes are effective and meets the 5 2 3
units requirements of the organisation
PC9. communicate clearly and
enthusiastically the organisation
vision and values, make employees
5 2 3
understand and commit their energy
and expertise to achieve
organisation goals
PC10. understand the organisation and
employees, develop a leadership
style and apply them appropriately 5 2 3
to achieve department targets and
organisation goals
PC11. communicate with employees
regularly and effectively, help them
identify their strengths, support to
overcome their weakness, listen to 5 2 3
their grievances and provide
appropriate solutions, and win their
trust and support
PC12. motivate and support employees to
achieve their work and development
5 2 3
objectives, and provide recognition
when they are successful
PC13. encourage employees to take 5 2 3

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
responsibilities, to take own
decisions within agreed boundaries,
to take lead in their own areas of
expertise for their development
PC14. initiate personnel actions, such as
promotions, transfers, discharges or 5 2 3
disciplinary measures
PC15. lead quality department and team
successfully through difficulties and 5 2 3
challenges
PC16. consult with employees of quality
department and evaluate the past,
present and future trends and 4 1 3
prepare realistic budget for
functioning of quality department
PC17. submit the proposed budget to the
management for approval, discuss
and, if required, negotiate the 4 1 3
proposed budget to secure required
fund
PC18. propose revision of the budget, in
case of any unforeseen
development, discuss with the 4 1 3
management to agree with the
revisions
PC19. identify and delegate budget control
responsibilities to the team with
clearly defined activities, establish 4 1 3
systems to monitor and evaluate
actual expenditure against budget
PC20. identify the causes of any significant
variances in budget control, discuss
3 1 2
with team and ensure prompt
corrective action is taken
PC21. encourage team to think and
identify ways of reducing
3 1 2
expenditure, analyze and pursue the
suggested ideas
PC22. review the financial performance of
quality department periodically and 3 1 2
identify improvements for the future
100 35 65
PC1. establish objective/road map and
2. FIC/N7607: 2 0.5 1.5
budget for quality function
Manage
PC2. communicate and share the company
quality in
quality philosophy to key personnel in 3 1 2
food 100
the organisation
processing
units PC3. analyze quality performance and
measure against internal and external 3 1 2
standards

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
PC4. prepare monthly summaries of quality
issues for presentation to the senior 3 2 1
management team
PC5. keep senior management informed of
significant developments in quality 2 0.5 1.5
assurance activities
PC6. support organization’s various key
decision making processes like cost
reviews and its approval, identification, 3 1 2
review and approvals of efficient
contract manufactures etc.
PC7. support organisation profit making
strategies by providing cost effective
solution like developing new suppliers,
3 2 1
ingredients, new method of packaging
and identifying cost reduction
opportunities in existing materials
PC8. implement food quality and safety
3 2 1
regulatory requirements like fssai
PC9. implement procedure, standards and
specifications to meet quality goals of 3 1 2
the organisation
PC10. develop and review standards on
environmental requirements, health 3 1 2
and safety policies
PC11. interact with marketing and sales
departments to understand client
requirements and expectations,
3 1 2
analyze if they are met through
present quality system and improve
the existing system, if required
PC12. monitor performance of the quality
management system, produce data
and report on performance, analyze
statistical data to determine present
3 1 2
standards, if required, make
suggestions for changes and
improvements and methods to
implement them
PC13. direct and coordinate company’s
quality program like implementation of 3 1 2
iso, haccp systems and procedures
PC14. prepare employees for a quality audit
process for obtaining accreditation,
3 1 2
certifications to a standard or a mark
of quality
PC15. establish, review and evaluate key
3 1 2
performance indicators
PC16. support new projects for validation,
3 1 2
liaison with government agencies to

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
ensure statutory and regulatory
compliances
PC17. support r&d, marketing, packaging
team in new concept development,
review of formulation and applicable 3 1 2
product/package regulatory
requirements
PC18. analyze ways to reduce waste and
3 1 2
increase efficiency
PC19. develop and implement effective
consumer/customer communication
and feedback system to ensure the 3 1 2
communication down the line, and
minimizing the customer complaints
PC20. compile quality control reports, create
statistical process control metrics,
manage non-conformity discrepancy 3 1 2
reports, and recommend continuous
improvement activities
PC21. ensure food products produced meet
the organisation standards, national 3 1 2
and international regulations
PC22. ensure routine sampling, testing and
inspection of raw materials, packing
materials, production on-line samples, 2 0.5 1.5
and finished products to achieve
product quality
PC23. ensure appropriate calibration of
2 0.5 1.5
testing equipments
PC24. ensure all legal licenses are renewed
2 0.5 1.5
and up-to-date
PC25. carry out audits to identify areas of
weakness within organization system,
3 1 2
document audit findings and
recommend ways to improve them
PC26. manage audits by third-party 3 1 2
PC27. analyze and understand consumer
complaints on product, identify
3 1 2
reasons, and implement control and
preventive measure
PC28. carry out assessments on cross
functions, share findings with
respective department managers,
2 0.5 1.5
advise and guide them on
implementing quality procedures in
their areas of function
PC29. monitor performance by gathering
relevant data and producing statistical
8 2 6
reports and perform checks based on
the housekeeping checklist

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
PC30. oversee production processes to
ensure production of products with
consistent quality standards 3 1 2
established by the organisation and
government
PC31. monitor production processes,
process layouts, process sequences
3 1 2
to obtain quality products through
processes
PC32. direct personnel, workers engaged in
inspection and testing activities to
ensure continuous control over raw
3 1 2
materials, production process,
packaging, finished products, facilities,
storage, distribution and sale
PC33. encourage employees of quality
department to take personal
responsibility for achieving quality 2 1.5 0.5
standards and to address or report
critical issues
PC34. monitor and rate performance of
employees in quality department,
identify skill gap and areas of 3 1 2
improvement and recommend and
nominate in suitable training program
PC35. organize training and awareness
programs and ensure employees are
2 0.5 1.5
up-to-date on quality systems and
requirements
PC36. provide or organize training on
organisation standards, legal
regulations on food (fssai), testing
procedures, production, effect of
process parameters on production 3 1 2
process and product quality, basic
microbiology, health and safety,
hygiene practices, good manufacturing
practices (gmp) etc.
100 35 65
PC1. establish to the quality team the
importance of documentation, provide
training on documentation system, and 2 0.5 1.5
3. FIC/N7608: ensure all quality documents are
Manage audit maintained systematically
and
PC2. ensure all relevant records and 100
implement
documents are complete, up-to-date 5 2 3
health and
and accessible
safety system
PC3. ensure corrective actions agreed in
previous audits have been 5 2 3
implemented, and recommendations

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
have been considered and acted upon
truck/warehouse/storage area
following sop
PC4. manage third party audit by providing
the auditor with access to all relevant
5 2 3
information, records and
documentation
PC5. discuss with the auditor the results of
the audit and agree appropriate
corrective actions to any
5 2 3
nonconformances identified and the
date by which the actions would be
completed
PC6. ensure agreed corrective actions are
5 2 3
carried out by agreed dates
PC7. carry out quality audits across cross
functions in the organisation, at
suppliers, distributors and market to 3 1 2
ensure quality standards are
maintained throughout the system
PC8. perform audits by establishing clearly
the scope of the audit, the
responsibilities of the auditees, the
quality procedures that apply to their
work, previous audit history and 3 1 2
expectations to maintain quality,
encourage to co-operate fully, and
carry out audit to reveal any deviations
from relevant quality procedures
PC9. share with the auditees the results of
the audit and agree appropriate
corrective actions for any
nonconformances and the date by 3 1 2
which the actions should be carried
out, and check if corrective actions
have been carried out by agreed dates
PC10. identify and analyze any problems
related to process and quality
procedures, report findings and 3 1 2
recommendations to management
for immediate action
PC11. maintain complete records of quality
audits for management review and 3 1 2
future reference
PC12.establish organization’s responsibilities
for health and safety regulations and
ensure there is a written health and 2 0.5 1.5
safety policy applicable for all
employees

Quality Assurance Manager

 Marks
Allocation
Total
Assessable Out Skill
Assessment Criteria Mark
Outcome Of s
(600) Theory
Prac
tical
PC13. ensure health and safety policy and
procedures are clearly communicated 2 0.5 1.5
to all employees of the organisation
PC14. ensure health and safety to be a
priority while planning organisation 3 1.5 1.5
standard
PC15. implement system for identifying
hazards and assessing risks in
processing food products, and set 2 1.5 0.5
procedures to control and prevent
them
PC16. implement system for gmp, haccp,
2 1.5 0.5
fifo/fefo, product recall etc
PC17. organize training to the employees on
food safety, hygiene and sanitation for
2 0.5 1.5
effective implementation of the
systems
PC18. implement food and safety
procedures in all areas of function to
ensure food safety and hygiene
system is followed from procurement
2 1.5 0.5
of raw material, production of product,
packaging, storage, distribution and
until the product reaching the
consumer
PC19. ensure health and safety policy is
practiced across the organisation,
effectively monitored, reviewed and
2 1 1
revised at regular intervals to meet the
changes in national and international
regulations
PC20. ensure systems are in place for
effective monitoring, measuring and
2 0.5 1.5
reporting the performance of health
and safety system
PC21. conduct unannounced audits in all
functions of the organisation to ensure
2 0.5 1.5
health and safety procedures are being
followed
100 35 65
Total 100 35 65
Grand Total 300 300 200 100
Percentage Weightage 100 60% 40%
Minimum Pass% to qualify (aggregate): 70%

Quality Assurance Manager

Quality Assurance Manager