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Contents
1. Introduction and Contacts……[1]
2. Qualifications Pack………………..[2]
3. Glossary of Key Terms…………[3]
4. OS Units……………………………[5]
5. Annexure: Nomenclature for QP and NOS…[29]
6. Assessment Criteria…………[31]
technology consul t ing
OS describe what
individuals need to do, know and understand in order to carry out a particular job role or function
OS are
performance standards that individuals must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding
Food Industry Capacity & Skill Initiative
FICCI office
1, Federation House
Tansen Marg
New Delhi-110001
91-11-23738760-70
E mail: [email protected]
EYE ON IT Current Industry Trends
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SOFTWARE Monthly Picks
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QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR FOOD PROCESSING
Qualifications Pack – Plant Manager
SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES (IT-
ITES)ces Helpdesk Attendant
SECTOR: FOOD PROCESSING
SUB-SECTOR: Fruit And Vegetable, Food Grain Milling (Including Oilseeds),
Dairy Products, Meat And Poultry, Fish & Sea Food, Bread And Bakery,
Alcoholic Beverages, Aerated Water/Soft Drinks, Soya Food, Packaged Foods,
Packing And Refrigeration
OCCUPATION: Processing
REFERENCE ID: FIC/Q9004
ALIGNED TO: NCO-2004/NIL
Brief Job Description: A Plant Manager is responsible for daily management and coordination of food processing unit operations including production planning, managing human resources, supply chain, production operation, maintenance, quality assurance, storage and distribution of finished products from the plant warehouse within scheduled timeline and budget. S/he is responsible for developing policies and procedures to increase productivity, assure quality, and reduce overall costs. Personal Attributes: A Plant Manager must possess management, leadership, communication, presentation and negotiation skills. She/he must also have the ability to think systematically, plan, take decisions,evaluate, carry out team building activities, motivate, soleve problems and support others.
Introduction
Qualifications Pack For Plant Manager
Page | 2
Qualifications Pac k Code FIC/Q9004
Job Role Plant Manager
Credits (NSQF) TBD Version number 1.0
Sector Food Processing Drafted on 25/11/2015
Sub-sector
Fruit and vegetable, Food Grain Milling (including oilseeds), Dairy Products, Meat and Poultry, Fish & Sea Food, Bread & Bakery, Alcoholic Beverages, Aerated water/soft drinks, Soya Food, Packaged Foods, Packing and Refrigeration
Last reviewed on 12/07/2017
Occupation Processing Next review date 02/03/2020
NSQC Clearance Date N/A
Job Role Plant Manager
Role Description
A Plant Manager is responsible for daily management and coordination of food processing unit operations including production planning, managing human resources, supply chain, production operation, maintenance, quality assurance, storage and distribution of finished products
NSQF level
Minimum Educational Qualifications
Maximum Educational Qualifications
9 Masters degree in science
Not applicable
Training (Suggested but not mandatory)
1. Production Planning and Control 2. Production Management 3. Human resources and Performance Management 4. Total Quality Management 5. Inventory and Supply Chain Management 6. Environmental Management System 7. OHSAS 8. Food Safety Standards and Regulations (as per FSSAI)
Minimum Job Entry Age 30 years
Experience 12-15 years in food processing unit
Qualifications Pack For Plant Manager
Page | 3
Applicable National Occupational
Standards (NOS)
Compulsory: 1. FIC/N9017 Lead operations of a food processing unit 2. FIC/N9018 Ensure proper production and operation management 3. FIC/N9019 Manage new projects and implement health and safety system in food processing unit
Performance Criteria As described in the relevant OS units
Job
Det
ails
Qualifications Pack For Plant Manager
Page | 4
Keywords /Terms Description
Sector Sector is a conglomeration of different business operations having similar businesses and interests. It may also be defined as a distinct subset of the economy whose components share similar characteristics and interests.
Sub-sector Sub-sector is derived from a further breakdown based on the characteristics and interests of its components.
Occupation Occupation is a set of job roles, which perform similar/related set of functions in an industry.
Function
Function is an activity necessary for achieving the key purpose of the sector, occupation, or area of work, which can be carried out by a person or a group of persons. Functions are identified through analysis and form the basis of OS.
Job Role Job role defines a unique set of functions that together form a unique employment opportunity in an organization.
OS
OS specify the standards of performance an individual must achieve when carrying out a function in the workplace, together with the knowledge and understanding they need to meet that standard consistently. Occupational Standards are applicable both in the Indian and global contexts.
Performance Criteria
Performance Criteria are statements that together specify the standard of performance required when carrying out a task.
NOS NOS are Occupational Standards which apply uniquely in the Indian context.
Qualifications Pack Code
Qualifications Pack Code is a unique reference code that identifies a qualifications pack.
Qualifications Pack Qualifications Pack comprises the set of OS, together with the educational, training and other criteria required to perform a job role. A Qualifications Pack is assigned a unique qualification pack code.
Unit Code Unit Code is a unique identifier for an Occupational Standard , which is denoted by an ‘N’
Unit Title Unit Title gives a clear overall statement about what the incumbent should be able to do.
Description Description gives a short summary of the unit content. This would be helpful to anyone searching on a database to verify that this is the appropriate OS they are looking for.
Knowledge and Understanding
Knowledge and Understanding are statements which together specify the technical, generic, professional and organizational specific knowledge that an individual needs in order to perform to the required standard.
Organizational Context
Organizational Context includes the way the organization is structured and how it operates, including the extent of operative knowledge managers have of their relevant areas of responsibility.
Technical Knowledge
Technical Knowledge is the specific knowledge needed to accomplish specific designated responsibilities.
Core Skills or Generic Skills
Core Skills or Generic Skills are a group of skills that are key to learning and working in today's world. These skills are typically needed in any work environment. In the context of the OS, these include communication related skills that are applicable to most job roles.
Def
init
ion
s
Page | 5
Qualifications Pack For Plant Manager
Keywords /Terms Description
CIP Clean In Place
COP Clean Out Of Place
ERP Enterprise Resource Planning
FIFO First In First Out
FEFO First Expiry First Out
FSSAI Food Safety and Standards Authority of India
GMP Good Manufacturing Practice
GHP Good Hygiene Practices
HACCP Hazard Analysis and Critical Control Point
NOS National Occupational Standard
NSQF National Skill Qualification Framework
OS Occupational Standard
PC Performance Criteria
QP Qualification Pack
SSC Sector Skill Council
SOP Standard Operating Procedure
QMS Quality Management System
Acr
on
yms
FIC/N9017
Page | 6
Lead operations of a food processing unit
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is about leading operations of a food processing unit by developing an operational
plan, providing leadership to all operation functions, managing business process and
monitoring progress and work quality in a food processing unit.
FIC/N9017
Page | 7
Lead operations of a food processing unit
Unit Code FIC/N9017
Unit Title
(Task) Lead operations of a food processing unit
Description
This OS unit is about leading operations of food processing unit by developing
operational plan, providing leadership to all operation functions, managing business
process and monitoring progress and work quality in food processing unit
Scope
This unit/task covers the following:
Develop and implement operational plan for food processing unit
Provide leadership across all operation functions of food processing unit
Manage business process in food processing unit
Monitor progress and work quality in food processing unit
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Develop and
implement
operational plan for
food processing unit
To be competent, the user/individual must be able to: PC1. develop operational plans for the operation of food processing unit that is
consistent with the objectives and goals of organisation, and to produce
quantity and quality products
PC2. develop operational plan that is flexible and complements supply chain,
inventory, human resource, production, maintenance, quality and logistics
management of production unit
PC3. develop operational plan to improve output in all areas of functions with the
objective to reduce overall cost, and to produce quantity and quality products
PC4. develop operational plan considering national and international regulatory
requirements, health and safety, food safety and hygiene requirements on
process and product(s), and to maintain safe and environmental compliant
workplace
PC5. develop objectives and set demanding but achievable targets for operation
function managers, and assign clear responsibilities with expected
targets/performance
PC6. provide direction and professional expertise to all function managers to
achieve organisation goals
PC7. monitor and control the operational plan to achieve its overall objectives
PC8. evaluate the implemented operational plan periodically, analyze performance
data, identify areas for improvement and recommend changes
PC9. monitor performance of managers and employees to ensure that
departmental and individual objectives are achieved within scheduled
timelines and budget
Nat
ion
al O
ccu
pat
ion
al S
tan
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FIC/N9017
Page | 8
Lead operations of a food processing unit
PC10. design new work processes, procedures, systems, structures and roles for any
changes implemented in the organisation to achieve organizational goal and
regulatory requirements
PC11. review and ensure implemented changes are effective and meet the
requirements of the organization
Provide leadership
across all operation
functions of food
processing unit
To be competent, the user/individual must be able to: PC12. maintain professionalism, tact, diplomacy, sensitivity, diversity and equality,
and lead food processing unit to achieve organisation objectives and goals
PC13. ensure that work arrangements, resources and business processes respond to
different needs, abilities and values
PC14. develop and implement new business strategies for improving processes and
procedures to improve performance
PC15. develop a leadership style and apply them appropriately for managers to
follow the lead willingly to achieve organisation targets and goals
PC16. communicate clearly the organisation vision, values and goals to employees,
make managers understand and commit their expertise to achieve
organisation goals
PC17. lead managers of all operation functions, link operational plans and drive
managers towards achieving organisation vision, objectives and goals
PC18. lead managers through difficulties, challenges and conflicts
PC19. conduct meetings with managers regularly and effectively, encourage them
to share their views, provide guidance and support to overcome process
issues and lead to achieve organisation goal
PC20. encourage managers to take lead in their own areas of expertise, take own
decisions in their area of function, and provide recognitions when they are
successful
PC21. lead the managers and organisation successfully through difficulties and
challenges
Manage business
process in food
processing unit
To be competent, the user/individual must be able to: PC22. design processes with achievable targets and realistic timeline, proper
resource allocation, with defined process responsibilities to manage food
processing operation based on organizational goals
PC23. develop processes that are effective and sustainable, implement and ensure
it is followed, review its effectiveness and make necessary changes if required
PC24. develop process measures that are affordable, and provide enough
information and required training for managers and employees to manage
the process
PC25. review and understand resource requirements for process and allocate
necessary resources to all functional areas
FIC/N9017
Page | 9
Lead operations of a food processing unit
PC26. develop systems to link all function processes, and encourage function heads
and employees to interact across the organisation to form a complete system
PC27. establish effective methods to review the quality of work and product, and
improve the process
PC28. focus attention on issues that are critical to achieve results, provide solutions
and guidance to overcome the issues that affect the process
PC29. identify issues and trends and recognize their impact upon current and future
work, work out solutions and implementation plan to overcome and utilize
latest trends to achieve long term goals of the organisation
PC30. develop policies and procedures for any change in organisation goal,
organisation structure
PC31. set responsibilities for managers, set and prioritize objectives for change,
clearly communicate change and make the managers understand their
responsibilities and commitment
PC32. implement change, identify and deal with obstacles to change, and support
managers and employees through the change process
Monitor progress and
work quality in food
processing unit
To be competent, the user/individual must be able to: PC33. brief managers on their responsibilities and make them understand their role,
objectives for their area and the overall organisation, and expected
performance
PC34. monitor progress and performance quality of the managers on regular basis
against the level of expected performance and provide prompt and
constructive feedback
PC35. support managers in identifying and dealing with problems and unforeseen
events
PC36. identify gaps and performance issues, discuss the causes and recommend
solutions to improve performance of mangers and their team
PC37. monitor performance, analyze employee strength and weakness, and make
changes in their tasks/responsibilities
PC38. review performance and update work plans in their area, monitor and
conduct review meetings on regular basis, recognize successful completion of
work or work activities by function manager(s) and their teams
PC39. motivate managers to complete expected target and any additional work
allocated and provide additional support and resources to complete work
Knowledge and Understanding (K)
A. Organizational
Context
(Knowledge of the
The user/individual on the job needs to know and understand:
KA1. principles and processes involved in business and organizational planning
KA2. code of business conduct
FIC/N9017
Page | 10
Lead operations of a food processing unit
company /
organization and
its processes)
KA3. leadership and management techniques
KA4. production and operation management
KA5. manpower modelling and handling
KA6. information management
B. Technical
Knowledge
The user/individual on the job needs to know and understand:
KB1. management and leadership methods and techniques
KB2. methods to improve business processeses
KB3. operational planning methods
KB4. principles and models of effective process management
KB5. risk analysis and risk management
KB6. contingency planning and management
KB7. resource utilization methods
KB8. setting smart (specific, measurable, achievable, realistic and time-bound)
objectives
KB9. methods to monitor and control operational plans to achieve objectives
KB10. methods to identify and address difficulties and challenges
KB11. managing changes, and techniques to manage expectations during change
KB12. types of difficulties and challenges that may arise, including conflict, diversity
and inclusion issues within the area, and ways of identifying and overcoming
them
KB13. national and international regulatory requirements like quality management
system, environmental management system, health and safety, FSSAI, FDA
regulations related to food processing unit and products produced
Skills (S)
A. Core Skills/
Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to:
SA1. write project reports on operation of food processing unit to the management
SA2. write communications to managers of operations function on plan, targets,
change in plan, issues, prevention and correction methods, policies and
procedures etc
SA3. write clear and concise report to management on proposals, and overall
function of the food processing unit
SA4. write finance reports on operation management to the management
SA5. write communications to contract suppliers and manufactures on process,
product, quality, regulatory standards etc
Reading Skills
The user/individual on the job needs to know and understand how to:
FIC/N9017
Page | 11
Lead operations of a food processing unit
SA6. read communications from management on organisation policies, values,
targets and goals
SA7. read proposals, daily reports and communications from department managers
of operations and sales & marketing functions of the organization
SA8. read and interpret government notifications related to organisation functions
SA9. read legal and regulatory documents pertaining to the organization
SA10. read and understand internal information documents sent by all function
managers
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA11. communicate the organisation vision and values, policy and goals with
enthusiasm and commitment to inspire managers and employees
SA12. communicate clearly, concisely and accurately to the managers and
employees on goals/targets, and the needs and methods of planning and
prioritizing
SA13. communicate transparently and honestly on the intention and agenda to win
the confidence of the employees
SA14. demonstrate respect while communicating to the employees and while
listening to others problems
SA15. communicate confidently while sharing ideas and voicing difference of
opinion
SA16. listen to issues related to the organisation, motivate people and provide ideas
to resolve issues
SA17. motivate and encourage employees to provide feedback and constructive
ideas
SA18. respond to questions, provide feedback and encourage employees to come
out with solution for problems and support new ideas
SA19. listen attentively to the employees problems related to organisation,
department or conflicts between employees and resolve issues
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to:
SB1. make clear, consistent, transparent decisions
SB2. show integrity, fairness and consistency in decision-making
SB3. identify nature of problems, apply balanced approach to problems and decide
on solutions
SB4. combine, evaluate and reason with information and data to make decisions
and solve problems
SB5. distinguish relevant from irrelevant information and make timely decisions
SB6. use logical reasoning to make decisions on relative importance of information
and choosing the best solution
FIC/N9017
Page | 12
Lead operations of a food processing unit
Plan and organize
The user/individual on the job needs to know and understand how to:
SB7. plan operational model for implementing production and operation
management system in the organisation
SB8. understand goals, objectives of the organisation and plan resources, allot
responsibilities to complete on time and lead towards success
SB9. plan realistic goals for employees to achieve organisation goals
SB10. delegate authority, assign responsibilities, and provide direction to the
achieve organisation and department goals
SB11. plan, organize according to the plan and lead employees to work towards the
organisation goals
Customer Centricity
The user/individual on the job needs to know and understand how to:
SB12. understand customer requirements and their priority and respond as per their
needs
Problem solving
The user/individual on the job needs to know and understand how to:
SB13. support manager in solving problems by detailing out problems
SB14. discuss the possible solutions with the manager for problem solving
Analytical Thinking
SB15. apply domain information about maintenance processes and technical
knowledge about tools and equipment
Critical Thinking
SB16. use reasoning skills to make judgements on issues related to overall
management of the processing unit
SB17. make judgements considering the constraints, values and polices of the
organisation
SB18. use acquired knowledge and experience to analyze, evaluate, compare,
discuss, make judgements, infer and arrive at solutions to solve problems
FIC/N9017
Page | 13
Lead operations of a food processing unit
NOS Version Control
Back to Top
NOS Code FIC/N9017
Credits (NSQF) TBD Version number 1.0
Industry Food Processing Drafted on 23/08/2015
Industry Sub-sector
Fruit and vegetable,
Food Grain Milling
(including oilseeds),
Dairy Products, Meat
and Poultry, Fish & Sea
Food, Bread & Bakery,
Alcoholic Beverages,
Aerated water/soft
drinks, Soya Food,
Packaged Foods,
Packing and
Refrigeration
Last reviewed on 12/07/2017
Occupation Plant Manager Next review date 02/03/2020
FIC/N9018
Page | 14
Ensure proper production and operation management
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is about managing production and operations of food processing unit through
production planning and control, directing and controlling finance, human resources, and
ensuring product and process quality.
FIC/N9018
Page | 15
Ensure proper production and operation management
Unit Code FIC/N9018
Unit Title
(Task) Ensure proper production and operation management
Description
This OS unit is about managing production and operations of food processing unit
through production planning and control, directing and controlling finance, human
resources, and ensuring product and process quality.
Scope
This unit/task covers the following:
Plan production and control in a food processing unit
Direct and control finance for operation of food processing unit
Direct and control human resource for operation of food processing unit
Ensure product and process quality in food processing unit
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Plan production and
and control in a food
processing unit
To be competent, the user/individual must be able to: PC1. update self with an understanding of the goals of the organisation and
forecast/requirements of the sales and marketing manager, with the
knowledge of production method and process, plant capacity, resource
availability, plan products and quantity to be produced
PC2. monitor and regulate supply chain management which includes sourcing and
procurement, conversion of raw materials to finished products, all logistics
activities, coordination and collaboration with suppliers, intermediaries, third-
party service providers, and customers, to integrate supply and demand
management within and across companies
PC3. monitor and regulate inventory process to meet the production requirement
of the organisation, review current procurement procedures, analyze benefits
and risks that may impact the procurement of supplies, implement plans and
methods to improve and provide solutions to resolve any immediate
problems
PC4. evaluate current storage methods and identify ways of improving the storage
of supplies to provide better fit with supply chain strategy
PC5. during production process, coordinate production activities with
procurement, maintenance, and quality control function to obtain optimum
production and efficient utilization of human resources, machines and
equipment
PC6. make adjustments/revise/reschedule production schedules and priorities in
case of breakdown down of equipment/issues with physical or human
resource/ urgent orders/unforeseen issues or any operational problems
PC7. direct production activities and establish production priorities to produce
quantity and quality products within the operation budget
Nat
ion
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ccu
pat
ion
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FIC/N9018
Page | 16
Ensure proper production and operation management
PC8. review and analyze human resource, production, quality control,
maintenance, and operational reports to identify reason for non-
conformance/ non-compliance to organisation and regulatory standards for
product and process, develop and implement operating methods and
procedures to eliminate problems and improve product and process quality
PC9. monitor storage and distribution of products to and from the
plant/processing unit warehouse, ensure storage and distribution norms and
procedures like palletizing, stacking height, labeling, fefo etc are followed
PC10. establish systems to collect and assess information on performance of all
functions, analyze data and evaluate performance of departments and
organisation, through knowledge and understanding identify reasons for
problems and low performance
PC11. establish and implement methods and procedures for improvement, ensure
implemented methods deliver expected result, and identify opportunities to
improve organization performance
Direct and control
finance for operation
of food processing
unit
To be competent, the user/individual must be able to: PC12. read financial responsibilities, compile available financial information,
evaluate the cost, benefits and risks of the current budget, and estimate
financial requirements for operation of food processing unit
PC13. consult with department managers the objectives and associated plans,
discuss and identify priorities and develop a realistic master budget for food
processing operation, communicate the final proposed budget with all
managers
PC14. submit the proposed master budget with clear proposals to the management
for approval, assist them to evaluate the budget, negotiate with clarity and
strong reasoning and get the budget approved
PC15. evaluate, analyze and allocate budget to departments of food processing
operation, allocate budget to each department managers with expectations
and targets, provide required ongoing support and resources
PC16. establish systems to monitor and evaluate performance against delegated
budgets and the master budget and put contingency plans in place
PC17. identify reason for significant variances between budget and actual
expenditure, discuss with managers, provide solutions and ensure immediate
corrective action is taken
PC18. in case of unforeseen situation/emergency/shortage, identify any additional
financial needs, prepare provisional budget, negotiate and get it approved by
the management, delegate provisional budget to respective managers,
monitor and control expenditure
PC19. encourage managers to identify ways of reducing expenditure, analyze and
pursue potential ideas, implement those in all areas of function
FIC/N9018
Page | 17
Ensure proper production and operation management
PC20. review the financial performance of managers regularly, and identify
improvement opportunities and ensure it is implemented, provide
information to the management on the financial performance of the
operation management
Direct and control
human resource for
operation of food
processing unit
To be competent, the user/individual must be able to: PC21. determine human resource requirement including contingencies to achieve
organisation goal, organize interview, hiring and training of new employees
through human resources manager
PC22. ensure that all employees receive appropriate training on job duties,
corporate policies and applicable regulations
PC23. oversee and direct the activities of subordinate managers, provide coaching
and mentoring, and conduct evaluations of all
PC24. discuss with managers of operation function and identify resource
requirement for their area, analyze, estimate and approve resources, monitor
effective use of those resources
PC25. ensure compliance of all employees with organization policy, procedures and
applicable regulations
PC26. conduct meetings to address grievances, to resolve or effect settlements
within the scope of authority, and refer unresolved grievances for
management-union negotiations
PC27. take personnel actions, such as promotions, transfers, discharges or
disciplinary measures, within the scope of authority
FIC/N9018
Page | 18
Ensure proper production and operation management
Ensure product and
process quality in
food processing
To be competent, the user/individual must be able to: PC28. update self with knowledge of quality management system, legal and
regulatory requirements, environmental issues related to the organisation,
process and products produced
PC29. ensure system, plan and resources are in place to assure food products
produced in the organisation meet the organisation standards, national and
international regulations
PC30. implement procedure, standards and specifications to meet quality goals of
the organisation, co-ordinate departments and provide support to implement
food safety system like HACCP in the organisation
PC31. evaluate records of quality of product and process to assess the effectiveness
of quality system followed in the organisation, review and revise the quality
system through quality assurance manager and implement changes
PC32. organize training for employees to update on latest developments/systems/
tools and techniques in quality management system and evaluate their
competency to fulfill organisation goals
PC33. encourage employees of all functions to take personal responsibility for
achieving quality standards of product and process and address or
report/address any non-conformance
PC34. monitor process and product quality against target and plan, identify and
assess risks of shortfalls in the quality of processes and products/services and
take immediate corrective action to address risks
PC35. direct and coordinate implementation of quality system such as ISO, HACCP,
etc. in the organisation though quality manager
PC36. ensure managers responsible for organizational processes understand the
requirements of quality system, establish their roles in implementation of
quality system in their functional areas, enhance their confidence and
commitment to quality by providing continuous support
PC37. encourage and support department heads and employees for quality audit
process to obtain accreditation, certifications to a standard or a mark of
quality, monitor quality audit process, review results and take immediate
corrective action through concerned managers
PC38. identify the environmental impact related to the resources, process and
products produced in the organisation such as air/water/noise pollution,
effluent treatment, waste disposal etc, identify risks to the environment,
consult with experts and identify opportunities to improve environmental
performance
PC39. set and implement policies and procedures through mangers, monitor to
ensure its efficiency and effectiveness and make changes as required to meet
the regulatory requirements
FIC/N9018
Page | 19
Ensure proper production and operation management
Knowledge and Understanding (K)
A. Organizational
Context
(Knowledge of the
company /
organization and
its processes)
The user/individual on the job needs to know and understand:
KA1. organisation policies and goals
KA2. production and operation management
KA3. quality management
KA4. human resource mangement
KA5. budget management
KA6. food regulatory policies and procedures related to products produced in the
organisaiton
KA7. quality mark accreditations of the organisations
KA8. audit procedures
KA9. code of business conduct
KA10. manpower modelling and handling
B. Technical
Knowledge
The user/individual on the job needs to know and understand:
KB1. current developments, tools and techniques in operation management, legal
and regulatory requirements related to the organisation
KB2. production and operational management
KB3. inventory and supply chain management
KB4. methods of storage and distribution, and logistics management
KB5. risk analysis and risk management
KB6. contingency planning and management
KB7. methods of delegation and resource utilization
KB8. financial responsibilities, organisational guidelines and procedures for the
preparation and approval of budgets
KB9. budgetary systems, methods to monitor, control and evaluate performance
against budgets
KB10. methods to calculate human resource requirement, and methods to hire and
train human resource for organisation requirements
KB11. appraisal system followed in the organisation, and methods to review
performance of employees
KB12. methods to monitor and control operational plans to achieve objectives
KB13. types of difficulties and challenges that may arise, including conflict, diversity
and inclusion issues within the area, and ways of identifying and overcoming
them
KB14. methods to investigate reason for non- conformance related to processes and
product quality and decide on appropriate corrective actions
KB15. national and international regulatory requirements like quality management
system (ISO, HACCP, etc), environmental management system, health and
safety, FSSAI, FDA, CODEX alimentarius regulations, etc. related to food
processing unit and products produced
FIC/N9018
Page | 20
Ensure proper production and operation management
Skills (S)
A. Core Skills/ Generic Skills
Writing Skills
The user/ individual on the job needs to know and understand how to:
SA1. write project reports on operation of food processing unit to the management
SA2. write communications to managers of operations function on plan, targets,
changes in plan, issues, prevention and correction methods, policies and
procedures etc
SA3. wrie clear and concise report to management on proposals, and overall
function of the food processing unit
SA4. write finance reports on operation management to the management
SA5. write communications to contract suppliers and manufactures on process,
product, quality, regulatory standards etc
Reading Skills
The user/individual on the job needs to know and understand how to:
SA6. read communications from management on organisation policies, values,
targets and goals
SA7. read proposals, daily reports and communications from department managers
of operations and sales & marketing functions of the organization
SA8. read and interpret government notifications related to organisation functions
SA9. read legal and regulatory documents pertaining to the organization
SA10. read and understand internal information documents sent by all function
managers
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA11. communicate the organisation vision and values, policy and goals with
enthusiasm and commitment to inspire managers and employees
SA12. communicate clearly, concisely and accurately to the managers and
employees on goals/targets, and the needs and methods of planning and
prioritizing
SA13. communicate transparently and honestly on the intention and agenda to win
the confidence of the employees
SA14. demonstrate respect while communicating to the employees and while
listening to others problems
SA15. communicate confidently while sharing ideas and voicing difference of
opinion
SA16. listen to issues related to the organisation, motivate people and provide ideas
to resolve issues
SA17. motivate and encourage employees to provide feedback and constructive
ideas
FIC/N9018
Page | 21
Ensure proper production and operation management
SA18. respond to questions, provide feedback and encourage employees to come
out with solution for problems and support new ideas
SA19. listen attentively to the employees problems related to organisation,
department or conflicts between employees and resolve issues
B. Professional Skills Decision Making
The user/individual on the job needs to know and understand how to:
SB1. make clear, consistent, transparent decisions
SB2. show integrity, fairness and consistency in decision-making
SB3. identify nature of problems, apply balanced approach to problems and decide
on solutions
SB4. combine, evaluate and reason with information and data to make decisions
and solve problems
SB5. distinguish relevant from irrelevant information and make timely decisions
SB6. use logical reasoning to make decisions on relative importance of information
and choosing the best solution
Plan and organize
The user/individual on the job needs to know and understand how to:
SB7. plan operational model for implementing production and operation
management system in the organisation
SB8. understand goals, objectives of the organisation and plan resources, allot
responsibilities to complete on time and lead towards success
SB9. plan realistic goals for employees to achieve organisation goals
SB10. delegate authority, assign responsibilities, and provide direction to the
achieve organisation and department goals
SB11. plan, organize according to the plan and lead employees to work towards the
organisation goals
Customer Centricity
The user/individual on the job needs to know and understand how to:
SB12. understand customer requirements and their priority and respond as per their
needs
Problem solving
The user/individual on the job needs to know and understand how to:
SB13. support manager in solving problems by detailing out problems
SB14. discuss the possible solutions with the manager for problem solving
Analytical Thinking
SB15. apply domain information about maintenance processes and technical
knowledge about tools and equipment
Critical Thinking
SB16. use reasoning skills to make judgements on issues related to overall
management of the processing unit
FIC/N9018
Page | 22
Ensure proper production and operation management
SB17. make judgements considering the constraints, values and polices of the
organisation
SB18. use acquired knowledge and experience to analyze, evaluate, compare,
discuss, make judgements, infer and arrive at solutions to solve problems
FIC/N9018
Page | 23
Ensure proper production and operation management
NOS Version Control
Back to Top
NOS Code FIC/N9018
Credits (NSQF) TBD Version number 1.0
Industry Food Processing Drafted on 23/08/2015
Industry Sub-sector
Fruit and vegetable,
Food Grain Milling
(including oilseeds),
Dairy Products, Meat
and Poultry, Fish & Sea
Food, Bread & Bakery,
Alcoholic Beverages,
Aerated water/soft
drinks, Soya Food,
Packaged Foods,
Packing and
Refrigeration
Last reviewed on 12/07/2017
Occupation Processing Next review date 02/03/2020
FIC/N9019
Page | 24
Manage new projects and ensure compliance to regulatory requirements
----------------------------------------------------------------------------------------------------------------------------- ----------
Overview
This OS unit is on managing new projects, ensuring compliance to regulatory requirements, and health and safety system in food processing units.
FIC/N9019
Page | 25
Manage new projects and ensure compliance to regulatory requirements
Unit Code FIC/N9019
Unit Title (Task)
Manage new projects and ensure compliance to regulatory requirements
Description This OS unit is about managing new projects, ensuring compliance to regulatory
requirement, and health and safety systems.
Scope
This unit/task covers the following:
Manage new projects/product in food processing unit
Ensure product and process compliance to regulatory requirements
Implement and ensure health and safety, food safety, hygiene and sanitation
requirements
Performance Criteria(PC) w.r.t. the Scope
Element Performance Criteria
Manage new projects in food processing unit
To be competent, the user/individual must be able to: PC1. implement new project/business plans of the organisation for introducing
new products or for improving processes, procedures and performance
PC2. map or perform comparative study of the project with the current
project/product to understand the ways proposed project fits with the overall
vision, objectives and plans of the organisation
PC3. read the key objectives and scope of the proposed project, prepare resource
requirement for implementation of new project, negotiate with clarity and
strong reasoning and get approval from superiors/management
PC4. consult with experts and managers and prepare realistic and thorough plan to
implement the project successfully, prepare project report considering all
possibilities
PC5. submit the project report to the superiors/management, discuss plan,
consider suggestions and recommendations and make necessary changes
where necessary, take approval of final plan
PC6. brief project team managers on the project plan and their roles and
responsibilities, start implementation of project and provide ongoing support,
encouragement and information for successful completion
PC7. monitor, control and review project plan during each stage of
implementation
PC8. provide sufficient resources to deal with contingencies and to manage any
potential risks
PC9. inform the management/superiors of the developments in the project on
regular basis, discuss progress and problems, take approval for any changes in
project plan
Nat
ion
al O
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ion
al S
tan
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d
FIC/N9019
Page | 26
Manage new projects and ensure compliance to regulatory requirements
PC10. complete project within agreed level of resources, meeting all legal and
regulatory requirements, share the success with the project team members,
recognize and reward their contribution
Ensure product and process compliance to regulatory requirements in food processing unit
To be competent, the user/individual must be able to: PC11. update self with understanding of national and international food safety
regulations and standards related to the food processing units, process and
products produced in the organisation
PC12. ensure effective policies and procedures are in place in the organization to
meet to legal and regulatory requirements
PC13. ensure regulatory standards set by the organisation for products are
stringent in context of the national and international legal requirements
PC14. ensure managers of all functional area have a clear understanding of the
policies and procedures on food regulatory standards
PC15. organize training for all employees on policies and procedures on food
regulatory standards and the importance of following regulations
PC16. monitor and ensure relevant legal and regulatory requirements pertaining to
food processing units and products produced in the organisation are followed
and met
PC17. identify reasons for non-compliance, review and revise the policies and
procedures in consultation with quality and regulatory affairs manager to
correct and overcome failures, provide support to all managers to implement
corrective actions for the organisation and products to comply with
regulatory standards
Implement and ensure health and safety system, food safety, hygiene and sanitation requirements in food processing unit
To be competent, the user/individual must be able to: PC18. update self with understanding of health and safety requirements, and food
safety, hygiene and sanitation requirements for the organisation and
products produced
PC19. ensure that the organisation has written policy and procedures on health and
safety, food safety, hygiene and sanitation, and those are clearly
communicated to all employees of the organisation, and are put into practice
and followed
PC20. implement a system for identifying hazards and assessing risk in food
processing and products and set procedures to control and prevent them
PC21. implement system for GMP, HACCP, FIFO/FEFO, product recall, etc., organize
training to the employees on health and safety, food safety, hygiene and
sanitation for effective implementation of the systems, allocate required
resources for implementation, and ensure those are followed by all
employees
FIC/N9019
Page | 27
Manage new projects and ensure compliance to regulatory requirements
PC22. ensure systems are in place for effective monitoring, measuring and reporting
on the performance of health and safety system
PC23. evaluate the existing systems and procedures, consult with mangers and
experts and identify methods to reduce risks/improve control measure
PC24. ensure health and safety policies are practiced across the organisation,
effectively monitored, reviewed and revised at regular intervals to meet the
changes in national and international regulations
Knowledge and Understanding (K)
A. Organizational Context
(Knowledge of
the company /
organization and
its processes)
The user/individual on the job needs to know and understand:
KA1. organisaiton policies and goals
KA2. project management
KA3. quality management system
KA4. environmental management system
KA5. quality mark accreditations of the organisations
KA6. food regualtory policies and procedures related to process and products
produced in the organisation
KA7. documentation and records management system
KA8. health and safety policy
KA9. food safety system like FSSAI
B. Technical Knowledge
The user/individual on the job needs to know and understand:
KB1. project management tools and techniques
KB2. leadership, motivation, negotiation, planning, delegation, communication,
setting objectives, consulting, systematic thinking, decision-making, problem-
solving, influencing and persuading, presenting information, information
management, contingency planning, evaluation, monitoring, analyzing and
reviewing, , involving others, valuing and supporting others
KB3. risk analysis and risk management
KB4. regulations, guidelines and codes of practice related to health and safety,
food safety, hygiene and sanitation (as per fssai)
KB5. environmental standards for food processing units
KB6. methods to implement health and safety system in food processing unit
KB7. industry standards such as GMP, HACCP and product recall process
KB8. types of hazards such as physical, chemical and biological hazards and
methods to measure, control and prevent them
KB9. methods to establish systems for monitoring, measuring and reporting on
health and safety
KB10. procedures to ensure food safety, hygiene and sanitation in the organization
Skills (S)
Writing Skills
FIC/N9019
Page | 28
Manage new projects and ensure compliance to regulatory requirements
A. Core Skills/
Generic Skills
The user/ individual on the job needs to know and understand how to:
SA1. write project reports on operation of food processing unit to the management
SA2. write communications to managers of operations function on plan, targets,
changes in plan, issues, prevention and correction methods, policies and
procedures etc
SA3. write clear and concise report to management on proposals, and overall
function of the food processing unit
SA4. write finance reports on operation management to the management
SA5. write communications to contract suppliers and manufactures on process,
product, quality, regulatory standards etc
Reading Skills
The user/individual on the job needs to know and understand how to:
SA6. read communications from management on organisation policies, values,
targets and goals
SA7. read proposals, daily reports and communications from department managers
of operations and sales & marketing functions of the organization
SA8. read and interpret government notifications related to organisation functions
SA9. read legal and regulatory documents pertaining to the organization
SA10. read internal information documents sent by all function managers
Oral Communication (Listening and Speaking skills)
The user/individual on the job needs to know and understand how to:
SA11. communicate the organisation vision and values, policy and goals with
enthusiasm and commitment to inspire managers and employees
SA12. communicate clearly, concisely and accurately to the managers and
employees on goals/targets, and the needs and methods of planning and
prioritizing
SA13. communicate transparently and honestly on the intention and agenda to win
the confidence of the employees
SA14. demonstrate respect while communicating to the employees and while
listening to others problems
SA15. communicate confidently while sharing ideas and voicing difference of
opinion
SA16. listen to issues related to the organisation, motivate people and provide ideas
to resolve issues
SA17. motivate and encourage employees to provide feedback and constructive
ideas
SA18. respond to questions, provide feedback and encourage employees to come
out with solution for problems and support new ideas
FIC/N9019
Page | 29
Manage new projects and ensure compliance to regulatory requirements
SA19. listen attentively to the employees problems related to organisation,
department or conflicts between employees and resolve issues
B. Professional
Skills
Decision Making
The user/individual on the job needs to know and understand how to:
SB1. make clear, consistent, transparent decisions
SB2. show integrity, fairness and consistency in decision-making
SB3. identify nature of problems, apply balanced approach to problems and decide
on solutions
SB4. combine, evaluate and reason with information and data to make decisions
and solve problems
SB5. distinguish relevant from irrelevant information and make timely decisions
SB6. use logical reasoning to make decisions on relative importance of information
and choosing the best solution
Plan and organize
The user/individual on the job needs to know and understand how to:
SB7. plan operational model for implementing production and operation
management system in the organisation
SB8. understand goals, objectives of the organisation and plan resources, allot
responsibilities to complete on time and lead towards success
SB9. plan realistic goals for employees to achieve organisation goals
SB10. delegate authority, assign responsibilities, and provide direction to the
achieve organisation and department goals
SB11. plan, organize according to the plan and lead employees to work towards the
organisation goals
Customer Centricity
The user/individual on the job needs to know and understand how to:
SB12. understand customer requirements and their priority and respond as per their
needs
Problem solving
The user/individual on the job needs to know and understand how to:
SB13. support manager in solving problems by detailing out problems
SB14. discuss the possible solutions with the manager for problem solving
Analytical Thinking
SB15. apply domain information about maintenance processes and technical
knowledge about tools and equipment
FIC/N9019
Page | 30
Manage new projects and ensure compliance to regulatory requirements
NOS Version Control
Back to Top
NOS Code FIC/N9019
Credits (NSQF) TBD Version number 1.0
Industry Food Processing Drafted on 23/08/2015
Industry Sub-sector
Fruit and vegetable, Food Grain Milling (including oilseeds), Dairy Products, Meat and Poultry, Fish & Sea Food, Bread & Bakery, Alcoholic Beverages, Aerated water/soft drinks, Soya Food, Packaged Foods, Packing and Refrigeration
Last reviewed on 12/07/2017
Occupation Plant Manager Next review date 02/03/2020
Page | 31
Qualification Pack for Plant Manager
Annexure
Nomenclature for QP and NOS
Qualifications Pack
[ABC]/ Q 0101
Occupational Standard An example of NOS with ‘N’
[ABC] / N 0101
Q denoting Qualifications Pack Occupation (2 numbers)
QP number (2 numbers)
9 characters
N denoting National Occupational Standard Occupation (2 numbers)
OS number (2 numbers)
9 characters
Back to top…
[Insert 3 letter code for SSC]
[Insert 3 letter code for SSC]
Page | 32
Qualifications Pack for Plant Manager
The following acronyms/codes have been used in the nomenclature above:
Sub-sector Range of Occupation
numbers
Fruit and Vegetable 01 – 09
Food Grain Milling (including Oilseeds) 10 - 19
Dairy products 20 - 30
Meat and Poultry 30 – 40
Fish and Sea Food 40 - 49
Bread and Bakery 50 - 59
Alcoholic Beverages 60 - 69
Aerated water/ soft drinks
Quality Analysis (involving physical and chemical lab analysis)
76 – 79
Packaging, Refrigeration and Procurement 70 – 75
Soya Food 80 – 84
Packaged Foods 85 - 90
Miscellaneous 90 - 95
Sequence Description Example
Three letters Industry name FIC
Slash / /
Next letter Whether QP or NOS Q or N
Next two numbers Occupation code 01
Next two numbers OS number 01
Note:
The range of occupation numbers have been decided based on the number of existing and
future occupations in a segment
Assessment Citeria
Page | 33
CRITERIA FOR ASSESSMENT OF TRAINEES
Job Role Plant Manager
Qualification Pack FIC/Q9004
Sector Skill Council Food Processing Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, as well as the selected elective NOS/set of NOS. OR 4. Assessment will be conducted for all compulsory NOS, as well as the selected optional NOS/set of NOS. 5. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 6. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 7. To pass the Qualification Pack , every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 8. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack
Assessment outcomes Assessment criteria for outcomes
Marks Allocation
Total Marks
Out Of
Theory Skills Practical
1. FIC/N9017 (Lead operations of a food processing unit )
PC1. Develop operational plans for
the operation of food
processing unit that is
consistent with the objectives
and goals of organisation, and
to produce quantity and quality
products
3 1 2
PC2. Develop operational plan that is
flexible and complements
supply chain, inventory, human
resource, production,
maintenance, quality and
logistics management of
production unit
2.5 1 1.5
Assessment Citeria
Page | 34
PC3. Develop operational plan to
improve output in all areas of
functions with the objective to
reduce overall cost, and to
produce quantity and quality
products
2.5 0.5 2
PC4. Develop operational plan
considering national and
international regulatory
requirements, health and
safety, food safety and hygiene
requirements on process and
product(s), and to maintain safe
and environmental compliant
workplace
2.5 1 1.5
PC5. Develop objectives and set
demanding but achievable
targets for operation function
managers, and assign clear
responsibilities with expected
targets/performance
3 1 2
PC6. Provide direction and
professional expertise to all
function managers to achieve
organisation goal
2.5 1 1.5
PC7. Monitor and control the
operational plan to achieve its
overall objectives 2.5 0.5 2
PC8. Evaluate the implemented
operational plan periodically,
analyze performance data,
identify areas for improvement
and recommend changes
2.5 1 1.5
PC9. Monitor performance of
managers and employees to
ensure that departmental and
individual objectives are
3 1 2
Assessment Citeria
Page | 35
achieved within scheduled
timelines and budget
PC10. Design new work processes,
procedures, systems, structures
and roles for any changes
implemented in the
organisation to achieve
organizational goal and
regulatory requirements
2.5 1 1.5
PC11. Review and ensure
implemented changes are
effective and meets the
requirements of the
organisation
2.5 1 1.5
PC12. Maintain professionalism, tact,
diplomacy, sensitivity, diversity
and equality, and lead food
processing unit to achieve
organisation objectives and
goals
2.5 1 1.5
PC13. Ensure that work arrangements,
resources and business
processes respond to different
needs, abilities and values
2.5 0.5 2
PC14. Develop and implement new
business strategies for
improving processes and
procedures to improve
performance
2.5 1 1.5
PC15. Develop a leadership style and
apply them appropriately for
managers to follow the lead
willingly to achieve organisation
targets and goals
2.5 1 1.5
PC16. Communicate clearly the
organisation vision, values and
goals to employees, make
managers understand and
2.5 0.5 2
Assessment Citeria
Page | 36
commit their expertise to
achieve organisation goals
PC17. Lead managers of all operation
functions, link operational plans
and drive managers towards
achieving organisation vision,
objectives and goals
2.5 1 1.5
PC18. Lead managers through
difficulties, challenges and
conflicts 2.5 1 1.5
PC19. Conduct meetings with
managers regularly and
effectively, encourage them to
share their views, provide
guidance and support to
overcome process issues and
lead to achieve organisation
goal
2.5 0.5 2
PC20. Encourage managers to take
lead in their own areas of
expertise, take own decisions in
their area of function, and
provide recognitions when they
are successful
2.5 1 1.5
PC21. Lead the managers and
organisation successfully
through difficulties and
challenges
3 1 2
PC22. Design processes with
achievable targets and realistic
timeline, proper resource
allocation, with defined process
responsibilities to manage food
processing operation based on
organizational goals
2.5 1 1.5
PC23. Develop processes that are
effective and sustainable,
implement and ensure it is
2.5 1 1.5
Assessment Citeria
Page | 37
followed, review its
effectiveness and make
necessary changes if required
PC24. Develop process measures that
are affordable, and provide
enough information and
required training for managers
and employees to manage the
process
2.5 0.5 2
PC25. Review and understand
resource requirements for
process and allocate necessary
resources to all functional areas
2.5 1 1.5
PC26. Develop systems to link all
function processes, and
encourage function heads and
employees to interact across the
organisation to form a complete
system
2.5 0.5 2
PC27. Establish effective methods to
review the quality of work and
product, and improve the
process
2.5 0.5 2
PC28. Focus attention on issues that
are critical to achieve results,
provide solutions and guidance
to overcome the issues that
affect the process
2.5 1 1.5
PC29. Identify issues and trends and
recognize their impact upon
current and future work, work
out solutions and
implementation plan to
overcome and utilize latest
trends to achieve long term
goals of the organisation
3 1 2
Assessment Citeria
Page | 38
PC30. Develop policies and procedures
for any change in organisation
goal, organisation structure 2.5 1 1.5
PC31. Set responsibilities for
managers, set and prioritize
objectives for change, clearly
communicate change and make
the managers understand their
responsibilities and
commitment
2.5 1 1.5
PC32. Implement change, identify and
deal with obstacles to change,
and support managers and
employees through the change
process
2.5 1 1.5
PC33. Brief managers on their
responsibilities and make them
understand their role, objectives
for their area and the overall
organisation, and expected
performance
2 1 1
PC34. Monitor progress and
performance quality of the
managers on regular basis
against the level of expected
performance and provide
prompt and constructive
feedback
3 1 2
PC35. Support managers in identifying
and dealing with problems and
unforeseen events 2.5 1 1.5
PC36. Identify gaps and performance
issues, discuss the causes and
recommend solutions to
improve performance of
mangers and their team
3 1 2
PC37. Monitor performance, analyze
employee strength and 2.5 1 1.5
Assessment Citeria
Page | 39
weakness, and make changes in
their tasks/responsibilities
PC38. Review performance and
update work plans in their area,
monitor and conduct review
meetings on regular basis,
recognize successful completion
of work or work activities by
function manager(s) and their
teams
2.5 1 1.5
PC39. Motivate managers to complete
expected target and any
additional work allocated and
provide additional support and
resources to complete work
2 1 1
100 35 65
2. FIC/N9018 (Ensure proper production and operation management )
PC1. Update self with an understanding
of the goals of the organisation
and forecast/requirements of the
sales & marketing manager, with
the knowledge on production
method and process, plant
capacity, resource availability, plan
products and quantity to be
produced
2 1 1
PC2. Monitor and regulate supply chain
management which include
sourcing and procurement,
conversion of raw materials to
finished products, all logistics
activities, coordination and
collaboration with suppliers,
intermediaries, third-party service
providers, and customers, to
integrates supply and demand
management within and across
companies
3 0.5 2.5
Assessment Citeria
Page | 40
PC3. Monitor and regulate inventory
process to meet the production
requirement of the organisation,
review current procurement
procedures, analyze benefits and
risks that may impact the
procurement of supplies,
implement plans and methods to
improve, provide solutions to
resolve any immediate problems
3 1 2
PC4. Evaluate current storage methods,
identifying ways of improving the
storage of supplies to provide
better fit with supply chain strategy
3 1 2
PC5. During production process,
coordinate production activities
with procurement, maintenance,
and quality control function to
obtain optimum production and
efficient utilization of human
resources, machines and
equipment
1.5 0.5 1
PC6. Make
adjustments/revise/reschedule
production schedules and priorities
in case of breakdown down of
equipment/issues with physical or
human resource/ urgent
orders/unforeseen issues or any
operational problems
1.5 0.5 1
PC7. Direct production activities and
establish production priorities to
produce quantity and quality
products within the operation
budget
3 1 2
PC8. Review and analyze human
resource, production, quality
control, maintenance, and
operational reports to identify
3 1 2
Assessment Citeria
Page | 41
reason for non-conformance/ non-
compliance to organisation and
regulatory standards for product
and process, develop and
implement operating methods and
procedures to eliminate problems
and improve product and process
quality
PC9. Monitor storage and distribution of
products to and from the
plant/processing unit warehouse,
ensure storage and distribution
norms and procedures like
palletizing, stacking height,
labeling, FEFO etc are followed
3 0.5 2.5
PC10. Establish systems to collect and
assess information on performance
of all functions, analyze data and
evaluate performance of
departments and organisation,
through knowledge and
understanding identify reasons for
problems and low performance
1.5 1 0.5
PC11. Establish and implement methods
and procedures for improvement,
ensure implemented methods
deliver expected result, and
identify opportunities to improve
organization performance
1.5 1 0.5
PC12. Read financial responsibilities,
compile available financial
information, evaluate the cost,
benefits and risks of the current
budget, and estimate financial
requirements for operation of food
processing unit
3 1.5 1.5
Assessment Citeria
Page | 42
PC13. Consult with department managers
the objectives and associated
plans, discuss and identify priorities
and develop a realistic master
budget for food processing
operation, communicate the final
proposed budget with all managers
3 1 2
PC14. Submit the proposed master
budget with clear proposals to the
management for approval, assist
them to evaluate the budget,
negotiate with clarity and strong
reasoning and get the budget
approved
2.5 1 1.5
PC15. Evaluate, analyze and allocate
budget to departments of food
processing operation, allocate
budget to each department
managers with expectations and
targets, provide required ongoing
support and resources
3 1 2
PC16. Establish systems to monitor and
evaluate performance against
delegated budgets and the master
budget and put contingency plans
in place
2.5 1 1.5
PC17. Identify reason for significant
variances between budget and
actual expenditure, discuss with
managers, provide solutions and
ensure immediate corrective action
is taken
2.5 1 1.5
PC18. In case of unforeseen
situation/emergency/shortage,
identify any additional financial
needs, prepare provisional budget,
negotiate and get it approved by
the management, delegate
provisional budget to respective
3 1 2
Assessment Citeria
Page | 43
managers, monitor and control
expenditure
PC19. Encourage managers to identify
ways of reducing expenditure,
analyze and pursue potential ideas,
implement those in all areas of
function
2.5 1 1.5
PC20. Review the financial performance
of managers regularly, and identify
improvement opportunities and
ensure it is implemented, provide
information to the management on
the financial performance of the
operation management
2.5 1 1.5
PC21. Determine human resource
requirement including
contingencies to achieve
organisation goal, organize
interview, hiring and training of
new employees through human
resources manager
3 1 2
PC22. Ensure that all employees receives
appropriate training on job duties,
corporate policies and applicable
regulations
2.5 1 1.5
PC23. Oversee and direct the activities of
subordinate managers, provide
coaching and mentoring, and
conduct evaluations of all
2.5 1 1.5
PC24. Discuss with managers of
operation function and identify
resource requirement for their
area, analyze, estimate and
approve resources, monitor
effective use of those resources
3 1 2
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PC25. Ensure compliance of all
employees with organization
policy, procedures and applicable
regulations
2.5 1 1.5
PC26. Conduct meetings to address
grievances, to resolve or effect
settlements within the scope of
authority, and refer unresolved
grievances for management-union
negotiations
2.5 0.5 2
PC27. Take personnel actions, such as
promotions, transfers, discharges
or disciplinary measures, within the
scope of authority
3 1 2
PC28. Update self with knolwdge of
quality management system, legal
and regulatory requirements,
environmental issues related to the
organisation, process and products
produced
2.5 0.5 2
PC29. Ensure system, plan and resources
are in place to assure food
products produced in the
organisation meet the organisation
standards, national and
international regulations
3 1 2
PC30. Implement procedure, standards
and specifications to meet quality
goals of the organisation, co-
ordinate departments and provide
support to implement food safety
system like HACCP in the
organisation
3 1 2
PC31. Evaluate records on quality of
product and process to assess the
effectiveness of quality system
followed in the organisation,
review and revise the quality
2.5 1 1.5
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system through quality assurance
manager and implement changes
PC32. PC30. Organize training for
employees to update on latest
developments/systems/ tools and
techniques in quality management
system and evaluate their
competency to fulfill organisation
goals
2.5 0.5 2
PC33. Encourage employees of all
functions to take personal
responsibility for achieving quality
standards of product and process
and to address or report/address
any non-conformance
2.5 1 1.5
PC34. Monitor process and product
quality against target and plan,
identify and assess risks of
shortfalls in the quality of
processes and products/services
and take immediate corrective
action to address risks
3 1 2
PC35. Direct and coordinate
implementation of quality system
like ISO, HACCP etc in the
organisation though quality
manager
3 1 2
PC36. Ensure managers responsible for
organizational processes
understand the requirements of
quality system, establish their roles
in implementation of quality
system in their functional areas,
enhance their confidence and
commitment to quality by
providing continuous support
3 1 2
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PC37. Encourage and support
department heads and employees
for quality audit process to
obtaining accreditation,
certifications to a standard or a
mark of quality, monitor quality
audit process, review results and
take immediate corrective action
through concerned managers
2.5 1 1.5
PC38. Identify the environmental impact
related to the resources, process
and products produced in the
organisation like air/water/noise
pollution, effluent treatment,
waste disposal etc, identify risks to
the environment, consult with
experts and identify opportunities
to improve environmental
performance
1.5 0.5 1
PC39. Set and implement policies and
procedures through mangers,
monitor to ensure its efficiency and
effectiveness and make changes as
required to meet the regulatory
requirements
1.5 0.5 1
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3. FIC/N9019 (Manage new projects and implement health and safety system in food processing unit )
PC1. Implement new project/business
plans of the organisation for
introducing new products or for
improving processes, procedures
and performance
3 1 2
PC2. Map or perform comparative study
of the project with the current
project/product to understand the
ways proposed project fits with the
overall vision, objectives and plans
of the organisation
4 1 3
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PC3. Read the key objectives and scope
of the proposed project, prepare
resource requirement for
implementation of new project,
negotiate with clarity and strong
reasoning and get approved from
superiors/management
5 2 3
PC4. Consult with experts and managers
and prepare realistic and thorough
plan to implement the project
successfully, prepare project report
considering all possibilities
4 1.5 2.5
PC5. Submit the project repot to the
superiors/management, discuss
plan, consider suggestions and
recommendations and make
necessary changes where
necessary, take approval of final
plan
4 1.5 2.5
PC6. Brief project team managers on the
project plan and their roles and
responsibilities, start
implementation of project and
provide ongoing support,
encouragement and information
for successful completion
5 2 3
PC7. Monitor, control and review
project plan during each stage of
implementation 5 2 3
PC8. Provide sufficient resources to deal
with contingencies and to manage
any potential risks 4 1.5 2.5
PC9. Inform the management/superiors
of the developments in the project
on regular basis, discuss progress
and problems, take approval for
any changes in project plan
4 1.5 2.5
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PC10. Complete project within agreed
level of resources meeting all legal
and regulatory requirements, share
the success with the project team
members, recognize and reward
their contribution
4 1.5 2.5
PC11. Read national and international
food safety regulations and
standards related to the food
processing units, process and
products produced in the
organisation
3 1.5 1.5
PC12. Ensure effective policies and
procedures are in place in the
organization to meet to legal and
regulatory requirements
5 2 3
PC13. Ensure regulatory standards set by
the organisation for products are
stringent than the national and
international legal requirements
4 1.5 2.5
PC14. Ensure managers of all functional
area have a clear understanding of
the policies and procedures on
food regulatory standards
4 1.5 2.5
PC15. Organize training for all employees
on policies and procedures on food
regulatory standards and the
importance of following
regulations
4 1 3
PC16. Monitor and ensure relevant legal
and regulatory requirements
pertaining to food processing units
and products produced in the
organisation are followed and met
5 2 3
PC17. Identify reasons for non-
compliance, review and revise the
policies and procedures in
consultation with quality and
5 2 3
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regulatory affairs manager to
correct and overcome failures,
provide support to all managers to
implement corrective actions for
the organisation and products to
comply with regulatory standards
PC18. Read the health and safety
requirements, and food safety,
hygiene and sanitation
requirements for the organisation
and products produced
3 1 2
PC19. Ensure that the organisation has
written policy and procedures on
health and safety, food safety,
hygiene and sanitation, and those
are clearly communicated to all
employees of the organisation, and
are put into practice and being
followed
4 1 3
PC20. Implement system for identifying
hazards and assessing risk in food
processing and products, set
procedures to control and prevent
them
4 1 3
PC21. implement system for GMP,
HACCP, FIFO/FEFO, product recall
etc, organize training to the
employees on health and safety,
food safety, hygiene and sanitation
for effective implementation of the
systems, allocate required
resources for implementation, and
ensure those are followed by all
employees
5 2 3
PC22. Ensure systems are in place for
effective monitoring, measuring
and reporting on the performance
of health and safety system
4 1 3
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PC23. Evaluate the existing systems and
procedures, consult with mangers
and experts and identify method to
reduce risks/improve control
measure
4 1 3
PC24. Ensure health and safety policies
are practiced across the
organisation, effectively
monitored, reviewed and revised
at regular intervals to meet the
changes in national and
international regulations
4 1 3
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