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TABLE OF CONTENTS
INTRODUCTION
PROPOSED BANGLADESH NTVQF WITH JOB CLASSIFICATIONS
2
3
4
..
NATIONAL COMPETENCY STANDARDS INDEX
COURSE STRUCTURE
LEVEL 2
LEVEL 3
LIST OF ABBREVIATIONS
GENERIC UNITS
GN1001A1 - Use Basic Mathematical Concepts
GN1002A1 - Apply OSH practices in the workplace
GN2003A1: Use English in the workplace
GN2004A1 - Operate in a self-directed team
GN2005A1 - Present and apply workplace information
7
8
9
10
11
12
17
21
24
28
..........
SECTOR SPECIFIC UNITS
FODSS1006A1 - Follow quality and food safety programs
FODSS1007A1 Follow OSH policies and procedures in the food
Industry
FODSS1008A1 - Work in the food Industry
OCCUPATION SPECIFIC UNITS
FODPAC3009A1 Operate a twist-wrap process
FODPAC3010A1 - Operate a blending, sieving and bagging process
FODPAC2011A1 Operate a case packing process
FODPAC3012A1 Operate injection blow moulding equipment
FODPAC3013A1 Operate a high speed wrapping process
FODPAC2014A1 Operate a form, fill and seal process
FODPAC3015A1 Operate blow moulding equipment
FODPAC3016A1 Fill and close product in cans
FODPAC3017A1 Fill and close product in bottles
FODPAC2018A1 Operate a blister packaging process
FODPAC4019A1 Participate in a Hazard Analysis and Critical Control
Points (HACCP team
31
32
39
43
46
47
51
55
59
63
67
72
76
81
85
89
INTRODUCTION
These Competency Standards were developed by the Standards and Curriculum
Development Committee (SCDC) that was established under the sub-sector Industry
Skills Council (ISC) and with the assistance of the Technical and Vocational Education
Reform project. This project is funded by the European Union, the International Labour
Organization and the Government of Bangladesh.
The competency standards are the foundation on which new competency based
curriculum will be developed that responds better to the needs of industry for skilled
workers. The members of the SCDCs are primarily from industry but with
representatives from the Bangladesh Technical Education Board (BTEB) and the
Directorate of Technical Education (DTE), Bureau of Manpower Employment and
Training (BMET), NGO, and Private Training providers. Persons who will successfully
complete the new TVET programs based on these competency standards will receive a
qualification in the new National Technical and Vocational Qualification Framework
(NTVQF).
Members of the SCDC for the occupation: Packaging Technician
Mr. Md. Shafiqur Rahman Bhuiyan, Chairman SCDC
President Bangladesh Auto Biscuit & Bread Manufacturing Association
(BABBMA),
Dhaka
Mr. Mohammad Mainuddin Molla, Consultant & Member SCDC
Scientific Officer, Post Harvest Technical Section, Horticulture Research Centre,
BARI, Gazipur
Mr. Md. Rafiqul Islam, Member of SCDC
Senior Executive (QA and R&D), Dhaka Ice-cream Industry Ltd., Dhaka
Mr. Md. Abdul Baten, Member SCDC
Instructor (Technical), Dhaka Polytechnic Institute, Dhaka
Mr. Alauddin Khalifa, Member of SCDC
Curriculum Specialist, Bangladesh Technical Education Board (BTEB), Dhaka
TVET Reform Project:
Ms. Rosemary Brown, Advisor, component-2
Dr. Md. Wazed Ali, Programme Officer, component-2
Mr. Md. Abul Kashem, Secretary, component-2
Endorsed by
National Skill
Certificate 5
(NSC 5)
National Skill
Certificate 4
(NSC 4)
National Skill
Certificate 3
(NSC3)
National Skill
Certificate 2
(NSC 2)
National Skill
Certificate 1
(NSC 1)
Job Classification
Technical
Education
Diploma in
engineering or
equivalent
Supervisor / Middle
Level Manager /Sub
Assistant Engr. etc.
Highly Skilled Worker /
Supervisor
Skilled Worker
Semi-Skilled Worker
Medium-Skilled Worker
Pre-Vocation Trainee
Pre-Vocation Trainee
Note: The final version of the National Technical and Vocational Qualification
Framework (NTVQF) may exclude the Pre-Vocational Sector and Pre-Voc 1 and 2
Levels but they have been included to above table to show how the under-privileged are
catered for by NTVQF.
The pre-vocational levels prepare the participant for training while learning programs at
the various levels of the NTVQF prepare the participant for the workforce.
At the completion of the pre-vocational programs the participants would move into
training programs at the NTVQF levels.
Annex 1:
NTVQF Knowledge
Skill
Level
6
Comprehensive
Very broad
knowledge of the
underlying, concepts,
principles, and
processes in a
specific study area
Broad knowledge of
the underlying,
concepts, principles,
and processes in a
specific study area
Responsibility
Specialised and
restricted range of
cognitive and
practical skills
required to
provide leadership
in the
development of
creative solutions
to defined
problems
Range of
cognitive and
practical skills
required to
accomplish tasks
and solve
problems by
selecting and
applying the full
range
of methods, tools,
materials and
information
Job Class.
Mange a
team or
teams in
workplace
activities
where there
is
unpredictabl
e change
Identify and
design
learning
programs to
develop
performance
of team
members
Supervisor
/ Middle
Level
Manager
/Sub
Assistant
Engr. etc.
Take overall
responsibilit
y for
completion
of tasks in
work or
study
Apply past
experiences
in solving
similar
problems
Highly
Skilled
Worker /
Supervisor
Skilled
Take
responsibilit Worker
y, within
reason, for
completion
of tasks in
work or
study
Apply past
experiences
in solving
similar
problems
Moderately broad
knowledge in a
specific study area.
Basic cognitive
and practical skills
required to use
relevant
information in
order to carry out
tasks and to solve
routine problems
using simple rules
and tools
SemiWork or
study under Skilled
supervision Worker
with some
autonomy
Basic underpinning
knowledge in a
specific study area.
Basic skills
required to carry
out simple tasks
Medium
Work or
study under Skilled
Worker
indirect
supervision
in a
structured
context
Elementary
understanding of the
underpinning
knowledge in a
specific study area.
Limited range of
skills required to
carry out simple
tasks
Basic
Work or
study under Skilled
Worker
direct
supervision
in a
structured
context
PreVoc 2
Limited general
knowledge
PreWork or
study under Vocation
Trainee
direct
supervision
in a welldefined,
structured
context.
PreVoc 1
Extremely limited
general knowledge
Minimal range of
skills required to
carry out simple
tasks
UoC
Nominal
Level Duration (Hours)
290
3
30
3
40
3
40
3
3
3
4
40
40
40
60
290
GENERIC UNITS
10
Range of Variables
Variable
1.Equipment and tools
may include but are not
limited to
2. Calculations may
include but are not
limited
Range
Calculator
Computer with
office software
Addition
Subtraction
Division
Multiplication
Ratio on any
types of real
values (such as
whole numbers,
fractional
numbers,
percentages,
numbers with
exponents
11
4. Workplace information
may include but is not
limited to
Project
documents
Graphs
Charts
Tables
Spread sheets
Item price
quotations
Equipment
manuals
Budget of
consumables
Calculation for
software
components
Hardware
equipment
Maintenance
budget of a set-up
Cost estimation
Addition
Subtraction
Multiplication
Division
Measurement
Volume
Weight
Mass
Density
Percentage
Length / Breadth /
Thickness
Capacity
Time
Temperature
Budget, Pay/
Wages, Leave
entitlements
Material usage
Speed
Costing
12
Evidence Guide
1. Critical Aspects of Evidence
o
o
o
o
o
information
Ability to select appropriate
mathematical methods
Ability to use appropriate technology
Ability to use mathematical language,
symbols and terminology
Understanding of appropriate units of
measurement (such as kg, meter)
and application may include
measurement, volume, weight,
density, percentage etc.
Ability to include workplace
information (project documents,
graphs, charts, tables, spread sheets,
item price quotations, equipment
manuals)
Ability to use arithmetic processes to
find solutions to simple mathematical
problems
Ability to apply in the workplace.
15
Unit of Competency
3. Follow emergency
response procedures
place
area.
2. Recommendations arising from risk
assessments are implemented within level
of responsibility.
3. Opportunities for improving OSH
performance are identified and raised with
relevant personnel.
4.4 Maintain safety records according to
company policies.
Range of Variables
Variable
1. Work is carried out in
accordance with company
procedures, regulatory and
licensing requirements.
Range
Legislative requirements and industrial awards
and agreements. Legislative requirements of
occupational health and safety Acts and
regulations, including regulations and codes of
practice relating to hazards present in the
workplace. They also include general duty of care
under occupational health and safety legislation
and common law.
2. Company procedures
may include but not limited to
3. Workplace information
may include but not limited to
5. Personal Protective
17
Production machinery
Safety equipment
Emergency equipment
Tools of the trade
Evidence Guide
1. Critical Aspects of Evidence
o
o
o
19
Unit of Competency
Elements of Competency
1. Read and understand workplace
documents in English
Range of Variables
Variable
Range
1. Routine and non-routine
Schedules and itineraries
workplace documents required to be
Agenda
read and understood may include but
Simple reports such as progress and
are not limited to
incident reports
Job sheets
Operational manuals
Brochures and promotional material
Visual and graphic materials
Standards
20
OSH information
Signs
Maps
Diagrams
Forms
Labels
Graphs
Charts
Evidence Guide
1. Critical Aspects of Evidence
o
o
o
o
o
o
22
Unit of Competency
Elements of Competency
1. Identify team goals and
processes
member
Range of Variables
Variable
1. Team problem-solving
activities including:
Range
Identifying the problem
Consider solutions
Action
Follow-up.
2. Collaborative decision-making
processes:
Consultation
Conciliation
Negotiation
Principles of equity and fairness.
3. An awareness of:
Variety of Information
Communication tools
Simulated workplace
5. Resource Implications
The following resources MUST
be provided:
Evidence Guide
24
o
o
Organize information
Understand and convey intended meaning
Participate in a variety of workplace discussions
Comply with Organizations requirements in the use of written and
electronic communication methods
25
This should include the essential underpinning knowledge, skills and attitudes required
by students to develop competencies in this unit in a safe manner.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
26
Unit of Competency
Elements of Competency
1. Identify information
requirements
2. Process Data
Range of Variables
Variable
Range
27
Questionnaires
Profile
Accident/incident report form
Work order
Purchase order,
3. Methodologies include:
Qualitative
Quantitative
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and recent
and meet the requirements of the current version of the Unit of Competency.
28
Identify information
Identify data
Workplace standard
Collecting information
Collecting data
Demonstrating, interpreting and/or following data sheet or instruction
Performing task as per data sheet or instruction
Keeping records and reports
29
30
Unit of Competency
Elements of Competency
1. Observe OSH practices
31
standards.
4. Monitor quality of work
outcome
Range
Protective clothing
Gloves
Hair net
Other PPE as per OSH requirements
2. Products/materials handled
and stored can include
Raw materials
Ingredients
Consumables
Part-processed product
Finished product
Cleaning materials
Cooking
Holding
Cooling
Chilling and reheating
Packaging
Disposal
Special Notes
Food Safety Program is a written document that specifies how a business will control
all food safety hazards that may be reasonably expected to occur in all food handling
operations of the food business. The food safety program and related procedures must
comply with legal requirements of the Food Safety Standards and must be
communicated to all food handlers. Where no food safety program is in place, food
safety requirements may be specified in general operating procedures.
A food safety hazard is a biological, chemical or physical agent in, or condition of,
33
food that has the potential to cause an adverse health effect. Examples are bacteria,
chemical additives, plastic and glass.
Minimum personal hygiene requirements are specified by the workplace food safety
program and at a minimum must at least meet legal requirements as set out in the
Food Safety Standard.
Evidence Guide
1. Critical Aspects of Evidence
o
34
35
o
o
o
37
Unit of Competency
4. Follow emergency
procedures to respond to
a hazardous event
38
reporting requirements.
4.3 Workplace procedures for dealing with
accidents, fires and emergencies are followed
whenever
necessary within scope of responsibilities.
Range of Variables
Variable
Range
1. Company procedures may Job-related SOPs (standard operating procedures) and
OSH-specific procedures. Examples of OSH
include
procedures include consultation and participation,
emergency response, response to specific hazards,
incident investigation, risk assessment, reporting
arrangements and issue resolution procedures.
2. Workplace information may OSH systems and related documentation including
include
policies and procedures, Standard Operating
Procedures (SOPs), information on hazards and the
work process, hazard alerts, safety signs and symbols,
labels, Material Safety Data Sheets (MSDSs) and
manufacturers' advice.
3. OSH incidents include
Near misses, injuries, illnesses and property damage,
noise, handling hazardous substances, working with
steam and hot services/product, airborne particulates,
slip, trip and fall hazards, manual handling, working
with 240V power supply, poor ventilation, working in
exposed weather conditions, working with combustible
materials, working with and near moving
equipment/load shifting equipment, broken or damaged
equipment or materials.
4. Emergency equipment may Medical kits/centre, eyewashes, showers, fire-fighting
include
equipment, spill kits.
5. PPE (Personal Protective Protective clothing, gloves, hair net and other PPE as
Equipment) may include but is per OSH requirements.
not limited to:
Range statement
The range statement is a guide unless otherwise indicated; items may or may not
apply as required by the work context.
39
Range description
Work is carried out in accordance with company procedures, regulatory and licensing
requirements, legislative requirements and industrial awards and agreements.
Legislative requirements include occupational health and safety Acts and regulations,
including regulations and codes of practice relating to hazards present in the
workplace. They also include general duty of care under occupational health and
safety legislation and common law.
Safe work procedures relate to own work responsibilities and may include materials
handling and working with hazardous goods.
Hazards, near misses, injuries and illnesses relate to own job and work area.
Where safety hazards include work conditions covered by the National Occupational
Safety and Health Commission and safety authorities, the assessment criteria and
methods prescribed by these authorities must also be met.
Evidence Guide
5. Critical Aspects of Evidence
o
41
Unit of Competency
Elements of Competency
1. Identify job roles and
responsibilities in the food
industry
Range of Variables
Variable
1. OSH
2. Hazards may include
Range
Personal protective equipment (PPE) Apron, Hair
net, Hand gloves
Mechanical hazards, electrical hazards, fire hazard
and other work place hazards
42
4. Requirements
Evidence Guide
9. Critical Aspects of Evidence
o
44
OCCUPATION SPECIFIC
UNITS
45
Unit of Competency
2. Prepare the
wrapping
materials
3. Equipment and
process
for operation
4. Operate and
monitor
the twist wrap
process
46
5. Close the
wrapping
process
6. Check the twist
wrap
process
Range of Variables
Variable
1. Equipment
Range
1.1 Bunch wrapper
1.2 Automated product placement
equipment
1.3 Conveyors
1.4 Wrapping machine
2.1 Wrapping papers
2. Material
3. Work schedule
records
o
o
Hazardous events
Selection of wrapping materials and equipment
Starting, operating, monitoring and adjusting wrapping equipment Principles,
Procedures and Techniques
Seal integrity
Oral and written communication using simple documents
Job roles, responsibilities and compliances
Environmental concerns
Eagerness to learn
Tidiness and timeliness
Respect for rights of peers and seniors in workplace
Communication with peers and seniors in workplace
49
Unit of Competency
Nominal Hours
Unit Descriptor This unit covers the knowledge and skills required to
operate a blending, sieving and bagging process. The
targets of the unit are workers who are responsible for
blending, sieving and bagging process.
Elements of Competency
Performance criteria
1. Observe Occupational
1.1 Housekeeping standards are maintained in
Safety and Health practices
the workplace, following OSH requirements
(OSH)
1.2 Personal hygiene is maintained, clothing,
gloves, hair net etc.
50
blending process
4.2 Equipment and process are monitored to
ensure quality of process.
Variable
Range of Variables
Range
1. Equipment
2. Materials
Environmental concerns
Eagerness to learn
Tidiness and timeliness
Respect for rights of peers and seniors in workplace
Communication with peers and seniors in workplace
53
Unit of Competency
Nominal Hours
Unit Descriptor
Elements of Competency
1. Observe Occupational Safety
and Health practices (OSH)
process
6.2 Inspections/testing are conducted before
delivery to ensure quality standards and
specifications are met.
Range of Variables
Variable
1. Equipment
2. Material
3. Work schedule
record
Range
1.1 Packing machine depends on the nature
of foods, e.g. Sealer machine, Metal
detectors, Check weighers, Conveyors etc.
2.1 Plastic case, Frame, Carton, Screw,
Secondary packing boxes, Bags or others
containers
3.1 Production schedules and
instructions
3.2 Manufacturers advice
3.3 Standard operating procedures
Special Notes
The targets of this unit are workers who are responsible for applying knowledge in the
case packing process and associated equipment.
Evidence Guide
55
Environmental concerns
Eagerness to learn
Tidiness and timeliness
Respect for rights of peers and seniors in workplace
Communication with peers and seniors in workplace
56
57
Unit of Competency
Elements of Competency
1 Observe OSH practices.
2. Prepare the
process
Variable
59
equipment
1.14 Die heating equipment
2.Work schedule
record
1.15 Conveyors
2.1 Production schedules and
instructions
2.2 Manufacturers advice
2.3 Standard operating procedures
Special Notes
The targets of the unit are operators who are responsible for applying the operation of
injection blow moulding equipment. This unit deals with the performance of workers
operating either individually or as a part of a team.
Evidence Guide
1. Critical Aspects of Evidence
o
Environmental concerns
Eagerness to learn
Tidiness and timeliness
Respect for rights of peers and seniors in workplace
60
61
Unit of Competency
Elements of Competency
1. Observe Occupational Safety
and Health practices (OSH)
2. Prepare the
wrapping
materials
fashion
3.1 Operating equipment is identified and
confirmed
3.2 Equipment performance is checked and
adjusted as per operating process
3.3 Operating techniques are adjusted as
per wrapping requirements
3.4 Pre-start checks are carried out as
required by wrapping process
62
4. Operate and
monitor
the wrapping
process
5. Close
the wrapping
procedures.
6. Check the
wrapping
and delivery
Range of Variables may include but are not limited to
Variable
Range
1. Equipment
1.1 Wrapper machine
1.2 Check weighers and ink jet coders
1.3 Conveyors
1.4 Labellers
1.5 Box closers and ink jet coders
1.6 Metal detectors
1.7 Automated product placement
63
equipment
2.1 Wrapping materials
2. Material
2.2 Labels
2.3 Heat/shrink wrappers
2.4 Boxes
2.5 Bags or other containers
3.1 Production schedules and
instructions
3.Work schedule
record
o
o
64
65
Unit of Competency
Elements of Competency
1. Observe OSH practices.
2. Prepare the
forming
process
5. Close
the filling and
sealing
process
Variable
Range of Variables
Range
1. Equipment
67
2. Material
3.Work schedule
record
Special Notes
This is a primary packaging process to package product into appropriate packaging. It
can apply to both aseptic and non-aseptic form and fill processes. The targets of the
unit are worker swho are responsible for applying basic principles of operation and
monitoring of a forming, filling and sealing process and associated equipment.
Evidence Guide
68
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address)
70
Unit of Competency
2. Identify work
requirements
3. Check work
requirements
equipment
3.2 Parameters are entered to suit the operation
2. Materials
3.Work
schedule
records
Special Notes
72
The target trainees of this unit are operators who are responsible for applying the
operation of blow moulding equipment.
Evidence Guide
1. Critical Aspects of Evidence
o
o
o
73
o
o
o
o
o
o
74
Unit of Competency
Nominal Hours
Unit
Descriptor
40 hours
This unit covers the skills and knowledge required to set
up, adjust, operate and shut down a primary packaging
process that fills product into cans and hermetically seals
containers using a closer or seamer.
Elements of Competency Performance criteria
1. Observe OSH practices
1.1 Housekeeping standards are maintained in the
workplace following OSH requirements.
1.2 Personal hygiene is maintained and PPE worn
as per OSH requirements.
2. Prepare the
filling process
for
operation
75
76
2. Materials
2.2 Glass
2.3 Bottles
2.4 Plastic
2.5 Laminates
2.6 Paper
21.7 Carton
2.8 Polyethylene pouches
2.9 Aluminium pouches
3. Work
schedule
records
77
o
o
78
79
Nominal Hours
40
Unit Descriptor
Elements of Competency
1. Observe OSH practices
Performance Criteria
1.1 House keeping standards are maintained in
the workplace following OSH requirements.
1.2 Personal hygiene is maintained and PPE
worn as per OSH requirements.
1.3 Equipment is cleaned for production and
hygiene requirements.
adjusted as required
2.5 Method of selection of the products are
chalked out
2.6 Operating parameters are entered as
required to avoid contamination of bottled
products
3. Select the containers
4. Fill product
process
Range
washing machine
Transfer pump with Reception tank
Refiner
Mixing tank with shaker
Tubular pasteurizer
81
2. Materials
3. Tools
Bottle
Cap
Knife
Wrenches
Hammer
Evidence Guide
1. Critical Aspects of Evidence
The evidence must be authentic, valid, sufficient, reliable, consistent and
recent and meet the requirements of the current version of the Unit of
Competency.
Compliance with BSTI (Bangladesh Standards and Testing Institution)
standards www.bsti.gov.bd and relevant international standards.
Assessment must confirm the ability to select proper materials, tools,
equipment and machineries use of appropriate manufacturing techniques to
perform the task and assure quality of the products.
2. Required Underpinning Knowledge
Personal protective equipment
(Hand gloves, safety shoes, safety goggles, masks, apron etc.)
Hazardous events
Purpose and principles of different bottles
Purpose and principles of basic filling and closing equipment and
machineries
Purpose and principles of filling and closing process
Procedures and Techniques of filling and closing products
Oral and written communication using simple documents
Job roles, responsibilities and compliances
3. Required Underpinning Skills
Ability to
situations.
Select proper materials, chemicals and accessories.
Operate and use tools, equipment and machineries properly (Company
standards).
Fill and close product into bottles
Demonstrate filling and closing products among the end users
Communicate with peers and supervisors.
Conform to workplace standard operating procedures.
Accreditation Requirements
Training Providers must be accredited by Bangladesh Technical Education Board
(BTEB), the national quality assurance body, or a body with delegated authority for
quality assurance to conduct training and assessment against this unit of competency
for credit towards the award of any national qualification.
Accredited providers assessing against this unit of competency must meet the quality
assurance requirements set by BTEB.
Comments on this Unit of Competency
If you wish to suggest changes to the content of this unit of competency, please,
contact the relevant ISC, which is the standard setting body for this industry sector
(relevant_isc@email.address).
83
Unit of Competency
Unit Code and Title
Nominal Hours
Unit Descriptor
Elements of Competency
1. Observe OSH practices
3. Operate and
monitor
84
Range of Variables
Variable
1. Equipment
2.Materials
3.Work schedule
record
85
o
o
o
o
87
Unit of Competency
Elements of Competency
1. Observe Occupational
Safety and Health practices
(OSH)
2. Form a HACCP team
safety hazards
3.2 Control mechanisms for each hazard are
88
identified.
4.1 Critical Control Points are established
o
o
o
o
o
o
o
o
o
o
Identify the sources of hazards such as: raw materials, processing steps,
machinery, handling of foods, ingredients and environmental condition
90
o
o
o
o
o
o
91