eye on it current industry qualifica qualifications pack - … · 2018-07-23 · eye on it current...

Page | 1

Contents 1. Introduction and Contacts……………………. [1]

2. Qualifications Pack……………………………….. [2]

3. Glossary of Key Terms…………………………… [3]

4. OS Units……………………………………………….. [4]

5. Annexure: Nomenclature for QP & OS.... [18]

6. Assessment Criteria…………………………….. [20]

technology consul t ing

EYE ON IT Current Industry Trends

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Qualifications Pack- Feed Technician

Introduction

SECTOR: AGRICULTURE AND ALLIED

SUB-SECTOR: Fisheries

OCCUPATION: Assistance (Fisheries)

REFERENCE ID: AGR/Q5109

ALIGNED TO: NCO-2015/NIL

A Feed Technician is responsible for selection of the appropriate feed ingredients

and essential items required for formulation and production of larval, nursery, grow

out and brood stock feeds, for different commercially important finfish and shellfish.

Brief Job Description: A Feed Technician is responsible for procuring feed

ingredients and essential items and analyzing their proximate composition,

formulating the feed (with the help & guidance of the researcher), processing of the

ingredients, operating the feed mill, production of feed, regular maintenance and

repair (minor, if any) of feed mill, packaging, storage and marketing of the feed in

addition to assigning the day to day activities to the workers involved in production

of feed in the feed mill.

Personal Attributes: A Feed Technician must have high physical stamina, common

sense and should be mentally fit. S/he must also possess decent communication

skills.

QUALIFICA QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY

What are

Occupational Standards(OS)?

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

Contact Us:

Agriculture Skill Council of India (ASCI)

304-305, 3rd Floor, Bestech Chambers

Sushant Lok-1, Gurgaon, Haryana

E mail:

[email protected]

Qualifications Pack for Feed Technician

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Qualifications Pack Code AGR/Q5109

Job Role Feed Technician

Credits (NSQF) TBD Version number 1.0

Sector Agriculture and Allied Drafted on 10/03/16

Sub Sector Fisheries Last reviewed on 25/11/16

Occupation Assistance(Fisheries) Next review date 19/05/19

NSQC Clearance on N/A


Role Description

A Feed Technician is responsible for selection of the

appropriate feed ingredients and essential items required for

formulation and production of larval, nursery, grow out and

brood stock feeds, for different commercially important finfish

and shellfish.

NSQF level

Minimum Educational Qualifications

Maximum Educational Qualifications

4

Class 10 Not applicable

Training (Suggested but not mandatory)

On the job training

Minimum Job Entry Age 18 years

Experience Not applicable

Applicable National Occupational

Standards (NOS)

Compulsory: 1. AGR/N5118 Procure ingredients, chemicals and other materials for feed preparation 2.AGR/N5119 Perform production of feed and marketing 3. AGR/N9903 Maintain health and safety at the workplace

Optional: Not applicable

Performance Criteria As described in the relevant OS units

Job

Det

ails


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Keywords /Terms Description

Sector Sector is a conglomeration of different business operations having similar business 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 an area of work, which can be carried out by a person or a group of persons. Functions are identified through functional analysis and form the basis of OS.

Sub-function Sub-functions are sub-activities essential to fulfil the achieving the objectives of the function.

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

Occupational Standards (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.

National Occupational Standards (OS)

NOS are occupational standards which apply uniquely in the Indian context.

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

Scope Scope is a set of statements specifying the range of variables that an individual may have to deal with in carrying out the function which have a critical impact on quality of performance required.

Knowledge and Understanding

Knowledge and understanding are statements which together specify the technical, generic, professional and organisational specific knowledge that an individual needs in order to perform to the required standard.

Organisational Context Organisational context includes the way the organisation 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/ Generic Skills Core skills or generic skills are a group of skills that are the key to learning and working in today’s world. These skills are typically needed in any work environment 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

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4

Keywords /Terms Description

NOS National Occupational Standard(s)

QP Qualifications Pack

OS Occupational Standard

PC Performance Criteria

NFE Nitrogen Free Extract

Acr

on

yms

Procure ingredients, chemicals and other materials for feed preparation

5

AGR/N5118 ----------------------------------------------------------------------------------------------------------------------------- ----------

National Occupational

Standard

Overview This OS unit is about planning and procurement of materials required for feed preparation.


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AGR/N51187

Unit Code AGR/N5118

Unit Title (Task)


Description This OS unit is about planning and procurement of materials required for feed preparation

Scope This unit/task covers the following:

Identify suitable feed ingredients and feed additives and determine their quality, quantity and market price

Formulate the species specific diets for different life stages of fish (with the help of a researcher)

Procure the required quantities of feed ingredients

Performance Criteria(PC) w.r.t. the Scope

Element Performance Criteria Identify the suitable feed ingredients and feed additives and determine their quality, quantity and market price

To be competent, the user/individual on the job must be able to: PC1. identify locally available conventional and non-conventional feed ingredients PC2. ensure the quality and quantity of requisite ingredients to meet the demand PC3. identify cost-effective protein (plant / animal origin) and energy sources PC4. determine the market price of the feed ingredients over the period of one

year PC5. identify the suitable feed additives such as binders, probiotics, antioxidants,

immune stimulants, preservatives, growth promoters, natural colouring agents, synthetic amino acids, vitamin-mineral premix and other functional food aids to enhance the feed and nutrient utilization efficiency

Formulate the species specific diets for different life stages of fish (with the help of a researcher)

To be competent, the user/individual on the job must be able to: PC6. identify specific ingredients required for production of diets for larvae, fry,

fingerling, adults and brood stock of carp, catfish, murrel, koi, tilapia, shrimp, cobia, sea bass, milk fish, crab, pearl spot and fresh water and marine ornamental fish

PC7. collect the fresh feed ingredients samples and analyse their proximate composition

Procure the required quantities of feed ingredients

To be competent, the user/individual on the job must be able to: PC8. procure the required quantity of suitable feed ingredients to produce the

species specific diets for different life stages of fish

Knowledge and Understanding (K)

A. Organization

context

The individual on the job needs to know and understand: KA1. organization’s fish feed production technology KA2. organization’s rules and regulations to be followed according to fish feed

industry standards

B. Technical

Knowledge

The individual on the job needs to know and understand: KB1. major and minor nutrients required for better growth, survival, breeding

performance, immunity and health of fish KB2. feeding habit and feeding behavior of fish and shellfish species before

formulating the feed KB3. nutrients requirements of commercial fish species for their different life

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AGR/N51187

stages KB4. ingredient composition of feeds (feed formulations) of the commercial

important fish KB5. selection of quality feed ingredients KB6. procurement of feed resources and analysis of their proximate composition KB7. anti-nutritional factors present in fish feed ingredients, their permissible levels

of use and the amelioration measures KB8. use of different feed additives and their beneficial effects KB9. proper storage facilities required for storing the feed ingredients KB10. keeping quality and storage life of the different fish feed resources KB11. transportation of the feed ingredients KB12. list of banned/prohibited antibiotics and chemicals which are not be used in

fish feed

Skills (S)

A. Core Skills/

Generic Skills

Reading Skills

The user/individual on the job needs to know and understand how to: SA1. read records and instructions and follow them correctly

Writing Skills

The user/individual on the job needs to know and understand how to: SA2. record data properly of inputs needed for feed industry SA3. record information on various activities involved in feed formulation

Oral Communication (Listening & Speaking Skills)

The user/individual on the job needs to know and understand how to: SA4. communicate effectively with the co-workers and customers

B. Professional Skills

Decision Making

The user/individual on the job needs to know and understand how to: SB1. take decision on the spot to overcome difficult situations

Plan and Organize

The user/individual on the job needs to know and understand how to: SB2. plan and organize the work order and jobs received from the supervisor SB3. plan and prioritize the work based on the instructions received from the

supervisor SB4. plan to utilize time effectively

Customer Centricity

The user/individual on the job needs to know and understand how to: SB5. manage good relationships with manager and farm staff

Problem Solving

The user/individual on the job needs to know and understand how to: SB6. study the problem and provide a best solution SB7. immediately identify problems and solve them

Analytical Thinking

The user/individual on the job needs to know and understand how to: SB8. monitor and maintain list of feed ingredients and chemicals required for


8

AGR/N51187

feed formulation SB9. carry out timely procurement of the required feed ingredients through

proper planning and execution of the purchase and transportation process SB10. carry out time bound analysis of feed ingredients and feed preparation

Critical Thinking

The user/individual on the job needs to know and understand how to: SB11. use common sense and make judgments on day to day basis SB12. use reasoning skills to identify and resolve basic problems


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AGR/N51187

NOS Version Control

Back to Top

NOS Code AGR/N5118




Occupation Assistance (Fisheries)

Next review date 19/05/19

AGR/N5119 Perform production of feed and marketing

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----------------------------------------------------------------------------------------------------------------------------- ----------


Standard

Overview This OS unit is about planning and carrying out production of feed for timely supply to customers.

AGR/N Perform production of feed and marketing

11

AGR/N5119

Unit Code AGR/N5119

Unit Title (Task)

Perform production of feed and marketing

Description This OS unit is about planning and carrying out production of feed for timely supply to customers.

Scope This unit/task covers the following:

Analyse the proximate composition of selected fish feed ingredients

Supply appropriate feed ingredients and other required materials for the production of fish feed under processing

Carry out suitable processing of fish feed ingredients

Operate different components of the feed mill

Carry out production of feed

Observe physical, chemical and biological quality of the prepared feed

Carry out packaging and storage and intermediary quality check of the stored feed

Carry out marketing related activities


Element Performance Criteria Analyse the proximate composition of selected fish feed ingredients

To be competent, the user/individual on the job must be able to: PC1. analyse the dry matter, crude protein, crude lipid, NFE, gross energy and

total ash contents of the feed ingredients PC2. formulate the ingredient composition of the feed based on the nutrient

requirement of the fish at their different life stages

Supply appropriate feed ingredients and other required materials for the production of fish feed under processing

To be competent, the user/individual on the job must be able to: PC3. arrange timely supply of the required fish feed ingredients and other

materials PC4. arrange procurement of fresh feed ingredients well in advance as per the

demand of the feed PC5. purchase the ingredients at different time intervals instead of bulk purchase

at a time

Carry out suitable processing of fish feed ingredients

To be competent, the user/individual on the job must be able to: PC6. ensure proper grinding of the ingredients, thorough mixing PC7. ensure supply of required quantity of minor nutrients and feed additives at

the appropriate time PC8. carry out proper blending of the minor nutrients, and addition of

requirement quantity of water PC9. carry out proper pelleting of the feed and adequate drying of the feed pellets

Operate different components of feed mill

To be competent, the user/individual on the job must be able to: PC10. carry out regular check-up of the different components/machineries of the

feed mill before operation PC11. ensure day to day cleaning and maintenance of the feed mill after the

operation PC12. detect problem in functioning of the feed mill early so as to avoid major

break down or damage

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AGR/N5119

PC13. evaluate performance efficiency of the different machineries of the feed mill PC14. ensure usage of protective clothing and equipment during operation in a feed

mill

Carry out production of feed

To be competent, the user/individual on the job must be able to: PC15. ensure standardization and maintenance of different processing conditions

like ideal temperature, pressure and screw speed, etc., based on

different types of ingredients used for feed formulation

size of the feed pellets to be made PC16. carry out production of feed of required particle size, shape and forms as per

the different life stages of fish

Observe physical, chemical and biological quality of the prepared feed

To be competent, the user/individual on the job must be able to: PC17. observe physical properties of the prepared feed (water stability, sinking rate,

floating percentage, nutrient leaching and keeping quality) PC18. observe chemical (nutrient status) and biological (microbial infestation)

properties of the prepared feed

Carry out packaging and storage and intermediary quality check of stored feed

To be competent, the user/individual on the job must be able to: PC19. identify suitable (air tight and strong) packing material to avoid any loss

during transportation PC20. store the prepared feed in dry, well ventilated and illuminated house with

suitable platform, less humidity, normal room temperature and free from insects and rodents

PC21. collect the feed samples randomly from the stored feed bags and check the physical, chemical and biological properties of feed

PC22. discard the nutritionally inferior quality and microbial infested feed

Carry out marketing related activities

To be competent, the user/individual on the job must be able to: PC23. identify the demand for different types of feed and accordingly, arrange feed

production schedule PC24. determine the appropriate market for sale of feed PC25. determine the market strategy to promote feed sale


A. Organization

context

The individual on the job needs to know and understand: KA1. good management practices for production of feed KA2. procedures and methods for marketing and sales

B. Technical

Knowledge

The individual on the job needs to know and understand: KB1. operational activities of feed mill KB2. methods of sale procedures KB3. packing of feed for transportation

Skills (S)

A. Core Skills/

Generic Skills

Reading Skills

The user/Individual on the job needs to know and understand how to SA1. read records and instructions and follow them correctly

Writing Skills

The user/individual on the job needs to know and understand how to


13

AGR/N5119

SA2. record data properly of inputs needed for feed industry SA3. record information on various activities involved in feed SA4. record the data on demand and supply of feed

Oral Communication (Listening & Speaking Skills)

The user/Individual on the job needs to know and understand how to SA5. communicate effectively with the co-workers and customers


Decision Making

The user/individual on the job needs to know and understand how to SB1. take decision on the spot to overcome difficult situations

Plan and Organize

The user/individual on the job needs to know and understand how to SB2. plan and organize the work order and jobs received from the supervisor SB3. plan and prioritize the work based on the instructions received from the

supervisor SB4. plan to utilize time effectively

Customer Centricity

The user/individual on the job needs to know and understand how to SB5. manage good relationships with manager and farm staff

Problem Solving


SB6. study the problem and provide a best solution SB7. immediately identify problems and solve them

Analytical Thinking


SB8. monitor and maintain list of feed ingredients and other materials required for feed formulation

SB9. anticipate/predict the demand and supply of species specific feeds

Critical Thinking

The user/individual on the job needs to know and understand how to SB10. use common sense and make judgments on day to day basis SB11. use reasoning skills to identify and resolve basic problems


14

AGR/N5119

NOS Version Control

Back to Top

NOS Code AGR/N5119




Occupation Assistance (Fisheries)


AGR/N9903

15

Maintain health and safety at the workplace

----------------------------------------------------------------------------------------------------------------------------- ----------


Standard

Overview This OS unit is about maintaining health and safety at the workplace.

AGR/N9903

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Unit Code AGR/N9903

Unit Title (Task)


Description This OS unit is about maintaining health and safety of self and coworkers at workplace.

Scope

This unit/task covers the following:

Maintain a clean and efficient workplace

Render appropriate emergency procedures


Element Performance Criteria

Maintain a clean and efficient workplace

To be competent, the individual must be able to: PC1. undertake basic safety checks before operation of all machinery and vehicles

and report all potential hazards to the supervisor

PC2. identify work for which protective clothing or equipment is required and

perform those duties in accordance with workplace policy

PC3. read and understand the hazards of use and contamination mentioned on the

labels of pesticides/fumigants, etc.

PC4. assess risks prior to performing manual handling jobs, and work according to

recommended safe practices

PC5. use equipment and materials safely and correctly and return the same to

designated storage when not in use

PC6. dispose off waste safely and correctly in a designated area

PC7. recognize risks to bystanders and take action to reduce risk associated with

jobs in the workplace

PC8. perform work in a manner which minimizes environmental damage and

ensure work instructions for controlling risks are followed closely

PC9. report any accidents, incidents or problems without delay to an appropriate

person and take necessary immediate action to reduce further danger

Render appropriate emergency procedures

To be competent, the individual must be able to: PC10. follow procedures for dealing with accidents, fires and emergencies, including

communicating location and directions for emergency evacuation

PC11. follow emergency procedures to company standard / workplace

requirements

PC12. use emergency equipment in accordance with manufacturers' specifications

and workplace requirements

PC13. provide treatment appropriate to the patient's injuries in accordance with

recognized first aid techniques

PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first

aid equipment as appropriate

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AGR/N9903

PC15. report details of first aid administered in accordance with workplace

procedures


A. Organizational Context (Knowledge of the company / organization and its processes)

The user/individual on the job needs to know and understand: KA1. personal hygiene and fitness requirements KA2. general duties under the relevant health and safety legislation KA3. personal protective equipment to be worn and its care KA4. correct and safe way to use materials and equipment required for work KA5. importance of good housekeeping in the workplace KA6. safe disposal methods for waste KA7. methods for minimizing environmental damage during work

B. Technical Knowledge

The user/individual on the job needs to know and understand: KB1. risks to health and safety and the measures to be taken to control those risks

in area of work KB2. workplace procedures and requirements for the treatment of workplace

injuries/illnesses KB3. basic emergency first aid procedure KB4. local emergency services KB5. importance of reporting accidents, incidents and problems and appropriate

action to be taken

Skills (S)

A. Core Skills/ Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to: SA1. mention the data which are required for record keeping purpose SA2. report problems to the appropriate personnel in a timely manner SA3. write descriptions and details about incidents in reports

Reading Skills

The user/individual on the job needs to know and understand how to: SA4. read instruction manual for hand tool, equipments and first aid procedures

Oral Communication (Listening and Speaking skills)

The user/individual on the job needs to know and understand how to: SA5. communicate clearly and effectively with others like farmers, concerned

officer/stakeholders SA6. comprehend information shared by senior people and experts


Decision Making

The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to types of tools to be used SB2. identify need of first aid and render it accordingly

Plan and Organize

The user/individual on the job needs to know and understand how to: SB3. schedule daily activities and draw up priorities; allocate start times, estimate

completion time and materials, equipment and assistance required for completion

Customer Centricity

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AGR/N9903

The user/individual on the job needs to know and understand how to: SB4. manage relationships with co-workers and managers

Problem Solving

The user/individual on the job needs to know and understand how to: SB5. think through the problem, evaluate the possible solutions and take up

optimum / best solutions

Analytical Thinking

The user/individual on the job needs to know and understand how to: SB6. monitor and maintain the condition of tools and equipment SB7. assess situation and identify appropriate control measures

Critical Thinking

The user/individual on the job needs to know and understand how to: SB8. take responsibility for own work and learning

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AGR/N9903

NOS Version Control

Back to Top

NOS Code AGR/N9903




Occupation Assistance(Fisheries)



20

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]


21

The following acronyms/codes have been used in the nomenclature above:

Sub-sector

Range of Occupation

numbers

Agriculture Crop Production 01 – 40

Dairying 41 – 42

Poultry 43 – 44

Animal Husbandry 45 – 48

Fisheries 49 – 51

Agriculture Allied Activities 52 – 60

Forestry, Environment and Renewable Energy

Management

61 - 70

Agriculture Industries 71 – 90

Generic Occupations 96 - 99

Sequence Description Example

Three letters Industry name AGR

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

Occupation numbers from 91 – 95 have been intentionally left blank to accommodate any

emerging segment in future.


22

Assessment outcomes Assessment criteria for outcomes

Marks Allocation

Total Marks

Out Of Theory Skills Practical

1. AGR/N5118 Procure ingredients, chemicals and other materials for feed preparation

PC1. identify locally available conventional and non-conventional feed ingredients

100 12 4 8

PC2. ensure the quality and quantity of requisite ingredients to meet the demand

12 4 8

PC3. identify cost-effective protein (plant / animal origin) and energy sources 12 4 8

PC4. determine the market price of the feed ingredients over the period of one year 12 4 8

PC5. identify the suitable feed additives such as binders, probiotics, antioxidants, immune stimulants, preservatives, growth promoters, natural colouring agents, synthetic amino acids, vitamin-mineral premix and other functional food aids to enhance the feed and

13 4 9

CRITERIA FOR ASSESSMENT OF TRAINEES


Qualification Pack AGR/Q5109

Sector Skill Council Agriculture Skill Council of India 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. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 4. Individual assessment agencies will create unique evaluations for skill practical for every student at each examination/training center based on this criteria 5. To pass the Qualification Pack , every trainee should score a minimum of 70% in aggregate 6. In case of successfully passing only certain number of NOS's, the trainee is eligible to take subsequent assessment on the balance NOS's to pass the Qualification Pack


23

nutrient utilization efficiency

PC6. identify specific ingredients required for production of diets for larvae, fry, fingerling, adults and brood stock of carp, catfish, murrel, koi, tilapia, shrimp, cobia, sea bass, milk fish, crab, pearl spot and fresh water and marine ornamental fish

13 4 9

PC7. collect the fresh feed ingredients samples and analyse their proximate composition

13 3 10

PC8. procure the required quantity of suitable feed ingredients to produce the species specific diets for different life stages of fish

13 3 10

100 30 70

2. AGR/N5119 Perform production of feed and marketing

PC1. analyse the dry matter, crude protein, crude lipid, NFE, gross energy and total ash contents of the feed ingredients

100

4 2 2

PC2. formulate the ingredient composition of the feed based on the nutrient requirement of the fish at their different life stages

4 1 3

PC3. arrange timely supply of the required fish feed ingredients and other materials 4 1 3

PC4. arrange procurement of fresh feed ingredients well in advance as per the demand of the feed

4 1 3

PC5. purchase the ingredients at different time intervals instead of bulk purchase at a time

4 1 3

PC6. ensure proper grinding of the ingredients, thorough mixing 4 2 2

PC7. ensure supply of required quantity of minor nutrients and feed additives at the appropriate time

4 1 3

PC8. carry out proper blending of the minor nutrients, and addition of requirement quantity of water

4 1 3

PC9. carry out proper pelleting of the feed 4 1 3


24

and adequate drying of the feed pellets

PC10. carry out regular check-up of the different components/machineries of the feed mill before operation

4 1 3

PC11. ensure day to day cleaning and maintenance of the feed mill after the operation

4 2 2

PC12. detect problem in functioning of the feed mill early so as to avoid major break down or damage

4 1 3

PC13. evaluate performance efficiency of the different machineries of the feed mill 4 1 3

PC14. ensure usage of protective clothing and equipment during operation in a feed mill

4 1 3

PC15. ensure standardization and maintenance of different processing conditions like ideal temperature, pressure and screw speed, etc., based on

4 2 2 different types of ingredients used for feed formulation

size of the feed pellets to be made

PC16. carry out production of feed of required particle size, shape and forms as per the different life stages of fish

4 1 3

PC17. observe physical properties of the prepared feed (water stability, sinking rate, floating percentage, nutrient leaching and keeping quality)

4 2 2

PC18. observe chemical (nutrient status) and biological (microbial infestation) properties of the prepared feed

4 1 3

PC19. identify suitable (air tight and strong) packing material to avoid any loss during transportation

4 1 3

PC20. store the prepared feed in dry, well ventilated and illuminated house with suitable platform, less humidity, normal room temperature and free from insects

4 1 3


25

and rodents

PC21. collect the feed samples randomly from the stored feed bags and check the physical, chemical and biological properties of feed

4 1 3

PC22. discard the nutritionally inferior quality and microbial infested feed 4 1 3

PC23. identify the demand for different types of feed and accordingly, arrange feed production schedule

4 1 3

PC24. determine the appropriate market for sale of feed 4 1 3

PC25. determine the market strategy to promote feed sale 4 1 3

100 30 70

3. AGR/N9903 Maintain health and safety at the workplace

PC1. undertake basic safety checks before operation of all machinery and vehicles and report all potential hazards to the supervisor

100

6 2 4

PC2. identify work for which protective clothing or equipment is required and perform those duties in accordance with workplace policy

7 2 5

PC3. read and understand the hazards of use and contamination mentioned on the labels of pesticides/fumigants, etc.

7 2 5

PC4. assess risks prior to performing manual handling jobs, and work according to currently recommended safe practices

7 2 5

PC5. use equipment and materials safely and correctly and return the same to designated storage when not in use

7 2 5

PC6. dispose off waste safely and correctly in a designated area 6 2 4

PC7. recognize risks to bystanders and take action to reduce risk associated with jobs in the workplace

7 2 5

PC8. perform work in a manner which minimizes environmental damage all procedures and ensure work instructions for controlling risks are

7 2 5


26

followed closely

PC9. report any accidents, incidents or problems without delay to an appropriate person and take necessary immediate action to reduce further danger

7 2 5

PC10. follow procedures for dealing with accidents, fires and emergencies, including communicating location and directions for emergency evacuation

7 2 5

PC11. follow emergency procedures to company standard / workplace requirements

6 2 4

PC12. use emergency equipment in accordance with manufacturers' specifications and workplace requirements

7 2 5

PC13. provide treatment appropriate to the patient's injuries in accordance with recognized first aid techniques

7 2 5

PC14. recover (if practical), clean, inspect/test, refurbish, replace and store the first aid equipment as appropriate

6 2 4

PC15. report details of first aid administered in accordance with workplace procedures. 6 2 4

100 30 70

GRAND TOTAL 300 300 90 210

eye on it current industry qualifica qualifications pack - … · 2018-07-23 · eye on it current...

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