COMMON COMPETENCIES (20 HOURS) Unit of Practical Assessment Nominal Learning Outcomes Learning Contents Methodologies Competency Activities Methods Duration 1. Apply food 1.1 Wear personal Good Lecture 2 hours Knowledge, Theory, Demonstration   safety and protective grooming and Group Practices and Observation  sanitation equipment personal Discussion Systems Operations Interviews  1.2 Observe hygiene Role Play Safety Practices  /questioning personal practices Self-paced Good grooming and  hygiene and Practicing personal hygiene good grooming Food safety Proper waste disposal  1.3 Implement food Practicing Environmental  safety practices GMP protection and 1.4 Render safety Practicing concerns measures and PPE Food safety principles  first aid and practices procedures Housekeeping / 5’s  1.5 Implement Codes and  housekeeping Regulations activities Good Food  Manufacturing Practices Materials, Tools,  Equipment: Uses, Specifications and Maintenance Parts and functions of  personal protective equipment Aid Kit 
COMMON COMPETENCIES (20 HOURS) Unit of Competency Learning Outcomes Learning Contents Practical Activities Methodologies Assessment Methods Nominal Duration 1. Apply food safety and sanitation 1.1 Wear personal protective equipment 1.2 Observe personal hygiene and good grooming 1.3 Implement food safety practices 1.4 Render safety measures and first aid procedures 1.5 Implement housekeeping activities  Knowledge, Theory, Practices and Systems Operations  Safety Practices  Good grooming and personal hygiene  Proper waste disposal  Environmental protection and concerns  Food safety principles and practices  Housekeeping / 5’s  Codes and Regulations  Good Food Manufacturing Practices  Materials, Tools, Equipment: Uses, Specifications and Maintenance  Parts and functions of personal protective equipment  Aid Kit Good grooming and personal hygiene practices Practicing Food safety Practicing GMP Practicing PPE Lecture Group Discussion Role Play Self-paced  Demonstration  Observation  Interviews /questioning 2 hours
Slaughtering%20Operations%20(Swine)%20NC%20II.docx