The FOOD PROCESSING NC II Qualification consists of competencies that
a person must have in order to process foods by salting, curing and smoking;
process food by fermentation and pickling; process food by sugar concentration;
process food by drying and dehydration and process food by thermal application.
Inclusive to each of the above competencies, is the task of packing the processed
food and operating simple packing equipment such as sealer. The person must
also have competencies in practicing Food Safety Act 2013, cGMP, HACCP,
OSHS and 7S of Good Housekeeping, including following relevant environmental
rules and regulations.
It also includes competencies of a person in the production line of
manufacturing processed food who is responsible for routinary works such as
inspection of simple defects of packing materials, seal integrity and correct product
label. It also comprises the calibrating and operating of basic food processing tools
and equipment such as salinometer, refractometer, food processor and weighing
scale. This qualification does not include dairy products and baking/pastry making.