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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 & OS…...[17]

6. Assesment Criteria……………………………………[19]

Qualifications Pack- Ripening Chamber Operator

SECTOR: INFORMATION TECHNOLOGY- INFORMATION TECHNOLOGY ENABLED SERVICES

(IT-ITES)ces Helpdesk Attendant SECTOR: AGRICULTURE & ALLIED

SUB-SECTOR: Agriculture Industries

OCCUPATION: Post-harvest Supply Chain Management

REFERENCE ID: AGR/Q7504

ALIGNED TO: NCO-2015/7127

Ripening Chamber Operator: A Ripening Chamber Operator effectively use ripening

chamber for all classes of fruit to ripen, ensuring wastage is minimized and fruits are

handled as per best practices which meets both ripening and Marketer specifications

within a set time.

Brief Job Description: The individual is involved in weekly planning of ripening fruits,

managing packaging, overseeing housekeeping of ripening chamber, adhering to the

quality norms/standards and reporting to the management.

Personal Attributes: The job required the individual to lead and motivate staff. The

individual should be able to work under pressure to make sound, commercial decisions

and meet deadlines. Ability to have excellent communication, organizational and

administrative skills with high attention to detail. The individual should be able to work

at extended hours as and when required

Introduction

QUALIFICATIONS PACK - OCCUPATIONAL STANDARDS FOR AGRICULTURE AND ALLIED INDUSTRY

Font: Callibri(Body),Font size 16

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, 6th Floor,

Building No. 10, GNG

Tower, Sector 44,

Gurgaon Haryana-

122002 T: 0124-4814659

E-mail: [email protected]

mailto:[email protected]

Qualifications Pack For Ripening Chamber Operator

2

Job Role Ripening Chamber Operator

Role Description

The individual is involved in weekly planning of ripening fruits, managing packaging, overseeing housekeeping of ripening chamber, adhering to the quality norms/standards and reporting to the management

NSQF level

Minimum Educational Qualifications

Maximum Educational Qualifications

4

12th passed

Graduation

Training (Suggested but not mandatory)

NIL

Minimum Job Entry Age 18 Years

Experience NA

Applicable National Occupational

Standards (NOS)

Compulsory:

1. AGR/N7517 Check & Maintain the Ripening Chamber

2. AGR/N7518 Monitor and Operate the Ripening Chamber

3. AGR/N9906 Maintain safe work environment

Optional: N.A.

Performance Criteria As described in the relevant OS units

Qualifications Pack Code AGR/Q7504


Credits(NSQF) TBD Version number 1.0

Sector Agriculture And Allied Drafted on 15/05/15

Sub-sector Agriculture Industries Last reviewed on 20/03/17

Occupation Post-harvest Supply Chain Management

Next review date 10/07/22

NSQC Clearance On 22/08/2019

Job

Det

ails


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

Def

init

ion

s


4

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

Keywords /Terms Description

NOS National Occupational Standard(s)

NSQF National Skills Qualifications Framework

QP Qualifications Pack

Acr

on

yms

AGR/N7517 Check & Maintain the Ripening Chamber

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

Overview

This unit is about checking and maintaining the ripening chamber.

National Occupational

Standard


6

Unit Code AGR /N7517

Unit Title (Task)

Check & Maintain the Ripening Chamber

Description This OS unit is about checking and maintaining the ripening chamber.

Scope This unit/task covers the following:

checking ethylene ripening system

handling of Fruits

maintaining the ripening chamber

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

Element Performance Criteria Checking ethylene ripening system

To be competent, the user/individual on the job must be able to: PC1. check rooms are air tight and walls are insulated properly. PC2. check the air-circulation and ventilation system PC3. check the Ripening chamber environment as per standard PC4. check ethylene gas injection system PC5. check air temperature and humidity controlled system. PC6. check electrical controlling system is working properly

Handling of fruits To be competent, the user/individual on the job must be able to: PC7. do visual inspection of unloaded horticulture fruits from truck or loader. PC8. give order to remove unwanted waste from horticulture produce. PC9. give order to sort out the fruits as per order of customer PC10. make air pocket in packing box so air circulation in the box happen. PC11. decide the ripening cycle required as per quality and marketers specification. PC12. arrange the fruits boxes in pallets by workers. PC13. load the fruits boxes by hauler to ripening chamber

Maintaining the ripening chamber

To be competent, the user/individual on the job must be able to: PC14. check the horticulture produce quality PC15. check the ripening stage of horticulture produce. PC16. set the horticulture fruits boxes on pallet in such a way ethylene gas pass

from periphery of fruits PC17. ensure optimum utilization of space in ripening chamber. PC18. stay update with market price of produce

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. company’s policies on incentives, delivery standards, and personnel

management KA2. work flow involved in company’s process KA3. quality standards set by the organization KA4. reporting structure of the organization

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B. Technical Knowledge

The user/individual on the job needs to know and understand: KB1. criticality of Marketer’s specifications KB2. importance of air tight and insulated walls of ripening chambers. KB3. importance of air circulation and ventilation system KB4. to obtain set quality of fruit and standards which required KB5. perishability of horticulture fruits. KB6. ripening cycle of fruits KB7. different ethylene concentrations required for different fruits as per

standard

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills

The user/ individual on the job needs to know and understand how to: SA1. note down details regarding inspection of each arriving delivery SA2. fill out forms, inspection checklists pertaining to the inbound Deliveries SA3. prepare detailed reports for management

Reading Skills

The user/individual on the job needs to know and understand how to: SA4. check reports for quality, quantity and weight

Oral Communication (Listening and Speaking skills)

The user/individual on the job needs to know and understand how to: SA5. maintain effective relationships and communicate clearly and precisely with

subordinate SA6. understand information and grasp its meaning SA7. discuss issues, clarify doubts and seek solutions

B. Professional Skills

Decision Making

The user/individual on the job needs to know and understand how to: SB1. act objectively , rather than impulsively or emotionally when faced with

difficult/stressful or emotional situations SB2. make a judgment as to whether the product meets the required condition or

not

Plan and Organize

The user/individual on the job needs to know and understand how to: SB3. complete planning given by supervisor SB4. get the information about number of grower and marketer in that region

Customer Centricity

The user/individual on the job needs to know and understand how to: SB5. listen carefully and interpret the information given by the seniors SB6. interface effectively with internal and external customers

Problem Solving


8

The user/individual on the job needs to know and understand how to: SB7. handle day to day problems like delays, staffing shortage, etc

Analytical Thinking

The user/individual on the job needs to know and understand how to: SB8. estimate the value of the delivery SB9. assess whether the product meets the required specification

Critical Thinking

The user/individual on the job needs to know and understand how to: SB10. spot process disruptions and delays

NOS Version Control

NOS Code AGR/N7517

Credits (NSQF) TBD Version number 1.0

Industry Agriculture & allied Drafted on 15/05/15

Industry Sub-sector Agriculture Industries Last reviewed on 20/03/17



AGR/N7518 Monitor and Operate the Ripening Chamber

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

Overview

This unit is about monitoring and operating the ripening chamber.


Standard



Unit Title (Task)

Monitor and Operate the Ripening Chamber

Description This OS unit is about monitoring & operating the ripening chamber


operate ripening unit according to the SOP

adhere of safety precautions for ripening chamber

maintain data sheet and documentation


Element Performance Criteria Operate ripening unit according to the SOP

To be competent, the user/individual on the job must be able to: PC1. check the civil structure for cracks in walls PC2. check ripening chamber door sealing PC3. circulate recommended dosage of ethylene gas in ripening chamber PC4. check the electronic device and sensors and temperature controllers are

working properly

PC5. check the packers are weighing the horticulture fruits accurately and as per given weights

Adhere safety precautions for ripening chamber

To be competent, the user/individual on the job must be able to: PC6. check leakage for ethylene gas circulation in ripening chamber. PC7. check ventilation system for ethylene gas are working properly PC8. ensure that when doors are opening no one should be in front of

chamber. PC9. check whether the ethylene gas is ventilated for the chamber and then

open

Maintain data sheet and documentation

To be competent, the user/individual on the job must be able to: PC10. prepare data sheet for current horticulture fruits

PC11. maintain data sheet till fruits are ripened and ready to dispatch

PC12. prepare reports and data sheet for schedule of ripening of fruits



(Knowledge of the

company /

organization and

its processes)

The user/individual on the job needs to know and understand: KA1. company’s policies on: incentives, delivery standards, and personnel

management KA2. work flow involved in company’s process

KA3. importance of the individual’s role in the workflow KA4. quality standards set by the organization KA5. reporting structure of the organization

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The user/individual on the job needs to know and understand: KB1. the effectiveness of the right method and monitoring on a daily basis

KB2. criticality of clients’ specifications

KB3. the nature of produce.

KB4. effectiveness and importance of the pressurise chamber

KB5. the impact on environment and on human health due to ethylene gas.

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills


Reading Skills

The user/individual on the job needs to know and understand how to: SA4. check reports for quality, quantity and weight



sub ordinate SA6. understand information and grasp its meaning SA7. discuss issues, clarify doubts and seek solutions


Decision Making

The user/individual on the job needs to know and understand how to: SB1. act objectively , rather than impulsively or emotionally when faced with

difficult/stressful or emotional situations SB2. make a judgment as to whether the product meets the required condition or

not

Plan and Organize

The user/individual on the job needs to know and understand how to: SB3. complete planning given by supervisor SB4. get the information about number of grower and marketer in that region

Customer Centricity


SB7. work as a team and deliver frame to next work process on time Problem Solving


12


Analytical Thinking

The user/individual on the job needs to know and understand how to: SB9. estimate the value of the delivery SB10. assess whether the product meets the required specification

Critical Thinking

The user/individual on the job needs to know and understand how to: SB11. spot process disruptions and delays

NOS Version Control

NOS Code AGR/N7518






AGR/N9906 Maintain safe work environment

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

Overview

This unit is about the individual’s effort in maintaining the safety of work environment


Standard



Unit Title (Task)

Maintain safe work environment

Description This OS unit is about the individual’s effort in maintaining the safety of work Environment


maintain standard safety procedures at the workplace

participate in safety awareness campaigns

understand potential sources of accidents

use safety gears to avoid accidents

personal and workplace hygiene


Element Performance Criteria Maintain standard safety procedures at the workplace

To be competent, the user/individual on the job must be able to: PC1. comply with general safety procedures of the company PC2. follow standard safety procedures while handling equipment, hazardous

material or tool PC3. check parts of the workplace and take preventive actions like spraying and

other steps to protect from leakages, water logging, pests, fire, pollution, etc. PC4. ensure no accidents and damages at the workplace, reporting of any breach

of company safety procedure PC5. keep the workplace organized, swept, clean and hazard free

Participate in safety awareness campaigns

To be competent, the user/individual on the job must be able to: PC6. attend fire drills and other safety related workshops organised at the

workplace PC7. be aware of first aid, evacuation and emergency procedures PC8. be alert of any events and do not be negligent of any safety procedures to be

followed

Understand potential sources of accidents

To be competent, the user/individual on the job must be able to: PC9. avoid accidents while using hazardous chemicals, machines, sharp tools and

equipment’s

Use safety gears to avoid accidents

To be competent, the user/ individual must be able to: PC10. use safety materials such as protective gear, goggles, caps, shoes, etc. (as

applicable with workplace) PC11. handle heavy and hazardous materials with care and using appropriate

tools and handling equipment such as trolleys, ladders

Personal and workplace Hygiene

PC12. Maintains clean environment in Pack house workplace. PC13. Regular preventive health check-up of Pack house worker PC14. Maintain personal Hygiene in workplace


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(Knowledge of the

company /

organization and

its processes)

The user/individual on the job needs to know and understand: KA1. company’s policies on: incentives, delivery standards, and personnel

management KA2. company occupational safety and health policy followed

KA3. company emergency evacuation procedure KA4. company’s medical policy


The user/individual on the job needs to know and understand: KB1. how to use machines as per standard operating procedure KB2. how to maintain work area safe and secure KB3. use of hazardous materials, tools and equipment’s KB4. emergency, evacuation and first aid procedures to be followed

Skills (S)

A. Core Skills/

Generic Skills

Writing Skills


Reading Skills

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

SA4. read instruction manual on use of various machines, tools and equipment’s to avoid accidents



sub ordinate SA6. effectively communicate the danger


Decision Making

The user/individual on the job needs to know and understand how to: SB1. make decisions pertaining to following prescribed procedures for

maintaining safety at the workplace SB2. report potential sources of danger and wear appropriate safety

gear to avoid accidents

Plan and Organize

The user/individual on the job needs to know and understand: SB3. use safety equipment such as fire extinguisher during fire accidents SB4. use safety materials such as protective gear, goggles, caps, shoes, etc SB5. keep the tools in organised manner to avoid accidents SB6. keep the work environment safe and clean


16

Customer Centricity


SB9. work as a team and deliver frame to next work process on time Problem Solving


Analytical Thinking

The user/individual on the job needs to know and understand how to: SB11. learn from past mistakes and rectify on use of hazardous materials and

spotting danger

Critical Thinking

The user/individual on the job needs to know and understand how to: SB12. how to spot process disruptions and delays

NOS Version Control

NOS Code AGR/N9906







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]


18

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


19

CRITERIA FOR ASSESSMENT OF TRAINEES


Qualification Pack AGR/Q7504

Sector Skill Council Agriculture

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 evaulations 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.

NOSs

Element

PCs

Total Mark (400)

Out Of

Marks Allocation

Theory Skills

Practical 1.AGR/N7517

Check & Maintain the

Ripening Chamber

Checking ethylene ripening system

PC1.check rooms are air tight and walls are insulated properly.

180

10 5 5 PC2.check the air-circulation

and ventilation system 10 5 5 PC3.check the Ripening

chamber environment as per standard 10 5 5

PC4.check ethylene gas injection system 10 5 5

PC5.check air temperature and humidity controlled system. 10 5 5

PC6.check electrical controlling system is working properly 10 5 5

Handling of fruits

PC7.do visual inspection of unloaded horticulture fruits from truck or loader. 10 5 5

PC8.give order to remove unwanted waste from 10 5 5


20

horticulture produce

PC9.give order to sort out the fruits as per order of customer 10 5 5

PC10.make air pocket in packing box so air circulation in the box happen. 10 5 5

PC11.decide the ripening procedure required as per quality and marketers specification. 15 8 7

PC12.arrange the fruits boxes in pallets by workers. 10 5 5

PC13.load the fruits boxes by hauler to ripening chamber 10 5 5

Maintaining the ripening

chamber

PC14.check the horticulture fruits quality 10 5 5

PC15.check the ripening stage of horticulture fruits. 10 5 5

PC16.set the horticulture fruits boxes on pallet in such a way ethylene gas pass from periphery of fruits 10 5 5

PC17.ensure optimum utilization of space in ripening chamber. 10 5 5

PC18.stay update with market price of produce 5 2 3

180 90 90

2.AGR/N7518 Monitor and Operate the

Ripening Chamber

Operate ripening unit according to

the SOP

PC1.check the civil structure for cracks in walls

180

10 5 5 PC2.check ripening chamber

door sealing 10 5 5 PC3.circulate recommended

dosage of ethylene gas in ripening chamber 20 10 10

PC4.check the electronic device and sensors and temperature controllers are working properly 15 6 9

PC5.check the packers are weighing the horticulture fruits accurately and as per given weights 15 7 8

Adhere safety

precautions

PC6.check leakage for ethylene gas circulation in ripening chamber. 20 10 10


21

for ripening chamber

PC7.check ventilation system for ethylene gas are working properly 15 6 9

PC8.ensure that when doors are opening no one should be in front of chamber. 10 10 0

PC9.check whether the ethylene gas is ventilated for the chamber and then open 15 6 9

Maintain data sheet

and documentati

on

PC10.prepare data sheet for current horticulture fruits. 10 5 5

PC11.maintain data sheet till fruits are ripened and ready to dispatch 20 10 10

PC12.prepare reports and data sheet for schedule of ripening of fruits 20 10 10

180 90 90 3.AGR/N9906

Maintain safe work

environment

Maintain standard

safety procedures

at the workplace

PC1.comply with general safety procedures of the company

40

2 1 1 PC2.follow standard safety

procedures while handling equipment, hazardous material or tool 2 1 1

PC3.check parts of the workplace and take preventive actions like spraying and other steps to protect from leakages, water logging, pests, fire, pollution, etc. 2 1 1

PC4.ensure no accidents and damages at the workplace, reporting of any breach of company safety procedure 3 2 1

PC5.keep the workplace organized, swept, clean and hazard free 3 1 2

Participate in safety

awareness campaigns

PC6.attend fire drills and other safety related workshops organised at the workplace 3 1 2

PC7.be aware of first aid, evacuation and emergency procedures 2 1 1

PC8.be alert of any events and do not be negligent of any safety procedures to be 3 2 1


22

followed

Understand potential

sources of accidents

PC9.avoid accidents while using hazardous chemicals, machines, sharp tools and equipment’s 5 2 3

Use safety gears to

avoid accidents

PC10.use safety materials such as protective gear, goggles, caps, shoes, etc. (as applicable with workplace) 4 2 2

PC11.handle heavy and hazardous materials with care and using appropriate tools and handling equipment such as trolleys, ladders 2 1 1

Personal and workplace

Hygiene

PC12. Maintains clean environment in Pack house workplace. 3 2 1

PC13.Regular preventive health check-up of Pack house worker 3 1 2

PC14. Maintain personal Hygiene in workplace 3 2 1

40 20 20

400 200 200

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