Why Certify - For Government - For the Love of Skills

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Category	Major Skill	Competency Unit
Food Production Management	Implement Production Plan	Monitor production workflow Monitor yield Adjust production workflow Implement food processing changeovers Implement strategies to maximize personnel and equipment use Assess availability of raw materials and packaging supplies Support improvement of manufacturing processes Support use of excess raw materials and by-products Prepare production reports
Food Safety Management System	Implement Food Safety Management System	Verify food safety management programs and tasks are being completed as required Communicate details of food safety management systems to production staff Participate in food safety incident investigations
	Support Organizational Food Safety Culture	Support organizational food safety culture
	Manage Audits	Prepare for audits Participate in audits
	Comply with Food Safety Management System	Comply with food safety management system
Food Traceability	Manage Food Traceability	Monitor food traceability on production line
Quality Management	Implement Quality Management System	Communicate details of quality management system to production staff Liaise with production staff regarding quality management Provide input into improving quality on the production line
	Monitor Product Qualit	Monitor quality of raw ingredients and in-process products Take corrective action to ensure product quality
	Monitor Product Packaging	Monitor quality of packaging
Workforce Management	Hire Staff	Provide input for job descriptions
	Train Staff	Provide orientation to new staff Conduct one-on-one training
	Monitor Staff Performance	Build a respectful workplace Maintain positive work environment Motivate staff Supervise staff on modified work duties Schedule staff Conduct performance reviews Address performance issues
	Manage within a Union Environment	Comply with collective agreement
Pest Control	Comply with Facility Pest Control Program	Comply with facility pest control program
Recalls	Follow Recall Plan	Follow recall plan
Equipment and Tools	Operate Food Processing Equipment	Troubleshoot minor food processing equipment problems
Equipment and Tools	Lock Out Equipment	Lock out equipment
Sanitation	Oversee Facility Cleanliness	Monitor cleaning processes on production line
Sanitation	Sanitize Facility	Monitor sanitizing processes on production line
Waste Management	Comply with Recycling Program	Comply with recycling program
Waste Management	Comply with Facility Waste Management	Comply with facility waste management program
Health and Safety	Manage Occupational Health and Safety Program	Conduct safety inspections on production line
	Comply with Occupational Health and Safety Program	Follow occupational health and safety program Participate in emergency preparation Participate in accident/incident investigations
	Comply with Facility Security Program	Follow facility security program Participate in security exercises and drills
	Manage Record Management	Monitor production line’s record management
	Complete Record Management Tasks	Keep records up-to-date
Financial Management	Manage Finances	Monitor production line’s budget performance
Organizational Policies and Procedures	Comply with Legislation/Regulations	Interact with regulatory agents/inspectors
Organizational Policies and Procedures	Comply with Organizational Policies and Procedures	Develop Standard Operating Procedures (SOPs) Implement organizational policies and SOPs
Leadership	Provide Leadership	Delegate tasks
	Manage Organizational Change	Promote continuous improvement Implement organizational change Support organizational change
	Demonstrate Professionalism	Facilitate collaboration of work teams Collaborate with team members Develop professionally Exhibit professional and ethical conduct Mentor/coach others Manage own stress Manage time Contribute to a solution-focused workplace
Communications	Communicate Effectively	Use active listening skills Use speaking skills Develop professionally Use hand signals Use writing skills Conduct meetings and presentations Manage time Manage internal and external communication

Examen de connaissances

Examen de connaissances

Compétences évaluées :

Catégorie	Compétence majeure	Unité de compétences
Logistique	Manipuler les stocks	Recevoir du poisson et des fruits de mer vivants
Gestion de la qualité	Surveiller la qualité du produit	Classer/inspecter le poisson et les fruits de mer
Transformation des crustacés	Traiter les homards entiers	Nettoyer les homards entiers Glisser des homards entiers dans des sacs en filet Préparer du homard entier en saumure
	Traiter les queues de homard cru	Enlever les queues de homard cru Nettoyer des queues de homard cru
	Transformer des segments de homard avec carapace	Séparer/fendre du homard en segments Nettoyer des segments de homard non décortiqués
	Transformer de la chair de homard	Enlever/décortiquer de la chair de homard Nettoyer la chair de homard Saumurer de la chair de homard cuit Préparer de la pâte de homard
	Traiter des crabes	Décortiquer du crabe Préparer de la chair de crabe Préparer du crabe émincé
	Traiter des crevettes	Préparer des crevettes pour la transformation primaire Cuire et décortiquer des crevettes à l’aide d’équipement automatisé
Transformation des aliments	Préparer les matières premières/produits en cours de fabrication	Congeler des crustacés en saumure Congeler les poissons, les crustacés et les mollusques
Transformation des aliments	Transformer des matières premières/produits en cours de fabrication	Cuire des crustacés/mollusques Refroidir des crustacés/mollusques Blanchir les crustacés Stériliser des produits alimentaires en autoclave
Équipement et outils	Faire fonctionner de l’équipement de transformation des aliments	Effectuer des vérifications pré-exploitation sur l’équipement de transformation des aliments Démarrer l’équipement de transformation des aliments Surveiller l’équipement de transformation des aliments Effectuer des changements dans la transformation des aliments Effectuer un entretien mineur de l’équipement de transformation des aliments Résoudre des problèmes d’équipement mineurs sur l’équipement de transformation des aliments
Équipement et outils	Utiliser des outils manuels et électriques de transformation des aliments	Utiliser des outils manuels et électriques de transformation des aliments Utiliser des couteaux et des scies
Assainissement	Assainir l’équipement et les outils de transformation alimentaire	Assainir les postes de travail du poisson et des fruits de mer
Assainissement	Nettoyer des systèmes fermés/nettoyage en place (NEP)	Préparer le système NEP pour le nettoyage Surveiller le système NEP
Emballage alimentaire	Emballer le produit	Préparer des matériaux d’emballage Portionner/peser les produits Remplir et sceller des emballages Embouteiller/mettre en conserve les produits en cours de fabrication Étiqueter des produits Mettre des produits dans des barquettes/boîtes Effectuer un changement de matériel d’emballage Palettiser des produits
Gestion de la production alimentaire	Surveiller les conditions de stockage du poisson et des fruits de mer en cours de fabrication	Surveiller les conditions d’entreposage du poisson et des fruits de mer en cours de fabrication
Gestion de la salubrité alimentaire	Se conformer au système de gestion de la salubrité alimentaire	Se conformer au système de gestion de la salubrité alimentaire
Traçabilité des aliments	Observer le système de traçabilité alimentaire	Observer le système de traçabilité alimentaire
Rappels	Suivre le plan de rappel	Suivre le plan de rappel
Lutte antiparasitaire	Observer le programme de lutte antiparasitaire de l’établissement	Observer le programme de lutte antiparasitaire de l’établissement
Gestion des déchets	Se conformer au programme de recyclage	Se conformer au programme de recyclage
Santé et sécurité	Se conformer au programme de santé et de sécurité au travail	Observer le programme de santé et de sécurité au travail Participer à la préparation aux situations d’urgence Participer à des enquêtes sur des accidents/incidents
Santé et sécurité	Se conformer au programme de sécurité de l’établissement	Observer le programme de sécurité de l’établissement Participer à des exercices/entraînements de sécurité
Gestion des documents	Réaliser les tâches de gestion des documents	Remplir des formulaires
Politiques et procédures de l’organisation	Observer les politiques et les procédures de l’organisation	Observer les politiques et les PNE de l’organisation
Leadership	Gérer le changement organisationnel	Appuyer le changement organisationnel
Leadership	Démontrer du professionnalisme	Collaborer avec autrui Se perfectionner sur le plan professionnel Faire preuve de professionnalisme et d’éthique Gérer le stress personnel Gérer son propre temps
Gérer son propre temps	Gérer son propre temps	Pratiquer l’écoute active Utiliser des compétences verbales

Catégorie	Compétence majeure	Unité de compétences
Équipement de transformation des aliments	Utiliser des outils manuels et électriques de transformation des aliments	Utiliser des couteaux et des scies
Système de gestion de la salubrité alimentaire	Se conformer au système de gestion de la salubrité alimentaire	Observer le système de gestion de la salubrité alimentaire
Gestion de la qualité	Observer le système de traçabilité alimentaire	Observer le système de traçabilité alimentaire
Gestion de la qualité	Surveiller la qualité des produits	Surveiller l’équipement de détection et d’élimination des corps étrangers Inspecter les produits finis de viande et de gibier
Assainissement	Nettoyer l’équipement et les outils de transformation des aliments	Préparer le nettoyage Nettoyer l’équipement et les outils de transformation des aliments sur une base journalière
Assainissement	Assainir l’équipement et les outils de transformation alimentaire	Préparer l’assainissement journalier de l’équipement et des outils de transformation alimentaire Effectuer l’assainissement journalier quotidien des équipements et des outils de transformation des aliments
Santé et sécurité	Se conformer au programme de santé et de sécurité au travail	Observer le programme de santé et de sécurité au travail Participer à la préparation aux situations d’urgence
Politiques, procédures et pratiques organisationnelles	Observer les lois et les règlements	Interagir avec les agents de réglementation et les inspecteurs Participer à des enquêtes sur des accidents/incidents
Politiques, procédures et pratiques organisationnelles	Observer les politiques et procédures normalisées d’exploitation (PNE) de l’organisation	Observer les politiques et procédures normalisées d’exploitation (PNE) de l’organisation
Leadership	Démontrer du professionnalisme	Faire preuve de professionnalisme et d’éthique
Communication	Communiquer efficacement	Pratiquer l’écoute active Utiliser des compétences verbales Utiliser des signaux manuels

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Cutting

Compétences évaluées pour le niveau 2 – Découpage:

Catégorie	Compétence majeure	Unité de compétences
Découpage de viande	Utiliser des techniques de découpage de viande	Utiliser la méthode de découpage recommandée Portionner les coupes de viande Façonner des coupes de viande Fabriquer de la viande hachée
	Fabriquer des coupes de viande pour le bœuf/veau	Découper la carcasse de bœuf/veau en coupes primaires Découper des coupes sous-primaires de bœuf/veau Découper des coupes de bœuf/veau au détail
	Fabriquer des coupes de viande pour le porc	Découper la carcasse de porc en coupes primaires Découper des coupes sous-primaires de porc Découper des coupes de porc au détail
	Fabriquer des coupes de viande pour l’agneau	Découper la carcasse d’agneau en coupes primaires Découper des coupes sous-primaires d’agneau Découper des coupes d’agneau au détail
	Fabriquer des coupes de viande pour le gibier d’élevage	Découper la carcasse de gibier d’élevage en coupes primaires Découper des coupes de gibier d’élevage au détail
Équipement et outils	Équipement et outils	Faire fonctionner de l’équipement de transformation des aliments Verrouiller l’équipement
Équipement et outils	Équipement et outils	Utiliser des outils manuels et électriques de transformation des aliments

Slaughter - Coming Soon

Slaughter Level 2 Evaluated Skills:

COMING SOON

Knowledge Exam

Knowledge Exam

Evaluated Skills:

Category	Major Skill	Competency Unit
Logistics	Handle Inventory	Receive live fish and seafood
Quality Management	Monitor Product Quality	Grade/Inspect fish and seafood
Crustacean Processing	Process Lobster	Clean whole lobster Net whole lobster Prepare brined whole lobster
	Process Raw Lobster Tails	Remove raw lobster tails Clean raw lobster tails
	Process In-Shell Lobster Segments	Separate/Split lobster into segments Clean in-shell lobster segments
	Process Lobster Meat	Pick/Shuck lobster meat Clean lobster meat Brine cooked lobster meat Prepare lobster mince
	Process Crab	Butcher crab Prepare crab meat Prepare crab mince
	Process Shrimp	Prepare shrimp for primary processing Cook and peel shrimp using automated equipment
Food Processing	Prepare Raw Materials/In-Process Products	Brine-freeze crustaceans Freeze fish, crustaceans and mollusks
Food Processing	Transform Raw Materials/ In-Process Products	Cook crustaceans/mollusks Cool crustaceans/mollusks Blanch crustaceans Retort food products
Equipment and Tools	Operate Food Processing Equipment	Conduct pre-operation check on food processing equipment Start up food processing equipment Monitor food processing equipment Perform food processing changeovers Perform minor maintenance on food processing equipment Troubleshoot minor food processing equipment problems
Equipment and Tools	Use Food Processing Hand and Power Tools	Use food processing hand and power tools Use knives and saws
Sanitation	Sanitize Food Processing Equipment and Tools	Sanitize fish and seafood workstations
Sanitation	Clean Closed Systems/Clean-in-Place (CIP)	Prepare CIP system for cleaning Monitor CIP system
Food Packaging	Package Product	Prepare packaging materials Portion/Weight product Fill and seal packages Bottle/can in-process products Label products Tray/Box products Perform packaging material changeover Palletize products
Food Production Management	Monitor Storage Conditions of In-Process Fish and Seafood	Monitor storage conditions of in-process fish and seafood
Food Safety Management	Comply with Food Safety Management System	Comply with food safety management system
Food Traceability	Comply with Food Traceability System	Comply with food traceability system
Recalls	Follow Recall Plan	Follow Recall Plan
Pest Control	Comply with Facility Pest Control Program	Comply with Facility Pest Control Program
Waste Management	Comply with Recycling Program	Comply with Recycling Program
Health and Safety	Comply with Occupational Health and Safety Program	Follow occupational health and safety program Participate in emergency preparation Participate in accident/incident investigations
Health and Safety	Comply with Facility Security Program	Follow facility security program Participate in security exercises and drills
Record Management	Complete Record Management Tasks	Complete forms
Organizational Policies and Procedures	Comply with Organizational Policies and Procedures	Comply with organizational policies and SOPs
Leadership	Manage Organizational Change	Support organizational change
Leadership	Demonstrate Professionalism	Collaborate with team members Develop professionally Exhibit professional and ethical conduct Manage stress Manage time
Communications	Communicate Effectively	Use active listening skills Use speaking skills

Cutting
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Cutting

Cutting Level 2 Evaluated Skills:

Category	Major Skill	Competency Unit
Meat Cutting	Use Meat Cutting Techniques	Use required cutting method Size meat cuts Shape meat cuts Produce ground meat
	Fabricate Meat Cuts for Beef/Veal	Breakdown beef/veal carcass into primal cuts Cut beef/veal sub-primal cuts Cut beef/veal retail cuts
	Fabricate Meat Cuts for Beef/Veal	Breakdown beef/veal carcass into primal cuts Cut beef/veal sub-primal cuts Cut beef/veal retail cuts
	Fabricate Meat Cuts for Pork	Breakdown pork carcass into primal cuts Cut pork sub-primal cuts Cut pork retail cuts
	Fabricate Meat Cuts for Lamb	Breakdown lamb carcass into primal cuts Cut lamb sub-primal Cut lamb retail cuts
	Fabricate Meat Cuts for Farmed Game Animals	Breakdown farmed game carcass into primal cuts Cut farmed game into retail cuts
Equipment and Tools	Equipment and Tools	Operate Food Processing Equipment Lock Out Equipment
Equipment and Tools	Equipment and Tools	Use Food Processing Hand and Power Tools

Slaughter - Coming Soon

Slaughter Level 2 Evaluated Skills:

COMING SOON

Category	Major Skill	Competency Unit
Food Processing Equipment	Use Food Processing Hand and Power Tools	Use knives and saws
Food Safety Management System	Comply with Food Safety Management System	Follow food safety management system
Quality Management	Follow Food Traceability System	Follow Food Traceability System
Quality Management	Monitor Product Quality	Monitor foreign body detection and removal equipment Inspect finished meat and game
Sanitation	Clean Food Processing Equipment and Tools	Prepare for cleaning Conduct daily cleaning for food processing equipment and tools
Sanitation	Sanitize Food Processing Equipment and Tools	Prepare for daily sanitizing of food processing equipment and tool Conduct daily sanitizing of food processing equipment and tools
Health & Safety	Comply with Occupational Health and Safety Program	Follow occupational health and safety program Participate in emergency preparation
Organizational Policies, Procedures, and Practices	Comply with Legislation/ Regulations	Interact with regulatory agents/inspectors Participate in accident/incident investigations
Organizational Policies, Procedures, and Practices	Comply with organizational policies and standard operating procedures (SOPs)	Comply with organizational policies and standard operating procedures (SOPs)
Leadership	Demonstrate Professionalism	Exhibit professional and ethical conduct
Communication	Communicate Effectively	Use active listening skills Use speaking skills Use hand signals

Category	Major Skill	Competency Unit
Food Safety Management System	Develop Prerequisite Programs and Supporting Documentation	Develop prerequisite program for premises Develop prerequisite program for transport, storage, purchasing, shipping and receiving Develop prerequisite program for equipment and preventative maintenance Develop prerequisite program for personnel and training Develop prerequisite program for sanitation and pest control Develop prerequisite program for recalls Develop prerequisite program for other operational control programs
	Develop HACCP Plan(s) or Equivalent Food Safety Plan(s)	Assemble team Describe products and intended uses Create process flow diagram and plant schematic Verify process flow and plant schematic Conduct hazard analysis Determine critical control points Establish critical limits Establish procedures to monitor each critical control point (CCP) Establish procedures to take corrective action Establish verification and validation procedures Establish recordkeeping and documentation control procedures
	Implement Food Safety Management System	Communicate food safety management systems to management staff Verify food safety programs and tasks are being completed as required Review and validate food safety management system Update program documentation
	Comply with Food Safety Management System	Comply with food safety management system
	Manage Audits	Develop system to manage audits Develop tracking tools Prepare for audits Participate in audits
Pest Control	Manage Facility Pest Control Program	Develop pest control program Implement facility pest control program Monitor facility pest control program
Pest Control	Comply with Food Traceability	Comply with food traceability systems
Food Traceability	Manage Food Traceability	Create food traceability system Implement food traceability system Maintain food traceability program
Food Traceability	Comply with Food Traceability	Comply with food traceability systems
Recalls	Follow Recall Plan	Follow recall plan
Quality Management	Monitor Product Quality	Monitor foreign body detection removal equipment
Sanitation	Handle and Prepare Chemicals	Conduct chemical risk assessment Implement control measures Develop chemical safety program
Sanitation	Implement Environmental Monitoring Process	Develop facility environmental monitoring process Conduct organoleptic inspection Conduct ATP hygiene monitoring Conduct microbiological sampling
Waste Management	Comply with Recycling Program	Comply with recycling program
Waste Management	Comply with Facility Waste Management Program	Comply with facility waste management program
Facility Maintenance and Repairs	Maintain Electrical System	Conserve electrical energy
	Maintain Water System	Conserve water
	Maintain Steam System	Conserve steam
	Maintain Compressed Air and Gas System	Conserve compressed air/gas
Health and Safety	Manage Occupational Health and Safety Program	Lead emergency preparation
	Comply with Occupational Health and Safety Program	Follow occupational health and safety program Participate in emergency preparation Direct accident/incident investigations Participate in accident/incident investigations
	Comply with Facility Security Program	Follow facility security program Participate in security exercises and drills
Workforce Management	Set Strategic Direction for Workforce	Manage Diversity in the Workplace
Workforce Management	Train Staff	Develop or revise employee resources Provide orientation to new staff Plan training Conduct training
Record Management	Manage Record Management	Establish record management policies and procedures Monitor organization’s record management systems Monitor department’s record management system
Record Management	Complete Record Management Tasks	Keep records up-to-date
Organizational Policies and Procedures	Comply With Legislation/ Regulations	Determine applicable legislation/regulations Assist regulatory agents/inspectors Interact with regulatory agents/inspectors
Organizational Policies and Procedures	Comply With Organizational Policies and Procedures	Develop organizational policies Develop standard operating procedures (SOPs) Implement organizational policies and SOPs Comply with organizational policies and SOPs
Leadership	Provide Leadership	Develop action plans Implement action plans Delegate tasks
	Manage Organizational Change	Implement organizational change Promote continuous improvement Support organizational change
	Demonstrate Professionalism	Collaborate with team members Develop professionally Exhibit professional and ethical conduct Mentor/coach others Manage own stress Manage time
Communications	Communicate Effectively	Use active listening skills Use speaking skills Use hand signals Use writing skills Conduct meetings and presentations Manage internal and external communications

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Food Drives Our Economy.

Benefits of FPSC Certifications

Our Industry's Learning & Recognition Framework

Examen de connaissances

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Knowledge Exam

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