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The Decision 552/1997/qd-Bts: Decide On Issuing Technical Level Standard Fishery Workers

Original Language Title: Quyết định 552/1997/QĐ-BTS: Quyết định về việc ban hành tiêu chuẩn cấp bậc kỹ thuật công nhân ngành thuỷ sản

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The decision on issuing the standard technical worker level fisheries MINISTER of FISHERIES-based on Decree No. 50-CP 21-6-1994 government regulation of the duties, powers and organization of the Ministry of fisheries.
-Pursuant to Decree No. 26/CP dated 23-5-1993 of the Government of the temporary regulations of new salary mode in enterprises;
-The proposal of Mr. Director of the Organization Department of labor, Mr. Director General, science-technology, Decisions 1. Now attached to this decision "standard TCN93-95-28 technical worker level fisheries, areas: aquatic processing, aquaculture, the production of fiber mesh".
Article 2.
a. the standard of technical workers ranks as a base for training, fostering scientific workers arranged, the salaries of academic competition and raising the wage level for the workers.
b. the decision has effect after 15 days from the date of signing. The standard level technical workers previously issued contrary to this decision are hereby repealed.
Article 3. The said Office, heads of Service, Bureau, Inspector, heads of subdivisions, the Director of the Department of fisheries, Department of agriculture and rural development ... relevant, Director of fisheries enterprises and relevant units responsible for the implementation of this decision.
INDUSTRY-STANDARD 28 BC 93-1995 (attached to decision No. 552/1997/QD-BTS of the Fisheries Minister of issuing standard technical level fishery workers) TECHNICAL WORKER LEVEL FISHERY PROCESSING, aquaculture, the PRODUCTION of FIBER MESH this standard regulations on occupational craft number name the number of steps and the content of each of the steps in each of the trades, in the seafood processing sector, aquaculture and manufacturing fiber mesh.
-Objects: workers in the enterprises in the economic component of the Fisheries Sector.
-Scope: in the country.
1. GENERAL PROVISIONS: employees work in all trades must be done properly the following provisions: 1.1. Observance of labor rules in enterprises according to article 83 and the writing guide this of the labor code of the Socialist Republic of Vietnam.
1.2. the Understanding and observance of the technical processes of production in the range.
1.3. The preservation of good tools, machines and equipment, raw materials, fuel and labor protection equipment was delivered to use.
1.4. Regularly to improve learning and production experience, improve productivity, product quality.
1.5. Technical workers from tier 2 and older undergo vocational training schools or the school, next to the factory class and granted by the profession, or certificate of authority by State regulations.
Technical workers from tier 2 to tier 4 must reach the level of culture of most secondary (level 2) or the equivalent, from 5 upwards to reach the level of culture of most secondary (level 3) or equivalent. 1.6. Technical steps 5 to master content product management and has the management capacity in a production.
Technical workers from ranks 6 and above must master the content product management and has the management capacity in a ca (or a team) in factory production, or equivalent.
1.7. Technical steps on to master the knowledge and proficiency in the work of the lower level workers in the same profession.
-Technical workers in the same occupations on mentoring to technical guidance was for workers under tier spaced from 2 levels back up.
 
2. content STANDARDS of the profession.
2.1. the seafood processing sector (craft).
2.1.1. frozen seafood processing steps I-VI TIER I a. understanding:-The method of preserving the simple ingredients (ice, chilled ...)-the name of a number of raw material (fish, prawn, squid ...) that enterprises often use.
b. do:-preliminary processing of raw materials: the Classifieds first, peeled shrimp, squid skin surgery, surgery guest wash oar ...-personal hygiene, processing tools and the work place.
-Transport of raw materials, scrap by rudimentary means to the place specified.
 
TIER II know and do the job, adding: a. understanding:-the purpose of the wash material, the wash (clean water, wash water Clorin 70%).
-Understand the content of each stage of the production process of frozen items are assigned.
-The basic causes material damage.
-Use suitable clorin 70% capacity with each job, by Chlrine.
b. do:-Mastering the simple manipulation of preliminary processing of raw materials.
-Preliminary classification are raw materials (same type, same size, ươn freshness ...)-Boiled Shrimp, crab, crab, clams, snails ... ensure the technical requirements.
-Sorting, storage, import of raw materials in cold storage.
-Processed whole fish ensures technical requirements.
 
TIER III understand and do the job, adding: a. understanding:-production process, marinated items frozen mode and refrigeration.
-Operating process equipment processing machines do (mixers, machines for sexual harassment, stone grinders, air tanks, air in such register the code ...) is assigned to use.
-Master the measurement unit: kg, LB, OZ, quart ...
-The problem can happen and precautions in cold storage.
b.-classification, size, material class (shrimp, fish, squid ...) before folding the mold and mold to ensure technical requirements.
-Cup mold, glazing, the type of packaging products including belt splints, recorded signed the code.

-Proficient use of the machinery, equipment, processing, freezing is assigned.
-Read the thermometer, humidity temperature detection and preserved in the repository do not meet the requirements.
-Determined by perceptibility and measuring product temperature after freezing.
 
TIER IV understanding and doing the job, add a. understanding: the code-signing the common products in a foreign language.
-Causes of heat loss, how to fix it.
-Volume shrinkage causes the product during the process of freezing, preserving, how to fix it.
-Causes that affect product in process of stacking frozen mold as pitting the rugged ice face to face, or not covering, how to fix it.
-Black variable causes of fresh shrimp, precautions.
-Recognize product quality through each stage, cooked, sizing jig, glazing products ... What's wrong need to overcome.
b. do:-repair, fitting these parts usually the air technology such as screw inserted, grating blade ...-fix the defects due to incorrect Eastern run mode.
-Proficiency in the operation of the freezer, tunnel East, vacuum, sealing.
-Fish fillet, squid, cuttlefish, this page designs, complete packaging products.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-grasp the basic knowledge of yeast and microorganisms.
-Grasp the technology of producing the kind of factory products.
-Chemical, additives used in the handling, storage and processing and distribution of products.
-Technical characteristics of the equipment.
b. do:-processing of semi-finished products, finished products of inferior quality, ensuring the technical requirements.
-Detects the unreasonable in organization and management in a non-profit or a shift in production and suggest remedies.
 
Understanding RANKS and do the job, adding: a. understanding:-effects of low temperature, high temperature for the activity of enzymes and micro-organisms.
-Distinguish two methods of freezing is slow and fast, the pros cons of each method.
-Structural principles, process effects feature to operate the freezer, tunnel East and East IQF system.
-Measures to enhance the capacity of the freezer; the tunnel East of the common failure causes, how to fix it.
-Grasp the TCVN, BC of the processed products.
b. do:-check the quality of the semi-finished products, finished products, discovered the flaws of the standard, how to fix it.
-Proficient use of whole equipment in production lines (excluding run the compressor).
-General, cast the withdrawal initiative, experience, technical improvements in the production of the factory.
2.1.1. sauce processing (Tier I-VI) TIER I a. understanding:-the name of a number of popular fish used for processing chượp.
-Distinguish the freshness ươn.
-The names and uses of the tools, the equipment normally used in the processing of chượp, sauce.
b. do:-handle material: remove impurities, mix the fish, salt, hearing loss and shipping up boxes, hot marinated chượp.
-Measure the salinity by Bômêkế-mix proportion of mud than to grasp or caked.
-Into the sauce pot or bucket hot pull withdraw.
-Rinse wash packages, barrels, hot chượp.
-Labelling packing up.
 
TIER II know and do the job, adding: a. understanding:-grasp the essential of each stage of the processing by the method of chượp compression, stirring or setting combination.
-Grasp the essential each stage of processing fish sauce by the method of pulling filters cooking or withdrawal.
-Recognize the phenomenon outside of chượp, the water salt salt, such as detectors self-distribution salt, live, nine black, sour, rotten.
-The nature and grounds of some species of fish that normally access unit.
b. do:-preserving care chượp: Jiang exposure, namely the island, instead of blisters, heat mud buckets manually or by using the boiler piping system.
-Unplug the cooker pot, van she technically true and ensure safety.
-Self created buttons lù, injected lù.
-Fluent Bômêkế and adjust the correct salinity requirements.
-Proficient use of the small capacity pumps are often used in enterprises.
-Packing is the kind of finished products according to different packaging formats.
 
TIER III understand and do the job, adding: a. understanding:-hold the entire processing chượp, sauce and the technical requirements of each stage in the process.
-Understanding the decomposition, resolution of fishing during the processing of chượp.
-The nature and effects of temperature, salt for chượp processing process, fish sauce.
-Recognize the phenomenon back to the smell, the nature of the sauce.
b. do:-Inject water, regulate the flow of water through the system products of long Rod ensures the technical requirements.
-The chượp to pull draw out the right products technical requirements.
-Calculate the proportions of salt for salt chượp seasonal (winter, summer) for the species of fish to small, fresh, ươn, floating fish, bottom fish.
-Lining are the kind of false bottoms of sand filter, filter for the husk ...-types of offset lù: lù husk, lù salt, fish bone coral lù for hot chượp or hot pull withdraw.
-Mastering the technique of cooking residue to seize energy phase protein, protein residue left in the least.
-Estimate the sensory protein levels of semi-finished and finished products.
-Take samples of water chượp, self-distribution, sauce guaranteed the average sample.
 
TIER IV

Knowing and doing the job, add: a. understanding:-the basic principles of the processing chượp, sauce.
-Causes for poor-quality sauce, chượp or damaged. -Basic knowledge of food hygiene and preservation of fish sauce.
-Structure and effects of the centrifugal pump, pump compression.
b. do:-calculate and set the formula for a scratch Cook about the amount of salt, water, chượp to have the right products.
-Processing and use the water to increase the colors, taste sauce suit the tastes of consumers.
-Handle was clogged lù, hot chượp, drag bins.
-Phase calculations are finished products to ensure proper technical requirements; set the phase for each recipe sauce class to ensure correct technique.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-basic knowledge of physical chemistry, chemical processing in chượp sauce, as the resolution, decomposition, beneficial or harmful effects of temperature, yeast microorganisms.
-Sensory requirements of chượp sauce, Vietnam standards, industry standards.
-The nature and significance of the types of protein-protein, ammonia, axíta min protein, vitamins, minerals.
b. do:-fix chượp, poor quality of sauce or damaged.
-Experience the quality of raw materials is relatively accurate.
-Grasp the technical-economic norms of the stage during the processing of chượp, sauce, steering and implementation are the norm.
-The layout, organization was arrangements drag system complete withdrawal to generate hit products technical requirements.
 
Understanding RANKS and do the job, adding: a. understanding:-understanding in depth about the resolution of the flesh under the action of temperature, yeast micro-organisms and the environment.
-Chượp processing methods, appropriate sauce for each type of raw material to ensure chượp quickly and ensure quality.
-Grasp the Vietnam standards, industry standards regarding processing and chượp sauce.
b. do sensory evaluation:-quite correctly-protein levels, salinity of semi-finished products, finished products and reviews be sauce made from fish.
-Calculate are tools, equipment and manpower to a factory production.
-Calculation of economic efficiency of work.
-Apply the new technologies of the industry processes, experiences and initiatives of other units.
2.1.3. The production of AGAR (tier I-VI) TIER I a. understanding:-grasp the essential process of the production of agar-grasp the requirements of the washed and dried algae material.
b. do:-washed follower, drying, packing, warehousing.
-Do the simple jobs according to the guidance of technicians or workers.
 
TIER II know and do the job, adding: a. understanding:-recognize the salinity, the pale of rong rong rong, mold, moisture, rong was hot in the process of preservation.
-Causes quality loss ripping material, how to prevent and handle.
b. do:-pale Wash for recycling or rong rong, bad quality-clean material before disposal.
-Cooled, cut into jelly, soak wash.
 
TIER III understand and do the job, adding: a. understanding:-recognize the kind of junk and MOSS on rong rong, of raw materials.
-Production process, understand the depth of the agar.
-Ph-measuring the effects of the chemical through each stage of processing.
-Recognize the quality of the products through the follower treating alkali, bleaching, softening of rong ...-the quality of the process running East to determine appropriate for winter running mode.
-Legal use of the equipment in the production line.
b. do:-preparation of tools, raw materials and convenient working conditions for production in the assigned position.
-Waste alkali, bleaching, softening of rong, wash chemicals out of the neutral stage on.
-Pressed, dehydrated, running East.
-Tan, washed, bleached, centrifuge Extractor drained.
-Drying or drying.
-Check the agar thread, remove impurities before REW, packing of finished products.
-Preliminary emergency people were due to specialized chemical accident causes.
 
TIER IV understanding and do the job, adding: a. understanding:-differentiate the types of different materials: rong rong rong and other types of gold just sentences.
-Causes quality loss agar, reduce the rate of recovery of product in each stage of production.
-Master the entire process for the production of agar.
-Master the standards of quality of agar.
-Processes operate the equipment in production lines (except air conditioning).
-The effect of low temperature for making jelly and Eastern influence of the mode of making East to quality of agar.
b. do:-proficient use of the equipment in production lines (except air conditioning).
-Fix is the common failure of the equipment that you use.
-Calculus is the amount of raw material and remixed the follower materials needed for a cooking pot.
-Blending is the chemical for each stage of production.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-factors that affect the quality and agar recovery rate of finished products.
-Distinguish the type of raw material in question follower material key (Dinh vu, Cat Hai, Ha Nam, Thanh Hoa, ...) to adjust the technology to suit each type of raw material.

-Quality jelly in the cooking process and after cooking: good, bad or what flaws need supplements, recovery and through fossil quality reviews are the quality of agar.
-Distinguish the chemical well, bad enough to produce standard agar.
b. do the cooking:-filter is satisfactory, the agar quality when there is a change in category of raw materials.
-Calculating, needs to be chemical processing in entire production lines.
-Detect the unreasonable in the production line, to propose measures to reduce the consumption of raw materials, human disposition to match.
 
Understanding RANKS and do the job, adding: a. understanding:-understanding technical principles deep in agar production process.
-Understand the nature and effect of the types of chemicals used in the processing of agar, preserving quality and safety assurance.
-Evaluation method by sensory quality of ingredients and agar are relatively accurate.
b. do:-calculate the distribution in the follower's class with agar and various Eastern power deals with quality products reach the technical requirements.
-Calculus is the amount of raw materials, tools, equipment and manpower to produce a layout.
-Have reasonable suggestions about technical improvements, labor organizations, intended to reduce consumption of raw materials and fuel, improving productivity and product quality.
 
 
2.1.4-breeding fish production (tier I-VI) TIER I a. understanding:-standard raw materials used to produce fish meal.
-The stages of the production process of fish flour.
b. do:-remove the impurities in the raw materials affects the quality of fish powder.
-The operation of bringing the material into the air.
 
TIER II know and do the job, adding: a. understanding:-fish-powder manufacturing process The raw material washing methods b. Do:-get fish, preserved fish, rinse the fish.
-Product packaging, record the signed code.
-Operation of some simple equipment such as conveyors, material loading machine.
 
TIER III understand and do the job, adding: a. understanding:-the methods of preserving fish powder, harmful nature and effects of these types of chemicals are used.
-Technical characteristics of the equipment and methods of operation of the equipment is delivered using.
-Sensory evaluation standard of quality of fish powder products in stages is assumed.
b. do:-proficient operation of equipment assigned to use.
-Repairs are common failure as definitive, chain belts crab line missed.
-Adjust the secured equipment technical requirements such as presses, crushers, vapor pressure when cooked, when drying.
 
TIER IV understanding and do the job, adding: a. understanding:-explain the effect of each stage in the production process: Cook, squeezing, drying, grinding, sifting and technical requirements.
-The variation of chemical management, of fish meal, the melting causes in the process of preservation.
b. do:-check by sensory quality of products in each stage.
-Check by sensory quality of fish powder when new production as well as in the process of preservation.
-Arrange the fish covered in warehouse officials ensure safety (non-fish meal was hot and on fire).
 
V LEVEL of understanding and to do the job, adding: a. understanding:-effects of device features is assigned to use. The causes of common failures, how to fix it.
-Master the process of operating the machinery and equipment of the production line for fish powder.
b. do:-maintenance of the machinery, the devices are assigned to use.
-Operate the proficient of powder production lines whole fish: boilers, dryers, presses, crushers, screens, centrifuge, packing ...-processing and Distribution of raw materials, finished products fish meal to have the qualities to meet technical requirements.
 
Understanding RANKS and do the job, adding: a. understanding:-master configuration, features the work of machines and equipment in the whole production line of fish flour.
-Master the details, of corrupted quickly lick the system to take measures to prevent and redress.
-Grasp the Vietnam standard of fish meal products.
b. do:-repair or replacement are some more simple as replacing small sausage, instead of dandruff, instead of a knife 3 next ...-calculus are labour, raw materials, materials and finished products for an American production.
-General are the experience, initiatives, recommendations are technical improvement measures, the labor organization to improve quality, lower price.
2.1.5. The production of cod liver oil capsules (Tier II-VI) TIER II a. understanding:-essential about the production process of soft capsules.
-Basic concepts about bacteria, mold. The harm of them for the manufacture and product quality, the preventive measures except.
-The name, properties and use of the chemicals used in the production.
-How to use the pot 2 shell and the safety rules.
-The nature of fish liver and fish liver oil.
-Overview of raw materials and production processes of gelatin.
b. do:-differentiate the types of raw materials, chemicals used in the manufacture of soft capsules.
-Cleaning and disinfection of the production tools reaching technical requirements.
-Wash or choose the right staff technical requirements.
+ In the refined oil, add:-sort and handle well the liver of fish of all types.
-Patented oil, oil and water separated from oil decanting achieves high quality.
-Preserved fish liver in the right regulatory approach.
+ In the gelatin more:

-Create a solution of milk of lime and conduct the dipping.
-Sorting of raw materials according to the technical requirements.
-Handle a batch of raw materials for the production of gelatin.
 
TIER III understand and do the job, adding: a. understanding:-principles of work, composed of air creates follicles and the server in production.
-Technological characteristics of each stage in the production process, such as: method of producing gelatin, operating rules, technical machine handling and drying capsules, hong selection techniques and packaging.
-Made pot 2 shells and working principle of the heat in the production system.
+ In the refined oil, add:-physical nature, of grease, oil and fat Chemical Co. falls.
-Textures and how to operate the oil refining equipment.
+ In the gelatin, add:-physical-chemical properties of gelatin and specifications of the product.
-How to measure temperature, pH (pH test paper) how to mix some simple solution.
b. do:-self is the work in stages its own expertise, such as air, do the work to prepare and operate the machine needs institutional coordination, creation of raw materials and Excipients, gelatin ...-make the right production process, ensure hygiene and safety.
-Fluent 2 pot and the heat supply.
+ In the refined oil, add:-differentiate the types of fish liver, nature and how to handle each type. Preserved fish liver in the right technical requirements.
-Washing and drying the small pot of oil 2 shell.
+ In the gelatin more:-classification and processing of raw materials for the production of gelatin.
-Measure the temperature, pH, calculation and pha are some simple solution for production.
 
TIER IV understanding and do the job, adding: a. understanding:-factors that impact the production process in the different stages such as: temperature, humidity, weather and other conditions.
-Blending formula of gelatin, the principle and the method of adjusting the temperature. How to remove toilet and air create nang specifications kinds of soft capsule.
-Method of calculation, the needs and the processing required for production.
+ In the refined oil, add:-Oh and the infamous causes deterioration of oil due to the impact of the factors in the process of processing and preservation.
-The concept of the physical indicators, chemical reviews grease quality.
+ In the gelatin, add:-factors that affect physical properties of gelatin: how to check and control the elements.
-Optimal method to extract the gelatin.
b. do:-the exact needs of raw materials and Excipients, concocted by the prescribed formula.
-Fluent transport of machinery and production equipment in the professional range.
-Implement good hygiene and sterilizing modes and mold for people, equipment and the environment in the manufacturing sector.
+ In the refined oil, add:-cod liver oil, hydrolysis and wash oil.
-Neutral or a batch of goods oil SOAP.
+ In the gelatin, add:-compliance jobs in gelatin manufacturing process technology (especially sewn extracted and adjust the pH of solution of the substance in the period).
 
V LEVEL of understanding and to do the job, adding: a. understanding:-master quality standard material; excipients used in the manufacture of soft capsules.
-The method of calculating and precise blending fluids, (including vitaminA content in oil).
-Quantitative methods, adjust the size, choose the correct classification and the size.
+ In the oil processing, add:-master the process of hydrolysis fish liver, purified fish oil and lubricant oil purification processes in General.
-Method of calculating the amount of caustic soda (NaOH) to neutral when refined oil.
+ In the gelatin, add:-Mastering workflow manufacture of gelatin. Clear quality standards and classification of raw materials, finished products.
-Calculation methods, blending all the solution in the production.
b. do:-Prepared gelatin, operate the machines, a selection of classified staff have high accuracy (proper technical requirements, lower scrap rate). Proficient work at many different stages. The job of executive producer.
+ In the refined oil, add:-proficiency in all of the work as: hydrolysis fish liver, purified fish oil, or vegetable oil, grease and refining hydrolysis.
-Operate the oil refining equipment (including vacuum drying equipment).
+ In the gelatin, add:-proficiency in all jobs in gelatin manufacturing process technology.
-Handle the common problems in the production.
 
Understanding RANKS and do the job, adding: a. understanding:-master the production process of soft capsules, the quality standards of raw materials, excipients and finished products.
-Examination by sensory to evaluate product quality in the manufacturing process in the stage.
-The factors affecting product quality, the remedy.
+ In the refined oil, add:-master general theory about physical properties such as grease, hydrolysis process, Oh, infamous raw materials and finished product standards.
-Master the production process and operate competently refined oil equipment.
The examiner-cod liver oil and fatty oils in General by sensory methods.
+ In the gelatin, add:-master general theory about physical properties such as gelatin, metabolic processes and hydrolysis, decomposition, the specifications of the raw materials and finished products.

-Master the production process and operate competently the machinery and equipment in the manufacture of gelatin as extracts, vacuum drying, you ...-What are the common problems in the production process, processing measures, prevention.
b. do:-proficiency in all work in the production process of soft capsules.
-Determine the volume of the oil and of the staff by two methods and analysis.
-Recording of data produced by the method of batch records.
-Detection of causes of defects and proposed remedy, handle some issues as directed by the technical staff.
+ In the refined oil, add:-proficient operation of all the equipment in oil refining system.
-Perform the preliminary test method in quality test of books such as the SOAP when washing oil, try a moisture in oil.
+ In the gelatin, add:-proficiency in all work in the manufacture of the gelatin.
-Timely detection and propose measures to address the factors that negatively affect the quality of gelatine production.
-Examination by sensory quality of gelatin in the stage. Reviews and classified by the sensory kind of gelatin.
2.1.6. Operating the air conditioning (Tier II-VII) TIER II a. understanding:-working principle diagram of system of conditioning work.
-Nẵm firmware a compressor manuals, extra equipment and signs to work normal and not normal.
-The importance of lubricating oil with the lifespan of the machine. Features and scope of use of some oil, grease.
-Safety rules, safety equipment. Preliminary emergency methods when it burns the lips refrigerants.
b. do:-proficient use of the means of labor protection and respirators.
-Boot the machine, look, adjust and correct machine technical processes stop request processing technology with the least cost of electricity, water.
-To detect with the naked eye, hands, ears, nose for signs of normal working of the machine and equipment.
-Additional oil, grease in the machine and the device according to the instructions and rules of a manual.
-Clean rooms, equipment rooms and latest equipment outside.
-Discharge of oil from the prescribed equipment and correct technical operation.
 
TIER III understand and do the job, adding: a. understanding:-principles of cold compressors are used and the heat exchanger, a device fitted in the system.
-The harmful effects of using improper lubrication norms (or lack of) to the capacity or performance of the heat exchanger in the heating system.
-Features, the effect of the safety valve, the pressure limits permitted in the pressure equipment.
-The importance of breaking the ice, the snow removal equipment and hygiene of freezing equipment, storage of finished products, to the quality of products, goods of enterprises.
-The use of the indicators on the control panel of the machine room.
-Basic properties of goods, common metals and their uses in manufacturing air conditioning.
b. do:-Ice-Snow Removal, vaporization equipment according to engineering requirements. -Operate the equipment for freezing ice production machines, the preservation repository of raw materials, finished products the right specifications.
-Use safety proficiency Panel automatically and the equipment of the room air.
-Fix common problems when the system is working to ensure continuous production.
-Ren was bolts, nut, screw, and remove the nut, replacing gu, Newt knew handle when ren burnt.
-Do and replace compressor flange, cushion the pipes.
-Tidy arrangement tools, the equipment in the room. Preserving good grease and other materials used in ca.-delivery of ca, log the correct operation, fully under the rules.
 
TIER IV understanding and do the job, adding: a. understanding:-effect of each Department and the effect between the parts in the compressor.
-The principle of work, the use of automatic adjustment devices, control, inspection, protection and signal conditioning system mounted in the factory.
-Principle of operation of some simple equipment: boot from menu, button, press, alarm bells, fuse.
-Maintenance of compressor suction techniques include detailed clusters píttông, cylinder.
-Cycle and content of work to do when changing the oil to the compressor. -The features and technical requirements for the materials used in refrigeration systems.
-Get to know fluent lips pipeline systems, refrigerants, refrigeration load, lubrication, cooling water system.
-Mastering the technical safety regulations related to the operation and repair of refrigeration systems under TCVN 4206-86.
-Construct, uses the common measurement tools such as the caliper, micrometer, size leaves. b. Do:-addition or withdrawal of less solvent cooling the gas, do not stop the system.
-Replace the oil of the compressor as specified.
-Insert the system stopped working long days back operating at normal status.
-Remove, insert the cold compressor is to maintain correct order and achieve the technical requirements.
-Mounting and maintenance the bearings of machines and other equipment.
-Detect and fix the leak refrigerant lips, cold load, lubrication, cooling water system of conditioning.
-Shave your silver, silver, and Clapehút drive, battery, satisfactory compression techniques.
-Repair damaged usually about power.
 
TIER V

Knowing and doing the job, add: a. limited:-understanding the impact of automated equipment.
-The importance of the management of heat exchanger in refrigeration systems. The relation between the work of them with power conditioning and power of the compressor.
-Content of the periodic maintenance of the heat exchanger, storage, cold storage and other equipment of refrigeration systems.
-Specifications on tolerances allow for docking with the details compressors used in the unit.
-Composition, uses and how the pan-me gauges, measure, measure depth.
-Extra heat load in the place cold consumption to use compressors and save.
b. do:-maintenance and regular inspection of equipment, accessories, valves, systems of conditioning.
-Bending is the type of quail reaches technical requirements.
-Restoration or replacement of the affected parts of disability include compression piston withdraws, the compression valve-leaf shoots, checks and cylinder.
-Check the wear level assessment, and the details of the compressor before periodic maintenance.
-For cleaning the heat exchanger equipment periodically.
-Fast, accurate detection and fix causes system operation is not normal.
-Review the van and the exposure of the buffer sections sealed the first axis, move to san.
-Pan types utilized in measurement, and measure me measured depth.
 
Understanding RANKS and do the job, adding: a. understanding:-conservation mode, the devices in the system and the relationship with the operation of the refrigeration system.
-The work must be performed when stopping operation system in the long run.
-Need to check content, measurements of each compressor parts, to plan periodic repairs.
b. do:-study the diagrams, technical drawings, the documentation accompanying the device, manufactured by machine, where provided, to bring them to the safe and effective use.
-Fix the enclosed buffer, and lubrication system of oil-pump machine.
-Repair of damaged heat-exchange equipment, other equipment of the system.
-Care, maintenance of machinery grease, spare parts when not in use, or have used, but out of action for long periods.
-Layout of manpower, materials and planned to do the housekeeping, maintenance of refrigeration systems according to the assigned content.
 
TIER VII understand and do the job, adding: a. understanding:-content tu a compressor.
-Check the content in parallel, angular lines and concentric levels.
-Structural principles, rules of use, adjustment and technical requirements when installing the automatic control device, adjust, protect, signals and check the work normally.
-Technical requirements and procedures for conducting to put a new system in use.
-Disabled the downside, of machinery, equipment, piping systems can lead to the breakdown of equipment, or accidents caused by defects when used during the installation.
b. Do Trung tu:-whole is a compressor.
-Check the horizontal axis, parallel and concentric levels of silver and silver border border hand compressor accumulator.
Inspection, testing and putting into use of the machinery, the devices of the system after the periodic repair or new installation.
-Durable, try testing organization, drying system, vacuum suction, loaded lip refrigerants, tuning and testing a new system.
-Periodically check the automatic device as specified by the manufacturer.
2.1.7. Repair air conditioning (Tier II-VII) TIER II a. understanding:-specific properties of the air conditioning and other equipment of the system.
-Features, scope of use, and to distinguish the type of grease used in the repair of air conditioning.
-Some physical properties, chemical mainly of common metals (iron, steel, and carbon) and uses of them in manufacturing air conditioning.
-The nature and scope of use the enclosed padding materials (Asbestos paper, rubber, canvas seconds seconds to asbestos).
-Construct, uses the common measurement tools such as the caliper has a precision of 1/10, 1/20, pan-me, size leaves.
-Use the tools: chisel with sharp chisels, rasps,, pa, marker, Vice, dies ... the right posture techniques.
-Threaded bolts method, the nut type manually.
-Imprint method and draw the round hole, square hole, and suddenly cut to buffer on thin metal and asbestos paper thickness 0.5-5 mm.-safety rules, safety equipment, emergency method when it burns the lips refrigerants.
b. do:-using common measuring tools such as rulers, caliper, iron chisel, hammer, wrench, circular saws, the pa ...-cutting Saws are steel rods, steel pipes, honed three via.
-Ren to be the kind of teeth bolts, nut from M16 back down, make sure the lace does not burn.
-Screw and remove the nut, replacing gu, Newt knew handle when corrosion lace.
-Print and cut chisels, punches the cushion of air compression, flanged pipes.
-Wash the details compressors to eliminate dirt, grease reduction requirements specified to test, measure the wear and tear.
-Fix the tools such as shaving blades, chisels, poăng tu, Scriber right specification.
 
TIER III understand and do the job, adding: a. understanding:-read the drawing, Assembly of simple machine parts within the profession. Master the conventions of tolerance docking indicated on the drawing.

-Master the principle of work of system of conditioning work.
-Operating rules and the signs work normal, not normal of the compressor, spare equipment.
-Physical properties of the steel, carbon, non-ferrous metals and alloys commonly used in air conditioning.
-Specifications, uses the type of sanding sheet, the kind of your powder used in the profession (of your powder valves, your dough when polishing cylinder).
-Preliminary structure and principle of operation of electrical welding machines, welding fumes.
-Structural principles and how to use the digital clock, calipper 1/100.
-Method I, forging the grinding tools like chisels ... b. Do:-remove the maintenance of bearings, compressors, pumps, fans, fan salt water island.
-Remove the was cold compressor due course, gaining technical requirements. Streamlined the details, spare parts after washing, to avoid loss, lost and for the inspection, measurement of degrees of wear and tear.
-Shave your silver, Editor, silver battery, slide the drive. Rũa of your xéc and cement.
-3 mm thick, is joining water pipe, sealing punctures on 3 mm thick respect.-review the clapê-compression, gaining technical requirements.
-Boot the machine, look, adjust and stop the machine the right technical requirements.
-Discharge of oil from the prescribed equipment and proper operation.
-Detect the signs of normal working of the machine and equipment.
 
TIER IV understanding and do the job, adding: a. understanding:-Draw the simple details such as drawing shafts, dowels, silver ... and the full record of the technical requirements.
-Structural principles of cold compressors in use and the system of conditioning equipment.
-The use of the device is indicated on the control panel of the machine room.
-Physical-mechanical features of materials such as steel furnaces so circular, steel furnace than leaves.
-Kiln temperatures required to bend and hot bending method, cold bending pipe welding, bending steel types of quail.
-Some basic understanding about the heat form the details as I, brewed, ram.
-The importance of breaking the ice, the snow removal equipment.
-Know the difference allows precise and geometry of the principal parts of the compressor.
b. do:-cold system operators meet the specifications; fix common problems when the system is in operation.
-Proficient use of the automatic control panel of machine room.
-Measure the wear and tear of the geometry of the machine details. Set the Panel to declare the extent of damage of the machine details when making the repair form.
-Restore or replace the details to fix the defects of parts-compression piston included Czech, cement, compressor-valve cylinder head and leaves.
-Check the wear of the piston, the elasticity, the Czech's mouth shoots, slits slits between the piston Groove bamboo shoots and Czech.
-Create the brackets to quail, bending bending was the quail type necessary technical requirements.
-Fix the damaged usually about power.
-This page speed passenger van, the grooves on the shaft, this lace on the shaft.
-Review the type of valve and the exposure of the buffer sections, move the first axis, the san.
-Check the box van, the detailed curvature, air con.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-to master the rules of system safety engineering related to cold repair work and operate.
-Structure and operating principles of the heat exchanger, a device in the system.
-Composition, uses and how the pan-me gauges, measure, measure depth.
-The principle of work, the use of automatic adjustment devices, control, inspection, protection and the signals are mounted in the system of the plant.
-How to use the nivô type, the flat leaves.
-Principle of operation of electrical devices as simple as boot from menu, buttons, need alarm bells.
-Technical requirements to check the wear of the cylinder to the decision to restore or replace.
b. do:-proficient use of the pan-type Center, measured in, depth and type of nivô, the leaf base.
-Cool to be the round holes as gear hole, hole in puli.
-Fix the enclosed buffer, and lubrication system of oil pump air compressor.
-Check the gap between the head and the neck along the direction the axis. -Check the gap of the gear lubrication oil pump air perspective.
-Repair of damage from heat-exchange equipment, other equipment of refrigeration systems.
-Addition or withdrawal of less solvent cooling, exhaust system for condenser not cold.
-Operating system stopped working long back to normal operation.
 
Understanding RANKS and do the job, adding: a. understanding:-balance principle axis and concentric axis mode, with the face or not concentric between 2 top shaft.
-Technical requirements to check for parallel, angular lines and concentric levels.
-Method of tolerance in tolerance, and the level of excess, the openings when assembled.
-Master the content of trung tu a compressor.
-Mastering Compressor after the installation process, overhaul.
-Assembly and maintenance of the equipment used in the refrigeration systems of enterprises.
b. do:-read the technical drawing diagrams, the documentation accompanying the device provided by the built place.
-Fluent, correct method of shaft calíp types and calíp hole to check the external diameter and the diameter of the hole.
-Check the concentric and parallel depth of silver, silver battery, marginal hand compressor.

-Check the straight angle of the cylinder and axis.
-Check the horizontal axis.
-Check the level of the valve shaft stock box con first and middle.
-Trung tu a complete compressor.
-Scrape, the mounting holes so your bearings, or silver on your body to ensure concentric levels and technical accuracy.
 
TIER VII understand and do the job, adding: a. understanding:-Draw are detailed drawing air in three projections and the full record of the technical requirements of Assembly.
-Read complex drawings, assembly drawings, general system diagram. Can detect flaws on a drawing and know technology measures to make that request.
– Requirements, methods and main contents of the measurement and check the compressor.
-Grasp the method, the test mode, the devices that are using the unit.
b. do:-Know choose the means, instruments and can themselves take the tool to removable devices in the range is assigned to use.
-For running slowly, loaded test run the compressor and put to use.
-Set a schedule for periodic repair compressor, extra equipment, provision of spare parts, manpower, materials for a variety of large and medium repairs.
Inspection, testing and putting into use of the machinery, the devices of the system following periodic repair or gas insert new.
-Basic fix the damaged section of electric machines, or proposed are measures to repair the damage that (restoration or replacement).
2.2. The field of aquaculture (3 craft) 2.2.1.-production of brackish water shrimp (tier I-VI) TIER I a. understanding:-volumes of shrimp, know to distinguish a number of species of shrimp.
-Grasp the essential production processes shrimp.
-Grasp the page name, technical equipment, specialized tools and methods to protect the common interest.
b. do:-use the temperature, salinity, pH is often used in the shrimp farms.
-Ancillary work by technical staff, technical workers of higher instruction.
-Preserving the true production tool technical requirements.
-Do some normal things like shrimp, scouring the hot ...
 
TIER II know and do the job, adding: a. understanding:-the development of characteristics parents shrimp, shrimp. Some basic knowledge about algae and feed artemia to larval shrimp.
-Grasp the general process of shrimp production techniques.
-Feature, the effects of the equipment, instruments used in shrimp hatcheries.
-Grasp the summary table and the tide tide calendar.
-Equipment-effect feature, smoking treatment room for the shrimp.
b. do:-operating electric pumps, pumps, air tub Diezel gas ...-sanitary hot shrimp, hot, hot, hot run larvae, algae filtration tank, tank, water tank and the proper tools, equipment technical requirements.
-Use of drugs and chemicals to prevention for shrimp.
-Preparing food for shrimp, shrimp larvae parents (stage larvae and Larval Queens).
-Harvesting algae biomass in the hot feed algae.
-Detect was usual damage of the equipment and instruments in the production process.
 
TIER III understand and do the job, adding: a. understanding:-technical process shrimp brood.
-Eat shrimp larvae, their parents from zoea stage 1 to 15 postlarva (Z1-PL15).
-The common diseases and simple treatment room methods for shrimp, shrimp larvae parents.
-The cause of damage to the equipment, the usual instruments.
b. do:-For parents and shrimp larvae feed shrimp.
-Use the tidal Calendar tables. proficient
-Change water for hot mom, hot shrimp larvae in accordance with technical requirements.
-Prepare the water and chemicals to feed the algae biomass.
-Detect the usual diseases of shrimp larvae, shrimp's parents.
-Detect was usual damage of machinery and equipment in the manufacturing and repair measures to be proposed.
-Adjust the salinity of the water in the hot Mama shrimp and shrimp larvae Central.
 
TIER IV understanding and do the job, adding: a. understanding:-distinguish the male shrimp, lobster and shrimp supply products parents according to standard rules.
-Understand the role, the effect of temperature, salinity, Ph for shrimp, the shrimp larvae, algae.
b. do:-proficient use of the equipment: generator, generators, air compressors, blowers, water pumps, elevators, heat (Heater).
-Installation of air navigation system for the hot shrimp, hot, hot, hot artemia larvae, Central hot algae.
-Count shrimp nauplius and PL15.
-Close the bag of shrimp and shrimp nauplius, parents like to transport.
-Handles are often damage the equipment.
 
V LEVEL of understanding and to do the job, adding: a. understand the technical processes:-prawn larvae, algae farming central single-celled, Egg hatched artemia.
-Standard shrimp and parents know choose shrimp brood at various stages into Shu (0-4).
-Grasp the chemical formula feed algae Skeletonema costatum Chaetoceros.
b. do:-proficient use of hot sea water, fresh water filter.
-Prepare the hot shrimp, hot, hot, hot: the national shrimp larvae, artemia and hot tank of algae.
-Cut the shrimp eyes mom, select shrimp shu for lay.
-Shrimp for egg, nauplius, laying, PL15-use magnifying glass, microscope to observe the egg, nauplius, zoea, mysis, PL15, algae and artemia.

-Count the nauplius, PL15 proficiency by the conventional method and close the bag right technical requirements.
 
Understanding RANKS and do the job, adding: a. understanding:-effects and use of some antibiotics, chemical treatment rooms usually for shrimp.
-Master the features, technical preservation effects, a simple repair of the entire system of machinery, equipment and instruments in shrimp hatcheries.
-The content of the experience in the production of popular to apply.
b. do:-operate competently the entire production process from farming parents, lays, larvae, algae farming shrimp Central biomass, hatched artemia eggs.
-Rapid detection of common ailments and suggest measures for timely processing.
-Proficient use of some medications, chemical treatment room for the shrimp as specified.
-Calculate the demand for shrimp feed, shrimp larvae parents everyday and chemical needs to feed the algae biomass.
-Calculate the number of shrimp needs her parents, nauplius, shrimp larvae Central density across the stage.
-Know the shrimp quality rating by standard techniques.
-TIS are common experience to apply for his unit.
2.2.2. commercial brackish water shrimp (tier I-VI) TIER I a. understanding morphological characteristics:-, the texture of the shrimp.
-Distinguish like prawns, prawns (shrimp) rảo.
-Basic technical content commercial shrimp farming farming method by nature.
b. do:-Rowing against the boat going varieties, harvest, transport and fishery products.
-Use tidal Calendar Table.
-Self to do simple jobs in manufacturing and construction works (dykes, dig ditches, ...)-Do the technical work under the guidance of master workers and technical staff.
-Preservation of fisheries instruments produce the right technical requirements.
 
TIER II know and do the job, adding: a. understanding:-some basic knowledge of the tides (causes Active cycles, ...), the relationship between the tides with shrimp.
-To distinguish the species of shrimp popular nowadays in the brackish lagoon pond. Know some pest mainly in the pond, lagoon shrimp.
-Features, the effect of the type of farming, fishery and construction equipment production.
-Basic content commercial shrimp farming techniques according to the method of farming, intensive and semi intensive farming.
b. do it:-closes the open drain, trough to get water and change the water to the pond, lagoon shrimp right technical requirements.
-Use water pumps to supply water for the Central pond, or shrimp ponds and shrimp according to technical requirements.
-Use some kind of fishing tools in the drain to take similar, or harvested product in accordance with the technical requirements.
-Maintenance and minor repairs of fishing tools in the right technical requirements.
-The temporary preservation of products after harvesting the right technical requirements.
 
TIER III understand and do the job, adding: a. understanding:-some biological characteristics of the species currently popular farming shrimp (the distribution, reproduction, eating, activity, salinity, acidity, quality bottom ...)-the effect, efficiency, improvements, intermittent ponds of shrimp.
-Measuring methods, calculations Earth dug pond, dig ditches, dykes, ...-the shrimp quality standards drop. Determine the levels (types) of shrimp products.
b. do:-the technical proficiency to use the drain, trough, taking the natural varieties for intermittent feed farming or farming.
-Proficiency in techniques like drop into the pond dam raising, shrimp techniques.
-Determine some indicators of environmental management, pond dam fed by specialized instruments.
-Fluency in the use of torpedo shrimp harvesting tools commonly used in the pond, lagoon shrimp.
-Storage, long distance transportation of commercial shrimp right technical requirements.
-Preservation of the food (fresh, living, General) according to technical requirements.
 
TIER IV understanding and do the job, adding: a. understanding:-understanding the stages of development of shrimp from shrimp to lobster maturity; distribution of shrimp with the depth associated with the lifecycle and relationship with shrimp.
-Understand the essential process of shrimp production.
-The role of food, fertilizer for growth, development of shrimp farming.
-Method of calculating density (like Central and shrimp meat); calculate the amount of daily feed for shrimp.
-The method of determining the needs of lime, fertilizer, to renovate the bottom of the pond, lagoon shrimp. b. Do is:-to determine the place of a drain, trough the retrieved the same drainage, consistent with the technical requirements of raising shrimp.
-Organizing and directing the work of renovating the bottom, prepare the pond dam before the shrimp.
-Food processing in place for shrimp and match the stage of development of the shrimp.
-Picked and shipped the shrimp just like the drop complement natural ponds, freshwater marshes.
-The Guide tier workers under the construction of simple work such as digging ditches, gutters drain, up the coast ...
 
V LEVEL of understanding and to do the job, adding: a. understanding:-physical elements, chemistry, creatures of the swamp shrimp pond environment. The relationship between the environment and farming objects.
-Basic knowledge about reproduction and life cycle of shrimp.
-Objective reasons, subjective cause adverse consequences for the environment. The pest agent for farming shrimp.

-Basic knowledge of several types of common diseases in prawns and preventive measures.
-Calculate the design of torpedo shrimp breeding service tools.
b. do:-check, assess growth of shrimp in pond dam, take measures to handle the suit.
-Can identify a relatively certain environmental factors by sensory and promptly when there are environmental factors detrimental to the shrimp.
-Junk removal organization, except for the swamp shrimp ponds pest.
-Actively organizing and technical guidance in the transport and run like shrimp.
-Organization of work, directing the operation of the (team).
-Production of fishing tools by design.
-Use proficient, the failure repair of machinery and equipment tool serving shrimp.
 
Understanding RANKS and do the job, adding: a. understanding:-General measures to enhance productivity, product quality.
-Grasp the technological processes some stages for shrimp meat as larvae transported, to transport shrimp, shrimp larvae from Central up PL15 or from the large breed PL15.
-Understand the features, uses and effects of some antibiotics, chemical treatment rooms.
-Know the professional experience in a (team).
-The method of calculating the economic performance of each stage and the whole production cycle.
b. do:-join the selection process shrimp is suitable, preliminary planning for the lagoon ponds with suitable adoptive process technology.
-Join the process of directing the construction of a number of small or medium works serving shrimp.
-Mastering the work in process technology shrimp meat, shrimp, central to transport shrimp breeding, food processing, preservation products, production, shipping and fishery instruments ... from which improvements are technical, or create a new effective solution for economy-technique.
-Rapid detection of common ailments and proposed are timely measures.
-Proficient use of some drugs and chemicals treatment room for the shrimp as specified.
-Calculate adjusted demand for food for shrimp, consistent with the current state of the pond dam raising and growth situation of shrimp in each stage.
-Reviews the quality of shrimp by standard techniques. Calculate production efficiency at each stage of production. Production planning for a (team).
-Molded withdraw are experienced in fact produced to apply common in enterprises.
2.2.3. The production of freshwater breeding fish (degree I-VI) TIER I a. understanding:-General Habitat of the species of fish farming in local.
-Understand the General fish production engineering processes.
-Grasp the designation of equipment, devices and regular preserving techniques.
b. do:-do the backend work by technicians or technical workers of higher instruction.
-Preservation of the production tools.
-Feed the fish, remove the Open drains collect water, cleaning the dining floor.
 
TIER II know and do the job, adding: a. understanding:-to distinguish the species of fish farming is popular in local (silver, flower, grass, Sesame, black carp, carp rôhu, maigal, tilapia, catfish, Pangasius, Barb ...).
-Grasp the General technical production processes like the local farming fish (CARP, Sesame, drifting, carp, tilapia, Pangasius, self-confidence, hu maigal, Sesame, ...).
-In measurement, temperature, Ph.
-Understand the features, how to use the page, in the enterprise tools equipment.
-The reproductive characteristics of the species of fish farming; Some kind of sexual elements; Some smoking rooms.
b. do:-Eraser clean up the pond fish flapping fish pond, just like parents. For cleaning hot lay, hot and hamlet in the camp.
-Caught, fish transportation, selection of parents.
-Feed the fish, test track, manage fish pond pond parents fish flour, fish-like.
-Use water pumps electrically common, type điezel.
-Preparation of tools for fish. Collecting eggs, fish, fish and count revenue shipping fish, fish, fish varieties according to the technical requirements.
-Use the kinds of net fishing, preserve and repair the grid.
 
TIER III understand and do the job, adding: a. understanding:-outline of the life of the species of fish farming.
-Technical process of raising fish in the parents clapping, fish-like manufacturing process.
-The effect of the clean ponds, removal instead of water, for cleaning equipment in the camp.
-Fish selection methods to foster parents Pat and for laying.
-The role and effects of the sexual kind.
-The role, the effect of raising food flap.
b. do the job competently:-selection of fish to feed the parents clapping and the fish laying in the right technical requirements.
-Retrieved, preserved, used brain lobe and the kind of sexual factors ensuring the technical requirements.
-Injected fish, operate the hot tongue and for laying the right artificial technical requirements.
-fish, fish flour, fish-like.
 
TIER IV understanding and do the job, adding: a. understanding:-basic characteristics of growth; reproduction in local farming fish.
-The role, the effect of food (natural, artificial).
-the meaning of the clean ponds, removal manure causing oxidized pond water...; the solution instead of water stimulates, trained fish ... b. Do:-calculate the volume of demand and quality of food for each fish species by breeding stage parents clapping.
-Calculate the dosage, the sexual element for each species of fish, each batch of vaccine under the player's fish.

-Calculate the fish needs a parent to produce sufficient numbers of fish, flour production demand.
-Calculate fertilizer needs, daily food and both the process of culturing fish parents clapping.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-symptoms and common pathogens on fish, fish, fish's parents and some preventive measures.
-Scientific basis of process feed flap, producing fish, fish, fish-like.
-Shipping methods like fish in sealed bags containing oxygen and transport the openings.
b. do:-proficiency in the operation in the process of raising fish, parents clapping for laying, hatching eggs, fish flour, fish, fish-like.
-Proficiency in the operation of artificial insemination for the fish species.
-Proficient weighs fish, fish, fish-like flavor. Close the bag to transport the fish flour, fish, fish, fish-like the mother in sealed instruments had pumped oxygen and transport the openings.
-Fast detection and timely handling of common diseases such as fungi, insects, aquatic anchors, identical wheels ...
 
Understanding RANKS and do the job, adding: a. understanding:-basic characteristics of growth, reproduction, some specialties (tortoise, frog, eel, fish).
-the influence of the environmental factors, temperature, pH, in ... to winnow livestock results parents fish, fish powder, Hamlet, lays the fish flavor, fish-like.
-Standard fish fry, fish, parents, like fish.
-Know the calculation needs resources, course materials for the task of producing a hatchery.
-The content of professional experience in a non-profit or a production farm.
b. do:-Mastering all technical operation raising fish, parents clapping for laying, hatching eggs, fish farming, fish-like Central, transportation, treatment rooms.
-Seed production planning for a small scale production camp (1-2 hectares).
-Planned resources, course material, the funding for the production of seed, fish breeding, fish flavor of a hatchery.
-Check processing, resolve technical issues often in stitches in the same camp.
-Summarize the professional experience to apply to common units.
2.3. The manufacturing sector fibre mesh (4 craft) 2.3.1. Production grid (tier I-VI) TIER I a. understanding:-grasp the symbols, the rough, the downward spiral of the sort the grid only.
-Uses each type of mesh is used only in the business.
-Measuring method, measuring the cost of grid, only types type-Read out the specified table on the machine. The principle of operation and rules of using air as the only machine, plate, shrimp machine, Blender ...-The common malfunctions and precautions of the assigned use.
b. do:-measure the size, determine the rough, twisted mesh types assigned level of production.
-Read how a grid plate available.
-Control are air delivered guided use of technicians or workers.
– Connect only as frog legs, gout, gout.
-Choose the type of knitting needle electrodes pierced with appropriate mesh size of the nets.
-At least 2 chao forks at the same time.
-Recording of his labor productivity according to the forms prescribed.
 
TIER II know and do the job, adding: a. understanding:-texture features of the type of business that nets are produced.
-Check the measuring instrument, method of measuring mesh types are produced.
-Quality requirements finalized specification, meshes, the factors affecting product quality.
-The type of product for each stage in the production process.
-Principles of Assembly mesh according to the drawing.
-Essential processes to stretch the cleaning grid.
-Grasp the structural scheme and the principle of operation of the machine is delivered using.
-Mastering the common malfunctions and precautions of the assigned use.
b. do:-read specifications and parameters of the type of the grid needs to produce.
-Controls and repair simple machines are delivered in the correct use of process engineering. Use a different computer as a guest, just hit the forks, fried shrimp ...-test, to determine the quality of each type of production grid only.
-Measure the test to determine the actual parameters on the net right or wrong than the prescribed parameters.
-Divide the mesh on the sides under the guidance of technicians or workers.
-Mesh Stacking, packing, symbol according to the requirements prescribed for each type of product (as tier 2 test career-preserving products).
-Glue the headlight mesh grid for each Lake.
-Handles are simple problems such as trouble, irregular when on tube or long only, wrap irregular only when on the forks.
 
TIER III understand and do the job, adding: a. understanding:-principles created a grid on your plate (single, double knots weaving machine).
-Nẵm firmware required quality knit mesh, mesh, gout mesh patch ...-master the factors affecting the quality of the mesh through each stage of production.
-Master the processes, time, temperature, strain for each product type strain cleaning.
-Master the principles of cutting the patch mesh, completed saving and technical assurance.
b. do:-fluent Assembly mesh, mesh patches ensure technical requirements.
-Self split the grid on the weaving machine ensures the technical requirements.
-Cut the netting from 10 to less than 20 square or rectangular eye to patch the horizontal or vertical gout gout a proficient way.

-Detect damaged machine status, while the repairs fails, usually of the assigned use.
-Dyed, stretch the cleaning is the only type of mesh, the mesh assigned production to meet technical requirements.
-By production practices, analyze the cause of product quality and proposals are preventative measures.
 
TIER IV understanding and do the job, adding: a. understanding:-master the principles of creating knots on the weaving machine.
-Structural diagram and use guidelines 2 NET delivered machines to use.
-Master the cause often cause damage to the machine and measures for timely processing.
-The basic elements reduces the lifespan of materials, products and preventative measures.
-Master the principles of using glue outdoor use for each material and each type of mesh, ensuring the technical requirements.
b. do:-cut the netting from 20 eyes upward to horizontal or vertical gout gout patch a proficient way.
-Use 2 textile machinery and process is just above or just below the device end to ensure the technical requirements. Handle the usual failure while weaving.
-With the assistance of technical staff or workers higher up are the only tube truss, divided only on your hand into the grid to meet technical requirements and specified time.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-understanding of basic physical, chemical nature of the material produced in the enterprise. Features of the chemicals cost.
-Master the structural diagram and operating principle 2 textile machinery was delivered using. The usual failure and disposal measures of 2 machines are used.
-Master the factors affecting product quality and technical measures are often used to stabilize and improve the quality of the product.
b. do:-fluent 2 textile machinery. Fluent handling such incidents not only probe into the boat-tail (double Bank abandoned the train), look at the grid knew only hard, heard slamming can replace the forks or the tube just to mesh more evenly, handle jump ship quickly.
-Proficiency in the Assembly grid for any type of grid (horizontal vertical scissors scissors).
-Mastering the cutting grid to patch gout with unusual shapes.
-Use the machine in the business and do the work in the production line when required.
-Fluent in the chosen, stretch mesh types ensure the cleaning quality.
-Make repairs textile machinery products equivalent to net trappers.
-Manage the work of a Department or a production. Know of the TIS are experience in occupations in the job.
 
Understanding RANKS and do the job, adding: a. understanding:-Nẵm firmware structure and operation principle of the textile machines in the business. Understand the use of the details such as retrieved only on parts retrieved just under ...-technical features, distinguishing symbols of each different type of weaving machine. Reading proficiency in the technical requirements of textile mesh ...-master the physical nature, of the type of raw materials used in the weaving technology mesh, nylon mesh.
-Grasp the requirements, the content of the professional experience in the factory. b. do:-used textile machine 2, proficiency and relatively proficient in other textile machines that are factory fitted.
-Use the correct preservation and technical requirements for new machines through the guidance of technicians.
-Analysis and identify timely, exact causes of poor product quality and take measures to handle quickly.
-Professional experience in the production line that I did.
-Have the capacity to do a good job managing a production, or do well the work of Chief ca, Director in the factory.
-Repairs of equivalent level divers machines 3.
2.3.2. production line, the fiber grid (tier I-VI) TIER I a. understanding:-distinguish uses of raw nuts for machine spinning.
-Raw material particle color mixing methods according to the technical requirements for each type of color.
-Structural diagram and technical processes operate the machines assigned to use.
-Read, understand the specified table, symbol, clock, lamp, switch on the machine.
-The measuring instrument only brushes on the machine you are using.
b. do:-controls and check the simple machines are delivered using the correct technical operation procedure and rules of use.
-Adjust the temperature according to fiber spray top technical requirements of technical staff, or workers.
-Use the heat meter type, rotational speed ... the right under the guidance of technical staff, or workers.
-Use the measuring tools to check out just the kind of charges on your assigned use.
-Distinguish pm twisted right, twisting to the left, the twisting of the fibers.
-Fluent column cut, the types of transport only shrimp bundle, spinning fibers, record the product packaging.
-Recording of his productivity according to the forms prescribed.
 
TIER II know and do the job, adding: a. understanding:-the temperature necessary for the material to be delivered. -Grasp the material particle mixing ratio. Quality requirements of products to be delivered.
-How to determine the size of the fibers pull to adjust the appropriate temperature, proper for each stage of production.

-Master sequence manipulations on your assigned use. The common failure, simple processing measures promptly.
b. do:-the controls are quite proficient and regular maintenance the machine is delivered using, according to the technical procedures and rules in use.
-Adjust the temperature suitable for each type of raw material.
-Burn the oil processing, machine was spinning and mold change filter, ensure the temperature and time stipulated on the assigned use.
-Divided only on the machine, pull the yarn, wrap is just on the tube of the rig and tube guides produced by master craftsmen.
-Use relatively competent verification such as clocks, size test, to test the quality of products according to technical requirements.
-Connection is the only type that are produced.
-Repairs are simple defects like irregular fibers, foams ... ensure the technical requirements.
-Use the blade grinder, embrayage, bare wire ...-mix glue (County) according to the rate of drying grain, properly guide technical requirements.
 
TIER III understand and do the job, adding: a. understanding:-grasp the structural diagrams, operating procedures, rules of use the machine: machine created particles, air 1 to 2 times my car, the guest machine, wire length from 1 to 10 mm.-The technical requirements such as the temperature, the size for the type of material being used and the type of product to be delivered.
-Grasp the method and the test criteria, quality assessment rate only.
-Structural and technical grasp of car wiring, wiring from 1 to 10 mm and moulds used for each specified product.
-The common product defects, causes and preventative measures.
b. do:-use rather proficient air ceiling cord, counterpart to the air balance my car, long machine.
-Adjust the amount of glue, the temperature and the type of molds in order to reach the required quality of products.
-Proficient divided only on the spinning brushes.
-Relatively proficient operation on rig produced of spinning brushes.
-Mastering the wiring from 1 to 10 mm true technical requirements.
-Choose how my car first.
-Fix the common failure of the assigned use.
-Use a different machine types in the production process.
 
TIER IV understanding and do the job, adding: a. understanding:-distinguish different characteristics between the type of raw material used for the spinning brushes.
-The temperature necessary for renewable raw materials, cutting of the regeneration.
-Structural and technical grasp of car wiring, wire, ropes 10-20 mm. large-block structure of the spinning machines in the business.
-Grasp the technical requirements on temperature, size, color of the product at each stage in the production process.
b. do:-select the temperature, the size of the beads on the bead regeneration, ensuring the technical requirements.
-Use quite proficient in heat generators heat meter, adjust the temperature appropriate to each type of raw material and the electric thermometer, system design, intensity, cooling system only.
-Someone help up rig tube only, divided only into each tube and spinning machines are self-propelled (from the open air until the end of the divide just wrapped on the pipe on the table produced), secured the required time.
-Mastering the connection wires from 10 to 20 mm-diameter ropes, test tube shoots when secured to the technical requirements.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-master the structural diagrams, operating procedures, rules of use of the machine are used delivery and 1-2 other machines are used in the business.
-Master the material mix proportion for each type of item according to technical requirements.
-Master the sorts of temperatures should heat flows for each type of raw material.
-The master moulds for each specified product.
-Knowing exactly the main factors affecting the quality of the product, the main measure of the technical organization to handle.
b. do:-Replace the mold to change how ropes, and know how the car wires.
-Connect the ropes the correct techniques, especially the kind of large ropes 20-36 mm.-mastering adjusting air temperature themselves and adjust temperature on 1-2 other machines in the business.
-Mastering the replacement filter, replace the mold on the spinning machine was delivered to use.
-Use the machine and do the work in the production line as the tractor, the car I times 1 time 2, fried shrimp, just to boiling water, air ... Skilled repair your tier 2.
-Know the summation, casting lessons in craft production in the nest.
 
Understanding RANKS and do the job, adding: a. understanding:-understand and discern technical features of the types of tractors, machines in the business.
-Master auxiliary parts effect of main machine: table base, trough collectors rigs boiling water, extractors, parts of hydraulic parts ...-master the principles of troubleshooting in case of damage of the type. b. do:-proficient use of the machines in the production line such as spinning, your my car 1-2, wire machine ...-determine the cause do bad product quality, proposals are repairs and repair work organization when allowed.
-Use, regular maintenance of the machine ensures the technical requirements.

-Adjust the spinning speed to proficiency (trestle base table 2) meet the technical requirements.
-Detection and timely repair of breakdowns in equipment repair welders 3 tier level.
-Use new equipment quickly under the guidance of technicians.
-Professional experience in production lines that were over.
-Have the capacity to do a good job managing a production, or relatively good work Chief ca, Director in the factory.
2.3.3. test maintenance products (Tier II-III) TIER II a. understanding:-grasp the measuring tools, measuring methods for each type of product and raw materials.
-Classification criteria for product quality nets, ropes, yarn, fiber material and single car.
-Master the principles of packing, preserving the product according to each type of product and raw materials.
-Grasp the symbols, the nature and uses of these types of wire, mesh, yarn in fisheries.
-Production process outline the types of mesh, wire, mesh yarn.
-The requirements and conditions in the process of preserving products and raw materials.
-Technical requirements after stretch cleaning grid.
-Fire prevention measures and product inventory and raw materials.
b. do:-detect the flaws of product entering the warehouse, adjusting and fixing the flaws of simple grids.
-Inspection and sorting grids, ropes, nets and fiber materials; packing, record signing the code according to the technical requirements specified for each category of products and raw materials.
-Use proficient firefighting tool in the shed and fire systems products and raw materials.
 
TIER III understand and do the job, adding: a. understanding:-master the processes, time, temperature, force based products stretch for cleaning.
-Grasp the texture, packaging machine sewing machine packaging.
-How to calculate the volume of packaging material according to each type of product and raw materials.
-What factors influence and measures to ensure the quality of products and raw materials in the preservation process.
-Use principle, preserving the average CO2 gas and fire tools, fire.
b. do:-stretch quite mastered the kind of cleaning products ensure the required technical regulations.
-Detecting and correcting errors promptly after the stretch mesh, completed to cleaning products.
-Proficient use of the sewing machine, packaging machine for packaging. Periodic maintenance and repair is the common failure of the machine.
-Determine the status of the quality of products and raw materials in the process of preserving, proposed measures promptly in order to fight against degrading the quality of products and raw materials in stock.
2.3.4. Repair your mesh, yarn manufacturing (tier I-VII) TIER I a. understanding:-read the detail drawings.
-Grasp the Convention on tolerance docking indicated on the drawing.
-Using and preserving commonly used measuring instrument in for repair as caliper 1/10 to 1/50, size leaves, nivô, calipper 1/100 ...
-The symbol of the materials such as cast iron, steel, non-ferrous metals, non-metals ...-features and range use of oils, lubricants.
-Transmission structure of the simple machines such as: machine only, the forks. Your car just cloves, stretch mesh machine, mixer, mix colors, beads ... The preservation method.
b. do:-remove the nut, turn the know when processing bulon was rust.
-Fasten the steel saws, and circular steel.
-Files are three grinding via the product type.
-Files are ordinary flat surface according to the technical requirements.
-Sharpening is drill, used to be the kind of tarô, differentiate the types of teeth.
-Use the tools: wrench, hammer, hand drill, pliers.
-Removable, the maintenance of some simple parts of the plate, hitting just machine, book machine, stretch machines only fried shrimp, mixed grain color mixer according to the directions.
 
TIER II know and do the job, adding: a. understanding:-read the drawing parts of machines only, plate, mix nuts, screw me, gears.
-Master the requirements on accuracy when machining and Assembly.
-Basic communication structures and methods of maintenance of textile machines spinning machines, air mesh, my car.
b. do:-bearing mounted on the machine.
-Composite simple machines such as indexing, plate, air ride, air, stretch your cloves ...-detect some common causes of damage and repair are hard just as long, curved teeth, only the hook on, adjust the rig just slow ... fast-charges under the guidance of technical staff , or higher, construction workers declare table damaged when doing the repair form, this page periodically the machines in his factory. Do technical maintenance work.
-Using the usual test measuring instruments such as rulers, fraction, temperature gauges, caliper, micrometer.
 
TIER III understand and do the job, adding: a. understanding:-read download drawing simple machine parts.
-Draw a simple detail has 1 photos.
-Technical requirements indicated on the drawing and technological measures.
-Master the value of tolerance for docking.
-How the use and preservation of the measuring instruments.
-The nature, uses and the symbol of the common materials such as cast iron, steel, metals, alloys, non-metallic materials.
-Mainly parts structure and principle of the transmission of the machine: the machine weaving netting, rope spinning, hitting ... b. Do:

-Removable, adjustable is the simple details of the guest machine, wire mesh weaving machines, stretch machine, cleaning.
-Detect the cause and repair the damage of the machine was delivered to use.
-Preserving techniques for textile machines, wire, air machine my car...-the sort worn details failed to remove and perform periodic repairs (repair of medium).
-Shipping or direct the Group ranks below the transport guarantee safety.
-Organization of work for the workers ' group ranks under repair (including composite, damage classification ...).
-Use the measuring instrument proficiency check.
 
TIER IV understanding and do the job, adding: a. understanding:-read the phrase drawing or detailed drawing complex as: spindle screw me, cam shaft, tying knots, system tuning knots. .. and the measures taken to implement the technology. -Draw are detailed with 2 slides.
-Master the technical features structure, method of preserving commonly used measuring instruments.
-Master transmission principle and structure of some machine tool repair complexity 10R back down.
-Principles of electricity as power repair career ranks.
b. do:-composite textile machines and some machine tools often use complicated 10R back down.
-Check, evaluate the technical condition of the mesh textile machinery, spinning ... relatively accurate range in charge.
-Fix some complexity of parts such as gear boxes, bearings choice ... meet the technical requirements. Fix common breakdowns of electric and hydraulic.
-Fix the sudden major damage such as jump ship, deflect the table san, hook on, adjust the deviation Jig spinning ... Analysis of causes and preventive measures.
-Know option, replace some materials needed when restore details worn thin (textile machine cam, tooth wheels) by the South Korean measures up, cool it...-the Organization of work for a repair or a repair team (5-10).
-Electrical skilled tier 1.
-Mounted air up your nails and adjust weight machines.
 
V LEVEL of understanding and to do the job, adding: a. understanding:-read some complex drawings such as: empty shaft several ranks, gears, cams, body pump, body combination gearboxes, General drawings, jigs, whole air chart..., the measures taken to implement the technology.
-Detect the flaws in complex drawings.
-Building a drawing method of machine parts.
-Nẵm firmware transmission principle and structure of the textile machinery and machine tools have complexity from 11R to 20R.
-Power principle as degree 2 electric repair craft.
-Grasp the principles of cell, ... b. do:-remove the mesh textile machinery and machine tools have complexity 11R-20R.
-Check for correct assessment of technical condition of the garment factories, fiber blowing machines, blow bags, within the charge.
-Periodic repairs scheduled in numbers from 5 to 10.
-Know the provision of spare parts and materials for a medium or large repair form (body part).
-Organization of repair work for a factory.
-Electrical repair craftsmen skilled tier 2 and the workmanship on the drilling, milling, planing, turning Hunter 1.
-The total experience in manufacturing trades in the nest or the production team.
 
Understanding RANKS and do the job, adding: a. understanding:-read complex drawings, assembly drawings to full chart and General measures to implement the technology.
-Draw are detailed 3 projections.
-Understanding of the dimensions on a drawing, the egotistical out of tolerance conditions docking the relatively complicated details.
-Grasp the damage of air are used in factory, analyze the cause and suggest measures for repair.
b. do:-fix the base damage of the mechanical weaving machine, spinning machine.
-Off topic are measures to repair damaged as: restore, replace, adjust, repair, replacement of cooling the material ...-analysis mainly cause loss of precision of the machine is active and proposed measures to prolong the activity.
-Check the technical condition of the mesh weaving machine, blow the grid within the factory.
-Periodic repairs scheduled in quantities from 10 to 20. Set the repair process.
-Provision of spare parts and materials for a major repair of a woven mesh, fiber blowing machines ... within the factory.
-Electrical repair craftsmen skilled tier 3 and the workmanship on the way, drilling, planing of craftsmen.
 
TIER VII understand and do the job, adding: a. understanding:-full analysis, accurate detailed drawings are difficult, the General Assembly, drawing diagrams (including electrical).
-Construction drawing (the conditions of docking, precision, tolerance ...).
-Grasp the electric part of the guidelines the textile machinery, spinning ...-master structure and transmission of this type are used in factory (including the extra machines such as generators, air, hydraulic, steam presses ...)-assumes knowledge of electrical electrician fix tier 3.
b. do:-remove, repair, adjustments are in any event the grid machines, spinning machines we have. Ensure the correct technical conditions when machining.
-Electrical repair work proficiency of level 3 diver.

-Organization of repair work was for the repair of factory work.
-Set the project of improvement of the machine according to the technical requirements (improvement of each Department, change size, equipped with safety equipment, insurance).
-Organize the job trainings workman repair (from 3) include: building content training in mentoring, workers inspect prescribed assessment.