ࡱ>  ik^_`abcdefgh ֺbjbjVV  <<^Q&5)5)939393D}3}3}334 }35mBmBvBBB(H(H(H$93bG(Hbb5)5)BBxxxb<5):B93Bxbxxvo0pBo}3fx05t=g=p=93p0(H 4QvxW,\(H(H(HwX(H(H(H5bbbb=(H(H(H(H(H(H(H(H(H ':  TABLE OF CONTENTS AGRICULTURE AND FISHERY, PROCESSED FOOD AND BEVERAGES SECTOR FOOD PROCESSING NC II Page/s Section 1FOOD PROCESSING NC II QUALIFICATION  01 Section 2 COMPETENCY STANDARDS Basic Competencies Common Competencies Core Competencies 02-16 17-45 46-70  Section 3 TRAINING STANDARDS Curriculum Design Basic Common Core Training Delivery Trainee Entry Requirements List of Tools, Equipment and Materials Training Facilities Trainers Qualifications Institutional Assessment  71 72-73 73-78 78 79 79-81 81 82 82 Section 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS  83 COMPETENCY MAP  84-86 DEFINITION OF TERMS  87-89 ACKNOWLEDGEMENTS  90-91 TRAINING REGULATIONS FOR FOOD PROCESSING NC II Section 1 FOOD PROCESSING NC II QUALIFICATION The Food Processing NC II Qualification consists of competencies that a person must achieve to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration and package finished / processed food products. This Qualification is packaged from the competency map of the Agriculture and Fishery, Processed Food and Beverage Sector as shown in Annex A. The units of competency comprising this qualification include the following: CodeBASIC COMPETENCIES500311105Participate in workplace communication500311106Work in a team environment500311107Practice career professionalism500311108Practice occupational health and safety proceduresCodeCOMMON COMPETENCIESAGR741201Apply Food Safety and SanitationAGR741202Use Standard Measuring Devices / InstrumentsAGR741203Use Food Processing Tools, Equipment and UtensilsAGR741204Perform Mathematical ComputationAGR741205Implement Good Manufacturing Practice ProcedureAGR741206Implement environmental policies and proceduresCodeCORE COMPETENCIESAGR741301Process Food by Salting, Curing and SmokingAGR741302Process Food by Fermentation and PicklingAGR741303Process Food by Sugar ConcentrationAGR741304Package Finished / Processed Food Products A person who has achieved this Qualification is competent to be: Production Aide Packaging Aide SECTION 2 COMPETENCY STANDARDS These guidelines are set to provide the Technical Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for FOOD PROCESSING NC II. These units of competency are categorized into basic, common and core competencies. BASIC COMPETENCIES UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION UNIT CODE : 500311105 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements. ELEMENTPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesObtain and convey workplace informationSpecific and relevant information is accessed from appropriate sources Effective questioning , active listening and speaking skills are used to gather and convey information Appropriate medium is used to transfer information and ideas Appropriate non- verbal communication is used Appropriate lines of communication with supervisors and colleagues are identified and followed Defined workplace procedures for the location and storage of information are used Personal interaction is carried out clearly and conciselyParticipate in workplace meetings and discussionsTeam meetings are attended on time Own opinions are clearly expressed and those of others are listened to without interruption Meeting inputs are consistent with the meeting purpose and established protocols Workplace interactions are conducted in a courteous manner Questions about simple routine workplace procedures and maters concerning working conditions of employment are asked and responded Meetings outcomes are interpreted and implemented Complete relevant work related documentsRange of forms relating to conditions of employment are completed accurately and legibly Workplace data is recorded on standard workplace forms and documents Basic mathematical processes are used for routine calculations Errors in recording information on forms/ documents are identified and properly acted upon Reporting requirements to supervisor are completed according to organizational guidelines RANGE OF VARIABLES VARIABLERANGEAppropriate sourcesTeam members Suppliers Trade personnel Local government Industry bodiesMediumMemorandum Circular Notice Information discussion Follow-up or verbal instructions Face to face communicationStorageManual filing system Computer-based filing systemFormsPersonnel forms, telephone message forms, safety reportsWorkplace interactionsFace to face Telephone Electronic and two way radio Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagramsProtocolsObserving meeting Compliance with meeting decisions Obeying meeting instructions EVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate: Prepared written communication following standard format of the organization Accessed information using communication equipment Made use of relevant terms as an aid to transfer information effectively Conveyed information effectively adopting the formal or informal communicationUnderpinning Knowledge and Attitudes Effective communication Different modes of communication Written communication Organizational policies Communication procedures and systems Technology relevant to the enterprise and the individuals work responsibilitiesUnderpinning SkillsFollow simple spoken language Perform routine workplace duties following simple written notices Participate in workplace meetings and discussions Complete work related documents Estimate, calculate and record routine workplace measures Basic mathematical processes of addition, subtraction, division and multiplication Ability to relate to people of social range in the workplace Gather and provide information in response to workplace RequirementsResource ImplicationsFax machine Telephone Writing materials InternetMethods of AssessmentDirect Observation Oral interview and written testContext of AssessmentCompetency may be assessed individually in the actual workplace or through accredited institution UNIT OF COMPETENCY: WORK IN TEAM ENVIRONMENT UNIT CODE : 500311106 UNIT DESCRIPTOR : This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team. ELEMENTPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesDescribe team role and scopeThe role and objective of the team is identified from available sources of information Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources Identify own role and responsibility within teamIndividual role and responsibilities within the team environment are identified Roles and responsibility of other team members are identified and recognized Reporting relationships within team and external to team are identifiedWork as a team memberEffective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context Observed protocols in reporting using standard operating procedures Contribute to the development of team work plans based on an understanding of teams role and objectives and individual competencies of the members. RANGE OF VARIABLES VARIABLERANGERole and objective of team Work activities in a team environment with enterprise or specific sector Limited discretion, initiative and judgement maybe demonstrated on the job, either individually or in a team environment Sources of informationStandard operating and/or other workplace procedures Job procedures Machine/equipment manufacturers specifications and instructions Organizational or external personnel Client/supplier instructions Quality standards OHS and environmental standardsWorkplace contextWork procedures and practices Conditions of work environments Legislation and industrial agreements Standard work practice including the storage, safe handling and disposal of chemicals Safety, environmental, housekeeping and quality guidelines EVIDENCE GUIDE Critical aspects of competencyAssessment requires evidence that the candidate: Operated in a team to complete workplace activity Worked effectively with others Conveyed information in written or oral form Selected and used appropriate workplace language Followed designated work plan for the job Reported outcomes Underpinning Knowledge and AttitudeCommunication process Team structure Team roles Group planning and decision makingUnderpinning SkillsCommunicate appropriately, consistent with the culture of the workplaceResource ImplicationsThe following resources MUST be provided: Access to relevant workplace or appropriately simulated environment where assessment can take place 4.2. Materials relevant to the proposed activity or tasksMethods of AssessmentCompetency may be assessed through: Observation of the individual member in relation to the work activities of the group Observation of simulation and or role play involving the participation of individual member to the attainment of organizational goal 5.3. Case studies and scenarios as a basis for discussion of issues and strategies in teamworkContext for AssessmentCompetency may be assessed in workplace or in a simulated workplace setting Assessment shall be observed while task are being undertaken whether individually or in group UNIT OF COMPETENCY: PRACTICE CAREER PROFESSIONALISM UNIT CODE : 500311107 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in promoting career growth and advancement. ELEMENTPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables1. Integrate personal objectives with organizational goals1.1 Personal growth and work plans are pursued towards improving the qualifications set for the profession 1.2 Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation 1.3 Commitment to the organization and its goal is demonstrated in the performance of duties Set and meet work priorities2.1 Competing demands are prioritized to achieve personal, team and organizational goals and objectives. 2.2 Resources are utilized efficiently and effectively to manage work priorities and commitments 2.3 Practices along economic use and maintenance of equipment and facilities are followed as per established procedures Maintain professional growth and development3.1 Trainings and career opportunities are identified and availed of based on job requirements 3.2 Recognitions are sought/received and demonstrated as proof of career advancement 3.3 Licenses and/or certifications relevant to job and career are obtained and renewed  RANGE OF VARIABLES VARIABLERANGE1. Evaluation1.1 Performance Appraisal 1.2 Psychological Profile Aptitude Tests 2. Resources2.1 Human 2.2 Financial 2.3 Technology 2.3.1 Hardware Software 3. Trainings and career opportunities3.1 Participation in training programs 3.1.1 Technical 3.1.2 Supervisory 3.1.3 Managerial 3.1.4 Continuing Education 3.2 Serving as Resource Persons in conferences and workshops 4. Recognitions4.1 Recommendations 4.2 Citations 4.3 Certificate of Appreciations 4.4 Commendations 4.5 Awards Tangible and Intangible Rewards 5. Licenses and/or certifications5.1 National Certificates 5.2 Certificate of Competency Support Level Licenses 5.4 Professional Licenses EVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate: Attained job targets within key result areas (KRAs) Maintained intra - and interpersonal relationship in the course of managing oneself based on performance evaluation Completed training and career opportunities which are based on the requirements of the industries Acquired and maintained licenses and/or certifications according to the requirement of the qualification 2. Underpinning Knowledge2.1 Work values and ethics (Code of Conduct, Code of Ethics, etc.) 2.2 Company policies 2.3 Company operations, procedures and standards 2.4 Fundamental rights at work including gender sensitivity 2.5 Personal hygiene practices3. Underpinning Skills3.1 Appropriate practice of personal hygiene 3.2 Intra and Interpersonal skills 3.3 Communication skills4. Resource ImplicationsThe following resources MUST be provided: Workplace or assessment location 4.2 Case studies/scenarios5. Methods of AssessmentCompetency may be assessed through: Portfolio Assessment Interview Simulation/Role-plays Observation Third Party Reports Exams and Tests6. Context of AssessmentCompetency may be assessed in the work place or in a simulated work place setting  UNIT OF COMPETENCY :  PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES UNIT CODE :  500311108 UNIT DESCRIPTOR : This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.  ELEMENTPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesIdentify hazards and risksSafety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures Evaluate hazards and risksTerms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV) Effects of the hazards are determined OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation ELEMENTPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesControl hazards and risks Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently followed Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol Maintain OHS awarenessEmergency-related drills and trainings are participated in as per established organization guidelines and procedures OHS personal records are completed and updated in accordance with workplace requirements  RANGE OF VARIABLES VARIABLERANGESafety regulationsMay include but are not limited to: Clean Air Act Building code National Electrical and Fire Safety Codes Waste management statutes and rules Philippine Occupational Safety and Health Standards DOLE regulations on safety legal requirements ECC regulations Hazards/RisksMay include but are not limited to: 2.1 Physical hazards impact, illumination, pressure, noise, vibration, temperature, radiation 2.2 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi, insects 2.3 Chemical hazards dusts, fibers, mists, fumes, smoke, gasses, vapors 2.4 Ergonomics 2.4.1. Psychological factors over exertion/ excessive force, awkward/static positions, fatigue, direct pressure, varying metabolic cycles Physiological factors monotony, personal relationship, work out cycle Contingency measuresMay include but are not limited to: Evacuation Isolation Decontamination (Calling designed) emergency personnel PPEMay include but are not limited to: 4.1 Mask 4.2 Gloves 4.3 Goggles 4.4 Hair Net/cap/bonnet 4.5 Face mask/shield 4.6 Ear muffs 4.7 Apron/Gown/coverall/jump suit 4.8 Anti-static suits  VARIABLERANGE Emergency-related drills and training 5.1 Fire drill 5.2 Earthquake drill 5.3 Basic life support/CPR 5.4 First aid 5.5 Spillage control 5.6 Decontamination of chemical and toxic 5.7 Disaster preparedness/management  OHS personal records Medical/Health records Incident reports Accident reports OHS-related training completed  EVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate: Explained clearly established workplace safety and hazard control practices and procedures Identified hazards/risks in the workplace and its corresponding indicators in accordance with company procedures Recognized contingency measures during workplace accidents, fire and other emergencies Identified terms of maximum tolerable limits based on threshold limit value- TLV. Followed Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace Used Personal Protective Equipment (PPE) in accordance with company OHS procedures and practices Completed and updated OHS personal records in accordance with workplace requirements 2. Underpinning Knowledge and AttitudeOHS procedures and practices and regulations PPE types and uses Personal hygiene practices Hazards/risks identification and control Threshold Limit Value -TLV OHS indicators Organization safety and health protocol Safety consciousness Health consciousness3. Underpinning Skills Practice of personal hygiene Hazards/risks identification and control skills Interpersonal skills 3.4 Communication skillsResource ImplicationsThe following resources must be provided: Workplace or assessment location OHS personal records 4.3 PPE 4.4 Health recordsMethods of AssessmentCompetency may be assessed through: Portfolio Assessment Interview 5.3 Case Study/SituationContext for AssessmentCompetency may be assessed in the work place or in a simulated work place setting  COMMON COMPETENCIES UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION UNIT CODE : AGR741201 UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to apply food safety and sanitation in the workplace ELEMENTSPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables11. Wear Personal Protective Equipment Personal protective equipment are checked according to manufacturers specifications Personal protective equipment are worn according to the job requirement2. Observe Personal Hygiene and Good Grooming2.1 Personal hygiene and good grooming is practiced in line with workplace health and safety requirements3. Implement Food Sanitation Practices Sanitary food handling practices are implemented in line with workplace sanitation regulations 3.2 Safety measures are observed in line with workplace safety practices.4. Render Safety Measures and First Aid Procedures 4.1 Safety measures are applied according to workplace rules and regulations 4.2 First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures. 5. Implement housekeeping activities  5.1 Work area and surroundings are cleaned in accordance with workplace health and safety regulations 5.2 Waste is disposed according to organizations waste disposal system 5.3 Hazards in the work area are recognized and reported to designated personnel according to workplace procedures RANGE OF VARIABLES VARIABLES RANGE1. Manufacturers SpecificationsManufacturers specifications may include but not limited to: 1.1 Handling 1.2 Operating 1.3 Discharge Label 1.4 Reporting 1.5 Testing 1.6 Positioning 1.7 Refilling 2. Personal Protective EquipmentPersonal Protective Equipment may include but not limited to: Apron/laboratory gown Mouth masks Gloves Rubber boots/safety shoes Head gears such as caps, hair nets, earl plug 3. Workplace Health and Safety RequirementsWorkplace and Safety Requirements may include: 3.1 Health/Medical Certificate 3.2 DOLE requirements 3.3 BFAD requirements 3.4 Personal Hygiene and good grooming 3.5 Plant Sanitation and waste management 4. Safety MeasuresSafety measures may include but not limited to: 4.1 Labeling of chemicals and other sanitizing agents 4.2 Installation of fire fighting equipment in the work area 4.3 Installation of safety signages and symbols 4.4 Implementation of 5S in the work area 4.5 Removal of combustible material in the work area  5. First Aid ProceduresFirst Aid Procedures may include but not limited to: 5.1 Mouth to mouth resuscitation 5.2 CPR 5.3 Application of tourniquet 5.4 Applying pressure to bleeding wounds or cuts First aid treatment for burned victims 6. HazardsHazards in the workplace may include but not limited to: 6.1 Physical 6.2 Biological 6.3 Chemical  EVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate: Cleaned, checked and sanitized personal protective equipment Practiced proper personal hygiene and good grooming Implemented workplace food safety practices Applied first aid measures to victims Implemented good housekeeping activities in the work area2. Underpinning Knowledge2.1 Safety Practices Proper waste disposal Environmental protection and concerns Food safety principles and practices Good grooming and personal hygiene 2.2 Codes and Regulations 2.2.1 TQM and other food quality system principles 2.2.2 ISO, HACCP, EMS, 5S 2.2.3 Good Food Manufacturing Practices 2.3 Equipment: Uses and Specifications 2.3 1 Parts and functions of personal protective equipment First Aid Kit Sanitizing equipment 3. Underpinning SkillsSanitary food handling practices Implementing housekeeping activities Applying first aid treatment Coordination skills4. Methods of AssessmentCompetency in this unit must be assessed through: A combination of direct observation and questioning of a candidate processing foods.5. Resource Implications The following resources must be provided: Work area/station First Aid kit PPE relevant to the activities Fire extinguisher 5.5 Stretcher 5.6 Materials, tools and equipment relevant to the unit of competency6. Context of AssessmentAssessment should occur on the job or in a simulated workplace  UNIT OF COMPETENCY: USE STANDARD MEASURING DEVICES AND INSTRUMENTS UNIT CODE : AGR741202 UNIT DESCRIPTOR: This unit deals with the knowledge, skills and attitudes required to use standard measuring devices, instruments in the workplace ELEMENTS PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables1. Identify Standard Measuring Devices and Instruments Standard measuring devices and instruments are identified according to manufacturers specifications Devices and instruments for measuring are properly checked, sanitized and calibrated prior to use 2. Review the Procedures in Using Standard Measuring Devices and Instruments Procedures in using the standard measuring devices and instruments are recalled according to manufacturers specifications Printed procedures/brochures/catalogues are consulted according to specified food processing methods 3. Follow Procedures of Using Measuring Devices and Instruments Methods/practices of using measuring devices and instruments are strictly observed according to manufacturers specifications and workplace requirements Measuring devices and instruments are cleaned, wiped dry and stowed after use to ensure conformity with workplace requirements  RANGE OF VARIABLES VARIABLES RANGE 1. Standard Measuring DevicesStandard Measuring Devices may include but not limited to the following: Weighing scales and balances of various capacities and sensitivities Measuring cups of varying capacities for dry ingredients Measuring cups of varying capacities for liquid ingredients 2. Standard Measuring InstrumentsStandard Measuring Instruments may include but jot limited to the following: 2.1 Salinometer 2.2 Thermometers of varying temperature range ( 0-300 C ) Refractometer of varying range ( 0 90 B) Glasswares like cylinders, beakers, flasks) of varying graduations3. Food Processing MethodsFood Processing Methods include the following: 3.1 Process foods by Salting, Curing and Smoking 3.2 Process foods by Fermentation and Pickling Process foods by Canning and Bottling Process foods by Sugar Concentration Process foods by Drying and Dehydration  EVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate: Identified, prepared and calibrated standard measuring devices and instruments Followed correctly the procedures in using standard measuring devices and instruments Followed proper cleaning and sanitizing and stowing procedures of measuring devices and equipment before and after use 2. Underpinning KnowledgeSafe handling of measuring devices and instruments Specifications and functions of measuring devices and instruments Defects and breakages of measuring devices and instruments Procedures in cleaning, sanitizing and calibrating and stowing equipment and instruments 3. Underpinning Skills  Communication skills Calibrating skills Sanitary handling of devices and instruments Measuring devices and instruments Stowing measuring devices and instruments 4. Methods of AssessmentCompetency in this unit must be assessed through: 4.1 Direct observation and questioning of a candidate using measuring devices and instruments 5. Resource ImplicationsThe following resources must be provided: 5.1 Work area/station 5.2 Materials, tools and equipment relevant to the Unit of Competency6. Context of Assessment6.1 Assessment should occur on the job or in a simulated workplace  UNIT OF COMPETENCY: USE FOOD PROCESSING TOOLS, EQUIPMENT AND UTENSILS UNIT CODE : AGR741203 UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to operate food processing tools, equipment and instruments in the workplace. ELEMENTSPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables1. Perform Pre-Operation Activities 1.1 Appropriate tools and equipment/utensils are assembled according to food processing methods 1.2 Food processing tools and equipment/utensils are inspected and checked according to manufacturers specifications Food processing equipment is set up, adjusted and readied according to job requirements 2. Operate Food processing Equipment Food processing equipment is switched on according to manufacturers specifications 2.2 Performance of food processing equipment is checked to ensure conformity with specified output Operation of food processing equipment is managed to achieve planned outcomes Minor trouble shooting on food processing tools, equipment and utensils is performed when necessary 3. Perform Post-Operation Activities3.1 Food processing equipment is switched off and unplugged after operation in accordance with manufacturers specifications Food processing tools, equipment and instruments are cleaned, sanitized and stowed as required according to manufacturers specifications and workplace policies and regulations Minor preventive maintenance on equipment is performed in line with organizations maintenance system Main machine parts are inspected and checked in line with organizations policy Condition of machine is monitored to ensure serviceability in accordance with workplace rules and regulations  RANGE OF VARIABLES VARIABLES RANGE1. Food Processing MethodsFood Processing Methods include: Salting Curing Smoking Fermentation Pickling Canning Bottling Sugar concentration Drying Dehydration 2. Food Processing Tools, Equipment and UtensilsTools, Equipment and Utensils used for the following food processing methods: 2.1 Salting Curing Smoking Fermentation Pickling Canning Bottling Sugar concentration Drying Dehydration 3. Manufacturers SpecificationsManufacturers specifications may include but not limited to: 3.1 Handling requirements 3.2 Operating requirements 3.3 Discharge Label 3.4 Reporting 3.5 Testing 3.6 Positioning 3.7 Refilling  4. Minor Preventive Machine MaintenanceMinor Preventive Machine Maintenance may include but not limited to checking of the following: 4.1 Machine temperature 4.2 Hydraulic fluid 4.3 Wear and surface condition 4.4 Crack 4.5 Leak detection 4.6 Vibration 4.7 Corrosion/erosion 4.8 Electric insulation 5. Condition of MachineServiceable Repairable Defective  EVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate: Assembled, inspected, checked and sanitized appropriate tools and equipment/instruments Set-up, adjusted and readied tools and equipment and instruments according to requirements Operated and monitored performance of equipment to ensure specified output Performed post operation activities Performed minor trouble shooting on food processing tools, equipment and utensils2. Underpinning Knowledge2.1 Equipment, tools and instruments: Uses and Specifications 2.2 Equipment, tools and instruments: Parts and Functions 2.3 Sanitizing agents: Uses and Specification 2.4 Minor preventive maintenance 2.5 Proper stowing of tools and equipment/instruments 2.6 Minor trouble shooting Interpreting manufacturers specifications Equipment/machine wear and tear process3. Underpinning SkillsEquipment/machine parts tear down and assembly Inspecting and checking condition of equipment/machines before, during and after operation Performing minor trouble shooting Performing minor preventive maintenance Reporting equipment/machine, tools, instruments breakdown and recording same in standard forms4. Methods of AssessmentCompetency in this unit must be assessed through: 4.1 Direct observation and questioning of a candidate operating food processing tools and equipment/instruments 4.2 Submission of written report on the performance and condition of equipment/machine, tools, instruments used.5. Resource ImplicationsThe following resources must be provided: 5.1 Work area/station 5.2 Materials, tools and equipment relevant to the Unit of Competency6. Context of Assessment6.1 Assessment should occur on the job or in a simulated workplace  UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS UNIT CODE : AGR741204 UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes to perform mathematical computations in the workplace. ELEMENTSPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables1. Gather and Tabulate the Recorded Data Records of weights and measurements of raw materials and ingredients are gathered and summarized according to workplace standard operating procedures Records of weights and measurements of finished processed products are gathered and summarized according to workplace standard operating procedures Summarized data are tabulated according to enterprise requirements 2. Review the Various Formulations2.1 Raw materials and ingredients and percentage formulations are checked/counter checked according to approved specifications and enterprise requirements 2.2 Finished products and percentage formulations are reviewed according to approved specifications and enterprise requirements 3. Calculate Production Input and Output3.1 Data on raw material consumption and corresponding percentage equivalent are calculated in line with enterprise requirements 3.2 Data on actual spoilage and rejects and corresponding percentage equivalents are calculated according to enterprise requirements Data on actual yields and recoveries and corresponding percentage equivalents are calculated according to enterprise requirements All calculated data are recorded according to enterprise requirements  4. Compute Production Cost4.1 Costs of production are computed according to organizations standard procedures Computed costs of production are reviewed and validated according to organizations production requirements  RANGE OF VARIABLES VARIABLES RANGE1. Weights and MeasurementsWeights and Measurements may include: 1.1 Gravimetric 1.2 Volumetric 1.3 Lengths, diameters, widths Seam measurements Hotness/coldness ( temperature) Concentrations of solutions 2. Costs of ProductionCosts of production are computed using the following: 2.1 Ingredient formulation 2.2 Percentage formulation 2.3 Conversion 2.4 Ratios and proportion Spoilage and rejects and corresponding percentages Recoveries and yields and corresponding percentages  EVIDENCE GUIDE 1. Critical Aspects of CompetencyAssessment requires evidence that the candidate: Gathered the records of weights and measurements of raw materials/ingredients and finished processed products Summarized and tabulated all raw data gathered Calculated the production inputs and outputs Computed the costs of production Reviewed all formulations and concentrations of solutions according to specifications and standards of the enterprise2. Underpinning Knowledge2.1 Mensuration 2.2 Percentage formulation 2.3 Fraction, ratios and proportions Basic Mathematical Operations Conversion factors3. Underpinning Skills3.1 Basic Mathematical skills 3.2 Basic Accounting skills 3.3 Recording skills 3.4 Data Gathering skills4. Methods of AssessmentCompetency in this unit must be assessed through: 4.1 A combination of direct observation and questioning of a candidate computing costs of production 4.2 Submission of a written report showing a record of production data including raw data 5. Resource ImplicationsThe following resources should be provided: 5.1 Work area/station 5.2 Materials relevant to recording and documentation of production data 5.3. Computer with printer and software Calculator Work table6. Context of Assessment6.1 Assessment should occur on the job or in a simulated workplace UNIT OF COMPETENCY: IMPLEMENT GOOD MANUFACTURING PRACTICE AND PROCEDURES UNIT CODE : AGR741205 UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to comply with relevant Good Manufacturing Practice (GMP) codes through the implementation of workplace GMP and quality procedures ELEMENTSPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesIdentify requirements of GMP related to own workSources of information on GMP requirements are located GMP requirements and responsibilities related to own work are identifiedObserve personal hygiene and conduct to meet GMP requirementsPersonal hygiene meets GMP requirements Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures Personal movement around the workplace complies with area entry and exit proceduresImplement GMP requirements when carrying out work activitiesGMP requirements are identified Work area, materials, equipment and product are routinely monitored to ensure compliance with GMP requirements Raw materials, packaging components and product are handled according to GMP and workplace procedures Workplace procedures to control resource allocation and process are followed to meet GMP requirements Common forms of contamination are identified and appropriate control measures are followed according to GMP requirements The workplace is maintained in a clean and tidy order to meet GMP housekeeping standardsParticipate in improving GMPProcesses, practices or conditions which could result in non-compliance with GMP are identified and reported according to workplace reporting requirements Corrective action is implemented within level of responsibility GMP issues are raised with designated personnelParticipate in validation processesValidation procedures are followed to GMP requirements Issues arising from validation are raised with designated personnel Validation procedures are documented to meet GMP requirementsComplete workplace documentation to support GMPDocumentation and recording requirements are identified Information is recorded according to workplace reporting procedures to meet GMP requirements RANGE OF VARIABLES VARIABLE  RANGE OH&S requirements may include:OH&S legal requirements Enterprise OH&S policies, procedures and programsWork in carried out in accordance with regulations. Regulatory requirements may include:Relevant regulations regarding food processing and food safety regulations Department of Health Food Establishments Code of Sanitation of the Philippines (P.D.856) Environment Management Bureau regulations regarding emissions, waste treatment, noise and effluent treatment and controlHygiene and sanitation requirements may include:Department of Health Food Establishments Code of Sanitation of the Philippines (P.D.856) Requirements set out by Bureau of Food and Drugs Workplace requirementsWorkplace requirements may include:Work instructions Standard operating procedures OH&S requirements Quality assurance requirements Equipment manufacturers advice Material Safety Data Sheets Codes of Practice and related adviceProducts may includeProducts, raw materials, packaging components and consumables, part-processed product, finished product and cleaning materialsResponsibility and reporting systemsResponsibility for applying Good Manufacturing Practice relates to the persons work area Reporting systems may include electronic and manual data recording and storage systems EVIDENCE GUIDE Critical aspects of Competency Assessment requires evidences that the candidate : Located and followed workplace information relating to GMP responsibilities Maintained personal hygiene consistent with GMP Followed workplace procedures when moving around the workplace and/or from one task to another to maintain GMP Used, stored and disposed of appropriate clothing/footwear as required by work tasks and consistent with GMP Identified and reported situations that do or could compromise GMP Applied appropriate control measures to control contamination Recorded results of monitoring, and maintain records as required by GMP Followed validation procedures within level of responsibility Identified and responded to out-of-specification or unacceptable raw materials, packaging components, final or part processed product within level of responsibility Followed procedures to isolate or quarantine non-conforming product Handled, cleaned and stored equipment, utensils, raw materials, packaging components and related items according to GMP and workplace procedures Maintained GMP for own work Handled and/or disposed of out-of-specification or contaminated materials, packaging components/consumables and product, waste and recyclable material according to GMP as required by work responsibilities Maintained the work area in a clean and tidy state Identified and reported signs of pest infestation Underpinning Knowledge and AttitudesThe role of GMP in preventing contamination, its relationship to legislative responsibilities and potential implications of non-compliance GMP arrangements in the workplace. This includes awareness of relevant GMP codes of practice and related workplace policies and procedures to implement these responsibilities The relationship between GMP and the quality system, personnel responsible for designing and managing GMP, personal role to maintain GMP, the role of internal and external auditors as appropriate Procedures followed to investigate contamination events and performance improvement processes Personal clothing and footwear requirements for working in and/or moving between work areas Personal clothing use, storage and disposal requirements Awareness of common micro biological, physical and chemical contaminants relevant to the work process. This includes the types of contamination likely to occur, the conditions under which they occur, possible consequences and control methods to prevent occurrence Basic concepts of quality assurance including quality specifications, operating parameters, validation procedures and control methods. This includes an understanding of related documentation including Standard Operating Procedures and/or batch instructions Control methods and procedures used in the work area to maintain GMP. This includes an understanding of the purpose of control, the consequences if not controlled and the method of control where relevant. It may include an understanding of methods used to monitor process control; purpose and requirements of validation procedures; and purpose of equipment calibration GMP responsibilities and requirements relating to work role Basic understanding of the properties, handling and storage requirements of raw materials, packaging components and final product handled and used Standards for materials, equipment and utensils used in the work area Recall and traceability procedures relevant to work role Procedures for responding to out-of-specification or unacceptable performance/outcomes. This includes procedures for identifying or isolating materials or product of unacceptable quality Purpose of keeping records and the recording requirements of GMP. This includes an understanding of product and materials traceability procedures Housekeeping requirements and responsibilities relating to own work. Where relevant this includes use and storage of housekeeping/cleaning equipment Waste collection, recycling and handling procedures relevant to own work responsibilities Responsibilities for reporting and recording quality information Underpinning SkillsPlanning and organizing work (time management) Working with others and in teamsResource ImplicationThe following resources should be provided: Workplace location and access to workplace policies Materials relevant to the proposed activity and tasks Methods of AssessmentCompetency in this unit must be assessed using at least two (2) of the following methods: A combination of direct observation and oral questioning Written report Written Test PortfolioContext of AssessmentAssessment should occur on the job or in a simulated workplace UNIT OF COMPETENCY: IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES UNIT CODE : AGR741206 UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to implement environmental policies and procedures when carrying out work responsibilities ELEMENTSPERFORMANCE CRITERIA Bold, italicized terms are elaborated in the Range of VariablesConduct work in accordance with environmental policies and proceduresImmediate work area is routinely checked to ensure compliance with environmental requirements Hazards and unacceptable performance are identified, removed and/or reported to appropriate personnel according to workplace procedures Workplace procedures and work instructions are followed Where control requirements are not met, incidents are promptly reported and corrective action is taken Measures used to minimize and handle waste are followed Environmental data is recorded in required format according to workplace reporting requirementsParticipate in improving environmental practices at workProcesses or conditions which could result in an unacceptable environmental outcome are identified and reported according to workplace reporting requirements Corrective action is taken in accordance with the environmental management and emergency response plans as required Contributions are made to a participative arrangements for managing environmental issues in the workplace within workplace procedures and level of responsibilityRespond to an environmental emergencyEmergency situations are identified and reported according to workplace reporting requirements Emergency procedures are followed as appropriate to the nature of the emergency and according to workplace procedures RANGE OF VARIABLES VARIABLE  RANGE OH&S requirements may include:OH&S legal requirements Enterprise OH&S policies, procedures and programs Work in carried out in accordance with regulations. Regulatory requirements may include:Relevant regulations regarding food processing and food safety regulations Department of Health Food Establishments Code of Sanitation of the Philippines (P.D.856) Environment Management Bureau regulations regarding emissions, waste treatment, noise and effluent treatment and control Hygiene and sanitation requirements may include:Department of Health Food Establishments Code of Sanitation of the Philippines (P.D.856) Requirements set out by Bureau of Food and Drugs Workplace requirementsWorkplace requirements may include:Work instructions Standard operating procedures OH&S requirements Quality assurance requirements Equipment manufacturers advice Material Safety Data Sheets Codes of Practice and related adviceIdentification and control of hazards may include:Procedures are available that outline appropriate response to environmental incidents, accidents and emergencies At this level identification and control of environmental hazards relates to own work. Corrective action typically involves recognizing any event which occurs as part of the work process and presents an unacceptable environmental risk or outcome, taking corrective action within level of responsibility, and/or reporting to the appropriate person in the work area Work responsibilities may involve handling of hazardous waste An environmental hazard is any activity, product or service that has the potential to affect the environment. This may also be referred to as an environmental aspect An environmental risk is the likelihood that the hazard can cause harm to the environment A control measure is a method or procedure used to prevent or minimize environmental risks Responsibility for identifying and controlling environmental risks relates to immediate work responsibilities Participating in improvement may involve participation in structured improvement programs, one-off projects and day-to-day problem solving and consultative groups  EVIDENCE GUIDE Critical aspects of Competency Assessment requires evidences that the candidate : Accessed and apply workplace information on environmental policies and procedures relating to own work Fitted and used appropriate personal protective clothing and equipment Checked own work area to identify environmental hazards Reported hazards according to workplace procedure in a clear and timely manner Followed work procedures to control or minimize environmental risk. This may include monitoring parameters set for environmental aspects such as airborne particulate, noise, and water quality. It may also include demonstrating use of emergency equipment according to work role requirements Recorded environmental information as required by the environmental management program Participated in processes to raise issues and suggestions to improve environmental issues management. This requires appropriate communication skills to structure and present information and interact with others Followed procedures to collect, deposit, recycle and/or dispose of waste in own work area Followed procedures to respond to environmental emergencies such as spills and emissions. This may include following procedures to alert the appropriate emergency services Maintained housekeeping standards in work areaUnderpinning Knowledge and AttitudesWorkplace approach to managing environmental issues. This includes awareness of relevant work procedures, personnel responsible for environmental issues, consultative arrangements for reporting and improving environmental practices and may include an understanding of the role of internal and external auditors as appropriate Responsibilities of self and employer to manage environmental issues on site. This includes an awareness of any license or agreements in place with resource management authorities and the purpose of these arrangements Sources of advice on environmental issues in the workplace Environmental hazards and risks associated with the work carried out. Examples may include water pollution, air pollution, noise, waste handling, emergencies such as spills, and hazardous chemicals or waste Work procedures as they relate to environmental responsibilities. This includes use of appropriate personal protective clothing and equipment as required Procedures used to prevent or control environmental risks associated with own work. Where this requires use of emergency equipment, this includes understanding the purpose, capacity and limitations of equipment, location and storage requirements and safe handling and equipment use Basic concepts of hazard identification, risk assessment and control options. This includes an understanding of the hierarchy of hazard control Workplace procedures for identifying and responding to hazards, investigating incidents and improving environmental management and resource utilisation Impact of work practices on resource utilisation and wastage Procedures used to handle and dispose of waste according to workplace requirements. This includes an awareness of the need to separate solid and liquid waste, and remove waste in solid form rather than hosing down drains. It may also include an understanding of handling requirements for hazardous waste The difference between trade waste and storm water drains Consequences of inappropriate waste handling and disposal Procedures for responding to unplanned incidents such as spills and leaks as relevant to the work area Emergency response system and procedures Responsible use of resources in own work area Reporting procedures and responsibilities Consultative processes in the workplace for raising issues/suggestions on environmental issues Underpinning SkillsPlanning and organizing work (time management) Working with others and in teams Resource ImplicationThe following resources should be provided: Workplace location and access to workplace policies Materials relevant to the proposed activity and tasks Methods of AssessmentCompetency in this unit must be assessed using at least two (2) of the following methods: A combination of direct observation and oral questioning Written report Written Test PortfolioContext of AssessmentAssessment should occur on the job or in a simulated workplace  CORE COMPETENCIES UNIT OF COMPETENCY: PROCESS FOODS BY SALTING, CURING AND SMOKING UNIT CODE : AGR741301 UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to process foods by Salting, Curing and Smoking ELEMENTSPERFORMANCE CRITERIA Bold, italicized terms are elaborated in the Range of VariablesPrepare Equipment, Tools, Materials and UtensilsEquipment and tools for salting, curing and smoking are prepared in accordance with manufacturers specifications. Equipment for the above food processing methods are checked, sanitized and calibrated in accordance with manufacturers specifications. Kitchen utensils for the above food processing methods are readied and sanitized in accordance with manufacturers specifications. Office equipment and materials/ supplies needed are prepared in accordance with approved specifications.Prepare the Raw MaterialsRaw materials are sorted and graded in accordance with specifications Eggs for salting are cleaned and washed in accordance with approved standard procedures. Poultry for curing are skinned, eviscerated and washed in accordance with approved specifications and standard procedures. Meat for curing are deskinned, deboned, sliced, chopped and minced in accordance with approved specifications and standard procedures. Fish/other marine products are cleaned, descaled, eviscerated, deboned, filleted and washed in accordance with approved specifications and standard procedures. Cleaned raw materials are weighed in accordance with approved specifications Prepare Salting and Curing Solutions and MixturesRequired salt and other ingredients and adjuncts for salting and curing are measured and weighed in line with approved specifications and OHS requirements Required ingredients for pumping pickle, cover pickle and dry cure mixture are measured and weighed in line with approved specifications Cure the MaterialsCuring mixture and prepared materials are mixed in accordance with approved specifications and enterprise requirements Mixture is allowed to be cured at room temperature or refrigerated temperature at appropriate number of days. Materials being cured are kept submerged in solution to obtain even distribution/penetration of cure mixture in line with approved specificationsFinish the Cured MaterialsCured food materials are removed from the solution, washed and drained in accordance with standard operating procedures Drained cured materials are cooked in appropriate cooking medium Cooked cured products are smoked according to specifications Cooked cured smoked products are transferred to containers and cooled according to specifications Salted eggs are hard boiled then dipped in grana solution according to approved specificationsPrepare Production ReportDaily production input is noted and documented according to standard operating procedures. Daily production output is noted and documented according to standard operating procedures. All production data are recorded and presented according to prescribed format. RANGE OF VARIABLES VARIABLESCOPE Equipment, Tools and Materials Salting, Curing and Smoking equipment and materials may include but not limited to: Smokehouse Polysealer Soaking vats Chiller/refrigerator/ freezer Oven Salinometer Jack lifts, trolleys and wheelers Weighing scales of varying capacities and sensitivities Cutting implements like knives, slicers, peelers Fuel for smoking like wood, wood shavings, half-dried leaves, coconut husks & shells, rice hulls, corn cobs, saw dust Office equipment, supplies may include but not limited to the following: Computer with printer Calculator Overhead projector Bond papers Computer papers Note pads Pencils/ball pen Index cards Clips Folders Clip pads Reporting and recording forms /logbooks Adhesive tapes. Bulletin boards White boards and white board markers Chalks Pentel pens Food Processing MethodsFood Processing methods involved in this Unit of Competency is limited to: Salting Curing Smoking Kitchen UtensilsKitchen utensils include but not limited to: Casseroles Mixing bowls Chopping boards Colander Saucepans Utility trays Food tongsRaw MaterialsRaw materials include: Fresh eggs Dressed poultry Fresh meat Fish/other marine products IngredientsIngredients may include but not limited to: Salt Sugar Condiments Spices Herbs Grana solutions OHS requirementsOccupational Health and Safety requirements may include: Health/medical certificate Dole requirements Personal hygiene & good grooming Plant sanitation & waste management BFAD requirements PPE requirements apron/laboratory gown mouth masks gloves rubber boots, 6.6.5 head gears such as caps, hairnets, ear plugProduction DataProduction data include: Production input Production output Production target Production schedule EVIDENCE GUIDE Critical Aspects of Competency Assessment requires evidence that the candidate: Prepared, cleaned, checked and sanitized the equipment, tools, materials and utensils used for salting, curing and smoking meat, eggs poultry and fish/other marine products Followed the procedures and techniques in salting, curing and smoking Followed BFAD & GRAS approved least minimum and maximum levels of usage for food and curing mixes Calibrated and operated equipment Cleaned and stowed equipment, tools, and utensils after usingUnderpinning KnowledgeSafety Practices Environmental protection and concerns Food safety principles and practices Food handling practices Proper waste disposal Good grooming & personal hygiene Communication Preparation of daily production input report (spoilage and rejects) Preparation of daily production output report (yields and recoveries) Recording and documenting of production data Reporting of defects/breakdown to immediate head/supervisor Equipment, Tools/Instruments and Utensils: Uses and Specifications Parts and functions of equipment, tools/instruments and utensils Systems, Processes and Operations Preparing raw materials Cut-out procedures and techniques Recycling/by-product utilization Sorting and grading of raw materials Curing procedures and techniques Salting procedures and techniques Smoking procedures and techniques Operating various equipment, tools and utensils Codes and Regulations TQM and Food Quality Systems Principles Hazard Analysis Critical Control Points ISO and EMS Good Manufacturing Practices Materials: Uses and Specifications Raw materials and ingredients Fuel for smoking Office supplies like bond paper, computer papers, note pads Salting and curing solutions and mixtures Mathematics and Measurements Weights, measures, conversions, percentages, ratios and proportions Basic accounting procedures and techniques Basic arithmetical operations like multiplication, division, addition and subtraction Maintenance Maintaining the various equipment, tools and utensils Calibrating weighing scale and various equipment Proper cleaning and stowing of equipment, tools and utensilsUnderpinning SkillsOral and written communication skills Calibrating skills Basic computer skills Cooking/culinary skills Basic mathematical skills ( conversion, percentage and formulation) Recording and reporting skills Preparing flow diagrams/flow charts Conducting cut-out tests Sanitary food handling practices Computation of yields and recoveries Underpinning AttitudesSelf-esteem Punctual/Time conscious Cost conscious Environmental and pollution conscious Flexible/adaptable Honest Socially responsible Dependable Innovative Alert Systematic and organized Committed Good listener and fast learn Creative Resourceful Selfstarter Nationalistic and patriotic Methods of AssessmentCompetency in this unit must be assessed using at least two (2) of the following methods: A combination of direct observation and questioning of a candidate processing foods by salting, curing and smoking including preparation of equipment, tools and utensils, preparation of raw materials and salting/ curing solutions/mixtures Written report on the preparation of daily production input and output and other production data Written test Portfolio Resource ImplicationsThe following resources should be provided: Specific work area/station Equipment, tools and utensils to be prepared for salting, curing and smoking Fruits, vegetables, fish/other marine products, meat, poultry and eggs to be processed by salting, curing and smoking Materials relevant to the proposed activity Context of AssessmentAssessment should occur on the job or in a simulated workplace.  UNIT OF COMPETENCY: PROCESS FOODS BY FERMENTATION AND PICKLING UNIT CODE : AGR741302 UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required to process foods by Fermentation and Pickling ELEMENTSPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesPrepare Equipment, Tools and UtensilsEquipment, tools and utensils for fermentation and pickling are selected according to requirements Equipment, tools and utensils are checked and calibrated in accordance with manufacturers specifications Equipment/ utensils for the above food processing methods are readied and sanitized according to manufacturers specifications Prepare Raw MaterialsRaw materials are sorted and graded according to approved criteria and enterprise requirements Sorted and graded fresh fruits and vegetables are weighed, washed, peeled, cut and sliced according to required sizes and shapes Fish and other marine products are cleaned, eviscerated, cut and washed according to specifications. Perform Alcoholic Fermentation of Fruits/VegetablesPrepared fruit is mixed with water according to specifications Mixture is allowed to boil and juice is extracted in accordance with specifications and enterprise requirements Extracted juice is cooled and mixed with other ingredients like sugar and yeast in accordance with specifications Juice is fermented for 1-2 weeks as required Fermented juice is strained, filtered and heated according to specifications  Perform Acetic Acid/ Lactic Acid Fermentation/pickling of VegetablesAlcoholic liquid is mixed with mother vinegar according to specifications Mixture is allowed to ferment for 2-4 weeks according to standard procedures Mixture is strained/filtered then clarified according to specifications Acetous liquid is heated according to specificationsFerment Fish and Other Marine ProductsFish and other marine products are mixed with required salt according to mixing requirements The mixture of fresh and other marine products and salt are left to ferment for 1-2 weeks in fermentation vats/vessels according to standard procedures Fish paste/fish sauce are heated according to standard proceduresPrepare Production ReportAll production data gathered are presented in prescribed format to include: Daily production input (spoilage, rejects and variances) and daily production output (yield, recoveries and variances) RANGE OF VARIABLES VARIABLERANGE Equipment, Tools, Utensils and MaterialsEquipment, tools and kitchen utensils for this unit of competency include: Cold storage equipment like chiller, refrigerator, freezer Jack lifts and trolleys Weighing scale of various capacities and sensitivities Fermentation vats Sealers (can and plastic) Cutting implements such as knives, peelers, slicer, cutter Kitchen utensils like casserole, colanders, bowls, food tongs Strainers, basting spoon paddle, steamer exhauster Exhaust box, steam jacketed kettle lifter, wire baskets, chopping boards, vegetable cutter, osterizer Office equipment such as computer with printer, intercom Office materials like bond papers, computer papers, note pads, pencils/ball pen, index cards, clips, folders, clip pads, reporting and recording forms/logbooks, adhesive tapes. Bulletin boards, white boards, chalks, white board markers, pentel pensFood Processing MethodsFood processing methods specified in this Unit of Competency is limited to: Fermentation Pickling Raw Materials Raw materials in this Unit of Competency include: Fresh fruits Fresh vegetables Fresh fish Other marine products Sorting/Grading CriteriaFresh fruits and vegetable crops are sorted and graded according to: size shape maturity degree of ripeness presence/absence of defects/damaged parts Fish and other marine products are checked and sorted according to: degree of freshness level of spoilage quality of eyes, gills and scales IngredientsIngredients include but not limited to: Refined sugar Salt Water Pickling solution Spices Herbs CondimentsProduction DataProduction data include: Production input Production output Production target Production schedule EVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate: Prepared the equipment, tools, and utensils used for fermenting fruits, vegetables, fish and other marine products Prepared equipment, tools and utensils used for pickling fruits and vegetables Cleaned and sanitized equipment, tools and utensils used for fermenting and pickling Operated the various equipment Prepared, sorted and graded raw materials Performed alcoholic fermentation of fruits and vegetables Performed lactic acid fermentation/pickling of vegetables Fermented fish and other marine products Underpinning Knowledge Safety Practices Food safety principles and practices Food handling practices Environmental protection and concerns Proper waste disposal Good grooming & personal hygiene Communication Preparation of daily production input report (spoilage, rejects and variances) Preparation of daily production output (yield, recoveries and variances) Recording and documenting of production data Reporting of defects/breakdown to immediate head/supervisor Mathematics/Measurements Basic accounting procedures and techniques Measures, conversions, weights and percentages and ratios Basic arithmetic operations (multiplication, division, addition, subtraction) Codes and Regulations TQM and other good food quality system principles HACCP, ISO & EMS Good Food Manufacturing Practices Equipment, Tools/Utensils and Utensils: Uses and Specifications Parts and functions of equipment, tools and utensils Materials: Uses and Specifications Raw materials Ingredients and spices Systems, Processes and Operations Basic computer operation (Microsoft word) Cut-out procedures and techniques Fermentation methods and techniques Pickling procedures and techniques Operating various equipment Recycling/by product utilization Sorting and grading of raw materials Maintenance Maintaining various equipment, tools, and utensils Calibrating weighing scale and equipment Proper cleaning and stowing of equipment, tools and utensils Underpinning SkillsCommunication skills (oral & written) Calibrating skills Basic computer skills Cooking/culinary skills Basic mathematical skills (conversion, weights and measurements, ratios and proportions) Recording and reporting skills Preparing process flow charts/flow diagrams Cut-out test Sanitary food handling practices Computation for recovery/yields Underpinning AttitudesSelf- esteem Time conscious/punctual Cost conscious Environment and pollution conscious Flexible/adaptable Honest Socially responsible Dependable Self starter Alert Systematic and organized Committed Good team worker Good listener and fast learner Creative Nationalistic and patrioticMethods of AssessmentCompetency in this unit must be assessed using at least two (2) of the following methods: A combination of direct observation and questioning of a candidate fermenting fish and other marine products and pickling of vegetables including preparation of equipment utensils, preparation, sorting and grading of raw materials Written report on the preparation of daily production input and output and other production data Written test PortfolioResource ImplicationsThe following resources should be provided: Work area/ station Equipment, tools and utensils to prepare and to process fruits, vegetables, meat, fish and other marine products by fermentation and pickling Materials relevant to the proposed activity Context of AssessmentAssessment should occur on the job or in a simulated workplace. UNIT OF COMPETENCY: PROCESS FOODS BY SUGAR CONCENTRATION UNIT CODE : AGR741303 UNIT DESCRIPTOR: This unit deals with the knowledge, skills and attitudes required to process foods by Sugar Concentration ELEMENTSPERFORMANCE CRITERIA italicized terms are elaborated in the Range of VariablesPrepare Equipment, Tools and Utensils Equipment, tools and utensils for preserving foods by sugar concentration are prepared in accordance with manufacturers manual Equipment, tools and utensils are calibrated in accordance with manufacturers specifications Equipment, tools and utensils for preserving foods by sugar concentration are readied and sanitized as required.Prepare the Raw MaterialsAvailability of raw materials are checked according to required food processing methods Sorted fruits and vegetables are washed, peeled, sliced and cut according to required sizes and shapes Prepared fruits and vegetables for jelly/jam and marmalade are chopped finely Prepared fruits and vegetables for jelly and marmalade making are boiled to obtain the juice extract Prepared finely chopped fruits and vegetables for jam making are mixed with sugar Prepared fruits and vegetables to be preserved are cooked in syrup as specifiedPrepare Acid, Pectin and Sugar MixtureRequired amounts of pectin, sugar and citric acid are measured according to approved specifications Measured pectin, acid and sugar are mixed with chopped fruit pulp/juice extract/pieces of fruits according to approved specifications Cook Sugar ConcentratesMixture is heated and boiled/cooked to required consistency Desired endpoint is checked/tested as specifiedPrepare Production ReportDaily production report input, output and variances are documented according to enterprise requirements All production data gathered are recorded and presented in prescribed format RANGE OF VARIABLES VARIABLESRANGEEquipment, Tools, Kitchen Utensils and MaterialsEquipment, tools and kitchen utensils and materials may include but not limited to: Cold storage equipment like chiller, refrigerator, freezer Refractometer, candy thermometer, jelly thermometer, polmeter Weighing scale of various capacities and sensitivities Jack lifts and trolleys Cutting implements such as knives, peelers, slicer, cutter Cooking equipment like stove/burner Cooking utensils like stainless enameled plastic casserole, colanders, bowls, food tongs, steamer Strainers, basting spoon paddle, exhauster, spatula Exhaust box, steam jacketed kettle, jar lifter, wire baskets, chopping boards, vegetable cutter, osterizer, juice extractor Office equipment like computer with printer, intercom/telephone, fax machine, overhead projector Office materials/supplies include bond paper, index cards, production report forms, white board, white board markers, white board erasers, folder, blank sticker label, note pad, pencils/ball pen PPE include apron, mouth masks, gloves and rubber boots, headgears such as caps, hairnets and ear plugs Raw Materials Raw materials in this Unit of Competency may include but not limited to: 2.1 Fresh fruits and vegetables 2.2 Sugar, salt and water 2.3 Chemical additives and preservatives like firming agent, sodium benzoate, citric acid/ascorbic acid Food Processing MethodsFood Processing Method in this Unit of Competency is limited to Processing of foods by sugar concentrationProduction DataProduction data include: Production input Spoilage Rejects Production output Yields Recoveries Variances Production target Production schedule  EVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate: Prepared raw materials and other ingredients used to preserve fruits and vegetables by sugar concentration Cleaned and sanitized equipment, tools and utensils used to preserve fruits and vegetables by sugar concentration Operated various equipment and utensils according to approved specifications Calibrated equipment Checked and adjusted the pectin acid and sugar of the prepared raw materials Cooked sugar concentrates to desired endpoint Underpinning Knowledge Safety Practices Proper waste disposal Environmental protection and concerns Food safety principles and practices Food Handling practices Good Grooming & Personal hygiene Communication 2.2.1 Preparation of daily production input report Preparation of daily production output report Recording and documenting production data Mathematics and Measurements Measures and conversions Basic accounting procedures Ratios, proportions and percentages Pearsons square Codes and Regulations TQM and other good food quality system principles ISO, HACCP, EMS Good Food Manufacturing Practices Tools and Equipment: Uses and Specifications Parts and functions of equipment, tools and utensils for processing foods by sugar concentration Parts and functions of office equipment Parts and functions of personal protective equipment Materials: Uses and Specifications Raw materials Packing medium Office supplies and equipment Systems, Processes and Operations Operating various equipment Preparing tools and utensils 2.7.3 Sorting and grading of raw materials 2.7.4 Procedures & techniques in preserving fruits and vegetables by sugar concentration Recycling/by product utilization Cut-out procedures and techniques Basic computer operation (Microsoft word) Maintenance 2.8.1 Calibrating equipment 2.8.2 Maintaining various equipment, tools and utensils 2.8.3 Proper cleaning and stowing of equipment, tools and utensilsUnderpinning SkillsTest for pectin content and point of cooking for jam jelly marmalade Communication skills (oral & written) Acid ratio adjustment and computation Calibrating skills Basic computer skills Cooking/culinary skills Basic mathematical skills, conversion, weights and measure Recording and reporting skills Preparing process flowcharts/flow diagrams Cut-out test Sanitary food handling practices Computation for recovery/ yields and variances Underpinning AttitudesTime conscious/punctual Cost conscious Environment and pollution conscious Flexible/adaptable Honest Socially responsible Dependable Self-starter Alert Systematic and organized Committed Good team worker Good listener and fast learner Creative Self-esteem Nationalistic/patriotic Methods of AssessmentCompetency in this unit must be assessed using at least two (2) of the following methods: A combination of direct observation and questioning of a candidate processing foods by sugar concentration including preparation of the following: equipment, tools, utensils, raw materials, and sugar concentrate mixtures Written report on the preparation and documentation of daily production input and output and other production data Written test Portfolio Demonstration Resource ImplicationsThe following resources should be provided: Work area/ station Equipment, tools and utensils needed to prepare and to process fruits and vegetables by sugar concentration Materials relevant to the proposed activity Context of AssessmentAssessment should occur on the job or in a simulated workplace.  UNIT OF COMPETENCY: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS UNIT CODE : AGR741304 UNIT DESCRIPTOR: This unit deals with the knowledge, skills and attitudes required to package finished/processed food products ELEMENTSPERFORMANCE CRITERIA Italicized terms are elaborated in the Range of VariablesPrepare Packaging Equipment, Tools and Materials Packaging materials are selected and checked according to the finished/processed food products specifications Packaging materials of varying sizes are washed and sterilized in accordance with manufacturers specifications Appropriate tools and equipment are selected according to specified packaging requirements. Packaging equipment is checked and readied according to manufacturers specifications Operation of packaging equipment is monitored to ensure conformity with specified product output. Finished/processed products are cooled to room temperature as required.Undertake Packaging of Finished/Processed Food Products Cooled cured products are placed in appropriate packaging materials. Salted eggs are placed in trays/boxes in accordance with specifications Fermented /Pickled products are packaged and sealed hermetically according to enterprise requirements Cooled processed products are wrapped clean according to specifications Canned/bottled products are sealed hermetically according to approved specifications Sugar concentrated finished products are hot packed in dry sterile glass bottles Dried/dehydrated food materials are packaged in appropriate packaging materials  Perform Post Packaging ProceduresPackaged finished/processed food products are sealed and labeled according to specifications. 3.2 Condition of packaged finished/processed food products is checked to ensure conformity with specified outputs. 3.3 Packaged finished/processed food products are stored according to required temperature and humidity. RANGE OF VARIABLES VARIABLESRANGE Packaging Materials Packaging materials may include but not limited to: Glass Metal Plastics Paper and paper board Corrugated carton Flexibles Wood and wood products Composite can/containers Indigenous materials 1.9.1. Trays PE/PP bags Labels Stickers Tags Glue Packaging tapePackaging Tools and EquipmentPackaging tools and equipment may include but not limited to: Packaging machinery/equipment/ tools Weighing scales Food scales Can sealer Plastic sealer Pulper finisher Plastic protect cap sealer Packaging ProcessPackaging Process includes: Bottling Canning Cartoning Wrapping Bagging Labeling Case PackingCondition of Packaged Finished Food ProductsCondition of packaged products may be checked through: Leak inspection Checking of print labels Product testing  EVIDENCE GUIDE Critical Aspects of CompetencyAssessment requires evidence that the candidate: Prepared appropriate packaging equipment and tools Packaging materials are washed and sterilized as required Selected and checked appropriate packaging materials according to requirements of finished/processed food products Packaged finished/processed food products according to specifications under sanitary and hygienic conditions Checked condition of packaged food products Properly and safely stored the labeled packaged finished/processed product according to temperature and humidity requirements. Underpinning KnowledgeSafety Practices Proper waste disposal Environmental protection and concerns Food safety principles and practices Food Handling practices Good Grooming & Personal hygiene Communication Recording and documenting of production data Reporting of defects/breakdown to immediate head/supervisor 2.3 Mathematics and Measurements 2.3.1 Weights, measure, conversions 2.3.2 Basic accounting procedures 2.3.3 Ratios, proportions and percentages 2.3.4 Basic mathematical operations 2.4 Codes & Regulations 2.4.1 TQM and other good food quality system principles 2.4.2 ISO, HACCP, EMS Good Food Manufacturing Practices Materials, Tools & Equipment: Uses and Specifications Packaging materials and blank labels and stickers Packaging equipment, tools and utensils Labeling materials Systems, Processes and Operations Packaging procedure and techniques Labeling procedures and techniques Using various packaging equipment, tools and utensilsUnderpinning SkillsOral & written communication skills Sanitary food handling practices Package checks and inspection Recording and reporting skills Methods of AssessmentCompetency in this unit must be assessed using at least two (2) of the following methods: A combination of direct observation and questioning of a candidate packaging finished/processed food products Portfolio (submission of work samples) Demonstration Written test Resource ImplicationsThe following resources must be provided: Work area/station Equipment, tools and utensils used to package finished/processed food products Materials relevant to the proposed activity and tasks Context of AssessmentAssessment should occur on the job or in a simulated workplace SECTION 3 TRAINING STANDARDS These guidelines are set to provide the Technical and Vocational Education and Training (TVET) providers with information and other important requirements to consider when designing training programs for Food Processing NC II. CURRICULUM DESIGN Course Title: FOOD PROCESSING NC Level: NC II Course Description: 568 Hours This course is designed to enhance the knowledge, desirable skills and attitudes Food Processing NCll in accordance with industry standards. It covers the basic, common and core competencies. BASIC COMPETENCIES Unit of CompetencyLearning OutcomesMethodologyAssessment Approach1. Participate in workplace communicationObtain and convey workplace information Complete relevant work related documents 1.3 Participate in workplace meeting and discussion Group discussion Interaction Demonstration Observation Interviews/ questioning2. Work in a team environmentDescribe and identify team role and responsibility in a team 2.2 Describe work as a team memberDiscussion InteractionDemonstration Observation Interviews/ questioning3. Practice career professionalism 3.1 Integrate personal objectives with organizational goals 3.2 Set and meet work priorities 3.3 Maintain professional growth and development Discussion Interaction Demonstration Observation Interviews/ questioning4. Practice occupational health and safety procedures4.1 Evaluate hazard and risks 4.2 Control hazards and risks 4.3 Maintain occupational health and safety awareness Discussion Plant tour SymposiumObservation Interview COMMON COMPETENCIES Unit of CompetencyLearning OutcomesMethodologyAssessment ApproachApply Food Safety and Sanitation Wear personal protective equipment Observe personal hygiene and good grooming Implement food sanitation practices Render safety measures and first aid procedures Implement housekeeping activities Demonstration Dual training Individual Self-paced learning Lecture Written examination Demonstration of practical skills Direct observation InterviewUse Standard Measuring Devices/Instruments Identify standard measuring devices and instruments Review the procedures in using standard measuring devices and instruments Follow procedures of using measuring devices and instruments Demonstration Dual training Individual Self-paced Learning LectureWritten examination Demonstration of practical skills Direct observation InterviewUse Food Processing Tools, Equipment and Utensils Perform Pre-Operation Activities Operate, monitor and maintain Food processing Equipment Perform post operation activities Demonstration Dual training Individual Self-paced Learning Lecture Written examination Demonstration of practical skills Direct observation InterviewPerform Mathematical ComputationsGather, summarize and tabulate the recorded data Review the various formulations Calculate production input and output 4.4 Compute production costLecture Practical exercise Written examination Practical exercise Direct ObservationImplement Good Manufacturing PracticePerform pre-work activities in relation to GMP Identify requirements of GMP related to own work Observe personal hygiene and conduct to meet GMP requirements Follow GMP requirements when carrying out work activities Perform post-work activities in relation to GMP Complete workplace documentation to support GMP Audio Visual Lecture/ Discussion Practical Lab Demonstration Individual Self-paced Learning Written/Oral examination Demonstration of practical skills Direct observation InterviewImplement Environmental Policies and Procedures Access and apply workplace information on environmental policies and procedures relating to own work Follow work procedures Identify, control and report unacceptable performance Maintain housekeeping standards in work area Audio Visual Lecture/ Discussion Practical Lab Demonstration Individual Self-paced LearningWritten/Oral examination Demonstration of practical skills Direct observation Interview CORE COMPETENCIES Unit of CompetencyLearning OutcomesMethodologyAssessment Approach1. Process food by salting curing and smoking 1.1 Identify and prepare the different equipment, apparatus, tools and utensils for salting, curing and smoking. Perform proper cleaning operation and sanitation of the different equipment, apparatus, tools, and utensils Perform proper cleaning operation and sanitation of the work area 1.4 Check and calibrate the different equipment, apparatus, tools, utensils for the process. 1.5 Identify raw materials needed for salting, curing and smoking. 1.6 Sort and grade fish/other marine products, meat and eggs for salting, curing and smoking. 1.7 Clean, wash and weigh raw materials in preparation for salting, curing and smoking. 1.8 Measure and weigh the required raw materials ingredients adjuncts for salting, curing and smoking. 1.9 Measure and weigh the required ingredients for pumping pickles, cover pickles and dry cure according to specifications. 1.10 Mix curing ingredients and prepared materials. 1.11 Follow processing step/techniques in salting, curing and smoking. 1.12 Produce quality salted, cured and smoked products. 1.13 Produce quality sugar concentrated products.Lecturette Discussion Demonstration Observation Demonstration Questioning 2. Process food by fermentation and pickling 2.1 Identify and prepare the different equipment, tools and utensil for process foods by fermentation and pickling. 2.2 Perform proper cleaning operation and sanitation of the different equipment, utensils for the process. 2.3 Perform proper clearing operation and sanitation of work area 2.4 Check and calibrate the different equipment tools, utensils for the process 2.5 Identify the raw materials and other ingredients needed in the fermentation of food products. 2.6 Sort and grade fresh fruits and vegetables/fish and marine products according to specifications. 2.7 Wash, peel and slice fruits and vegetables according to specified sizes 2.8 Prepare appropriate pick solutions according to specifications Mix prepared fruit and vegetables according to specifications. 2.10 Extract juice needed for fermentation. 2.11 Mix juice extract with appropriate amounts of ingredients for alcoholic fermentation according to specifications. 2.12 Mix alcoholic solution with appropriate amounts of matter vinegar for acetones fermentation according specifications. 2.13 Weigh eviscerated/ wash and drain fresh fish other marine products . 2.14 Mix fish and other marine products with salt according to specifications. 2.15 Follow the processing steps /procedures for pickling /fermenting food products 2.16. Produce quality pickled/fermented fruits and vegetables, fish and other marine products.Demonstration Discussion Observation Demonstration Questioning Written Test  3. Process food by Sugar Concentration 3.1 Identify and prepare the different equipment apparatus, tools and utensils for preserving foods by sugar concentration 3.2 Perform proper cleaning operation sanitation of the different tools, equipment, apparatus and utensils for the process. 3.3 Perform proper cleaning and sanitation of work area. 3.4 Check and calibrate the different equipment, apparatus, tools and utensils for the process 3.5 Identify the raw materials and others ingredients needed for preserving fruits & vegetables by sugar concentration 3.6 Sort and grade fruits & vegetables according to specifications 3.7 Clean, wash and weigh the raw materials in preparation for preserving by sugar concentration 3.8 Slice/ cut fruits and vegetables according to specifications 3.9 Pre-treat slice /cut materials according to specification 3.10 Measure and wash required ingredients 3.11 Mix prepared materials and ingredients according to standards 3.12 Fallow processing steps/ procedures in preserving fruits and vegetables by sugar concentration 3.13 Produce quality sugar concentrated products Discussion Demonstration Interview Demonstration Package Finished/ Processed Food Products  Prepare Packaging Equipment, Tools and Materials Select and check packaging materials according to the finished/processed food products specifications Wash and/or sterilize packaging materials of varying sizes in accordance with manufacturers specification Select appropriate tools and equipment according to specified packaging requirements Check packaging equipment according to manufacturers specifications Undertake packaging of finished processed, salted/cured/ smoked meat, fish and other marine products, fermented/pickled fruits & vegetables and fish and other marine products and sugar concentrated fruits and vegetables Perform Post Packaging Procedures Package finished/ processed food products are sealed and labeled according to specifications. Check Condition of packaged finished/processed food products to ensure conformity with specified outputs. Store packaged finished/processed food products are according to required temperature and humidity. Discussion Demonstration Observation Demonstration Questioning Written Test  3.2 TRAINING DELIVERY The delivery of training should adhere to the design of the curriculum. Delivery should be guided by the 10 basic principles of competency-based TVET. The training is based on curriculum developed from the competency standards; Learning is modular in its structure; Training delivery is individualized and self-paced; Training is based on work that must be performed; Training materials are directly related to the competency standards and the curriculum modules; Assessment is based in the collection of evidence of the performance of work to the industry required standard; Training is based both on and off-the-job components; Allows for recognition of prior learning (RPL) or current competencies; Training allows for multiple entry and exit; and Approved training programs are Nationally Accredited The competency-based TVET system recognizes various types of delivery modes, both on and off-the-job as long as the learning is driven by the competency standards specified by the industry. The following training modalities may be adopted when designing training programs: The dualized mode of training delivery is preferred and recommended. Thus programs would contain both in-school and in-industry training or fieldwork components. Details can be referred to the Dual Training System (DTS) Implementing Rules and Regulations. Modular/self-paced learning is a competency-based training modality wherein the trainee is allowed to progress at his own pace. The trainer just facilitates the training delivery. Peer teaching/mentoring is a training modality wherein fast learners are given the opportunity to assist the slow learners. Supervised industry training or on-the-job training is an approach in training designed to enhance the knowledge and skills of the trainee through actual experience in the workplace to acquire specific competencies prescribed in the training regulations. Distance learning is a formal education process in which majority of the instruction occurs when the students and instructor are not in the same place. Distance learning may employ correspondence study, audio, video or computer technologies. Project-based instruction is an authentic instructional model or strategy in which students plan, implement and evaluate projects that have real world applications. 3.3 TRAINEE ENTRY REQUIREMENTS Trainees or students wishing to gain entry into this course should possess the following requirements: can communicate both oral and written physically and mentally fit with good moral character can perform basic mathematical computation 3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS FOOD PROCESSING NC II Recommended list of tools, equipment and materials for the training of 25 trainees for Food Processing NC II. TOOLSEQUIPMENTMATERIALSQTYDescriptionQTYDescriptionQTYDescription5Weighing scales (10 kg. capacity)1Smoke houseA. Food supplies5Dietetic scales (1 kg. capacity)1Chiller5 dozFresh eggs15Pairing knives1Refrigerator10 kgsFresh meat10Peelers1Freezer10 pcs.Dressed poultry5Measuring spoons, sets5Stoves20 kgs.Fresh fish (medium size)5Measuring cups (solid)1Jack lift20 kgs.Fresh fish (small)5Measuring cups (liquid)1Trolley10 kgs.Fresh fruits2Clocks/timer1Wheeler10 kgs.Fresh vegetables15Mixing bowls, stainless steel1Poly/temperature sealer1 setCuring ingredients for ham (good for 10 kgs.)10Hard plastic chopping boards1Cap sealer1 setCuring ingredients for tocino/longanisa (good for 10 kgs.)5Dial thermometers1Pressure canner3 kgSalt (Pangasinan)5Osterizer1Pressure cooker1 sackRefined sugar5Jar liter1Cap seal3 galVinegar1Food processor, set1Oven2 galAll spice pickling solution5Wire baskets2Steam-jacketed kettle1 kgCitric acid15Casseroles stainless steel5Smoking trays1 kgSodium benzoate10Saucepan, stainless steel1Meat grinder1 kgFirming agent15Spoons, wooden1Stuffer/linker2 galPineapple juice (unsweetened)10Spoon, basting 1Silent cutter1 canActive dry yeast4Paddles, wooden2Brix refractometers (0-20o brix)1 galMother vinegar10Food tongs1SalinometerB. Non food2Steamer2Electronic scales (0.1 gm capacity)2 packsPE plastic packaging materials5Soaking container1Consistometer/viscosimeter3 boxes8 oz., 12 oz., round bottles w/ PVC caps5Fermented containers1Vacuum pack machine3 boxesCatsup bottles w/ plastic caps20Utility trays1Laboratory scale cabinet drier or forced draft oven2 packsCap seals15Colanders, stainless steel1Headspace gauge2 galsDisinfectant/sanitizersTRAINING MATERIALS5Bar soap/detergentbooks/reference1 btl.Gluemanual1 packTags/labelsvideos10Corrugate cartons10 bundlesFirewood for smoked house 3.5 TRAINING FACILITIES FOOD PROCESSING NC II The food processing workshop must be of concrete structure. Based on a class size of 25 students/trainees the space requirements for the teaching/learning and circulation areas are as follows: SPACE REQUIREMENTSIZE IN METERSAREA IN SQ. METERSTOTAL AREA IN SQ. METERSA. Building (permanent)  Laboratory area6 x106060Tool room & S/M storage area4 x 52020Learning resource area5 x 63030Wash area/comfort room (male & female)2.5 x 41010Total  120Facilities/Equipment/Circulation (30% of teaching accommodation)40B. Experimental Land Area n/aTotal workshop area160 Note: Experimental area will change according to availability of land. 3.6 TRAINERS QUALIFICATIONS FOR AGRI-FISHERY SECTOR FOOD PROCESSING NC II TRAINER QUALIFICATION (TQ II) Must be a holder of Food Processing NC III or its equivalent Must have undergone training on Training Methodology II (TM II) Must be computer literate Must be physically and mentally fit *Must have at least 2 years job/industry experience Must be a civil service eligible (for government position or appropriate professional license issued by the Professional Regulatory Commission) * Optional. Only when required by the hiring institution. Reference: TESDA Board Resolution No. 2004 03 3.7 INSTITUTIONAL ASSESSMENT Institutional Assessment is to be undertaken by the learner who enrolled in a structured learning program to determine the achievement of competencies. It is administered by the trainer/assessor at end of each learning module. The result of the institutional assessment may be considered as an evidence for national assessment. SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS To attain the National Qualification of Food Processing, NC II, the candidate must demonstrate competence through project type assessment covering all the units listed in Section 1. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General. The qualification of Food Processing, NC II may be attained through: Accumulation of Certificates of Competency (COCs) in the following areas: 4.2.1.1 Process Food by Salting, Curing and Smoking 4.2.1.2 Process Food by Fermentation and Pickling 4.2.1.3 Process Food by Sugar Concentration 4.2.1.4 Package Finished/Processed Food Products Successful candidates shall be awarded Certificates of Competency (COCs) Demonstration of competence through project-type assessment covering all required units of the qualification. Accumulation and submission of all COCs acquired for the relevant units of competency comprising a qualification, an individual shall be issued the corresponding National Certificate Assessment shall focus on the core units of competency. The basic and common units shall be integrated or assessed concurrently with the core units. 4.5 The following are qualified to apply for assessment and certification: 4.5.1 Graduates of formal, non formal and informal including enterprise-based training programs. Experienced workers ( wage employed or self-employed) 4.6 The guidelines on assessment and certification are discussed in detail in the Procedures manual on Assessment and Certification and Guidelines on the implementation of the Philippine TVET Qualification and Certification System (PTQCS). COMPETENCY MAP FOR AGRI-FISHERY AND FOOD MANUFACTURING SECTOR FOOD PROCESSING AND BEVERAGE SUB-SECTOR CORE UNITS OF COMPETENCYFollow work procedures to maintain Good Manufacturing PracticeFollow work procedures to maintain environmental standardsWork with temperature controlled stockSkin, loin and flake fishOperate a high speed wrapping process Inspect and sort materials and product Implement Good Manufacturing Practice ProceduresManually fill cansMaintain the temperature of seafoodClean and sanitize equipment Prepare basic mixes Dispense non bulk ingredientsOperate a can seaming processEvaluate a batch of seafoodClean equipment in placeMonitor process operation Operate a mixing / blending process Operate pumping equipment Package product using manual packing and labeling equipment Implement environmental policies and proceduresOperate basic equipment Process Food by Salting, Curing and Smoking Operate a retort process Operate carton scales Conduct routine maintenanceMeasure and record workplace information Process Food by Fermentation and Pickling Operate a freezing process Operate carton sealing machine Work in a food handling area for non-food handlersAssemble and prepare cartons Process food by sugar concentration Operate a water purification process Operate scales and semi-automatic labeling machinery Handle dangerous goods/ hazardous substancesPack product manually Package finished / processed food products Pre-process raw materials Operate strapping machine Load and unload goods / cargoOperate automated washing equipmentWork in a freezer storage area Operate a steaming/cooking process Operate a packaging process Operate a forklift Continuation .. Competency Map for Agri- Fishery Sector ( Food Processing and Beverage Sub-Sector) CORE UNITS OF COMPETENCY Use product knowledge to complete work operationsUse information technology devices and computer applications in the workplaceImplement sampling proceduresParticipate in sensory analysis Perform basic testsMaintain food safety when loading, unloading and transporting food Operate a boiler basicOperate a waste water treatment systemApply principles of food packagingManage the implementation of environmental management policies Apply raw materials / ingredients and process knowledge Operate processes in packaging system Set up a production / packaging line for operation Control food contamination and spoilage Manage the implementation of occupational health and safety policies and procedures in the workplace Control and order stock Participate in HACCP team Solve problem using quality tools Describe and analyze data using mathematical principlesManage water treatment process Implement the pest prevention program  Participate in an audit processUse inventory system to organize stock control Establish process capability Optimize a work process Monitor the implementation of environmental management policies Participate in improvement processApply understanding of food additives Manage a work area within budget Participate in product recalls  Monitor the implementation of Good Manufacturing Practice Procedures Receive and store stock Apply understanding of legal requirements in food productManage and evaluate new product trialsPlan and coordinate maintenanceOperate processes in a production system  Report on workplace performanceApply basic engineering principles to a food production process Manage internal audits Schedule and manage production  Continuation .. Competency Map for Agri Fishery Sector ( Food Processing and Beverage Sub-Sector) COMMON UNITS OF COMPETENCY  Apply Food Safety and SanitationUse Standard Measuring Devices / InstrumentsUse Food Processing Tools, Equipment and UtensilsPerform Mathematical ComputationImplement good manufacturing practice proceduresImplement environmental policies and procedures BASIC UNITS OF COMPETENCYReceive and Respond to Workplace CommunicationParticipate in Workplace CommunicationLead Workplace CommunicationUtilize specialist communicationDevelop Team and IndividualWork With OthersWork in a Team Environment Lead Small Team Solve Workplace Problems Related to Work ActivitiesApply Problem Solving Techniques in the WorkplacePractice Career ProfessionalismPractice Occupational Health and SafetyPractice housekeeping proceduresDemonstrate work values Plan and Organize Work  Food Processing NC II DEFINITION OF TERMS For the purpose of this competency standard, the following words are defined: Competency is the application of knowledge, skills and attitudes to perform work activities to the standard expected in the workplace. Unit of Competency describes a work activity. Elements are building blocks of a unit of competency. It describes in outcome terms the functions that a person who works in a particular area of work is able to perform. Performance Criteria are evaluative statements that specify what is to be assessed and the required level of performance. Range of Variables describe the circumstances or context in which the work is to be performed. Evidence Guide a guide for assessment that provides information on critical aspects of competency, underpinning knowledge, underpinning skills, resource implications, context of assessment and assessment methods. Blanching refers to a heat treatment in which the raw food material is immersed in hot water or exposed to live steam. Bottling/Canning refers to a preservation of foods in hermetically sealed containers such as tin cans and glass jars by sterilization with heat BFAD - means Bureau of Food and Drug Brine refers to a salt solution Cabinet Drying - refers to a process of dehydrating food material using a cabinet drier consisting of a closed chamber which is well insulated against heat loss Chilling is subjecting meat to a temperature of 2-4C(36-40F at certain period of time Curing refers to a process by which salt, sugar and salitre and other preservatives and adjuncts are introduced/are used to prolong the keeping quality of the products Dehydration- refers to drying by artificially produced heat under carefully controlled conditions of temperature, humidity and airflow within a chamber Dry Curing refers to a method of curing meat where curing mixture is rubbed on the surface of the food material being cured. Exhausting refers to the removal of air and gases from the raw material and the container before sealing; It refers to the heating of canned foods to a center can temperature of 180C to 205F before sealing. Fermentation refers to the anaerobic oxidation of carbohydrates by microbial enzymes Food Additives- refer to substances intentionally added to foods to achieve or retain desired characteristics Food Processing refers to the application of heat in varying degree to the food enclosed in a container for a sufficient time to sterilize the product GRAS- means generally regarded as safe Hermetic Sealing- refers to the closure of tin cans or glass jars tightly to prevent the entrance of microorganisms Packing Medium refers to brine, syrup, broth, oil or other similar ingredients used as canning medium Pickling- refers to the preservation of foods by brine and vinegar with or without bacterial fermentation PH meter refers to an instrument used to measure the acidity of a sample Preservatives- refer to food additives that retard spoilage and preserve the natural color & flavor of food products Pulverize to reduce by crushing or grinding to very small particles Raw Materials consist of the main food material to be processed including minor food ingredients Retort Specification refers to a steam pressure canner used in sterilizing low acid canned foods Sanitation - refers to the process of treating food contact and non-food contact surface with physical agents and chemicals to kill the residual microorganisms present after cleaning Salinometer- refers to the instrument to measure strength of brine Standard Measurement refers to something set up as a rule for measuring or a model to be followed Smoke refers to the gas from burning wood material containing combustible and noncombustible substances, the combustible substances are the main sources of smoke which consist of cellulose, lignin, pentosans, tannic acid, protein substances, resins and terpenes Smoking refers to subjecting the product to the action of smoke from burning wood materials Smoke House- refers to a closed smoke chamber where smoke is produced which may range from the temporary (barrel) smoke house to the permanent frame or concrete smoke house. Sugar Concentrates refer to products cooked with sugar to attain a concentration of 40-65% or to saturated sucrose level Syrup refers to a sugar solution whether light, medium or heavy syrup Thermal Processing refers to the method of processing food in hermetically sealed container by applying heat with the right temperature and time, enough to kill microorganisms responsible in the spoilage of food which involve bottling and canning Water Bath it is a set up used for canning consisting of a large kettle with fitting cover deep enough to have an inch or two over the tops of the containers of food and an extra 1-2 inch space for boiling with a wooden or metal rack made for holding filled containers; used for processing high acid canned products. ACKNOWLEDGEMENT The Technical Education and Skills Development Authority (TESDA) wishes to extend thanks and appreciation to the many representatives of business, industry, academe and government agencies who donated their time and expertise to the development and validation of this Training Regulation. THE TESDA ADVISORY PANEL (TAP) Mr. EDWARD F. DAVID Chair, PhilFoodEx Rm. 305, Bahay ng Alumni Pres. Ramon Magsaysay Ave. U.P. Campus, Diliman, Quezon CityMs. CECILIA DELA PAZ Nutrivina Phils. Unit 801, Manila Luxury Cond. Pearl Drive cor. Goldloop St., Ortigas Pasig City Mr. JOSE D. GONZALES, JR. Rizal Experimental Station & Pilot School of Cottage Industries Jennys Avenue Extn. Maybunga, Pasig CityMs. AURORA C. SUBIDA Maya Kitchen 8th Flr., Liberty Building, Pasay Road Makati City Mr. BOBBY C. PRADEL Mofels Food International Corp 20220 Arpilleda St., Makati CityMr. GEORGE LORENZANA Lorenzana Food Corp. 551 M. Naval St., Navotas, Metro Manila THE TECHNICAL AND INDUSTRY EXPERT PANELMs. MA. LIGAYA T. BRAGANZA Phil. Womens University Taft Avenue, Manila Ms. REGGIE A. SOLANA Nutrinova Phils. Unit 801, Manila Luxury Cond. Pearl Drive, cor. Goldloop St Ortigas, Pasig City Ms. milagros c. reyes Rizal Experimental Station & Pilot School of Cottage Industries Jennys Avenue Extn. Maybunga, Pasig CityMs. OLIVIA P. ESTIOKO Technology & Livelihood Resource Center 8th Flr., Citystate Bldg. 709 Shaw Blvd., Pasig City The PARTICIPANTS in the National Validation of this Training Regulation The Standards Setting and Systems Development CommitteeAtty. RANULFO P. PAYOS Chairperson Dr. ALBERTO VICTORP. FENIX, JR. Dr. NONA SALDANA RICAFORT Dr. TERESITA U. QUIRINO BM TERESITA M. BORGONOS BM RENE LUIS M. TAGLE Employers Sector Representative The Management and Staff of TESDA Secretariat      PAGE  PAGE  _____________________________________________________________________________ TR-Food Processing NC II PAGE  PAGE 77 __________________________________________________ TR- Food Processing NC II PAGE  PAGE 86 ____________________________________________________________________________ TR- Food Processing NC II PAGE  PAGE 90 ___________________________________________________ TR-Food Processing NC II TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila AGRICULTURE AND FISHERY, PROCESSED FOOD AND BEVERAGES SECTOR TRAINING REGULATIONS FOOD PROCESSING NC II Xory / 3 B C H ;  3 4 =>Huv$TUWX]nopz  @AC has5CJ hasCJ has5hasCJOJQJhasOJQJhas5CJOJQJhas5OJQJhasjhasUmHnHuHWXopqryz{Xkd$$IflF$ A%DL    4 la$If$a$    " & F $If$IfXkdu$$IflF$ A%DL    4 la" # $ . / B T [ b g y  & F $If & F $If$IfXkd$$IflF$ A%DL    4 la         ! $ ' * + , 6 7 Xkd_$$IflF$ A%DL    4 la$If 8$If^87 j k m q r s t Xkd$$IflF$ A%DL    4 la$If GXkd$$IflF$ A%DL    4 la$IfXkdI$$IflF$ A%DL    4 la . / `^``$a$Xkd3$$IflF$ A%DL    4 la$If/ < =   3 4 > e $IfGkd$$Ifl0 #u4 la $$Ifa$ $$Ifa$`$a$$`a$ e f p \Jkdz$$Ifl0 #c4 la$If $$Ifa$Jkd$$Ifl0 #c4 la \SG  & F<$If $$Ifa$JkdL$$Ifl0 #c4 la$If $$Ifa$Jkd$$Ifl0 #c4 la =_S  & F<$IfGkd$$Ifl0 #u4 la $$Ifa$ $$Ifa$Ekd$$Ifl0 #u4 la=>Huv^Ekd$$Ifl0 #u4 la  & F<$If $$Ifa$Ekd}$$Ifl0 #u4 la^Ekd$$Ifl0 #u4 la  & F<$If $$Ifa$Ekd;$$Ifl0 #u4 la$TUVW^U $$Ifa$EkdX$$Ifl0 #u4 la  & F<$If $$Ifa$Ekd$$Ifl0 #u4 laWX]opzaX $$Ifa$Ekd $$Ifl0 #u4 la  & F<$If$IfEkd$$Ifl0 #u4 la ^Ekd $$Ifl0 #u4 la  & F<$If $$Ifa$Ekdu $$Ifl0 #u4 la  @ABC^\\WW$a$Ekd $$Ifl0 #u4 la  & F<$If $$Ifa$Ekd3 $$Ifl0 #u4 laQo$    <<^ ` a$   <<^ `  D <<]D^ `$a$$`a$$a$$ & F hp0^p`0a$gdasQ-.67BqrsW^GO|}TUVY[opSTNghlmB C M!N!hasOJQJ hasCJhas56OJQJhasCJOJQJhas56CJOJQJ has5hasOJQJhashas5OJQJG"7_rsP?$ & F<<$Ifa$kd $$Ifl0 $@  04 lap $$Ifa$ $$Ifa$$   <<^ `a$KgSxg$ & F<<$Ifa$lkd $$Ifl0 $@ 04 la & F x$If^`xgdas Sd`n]$ & F<<$Ifa$lkdZ $$Ifl0 $@ 04 la $If & F x$If^`xgdas `TUVWXY[\oxtrrrltd<` !<lkd $$Ifl0 $@ 04 la & F x$If^`xgdas opygYDD & F T<<$If`Tgdas & F <<$Ifkd $$Ifl0N $ B 04 lap $<<$Ifa$8S}o & F <<$Iflkd^$$Ifl0N $ B04 la & F T<<$If`Tgdas ST\qoo & F T<<$If`Tgdas & F <<$Iflkd$$Ifl0N $ B04 lao & F T<<$If`Tgdas & F <<$Iflkd$$Ifl0N $ B04 laoooo & F T<<$If`Tgdas & F <<$Iflkd#$$Ifl0N $ B04 laooo & F T<<$If`Tgdas & F <<$Iflkd$$Ifl0N $ B04 laNgziTTTT & F!<<$If`gdas$<<$If^a$ & F!<<$If <<`lkdQ$$Ifl0N $ B04 laghlwffffff & F!$If`gdas <<$If$ & F!<<$Ifa$lkd$$Ifl0 $O 04 la lm3mB gggggggg$ & F!<<$If`a$gdas$ & F!<<$Ifa$nkd$$Ifl'0 $O 04 la B C Y e o iiii$ & F!<<$If`a$gdas$ & F!<<$Ifa$lkd$$Ifl0 $O 04 la ii$ & F!<<$If`a$gdas$ & F!<<$Ifa$lkd$$Ifl0 $O 04 la M!i$ & F!<<$If`a$gdas$ & F!<<$Ifa$lkdH$$Ifl0 $O 04 laM!N!O!P!!!$"%"-"{eSF $  $Ifa$  zPP^`z$    PP^ ` a$    PP^ ` lkd$$Ifl0 $O 04 laN!!!$"%"B"M"{"|"""""%%&&&&''(()))&+'+++++*,/,,,[.\.///0%000^0`02141{11o2x2E3F3w333333)4*4-4L444믴has7OJQJ has6 has56has56OJQJhas6OJQJhasCJOJQJhas56CJOJQJ has5hasOJQJhas5OJQJhasA-"B"i"|"}""^L & F"  PP$Ifkdv$$Ifl0 6$  04 lap $  $Ifa$ $  $Ifa$""v#w###E$$ta & F"  PP$IflkdH$$Ifl0 6$ 04 la & F" .CPP$If^C`gdas$$$@%%!&&aaaa & F" .CPP$If^C`gdas & F"  PP$Iflkd$$Ifl0 6$ 04 la&&&&&&&ss $PP$Ifa$ N PP^`lkdv$$Ifl0 6$ 04 la&&&D'''xgOO>$PP$If`a$$ & F#[PP$If`[a$gdas$ & F#PP$Ifa$kd $$Ifl0 6$  04 lap''' (([(((((iiiiiii$ & F#[PP$If`[a$gdas$ & F#PP$Ifa$lkd$$Ifl0 6$ 04 la ((()!)G)))iiiii$ & F#[PP$If`[a$gdas$ & F#PP$Ifa$lkdf$$Ifl0 6$ 04 la)))) *:*l**w^>>$ & F$ %PP$If^`%a$gdas$ PP$If^`a$$ & F$PP$Ifa$ PP`lkd$$Ifl0 6$ 04 la***+&+'+K+a+p+{++ra$ & F$PP$Ifa$lkd$$Ifl0 6$ 04 la$ & F$ %PP$If^`%a$gdas ++++a$ & F$ %PP$If^`%a$gdas$ & F$PP$Ifa$lkd!$$Ifl0 6$ 04 la++,<,,,hHh$ & F$ %PP$If^`%a$gdas$ PP$If^`a$$ & F$PP$Ifa$lkd$$Ifl0 6$ 04 la,,,-q--hHH$ & F$ %PP$If^`%a$gdas$ PP$If^`a$$ & F$PP$Ifa$lkdO$$Ifl0 6$ 04 la-[.\.s../q`@@$ & F$ %PP$If^`%a$gdas$ & F$PP$Ifa$lkd$$Ifl0 6$ 04 la $ =n)BPP$If^`Ba$/// /!/"/#/$/[/\///00   ^ ` $a$lkd}$$Ifl0 6$ 04 la 000%0L0_0`00gR$ & Fh$If^h`a$okd$$Ifl0 $  t04 la$ & Fhd$If^h`a$$ & Fd$Ifa$0111112k22E3\O $ & F $Ifa$okd$$Ifl0 $  t04 la$ & F $If^`a$$ & F $If^`a$ E3F3G3t33*44veKKK$ & F $If^`a$$ & F :$If]:a$okdD$$Ifl0 $  t04 la$ & F $If^`a$44444477L8M899::K;O;<<==r====>">#>Q>S>n>>>>> ???ABBBB+C-C=D`DHEoEEE'FIFXFYFmGnGGGII0J1JJJJKhas5B*CJOJQJphhas5CJOJQJhasCJOJQJhas56OJQJhasB*OJQJphhas7OJQJhas5OJQJhashasOJQJA44444444444444tt $xx$Ifa$L`L !okd$$Ifl0 $  t04 la 4444555w & Fdh$1$9DH$If$Ifokdt $$Ifl0 $  t04 la55 5+5:5J5Z5c5d5m & Fdh$1$9DH$If $If^$Ifokd !$$Ifl0 $  t04 lad5e5555556Z6[6{{{{{m_dh$1$9DH$IfP$If^`P$Ifh$If^h`okd!$$Ifl0 $  t04 la [6\6m66666666w & Fdh$1$9DH$If$Ifokd<"$$Ifl0 $  t04 la 66727Q7h77{{i{ & Fdh$1$9DH$If$Ifh$If^h`okd"$$Ifl0 $  t04 la77777777777777~~~~~~~~~>`>$>`>a$okdl#$$Ifl0 $  t04 la 778M88#999999:qcP$If^`Pokd$$$Ifl0 $  t04 la & F$If$Ifh$If^h` :6:s::::::;{mh$If^h`okd$$$Ifl0 $  t04 la$IfP$If^`P;;3;];~;;{q{ & F$If$Ifh$If^h`okd4%$$Ifl0 $  t04 la;;;;;;<<.<><{qqqqqq & F$If$Ifh$If^h`okd%$$Ifl0 $  t04 la ><?<Y<<<wq$If & F$Ifh$If^h`okdd&$$Ifl0 $  t04 la<<<<<<<<<<<<<<<$a$>`>okd&$$Ifl0 $  t04 la<<<===B=P=Q=R=OEkd'$$Ifl0 $N 4 laEkd'$$Ifl0 $N 4 la$If$If^` (#$If (# R=r=====>>?>R> $$Ifa$Ekd\($$Ifl0 $N 4 la $ (#$Ifa$$ (#$If^a$ (#$If R>S>n>>?X@Y@xW===7$If & F < $If^ `gdas & F dVdh$1$9DH$If^V`gdaskd($$Ifl0 $N  04 lapY@Z@u@@$AAqOOO! & F h<<dh$1$9DH$If^<`gdas & F dVdh$1$9DH$If^V`gdaslkd)$$Ifl0 $N 04 laAAAAABBBBBBBBBB $$Ifa$ !lkd1*$$Ifl0 $N 04 laBBC,C-CHCoN & F dVdh$1$9DH$If^V`gdaskd*$$Ifl0 $  04 lap $$Ifa$HCC=DD/E0E1EHEEFrQ & F dVdh$1$9DH$If^V`gdaslkd+$$Ifl0 $ 04 la$If & F h..$If^.`gdas FFFFFFF!F"F#F$F%F&F'F(F)F*Flkd+,$$Ifl0 $ 04 la$If*F+F,F-F.F/F0F1F2F3F4F5FHFIFRFXF$xx$If]a$$ xx$If]^`a$XFYFlFFFFFF.GpfHHHHH & F ..$If]^.`gdas $If] & F #dd$If]^d`gdasokd,$$Ifl40 $ 04 laf4.G\GlGmGnG|GGG HgH & F #dd$If]^d`gdasokd_-$$Ifl40 $ 04 laf4 $If] & F ..$If]^.`gdas HPHsHHHH`III $If] & Fdh$1$9DH$If]_Qdh$1$9DH$If]^_`Q $If]IIIIIIJ/J0JpfXXXXf  & F$If] $If] & F #dd$If]^d`gdasokd-$$Ifl40 $ 04 laf40J1J5JYJbJmJyJJJJJJpfffffffff $If] & F #dd$If]^d`gdasokd.$$Ifl40 $ 04 laf4 JJJJJKKfU$xx$If]a$$ xx$If]^`a$okd6/$$Ifl40 $ 04 laf4 $If]KKK6K7KFK\KwKKKKbXXXXXXX $If] & F #dd$If]^d`gdas $If]okd/$$Ifl40 $ 04 laf4 KKKK`LLLLL MMM=M>MOPRR SBSdSsSSTTTOTPTTTTTUUKUUUUUUEVHVWVXVVVVVVWWW0WWWWWW0X1X4X8X{X}XXXX߳߾㩮㩮㩮㩮 has6 has5has5CJOJQJhas56OJQJhasB*OJQJphhasCJOJQJhashasOJQJhas5CJOJQJhas5OJQJBKKKKKLLL-LwXJJ  & F$If] & F #dd$If]^d`gdas $If]okdp0$$Ifl40 $ 04 laf4 $If]-L?L_L`LaLcLdLeLfLgLhLLLLwqqqqqqqqq>`>okd 1$$Ifl40 $ 04 laf4 $If]  & F$If] LLLLLLLLLLLLLLLLLLLLLLLL M  $If V$If^V` E >`> MfMM0NNNHOOOOOi[>$If^`>okd1$$Ifl40 $ 04 laf4$If & F .8.$1$9DH$If^.`gdas OOPP.PWPrPPPPPPkqkdG2$$Ifl40 $ 04 laf4$ & F $Ifa$gdasV$If^V` PPPQFQ[QuQvQXokd2$$Ifl40 $ 04 laf4 & F >$If^`>gdas & F%$IfP$If^`P$IfvQQQQQQ R $$Ifa$ $ & F$Ifa$$ & F e$Ifa$gdas$ & F ee$If^e`a$ & F P$If^`Pgdas R R#RGR`RmRRuh^^U $$Ifa$ & F'$If $ h$Ifa$ & F #dV$If^V`gdasokd3$$Ifl40 $ 04 laf4RRRRRuh_ $$Ifa$ $ & F&$Ifa$ & F #dV$If^V`gdasokd"4$$Ifl40 $ 04 laf4RRRR S SASBScSdSSSvvll $ (^$ `( L^LL^L$a$okd4$$Ifl40 $ 04 laf4 STTOTPT{T|Tq_K <<$If^<` h$If^h`lkd\5$$Ifl0 $` 04 la $ $Ifa$  $If $If|TTTUUKUUcQ<$ <<$If^<`a$ h$If^h`lkd5$$Ifl0 $` 04 la <<$If^<` & F h<<$If^<`gdasUUUUAVBVVkNkk$ & F h<<$If^<`a$gdas$ <<$If^<`a$ h$If^h`lkd6$$Ifl0 $` 04 laVVVVWWWWkkkkk$ <<$If^<`a$ h$If^h`lkd7$$Ifl0 $` 04 laWWWW0X1X|X}XXsbsbsb$d$If^d`a$ $8$If^8a$ h$If^h`lkd7$$Ifl0 $` 04 laXXXXYY'Y $If lkd68$$Ifl0 $` 04 la'Y(YIYYYYYYYYYYvvddddddd P$If^`P $If h$If^h`lkd8$$Ifl0 #` 04 la X(YYYZZ[[V\\,]-]1^2^^^^^^(`)`aabbbbMcNc=d>ddddddeee)fTfZgug h$hihiiiii$jkPk l l'lVlAmPmpppNqqqqqq rMrPrrr]shs}ss&t has56 has5has56OJQJhasmH sH has has6hasOJQJhas5OJQJNYYY!Z_Z`ZwZZZZZZvhhhhh & F $If h$If^h`lkdZ9$$Ifl0 #` 04 la $If ZZ[3[4[T[k[[[[[vvvvvvvv $If h$If^h`lkd9$$Ifl0 #` 04 la [[[\\V\\\\+],]vvvdvvvv <<$If^<` $If h$If^h`lkd~:$$Ifl0 #` 04 la ,]-].]/]0]1]2]3]4]5]6]7]8]R]~ h$If^h`lkd;$$Ifl0 #` 04 la R]]]]]]^/^0^1^2^plkd;$$Ifl0 #` 04 la $If & F $If $If 2^>^x^y^^^^^^^^^lfff lkd4<$$Ifl0 #` 04 la $If $If h$If^h` ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^)_*_g____(`)`C`[lkd<$$Ifl0@ # 04 la & F h55$If^5`gdas $If h$If^h` C`^`t`````a;aYaaaaabb & F Y$If^`YgdasY$If^`Y $If^ $If^ & F $If^`gdas $If^bbb5bVb{bbbvcccc & F 5$Ifgdas h$If^h`lkdX=$$Ifl0@ # 04 la $IfbbbbMcv[ & F h55$If^5`gdas $If h$If^h`lkd=$$Ifl0@ # 04 laMcNcgchccccccc2dvhhhhvv & F $If $If h$If^h`lkd|>$$Ifl0@ # 04 la 2d=d>dWdddrdZ $If & F $If h$If^h`lkd?$$Ifl0@ # 04 la $If^dddddddeee~pn~~``  (^ `(  @ ^@ ` ? d1$lkd?$$Ifl0@ # 04 la eeeee)f*fffff{i[[ & F $If L$If^`Llkd2@$$Ifl0\ # o04 la $ $Ifa$ $If ffBgCggg$h%h&hvhvhvv & F $If $If L$If^`Llkd@$$Ifl0\ # o04 la&h'hihjhiiiizpfXf & F $If $If  & F$If$If L$If^`LlkdVA$$Ifl0\ # o04 laiiiiiiiiiiiiiii $If lkdA$$Ifl0\ # o04 laiii$j%jjjjjjztjjjt & F$If$If$If E$If^`ElkdzB$$Ifl0\ # o04 lajjkPkQkbkkkk lztttj`` & F$If $If^$If$If h$If^h`lkd C$$Ifl0\ # o04 la l l'lVlWllllm+m,mztttjjjt & F$If$If$If h$If^h`lkdC$$Ifl0\ # o04 la ,m-m.m/m0m1m2m3m4m5m6m7m8m9m:m;mm?m@mAmPmrmmmmJnnn & F $If $If L$If^`L  nnnoRoooorrrrh $If & F $If L$If^`LlkdD$$Ifl0 # #04 laooppp)pVpxpppvhhhhhv & F $If $If L$If^`LlkdTE$$Ifl0 # #04 la pppppNqOqvvhvC$If^C` $If h$If^h`lkdE$$Ifl0 # #04 laOqPqiqqqqqvvvh8$If^8` $If h$If^h`lkdxF$$Ifl0 # #04 laqq rMrNroe $If$C$If^C`a$ h$If^h`lkd G$$Ifl0 # #04 laNrOrPrQrrrrr\s]shszxjj` $If  (^ `( @ ^@ ` ! lkdG$$Ifl0 # #04 la hs}sssss>t?tt{iWMW $If P$If^`P $If^`lkd.H$$Ifl0@ #@ 04 lal $ $Ifa$  $If&t>tBtDtqtsuuuuuvvvOwx x!xxxRyeygyqyyyyy!z"zVzz||7||I}J}K}c}o}}}Z[ wxӃփ׃3v|τQSs}͊ w has56has5OJQJhas has5 has6has6OJQJhasOJQJhas56OJQJNttuuu7u8u9u:u;u=uzhbbbbX $If$If $If^`lkdH$$Ifl0@ #@ 04 lal & F $If $If =uuuuuDvEvvv & F $If 5$If^5`5$If^5` $If & F $IfvvvOwPwxxxxr`RLLL$If & F $If 5$If^5`5$If^5` $If^`lkd\I$$Ifl0@ #@ 04 lalxjxkxxx+y,y-y.y/y0y1y2y3yztttttt lkdI$$Ifl0@ #@ 04 lal $If & F $If 3y4y5y6y7y8y9y:y;yy?y@yAyByCyDyEyFyGyHyIyJyKyLyMyNyOyPy PyQyRyeyqyyyzyyyyyzhbX & F$If$If L$If^`LlkdJ$$Ifl0 $ 04 la$If $If  yyyyyyy zz z!z"zVzp h$If^h`lkdK$$Ifl0 $ 04 la$If & F$If Vzzzzzzzzzz{ {{{{|lkdK$$Ifl0 $ 04 la & F$If$If$If{9{w{x{{{{{{{||$If $If $If^` h$If^h` ||||||| | | | | ||7|~ h$If^h`lkd@L$$Ifl0 $ 04 la 7||||||| }}0}I}J}K}c}t h$If^h`lkdL$$Ifl0 $ 04 la$If$If c}o}z}}}}}}}}}}}}xrrrrrrrr lkddM$$Ifl0 $ 04 la$If & F$If  & F$If }}}}}}}}}}}}}}}}}}}}}}~\~ & F $If $If h$If^h` \~~&xy :[rddZZ $If`P$If^`P h$If^h`lkdM$$Ifl0 $ 04 la & F $If [؀GāzhZZZZ & F $If h$If^h`lkdN$$Ifl0 $ 04 la & F $If $If KLexrhZI$C$If^C`a$$If^` $If h$If^h`lkdO$$Ifl0 $ 04 la & F $IfxyӃvvvhP$If^`P $If h$If^h`lkdO$$Ifl0 $ 04 la3vwoe $If$P$If^`Pa$ h$If^h`lkd>P$$Ifl0 $ 04 lawxyz{|΄τS^~t $If @ ^@ ` lkdP$$Ifl0 $ 04 la ^sڅqrvdOE $If & FP$If^`Pgdas L$If^`LlkdbQ$$Ifl0 # #04 la$ !$Ifa$ $ $Ifa$rKLMq eSA P$If^`P h$If^h`lkdQ$$Ifl0 # #04 la & FP$If^`Pgdas $If & F $If <=ljȉr`V $If L$If^`LlkdR$$Ifl0 # #04 la x$If^x P$If^`P ȉLMzxxxr` L$If^`L !lkdS$$Ifl0 # #04 la $If & F $If wyz{|}~QOOOOlkdS$$Ifl0 # #04 la  ! $If & FC$If^C`gdas C$If^C`C$If^C` wyzËȋ΋ۍqʑˑ)tǓ֛ 2A`׳Ҵbwxys1d S 0`tw#bhasOJQJmH sH has56OJQJ has5 has6has5OJQJhasOJQJhasP~Ë΋ϋlkd & F $If $If ܎ *ˏ *=zzzzll & F $If $IflkdU$$Ifl0#04 lal & F $If =>Us $IflkdV$$Ifl0#04 lalؐ qˑ̑vhj$If^`j P$If^`P $Iflkd W$$Ifl0#04 lal̑͑)tsee & F $If$ P$If^`Pa$ $IflkdW$$Ifl0#04 lal ̒v P$If^`P $IflkdNX$$Ifl0#04 lalNv $ ^$ ` ! lkdX$$Ifl0#04 lal ؔUocUG ; & Fx$If : & Fx$If 9 & Fx$Iflkd|Y$$Ifl0 $D 04 la$$If^`a$ $$Ifa$ $$Ifa$ݕcuug ; & Fx$If : & Fx$If 9 & Fx$IfokdZ$$Ifl40 $D 04 laf4Pɘ"uuuuug ; & Fx$If : & Fx$If 9 & Fx$IfokdZ$$Ifl40 $D 04 laf4"#@ۙLugu ; & Fx$If : & Fx$If 9 & Fx$Ifokd[$$Ifl40 $D 04 laf4LMq*ugu ; & Fx$If : & Fx$If 9 & Fx$Ifokd8\$$Ifl40 $D 04 laf4*+[uu : & Fx$If 9 & Fx$Ifokd\$$Ifl40 $D 04 laf4 xmx $x$Ifa$ $x$Ifa$xxokd]$$Ifl40 $D 04 laf4 >VpdXX & Fx$If & Fx$IflkdT^$$Ifl02 $ ^04 la$  lx$Ifa$$  lx$Ifa$-zzz & Fx$If & Fx$Iflkd^$$Ifl02 $ ^04 la5Þڞzzz & Fx$If & Fx$Iflkdx_$$Ifl02 $ ^04 laڞ۞/A`zzzzzzz & Fx$If & Fx$Iflkd `$$Ifl02 $ ^04 la ŸןVx # & Fx$If & Fx$Iflkd`$$Ifl02 $ ^04 laVW|֠-xj $ & Fx$If # & Fx$If & Fx$Iflkd.a$$Ifl02 $ ^04 la-./012ABabzc[x$If$ hx$If]^ha$ & Fx$If]xlkda$$Ifl02 $ ^04 la 3rs\¦# & Fex$If^e` # & Fx$If & Fx$If¦æs"D٩S"xxxxxxxxxxx & Fx$If & Fx$IflkdRb$$Ifl02 $ ^04 la "h\ݰ 4cxll & Fx$If & Fx$Iflkdb$$Ifl02 $ ^04 la & Fx$If Ʊ4~rr & Fx$Ifx$If & Fx$Iflkdvc$$Ifl02 $ ^04 la45K ~n^^^ & F dx$If & F dx$Ifx$If & Fx$Iflkdd$$Ifl02 $ ^04 la _~x$If & Fx$Iflkdd$$Ifl02 $ ^04 la_`abc׳سҴ{r $$Ifa$ $$Ifa$ $ ^$ `lkd,e$$Ifl02 $ ^04 la ҴY?w޶ubOOOO; & F*x$If^*gdas: & F*x$If^*gdas 9 & Fx$Iflkde$$Ifl0 $D 04 la$$If^`a$vwN¸ezn[H; & F*x$If^*gdas: & F*x$If^*gdas 9 & Fx$Ifokd^f$$Ifl40 $D 04 laf4; & F*x$If^*gdasefawi ; & Fx$If : & Fx$If 9 & Fx$Ifokdg$$Ifl40 $D 04 laf4abcwxyvgXg$  l$Ifa$$  l$Ifa$ $$Ifa$ $$Ifa$<$okdg$$Ifl40 $D 04 laf4 úzzrx$If & Fx$If & Fx$Iflkdzh$$Ifl0 $D 04 laPqrzzzrx$If & Fx$If & Fx$Iflkd i$$Ifl0 $D 04 lars2Ixxx & Fx$If " & Fx$Iflkdi$$Ifl0 $D 04 laIJnϽ 0zzzzzzz & Fx$If & Fx$Iflkd0j$$Ifl0 $D 04 la 01dվA%Hvvvvvvvj & Fx$If # & Fx$If " & Fx$Iflkdj$$Ifl0 $D 04 la  SzfZ <$x$If hx$If]^h & F x$If]lkdTk$$Ifl0 $D 04 laS9. 0vh " & Fx$Iflkdk$$Ifl0 $D 04 la " & Fx$If & Fx$If 0vPZ6s~^_# & FTx$If^T " & Fx$If & Fx$If_`txxpx$If & Fx$If " & Fx$Iflkdxl$$Ifl0 $D 04 la<uv|pp| & Fx$Ifx$If " & Fx$Iflkd m$$Ifl0 $D 04 lavw#4AK|pddd & Fx$If  & Fx$Ifx$If " & Fx$Iflkdm$$Ifl0 $D 04 laKLbumx$If$x$If`a$ & Fx$Ifokd.n$$Ifl0 $2 04 lab'd 456gz{ brs NOiv-EPRSKqRĿĺhasB*phhas56CJOJQJ has6 has5 has56has56OJQJhasCJOJQJhas5CJOJQJhas5OJQJhasOJQJhasA'(RS} $ ^$ `$a$okdn$$Ifl0 $2 04 la56goY= & F* XXx$If^X`gdas & Fm 1$If^gdaslkdRo$$Ifl0 $D 04 la$$If^`a$ $$Ifa$ $$Ifa$bNOiZD & Fm 1$If^gdaslkdo$$Ifl0 $D 04 la & F* XXx$If^X`gdas & F* XXx$If^X`gdasi blkdvp$$Ifl0 $D 04 la XXx$If^X` & F+ XXx$If^X`gdas -QRSf6lkdq$$Ifl0 $D 04 la XX$If^X` & F, XX$If^X`gdas & F, XX$If^X`gdas & Fm 1$If^gdasfKZD & Fm 1$If^gdaslkdq$$Ifl0 $D 04 la & F- XXx$If^X`gdas & F- XXx$If^X`gdasqRXB & Fm 1$If^gdaslkd,r$$Ifl0 $D 04 la & FQ *XXx$If^X`gdas & FQ *XXx$If^X`gdas(sqqqkqqqq !lkdr$$Ifl0 $D 04 la & FR HXXx$If^X`gdas &ztj & Fh$If & Fn$If^gdaslkdPs$$Ifl0 $D 04 la $$Ifa$ Mpq, Np:<-J4z{-/ڳϳڳڦڳڳڳhas56CJOJQJhas5OJQJ hasCJhasOJQJ has5has56OJQJhasOJQJhasB*OJQJphhas5B*OJQJphhasAz(Y/:M & Fo$If`gdas & Fn,$If`,gdas  & Fj$If$If & Fj|$If^`|gdas & Fi$If`gdas & Fh$If`gdasMYis*+$If & Fk$If`gdas & Fo$If`gdas+,D{qqq & FE$If$If & Fn$If^gdaslkds$$Ifl0 $D 04 layooo & Fp$If$If & Fn$If^gdaslkdtt$$Ifl0 $D 04 la &5@AOfqwqccY & Fq$If & Fq $If$If & Fn$If^gdaslkdu$$Ifl0 $D 04 la & Fp$If qgggggg & Fr$If & Fn$If^gdaslkdu$$Ifl0 $D 04 la$If & Fq$If (a~wqggRRR & Fd$If^d`gdas & F$If$If & Fn$If^gdaslkd*v$$Ifl0 $D 04 la $If^ %-<stIlkdv$$Ifl0 $D 04 la $If^ & F ,$If`,gdas & F ,$If`,gdas & Fd$If^d`gdasttrpppplkdNw$$Ifl0 $D 04 la & Fs$If H$If`H & F$If LM@ & F. $If^`gdas & F. $If^`gdas$If & Ft$If ,RwoZZZE & Ft $If^gdas & Ft $If^gdas & Ft $If^`gdas & Ft$Iflkdw$$Ifl0 $D 04 la_ MNp & Fv $If^gdas & Fv$If`gdas & Fu $If^gdas & Fu$If^`gdas & Ft $If$If & Ft $If^gdas3U:Xi & FD$If`gdas$If & FD$If & Fv$If`gdas  !$If$If^` & Fw $If^gdas & Fv $If^gdasi1\&c & F; $If`gdas$If & F;p$If^`pgdas & FS0$If^`0gdasd$If^d` & FS$If^`gdas cdx$Cgyyyy`yyyy & F/ $$If^`$gdas & F/ $If & Ft$Iflkdrx$$Ifl0 $D 04 la ukRRR & F0 $$If^`$gdas & Ft$Iflkdy$$Ifl0 $D 04 la 4$If^ & F/ $If:MVkv$If & F0$If^`gdas & F0 H$$If^`$gdas & F0$$If^`$gdaswgiiTi & F\d$If^d`gdas & F\ dd$If^d`gdas$If & Ft$Iflkdy$$Ifl0 $D 04 la#>/0~iPPiF h$If^h & F` d$If^d`gdas & F`d$If^d`gdas H$If^H & Ft$Iflkd(z$$Ifl0 $D 04 la01Gs & F1d$If^d`gdas & Ft$Iflkdz$$Ifl0 $D 04 lalkdL{$$Ifl0 $D 04 la*+{lkd{$$Ifl0 $D 04 la $$Ifa$ $ ^$ `-z{@lkdp|$$Ifl0 $D 04 la & F2 h''x$If^'`gdas & F2 h''x$If^'`gdas & Fx 1$If^gdasuL6 & Fx 1$If^gdaslkd}$$Ifl0 $D 04 la 'x$If & FF 'dx$If^d`gdas & Fx 'dx$If^d`gdasS5bQOlkd}$$Ifl0 $D 04 lax$If & FG hx$If^`gdas & FG hx$If^`gdas klJLfzCSn } ~  L b    ? b p   = Z    \#$%:PEdtuANOqFGZ hasCJ has5hasCJOJQJhas56CJOJQJhashas5OJQJhasOJQJhas56OJQJKB 4Clkd&~$$Ifl0 $D 04 la & FH hx$If^`gdas & FH hx$If^`gdas & Fx 1$If^gdas4)klu_D & FT hd$If^`gdas & Fx 1$If^gdaslkd~$$Ifl0 $D 04 la & FI hx$If^`gdasJKLMNOPQRSTUVWXlkdJ$$Ifl0 $D 04 la $If^XYZ[\]^_`abcdefyz $$Ifa$:R|v]O]O & FK $If & FK d$If^d`gdas$If & Fy 1$If^gdaslkd$$Ifl0 $D 04 la/bOlkdn$$Ifl0 $D 04 la & Fld$If^d`gdas & FK d$If^d`gdas & FKd$If^d`gdas _luvwaS & FL $Iflkd$$Ifl0 $D 04 la & FJd$If^d`gdas$If & Fy 1$If^gdas Y~hO & Fy dd$If^d`gdas & Fy 1$If^gdaslkd$$Ifl0 $D 04 la$If & FL $IfY^dm89 h$If^h & Fy dd$If^d`gdasd$If^d` & Fy$If 9:Fn|ooooooo & FM hd$Ifgdas$If & Fy$Iflkd$$$Ifl0 $D 04 la $~iiii & Fyd$If^d`gdas H$If`H & Fy$Iflkd$$Ifl0 $D 04 la$%&'()*+,-./01234lkdH$$Ifl0 $D 04 la456789:;<=>?@ABCDSr & F3d$If^d`gdas$If & Fz 1$If^gdas !e C}Tlkdڃ$$Ifl0 $D 04 la$If & F3$If & F3d$If^d`gdas & F3 dd$If^d`gdas  7 M n o }   B ~    & FJ0$If`0gdas  $If & Fzd$If^d`gdas$If & Fz $If & Fz$If  & F$If & Fz 1$If^gdas   K L b      zt$If$If & F5 ,$If`,gdas & F4 ,$If`,gdas & F4 ;$If`;gdas $If^ & F4 |$If^`|gdas & F4 |$If^`|gdas  > ? b p       = Z | & F7 ,$If`,gdas H$If`H & F6 ,$If`,gdas & F6 ,$If`,gdas & Fv0$If^`0gdas$If  & Fv$If & F50$If^`0gdas Z {      FG$If & F8|$If^`|gdas & F8|$If^`|gdas & F70$If^`0gdas$If & F7 ,$If`,gdasGH\;|ggggNN & F9 0$If^`0gdas & F90$If^`0gdas & Fz 1$If^gdaslkdl$$Ifl0 $D 04 la;gtsaPP & F:<$If`kk[@@ & F} 5dx$If^d`gdas & F} 5x$If & FU h5ddx$If^d`gdas & F~$Iflkdj$$Ifl0@ $ P04 laFGnXvlP3 & FV h5ddx$If^d`gdas & FV h5dx$If^d`gdas & F~$Iflkd$$Ifl0@ $ P04 la & F} 5ddx$If^d`gdasXYZ[s|`` & FW h5dx$If^d`gdas & F~$Iflkd$$Ifl0@ $ P04 la dx$IfZ[fuvFG  ]!!m"|"$$)&*&}&&&&&'' ((F(i((S)T)))))R*-.E00000007111111111ߺߺhas5CJOJQJhas5CJOJQJ has5has6OJQJhas56CJOJQJhasCJOJQJhashas56OJQJhasOJQJhas5OJQJ@bmm & F~ 5dx$If^d`gdas & F~$Iflkd $$Ifl0@ $ P04 lalkd$$Ifl0@ $ P04 la $$Ifa$+/G|v\\\\\\\ & FN h5d$If^d`gdas$If & F 1$If^gdaslkdD$$Ifl0@ $ P04 la <E F U    xgaaa$If & F$If^gdaslkd֋$$Ifl0@ $ P04 la & FN h5d$If^d`gdas D!E!]!!nc  !$If & F $If^`gdaslkdh$$Ifl0@ $ P04 la d$If!!!!" ""'"."9"C"U"wbbbbbbbb & FXd$If^d`gdas H$If`H & F$If^gdaslkd$$Ifl0@ $ P04 la U"i"j"k"l"m"|"""wuus] & F 1$If^gdaslkd$$Ifl0@ $ P04 la$If & FXd$If^d`gdas"7### $Y$$$$$q[ & F 1$If^gdaslkd$$Ifl0@ $ P04 la$If & F> h5d$If^d`gdas $$$$%/%P%Q%c%%%%%& & F?d$If^d`gdasH$If^H` & F? $If^`gdas $If` & F d$If dh$If^h & F$If  & F$If &*&G&k&|&}&&&&&&&'''' & FB $If`gdas & FB$If^gdas  & FB $If & F@$If^gdas & F@$If^gdas  & F@ d$If$If & F@ $If`gdas''' ((((F(G(i((((3)T)v)}} & F$If$If^` & FY$If^gdas & FYd$If^d`gdas  <$If & FP $If`gdas & FB $If`gdas  & FB$If$Ifv)))))*R*S*Jlkd$$Ifl0@ $ P04 la$If^`0$If^`00$If^`0  & F$If  $If & F$IfS*g****+'+?+z+++++!,",$If & FC h$If^`gdas & FC hd$If^`gdas & FC h$If^`gdas & F 1$If^gdas",#,:,R,a,,,,,,,,|ggggggggg & Fd$If^d`gdas & F 1$If^gdaslkdB$$Ifl0@ $ P04 la ,,,-%-.-:-R-S-T-j--wa & F 1$If^gdaslkdԏ$$Ifl0@ $ P04 la$If & Fd$If^d`gdas -./"/,/:/;/3>F?G?@ @$@^@@@DAEAgAB[CDEEEFF'F,FCFFFMFG"GiGGH has5CJhasCJOJQJh;5OJQJhas>*OJQJ hasCJ has5hasOJQJhashas56OJQJhasOJQJhas5OJQJ>9223s33,4t4u44v_ & FO 1@$If^gdaslkd$$Ifl0@ D% 04 la & FZ dx$If & FZx$If4444444?555B666 & FA h5ddx$If^d`gdas & FA h5ddx$If^d`gdas & F[ h5dx$If^d`gdas 1@$If^` 66666666667t & FO 1$If^gdas !lkd@$$Ifl0@ D% 04 la 7n7o777V8W8X8Y8Z8[8\8db````lkdғ$$Ifl0@ D% 04 lad$If^d`$If & F 5d$If^d`gdas \8]8^8_8`8a8b8c8d8e8f8g8h8i8j8k8l8m8n8o8p8q8r8s8t8u8v8w8x8y8y8z8888888888wq\\ & Fad$If^d`gdas$If & F$Iflkdd$$Ifl0\ D% 04 la $$Ifa$ ! 889&909G9`9u99999999 & F$If V$If^V & Fad$If^d`gdas999:::J:V:a:p::::xxxxxxx & F$If$If & F$Iflkd$$Ifl0\ D% 04 la :::::::::; ;xxxxxxx & F$If$If & F$Iflkd$$Ifl0\ D% 04 la ;;;;r;;;;;xxx & F$If$If & F$Iflkd$$Ifl0\ D% 04 la;;;;;;;<D<~<<ztYYY & Fb 5d$If^d`gdas$If & F 1$If^gdaslkd$$Ifl0\ D% 04 la <^== > > >">3>q[F & Fd$If^d`gdas & F 1$If^gdaslkd>$$Ifl0@ D% 04 la$If & Fb 5d$If^d`gdas3>I>p>>>>>> ?F?G?k????@ @$@$If  !$If $If^$If h$If^h & F $If^gdas & F d$If dh$If^h & F$If$@^@}@@@@ A1ADAEAgAAAA||| & Ff$If^gdas  & Fe <$If$If & Fe$If^gdas & F4d$If^d`gdas $If^ & F$If $If^` 0$If^`0 AAAB=B[BzB{B|rrrrl$If & Fg$If & F 1$If^gdaslkdЗ$$Ifl0@ D% 04 la{B|BBB[CCC|v]O: & Fdd$If^d`gdas & Fd d$If & Fd dd$If^d`gdas$If & F 1$If^gdaslkdb$$Ifl0@ D% 04 laCCCCCCC@DvDoYSIII & Fc$If$If & F 1$If^gdaslkd$$Ifl0@ D% 04 lad$If^d` & Fdd$If^d`gdasvDwDxDDDva & Fd$If^d`gdas & F 1$If^gdaslkd$$Ifl0@ D% 04 la$IfDDDDDDDDDDDDDDDDDlkd$$Ifl0@ D% 04 laDDDDDDDEEEEEE-F.FMFNFGG"G#G6GHG $ $Ifa$$ a$ `$a$$ & Fa$$a$ HGTGhGiGGG_I3$ & F  $Ifa$ V$If^`kd$$Ifl\L/z$ Kp04 la $ $Ifa$GGH,H8H9H:HHHTHlH & F($If & F)$If $If & F ?$If^?`gdas$ V P$If^`Pa$$ & F  $Ifa$ HHmHHHH7I]I`IaIII9JoJJJKK1K2KxKKKcLLL'M(MM}N~NNN-O.OOOcPPQN`NsNooo" & F FR c$H$If^`cgdas & F _^$H$If^^gdas & F _,$H$If^`,gdas $If$ & F  $Ifa$V$H$If^V` sN}N~NNH7$ & F$Ifa$kda$$Ifl \Ldz$N p04 la" & F FR c$H$If^`cgdasNNN O-O.O$If^`>a$$ & F>$If^`>a$gdas$ & F$Ifa$ YYYYYYYYY<$If`< h<$If`< & F$IfYYZ Z}ZiWM7 P$If^`P $IfL$If^`LkdS$$Ifl\d.%$  p t04 la}ZZ+[[[I\\\]F]];^^mm $If^` d$If^d` !d$If^d` & F $IfP$If^`P P$If^`P @P$If^`P ^^)__________<$If`< & F $If $If & F$If P$If^`P $If^` __`}``2aaiS:::: VVt$If^V`tV$If]^V`kd$$Ifl\d.%$  p t04 laa b"b?bcbb cKcvcc dQdRd^dmdodzdd & F$If h$If & F$If VVt$If^V`t VVt$If^V`tddddd_A+ VV$If^V` & F VV$If^V`gdaskd$$Ifl\d.%$  p t04 la $Ifdddaee(fmfJglgg7hhhs  $$If^$! & F  d $If^ `gdas! & F   $If^ `gdas & F   $If^ `gdas VV$If^V` hhhhhhhhh V$If & F$If h$If & F$If & F$Ifhhhiiiige[VLV #h^#`h$a$ ^`kd$$Ifl^\d.%$  p t04 laiijGjzjjLkkkk4l5lFmGnnopwqrr=r & F !7$8$$ & F7$8$^a$gdas #h^#`h$a$$ & F7$8$^a$gdas=r>rrrrrs.s/s[scsssssst t $$Ifa$$a$$`a$  $ & F ^a$gdas & F ^gdas $h^`ha$ t tttt+t/t;t|smsgss$If$If $$Ifa$kd{$$Ifl4F $   0    4 lalf4;tt`tbtF@6+  !$If & F$If$Ifkd<$$Iflֈ , $>*p04 lalbtntttttttttke[ee & F$If$Ifkd9$$Ifl4,r ,$8 4 lalf4$If & F$If ttttttttke[eQeQ & F$If & F$If$Ifkd=$$Ifl,ֈ , $8*p4 lalttttuuu uke[eQeQ & F$If & F$If$IfkdQ$$Ifl,ֈ , $8*p4 lal u!u#u;u=uDuLueuke[eQeQ & F$If & F$If$Ifkde$$Ifl,ֈ , $8*p4 laleufuhuuuuuuke[eQeQ & F$If & F$If$Ifkdy$$Ifl,ֈ , $8*p4 laluuuuuuuuke[eQeQ & F$If & F$If$Ifkd$$Ifl,ֈ , $8*p4 laluuuuuuuvvke[eQeeQ & F$If & F$If$Ifkd$$Ifl,ֈ , $8*p4 lalvvv5v7vOvUvvke[eQeG & F$If & F$If & F$If$Ifkd$$Ifl,ֈ , $8*p4 lalvvvvvvvvke[eQeQ & F$If & F$If$Ifkdɲ$$Ifl,ֈ , $8*p4 lalvvvw www0wke[eQeQ & F$If & F$If$Ifkdݳ$$Ifl,ֈ , $8*p4 lal0w1w3w=w?wOwVwdwke[eQeQ & F$If & F$If$Ifkd$$IflXֈ , $8*p4 laldwewgwqwsw|wwwke[eQeQ & F$If & F$If$Ifkd$$Ifl,ֈ , $8*p4 lalwwwwwwwwke[eQeQ & F$If & F$If$Ifkd$$Ifl,ֈ , $8*p4 lalwwwwwwwxke[eQeQ & F$If & F$If$Ifkd-$$Ifl,ֈ , $8*p4 lalxxx"x$x2x7xke[P6e & F  $If^`gdas  !$If & F$If$IfkdA$$Ifl,ֈ , $8*p4 lal7xGxHxKxexgxtxa[Q[7 & F  $If^`gdas & F$If$Ifkd$$Iflֈ , $8*p4 lal & F$Iftxyxxxxxx[Q & F$Ifkd#$$Ifl,ֈ , $8*p4 lal & F$If$IfxxxxxxxA7 & F$Ifkd7$$Ifl,ֈ , $8*p4 lal & F$If$If & F  $If^`gdasxxxx y y yAkdK$$Ifl,ֈ , $8*p4 lal & F$If & F  $If^`gdas$If yyy@yFyUy & F$If$If & F  $If^`gdas  !$If & F$If8y9yry~ySzgz8{9{:{;{<{N{{{{ |||/}0}G}E~`~~~78#@Aނ !  JK$has5CJOJQJhasCJOJQJ has5CJ hasCJ hasCJhas>*OJQJhasB*OJQJphhas5B*OJQJphhas5OJQJhas has5hasOJQJhasH*OJQJ9UyVyYydyfyry~yke[eQF  !$If & F$If & F$If$Ifkd_$$Ifl,ֈ , $8*p4 lal~yyyyyyyy{ukuRuH & F$If & F h$If^`gdas & F$If$Ifkds$$Ifl4lr ,$8 4 lalf4yyyyyzzke[eBe & F h$If^`gdas & F$If$Ifkdw$$Ifl,ֈ , $8*p4 lalz9z:z^8`>a$$`a$$a$kdF$$Ifl4\ Z$ fz04 lalf48u'!"#@A% $^`a$$a$$ 8^8`a$$ 88^8`a$H$^ & F (H$^`(gdas $dh^a$%&݂ނ$a$ ` $  ^a$ $8^8`a$ނNO҄4gh!&݆ކu^ & F 8^`gdas$p^pa$$ & Fa$$ & Fa$$a$$ & F 0^`0a$gdasuvч҇MRʼnƉ$If $b^b`a$$r^ra$$ & Fa$ $$ ^$ `a$$a$ $`^``a$   JKɊʊkbbbbbbbb $$Ifa$Gkd$$Ifl46X7  4 laf4p $IfGkd$$Ifl46X7  4 laf4p ʊ#$%VWjkFf{FfFfy $$Ifa$$%΋ϋCDEFMNhi$%>?Ǎȍklmnuv@A+EFH{|!"#$+,op ![\ has5CJ hasCJhas56CJOJQJhasCJOJQJhas5CJOJQJR͋΋ϋ  )*CDEFGHIJKLFfFf$If $$Ifa$LMNhi !"#$%=>?kFf$IfFfFf $$Ifa$klÍčōƍǍȍ:;[\Ff$IfFf $$Ifa$ގߎ<=klmnopq$IfFf Ff $$Ifa$FfqrstuvՏ֏@Ff$IfFfFf $$Ifa$@A`a*+,EFG7kd !$$Ifl46X74 laf4$If$a$Ff $$Ifa$GH{|ʑˑ   !"#$%&'()*+Ff>$ $$Ifa$7kd!$$Ifl46X74 laf4+,op֒ג !#[\Ff1$IfFf@- $$Ifa$Ff}(IJKLMNOPQRSTmn Ff:$IfFfH6 $$Ifa$\IJKLSTmn    <=Ǖȕɕʕѕҕʗ˗hjҘӘ  2345<=>?FGvw hasCJhas56CJOJQJhas5CJOJQJhasCJOJQJN     ;<=^_Ǖȕɕʕ˕̕FfHFf!D$If $$Ifa$Ff?͕̕ΕϕЕѕҕ89_`Ff2RFfoM $$Ifa$$IfLMtuɗʗ˗Ff `$IfFf[ $$Ifa$FfV-.FGghijklҘӘ@A7kd;g$$Ifl466X74 laf4$If$a$Ffd $$Ifa$AstFfi $$Ifa$әԙ/)))$IfkdWl$$Ifl4t   !+-66  @   $$$$4 laf4     $IfFfn $$Ifa$2/)$Ifkdp$$Ifl4t   !+-66  @   $$$$4 laf423456789:;<$If $$Ifa$7kdq$$Ifl46X74 laf4 <=>?@/&&& $$Ifa$kd?r$$Ifl4t   !+-66  @   $$$$4 laf4@ABCDEF$If $$Ifa$FGvw/&&& $$Ifa$kdHs$$Ifl4t   !+-66  @   $$$$4 laf4ޚߚ45FG{|Ffz$IfFfv $$Ifa$ٛڛWXYZabde~xWkԞ6D BGdsbhĢȺ㰥has5OJQJhashasOJQJhas<CJOJQJhasCJOJQJhas5B*OJQJphhas5B*CJOJQJphhas5CJOJQJhasCJOJQJ#hasCJOJQJfHq 5ٛڛ$%=>?VWXYZ[FfňFf$If $$Ifa$Ff[\]^_`a$If $$Ifa$abcd/-($a$kd2$$Ifl4   !+-66  @   $$$$4 laf4d~wx $ ^a$ $ & F a$$ ^`a$$h^ha$$a$$a$ -DM VWӞԞ56 ABdeab   $ ^a$ $ & F a$$ a$ĢŢܢ '1Sa¥ѥ\`bjͧէ'֨:NVa ju,ޭٮ ,<=^ỳhas5B*OJQJphhas6B*phhasB*phhas5B*CJ OJQJphhas5OJQJmH sH has5OJQJhasOJQJhasCJOJQJhas56CJOJQJ=&'RS¥[\ab̧ͧ $ a$ $ & F a$ $ ^a$ $ p^pa$ը֨9:UV  ij $ ^a$ $ p^pa$ $ & F a$$ a$ޭ߭خٮ !"#$%&'($ 1$7$8$H$a$^ ^ <^`<$ a$ $ & F a$()*+,<=^_~ٱ!?fqr$If<$If ^`$a$$ 1$7$8$H$a$s NOc !"$?@mnpg}ٵڵ۵ܵ޵&(`a׶ض%'WX^_ab멡hPrjhPrUhasOJQJhasB*H*OJQJphhas;B*phhas5B*OJQJphhasB*H*phhas5B*phhasB*OJQJphhasB*ph>rsβ AMNwwwww  !<$If$If<$IflkdI$$Ifl0#04 lal NOcγww  !<$If$If<$Iflkd$$Ifl0#04 lal !+\kd$$Ifl4##04 lalf4 <<$Iflkdw$$Ifl0#04 lal!"#$@Ymд||||||$Iflkd$$Ifl0H#H04 lal<$If<$If &=Rg}ڵ||||<$If$Ifx$Iflkd,$$Ifl0H#H04 lal ڵ۵ܵݵ+\kdZ$$Ifl4##04 lalf4 <<$IflkdÏ$$Ifl0H#H04 lalݵ޵&'(`a5\kdh$$Ifl4##04 lalf4\kd$$Ifl4##04 lalf4x$Ifx$Ifaض&'(VW<$If^kd$$Ifl4R##04 lalf4 & F<$If & F<$If WXYZ[\]^`acdfgijs&`#$^kdz$$Ifl4R##04 lalf4bdeghjkqrswx~  ༰̖༰̖!hx0JCJOJQJmHnHuhasOJQJh!ho0JCJOJQJmHnHuhas0JCJOJQJjhas0JCJOJQJUhasOJQJhas0JCJOJQJhas has0Jjhas0JUjhPrUhPr4stuvwҷ = *&#$+Dha]hh]h&`#$h]h*,`%&dez{$a$$a$h&!&#$+D)]h &!&#$+D)&`#$h]hh*&#$+D]h%&(),$%&deyz{պֺwoaSaKhasB*phhasB*CJHOJQJphhasB*CJ8OJQJphhasOJQJhas5B*CJPOJQJphhas5CJ$OJQJhas5B*CJ OJQJphhas5B*hphhas5B*CJOJQJphhPrhasOJQJ!hx0JCJOJQJmHnHuhas0JCJOJQJjhas0JCJOJQJUhas has0J{$a$ºúĺźƺǺȺɺɺʺ˺̺ͺκϺкѺҺӺԺպֺ = 0P&P 1. A!"#J$% Dp2 00&P . A!"#$h%T <0PT&P 0A .!"#$% DpT90PW&P . A!"U#$% DpWFˮpXO/JFIF``C    $.' ",#(7),01444'9=82<.342C  2!!22222222222222222222222222222222222222222222222222" }!1AQa"q2#BR$3br %&'()*456789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz w!1AQaq"2B #3Rbr $4%&'()*56789:CDEFGHIJSTUVWXYZcdefghijstuvwxyz ?( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( (=);Lji@UHkMYYQ]%P}ҖJ(T-P4r˒L*@M9$U$#uEp&"ܜuըuW=ո5H2hz)ԴRREPEPEQIE+RP:h((((((((((((((((((((((JiSsFŽ3Uc[~Z͞]€!R=VJS뚭qw3H0lTt`X@yGicaud)qt\TxcT*i01J=*Lʷsf6N{ֵ+ ǃ ĠOVf'8j|9 iҝ@ ABpqji;Y_ Rf\7}ִ'M1)U$T%jKsk"{(\*1{iڪn?5uߠƮ}?{zr~aW@V7m?\eQZ":Ȯ#~r9sN0EhC'#(e^'RNNKsޞ9E&h-Q@&h&R~=zqQs `3ʹ?t9ip6rNgOݟZTӧٌ7j!xS\78QIU{Ե \}㎵+P,Ҋk[^H㪃ȫA(jۅQHh-Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@4u4'}&fA5R_Pn{?5Q 9;O=5`z&gn55'檍syo9Ê7#'l>Z^ejڵ~jmEj1=+5l[t\]Nz܏ᗥiMSMeZ&ZjӨsHzQEFP$[^X̧a砮oVPH[Wŋ'ܣ01Hc$F2kaԡ-l@>0o.^t`q,QȽC~|L#>_ϩ=Ѯ_| JG*;kvW׆Lq|Jꛥy˖igff5M!g[ԧҧdPsk/:GFBǷ^7̺rT(T4cO4'znf–E(t ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( J(9ԇQg \z#$O]64A\vg-]$m/?_.9rkw"&}X"P e#>gR`Hgx(C G=FHXP!dR>NsϹ1R dg%O쎙/"ɍٮQk=^S D\s\)$B6Uκ{i\8B& Uzz69mф}+o-.$.SbŇ$HXkϭgidB"IkRld F-TCEtꚌm7"$HAW!G=N.#7HCtn.޳gnu;5[ Rq{Mx4RDz,2X?\ A]&y-wlʁ7eYt>`maMі{ca^qi|&_9^~o*ArdIvh&I 4v\T14DuI/n"ΰ<Ќ}O4q+fO+]BmNK˵HO% n 紒1qy9`mNuT($}#Y;5U) F]xY{ZӮ0nذb;`ԁ (C\'q.DJ#F=E[Ҩ o4%G;E%FIM.e$d $qWm$9.w iqҭ%6SیP m5 d`n 8libbUI%P>\i8ܱS/Vv? GAi]-Ayaq, 5 dϽZե@UInxꭐ 2 VZ'ۜ Zm\)ϠV$YlmMY4$;PO$ʟmmdӭ!ʓۚßH/e fcAcϭRg{YȪn\{ζ_ԮEZ@-YhA \V|˹X\ , =zІx4uR KǾ41yL:ocqqsknvaebHj֫qh%D+:T[I^AgIA9R˜qlǬj[B |6O6-icY ٛ, 5~$4!lw(mVI/mcy..{|F['Oβzew[ \&9Rym:o? ꗎ,"6Scy=͹&Os.L05|G=E3pr~;p^_296"U"G ;kt'ڦ6c=v?al0Gqߞ*ŭF&-99 Rd6&N]Gz VPY]Ĩ^#+>@9`9ڠ}(C?-7@bjFH ŴS"G [ x׍jt.&fL%*Wҵ"ݠ*fG.p0k^E7EPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEP[UՆocjw Qʸd#M6lpOn:ci <{Vq%GTcve:暷e8^/ æ~WmKɫkC#|msՕ N2 =OYp9Ǿ}r.|"R ~Uw;"bTGqZZ*#Zas9_T8$OxnH[ӯWCr>R G9zQϩJ<;Wp szԬnԻJc=kRF;֑..;!8Ri8#rN@'* z}\0FЍpqjfO U;+Y FTsں - Q*9cTNR:2- ڃ9Z2RaD,Fq54w\^1x=G Bv1oh qz^wE$08vס[̾XS?)h((Oȩ5X v e3-ɍ;(b OvSnpI*f2ltv SRsZOMkNk^b}kDAXq'>jY3U5m@‹l OUįr QGЊ{K)kX<܆POJm^ Iz(XԱM6WI\Rz@;6wpd4zTr!݊\cުDmM@-o0jz$W8 sJՇ>е=KMʙ ғ2-p5~ tUc-+#+6#x0c^cuvрqs]hyze$*/֯ } fZᬼGlі1Jb~^H<"}[9y8md܌䃐p8R\2OY mXZB k<9X7ڞ8cN2O5_}A#p=K{vXwEW;sR٣M+F}CݞjGmoU–9qvz# 1 zEhc>kRݳuZ+HxϺFi\}֩q{&Oj[I$V"6j Ւ\גzڕ;+fk,YF]W\Df؀d+˼%d/ө6۠-vzp, ՝Y-N6F_e*g%OcI&[FV`zVd7rA\jŭGOh$ _Al@<'xֶ_keݘ۾w*_ rNNcه]9V3g;Fa;}wmsSjNI̧-Ame3{r7Zo \\ǫ[fRA5 %-DGTPyY3TxgSwZM3césupOj;Amd]Y&a+X1=euJ}jgITwkjW,!#Օq%Ҵ' w4yF#9Ӕmj.tiW?=5%gyL@@8]Ay7?6VDnY$c碰%@mێFkb|í0 Ҵ$!_y,Ťf"2*ɟ(kuMk2(ޠEUݙ.'sުL?#<J_ŰEUAyMղNq"c7rob}Nϸw>|13M;N01Dz67&)>"&X) كQfv˫FJfEu .qgX^Y' rIk Itd# 0S ޽_mu \YmԼ>R/+­b-M ^ݙy9.yK*›JZFVvx_zET+Pc[oU4(ǹ=υ~6j%ym~W6`gohyܕu"2+M6P?:ŭFʪen ;½YAoq(6P}ᔛfK} ǖvCp r\W}߼1pqHl1o,T5]Cj %Bk3ѵ襝!ܼ"{d5ߠ1 ڏ@HE]u5zֳ:Ƞv+2uxI#ǵ& !־X IFV޽#؊py~ iwx҈ķK9 F?Unqf3f#<9t' V9_T(hzZLùOBINx\BejI| 41Wz^i+VQjuG(h((((((((((((((((ү1ƭV%s)n.nEu;/'2,:D`]>up0X|s3\nIGfUu\ݔi4g >^몖-ML6#?q2ΙpKdL3}:ܝ.2Zݾ 3qV$͉76RЌ11^//c8s=ɘACPItI]Jr@)jFԤi}U[|W#;5cU{ RͰ]Fc떊h&PTW\o8iv: Fعς5ˋ )Tq*$eJteuҕXE2]O( CA5l} /Ҹ}kA9>YHnkn̈I>K$O- Qyshr.7di\}Qqm_ƒMne)bxs[$P:5ˀj0vy!;Hʢy&N(oN&pw-lA,΅;bH >q,=z0CѮCvU)s: 1zyX/|O?Mt#ڡnk0h0x z c)aT. ;ץ[_YT`g&-M5ޙ>j#NҷE3ZS,=dNzfuu;GSnFSg#K/]YJY98^>һ=kCaR8J{0CQ sxzKڏ+n2GK?@mQbC[U"ͬ^'(b9̏S8olc*a+Ǽ]]in.14A{axۮvqkR[;|N}#TR tiOQe*oB~.ڌ>Ims=#ЃZ:U7,i yS)lwSWGO>P[f=`x^1ۊV>}IL1Ĩ<)3>J̃~:v M >ZזZh^zz2(iZipWi AXQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQE!d@Xjf9ad} s0ukv1[xIیHW-C#L*H8'q=k'XCK!xhAV s3 q'~\Nk/ܕ|8ЖfVrSI*i$EYd=Qu81 *5Q,y9>_Umd Wq OW{v|lqq\Wf].N}<dHl$p%H?*< CGrc%T5BXdw.Az x"剛oW^8 Z( ( ( ( ( ( ( ( ( ( ( ( ( ( ( (Ҫ8Nd5Z'qT,;qOakdc}EtZ[0o!sDؤm7R=q@ĂYU<+ 9[aF~nqEtzØu8QXHK\JObg9Mn$f2DQR@*)Cu w/'jjnV;=kDIm]H1~g^aC5aqVuF"[bÊoa B۾`=5 \(#}̍znf?/k.̍R5lb%moh6H9|p&FJXc_*"(aaЯ4qum'OV*d=N[fenՌu-[Yfr?V6βRfܲV}$FwwKG2ahٻW%CnF၎fOd<jnC{@'zb ORv STvH ɽM]G7cY 0HiD7zCVk)=M;T"¯z~/ovtژr298ĪDKdjfv1sPW4miA{i;D}d\_>sQq8䉷=. ڭڼ5~"|i[?@Ipx8K&ŖNdHB~RQeu63G$~[C^`(3 g GozV/gmY._)k4Hc /=M8\̞k3t10&-^UyH'.cyǧNl}^OܹRZ>8zVX1 1XOWDdVꡚvfܐ4# "@jT":V-|&? ~;;RѬ6@i[h'*~):͈V%mo}n4oaV!3aǠT6_xfZ8'RV9a_1V|~ma#r~Wx2+xfյe <~.4."`V q5A_!#t$u~Qt$Vc[ ]+gDR#d}9n$e]ld S6r}Γy/ֶ..XWl}@ *&\QySw </uco >Lxq^ּl P"zӺVAڢ6zom6!?*T򩫐Z( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( c)@sI[Ppo?/zuK}+հєc{}Dszʉu %IqlsaP0׵ҡVkFub18뜊"f|12=*'#dvmSJe[w ni$S&'F<Ĝh\rjơ07cڠg$u# dwn˧۳̭J@3~@YJsUe*ʸ'<}j?<Mf{l e̯b·*Z5@0ꗚ6![ Yf}i.$)q[W!=NP}}b-`HnҀ>~ͪtivKMsJ:pwc>e"boc<2&bXQT~K"y!_0|tvka7Ism`F:4J7)S3UVAaCnPK]3It8+$g\Xsk0Xwzؚ ]*-'LQz &R3F*N=k{`gZʛ@-!$|pcѴ>`Bv=Jr[ -K$tұ&Dci$'+dfo;R[dTO@泵 * %} ]~D}Wj~lM%sSs}odǡD-fs<nˌw=UIDCfZ%chSZP ?1*׊|?qI`vd@TYŮ8VkS9=S[c G9 ֕b Oz-sWբsqO<(G GGlГ^ݖMÂnxk;ŰjzD$,X5v;qW>F7H9WԂם1 =zX$ $jEНY/f F:<'vVYMd+>Ol7ڏ{SOÉ*.5-IAB?.ڝ/lcP9#J4I%vAO'^L0>דxy 6t$uO J-׆5,p#t@ 4{Up70BH7WSZ^#݆$.vpe=bi~M3_u6sw;Һt[+Kdg#m\lY1k_SHnn\m$SXXb5FVydR6gsWW3Y9[56@\4W mdq]xztBFLWCm#*릇q۾@)튩]ç- $~~]N,lSu\V -8CVKR^{kq& 1>)Ssr[;4կnxnDJk/KԵGSW4Zp_k$)Lt[~ |>ۢI$Yp+9#'5{F%R68;T_𿇌1 zAkK;P'ǽr(ui $FIե&4Rvgs,$; _Ext1({✩Xf]s:8i%m}jջ_ەpv\ˁ}7X1qԆ͗=94BkWTz׉b<<n`ݴڏ:s^0dPv\ޤCW*#>/6c|⼖"ѲPNnZ WeRvi%fo䓟iEs,e[=T`Ԋ܅D ِϞ5']iۗ=:qhCOǟ?N{ǟCfڐX8$b')Ku/AZŹ$ ij8kKܼMvjhq70ֹ:eW!r-0F%X2G]%2TwKwon@\W(@\DrMK\3X^ xI}tGk"$t=J)p!}+3s_c6$9Fۖ6֤?%բc3i k l=v2d^}1LS ~ (vܶQ˧جn^4+.H>Z ΢5xx*q^+?ni!:Ѻl/<!x\ aypHt4;XD6`J-;PI jVqêzŵ..q,1V2m۸cn]5m2MV ~xKBM -O/(̓yct)TNV-MXCZu.8Mfkp,6qOu(U5W4JF%mP=̈́3E>m# ,<3p.+|5{? [HHy#+X&3B<%uVۦ$py1kC%R0<=~>U81⾭bպ(2 |g781Z$EمY85vbVI[n|zgE \19H:ը1eg9zJhiXY1~WY)eyD";>y2^8?suVc{Jb) xQl|EG ,vH$sTvrW^}kZFЎ[Iq3W5_hn.QT09똘G5±ʺ QḥInNJƳTbkCּ=U}{4kgܷ?µ~&|5u,r&x>MfU zbKE,tmHϽ-nXh-RE*$?һ! z:W4$y 1ib*GNܛyI$֝af+Tho&3VD刪1>$楶K 4VIWj9$J^x K f<^ƼHk\;sMkO@Qs'6B8@!}<+/NjᱚɄs" ~Cs @76WD^r[N .]Xe+|Iz:y=TD7TQ>p.{l=ZޛnO55|N!ӯm`X`vMsw"e ׯB֭䰑 s dzW\Yd2؆,cFyKVAYX9fjצ(4tjT$ҹ5ppMNXh~Vԣ{IUxZXǽ{2]ٵڪMFA=jm<9;)@9Sگh*5΅U_ OJ&ٛмiD(K=qնB#AjGEu,r+Уa]04)9f\~iˆ o|1]Indr3:lUL%$d]^ ydFF8#ҹψb Io4L[}FH:ָgJf7a*ԣe!=F:0W<_6ǐq_Jdq\՗5:":( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( |@p3ɫU^~4Dm 6e\u8k.a[ XkJU\fa~TuES3#5GֳOyw)vI`\kд!hqϸ tAiDfҜH$9 !jll|ʹcS4ṯaи,OЁ{ Q>ҾvK3TD+`zvp(~k}7W4f-C̰6zw? -͡Taeh8a>S4Z;xiI OSX,..]Y+֭:.PASMJ;[= 2ycV̸e 4q l IGjwm;`rGvH5;H8 q#޻_]0" W׹A8S ;Se _6*ނ3zn%I< ͚cJʅ_ -.Ķ ҼdRJԇRַ˖BƸ82T3C(="0⽛sDǔ<%սs&|$kW/A#ҼEK+xb泣^@4GknƤe-דKo9"BqyRR{K]w1޽?7R6gBW]_k-Mf W=%gҰ6Zwgj0~? dKs$I$y?Y98j9R9vzv273cԶ3H@Q5ԐDg`sMmcK˶9Z[f=mlqmBeKkV?(m\9;׀Q}KR;d ^}sh[H1xs88MznΕ->*[69\t_:klIxK, &DAdұ#Epn4,K2pb0 A|ON7}6$HS8k'-^ǚgdF9W=T-ָ|6r+(((((((((((((((<V*aW #=EqZvM1<,$1P#Y ]}+]J?uzSl_BwW|qRqWLv)eY@uhu)[ ^>a6廃JLjH^k> 葟@mKmß^TpGbFEk4n\x3 .Ja qy?z-tJF냞Oָ;#ɝH2>F3_WUFx~Ыn(q\$֌;X|Ϙ <( nd85s.$?sm,ѹ-)ܨex8`ȫ#25 CDdNp>g F&PIU#Tɱfg[%,H.[6]s#P9_j^# sz*d#2ylXc}j+"(HZ-< Jc\S); M:7rȼuaK%k#L{X 񐧩CKQoӍSZ$v(/U땗B}gu$ tM6u6239W-j)ۇ5-uGyĖ _k';/?stWo1[̅<%V/%'=_, ˞݃oʱz?Դ8ݒ9rlrzֽ$Zf 6֚FǬjK-lmCk)ty&AݣgƱđG,m!Oq]Ѣh^ԮR}Jrv?fy蘢k=9y8=k#t9ֺ4"x2qls lbW `SN[[Z$3SyFcqJKF$ykx__} W[j'hȶ㞵η>թ׷f# P[$ww5)~븇FgkG_xώ9?k; #͵S縙X )/_o[8rz`t^;Tu'8~xE|3^x|\YjtƱǕE(9ufP_['*IZksll#-I%'|Tt\6x=XROpzWlNM4?H}W+ɷSr8hQw9A% pm+ZŕjmP_Gk$s,e~FOR4(Ory7TȑV>YYElh](rq[/>XdV<RMg 0u_:Xymf`{{F#|`ߑO\]"v f47.]&Gr3֩%{i44hI}*6n9^(RF}8 OĶ,RtZhǹ/pjѺȵKJrl9՜@ۦp; 9,XZHdIMv]0? ?56+ c$~fd #k@uq|]O09z` +yd&1߱9yfW R=I;yWsJd_׎Q>Nl?U? GAv?*h1η?g/η>ש׷fQ>/xώ1 i׳U7+F!'G$1cLC=+ב|@eK?qia~+x"[>?`n3֫'5u u'q?{F{Gs Uz;:( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ץjVN 0P:(5mAxp?JЌ\1bD$?0}ϝ@jmȚ,n+M.c Sg1l:6N*V3GgGʹ"mw@s4d%d 2*m+8^ke#EC!Ll:O.O k:T8hд1]hW?+& xa2Jd5{K+q\|f͞f$ w[S{w+*}$mڣgt(T |^vk㊳sn,eШ?Tmg(;o1c\&MWȺ}BI7E*@W n#fӥhdCb*RƲ<2D~U6ȁcs֮̆IEmpk!U8oŖQ@M'9/c:Gqhw$K$[Ov-=e+pg:* m;rP) }Q~=-o.:czVТ>cR@ @=3ZV#KV[Wl=?!V&[W]/i> hBizDlOg^s,ZrZL4lS#]6Q\6lt j OI+ 7 Y[Io9t@nEuR՝!hчkcDuiu{KiAT55ͦ}kӾK ǃO`vGW4Z>opdSJIYcd?FUKFŀI9MhZAΠ`\K޴q˅]ǫx?ڔf#}JJooߨp#t8'DR|U߃#?-o.OjMsV>\m2IT@2{ƻ1 &  CAV?*꿷t]'':ޙh #,>~ \sRoX~!Vk//s(MSnË;_^53\6+a4W>1D1  N]Ȑ|Bd|['⾾-r"5۱*6yWױjV>\`\6Vx^#׃|E?bzуdWM٬F5+{X}Nj@v͛'k$P~Wm5ZL&fhSk_bE(((((((((((((((+^ʬ C[cgހ2l,m셭vּH1;_g1q `!({2 ֓[Evj&8Qp5`P_1HTw $) * F;8?Jp j6`Զ);je5` Wy.{rKP[6vv5|5Z#=-}+8ъnFg'FI{k?(Ѡ?2 }\$RxzIB>9?^GrYӴlmXo$Ǔ#TEXSWEpur߼g8RF/RsJ)̠q\^am;̣*w.#gk[(8jfՎ";G+S$M6{hf[OE6ZU+?J+SM-#4;AkВmCnkI Lk@6tu/iz~-ev=j+ gMnխЍ'۽UlIa\w*j]jB/ux_ae$ Wk] cW09`:ش8Ru^[؉"G|{|TZ1@˂7zWzۈ!Mð~_ּ;S\]-ޮ'.dPrcv^4ՠO"peҳ9C\\iSVHdkvV5(.h8ƣjG>;Wt|4Lq֮ie\w+ `V潧Ass}>%!" |~DkBxU tW̸֯&SMqM}[.j)YTJ7Iن3WgV7+a=3Z &[Jl]a3a*͎+`I_EvIz8vfRg wL,<>=*o*8-VLHD8b_sii׋r#ȑ_$'M3r4;(Gf$t3sJD^8SivSsבL@ t`IwQ]TX!=\ϋ#Ey$⸰0&87?S:k!Kce9D>]~&Uh*>ٍ7=h_FM'%oq:̆MvrѬmS0HapWnz3W$>_vg(j($n~} 5Wm&THaG?R|ߥxt&E{Ԍɯg"g±ĻM4"x] !"s\K` ygȒ+ck Ŏ2}OWC}iq {`<}ΣX] uk?,nȎeȳF#ne5^$l袊aEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPzV>[ \@jr9-^#ƈp~tT ppOYP$`@#4&aL)wlv5m>lʱ d#YVt@e\dz FUљ1@-o׽8lp} &404̧(e#?. C|Ap(cuvcĄc1RM[|-ţ|k4jҔ?" Z.L Fָ M@[4ßq[(DZE8/Cܛ aq++C1LUI Jɟqj)L}̰d;xTrrlE Uh^Xn ;{zU^!l6DKKv|ޢoI!//'?zљV=֩0yΊ=kΛNGl?1΋pMa!aN NMxwK8l,~'UQA9?J _> o$}X5ufy0c.Uh<YTyM k~K}@H3f;RC#Ӵ{RbJboC+4]\,r GBh>W|?[c$nf1nyTI#׿(r6!A קz^6{f2 wYW#'OvaN:џOt[̊.c([o~[2 nq, { pmׁ%ft-L@%k8 +]Go+pLjמ|"pj ]nC ˷LޣyLoy$99/j};ubIl~u^ ,"#;tR?"F~=,wH]zeW7')ݛ%bJ(QEQEQEQEQEQEQEQEQEQEQEQEQEQEQEV>>XfjK=MI &:w3VUSJ pi0[ H5݋iCXSGֿ \②%}8LՏA bF[$Y9#q#YS,cF(̭H cL)O 6+w*~L1-Yյ%Rfn%U.pZ{*Yb_ [;];}2$̲v* &aBIɤ2`o~??4r ?)Kk{2YNԚtMJ=^K5qگCgL7]KR֭})U68`P?ބ洴J<SlOLU/1Ę5 *'=hh0iOkƇ\ps[Ey' Wd_پ>U2=Yw3IT_Z~!d9x§NTgS, 5:Ҫw6 7wP0Ȫz6&L%y] ^Kt!qq\ؚfInGyteJ#\ވ-o.9U6~8GfFU9H ZXGӈFq8$~1<,?o}cvfWκxԴ 5ZcwC]]kשJ*z<)yg% IOՇ/ɢ+jC}2#]viݤc?6}0jDP'UrYF.(iVM ѩ czR1mר](@r"C^O/y!+9BH'qsHF`xEa kM_iSJ$Olgֽ.RT0;ׁCP:7n#OAk:pǽx鎫A r5W`Bu=yG# ָ:p5ivE,=^I\gu!Gu?k۸٫⺖9 R7Q^FS?ub>.,E.=4m$B*MO#q1ڸqڌwS-Ht-@m8E(ɣ"Ikam+=Ț`SsUS\~%kbVr8ȯ2[`TuZj tQM&9V&*v@y?&KCHs_OH'5 y 5oA $cߙTI;ȱQEHQ@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@RC]@Oe&V&*#"-=#p7usd"nj%wBd=Tͤ.N:],%ψukr! = U|wX\ܵn*? _]ܒӀRRNF^(,!upA4]KQ62Â(gHnLM}jϛ蛻pMC#zK14(Soaʤs8dfcK)8e>I.(fΒ<:Aԯ&[wp/f[w].Myԁц~7zmd6Xb 9ͣ^r"t.xD˝{]:MޢZ;hXOJޛIx^8$bT R~Rpb>fF;ָ.Kdb3&<6ִ}z^iCX KZ95nmx24j;d ȇZnjV&uB5 ,U+"`U+k/ '$&K"We>nܐAWj棩yc) XIsvov TW(flG,:JCo5bMS.9iN6zV o' ΤdeIՓ᥷ 6'?>T8Գ7t t, $v95%Kr=+VėWqN7K4ȣ`x{]+xe7vvCʬߏ[eo\5^MgW1Y[eU#&Tn3_Ҭ!LWl,5GwGR+s/fluͰ7Dꨮ;*+Oޔx W"?i^ċ>ksZ1] Fkռ#VKRINhc^c(ug&6[֞-})Z m Wn ӫ+D |e4k{yڼGi$gfݺ{˩$7Nj} j,)K(E u1|5^mD\ ?S\# F CM.#$c89^v:4 ǺnM$kH\25Еۉ!8+o7 .DFr,GU>.?z v ऴ4 /yc95!Ś}}Wii ^NZ,>6玿zߛKva\?U߰Ą{ח|n6^aZڮQbgH[,ҷgD\^jp!?( ׶ 𮥧 i VGҚ* E/%vZ)ζJ{/^[M˶cJS]׈.DsuC;iS'vxG#-x4fC$}pQ@_b,څ̃AS}ڰ r-5E>(((((((((((((((((+ yp}kvIŴd툙|,/Ccyup{͸KOV+ŸJZ,d_Q^1[D֪#[0<:_ҼPHdYc0jmM%HycPB3g6aoc4^]L.YONp0YyJ}}08|{ &sm [NU;*k,#ra=IQ]ϘPz,YkkMF9wDAPhf/յq <.?kr8iBy^ 9-qNOzf h{Es?SWԹfz}Ҵv@2O+O fh&Rlo"sE$f+ !R8e keҽS]l2sj."@Cy+XP*.j#9Y]OrݪXٹ,{}8(DQ?T11zي&rZ\%HT 8YC>t*6IuMOS&o%G$SZ*X( .Yxի&}IEnVUu Y9#=Ev:&{W3\a8dki Zέԍo:ro[JUmr&7zU]+ĊqVP1Lj\i sA\zzB72*斢g>Y%+ԓ2^䁓7F?59Ypze$ⱎ".Vi玴 &@8U_Qԅ(^(&3ªre&`U[;Ieo8!k I bMt~0ZF&%q\6zФD͏/Ĉ!f/C@sk@8ɯ/N֭q*Iu5Ŗ啽A9Y"@^zו^i6L(#9BEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEV'y1ʋu-=k3e@I ɻ c=H֯ ; &7X2\C4KqYUWцUP:8*A+]!fpcfB}1^},w"+gW[$ҵ=)͓+v/B}I =J |gDPz>D)6{H'O<⥂ܦ]20x<6c<}8"T&'cC.?`2\? Fsa:D88|}xU6${Pt?} xOO_82csah'LQy\OFeqx&+Ȯ|Ӊ\\dzµ4tЪߺɊO ;*F )q%n; [@$H--]-̅ ]$kJ|z|oxzd~U|FPFF]}+4"E0#98ԥO;'1 #Ggkq!Yog$LcȢf22Pom0*I5|řmmlHMj8mcyH#%aW$ N1OKY*g #sP; :5ԹnFTAua0Inf2S+g\HJzNӭ4E2 A8F)Z1U^,q,ƟAb[bʑ8Ab;kqyCȱf]$R2)^ZsUH#\"<-hq#BZm7쐀,ne8TK%HNeZݽ>q9m=: k=z_[Xnc\Wj<5]!R!jXoq5exok7S78q[~/~#vN`ιXf9skxh`:^\X\&v>욄1<~zwv%OTڴ%֧obVQ﹫i)smd,3 [ ޶TPGJ8Q}k蚅Ήpyp+$nejSV%;m\PYAZʪ=kt-$Z]5K MK\kZ%%<FMN̆EK:u=ƫ(9T fa#4Etnqϻ ?N}Bj#ZgI!ӆN0z9^- ?1Ms;MKK}{2m޹x+g^Jկx+;6ǘF!՞wpKҥfo.f֮Aq[k:mγq>f8Wx͎k;Iax(ӜUĽ֣--n5AgmL3Wv m>;u%V8Q0+~ xvSV0REuc޽5ޥ5^|&RW5CՑQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEP ֡bKtcݞhFE\]\s+J58o?-b\?:JRWԓ8+-/w~WlH_Y$U=MTluʬ2ߞr?+>MOaR8R)P3JfO1D=j5%.I*Ip.jۿFԶ8؂GqŨ098嚯'^kRDH< =T?.e"4nbGzQ̊h[Hr0' >yolɯo^I0]6jOMsj[iT̍;Tކ3F 5[M8WOi6 nTF3kxB\ ;eܿ#Ҩ8;;}{XW1^jQڞH=+JHR9w3w58Gs7dzӥ9KujӴ1i 价MO"'Z"GcgRO+$ N8na9B9QF?Am#R uܯHEOeKHTIw"59eB$R`КزN#^;Wsq^4Cfuko<>: .o f<_w)[eIV7w!,HؼҘ j=2rmȩ zʇ2/VFG_wJKK{kIl&2J8XrOU_Awe\h%i~&]Bq[wW-nIesh2(]דZ=člK 6rTtҮé:C氌C[xNf(8=:վG0St䏗ޡL2k?vʑȒ]/U--ADF#GkL0Zy|ȸ;Fy&'C{e>yv)3 "|Qxmա9 ;u#NL$n@|צ]hNf@0T|ea,$Csߦ*ͥcĮ+xgUӤENSet#[s`Czߋ'mAV `6[vZV.~=l2y$ҷz<سr~i +ֺkhpa]V:UwJxuX^( DE{89{ZTHl=iG&5IGc0Â1JIJQMv=R`2 z⸝#X׼qXXOq*$a5>!4BfrםKg`q36sjMax pzdcR hωH4kiINC s;qK |޵.Yػw$YcRr CĚyqZᵷKȤ㌞<}eVHhqoNpr+VXC;8—W<`ZjW*y#=i>$j mEn 2-k9N 6\I؞M.&1, c({E)VY\C1] Sh57 S,,]bWV\j .![`^}Q鎵yOo?b<'[mZ'l7goxˆTHyq1t!Bl-CѼ6KYW=K41zV>$l'+kHq ֱ:@9{T$H=%B/k} Tsk-Rp@~MKc in|}oUɿBƅnvUh f^E/#s5}ko &gѩ=_O$GevR<pk_KW,rB03&Ⳇ(9 GkIuV@YU ; i:UݼdG͌c_p[O=>Y 95[]^j*N1+6le$q6˵T½ʐts2MowfY)<=cwBc˕ma0d1rz\nN,`LM*v;XoYIHU>cPu֬=5YUѬ-JYVs3R eh }W{{ loJcwJKQD's4Z֧GXrW=zVd 5[Qx[ApNO)>&k ,N?γk=v8fm͟f\ְRv7]hZ}^91m/j{sgD.M72^^ɻWhܭs0{~x[5nU"0.KqʲjVctOS(j^3{ Z'S/߉/'z'6MU1 g*l/I序ʡ՘=L=')Z?xb!bzZjN,(-QEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEU[޽3V ɅDw&ImE{sMrW?{ 4xR35淎yg\H\ cO\7j䪮.uz[>oZߖ--9V0E$Ȓ.6so4+h;qܞâ>kǰ_Zbw9QAT ڌy'lr\"EsZrfIqVg` 46 Ob49<֭޶ά-|wcRNKOqo.o']92:VM,%2HsnvϹVuHn\f\Y%"Muuo KNtO0`3εP1SC[嗩n*y(4ylum:CʩjvҨyقrrG2kѩn"u/0qձϷ ]mEX-ҕaRH9A,\ʄ&i:4]~ ^q|>|7v{GC q~1Ҥ b9U=wzzxF#ιid ڸı!4r%xt[e. V|KBĊn3G<Ӯ<5Bl#2y<7>I8t>+2Q?k|ORI>ռ9cC+dĸv&XZ8v*G^*Zť|+Ft3ugrf9;֜vHeci4Ѻ<ՒQM:Vy;Nў&ѝKi'양›Պ:2I5x쮤Uh#ir x Hw}W,e3ݩ@Tv9хƓ7Ȼcڽ{6J6hہּ8K|"Jt{JBrKrp+V'"M9UOy")z+N+t$[z6[O0d=\AMu܉j߉!!H-5~c`]%|F{5ukRH޽bRJR]0P+Ӽ9laW^50|=3^ätTe`|^N"\k <t c׵AJ7O}fc2.Gxfz3⺰Mr}+v@TmgzY.Ѭő2͌/^?d=w1+j+7~uP?s_/:hxg5IϙuKlkoYu?|#WxvX0{V7z̳i~Ӵ>_$ֺ1%-Mprr)"9&Y3Db;)ɮRhQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQEQETS3Rb3\& fm3ҷs"V3I6k5{Pgs䁌cUy ̽rszs\F @U 2woDgLWXY73YIp@1t?7G"F3|FGwzJldUqt? 8U Mt$\3 "ѱP#]^71HL(5,e$µVgQ 5 N.eh͞9cmm?;#3ڱEČ͔#'N-א2ruYLaH;CFT70K^X}my2A)-6ئA$e@qN3Ucc'`?(ViҋY!k|ᏵG'gl`>r;mDg<yJ.3P$.!tvcߟL]3\AnN%1+$8# mǥ%I p1DnX,hTJ»9Sa4jP u;  Rbk7{OmU`/~-/miA8XYGgrJΎSŬAo3 # Im W1J';֝W oc1*7Q"B!/D$$f rG Yw#r嵝JkZF\ɬImkx35 9Q.m-' A6Bɞ憅yPڶCZ?) ɂ̨ܡC~ֽ٭FA T.C>ahVHas\̟3=̬T[ =+Cku5У u6Cgm\2lU_^D3"8*fP2?­Y*QH`= 83F"=W汸xU_qktMJ|c0yY_=Gx*: ^ƺMAuq:gjk(Vajq~ [k2H8_w~Kk^H-,,Xsd؉u> [|W 3Էpmlg)`A'9#^m6!vxzX[ cTS ť:Hzyyw4j85لopnluM 5A}m=aR>w G g|K(sRiq.."e[EzQqt 3™hf1%ڀ8<q7aVG٣aW0JlBjдlnS (j-)${f#Ns!!^ 2Hn/pǩ+ַc cFO=h,Sn uwm\c򨤁(Jn&4heҩ)r=+7Jc['J[*5iNk6j#jq,9zpl+Qw1I>- %A ֍֐\ԴDw׷Ҳ g~sgiN8X!ݔm,r~׷]Ni9ʯ~y?dj>m>so.0X}ӎZ U{h>S9R# 5X:SƄ[+`/Rv5Ц&^~* Ӱ1\TcskA>-n ?jVprF*{ kyB!vzVQK jc`V0]^8AKkC}mbVpOR/?g*c]({uKҰOc$,"mc<Z)6^b[im 0,p#Bk^sKV(aI݁֗G9\m;b- n5p9Z03 = }Q;}U .q,ʌdm­@ )Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@Q@1EPEPcяsKE&sF=-iqEglh6Fc cnSZ.GvSK k09TPx4)XQO&&2jj(cTQ`"=M(P*J( jPSB֌S杊Z(1EPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPEPs$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54s$$If!vh5D5L5#vD#vL#v:V l5D5L54g$$If!vh5u5#vu#v:V l,5u54g$$If!vh5c5#vc#v:V l,5c54g$$If!vh5c5#vc#v:V l,5c54g$$If!vh5c5#vc#v:V l,5c54g$$If!vh5c5#vc#v:V l,5c54]$$If!vh5u5#vu#v:V l5u54g$$If!vh5u5#vu#v:V l,5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54]$$If!vh5u5#vu#v:V l5u54$$If!vh5@ 5#v@ #v:V l 0,5@ 54ap$$If!vh5@ 5#v@ #v:V l05@ 54a$$If!vh5@ 5#v@ #v:V l05@ 54a$$If!vh5@ 5#v@ #v:V l05@ 54a$$If!vh5 5B#v #vB:V l 0,5 5B4ap$$If!vh5 5B#v #vB:V l05 5B4a$$If!vh5 5B#v #vB:V l05 5B4a$$If!vh5 5B#v #vB:V l05 5B4a$$If!vh5 5B#v #vB:V l05 5B4a$$If!vh5 5B#v #vB:V l05 5B4a$$If!vh5 5B#v #vB:V l05 5B4a$$If!vh5O 5#vO #v:V l05O 54a$$If!vh5O 5#vO #v:V l'05O 54a$$If!vh5O 5#vO #v:V l05O 54a$$If!vh5O 5#vO #v:V l05O 54a$$If!vh5O 5#vO #v:V l05O 54a$$If!vh5O 5#vO #v:V l05O 54a$$If!vh5 5#v #v:V l 0,5 54ap$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l 05 54p$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54$$If!vh5 5#v #v:V l t05 54b$$If!vh5N 5#vN #v:V l5N 54ab$$If!vh5N 5#vN #v:V l5N 54ap$$If!vh5N 5#vN #v:V l5N 5/ 4a$$If!vh5N 5#vN #v:V l 05N 54ap$$If!vh5N 5#vN #v:V l05N 54a$$If!vh5N 5#vN #v:V l05N 54a$$If!vh5 5#v #v:V l 05 54ap$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l05 54a$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5 5#v #v:V l405 54af4$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5` 5#v` #v:V l05` 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5o#v #vo:V l05 5o4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$Ifl!vh5@ 5#v@ #v:V l05@ 54al$$Ifl!vh5@ 5#v@ #v:V l05@ 54al$$Ifl!vh5@ 5#v@ #v:V l05@ 54al$$Ifl!vh5@ 5#v@ #v:V l05@ 54al$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5##v #v#:V l05 5#4$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$If!vh5D 5#vD #v:V l05D 5/ 4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5 5^#v #v^:V l05 5^4$$If!vh5D 5#vD #v:V l05D 5/ 4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l405D 5/ /  4f4$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh52 5#v2 #v:V l052 54$$If!vh52 5#v2 #v:V l052 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5D 5#vD #v:V l05D 54$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5P#v #vP:V l05 5P4$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh5 5#v #v:V l05 54$$If!vh55 5K5p#v#v #vK#vp:V l0,55 5K5p4a$$If!vh55 5K5p#v#v #vK#vp:V l4055 5K5p/ 4af4$$If!vh55 5K5p#v#v #vK#vp:V l4055 5K5p4af4$$If!vh55 5K5p#v#v #vK#vp:V l4055 5K5p4af4$$If!vh55 5K5p#v#v #vK#vp:V l4055 5K5p4af4$$If!vh55N 55p#v#vN #v#vp:V l0,55N 55p/ 4a$$If!vh55N 55p#v#vN #v#vp:V l 055N 55p/ 4a$$If!vh55N 55p#v#vN #v#vp:V l 055N 55p/ 4a$$If!vh55N 55p#v#vN #v#vp:V l]055N 55p/ 4a$$If!vh55N 55p#v#vN #v#vp:V l055N 55p/ 4a$$If!vh55N 55p#v#vN #v#vp:V lz055N 55p/ 4a$$If!vh55N 55p#v#vN #v#vp:V ll055N 55p/ 4a$$If!vh5$ 5 55p#v$ #v #v#vp:V l t05$ 5 55p4a$$If!vh5$ 5 55p#v$ #v #v#vp:V l t05$ 5 55p4a$$If!vh5$ 5 55p#v$ #v #v#vp:V l t05$ 5 55p4a$$If!vh5$ 5 55p#v$ #v #v#vp:V l t05$ 5 55p4a$$If!vh5$ 5 55p#v$ #v #v#vp:V l^ t05$ 5 55p4a$$Ifl!vh5 5 5 #v #v #v :V l405 5 5 / 4alf4$$Ifl!vh555>55*5p#v#v#v>#v#v*#vp:V l0555>55*5p/ 4al$$Ifl!vh555855 #v#v#v8#v#v :V l4,555855 / / /  / / / 4alf4$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V lX555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l555855*5p/ / / / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / / / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / / / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855 #v#v#v8#v#v :V l4l555855 / / /  / / / 4alf4$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / / / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V l,555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V lX555855*5p/ / /  / / / 4al$$Ifl!vh555855*5p#v#v#v8#v#v*#vp:V lX555855*5p/ / /  / / / 4al$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4$$Ifl!vh5 5f55z#v #vf#v#vz:V l405 5f55z/ 4alf4~$$If!vh5X7#vX7:V l4  5X7/ 4f4p $$If!vh5X7#vX7:V l4  ,5X7/ 4f4p T$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd#$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z56 55 55@ 55 55  4f4pZkkd$$Ifl4t   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd%$$Ifl4t   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4t   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd-$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4t   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd5$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 `Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd=$$Ifl4   !+-66  @    `Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 `Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdE$$Ifl4   !+-66  @    `Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 `Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdM $$Ifl4   !+-66  @    `Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 `Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdU$$Ifl4   !+-66  @    `Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  4f4pZkkd$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd]$$Ifl4   !+-66  @    Z$$$$4 laf4pZ_$$If!vh5X7#vX7:V l45X7/ 4f4e$$If!vh5X7#vX7:V l4,5X7/ 4f4T$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd!$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z56 55 55@ 55 55  4f4pZkkd&$$Ifl4t   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd*$$Ifl4t   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z, 56 55 55@ 55 55  4f4pZkkd/$$Ifl4t   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd3$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t Z, 56 55 55@ 55 55  / / / / /  4f4pZkkd8$$Ifl4t   !+-66  @    Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd@=$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / /  4f4pZkkdB$$Ifl4   !+-66  @    Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdF$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / /  4f4pZkkdQK$$Ifl4   !+-66  @    Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdO$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / /  4f4pZkkdT$$Ifl4   !+-66  @    Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkd*Y$$Ifl4   !+-66  @    Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / /  4f4pZkkd]$$Ifl4   !+-66  @    Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdxb$$Ifl4   !+-66  @    Z$$$$4 laf4pZe$$If!vh5X7#vX7:V l46,5X7/ 4f4F$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 ````Z, 56 55 55@ 55 55  / / / / / / / / 4f4pZkkdg$$Ifl4   !+-66  @   ````Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t56 55 55@ 55 55  4f4$$If!v h50 55 55@ 55 55  #v0 #v#v #v#v@ #v#v #v#v :V l4t ``, 50 55 55@ 55 55  / / / / 4f4pkdZm$$Ifl4t   !+-60  @   ``$$$$4 laf4p$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t, 56 55 55@ 55 55  4f4e$$If!vh5X7#vX7:V l4,5X7/ 4f4$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t, 56 55 55@ 55 55  4f4$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4t, 56 55 55@ 55 55  4f4T$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 `Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdQt$$Ifl4   !+-66  @    `Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  / 4f4pZkkdy$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 `Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdg}$$Ifl4   !+-66  @    `Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 Z, 56 55 55@ 55 55  4f4pZkkd*$$Ifl4   !+-66  @   Z$$$$4 laf4pZT$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4 ``Z, 56 55 55@ 55 55  / / / / / / / / /  4f4pZkkdo$$Ifl4   !+-66  @    ``Z$$$$4 laf4pZ$$If!v h56 55 55@ 55 55  #v6 #v#v #v#v@ #v#v #v#v :V l4, 56 55 55@ 55 55  / 4f4$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$Ifl!vh55#v#v:V l0554al$$Ifl!vh5##v#:V l405#4alf4$$Ifl!vh5H5#vH#v:V l05H54al$$Ifl!vh5H5#vH#v:V l05H54al$$Ifl!vh5H5#vH#v:V l05H54al$$Ifl!vh5##v#:V l405#4alf4$$Ifl!vh5##v#:V l405#4alf4$$Ifl!vh5##v#:V l405#4alf4$$Ifl!vh5##v#:V l4R05#4alf4$$Ifl!vh5##v#:V l4R05#4alf4^I 666666666vvvvvvvvv66666686666666666666666666666666666666666666666666666666hH6666666666666666666666666666666666666666666666666666666666666666662 0@P`p2( 0@P`p 0@P`p 0@P`p 0@P`p 0@P`p 0@P`p8XV~_HmH nH sH tH @`@ NormalCJ_HaJmH sH tH D@D  Heading 1$@&5OJQJaJJ@J  Heading 2$$@&a$5OJQJaJL@L  Heading 3$ `0@& OJQJaJV@V  Heading 4$ & F x@&^ OJQJaJJ@J  Heading 5$$@&a$5OJQJaJH@H  Heading 6$@&5CJOJQJaJP@P  Heading 7$ t@&^ `t 5OJQJV@V  Heading 8$$ hh@&`ha$ 5OJQJb @b  Heading 9 $$((7$8$@&a$5CJOJQJ\^JaJDA`D Default Paragraph FontVi@V  Table Normal :V 44 la (k`(No List TOT box bullet  & FCJOJQJaJmH sH utB@t #Body Text,General text inside table$a$ OJQJaJ\S@\ Body Text Indent 3h^h` OJQJaJ@@"@ Header  ! OJQJaJ:"@: Caption5OJQJaJ@>@B@ Title$a$5CJOJQJaJbC@Rb Body Text Indent$$ |^$ `|a$6OJQJaJDJ@bD Subtitle `5OJQJ^JLP@rL Body Text 2$a$5CJOJQJaJdOdelementperfx head ]5CJOJQJaJmHnHuZR@Z Body Text Indent 2$`a$ OJQJ^JjT@j Block Text,$ ]^`a$CJOJQJaJ.)@. Page Number< @< Footer  !CJaJ\Q@\ Body Text 3$7$8$a$B*CJOJQJ^JaJphbOb List Item 01$ & Fdh1$9DH$a$PJnHtHuPZ@P Plain Text*$CJOJQJaJmH sH uPOP Bullet-Numbers & F mH sH udOd Bullet - sublevel! & F h(^ mH sH u^O2^ Bullet-Numbers last in list " & F`O2` Bullet- RangeStatement # & F mH sH uO1" #Bullet- RangeStatement last in list$$ & F he^e`HORH numbered sublist % & FPdOd Bullet - sublevel last in list & & F`O` Bullet-Numbered -pre sublist ' & F(B0@B List Bullet ( & F<CJ.O. PC1 ) & FCJlOl Bullet list#*$ & F hdPa$CJOJQJmH sH uROR Unit bullet list+ h& d,CJdOd CompStand-Bullet 1 (2nd) , & F< mH sH uF6@F List Bullet 2- & FPoP Base. & F((CJOJQJ_HmH 4sH 4tH DOD List Bullet 2 +pt6/xROR range0 & FP(@CJOJQJmH 4sH 4uVOV Number Points 1 & FCJOJQJmH 4sH 4uLO"L ElementList2 & F<*$ mH 4sH 4ubO2b ElementCriteria3 & F<*$5CJOJQJmH 4sH 4uHOBH k&s4 & Fx1$CJOJQJmH 4sH 4uZORZ TableTextBullet 5 & FCJOJQJmH 4sH 4u`Ob` List Bullet pt66 & Fx1$OJQJmH 4sH 4uXorX Unit_Title 7Px5CJOJQJ_HmH 4sH 4tH VoV Unit_Code 8Px5CJOJQJ_HmH 4sH 4tH NON Element9P^` mH sH u2O2 pc -first:P@O@ Pc;W^`W mH sH ujOj Range or Evidence Information <$ mH sH u@O@ Descriptor= mH sH u\O\ Prerequisite heading >$x6mH sH ubob unit_title?d((1$5CJOJQJ_HmH sH tH LOL Elements@ he^e`5`O` PC list(A 9!Y<x^Y`CJmH sH ulO"l CompStand-Unit Descriptor Text 1Bh mH sH uTO2T CompStand-1st Para Cx mH sH upOBp CompStand-Bullet 1 (1st)D & F^` mH sH uTORT CompStand-2nd Para Exx mH sH udObd Unit table text 2(F 7d,((^7`HOrH iG~2^~`2B*CJOJQJmH sH uLOL list1H$]a$CJOJQJmH sH uPK![Content_Types].xmlj0Eжr(΢Iw},-j4 wP-t#bΙ{UTU^hd}㨫)*1P' ^W0)T9<l#$yi};~@(Hu* Dנz/0ǰ $ X3aZ,D0j~3߶b~i>3\`?/[G\!-Rk.sԻ..a濭?PK!֧6 _rels/.relsj0 }Q%v/C/}(h"O = C?hv=Ʌ%[xp{۵_Pѣ<1H0ORBdJE4b$q_6LR7`0̞O,En7Lib/SeеPK!kytheme/theme/themeManager.xml M @}w7c(EbˮCAǠҟ7՛K Y, e.|,H,lxɴIsQ}#Ր ֵ+!,^$j=GW)E+& 8PK!Ptheme/theme/theme1.xmlYOo6w toc'vuر-MniP@I}úama[إ4:lЯGRX^6؊>$ !)O^rC$y@/yH*񄴽)޵߻UDb`}"qۋJחX^)I`nEp)liV[]1M<OP6r=zgbIguSebORD۫qu gZo~ٺlAplxpT0+[}`jzAV2Fi@qv֬5\|ʜ̭NleXdsjcs7f W+Ն7`g ȘJj|h(KD- dXiJ؇(x$( :;˹! I_TS 1?E??ZBΪmU/?~xY'y5g&΋/ɋ>GMGeD3Vq%'#q$8K)fw9:ĵ x}rxwr:\TZaG*y8IjbRc|XŻǿI u3KGnD1NIBs RuK>V.EL+M2#'fi ~V vl{u8zH *:(W☕ ~JTe\O*tHGHY}KNP*ݾ˦TѼ9/#A7qZ$*c?qUnwN%Oi4 =3ڗP 1Pm \\9Mؓ2aD];Yt\[x]}Wr|]g- eW )6-rCSj id DЇAΜIqbJ#x꺃 6k#ASh&ʌt(Q%p%m&]caSl=X\P1Mh9MVdDAaVB[݈fJíP|8 քAV^f Hn- "d>znNJ ة>b&2vKyϼD:,AGm\nziÙ.uχYC6OMf3or$5NHT[XF64T,ќM0E)`#5XY`פ;%1U٥m;R>QD DcpU'&LE/pm%]8firS4d 7y\`JnίI R3U~7+׸#m qBiDi*L69mY&iHE=(K&N!V.KeLDĕ{D vEꦚdeNƟe(MN9ߜR6&3(a/DUz<{ˊYȳV)9Z[4^n5!J?Q3eBoCM m<.vpIYfZY_p[=al-Y}Nc͙ŋ4vfavl'SA8|*u{-ߟ0%M07%<ҍPK! ѐ'theme/theme/_rels/themeManager.xml.relsM 0wooӺ&݈Э5 6?$Q ,.aic21h:qm@RN;d`o7gK(M&$R(.1r'JЊT8V"AȻHu}|$b{P8g/]QAsم(#L[PK-![Content_Types].xmlPK-!֧6 +_rels/.relsPK-!kytheme/theme/themeManager.xmlPK-!Ptheme/theme/theme1.xmlPK-! ѐ' theme/theme/_rels/themeManager.xml.relsPK] w      !"#$%ֲ  ,        ! "!#"$#%$&%'&(')(*)+?D*,--..//00112233445566778899::;;<<==>>@?A@+CBAEBw      !"#$%(  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEֲ V ?V sV V $33333>PPPSN!4KX&twbZ1HT8y$\Ģbֺ3Ed}5Zw"  7 / e =W S`oSglB M!-""$&&'()*++,-/00E3445d5[6677:;;><<<R=R>Y@ABHCF*FXF.G HI0JJKK-LL MOPvQ RRRS|TUVWX'YYZ[,]R]2^^^C`bbMc2ddef&hiij l,m$@A{BCvDDDHGGlHH6II8JJKWKKL'MsNNOcPPQRRT~TTUUYY}Z^_addhhi=r t;tbttt ueuuuvvv0wdwwwx7xtxxx yUy~yyzozz {;{h{{{{|L}j}}}}}D~g~~%ނuʊLkq@G+ ̕A2<@F[ad(rN!ڵݵaWs{ɺֺ      !"#$%&'()*+,-./012456789:;<=>?@ABCDFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcefghijklmnopqrstuvwxyz{|~      !"#$%&'()*+,-./012346789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXY[\]^_`abcdefghijklmnopqrstuvxyz{|}~  3:>EHS!!!!!!t!!t/XR$ˮpXO/V2$~&"#BAAv@(  b  3 #" ?   ;2O."-A. `picture3T`T3T`T#" ?b  3 #" ? ^ X7(P= # s"*?f"  s *3^WN X7(P=Z   3 @8'< b   3 #" ? B S  ?ֲ 3(8t,#P2t(#t_"&'@P'p#,t-9|-9-90-9$ʳ-9l1-9i-9LT-9Q.9 R.9T.9.9G.9\G.9lS.9S.9S.9Lδ .9δ .9δ .9Ƴ .9dz .9Tdz.9.9쑳.9,.9T).9).9).9.94U?.9tU@.9UA.9UB.94VC.9tVD.9VE.9VF.94WG.9tWH.9WI.9HJ.9THK.9HL.9HM.9IN.9TIO.9IP.9IQ.9JR.9TJS.9JT.9JU.9KV.9TKW.9KX.9KY.9LZ.9TL[.9L\.9L].9M^.9TM_.9X`.9Xa.9Yb.9TYc.9Yd.9Ye.9Zf.9TZg.9Zh.9Zi.9[j.9T[k.9[l.9[m.9\n.9T\o.9\p.9\q.9]r.9T]s.9]t.9]u.9^v.9T^w.94x.9ty.9z.9{.94|.9t}.9~.9.94.9t.9.9.94.9t.9.9.94.9t.9.9.94.9t.9.9.94.9t.9.9ll.9l.9l.9,m.9lm.9m.9m.9,n.9ln.9n.9n_ _ h \\eiirL(L(U(,,,?6?6H6;;";5>5>>>@BACDEFGIHJLKMNPOQSRTVUWYXZ[]\^`_abcdfeghijklmnoqprtsuwvxzy{|}~d q q annn{{Q(^(^(,,,D6Q6Q6;+;+;:>G>G>ALNLNLPQQTY]]]aaakkkWqdqdq}}}݌ ivv'44kxx   )))000|8RTRTٖةةJJ\\kpp+44@@GLLޫdllϬϬެ%%affͭԭԭ$$ײ    !#"$&%')(*,+-/.0213546879:;<=?>@BACDEFGIHJLKMNPOQSRTVUWYXZ[]\^`_abcdfeghijklmnoqprtsuwvxzy{|}~8:*urn:schemas-microsoft-com:office:smarttagsCity:<*urn:schemas-microsoft-com:office:smarttagsStreet=*urn:schemas-microsoft-com:office:smarttags PlaceName=*urn:schemas-microsoft-com:office:smarttags PlaceType;=*urn:schemas-microsoft-com:office:smarttagsaddress9A*urn:schemas-microsoft-com:office:smarttagsState9*urn:schemas-microsoft-com:office:smarttagsplaceBj*urn:schemas-microsoft-com:office:smarttagscountry-region jjjjA=<:=<=<=<=<::=<:=<=<=<:=<:TTVcacccccʇ3;}$ p2v222C>F>G>L>N>R>>>QQKeSellll mmGmJmmmmmmn}nnnnnnnn$o.o3oqfqqqqqqrzs}sVaɣңPX^eݪ!cj«Ĭ̬Ь׬LPRZ^^`aacdfgijrw ) Բײ]k"lv11$O3Oejnjjj=tPt}3}yhv]^ ײ33333333333Xp>Hv$Xz  " _ s \hm3C%-i}  [ G!! "l""#{####$$$\&s&((L(`(,.\.m../11s22233]333Y4445r556?6n6Z8u8::;H;1=H=5>l>>>>>\?|?AAA5BBCCDGGHIFIII#JJJJKLPL|LMMOOPIQQ!RaRRSS8URU2V>VyVVWW)XYYZN[h[[[2\W\]]aabccc d'ddeAereffg)hVhhPiiii j_khkkkm=mnnRq"rr9ss7t0uuw&wywwxxyyyyLzezy{{|3|U}^}}}Mqۅ * ؈͉t̊،ݍ#@Mq>V֗חW|2bsÞ 45K cò+P2 % 0\~`tw#bOiSf&zD(c<tNUi1\d$#>1G{lf:R_Y:Fnr}Lb?{ H;g       F O   1[s/GFUE] c 3!v!!!S"g""?#z###$j%'R'~''/(E()))*./z000123r33 66e88 999:;;;;x<<==>?@m@@]AA9BBCCDAD(EE~FFF GGHI=JJKKLMQQWW \\J_l_`affj/kkUnnnnr:rorrrr ttu0ukuuuuuAvvww Wk*i%?mȅ\vA,Hˉ,q]U=ҍ9ȕ/lӐtGw5GړPsAOĬRga(^^`aacdfgij *ey{ײ^^`aacdfgijײ1(B}/ f|s@Ol:xal]&n~0.dڈ|a )z*di <7g \0'S!A^x!bg.:6!ke!~7X>c"pyVF#E`7#*#<\?K$m'l:Gz'0_XO.f'*A'J`-I<("]1)#avEy)>e,H\*8%#%F*|̙|><,rG@,΃G23P,ufx*],-Yw,o,T-l 8=-<I-`JyS .R%C24.R5^0*DR138$1:Rv72D8\2k}>3T>3Px4C42bB5M(B "65W$7FJy8"D%)8N.4~8b9,xp9*G9@X9.?:0_XO&a ;q~%!;{t<';xD9%;nξ<~ T?<2jM= g=HI>T$~1]?0o@aV=0T@*+e@R޶-Q@p' 5@.N0wMA` pAo^28Bh:B(^C( Dz},EFF+>E%hVE*uE p <F= MZF*zFRXPG*Ht"K^I88"R)Ji:5BiK^tbKxj#ULVZD&L*GgIGg^}{P hdڈ/Jh^iޟ'|QjYS2/jظv)l= W?m0xSmF{nv`nL=o(~p$:X pz 0V,qp*R8tyggtڔgits/^ttt Vxu@k0u~[2uFuCutc*=v6vO.v:Kv^2 w$:XIw8O<0Uwx0w(LV`xL/?y*, Ay9Iy|iyAxyu!jq1ztRzfq2C{t#rS{uy|*@lQ}h6}A^}Ȟ5~J ]~_|Dc hh^h`OJQJo(\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(^`o(.H0H^H`0o(..^`o(... ((^(`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ ^`OJQJo(^`. ^`OJ QJ o( | | ^| `OJQJo( LL^L`OJ QJ o(o ^`OJ QJ o( ^`OJQJo( ^`OJ QJ o(o ^`OJ QJ o(hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........hh^h`o(.P^`P56CJOJQJo(..^`o(...x^`xo(....  ^`o( .....  X@ ^ `Xo( ......  ^ `o(....... 8x^`8o(........ `H^``o(.........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`QJo( ^`.pLp^p`L.@ @ ^@ `.^`.L^`L.^`.^`.PLP^P`L.hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ hh^h`OJQJo(ph^`p56CJOJQJo(^`.G!G^G`!o(.G!G^G`!o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`5o(hh^h`5o(.0^`05o(..88^8`5o(... 88^8`5o( .... `^``5o( ..... `^``5o( ...... ^`5o(....... ^`5o(........ hh^h`OJQJo(hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(......../^`/B*o(/^`/B*o(.0^`0B*o(..88^8`B*o(... 88^8`B*o( .... `^``B*o( ..... `^``B*o( ...... ^`B*o(....... ^`B*o(........ hh^h`OJQJo(ph^`p56CJOJQJo(>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(^`o(.0^`0o(..0^`0o(...   ^ `o( .... @ @ ^@ `o( ..... `^``o( ...... x`x^x``o(....... HH^H`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........h^h`o(@@^@`o(4.0^`0o(..``^``o(... ^`o( .... ^`o( ..... ^`o( ...... `^``o(....... 00^0`o(........  ^ `o(II^I`o(.H0H^H`0o(..^`o(... ((^(`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ph^`p56CJOJQJo(hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........II^I`o(II^I`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........^`.^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........0^`0o(0^`0o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........0^`0o(1.1^`.pLp^p`L.@ @ ^@ `.^`.L^`L.^`.^`.PLP^P`L.hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........^`CJOJQJaJo(hH^`OJ QJ ^Jo(hHopp^p`OJ QJ o(hH@ @ ^@ `OJQJo(hH^`OJ QJ ^Jo(hHo^`OJ QJ o(hH^`OJQJo(hH^`OJ QJ ^Jo(hHoPP^P`OJ QJ o(hH^`o(^`o(. 0 ^ `0o(..^`o(... ^`o( .... `^``o( ..... N `N ^N ``o( ...... S S ^S `o(.......   ^ `o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........  ^ `o(II^I`o(.H0H^H`0o(..^`o(... ((^(`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........^`B*OJQJ^Jo(ph^`5B*CJOJQJ^Jo(ph. ^`OJ QJ o(   ^ `OJQJo( n n ^n `OJ QJ o(o >>^>`OJ QJ o( ^`OJQJo( ^`OJ QJ o(o ^`OJ QJ o('(^`(56CJOJQJ^JaJo(hH^`OJ QJ ^Jo(hHopp^p`OJ QJ o(hH@ @ ^@ `OJQJo(hH^`OJ QJ ^Jo(hHo^`OJ QJ o(hH^`OJQJo(hH^`OJ QJ ^Jo(hHoPP^P`OJ QJ o(hHph^`p56CJOJQJo(ph^`p56CJOJQJo({^`{o(]{]^]`{o(.0^`0o(..^`o(... ^`o( ....  ` ^ ``o( .....  ` ^ ``o( ......   ^ `o(.......   ^ `o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ph^`p56CJOJQJo(hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........hh^h`o(^`o(.`0`^``0o(..^`o(... XX^X`o( .... `^``o( ..... P`P^P``o( ......   ^ `o(....... H H ^H `o(........XX^X`o(. 0 ^ `0o(..B 0B ^B `0o(...  ^ `o(.... ^`o( ..... `^``o( ...... `^``o(....... ^`o(........ 8"8"^8"`o(.........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........z^`zo(z^`zo(3.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(^`o(.0^`0o(..pp^p`o(...   ^ `o( ....  ` ^ ``o( ..... `^``o( ...... ^`o(....... HH^H`o(........ hh^h`OJQJo(\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........h^`.^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........l^`lo(l^`lo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........0^`0o(0^`0o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........  ^ `5o(  ^ `5o(.0^`05o(..88^8`5o(... 88^8`5o( .... `^``5o( ..... `^``5o( ...... ^`5o(....... ^`5o(........ph^`p56CJOJQJo(h ^`OJQJo(h ^`OJ QJ o(oh pp^p`OJ QJ o(h @ @ ^@ `OJQJo(h ^`OJ QJ o(oh ^`OJ QJ o(h ^`OJQJo(h ^`OJ QJ o(oh PP^P`OJ QJ o('(^`(56CJOJQJ^JaJo(hH^`OJ QJ ^Jo(hHopp^p`OJ QJ o(hH@ @ ^@ `OJQJo(hH^`OJ QJ ^Jo(hHo^`OJ QJ o(hH^`OJQJo(hH^`OJ QJ ^Jo(hHoPP^P`OJ QJ o(hH^`56CJOJQJo(.0^`056CJOJQJo(..^`56... p ^ `p....  ^` .....  X ^ `X ......  ^ `....... 8^`8........ `^``.........hh^h`o(.P^`P56CJOJQJo(..^`o(...x^`xo(....  ^`o( .....  X@ ^ `Xo( ......  ^ `o(....... 8x^`8o(........ `H^``o(.........ph^`p56CJOJQJo( 8^`o(hH. ^`o(hH..  0^`0o(hH... x^`xo(hH....  ^`o(hH .....  X@ ^ `Xo(hH ......  ^ `o(hH.......  8x^`8o(hH........  `H^``o(hH......... hh^h`OJQJo(hh^h`CJOJ QJ o(q ^`OJQJo(hh^h`o(^`o(.H0H^H`0o(..^`o(... ((^(`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ ^`56o(.^`.pLp^p`L.@ @ ^@ `.^`.L^`L.^`.^`.PLP^P`L.hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........{^`{5o({^`{5o(.0^`05o(..88^8`5o(... 88^8`5o( .... `^``5o( ..... `^``5o( ...... ^`5o(....... ^`5o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........h^h`o(@@^@`o(6.0^`0o(..``^``o(... ^`o( .... ^`o( ..... ^`o( ...... `^``o(....... 00^0`o(........z^`zo(z^`zo(2.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........88^8`CJOJQJo(hH-^`OJ QJ ^Jo(hHopp^p`OJ QJ o(hH@ @ ^@ `OJQJo(hH^`OJ QJ ^Jo(hHo^`OJ QJ o(hH^`OJQJo(hH^`OJ QJ ^Jo(hHoPP^P`OJ QJ o(hHph^`p56CJOJQJo(ee^e`GCJOJQJ_HaJsH tH .K^`K..^`...t^`t.... ^` .....  S ^ `S ......   ^ `....... 7^`7........ `^``.........>^`>o( >^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........0^`0o(0^`0o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........^`5o(  ^ `5o(.0^`05o(..^`5o(... ^`5o( .... F `F ^F ``5o( ..... 4 `4 ^4 ``5o( ......   ^ `5o(....... xx^x`5o(........|  ^ `CJo(%|   ^ `OJ QJ o(o|   ^ `OJ QJ o(|xx^x`CJo(%|@@^@`B*CJOJQJo(.| ^`OJ QJ o(| ^`OJQJo(| ^`OJ QJ o(o| ^`OJ QJ o(hh^h`B*CJOJQJo(hh^h`o(OO^O`o(.0^`0o(..^`o(... ^`o( .... #`#^#``o( .....  ` ^ ``o( ...... YY^Y`o(....... @@^@`o(........hh^h`o(^`o(.0^`0o(..0^`0o(...   ^ `o( .... @ @ ^@ `o( ..... `^``o( ...... x`x^x``o(....... HH^H`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........  ^ `o(^`o(.0^`0o(..^`o(... ^`o( ....  ` ^ ``o( .....  ` ^ ``o( ......   ^ `o(.......   ^ `o(........h^h`o(@@^@`o(5.0^`0o(..``^``o(... ^`o( .... ^`o( ..... ^`o( ...... `^``o(....... 00^0`o(........ph^`p56CJOJQJo(hh^h`o(. >^`>56o(. 0^`056o(.. 88^8`56o(... 88^8`56o( .... `^``56o( ..... `^``56o( ......  ^`56o(.......  ^`56o(........ hh^h`OJQJo(hh^h`o(.P^`P56CJOJQJo(..^`o(...x^`xo(....  ^`o( .....  X@ ^ `Xo( ......  ^ `o(....... 8x^`8o(........ `H^``o(......... hh^h`OJQJo(8 ^`OJQJo(8 ^`OJ QJ o(o8 pp^p`OJ QJ o(8 @ @ ^@ `OJQJo(8 ^`OJ QJ o(o8 ^`OJ QJ o(8 ^`OJQJo(8 ^`OJ QJ o(o8 PP^P`OJ QJ o( ^` o(X X^X` o(.0^`0o(..808^8`0o(... ^`o( .... ^`o( ..... p`p^p``o( ...... `^``o(.......   ^ `o(........ 0^`0OJQJo( 0^`0OJQJo(. 0^`0OJQJo(.. 0^`0OJQJo(... 88^8`OJQJo( .... 88^8`OJQJo( ..... `^``OJQJo( ......  `^``OJQJo(.......  ^`OJQJo(........h^`.h^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........z^`zo(z^`zo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........heh^e`56CJOJQJo(.h^`.hpLp^p`L.h@ @ ^@ `.h^`.hL^`L.h^`.h^`.hPLP^P`L.hh^h`o(88^8`o(.p0p^p`0o(..  ^ `o(... xx^x`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........Th^T`B*CJOJ QJ o(nph^`p56CJOJQJo(  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ hh^h`56CJo( hh^h`56CJo(. 0^`056CJo(.. 0^`056CJo(... 88^8`56CJo( .... 88^8`56CJo( ..... `^``56CJo( ......  `^``56CJo(.......  ^`56CJo(........XX^X`o(. {0{^{`0o(..&0&^&`0o(...99^9`o(.... ^`o( ..... `^``o( ......  ` ^ ``o(.......   ^ `o(........   ^ `o(.........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........{^`{o({^`{o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........\^`\o(\^`\7o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........h8^`o(2.3.1h ^`OJ QJ o(oh pp^p`OJ QJ o(h @ @ ^@ `OJQJo(h ^`OJ QJ o(oh ^`OJ QJ o(h ^`OJQJo(h ^`OJ QJ o(oh PP^P`OJ QJ o(h^`.808^8`0o(.h808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........ph^`p56CJOJQJo(((d^`(OJQJo(hH(BB^B`OJ QJ ^Jo(hHo(  ^ `OJ QJ o(hH(  ^ `OJQJo(hH(^`OJ QJ ^Jo(hHo(^`OJ QJ o(hH(RR^R`OJQJo(hH(""^"`OJ QJ ^Jo(hHo(^`OJ QJ o(hHhh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ph^`p56CJOJQJo(hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ph^`p56CJOJQJo(hh^h`B*OJQJo(h^`.h^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........('(^`(56CJOJQJ^JaJo(hH(BB^B`OJ QJ ^Jo(hHo(  ^ `OJ QJ o(hH(  ^ `OJQJo(hH(^`OJ QJ ^Jo(hHo(^`OJ QJ o(hH(RR^R`OJQJo(hH(""^"`OJ QJ ^Jo(hHo(^`OJ QJ o(hHhh^h`o(^`o(.0^`0o(..0^`0o(...   ^ `o( .... @ @ ^@ `o( ..... `^``o( ...... x`x^x``o(....... HH^H`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ph^`p56CJOJQJo(  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........eh^e`OJQJ^Jo(  ^`OJ QJ o(o pp^p`OJ QJ o( @ @ ^@ `OJQJo( ^`OJ QJ o(o ^`OJ QJ o( ^`OJQJo( ^`OJ QJ o(o PP^P`OJ QJ o(hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ph^`p56CJOJQJo(^`o(^`o(.^`o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ hh^h`OJQJo( hh^h`OJQJo(vv^v`o(.0^`0o(..@ 0@ ^@ `0o(...^`o(.... `^``o( ..... `^``o( ...... X X ^X `o(....... %%^%`o(........ 0*0*^0*`o(.........FF^F`B*OJQJ^Jo(ph^`5B*CJOJQJ^Jo(ph. pp^p`OJ QJ o( @ @ ^@ `OJQJo( ^`OJ QJ o(o ^`OJ QJ o( ^`OJQJo( ^`OJ QJ o(o PP^P`OJ QJ o(hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........hh^h`o(.P^`P56CJOJQJo(..^`o(...x^`xo(....  ^`o( .....  X@ ^ `Xo( ......  ^ `o(....... 8x^`8o(........ `H^``o(.........h^`.h^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........hh^h`o(HH^H`o(.0^`0o(..  ^ `o(...   ^ `o( .... `^``o( ..... `^``o( ...... ((^(`o(....... ^`o(........ {^`{56o( {^`{56o(. 0^`056o(.. 88^8`56o(... 88^8`56o( .... `^``56o( ..... `^``56o( ......  ^`56o(.......  ^`56o(........uu^u`o(^`o(.^`o(..^`o(... ^`o( .... `^``o( ..... N `N ^N ``o( ...... S S ^S `o(.......   ^ `o(........h^`.h^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........z^`zo(.0^`0o(..0^`0o(...88^8`o(.... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........ pp^p`o(.........hh^h`o(^`o(. 0 ^ `0o(..^`o(... ^`o( .... `^``o( ..... X `X ^X ``o( ...... 4&4&^4&`o(....... **^*`o(........>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`5o(hh^h`5o(.0^`05o(..88^8`5o(... 88^8`5o( .... `^``5o( ..... `^``5o( ...... ^`5o(....... ^`5o(........h^`.^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........ph^`p56CJOJQJo(ph^`p56CJOJQJo( Vh^`VOJQJo(-##^#`o(.0^`0o(3.0^`0o(2.0^`0o(4.^`o(.L^`Lo(.^`o(.^`o(.PLP^P`Lo(.hh^h`o(^`o(.H0H^H`0o(..^`o(... ((^(`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........ph^`p56CJOJQJo(>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........{^`{o({^`{o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........XX^X`o(^`o(.0^`0o(..808^8`0o(... ^`o( .... ^`o( ..... p`p^p``o( ...... `^``o(.......   ^ `o(........ hh^h`OJQJo(hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........  ^ `o(  ^ `o(.  ^ `o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........**^*`o(.^`o(..dd^d`o(...^`o(.... ^`o( ..... `^``o( ...... N `N ^N ``o(....... S S ^S `o(........ X X ^X `o(.........##^#`o(.^`.pLp^p`L.@ @ ^@ `.^`.L^`L.^`.^`.PLP^P`L.hh^h`o(.&0&^&`0o(..|0|^|`0o(...::^:`o(....   ^ `o( ..... N `N ^N ``o( ......  ` ^ ``o(....... bb^b`o(........   ^ `o(.........W^`Wo(.^`.pLp^p`L.@ @ ^@ `.^`.L^`L.^`.^`.PLP^P`L.z^`zo(z^`zo(3.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........##^#`o(.hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(^`o(.0^`0o(..0^`0o(...   ^ `o( .... @ @ ^@ `o( ..... `^``o( ...... x`x^x``o(....... HH^H`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........^`5o(.^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ ^` o( ^` o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`o(.P^`P56CJOJQJo(..^`o(...x^`xo(....  ^`o( .....  X@ ^ `Xo( ......  ^ `o(....... 8x^`8o(........ `H^``o(.........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........  ^ `o(  ^ `o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........ /^`/56o(  /^`/56o(. 0^`056o(.. 88^8`56o(... 88^8`56o( .... `^``56o( ..... `^``56o( ......  ^`56o(.......  ^`56o(........**^*`o(^`o(.dd^d`o(..^`o(... ^`o( .... `^``o( ..... N `N ^N ``o( ...... S S ^S `o(.......   ^ `o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........h^`.h^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(......../^`/o(/^`/o(.`0`^``0o(..^`o(... XX^X`o( .... `^``o( ..... P`P^P``o( ......   ^ `o(....... H H ^H `o(........h**^*`OJQJo(hHh'j(j^j`(56CJOJQJ^JaJo(hHh^`OJ QJ o(hHh  ^ `OJQJo(hHhjj^j`OJ QJ ^Jo(hHoh::^:`OJ QJ o(hHh  ^ `OJQJo(hHh^`OJ QJ ^Jo(hHoh^`OJ QJ o(hHhh^h`o(^`o(.`0`^``0o(..^`o(... XX^X`o( .... `^``o( ..... P`P^P``o( ......   ^ `o(....... H H ^H `o(........hh^h`o(^`o(.808^8`0o(..TT^T`o(... ^`o( .... $ `$ ^$ ``o( .....  ` ^ ``o( ......   ^ `o(.......   ^ `o(........hh^h`CJOJQJo(z^`zo(z^`zo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........z^`zo(z^`zo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........0^`0o(1.^`o(.pLp^p`Lo(.@ @ ^@ `o(.^`o(.L^`Lo(.^`o(.^`o(.PLP^P`Lo(.  ^ `o(  ^ `o(.  ^ `o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........^`o(^`o(.0^`0o(..^`o(... ^`o( .... `^``o( ..... p`p^p``o( ...... P P ^P `o(.......   ^ `o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........h ^`OJQJo(h jj^j`OJ QJ o(oh ::^:`OJ QJ o(h   ^ `OJQJo(h   ^ `OJ QJ o(oh ^`OJ QJ o(h zz^z`OJQJo(h JJ^J`OJ QJ o(oh ^`OJ QJ o(h^`B*CJOJQJo(\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........\^`\o(\^`\o(.0^`0o(..0^`0o(... 88^8`o( .... 88^8`o( ..... `^``o( ...... `^``o(....... ^`o(........hh^h`.P^`P..^`...x^`x.... ^` .....  X ^ `X ......   ^ `....... 8^`8........ `^``.........hh^h`CJOJQJo(z^`zo(z^`zo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........>^`>o(>^`>o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........( (^`(OJQJo(( ^`OJ QJ o(o( d d ^d `OJ QJ o(( 44^4`OJQJo(( ^`OJ QJ o(o( ^`OJ QJ o(( ^`OJQJo(( tt^t`OJ QJ o(o( DD^D`OJ QJ o(h ^`OJQJo(h hh^h`OJ QJ o(oh 88^8`OJ QJ o(h ^`OJQJo(h   ^ `OJ QJ o(oh   ^ `OJ QJ o(h xx^x`OJQJo(h HH^H`OJ QJ o(oh ^`OJ QJ o(ph^`p56CJOJQJo(0^`0o(0^`0o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(^`o(.`0`^``0o(..^`o(... XX^X`o( .... `^``o( ..... P`P^P``o( ......   ^ `o(....... H H ^H `o(........ eh^e`OJQJo(-hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`5o(.XX^X`o(.0^`0o(..0^`0o(...^`o(.... ^`o( .....  ` ^ ``o( ......  ` ^ ``o(.......   ^ `o(........ 00^0`o(.........hh^h`o(**^*`o(.T0T^T`0o(..~ ~ ^~ `o(... @ @ ^@ `o( .... j`j^j``o( ..... ,`,^,``o( ...... VV^V`o(....... ^`o(........ph^`p56CJOJQJo(z^`zo(z^`zo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........h^`.^`o(.808^8`0o(..^`o(... ^`o( .... `^``o( ..... `^``o( ...... pp^p`o(....... pp^p`o(........0^`0o(1.^`o(.pLp^p`Lo(.@ @ ^@ `o(.^`o(.L^`Lo(.^`o(.^`o(.PLP^P`Lo(.l^`lo(l^`lo(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........hh^h`o(hh^h`o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........0^`0o(0^`0o(.0^`0o(..88^8`o(... 88^8`o( .... `^``o( ..... `^``o( ...... ^`o(....... ^`o(........}>3g a'},E2u <FC41)& T'8~%!;oS.\c}f@a pbggtnKy A'pd 6!^C =v0UwG9Gz'?:{P h:V.0wMAG@,fX9o ` bKB5[cLBs/@O+\-Q@mv gi,4d? 2Pf{OgittZ Y?Q#a6 Gg |SRSm16YH\*|>gnIw@lQ} q7 ]~:BW5~65_|<ke!'|Qj*3&V>E, Ayc"bW"z72NX/^t2/jOa'S!6}<m&}38Y23P,L %^I-M@Q/v$Y W?mfL=o=MU+e@|@3Y h)l\2*|iy4~8ycu _ aNR8tB} "65IGg';v]R)J%MYw,k 8=-5$C].v^28B|><, ,EB9Vd FJy8;}]i/Jh$7%F*V`x#0w!Fnf-T]?(b#X[%PNAxy )z:CuvEy)Xo@DR1I>v>3C24. w~pe<o,tJbg=,{n)8 5@2C{z 0 ixS&a ;}S{n9@uEBiKK$Oe[D&L/?y:IZR`7#0o V,qMZFI<(2jM=S .7^<.f'VH 9~I-y|^0p> ? @ A B C D E F G H I J K L M N O P Q R S T U V W X Y Z [ \ ] ^ _ ` a b c d e f g h i j k l m n o p q r s t u v w x y z { | } ~  Oh+'0  < H T `lt|TRAINING REGULATIONS FORvalued clientNormal qso_admin2Microsoft Office Word@@ J@<@<Pb@n՜.+,0 hp|   TRAINING REGULATIONS FOR Title  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMOPQRSTUWXYZ[\]jRoot Entry FoylData 1Table5WordDocument SummaryInformation(NDocumentSummaryInformation8VCompObjy  F'Microsoft Office Word 97-2003 Document MSWordDocWord.Document.89q