Job Description (JD)
| Nama Program | Operasi Runcit Buah-Buahan & Sayur-Sayuran [DT-015-3:2016] |
|---|---|
| Kod CU | DT-015-3:2016-C05 |
| Competency | Core |
| Tajuk CU | FRUITS AND VEGETABLE HYGIENE & SAFETY PRACTICE |
| Penerangan CU | Hygiene & Safety Practice in fruits and vegetable retailing involve basically performing day-to-day operations on retail preparation to ensure that all work activities are done in a hygienic and safe working environment. The person who is competent in this CU shall be able to determine hygiene and safety work requirements, perform tool hygiene and safety practice, monitor personal hygiene and safety practice, perform work area hygiene and safety practice, carry out personal safety practice and perform work environment safety practice. The outcome of this competency is to ensure all work activities are completed in hygienic and safe working environment in compliance with General Good Manufacturing Practice (GMP) for Food and General Principle of Food Hygiene. |
| Tempoh Latihan | 160 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to ensure all work activities are completed in hygienic and safe working environment in compliance with General Good Manufacturing Practice (GMP) for Food and General Principle of Food Hygiene. Upon completion of this competency unit, trainees will be able to:- • Determine hygiene and safety work requirements • Perform tool / equipment hygiene practice • Perform work area hygiene practice • Perform tool and equipment safety practice • Carry out personal safety practice • Perform work environment safety practice |
| Pra-Syarat | 0 |