Job Description (JD)
| Nama Program | Penyediaan Masakan Jepun [I561-003-2:2021] |
|---|---|
| Kod CU | I561-003-2:2021-C01 |
| Competency | Core |
| Tajuk CU | HANDLE KITCHEN SAFETY, HEALTH AND HYGIENE |
| Penerangan CU | Handle kitchen safety, health and hygiene describes handling, preparation, and storage of Japanese food correctly from food contamination in accordance with standard recipe and Hazard Analysis and Critical Control Points (HACCP). The person who is competent in this CU should be able to identify kitchen safety, health and hygiene handling requirements, carry out food safety and storage handling activities and carry out kitchen hygiene and cleanliness work area. The outcome of this CU is safe working practices are adapted and food handling activities are adhered in accordance with Health Ministry requirements. |
| Tempoh Latihan | 104 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to practice proper hygiene, kitchen safety in food handling activities to ensure that foods are prepared in hygienic, safe and in line with policy in accordance with Health and Industrial Ministry rules and regulation. Upon completion of this competency unit, trainees should be able to: 1. Identify kitchen safety, health and hygiene handling requirements. 2. Carry out food safety and storage handling activities. 3. Carry out kitchen hygiene and cleanliness of work area. |
| Pra-Syarat | Not available. |