Job Description (JD)
| Nama Program | Operasi Pemotongan Daging Runcit [DT-013-3:2014] |
|---|---|
| Kod CU | DT-013-3:2014-C01 |
| Competency | Core |
| Tajuk CU | MEAT AND POULTRY PREPARATION |
| Penerangan CU | The main purpose of meat and poultry preparation is to cut up animal carcasses into parts in order to produce meat cut in form of round, rib, sirloin and roast and poultry cut in form of quarter, breast, thigh and wing. The products are then packed, labelled for retail purpose. The person who is competence in this work shall be able to prepare butchering equipment in order to produce carcass parts, meat and poultry cuts, minced meat, specialty meat cut and to monitor chiller and freezer temperature, so that work is done under hygienic working environment. The outcome of this competency is to provide good retail butchering services and to ensure hygiene and food safety in compliance with certain requirements rules and regulations such as company SOP, Butcher Manual, Good Hygiene Practise (GHP) regulations issued by Ministry of Health (MOH). |
| Tempoh Latihan | 309 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to perform meat and poultry preparation. Upon completion of this competency unit, trainees will be able to:- Identify meat & poultry preparation requirements Carry out butchering equipment preparation Produce carcass parts Produce meat and poultry cuts Produce minced meat Produce specialty meat cut Monitor chiller and freezer temperature |
| Pra-Syarat | 0 |