Job Description (JD)
| Nama Program | Operasi Pemotongan Daging Runcit [DT-013-3:2014] |
|---|---|
| Kod CU | DT-013-3:2014-C02 |
| Competency | Core |
| Tajuk CU | SEAFOOD PREPARATION |
| Penerangan CU | Seafood Preparation is vital in retail butchering in order for fish to be cut into portion and fillet while seafood such as prawn, crab, squid, clam and mussel to be properly cleaned and gutted for retail display. The person who is competence in this work shall be able to carry out tool preparation, produce fish cut and frozen seafood cut and to monitor chiller and freezer temperature so that work can be done under hygienic 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, Seafood Handbook , Good Hygiene Practise (GHP) and Food Safety regulations. |
| Tempoh Latihan | 168 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to perform seafood preparation. Upon completion of this competency unit, trainees will be able to:- Identify seafood preparation Carry out fish cutting equipment preparation Produce fish cut Produce frozen seafood cut Monitor chiller and freezer temperature |
| Pra-Syarat | 0 |