Job Description (JD)
| Nama Program | Operasi Pemotongan Daging Runcit [DT-013-3:2014] |
|---|---|
| Kod CU | DT-013-3:2014-C03 |
| Competency | Core |
| Tajuk CU | PROCESSED MEAT PREPARATION |
| Penerangan CU | Processed meat products such as patties, sausage or cold cut, meat ball and kebab. are normally prepared by mixing minced meat or poultry with ingredients to produce attractive, marketable and often long shelf-life products to display for retail purpose The person who is competence in this work shall be able to carry out patties, sausage/cold cut, meat ball and kebab makings as well as marinated items which involved in preparing ingredients and mixing them with selected meat following the correct recipe, pack and display them at designated chiller or freezer. The outcome of this competency is to ensure that stringent environment and safety requirements are followed compliance with certain rules and regulations such as company SOP, Butcher Manual, Good Hygiene Practise (GHP), JAKIM Halal requirements, Malaysian Food Act 1983 |
| Tempoh Latihan | 270 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to perform processed meat preparation. Upon completion of this competency unit, trainees will be able to:- Identify processed meat preparation requirement Prepare materials for meat processing Carry out patties making Carry out sausage / cold cut making Carry out meat ball making Carry out kebab making Produce marinated items |
| Pra-Syarat | 0 |