Job Description (JD)
| Nama Program | Operasi Pemotongan Daging Runcit [DT-013-3:2014] |
|---|---|
| Kod CU | DT-013-3:2014-C08 |
| Competency | Core |
| Tajuk CU | BUTCHERING HYGIENE AND SAFETY PRACTICE |
| Penerangan CU | Butchering Hygiene & Safety Practice involve basically monitoring day-to-day operations on preparation and butchering works to ensure that all work activities are done in a hygienic and safe working environment. The person who is competence in this work 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, He or she must be able to determine issues and problems and make recommendation in the report. 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 for Food – MS 1514:2009, General Principle of Food Hygiene – MS 1514:2001, MS 1480-2007 and Food Safety according to Critical Control Point (HCCP) System. |
| Tempoh Latihan | 153 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to perform butchering hygiene and safety practice. Upon completion of this competency unit, trainees will be able to:- Determine hygiene and safety work requirement Perform tool/equipment hygiene practice Monitor personal hygiene practice Perform work area hygiene practice Perform tool/equipment safety practice Monitor personal safety practice Perform work area safety practice |
| Pra-Syarat | 0 |