Job Description (JD)
| Nama Program | Koordinasi Pemotongan Daging Runcit [G471-002-4:2021] |
|---|---|
| Kod CU | G471-002-4:2021-C08 |
| Competency | Core |
| Tajuk CU | IMPLEMENT RETAIL BUTCHERY FOOD SAFETY SYSTEM MANAGEMENT |
| Penerangan CU | Implement retail butchery food safety system management describes the implementation of quality and food safety requirement according to GMP and HACCP procedures. The person who is competent in this CU should be able to produce retail butchery food safety system management procedures, develop retail butchery food safety system management awareness programmes and coordinate retail butchery food safety system management activities. The outcome of this CU is retail butchery food safety system management procedure produced, awareness programme and food safety system management implemented in accordance with retail butchery business plan. |
| Tempoh Latihan | 0 |
| Objektif Pembelajaran | The learning outcomes of this competency are to enable the trainees to implement retail butchery food safety system management in implementation processing butchery quality product and food safety requirement according to GMP and HACCP procedures. Upon completion of this competency unit, trainees should be able to: 1. Produce retail butchery food safety system management procedures. 2. Develop retail butchery food safety system management awareness programmes. 3. Coordinate retail butchery food safety system management activities. |
| Pra-Syarat | NOT AVAILABLE |