Job Description (JD)
| Nama Program | KEPAKARAN SENI KULINARI [I561-005-SE:2025] |
|---|---|
| Kod CU | I561-005-SE:2025-C01 |
| Competency | Core |
| Tajuk CU | Manage kitchen hygiene and safety. |
| Penerangan CU | Competency Overview: Manage kitchen hygiene and safety describe the competency to ensure that all kitchen operations adhere to strict hygiene and safety standards. It involves enforcing food safety and hygiene protocols, maintaining a clean and sanitary kitchen environment, and implementing measures to ensure the safety of staff and equipment. 1. The person who is competent in this CU should be able to • Enforce food safety; • Enforce kitchen safety; • Enforce food hygiene; and • Enforce kitchen hygiene. 2. The outcome of this CU is able to Ensure the kitchen operates in compliance with local authority kitchen hygiene and safety standards, fostering a clean, safe, and efficient work environment, and compliance with the SDGs application. 3. Manual/Guideline/Standard Operation Procedure/References – • Health and safety procedure. • Environmental, Safety and Health (ESH). • Local authority food safety regulations. • Good Hygiene Practice (GHP). • Hazard Analysis and Critical Control Point (HACCP). • Kitchen operation SOP. • Food safety and hygiene standards. |
| Tempoh Latihan | 0 |
| Objektif Pembelajaran | - |
| Pra-Syarat | Not Available. |