Job Description (JD)
| Nama Program | Operasi Pemeriksaan Daging [AF-072-3:2015] |
|---|---|
| Kod CU | AF-072-3:2015-C05 |
| Competency | Core |
| Tajuk CU | FOOD SAFETY PRACTICE |
| Penerangan CU | The main purpose of Food Safety Practice to set relevant temperature and regularly check the meat and poultry temperature to ensure they are in compliance with specific requirement The person who is competence in this work shall be able to Prepare inspection tools and equipment check carcass (ruminant and pig) temperature, check carcass (poultry) temperature, verify Critical Control Point (CCP) monitoring, record and report food safety practice The outcome of this competency is to ensure that Food Safety is practiced according to GMP MS 1514:2001 and Hazard Analysis and Critical Control Point (HACCP) MS1480-2007, while all procedures and food safety reports followed in compliance DVS requirements. |
| Tempoh Latihan | 192 |
| Objektif Pembelajaran | The person who is competent in this competency unit shall be able to ensure that Food Safety is practiced according to GMP MS 1514:2001 and Hazard Analysis and Critical Control Point (HACCP) MS1480-2007, while all procedures and food safety reports followed in compliance DVS requirements. Upon completion of this competency unit, trainees will be able to:- • Prepare inspection tools and equipment • Verify ruminant and pig carcass temperature • Verify poultry carcass temperature • Verify Critical Control Point (CCP) monitoring • Generate food safety report |
| Pra-Syarat | - |