VETERINARY SLAUGHTER HOUSE DEPARTMENT JASIN

MGT 400 INTRODUCTION TO MANAGEMENT

GROUP ASSIGNMENT
LECTURERS NAME : SITI YUMMY FARIDATUL AKMAR BT MOHAMAD

GROUP MEMBERS : MOHD FARIS BIN FAUZEE (2014273022)

: MUHAMMAD MUSTAQIM BIN JAAFAR (2014642414)
: HALLED BIN MUHAMAD TAIB (2014654762)
: MOHD ZULHAMIZZAN BIN ZAKARIA (2014833472)

GROUP

: AT220 2E

INTRODUCTION
Historical records show that farming in the state of Melaka has existed since the heyday of the
Government of Malacca in the 15th century again. The importance of farming to the public when this has
prompted Sultan Mahmud Shah establish rules "Malacca Code" (1422-1444) there on. However
chronicles of the service is only available in 1902 with the appointment as Inspector of Veterinary
W.Pereyra GBVC by the Government when the Straits Settlements.At this time in Melaka, apart from the
Department of Veterinary Services, there are also:

Dairy Industry Service Centre - Alor Gajah, Jasin, Masjid Tanah, Merlimau and Ayer
Milk Quality Control Laboratory - Alor Gajah
Slaughterhouse - Ayer Keroh, Alor Gajah and Jasin Masjid Tanah
Poultry Institute of Technology - Masjid Tanah

Keroh

SLAUGHTER HOUSE JASIN

Jasin abattoir complex was built in the early 80's. Measures 2.5 acre lot located in 5380. In 2006,
work upgrading the slaughter and administrative buildings has been carried out with the distribution of
costs exceeding RM500 thousand.
Located 30km from the city of Malacca, 15km and 10km from the town of Jasin Merlimau. This
complex is capable of carrying out the slaughter of 30 cattle per day.
Divided into 3 departments, slaughtering operation control section sewage and administrative
divisions. Departments of the slaughter carried out by operators registered with abattoir and assisted by
staff abattoir. Control wastewater treated by Hi Kleen system while the solid waste disposal area
municipalities and administrative division manages the administrative and financial work

LOCATION

NATURE OF WORK DONE

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Control, prevent and eradicate animal and zoonotic diseases.

The production of livestock, poultry and animal feed.
Inspection of meat, milk, eggs, pet food, slaughterhouse and processing plant animal by
products.
Control of imports and exports of livestock and animal products and quarantine services.
Training for the livestock industry and pets.
Development of livestock production and animal health and veterinary public health.
Research on animal diseases and animal genetic resources.
Control of animal welfare and conservation of animal genetic material.

CONTENT AND TOPIC ANAYLYSIS

INTRODUCTION :
SLAUGHTER HOUSE JASIN
LOCATION
NATURE OF WORK DONE
PLANNING :
VISION
MISION
GOAL
OBJECTIVE
STRATEGY IMPLEMENTED
PLANNING FLOW
STANDING PLAN ( ROUTINE ISSUE )
SINGLE USE PLAN ( UNROUTINE ISSUE )
OVERCOMING BARRIER OF PLANNING
ORGANIZING :
ORGANIZATIONAL CHART
ORGANIZATION STRUCTURE
DECISION MAKING
SPAN OF CONTROL
DEPARTMENTALIZATION
SKILL INVOLVE
DEGREE OF FREEDOM IN JOB
LEADING :
WHAT LEADER EXPECT ON LEADING THE EMPLOYEE
VROOM JAGO MODEL DECISION MAKING
LEADER POWER
BALANCING THE RELATIONSHIP BETWEEN COWORKER AND
PRODUCTIVITY
CONTROLLING :
HOW THE NEED OF CONTROL IS DETECTED
CONTROL CRITERIA
FOCAL POINT
CONTROL PHILOSOPHIES FOR THE LEADER
CONCLUSION
RECOMMENDATION
REFERENCES
APPENDIX

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PLANNING

PLANNING

VISION

The competent veterinary authority to serve for the welfare of the human animal industry.

MISION

Provide quality veterinary services to guarantee the interests of public health and sustainable
industry for the welfare of the animals that human.

GOALS

The goal for this department is to provide slaughter services and a proper production of fresh
meat in livestock sector in its surrounding location. Its involved registered breeder of the
veterinary department.

OBJECTIVE
A) Production of fresh meat that pass the veterinary department specification.

The corpse is obtain by an efficient technique and time saving that only involve one
person together with special tools rather than the usual method that involve many person
and tedious procedure and timing.

Abattoir tools for obtaining corpse.

Before obtaining the corpse from the live animal, the animal is check for its health state
by the veterinary department and certificate is given to prove it is checked.

The fresh meat is obtained by the course by the proper tools and proper technique. This is
to ensure the quality of meat being produce is at its best. Sample is taken from the meat
produced to again being tested for any disease. The meat that being produce by this
department is given certificate before being marketed.

Special tools for obtaining fresh meat

B) The use of special tool to obtain the corpse from the animal is not only for efficiency of
production but it also provides a good welfare for the animal that involve. By this method the
animal is not harm rather than bring it down by forced in the usual method.

STRATEGY IMPLEMENTED

A) CORPORATE STRATEGY
Related diversification

The veterinary department slaughter house is a sub department of the main veterinary
department which provides additional service of fresh meat production for the veterinary
registered customer.

B) BUSINESS STRATEGY
Business-level strategy
The service provided by the veterinary slaughter house is not only cheap (only RM20 per
livestock) and the fresh meat being produce by thus department is given pass certificate
which give a big advantage to the breeder in marketing their meat product at the market.
The customer that has the interest to obtain this particular service had to register their
livestock business to the main veterinary department. Before the animal is send to this
service it is also must gone through several procedure.

PLANNING FLOW
Top-down planning

All the order being received by this particular sub department is given by the main
department of veterinary. The main veterinary department in the other hand received the
order from the ministry of agriculture and agriculture based business.
So the planning is done by the ministry. This is because the veterinary department is a
Malaysia government based department.
Not only planning and order but the budget also flowed by the same way as the planning.

Planning flow Chart

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Ministry of Agriculture and

Agriculture
based(ROUTINE
Business
STANDING
PLAN
ISSUE)

A) POLICIES
The veterinary slaughter house is to ensure the slaughter process done is according to the
hygienic and sanitation specification needed, food safety, and halal status for the
consumer.
This veterinary slaughter house operates according to the element-element of good
industrial practice.

Main Veterinary Department

B) PROCEDURE
The veterinary slaughter house provides various kind of procedure as guidance to its
operation. It is provided to meet the demand of good industrial practice and shown the
proper and safe way of doing this particular activity.
The procedure provided enhance the efficiency and effectiveness of doing job which is
important in production flow.

A) Pre-process and post-process procedure

Veterinary Slaughter House

1. The breeder that want to get the veterinary slaughter house service must first send their livestock
to the main veterinary department to get medical check for any disease. After being check and the
livestock are found free from any diseases, a certificate is given to the breeder as proved that the
livestock involve is checked and free from any disease.
2. After being checked, the animal is move to the slaughter house. Moving the animal from the
breeder farm to the slaughter house needed animal migration permit. This permit is needed to
prove the animal being move or migrated is owned by the breeder.
3. After the livestock is processed into fresh meat, sample is taken from the meat to again double
check the meat status, this is ensuring the meat is free from any disease. The sample taken is
bringing to the main veterinary department laboratory.

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Pre-process procedure document

Migration Permit

Health Certificate

Slaughtering Permit

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All of this document must be prepared by the owner of the livestock before it is send to receive
the service on the department. Otherwise the service will not be given and request will be rejected
Post process procedure site

This post mortem site is where the inspection staff will obtain the sample on the processed fresh
meat product to be sent to the main department laboratory.
B) Process procedure

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Slaughtering or production process flow. The job of production must do according to the stated
procedure by the veterinary department. This is to ensure the quality of the product that being
produce is meet the requirement. And it serves as the guidance for the abattoir staff.

Production process site flow. The job of production must be done by following the site flow to
ensure the efficiency of production and time saving of the production. By following the site flow,
it also saves the staff energy. The worker does not have to move back and forth but instead work
is done by only single direction.

Process Job procedure and flow

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C) RULES
Rules are mainly provided for the line production employee to ensure their safety in
doing the job. Rules also provided to ensure the employee do their job in a proper way
with proper attires, tools and serve as guidance.
Rules shown the limit of freedom given to the employee and the provide control over
them.

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SINGLE USE PLAN (UNROUTINE ISSUE)

1. If the sample taken from the fresh meat in the post-process procedure is found out to have the
present of disease, the laboratory will inform the veterinary slaughter house for the result. This is
considering as unusual cases because before the livestock is processed into fresh meat, the animal
is checked for any disease as stated on the pre-process procedure.
2. So the detection of disease on the post process procedure is an unroutine issue. After the
veterinary slaughter house receive the result. The veterinary slaughter house had to take action by
checking back the source of the meat sample to found out the animal involve and the owner of the
livestock.
3. After knowing the source or the location of the disease origin, the veterinary slaughter house will
send their staff to check the breeders location by site visiting the breeder operation site. The staff
needs to inform about the issues and controlling or prevention method are teach to the breeders.

OVERCOMING BARRIER OF PLANNING

Involving employee in decision making

Involving employee in decision making process in overcoming barrier of planning is because the
employee is the closest person with the production line or the job itself. In this case are the
inspection staff and abattoir staff.

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ORGANIZING

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ORGANIZING

ORGANIZATIONAL CHART

MANAGER

Abattoir staff

Inspection staff

(Meat production)

(Meat inspection)

Department assistant

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Administrative and
monetary department

ORGANIZATION STRUCTURE
Divisional structure
By this structure, organizations focus on one particular role. This veterinary slaughter house is a
sub department of the main veterinary department which provides service of mainly in the
production of fresh meat.
So this organization is a divisional based structure organization because it focuses on production
of fresh meat.

DECISION MAKING
Centralization
Which mean that this particular department decision making is done by upper levels of the
organization, which in this case is the manager itself.
Manager make all the decision and lower level employees simply carry out those order, this is
because the manager is the one that have all the knowledge necessary in carry out the activity of
the department.

SPAN OF CONTROL
The employee under the control of the manager in this department is not many because this
slaughter house is consider as a branch or sub-department under the main veterinary department
which carries out is specialized function of service in meat production for the members of the
veterinary department.
So the manager in this veterinary slaughter house had to control 4 employees which divided into
its own departmentalization.

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DEPARTMENTALIZATION
Staff department
Administrative and monetary department

This department responsible in administration of the veterinary slaughter house department.

Its involved in holding department money or budget usage and accounting. The management
department also hold responsible in the handling of letters and department document.

Line department
1. Abattoir staff (Meat production)
This staff responsible in production of meat. This staff involve in producing the meat from
the corpse and processing the livestock into the course itself.
The sanitation of production site is also maintained by this staff.

2. Inspection staff (Meat inspection)

This staff responsible in inspection the job done by the abattoir staff, served as quality
control. This staff also makes sure that the meat produce is according to the specification
needed by the veterinary department.
Not only inspection the meat being produce, this staff also make a physical inspection
(antemortem) of the livestock involve before it is entered into the production line. Any
physical injury detected at the livestock may increase the risk if the animal being infected by
any disease.
The inspection staff also takes sample of the meat being produce as a last inspection process.
The taken is send to the main veterinary department laboratory.
Employee
Department assistant

This staff holds the responsibility of assisting the production line of the department. This staff
mainly will assist the abattoir staff or the meat production staff.

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SKILL INVOLVE
Training program
Particular department is not only involved in the meat production but it also carry training
program that trained abattoir staff. The training program will train the worker to develop skill
needed to execute job related in fresh meat production and obtaining corpse from animal.
This department use special tools in their production site, using all the special tools needed
special training. To ensure the tools are used in a correct ways. Newly employed abattoir staff is
given training and the whole manual.
The example of skill needed is such as slaughtering livestock, disease detection, sanitation and
fresh meat preparation.

The training program involve in developing skill

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The tools involve and the maintenance in using it

Not only the training on how to use the tools correctly but the training program also teaches the
involved staff on the maintenance of the tools. Tools maintenance training is to ensure the tools
use have longer life expectancy. This training will develop the whole skill and knowledge about
the tools on the abattoir staff.

DEGREE OF FREEDOM IN JOB

Timely aspect
The fresh meat product is mainly produce to be marketed at early morning market. To market cow
or lamb meat at the market the requirement is the livestock involve must be slaughter and
processed in the department as Malaysia laws stated.
As the marketing site (in this cases is Pasar Besar Jasin) of the product operated in early
morning, the job of production must be done in approximately at 5am daily. The owner will
picked up the finished product to be send at the market site.
Job activity

The job holder or in this cases the abattoir staff needed to get the job done according the
procedure and requirement of the veterinary department.
The job must be strictly done according to the procedure to maintain the quality of the product
being produced and the staff had to maintain the good veterinary hygiene practices (GVHP).
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LEADING

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LEADING
THE LEADER

WHAT LEADER EXPECT ON LEADING THE EMPLOYEE

The leader involve with the job together with the employee
By doing the operation together the leader can guide the worker as the leader had all the
knowledge and the skill needed on the whole operation. The leader also the one that responsible
in the training program of the employee.
By doing the job together with the employee, the leader can speed up the rate of production. The
leader opinion is more hands helping means more production of product. This save time and
energy in the operation
And by involving directly in the job together with the employee, the leader are able to monitor
the employee performance and the quality of the fresh meat that being produced and how it is
being produced. Directly monitoring will give the leader control over employee.

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VROOM JAGO MODEL DECISION MAKING

Leader decide together in decision making in meeting
The leader may have the knowledge and power but the abattoir and inspection staff is the person
that is closest to the operation or job while the administrative staff have the knowledge about the
budget.
So in decision making related in the operation of this particular department, the leader prefer to
decide together in a meeting held at the meeting room that situated on the office of this
department.
This will not only solve or improve the production of the department but also improve the
relationship between the leader and the other employee. So this is the advantage of the decision
style implemented by this leader.

LEADER POWER
1. Power to give reward
The veterinary department is a government department under the ministry of agriculture
and agriculture based business. In these cases, the leader have no power in giving any
reward such as bonuses.
Because not only the reward but also the salary of the employee is administrated by the
ministry under the stated government compensation skim. Reward is upheld by the
government.

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2. Power in coercive
The leader power in punishing of guilty employee in this government based department is
very limited. The leader are not given the power such as withholding the reward of the
employee.
The leader had to respond the misconduct of employee according to the stated
government laws of misconduct. The action taken must be according to step by step
procedure that have been stated.
The leader have no wide degree of freedom in punishing the employee by themselves.
Usually the leader will first give verbal warning to the involved employee then the step
will followed by giving warning letter.

3. Informational power
The leader has the information and the knowledge about the whole abattoir operation.
The leader is the one responsible in the training program, the manager trained newly
employed staff in developing skill.
The manager is given the complete manual book of the whole production operation. So
the leader has the power to control the information related to the whole department
operation.

BALANCING THE RELATIONSHIP BETWEEN COWORKER AND PRODUCTIVITY

The manager of this department, Encik Kamarolzaman, balance the relationship between he and
the staff by directly involved in the department operation, by this way not only the leader help the
worker in increasing the productivity but also gain respect and increase the relationship between
the other staff.
The implementation of deciding together in decision making related in production operation also
help in increasing productivity and relation. The productivity increases because the decision are
made together with the operation site which is closest to the production. So the staff knows well
what the best way to do the job is.
While this method also increase relationship because it give the employee the feeling of being
trusted in the decision making and in the operation of the department. By this method the
employee also feels important.

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CONTROLLING

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CONTROLLING
HOW THE NEED OF CONTROL IS DETECTED
Based on observation
The manager detect problem by directly involve with the job in the operation site. Problem is
detected by manager direct visual contact. If any problem is detected, control would be or may be
needed in solving the problem and to make sure the objective of the department will be achieved.
Based on oral report
Manager is not only one involve in monitoring the operation of its department, but inspection
staff also the one who involve directly in the inspection of the work. If any problem detected, oral
report will be given to the manager. The manager wills notify and taking managerial action.

CONTROL CRITERIA
Product quality

Product quality is the control criteria for this department. This department emphasize on the
product that being produced. The fresh meat being produced must strictly produce in the
procedure stated by the veterinary standard and the ministry of health standard.
The required standard of fresh meat can only be produced by following the work procedure that
has been stated by the veterinary department and ministry of health. The production of good
quality fresh meat is important in order to achieve this particular department objective.

FOCAL POINT
Feedback control
Feedback control means that corrective action is done when the problem occurs. The inspection
of the quality of the fresh meat being produce is done on the final phase of the production.
It is either the manager itself or the inspection staff will make the inspection. So the problem in
the production is detected on the final phase. Inspection is done usually on the post mortem site.
This method of focal point focuses on discovering undesirable output and implementing
corrective action such as giving more training program to the abattoir staff.

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CONTROL PHILOSOPHIES FOR THE LEADER

Focus on individual (bureaucratic control)

The employee under the control of the manager in this department is not many because this
slaughter house is consider as a branch or sub-department under the main veterinary department
which carry out is specialized function of service in meat production for the members of the
veterinary department.
Because of the span of control of the manager is not wide the manager implemented bureaucratic
control philosophies which focus on individual performance.
Controls are measured by the product being produce by the employee according to the stated
product standards. The veterinary department standard must be fulfilled by the involved
employee.

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CONCLUSION

The conclusion of the management study is the management consists of four major aspects
planning, organizing, leadership and controlling. In which, each of this aspect consist of many criteria that
needed to be fulfill by an organization. By this assignment, we exposed directly to the all aspect of
management by interviewing method. With the assignment that assigns to us, we can see all the aspect is
use in an organization.
In the planning aspect of management, we can conclude that organization must be plan in the
right way to achieve their vision, mission, goal and objectives. The organization had to choose the better
strategy to operate with efficiently and effectively depending on its surrounding environment. With all the
planning that organization done, they have to implement the plan carefully to make their organization
move on the right path.
In the organizing aspect of management, an organization must organize their staff into different
function of related department according to its function. The organization had to decide the organization
structure suitable in their current condition and their particular operation activity. Development of skill is
important in an organization, skill that being developed must related with the activity done on the
organization. Procedure and rules given is important because its serve as a guide for staff in doing their
job. An organization should choose the right way in the decision making to suite the current condition.
In the leadership aspect of management, a good leader must involve with the job. Good leaders
also guide the worker in operational process because leader had all the knowledge of the operation. This
is because helping save more time in production and increase the rate of production. Not only that, by
doing the job together a leader have the ability to observe or monitor the operation and the performance
level of the organization and staff A leader have power to rewards, punish and information. For better
performance of an organization, leader should use the right way of power leader to guide the employee.
In the controlling aspect of management, an organization can detect the problems based on
observation. The leader can observed the problem that happen by observing the employee work done in
the operation. By observing, manager are able to directly notice the need of control in their organization.
Controlling aspect is important to ensure the organization operates according to achieving the goals. Focal
point for detecting the need of control must be suitable to their operation flow style
Veterinary Slaughter House or abattoir Jasin, proved us that all four of the major aspect that we
being studies on is important and being implemented. All four of this aspect is all the important element
that must have on all type of organization. Lacking one of the element will definitely causes an
organization fails to achieve their objective, goals, vision and mission.

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RECOMMENDATION

1. INCREASING NUMBER OF STAFF IN PARTICULAR DEPARTMENT

Currently, the staff in this department had to do more than one job or function. This
would increase stress and fatigue on the current staff that being employed by this
department. So much job needed to be done by only certain person or staff.

2. IMPROVED THE MAINTENANCE OF LIVESTOCK HOLDING SITE

the inner side of the operation site is well maintain, but the outer site of operation, the
livestock holding site is lack of maintenance. Its needed repaint and more sanitation of
the site is needed. Preparing a more favorable site for holding livestock before being
processed.

3. INCREASE AND PROMOTED THEIR SERVICE

Lack of advertisement and promotion about the service. It is cheap and provided a great
advantage to marketing fresh meat for owner of livestock in the surrounding. But it get
less support because the lack of promotion. Many of livestock owner is not expose to the
service and its benefits.

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REFERENCES
PEOPLE:

MADAM SITI YUMMY FARIDATUL AKMAR BT MOHAMAD

KAMROLZAMAN BIN YUSUF (MANAGER G26)
SITI NORAZLINDA BT MOHD ZANI (ADMINISTRATIVE ASSISTANT N17)

WRITTEN SOURCE:

MANAGEMENT TEXTBOOK
VETERINAR MANUAL BOOK
LIVESTOCK OWNER DOCUMENTATION, CERTIFICATE AND PERMIT
LECTURE NOTE

WEBSITE:

http://jpvmelaka.gov.my/

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APPENDIX

Veterinar manual book

With manager of slaughter house

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Operation area

Entrance

Slaughter area

Skinning area

Washing area

Post mortem area

Chiller room

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