CURRICULUM of COMPETENCY UNIT (CoCU)

SECTOR

AGRICULTURE

SUB SECTOR

LIVESTOCK

JOB AREA

MEAT INSPECTION

NOSS TITLE

MEAT INSPECTION OPERATION

COMPETENCY UNIT TITLE

SLAUGHTERING HYGIENE AND SANITATION INSPECTION

LEARNING OUTCOME

The person who is competent in this competency unit shall be able to ensure that inspection and hygiene and
sanitation practice are done according to Meat Inspection Rules where workers are properly attired according to OSHA
and GMP M 1514:2001 requirements. All procedures and reports followed in compliance with DVS Requirements.
Upon completion of this competency unit, trainees will be able to: Prepare hygiene and sanitation equipment
Carry out pre slaughtering operations inspection
Carry out post slaughtering operations inspection
Generate hygiene and sanitation report

PRE-REQUISITE (if applicable)

COMPETENCY UNIT ID
Work Activities

1. Prepare
hygiene and
sanitation
equipment

AF-072-3:2015-C03
Related Knowledge

i.

Personal Protective
Equipment (PPE)
Type
Safety boot
Mask
Hair net / Bum
cap
Glove
Apron
Function

LEVEL

Related Skills
i. Prepare required PPE
ii. Obtain hygiene and
sanitation checklist
iii. Follow hygiene and
sanitation checklist

TRAINING
DURATION
Attitude/Safety/
Environmental

Attitude:
i. Disciplined and
organized
ii. Neat and tidy on
personal hygiene
iii. Knowledgeable on
PPE type and
function
iv. Meticulous in
preparing checklist
v. Details and precise
50

180
Training
Hours

SKILL
CREDIT
Delivery
Mode

Related
Knowledge
12

Related
Knowledge
Lecture

Related Skill
18

Related Skill
Demonstration
and
observation

18
Assessment
Criteria
i.

Required PPE
prepared
according to
OSHA
requirement.
ii. DVS Hygiene
and sanitation
referred,
interpreted and
followed

Work Activities

Related Knowledge

Related Skills

Prevent cross
contamination
ii. Inspection tools
Types
Function
iii. Introduction to hygiene
and sanitation
Cleaning method
Disinfectant
Sterilization
Method and format
of checklist
2. Carry out pre
slaughtering
inspection

i.

Introduction to Good
Manufacturing Practice
(GMP)
Building and
premises
cleanliness
Equipment
cleanliness
Pest control
Facilities
Control of
Operations
Food hazard
Time and
temperature
Process steps
Storage
Non conforming
product

Attitude/Safety/
Environmental
in determining
requirement

Training
Hours

Delivery
Mode

Related
Knowledge
24

Related
Knowledge
Lecture

Related Skill
48

Related Skill
Demonstration
and
observation

Assessment
Criteria

Safety:
i. Avoid
contamination
ii. Follow OSHA and
DVS requirements
Environmental:
i. Ensure good
working
environment
i.

Check machinery,
equipment and tools
cleanliness at clean
and dirty area
ii. Inform non compliance
to abattoir superior
manager
iii. Verify corrective action
of non compliance
iv. Approve animal
slaughtering

Attitude:
i. Awareness on
inspection
requirements and
regulations
ii. Knowledgeable on
inspection
operation s
iii. Meticulous in
checking
cleanliness of
equipment
iv. Thorough and
patience during
inspection
v. Precise in verifying
and approving
vi. Resilient when
working in
challenging working
51

Site visit
Group
assignment
Project

i.

OSHA and
GMP
requirements
interpreted and
explained
ii. Machinery,
equipment and
tools checked
and cleaned
iii. Findings for
Noncompliance
listed out and
explained
iv. Suitable
Corrective
actions
recommended
and listed out

Work Activities

Related Knowledge
Incoming raw
material
Packaging
Water
Management
and supervisor
Documentation
and report
Traceability
Product recalls
Maintenance
cleaning and
sanitization
Waste
management
Transportation and
distribution
Product
information
Training
Internal inspection
Management
review
ii. Introduction to Good
Hygiene Practice
(GHP)
Personal
Grooming
Health
Cleanliness
Habit
iii. Inspection method and
technique

Related Skills

Attitude/Safety/
Environmental
condition
Safety:
i. Follow OSHA and
GMP requirements
ii. Cautious when in
contact with animal
iii. Avoid
contamination
iv. Wear proper PPE
Safety Boots
Bum cap
Jump Suit
Glove
Environmental:
i. Ensure sufficient
time
ii. Comfortable
working
environment

52

Training
Hours

Delivery
Mode

Assessment
Criteria

Work Activities

Related Knowledge

Related Skills

Attitude/Safety/
Environmental

Training
Hours

Delivery
Mode

Attitude:
i. Neat, tidy and well
groomed
ii. Awareness on
inspection
requirements and
regulations
iii. Knowledgeable on
operations and
control
iv. Meticulous in
checking
cleanliness
v. Precise in verifying
and approving
vi. Thorough and
patience during
inspection
vii. Resilient when
working in
challenging working
condition

Related
Knowledge
12

Related
Knowledge
Lecture

Related Skill
18

Related Skill
Demonstration
and
observation

Assessment
Criteria

iv. Verification method

and technique
3. Carry out post
slaughtering
inspection

i.

Introduction to Good
Manufacturing Practice
(GMP)
Building and
premises
cleanliness
Equipment
cleanliness
Pest control
Facilities
Control of
Operations
Food hazard
Time and
temperature
Process steps
Storage
Non conforming
product
Incoming raw
material
Packaging
Water
Management
and supervisor
Documentation
and report
Traceability
Product recalls
Maintenance

i.

Check cleanliness of
machinery, equipment
and tools at clean and
dirty area
ii. Inform non compliance
to abattoir
management
iii. Verify corrective action
of non compliance
iv. Approve animal
slaughtering

Safety:
i. Always follow
procedure and
guidelines
ii. Cautious when in
contact with animal
iii. Avoid
contamination
iv. Wear proper PPE
53

Site visit
Group
assignment
Project

i.

Cleanliness of
machinery,
equipment and
tools checked
and confirmed
according to
GMP
ii. Findings on
Noncompliance
noted and
notified for
corrective
action
iii. Corrective
action taken
verified for
compliance

Work Activities

Related Knowledge
cleaning and
sanitization
Waste
management
Transportation and
distribution
Product
information
Training
Internal inspection
Management
review
ii. Introduction to Good
Hygiene Practice
(GHP)
Personal
Grooming
Health
Cleanliness
Habit
iii. Inspection method and
technique
iv. Verification method
and technique

Related Skills

Attitude/Safety/
Environmental
Safety Boots
Bum cap
Jump Suit
Glove
Environmental:
i. Ensure clean dry
and cool storage
ii. Comfortable
working
environment

54

Training
Hours

Delivery
Mode

Assessment
Criteria

Work Activities

4. Generate
hygiene and
sanitation report

Related Knowledge

i.

Basic hygiene and

sanitation report
writing
Type
Method
Procedure
ii. Interpretation of
hygiene and sanitation
checklist

Pre
slaughtering
inspection finding

Post
slaughtering
inspection finding
iii. Basic filing and
documentation

Related Skills

i.

Record pre and post

hygiene and sanitation
inspection
ii. Report and compile
pre and post hygiene
and sanitation
inspection
iii. Submit daily pre and
post hygiene and
sanitation reports to
abattoir manager
iv. Submit monthly report
to Department of
Veterinary Services
(DVS)

Attitude/Safety/
Environmental

Training
Hours

Delivery
Mode

Attitude:
i. Neat and tidy in
writing
ii. Disciplined and
organized in
recording data
iii. Details and precise
in reporting hygiene
and sanitation
status

Related
Knowledge
6

Related
Knowledge
Lecture

Related Skill
12

Related Skill
Demonstration
and
observation

Safety:
i. Always follow
procedure and
guidelines
ii. Observe dateline
Environmental:
i. Ensure work place
tidy
ii. Ensure sufficient
lighting
iii. Cool working
environment

55

Assessment
Criteria

i.

Finding of pre
and post
hygiene and
sanitation
inspection is
recorded and
explained
ii. Pre and post
hygiene and
sanitation
inspection
report is
compiled and
submitted to
instructor
iii. Type of report
required by
DVS drafted
and explained

Work Activities

Related Knowledge

Attitude/Safety/
Environmental

Related Skills

Training
Hours

Employability Skills
Core Abilities

Social Skills

01.01
01.02
01.03
02.01
02.02
02.03
02.04
02.05
03.01
03.02
03.03
03.04
03.05
03.06
03.07
06.01
06.02
06.03
06.04
01.04
01.05
02.06
03.08
04.01
04.02
04.03
04.04
04.05

1.
2.
3.
4.
5.
6.
7.
8.

Identify and gather information.

Document information procedures or processes.
Utilize basic IT applications.
Interpret and follow manuals, instructions and SOP's.
Follow telephone/telecommunication procedures.
Communicate clearly.
Prepare brief reports and checklist using standard forms.
Read/Interpret flowcharts and pictorial information.
Apply cultural requirement to the workplace.
Demonstrate integrity and apply practical practices.
Accept responsibility for own work and work area.
Seek and act constructively upon feedback about work performance.
Demonstrate safety skills.
Respond appropriately to people and situations.
Resolve interpersonal conflicts.
Understand systems.
Comply with and follow chain of command.
Identify and highlight problems.
Adapt competencies to new situations/systems.
Analyse information.
Utilize the Internet to locate and gather information.
Write memos and letters.
Develop and maintain a cooperation within work group.
Organize own work activities.
Set and revise own objectives and goals.
Organize and maintain own workplace.
Apply problem solving strategies.
Demonstrate initiative and flexibility.

56

Communication skills
Conceptual skills
Interpersonal skills
Learning skills
Leadership skills
Multitasking and prioritising
Self-discipline
Teamwork

Delivery
Mode

Assessment
Criteria

06.05
01.10
01.11
02.09
02.11
03.09
03.13
03.14
03.15
03.16
04.06
05.01
05.02
06.07

Analyse technical systems.

Apply a variety of mathematical techniques.
Apply thinking skills and creativity.
Prepare flowcharts.
Convey information and ideas to people.
Manage and improve performance of individuals.
Develop and maintain team harmony and resolve conflicts.
Facilitate and coordinate teams and ideas.
Liase to achieve identified outcomes.
Identify and assess client/customer needs.
Allocate work.
Implement project/work plans.
Inspect and monitor work done and/or in progress.
Develop and maintain networks.

Tools, Equipment and Materials (TEM)

ITEMS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.

RATIO (TEM : Trainees)

Safety shoe/boot
First Aid kit
Cleaning chemical
Apron
Hair Net
Disposable Glove
Disinfectant chemical
Stainless steel tray
Manual of poultry meat inspection
Manual of ruminant meat inspection
Manual of pig meat inspection
Manual persampelan kebangsaan
Code of veterinary practice for meat processing plant
Animals Act 1953 (Act 647) Revised 2006
Meat Inspection Rules 1985
Malaysia Standard Food Safety MS 1480:2007

1:1
1:25
As required
1:1
1:1
As required
As required
1:5
1:5
1:5
1:5
1:5
1:5
1:5
1:5
1:5
57

17. Malaysia Standard Good Manufacturing Practice MS 1514:2009

18. Borang post slaughtering hygiene inspection
19. Borang food safety inspection
20. Anatomy poster
21. Audio visual aid
References

1:5
As required
As required
1:5
1:25

REFERENCES
W.G. Wilson (2005), Wilsons Practical Meat Inspection 7th Edition, Blackwell Publishing, ISBN 978-1-4051-2493-5
Seksyen Pemeriksaan Veterinar Bahagian Pengurusan Biosekuriti dan SPS (2014), Manual Persampelan Kebangsaan Makanan Berasaskan Hasilan
Haiwan, Jabatan Veterinar Malaysia
3.
Department of Veterinary Services Malaysia (2011), Manual of Poultry Meat Inspection, Ministry of Agriculture and Agro based Industry
4.
Kenneth E. Stevenson, Dane T. Bernard (1999), HACCP A Systematic Approach to Food Safety, A Comprehensive Manual for Developing and
Implementing a Hazard Analysis and Critical Control Point Plan, The Food Processor Institute, ISBN 0-937774-11-1
5.
Theodore B.Sauselein, P.E (1997), The Boiler Operators Exam Preparation Guide, McGraw-Hill, ISBN 0-07-057968-7
6.
Harry M.Spring Anthony L.Kohan (1981), Boiler Operators Guide, McGraw-Hill Inc, ISBN 0-07-060511-4
7.
Harold J. Frost, Darl R. Walker, Frederick M. Steingress (2003), High Pressure Boilers, McGraw-Hill Inc, ISBN 978-0826943002
8.
Everett B. Woodruff (1983), Steam-Plant Operation, McGraw-Hill Inc, ISBN 978-0070717329
9.
Asme Boiler And Pressure Vessel Committee, Subcommittee on Welding (1995), 1995 Asme Boiler & Pressure Vessel Code, The American Society of
Mechanical Engineers
10. Legal Research Board (1999), Factories & Machinery Act 1967 (Act 139) & Regulations and Rules, International Law Book Services, ISBN 967-89-04188
11. Lembaga Penyelidikan Undang-undang (2008), Akta Keselamatan dan Kesihatan Pekerjaan 1994 (Akta 514), International Law Book Services, ISBN
967-89-1494-8
1.
2.

58