CURRICULUM of COMPETENCY UNIT (CoCU)

SECTOR

AGRICULTURE

SUB SECTOR

LIVESTOCK

JOB AREA

MEAT INSPECTION

NOSS TITLE

MEAT INSPECTION OPERATIONS

COMPETENCY UNIT TITLE

FOOD SAFETY PRACTICE

LEARNING OUTCOME

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

PRE-REQUISITE (if applicable)

COMPETENCY UNIT ID
Work Activities
1. Prepare
inspection tools
and equipment

AF-072-3:2015-C05
Related Knowledge

i.

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

TRAINING
DURATION
Attitude/Safety/
Environmental

LEVEL

Related Skills
i.

Refer inspection tools

and equipments
checklist
ii. Refer food safety
practice checklist
iii. Obtain inspection tools
and equipments
iv. Check inspection tools
and equipments
condition and

Attitude:
i. Awareness on
personal hygiene
ii. Knowledgeable on
PPE type and
function
iii. Meticulous and
precise in
interpreting in
checklist
67

192
Training
Hours

SKILL
CREDIT
Delivery
Mode

Related
Knowledge
12

Related
Knowledge
Lecture

Related Skill
12

Related Skill
Demonstration
and
observation

19
Assessment
Criteria
i.

Infrared
thermometer
and Probe /
digital
thermometer
condition and
function is
checked and
verified
ii. Chlorine/pH

Work Activities

Related Knowledge

Prevent cross
contamination
ii. Inspection tools and
equipment

Types and
functions
Infrared
thermometer
Probe / Digital
thermometer
Chlorine / pH
paper
iii. Introduction to hygiene
and sanitation
Cleaning method
Disinfectant
Sterilization

Attitude/Safety/
Environmental

Related Skills
functionality
v. Arrange inspection
tools and equipments

Safety:
i. Ensure tools in
good condition and
functioning
ii. Ensure tools are
calibrated before
use
iii. Avoid
contamination
iv. Ensure first aid kits
availability
Environmental:
i. Ensure clean
working
environment
ii. Ensure sufficient
lighting

68

Training
Hours

Delivery
Mode

Assessment
Criteria
paper is
prepared
iii. Food safety
practice
checklist is
prepared
iv. Temperature
is checked in
compliance
with
requirement
v. Food Safety
according to
HACCP
explained

Work Activities

2. Verify ruminant
and pig carcass
temperature

Related Knowledge
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
cleaning and

Attitude/Safety/
Environmental

Related Skills
i.
ii.
iii.
iv.
v.
vi.

Obtain carcass
randomly
Check carcass core
temperature
Ensure temperature as
per specified
requirement
Check carcass pH
Notify abattoir superior
for non conformity
Confirm corrective
action taken

Attitude:
i. Awareness on
temperature
checking
requirement
ii. Knowledgeable on
GMP requirement
iii. Meticulous in
technique
application
iv. Precise in giving
notification and
confirmation

Training
Hours

Delivery
Mode

Related
Knowledge
18

Related
Knowledge
Lecture

Related Skill
30

Related Skill
Demonstration
and
observation

Assessment
Criteria
i.

ii.

Simulation
Site visit

Safety:
i. Ensure tools in
good condition and
functioning
ii. Ensure tools
calibrated
iii. Ensure temperature
specification is
followed
iv. Notify on problems
promptly
v. Avoid
contamination
vi. Ensure first aid kits
availability
Environmental:
i. Ensure conducive
working
environment
69

Group
assignment

iii.

Project
Case study
iv.

v.

Carcass core
temperature
checked using
probe or
digital
thermometer
according to
SOP
Temperature
reading
verified in
compliance
with code of
veterinary
practice
Carcass pH
confirmed in
compliance
with Meat
Inspection
Rules 1985
Any nonconformity
noted for
further
corrective
action
Corrective
action taken
according to
specific
requirement

Work Activities

Related Knowledge

Attitude/Safety/
Environmental

Related Skills

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. Introduction to Food
Safety according to
Hazard Analysis and
Critical Control Point
(HACCP) System
HACCP system
requirement
Operation of
HACCP system
Maintaining of
HACCP system
Application of
HACCP system
Food safety

70

Training
Hours

Delivery
Mode

Assessment
Criteria

Work Activities

Related Knowledge

Attitude/Safety/
Environmental

Related Skills

Training
Hours

Delivery
Mode

Related
Knowledge
18

Related
Knowledge
Lecture

Related Skill
30

Related Skill
Demonstration
and
observation

Assessment
Criteria

checklist
Format
iv. Inspection method and
technique
v. Verification method
and technique

3. Verify poultry
carcass
temperature

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

i.

Randomly check
carcass core
temperature after
chilling process
ii. Ensure temperature as
per specified
requirement
iii. Inform abattoir
manager for non
conformity
iv. Verify corrective action
taken

Attitude:
i. Awareness on
temperature
checking
requirement
ii. Knowledgeable on
GMP requirement
iii. Meticulous in
technique
application
iv. Precise in giving
notification and
confirmation
Safety:
i. Ensure tools in
good condition and
functioning
ii. Ensure tools
calibrated
iii. Ensure temperature
specification is
followed
iv. Notify on problems
promptly
v. Avoid
contamination
71

Site visit
Group
assignment
Project
Case study

i.

Carcass core
temperature is
checked using
probe or
digital
thermometer
according to
SOP
ii. Temperature
reading is in
compliance
with code of
veterinary
practice
iii. Training
instructor is
notified on
nonconformity for
further
corrective
action
iv. Corrective
action taken is
verified
according to
specific

Work Activities

Related Knowledge
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. Introduction to Food
Safety according to
Hazard Analysis and
Critical Control Point
(HACCP) System
HACCP system
requirement

Related Skills

Attitude/Safety/
Environmental
vi. Ensure first aid kits
availability
Environmental:
i. Ensure conducive
working
environment

72

Training
Hours

Delivery
Mode

Assessment
Criteria
requirement

Work Activities

Related Knowledge

Attitude/Safety/
Environmental

Related Skills

Training
Hours

Delivery
Mode

Related
Knowledge
18

Related
Knowledge
Lecture

Related Skill
30

Related Skill
Demonstration
and
observation

Assessment
Criteria

Operation of
HACCP system
Maintaining of
HACCP system
Application of
HACCP system
Food safety
checklist
Format
iv. Inspection method and
technique
v. Verification method
and technique

4. Verify Critical
Control Point
(CCP)
monitoring

i.

Introduction to Food
Safety according to
Hazard Analysis and
Critical Control Point
(HACCP) System
HACCP system
requirement
Operation of
HACCP system
Maintaining of
HACCP system
Application of
HACCP system
ii. Inspection method and
technique
iii. Verification method
and technique

i.

Check daily monitoring

record
ii. Notify abattoir superior
for non-conformity
iii. Confirm corrective
action taken

Attitude:
i. Awareness on
inspection and
monitoring
requirement
ii. Knowledgeable on
HACCP
requirement
iii. Meticulous in
verification
technique
iv. Precise in giving
notification and
confirmation
Safety:
i. Ensure tools in
good condition and
functioning
73

Simulation
Site visit
Group
assignment
Project

i.

Daily
monitoring
record is
checked and
verified
ii. Any nonconformity
noted for
corrective
action
iii. Corrective
action taken is
verified
according to
specific
requirement

Work Activities

Related Knowledge

Related Skills
ii.
iii.
iv.
v.
vi.

Attitude/Safety/
Environmental
Ensure tools
calibrated
Ensure temperature
specification is
followed
Notify on problems
promptly
Avoid
contamination
Ensure first aid kits
availability

Training
Hours

Delivery
Mode

Assessment
Criteria

Case study

Environmental:
i. Ensure conducive
working
environment

5. Generate food
safety report

i.

Basic report writing

Type
Method
Procedure
ii. Interpretation of food
safety data
iii. Basic filing and
documentation

i.
ii.

iii.
iv.
v.

Interpret food safety

monitoring data
Summarize food safety
report
Daily
Monthly
Inform abattoir
superior food safety
monitoring result
Confirm corrective
action taken
Submit monthly food
safety report to DVS

Attitude:
i. Accurate in giving
interpretation
ii. Meticulous in
summarizing report
iii. Neat in writing
iv. Precise in recording
data
v. Resourceful in
finding information
Safety:
i. Observe dateline
for submission
ii. Follow reporting
procedures
74

Related
Knowledge
6

Related
Knowledge
Lecture

Related Skill
12

Related Skill
Demonstration
and
observation
Case study

i.

Daily food
safety report is
summarized
and submitted
to instructor
ii. Monthly food
safety report is
summarized
and submitted
to instructor

Work Activities

Related Knowledge

Related Skills

Attitude/Safety/
Environmental
Environmental:
i. Ensure work place
tidy with sufficient
lighting
ii. Cool working
environment

Training
Hours

Employability Skills
Core Abilities
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

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.

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

75

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

Delivery
Mode

Assessment
Criteria

03.08
04.01
04.02
04.03
04.04
04.05
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

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.
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.

RATIO (TEM : Trainees)

Safety boot
Rubber glove
Disposable glove
Apron
Hair net
Bum cap
Mask
Goggle
Digital thermometer
Infrared thermometer
Stationary

1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:1
1:5
1:5
As required
76

12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.

Sterilize plastic bag

Stainless steel tray
Manual of poultry meat inspection
Manual of ruminant meat inspection
Manual of pig meat inspection
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
Malaysia Standard Good Manufacturing Practice MS 1514:2009
Borang pre slaughtering hygiene inspection
Borang post slaughtering hygiene inspection
Borang food safety inspection

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

References
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 967-890418-8
11. Lembaga Penyelidikan Undang-undang (2008), Akta Keselamatan dan Kesihatan Pekerjaan 1994 (Akta 514), International Law Book Services, ISBN
967-89-1494-8
12. Department of Standard Malaysia (2001) General Principles of Food Hygiene, SIRIM, Malaysian Standard MS 1541 : 2001
13. Department of Standard Malaysia (2009) Makanan Halal- Pengeluaran, Penyediaan dan Penyimpanan Garis Panduan Umum (Semakan Ke Dua)
1.
2.

77

SIRIM, Malaysian Standard MS 1500 : 2009

14. Department of Standard Malaysia (2007) Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System (First Revision) SIRIM,
Malaysian Standard MS 1480:2007

78