SPECIFIC SKILLS
Specific skills is defined as a skill relating to a specific task or situation. It involves both understanding and proficiency in such specific activity that involves methods, processes, procedures, or techniques.
| code | Title | |
|---|---|---|
| 7422-03 |
Familiarity with industry standards and regulations.
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| 7422-03 |
Electrical troubleshooting and repair.
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| 7422-03 |
Ability to test and analyse wireless signal strength and system performance.
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| 7511-01 |
Knowledge in humane and Halal-compliant slaughtering techniques.
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| 7511-01 |
Proficiency in operating slaughtering equipment.
|
|
| 7511-01 |
Knowledge in animal handling, welfare, and meat inspection standards.
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|
| 7511-01 |
Competency in meat cutting, trimming, and dressing techniques.
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|
| 7511-01 |
Knowledge in hygiene, sanitation, and food safety procedures.
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|
| 7511-01 |
Ability to monitor and maintain slaughtering equipment condition.
|
|
| 7511-01 |
Proficiency in weighing and measuring meat accurately.
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|
| 7511-01 |
Knowledge in safe handling and disposal of slaughterhouse waste.
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| 7511-01 |
Knowledge in health, safety, and quality regulations in slaughtering operations.
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|
| 7511-02 |
Proficiency in meat slicers, knives, saws, and other cutting tools for cutting, trimming, deboning, and portioning meat safely and efficiently.
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|
| 7511-02 |
Knowledge of different cuts of meat and meat quality grading criteria.
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|
| 7511-02 |
Understanding of food safety, hygiene regulations, and standard operating procedures (SOPs).
|
|
| 7511-02 |
Ability to store, label, weigh, package, and handle meat products correctly.
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| 7511-02 |
Skill in cleaning and sanitising tools, surfaces, and workstations.
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|
| 7511-03 |
Knowledge of sausage-making processes.
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| 7511-03 |
Understanding of food safety and hygiene regulations.
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|
| 7511-03 |
Ability to follow recipes and production formulas accurately.
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|
| 7511-03 |
Weighing and measuring ingredients precisely.
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| 7511-03 |
Proficiency in operating and maintaining sausage-making equipment.
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|
| 7511-03 |
Cooking sausages to required standards.
|
|
| 7511-03 |
Inspecting product quality during production.
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| 7511-03 |
Knowledge of meat cuts and seasoning combinations.
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|
| 7511-03 |
Proficiency in troubleshooting and maintaining sausage-making equipment.
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|
| 7511-03 |
Working effectively under time constraints.
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|
| 7511-04 |
Expertise in meat preservation processes, including salting, curing, and smoking.
|
|
| 7511-04 |
Knowledge of storage conditions and quality maintenance for preserved meats.
|
|
| 7511-04 |
Ability to identify and resolve quality issues in preserved meat products.
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