eMASCO

Introduction Of MASCO Structure Of Classification Starting Salary Guidelines

Index Job Directory Publication

MASCO Job Classification Job Statistics MASCO Job Codes Chart

Agency Login

Recent Searches

Major Group

Craft and Related Trades Workers

Sub-Major Group

Food Processing and Related Workers

Minor Group

Food Processing and Related Workers

Unit Group

Meat and Fish Processing Workers and Related Food Preparers

Minor Unit Group

MASCO Code

7511-02

Compare

Meat Slicer

TVET scope is based on recognized occupational standards, with emphasis on practical components, psychomotor skills and exposure to training in the industry

Meat Slicer is responsible for preparing and cutting meat and deli products into portions and specified thicknesses, using knives or slicing equipment. This role includes trimming, deboning, grinding, and packaging meats, maintaining equipment, and ensuring compliance with hygiene and food safety standards, typically in retail, food service, or processing environments.

Tasks

Cut, trim, debone, flay, and slice meat and meat products according to specifications.

Operate, maintain, and sharpen meat cutting equipment efficiently.

Package, label, weigh, and store meat products in refrigerators or freezers at appropriate temperatures.

Maintain cleanliness and sanitise tools, surfaces, and work areas in compliance with food safety standards.

Receive and inspect meat deliveries to ensure quality and safety compliance.

C
Manufacturing

0721
Food Processing

Skills

Basic

Communication, teamwork, and customer service skills.

Knowledge of meat cuts, preparation techniques, and basic weighing skills.

Physical stamina and manual dexterity.

Proficiency in using meat slicing and processing equipment.

Understanding of food safety and sanitation practices.

Specific

Ability to store, label, weigh, package, and handle meat products correctly.

Knowledge of different cuts of meat and meat quality grading criteria.

Proficiency in meat slicers, knives, saws, and other cutting tools for cutting, trimming, deboning, and portioning meat safely and efficiently.

Skill in cleaning and sanitising tools, surfaces, and workstations.

Understanding of food safety, hygiene regulations, and standard operating procedures (SOPs).

Additional Info

QUALIFICATION

Sijil Pelajaran Malaysia (SPM) or Equivalent

Related Courses

Claimable Course

e-Latih Online Course

Madani TVET Course

Minor Unit Group

Bird's Nest Cleaner

Halal Checker (Slaughterhouse)

MASCO

Hi, I can assist you with questions related to the Malaysia Standard Classification of Occupations (MASCO).

Compare (/2)

View Comparison

📌 NOTICE 📌

Welcome to the new version of the e-MASCO Portal.

This portal is currently being enhanced and upgraded by the Ministry of Human Resources (MOHR). At present, the portal content is based on MASCO 2020, and the updated version is expected to be fully completed by the first quarter of 2026. Some information and functions may still be in the testing phase. We greatly appreciate any feedback and suggestions from users to help improve the features and content of this portal. Please share your views through the Feedback page.