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JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA


ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62502 PUTRAJAYA

KERTAS PENERANGAN
( INFORMATION SHEET )

KOD DAN NAMA


PROGRAM /
HT-014-2:2011 - PASTRY PRODUCTION
PROGRAMS CODE &
NAME
NO. DAN TAJUK UNIT
KOMPETENSI / HT-014-2 : 2011-C06 MALAYSIAN DESSERT AND KUIH
COMPETENCY UNIT NO. PREPARATION
AND TITLE
1. IDENTIFY MALAYSIAN DESSERT AND KUIH
REQUIREMENTS
2. PREPARE MALAYSIAN DESSERT AND KUIH MISE EN
PLACE
NO. DAN PENYATAAN 3. CARRY OUT MALAYSIAN DESSERT AND KUIH
AKTIVITI KERJA / WORK PREPARATION
ACTIVITIES NO. AND 4. CARRY OUT MALAYSIAN DESSERT AND KUIH
STATEMENT PRODUCT FINISHING AND DECORATION
5. CHECK MALAYSIAN DESSERT AND KUIH PREPARATION
PRODUCT QUALITY AND QUANTITY
6. PRODUCE MALAYSIAN DESSERT AND KUIH
PREPARATION ACTIVITIES REPORT
OBJEKTIF UNIT
KOMPETENSI /
COMPETENCY UNIT
OBJECTIVE
ID UNIT KOMPETENSI / Muka / Page : 1
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TITLE : IDENTIFY MALAYSIAN DESSERT AND KUIH REQUIREMENTS

PURPOSE : TO IDENTIFY THE TYPE OF MALAYSIAN DESSERT AND KUIH,


STANDARD RECIPE AND PREPARATION WORKFLOW.
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DESCRIPTION :

1. IDENTIFY MALAYSIAN DESSERT AND KUIH REQUIREMENTS

1.1. Safety, health and hygiene practices guidelines.

1.1.1. Introduction to Food Safety.

The pastry business can be an enjoyable and rewarding profession, but some
bakery processes can also be hazardous. Persons who work in pastry
operations should be instructed in how to avoid or prevent potential hazards and
be properly trained to follow recommended safe work practices.

Slips and falls are common pastry accidents due to wet floors, spilled dough,
batter, and dry ingredients, as well as uneven or obstructed floor surfaces. Stack
materials neatly to keep walkways and production areas clear. Immediately clean
up spills and post warning signs when floors are wet or slippery. Use a
degreasing solution on oil and grease spills. Gets safety training on use of
ladders and stepstools. Slip-resistant floor coverings and shoe soles prevent
slips and falls.

Pastry equipment such as tart machine, mixers, oven, and stove. Maintain
equipment in good condition. Guard moving and sharp parts. Keep equipment
clearances to avoid accidentally bumping into moving parts. Use safety devices
such as power interlocks, two-handed controls, and emergency-stop bars.
Practice lockout/tag out during maintenance and cleaning. Place warning signs
on equipment with moving equipment dangers.

Breathing flour dust can cause asthma and nose, throat, and eye irritation.
Repeated exposure to flour and dough can sensitize skin. Control flour dust with
enclosed storage bins, adequate ventilation, and enclosed mixing. Dont sweep
flour from floors; use a high-efficiency vacuum cleaner or wet mopping. Clean
work surfaces throughout the day to prevent dough and flour buildup. Use a
nuisance dust mask if flour dust cannot be controlled. Gloves and long sleeves
protect your hands and arms from dough and flour exposure.

1.1.2. OSHA
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Definitions

OSHA or Occupational Safety and Health Administration, founded in 1993


was initially formed to provide a general occupational safety & health consulting
& training offerings to the business within Malaysia.

OSHA's mission is to "assure safe and healthful working conditions for working
men and women by setting and enforcing standards and by providing training,
outreach, education and assistance

OSHA Standards

OSHA standards are rules that describe the methods that employers must use to
protect their employees from hazards. These standards limit the amount of
hazardous chemicals workers can be exposed to, require the use of certain safe
practices and equipment, and require employers to monitor hazards and keep
records of workplace injuries and illnesses.

Examples of OSHA standards include requirements to: provide fall protection,


prevent trenching cave-ins, prevent infectious diseases, ensure that workers
safely enter confined spaces, prevent exposure to harmful substances like
asbestos, put guards on machines, provide respirators or other safety
equipment, and provide training for certain dangerous jobs.

Employers must also comply with the General Duty Clause of the OSH Act,
which requires employers to keep their workplace free of serious recognized
hazards. This clause is generally cited when no OSHA standard applies to the
hazard.

1.1.3. Environmental Quality Act 1974 (Act127)

Definition

The legislation is related to the prevention, abatement, control of pollution and


enhancement of the environment in compliance with the government standards.

1.1.4. Halal Products Compliance

Definition

.....................
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1.1.5. HACCP

Definition

Hazard Analysis And Critical Control Points, or HACCP, is a systematic


preventive approach to food safety and pharmaceutical safety that identifies
physical, chemical, and biological hazards in production processes that can
cause the finished product be unsafe, and designs measurements to reduce
these risks to a safe level. In this manner, HACCP is referred as the prevention
of hazards rather than finished product inspection.

Hazard Analysis
A hazard is anything which may cause harm to your customers.
There are three types of hazards:-
biological
hemical
physical

a. Biological Hazards

Biological hazard include food poisoning bacteria such as Salmonella,


E-coli and Bacillus cereus, which are hazardous because they can:-
Survive inadequate cooking
Multiply to harmful levels in food given the right conditions
Spread from raw foods to ready to eat foods (cross contamination)

b. Chemical Hazards

Chemical hazards may be present on certain foods in the form of


pesticides or cleaning residues. Chemical hazards may also arise from
incorrect storage and misuse of cleaning chemicals or rodent bait. Not
using food grade equipment may also contaminate the food.

c. Physical Hazards

Physical hazards include contamination from foreign bodies like glass,


wood, metal, hair, flies etc.

To identify all the hazards associated within your business, you may
wish to consider what process steps are applicable to your business.

You will then need to think about the three hazards at each stage/
process step of your operation.
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Process steps

This is a stage in the business operation to produce a certain food.


You will need to think what stages are applicable to your business and
either takes a generic or specific approach to the foods you produce.

For example;-
purchase/ receipt/ collect
delivery
storage
preparation
cooking
cooling
storage
service

a. Critical Control Points (CCPs)

CCPs are the stage of your process where the hazards must be
controlled for the food to be safe to eat.

Critical Limit

Critical limits are specified safety limits at your CCPs which


separates acceptable (safe food) from unacceptable (unsafe food).

Critical limits are usually numerical values based on scientific


finding. Example: Critical limit for the storage of food in a fridge.

0-5C this is good practice but the food stored at this


temperature is not critical

8C this is the critical limit

10C this has exceeded the critical limit and is potentially

b. Monitoring

Monitoring produces would need to be established to ensure hazards are


controlled at CCPs. Such monitoring activity may involve temperature
checks, visual inspection and time recording.

c. Corrective Action
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Corrective action are produces to be taken when monitoring (at CCPs)


has identified that the critical limit has been or is likely to be
exceeded.Such action must either make the food safe or prevent its entry
into the food chain.For example, the fridge temperature is 10C. Your
corrective action may state to; remonitor in one hour, relocate the food to
another fridge operating at or below 8C, call the Manager/owner, call the
fridge engineer.

d. Verification
This involves taking an overview of your HACCP based system to
ensure it is working effectively.
It is checking that the checks already done at true and effective at
controlling your hazard.
For example, Managers weekly checks and food sampling would be
verification procedures.

e. Documentation
A HACCP based system must have appropriate documentation to
demonstrate it is working effectively.
These will usually incorporate HACCP charts, work instructions, written
procedures/ policies,training record, monitoring records, sampling
records, invoices, receipts etc.

f. Review
To ensure the HACCP is working effectively, it is important to review the
food safety system at regular intervals. This may be when there is a
change of menu, a complaint, a new product, a new premise or a visit
from the Environmental Health Officer. It is good practice to review the
system at least once a year.
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1.1.6. Good Manufacturing Practices (GMP)

Definitions

Good Manufacturing Practices (GMP) certification is a scheme which can assist


manufacturers of food products and food related products to provide assurance
to their customers that their products are manufactured in a hygienic manner and
in accordance to best practices in manufacturing.

Since GMP is one of the pre-requisite programmes (PRP) required to be


established before Hazard Analysis and Critical Control Points (HACCP) can be
implemented, having GMP certification would definitely pave the way to an
easier HACCP implementation and certification.

Generally, GMP consists of aspect such as design and facilities in the


establishment, control of operations by equipment, temperature, time, pH or
water activity control, maintenance and sanitation, personal hygiene, personnel
training, transportation, conveyors, product

Information and consumer awareness. In short, it comprises the basic


requirements of a manufacturing facility covering establishment, infrastructure,
equipment design, construction, maintenance, process controls and personnel
hygiene and awareness.

MS 1514 is the standard for prescribing the requirements of pre-requisite


programmes which is required to be established before the implementation of
HACCP. The standard is applicable to all food manufacturers, primary and
secondary processors, food catering and service operators, food retailers and
food related industries

QUESTIONS :
ID UNIT KOMPETENSI / Muka / Page : 1
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1. Explain briefly the definition about Food Safety.


____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

2. What is OSHA?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

3. Explain in simple sentence about HACCP.


____________________________________________________________________________
_____________________________________________________________________________

4. Explain how to ensure that the HACCP is working effectively?


____________________________________________________________________________
_____________________________________________________________________________

5. What is MS 1514?
____________________________________________________________________________
____________________________________________________________________________

RUJUKAN:
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1. Lian M., Times Book International (1981) Singapore, Guide to Hotel & Catering Services, ISBN 9-
971-65093-2.

2. Geerts R., Vantage House (1989), Belgium Belgian Chocolates


3. Roux M.&A., Mcdonald & Co. Ltd., London & Sydney The Roux Brothers on Patisserie, ISBN 0-
356-12379-0.

4. Courtine R.J., The Hamlyn Publishing Group (1988) London, Larousse Gastronomique Cookery
Encyclopaedia, ISBN 0-749-30316-6.

5. Gail Sokol, Thomson Delmar Lerning (2006), About Professional Baking 2nd Edition.
6. John C. Hodder Education (2008), Practical Cookery. 11 th Edition.
7. Gisslen, W. John Wiley & Sons Inc (2009), Professional Baking 5 th Edition.
8. Gisslen, W. John Wiley & Sons Inc (2005), Professional Baking 4 th edition.
9. Friberg, B. John Wiley & Sons (2002), The Professional Pastry Chef: Fundamental of Baking and
Pastry 4th edition.

10. Labensky, S.R., Tenbergen, K.G., VanDamme, E & Martel P. Prentice Hall (2004), On baking: A
Textbook of Baking and Pastry Fundamentals.

11. Joseph Amendola, Nicole Rees, John Wiley & Sons. (2002), The Bakers Manual Fifth Edition,
ISBN 0-471-40525-6

12. Gisslen, Wayne John Wiley & Sons. (1946), Professional Baking Third Edition, ISBN 0-471-
34646-2

13. Bo Friberg Van Nostrand Reinhold, A Division of International Thompson Publishing Inc, The
PROFESSIONAL Pastry Chef, Third Edition,
ISBN 0-442-01597

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