Introduction Of MASCO Users of MASCO Structure Of Classification Progressive Wage Policy
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Agency
BM EN
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Major Group
2
Professionals
Sub-Major Group
22
Health Professionals
Minor Group
226
Other Health Professionals
Unit Group
2263
Environmental And Occupational Health And Hygiene Professionals
Small Unit Group
MASCO Code
2263-33
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Halal Executive, Slaughterhouse
STEM
GREEN
Halal Executive, Slaughterhouse responsible in assisting the manager in all slaughtering operation and halal related matters focusing on halal certification process of the slaughterhouse, and performing halal audit and training.  assist secretarial role for internal halal committee meeting.
Alternative Names
Tasks
Developing and implement Halal Assurance Management System (HAS) for slaughterhouse
Performing Halal certification process of the slaughterhouse
Ensuring the validity of JAIN’s accreditation for all slaughterers
icipating in Internal Halal Audit to assess compliance to Halal requirements
Ensuring monitoring of slaughtering and stunning process according to Syariah requirements
Developing Halal training modules and conduct/organize Halal training to the management and staffs
Implementing control measure as identified in Risk Assessment to control the potential contaminants
Monitoring staff adherence to Good Hygiene Practice
Resolving issues pertaining to Sertu operations
Investigating and develop response to complaints related to Halal matters
Advising other departments and propose for improvements in Halal matters
Performing supplier audit to assess compliance to Halal requirements
Resolving the non-conformance issues and present the report to the management
Organizing and facilitate external Halal audit with authorities
  • M
    Professional, Scientific And Technical Activities
  • S
    Other Service Activities
  • HI-010-5:2013
    Halal Audit Management
  • C101-001-5:2017
    Halal Poultry Slaughterhouse Management
  • M749-004-5:2020
    Halal Management
  • 0721
    Food Processing
  • 0741
    Engineering Technology
Skills
Basic
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Critical Thinking
Proficiency in using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. 
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Reading Comprehension
Proficiency in understanding written sentences and paragraphs in work related documents.
Complex Problem Solving
proficiency in identifying complex problems and reviewing related information to make assessments and implement solutions.
Specific
Safety Audit
proficiency in collecting information relating to the efficiency, effectiveness, and reliability of a company's total health and safety management system.
slaughtering skills
proficiency in three distinct stages of slaughtering; pre-slaughter handling, stunning, and slaughtering.
Quality Management
proficiency in ensuring an organization, product or service is consistent.
Halal Compliance
proficiency in halal management and syariah knowledge in managing halal products and services.
Compliance Management
proficiency in monitoring and assessing systems to ensure they comply with industry and security standards
Environmental Impact Assessment
proficiency in identifying the impact on the biogeophysical environment
Risk Assessment
proficiency in determining quantitative or qualitative risk related to a well-defined situation and recognized threat.
Halal Integrity System
proficiency in managing system that ensures the integrity of halal food at the processing stage, thereby ensuring the production of halal and quality food.
Related Courses
Kursus Layak Dituntut
Kursus e-Latih Online
Kursus TVET Madani
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