VETERINARY SLAUGHTER HOUSE DEPARTMENT JASIN

MGT 400 – INTRODUCTION TO MANAGEMENT

GROUP ASSIGNMENT

LECTURER’S NAME : SITI YUMMY FARIDATUL AKMAR BT MOHAMAD

GROUP MEMBERS : MOHD FARIS BIN FAUZEE (2014273022)

: MUHAMMAD MUSTAQIM BIN JAAFAR (2014642414)

: HALLED BIN MUHAMAD TAIB (2014654762)

: MOHD ZULHAMIZZAN BIN ZAKARIA (2014833472)

GROUP : AT220 2E

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INTRODUCTION

Historical records show that farming in the state of Melaka has existed since the heyday of the Government of Malacca in the 15th century again. The importance of farming to the public when this has prompted Sultan Mahmud Shah establish rules "Malacca Code" (1422-1444) there on. However chronicles of the service is only available in 1902 with the appointment as Inspector of Veterinary W.Pereyra GBVC by the Government when the Straits Settlements.At this time in Melaka, apart from the Department of Veterinary Services, there are also:

Dairy Industry Service Centre - Alor Gajah, Jasin, Masjid Tanah, Merlimau and Ayer Keroh Milk Quality Control Laboratory - Alor Gajah Slaughterhouse - Ayer Keroh, Alor Gajah and Jasin Masjid Tanah Poultry Institute of Technology - Masjid Tanah

SLAUGHTER HOUSE JASIN

Jasin abattoir complex was built in the early 80's. Measures 2.5 acre lot located in 5380. In 2006, work upgrading the slaughter and administrative buildings has been carried out with the distribution of costs exceeding RM500 thousand.

  Located 30km from the city of Malacca, 15km and 10km from the town of Jasin Merlimau. This complex is capable of carrying out the slaughter of 30 cattle per day.

Divided into 3 departments, slaughtering operation control section sewage and administrative divisions. Departments of the slaughter carried out by operators registered with abattoir and assisted by staff abattoir. Control wastewater treated by Hi Kleen system while the solid waste disposal area municipalities and administrative division manages the administrative and financial work

LOCATION

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NATURE OF WORK DONE

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Control, prevent and eradicate animal and zoonotic diseases.

• The production of livestock, poultry and animal feed.

• Inspection of meat, milk, eggs, pet food, slaughterhouse and processing plant animal by products.

• Control of imports and exports of livestock and animal products and quarantine services.

• Training for the livestock industry and pets.

• Development of livestock production and animal health and veterinary public health.

• Research on animal diseases and animal genetic resources.

• Control of animal welfare and conservation of animal genetic material.

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CONTENT AND TOPIC ANAYLYSIS

PAGESINTRODUCTION : SLAUGHTER HOUSE JASIN LOCATION NATURE OF WORK DONE

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PLANNING : VISION MISION GOAL OBJECTIVE STRATEGY IMPLEMENTED PLANNING FLOW STANDING PLAN ( ROUTINE ISSUE ) SINGLE USE PLAN ( UNROUTINE ISSUE ) OVERCOMING BARRIER OF PLANNING

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ORGANIZING : ORGANIZATIONAL CHART ORGANIZATION STRUCTURE DECISION MAKING SPAN OF CONTROL DEPARTMENTALIZATION SKILL INVOLVE DEGREE OF FREEDOM IN JOB

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LEADING : WHAT LEADER EXPECT ON LEADING THE EMPLOYEE VROOM JAGO MODEL DECISION MAKING LEADER POWER BALANCING THE RELATIONSHIP BETWEEN COWORKER AND PRODUCTIVITY

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CONTROLLING : HOW THE NEED OF CONTROL IS DETECTED CONTROL CRITERIA FOCAL POINT CONTROL PHILOSOPHIES FOR THE LEADER

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CONCLUSION 30RECOMMENDATION 31REFERENCES 32APPENDIX 33

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PLANNING

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PLANNING

VISION

The competent veterinary authority to serve for the welfare of the human animal industry.

MISION

Provide quality veterinary services to guarantee the interests of public health and sustainable industry for the welfare of the animals that human.

GOALS

The goal for this department is to provide slaughter services and a proper production of fresh meat in livestock sector in its surrounding location. Its involved registered breeder of the veterinary department.

OBJECTIVE

A) Production of fresh meat that pass the veterinary department specification.

The corpse is obtain by an efficient technique and time saving that only involve one person together with special tools rather than the usual method that involve many person and tedious procedure and timing.

Abattoir tools for obtaining corpse.

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Before obtaining the corpse from the live animal, the animal is check for its health state by the veterinary department and certificate is given to prove it is checked.

The fresh meat is obtained by the course by the proper tools and proper technique. This is to ensure the quality of meat being produce is at its best. Sample is taken from the meat produced to again being tested for any disease. The meat that being produce by this department is given certificate before being marketed.

Special tools for obtaining fresh meat

B) The use of special tool to obtain the corpse from the animal is not only for efficiency of production but it also provides a good welfare for the animal that involve. By this method the animal is not harm rather than bring it down by forced in the usual method.

STRATEGY IMPLEMENTED

A) CORPORATE STRATEGY

Related diversification

The veterinary department slaughter house is a sub department of the main veterinary department which provides additional service of fresh meat production for the veterinary registered customer.

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B) BUSINESS STRATEGY

Business-level strategy

The service provided by the veterinary slaughter house is not only cheap (only RM20 per livestock) and the fresh meat being produce by thus department is given pass certificate which give a big advantage to the breeder in marketing their meat product at the market.

The customer that has the interest to obtain this particular service had to register their livestock business to the main veterinary department. Before the animal is send to this service it is also must gone through several procedure.

PLANNING FLOW

Top-down planning

All the order being received by this particular sub department is given by the main department of veterinary. The main veterinary department in the other hand received the order from the ministry of agriculture and agriculture based business.

So the planning is done by the ministry. This is because the veterinary department is a Malaysia government based department.

Not only planning and order but the budget also flowed by the same way as the planning.

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Planning flow Chart

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STANDING PLAN (ROUTINE ISSUE)

A) POLICIES The veterinary slaughter house is to ensure the slaughter process done is according to the

hygienic and sanitation specification needed, food safety, and halal status for the consumer.

This veterinary slaughter house operates according to the element-element of good industrial practice.

B) PROCEDURE The veterinary slaughter house provides various kind of procedure as guidance to its

operation. It is provided to meet the demand of good industrial practice and shown the proper and safe way of doing this particular activity.

The procedure provided enhance the efficiency and effectiveness of doing job which is important in production flow.

A) Pre-process and post-process procedure

1. The breeder that want to get the veterinary slaughter house service must first send their livestock to the main veterinary department to get medical check for any disease. After being check and the livestock are found free from any diseases, a certificate is given to the breeder as proved that the livestock involve is checked and free from any disease.

2. After being checked, the animal is move to the slaughter house. Moving the animal from the breeder farm to the slaughter house needed animal migration permit. This permit is needed to prove the animal being move or migrated is owned by the breeder.

3. After the livestock is processed into fresh meat, sample is taken from the meat to again double check the meat status, this is ensuring the meat is free from any disease. The sample taken is bringing to the main veterinary department laboratory.

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Ministry of Agriculture and Agriculture based Business

Main Veterinary Department

Veterinary Slaughter House

Pre-process procedure document

Migration Permit Health Certificate

Slaughtering Permit

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All of this document must be prepared by the owner of the livestock before it is send to receive the service on the department. Otherwise the service will not be given and request will be rejected

Post process procedure site

This post mortem site is where the inspection staff will obtain the sample on the processed fresh meat product to be sent to the main department laboratory.

B) Process procedure

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Slaughtering or production process flow. The job of production must do according to the stated procedure by the veterinary department. This is to ensure the quality of the product that being produce is meet the requirement. And it serves as the guidance for the abattoir staff.

Production process site flow. The job of production must be done by following the site flow to ensure the efficiency of production and time saving of the production. By following the site flow, it also saves the staff energy. The worker does not have to move back and forth but instead work is done by only single direction.

Process Job procedure and flow

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C) RULES Rules are mainly provided for the line production employee to ensure their safety in

doing the job. Rules also provided to ensure the employee do their job in a proper way with proper attires, tools and serve as guidance.

Rules shown the limit of freedom given to the employee and the provide control over them.

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SINGLE USE PLAN (UNROUTINE ISSUE)

1. If the sample taken from the fresh meat in the post-process procedure is found out to have the present of disease, the laboratory will inform the veterinary slaughter house for the result. This is considering as unusual cases because before the livestock is processed into fresh meat, the animal is checked for any disease as stated on the pre-process procedure.

2. So the detection of disease on the post process procedure is an unroutine issue. After the veterinary slaughter house receive the result. The veterinary slaughter house had to take action by checking back the source of the meat sample to found out the animal involve and the owner of the livestock.

3. After knowing the source or the location of the disease origin, the veterinary slaughter house will send their staff to check the breeder’s location by site visiting the breeder operation site. The staff needs to inform about the issues and controlling or prevention method are teach to the breeders.

OVERCOMING BARRIER OF PLANNING

Involving employee in decision making

Involving employee in decision making process in overcoming barrier of planning is because the employee is the closest person with the production line or the job itself. In this case are the inspection staff and abattoir staff.

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ORGANIZING

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ORGANIZING

ORGANIZATIONAL CHART

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MANAGER

Abattoir staff

(Meat production)

Inspection staff

(Meat inspection)

Administrative and monetary department

Department assistant

ORGANIZATION STRUCTURE

Divisional structure

By this structure, organizations focus on one particular role. This veterinary slaughter house is a sub department of the main veterinary department which provides service of mainly in the production of fresh meat.

So this organization is a divisional based structure organization because it focuses on production of fresh meat.

DECISION MAKING

Centralization

Which mean that this particular department decision making is done by upper levels of the organization, which in this case is the manager itself.

Manager make all the decision and lower level employees simply carry out those order, this is because the manager is the one that have all the knowledge necessary in carry out the activity of the department.

SPAN OF CONTROL

The employee under the control of the manager in this department is not many because this slaughter house is consider as a branch or sub-department under the main veterinary department which carries out is specialized function of service in meat production for the members of the veterinary department.

So the manager in this veterinary slaughter house had to control 4 employees which divided into its own departmentalization.

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DEPARTMENTALIZATION

Staff department

Administrative and monetary department

This department responsible in administration of the veterinary slaughter house department.

It’s involved in holding department money or budget usage and accounting. The management department also hold responsible in the handling of letters and department document.

Line department

1. Abattoir staff (Meat production) This staff responsible in production of meat. This staff involve in producing the meat from

the corpse and processing the livestock into the course itself. The sanitation of production site is also maintained by this staff.

2. Inspection staff (Meat inspection) This staff responsible in inspection the job done by the abattoir staff, served as quality

control. This staff also makes sure that the meat produce is according to the specification needed by the veterinary department.

Not only inspection the meat being produce, this staff also make a physical inspection (antemortem) of the livestock involve before it is entered into the production line. Any physical injury detected at the livestock may increase the risk if the animal being infected by any disease.

The inspection staff also takes sample of the meat being produce as a last inspection process. The taken is send to the main veterinary department laboratory.

Employee

Department assistant

This staff holds the responsibility of assisting the production line of the department. This staff mainly will assist the abattoir staff or the meat production staff.

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SKILL INVOLVE

Training program

Particular department is not only involved in the meat production but it also carry training program that trained abattoir staff. The training program will train the worker to develop skill needed to execute job related in fresh meat production and obtaining corpse from animal.

This department use special tools in their production site, using all the special tools needed special training. To ensure the tools are used in a correct ways. Newly employed abattoir staff is given training and the whole manual.

The example of skill needed is such as slaughtering livestock, disease detection, sanitation and fresh meat preparation.

The training program involve in developing skill

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The tools involve and the maintenance in using it

Not only the training on how to use the tools correctly but the training program also teaches the involved staff on the maintenance of the tools. Tools maintenance training is to ensure the tools use have longer life expectancy. This training will develop the whole skill and knowledge about the tools on the abattoir staff.

DEGREE OF FREEDOM IN JOB

Timely aspect

The fresh meat product is mainly produce to be marketed at early morning market. To market cow or lamb meat at the market the requirement is the livestock involve must be slaughter and processed in the department as Malaysia laws stated.

As the marketing site (in this cases is ‘Pasar Besar Jasin’) of the product operated in early morning, the job of production must be done in approximately at 5am daily. The owner will picked up the finished product to be send at the market site.

Job activity

The job holder or in this cases the abattoir staff needed to get the job done according the procedure and requirement of the veterinary department.

The job must be strictly done according to the procedure to maintain the quality of the product being produced and the staff had to maintain the good veterinary hygiene practices (GVHP).

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LEADING

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LEADING

THE LEADER

WHAT LEADER EXPECT ON LEADING THE EMPLOYEE

The leader involve with the job together with the employee

By doing the operation together the leader can guide the worker as the leader had all the knowledge and the skill needed on the whole operation. The leader also the one that responsible in the training program of the employee.

By doing the job together with the employee, the leader can speed up the rate of production. The leader opinion is more hands helping means more production of product. This save time and energy in the operation

And by involving directly in the job together with the employee, the leader are able to monitor the employee performance and the quality of the fresh meat that being produced and how it is being produced. Directly monitoring will give the leader control over employee.

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VROOM JAGO MODEL DECISION MAKING

Leader decide together in decision making in meeting

The leader may have the knowledge and power but the abattoir and inspection staff is the person that is closest to the operation or job while the administrative staff have the knowledge about the budget.

So in decision making related in the operation of this particular department, the leader prefer to decide together in a meeting held at the meeting room that situated on the office of this department.

This will not only solve or improve the production of the department but also improve the relationship between the leader and the other employee. So this is the advantage of the decision style implemented by this leader.

LEADER POWER

1. Power to give reward The veterinary department is a government department under the ministry of agriculture

and agriculture based business. In these cases, the leader have no power in giving any reward such as bonuses.

Because not only the reward but also the salary of the employee is administrated by the ministry under the stated government compensation skim. Reward is upheld by the government.

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2. Power in coercive The leader power in punishing of guilty employee in this government based department is

very limited. The leader are not given the power such as withholding the reward of the employee.

The leader had to respond the misconduct of employee according to the stated government laws of misconduct. The action taken must be according to step by step procedure that have been stated.

The leader have no wide degree of freedom in punishing the employee by themselves. Usually the leader will first give verbal warning to the involved employee then the step will followed by giving warning letter.

3. Informational power The leader has the information and the knowledge about the whole abattoir operation.

The leader is the one responsible in the training program, the manager trained newly employed staff in developing skill.

The manager is given the complete manual book of the whole production operation. So the leader has the power to control the information related to the whole department operation.

BALANCING THE RELATIONSHIP BETWEEN COWORKER AND PRODUCTIVITY

The manager of this department, Encik Kamarolzaman, balance the relationship between he and the staff by directly involved in the department operation, by this way not only the leader help the worker in increasing the productivity but also gain respect and increase the relationship between the other staff.

The implementation of deciding together in decision making related in production operation also help in increasing productivity and relation. The productivity increases because the decision are made together with the operation site which is closest to the production. So the staff knows well what the best way to do the job is.

While this method also increase relationship because it give the employee the feeling of being trusted in the decision making and in the operation of the department. By this method the employee also feels important.

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CONTROLLING

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CONTROLLING

HOW THE NEED OF CONTROL IS DETECTED

Based on observation

The manager detect problem by directly involve with the job in the operation site. Problem is detected by manager direct visual contact. If any problem is detected, control would be or may be needed in solving the problem and to make sure the objective of the department will be achieved.

Based on oral report

Manager is not only one involve in monitoring the operation of its department, but inspection staff also the one who involve directly in the inspection of the work. If any problem detected, oral report will be given to the manager. The manager wills notify and taking managerial action.

CONTROL CRITERIA

Product quality

Product quality is the control criteria for this department. This department emphasize on the product that being produced. The fresh meat being produced must strictly produce in the procedure stated by the veterinary standard and the ministry of health standard.

The required standard of fresh meat can only be produced by following the work procedure that has been stated by the veterinary department and ministry of health. The production of good quality fresh meat is important in order to achieve this particular department objective.

FOCAL POINT

Feedback control

Feedback control means that corrective action is done when the problem occurs. The inspection of the quality of the fresh meat being produce is done on the final phase of the production.

It is either the manager itself or the inspection staff will make the inspection. So the problem in the production is detected on the final phase. Inspection is done usually on the post mortem site.

This method of focal point focuses on discovering undesirable output and implementing corrective action such as giving more training program to the abattoir staff.

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CONTROL PHILOSOPHIES FOR THE LEADER

Focus on individual (bureaucratic control)

The employee under the control of the manager in this department is not many because this slaughter house is consider as a branch or sub-department under the main veterinary department which carry out is specialized function of service in meat production for the members of the veterinary department.

Because of the span of control of the manager is not wide the manager implemented bureaucratic control philosophies which focus on individual performance.

Controls are measured by the product being produce by the employee according to the stated product standards. The veterinary department standard must be fulfilled by the involved employee.

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CONCLUSION

The conclusion of the management study is the management consists of four major aspects planning, organizing, leadership and controlling. In which, each of this aspect consist of many criteria that needed to be fulfill by an organization. By this assignment, we exposed directly to the all aspect of management by interviewing method. With the assignment that assigns to us, we can see all the aspect is use in an organization.

In the planning aspect of management, we can conclude that organization must be plan in the right way to achieve their vision, mission, goal and objectives. The organization had to choose the better strategy to operate with efficiently and effectively depending on its surrounding environment. With all the planning that organization done, they have to implement the plan carefully to make their organization move on the right path.

In the organizing aspect of management, an organization must organize their staff into different function of related department according to its function. The organization had to decide the organization structure suitable in their current condition and their particular operation activity. Development of skill is important in an organization, skill that being developed must related with the activity done on the organization. Procedure and rules given is important because its serve as a guide for staff in doing their job. An organization should choose the right way in the decision making to suite the current condition.

In the leadership aspect of management, a good leader must involve with the job. Good leaders also guide the worker in operational process because leader had all the knowledge of the operation. This is because helping save more time in production and increase the rate of production. Not only that, by doing the job together a leader have the ability to observe or monitor the operation and the performance level of the organization and staff A leader have power to rewards, punish and information. For better performance of an organization, leader should use the right way of power leader to guide the employee.

In the controlling aspect of management, an organization can detect the problems based on observation. The leader can observed the problem that happen by observing the employee work done in the operation. By observing, manager are able to directly notice the need of control in their organization. Controlling aspect is important to ensure the organization operates according to achieving the goals. Focal point for detecting the need of control must be suitable to their operation flow style

Veterinary Slaughter House or abattoir Jasin, proved us that all four of the major aspect that we being studies on is important and being implemented. All four of this aspect is all the important element that must have on all type of organization. Lacking one of the element will definitely causes an organization fails to achieve their objective, goals, vision and mission.

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RECOMMENDATION

1. INCREASING NUMBER OF STAFF IN PARTICULAR DEPARTMENT Currently, the staff in this department had to do more than one job or function. This

would increase stress and fatigue on the current staff that being employed by this department. So much job needed to be done by only certain person or staff.

2. IMPROVED THE MAINTENANCE OF LIVESTOCK HOLDING SITE the inner side of the operation site is well maintain, but the outer site of operation, the

livestock holding site is lack of maintenance. Its needed repaint and more sanitation of the site is needed. Preparing a more favorable site for holding livestock before being processed.

3. INCREASE AND PROMOTED THEIR SERVICE Lack of advertisement and promotion about the service. It is cheap and provided a great

advantage to marketing fresh meat for owner of livestock in the surrounding. But it get less support because the lack of promotion. Many of livestock owner is not expose to the service and its benefits.

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REFERENCES

PEOPLE:

MADAM SITI YUMMY FARIDATUL AKMAR BT MOHAMAD KAMROLZAMAN BIN YUSUF (MANAGER G26) SITI NORAZLINDA BT MOHD ZANI (ADMINISTRATIVE ASSISTANT N17)

WRITTEN SOURCE:

MANAGEMENT TEXTBOOK VETERINAR MANUAL BOOK LIVESTOCK OWNER DOCUMENTATION, CERTIFICATE AND PERMIT LECTURE NOTE

WEBSITE:

http://jpvmelaka.gov.my/

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APPENDIX

Veterinar manual book

With manager of slaughter house

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Operation area

Entrance Slaughter area

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Skinning area Washing area

Post mortem area Chiller room

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