Food & Beverage

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26 records total

Apply Hygiene and Sanitation Practices - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: None specified
ISBN:978-1-86393-280-6
This learning guide explains the practice involved in personal hygiene and sanitation for workers in a retail meat establishment. At the completion of this module students will be able to: maintain a clean work area during and after operations, identify sources of contamination and spoilage and follow the hygiene and sanitation requirements for the workplace.
Learner Guide: $31.25 Add To Cart
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Apply Quality Assurance Practices - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: None specified
ISBN:978-1-86393-220-2
The Quality Assurance learning guides are designed to introduce the trainee meat retailer to the concepts and requirements of working within a Quality Assurance system. The trainee is also introduced to Hazard Analysis (at) Critical Control Point (HACCP) system and its workings within a retail meat outlet Quality Assurance system.
Learner Guide: $30.00 Add To Cart
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Care for Personal Equipment - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: MTMPSR203A
ISBN:978-1-86393-219-6
This handbook identifies and describes the types of personal equipment used regularly in a retail meat outlet. It also covers the maintenance, care and storage of the equipment, together with technical units "Sharpen Knives and Maintain Personal Equipment". The DVD for this topic covers a number of areas including: identification of personal equipment, knife sharpening, hygiene and sanitation, both personal and workplace and basic handling, use and storage of chemicals. Although this DVD deals mainly with identification, sharpening, cleaning and proper store of the personal equipment used in a meat retail outlet, it could also prove useful in other sectors of the meat industry. The DVD was produced in 1999.
Duration: 60 minutes.
DVD: $16.95 Add To Cart
Learner Guide: $28.00 Add To Cart
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Chicken Butchery - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: MTMSR302B
ISBN:978-1-86393-286-8
This practical handbook provides the learner with easy to follow methods of boning and preparation. Further utilization of chicken cuts by value adding is also presented. Some of the value adding techniques included are marinating, skewering seasoning, stuffing and pastry wrapping chicken cuts.  The DVD "Chicken Butchery and Preparing and Producing Specialised Value-added Products" supports this resource. The DVD was produced in 1999.
Duration: 60 minutes.
DVD: $16.95 Add To Cart
Learner Guide: $28.50 Add To Cart
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Clean a Food Handling Area - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: PRMCL38A
ISBN:978-1-86393-303-2
This practical handbook covers the skills and knowledge required to effectively clean and sanitise all areas of a retail meat establishment. Content includes: cleaning and sanitizing the workplace, tools and machinery, maintaining and monitoring a clean workplace and correct storage of workplace and tools and equipment.
Learner Guide: $29.00 Add To Cart
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Communication in the Workplace - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: MTMMP5C
ISBN:978-1-86393-214-1
Communication at an interpersonal level is the focus of this learning guide.
Learner Guide: $27.00 Add To Cart
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Cook and Store Meat Products - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: MTMR207A
ISBN:978-1-86393-299-8
This practical handbook introduces the preparation, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation of meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment.
Learner Guide: $30.00 Add To Cart
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Cure, Corn and Smoke Meat Products - Meat Retail

AQF: Certificate II, Certificate III, Certificate IV
Industry: Hospitality
National Code: MTMS38C
ISBN:978-1-86393-249-3
This practical handbook introduces the preparing, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation or meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment. The DVD was produced in 1999.
Duration: 40 minutes.
DVD: $16.95 Add To Cart
Learner Guide: $28.50 Add To Cart
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