Participate in safe food handling practices

Description

Australians consume over 20 billion meals every year. Of these, it is estimated that less than 0.02 per cent result in foodborne illness. Nevertheless, this equates to about 4.2 million individual cases of food-borne illness every year in Australia. In Australia, many companies have recognised that producing safe food is essential to their viability and have implemented preventative food safety management systems. Manufacturers, larger retailers, fast-food franchises and Australia’s export markets increasingly demand that their suppliers implement audit food safety programs as a means of verifying the safety and quality of the products they buy.

Classifications

Competency Field
Cookery

National Code - Training.gov.au
SITXFSA002: Participate in safe food handling practices

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2128

TAFEshop Catalogue: 16.030.3330

ISBN: 978-1-74282-436-9

TAFE SA

Related Resources


Prepare Pastry, Cakes and Yeast Goods - Commercial Cookery

Pastries, cakes and yeast goods form the base from which many delightful desserts are made. This module covers all aspects of preparation and the art of flour confectionary and provides the basic knowledge and skills required to prepare a variety of flour confectionary products. On successful completion of this module the student will be able to prepare basic pastries, prepare basic yeast doughs, bake and decorate pastry and yeast goods products, prepare and produce cakes, prepare and decorate petits fours. The DVD supports the learner guide. Topics include Sweet and Short Pastry, Cakes, Choux Pastry, Puff, Strudel and Filo, Babas and Savarins.  Duration: 126 minutes.

DVD$44.00

Appetisers, Salads and Sandwiches - Commercial Cookery

Appetisers, salads and sandwiches, although small in terms of their place in the culinary area, play an important role in catering and operations the world over. The techniques involved in preparing these food items such as slicing, dicing, chopping, folding, whisking etc are all basic culinary skills. This module is designed to assist the student in developing the knowledge and skills required to prepare, cook and serve a variety of appetisers, salads and sandwiches. On completion of this module the student will be able to • Classify appetisers, savouries, salads and sandwiches • Prepare appetisers, savouries, salads and sandwiches • Observe special techniques and preparation conditions • Select equipment and utensils • Use planned work methods and standard recipes • Understand the terms process; equipment; commodity; menu item; personal, food and kitchen hygiene • Present food items appropriately. This DVD supports the learner guide titled "Prepare Appetisers and Salads". Duration: 18 minutes

DVD$47.00

Buffet Techniques - Commercial Cookery

Basic buffet techniques will give the student an insight into using colours and choosing appropriate designs as well as a general awareness of the art of tastefully decorating food. This DVD supports the learner guide titled "Plan and Prepare Food for Buffets". Topics include Making A Margerine Model.  Duration: 32 minutes

DVD$36.00