Maintain the quality of perishable items

Description

This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. It does not include general stock control processes which are covered by the unit SITXINV201 Receive and store stock.

Classifications

Competency Field
Cookery

National Code - Training.gov.au
SITXINV002: Maintain the quality of perishable items

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-2130

TAFEshop Catalogue: 16.030.3332

ISBN: 978-1-74282-438-3

TAFE SA

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