Maintain the quality of perishable items
This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
AQF - Australian Quality Framework
Certificate III, Certificate IV
National Code - Training.gov.au
SITXINV002: Maintain the quality of perishable items
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