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