Use hygienic practices for food safety

Description

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

Classifications

Industry Classification Scheme
Cookery

National Code - Training.gov.au
SITXFSA001: Use hygienic practices for food safety

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-2133

TAFEshop Catalogue: 16.030.3335

ISBN: 978-1-74282-441-3

TAFE SA

Related Resources


Vegetables, Eggs, Fruit and Farinaceous - Commercial Cookery

This module is designed to give an understanding of the wide variety of vegetables and farinaceous products available to the catering industry. It also focuses on the versatility of eggs in cookery. The various methods of preparation and cookery for each of these groups form the basis of this module. On successful completion of this module the student will be able to • Identify and select a range of vegetables and fruit according to quality and season • Prepare and cook a range of vegetable and fruit dishes • Identify, prepare and cook a range of potato dishes • Prepare farinaceous dishes • Prepare and cook egg-based menu items • Use appropriate work practices. Duration: 47 minutes

DVD$35.00

Hot and Cold - Sweets and Desserts - Commercial Cookery

This module aims to help the student prepare, cook, freeze, decorate, portion and present or store a quantity of hot, cold and iced sweets and to recognise the importance of applying correct hygiene and safety procedures. On successful completion of this module the student will be able to demonstrate how to store desserts, produce hot and cold desserts and produce frozen desserts. This DVD supports the learner guide titled "Prepare Hot and Cold Desserts". Duration: 47 minutes

DVD$36.00

Beef Butchery - Commercial Cookery

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Argentine of Beef.  Duration: 32 minutes

DVD$36.00