Follow Workplace Hygiene Procedures - Commercial Cookery
This manual provides a basic understanding of the importance of food handling, how and why food poisoning and spoilage occurs, with effective ways to prevent these processes from occurring. Learning outcomes • Demonstrate a high standard of personal hygiene • Identify food safety hazards and risks • Identify critical control points in the food production system, using the HACCP method • Maintain hygienic food handling and food preparation premises • Minimise food spoilage and explain basic microbiology • Store food to minimise contamination and maintain quality • Use safe food transportation methods • Implement enterprise HACCP plan.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
SITXOHS002A: Follow workplace hygiene procedures
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