Implement The Food Safety Program and Procedures - Full Time and International Vet

Pricing

Learner Guide: $30.25 Add To Cart
Preview
  • PDF thumbnail

Description

This resource provides the student with the basic skills and knowledge to use effective food safety practices in bakery production. Learning outcomes include introduction to food safety, housekeeping and storage, cleaning equipment in the work area, introduction to HACCP, physical/chemical contamination, microbial contamination and types of waste that food manufacturing produce.

Classifications

AQF - Australian Quality Framework
Certificate II

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
FDFFS2001A: Implement the food safety program and procedures

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-736

TAFEshop Catalogue: 09.060.0571-E3

TAFE SA

Related Resources


Rye and Savoury Breads - Apprentices and Trainees

The learning activities listed in the module are a source of reference and may be varied at the state’s discretion. However their purpose is to give practice in the learning outcome and performance criteria and any variation must address the skills required in the learning outcome. All activities will be carried out in accordance with Occupational Health and Safety standards and state/local hygiene regulations.

Learner Guide$32.25

Artisan Bread - Theory

It is hoped that the knowledge and skills acquired on completion of this training manual will fuel the expansion of market share and maintain customer loyalty for many years to come. Artisan baking will create the impetus to bring about the innovation and change required for future growth within the Australian baking industry.

Learner Guide$34.50

Artisan Bread

There has been a resurgence of the old Artisan baking techniques that produce natural chemical free flavoursome breads. This manual provides a 10 day baking program that outlines the baking process and ingredient functionality, introduction to preferment, concept of strength, practical assessment, flour technology, sourdough process, introduction to the retarding process, speciality flours, country bread/tsoureki and artisan images, assessment test and additional readings.

Learner Guide$35.50