Apply Hygiene and Sanitation Practices - Meat Retail
This learning guide explains the practice involved in personal hygiene and sanitation for workers in a retail meat establishment. At the completion of this module students will be able to: maintain a clean work area during and after operations, identify sources of contamination and spoilage and follow the hygiene and sanitation requirements for the workplace.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
No description specified.
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