Care for Personal Equipment - Meat Retail
This handbook identifies and describes the types of personal equipment used regularly in a retail meat outlet. It also covers the maintenance, care and storage of the equipment, together with technical units "Sharpen Knives and Maintain Personal Equipment". The DVD for this topic covers a number of areas including: identification of personal equipment, knife sharpening, hygiene and sanitation, both personal and workplace and basic handling, use and storage of chemicals. Although this DVD deals mainly with identification, sharpening, cleaning and proper store of the personal equipment used in a meat retail outlet, it could also prove useful in other sectors of the meat industry. The DVD was produced in 1999.
Duration: 60 minutes.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
MTMCOR201A: Maintain personal equipment, MTMPSR203A: Sharpen knives
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