Care for Personal Equipment - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Learner Guide: $28.00 Add To Cart
Preview
  • PDF thumbnail
  • YouTube thumbnail

Description

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.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMCOR201A: Maintain personal equipment, MTMPSR203A: Sharpen knives

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-746

TAFEshop Catalogue: 09.063.0399-E2

ISBN: 978-1-86393-219-6

TAFE SA

Related Resources


Use Numerical Applications in the Workplace

On completion of this unit of competence students will be able to implement work requirements including: 
• mathematical information in work instructions, SOPs and documents • basic mathematical operations used to perform workplace tasks.

Learner Guide$29.00

Kangaroo Meat Recipes - Meat Retail

Kangaroo meats are very low in fat and have been found to be very high in protein and iron content. This book contains kangaroo meat cuts and cooking recommendations with a wide range or recipes.

Learner Guide$31.75

Forequarter Beef Butchery - Meat Retail

This practical handbook is an introduction to various breeds of cattle and the characteristics of the carcasses produced by selective breeding programs. The handbook is designed so the student can gain knowledge and experience in the break up, boning, rolling and basic selling and display of a forequarter beef. The DVD covers: the identification and breaking processes of the forequarter beef and boning, rolling, slicing, cutting and trimming of the primal cuts derived from beef forequarter. The DVD was produced in 1999.
Duration: 53 minutes.

DVD$16.95
Learner Guide$28.50