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

Competency Field
Hospitality

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

Copyright Description

Copyright © 2018 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


Follow Safe Work Policies and Procedures - Meat Retail

This learning guide describes the workplace responsibilities and legislative requirements of both employers and employees regarding occupational health, safety and welfare. It also covers: the identification of workplace health, safety and welfare hazards and risks, personal roles and responsibilities regarding emergency procedures, using machinery safely, handling knives, saws and choppers, correct manual handling procedures, working with chemicals and reporting occupational health and safety incidents and accidents.

Learner Guide$29.25

Customer Service and Sales Transactions - Meat Retail

This learning guide introduces the principles of customer service and processing sales transaction, including: acknowledge, greet and establish customer's requirements - refer customer complaints, receive and record information from customer enquiries and process sales transactions.

Learner Guide$27.50

Order and Manage Stock - Meat Retail

The trainee meat retailer is introduced to the methods and procedures of ordering and managing stock for a retail meat outlet. The principles covered include: ordering and managing stock, assessing carcass/product quality, calculating yield of carcass or product and cost and price meat products.

Learner Guide$30.25