Clean a Food Handling Area - Meat Retail

Pricing

Learner Guide: $29.00 Add To Cart
Preview
  • PDF thumbnail

Description

This practical handbook covers the skills and knowledge required to effectively clean and sanitise all areas of a retail meat establishment. Content includes: cleaning and sanitizing the workplace, tools and machinery, maintaining and monitoring a clean workplace and correct storage of workplace and tools and equipment.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
PRMCL38A: Clean A Food Handling Area

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-748

TAFEshop Catalogue: 09.063.0401-E2

ISBN: 978-1-86393-303-2

TAFE SA

Related Resources


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

Prepare Specialised Meat Cuts - Meat Retail

This DVD presents the methods and procedures involved in preparing master trim beef cuts, trim lamb cuts and new fashioned pork cuts. The DVD was produced in 1999.
Duration: 98 minutes.

DVD$16.95

Cook and Store Meat Products - Meat Retail

This practical handbook introduces the preparation, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation of meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment.

Learner Guide$30.00