Receive and Package Meat Products - Meat Retail

Pricing

Learner Guide: $27.00 Add To Cart
Preview
  • PDF thumbnail

Description

This learning guide introduces the trainee to proper storage and packaging procedures. It encompasses cool room, freezer and display store requirements with suggested storage times for commonly sold meat products. Packaging materials and machinery are also explained.

Classifications

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

Competency Field
Hospitality

National Code - Training.gov.au
MTMR204B: Package product using manual packing and labelling equipment, MTMR208A: Vacuum pack product in a retail operation, MTMR212A: Receive meat product

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-768

TAFEshop Catalogue: 09.063.0417-E2

ISBN: 978-1-86393-291-2

TAFE SA

Related Resources


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.

Learner Guide$31.25

Store Meat Products - Meat Retail

This Learning Guide covers the following units of competence: • Store meat product – MTMR103C • Monitor meat temperature from receival of sale – MTMR109B • Select, weigh and package meat for sale – MTMR203C.
When you have completed this Learning Guide you will be able to • correctly store meat products • rotate stock • maintain clean holding rooms • monitor temperature of meat products • monitor temperature of cool room and display cabinet • select, weigh and package meat for sale.

Learner Guide$28.00

Produce and Sell Value Added Products - Meat Retail

This handbook covers the following units of competence: • Trim meat to specifications – MTMSR202C • Prepare and produce value added products – MTMR308C • Produce and sell value added products – MTMR211B. When you have completed this Practical Handbook you will be able to: • select ingredients for the formulation of value added products • mix ingredients • prepare meat, stuffings, seasonings and force meats for value added products • produce value added products • store products and ingredients • prepare and operate processing equipment.
This learning guide is supported by the DVD titled "Prepare and produce value added products".

Learner Guide$29.50