CUAFH301: Hygiene and Food Safety

Topic outline

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  General

  • Overview

    Introduction

    This module describes the skills, knowledge, and attitudes required to clean and maintain the kitchen, food preparation, and storage areas, as well as follow food safety procedures.
    

    
    

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    Learning Objectives

    By the end of this module, trainees will be able to:

    • Maintain workplace hygiene
    • Clean, sanitize, and store equipment
    • Clean and sanitize premises
    • Apply food safety procedures

  • Announcements Forum
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  Learning Outcome 1: Maintain Workplace Hygiene

  • Indicative Content 1.1: Identify Workplace Hygiene Procedures Interactive Content
  • Indicative Content 1.2: Identify Hygiene Risks Interactive Content
  • Indicative Content 1.3: Manage Hygiene Risks Interactive Content
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  Learning Outcome 2: Clean, Sanitize, and Store Equipment

  • Indicative Content 2.1: Identify Wet and Dry-Cleaning Agents and Chemicals Interactive Content
  • Indicative Content 2.2: Clean And Sanitize Equipment and Utensils Interactive Content
  • Indicative Content 2.3: Assemble and Disassemble Equipment Interactive Content
  • Indicative Content 2.4: Store Cleaned Equipment Interactive Content
  • Indicative Content 2.5: Store Cleaning Agent and Equipment Interactive Content
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  Leaning Outcome 3: Clean and Sanitize Premises

  • Indicative Content 3.1: Identify Cleaning Agents and Chemicals Interactive Content
  • Indicative Content 3.2: Cleaning Different Surfaces Interactive Content
  • Indicative Content 3.3: Store Cleaning Agents and Equipment Interactive Content
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  Leaning Outcome 4: Apply Food Safety Procedure

  • Indicative Content 4. 1: Identify Food Safety Legislation and Regulations National Food Initiative Interactive Content
  • Indicative Content 4.2. Apply Food Safety Procedures Interactive Content
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  Video

  • Video Summary of the Whole Module Interactive Content
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  Sources

  • References Page