Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
LEVEL THREE (132)
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
TVET CERTIFICATE III IN ROAD CONSTRUCTION
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
View all
Courses
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
LEVEL THREE (132)
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
TVET CERTIFICATE III IN ROAD CONSTRUCTION
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
CUAFH301: Hygiene and Food Safety
Home
Courses
DIGITAL INTERACTIVE CONTENT
HYGIENE AND FOOD SAFETY
Learning Outcome 2: Clean, Sanitize, and Store Equipment
Indicative Content 2.5: Store Cleaning Agent and Equipment
Indicative Content 2.5: Store Cleaning Agent and Equipment
◄ Indicative Content 2.4: Store Cleaned Equipment
Jump to...
Jump to...
Announcements
Indicative Content 1.1: Identify Workplace Hygiene Procedures
Indicative Content 1.2: Identify Hygiene Risks
Indicative Content 1.3: Manage Hygiene Risks
Indicative Content 2.1: Identify Wet and Dry-Cleaning Agents and Chemicals
Indicative Content 2.2: Clean And Sanitize Equipment and Utensils
Indicative Content 2.3: Assemble and Disassemble Equipment
Indicative Content 2.4: Store Cleaned Equipment
Indicative Content 3.1: Identify Cleaning Agents and Chemicals
Indicative Content 3.2: Cleaning Different Surfaces
Indicative Content 3.3: Store Cleaning Agents and Equipment
Indicative Content 4. 1: Identify Food Safety Legislation and Regulations National Food Initiative
Indicative Content 4.2. Apply Food Safety Procedures
Video Summary of the Whole Module
References
Indicative Content 3.1: Identify Cleaning Agents and Chemicals ►
HYGIENE AND FOOD SAFETY
General
Learning Outcome 1: Maintain Workplace Hygiene
Learning Outcome 2: Clean, Sanitize, and Store Equipment
Leaning Outcome 3: Clean and Sanitize Premises
Leaning Outcome 4: Apply Food Safety Procedure
Video
Sources
Home
Calendar
Data retention summary
Get the mobile app
