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TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
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WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
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Courses
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
CUAFH301: Hygiene and Food Safety
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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
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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
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