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Blended Learning Training
Online Training for Blended Learning in TVET Institutions
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
LEVEL3
LEVEL 4
LEVEL5
Tr_LEVEL2
LEVEL3
View all
Courses
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
LEVEL3
LEVEL 4
LEVEL5
Tr_LEVEL2
LEVEL3
CUAFH301: Hygiene and Food Safety
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DIGITAL INTERACTIVE CONTENT
HYGIENE AND FOOD SAFETY
Learning Outcome 1: Maintain Workplace Hygiene
Indicative Content 1.3: Manage Hygiene Risks
Indicative Content 1.3: Manage Hygiene Risks
◄ Indicative Content 1.2: Identify Hygiene Risks
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Indicative Content 1.1: Identify Workplace Hygiene Procedures
Indicative Content 1.2: Identify 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 2.5: Store Cleaning Agent and 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 2.1: Identify Wet and Dry-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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