CUAFH301: Hygiene and Food Safety

Section outline

• Select section General

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  General

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  • Select activity OverviewIntroductionThis module describes the skil...

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    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

  • Select activity Announcements

    

    Announcements Forum
• Select section Learning Outcome 1: Maintain Workplace Hygiene

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  Learning Outcome 1: Maintain Workplace Hygiene

  • Select activity Indicative Content 1.1: Identify Workplace Hygiene Procedures

    

    Indicative Content 1.1: Identify Workplace Hygiene Procedures Interactive Content

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  • Select activity Indicative Content 1.2: Identify Hygiene Risks

    

    Indicative Content 1.2: Identify Hygiene Risks Interactive Content

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  • Select activity Indicative Content 1.3: Manage Hygiene Risks

    

    Indicative Content 1.3: Manage Hygiene Risks Interactive Content

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• Select section Learning Outcome 2: Clean, Sanitize, and Store Equipment

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  Learning Outcome 2: Clean, Sanitize, and Store Equipment

  • Select activity Indicative Content 2.1: Identify Wet and Dry-Cleaning Agents and Chemicals

    

    Indicative Content 2.1: Identify Wet and Dry-Cleaning Agents and Chemicals Interactive Content

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  • Select activity Indicative Content 2.2: Clean And Sanitize Equipment and Utensils

    

    Indicative Content 2.2: Clean And Sanitize Equipment and Utensils Interactive Content

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  • Select activity Indicative Content 2.3: Assemble and Disassemble Equipment

    

    Indicative Content 2.3: Assemble and Disassemble Equipment Interactive Content

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  • Select activity Indicative Content 2.4: Store Cleaned Equipment

    

    Indicative Content 2.4: Store Cleaned Equipment Interactive Content

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  • Select activity Indicative Content 2.5: Store Cleaning Agent and Equipment

    

    Indicative Content 2.5: Store Cleaning Agent and Equipment Interactive Content

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• Select section Leaning Outcome 3: Clean and Sanitize Premises

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  Leaning Outcome 3: Clean and Sanitize Premises

  • Select activity Indicative Content 3.1: Identify Cleaning Agents and Chemicals

    

    Indicative Content 3.1: Identify Cleaning Agents and Chemicals Interactive Content

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  • Select activity Indicative Content 3.2: Cleaning Different Surfaces

    

    Indicative Content 3.2: Cleaning Different Surfaces Interactive Content

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  • Select activity Indicative Content 3.3: Store Cleaning Agents and Equipment

    

    Indicative Content 3.3: Store Cleaning Agents and Equipment Interactive Content

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• Select section Leaning Outcome 4: Apply Food Safety Procedure

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  Leaning Outcome 4: Apply Food Safety Procedure

  • Select activity Indicative Content 4. 1: Identify Food Safety Legislation and Regulations National Food Initiative

    

    Indicative Content 4. 1: Identify Food Safety Legislation and Regulations National Food Initiative Interactive Content

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  • Select activity Indicative Content 4.2. Apply Food Safety Procedures

    

    Indicative Content 4.2. Apply Food Safety Procedures Interactive Content

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• Select section Video

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  Video

  • Select activity Video Summary of the Whole Module

    

    Video Summary of the Whole Module Interactive Content

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• Select section Sources

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  Sources

  • Select activity References

    

    References Page

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