Training and Assessment Strategy-BSBSS00091 Capture and Present Big Data Skill Set TAE assess and control safety risks

assess and control safety risks SITHIND002 Source and use information on the hospitality industry SITHCCC018 Prepare food to meet special dietary requirements

or bridging programs

Units of competency AHCBIO303 Apply biosecurity measures AHCBIO203 Inspect and clean machinery

Core units FDFFS2001A Implement the food safety program and procedures FDFFS3001A Monitor the implementation of quality and food safety programs FDFOHS3001A Contribute to OHS processes FDFOP2064A Provide and apply workplace information MSMENV272 Participate in environmentally sustainable work practices Elective units FDFOP3003A Operate interrelated processes in a production system AHCPHT401 Assess olive oil for style and quality AMPP301 Operate a poultry carcase delivery system AMPP302 Debone and fillet poultry product (manually) FBPCHE3001 Conduct cheese making operations FBPCHE3002 Carry out processes for a range of artisan cheeses FBPOPR2004 Operate a beer packaging process FBPOPR2005 Operate a beer filling process FBPOPR3001 Control contaminants and allergens in the workplace FBPOPR3002 Prepare food products using basic cooking methods FBPOPR3003 Identify cultural

Training and Assessment Strategy-BSBSS00091 Capture and Present Big Data Skill Set TAE assess and control safety risksYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.