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Advance Manufacturing – Poultry Meat and Meat Products & COVID

A poultry-processing enquiry should identify the products, production stages and responsibilities of the learner group.

Advance Manufacturing – Animal Meat and Meat Products & COVID

Meat and meat-product learning needs the species, product and processing activities to be identified.

Advance Manufacturing – Milk and Milk Products & COVID

Dairy manufacturing involves raw-material, processing, hygiene and product-condition interfaces that should be specified in a learning enquiry.

Advance Manufacturing – General & COVID

Advanced manufacturing food-safety learning should connect the product process with the responsibilities of supervisors and designated food safety personnel.

Advance Catering – General & COVID

An advanced catering enquiry should reflect the person’s supervisory responsibilities and the complexity of the food-service operation.

Basic Storage and Transport – General & COVID

Storage and transport learning should examine how food condition and identity are maintained across loading, holding and delivery.

Basic Retail and Distribution – General & COVID

Retail and distribution food-safety awareness should follow goods from receipt to display, picking and customer handover.

Basic Manufacturing – General & COVID

Basic manufacturing food-safety learning connects the work of food handlers with the controls used on a production line.

Basic Catering – Bakery Level 1 & COVID

Basic bakery food-safety learning should reflect the ingredients, production steps and way products are sold or served.

Basic Catering – Mid Day Meal & COVID

A mid-day meal food-safety brief should follow the actual route from ingredient receipt to preparation, transport and service.

Basic Catering – Integrated Child Development Services & COVID

Food services connected with Integrated Child Development Services need a clearly scoped discussion of where food is received, prepared,…

Basic Catering – General & COVID

A basic catering enquiry concerns the people directly handling food during preparation and service.