Apply Food Wear personal Lecture Demonstration 2 hours Knowledge, Theory, Good grooming and Safety and protective Observation Practices and Systems personal hygiene Sanitation equipment Discussion Interviews Operations practices Observe personal Role Play /questioning Safety Practices Practicing Food hygiene and good Self-paced safety Good grooming and grooming personal hygiene Practicing GMP Implement food Proper waste disposal Practicing PPE safety practices Environmental Render safety protection and measures and concerns first aid Food safety principles procedures and practices Implement Housekeeping / 5’s housekeeping Codes and Regulations activities Good Food Manufacturing Practices Materials, Tools, Equipment: Uses, Specifications and Maintenance Parts and functions of personal protective equipment First Aid Kit Sanitizing equipment Unit of Assessment Nominal Learning Outcomes Learning Contents Practical Activities Methodologies Competency Methods Duration
Apply Food Safety and Sanitation Wear personal protective equipment Observe personal hygiene and good grooming Implement food safety practices Render safety measures and first aid procedures Implement housekeeping activities Knowledge, Theory, Practices and Systems Operations Safety Practices Good grooming and personal hygiene Proper waste disposal Environmental protection and concerns Food safety principles and practices Housekeeping / 5’s Codes and Regulations Good Food Manufacturing Practices Materials, Tools, Equipment: Uses, Specifications and Maintenance Parts and functions of personal protective equipment First Aid Kit Sanitizing equipment Good grooming and personal hygiene practices Practicing Food safety Practicing GMP Practicing PPE Lecture Discussion Role Play Self-paced Demonstration Observation Interviews /questioning 2 hours Unit of Competency Learning Outcomes Learning Contents Practical Activities Methodologies Assessment Methods Nominal Duration
Slaughtering%20Operations%20(Large%20Animals)%20NC%20II_.docx