This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
It does not include general stock control processes which are covered by the unit SITXINV201 Receive and store stock.
This unit is particularly important within a food safety regime and applies to hospitality and catering organisations including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in-flight and other transport caterers, event and function caterers.
People at many levels use this skill in the workplace during the course of their daily activities including cooks, chefs, caterers, and kitchen attendants.
Mapping | Notes | Date |
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Is superseded by and equivalent to SITXINV002 - Maintain the quality of perishable items | • Equivalent • Unit updated to meet the Standards for Training Packages. | 02/Mar/2016 |
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