ERF Checklist-CHCCCS023 Support independence and wellbeing ACM sauces and soups Group C

sauces and soups Group C SITHCCC008 Prepare vegetable

Units of competency TAEASS402 Assess competence TAEASS401 Plan assessment activities and processes TAEASS502 Design and develop assessment tools TAEASS403 Participate in assessment validation If you require RPL Kits with comprehensive benchmarking

evaluate and control food safety hazards FBPPPL3003 Participate in improvement processes FBPPPL4007 Manage internal audits FBPTEC4001 Determine handling processes for perishable food items FBPTEC4002 Apply principles of food packaging FBPTEC4004 Apply basic process engineering principles to food processing FBPTEC4005 Apply an understanding of food additives FBPTEC4006 Apply an understanding of legal requirements of food production FBPTEC4008 Participate in product recalls If you require RPL Kits with comprehensive benchmarking

Units of competency BSBCRT412 Articulate

ethics and privacy in an ICT environment ICTICT424 Address cyber security requirements ICTICT425 Implement WHS

ERF Checklist-CHCCCS023 Support independence and wellbeing ACM sauces and soups Group CPlease contact us for more information!