Safety i adhere to safety and haccp requirement 4 8

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Safety: i. Adhere to safety and HACCP requirement 4 8 Lecture, Video Presentation & Observation Demonstration & Hand-on Practices i. Variety fish and seafood identified. ii. Criteria in selecting fish and seafood for operations adhered. iii. Basic cuts of fish and seafood performed. iv. Principles in handling of fish and seafood practiced. v. Handling and storage of fish and seafood practiced.
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143 Work Activities Related Knowledge Related Skills Attitude / Safety / Environmental Training Hours Delivery Mode Assessment Criteria 7. Carry out hygiene and cleanliness of work area i. Hygiene practices and cleanliness of butchery work area. ii. Washing procedures for butchery equipment and utensils. iii. Guideline on storage of butchered items. iv. Maintaining butchery work area cleanliness. v. Hygiene guideline of butchery work area. vi. Safety guideline of cleaning butchery equipment and utensils. . 4 Lecture & Observation i. Hygiene practices and cleanliness of butchery work area demonstrated. ii. Washing procedures for butchery equipment and utensils demonstrated. iii. Guideline on storage of butcher items performed iv. Butchery work area cleanliness sustained. v. Safety guideline of cleaning butchery equipment and utensils applied. i. Determine washing procedures for butchery equipment and utensil ii. Apply guideline on storage of butcher items. iii. Apply safety guideline of cleaning butchery equipment and utensils iv. Perform hygiene practices and cleanliness of butchery work area. v. Maintain butchery work area cleanliness. Attitude: i. Adhere to different types of cleaning methods and techniques. 8 Demonstration & Hand-on Practices
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144 Work Activities Related Knowledge Related Skills Attitude / Safety / Environmental Training Hours Delivery Mode Assessment Criteria . ii. Adhere to different types of storage requirements. Safety: i. Adhere to safety and HACCP requirement
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