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Identify hazards, assess and control risks (SITXWHS301)

This course describes the performance outcomes, skills and knowledge required to identify hazards in a commercial kitchen. It also looks at the skills and knowledge required to assess the associated workplace safety risks, and to take measures to eliminate or minimise those risks.

ELEMENTS

In this unit of competency you will complete a simulation of the following tasks:

  1. Identify hazards.
  2. Assess the safety risk associated with a hazard.
  3. Eliminate or control the risk.

WORK ENVIRONMENTS

  • Commercial Kitchen

QUALIFICATIONS THAT INCLUDE THIS UNIT

  • Certificate IV in Catering Operations
  • Certificate IV in Catering Operations
  • Certificate III in Patisserie
  • Certificate III in Catering Operations
  • Certificate III in Asian Cookery
  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality
  • Certificate II in Kitchen Operations
  • Certificate II in Hospitality
  • Certificate I in Hospitality

FEATURES

  • Fully interactive 3D simulation
  • Voice-over instruction
  • Printable certificate
  • Aligned to Australian Unit of Competency
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