This unit standard is for all people working, or preparing to work, in a food establishment. People credited with this unit standard are able to demonstrate knowledge of: hazards that cause food-borne illness and food spoilage; and methods used to control hazards that cause food-borne illness and food spoilage in a food establishment.
Student Learning Material (SLM) is a workbook, that includes learning material and activities which help a student prepare for assessment against a single unit standard.
