Unit Knowledge Guide-RIIRIS402E Carry out the risk management process SHB sauces and soups Group B

sauces and soups Group B SITHCCC008 Prepare vegetable

Before we commence writing our learner resources we identify the requirements of the training package/accredited course and collect feedback from industry

Units of competency SIRRFSA001 Handle food safely in a retail environment SIRXWHS002 Contribute to workplace health and safety SIRXRSK001 Identify and respond to security risks SIRXIND002 Organise and maintain the store environment SIRRINV001 Receive and handle retail stock SIRXCEG008 Manage disrespectful

tempering and annealing MEM07005 Perform general machining MEM12002 Perform electrical/electronic measurement MEM21001 Replace watch batteries

Units of competency AHCAGB523 Interpret and use agricultural data AHCAGB516 Select and implement a GIS for sustainable agricultural systems If you require RPL Kits with comprehensive benchmarking

Unit Knowledge Guide-RIIRIS402E Carry out the risk management process SHB sauces and soups Group BOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner