Learning and Assessment Kit-FBPSS00052 Manage Allergens in Food Processing Skill Set PMB The self-study guide is a

The self-study guide is a tool that can be used to help a student extend their learning

Core units BSBSUS211 Participate in sustainable work practices RIICOM201E Communicate in the workplace RIIRIS201E Conduct local risk control RIIWHS201E Work safely and follow WHS policies and procedures Elective units RIIGOV201E Comply with site work processes/procedures RIIERR302E Respond to local emergencies and incidents (c) RIIERR205D Apply initial response first aid RIICCM208D Carry out basic levelling RIIENV201E Identify and assess environmental and heritage concerns * We can develop additional elective units that are not listed on request (Please contact us for further information)

Assessment Record Tools

Units of competency SITHFAB002 Provide responsible service of alcohol * We can develop additional elective units that are not listed on request (Please contact us for further information)

Learning and Assessment Kit-FBPSS00052 Manage Allergens in Food Processing Skill Set PMB The self-study guide is aOur learner and assessment resources contain everything you need to begin training and assessing your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our learner and assessment resources have been aligned to