ERF Checklist-BSBWHS617 Apply ergonomics to manage WHS risks PUA to be completed by an

to be completed by an independent third party who is familiar with the candidate’s abilities in the workplace and who currently is (or has previously worked) in a supervisory position to the candidate

Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

Core units MSMPCI101 Adapt to work in industry MSMPCI102 Apply effective work practices MSMPCI103 Demonstrate care and apply safe practices at work Elective units MSMPCII296 Make a small furniture item from timber MSTCL2021 Use a sewing machine MSTGN2013 Identify fibres

Communicate professionally using sector-specific terminology

ERF Checklist-BSBWHS617 Apply ergonomics to manage WHS risks PUA to be completed by anPlease contact us for more information!