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help please with this question NSW TAFE 15. When making stocks, sauces and soups, you may need to lift heavy objects, do repetitive work, or

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help please with this question

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NSW TAFE 15. When making stocks, sauces and soups, you may need to lift heavy objects, do repetitive work, or handle sharp implements. Name three WHS practices you would need to follow while preparing these food items in a commercial kitchen. 1. 2. 3

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