Hospitality

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Follow Workplace Hygiene Procedures


Elements and Performance Criteria

ELEMENT
PERFORMANCE CRITERIA




1
Follow hygiene procedures and identify hygiene hazards.
1.1
Access and follow hygiene procedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.
1.2
Identify and report poor organisation practices that are inconsistent with hygiene procedures.
1.3
Identify hygiene hazards that may affect the health and safety of customers, colleagues and self.
1.4
Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
1.5
Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.




2
Report any personal health issues.
2.1
Report any personal health issues that are likely to cause a hygiene risk.
2.2
Report incidents of food contamination that have resulted from the personal health issue.


2.3
Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue.




3
Prevent food and other item contamination.
3.1
Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.


3.2
Ensure that no clothing or other items worn contaminate food.


3.3
Prevent unnecessary direct contact with ready to eat food.


3.4
Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.


3.5
Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs.




4
Prevent cross-contamination by washing hands.
4.1
Wash hands at appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements.

4.2
Wash hands using appropriate facilities.


Required Skills and Knowledge

REQUIRED SKILLS AND KNOWLEDGE
This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:
  • communication skills to verbally report hygiene hazards and poor organisation practice
  • literacy skills to read and interpret relevant organisation policies, procedures and diagrams that identify good hygiene practices.

The following knowledge must be assessed as part of this unit:
  • very basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations
  • working knowledge of organisation personal hygiene policies and procedures
  • ramifications of failure to observe hygiene policies and procedures
  • broad understanding of the general hazards in handling food, linen, laundry and garbage, including major causes of contamination and cross-infection
  • sources and effects of microbiological contamination of food and other items that would require protection in the industry sector and business
  • basic understanding of the choice and application of cleaning and sanitising equipment and materials.