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Follow workplace hygiene procedures

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Dianna Menegazzo

on 26 January 2015

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Transcript of Follow workplace hygiene procedures

This unit will help you to understand the legal requirements and importance of food hygiene.
Follow Workplace
Hygiene Procedures

Food Safety and Workplace Safety Laws.
Identify and Minimise Hazards
What personal hygiene practices and procedures do we need to follow?
Personal Hygiene
Brainstorm: Why is hygiene important?
Hygienic work practices and procedures.
What is food spoilage?
Food Hygiene
In the hospitality industry we work across a variety of different areas. Each area has specific hygiene practices that must be followed. Lets look at some examples.
Environmental Hygiene
Where do we get information about safe and hygienic work practices?
Workplace food safety program
Staff training programs
National food safety code
Brainstorm: Why do we need hygiene legislation and regulations?
Research the Food Act 2003 (NSW) and the Food Regulation 2010 (NSW) and write a summary of each piece of legislation. In your summary, identify the legal responsibilities of the food safety supervisor and the food handler.
Hygiene Legislation and Regulations are used to ensure safety across the hospitality industry. This is in place to protect customers, employees and employers.
The Food Act 2003 (NSW)
Food Safety Standards for Australia (as contained in the Australian and New Zealand Food Standards Code).
Food Regulation 2010 (NSW)
What do we need to know about?
This act is the law that governs food for human consumption. It is enforced to protect the health of the public by preventing people from selling unsafe food.
This regulation ensures that the Food Standards code is implemented by law.
developed to provide a national food safety legislation for Australia.
prevents the outbreak of food-borne disease
maintains a clean appearance of the workplace
is a legal requirement
produces better processes and less waste
Hygiene is important because it:
Brainstorm: What happens if there are no hygiene procedures followed?
Personal Hygiene
Good personal hygiene includes:
Shower / bathe regularly
Brush your hair and tie it back
clean, trimmed nails without any nail polish
wear a clean uniform and shoes
never taste food with your fingers or cooking utensils
do not cough or sneeze over your work area or food
never work when you are sick
cover all sores or cuts with a bright, waterproof bandage and gloves
never sit on food preparation areas
wash your hands regularly
When should you wash your hands?
before starting work or returning to work
after handling raw food
after smoking, coughing, sneezing, blowing the nose, eating and drinking.
after touching the hair, scalp or any wound.
after going to the toilet
after handling garbage
after smoking
after handling money
after handling raw foods
Remember you must wash your hands in the designated sink, not in a food preparation sink.
1. Create a hygiene checklist for staff to tick off before the start of a shift.
What should you wear or not wear?
uniform including: jacket, pants, apron, cap and neckerchief
hair tied back
no jewellery or watches
correct safety shoes
masks (if required)
2. Complete class quiz (Hospitality 1) by accessing:
and entering room number: 216401
Who makes sure that food businesses are doing the right thing?
Environmental Health Officers (EHOs) develop and monitor environmental hygiene policies. They make sure that businesses are following the relevant legislation.
EHOs have the authority to enter a premises at any time. They can:
open any products and take samples for testing.
order the business to make repairs
prevent the sale of food if the premises is deemed unsafe.
Food Standards Australia New Zealand (FSANZ)
FSANZ is a regulatory agency which sets food standards for both countries. They develop codes of practices and regulations. This includes labeling of food products.

The main aims of FSANZ is a safe food supply and well informed consumers.
What other information do we need?
We can use food safety programs such as HACCP to ensure we are working safely. HACCP is an acronym for Hazard Analysis Critical Control Points and is a process that helps control contamination by monitoring food production throughout the process.
Brainstorm: What are the 3 areas of hygiene we need to focus on for safe food handling?
Personal Hygiene
Food Hygiene
Environmental Hygiene
Expensive medical bills to treat food poisoning.
Illness, or even death
Customer complaints and loss of business due to a bad reputation.
bad media publicity
loss of money (from stock that needs to be thrown away)
Legal action
Food Spoilage
Food is spoiled if it has deteriorated and is no longer fit to eat. There may be a change in colour, appearance, flavour or smell
Food spoilage can be caused by poor handling, storage or age.
It is illegal to serve food that has spoiled.
Brainstorm: What are some causes of food spoilage?
Mould - growing on bread, fruit and cheese
Fruit ripening
Fats becoming rancid
Stale bread
Wilted vegetables
Slimy meats
What is food poisoning?
Food Poisoning
Food poisoning occurs when something in the food makes a person sick after eating it.
There are 3 types of food poisoning
Chemical food poisoning
Microbial Contamination
Physical food poisoning
Food poisoning can be hard to detect as you can't see it, smell it or taste it!
What if I am sick?
If you have a contagious disease, you must stay home from work to ensure you do not transmit the disease to another person. This includes:
Food Borne - caused by consuming contaminated foods.
Airborne - disease spread through coughing, sneezing or talking.
Infectious - disease that grows in the body
Influenza or viruses - parasites or bacteria that cause disease.
Injuries including cuts and infections - exposed tissue which can release toxins.
List some indicators of personal health issues or sickness
runny nose.
Caused by accidental chemical contamination e.g. pesticides, rat poisoning, cleaning agents
Caused by harmful substances getting into the foods.
Growth of food poisoning microorganisms in the food (bacteria is the most common).
What does bacteria need to grow?
Complete the table below:
Bacteria need food, time, moisture and temperature to grow.
Bacteria can come from people, air and water, food, pests, garbage and equipment.
Note some poisoning can occur from natural sources e.g. mushrooms.
How can we safely store food to prevent food poisoning and cross-contamination?
How can we control the temperature to ensure food is safe?
Handling Food
Incorrect handling of food can cause food poisoning!
foods must be cooled before being placed in the refrigerator or cool room. Food Safety Standards require high risk foods to be cooled within the following times:
from 60 degrees to 21 degrees within 2 hours.
from 21 degrees to 5 degrees within 4 hours.
Thawing / Defrosting
Defrost foods at or below 5 degrees
Cover all foods
Place a drip tray under any foods you are thawing.
Cooking / Reheating
Ensure all foods are thawed fully
Reheat foods once only
reheat foods above 60 degrees for at least 2 minutes to limit bacterial growth.
discard any left over foods that have been reheated - do not refrigerate or refreeze.
Cross Contamination
Cross contamination is the transfer of harmful bacteria from one source to another. Cross contamination can cause food poisoning.

Raw foods contain more bacteria than cooked foods and care must be taken to ensure bacteria doesn't transfer from raw foods to cooked foods.
List some examples of cross contamination.
Dirty equipment
Cleaning chemicals
Raw foods to cooked foods
Poor personal hygiene
Dirty clothes
Unwashed vegetables
List some strategies you could use to prevent cross contamination.
Store ready to eat foods above raw foods
Wash hands regularly
Wash / change equipment between preparing raw and cooked foods
Keep the kitchen free of pests
Cover foods
Maintain good personal hygiene
If you are ill, you must report it to your supervisor.
Food Storage
Ensure the refrigerator is operating at 5 degrees or below and freezers are at -18 degrees. Dry stores should be at 10-15 degrees.
Some important procedures to follow when storing foods:
Cover ot seal containers of food to be stored
Rotate stock (FIFO), label and date.
Store raw foods below cooked foods
clean spills immediately
limit the time refrigerator and freezer doors are open
never refreeze thawed foods
do not place hot foods straight into the cool room
Do not store food on the floor.
Hygiene Practices across the Hospitality Industry.
Kitchen / Food Preparation areas
Storage Areas
Garbage Storage and Disposal
remove dirty linen using gloves
keep clean and dirty linen separate
Food Service Areas
Public Areas
correct hand washing
safe food handling and storage
Gloves must be used for ready to serve food items
cooked and uncooked foods should be stored at correct temperatures
dirty linen should be washed using the correct temperature and method
toilets and restrooms must be kept clean
appropriate chemicals and cleaning equipment should be used.
correct handling of waste and hand washing procedures must be followed when disposing of garbage.
Brainstorm: What are some areas and procedures in the kitchen that have a potential risk on food safety?
poor garbage storage and disposal
poor cleaning practices (including premises, equipment and utensils).
equipment not working properly e.g. refrigerators
contaminated linen (including bodily secretions and raw / cooked foods).
contaminants (including dust).
Environmental hygiene risks include:
Pests can be a major problem in the kitchen. How can we keep them away?
Pest Control Strategies
Deny access (close screen doors, use whether strips)
Deny food (cover food, cover garbage, store food off the ground).
Look for signs of their presence (check stock, watch out for dropping etc)
Pest control (maintain pest control, baits, traps, chemicals, keep areas clean)
What cleaning processes do we need to follow to ensure a hygienic environment?
Cleaning and Sanitising
What is cleaning?
What is sanitising?
What steps do we need to follow for Cleaning and Sanitising?
Cleaning is the process of removing visible contamination from a surface.

All areas need to be cleaned.

We clean using water, detergent and elbow grease!
Sanitising is the process of removing invisible contamination, it reduces the number of microorganisms on all surface.

All food contact areas need to be sanitised. This includes work benches, chopping boards, serving ware and cooking equipment.
Steps for cleaning and sanitising:
1. Pre-clean: remove excess dirt and food scraps

2. Wash: remove grease and dirt using hot water (at 45 degrees) and detergent.

3. Sanitise: after cleaning, sanitise with chemicals or hot water (at 70 degrees or above for 3 seconds).

4. Dry: allow to air dry.
What are some rules for handling garbage?
Rules for handling garbage:
Ensure garbage is removed frequently
Clean and line all garbage containers
Keep a tight fitted lid on the garbage
Wash your hands after handling garbage
Look out for sharp objects.
There are many risks within a hospitality business. In order to manage these risks we need to be able to identify the risk, take steps to minimise the risk and report any risks to the right person.
It is your responsibility to ensure that you are working in a safe environment. You need to work within your role to ensure that you take initiative, problem solve and make good decisions. Look at the kitchen around you. Is it safe? Are you safe to be around food?
What are some unsafe / unhygienic practices that you can identify in the case study?
Minimising risk
Brainstorm: How can we minimise risk?
Ways to minimise risk:
follow a food safety program such as HACCP
follow the correct procedures for storage, preparation disposal.
ensure foods are stored safely at the correct temperature and according to the label. Also ensure food is packaged or covered.
check that equipment is working e.g. temperature checks.
Use and store chemicals correctly
What role do food handlers have in ensuring they maintain appropriate workplace hygiene?
Responsibilities of Food Handlers to reduce risk:
1. Follow cleaning schedules

2. Maintain kitchen equipment and utensils

3. Store food and kitchen equipment safely
Monitor and Report Hazards
If you notice a hygiene hazard you should report it to a supervisor, manager, trainer or health and safety officer.

This report can be formal or informal. It may be a verbal or written report (such as a register or log).
Safe use and storage of chemicals:
Store chemicals separately in a well lit and ventilated area.
chemicals must be sealed and labeled with directions for use and first aid.
Chemicals must never be stored in food containers.
Always follow the instruction on the packaging and refer to the material safety data sheet (MSDS).
Never mix chemicals.
Research the correct storage methods and temperature for the following food items:
meat poultry and seafood.
dry goods
fruit and vegetables
dairy goods
frozen goods.
Full transcript