Comply With Workplace Hygiene Procedures

Comply with workplace hygiene
procedures
COMPLY WITH WORKPLACE This unit comprises three Elements:
HYGIENE PROCEDURES  Follow hygiene procedures
Unit Code: D1.HRS.CL1.05
 Identify and prevent hygiene risks
D1.HOT.CL1.04
D2.TTO.CL4.10  Maintain safe personal food handling
and personal presentation standards.
Slide 1 Slide 2
Assessment Follow hygiene procedures

Assessment for this unit may include: Performance Criteria for this Element are:
 Oral questions  Identify relevant workplace hygiene procedures

that need to be adhered to
 Written questions
 Identify enterprise standards and legislated
 Work projects requirements that apply to relevant workplace
hygiene procedures
 Workplace observation of practical skills
 Follow workplace hygiene procedures
 Practical exercises in accordance with enterprise standards
and legislated requirements
 Formal report from employer or
supervisor. (Continued)
Slide 3 Slide 4
Identify relevant workplace hygiene

Follow hygiene procedures
procedures to be adhered to
 Receive, handle and store all food items according To ensure the safety of food you will need to comply
to enterprise standards and legislated requirements with:
 Prepare, serve and store food in compliance with  Legislation

enterprise standards and legislated requirements
 Enterprise policies and procedures
 Clean food-related items, utensils and
areas in compliance with enterprise  Internal food safety systems.
standards and legislated requirements.
Slide 5 Slide 6
Identify relevant workplace hygiene Identify relevant workplace hygiene
procedures to be adhered to procedures to be adhered to
To identify the requirements of local food safety You must follow all enterprise policies and procedures
legislation: relating to food safety – these may apply to:
 Speak with management  Purchasing food
 Visit your local health or food safety authority  Receiving food
 Research through the internet.  Storing food
 De-frosting frozen food
(Continued)
Slide 7 Slide 8

 Preparing and cooking food – including cooling of Workplaces may also require you to comply with
hot food house rules regarding:
 Holding hot and cold food  Cleaning and sanitising
 Re-heating of cooked food  Food handling techniques
 Serving food  Personal hygiene
 Self-service of food. (Continued)
Slide 9 Slide 10

 Equipment maintenance You may be required to comply with
requirements of a food safety
 Use of food thermometers plan – these will:
 Pest control  Identify workplace food safety

hazards
 Waste disposal
 Describe action to keep food
‘under control’
 Food recalls.
 Describe action to take when
‘out of control’ situations occur
 Identify food safety records to be completed.
Slide 11 Slide 12
Identify standards or requirements
Identify relevant workplace hygiene
applying to workplace hygiene
procedures to be adhered to
procedures
In relation to workplace food safety:
Workplace hygiene procedures are practices used to
 Always be prepared to ask questions to find out control the safety of food making it fit for human
what should apply consumption, or safe to eat:
 Always ask questions to clarify what is  Always comply with legislated requirements
required
 Always follow house policies and
 Never be afraid to ask questions procedures
 When in doubt – ask a question.  Always adhere to house requirements

where they differ to the notes.
Slide 13 Slide 14
Identify standards or requirements Identify standards or requirements

applying to workplace hygiene applying to workplace hygiene
procedures procedures
Potentially hazardous foods: Potentially hazardous (high risk) foods include:
 Must be stored out of the  Milk and milk products

Temperature Danger Zone
(5°C to 60°C)  Egg products
 Are high protein, high moisture,  Meat and poultry – all types,
low acid foods all cuts
 Also known as ‘high risk’ foods. (Continued)
Slide 15 Slide 16
Identify standards requirements applying Identify standards/requirements applying

to workplace hygiene procedures to workplace hygiene procedures
The ‘Temperature Danger Zone’ (TDZ):
 Smallgoods products – but not salami
 The temperature range in which
 Processed meat products bacteria multiply most rapidly
(5°C to 60°C)
 Fish, shellfish and fish products
 High risk food must be kept out of
 Prepared foods containing potentially this range whenever possible
hazardous food items.
 All time food spends in this Zone
is cumulative.
Slide 17 Slide 18
The 2/4 Rule states: A properly calibrated probe thermometer should be
available in every food premises – it must be:
 High risk food in the TDZ for 4 hours or
more must be thrown out  Readily available for use
 High risk food in the TDZ for 2 hours can  Checked for accuracy at least every 6 months
be refrigerated and returned to TDZ
for another 2 hours  Accurate to plus or minus 1°C.
 High risk food in the TDZ for 2 hours

must be cooked or eaten in the
next 2 hours or thrown out.
Slide 19 Slide 20

‘Drinks’ are food, and safe handling requirements for
 Cleaned and sanitised between uses
food apply to beverages:
 Allowed to reach room temperature
 Do not handle ice or fruit with bare hands
when alternating between hot and
cold food items
 Do not re-use ‘plate waste’
 Treated with care.
 Store drinking straws
correctly
(Continued)
Slide 21 Slide 22

 Ensure glass washer has detergent and operates at  Wear clean clothes
70°C
 Maintain clean hands and nails
 Put de-naturing agent in drip trays
 Do not work when sick
 No smoking
 Check all glasses used are clean, not
 Wash hands properly, when required
chipped and not cracked.
(Continued)
Slide 23 Slide 24
Follow workplace hygiene Follow workplace hygiene
Personal hygiene practices for food handlers:  Control and or cover facial hair
 Avoid touching food with bare hands  Keep fingernails short, clean and without
polish or decorations
 Avoid touching food-contact surfaces
with bare hands  Wear only clean clothing
 Do not wear jewellery on hands  Do not wear food handling clothes to and
or wrists from work
(Continued) (Continued)
Slide 25 Slide 26

 Cover all cuts and sores with water-proof bandage When wearing disposable gloves:
 Do not handle unprotected food when ill  Change them if they become torn
 Stay away from work if suffering from a  Change in between handling raw food and
communicable disease. cooked or ready-to-eat food
 Change every hour
(Continued)
Slide 27 Slide 28

 Change glove if money is handled In relation to food handling clothes:
 Do not change gloves over food or food surfaces  Avoid loose-fitting clothes
 Never re-use gloves  Do not cough or sneeze over food
 Do not turn gloves inside-out and  Avoid jewellery on hands and wrists
use again
 Do not wear food handling clothes to and
 Change gloves whenever they become from work
contaminated.
 Remove aprons before entering toilet.
Slide 29 Slide 30
Minimise contact with ready-to-eat food:  Keep hair tied back
 Do not handle cooked or ready-to-eat food with bare  Do not touch hair while working
hands
 Keep fingernails short
 Handle cups by handle and glasses by their base
 Wear disposable gloves
 Handle cutlery by handles
 Avoid nail polish and decorations.
 Avoid unnecessary skin contact
with food surfaces
(Continued)
Slide 31 Slide 32

Wear clean clothes when handling food: Cover cuts and sores with water-proof bandage:
 Clean clothes – every day  Use coloured band-aids
 Have a spare set of clothes at work  Use a finger stall
 Wear protective clothing.  Put a disposable glove over

the bandage.
Slide 33 Slide 34

Always be alert to the potential for unsafe food If you identify unsafe food handling practices in the
handling practices in the workplace: workplace:
 Observe practices of others  Act quickly to report them
 Inspect equipment, food, utensils and surfaces  Report verbally, face-to-face or via the telephone.
 Review food safety records.
Slide 35 Slide 36
Reports may be made to: When reporting unsafe food handling practices:
 Management  Identify the food involved
 Relevant staff  Name those involved
 Customers – if food  Advise of action already taken in the immediate

recall necessary short-term
 Local health authorities – (Continued)

if food recall necessary.
Slide 37 Slide 38
Follow workplace hygiene Receive, handle and store food

procedures items
 Recommend remedial action When taking delivery of food:
 Identify cause of problem – if known  Inspect all deliveries
 Suggest action to prevent recurrence. • Free from visible contamination
• No pests
• Use-by dates are OK
 Compare food to specifications (where used)
(Continued)
Slide 39 Slide 40
Receive, handle and store food Receive, handle and store food
items items
 Inspect the food delivery vehicle  Verify all packaged food is properly labelled
 Check practices of the delivery driver  Store deliveries as soon as possible.
 Check food temperatures are correct:
• Hot high risk food at 60°C or above
• Cold high risk food at 5°C or below
• Frozen food is hard frozen
(Continued)
Slide 41 Slide 42
items items
Safe food handling requirements include:  Using clean equipment that is working properly
 Ensuring only safe and suitable food is processed  Keeping chemicals separate from food
 Protecting food while it is being prepared  Not mixing batches of food
 Washing fruit and vegetables in  Not touching food or food surfaces

sanitising solution with bare hands
 Excluding unhealthy workers from food (Continued)

handling duties
(Continued)
Slide 43 Slide 44
items items
 Using colour-coded chopping boards  Throwing out any food dropped on the floor
 Clean chopping boards properly after use – then  Washing and sanitising utensils dropped on the
sanitise floor
 Avoid wooden chopping boards if  Not coughing or sneezing over food or food
possible surfaces
 Replace chopping boards regularly  Using a tasting spoon to

taste food.
(Continued)
Slide 45 Slide 46
items items
Frozen food must be thawed fully before use: Food storage options:
 Three ways to de-frost food:  Dry goods store

• Under refrigeration
 Refrigerated storage
• In a microwave
 Frozen storage.
• Under cold, running water
 Cook immediately food is de-frosted
 It is unacceptable to thaw items in a sink or a bowl

of water
 Thawed items must not be re-frozen.
Slide 47 Slide 48
items items
Basic/generic storage requirements: Protocols for dry goods storage – ensure:
 Use food grade storage materials  It is fly-proof and vermin-proof
 Cover food  It is well lit and ventilated
 Rotate stock – FIFO  It is not over-stocked
 Keep clean  Doors fit properly
 Do not store food or food packages (Continued)

directly on floor
 Control pests.
Slide 49 Slide 50
items items
 Lowest shelf allows access for a mop and broom Protocols for refrigerated food storage – ensure:
 Bulk food containers should be  Temperature is 5°C or below –

stainless steel check at least daily
 Clean and sanitise food containers  Doors are closed between uses
before re-filling them
 Unit is not over-crowded
 Transfer food from cans to
suitable containers after (Continued)
opening then refrigerate.
Slide 51 Slide 52
items items
 Food is refrigerated in small amounts, not large Protocols for frozen food storage – ensure:
quantities
 Hot food is never put in to the freezer – cool it first
 Cool hot foods before refrigerating them
 Thawed frozen food is never re-frozen
 Cover all food
 Freezers are de-frosted regularly
 Keep raw and ready-to-eat
or cooked food separate.  Freezer doors are kept closed when
not in use
(Continued)
Slide 53 Slide 54
items items
 Freezer temperature is checked at least daily Effective stock rotation is important in food safety:
 Large items are not frozen  First In, First Out (FIFO) is most common method
 Manufacturer’s instructions for  Food should (generally) be used in the order it was
specific foods are complied with bought
when freezing them.
 On shelves – move old stock forward and
place new stock behind
 In chest freezers – move old stock to top

and place new stock underneath
 Regularly check use-by or best before dates.
Slide 55 Slide 56
Prepare, serve and store food Prepare, serve and store food
The ‘Two-step’ rule provides explicit direction for the Cross contamination = contamination of food (or
cooling of high risk, hot food: surfaces, equipment, utensils) with bacteria,
chemicals or allergens as a result of contact with a
(1) Cool hot food down to 21°C within 2 hours contaminated source.
(2) At 21°C place into refrigeration & cool to 5°C within Contamination may be:
a further 4 hours
 Via direct contact
 Non-conforming food must be
thrown out  Through indirect contact.
 At 5°C food can be frozen.
Slide 57 Slide 58
Primary causes of cross contamination:
To reduce possibility of cross contamination:
 Linen items (cloths, uniforms and tea towels)  Wear clean clothes and clean protective clothing
contaminated with human waste and food residue
 Clean and sanitise food equipment, utensils and
 Dirty equipment used to process food preparation areas
 Dirty utensils  Use waterproof bandages

and dressings
 Raw food making contact with
cooked or ready-to-eat food  Wash and properly dry hands
when, and as required
 Failure of food handlers to
wash their hands. (Continued)
Slide 59 Slide 60
 Store cooked or ready-to-eat food above raw food  Store chemicals separately from food
 Separate raw and cooked or ready-to-eat food  Do not wear food handling clothes to and from
work
 Keep food covered
 Use disposable towels
 Use separate sinks for washing salads
and high risk foods  Change disposable gloves regularly
and when required
 Use different food handlers for raw and
cooked or ready-to-eat foods.  Use colour-coded chopping boards
Slide 61 Slide 62
 Never mix different batches of food  Repair cracked tiles
 Do not put spoons used for tasting back into food  Exclude vermin
 Do not cough or sneeze over food or food surfaces  Discard contaminated food
 Clean and sanitise knives between raw  Exclude ill employees from food handling
and cooked foods
 Protect displayed food from
 Clean and sanitise preparation contamination
surfaces every 4 hours
 Throw out all food that has been
 Only use kitchen equipment in dropped on the floor
the kitchen
(Continued)
(Continued)
Slide 63 Slide 64
 Throw out all ‘plate waste’ Re-heating previously cooked food:
 Use single-use items only once  Is legal
 Use food-grade materials for  Can only be done once

storing food
 Can apply to ‘leftovers’ and to foods
 Use workplace posters to remind deliberately prepared in advance for
staff of required practices later re-heating and service.
 Inspect all food deliveries.
Slide 65 Slide 66
Safe re-heating practices:  Re-heat immediately before service
 Re-heat in small quantities, not large  Stir wet dishes held in bain maries
 Do not use bain marie for re-heating  Re-heat to 70°C for 2 minutes
 Cover food whilst being re-heated  Re-heat food as soon as it comes

from refrigerator
 Bain marie must hold hot high
risk food at minimum 60°C  Check temperature of food
being held.
(Continued)
Slide 67 Slide 68
Serving food to customers – there are two options: When staff serve customers:
 Staff serve the customers  Keep hot food, hot
 Customers serve themselves.  Keep cold food, cold
 Use clean serving utensils
 Do not touch food with bare hands
 Serve on to clean plates, or in to clean containers
(Continued)
Slide 69 Slide 70
 Protect plates and service items from Customer self-service of food removes much ‘safe
contamination food’ control from the venue and gives it to patrons:
 Only use single-use items once  Monitor customers
 Protect food from contamination  Pay special attention to children
 Apply safe personal  Keep hot food, hot and cold

hygiene practices food, cold
 Use different service utensils  Replace dropped or dirty

for different foods service gear
(Continued)  Clean up spills immediately
(Continued)
Slide 71 Slide 72
 Discard contaminated food  Throw out ‘plate waste’
 Post signs advising customers of safe food  Provide small batches and re-supply regularly
handling practices
 Provide extra service utensils and service gear
 Protect foods from contamination
 Provide clean ‘rests’ for service gear
 Provide separate service items for
each menu item
 Apply the 2/4 rule.
 Put sneeze-guards in place
 Do not mix batches of food
(Continued)
Slide 73 Slide 74
Single use items: Optimising safety when using single use items:
 Intended to be used once only  Do not prepare take away boxes in advance
 Cannot be re-used even if cleaned  Offer straws so they can be obtained one at a time
without other straws being touched
 Must be protected from contamination
 Store items and lids to protect from contamination
 Must not be used if contaminated.
 Wrap or cover cutlery
 Wrap tooth picks individually.
Slide 75 Slide 76
Display of food for sale or service: When using cold display units:
 Food displayed on counters must be wrapped and  Operate at or below 5°C

controlled
 Cover food
 It is best to use display cabinets
 Check temperature regularly
 Display cabinets or units
may be ‘hot’ or ‘cold’.  Provide sneeze-guards.
Slide 77 Slide 78
When using hot food cabinets: When using frozen food displays:
 Keep food at 60°C+ and apply 2/4 rule  Food must remain hard frozen
 Pre-heat food before placing in unit  Do not fill above ‘load lines’.
 Serve food in order it was placed
into unit
 Serve ‘leftover’ food first
 Check temperature regularly
 Do not mix batches.
Slide 79 Slide 80
Clean food-related items, utensils Clean food-related items, utensils

and areas and areas
It is important for a food premises to be clean: Cleaning chemicals include:
 From a food safety perspective  Detergents
 To inspire customer confidence.  Sanitisers
 Deodorants
 De-greasers.
Slide 81 Slide 82

and areas and areas
Clean = free from visible contamination and odour. When cleaning using chemicals:
Sanitising = use of chemicals or heat to reduce or  Always follow manufacturer’s instructions
eliminate bacteria:
 Know location of MSDS
 All food items must be cleaned and sanitised
 Wear designated safety clothing and equipment
 Cleaning occurs before sanitising
 Wash hands after handling chemicals.
 Chemicals usually used for sanitising
 Cleaning must occur (at a minimum)

after each service session.
Slide 83 Slide 84
and areas and areas
Storage of cleaning chemicals and equipment: Your workplace should have ‘cleaning schedules’
identifying:
 Store in designated area – not with or near food
 Items and areas to be cleaned
 Never store chemicals into food containers
 When items must be cleaned
 Never decant chemicals into
food containers  Who must do the cleaning
 Clean and sanitise equipment  What is to be used in the cleaning

before storing it. process
 How to do the cleaning.
Slide 85 Slide 86

and areas and areas
To clean crockery and cutlery by hand: When machine washing crockery and cutlery:
 Remove visible food debris  Scrape and rinse items

 Rinse with warm water  Load into correct trays
 Wash with detergent  Wash – minimum 60 seconds
 Rinse at 66°C to 71 °C
 Apply sanitiser  Rinse – minimum 10 seconds

at minimum 77 °C
 Rinse
 Air dry.
 Air dry.
Slide 87 Slide 88

and areas and areas
When using a double-bowl sink to wash crockery and When working behind a bar, all safe food handling and
cutlery: cleaning practices must be observed – cleaning may
involve:
 One bowl – hot water (45°C) + detergent, for washing
 Cleaning small equipment
 Second bowl – clean water (77°C), for sanitising
 Cleaning large equipment
 Sanitising = soaking for 30 seconds
in second bowl  Cleaning beer lines
 Air dry  Cleaning fixed items.
 Thermometer must be on-hand.
Slide 89 Slide 90
Summary – Element 1 Summary – Element 1
When following hygiene procedures:  Minimise time high risk food spends in the
Temperature Danger Zone
 Identify all legislated and workplace safe food handling
requirements
 Use a properly calibrated probe food thermometer
 Never be afraid to ask for advice or direction about what to test the temperature of food and food appliances
needs to be done
 Realise safe food handling practices apply to
 Complete all necessary workplace beverages as well as food
documents to reflect and record safe food
handling activities
 Implement required personal hygiene
 Take special care when handling potentially practices and standards
hazardous or high risk foods
(Continued)
(Continued)
Slide 91 Slide 92

 Avoid contact with the bare hands with prepared or  Store all food according to its individual
ready-to-eat food requirements
 Be constantly alert to the potential for unsafe food  Rotate food using FIFO stock rotation principles
handling practices and take appropriate action (or
report them) when identified  Handle food to protect it from contamination
 Only buy food from approved suppliers  Discard all out-of-date stock
 Check all incoming food to ensure it (Continued)

is safe
(Continued)
Slide 93 Slide 94

 Never thaw foods by placing them into sinks or  Supervise the self-service of food by customers to
bowls of water themselves
 Always observe the two-step rule for cooling hot  Keep hot food hot (60°C plus) & cold food cold (5°C
food and below) when it is displayed for sale and
service
 Be alert to the potential for cross
contamination and guard against it  Ensure service items (including single-use
items) are clean
 Only re-heat previously cooked food once
and re-heat it to 70°C for 2 minutes  Only use single-use items once
Slide 95 Slide 96
Summary – Element 1 Identify and prevent hygiene risks
 Follow designated cleaning schedules and Performance Criteria for this Element are:
instructions when cleaning food surfaces, items,
utensils, equipment and areas  Identify potential food, personal, environmental and
other risks in the workplace promptly
 Clean all food equipment and surfaces after every
session, or every four hours  Take action to minimise or remove the risk of food
contamination within the scope of individual
 Use detergent and a sanitiser to clean food responsibility
items, surfaces, equipment, crockery
and cutlery.  Handle and dispose of food waste and
rubbish in compliance with enterprise
standards and legislated requirements.
Slide 97 Slide 98
Identify potential food and other Identify potential food and other
risks in the workplace promptly risks in the workplace promptly
Always be alert to potential for hygiene hazards: Microbiological contamination caused by bacteria,
moulds and viruses.
 Hazards may be:
Bacteria:
• Microbiological
 Very small, single-celled life forms
• Chemical
 Reproduce rapidly in TDZ –
• Physical see next slide.
 Respond appropriately.
Slide 99 Slide 100
TIME BACTERIA NUMBERS
Food poisoning bacteria:
9.00 1
9.20 2  Clostridium perfringens

9.40 4
10.00 8  Salmonella
10.20 16
 Stertococci
10.40 32
11.00 64
 Staphylococcus aureus
12.00 512
1.00 4,096  Clostridium botulinum – ‘botulism’.

2.00 32,768
5.00 1,677,216
Infected food will not necessarily look, smell
or taste bad or different
Slide 101 Slide 102

Spores: Moulds:
 Some bacteria form into spores  Can be dangerous or beneficial
 Spores are more resistant to killing
 Dangerous moulds cause unsightly growths on
 Spores revert to bacteria when the ‘right’ conditions food
return
 ‘Aspergillus’ mould is very dangerous
 Controls include:
 Throw out all affected food
• Keeping food out of TDZ
• Keeping dry food, dry  Fully clean the area.
• Cooling hot food rapidly.
Slide 103 Slide 104
Viruses: High risk microbiological contamination food situations
include:
 Invade people
 Working with high risk food
 Can occur in food
 Working with food in the TDZ
 Are passed on by poor personal
hygiene and food handling habits  Buffets
or practices
 Where bare hands touch food
 Cause gastro and Hepatitis A.
 Where food is thawed.
Slide 105 Slide 106
Chemical contamination can occur: To prevent chemical contamination:
 During production of food  Use specific containers for chemicals
 On our food premises.  Store chemicals separate from food
 Wash hands after using chemicals
(Continued)
Slide 107 Slide 108

 Only buy food from reputable suppliers Some foods are naturally poisonous and must not be
used. These include:
 Be alert to reports about outbreaks of chemical
poisoning  Some varieties of fungi
 Wash fruit and vegetables before use  Rhubarb leaves
 Cover food.  Green & sprouting potatoes.
Slide 109 Slide 110
Physical contaminants: Other hazards:
 May be present in food when delivered  Contaminated food
 May get into food while on the premises  Vermin
 Examples:  Airborne contamination
• Hair, metal filings, flies,  Contaminated items

bandages, glass
(Continued)
 List of possible physical
contaminants is endless.
Slide 111 Slide 112
 Dirty equipment and utensils Ways to identify food safety hazards include:
 Garbage  Observing workplace practices
 Out-of-date food handling practices  Using personal experience
 Poor or ineffective training  Analysing food records
 Equipment not working as intended.  Conducting workplace inspections.
Slide 113 Slide 114

When unsafe or unsatisfactory food safety situation Effective vermin control requires implementation of a
has been identified: three-part program:
 Take action to address cause  Exclusion of pests
 Discard affected food  Control of pests
 Revise SOPs  Good housekeeping.
 Clean and sanitise as required
 Revise training.
Slide 115 Slide 116
Physical exclusion of vermin involves: Control of vermin can involve:
 Inspecting incoming food to identify presence of  Chemical control

pests
 Mechanical control.
 Fitting fly wire
A combination of controls is the best approach.
 Sealing holes and ‘runways’
 Excluding all animals from

food areas.
Slide 117 Slide 118
Sound housekeeping practices include: Food recalls:
 Properly storing food waste  May be initiated by others:
 Not leaving food lying around • Health authorities
 Drying food areas • Manufacturers of food
 Conducting regular inspections  May be initiated by the venue itself.
 Removing harbourage.
Slide 119 Slide 120

The aims of a recall plan are: Factors to consider when deciding if a food recall is
necessary:
 Stop distribution and sale of the product  Gravity of risk posed
 Remove product from sale  Number of complaints received
 Notify customers about the product  Probability of risk
 Give advice and direction to customers.  Size and dispersion of items involved
 Whether officials and or media have been notified
Always err on the side of caution
Hope for the best – plan for the worst.
Slide 121 Slide 122
Identify potential food and other Take action to minimise or remove

risks in the workplace promptly the risk of food contamination
Basic food recall steps: When taking action to address identified food risks
and hazards:
 Establish the facts
 Take action  Act quickly
 Determine volume of affected  Report things unable to be fixed

food
 Identify sales and distribution  Only act within personal scope
points of authority
 Inform customers, public and health authorities (Continued)

 Collect and store affected food.
Slide 123 Slide 124
Take action to minimise or remove Take action to minimise or remove

the risk of food contamination the risk of food contamination
 Audit staff skills and practices All action taken to address identified food safety risks
and hazards MUST reflect and address each situation
 Verify training is appropriate
Corrective action regarding food purchasing
 Verify SOPs are being implemented problems:
 Consider involving external experts  Verify suppliers are safe food handlers – get proof
 Examine previous food safety inspections  Add new and verified suppliers to Suppliers List
and audits.
 Create purchase specifications
 Only buy from approved suppliers.
Slide 125 Slide 126

Corrective action regarding food receiving problems:  Rejecting food delivered in unclean or
inappropriate vehicle
 Refusing to accept high risk food at 5°C+
 Refusing food mixed in with chemicals
 Not accepting frozen food that has started to de-
frost  Rejecting out-of-date items
 Rejecting hot food at less  Refusing food with damaged

than 60°C packaging
 Sending back food not  Rejecting food with evidence of

adequately labelled pests/infestation
(Continued)  Refusing spoilt food.
Slide 127 Slide 128

Corrective action regarding dry goods storage  Discarding out-of-date stock
problems:
 Providing extra storage space
 Control vermin, where evidence of pests
 Training staff
 Discard affected food
 Discarding food with
 Ensure adequate lighting damaged packaging
 Revamp stock control protocols  Revising cleaning protocols.
(Continued)
Slide 129 Slide 130

Corrective action for refrigerated food storage Corrective action for frozen food storage problems:
problems:
 If food is below 5°C – treat as refrigerated food
 Discarding unsafe food
 If at or above 5°C – use within 4 hours
 Training staff
 If at or above 5°C for 4 hours+ – throw it out
 Obtaining professional service to
equipment  If unsure how long it has been at or
above 5°C – throw it out
 Revamping stock rotation and control
(Continued)
 Revamping cleaning practices.
Slide 131 Slide 132

 Discarding all unsafe food: Corrective action for ‘thawing of frozen food’ problems:
• Exceeding 2/4 rule  Training staff:
• Beyond use-by date • To fully thaw before cooking
• Cross contamination • In correct thawing practices
• Not to re-freeze thawed items

 Training staff
 Discard items exceeding 2/4 rule
 Calling in refrigeration mechanic
 Throw out uncovered food
 Revamping cleaning and stock rotation and control.
 Discard re-frozen items.
Slide 133 Slide 134

Corrective action for food preparation problems: Corrective action for food cooking problems:
 Providing enough time and resources to do the job  Ensuring food reaches 75°C or above
 Erecting workplace signage
 Ensuring wet dishes reach 75°C or above
 Revamping SOPs – including stock rotation and
control  Using workplace signs to remind staff about safe
practice
 Applying the 2/4 rule
(Continued)
 Changing clothes regularly
 Monitoring staff practice, and

re-training.
Slide 135 Slide 136

 Recording processing of items on a regular basis Corrective action for cooling of hot food problems:
 Not placing tasting spoons into food after tasting  Implementing 2/4 rule
with them
 Speed up the cooling process
 Covering food
 Stirring food
 Cleaning & sanitising equipment
 Covering cooling food
 Keeping food in TDZ for minimum
time. (Continued)
Slide 137 Slide 138

 Using timing clocks or alarms Corrective action for storing and holding hot food
problems:
 Notifying others about cooling food
 Training staff
 Verifying and calibrating thermometers
 Revamping SOPs
 Training staff
 Checking operation of equipment
 Using workplace signage.
 Pre-heating food prior to
holding/displaying it
(Continued)
Slide 139 Slide 140

 Checking temperature of hot storing units Corrective action for storing and holding cold food
problems:
 Revising display protocols
 Training staff
 Revising turn on times of
 Revamping cold holding
holding units
procedures
 Increasing temperature settings.  Checking operation of units
 Pre-chilling food before placing into units
(Continued)
Slide 141 Slide 142

 Verify operating temperatures of units Corrective action for re-heating of food problems:
 Revising display protocols  Upgrading re-heating procedures & practices
 Turning on cold display units  Temperatures

sooner
 Time
 Setting refrigeration units at  Method
lower temperatures.
 Quantities
 Discarding improperly re-heated food
 Training staff.
Slide 143 Slide 144

Corrective action for service of food problems: Corrective action for self-service of food problems:
 Discarding all food exceeding 2/4 rule  Using signage to communicate safe practices
 Training staff  Considering alternative service options
 Providing sufficient equipment and utensils  Allocating more supervisory staff
 Maintaining food holding equipment  Adhering strictly to 2/4 rule
 Altering the settings on units. (Continued)
Slide 145 Slide 146
Take action to minimise or remove Handle and dispose of food waste

the risk of food contamination and rubbish
 Training staff Disposal of food waste and rubbish requires:
 Providing sufficient service gear  Bins to be maintained in a clean and sound

condition
 Maintaining holding/display equipment
 Cleaning of bins, but not sanitising
 Altering holding unit temperature
settings  External area to be kept clean & tidy.
 Make sure you record all corrective

action taken.
Slide 147 Slide 148
Handle and dispose of food waste Handle and dispose of food waste
and rubbish and rubbish
Internal disposal of food waste and rubbish refers to Emptying an inside bin can involve:
emptying bins inside the premises:
 Putting on protective gloves
 Do not allow rubbish to accumulate
 Picking up anything lying around/near the bin
 Use common sense
 Tying a knot in the plastic bin liner
 Do not allow bins to over fill
 Removing the plastic bin liner
 Empty regularly.
 Placing a new bin liner into the bin
(Continued)
Slide 149 Slide 150

 Taking the rubbish bag to the designated external Emptying internal bins may also include a need to:
rubbish area
 Obtain help from others
 Opening the required bin and placing the rubbish
bag into it  Clean floor around bin
 Closing the lid on the bin or dumper  Clean the bin.
 Washing hands.
Slide 151 Slide 152
External rubbish: Re-cycling of rubbish:
 Removed by council or contractors  Undertaken by most venues

 Requires sufficient bins or dumpers  Requires separation of food waste and rubbish into
designated categories
 Areas and bins must be kept clean & tidy
 Frequency of removal must  Food waste is discarded into

reflect amount of waste general waste and is
produced not re-cycled.
 Bins must be in good

condition and exclude vermin.
Slide 153 Slide 154

When identifying and preventing hygiene risks:  Use observation and experience to identify
possible hygiene risks in the workplace
 Be constantly alert for workplace food hygiene and
safety risks and hazards  Physically exclude vermin from food areas, use
chemical and other controls to eradicate them and
 Understand food safety can be compromised implement sound housekeeping practices to
from microbiological sources, chemical deter them
sources, physical sources, and other
sources such as airborne contamination  Plan for the possibility of food recalls
Slide 155 Slide 156

 Report any food safety problem you cannot fix  Dispose of internal and external waste in
accordance with house requirements
 Ensure corrective action in relation to food safety
is taken promptly and addresses identified cause  Wash hands after handling waste
as well as all food, items, equipment, utensils and
food contact surfaces involved  Keep external waste areas clean and vermin free
 Record corrective action taken (Continued)
(Continued)
Slide 157 Slide 158
Maintain safe personal food handling

Summary – Element 2
and personal presentation standards
 Clean and maintain all internal and external Performance Criteria for this Element are:
rubbish containers
 Identify the enterprise standards and legislated
 Do not allow the accumulation of waste either requirements that apply to personal practices and
internally or externally presentation for food handling staff
 Re-cycle waste as appropriate.  Follow enterprise standards and legislated

requirements that apply to personal practices and
presentation for food handling staff.
Slide 159 Slide 160
Identify requirements applying to Follow requirements applying to

personal practices and presentation personal practices and presentation
You can identify workplace personal practice and Requirements relating to uniforms for food handlers:
presentation requirements by:
 Food handlers must wear a uniform as prescribed
 Talking to management
 Uniform must be clean
 Reading company policies and
procedures  Change into clean clothes if clothing
becomes dirty
 Attending in-house training
 Remove protective clothing before
 Observing others
visiting toilet.
 Asking questions
 Talking to health authorities.
Slide 161 Slide 162

Follow requirements applying to Follow requirements applying to
Make sure clothing and other items do not Food handlers & jewellery:
contaminate food:
 Avoid jewellery on hands and wrists
 Ensure food handling clothes are not loose
 Wear disposable gloves over rings
 Ensure buttons on food handling clothes are not
loose  Do not wear ear-rings – sleepers
may be acceptable
 Avoid adding brooches, name tags,
clips, pins to clothes  Do not fiddle with jewellery
when working.
 Do not wear food handling clothes
to or from work.
Slide 163 Slide 164

Food handlers hair ornaments: Proper hand washing is CRITICAL for food safety.
 Avoid hair clips and pins Proper hand washing is probably the single most
important aspect of safe food handling.
 It is best to wear no hair ornaments
Proper hand washing removes bacteria & other
 Double-check anything worn in the contaminants thereby reducing the potential for cross
hair to ensure it is safely secured contamination.
 Wear a hair net or hat to cover hair
 Men may be required to wear a

beard snood.
Slide 165 Slide 166

Food handlers must wash hands:  Before starting work
 Whenever they may be contaminated:  Immediately after:
• After handling rubbish • Smoking
• After cleaning • Coughing or sneezing
• After changing nappies • Using handkerchief or nasal tissue
• After handling money • Eating or drinking
• In between handling raw and cooked food • Touching face, body opening or sore
Slide 167 Slide 168

 After absence from the work station – for example: The venue must provide hand washing facilities:
• Taking a delivery  With clean, running hot water (40ºC)
• Taking a telephone call  With anti-bacterial soap
• Doing any other non-food task  Only to be used to wash hands,

arms & face
 After using the toilet.
 Of an appropriate size
Organisational requirements may exceed these
mandatory requirements.  With paper towels
 With a rubbish bin
 With a nail brush.
Slide 169 Slide 170

Hand washing for food handlers: You must protect food and surfaces from body fluids:
 Rinse off visible dirt  Saliva
 Wash for 20 seconds  Mucus
 Massage soap into folds and creases and wrists  Sweat
 Clean under fingernails  Blood
 Rinse  Urine
 Dry.  Faecal matter.
Slide 171 Slide 172

To guard against contamination by body fluids:  Do not put tasting spoon back into food
 Wash hands after toilet and handling handkerchief  Wear a sweat band
or nasal tissue
 Cover wounds and sores with
 Do not spit in food areas waterproof dressing
 Do not smoke in food areas  Do not blow into food bag
 Do not work when ill  Do not lick fingers to help separate

greaseproof or food wrapping paper
 Observe personal hygiene requirements
 Do not touch face or body openings.
(Continued)
Slide 173 Slide 174

Food handlers have obligations if they: Symptoms of foodborne diseases:
 Have a foodborne disease  Diarrhoea
 Have symptoms of a foodborne disease  Vomiting
 Are a carrier of a foodborne disease.  Sore throat with fever
A foodborne disease = a disease likely  Fever
to be transmitted through food, such as:
 Jaundice.
 Hepatitis A
 Typhoid
 Cholera.
Slide 175 Slide 176

personal practices & presentation personal practices and presentation
If suffering symptoms of a foodborne disease: If diagnosed as suffering a foodborne disease or
being a ‘carrier’:
 Tell supervisor
 Notify supervisor
 Go to the doctor
 Follow medical advice
 Stay away from work for 2 days
after symptoms have gone  Protect food and food contact
surfaces from contamination by the
 Do not work as food handler until affected food handler
stools are ‘formed’.
 Stay away from work and food
handling duties.
Slide 177 Slide 178

Food handlers also have obligations when suffering If you have ‘a condition’ and continue to handle food:
from ‘a condition’.
 Cover lesion with waterproof dressing
‘A condition’ = an infected sore, cut, boil, acne or
abrasion or a situation where the food handler  Do not touch lesion or discharge
experiences discharges from their ears, nose or eyes.  Wash hands if lesion or discharge
 Notify supervisor is touched
 Cover the lesion so it cannot be touched during food  Use medication

handling duties and so it cannot touch food or food  Use tissues to deal with discharge.
contact surfaces.
If sick – do not handle food
Slide 179 Slide 180

You must try to control: Be aware of unacceptable personal habits when
handling food:
 Coughing and sneezing – if you do
cough or sneeze when handling food:  Scratching an itch, head or face
• Do it into hands then wash  Picking nose, scabs, cuts or sores

immediately and thoroughly
 Sticking fingers in ears or mouth
• Throw out contaminated food
 Take appropriate remedial action if the above are
• Clean and sanitise food contact done
surfaces and utensils
 Make an effort to control these actions.
(Continued)
Slide 181 Slide 182

In relation to eating in the workplace: No-one is allowed to:
 Staff must not:  Smoke in a food area
• Eat over unprotected food surfaces  Chew tobacco in a food area
• Eat over unprotected food  Spit in a food area.
 The venue may totally ban staff eating Put up signs

while working
Remove ash trays
 Customers must not eat over unprotected
food or food surfaces. Wash hands after smoking and before resuming food
handling duties.
Slide 183 Slide 184

When maintaining safe personal food handling and  Limit or eliminate jewellery, hair ornaments and nail
personal presentation standards: polish or nail decorations when working as a food
handler
 Learn the legislated and house rules applying to
safe personal activities and presentation in the  Wash hands when and as required using only
workplace designated hand washing facilities – always wash hands
before starting work and when
returning to work after an absence from
 Wear a clean uniform when handling food as the work station
required by the business
 Do not work with food when ill or
 Do not wear food handling clothes to or suffering from symptoms of foodborne
from work illnesses
Slide 185 Slide 186

Summary – Element 3
 Obtain a doctor’s certificate stating you are fit to
return to work as a food handler if you have been
away from work due to illness or sickness
 Control personal habits which can give rise to food

contamination when handling food.
Slide 187

Comply With Workplace Hygiene Procedures

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Comply with workplace hygiene

Assessment Follow hygiene procedures

 Oral questions  Identify relevant workplace hygiene procedures

Identify relevant workplace hygiene

 Prepare, serve and store food in compliance with  Legislation

 Speak with management  Purchasing food

 Visit your local health or food safety authority  Receiving food

 Research through the internet.  Storing food

 De-frosting frozen food

Identify relevant workplace hygiene Identify relevant workplace hygiene

 Holding hot and cold food  Cleaning and sanitising

 Re-heating of cooked food  Food handling techniques

 Serving food  Personal hygiene

 Self-service of food. (Continued)

Identify relevant workplace hygiene Identify relevant workplace hygiene

 Pest control  Identify workplace food safety

 Identify food safety records to be completed.

 When in doubt – ask a question.  Always adhere to house requirements

Identify standards or requirements Identify standards or requirements

 Must be stored out of the  Milk and milk products

 Also known as ‘high risk’ foods. (Continued)

Identify standards requirements applying Identify standards/requirements applying

 High risk food in the TDZ for 2 hours

Identify standards or requirements Identify standards or requirements

Identify standards or requirements Identify standards or requirements

Follow workplace hygiene Follow workplace hygiene

 Change every hour

Follow workplace hygiene Follow workplace hygiene

 Never re-use gloves  Do not cough or sneeze over food

Follow workplace hygiene Follow workplace hygiene

 Clean clothes – every day  Use coloured band-aids

 Have a spare set of clothes at work  Use a finger stall

 Wear protective clothing.  Put a disposable glove over

Follow workplace hygiene Follow workplace hygiene

 Observe practices of others  Act quickly to report them

 Review food safety records.

 Management  Identify the food involved

 Relevant staff  Name those involved

 Customers – if food  Advise of action already taken in the immediate

 Local health authorities – (Continued)

Follow workplace hygiene Receive, handle and store food

 Identify cause of problem – if known  Inspect all deliveries

 Suggest action to prevent recurrence. • Free from visible contamination

• Use-by dates are OK

 Compare food to specifications (where used)

 Check practices of the delivery driver  Store deliveries as soon as possible.

 Check food temperatures are correct:

• Hot high risk food at 60°C or above

• Cold high risk food at 5°C or below

• Frozen food is hard frozen

 Protecting food while it is being prepared  Not mixing batches of food

 Washing fruit and vegetables in  Not touching food or food surfaces

 Excluding unhealthy workers from food (Continued)

 Replace chopping boards regularly  Using a tasting spoon to

 Three ways to de-frost food:  Dry goods store

 Cook immediately food is de-frosted

 It is unacceptable to thaw items in a sink or a bowl

 Thawed items must not be re-frozen.

 Use food grade storage materials  It is fly-proof and vermin-proof

 Cover food  It is well lit and ventilated

 Rotate stock – FIFO  It is not over-stocked

 Keep clean  Doors fit properly

 Do not store food or food packages (Continued)

 Bulk food containers should be  Temperature is 5°C or below –