CBLM HSKPNG Common Final

COMPETENCY-BASED
LEARNING MATERIAL
Asian Caregiving and Technology Education Centers, Inc.
Qualification:
HOUSEKEEPING NCII
COMMON
Unit of Competency: OBSERVE WORKPLACE HYGIENE
PROCEDURES
Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES
Developed by: ASIAN CAREGIVING & TECHNOLOGY

EDUCATION CENTERS, INC.
Curriculum Department
ASIAN CAREGIVING AND TECHNOLOGY EDUCATION CENTERS, INC. 1

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in OBSERVING WORKPLACE HYGIENE PROCEDURES.

This module contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets, Self –
Checks, Operation sheets and job sheets. Follow these activities on your own. If you have
questions, don’t hesitate to ask your facilitator for assistance.
The goal of this module is the development of practical skills. To gain these skills, you must
learn the concepts and theory. For the most part, you’ll get this information from the
Information Sheets, Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in “Observing
Workplace Hygiene Procedures”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self – check. Suggested references are included to
supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is there to
support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the job. Make sure
you practice your new skills during regular work shifts. This way you will improve both your
speed and memory and also your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of each section to test your
own progress.
When you feel confident that you have had sufficient practice, ask your Trainer to evaluate
you. The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
You need to complete this module.
MODULE CONTENT
UNIT OF COMPETENCY: Observe Workplace Hygiene Procedures
MODULE TITLE: Observing Workplace Hygiene Procedures
INTRODUCTION: This unit of competency deals with the knowledge,

skills and attitudes in observing workplace hygiene
procedures. It includes following hygiene procedures
and identifying and preventing hygiene risks.
SUMMARY OF LEARNING OUTCOMES:

LO1. Follow hygiene procedure.
LO2. Identify and prevent hygiene risks.
SUMMARY OF ASSESSMENT CRITERIA:

• Workplace hygiene procedures are implemented in line with enterprise and legal
requirements.
• Handling and storage of items are undertaken in line with enterprise and legal requirements.
• Potential hygiene risks are identified in line with enterprise procedures.
• Actions to minimize and remove risks are taken within scope of individual responsibility
of enterprise/legal requirements.
• Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up.
LEARNING OUTCOME 1
Follow hygiene procedure:
CONTENTS:
Hygiene procedure
Regular handwashing
Clean clothing, Cleaning & sanitizing
Avoidance of cross-contamination
Hygienic practices
ASSESSMENT CRITERIA
• Workplace hygiene procedures are implemented in line with enterprise and
legal requirements.
• Handling and storage of items are undertaken in line with enterprise and legal requirements.
CONDITION:
Trainees must be provided with the following.
Tools Equipment Materials/ Supplies

Fax machine Computer unit with internet Pen, paper, forms
access
Pamphlets
Soap Learning Materials
Towel Manuals, Books, Video
(CD)
Tissue
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Oral questioning
LEARNING EXPERIENCES
Learning Outcome 1 Follow hygiene procedure
Learning Activities Special Instructions
1. Read Information Sheet 2.1-1 (Hygiene Procedures) If you have some problems
on Information Sheet 2.1-1, don’t hesitate to
approach your facilitator. If you feel you are
knowledgeable on the content of Information Sheet
2.1-1, you can now answer Self-Check 2.1-1.
2. Answer Self-Check 2.1-1 Compare your answer with the answer key 2.1-1. If
you got 100% correct answer in this self-check,
you can now move to the next information sheet. If
not review the information sheet and go over the
self-check again.
3. Read Information Sheet 2.1-1a (Regular Handwashing) If you have some problems
on Information Sheet 2.1-1a, don’t hesitate to
2.1-1a, you can now answer Self-Check 2.1-1a.
4. Answer Self-Check 2.1-1a Compare your answer with the answer key 2.1-1a.
If you got 100% correct answer in this self-check,
self-check again.
5. Read Information Sheet 2.1-1b (Clean Clothing, Cleaning and Sanitizing) If you
have some problems on Information Sheet 2.1-1b,
don’t hesitate to approach your facilitator. If you
feel you are knowledgeable on the content of
Information Sheet 2.1-1b, you can now answer
Self-Check 2.1-1b.
6. Answer Self-Check 2.1-1b Compare your answer with the answer key 2.1-1b.
self-check again.
7. Read Information Sheet 2.1-1c (Avoidance of Cross-Contamination) If you have

some problems on Information Sheet 2.1-1c, don’t
hesitate to approach your facilitator. If you feel you
are knowledgeable on the content of Information
Sheet 2.1-1c, you can now answer Self-Check 2.1-
1c.
8. Answer Self-Check 2.1-1c Compare your answer with the answer key 2.1-1c.
self-check again.
9. Read Information Sheet 2.1-1d (Hygiene Practices) If you have some problems on
Information Sheet 2.1-1d, don’t hesitate to
2.1-1d, you can now answer Self-Check 2.1-1d.
10. Answer Self-Check 2.1-1d Compare your answer with the answer key 2.1-1d.
self-check again.
INFORMATION SHEET 2.1-1
HYGIENE PROCEDURES
Learning Objective
After reading this information sheet, you must be able to:
• Follow hygiene procedures.
HYGIENE PROCEDURES MAY INCLUDE:
Safe and Hygienic handling of equipments, foods and beverages
Regular hand washing
Correct food storage
Appropriate and clean clothing
Avoidance of cross contamination
Safe handling disposal of linen and laundry
Appropriate handling and disposal of garbage
Cleaning and sanitizing procedures
Personal hygiene
SANITATION STANDARDS IN HANDLING
SERVICE EQUIPMENT
1. Only clean and sanitized glasses, flat-wares, china-wares and other equipment shall be set
up and to be used for service.
2. Equipment should not be exposed to contamination. Keep them in closed drawers or
cabinets, not exposed to dust or dirt.
3. Food delivered for room service must be covered to avoid bacterial contamination.
4. All service equipment must be wiped dry with clean wiping clothes to protect them from
watermarks. The clothes used for this purpose must be segregated from other wiping
clothes. They may be identified by color coding.
5. Service equipment like bowls, glasses and cutleries must be handled properly.
6. Bowls should be underlined with appropriate plate under-liner and never to be served
with the finger touching the rim.
7. Avoid touching the food and utensils with bare hands. Use scooper for scooping ice;
serving spoon and fork for dishing out foods.
8. When serving straw or napkin, never hold them with bare hands. To protect them from
bacterial contamination, either serves them with their wrappers or in their respective
dispensers.
9. When serving additional utensils or napkin, place them in a small plate to avoid direct
contact with the hand.
10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
11. When setting up flat-wares and glasses, avoid leaving finger marks on them by
carrying them in trays or with a cloth napkin.
12. Never serve food and cutleries that have fallen on the floor
13. To avoid contamination, food must be covered when it is not served immediately
13. Avoid placing foods on top of counters or tables.
14. Never serve utensils, cups, glasses or plates that are oily, wet or with finger marks,
spots or lipsticks. Remove them from the station and replace them with clean ones. Use hot
water to remove grease.
15. Air dry china wares after coming from the dishwasher
16. Do not stack dishes too high. Only chinawares can be stacked using the decoy
system. This means chinawares of the same kind and size should be stacked together.
17. Avoid handling in bouquet. Hold footed glasses on the stem and high ball glasses on the
base.
18. Never put flatwares/silverwares into glasses. Place them in their appropriate container.
19. Follow the 3 S’s (scrape, stack and segregate) when bussing.
20. Trays must be handled with the palm and not the fingers holding the plate.
SELF CHECK 2.1-1
TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement
is incorrect and indicate your answer in the space provided for.
1. Equipment should be exposed to contamination. Keep them in open drawers or

cabinets, exposed to dust or dirt.
2. Bowls should be underlined with appropriate plate under-liner and never to be
served with the finger touching the rim.
3. When serving additional utensils or napkin, place them in a big plate to avoid
direct contact with the hand
4. The thumb should be kept away from the plate to avoid touching the sauce,
meat or dish.
ANSWER KEY 2.1-1

1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
INFORMATION SHEET 2.1-1a
REGULAR HANDWASHING
Learning Objective: After reading this information sheet, you must be able to:
• Perform proper hand washing
STEPS TO EFFECTIVE HAND WASHING

1. Turn on warm water to a comfortable temperature.
2. Wet hand and apply liquid soap.
3. Rub hands together vigorously for no less than 15 seconds, covering all areas of the
hands and wrists.
4. Rinse hands under warm water until soap and dirt are rinsed away. Leave the water
running while you dry your hands.
5. Dry hands with a disposable paper towel or with a clean, single use cloth towel.
6. Turn water off using a paper towel instead of your bare hands. Turning the taps off
with your bare hands will allow germs and bacteria to re-infect your hands.
Service Providers must wash their hands:

• Upon arrival to the workplace
• Before and after meal times and before handling any food
• After using the toilet
• After handling body fluids from sneezing, coughing, wiping or blowing noses, or from
open sores
• Before preparing food
• After handling raw or uncooked foods, especially raw meats and poultry
• After coming into contact with detergents or bleach while cleaning the workplace
• After handling disposal of soiled linen and laundry
• After handling garbage
SELF CHECK 2.1-1a
TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is
incorrect and indicate your answer in the space provided for.
1. The first step to proper hand washing is to turn on warm water to a

comfortable temperature.
2. Service providers should wash their hands before and after meal times and
before handling any food.
3. Dry hands with any paper towel or with single used cloth towel.
4. After handling garbage, wipe hands with your apron and proceed to work station.
5. Turn water off using a paper towel instead of your bare hands. Turning the taps
off with your bare hands will allow germs and bacteria to re-infect your hands.
ANSWER KEY 2.1-1a

1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE
INFORMATION SHEET 2.1-1b
CLEAN CLOTHING, CLEANING AND SANITIZING
• Use appropriate and clean clothing while performing task.
APPROPRIATE AND CLEAN CLOTHING

1. Wear appropriate clothes or uniform as prescribed.
2. Be sure your clothes are clean and well pressed free from stains or wrinkles all the time.
3. Wear proper working clothes and aprons when preparing foods.
SELF CHECK 2.1-1b
MULTIPLE CHOICE. Choose the best answer from the four choices and write the
letter of your choice in the space provided for.
1. The process of removing food and other types of soil from a surface is known as:
a. Cleaning
b. sanitizing
c. disinfecting
d. scraping
2. The most dangerous chemical that should be kept away from the reach
of children and stored away from the kitchen is: a. sanitizer
b. detergent
c. pesticide
d. disinfectant
3. The best way to maintain cleanliness in the workplace is to: a. clean and sanitize
only when necessary
b. clean and sanitize when your supervisor calls your attention
c. clean and sanitize when customers notice that the workplace is dirty.
d. Clean and sanitize at the start and end of your work.
4. In washing dishes: a. Scrape and pre-rinse food from the dishes and utensils.
b. Air dry the dishes and utensils immediately
c. Rinse dishes and store in the drawer.
d. Use bath soap to wipe away dirt from the dishes.
5. Complete cleaning of walls, ceilings and mopping of floors should be done
when: a. There are customers
b. Your supervisor tells you to do so.
c. There are cob webs
d. There is the least amount of food around.
ANSWER KEY 2.1-1b

1. A
2. C
3. D
4. A
5. D
INFORMATION SHEET 2.1-1c
AVOIDANCE OF CROSS- CONTAMINATION
• Practice avoidance of cross-contamination
Cross-contamination is the transfer of pathogenic (disease-causing) microbes from
contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major
cause of food poisoning, but is easy to prevent.
Consider the following:
1. Always wash your hands before preparing food, and after handling raw foods.
2. Wash hands, dishcloths, chopping boards or any kitchen utensil that has been in
contact with raw food because they are all high on the risk list for cross-contamination.
3. Cover any cuts with waterproof bandages and do not prepare food for others if you are
sick or have a skin infection.
4. Remember that all raw foods are potential sources of contamination and store them
separately from ready-to-eat foods. For example, in the refrigerator, store raw meat and
poultry below other foods and put them on a plate to prevent dripping. It makes no difference
if the raw material is free-range or organic. The risk is the just the same.
5. Never use the same utensils for preparing raw and cooked foods. This might be easily
overlooked when preparing a barbecue. Use separate utensils and plates for raw and cooked
meat.
6. Do not prepare salads on cutting boards that have been used for raw meat. It is a good idea
to have a cutting board that is used only for meat. Clean all utensils thoroughly with hot
water after use.
7. Cleanliness in general, is essential. Kitchen work surfaces should be regularly cleaned
with hot water and detergent and kept free of domestic pets.
8. Dishcloths, tea towels, hand towels and aprons should also be washed frequently at
high temperature. After use, dry them quickly to prevent the multiplication of any
microbes present.
9. Floor cloths must obviously be kept separately, but maintained in the same way.
10. Ideally, cutlery and crockery should be allowed to drain and dry naturally, or by using
a dishwasher.
11. Lastly, cleaning agents and other items that contain antibacterial agents may be
effective in limiting cross-contamination, but they are not completely effective. They should
be regarded as an additional barrier and not as a foolproof safeguard.
SELF CHECK 2.1-1c
TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement
1. Wash hands, dishcloths, chopping boards or any kitchen utensil that has been in
contact with raw food because they are all high on the risk list for cross-contamination.
2. Do not cover any cuts with waterproof bandages and prepare food for others
if you are sick or have a skin infection.
3. You can use the same utensils for preparing raw and cooked foods.
5. Cleaning agents and other items that contain antibacterial agents may
be effective in limiting cross-contamination, but they are not completely effective.
ANSWER KEY 2.1-1c

1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE
INFORMATION SHEET 2.1-1d
HYGIENIC PRACTICES
Personal hygiene
• Washing of the body and hair frequently.
• Frequent washing of hands and/or face.
• Oral hygiene—daily brushing and flossing teeth in avoidance of bad breath.
• Cleaning of the clothes and living area.
• General avoidance of bodily fluids such as feces, urine and vomit.
• Not touching animals before eating, or washing hands thoroughly between touching
and eating.
• Holding a tissue over the mouth or using the upper arm/elbow region when coughing
or sneezing, rather than a bare hand. Alternatively, washing hands afterwards.
• Suppression of habits such as nose-picking, touching the face, etc.
• Not licking fingers before picking up sheets of paper.
• Not biting nails.
• Wear clean underwear and clothing daily.
• Washing hands after using toilet.
• Not borrowing towels, hair brush and other personal things.
Food safety
• Maintain good food and cooking hygiene to prevent food poisoning
• Cleaning of food preparation areas and equipment for example using designated cutting
boards for preparing raw meats and vegetables.
• Thorough cooking of meats
• Institutional dish sanitizing by washing with soap and clean water.
• Washing of hands after touching uncooked food when preparing meals.
• Not using the same utensils to prepare different foods.
• Non-sharing of cutlery when eating.
• Not licking fingers or hands while or after eating.
• Proper storage of food so as to prevent contamination by vermin.
• Refrigeration of foods (and avoidance of specific foods in environments where refrigeration
is or was not feasible).
• Labeling food to indicate when it was produced (or, as food manufacturers prefer,
to indicate its best before date).
• Disposal of uneaten food and packaging.
Medicine
• Use of bandaging and dressing of injuries.
• Use of protective clothing such as masks, gowns, caps, eyewear and gloves when
preparing foods.
• Sterilization of some utensils and kitchen wares.
• Safe disposal of waste.
Grooming
The related term personal grooming/grooming means to enhance one's physical appearance or
appeal for others, by removing obvious imperfections in one's appearance or improving one's
hygiene.
Grooming in humans typically includes bathroom activities such as primping: washing and
cleansing the hair, combing it to extract tangles and snarls, and styling. It can also include
cosmetic care of the body, such as shaving and other forms of depilation.
Strictly observe the following grooming standards:
HAIR
Clean, neatly combed, no dandruff
Ladies hair should be clipped on both sides or breaded ( if it is long)
Length of man’s hair should not go beyond collar and the side hair must not cover the ears
Bangs should be avoided.
UNIFORMS
Must be comfortably fit, no sagging hemline
Properly buttoned; sleeves should never be folded or rolled
Clean and well pressed; free from stains nor wrinkle
FACE
Men- free of beard and mustache
Ladies must have light and appropriate make –up that should be retouched from time to time.
Free from pimples and blemishes
MOUTH
Free from bad breath, mouthwash to be used to ensure fresh breath
No tooth decay
EARS
Clean and free from visible dirt inside and the outside
Earrings are never appropriate for men. Ladies in uniform should never wear dangling
earrings
BODY
Free from body odor, deodorant to be used daily after bath
Daily bath/shower is a must
FINGERNAILS
Clean and free form dirt
Men- nail should be short and properly trimmed
Ladies- avoid very long fingernails and must always be clean and well manicured. If nail
polish is used, they should look clean, fresh and not tattered.
SHOES AND SOCKS
Should be clean and well polished, heels in good condition
Socks must be changed daily
SELF CHECK 2.1-1d
1. Daily brushing and flossing teeth is necessary in order to avoid bad breath.
2. Grooming includes cosmetic care of the body, such as shaving and other forms
of depilation.
3. Men- nail should be short and properly trimmed.
4. Earrings are appropriate for men. Ladies in uniform should always wear
dangling earrings.
5. Ladies must have light and appropriate make –up that should be retouched
from time to time.
ANSWER KEY 2.1-1d

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE
LEARNING OUTCOME 2 Identify and prevent hygiene risks
CONTENTS:
Proper food handling and storage
Proper storage of equipment
Correct work practices
ASSESSMENT CRITERIA
• Informal and/or formal research is used to update general knowledge of the industry
• Updated knowledge is shared with customers and colleagues as appropriate and
incorporated into day-to-day working activities
CONDITION:
Trainees must be provided with the following.
Tools Equipment Materials/ Supplies

Telephone Computer unit with internet Pen
Fax machine access Paper
Forms
LEARNING MATERIALS:
• Manuals
• Books
• Video (CD)
EQUIPMENT
Computer unit with internet access
ASSESSMENT METHOD:
Direct Observation
Written/Oral Exam
Oral questioning
LEARNING EXPERIENCES
Learning Outcome 2 Identify and prevent hygiene risks
Learning Outcome 2 Identify and prevent hygiene risks

Learning Activities Special Instructions
1. Read Information Sheet 2.2-1 (Proper Food Handling and Storage) If you have
some problems on Information Sheet 2.2-1, don’t
hesitate to approach your facilitator. If you feel
you are knowledgeable on the content of
Information Sheet 2.2-1, you can now answer
Self-Check 2.2-1.
2. Answer Self-Check 2.2-1 Compare your answer with the answer key 2.2-1.
If you got 100% correct answer in this self-
check, you can now move to the next information
sheet. If not review the information sheet and go
over the self-check again
3. Read Information Sheet 2.2-2 (Proper Storage of Equipment) If you have some
problems on Information Sheet 2.2-2, don’t
Self-Check 2.2-2.
over the self-check again.
5. Read Information Sheet 2.2-3 (Correct work Practices) If you have some
problems on Information Sheet 2.2-3, don’t
Self-Check 2.2-3.
over the self-check again.
Information Sheet 2.2-1
Proper Food Handling and Storage
CORRECT FOOD STORAGE

1. Handle foods carefully. Foods must be stored in proper place using appropriate containers.
2. Avoid storage at incorrect temperatures.
3. Place foods that are to be chilled in the chiller and freeze foods that are needed to
be frozen.
4. Foods must never be left uncovered.
CURRENT INFORMATION ON FOOD SAFETY
Advice for Today
• Build a healthy base by keeping food safe to eat.
• Clean. Wash hands and surfaces often.
• Separate. Separate raw, cooked, and ready-to-eat foods while shopping, preparing,
or storing.
• Cook. Cook foods to a safe temperature.
• Chill. Refrigerate perishable foods promptly.
• Check and follow the label.
• Serve safely. Keep hot foods hot and cold foods cold.
Clean. Wash hands and surfaces often.
Wash your hands with warm soapy water for 20 seconds (count to 30) before you handle
food or food utensils. Wash your hands after handling or preparing food, especially after
handling raw meat, poultry, fish, shellfish, or eggs. Right after you prepare these raw foods,
clean the utensils and surfaces you used with hot soapy water. Replace cutting boards once
they have become worn or develop hard-to-clean grooves. Wash raw fruit and vegetables
under running water before eating. Use a vegetable brush to remove surface dirt if necessary.
Always wash your hands after using the bathroom, changing diapers, or playing with pets.
When Wash your hands with warm soapy water for 20 seconds (count to 30) before you
eating out, if the tables, dinnerware, and restrooms look dirty, the kitchen may be, too — so
you may want to eat somewhere else.
Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing.
Keep raw meat, poultry, eggs, fish, and shellfish away from other foods, surfaces, utensils, or
serving plates. This prevents cross-contamination from one food to another. Store raw meat,
poultry, fish, and shellfish in containers in the refrigerator so that the juices don't drip onto
other foods.
Cook foods to a safe temperature.
Uncooked and undercooked animal foods are potentially unsafe. Proper cooking makes most
uncooked foods safe. The best way to tell if meat, poultry, or egg dishes are cooked to a safe
temperature is to use a food thermometer (figure 5, right). Several kinds of inexpensive food
thermometers are available in many stores.
Reheat sauces, soups, marinades, and gravies to a boil. Reheat leftovers thoroughly to at least
165° F. If using a microwave oven, cover the container and turn or stir the food to make sure
it is heated evenly throughout. Cook eggs until whites and yolks are firm. Don't eat raw or
partially cooked eggs, or foods containing raw eggs, raw (unpasteurized) milk, or cheeses
made with raw milk. Choose pasteurized juices. The risk of contamination is high from
undercooked hamburger, and from raw fish (including sushi), clams, and oysters. Cook fish
and shellfish until it is opaque; fish should flake easily with a fork. When eating out, order
foods thoroughly cooked and make sure they are served piping hot.
Chill. Refrigerate perishable foods promptly.
When shopping, buy perishable foods last, and take them straight home. At home, refrigerate
or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and leftovers promptly.
Refrigerate within 2 hours of purchasing or preparation and within 1 hour if the air
temperature is above 90º F. Refrigerate at or below 40º F, or freeze at or below 0º F. Use
refrigerated leftovers within 3 to 4 days. Freeze fresh meat, poultry, fish, and shellfish that
cannot be used in a few days. Thaw frozen meat, poultry, fish, and shellfish in the
refrigerator, microwave, or cold water changed every 30 minutes. (This keeps the surface
chilled.) Cook foods immediately after thawing. Never thaw meat, poultry, fish, or shellfish
at room temperature. When eating out, make sure that any foods you order that should be
refrigerated are served chilled. Follow Read the label and follow safety instructions on the
package such as "KEEP REFRIGERATED" and the "SAFE HANDLING
INSTRUCTIONS."
Serve safely.
Keep hot foods hot (140º F or above) and cold foods cold (40º F or below). Harmful
bacteria can grow rapidly in the "danger zone" between these temperatures. Whether raw or
cooked, never leave meat, poultry, eggs, fish, or shellfish out at room temperature for more
than 2 hours (1 hour in hot weather 90º F or above). Be sure to chill leftovers as soon as you
are finished eating. These guidelines also apply to carry-out meals, restaurant leftovers, and
home-packed meals-to-go.
When in doubt, throw it out.
If you aren't sure that food has been prepared, served, or stored safely, throw it out. You may
not be able to make food safe if it has been handled in an unsafe manner. For example, a food
that has been left at room temperature too long may contain a toxin produced by bacteria that
can't be destroyed by cooking. So if meat, poultry, fish, shellfish, or eggs have been left out
for more than 2 hours, or if the food has been kept in the refrigerator too long, don't taste it.
Just throw it out. Even if it looks and smells fine, it may not be safe to eat. If you have doubt
when you're shopping or eating out, choose something else.
SELF CHECK 2.2-1
1. When shopping, buy perishable foods last, and take them straight home.
2. Store raw meat, poultry, fish, and shellfish in containers in the refrigerator so that
the juices don't drip onto other foods.
3. Place foods that are to be chilled in the freezer and chill foods that are needed
to be frozen.
4. Food storage should be dry, well ventilated and adequately lighted.
As a food server, do not avoid touching ready-food-to eat foods with bare hands.
5. Cooking is the thermal process to heat food that have been previously
cooked and cooled in a food service establishment.
6. Foods which are held, cooled and reheated, has an increased risk from
contamination caused by personal, equipment, procedures and other factors.
7. If meat, poultry, fish, shellfish, or eggs have been left out for more than 5
hours, or if the food has been kept in the refrigerator too long, taste it.
8. Don't eat raw or partially cooked eggs, or foods containing raw eggs,
raw (unpasteurized) milk, or cheeses made with raw milk. Choose pasteurized juices.
ANSWER KEY 2.2-1

1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE
6. TRUE
7. FALSE
8. TRUE
PROPER STORAGE OF EQUIPMENT
Ways of proper storage of equipment
1. Clean and wipe dry all equipment before storing them.
2. In sorting:
• Scrape all left over by hand;
• Sort dishes according to size;
• Stack dishes in separate pile;
• Invert cups and saucers when placing them in racks;
• Place silver wares in trays for pre-soaking;
• Pre-soak glass cream servers;
• Place silver wares for pre-soaking.
3. In racking:
• Rack dishes according to size.
• Do not overcrowd dishes. Overcrowding results to poor cleaning and increase
the possibility of a breakage.
• Rack silverwares in special containers with their handles down. Do not overcrowd
them. The ideal is 15 pieces per compartment.
• Stack trays evenly and wash them separately.
4. Handle dishes by the edge; cups and silver by the handle, stemmed glasses by the stem
and tumblers by the base.
5. Keep the dish storage area clean at all times, protected from pest infestation.
6. Keep dish/rack away from the exit end of the machine.
7. Arrange and keep linens according to its kind, color, sizes and texture.
SELF CHECK 2.2-2
1. Do not clean and wipe dry all equipment before storing them.
2. Keep the dish storage area clean at all times, protected from pest infestation.
3. Invert cups and saucers when placing them in racks.
4. Handle dishes by the edge; cups and silver by the handle, stemmed glasses by
the stem and tumblers by the base.
5. Arrange and keep linens according to its kind, color, sizes and texture.
ANSWER KEY 2.2-2

1. FALSE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
CORRECT WORK PRACTICES
SELF CHECK 2-2-3

1. One way of keeping our kitchen clean is to eliminate the breeding places of
flies cockroaches, vermin etc.
2. Garbage inside the kitchen must be covered with tight fit lid.
3. Regular cleaning should be implemented in the kitchen.
4. Pesticides and chemicals should be stored near the different condiments used in
the kitchen.
5. Refrigerators and freezers should be cleaned twice a year.
ANSWER KEY 2.2-3

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. FALSE
EVIDENCE PLAN/EVALUATION PLAN
TRAINEE:
TRAINER:
QUALIFICATION COMMON COMPETENCY

UNIT OF COMPETENCY COVERED : OBSERVE WORKPLACE HYGIENE
PROCEDURES
Ways in which evidence will be collected:
[tick the column] Demonstration with Oral Questioning Witten Test Interview
The evidence must show that the candidate……
• Workplace hygiene procedures are implemented in line with enterprise and
legal requirements XX
• Handling and storage of items are undertaken in line with enterprise and legal
requirements X
• Potential hygiene risks are identified in line with enterprise procedures X
• Action to minimize and remove risks are taken within scope of individual responsibility
of enterprise/legal requirements X X
• Hygiene risks beyond the control of individual staff members are reported to the
appropriate person for follow up X
Rating Sheet for Demonstration with Oral Questioning
Candidates’
Name:
Trainers’ Name:
Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES
Qualification: COMMON COMPETENCY
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The candidate must be able to
perform workplace and safety practices.
Demonstration Checklist Check (/) to show if evidence is demonstrated

• During the demonstration of skills, the candidate: YES NO N/A
• Implement workplace hygiene procedures in line with enterprise and legal requirements.
• Handle and store items in line with enterprise and legal requirements.
• Identified potential hygiene risks in line with enterprise procedures.
• Took action to minimize and remove risks within scope of individual responsibility
of enterprise/legal requirements
• Reported hygiene risks beyond the control of individual staff members to the
appropriate person for follow up.
Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following questions: YES NO
1. How do you handle and store items?
2. What are the different steps in proper handwashing?
3. What is the proper way of cleaning and sanitizing service equipment, dishes and
the workplace?
4. What are some of the potential hygiene risk that we have to consider?
5. What actions do we have to consider in order to minimize or remove hygiene risk?
The candidate underpinning knowledge was: Satisfactory Not Satisfactory
Feedback to candidate:
Candidate’s name: Date:
Instructor’s Name:
Date:
WRITTEN TEST
Write TRUE if the statement is correct and FALSE if the statement is incorrect and
write the letter of your answer in the space provided for.
1. Equipment should be exposed to contamination. Keep them in open drawers or
cabinets, exposed to dust or dirt.
2. Bowls should be underlined with appropriate plate under-liner and never to be
served with the finger touching the rim.
3. When serving additional utensils or napkin, place them in a big plate to avoid
direct contact with the hand
4. The thumb should be kept away from the plate to avoid touching the sauce,
meat or dish.
6. The first step to proper hand washing is to turn on warm water to a comfortable
temperature.
7. Service providers should wash their hands before and after meal times and
before handling any food.
8. Dry hands with any paper towel or with single used cloth towel.
9. After handling garbage, wipe hands with your apron and proceed to work station.
10. Turn water off using a paper towel instead of your bare hands. Turning the
taps off with your bare hands will allow germs and bacteria to re-infect your hands.
11. Wash hands, dishcloths, chopping boards or any kitchen utensil that has been
in contact with raw food because they are all high on the risk list for cross-contamination.
12. Do not cover any cuts with waterproof bandages and prepare food for others
if you are sick or have a skin infection.
13. You can use the same utensils for preparing raw and cooked foods.
15. Cleaning agents and other items that contain antibacterial agents may be
effective in limiting cross-contamination, but they are not completely effective.
ANSWER KEY
1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. TRUE
8. FALSE
9. FALSE
10. TRUE
11. TRUE
12. FALSE
13. FALSE
14. TRUE
15. TRUE

CBLM HSKPNG Common Final

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COMPETENCY-BASED

Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES

Developed by: ASIAN CAREGIVING & TECHNOLOGY

ASIAN CAREGIVING AND TECHNOLOGY EDUCATION CENTERS, INC. 1

Welcome to the module in OBSERVING WORKPLACE HYGIENE PROCEDURES.

UNIT OF COMPETENCY: Observe Workplace Hygiene Procedures

MODULE TITLE: Observing Workplace Hygiene Procedures

INTRODUCTION: This unit of competency deals with the knowledge,

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF ASSESSMENT CRITERIA:

Tools Equipment Materials/ Supplies

7. Read Information Sheet 2.1-1c (Avoidance of Cross-Contamination) If you have

1. Equipment should be exposed to contamination. Keep them in open drawers or

ANSWER KEY 2.1-1

STEPS TO EFFECTIVE HAND WASHING

Service Providers must wash their hands:

1. The first step to proper hand washing is to turn on warm water to a

ANSWER KEY 2.1-1a

APPROPRIATE AND CLEAN CLOTHING

ANSWER KEY 2.1-1b

ANSWER KEY 2.1-1c

ANSWER KEY 2.1-1d

Tools Equipment Materials/ Supplies

Learning Outcome 2 Identify and prevent hygiene risks

CORRECT FOOD STORAGE

ANSWER KEY 2.2-1

ANSWER KEY 2.2-2

SELF CHECK 2-2-3

ANSWER KEY 2.2-3

QUALIFICATION COMMON COMPETENCY

Demonstration Checklist Check (/) to show if evidence is demonstrated

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