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HE 211: MODULE II
COURSE MODULE
MODULE II

Workplace
Hygiene
and Safety
PART 1
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INTRODUCTION
COURSE MODULE The course consists of skills that a student must achieve in the following areas of
competencies. The underlying principles in occupational health and safety procedures,
workplace hygiene procedures, effective customer’s service. It also consists values on
real-world aspects such as preparation of stocks and sauces, appetizers, salads and
dressings, sandwiches, meat, vegetable, egg, starch, poultry and game,seafood dishes,
desserts, and packaging and labelling of the prepared foods.

INTENDED LEARNING OUTCOMES

Determine procedures in minimizing or removing risks
Follow hygiene procedures
Follow workplace procedures for health, safety and security practices

LESSON 2

Workplace safety is very important for each and every employee

in the industry because all the workers desire to work in a safe
and protected atmosphere. Health and safety is the key factor for
all the industries in order to promote the wellness of both
employees and employers. It is a duty and moral responsibility of
the company to look after the employee’s protection.
These days, workplace health and safety procedures are
important for the well-being of both employees and employers
because human loss is immeasurable and intolerable. As, such
loss or injuries can employ major loss to the families.

LESSON 2. 1 HYGIENE PROCEDURES

You may work in a service industry such as a hotel, café,

club, commercial caterer, fast food shop or any other business
where food is stored, prepared, displayed and served.

Whatever the business, part of your job will be to keep

food safe to eat using hygiene practices.

 personal hygiene – making sure that you are clean and wear
clean clothes
 food safety – making sure that you handle food in safe ways
 environmental hygiene – keeping the equipment and the
premises, such as the kitchen, clean.

Importance of safe food handling

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COURSE MODULE Many jobs in the hospitality industry require you to handle
food. You may store it, prepare it, put it away or serve it. This
means you are a food handler. This training will help you learn
how to handle food safely so that people don’t get sick. This
includes your customers, people you work with and you. You
must handle food in the way you are trained so that you don’t
make people sick.
Food poisoning
Food poisoning happens when bad germs called bacteria
grow in the food and make you sick after you have eaten it. You
can’t see, taste or smell the germs, so there are no signs that
you should not eat the food. Food that looks fresh and tasty can
still make you sick. You can also catch a virus such as a cold by
eating food that someone else with the virus has touched or
sneezed on.
A lot of people make themselves sick at home. Other
people are made sick by eating food from cafes, hotels,
restaurants and take away places where food handling practices
are not followed properly. Some groups of people can be more
affected by food poisoning than others and you could be handling
food for these people at any time. These people include:

  old people
 pregnant women

 Children
 people who are already sick
 people who are allergic to certain foods e.g. peanuts.

Contamination of food Contamination of food means something gets

into the food that:

  should not be there

 can make people sick or injure them. There are three main ways
food can be contaminated.

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URSE MODULE

Cross-contamination of food Cross-contamination happens when

germs from one place (e.g. on food surfaces, hands, linen or
equipment) pass to another place. Cross-contamination can happen
in many ways.

E MODULE

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Food safety and the law
The government wants to stop people getting sick from bad food,
so it has passed some
laws that food businesses and food handlers must follow.

The Food Act

This law requires food business owners to make sure that food they
sell or prepare for sale is safe to eat. It sets minimum (lowest)
standards of cleanliness for food storage, preparation
and service areas, and hygienic food handling practices. Each state
has its own Food Act.

Environmental Health Officers

Environmental Health Officers usually work for local councils. They

check that food businesses in their area are following the food
safety laws. They make sure food sold to people is safe to eat and
that the kitchens and storage areas are clean and well maintained.

It is an offence to:

-store food at unsafe temperatures

-have unclean kitchen and food storage areas
-not keep the required records
-have hand washing facilities that are not good enough
-not having clean and sanitized food equipment
-have evidence of pests
-not keep facilities maintained e.g. cracks in tiles.

If the officers are not happy with the food safety and hygiene of a
business, they can fine the owners and even close the business.

Who can you report food safety issues to?

You can report a food safety issue to your manager, supervisor, chef,
owner or purchasing officer. Each workplace will have its own procedure
(way of doing things).

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COURSE MODULE HE 211: MODULE II

Report Poor Organization Practices

Processes or practices that do not follow the food safety program should
be reported. This includes the corrective action that has been taken.
Reporting enables poor food handling practices to be identified, and helps
to prevent these practices occurring in the future. It also increases
awareness of food safety issues.

You must report to your supervisor when:

Critical limits are not reached and corrective action has been required,
eg when products being received are returned due to incorrect
temperature, use-by dates or packaging that does not meet standards.
Equipment is not working properly or not operating at correct
temperatures, eg when temperatures are not correct in cool rooms,
freezers and other refrigeration units.
Hygiene policy has been ignored leading to contamination of food or
food contact surfaces.
Lights in food preparation and storage areas are not working.
Signs of pests are noticed.
Supplies of equipment needed to reduce food safety hazards, such as
cleaning and sanitizing products or single-use gloves, are running low.

Reference:https://www.angliss.edu.au/siteassets/pdf-files/industry-training/learner-
workbooks/sitxohs002a_workplace_hygiene_2012.pdf

LESSON 2.2-Potential Hygiene Risk

Are your work clothes clean?

When you start work you may be given a uniform or told what to wear. It
is important to keep these clothes clean and wear clean ones for each
shift.

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HE after
Looking 211: MODULE
your uniform II
-Do you have a uniform in your workplace? If you do, the
COURSE MODULE following will help.
 Your uniform might be washed at work. If you have to
wash it yourself, use hot water and a sanitizer.
 Iron your uniform. This can help kill germs and also looks
professional.
 Don’t wipe your hands on your clothes. Use a paper towel
instead.
 Don’t wear your work clothes to travel to work. This
includes shoes, as they can gather germs on the way. This
is a legal requirement.

Are your hands clean?

You can get germs on your hands in many ways, such as

when you go to the toilet, touch raw food or touch any part of
your body. You can’t see these germs. A lot of germs can be
passed on to other people or food through your hands. You can
pass these germs on to other people by touching them e.g.
shaking their hand or by touching food that they will eat.

When should you wash your hands?

Washing your hands might seem like a waste of time if you

are in a hurry or if your hands LOOK clean. But they could still be
covered with germs. So it is important to wash your hands often
and properly to stop the spread of germs.
You must ALWAYS wash your hands at these times.

BEFORE

 At the start of your shift.

 Before handling any food.
 When you return from a break.
 Every time you come into a food preparation
area, even if you washed your hands after
going to the toilet.

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HE 211: MODULE II
COURSE MODULE AFTER
 After you have been to the toilet.
 After handling anything else other than food e.g.
money, cleaning cloths, cleaning equipment or
rubbish bags.
 After handling raw ingredients, such as raw chicken.
 After coughing, sneezing or blowing your nose.
 After eating or drinking.
 After smoking.
 After touching your body or face e.g. scratching,
fiddling with your hair, picking your nose or rubbing
your face.
 After handling animals.

Where should you wash your hands?

There should be a special sink where you only wash your
hands and nothing else. Don’t wash your hands in a basin where
food is prepared and washed. Often you can turn the tap on with
your forearm, elbow, foot or knee. This means you won’t get
germs on your hands from the tap.
Obey any hand washing signs in your workplace.

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HE 211: MODULE II
COURSE MODULE What if you cut your finger?
It is easy to cut yourself in kitchens. Cuts can pass on germs from
your blood.

What if you are sick?

If you are sick and you handle food, you can pass the germs on
to the food and make people who eat it sick. It could be a cold
(coughing or sneezing) or a tummy upset. Any illness that makes
you vomit or have diarrhea is very infectious (other people can
catch it easily).

If you are sick:

 you must not touch food or be near food

 you must tell your supervisor at work.

The supervisor may tell you to stay home until you are
better, or give you other work to do away from food.

If you accidentally sneeze or cough on food, or bleed

on food from a cut, you must tell your supervisor so the food
can be thrown out.

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HE 211: MODULE II
COURSE MODULE Food Safety

Food safety is how to make sure that food is safe to eat. Things
that make food unsafe to eat and make the workplace dirty are
called hygiene hazards. Some hygiene hazards are:

 poor staff hand washing and personal hygiene

 poor cleaning practices, dirty equipment and utensils
 food stored at the wrong temperature
 poor procedures for receiving food deliveries
 food cooled incorrectly
 pests e.g. insects, rats and mice
 poor procedures for disposing of dirty linen and rubbish.
This food is spoiled. But you can’t always tell if food is
unsafe. Food can have germs in it that you can’t see or smell.
These germs can multiply quickly and cause food poisoning. So
you must make sure that all food is stored, prepared, cooked and
served safely.

Which foods spoil easily? Germs grow more easily on some foods
than others, so some foods need special treatment. The foods that
spoil most easily are high in:

o moisture (water)
o protein (mainly in meats like chicken, beef, lamb and
fish)
o fat

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HE 211: MODULE II
Did you know?

In the right conditions, a single food poisoning bacterium

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can grow into more than two million bacteria in just seven hours.

Preventing contamination of food

If fresh food is prepared safely and eaten soon afterwards,
people usually don’t get sick from eating it.
You must follow your workplace procedures and make sure
the food you handle is safe to eat.

Here are the main ways to prevent

contamination of food. 1 Keep food at the
correct temperature.

2 Prevent cross-contamination.
3 Wash fruit and vegetables carefully.
4 Make sure objects

don’t fall into the food. 5

Keep chemicals away from

food.

Keep food at the correct temperature

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.
Reheating food
Cooling cooked food
 Food must be
 Cool cooked food from 60°C reheated to 75ºC
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to 21°C in the first 2 hours. within one hour.
 Then put it in the fridge or Don’t reheat food in
freezer. a bain marie – it is
 The food must cool to 5°C or not quick enough.
lower (cold food zone) in the  Use a probe thermometer
next 4 hours. to regularly measure the
 Divide large amounts temperature of different
of food into smaller parts of the food,
containers so they including the thickest part
cool more quickly. of the food.
 Only reheat cooked food
once.
 Stir or mix food to
Thawing frozen food make sure the food is
evenly heated and
 Frozen food should be there are no cold
thawed in the fridge or in a
spots.
microwave.
 Pre-heat oven or
 In the fridge, keep it
grill when
separate from cooked or
reheating.
ready-to-eat food.
Otherwise it may
not be quick
enough.

Keep the workplace clean

-Cleaning and sanitizing

Keeping your workplace clean is called environmental hygiene. It
will help keep the food safe to eat. There are two main processes
used to keep the workplace and equipment clean.

Cleaning

Means getting rid of dirt you can see. This could be

grease, food scraps, dust or something that has been spilt. But
there may still be germs on the surface so you may need to take
another step, called sanitizing.
Sanitizing
Sanitizing means reducing the number of germs that you
can’t see. This is very important for food preparation areas and

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equipment. Cleaning schedule it may be part of your job to
regularly clean all or part of your workplace so that there are
no food hygiene hazards.
All areas should be cleaned regularly, including:
 benches and cutting boards

 floors and walls

 utensils

 equipment and machines

 refrigerators and cool rooms
 storerooms

 sinks and wash basins

 crockery and cutlery
 linen e.g. tea towels and cloths. Your workplace may have a
cleaning schedule or plan that tells you about each job.

A cleaning schedule should tell you:

 what areas to clean

 when to clean
 how to clean

 who does the cleaning.

Cleaning products and equipment

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Steps for cleaning

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Dealing with rubbish
Food waste and other rubbish can encourage pests and
contaminate food. Your supervisor will tell you what to do with
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rubbish and you must follow the procedures.
Here are some guidelines for handling

rubbish. Rubbish bins must:

 be lined

 be emptied regularly before they are overfilled

 have a tight-fitting lid, to stop pests such as flies and rats

feeding on the food scraps.
You must:
 wear gloves when handling rubbish
 wash your hands after you have touched the rubbish bin, even if
you have been wearing gloves
 change your apron or overalls after you take rubbish to the
outside bins, before going back into the food preparation area.

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Pests in food businesses
Pests are things like mice and rats, birds, moths, animals, spiders, flies,
cockroaches and other insects. Food businesses have to control them
because they contaminate food and spread disease. If pests are found at
your workplace, the workplace could be fined.

If your workplace is kept

clean, food is stored properly and
there is a method of pest control,
then pests will probably not be a
problem.
Follow any workplace rules and
procedures for the control of pests.
If you notice any pests, or signs
that pests have been around,
ALWAYS tell your supervisor.

Controlling pests at your workplace

Here are some ways of controlling pests. Use the list as a
checklist for your own workplace. Tick the box if the method is
used in your workplace. Comment if it is not. If you are in

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different workplaces, compare to see how things may be done differently.

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Reference: https://smallbusiness.chron.com/workplace-health-safety-security-procedures-
2608.html

2.2 Action to
minimize and remove
risk Identify the
hazards

One of the most important aspects of your risk

assessment is accurately identifying the potential hazards in
your workplace.

A good starting point is to walk around your workplace and

think about any hazards (things that may cause harm). In
other words, what is it about the activities, processes or
substances used that could injure your employees or harm their
health?

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When you work in a place every day it is easy to overlook
COURSE MODULE some hazards, so here are some tips to help you identify the ones
that matter:

 Check manufacturers' instructions or data sheets for chemicals

and equipment as they can be very helpful in explaining the
hazards and putting them in their true perspective
 Look back at your accident and ill-health records – these often
help to identify the less obvious hazards
 Take account of non-routine operations (eg maintenance,
cleaning operations or changes in production cycles)
 Remember to think about long-term hazards to health (eg high
levels of noise or exposure to harmful substances).

There are some hazards with a recognized risk of harm, for

example working at height, working with chemicals, machinery,
and asbestos. Depending on the type of work you do, there may
be other hazards that are relevant to your business.

Who might be harmed?

Then think how employees (or others who may be

present such as contractors or visitors) might be harmed. Ask
your employees what they think the hazards are, as they may
notice things that are not obvious to you and may have some
good ideas on how to control the risks.
For each hazard you need to be clear about who might be
harmed – it will help you identify the best way of controlling the
risk. That doesn't mean listing everyone by name, but rather
identifying groups of people (eg 'people working in the
storeroom' or 'passers-by'). Remember:

 Some workers may have particular requirements, for example

new and young workers, migrant workers, new or expectant
mothers, people with disabilities, temporary workers,
contractors, homeworkers and lone workers (see Your
workers)

 Think about people who might not be in the workplace all

the time, such as visitors, contractors and maintenance
workers
 Take members of the public into account if they could be
harmed by your work activities
 If you share a workplace with another business, consider how
your work affects others and how their work affects you and
your workers. Talk to each other and make sure controls are in
place
 Ask your workers if there is anyone you may have missed

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Evaluate the risks

Having identified the hazards, you then have to decide how

likely it is that harm will occur, ie the level of risk and what to
do about it. Risk is a part of everyday life and you are not
expected to eliminate all risks. What you must do is make sure
you know about the main risks and the things you need to do
to manage them responsibly. Generally, you need to do
everything reasonably practicable to protect people from
harm.

Your risk assessment should only include what you could

reasonably be expected to know – you are not expected to
anticipate unforeseeable risks.
Look at what you're already doing and the control measures you
already have in place. Ask yourself:

 Can I get rid of the hazard altogether?

 If not, how can I control the risks so that harm is unlikely?

Some practical steps you could take include:

 trying a less risky option

 preventing access to the hazards
 organizing your work to reduce exposure to the hazard
 issuing protective equipment
 providing welfare facilities such as first-aid and washing facilities
 involving and consulting with workers

Improving health and safety need not cost a lot. For

instance, placing a mirror on a blind corner to help prevent
vehicle accidents is a low-cost precaution considering the risks.
Failure to take simple precautions can cost you a lot more if an
accident does happen.

Involve your workers, so you can be sure that what you propose to
do will work in practice and won't introduce any new hazards.

Record your findings

Make a record of your significant findings – the hazards,

how people might be harmed by them and what you have in
place to control the risks. Any record produced should be
simple and focused on controls.

If you have fewer than five employees you don't have to write
anything down. But it is useful to do this so you can review it at a
later date, for example if something changes. If you have five or

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more employees you are required by law to write it down.
Any paperwork you produce should help you to
communicate and manage the risks in your business. For most
people this does not need to be a big exercise – just note the
main points down about the significant risks and what you
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concluded.

When writing down your results keep it simple, for

example 'fume from welding – local exhaust ventilation used and
regularly checked'.

A risk assessment must be 'suitable and sufficient', ie it should show

that:

 a proper check was made

 you asked who might be affected
 you dealt with all the obvious significant hazards, taking
into account the number of people who could be involved
 the precautions are reasonable, and the remaining risk is low
you involved your employees or their representatives in the process

Regularly review your risk assessment

Few workplaces stay the same. Sooner or later, you will

bring in new equipment, substances and procedures that could
lead to new hazards. So it makes sense to review what you are
doing on an ongoing basis, look at your risk assessment again
and ask yourself:

 Have there been any significant changes?

 Are there improvements you still need to make?
 Have your workers spotted a problem?
 Make sure your risk assessment stays up to date.

Reference:https://www.hse.gov.uk/toolbox/managing/managingtherisks.htm

Starting a Health and Safety Plan

The United States Department of Labor's Occupational Safety and Health

Department, commonly known as OSHA, provides its Recommended Practices
for Safety and Health Programs as a guide for businesses implementing health
and safety procedures. Central to their recommendations is that you don't
need to start a program that's completely envisioned or configured.
Instead, introduce core elements and build upon those. Rather than having
just a document or a talking point, effective health and safety procedures
are embedded in the cultural fabric of your organization, and are an essential
part of the working environment.

Key Components of a Health and Safety Plan

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1. A reporting system: A simple, clear, well-communicated procedure to

report accidents (including near misses), injuries and illness, as well as
potential hazards in the workplace.
2. Training programs: Some aspects may be legal requirements, such as
dangerous goods handling, while other components may deal with the
facility, and specific aspects of the health and safety plan.
3. Inspections: Employee and management teams regularly inspect the
workplace to identify changing conditions or activities that may
compromise safety.
4. Emergency planning: Foreseeable emergencies such as fires and
flooding have developed action plans that are well-communicated with all
staff through meetings and workplace postings.
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2.3 Breaches of health, safety, and security procedures

Breach - The breaking of or failure to observe the law or promise or

commitment made.

An Organization OH&S system is likely to contain procedures for

identifying, assessing and controlling workplace hazards.
5. Continuous improvement: Management seeks staff input before
A safety and health
implementing management
changes system and
to the workplace, means the part
regular of the
meetings address
Organization’s management system which covers:
not only current health and safety issues, but also improvements to the
health and safety plan.
 the health and safety work organization and policy in a
company
 the planning process for accident and ill health prevention
 the line management responsibilities and
 the practices, procedures and resources for developing and
implementing, reviewing and maintaining the
occupational safety and health policy.
Failure to observe any one of them constitutes a breach.

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Workplace Security Procedures

Concerns around security are topical, with workplace violence

frequently in the news, but security has other important aspects, such as
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protecting assets and inventory and, increasingly, maintaining cyber

security of data and client information. Each aspect of security has its own
challenges and procedures, so security plans may often be segregated by
outcome. For example, procedures to secure a facility during a workplace
violence incident may have little in common with the lock-up
procedures for raw materials.

Security may also have departmental concerns, just as the shop floor has
different health and safety challenges than the office. Data security is
likely the responsibility of IT staff, whereas a manager may have oversight
over control of office supplies storage and distribution. As with the health
and safety plan, effective workplace security procedures have:
1. Commitment by management and adopted by employees.
2. A clear, defined plan that's well communicated to staff.
3. Education and training provided to all employees affected by the
procedures.

Reference:http://www.hia.edu.au/wp-content/uploads/2013/08/HLTFS207C-Follow-Basic-Food-
Safety-Practices-course-notes.pdf

Identify workplace health, safety and security

responsibilities. Health, safety and security.

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General OHS obligations and Duties

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Reference:
 https://slideplayer.com/slide/7021227/
 https://www.asean.org/wp- content/uploads/images/2013/economic/matm/Toolboxes
%20for%20Six%20Tourism%20La bour%20Divisions/Common%20Competencies%20(as%20of
%20February%202013)/Establish
%20and%20maintain%20a%20safe%20and%20secure%20workplace/TM_Est_&_maintain_a
_safe_&_secure_workplace_310812.pdf

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2.4 Deal with emergency situations, potential emergency

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situations.

Nobody expects an emergency or disaster -- especially

one that affects them, their employees, and their business
personally. Yet the simple truth is that emergencies and disasters
can strike anyone, anytime, and anywhere. You and your
employees could be forced to evacuate your company when
you least expect it.
What is a workplace emergency?
A workplace emergency is an unforeseen situation that
threatens your employees, customers, or the public; disrupts or
shuts down your operations; or causes physical or
environmental damage. Emergencies may be natural or
manmade and include the following:

 Floods,
 Hurricanes,
 Tornadoes,
 Fires,
 Toxic gas releases,
 Chemical spills,
 Radiological accidents,
 Explosions,
 Civil disturbances, and
 Workplace violence resulting in bodily harm and trauma.

What is an emergency action plan?

An emergency action plan covers designated actions
employers and employees must take to ensure employee
safety from fire and other emergencies. Not all employers are
required to establish an emergency action plan. See the flowchart
on page 11 to determine if you are. Even if you are not
specifically required to do so, compiling an emergency action
plan is a good way to protect yourself, your employees, and
your business during an emergency.
Putting together a comprehensive emergency action plan that
deals with all types of issues specific to your worksite is not
difficult.
You may find it beneficial to include your management team
and employees in the process. Explain your goal of protecting

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lives and property in the event of an emergency, and ask for their help in
establishing and implementing your emergency action plan. Their commitment
and support are critical to the plan’s success.

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COURSE MODULE SELF-CHECK

I. True or False- Write your answers on USTEP.

____1. Cooked food should be cooled from 60 ° C to 21° C in the first 2

hours.

_____2. If you happen to cut your fingers while slicing, make sure you use
nude color band aids.

_____3. If you are sick at work, you must not tell your supervisor.

_____4. wash your hands only after handling any foods.

_____5. You can’t get germs on your hands in many ways, such as when you
go to the toilet, touch raw food or touch any part of your body.

_____6. People don’t usually get sick when eating fresh foods that were not
safely prepared.

_____7. When you have gone to toilet then went to the kitchen afterwards,
germs will pass unto the foods, this is considered cross-contamination.

_____8. It is an alarming fact that 75% injuries and accidents is inevitable in

the workplace.

_____9. Employee and management teams regularly inspect the workplace to

identify changing conditions or activities that may compromise safety.

_____10. Food waste and other rubbish can encourage pests and contaminate
food.

II- Arrange the procedures in ascending order. Write the number in

the blank provided.

_______Rinse off soap under running water.

_______When your hands are wet, use soap to work up the lather.

______Dry thoroughly with clean dry towel.

______Rub back and front of your hands for 20 second, including between
your fingers, lower arms and wrist.

______Wet your hands with warm water.

COURSE CODE: HE211 | Cookery (Workplace Hygiene and

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MODULE DO THE FOLLOWING: Make 1-3 minutes video of yourself explaining

the importance of hygiene and sanitation and showing the proper hand
washing. Upload your video on our fb page, don’t forget to mention me.

Task Sheet 2.1

Title: HAND WASHING

Performance Objective: Provided with the following information, you
should be able to make a 1-3 minutes video performing the proper way
of hand washing by following the standard procedure below and
explaining the importance of hygiene and sanitation.
Materials: Water, soap,
Performance Criteria Checklist 2.1
Tools/Equipment: dry towels, faucet, basin
Steps/Procedure:
MODULE

Mise-en-place: CRITERIA YES NO

Did you………
1. Prepare all the materials/tools needed.
MISE-EN-PLACE
Prepare all the materials/tools needed?
OURSECOURSE

Procedure:
Procedure:
Wet
1. Wet your
yourhands
handswith plenty
with plentyof of
clean
clean water?
water.
Cover
2. Cover allall
thethe
surfaces
surfaces of of
your hands
your hands in in
soap?
soap.
3. Rub the palms together to
Rub the palms together to form a lather? form a lather.
4.
RubRub thethepalm
palmofofoneone hand
hand over
over the backback of of the
theother hand, making
sure to clean in between your fingers.
other hand, making sure to clean in between your Repeat with the other hand.
5. Rub the
fingers. palms
Repeat withtogether
the other again,
hand?and also clean in between the fingers
again.
6.
RubRub thethepalms
backstogether
of the fingers
again, against
and also theclean
opposite
in palm, interlocking
the fingers as you
between the fingers again?do this.
7.
RubGrasp the thumb
the backs of the of one hand
fingers againstwiththe the other hand, and rotate the
opposite
closed hand around the
palm, interlocking the fingers ? thumb to clean it. Repeat with the other thumb
and
Grasp hand.
the thumb of one hand with the other hand,
8. Rub
and rotatethe the
tips closed
of the hand
fingersaround
of one the
hand on the
thumb to palm of the other hand.
Repeat with the other hand.
clean it. Repeat with the other thumb and hand?
9.
RubIf athe
clean
tipsnail brush
of the is available,
fingers of one handscrub ongently under the nails.
the palm
10. Rinse the hands under clean,
of the other hand. Repeat with the other hand? running water.
11. Dry them thoroughly, ideally, with a disposable towel. Alternatively,
If a clean nail brush is available, scrub gently
allow them to air dry.
under the nails?
12. Use the towel (if you have one) to turn off the tap and then dispose
Rinse the hands under clean, running water?
of it.
Dry them thoroughly, ideally, with a disposable
towel?
Assessment Method:
13. Use the towel (if you have one) to turn off the
Demonstration
tap and then dispose of it?
Questioning

Note: The purpose of this checklist is to give immediate feedback on

your performance as you demonstrate. You can check your
COURSE CODE: HE211performance if you
| Cookery (Workplace have
Hygiene performed the following procedures.
and
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CRITERIA EXCELLENT(5) GOOD(4) FAIR (3) DISMAL (2)

Perform all the Perform all the Perform all the Perform all the
steps & steps & steps & steps &
procedures procedures procedures procedures
Workmanship correctly and correctly and correctly and correctly but with
(x3) independently independently at independently guidance of the
at the given 3 minutes at 5 minutes instructor at 6
RUBRICS FOR GRADING
estimated beyond given beyond the minutes above
time. estimated time. given beyond the given
estimated estimated time.
E MODULE

time.

Select all Select most Select some Select some

Accuracy appropriate appropriate appropriate appropriate
(x2) materials and materials and materials and materials and
tools in tools in tools in tools shows no
performing the performing the performing the interest in
task. task. task. performing the
task.
Exhibit Exhibit Exhibit Did not exhibit
carefulness in carefulness in carefulness in carefulness in
Work Habit handling handling handling handling
(x2) materials all of materials most materials materials most of
the time, and of the time, and seldomly, and the time, and did
follows GMP & follows GMP & follows GMP & not follows GMP &
SOP with SOP with SOP with SOP with
Complete PPE. Complete PPE. Complete PPE. incomplete PPE.
The The importance The The importance
Content importance of of hygiene and importance of of hygiene and
hygiene and sanitation is hygiene and sanitation is not
sanitation is clear and sanitation is clear and out of
clear and explained. not so clear the topic.
well-explained. and somehow
COURSE CODE: HE211 | Cookery (Workplace Hygiene and explained.
Total : 30
points