Personal Hygiene Standards


Class Activity Book- Student Pack

SITXFSA005
Use hygienic practices for food safety
Class Activities: Version 3.0 Effective Date: Review Date:
10/06/2022 10/06/2025
All printed copies of this Document are considered 'Uncontrolled Copies'. Printed copies are only valid for the day printed . Page 3 of 6
SITXFSA005 – Use hygienic practices for food safety
Assessor copy (For Assessor use only) – SITXFSA005 – Use hygienic practices
for food safety:
Question 1: When do Food handlers need to wash their hands?
Correct hand washing is important

Correctly washing your hands is an important step you can take to minimise the risk of foodborne
illness in your food business. Thorough hand washing physically removes dirt, food waste, grease
andharmful bacteria and viruses from your hands.It is a legal requirement for food handlers to
wash their hands.
 Prepapring and cooking food.

 Handling food , especially ready to eat foods.
 Serving food
 Entering or returning to your workplace.
 Using the toilet
 handling raw meat, raw poultry or raw eggs
 smoking, sneezing, coughing, blowing his/her nose, eating, drinking or touching
his/her hair, scalp or body opening.
Question 2: Answer the following questions:
a) When do unsafe practices occur?

b) What should you do when recognising and reporting unsafe practices?
c) Whom to report?
d) What to report?

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a) When do unsafe practices occur?
Unsafe practices occur when procedures are not followed in the workplace, these
pactices can break hygiene procedures, like poor personal hygiene, unclean
equipment, and not following cleaning procedures.
b) What should you do when recognising and reporting unsafe practices?

One should always be properly informed about suitable hydiene procedures.
Raising the issue with the health and safety representative.
Reporting the issue verbally to the person in charge.
c) Report the issue to the following:

Supervisor
Manager
Food Safety Supervisor.
d) What to report?
Type of unsafe practice witnessed
Cause of the breach
Consequences of the breach
Steps to deal with unsafe practices
Question 3: What factors cause food hygiene hazards?
Factors that cause food hygiene hazards:
Air Borne Dust

Biological Contamination
Chemical Contamination
Cross Contamination

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Question 4: How do you remove or minimise the hygiene hazard?
Hazard minimization through support programs

Controlling hazards throughout the food handling process
Allow for systematic monitoring of those controls
Provision for appropriate corrective action if that hazard or each of those hazards is
discovered to be out of control.

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Question 5: List out some examples of the following diseases:
 Foodborne disease
 Air-borne diseases
 Infectious diseases
FOOD-BORNE DISEASES
Campylobacter
Cryptosporidiosis
Gastroenteritis
Hepa A
Listeriosis
Norovirus
AIR-BORNE DISEASES
Influenza
Chickenpox
Measles
Tubercolosis
Cough and Cold
Pneumonia
INFECTIOUS DISEASES
Bronchitis
Chlamydia
Colds and flu
Diarrhoea
Cough

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Question 6: How do you identify that the food handlers have a foodborne illness?
Food handlers exhibiting symptoms such as:

Vomiting
Diarrhoea
Fever
Sore throat with a fever
Coughing
Sneezing
Rashes
Question 7: What steps do you consider when you cut yourself at work?
Stop working immediately.

Treat the wound or seek more medical help.
Any food you may have contaminated while working with it should be thrown away.
All surfaces and equipment you've touched should be cleaned and sanitised.
Inform your supervisor so that, if necessary, any additional corrective measures can be taken.

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Question 8: Discuss the essential hygiene practices to avoid foodborne infections.
ESSENTIAL HYGIENE PRACTICES TO AVOID FOODBORNE ILLNESS
Hand Hygiene
Before handling food, after using the restroom, and after handling raw meat or eggs, thoroughly
wash your hands with soap and water.
Separate Raw and Cooked Foods

To avoid cross-contamination, use different cutting surfaces and tools for raw and cooked items.
Cook Thoroughly
For the purpose of eradicating dangerous bacteria, cook meat, poultry, shellfish, and eggs at the
proper temperatures. In order to assure complete cooking, use a food thermometer.
Safe Storage
Be sure to quickly refrigerate perishable goods. To avoid the juices from raw meat, poultry, and
shellfish contaminating other foods, store them in airtight containers.
Clean Surfaces and Utensils

Clean and sterilize kitchenware, cutting boards, countertops, and other items on a regular basis.
Avoid Raw Foods

Eggs, meat, fish, and unpasteurized dairy products should not be consumed uncooked or
undercooked.
Safe Water and Ice

Use safe, clean water sources. Ice should be made from safe water and handled with clean
utensils.
Proper Handling of Leftovers

Refrigerate leftovers promptly and reheat thoroughly before consuming.
Personal Hygiene
Teach food handlers in business settings the correct cooking, storage, and hygiene practices.
Pest Control
Implement controls to keep rodents and insects out of areas used for food preparation and
storage.
Educate Staff
Teach food handlers in business settings the correct cooking, storage, and hygiene practices.
Labeling and Date Marking

Follow the instructions for discarding expired products and label foods with use-by or expiration
dates.
The risk of foodborne diseases can be greatly decreased by strictly adhering to these procedures,
hence enhancing consumer safety and wellbeing.

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Question 9: What points do you consider when preventing food contamination from clothing and
other personal items?
Food can become lodged in jewellery, degrade, and fall back into food if worn on the hands
and wrists.
Long hair must be tied back (which applies to waiting personnel, food preparation, and food
service staff), and beards must be covered.
Cuts and sores must always be covered with a suitable, coloured, waterproof dressing and, if
necessary, a finger stall.
Question 10: What elements do you use to prepare or serve foods without bare hand contact?
Tongs
Fork and Spoon
Deli Paper
Spatulas
Disposable gloves
Wax Paper
Napkins

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Question 11: What personal hygiene tips do the food handlers follow?
Before handling food, wash and dry your hands, and throughout the day, do the same.
Put on sanitary protection attire, such as an apron.
Keep spare clothing and belongings from where food is made and stored, especially mobile
phones.
Cover or tie back long hair
Trim your fingernails to make them easier to clean and avoid using nail polish because it can
contaminate your food
Use a fresh towel, disposable paper towels, or an air dryer to dry your hands.
Do not neglect to wash the backs of your hands, wrists, spaces in between your fingers, or the
area under your fingernails when washing your hands with soap and warm water.
After washing your hands, quickly dry them completely. Always use a clean towel, a paper
towel that can be thrown away, or an air dryer to dry your hands.
After, wash your hands:

Using the restroom
Working with raw food
Nasal blowing
Dealing with trash
Touching your lips, nose, ears, or other bodily areas

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Question 12: Which steps do you follow when cleaning a floor?
Steps to followed when cleaning a floor:

• Start by thoroughly sweeping every area you can access.
• First, wet the floor with hot water that contains chemicals.
• Use a scrubber to remove any debris clinging to the floor.
• Pull all the water to the drain with a squeegee.
• Finalise the dry sweeping of the entire space.
Question 13: Explain the techniques that you used for handwashing.
1. Wet your hands. Use clean, running water (warm or cold).

2. Apply soap. Take a sufficient amount of soap in the palm of one hand. The amount should
be enough to create a good lather.
3. Rub your hands together with the soap. Be sure to lather the backs of your hands,
between your fingers, and under your nails. This process should take at least 20 seconds.
Scrub thoroughly. Use the tips of your fingers and palms to scrub all parts of your hands.
This motion helps to remove dirt and germs.
4. Rinse well for 10 sec. Hold your hands under clean, running water to remove the soap .
5. Dry your hands. Use a clean towel or air dryer to dry your hands completely. If you're
using a towel, it's also a good idea to use it to turn off the faucet, especially in public
restrooms, to avoid re-contamination.
Use hand sanitizer (if soap and water aren't available): If soap and water are not readily available,
you can use an alcohol-based hand sanitizer with at least 60% alcohol. Apply the gel to the palm of
one hand and rub your hands together, covering all surfaces of your hands and fingers until
they're dry.
Always remember that washing your hands properly is one of the best ways to stop the spread of
bacteria and diseases.
Question 14: What are the requirements for Hand Washing Sinks?
 Location
 Usage
 Liquid soap

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 Dry hands
 Water lines

10/06/2022 10/06/2025

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

Class Activity Book- Student Pack

Question 1: When do Food handlers need to wash their hands?

Correct hand washing is important

 Prepapring and cooking food.

Question 2: Answer the following questions:

a) When do unsafe practices occur?

Class Activities: Version 3.0 Effective Date: Review Date:

b) What should you do when recognising and reporting unsafe practices?

c) Report the issue to the following:

Question 3: What factors cause food hygiene hazards?

Factors that cause food hygiene hazards:

Air Borne Dust

Class Activities: Version 3.0 Effective Date: Review Date:

Hazard minimization through support programs

Class Activities: Version 3.0 Effective Date: Review Date:

Class Activities: Version 3.0 Effective Date: Review Date:

Food handlers exhibiting symptoms such as:

Stop working immediately.

Class Activities: Version 3.0 Effective Date: Review Date:

ESSENTIAL HYGIENE PRACTICES TO AVOID FOODBORNE ILLNESS

Separate Raw and Cooked Foods

Clean Surfaces and Utensils

Avoid Raw Foods

Safe Water and Ice

Proper Handling of Leftovers

Labeling and Date Marking

Class Activities: Version 3.0 Effective Date: Review Date:

Class Activities: Version 3.0 Effective Date: Review Date:

Cover or tie back long hair

After, wash your hands:

Class Activities: Version 3.0 Effective Date: Review Date:

Steps to followed when cleaning a floor:

1. Wet your hands. Use clean, running water (warm or cold).

Class Activities: Version 3.0 Effective Date: Review Date:

Class Activities: Version 3.0 Effective Date: Review Date:

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