SITXOHS002A Follow workplace hygiene procedures Learner Resource Training and Education Support Industry Skills Unit Meadowbank Product Code: 2666
Acknowledgments TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank would like to acknowledge the support and assistance of the following people in the production of this resource. Writers Jennifer Chiplin, Rebecca Parker, Joanna de Jersey Teachers, TAFE NSW Design: Patrea D Antonio Teacher TAFE NSW Project Manager: Nerolli Cassidy Education Programs Manager TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank Toby Prentice Project Officer - Resources TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank Enquiries Enquiries about this and other publications can be made to: TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank Locked Bag No. 6 Meadowbank NSW 2114 Tel: 02-9942 3200 Fax: 02-9942 3257 The State of New South Wales, TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank, 2008 Copyright of this material is reserved to TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank. Reproduction or transmittal in whole or in part, other than for the purposes of private study or research, and subject to the provisions of the Copyright Act, is prohibited without the written authority of TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank. ISBN 978-1-74236-003-4 iv Developed by TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank 2009
CONTENTS TABLE OF CONTENTS Introduction... 1 Resource Overview... 1 Required Skills and Knowledge... 2 Required elements and performance criteria... 3 Suggested learning resources... 4 Topic 1 Hygiene procedures and the law... 5 1.1 The importance of workplace hygiene... 5 1.2 Food laws in NSW... 6 1.3 The National Food Safety Standards... 6 1.4 Food safety legislation and the food handler... 7 1.5 Food safety programs... 8 1.6 Enforcing the food laws... 8 1.7 Summary... 10 Topic 2 - Personal hygiene risks and procedures... 12 2.1 Personal hygiene risks... 12 2.2 Hand washing procedures... 14 2.2.1 When to wash your hands... 15 2.2.2 What you need to wash your hands... 15 2.2.3 How to wash your hands... 16 2.2.4 Hand washing issues... 16 2.3 Use of gloves... 17 2.3.1 Single use gloves... 17 2.3.2 Washing-up gloves... 17 2.4 Personal habits and jewellery... 18 2.4.1 Hair, make-up, perfumes and aftershave... 18 2.5 Illness and medical conditions... 19 2.6 Uniforms and protective clothing... 20 2.7 Hands and nails... 21 2.8 Personal hygiene as a source of food hygiene risks... 21 Topic 3 - Workplace hygiene risks... 25 3.1 Workplace Hygiene Risks... 25 3.2 Cross-contamination... 26 3.2.1 Sources of cross-contamination... 27 3.3 Food spoilage... 30 3.4 Food borne illness... 30 3.5 Vulnerable people and people at risk... 31 3.6 Food hygiene risks... 32 3.6.1 Physical food hygiene risks... 32 3.6.2 Chemical food hygiene risks... 33 3.6.3 Microbial food hygiene risks... 34 3.6.4 How micro-organisms cause food poisoning... 35 3.6.5 The food poisoning chain of events... 36 3.6.7 Sources of food poisoning bacteria... 37 Developed by TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank 2009 v
3.7 Important temperatures for food handlers... 41 3.8 Hazardous work practices... 43 3.9 Potentially hazardous foods... 44 3.10 Summary... 46 Topic 4 - Follow workplace hygiene procedures... 50 4.1 Standard operating procedures... 50 4.2 Workplace hygiene procedures... 50 4.3 Personal hygiene procedures... 51 4.4 Food storage procedures... 54 4.5 Food handling procedures... 56 4.6 Food temperature control procedures... 57 4.7 Special procedures for vulnerable persons... 58 4.8 Cleaning and sanitising procedures... 58 4.8.1 Cleaning and sanitising... 58 4.8.2 The cleaning and sanitising process... 59 4.8.3 Cleaning food-contact surfaces... 61 4.8.4 Cleaning schedules... 61 4.8.5 Handling linen... 62 4.8.6 Rules for effective cleaning... 62 4.9 Garbage handling procedures... 67 4.10 Pest control procedures... 68 4.11 Conclusion... 71 Unit review activity... 73 References... 78 vi Developed by TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank 2009
Topic 1 Hygiene procedures and the law At the end of this topic you should be able to: understand the importance of personnel and workplace hygiene access relevant Acts, Regulations and information regarding personal and workplace hygiene requirements 1.1 The importance of workplace hygiene Working in the service industry you must adhere to legislative and industry guidelines for personal and workplace hygiene requirements. Many of these hygiene standards can be found in codes of practice and guidelines for specific industry sectors working within tourism & hospitality establishment. These documents are available from the Department of Health, Work Cover, Australian Safety and Compensation Council, Industry Associations such as the Restaurant and Catering Association or in the case of food handlers, the Food Authority. Service industry s have formal procedures and policies for personnel and workplace hygiene. Employees may become informed of their responsibilities through induction training, employee s handbooks or on the job training. It is important that all employees are aware of their workplace hygiene procedures to ensure the hygiene standards are maintained to both establishment and legal standards.. The legislation and codes of practice that govern hygiene requirements include: Australia New Zealand Food Standards Code NSW Food Regulation 2004 under the Food Act 2003. NSW Occupational Health and Safety Act 2000 NSW Occupational Health and Safety Regulations 2001 National Code of Practice for the Control of Work-related Exposure to Hepatitis and HIV (Blood-borne) Viruses There are laws specifically to ensure food and beverage remains safe and suitable for human consumption and that place specific obligations upon owners and operators of food businesses and anyone who is handling food. A food handler is described by law as anyone preparing, preserving, packing, storing, decorating, serving, conveying or delivering food. This means that if you work in stores, the kitchen, food service areas, including function service or a bar, you are a food handler and have to meet the specific requirements of the food laws. Developed by TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank 2009 5
1.2 Food laws in NSW The NSW Food Act 2003 and the NSW Food Regulation 2004 (including the National Food Safety Standards) became law in NSW from 23 February 2004. The legislation ensures the safe handling of food for sale in NSW. Its aim is to protect public health by preventing the sale of contaminated or adulterated food. Failure to follow the Act or its associated regulations can result in fines or even jail sentences in extreme cases. The associated regulation is the NSW Food Regulation 2004, which states specific requirements for food safety. These food safety requirements are based on the national standards for food safety, which are found in Chapter 3 of the Food Standards Code. In this state, the regulatory authority for food legislation is the NSW Food Authority which combines the roles of Department of Health Food Inspectors and Safe Food NSW. The Act and Regulations can be accessed via the NSW Food Authority website at: http://www.foodauthority.nsw.gov.au Look under industry/food-standards-and-requirements/legislation 1.3 The National Food Safety Standards Chapter 3 of the Food Standards Code contains four Food Safety Standards for use within Australia and were developed by FSANZ (Food Standards Australia New Zealand) along with representatives of the food industry to improve food safety in Australia. These standards focus on making sure food is safe to eat. The four Food Safety Standards are: Standard 3.1.1 Interpretation and Application This standard gives meanings and definitions to words used in the standards, e.g. food handler, clean, sell, etc. It also gives the meaning of safe and suitable food and states who and where the standards apply i.e. all food businesses in Australia. Standard 3.2.1 Food Safety Programs A food safety program is a written system that shows how a food business makes sure that the food it makes is safe to eat. This is a voluntary standard in NSW for most food businesses with the exception of businesses in the meat and dairy industries. Hospitals and nursing homes have been directed to implement a food safety program. Standard 3.2.2 Food Safety Practices and General Requirements This standard states that food handlers must have skills and knowledge in food hygiene and safety. Food businesses must also notify the government authority of their name, address, manager and type of food sold. Food handlers must follow correct health and hygiene rules to make sure that food is safe to eat at each stage of handling from receiving to disposal. 6 Developed by TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank 2009
Standard 3.2.3 Food Premises and Equipment Food premises and equipment must be designed and built so they can be easily cleaned. Premises must also provide water, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets. Standards 3.1.1, 3.2.2 and 3.2.3 are compulsory and all food businesses must comply to these standards. It is a requirement for businesses to ensure that food handlers and supervisors/managers have food safety skills and knowledge appropriate for their job (both in Standard 3.2.2). 1.4 Food safety legislation and the food handler The most important legislative requirements for the food handler are contained in Standard 3.2.2 Food Safety Practices and General Requirements. This Standard sets out specific requirements for food businesses and food handlers to ensure that food does not become unsafe or unsuitable. The Standard specifies process control requirements for each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Others relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers and the cleaning, sanitising, and maintenance of premises and equipment. This unit emphasises the following sections within Standard 3.2.2: Division 2 Food handling: food handling skills and knowledge. Division 3 Food handling controls: food receipt food storage food processing food display food packaging food transport food disposal. Division 4 Health and hygiene requirements. Division 5 Cleaning, sanitising and maintenance. Developed by TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank 2009 7