SITXOHS002A Follow Workplace Hygiene Procedures

SITXOHS002A - Follow Workplace Hygiene Procedures

This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non contamination of food and other items that might put customers, colleagues and self at a health risk.

Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code.

ELEMENT ONE - Follow hygiene procedures and identify hygiene hazards.

1. Access and follow hygiene procedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.
2. Identify and report poor organisation practices that are inconsistent with hygiene procedures.
3. Identify hygiene hazards that may affect the health and safety of customers, colleagues and self.
4. Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
5. Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.

ELEMENT TWO - Report any personal health issues.

1. Report any personal health issues that are likely to cause a hygiene risk.
2. Report incidents of food contamination that have resulted from the personal health issue.
3. Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue.

ELEMENT THREE - Prevent food and other item contamination.

1. Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.
2. Ensure that no clothing or other items worn contaminate food.
3. Prevent unnecessary direct contact with ready to eat food.
4. Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.
5. Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross contamination of other items in the workplace occurs.

ELEMENT FOUR - Prevent cross contamination by washing hands.

1. Wash hands at appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements.
2. Wash hands using appropriate facilities.