SITXOHS002A Follow Workplace Hygiene Procedures (HYG)

Under the Australia New Zealand Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must also ensure all food handlers in the food business have the skills and knowledge they need to handle food safely.

Our nationally recognised program can be undertaken in the classroom or online.

The course will teach you:-

• Obligations of food handlers under current legislation
• Correct ways of food handling and storage
• Potential hygiene risks
• Correct methods of cleaning and sanitising
• Standards of personal hygiene for food handlers
• How to reduce the risk of food-borne illness at your venue

Nationally Recognised Training

The Australian Quality Training Framework (AQTF) is the national set of standards which assures nationally consistent, high-quality training and assessment services for the clients of Australia’s vocational education and training system.

This training program meets the requirements of the Australian Training and Quality Framework (ATQF) and is a nationally recognised certification.

Descriptor

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.

Applications

Personal hygiene practices underpin a range of service industry activities. They are particularly important within a food safety regime, but can also apply to housekeeping activities and anywhere where poor hygiene could provide a contamination risk. Poor hygiene practices can risk the health of customers, colleagues and self.

For the purposes of food safety, this unit only has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed and served. It will apply to any venue that operates a permanent or temporary kitchen or smaller food preparation area, such as restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites.

Other industries will need to access industry-specific food safety units of competency.

This unit applies to frontline operational personnel who work under close supervision and guidance from others during the normal course of their daily activities. They would be required to apply little discretion and judgement because they operate within predefined organisational hygiene procedures. Personal hygiene practices apply to all personnel operating at all levels within the service industries, such as kitchen hands, cooks, chefs, catering staff, food and beverage attendants, housekeeping and, laundry staff, sandwich hands, cafe and fast food outlet cooking crew and sales people and owner–operators of small business catering operations or retail food outlets.

Performance Criteria

Element 1 – Follow hygiene procedures and identify hygiene hazards.

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

Element 2 – Report any personal health issues.

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

Element 3 – Prevent food and other item contamination.

• Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.
• Ensure that no clothing or other items worn contaminate food.
• Prevent unnecessary direct contact with ready to eat food.
• 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.
• 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 4 – Prevent cross-contamination by washing hands.

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

SITXOHS002A Follow Workplace Hygiene Procedures Online – Group

SITXOHS002A Follow Workplace Hygiene Procedures – Group Venue