Transcript Food Handler - s3.amazonaws.com

Spick and Span
Units of Competency
SITXOHSO02A —Follow
Workplace Hygiene Procedures
SITHACS006A -Clean premises
and equipment
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Follow workplace Hygiene procedures
Part B syllabus
Key terms and concepts
 Glossary
 HSC advise
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Key Terms/ Concepts
At the completion of this unit you should have an
understanding of these terms and concepts.
 contamination
 cross-contamination
 environmental hygiene
 health issues
 hygiene hazards
 hygiene practices and procedures
 personal hygiene
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Module Overview
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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 nil contamination of food
and other items that might put customers, colleagues
and self at a health risk.
Hygiene
-Hygiene refers to the cleanliness and sanitary
conditions that promote health and safety.
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Activity
1. Write down TEN hygiene rules you would
expect staff working in a restaurant to
follow.
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In the Hospitality industry hygiene
covers three main areas
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Personal hygiene
Environmental hygiene
Food hygiene
Discussion
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As a customer what hygienic procedures
would you expect staff working in a
Hospitality establishment such as a
restaurant to follow?
Writing task
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When you go out for a meal or drink at a
restaurant what would you expect?
Reflection
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Would you return to a place where the staff
were dirty, the crockery and glasses were
chipped or cracked and, the bathrooms smelt
or were dirty?
Or return to somewhere you ate and
became sick? Would you ever go back to a
place where you saw rats or cockroaches
scurrying around?
Personal Hygiene
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Refers to the standards of cleanliness and
personal presentation of ALL food handlers.
A Food Handler:
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is any person who handles, prepares, cooks
or serves food as part of their occupation.
PERSONAL HYGIENE
Brainstorm the hygiene standards expected in the
areas associated with personal hygiene.
 Hands and nails
 Hair including facial hair
 Uniform and clothing
 Skin
 Oral hygiene- teeth and breath
 Makeup
 Accessories including jewelry
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Discussion
Q: Why is it important for food handlers to
maintain a high level of hygiene?
A: Maintaining a high level of personal hygiene
is required by law under the Food Act 2003
NSW and the Food Regulation 2010 NSW.
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Activity
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List 10 personal hygiene rules.
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Stimulus: Garfield Cartoon.
Activity
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Contrast the characteristics of good and bad
personal hygiene
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Which Chef would you want to cook your
dinner?
Reading and Discussion
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Article ‘ High School children fail basic hand
washing test’
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Source: www.foodsafety.asn.au
Correct procedure for washing your
hands
Demonstration
 Write a procedure for the correct way to
wash your hands.
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For hand washing to be effective you
need:
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warm running water
Liquid soap
single-use towels (paper)
A designated hand washing sink.
Competency Task link: Hygiene poster
refer to pages 7-10 of your Hospitality text
to assist you.
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When should you wash your hands?
You should wash your hands
 before commencing or recommencing work with food
 When handling equipment
 after
-handling raw food
-using the toilet
-smoking
-coughing, sneezing or blowing the nose
-eating or drinking
-touching the hair, scalp or any wound.
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Characteristics of good personal
hygiene.
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Personal grooming
-Oral hygiene
-Use disposable gloves when handling food
-Washing hands after using bathroom, eating,
handling garbage or smoking, before starting work &
before touching food or equipment.
-Use brightly coloured band-aid for cuts & sores.
-Minimise the risk of food poisoning and transfer of
infectious diseases by avoiding the handling of food
when you are ill.
Environmental hygiene:
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refers to the cleanliness and upkeep of the
kitchen environment.
Areas associated with environmental
hygiene
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Furniture, fixtures and fittings
Crockery and glassware
Kitchen equipment and utensils
Kitchen benches, walls, sinks and floors
Food storage areas- cool room, freezer, dry
stores
Guest rooms and bathrooms
Food and beverage service areas
Continued……..
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Front foyer/ reception area
Street entrance and car park
Leisure facilities- swimming pools, gym, spas
Guest facilities- laundry, change rooms,
games rooms
Cellar and store areas and loading docks
Continued…..
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All of these areas need to hygienically
maintained by cleaning and sanitizing on a
regular basis.
Cleaning: to remove particles of food, dust,
dirt or other contaminants.
Sanitizing: applying heat and/ or chemicals to
a surface to destroy microorganisms,
including disease causing bacteria
It’s important to maintain a high level
of environmental hygiene.
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Maintaining a high level of environmental
hygiene is required by law under the Food
Act 2003 NSW and the Food Regulation
2010 NSW.
Procedures and characteristics of
good environmental hygiene
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Regularly clean, sanitize and maintain the premises
Regular pest control measures are taken
Implement a daily cleaning schedule
Maintain, clean and sanitize equipment ( ensuring
any used for storing or holding HOT or COLD food is
kept at the required temperature)
Maintain food and beverage service areas at the
highest standard of hygiene
Follow your workplace ‘NO smoking’ Requirements.
Do not smoke in food preparation and storage areas.
Other areas of environmental hygiene
include:
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The air conditioning system.
The control of pests and vermin.
Strict procedures for the safe purchase and
acceptance of food and beverage items.
Handling, storage and removal of garbage.
Sorting and cleaning of linen.
Pest Control
Actions designed to control and eradicate
pests and vermin from workplaces.
Common Pests/ Vermin in Hospitality
Establishments
-Rats and mice
- Flies
- Cockroaches
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Rats and Mice
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They are attracted by dirty rubbish areas.
Their available food supply is found in
garbage areas or inside buildings.
They get into premises through open drains,
cracks and holes, open windows and under
doors that do not seal properly.
Flies
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They breed in rubbish and decaying matter,
such as food and animal droppings.
They fly in open windows and doors, and ride
on our backs, etc.
Cockroaches
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They breed in dark, warm moist areas such
as refrigeration motors, hot water systems,
and the casings of large equipment (
steamers and microwaves)
Cardboard boxes lying around also
encourages cockroaches to breed.
Ants
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Ants are attracted by food waste/scraps lying
around or unclean equipment and surfaces.
Ants usually form trails and become more
apparent in the warmer months of the year.
Fleas, Lice or Weevils
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Fleas and lice are found in hair, carpet and
may travel in luggage.
Weevils are found in dry food and webs may
indicate their presence.
Mosquitoes
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Mosquito's may be come a problem in
warmer months particularly if there is a water
source nearby.
Water sources may include pool areas, water
features or ponds.
Control measures
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Keep all doors and windows covered with fly
screens.
Install water pumps or plant citronella plants around
water sources to deter mosquitoes from multiplying.
Install a blue light zapper to control flies in the
kitchen and food preparation area.
Keep garbage bins covered
Keep garbage storage areas clean.
Do not allow other rubbish such as cartons, cans
bottles or old equipment to lie around and build up.
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Seal all food, ensure stock rotation and inspect food
storage areas and check food deliveries thoroughly
on arrival.
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Have no uncovered drains.
Leave no food lying around the kitchen at night.
Keep all food storage areas spotlessly clean.
Ensure all food is stored off the floor.
Ensure all benches and equipment is raised off the
floor to allow for regular cleaning- especially the
commercial dishwasher.
DO NOT use regular fly sprays in food preparation
areas or food service areas as the spray droplets
contain chemicals that can contaminate food.
Have a reliable pest control company conduct a
regular pest control program.
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Pest control procedures
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Deny access: Block and seal any areas where pests can enter.
Deny food: All food should be stored in airtight containers. Do
not leave food out overnight to defrost because this is when
vermin are active, after you have gone home and the area is
quiet and dark.
Look: look for droppings, nibbled packets in dry store, baby
cockroaches appearing from steamers or microwaves when
operating.
Pest Control: No sprays. Blue light zapper, baits and traps in
areas where they are away from food. Arrange a pest control
program with a reliable company.
Activity:
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Use the internet to locate the contact details
of a Commercial Pest Control Company that
specialises in providing pest control in a
commercial kitchen of a Hospitality
enterprise.
Read Article “ Live Cockroaches found in
KFC outlet”. Discuss the consequences of
poor pest control.
Waste Disposal
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Securing and removal of unwanted products
and garbage.
Garbage disposal must be:
-hygienic
-safe
-conscientious of the impact on the
environment
Types of waste produced by
Hospitality Establishments
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Brainstorm
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Discuss how this waste can impact on the
environment.
Legislation governing the disposal of
chemical waste
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Protection of the Environment Operations Act 1997
(NSW) and amendments
Codes of Practice (WorkCover NSW)
Control of Workplace Hazardous Substances
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Use the internet to investigate and outline the
features of the Protection of the Environment
Operations Act 1997 (NSW) and amendments
APPROPRIATE HANDLING AND
DISPOSAL OF GARBAGE
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All food debris in the kitchen should be placed in a
self closing bin and removed from the kitchen area
as soon as possible.
Bins should be pest and leak proof and easy to
clean.
They should be washed and sanitized as soon as
they are emptied.
Bins are best placed towards the end of work
benches and close to exits so when removed they
are not carried past food preparation areas.
Continued……………
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You should remove your apron and change your
gloves for sorting and carrying out garbage.
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Always wash your hands thoroughly after this task.
Other non-food waste should be sorted into the
appropriate recycling containers or, if it is not
recyclable, it should be placed in the general waste
bin.
These bins should be covered and made of material
that is pest and leak proof and easy to clean.
Continued……………
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The recycle bins should be washed and sanitized
each time they are emptied.
Where possible, the recyclable garbage itself should
be rinsed to prevent offensive smells.
Recycling bins should be kept in a closed area away
from food preparation and food storage areas.
Hands must be washed thoroughly after sorting and
carrying out recyclable garbage.
Consideration for the environment
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Waste disposal that is environmentally friendly can be a good
marketing point for hotels and food service organizations.
Examples
-Organisations advertise that organic kitchen waste is
converted to compost.
-Water from rinsing and washing is recycled for use in garden
sprinkler systems.
Most organizations are conscientious about recycling paper
and packaging materials, and containers made of plastic, glass
or aluminum.
Other waste can be compacted to reduce the amount of landfill
space required.
Case study: Waste not want not
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SQR3
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How can we reduce the impact of waste from
Hospitality establishments on the
environment?
Summary
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All these areas of hygiene maintenance
require a liaison with external personnel or
companies in supplying these services.
An air conditioning system needs to be
inspected monthly and cleaned at three
monthly intervals to safeguard against
diseases such as legionnaire’s disease.
NO SMOKING
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Under the Smoke-Free Environment Act
2000 NSW and Smoke-Free Environment
Amendment Regulation 2009 NSW it is now
illegal to smoke in any public places
including restaurants.
Good environmental hygiene
practices:
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Safeguard customers and staff against illness,
Reduce maintenance costs
Promote a smooth workflow
Ensure a positive first impression of your
establishment
Promotes a professional image for the organization
and you as a hospitality professional
Continued…..
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Each area or department in an establishment
must have routine cleaning procedures in
place and must provide the staff with
appropriate cleaning items and chemicals.
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Staff must be trained in how to clean and
sanitize hygienically and effectively to
prevent any illness or injury.
The consequences of poor hygiene
impacts of three areas
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The hospitality establishment/ business
The employee
The customer
Continued……..
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In groups identify and explain the
consequences of poor hygiene in the area
allocated to your group.
Be prepared to share your answers with the
class.
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The consequences of poor personal and
environmental hygiene will almost certainly
cause a domino effect’.
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Explain the domino effect using a relevant
example.
Food hygiene:
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refers to the safe handling of foods during all
stages of processing and food preparation.
Reflective question
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Why is hygiene in a Hospitality kitchen so important?
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In a Hospitality establishment a high level of
hygiene, quality service and products are the main
areas that will ensure a customer’s return.
Customer’s expectations
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Customers have every right to expect that a hospitality
establishment will:
Be free from rats and other vermin, such as cockroaches and
mice.
Employ clean and healthy staff
Have clean glasses, utensils, crockery, facilities, rooms, linen,
etc.
Provide high quality food and beverage that will not make them
sick.
If these things are not provided the establishment will lose its
reputation and eventually the business will close due to the lack
of customers.
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Safe & hygienic handling of food &
beverages
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personal hygiene
regular hand washing
safe and hygienic handling of food and beverages
correct food storage
suitable dress and personal protective equipment and clothing
safe handling and disposal of linen and laundry
appropriate handling and disposal of garbage
cleaning and sanitising
following the workplace/organisation’s food safety program.
Benefits of Hygienic
Work practices
Continued income and employment.
Customer return
Customer satisfaction
More business, better reputation
Higher staff morale
Increased level of productivity and quality
High level of hygiene
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Activity
Explain why the following workplace procedures are in
place in a sandwich shop.
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Washing your hands after every staff break.
Tying your hair back and wearing a hair net or hat.
Wearing disposable gloves when preparing food.
Using different coloured chopping boards for
different foods.
Hygiene Legislation
Recall
 Legislation: The making of laws, rule or
standards by parliament, which are
enforceable by the legal court system.
 Food Legislation is governed on three levels
-Federal (Whole country)
-State ( NSW, VIC ,QLD etc)
-Local ( Penrith Council)
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Regulation
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A regulation is a law and , as such
employers, workers, insurers and others
must meet their obligations under both the
legislation and the regulations.
Regulations support the general
requirements of the legislation BUT provide
more detail.
A regulation is passed one year after the
Act.
Code of Practice
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The Code of Practice: a practical guide for meeting the duty-toconsult requirements set out in the Act and Regulation. The
code references relevant sections of the Act and Regulation as
they arise and includes:
instruction on the provisions of the Act and the Regulation
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practical guidance and tools to assist industry to implement and
maintain meaningful and effective consultative arrangements
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case studies highlighting how various workplaces undertake
consultation about hygienic work procedures.
Legislation that governs hygiene in the
workplace
Food Act 2003 (NSW)
 This Act covers all aspects of the handling of food and the
maintenance of premises where food is stored, prepared and
sold.
The Act states that food must be:
 Produced safely
 Unadulterated (not changed, diluted e.g. adding water to a
bottle of bourbon)
 Accurately described; and
 Handled following recognized legislated hygiene standards
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Food Regulation 2010 (NSW)
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The Food Regulation 2010 (NSW) contains
requirements of the Australian New Zealand
Food Standards Code. It provides more
detail than the Food Act itself and gives
detailed guidance to food service operators.
In order to ensure that these legislative requirements are
adhered to in all areas of food handling, the Act and
Regulations cover the following items:
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Food premises specifications
Personal hygiene of food servers
Environmental food hygiene
Food appliances and serving equipment
Transport of food (including vehicles)
Packaging and labeling of foods
Contamination issues
Meat packing and meat premises hygiene
Sampling and analysis of food items
Hygiene Laws
Legal obligations of Food Handlers
Hygiene laws have been developed by
legislative bodies to ensure food that is
offered sale has been transported, stored,
handled and cooked in a safe manner and
therefore is safe to eat.
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Continued….
All Food Handlers and Food enterprises must
comply with the minimum standards of
hygiene to ensure food is safe to eat.
This relates to all stages of the Food Catering
or Food Production cycle.
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FOOD CATERING CYCLE
Purchasing
Serving
Transportation
The Food Catering
Cycle
Cooking
Preparation
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Storage
Delivery
Australian and New Zealand Food Standards Code
(FSANZ)
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This code was developed by Food Standards
Australia New Zealand (FZANZ) in 1991 to
address food borne illness and ensure food
in Australia is safe to eat.
The Food Standards Code is a legal
document setting out food safety program
requirements that enterprises are required to
follow.
Continued….
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The code also sets out the food safety
practices that must be followed through the
catering cycle as well as the knowledge,
skills and health and hygiene required by
food handlers.
It also sets out the cleaning and sanitizing
requirements for premises including the
maintenance of equipment.
NSW Food Authority
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The NSW Food Authority was set up in 2004
to oversea food safety in NSW.
It inspects food premises and enforces food
laws.
It also contributes to national food standards
and initiates food safety programs.
Role of Food Safety Auditors
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Food Safety Auditors (FSA) formerly known
as Environmental Health Officers from the
Food Authority or from local governments
e.g. Penrith City Council are responsible for
ensuring enterprises are meeting the Food
Act and Regulations.
The role of Food Handlers
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Outline the role of a Food Handler in
ensuring good hygiene practices are
followed.
Refer to page 23 of Hospitality text
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Sources of information regarding hygiene
procedures in the workplace/organisation include:
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workplace/organisation food safety program
staff training programs
national food safety code
legislation.
Food Hygiene
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Food hygiene: refers to the safe handling of
foods during all stages of processing and
food preparation.
Food spoilage: Undesirable changes in a
food requiring it to be discarded.
Food Handler: is any person who handles,
prepares, cooks or serves food as part of
their occupation.
How can you tell when a food is spoilt?
Food
Apple
Bread
Cheese
Steak
Milk
Carrot
Potato crisps
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Signs of spoilage
CAUSES OF FOOD DETERIORATION
AND SPOILAGE
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Once food is harvested, picked, slaughtered
or processed- whether it is from the factory
line, fresh produce from the local dairy, meat
from the farm, fruits from the orchard, or
vegetables from the market garden it
continues to ripen or age.
Continued…..
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One the ripening or ageing process has
reached its peak, the quality then starts to
deteriorate, until eventually spoiled.
Food that is spoiled or contaminated is no
longer acceptable to eat and the food shows
a change in its smell, appearance, texture,
colour and flavour.
Food spoilage makes food inedible by
a change in:
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Appearance
Smell
Colour
Flavour
Ageing
Signs of spoilage
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The food may start to smell, soften or be mushy.
The food may be bruised or dried out, or you may
see that it has been affected by insects or rodents.
It may be unsightly and discoloured which makes it
unattractive to eat.
The food may have passed its prime and be no
longer at optimum quality.
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Food spoils as its quality deteriorates. Some
types of food deteriorate faster than others.
These foods are called perishable foods.
Perishable foods have a short shelf-life and
spoil quickly, thus this food needs careful
storage. Foods in this category include meat,
seafood, poultry, some fruit particularly
strawberries and vegetables high in water
content e.g. celery.
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Semi perishable foods
have an expected shelflife measured in weeks
and months. Some food
in this category include:
biscuits, chocolate,
potato crisps.
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Non perishable foods
are foods with an
expected shelf-life of
over one year. Foods in
this category include
dried pasta, bottled
sauces, canned fruit
and vegetables.
The deterioration and spoilage of food
is due to a variety of factors including:
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Microbial activity
Enzymatic changes
Physical and chemical reactions
Environmental factors.
Physical contamination
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Food contamination: The presence of an
unintended item, substance or
microorganisms in food that can lead to
illness and disease if the food is consumed.
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Contamination can be visible as in the case of dirt,
insects, hair, chemicals, cleaning compounds/
detergents etc. Because this type of contamination is
generally fairly obvious, you usually would not use
this food.
Invisible contamination refers to the contamination of
food by living organisms that are so small we can’t
see them. These are very small living things are
micro-organisms are called microbes or germs.
These ‘invisible’ contaminants, can make the food
as dangerous and, in some cases, even more
dangerous than the spoilage you can see.
Microorganisms
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There are four classes of microorganisms that can
food to spoil or contaminate food.
 These include:
-bacteria
-mould
-viruses
-yeast
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One celled organisms that are too small to be seen
by the human eye. Types of microorganisms include
bacteria, yeast, mould and viruses .
Bacterial Requirements for Growth
Most microorganisms are naturally present in raw foods. However,
under the right conditions these can multiply to dangerous levels.
 Conditions for growth include:
-moisture
-warmth
-time
-food
-pH level
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Summarise notes on pages 16-19 of you hospitality text.
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The danger zone
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The danger zone is the ideal temperature
range where microorganisms are most active
and where they will multiply
The danger zone is from 5˚C – 60˚C.
That’s why it is important to store foods in
the fridge below 5˚C and keep hot foods
above 60˚C.
Temperature Ranges for the main
storage areas
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-cupboard 12-15˚C
-fridge 1˚C- 4˚C
-freezer - 18˚C
Correct storage temperatures for food
items
Temperature
 Meat
 Poultry
 Seafood/ Fish
 Dry goods ?
 Fruit
 Vegetables
 Dairy foods
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?
?
?
?
?
?
Storage method
 Meat
 Poultry
 Seafood/ Fish
 Dry goods ?
 Fruit
 Vegetables
 Dairy foods
?
?
?
?
?
?
What is Cross-contamination?
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The passing of micro-organisms from
contaminated food or surfaces to other
foods or surfaces.
Give an example of how crosscontamination can occur.
Outline procedures to prevent crosscontamination. (Text page 19)
What is food adulteration?
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When foreign bodies or objects fall into food causing the food
to become contaminated.
Examples
Hair
Glass
Sand or dirt
Bandaid
-Droppings from pests
Give an example of how food adulteration can occur.
Outline procedures to food adulteration
Common types of Bacteria found in
food
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Listeria
Salmonella
Staphylococcus Aureus
Clostridium perfringes
Camphylobacter jejuni
Clostridium botulinum
Refer to pp 21-22 of your Hospitality text and copy the table.
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What is food poisoning?
Illness occurring when a person ingests contaminated foods
and beverages.
What you need to know
 Causes of food poisoning
 Symptoms of food poisoning
 Food handling practices to prevent food poisoning.
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Refer to pages14- 20 of you hospitality text and summarise
notes.
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Video: Don’t poison your patrons
Activity: Response
Brainstorm the consequences of cross
contamination and food born illness (food
poisoning)
 Reading and discussion of article ‘Consumer
warning do not let meat and chicken juice
drip into salad’
 Video clip FSIC Unforgettable
www.foodsafety.asnau
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Causes of Food Hygiene Risks
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Not heating food to the correct temperature
Cross- contamination which is the transfer of
bacteria from contaminated food, benches, food
handlers or utensils to uncontaminated food.
Leaving food in the danger zone for too long.
Thermometers which have not been calibrated
periodically and hence do not function correctly.
The use of inferior products- poor quality or out of
date.
Continue……
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Disregard for enterprise safe food handling
procedures and programs.
Poor handling practices
Incorrect thawing of food
The use of chipped or cracked crockery or
utensils that habor bacteria
Personal health issues that may pose a
hygiene risk including:
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diseases
food borne
airborne infectious
illnesses
-influenza
-virus
injury
-open cuts/wounds
-infections.
Indicators of personal
health issues:
 -runny nose
 -diarrhoea
 -coughing
 -sneezing
 -fever
 -rash.
Food Hygiene Hazards
Food moving through the food production cycle may experience
various hazards or risks that may cause contamination to the
health and safety of the person consuming the food.
 Hygiene hazards are classified into three groups
-Biological
-Physical
-Chemical
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Refer to page 14 of your Hospitality text and copy the table.
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1
Minimising or Removing Risks
Implement a Risk management System
Refer to p7 of Hospitality Text
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Reporting Risks
Personnel that hygiene hazards should be
reported to including;
 supervisor/team leader
 manager
 trainer
 health and safety officer.
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Refer to pp 7-8 of Hospitality Text
REMEMBER
Act within your own level of authority in terms
of:
 taking initiative
 problem-solving
 decision-making.
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Communication methods for reporting
hygiene hazards and risks
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formal/informal
verbal
written
reports
registers/logs/files
What is a food safety program?
This is a preventative measure that is implemented to
ensure food is safe for consumption.
What is Food safety?
Refers to the prevention and control of food hygiene
risks.
What are food hazards?
These have the potential to cause harm and may be
biological, chemical or physical in nature.
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What is the purpose of a food safety
program?
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Refer to pages 5 of Hospitality text.
What is HACCP?
The quality assurance process of Hazard Analysis Critical Control
Points is used to control the risk of contamination by identifying
critical control points in food production processes.
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What are Critical control points?
A step in the HACCP plan where control must be undertaken to
eliminate the hazard or reduce the hazard to an acceptable
level.
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Activity: HACCP table
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Recall the term food production cycle.
Outline the flow of the food production cycle
Use the cycle and explain the format and how to fill
in a HACCP table.
Students complete a HACCP table for a high risk
food such as Chicken breast.
Demonstrate thermometer use and temperature
recording sheets for fridges and hot holding such as
a Bain Marie
Remember!
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9
There are three areas of hygiene- Personal,
environmental and food hygiene.
By law Food Handlers must ensure high levels of
hygiene are maintained under the Food Act NSW
2003.
Breeches in hygiene should be reported documented
and controlled.
Food Handlers are responsible for good hygiene.
Don’t
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Go to work if you are sick e.g have a cold or
the flu.
Wear jewelry to work
Wear excessive amounts of makeup
Cross contaminate
Use expired food
Don’t use dirty equipment
Wear a dirty uniform
Do’s
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Wash your hands regularly.
Keep your work area clean and tidy
Shower daily
Wear a clean uniform
Wear a hat/ hair net
Keep nails short and clean
Store foods correctly
Apply FIFO
cover cuts and wounds
cover labell and store raw food on the bottom shelf of the fridge, stock
rotation, expiry dates.
Defrost- in the fridge and microwave not the kitchen bench.
Use gloves when handling/ plating food.