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SITXFSA001 Use hygienic practices for food safety

Learner guide

Learner Guide

2 SITXFSA001 Use Hygienic Practices for Food Safety

Version 2.0 15 November 15, 2019

Table of Contents

SITXFSA001 Use hygienic practices for food safety ................................................................. 1

Learner guide ..................................................................................................................... 1

Table of Contents ................................................................................................................ 2

About this Unit of Competency .......................................................................................... 4

This Learner Guide Covers ................................................................................................ 5

Introduction ......................................................................................................................... 5

Application of this Unit ................................................................................................... 5

Chapter 1: Follow Hygiene Procedures and Identify Food Hazards ................................ 6

Organisational Hygiene Procedures .............................................................................. 6

Environmental Health Officers ....................................................................................... 6

Legal Obligations ............................................................................................................ 7

Customers’ Expectations ............................................................................................... 8

Personal Hygiene ............................................................................................................ 8

Chapter 2: Hygiene Practices and Relevant Legislation ................................................ 10

Cleaning Practices ........................................................................................................ 12

Environmental Hygiene ................................................................................................ 14

Minimising Hygiene Risks in the Workplace ............................................................... 14

Hazard Analysis and Critical Control Point (HACCP) ................................................. 14

Critical Control Point (CCP).......................................................................................... 15

Critical Limit .................................................................................................................. 15

Flowchart of HACCP Principles ................................................................................... 16

Reporting and Rectifying Hygiene Risks..................................................................... 17

Food Safety Plan/Program ........................................................................................... 17

Benefits of a Food Safety Plan/Program ..................................................................... 18

Cleaning Practices ........................................................................................................ 19

Cleaning and Maintenance Requirements ................................................................... 19

Washing Hands ............................................................................................................. 22

Chapter 3: Identifying Food Hazards ............................................................................... 28

Food Poisoning ............................................................................................................. 28

Food Poisoning Chain .................................................................................................. 29

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SITXFSA001 Use Hygienic Practices for Food Safety

Version 2.0 15 November 15, 2019 3

Toxins ............................................................................................................................ 30

Naturally Poisonous Foods .......................................................................................... 30

Obviously Spoiled Foods ............................................................................................. 30

Examples of Hazardous Foods .................................................................................... 31

Temperature Danger Zone – Keep Hot Food Hot and Cold Food Cold ..................... 32

Cross Contamination .................................................................................................... 38

Moulds ........................................................................................................................... 39

Correct Food-Handling Procedures ............................................................................. 39

Chapter 4: Pest Control & Waste Disposal...................................................................... 42

Control ........................................................................................................................... 43

Waste Disposal Procedures ......................................................................................... 44

Learner Guide



About this Unit of Competency


This unit describes the performance outcomes, skills and knowledge required to use

personal hygiene practices to prevent contamination of food that might cause food-

borne illnesses. It requires the ability to follow predetermined organisational

procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or

smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions;

function, event, exhibition and conference catering; educational institutions; aged care

facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens

and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as

cutlery, plates and bowls during the course of their daily work activities. This includes

cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage

attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New

Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety

supervisor who is required to be certified as competent in this unit through a registered

training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those

developing training to support this unit must consult the relevant state or territory food

safety authority to determine any accreditation arrangements for courses, trainers and

assessors.

Click here for more details

https://training.gov.au/Training/Details/SITXFSA001

Learner Guide



This Learner Guide Covers


1. Follow Hygiene Procedures and Identify Food Hazards

2. Report Any Personal Health Issues

3. Prevent Food Contamination

4. Prevent Cross-Contamination by Washing Hands

Introduction

This Training Resource will help you develop skills and knowledge for the unit of

competency SITXFSA001 Use hygienic practices for food safety. It describes the

performance outcomes, skills and knowledge required to use personal hygiene

practices to prevent contamination of food that might cause food-borne illnesses.

It requires the ability to follow predetermined procedures and to identify and control

food hazards.

Food handlers must comply with the requirements contained within the Australia New

Zealand Food Standards (ANZFS) Code (the Code. In some states and territories,

businesses are required to designate a food safety supervisor who is required to be

certified as competent in this unit through a registered training organisation.

Application of this Unit

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.

This unit applies to all tourism, hospitality and catering organisations with permanent

or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions,

function, event, exhibition and conference caterers, educational institutions, aged care

facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens,

fast food restaurants, residential caterers, in-flight and other transport caterers.

It applies to food handlers which can be any person who directly handles food or food

contact surfaces food such as cutlery, plates and bowls. People at many levels use

this skill in the workplace during the course of their daily activities including cooks,

chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage

attendants and sometimes room attendants and front office staff.

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Chapter 1: Follow Hygiene Procedures and Identify

Food Hazards

Organisational Hygiene Procedures

To help you understand why occupational hygiene is so important, you first need to

know your legal obligations so that you prevent harming workmates or customers.

It is management’s responsibility to make sure hygiene standards are met, and it is

your job to meet these standards.

The Food Act 2006 is the Federal act that governs food hygiene in Australia of which

all State and Territory acts and regulations are based on. Each State or Territory and

local council may use slightly different words but they all cover the same items:

▪ Food premises and vehicles;

▪ Food appliances;

▪ Food hygiene;

▪ Protection of food and appliances from contamination;

▪ Packaging and labelling;

▪ Conveyance of food;

▪ Meat and meat premises;

▪ Sampling and analysis.

Environmental Health Officers

Environmental Health Officers (EHO) governs The Food Act 2006 and can also be

called Health Inspectors, Health and Building Inspectors, Health Surveyors, Health

and Building Surveyors or Food Surveillance Officers. These officers are employed by

each level of government and have power under the laws to:

▪ Enter a property at any time. They do not need the owner’s permission. This is

called ‘right of entry’;

▪ Go into any area of a hospitality establishment or shop that sells food or

beverage. They can go through the property and check that all obligations under

the food act are being met. This is called ‘power to inspect’.

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▪ Collect samples of food and beverage from any area of the establishment and

send them to the commonwealth laboratories for testing. The owner of the

establishment can be charged the cost of this;

▪ Close a property down on the spot, give a warning with set time limits for

changes or improvements and fine or have the owner charged for infringements

of the laws.

Note: They do not have power to check the establishment’s financial records.

Legal Obligations

A copy of the regulations of The Food Act must be accessible on site. It must be

displayed in food preparation areas. It outlines the legal obligations of the food handler

and covers:

▪ Having staff trained to practise the highest level of personal hygiene food

handling techniques;

▪ Ensuring all equipment meets required temperatures for use;

▪ Buying from reliable suppliers whose production methods meet the required

laws and standards;

▪ Controlling pests and vermin in the property;

▪ Controlling and providing proper storage areas;

▪ Using correct cleaning procedures;

▪ Ensuring premises are designed and built to meet all legal requirements under

the state and local council building regulations and food regulations.

In the Hospitality Industry, personal and environmental hygiene are important to keep

customers returning.

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Think about what you expect when you go out for a meal or a drink, or when you go

on holidays in a hotel, motel or caravan park. Would you return to a place where the

staff are dirty, the crockery and glasses were chipped or cracked and, the bathrooms

smelt or were dirty, or to somewhere you ate and became sick?

Would you ever go back to a place where you saw rats or cockroaches scurrying

around? Therefore, it is important for you to know what your customers expect.

Customers’ Expectations

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 and 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 lack of customers.

Personal Hygiene

At all times, you must be aware that the human body harbours germs and bacteria.

Apart from this, you work closely with customers and other members of staff. If you

look crisp, clean and smart the customer will know that you carry that pride through to

the way the premises is kept. Listed below are ways to ensure you meet the highest

standards of personal hygiene:

▪ Take daily showers.

▪ Wear clean and pressed clothes.

▪ Have clean and neat hair

▪ Limit the jewellery that you wear.

▪ Have short, clean fingernails with no nail varnish.

▪ Clean your teeth regularly and ensure they are in good condition.

▪ Keep any open cuts or wounds covered while at work by using a waterproof

cover over a band aid or bandage.

▪ Wash your hands after eating, smoking, handling garbage or using the

bathroom.

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Note:

Jewellery carries bacteria which can cause food poisoning. Jewellery can also become

caught in machinery and cause injury. If you work in food preparation areas and wear

jewellery of any kind, you risk transferring bacteria to the food from the jewellery. A

wedding ring can cross- contaminate the food you are handling as small particles of

food may be caught under the ring and fall into different foods.

An example of this may be when people use their hands to mix hamburger mince to

make meat patties. They wash their hands but may miss some raw meat caught under

their ring. They may then prepare a salad sandwich and the raw meat may contact the

salad ingredients

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Chapter 2: Hygiene Practices and Relevant

Legislation

The relationship between hygiene practices and relevant legislation goes a long way

to ensuring you work in a clean, hygienic and safe manner. This relationship helps

reduce the risk of injury and illness to colleagues and customers. If your establishment

strives for good hygiene practices and is ever mindful of the regulations, it will build on

its reputation and avoid ending up in court, being fined or even being closed down

The Food Safety Standards is very important as it sets the guidelines and defines your

responsibilities to customers and colleagues. The following is taken from FSANZ

Standard 3.2.2 Division 4

Division 4 – Health and hygiene requirements

Subdivision 1 – Requirements for food handler

13 General Requirement

A food handler must take all reasonable measures not to handle food or surfaces likely

to come into contact with food in a way that is likely to compromise the safety and

suitability of food

15 Hygiene of Food Handlers

1. A food handler must, when engaging in any food handling operation:

a. Take all practicable measures to ensure his or her body, anything from

his or her body, and anything he or she is wearing does not contaminate

food or surfaces likely to come into contact with food;

b. Take all practicable measures to prevent unnecessary contact with

ready-to-eat food;

c. Ensure outer clothing is of a level of cleanliness that is appropriate for

the handling of food that is being conducted;

d. Only use on exposed parts of his or her body bandages and dressings

that are completely covered with a waterproofed covering;

e. Not eat over unprotected food or surfaces likely to come into contact with

food;

f. Not sneeze, blow or cough over unprotected food or surfaces likely to

come into contact with food;

g. Not spit, smoke or use tobacco or similar preparations in areas in which

food is handled; and

h. Not urinate or defecate except in a toilet.

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2. A food handler must wash his or her hands in accordance with subclause (4):

a. Whenever his or her hands are likely to be a source of contamination of

food;

b. Immediately before working with ready-to-eat food after handling raw

food; and

c. Immediately after using the toilet

3. A food handler must, when engaging in a food handling operation that involves

unprotected food or surfaces likely to come into contact with food, wash his or

her hands in accordance with subclause (4):

a. Before commencing or re-commencing handling food

b. Immediately after smoking, coughing, sneezing, using a handkerchief or

disposable tissue, eating,

c. Drinking or using tobacco or similar substances; and

d. After touching his or her hair, scalp or a body opening

4. A food handler must, whenever washing his or her hands:

a. Use the hand washing facilities provided;

b. Thoroughly clean his or her hands using soap or other effective means,

and warm running water; and

c. Thoroughly dry his or her hands on a single use towel or in another way

that is not likely to transfer pathogenic micro – organisms to the hands

The Food Standards Australia New Zealand Standard 3.2.2 is taken from www.comlaw.gov.au

http://www.comlaw.gov.au/

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Food Preparation

Practices, such as:

▪ How food is handled;

▪ Use of utensils and gloves;

▪ Cleanliness;

▪ Suitable areas for food preparation (animals are forbidden in these areas and

no smoking, etc.).

Food Storage

Temperatures maintained for particular foods:

▪ Cold food – below 2ºc - 4ºc;

▪ Frozen food – below minus 18ºc;

▪ Hot food – over 60ºc

▪ Dry stores – from 5ºc to 10ºc

Cleaning Practices

When you are feeling tired it is easy to miss little things that may not seem important.

If you have a regular routine and know how to clean properly, you can make the job

easier. Know what you are doing and why. By helping keep your establishment clean

and hygienic, you will enjoy greater pride in the establishment. Your reputation will be

enhanced amongst customers who will be more inclined to return.

▪ Cleaning

This is when you remove all the dirt such as dust, grease, food scraps and other

deposits from the surface of all equipment and food areas. This is done by:

o Scraping

o Rinsing

o Washing

o Rinsing again to remove all the soap.

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▪ Sanitation

This is when you sterilise an area by using a bacteria-killing or sanitising

product after cleaning. Sanitising products for food areas are available from

your chemical supplier. Bleach is the base of most sanitising products. All must

be used according to the directions on the label.

o Heat- is also a sanitiser. Water and oven temperatures must be over

75ºC. Most commercial dishwashers can be set at minimum

temperatures to ensure utensils are free from bacteria.

▪ Cleaning and Sanitising For:

Glassware, cutlery and crockery:

o Scrape.

o Pre-rinse.

o Wash in the dishwasher at 66º – 71ºC for 60 seconds.

o Rinse at 82ºC for 10 seconds.

▪ Remember

Most commercial dishwashers have a dispenser to ensure correct levels of

detergents and sanitisers are used for each load.

Hand washing dishes or appliances:

o Wash at 45ºC.

o Rinse at 77ºC for 30 seconds. This temperature may burn your hands,

so ensure you wear thick good quality gloves.

▪ Remember

There should be a chemical sanitiser in the final rinse.

Benches and food preparation areas:

o Brush, wipe or scrape to remove all obvious surface dirt.

o Rinse to remove all remaining dirt.

o Wash with hot soapy water.

o Rinse with hot clean water.

o Soak or wipe over with sanitiser according to label directions.

o Air dry as tea towels and other cloths gather and spread bacteria.

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Environmental Hygiene

This refers to the need to keep your workplace free of clutter or conditions that allow

bacteria and vermin to thrive. Management and staff must:

▪ Regularly clean and maintain the premises;

▪ Control pests and vermin;

▪ Implement a daily cleaning schedule;

▪ Maintain and clean equipment (ensuring any used for storing or holding hot or

cold food is kept at the required temperature);

▪ Maintain food or beverage service areas at the highest standard of hygiene;

▪ Follow correct storage and garbage removal procedures;

▪ Follow your workplace ‘no smoking’ requirements;

▪ Not smoke in food preparation and storage areas.

Minimising Hygiene Risks in the Workplace

In order to minimize hygiene risks in the workplace, a Food Safety or Hazard Analysis

Critical Control Point (HACCP) Program must be implemented. In this instance,

potential risks can then be controlled and minimized by conducting regular audits

involving checking all procedures, equipment, storage areas, supplier premises and

delivery vehicles to ensure that they are compliant under The Food Act.

Hazard Analysis and Critical Control Point (HACCP)

HACCP is a methodology and a management system. It is used to identify, prevent,

and control food safety hazards. HACCP management systems use the following

methodology:

1. Conduct a hazard analysis.

2. Identify Critical Control Points (CCPs)

3. Establish critical limits for each critical control point.

4. Develop procedures to monitor critical control points.

5. Design corrective actions to handle critical limit violations.

6. Create a Food Safety Record Keeping System.

7. Validate and verify your safety system.

While we characterize the seven steps as a methodology, they are traditionally

referred to as HACCP principles.

http://www.praxiom.com/iso-22000-definitions.htm#Food%20safety%20hazard%20analysis

http://www.praxiom.com/iso-22000-definitions.htm#Critical%20control%20point%20%28CCP%29

http://www.praxiom.com/iso-22000-definitions.htm#Critical%20limit

http://www.praxiom.com/iso-22000-definitions.htm#Corrective%20actions

http://www.praxiom.com/iso-22000-definitions.htm#Food%20safety%20record

http://www.praxiom.com/iso-22000-definitions.htm#Validation

http://www.praxiom.com/iso-22000-definitions.htm#Verification

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Critical Control Point (CCP)

A critical control point (CCP) is the point (or step) at which a control measure must

be applied. It is a point that is critical or essential to safety. It is the point where a

control measure can be used to prevent or eliminate a food safety hazard or to reduce

it to an acceptable level. Critical limits (see below) are set at critical control points

Critical Limit

A critical limit is a criterion or boundary that is used to distinguish between what is

acceptable (safe) and what is unacceptable (unsafe). A critical limit is a value of a

parameter or variable. Critical limits (values) are used to ensure that a process

produces safe food products. When critical limits are violated or exceeded, products

are deemed to be potentially unsafe.

Critical limits are established at critical control points (CCPs). They are used to

determine whether or not a CCP is still under control. Whenever critical limits are

violated or exceeded, CCPs are out of control and the associated products are

considered to be potentially unsafe.

The above information on HACCP is taken from

http://www.praxiom.com/iso-22000-definitions.htm#HACCP

Note: Critical Control Points are important as they enable an establishment to reduce

and control the spread of illness or disease.

http://www.praxiom.com/iso-22000-definitions.htm#Control%20measure

http://www.praxiom.com/iso-22000-definitions.htm#Critical%20control%20point%20%28CCP%29



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Flowchart of HACCP Principles

Above flowchart is taken from http://en.wikipedia.org/wiki/File:HACCP_Seven_Principles.png

http://en.wikipedia.org/wiki/File:HACCP_Seven_Principles.png

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Reporting and Rectifying Hygiene Risks

What is your next action once you have identified hygiene risks at your workplace

whether it is within or outside of the scope of your responsibility? The following are

the steps to take:

▪ Once the risks have been identified, it needs to be noted in an appropriate log

book (if available) or report to your immediate supervisor

▪ Check with your supervisor for a time line to show when action can be taken

to rectify the identified risk

▪ Action that takes place need to be documented or noted in the appropriate log

book (same as the log book when the risk has been noted) ie. Cool room

technicians contacted regarding calibration and servicing of fridges and

freezers

▪ Once the risk has been rectified, again, the date and time must be entered in

the appropriate log book.

The reason for documenting the hygiene risk as well as when it is rectified in the log

book is to ensure that with proper documentation, all care will be taken to ensure that

contaminated items will be disposed of as well as this documentation can be used as

a legal defence if a food poisoning problem does occur.

Food Safety Plan/Program

A Food Safety Program is a documented set of steps that aim to prevent problems

with food safety before they occur, rather than relying on a reactive approach once

problems have already occurred.

A Food Safety Program covers all aspects of food service in your business, and has

procedures for each food process step to keep food safe. It also includes systems

that keep food safe across all aspects of food handling, such as pest control, staff

health & hygiene, cleaning, waste management, recall procedures or staff training.

Records and log sheets are part of your Food Safety Program. They are an

important part of the program, and can be used as evidence that you have taken all

reasonable measure to keep food safe.

A food safety program must:

▪ Systematically identify the food safety hazards that are reasonably likely to

occur in food handling operations of the food business, and

▪ Identify where, in a food handling operation of the food business, each hazard

identified can be controlled and the means of control, and

▪ Provide for the systematic monitoring of the means of control, and

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▪ Provide for appropriate corrective action to be taken when a hazard identified

is not under control, and

▪ Provide for the regular review of the program to ensure it is appropriate for the

food business, and

▪ Provide for the keeping of appropriate records for the food business, including

records about action taken to ensure the business is carried on in compliance

with the program, and

▪ Contain other information, relating to the control of food safety hazards,

prescribed under a regulation.

Benefits of a Food Safety Plan/Program

For many businesses, a Food Safety Program is a legislative requirement. However,

if you do not require a Food Safety Program by law in your State or Territory, you still

need to comply with the Food Safety Standards. Under the Food Safety Standards, to

show compliance you would still require evidence of Approved Suppliers, Staff

Training, checking goods on delivery and Storage Unit Temperature Logs as a

minimum.

A complete Food Safety Program assists in not only meeting the minimum legislative

requirements, but can give a business owner peace of mind that food safety risks for

your business have been assessed, procedures to keep the risk under control are in

place, and records or logs are being kept to prove the actions your business is taking

to protect the consumer.

Food Safety Programs often assist in reducing waste and improving productivity. The

safety of your food will be constant, and customers will know that you are taking

action to protect them from food poisoning. Regulators such as the local Council will

also be able to see the actions you are taking to reduce the risk of food poisoning in

the community.

If your food business is taken to court over a food poisoning incident, your Food

Safety Program and completed documentation (such as temperature logs or training

records) can be used as evidence of your commitment to providing safe food.

(Information on Food Safety Plan & Benefits of Food Safety Plan is taken from

http://www.infocusmg.com.au)

http://www.infocusmg.com.au/

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Cleaning Practices

Display of schedules outlining how the premises are cleaned:

▪ Storage and disposal of garbage, location of bins, cleaning of garbage areas

and the removal of garbage;

▪ Manufacture and the supply of products to hospitality establishments;

▪ Sale of unclean food (it is illegal to sell food in a package that is not clean);

The Workplace Health & Safety Act outlines how specific jobs are to be done by

detailing safety equipment, standards of dress and shoes, as well as reasons for not

wearing jewellery.

Cleaning and Maintenance Requirements

Cleaning and maintenance is vital in all hospitality establishments. As we saw in the

previous section, unclean premises can cause food poisoning and attract rats, mice,

cockroaches, etc.

▪ Bar and Liquor Areas

All bar and liquor outlets must maintain the highest standard of hygiene and

safe equipment.

o Glassware, beer lines, ice makers, cocktail making equipment, sinks,

bar towels and cloths, bar areas, cool rooms, dispensers and shelves,

must all be kept clean and sanitised at the highest standard.

Otherwise, customers will get sick.

o Gas fittings for beer or soft drink dispensers, ice machines, cool room

and fridges must all be maintained in good order otherwise they will not

work to required standards and may cause accidents and injury to staff

or customers.

▪ Accommodation

Rooms must be kept at the highest standard. This is done by:

o Cleaning bathrooms, floors, vacuuming and dusting, as well as

changing linen;

o Attending to dripping taps, faulty power points, torn carpet, stains and

spills and light globes, etc. Accidents can occur in the accommodation

section of any establishment.

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▪ Food Preparation Areas

o Weekly and daily cleaning schedules are vital in these areas. A well-

planned schedule means no area is missed. Equipment must be cleaned

properly, and the cleaning products used must be reliable. Fridges and

cool rooms must be emptied and cleaned weekly. Sinks, knives, cutting

boards and benches must be cleaned and sanitised regularly,

particularly if you are changing from one food to another, from raw to

cooked form, etc.

o Maintenance in these areas involves attention to floors, chipped and

cracked tiles and gas connections. Rubber seals around fridge or oven

doors must be replaced if they are broken or perished. Thermostats on

dishwashers and ovens, as well as display thermostats on cool rooms

and freezers, must be accurate or replaced if they are not. Temperature

control is vital. Lights and all fittings must be well maintained.

▪ Store Areas

o Store areas, floors and shelving must be cleaned on a daily and weekly

schedule to ensure there is no build-up of dirt and dust. Ensure all stock

is rotated and not out of date and avoid contamination of food or other

supplies from vermin.

o Garbage storage areas must be cleaned and sanitised daily. A build-up

of garbage that might attract rats and mice must be avoided.

o Maintenance must be undertaken, such as replacing broken shelves or

lights.

o Waste should be removed from garbage areas. Bins should have bin

liners, lids and not be cracked or broken.

▪ Food Service and Public Areas

First impressions are lasting. It is very hard to get customers back if they first

walk into a dirty, dusty, broken-down restaurant.

o Cleaning of all food service areas is vital to avoid making customers sick.

Equipment such as self-serve salad bars, glass display counters, bain-

maries, chairs and tables, floors, lights, waiters’ stations, doors and their

handles must be cleaned after each service period. Public places such

as reception areas also must be cleaned daily.

o For all areas there are specific cleaning methods, e.g. all timber areas

are dusted, wiped and all spills and marks cleaned.

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o Carpeted areas are vacuumed at the end of the day or service period.

Carpets should be steam cleaned on a regular basis.

o Maintenance in these areas involves replacing torn or worn carpet,

replacing cracked or broken glass, fixing light fittings, repairing broken

chairs, etc.

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Washing Hands

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You can prevent problems when you clean regularly and maintain and fix broken

equipment or fittings. You also save money when you do these jobs properly.

▪ Equipment Cleaning

If equipment is not cleaned on a regular basis, germs and bacteria can spread

in the area you work. Equipment will not work properly and effectively when

dirt and grease are allowed to build up blocking air filters on vacuum cleaners,

etc.

Neglecting to clean beer lines causes the beer to taste bad. Ice makers build

up residues which, if allowed to accumulate from the water, will make the ice

taste foul, and the machines clog up and get damaged. Ovens that are not

cleaned create odours and convey grease to other food. This affects the

flavour of the food and reduces the efficiency of ovens.

When you know what you have to do, you must decide how to do it, that is:

o What type of equipment it is – large, small, fixed or movable;

o What you use this equipment for;

o What you clean this equipment with.

▪ Equipment Storage

Equipment not stored properly can cause accidents. If equipment such as

chairs and tables are left in front of fire exits, then people cannot escape in

the event of a fire. If heavy items are stored on high shelves, they may fall

when being handled. Would you like to eat off plates or drink out of glasses

stored in areas near the toilets or left stacked on the floor? You need to know:

o What type of equipment it is;

o If it is used often or only once a week;

o How heavy, light, small or large it is;

o What it is used for.

▪ Storing Hazardous Chemicals

Hazardous chemicals are used in every area of the Hospitality Industry. There

are definite procedures for how and where chemicals are to be stored.

Chemicals are stored in the following ways:

o In a separate storeroom away from other products.

o The store must be well lit and ventilated, not a stuffy cupboard in a

corner.

o Heavy containers must be stored down low to avoid dropping and spills

when moving them.

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o In sealed, labelled containers with directions for use and first aid

directions.

o Away from naked flame.

o Never stored in food containers.

o Never leave lying around where customers may come into contact with

them.

o Always follow the instructions on the containers when using chemicals.

o Never mix chemicals – some mixtures may explode.

▪ Minimise/Reduce the Spreading of Contagious Diseases

No one wants to end up with hepatitis or gastric disorders. You can reduce

the chance of spreading or catching contagious diseases by following some

very simple procedures when cleaning.

▪ Use of Gloves

Use different coloured gloves in different areas. Do not move from the toilet

section to the kitchen or rooms using the same gloves.

o Gloves used for cleaning bathrooms are kept for that area only.

o Gloves used for cleaning in the kitchen are kept for that area only.

o Gloves used for cleaning front of house areas, e.g. dining rooms

should be kept for those areas only.

o Always wear gloves when cleaning to avoid spreading or catching

disease.

Learner Guide



▪ Cleaning Procedure for Garbage Bins

This is to be done at the end of each day:

o Put on a pair of gloves.

o Tie the bin liners and remove to disposal area.

o Remove any scraps or bits that fell out of the bag.

o Tip detergent into the bin and lid.

o Wash and scrub the bin and lid inside and out using a hot water hose

and a long- handled scrubbing brush.

o Rinse the bin and lid using hot water hose.

o Half fill the bin and lid with hot water and then add a sanitiser and swirl

it around the bin and lid following the directions on the container for the

quantity of chemical to use and the soaking time.

o Tip out.

o Turn the bin and lid upside down to drain, then air dry.

o Once dry, reline with plastic bin liner and return the bin to its area.

o Remove gloves then store them.

o Wash your hands thoroughly.

▪ Remember

If left unattended, the hygiene problems you identify could be potentially

dangerous to yourself and others. If you think the problem is beyond your ability

or authority to resolve, report it immediately to your Supervisor to follow up.

Learner Guide



Chapter 3: Identifying Food Hazards

Food Poisoning

Food that is incorrectly handled or stored food is potentially fatal. In rare cases,

illnesses can be passed on just by handling contaminated food. Food poisoning occurs

when a person becomes sick after eating food that is contaminated (poisonous).

The symptoms are usually:

▪ Nausea

▪ Vomiting

▪ Fevers and chills (temperature going up and down)

▪ Stomach cramps

▪ Diarrhoea

▪ Gastro-enteritis

▪ Dehydration.

In the most severe cases:

▪ Double vision;

▪ Paralysis of the vocal chords;

▪ Paralysis of the digestive system, heart and lungs, leading to death.

Food does not have to look or taste bad to be contaminated. Bacteria are single-cell

organisms that multiply rapidly in the right conditions. This is the reason people

become so ill if the food is spoiled. Bacteria need the following conditions to grow and

multiply:

▪ Warmth

▪ Moisture

▪ Time

▪ Food

▪ Oxygen.

Learner Guide



Food Poisoning Chain

Learner Guide



Toxins

Toxins are formed when bacterial growth is so high the bacterial cells change into

toxins that are resistant to heat or cold. Some examples of food poisoning bacteria

and toxins are:

▪ Staphylococcus aureus. We carry this bacteria in our throats and noses, and

contaminate food when we cough or sneeze. It is very active when you have a

cold, sore throat or flu (nasal discharge)

▪ Clostridium perfringens. This is a toxic organism that is found in the intestines

of humans, animals, birds and insects. It is in dirt (soil and dust) so is always

present on the vegetables we buy, and in and on the bodies of animals

▪ Salmonella. This is found in the intestines of warm-blooded animals, humans

and vermin.

Naturally Poisonous Foods

These are foods that will poison us whatever we do with them. They should never be

eaten. Examples of these are:

▪ Toadstools and some other fungi;

▪ Rhubarb leaves.

Obviously Spoiled Foods

Chicken, fish or any food which has turned green and slimy and has a strong smell

should not be eaten.

Learner Guide



Examples of Hazardous Foods

Learner Guide



Temperature Danger Zone – Keep Hot Food Hot and Cold Food Cold

The temperature range between 5°C and 60°C is known as Temperature Danger

Zone. This is because in this zone bacteria can grow to unsafe levels.

▪ Keeping Cold Food Cold

Keep your fridge below 5°C. Use a fridge thermometer to check that the

temperature stays around 4 to 5°C. Also make sure you have enough fridge

space as fridges won’t work properly when they are overloaded or when food

is packed tightly because the cold air cannot circulate.

If you are running out of room in your fridge, remove foods that are not

potentially hazardous, such as drinks. The temperature of these foods is not

critical and they can be kept cool in insulated containers with ice or cold packs.

Freshly cooked food, not for immediate consumption, should have the

temperature reduced as quickly as possible. Divide into containers in small

portions and put it into the fridge or freezer as soon as it stops steaming.

▪ Keeping Hot Food Hot

Hot food needs to be kept and served at 60°C or hotter. If you are keeping it

warm for someone put it in the oven at 60°C or at 100°C if that is as low as your

oven will go. If you think the food will dry out, cool the plate or container until

the steam stops rising, cover and put it into the fridge.

http://www.foodsafety.asn.au/wp-content/uploads/2013/05/Temperature-danger-zone-image-12.jpg

Learner Guide



▪ Two-Hour/Four-Hour Rule

Use the two-hour/four-hour guide below to work out how long potentially

hazardous food can be held safely at temperatures in the danger zone.

o Less than two hours

o Between two hours and four hours

o Refrigerate or use immediately

o Use immediately

o More than four hours

o Throw out

Reference: Content on this page is taken from

http://www.foodsafety.asn.au

http://www.foodsafety.asn.au/

▪ Food Deterioration

There are many reasons why food goes bad, so let’s look at the main ones.

▪ Temperatures

Food has to be kept at the right temperature.

o Below -18ºC for frozen goods.

o Below 5ºC for perishable goods such as fresh meat, fish, poultry, dairy

products, prepared fruit and vegetables, e.g. salads, vegetables

prepared for the next meal service, etc.

o Over 60ºC for all hot food to be served hot, or food being held in a bain-

marie or oven. The internal temperature of the food has to be over 60ºC

for it to be kept safe.

o Always check the temperature of the food and the equipment in which it

is stored.

o Food kept in the coolroom, fridge or kitchen store for too long will start

to spoil and bacterial growth will change form and become toxic.

Food kept between 5ºC and 60ºC is in what is called the DANGER ZONE.

▪ Bacteria

When left in the danger zone, bacteria in the food start to increase. The longer

the food is left in these temperatures, the warmer it gets and the quicker the

bacteria multiply. After a period this bacterial poisons the food. This means the

food is spoilt and cooking or chilling it will not destroy the bacteria if the growth

has reached toxic level. The food may have changed in colour, texture and/or

smell

The limit for food to be left in the danger zone is two to three hours. This is a

guideline. Obviously, if food is left out in a kitchen that is steaming and really

hot, or left out in the sun, or in a hot room, it will go off more quickly. Use

common sense. Only leave food out of the fridge or bain-marie if you are

actually working on it at the time, and be quick.

Learner Guide



▪ Contamination

This is a term you will hear in all hospitality food areas. This means that safe

food has become spoiled because of how it was handled, prepared or stored.

Causes of contamination include:

o Staff who did not maintain personal levels of hygiene, by wearing dirty

clothes, wearing jewellery, having dirty and long finger nails, letting their

hair get dirty and not tying hair back

o Staff who did not wash their hands before touching food, after using the

bathroom or touching their bodies

o Staff who coughed or sneezed while preparing or serving food

o Staff who prepared or served food while sick with gastric or any

contagious disease, such as severe flu or hepatitis

o Raw food stored on top of cooked food and the blood or food juices

dripped on to the cooked food

o Food placed in coolrooms or fridges without covers and stacked on top

of each other

o Food put in a coolroom in any spare space and food stacked or stored

on the floor

o Cooked food placed back on to trays that had raw food on them and

were not washed

o Food left out to defrost on benches or in sinks of warm water

o Food delivered uncovered in vans or trucks which were not refrigerated

or had carried animals

o Food spoilt and poisoned by chemicals spilt on it, or left in containers not

washed and rinsed correctly.

Learner Guide



Learner Guide



Physical hazards include objects that are hard or sharp such as glass, metal, plastic,

stones, pits, wood, or even bone. Physical hazards can lead to injuries such as

choking, cuts, or broken teeth. Some foreign material in food products may not be a

physical hazard but rather an undesirable foreign material such as hair, insects, or

sand that are not likely to cause injuries.

Chemical hazards vary in the aspect of production they are related to. Some potential

chemical hazards could be prior to a processor receiving product, such as the

improper use of pesticides or antimicrobial residues. Others could be chemicals used

on processing equipment such as oils used on equipment or sanitizers. Furthermore,

other potential chemical hazards may include substances that are safe or used in

processing at certain levels but can cause illness or injury if consumed at too high of

a concentration, such as sodium nitrite or antimicrobial solutions used in intervention

steps. The HACCP team will need to evaluate in the hazard analysis the likelihood of

the chemical to cause illness or injury. Generally, an operation’s Standard Operating

Procedures will address the acceptable use of products which could become hazards

if not properly handled and monitored.

Biological (microbiolical) hazards include microorganisms such as bacteria,

viruses, yeasts, moulds and parasites and cause Infectious diseases. They are

contagious and transmitted by insects, animals and by taking contaminated food and

water. Chickenpox, measles, typhoid are some of the infectious diseases. Some of

these are pathogens or may produce toxins. A pathogenic microorganism causes

disease and can vary in the degree of severity. Examples of biological hazards include

Salmonella, E. coli and Clostridium botulinum.

Reference of hazards taken from

http://msue.anr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp

Cross Contamination

Cross contamination is defined as the act of contaminating a food item with a foreign

product. The following are some of the common causes of cross contamination:

▪ Mixing raw items with cooked food

▪ Using the same chopping board when preparing raw and cooked food

▪ Food coming into contact with any type of chemical eg. Washing detergent, etc

▪ Handling food when you have cuts or sores that are not bandaged

▪ Pests and other foreign items coming into contact with food

http://msue.anr.msu.edu/news/building_a_haccp_team

http://msue.anr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp

Learner Guide



Moulds

These are living micro-organisms that cause food to spoil but which rarely cause food

poisoning. If food is left in damp areas, then the moulds can form mytoxins and these

may cause cancer if eaten in large quantities.

YEAST is similar to moulds and can cause food to ferment and spoil.

Correct Food-Handling Procedures

▪ Defrost all frozen food in the coolroom or microwave, never out on the bench

or in a sink of warm water. Keep food out of the DANGER ZONE (cold food

below 5ºC, hot food over 60ºC).

▪ Portion large quantities of hot food to be chilled into smaller containers, e.g. for

20L hot soup, break into three smaller containers. This ensures the food is

cooled down to under 5ºC as quickly as possible. The temperature of the food

has to be reduced in three to four hours to avoid bacterial growth.

▪ Never replace cooked food on to trays, benches or cutting boards that have not

been washed and have had raw food on them.

▪ Cover all food to be stored.haccp

▪ Store cooked food on high shelves and raw food on low shelves.

▪ Separate different types of food to avoid cross-contamination.

▪ Wash ALL fruit and vegetables before cooking them or preparing salads.

▪ Purchase all products from reliable suppliers.

▪ Use cleaning and sanitising procedures correctly and safely, and store

chemicals away from food areas to maintain the highest standards of hygiene.

▪ Rotate all food stocks. Do not over-order and do not keep fresh perishable

products such as meat, fish or poultry on hand for long periods. Order daily or

every second day.

▪ Use clean utensils and food preparation equipment. If food is on display to the

public, ensure it is covered and kept at the correct temperature. For self-serve

facilities, ensure clean utensils are provided.

Learner Guide



▪ Personal and Environmental Hygiene

o Follow the personal hygiene rules and take daily showers and remember

clean hair, clean uniform, no jewellery, short clean nails, no nail varnish,

hair tied back or covered. This will maintain personal standards.

o Use disposable plastic gloves when handling food that is not going to be

cooked. Use utensils when handling hot food. The legislation requires

minimum human contact with food.

o Wash hands after using the bathroom, before starting work, after breaks,

before you touch food or equipment, when changing from food to food

or different equipment, after smoking, touching your face or hair and after

using a nasal tissue.

o Do not report for work if you have a gastric disorder, severe flu with nasal

discharge, severe cough or sore throat. In the event of going to work with

these, or any other infectious diseases, you are contaminating

everything you touch or breathe on, cough or sneeze over, or are near.

o If you have a cut or open sore it must be covered by a bandage and then

covered by a waterproof dressing to ensure you do not contaminate food

and equipment.

o Band aids must be bright blue or yellow, and if a cut is on the hand it

must be covered by a glove. Any food that comes into contact with a

band aid or bandage being worn by a food handler must be thrown out.

o In your work environment, maintain the highest standards of hygiene to

ensure vermin and bacteria have no place to eat or live.

▪ Food-Handling Cycle

1. Fresh food arrives on site in a refrigerated van.

2. Food is placed in a coolroom, or fridge.

3. Food is taken by a chef for preparation.

4. Food is prepared and cooked.

5. Food held hot over 60ºC for meal service or chilled to less than 5ºC.

6. Food left over should be re-trayed and chilled in the coolroom as

quickly as possible (within four hours) if it was not in a self-serve bay or

an unheated buffet area

Learner Guide



7. If food has been in a self-serve bay it is not to be served again.

8. Food is reheated as quickly as possible in a steamer or oven (never a

bain-marie).

9. After meal service, food must be disposed of. In the case of a product

that can be served cold and was reheated and chilled properly, you

may be able to use it in the salad or sandwich area.

10. For food that is to be re-used; you must be absolutely certain that it

was held, chilled and reheated in a quick and safe way.

11. Frozen or pre-prepared products after their first meal service cannot be

chilled, reheated and served.

Learner Guide



Chapter 4: Pest Control & Waste Disposal

The most common pests and vermin found in hospitality establishments in Australia

are:

▪ Rats and mice

▪ Flies

▪ Cockroaches.

They all carry bacteria and spread germs and disease through their saliva and

droppings.

▪ Rats and Mice

o They are attracted by dirty rubbish areas.

o Their available food supply is found in garbage areas or inside buildings.

o They get into premises through open drains, cracks and holes, open

windows and under doors that do not seal properly.

▪ Flies

o They breed in rubbish and decaying matter, such as food and animal

droppings.

o They fly in open windows and doors, and ride on our backs, etc.

Learner Guide



▪ Cockroaches

o They breed in dark, warm, moist areas such as refrigeration motors, hot

water systems, and the casings of large equipment (steamers and

microwaves).

o They also breed in wall and floor hollows and around pipe fittings.

o They enter through drains, pipes and cables and any space no matter

how small. They can also fly in.

Control

▪ Keep all doors and windows covered with fly screens.

▪ 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.

▪ Have no uncovered drains.

▪ Leave no food lying around the kitchen at night.

▪ Keep all food storage areas spotlessly clean.

▪ DO NOT use regular fly sprays in food preparation or food service areas as the

spray droplets contain a chemical that will contaminate food.

▪ Have a reliable pest control company conduct a regular pest control

programme.

▪ Pest Control Procedures

o Deny access Block and seal any areas where pests may enter.

o 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 dark and quiet.

o 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 are preferred. Arrange a pest control programme

with a reliable company.

Learner Guide



Waste Disposal Procedures

Maintaining good hygiene and garbage clearing procedures to avoid

▪ Smells which turn customers away

▪ Providing attractions for vermin

▪ Creating a breeding ground for vermin or flies.

The law and good practice have established procedures for the removal and disposal

of rubbish. Different procedures apply to different areas.

▪ Kitchen

o Clean bins and lids.

o Line with plastic bin liners.

o Empty regularly. Do not allow to overflow.

o Wash and sanitise, as described in the previous section.

o Do not use old garbage bins for food storage.

o Do not use old cracked or broken bins where food and dirt can gather in

cracks and holes.

▪ Main Garbage Disposal Area

o As far away from the back door of kitchen and food storage area as

possible.

o Collected daily or at least twice a week if kept in large metal containers

with lids supplied by a contractor.

o Disposal area must be swept and hosed down daily, or more frequently

if required.

o Break down garbage into cartons, glass and non-recyclable products.

Reference taken from © Australian National Training Authority

End of Document

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