COMPETENCY - BASED LEARNING MATERIALS

Sector: TOURISM SECTOR

Qualification: BARISTA NC II

Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES

Module Title: OBSERVING WORKPLACE HYGIENE PROCEDURES

Institution:

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COMMON COMPETENCIE

LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Develop and Developing and

1. update industry updating industry TRS311201
knowledge knowledge
Observe workplace Observing workplace
2. TRS311202
hygiene procedures hygiene procedures

Perform computer Performing computer

3. TRS311203
operations operations

Perform workplace and Performing workplace and

4. TRS311204
safety practices safety practices

Provide effective Providing effective

5. TRS311205
customer service customer service

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LEARNING OUTCOME SUMMARY

QUALIFICATION/LEVEL: BARISTA NC II

Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES

Modules Title: OBSERVING WORKPLACE HYGIENE

PROCEDURES

Module Descriptor: This unit of competency deals with the knowledge,

skills and attitude observing workplace hygiene
procedures. It includes following hygiene
procedures and identifying and preventing hygiene
risks

Nominal Duration: 4 Hours

Summary of Learning Outcomes:

LO1. Follow hygiene procedures

LO2. Identify and prevent hygiene risks

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INFORMATION SHEET 2.1-1
Workplace hygiene procedures

All workplace environments need to be hygienic and safe for both

employees and visitors. This applies to all, not just workplaces involved in
handling food and personal products.

Workplace hygiene procedures

1. Workstation cleanliness

Workstations, especially desks, are a breeding ground for germs and

bacteria. Cleaning workstations with sanitizer helps reduce bacterial
contamination, so you should use sanitizer, particularly during the height of
the cold and flu season.

The most effective type of sanitizers is alcohol-based, with a minimum of 60

percent alcohol. These form a long-lasting barrier across hands, protecting
against germs for a few hours after use.

DO

 Regularly clean your work area to avoid the build-up of hazardous,

flammable, or combustible materials.
 Provide employees with clean drinking water.
 Regularly disinfect surfaces such as doorknobs, tables, and handrails.
 Provide washing stations, to allow workers to wash their hands and
therefore, avoid cross-contamination.
 Keep storage areas clean.
 Provide waste bins and hand hygiene facilities to employees, visitors and
other staff.
 Seal waste removal containers.
 Increase ventilation.

DON’T

 Don't clutter your workstation

2. Personal hygiene

Personal hygiene refers to the appearance, habits, and cleanliness of

employees. This includes grooming, showering, and hand washing. Hand
washing is particularly important, so here are a few tips on how to do it
properly.

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1. Rinse your hands under running water and use soap to form foam.

2. Rub your hands vigorously together for 15-20 seconds.

3. Wash all areas, including thumbs, wrists and under the nails.

4. Rinse well under running water for 5-10 seconds.

5. Dry with a paper towel.

6. Turn off water using paper towels.

Hand washing should be performed:

 Before starting work.

 Before putting on or changing gloves.
 After using the toilet.
 After sneezing, coughing, or using a handkerchief or tissue.
 After touching hair, face, or body.
 After smoking, eating, drinking, or chewing gum or tobacco.
 After any clean up activity such as sweeping, mopping, or wiping counters.
 After touching dirty equipment.
 After handling trash.
 After handling money.

DO

 Use disposable, single-use tissues to cover the nose and mouth when
sneezing, coughing or wiping and blowing the nose.
 Keep work clothes clean and in good condition. Holes or tears will allow
hazardous materials to get on to clothes or skin.
 Store PPE in a clean/dry area until required for use, to prevent any
potential contamination.
 Clean dirt and debris off work boots and keep them outside.
 Always wash hands before applying gloves, to prevent accidental exposure
to chemicals.
 Cover any existing cuts, abrasions or breaks in the skin.
 Remove contact lenses if exposed to vapours to prevent eye irritation.
 Wear hair restraints, where needed.
 Stay home if feeling sick.

DON’T

 Mix contaminated clothing with your home laundry.

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 Re-use single-use respiratory PPE.
 Touch contaminated PPE.
 Sneeze or cough without covering your nose and mouth.
 Leave the toilet without washing your hands.
 Clean your face with reused tissues.

3. Kitchen cleanliness

DO

 Wash hands and utensils before preparing food.

 Ensure staff practice strict hygiene.
 Use tissue paper or hand towels from wall-mounted dispensers.
 Use separate cutting boards, plates, and knives for produce and raw meat,
poultry and seafood. Clean thoroughly with hot soapy water after use.
 Ventilate rooms.
 Clearly label a non-potable (unsanitary to drink from) water source,
indicating the water is not safe for drinking, washing or cooking.

DON’T

 Share towels.
 Practice or encourage food sharing.

4. Restroom hygiene

Policies should ensure that facilities are always supplied with hand soap, toilet
paper, and drying towels/equipment.

DO

 Stock with adequate toilet paper.

 Keep toilets in good working order.
 Inspect toilets regularly.
 Keep toilets private.

Video: https://www.youtube.com/watch?v=21z79Xs24eM

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SELF-CHECK 2.1-1

True or False

Write true if the statement is correct and false if the statement is not
correct.

1. Regularly disinfect surfaces such as doorknobs, tables, and handrails.

2. Sneeze or cough without covering your nose and mouth.
3. Wash hands and utensils before preparing food.
4. Practice or encourage food sharing.
5. Keep toilets in good working order.

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INFORMATION SHEET 2.1-2
Handling and storage of food, linen and garbage

Handling and storing of food, linen and laundry and garbage are vital to
our health security. By means of proper handling and storing of food, linen and
laundry and garbage we are secure in maintaining our safety against different
kind of diseases.

Storing Food

 Keep food covered to protect it from dust, insects, sneezes, etc. Always use a
clean cover – never re-use plastic or aluminium wrap.
 Keep raw meat and seafood, eggs, ready-to-eat food (such as fruit and
vegetables) and cooked meals separated in the fridge. Always wrap and store
cooked foods above raw foods in the fridge.
 Keep perishable foods hot (above 60 °C) or cold (below 5 °C). Check the
temperature of your fridge regularly – in hot weather it may need adjusting to
keep food cold.
 Arrange food in your fridge so cold air can easily circulate around it. Never
overstock your fridge. Fridges work better and are cheaper to run if they are
defrosted regularly.

Time and Temperature control

Bacteria that cause food poisoning can grow easily on high-risk foods such as:

 dairy products
 meat (including poultry) fish and seafood.

Given time and the right temperature conditions, bacteria can multiply quickly
to dangerous levels.

Bacteria grow best at temperatures between 5 °C and 60 °C. This temperature

range is known as the „temperature danger zone‟. To keep high-risk foods out of
the temperature danger zone:

 Always keep high risk foods at the following temperatures:

 above 60 °C for foods such as roasts, stews, casseroles, soups and curries
 below 5 °C for foods including sliced meats, desserts, dairy products,
sandwiches and salads.

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 Always defrost frozen food in the fridge or in a microwave oven set on „defrost‟.
Defrosting food on the bench top can be unsafe, and increase bacteria growth
in foods as they defrost.
 Make sure food is cooked thoroughly. Joints of meat and poultry should reach
at least 75 °C in their centre – this will kill most harmful bacteria. Make sure
meat and poultry juices are clear, not pink.
 Cook and serve food immediately – never leave high-risk food out at room
temperature. Any food left out for more than four hours should be thrown
away.
 Refrigerate promptly all cooked and perishable food at or below 5° C. Portion
food before cooling, for example slice meats and cut large poultry into smaller
portions. Place liquid foods such as casseroles in shallow containers (no more
than 5cm deep) to allow for rapid cooling and place in the fridge as soon as it
stops steaming.
 If reheating food make sure it is reheated until steaming hot.
 Do not store food too long, even in the fridge. Keep for a maximum of 3 days.

Handling Food

Bacteria cannot move on their own – they are spread from one place to another
by poor food handling practices or by contact with pets, flies or other pests. To
stop the spread of bacteria:

 Always wash your hands thoroughly with soap and hot water:

 before handling food, especially cooked food

 after going to the toilet
 between handling raw and cooked foods.

 Avoid using bare hands to touch food. Use tongs, forks and spoons whenever
possible.
 Always clean and sanitise work surfaces and utensils. Sanitizers kill bacteria,
while detergents only remove dirt and grease.
 Wash fruits and vegetables, especially if eaten raw.
 Use safe, treated water when preparing food and cleaning.
 Use separate cutting boards and knives for each type of food, for example raw
meat, fish, vegetables and cooked foods.
 Use paper towels whenever possible. Dishcloths and towels can carry bacteria.
 Protect food preparation areas and food from pests, insects and pets.

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LINEN HANDLING & STORAGE

All linen is handled, stored, transported, and processed in a manner that will
prevent contamination and maintain a clean environment for patients, health
care workers, and visitors.

Procedure:
1. Soiled or „dirty‟ linen is:

a. Bagged at site of collection and is transported to a specific area in a „soiled

linen‟ bag provided by the laundry service. Minimal handling of soiled linen is
advised.

b. Soiled linen is placed in a covered linen storage receptacle. Linen that is

grossly contaminated with blood or other bodily fluids should be handled by
staff wearing Personal Protective Equipment (PPE) and is put into a red plastic
bag labelled “Biohazard”. Due to the relative infrequency of this occurrence,
linens in this condition are discarded as bio hazardous waste.

c. Soiled linen bags are not over-filled, preventing complete closure.

d. Linen bags are washable and are laundered by the service provider.

e. Soiled linen bags are handled as if hazards were present.

f. Clothing, furniture, and clean linen do not come in contact of the soiled linen
bag.

2. Clean linen is:

a. Stored in an area separate from the storage of any dirty linens.

b. If the linen storage area includes other patient care equipment or supplies,
the linen is stored on shelving that has been cleaned with an environment
disinfectant and covered with a drape to prevent contamination.

c. Clean linen (including pillows) is not stored on the floor, chair, or counter
top.

Linen used for patient use is free of tears, fraying, and damage. It is the
responsibility of the laundry service to inspect and replace worn linen. Worn,
clean linen identified by UCSC personnel will be immediately placed in the
soiled linen bag for pick-up by the linen service provider.

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GUIDELINES

1. Hand hygiene protocol is followed by all personnel when handling linen.

2. Standard precautions will be followed when handling soiled linen.
3. Clean linen and soiled linen should be handled, stored, and transported
separately.
4. Linen should be maintained in good repair.
5. Laundry service is provided by a vendor meeting requirements for medical
linen processing.

Storage and disposal of garbage

Garbage is a potential source of illness. Containers for garbage attract animals

and insects. When trash contains organic material, decomposition creates
unpleasant odours problems.

Garbage:

 Trash and garbage should be removed from all occupied spaces every day.
 Garbage should be removed from storage and taken to a disposal center at
least twice a week.
 Use garbage containers lined with a plastic bag. The liner reduces the
contamination of the container itself and the need to wash the containers.
 Use durable metal or plastic containers that keep out pests, do not leak,
and do not absorb odors.
 There should be enough containers to hold all waste properly until it is
removed.
 It is best not to use plastic bags as overflow waste storage without a rigid
metal or plastic container. This invites pest infestations.

Toxic and infectious waste:

 Store toxic wastes and infectious wastes separately from other garbage, in
clearly labelled containers. Dispose of these materials according to
instructions from the local department of health.

Wastewater:

 Dispose of cleaning wastewater (from mopping and other cleaning tasks) by

pouring it down a toilet or floor drain. Wastewater should not be poured
onto the ground, into hand washing sinks, laundry sinks, kitchen sinks, or
bathtubs.

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SELF-CHECK 2.1-2

True or False

Write true if the statement is correct and false if the statement is not
correct.

1. Clean linen (including pillows) may be stored on the floor, chair, or counter
top.
2. Don‟t use durable metal or plastic containers in storing garbage.
3. Keep raw meat and seafood, eggs, ready-to-eat food and cooked meals
separated in the fridge.
4. Hand hygiene protocol is followed by all personnel when handling linen.
5. Avoid using bare hands to touch food.

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INFORMATION SHEET 2.2-1
Type of Hygiene risk

Nobody wants a food scandal on their hands: even a single food-related

incident can warrant a harsh blow to your business in terms of fines and
reputational damage, so safety and legal compliance should always be front of
mind. Being able to understand and identify the Type of Hygiene risk that can
occur within food businesses is essential.

Type of Hygiene risk

Biological hazards
Biological hazards can develop in poorly handled food or through
contamination from an outside source. Most people think of bacteria when they
hear the term „biological hazards‟ but there is more to it than that. Biological
hazards include:

 Bacteria

 Can double in number every 20 minutes

 After just four hours, levels are often high enough to make those who
consume bacteria-contaminated food ill
 Common examples include listeria, E. coli and salmonella

 Parasites

 Can live in beef, poultry, pork, seafood, animal faeces and

contaminated water
 Cannot be killed by refrigeration
 Common examples include Anisakis simplex and Trichinella

 Fungi

 Common examples include mould and yeast

 Refrigeration and freezing will slow fungal growth but won‟t kill fungi

 Mould can produce toxins that lead to allergic reactions

 Viruses

 Are primarily transmitted when people fail to properly wash their

hands after using the bathroom
 Can survive refrigeration and freezing

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 Lie dormant until ingested

Chemical hazards
Chemical hazards relate to harmful substances such as pesticides, machine
oils, ammonia, and bleach, cleaning solutions or even dishwashing liquid and
can be present at every stage of food handling because of simple human error.
Chemical hazards can also be found in serving equipment, which is why it is
important to use only food-grade utensils and serving equipment; non–food-
grade equipment may contain toxic metals that could dissolve in acidic foods,
leading to heavy-metal poisoning.
For example, copper pots and pans may be good for cooking certain food
because copper is a great heat conductor. However, they are not recommended
for preparing acidic food such as tomato sauce.
Physical hazards
Objects that could contaminate your food such as hair, pieces of glass or
metal, chips of nail polish, bandages or jewellery are potential physical
hazards. The list is extensive. Although something like a strand of hair in food
is more of a nuisance than a danger, pieces of broken glass or metal can cause
serious damage such as internal lacerations if they are accidentally ingested.

Video: https://www.youtube.com/watch?v=lEZbSaikBTw

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SELF-CHECK 2.2-1

Identification

Identify the correct answer to the question.

1. These hazards relate to harmful substances such as pesticides, machine

oils, ammonia, and bleach, cleaning solutions or even dishwashing liquid.
2. These hazards can develop in poorly handled food.
3. This hazard came from hair, pieces of glass or metal, chips of nail polish,
bandages or jewellery.
4. This hazard came from serving equipment and utensils.
5. These hazards develop in not separating cook and raw foods.

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INFORMATION SHEET 2.2-2

Typical hygiene and control procedures to prevent hygiene risk

Effective controls protect workers from workplace hazards; help avoid

injuries, illnesses, and incidents; minimize or eliminate safety and health risks;
and help employers provide workers with safe and healthful working
conditions.

Hygiene and control procedures to prevent hygiene risk

Washing your hands

To reduce the risk of food contamination:

 wash your hands and fingernails thoroughly with warm running water
and soap after

 coughing or sneezing, smoking

 using a handkerchief or tissue
 visiting the toilet
 handling rubbish
 touching animals
 handling chemicals (e.g. cleaning materials)
 handling raw meat, particularly before handling cooked food or
food to be eaten raw
 touching hair, scalp or a body opening

 dry your hands thoroughly

 cover cuts and infections on your hands.

Handling food safely

Follow these food handling tips to reduce the risk of food poisoning.

 Avoid handling food when you are unwell.

 Keep raw meats, poultry and seafood separate from cooked food and food
to be eaten raw.
 Put food in the refrigerator in closed containers or covered with plastic
wrap to reduce the risk of cross contamination
 Use clean utensils, plates or containers to prevent contaminating cooked
food or food that will be eaten raw.
 Use clean equipment, rather than hands, to pick up food.
 Wear clean clothes or a clean apron or overall.
 Wash fruit and vegetables to be eaten raw under running water.

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 Cook food thoroughly, especially minced meat, burger patties, sausages,
rolled roasts, stuffed meats, rabbit, seafood and poultry.

Hot food
To prevent food poisoning from hot food:

 keep it at 60ºC or above until served

 refrigerate or freeze food that is to be prepared well in advance and
reheat to steaming hot before serving.

You should

 place hot food in the refrigerator once it has stopped steaming

 divide large quantities of food into small, shallow containers for faster
cooling
 reheat as quickly as possible until steaming hot
 cook or reheat packaged food according to any directions on the label.

Cold food
To prevent food poisoning from cold food:

 take cold groceries home to the refrigerator as quickly as possible

 keep chilled and frozen food cold (e.g. in an insulated bag or with ice) if it
will be a long time before it can be placed in a refrigerator or freezer
 store cold food at 5ºC or below.
 thaw frozen food in the refrigerator or microwave, not on the kitchen
bench
 do not refreeze food once defrosted
 store and handle cold food according to any directions on the label
 check the temperature of the refrigerator regularly.

Cleaning
When washing plates and cooking equipment:

 scrape and rinse off surface food

 wash in clean, hot, soapy water
 rinse in clean water
 let dishes air-dry, where possible
 use only a clean, dry tea towel if drying immediately.

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Pest control and animals
Reduce the risk posed by pests and animals by:

 storing food safely

 stopping pests coming into the area where food is kept
 not leaving food or dirty dishes out on benches and keeping the kitchen
clean
 keeping animals out of the kitchen.

General food safety tips

To help keep food you prepare safe, it is important to follow these steps:

 thaw food in the refrigerator or microwave

 uncooked meats should be kept covered and separated from cooked
foods and ready-to-eat foods to avoid cross contamination
 do not re‐freeze food once it has been thawed
 make sure all food used is fresh and within the used‐by date
 cook all meat, chicken and eggs thoroughly
 make sure hot foods are hot (above 60°C)
 make sure cold foods are cold (below 5°C)
 cool left over food in small containers in the fridge. Food should be cooled
from 60°C to 21°C within 2 hours and from 21°C to 5°C within a further
4 hours
 eat any leftovers within 24 hours
 reheat leftovers to above 74°C for over 2 minutes.

Video: https://www.youtube.com/watch?v=emu98LUL5JU

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SELF-CHECK 2.2-2

True or False

Write true if the statement is correct and false if the statement is not
correct.

1. Keep raw meats, poultry and seafood separate from cooked food and food to
be eaten raw.
2. Do not refreeze food once defrosted.
3. Cover cuts and infections on your hands.
4. Keep hot food at 60ºC or above until served.
5. Re‐freeze food once it has been thawed.

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