COMPETENCY BASED LEARNING MATERIAL

Sector:
TOURISM
Qualification:
COMMON
Unit of Competency:
OBSERVE WORKPLACE HYGIENE PROCEDURES

Module Title:
OBSERVING WORKPLACE HYGIENE PROCEDURES

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY

APARRI POLYTECHNIC INSTITUTE
Aparri, Cagayan

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 1 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in OBSERVING WORKPLACE HYGIENE
PROCEDURES. This module contains training materials and activities for you to
complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets, Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Observing Workplace Hygiene Procedures”.
This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self – check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she
is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way
you will improve both your speed and memory and also your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You need to complete this module.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 2 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCY
No Unit of competency Module title Code
1. Develop and Update Developing and Updating Industry TRS311201
Industry Knowledge Knowledge
2. Observe Workplace Observing workplace Hygiene TRS31120
Hygiene Procedures Procedures 2
3. Perform Computer Performing Computer Operations TRS311203
Operations
4. Perform Workplace and Performing Workplace and Safety TRS311204
Safety Practices Practices
5. Provide effective customer Providing effective customer TRS311205
service service

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 3 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
MODULE CONTENT
UNIT OF COMPETENCY: Observe Workplace Hygiene Procedures
MODULE TITLE: Observing Workplace Hygiene Procedures
INTRODUCTION:
This unit of competency deals with the knowledge, skills and attitudes
in observing workplace hygiene procedures. It includes following hygiene
procedures and identifying and preventing hygiene risks.
SUMMARY OF LEARNING OUTCOMES:
LO1. Follow hygiene procedure.
LO2. Identify and prevent hygiene risks.

SUMMARY OF ASSESSMENT CRITERIA:

 Workplace hygiene procedures are implemented in line with enterprise and
legal requirements.
 Handling and storage of items are undertaken in line with enterprise and legal
requirements.
 Potential hygiene risks are identified in line with enterprise procedures.
 Actions to minimize and remove risks are taken within scope of individual
responsibility of enterprise/legal requirements.
 Hygiene risks beyond the control of individual staff members are reported to
the appropriate person for follow up.

LEARNING OUTCOME 1 Follow hygiene procedure

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 4 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
CONTENTS:
 Hygiene procedure
 Regular handwashing
 Clean clothing, Cleaning & sanitizing
 Avoidance of cross-contamination
 Hygienic practices
ASSESSMENT CRITERIA
 Workplace hygiene procedures are implemented in line with enterprise and
legal requirements.
 Handling and storage of items are undertaken in line with enterprise and
legal requirements.
CONDITION:
Trainees must be provided with the following.
EQUIPMENT
Computer unit with internet access
TOOLS
Computer unit with internet access
Fax machine
Pamphlets
Soap
Towel
Tissue
Supplies and Materials
Pen
Paper
Forms
LEARNING MATERIALS:
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 5 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
3. Oral questioning

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 6 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
LEARNING EXPERIENCES
Learning Outcome 1 Follow hygiene procedure

Learning Activities Special Instructions

1. Read Information Sheet 2.1- If you have some problems on Information
1 Sheet 2.1-1, don’t hesitate to approach your
(Hygiene Procedures) facilitator. If you feel you are knowledgeable
on the content of Information Sheet 2.1-1,
you can now answer Self-Check 2.1-1.
2. Answer Self-Check 2.1-1 Compare your answer with the answer key
2.1-1. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
3. Read Information Sheet 2.1- If you have some problems on Information
1a Sheet 2.1-1a, don’t hesitate to approach your
(Regular Handwashing) facilitator. If you feel you are knowledgeable
on the content of Information Sheet 2.1-1a,
you can now answer Self-Check 2.1-1a.
4. Answer Self-Check 2.1-1a Compare your answer with the answer key
2.1-1a. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
5. Read Information Sheet 2.1- If you have some problems on Information
1b Sheet 2.1-1b, don’t hesitate to approach your
(Clean Clothing, Cleaning facilitator. If you feel you are knowledgeable
and Sanitizing) on the content of Information Sheet 2.1-1b,
you can now answer Self-Check 2.1-1b.
6. Answer Self-Check 2.1-1b Compare your answer with the answer key
2.1-1b. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 7 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
7. Read Information Sheet 2.1- If you have some problems on Information
1c Sheet 2.1-1c, don’t hesitate to approach your
(Avoidance of Cross- facilitator. If you feel you are knowledgeable
Contamination) on the content of Information Sheet 2.1-1c,
you can now answer Self-Check 2.1-1c.
8. Answer Self-Check 2.1-1c Compare your answer with the answer key
2.1-1c. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
9. Read Information Sheet 2.1- If you have some problems on Information
1d Sheet 2.1-1d, don’t hesitate to approach your
(Hygiene Practices) facilitator. If you feel you are knowledgeable
on the content of Information Sheet 2.1-1d,
you can now answer Self-Check 2.1-1d.
10. Answer Self-Check 2.1- Compare your answer with the answer key
1d 2.1-1d. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 8 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
INFORMATION SHEET 2.1-1
HYGIENE PROCEDURES
Learning Objective: After reading this information sheet, you must be able to:
 Follow hygiene procedures.

HYGIENE PROCEDURES MAY INCLUDE:

Safe and Hygienic handling of equipments, foods and beverages
 Regular hand washing
 Correct food storage
 Appropriate and clean clothing
 Avoidance of cross contamination
 Safe handling disposal of linen and laundry
 Appropriate handling and disposal of garbage
 Cleaning and sanitizing procedures
 Personal hygiene

SANITATION STANDARDS IN HANDLING

SERVICE EQUIPMENT

1. Only clean and sanitized glasses, flat-wares, china-wares and other

equipment shall be set up and to be used for service.

2. Equipment should not be exposed to contamination. Keep them in closed

drawers or cabinets, not exposed to dust or dirt.

3. Food delivered for room service must be covered to avoid bacterial

contamination.

4. All service equipment must be wiped dry with clean wiping clothes to protect
them from watermarks. The clothes used for this purpose must be
segregated from other wiping clothes. They may be identified by color coding.

5. Service equipment like bowls, glasses and cutleries must be handled

properly.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 9 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
6. Bowls should be underlined with appropriate plate under-liner and never to
be served with the finger touching the rim.

7. Avoid touching the food and utensils with bare hands. Use scooper for
scooping ice; serving spoon and fork for dishing out foods.

8. When serving straw or napkin, never hold them with bare hands. To protect
them from bacterial contamination, either serves them with their wrappers
or in their respective dispensers.

9. When serving additional utensils or napkin, place them in a small plate to

avoid direct contact with the hand.

10. The thumb should be kept away from the plate to avoid touching the
sauce, meat or dish.

11. When setting up flat-wares and glasses, avoid leaving finger marks on
them by carrying them in trays or with a cloth napkin.

12. Never serve food and cutleries that have fallen on the floor

13. To avoid contamination, food must be covered when it is not served

immediately

13. Avoid placing foods on top of counters or tables.

14. Never serve utensils, cups, glasses or plates that are oily, wet or with
finger marks, spots or lipsticks. Remove them from the station and replace
them with clean ones. Use hot water to remove grease.
15. Air dry china wares after coming from the dishwasher

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 10 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
16. Do not stack dishes too high. Only chinawares can be stacked using
the decoy system. This means chinawares of the same kind and size should
be stacked together.

17. Avoid handling in bouquet. Hold footed glasses on the stem and high
ball glasses on the base.

18. Never put flatwares/silverwares into glasses. Place them in their

appropriate container.

19. Follow the 3 S’s (scrape, stack and segregate) when bussing.

20. Trays must be handled with the palm and not the fingers holding the
plate.

SELF CHECK 2.1-1

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 11 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the
statement is incorrect and indicate your answer in the space provided for.

________1. Equipment should be exposed to contamination. Keep them in open

drawers or cabinets, exposed to dust or dirt.
________2. Bowls should be underlined with appropriate plate under-liner and
never to be served with the finger touching the rim.
________3. When serving additional utensils or napkin, place them in a big
plate to avoid direct contact with the hand
________4. The thumb should be kept away from the plate to avoid touching
the sauce, meat or dish.
________5. Avoid placing foods on top of counters or tables.

ANSWER KEY 2.1-1

1. FALSE
2. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 12 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
3. FALSE
4. TRUE
5. TRUE

INFORMATION SHEET 2.1-1a

REGULAR HANDWASHING
Learning Objective: After reading this information sheet, you must be able to:
 Perform proper hand washing

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 13 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
STEPS TO EFFECTIVE HAND WASHING

1. Turn on warm water to a comfortable temperature.

2. Wet hand and apply liquid soap.

3. Rub hands together vigorously for no less than 15 seconds, covering all
areas of the hands and wrists.

4. Rinse hands under warm water until soap and dirt are rinsed away. Leave
the water running while you dry your hands.

5. Dry hands with a disposable paper towel or with a clean, single use cloth
towel.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 14 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
6. Turn water off using a paper towel instead of your bare hands. Turning the
taps off with your bare hands will allow germs and bacteria to re-infect your
hands.

Service Providers must wash their hands:

 Upon arrival to the workplace
 Before and after meal times and before handling any food
 After using the toilet
 After handling body fluids from sneezing, coughing, wiping or blowing noses,
or from open sores
 Before preparing food
 After handling raw or uncooked foods, especially raw meats and poultry
 After coming into contact with detergents or bleach while cleaning the
workplace
 After handling disposal of soiled linen and laundry
 After handling garbage

SELF CHECK 2.1-1a

TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 15 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
statement is incorrect and indicate your answer in the space provided for.

________1. The first step to proper hand washing is to turn on warm water to a
comfortable temperature.
________2. Service providers should wash their hands before and after meal
times and before handling any food.
________3. Dry hands with any paper towel or with single used cloth towel.

________4. After handling garbage, wipe hands with your apron and proceed to
work station.
________5. Turn water off using a paper towel instead of your bare hands.
Turning the taps off with your bare hands will allow germs and
bacteria to re-infect your hands.

ANSWER KEY 2.1-1a

1. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 16 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
2. TRUE
3. FALSE
4. FALSE
5. TRUE

INFORMATION SHEET 2.1-1b

CLEAN CLOTHING, CLEANING AND SANITIZING
Learning Objective: After reading this information sheet, you must be able to:

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 17 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
 Use appropriate and clean clothing while performing task.
APPROPRIATE AND CLEAN CLOTHING

1. Wear appropriate clothes or uniform as prescribed.

2. Be sure your clothes are clean and well pressed free from stains or wrinkles
all the time.
3. Wear proper working clothes and aprons when preparing foods.

CLEANING AND
SANITIZING
PROCEDURES
CLEANING The process of removing
food and other types of
soil from a surface.
The process of reducing SANITIZING
the number of
microorganisms on the
surface.
CLEANING
SANITIZING

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 18 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Pesticides

Detergents Sanitizers

Know what the directions say for using

chemicals.
Keep all chemicals away from food.
Keep all chemicals in the bottles or boxes
they come in.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 19 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
CLEANING AND
Equipment
SANITIZING
Cleaning
PROCEDURES
Wash, rinse and sanitize each
surface that
touches food.

Sanitize equipment after each

use.

Clean and sanitize whenever

there is a chance of cross
contamination.
Sanitize at the start and end of the
work day.
Clean during your shift as soon as
you see a spill.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 20 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
sanitizing water mix with 1
Do not let it become dirty
teaspoon bleach and 1 gallon
Store wiping cloths in sanitizer
of water.
between Washing
uses By Hand
– Using a three
compartment sink

WASH RINSE SANITIZE

Hot soapy Hot clear Water (at the

water water temperature
indicated on the
sanitizer label)
with sanitizer

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 21 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
The right way to wash
dishes by hand
Scrape and/or pre-rinse
food from the dishes and
utensils.
Wash with detergent and
hot water (110°F) in the
FIRST sink.
Rinse with clean, hot water
to remove
The any to
right way soap or food
wash dishes by
in the MIDDLE sink.
hand
Sanitize, in the THIRD sink, for at
least 1 minute to kill any bacteria.
SANITIZING SOLUTION

50 ppm 1 Teaspoon Bleach + 1

chlorine
Gallon Water
(NO SOAP)

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 22 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
5. Sanitize, in the THIRD sink, for at
least 1 minute to kill any
bacteria.
6. Air dry the dishes and utensils.
Remember
Pre-rinse Wash Rinse Sanitize Air dry

CLEANING AND
Machine
SANITIZING
Washing: Using a
PROCEDURES
The right way to wash dishes
Commercial
Scrape Dishwasher
in aand/or
dishwasher
pre-
rinse food from the
dishes and utensils.
Follow directions for
the dishwasher.
Dishwashers sanitize in
one of two ways: Hot
water rinse, or
Chemical spray rinse.
Air dry the dishes and
utensils.
Date Developed: Document No.
August 11, 2020
OBSERVE Issued by: Page 23 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
CLEANING AND
SANITIZING
Cleaning Never
PROCEDURES
Stops
Complete cleaning of
walls, ceilings and
mopping and sweeping of
floors should
Clean be done
work surfaces,
when there
tables is the leastas
and equipment
amount
they of foodcleaning,
areAfter
used. around. wash
your hands before
handling food.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 24 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
SELF CHECK 2.1-1b

MULTIPLE CHOICE. Choose the best answer from the four choices and write
the letter of your choice in the space provided for.
a. Cleaning
The process of removing
b. sanitizing
________1 food and other types of
c. disinfecting
. soil from a surface is
d. scraping
known as:
a. sanitizer
The most dangerous
b. detergent
chemical that should be
________2 c. pesticide
kept away from the reach
. d. disinfectant
of children and stored
away from the kitchen is:
a. clean and sanitize only when
The best way to maintain
necessary
cleanliness in the
b. clean and sanitize when your
workplace is to:
supervisor calls your attention
________3 c. clean and sanitize when
. customers notice that the
workplace is dirty.
d. Clean and sanitize at the start
and end of your work.

a. Scrape and pre-rinse food from

In washing dishes:
the dishes and utensils.
b. Air dry the dishes and utensils
immediately
________4
c. Rinse dishes and store in the
.
drawer.
d. Use bath soap to wipe away dirt
from the dishes.

a. There are customers

Complete cleaning of
b. Your supervisor tells you to do so.
walls, ceilings and
________5 c. There are cob webs
mopping of floors should
. d. There is the least amount of food
be done when:
around.

ANSWER KEY 2.1-1b

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 25 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
1. A
2. C
3. D
4. A
5. D

INFORMATION SHEET 2.1-1c

AVOIDANCE OF CROSS- CONTAMINATION

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 26 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Learning Objective: After reading this information sheet, you must be able to:
 Practice avoidance of cross-contamination
Cross-contamination is the transfer of pathogenic (disease-causing)
microbes from contaminated foods (usually raw) to other foods, either directly or
indirectly. It is a major cause of food poisoning, but is easy to prevent.
Consider the following:

1. Always wash your hands before preparing food, and after handling raw
foods.
2. Wash hands, dishcloths, chopping boards or any kitchen utensil that has
been in contact with raw food because they are all high on the risk list for
cross-contamination.
3. Cover any cuts with waterproof bandages and do not prepare food for others
if you are sick or have a skin infection.
4. Remember that all raw foods are potential sources of contamination and
store them separately from ready-to-eat foods. For example, in the
refrigerator, store raw meat and poultry below other foods and put them on a
plate to prevent dripping. It makes no difference if the raw material is free-
range or organic. The risk is the just the same.
5. Never use the same utensils for preparing raw and cooked foods. This might
be easily overlooked when preparing a barbecue. Use separate utensils and
plates for raw and cooked meat.
6. Do not prepare salads on cutting boards that have been used for raw meat. It
is a good idea to have a cutting board that is used only for meat. Clean all
utensils thoroughly with hot water after use.
7. Cleanliness in general, is essential. Kitchen work surfaces should be
regularly cleaned with hot water and detergent and kept free of domestic
pets.
8. Dishcloths, tea towels, hand towels and aprons should also be washed
frequently at high temperature. After use, dry them quickly to prevent the
multiplication of any microbes present.
9. Floor cloths must obviously be kept separately, but maintained in the same
way.
10. Ideally, cutlery and crockery should be allowed to drain and dry
naturally, or by using a dishwasher.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 27 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
11. Lastly, cleaning agents and other items that contain antibacterial
agents may be effective in limiting cross-contamination, but they are not
completely effective. They should be regarded as an additional barrier and
not as a foolproof safeguard.

SELF CHECK 2.1-1c

TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 28 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
and indicate your answer in the space provided for.
Wash hands, dishcloths, chopping boards or any kitchen utensil that
_________1
has been in contact with raw food because they are all high on the risk
.
list for cross-contamination.
_________2 Do not cover any cuts with waterproof bandages and prepare food for
. others if you are sick or have a skin infection.

________3. You can use the same utensils for preparing raw and cooked foods.

Floor cloths must obviously be kept separately, but maintained in the

________4.
same way.
Cleaning agents and other items that contain antibacterial agents may
________5. be effective in limiting cross-contamination, but they are not
completely effective.

ANSWER KEY 2.1-1c

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 29 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE

INFORMATION SHEET 2.1-1d

HYGIENIC PRACTICES

Learning Objective: After reading this information sheet, you must be able to:

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 30 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
 Practice avoidance of cross-contamination

Personal hygiene

 Washing of the body and hair frequently.

 Frequent washing of hands and/or face.
 Oral hygiene—daily brushing and flossing teeth in avoidance of bad breath.
 Cleaning of the clothes and living area.
 General avoidance of bodily fluids such as feces, urine and vomit.
 Not touching animals before eating, or washing hands thoroughly between
touching and eating.
 Holding a tissue over the mouth or using the upper arm/elbow region when
coughing or sneezing, rather than a bare hand. Alternatively, washing hands
afterwards.
 Suppression of habits such as nose-picking, touching the face, etc.
 Not licking fingers before picking up sheets of paper.
 Not biting nails.
 Wear clean underwear and clothing daily.
 Washing hands after using toilet.
 Not borrowing towels, hair brush and other personal things.

Food safety

 Maintain good food and cooking hygiene to prevent food poisoning

 Cleaning of food preparation areas and equipment for example using
designated cutting boards for preparing raw meats and vegetables.
 Thorough cooking of meats
 Institutional dish sanitizing by washing with soap and clean water.
 Washing of hands after touching uncooked food when preparing meals.
 Not using the same utensils to prepare different foods.
 Non-sharing of cutlery when eating.
 Not licking fingers or hands while or after eating.
 Proper storage of food so as to prevent contamination by vermin.
 Refrigeration of foods (and avoidance of specific foods in environments where
refrigeration is or was not feasible).
 Labeling food to indicate when it was produced (or, as food manufacturers
prefer, to indicate its best before date).
 Disposal of uneaten food and packaging.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 31 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Medicine

 Use of bandaging and dressing of injuries.

 Use of protective clothing such as masks, gowns, caps, eyewear and gloves
when preparing foods.
 Sterilization of some utensils and kitchen wares.
 Safe disposal of waste.

Grooming
The related term personal grooming/grooming means to enhance one's
physical appearance or appeal for others, by removing obvious imperfections in
one's appearance or improving one's hygiene.
Grooming in humans typically includes bathroom activities such as
primping: washing and cleansing the hair, combing it to extract tangles and snarls,
and styling. It can also include cosmetic care of the body, such as shaving and
other forms of depilation.
Strictly observe the following grooming standards:
HAIR

 Clean, neatly combed, no dandruff

 Ladies hair should be clipped on both sides or breaded ( if it is long)
 Length of man’s hair should not go beyond collar and the side hair must not
cover the ears
 Bangs should be avoided.

UNIFORMS

 Must be comfortably fit, no sagging hemline

 Properly buttoned; sleeves should never be folded or rolled
 Clean and well pressed; free from stains nor wrinkle

FACE

 Men- free of beard and mustache

 Ladies must have light and appropriate make –up that should be retouched
from time to time.
 Free from pimples and blemishes

MOUTH

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 32 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
 Free from bad breath, mouthwash to be used to ensure fresh breath
 No tooth decay

EARS

 Clean and free from visible dirt inside and the outside
 Earrings are never appropriate for men. Ladies in uniform should never wear
dangling earrings

BODY

 Free from body odor, deodorant to be used daily after bath

 Daily bath/shower is a must

FINGERNAILS

 Clean and free form dirt

 Men- nail should be short and properly trimmed
 Ladies- avoid very long fingernails and must always be clean and well
manicured. If nail polish is used, they should look clean, fresh and not
tattered.

SHOES AND SOCKS

 Should be clean and well polished, heels in good condition

 Socks must be changed daily

SELF CHECK 2.1-1d

TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect
and indicate your answer in the space provided for.
Daily brushing and flossing teeth is necessary in order to avoid bad
_________1.
breath.

_________2. Grooming includes cosmetic care of the body, such as shaving and
other forms of depilation.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 33 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
_________3. Men- nail should be short and properly trimmed.

Earrings are appropriate for men. Ladies in uniform should always

_________4. wear dangling earrings.
Ladies must have light and appropriate make –up that should be
_________5. retouched from time to time.

ANSWER KEY 2.1-1d

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 34 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
LEARNING OUTCOME 2 Identify and prevent hygiene risks
CONTENTS:
 Proper food handling and storage

 Proper storage of equipment

 Correct work practices
ASSESSMENT CRITERIA
 Informal and/or formal research is used to update general knowledge of
the industry
 Updated knowledge is shared with customers and colleagues as
appropriate and incorporated into day-to-day working activities
CONDITION:
Trainees must be provided with the following.
EQUIPMENT
Computer unit with internet access
TOOLS
Telephone
Fax machine
SUPPLIES AND MATERIALS
Pen
Paper
Forms
LEARNING MATERIALS:
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
Direct Observation
Written/Oral Exam
Oral questioning

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 35 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
LEARNING EXPERIENCES
Learning Outcome 2 Identify and prevent hygiene risks

Learning Activities Special Instructions

1. Read Information Sheet If you have some problems on Information
2.2-1 Sheet 2.2-1, don’t hesitate to approach your
(Proper Food Handling and facilitator. If you feel you are knowledgeable
Storage) on the content of Information Sheet 2.2-1,
you can now answer Self-Check 2.2-1.
2. Answer Self-Check 2.2-1 Compare your answer with the answer key
2.2-1. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
3. Read Information Sheet If you have some problems on Information
2.2-2 Sheet 2.2-2, don’t hesitate to approach your
(Proper Storage of facilitator. If you feel you are knowledgeable
Equipment) on the content of Information Sheet 2.2-2,
you can now answer Self-Check 2.2-2.
4. Answer Self-Check 2.2-2 Compare your answer with the answer key
2.2-2. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
5. Read Information Sheet If you have some problems on Information
2.2-3 Sheet 2.2-3, don’t hesitate to approach your
(Correct work Practices) facilitator. If you feel you are knowledgeable
on the content of Information Sheet 2.2-3,
you can now answer Self-Check 2.2-3.
6. Answer Self-Check 2.2-3 Compare your answer with the answer key
2.2-3. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 36 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Date Developed: Document No.
August 11, 2020
OBSERVE Issued by: Page 37 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Information Sheet 2.2-1
Proper Food Handling and Storage

Purchasing
and Receiving
Preparing Food
Thawing Food
Reheating Food
Cooking Food

Purchasing
Serving Food and

Receiving
All foods served in a food
service establishment must
come from an approved
source.

Food service establishments

should work with their
suppliers to ensure the foods
they are using meet the food
safetyOBSERVE
standards. Date Developed:
August 11, 2020
Issued by:
Document No.

Page 38 of
WORKPLACE 45
HYGIENE Developed by:

Temperature and
PROCEDURES
time
VINARAO, are
Michelle A. the
Revision #
00

two most important factors to

Preparing
Food
Be sure to wash your hands
before preparing food.
Kitchen towels,
sponges and cloths
can harbor bacteria.
Keep raw meat,
Wash them often
poultry and fish and
and replace sponges
their juices away
Thawing Food
every few weeks.
from other food.

To thaw food safely:

Thaw foods in a
refrigerator

Under running
In a microwave
water
oven
(safe to drink)

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 39 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Cooking Food
Use a meat
thermometer to
ensure that meat
and poultry are
cooked to the
appropriate
Reheating Food
temperature.

REHEATING is the and

If you prepare
thermal cookprocess to
food ahead
heatof foods
time,that
divide
have
large been
portions into
previously cooked
When food is shallow
small, held, cooled
and containers
cooled in aand
and reheated, there is an
food service
refrigerate.
increased risk from
establishment.
contamination caused by
personnel, equipment,
procedures and other Date Developed: Document No.

factors.
OBSERVE
WORKPLACE
August 11, 2020
Issued by: Page 40 of
45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Serving Food
Food service workers
must maintain a high
degree
Employeesof personal
should wash
cleanliness.
their hands after touching
any item that can
Avoid touching
contaminate their hands
ready-to-eat foods
with bare hands.

Never leave
perishable food
unrefrigerated forand utensils
Always use clean dishes
more
to servethan two
food, not those you used to
hours.
prepare touching
Avoid the food. the
food-contact
surfaces of glasses,
cups, plates or Date Developed: Document No.

tableware.
OBSERVE
WORKPLACE
August 11, 2020
Issued by: Page 41 of
45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
PROPER FOOD
STORAGE
Dry Food Storage Freezer Storage
Refrigerator Storage

Dry Food
Storage
1. Food storage areas should
be dry, well ventilated
2. and
Shelves should
adequately be
lighted.
raised at least 15
3. cm (6 inches)
All food should be kept
above
covered theorfloor to
otherwise
protected
make from
cleaning
contamination.
easier.
Date Developed: Document No.
August 11, 2020
OBSERVE Issued by: Page 42 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
4. Storage rooms should be
cleaned regularly to
5. maintain
Alwaysafollow
high level of
FIFO
sanitation.
6. Food which shows
signs of spoilage
Refrigerator
should be
removed.
Storage
1. Do not overcrowd refrigerators.
2. Keep refrigerated
foods wrapped or
3. covered.
Store raw and
cooked items
4. separately if
If raw and cooked foods
possible.
must be kept in the same
refrigerator, keep cooked
foods above raw foods.
Date Developed: Document No.
August 11, 2020
OBSERVE Issued by: Page 43 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
5. Do not let the bottoms of other
6. containers
Keep shelvestouch any
andfood.
interiors
7. of refrigerators
Keep refrigerator clean.
doors
8. shut
Be sureexcept
yourwhen
removing
refrigerator or is
putting
set in
foods.
at the proper
temperature.
Freezer Storage
1. Keep all frozen foods
tightly wrapped or
packaged to prevent
3. freezer burn.
Keep freezer
doors closed.
2. Label and date all items.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 44 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
CORRECT FOOD STORAGE
1. Handle foods carefully. Foods must be stored in proper place using
appropriate containers.
2. Avoid storage at incorrect temperatures.
3. Place foods that are to be chilled in the chiller and freeze foods that are
needed to be frozen.
4. Foods must never be left uncovered.

CURRENT INFORMATION ON FOOD SAFETY

Advice for Today

 Build a healthy base by keeping food safe to eat.

 Clean. Wash hands and surfaces often.
 Separate. Separate raw, cooked, and ready-to-eat foods while shopping,
preparing, or storing.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 45 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
 Cook. Cook foods to a safe temperature.
 Chill. Refrigerate perishable foods promptly.
 Check and follow the label.
 Serve safely. Keep hot foods hot and cold foods cold.

Clean. Wash hands and surfaces often.

Wash your hands with warm soapy water for 20 seconds (count to 30)
before you handle food or food utensils. Wash your hands after handling or
preparing food, especially after handling raw meat, poultry, fish, shellfish, or eggs.
Right after you prepare these raw foods, clean the utensils and surfaces you used
with hot soapy water. Replace cutting boards once they have become worn or
develop hard-to-clean grooves. Wash raw fruit and vegetables under running water
before eating. Use a vegetable brush to remove surface dirt if necessary. Always
wash your hands after using the bathroom, changing diapers, or playing with pets.
When Wash your hands with warm soapy water for 20 seconds (count to 30) before
you eating out, if the tables, dinnerware, and restrooms look dirty, the kitchen may
be, too — so you may want to eat somewhere else.

Separate raw, cooked, and ready-to-eat foods while

shopping, preparing, or storing.

Keep raw meat, poultry, eggs, fish, and shellfish away from other foods,
surfaces, utensils, or serving plates. This prevents cross-contamination from one
food to another. Store raw meat, poultry, fish, and shellfish in containers in the
refrigerator so that the juices don't drip onto other foods.

Cook foods to a safe temperature.

Uncooked and undercooked animal foods are potentially unsafe. Proper

cooking makes most uncooked foods safe. The best way to tell if meat, poultry, or
egg dishes are cooked to a safe temperature is to use a food thermometer (figure 5,
right). Several kinds of inexpensive food thermometers are available in many
stores.

Reheat sauces, soups, marinades, and gravies to a boil. Reheat leftovers

thoroughly to at least 165° F. If using a microwave oven, cover the container and
turn or stir the food to make sure it is heated evenly throughout. Cook eggs until
whites and yolks are firm. Don't eat raw or partially cooked eggs, or foods
containing raw eggs, raw (unpasteurized) milk, or cheeses made with raw milk.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 46 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Choose pasteurized juices. The risk of contamination is high from undercooked
hamburger, and from raw fish (including sushi), clams, and oysters. Cook fish and
shellfish until it is opaque; fish should flake easily with a fork. When eating out,
order foods thoroughly cooked and make sure they are served piping hot.

Chill. Refrigerate perishable foods promptly.

When shopping, buy perishable foods last, and take them straight home.
At home, refrigerate or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods,
and leftovers promptly. Refrigerate within 2 hours of purchasing or preparation
and within 1 hour if the air temperature is above 90º F. Refrigerate at or below 40º
F, or freeze at or below 0º F. Use refrigerated leftovers within 3 to 4 days. Freeze
fresh meat, poultry, fish, and shellfish that cannot be used in a few days. Thaw
frozen meat, poultry, fish, and shellfish in the refrigerator, microwave, or cold
water changed every 30 minutes. (This keeps the surface chilled.) Cook foods
immediately after thawing. Never thaw meat, poultry, fish, or shellfish at room
temperature. When eating out, make sure that any foods you order that should be
refrigerated are served chilled.

Follow Read the label and follow safety instructions on the package such as "KEEP
REFRIGERATED" and the "SAFE HANDLING INSTRUCTIONS."

Serve safely.

Keep hot foods hot (140º F or above) and cold foods cold (40º F or below).
Harmful bacteria can grow rapidly in the "danger zone" between these
temperatures. Whether raw or cooked, never leave meat, poultry, eggs, fish, or
shellfish out at room temperature for more than 2 hours (1 hour in hot weather
90º F or above). Be sure to chill leftovers as soon as your are finished eating. These
guidelines also apply to carry-out meals, restaurant leftovers, and home-packed
meals-to-go.

When in doubt, throw it out.

If you aren't sure that food has been prepared, served, or stored safely,
throw it out. You may not be able to make food safe if it has been handled in an
unsafe manner. For example, a food that has been left at room temperature too
long may contain a toxin produced by bacteria that can't be destroyed by cooking.
So if meat, poultry, fish, shellfish, or eggs have been left out for more than 2 hours,
or if the food has been kept in the refrigerator too long, don't taste it. Just throw it

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 47 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
out. Even if it looks and smells fine, it may not be safe to eat. If you have doubt
when you're shopping or eating out, choose something else.

SELF CHECK 2.2-1

TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect
and indicate your answer in the space provided for.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 48 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
________1. When shopping, buy perishable foods last, and take them straight
home.

________2. Store raw meat, poultry, fish, and shellfish in containers in the
refrigerator so that the juices don't drip onto other foods.

________3. Place foods that are to be chilled in the freezer and chill foods that
are needed to be frozen.
________4. Food storage should be dry, well ventilated and adequately lighted.

As a food server, do not avoid touching ready-food-to eat foods with

bare hands.
________5. Cooking is the thermal process to heat food that have been
previously cooked and cooled in a food service establishment.

________6. Foods which are held, cooled and reheated, has an increased risk
from contamination caused by personal, equipment, procedures
and other factors.

________7. If meat, poultry, fish, shellfish, or eggs have been left out for more
than 5 hours, or if the food has been kept in the refrigerator too
long, taste it.

________8. Don't eat raw or partially cooked eggs, or foods containing raw eggs,
raw (unpasteurized) milk, or cheeses made with raw milk. Choose
pasteurized juices.

ANSWER KEY 2.2-1

6. TRUE
7. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 49 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
8. FALSE
9. TRUE
10. FALSE
11. TRUE
12. FALSE
13. TRUE

INFORMATION SHEET 2.2-2

PROPER STORAGE OF EQUIPMENT

Learning Objective: After reading this information sheet, you must be able to:

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 50 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
 Practice avoidance of cross-contamination
Ways of proper storage of equipment
1. Clean and wipe dry all equipment before storing them.
2. In sorting:
 Scrape all left over by hand;
 Sort dishes according to size;
 Stack dishes in separate pile;
 Invert cups and saucers when placing them in racks;
 Place silver wares in trays for pre-soaking;
 Pre-soak glass cream servers;
 Place silver wares for pre-soaking.
3. In racking:
 Rack dishes according to size.
 Do not overcrowd dishes. Overcrowding results to poor cleaning and
increase the possibility of a breakage.
 Rack silverwares in special containers with their handles down. Do not
overcrowd them. The ideal is 15 pieces per compartment.
 Stack trays evenly and wash them separately.

4. Handle dishes by the edge; cups and silver by the handle, stemmed glasses
by the stem and tumblers by the base.

5. Keep the dish storage area clean at all times, protected from pest infestation.

6. Keep dish/rack away from the exit end of the machine.

7. Arrange and keep linens according to its kind, color, sizes and texture.

SELF CHECK 2.2-2

TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect
and indicate your answer in the space provided for.
Do not clean and wipe dry all equipment before storing them.
________1.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 51 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Keep the dish storage area clean at all times, protected from pest
________2.
infestation.
Invert cups and saucers when placing them in racks.
________3.
Handle dishes by the edge; cups and silver by the handle, stemmed
________4.
glasses by the stem and tumblers by the base.
Arrange and keep linens according to its kind, color, sizes and
________5.
texture.

ANSWER KEY 2.2-2

1. FALSE
2. TRUE
3. TRUE
4. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 52 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
5. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 53 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
INFORMATION SHEET 2.2-3
Good Housekeeping
CORRECT WORK PRACTICES

Practices

Plan and
implement a
program
Clean of
on daily
regular
basis thecleaning
drains
of the
and thekitchen.
sink, as
well the cooking
surfaces and the
floor.
Remove all the food,
grease and dirt from
the range
Clean each time
the refrigerator
it is and
used.freezer at regular
intervals.
Store garbage in
can with tight fitting
lid until it is
collected.
Date Developed: Document No.
August 11, 2020
OBSERVE Issued by: Page 54 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Eliminate the possible breeding
places of of flies,mosquitoes ,
cockroaches
Prevent and control
and other
insect insects.
infestation.
Exterminate
rodents.
Pesticides and chemicals
should be stored in their
original labeled
containers.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 55 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
SELF CHECK 2-2-3

TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the
statement is incorrect and indicate your answer in the space provided for.

_________1. One way of keeping our kitchen clean is to eliminate the breeding
places of flies cockroaches, vermin etc.

________2. Garbage inside the kitchen must be covered with tight fit lid.

________3. Regular cleaning should be implemented in the kitchen.

________4. Pesticides and chemicals should be stored near the different

condiments used in the kitchen.

________5. Refrigerators and freezers should be cleaned twice a year.

ANSWER KEY 2.2-3

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 56 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. FALSE

EVIDENCE PLAN/EVALUATION PLAN

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 57 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
TRAINEE:

TRAINER:

QUALIFICATION COMMON COMPETENCY

UNIT OF COMPETENCY OBSERVE WORKPLACE HYGIENE

COVERED PROCEDURES

Ways in which evidence will be collected:

Demonstration
[tick the column]

Witten Test

Interview
with Oral
The evidence must show that the candidate……

 Workplace hygiene procedures are implemented in

line with enterprise and legal requirements X
X

 Handling and storage of items are undertaken in line X

with enterprise and legal requirements
 Potential hygiene risks are identified in line with X
enterprise procedures
 Action to minimize and remove risks are taken
within scope of individual responsibility of X X
enterprise/legal requirements
 Hygiene risks beyond the control of individual staff
members are reported to the appropriate person for X
follow up

Rating Sheet for Demonstration with Oral Questioning

Candidates’ Name:

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 58 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Trainers’ Name:

Unit of Competency OBSERVE WORKPLACE HYGIENE

PROCEDURES

Qualification: COMMON COMPETENCY

Date of Evaluation

Time of Evaluation

Instruction for Demonstration:

The equipment, supplies and materials needed are provided. The
candidate must be able to perform workplace and safety practices.

Demonstration Checklist Check (/) to show if

evidence is
demonstrated

 During the demonstration of skills, the candidate: YES NO N/A

 Implement workplace hygiene procedures in

line with enterprise and legal requirements.
 Handle and store items in line with enterprise
and legal requirements.
 Identified potential hygiene risks in line with
enterprise procedures.
 Took action to minimize and remove risks
within scope of individual responsibility of
enterprise/legal requirements
 Reported hygiene risks beyond the control of
individual staff members to the appropriate
person for follow up.

Oral Questioning

Questions: Satisfactory Response

The candidate should answer the following YES NO

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 59 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
questions:
1. How do you handle and store items?

2. What are the different steps in proper

handwashing?
3. What is the proper way of cleaning and sanitizing
service equipment, dishes and the workplace?
4. What are some of the potential hygiene risk that
we have to consider?
5. What actions do we have to consider in order to
minimize or remove hygiene risk?

The candidate underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate:

Candidate’s name: Date:

Instructor’s Name: Date:

WRITTEN TEST
Write TRUE if the statement is correct and FALSE if the statement is incorrect and
write the letter of your answer in the space provided for.

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 60 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
Equipment should be exposed to contamination. Keep them in
________1.
open drawers or cabinets, exposed to dust or dirt.
Bowls should be underlined with appropriate plate under-liner
________2.
and never to be served with the finger touching the rim.
When serving additional utensils or napkin, place them in a big
________3.
plate to avoid direct contact with the hand
The thumb should be kept away from the plate to avoid touching
________4.
the sauce, meat or dish.
Avoid placing foods on top of counters or tables.
________5.

________6. The first step to proper hand washing is to turn on warm water to
a comfortable temperature.
________7. Service providers should wash their hands before and after meal
times and before handling any food.
________8. Dry hands with any paper towel or with single used cloth towel.

________9. After handling garbage, wipe hands with your apron and proceed
to work station.
________10. Turn water off using a paper towel instead of your bare hands.
Turning the taps off with your bare hands will allow germs and
bacteria to re-infect your hands.
_________11. Wash hands, dishcloths, chopping boards or any kitchen utensil
that has been in contact with raw food because they are all high
on the risk list for cross-contamination.
_________12. Do not cover any cuts with waterproof bandages and prepare food
for others if you are sick or have a skin infection.
________13. You can use the same utensils for preparing raw and cooked
foods.
________14. Floor cloths must obviously be kept separately, but maintained in
the same way.
________15. Cleaning agents and other items that contain antibacterial agents
may be effective in limiting cross-contamination, but they are not
completely effective.

ANSWER KEY
1. FALSE
2. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 61 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. TRUE
8. FALSE
9. FALSE
10. TRUE
11. TRUE
12. FALSE
13. FALSE
14. TRUE
15. TRUE

Date Developed: Document No.

August 11, 2020
OBSERVE Issued by: Page 62 of
WORKPLACE 45
HYGIENE Developed by:
PROCEDURES VINARAO, Michelle A. Revision #
00