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Elements and Performance Criteria

1. Maintain personal hygiene.
   • Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service.
   • Check and adjust personal cleanliness during service periods to maintain health of self and others.
   • Check cleanliness of uniform and personal protective equipment for contamination during service periods and adjust to maintain health of self and others.
2. Prevent health hazards in the workplace.
   • Follow organisational procedures to ensure hygienic personal contact in the course of work duties.
   • Prevent the spread of micro-organisms by washing hands at appropriate times.
   • Identify and address workplace hygiene hazards within scope of own role, and report any unresolved hazards that may affect the health of self and others.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Personal cleanliness must include:	maintaining clean: hair hands nails skin work clothing wearing clean bandages on wounds.
Appropriate times must include after:	contact with items: cleaning cloths, linen, and tea towels linens contaminated with human waste, blood and body secretions coughing eating and drinking scratching skin and scalp smoking sneezing and blowing the nose spitting touching the hair, scalp or any wound using the toilet.
Hygiene hazards must include consideration of factors relating to:	lack of: clean cloths and tea towels hygiene signage personal protective equipment seeing others using unhygienic practices unclean: hand washing facilities public areas staff amenity areas toilets workstations.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

establish a procedure to:

integrate at least eight personal hygiene practices in day-to-day preparation for work

check at least two of the following for contamination and cleanliness during day-to-day work functions and adjust as required:

hands

uniform

clothing

personal protective items.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

personal and professional reasons for maintaining personal hygiene in hospitality service environments:

reduction of, and healing from, personal illness

optimal health and sense of well being

social acceptance

prevention of spread of illness to others

maintenance of organisation image and service standards

personal hygiene practices to care for personal health and wellbeing prior to and during service periods:

bathing or showering

brushing and flossing teeth; using mouthwash

cutting or manicuring finger nails

treating skin allergies, conditions or wounds

using deodorant

using hand sanitiser

washing clothes regularly

washing hands regularly

washing scalp and hair

wearing clean clothing and personal protective equipment

meaning of:

airborne diseases

infectious diseases

ways of transferring micro-organisms and spreading airborne and infectious diseases and illness to self and others:

blowing nose

coughing

drinking

scratching skin and hair

sneezing

spitting

touching wounds

employee responsibilities in following hygienic practices and maintaining the hygiene of the workplace.

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