Elements and Performance Criteria
- Follow hygiene procedures and identify food hazards.
- Report any personal health issues.
- Prevent food contamination.
- Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings.
- Prevent food contamination from clothing and other items worn.
- Prevent unnecessary direct contact with ready to eat food.
- Avoid unhygienic personal contact with food or food contact surfaces.
- Avoid unhygienic cleaning practices that may cause food-borne illnesses.
- Prevent cross contamination by washing hands.