Elements and Performance Criteria
- Follow hygiene procedures and identify hygiene hazards.
- Access and follow hygieneprocedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.
- Identify and report poor organisation practices that are inconsistent with hygiene procedures.
- Identify hygiene hazards that may affect the health and safety of customers, colleagues and self.
- Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
- Report any personal health issues.
- Prevent food and other item contamination.
- Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.
- Ensure that no clothing or other items worn contaminate food.
- Prevent unnecessary direct contact with ready to eat food.
- Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.
- Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs.
- Prevent cross-contamination by washing hands.