Professional Documents
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Observe Workplace Hygiene Procedures
Observe Workplace Hygiene Procedures
Sector:
TOURISM
Qualification:
COMMON
Unit of Competency:
OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title:
OBSERVING WORKPLACE HYGIENE PROCEDURES
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”.
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.
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.
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
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.
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.
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.
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.
________4 The thumb should be kept away from the plate to avoid touching
. the sauce, meat or dish.
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.
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.
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. 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.
Equipment Cleaning
Do not add soap
Do not let it become dirty
Store wiping cloths in sanitizer
between uses
Remember
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.
1. A
2. C
3. D
4. A
5. D
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.
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.
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.
Learning Objective: After reading this information sheet, you must be able to:
Practice avoidance of cross-contamination
Personal hygiene
Food safety
Medicine
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
UNIFORMS
FACE
MOUTH
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
FINGERNAILS
Thaw foods in a
refrigerator
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.
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.
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.
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
________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.
________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.
Learning Objective: After reading this information sheet, you must be able to:
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.
7. Arrange and keep linens according to its kind, color, sizes and texture.
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.
TRAINER:
Witten Test
Ways in which evidence will be collected:
Questioning
Interview
The evidence must show that the candidate……
Candidates’ Name:
Trainers’ Name:
Date of Evaluation
Time of Evaluation
Feedback to candidate:
________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.