Common 2observe Workplace Hygiene Procedures

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COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification:
COMMON
Unit of Competency:
OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title:
OBSERVING WORKPLACE HYGIENE PROCEDURES
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SERVICES NC II Developed and Issued by:
FIRST ASIAN Date Developed:
INTERNATIONAL July 15, 2020
“Observe Workplace SYSTEMS COLLEGE,
Hygiene procedure” INC.
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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.
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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 TRS311202
Hygiene Procedures Procedures
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
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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.
NOMINAL DURATION: 4 Hours
SUMMARY OF LEARNING OUTCOMES:

LO1. Practice personal grooming and hygiene.
LO2. Practice safe and hygienic handling, storage and disposal of food,
beverage and materials.
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.
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LEARNING OUTCOME 1 Practice personal grooming and

hygiene
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.
 Proper hygiene, proper manuals
 Soap
 Sanitizer
 Blended Delivery Mode
 Writing materials(pen & paper
 Laptop/desktop
 Mobile
 Phone/tablet
 Internet connection at least 3mbps
 Microphone/headset
 Reference (books)
 Laptop/Desktop
 E-CBLM
 LMS (Moodle, Google classroom, Edmodo
 Virtual/Video Materials
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Videocon App (Google Meet, Zoom, FB Rooms)

PPE’s/Hygienic Supplies
TEACHING METHODS/STRATEGIES:
Group discussion
Interaction
Lecture/video conferences
Independent Reading
Practical Exercises and Assignment
Discussion Forum
demostration /video Presentation
ASSESSMENT METHOD:
Written Test
Practical/Performance Test
Interview
Videocon
Google forms
Third Party report or chat
Portfolio/
Online Submission
Small group discussion 10.Distance education
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LEARNING EXPERIENCES
Learning Outcome 1 Practice personal grooming and hygiene
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.
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
2.1-1a. If you got 100% correct answer in this
again.
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
2.1-1b. If you got 100% correct answer in this
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again.
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
2.1-1c. If you got 100% correct answer in this
again.
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
again.
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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.
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5. Service equipment like bowls, glasses and cutleries must be handled

properly.
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.
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15. Air dry china wares after coming from the dishwasher
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.
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SELF CHECK 2.1-1
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.
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.
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ANSWER KEY 2.1-1

1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
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INFORMATION SHEET 2.1-1a

REGULAR HANDWASHING
 Perform proper hand washing
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.
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5. Dry hands with a disposable paper towel or with a clean, single use cloth
towel.
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
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SELF CHECK 2.1-1a
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.
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ANSWER KEY 2.1-1a

1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE
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INFORMATION SHEET 2.1-1b

CLEAN CLOTHING, CLEANING AND SANITIZING
 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.
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CLEANING AND SANITZINGI
The process of
CLEANING removing food
and other types
The process of of
reducing the
SANITIZING
number of
microorganis
CLEANING SANITIZING
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Pesticides
Sanitizers
Detergents
 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.
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CLEANINEGCqule
AiNapm D S e An Nt
PR O C EnDiUnRgES ITIZING
 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.
a. Sanitize at the start and end of
the work day.
b. Clean during your shift as
soon as you see a spill.
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 Use wiping cloths to clean

counter tops, tables, and
equipment.
 Rinse wiping cloth in a
sanitizing water mix with 1
teaspoon bleach and 1 gallon
of water.
 Do not add soap
 Do not let it become dirty
 Store wiping cloths in
sanitizer between uses
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Washing By Hand
– Using a three compartment sink
WASH RINSE SANITIZE
Hot soapy
Water (at theHot clear
temperature indicated on the sanitizer la
water water
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The right way to wash

dishes by hand
1. Scrape and/or pre-

rinse food from the
dishes and utensils.
2. Wash with detergent
and hot water (110°F) in
the FIRST sink.
3. Rinse with clean, hot
water to remove any soap
or food in the MIDDLE
sink.
4. Sanitize, in the
THIRD SINKS for at
least 1 minute to kill
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The right way to wash dishes by

hand
SANITIZING SOLUTION
1 Teaspoon Bleach + 1 Gallon Water

(NO SOAP)
50 ppm
chlorine
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Remember
Pre-rinse Wash Rinse Sanitize Air dry
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MaPcRhOinCeEWDUaRsEhSing: Using
Dishwasher
The right way to wash dishes in

1. Scrape and/or
pre-rinse food from
the dishes and
utensils.
2. Follow directions
for the dishwasher.
Dishwashers sanitize
in one of two ways:
Hot water rinse, or
Chemical spray rinse.
3. Air dry the dishes
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CLEANING AND SANITIZIN

CPleRaOnCinEDgUNReEvSer
Stops
 Complete cleaning of
walls, ceilings and
mopping and sweeping of
floors should be done when
there is the least
 Clean work surfaces,
tables and equipment
After cleaning, wash your hands before h
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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
food and other types of
1. c. disinfecting
soil from a surface is
d. scraping
known as:
a. sanitizer
The most dangerous
b. detergent
chemical that should be
c. pesticide
2. kept away from the reach
d. disinfectant
of children and stored
away from the kitchen is:
The best way to maintain a. clean and sanitize only when

cleanliness in the necessary
workplace is to: b. clean and sanitize when your
supervisor calls your attention
c. clean and sanitize when
3.
customers notice that the
workplace is dirty.
d. Clean and sanitize at the start
and end of your work.
In washing dishes: a. Scrape and pre-rinse food from

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
c. There are cob webs
5. mopping of floors should
d. There is the least amount of food
be done when:
around.
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ANSWER KEY 2.1-1b
1. A
2. C
3. D
4. A
5. D
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INFORMATION SHEET 2.1-1c

AVOIDANCE OF CROSS- CONTAMINATION
 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.
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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.
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.
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SELF CHECK 2.1-1c
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 has been in contact with raw food because they are all high
1. on the risk list for cross-contamination.
Do not cover any cuts with waterproof bandages and prepare

2. food for others if you are sick or have a skin infection.
You can use the same utensils for preparing raw and cooked
3. foods.
Floor cloths must obviously be kept separately, but maintained

4. in the same way.
Cleaning agents and other items that contain antibacterial

agents may be effective in limiting cross-contamination, but they
are not completely effective.
5.
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ANSWER KEY 2.1-1c

1. TRUE
2. FALSE
3. FALSE
4. TRUE
5. TRUE
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INFORMATION SHEET 2.1-1d
HYGIENIC PRACTICES
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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).
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 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.
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
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 Ladies must have light and appropriate make –up that should be retouched
from time to time.
 Free from pimples and blemishes
MOUTH
 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
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PRODUCTION NC II Developed and Issued by:
“Observe Workplace SYSTEMS COLLEGE, INC.
Hygiene procedure”
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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.
Grooming includes cosmetic care of the body, such as shaving and

other forms of depilation.
2.
Men- nail should be short and properly trimmed.

3.
Earrings are appropriate for men. Ladies in uniform should always

wear dangling earrings.
4.
Ladies must have light and appropriate make –up that should be
retouched from time to time.
5.
ANSWER KEY 2.1-1d

1. TRUE
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2. TRUE
3. TRUE
4. FALSE
5. TRUE
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LEARNING OUTCOME 2 Practice safe and hygienic

handling, storage and disposal
of food, beverage and materials
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.
 Proper hygiene, proper manuals
 Soap, sanitizer
 Blended Delivery Mode
 Writing materials (pen & paper)
 Laptop/Desktop
 Mobile
 Phones/Tablet
 Internet Connection atleast 3mbps
 Microphone/Headset
 Reference (books)
 Laptop/Desktop
 E-CBLM
 LMS (Moodle, Google classroom, Edmodo)
 Manuals
 Virtual/Video Materials
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TEACHING METHODS/STRATEGIES:
Group discussion
Interaction
Lecture
Independent Reading
Practical Exercises and Assignment
Discussion Forum
Demonstration/Video Presentation
Lecture/Video Conferences
ASSESSMENT METHOD:
Written Test
Practical/Performance Test
Interview
Videocon
Google forms
Third Party report or chat
Portfolio/
Online Submission
Small group discussion
Distance education
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Information Sheet 2.2-1

Proper food Handling and Storage
Purchasing
Preparing Food
Thawing Food
Reheating Cooking Food
Serving Food
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Purchasing
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 safety standards.
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Handling and Storage
Preparing Food
 Besure to wash your hands
before preparing food.
 Kitchen towels, sponges
and cloths can harbor
bacteria. Wash them
often and replace
sponges every few
weeks.
 Keep raw meat,

poultry and fish and
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Thawing Food
To thaw food safely:
 Thaw foods in a
refrigerator
 Under running
water
(safe to drink)
 In
a microwave
oven
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Cooking Food
 Use a meat
thermometer to
ensure that meat
and poultry are
cooked to the
appropriate
temperature.
 If you prepare
and cook food
ahead of time,
divide large
portions into
small, shallow
containers and
refrigerate.
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Reheating Food
REHEATING is the
thermal process to
heat foods that have
been previously
cooked and cooled
in a food service
establishment.
 When food is held, cooled

and reheated, there is an
increased risk from
contamination caused by
personnel, equipment,
procedures and other
factors.
BREAD and PASTRY
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Serving Food
Food service workers
must maintain a high
degree of personal
cleanliness.
 Employees should
wash their hands
after touching any
item that can
contaminate their
hands
 Avoidtouching
ready-to-eat
foods with bare
hands.
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 Never leave
perishable food
unrefrigerated for
more than two
hours.
 Alwaysuse clean dishes

and utensils to serve food,
not those you used to
prepare the food.
 Avoid touching
the food-contact
surfaces of
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PROPER FOOD
STORAGE
Freezer Storage
Dry Food Storage
Refrigerator Storage
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Dry Food Storage

1. Food storage areas should be dry, well
ventilated and adequately lighted .
2. Shelves should be raised at least

15 cm (6 inches) above the
floor to make cleaning easier.
3. All food should be kept covered or otherwise

protected from
4. Storage rooms should be cleaned regularly
5. Always follow FIFO
6. Food which shows signs of spoilage should
be
BREAD and PASTRY

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Refrigerator
1. Do not overcrowd
refrigerators.
2. Keep refrigerated
foods wrapped or
covered.
3. Store raw and

cooked items
4. If raw and cooked foods

must be kept in the same
refrigerator, keep cooked
foods above raw foods.
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5. Do not let the bottoms of

other containers touch any
food.
6. Keep shelves and interiors
of refrigerators clean.
7. Keep refrigerator doors

shut except when
8. Be sure your
refrigerator is set
at the proper
temperature.
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Freezer Storage
1. Keep all frozen foods

tightly wrapped or
packaged to prevent
freezer burn.
2. Label and date all items.
3. Keep freezer
doors closed.
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BREAD and PASTRY

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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.
 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.
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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.
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.
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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
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
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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. 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.
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ANSWER KEY 2.2-1

1. TRUE
2. RUE
3. FALSE
4. TRUE
5. FALSE
6. TRUE
7. FALSE
8. TRUE
INFORMATION SHEET 2.2-2

PROPER STORAGE OF EQUIPMENT
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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
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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.
2. Keep the dish storage area clean at all times, protected from pest
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.
5. Arrange and keep linens according to its kind, color, sizes and
texture.
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ANSWER KEY 2.2-2

1. FALSE
2. TRUE
3. TRUE
4. TRUE
5. TRUE
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Good Housekeeping Pract
 Plan and implement

a program of regular
cleaning of the kitchen.
 Clean on daily
basis the drains and
the sink, as well the
cooking surfaces and
the floor.
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 Remove all the

food, grease and dirt
from the range each
time it is used.
 Clean the
refrigerator and
freezer at regular
intervals.
 Store garbage in
can with tight fitting
lid until it is
collected.
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 Eliminate the possible

breeding places of of
flies,mosquitoes ,
cockroaches
 and other insects.
 Prevent and
control insect
infestation.
 Exterminate
rodents.
 Pesticides and
chemicals should be
stored in their original
labeled containers.
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SELF CHECK 2-2-3

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.
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ANSWER KEY 2.2-3

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. FALSE
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EVIDENCE PLAN/EVALUATION PLAN

TRAINEE:
TRAINER:
QUALIFICATION COMMON COMPETENCY
UNIT OF COMPETENCY OBSERVE WORKPLACE HYGIENE

COVERED PROCEDURES
Ways in which evidence will be collected:
Demonstration
[tick the column]
Questioning
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
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Rating Sheet for Demonstration with Oral Questioning
Candidates’ Name:
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.
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Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following YES NO

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:
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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.
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.
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ANSWER KEY
1. FALSE
2. TRUE
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
BREAD and PASTRY


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Page 1 of 1096

COMPETENCY BASED LEARNING MATERIAL

FOOD and BEVERAGE

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

FOOD and BEVERAGE

COMPETENCY-BASED LEARNING MATERIALS LIST OF

FOOD and BEVERAGE

SUMMARY OF LEARNING OUTCOMES:

SUMMARY OF ASSESSMENT CRITERIA:

FOOD and BEVERAGE

LEARNING OUTCOME 1 Practice personal grooming and

FOOD and BEVERAGE

Videocon App (Google Meet, Zoom, FB Rooms)

FOOD and BEVERAGE

Learning Outcome 1 Practice personal grooming and hygiene

Learning Activities Special Instructions

FOOD and BEVERAGE

information sheet. If not review the

FOOD and BEVERAGE

INFORMATION SHEET 2.1-1

HYGIENE PROCEDURES MAY INCLUDE:

SANITATION STANDARDS IN HANDLING

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

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

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

FOOD and BEVERAGE

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

6. Bowls should be underlined with appropriate plate under-liner and never to

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

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

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

FOOD and BEVERAGE

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

FOOD and BEVERAGE

SELF CHECK 2.1-1

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

FOOD and BEVERAGE

ANSWER KEY 2.1-1

FOOD and BEVERAGE

INFORMATION SHEET 2.1-1a

STEPS TO EFFECTIVE HAND WASHING

1. Turn on warm water to a comfortable temperature.

2. Wet hand and apply liquid soap.

FOOD and BEVERAGE

Service Providers must wash their hands:

FOOD and BEVERAGE

SELF CHECK 2.1-1a

1. The first step to proper hand washing is to turn on warm water to a

FOOD and BEVERAGE

ANSWER KEY 2.1-1a

FOOD and BEVERAGE

INFORMATION SHEET 2.1-1b

1. Wear appropriate clothes or uniform as prescribed.

FOOD and BEVERAGE

CLEANING AND SANITZINGI

FOOD and BEVERAGE

 Know what the directions say for using

FOOD and BEVERAGE