Course

Food Hygiene

0 Lessons

Level 1 – Introduction to Food Hygiene Training

 

Food Safety Skills

 

What the Employee must do to demonstrate the skill

 

(1)

 

 

 Wear and maintain uniform / protective clothing hygienically

 

 Understand the reasons for wearing uniform/protective clothing

 Refrain from wearing personal clothing over protective clothing

 Wear a clean uniform/protective clothing as instructed

 Change protective clothing at least daily and more frequently when required

 Refrain from wearing protective clothing outside the premises or when traveling to/from work

 

 

(2)

 

 

Maintain a high

standard of hand-washing

 

 

 Wash hands using the correct procedure

 

 Wash hands as frequently

as necessary and always:

–       before starting or recommencing 

      work

–    after using the toilet

–       before handling cooked or ready-

      to-eat foods

–       after handling or preparing raw 

      food

–    after handling refuse

–    after smoking

–       after coughing, sneezing, using a

      handkerchief, blowing the nose, 

      touching the skin, hair or face

–    after cleaning duties

–    after shaking hands

–       after handling money requisites 

      (minimum requirement – soap,

      hot water and paper towels)

 

   Level 1 – Introduction to Food Hygiene Training

 

 

 

Food Safety Skills

 

What the Employee must do to demonstrate the skill

 

(3)

 

 

 

Maintain a high

standard of personal hygiene

 

 

 

 Keep hair neat and tidy and covered in the presence of food

 Wear suitable clean protective clothing

 Keep fingernails short, clean and free of nail varnish

 Refrain from wearing inappropriate jewellery

 Refrain from wearing excessive perfume, deodorant, after-shave and make-up

 Keep cuts, sores and grazes covered with clean conspicuously coloured waterproof dressing

 When using gloves, use in a hygienic manner as per relevant standard

 

(4)

 

 

 Demonstrate correct hygienic                 practice if suffering ailments and illnesses that may affect food safety

 

 

 Report to their supervisor:

–       if suffering from any

ailments/illnesses, (in particular,

diarrhoea or vomiting) which

may affect the safety of food

–       if they absent from work due to

any of the ailments/illnesses

which may affect the safety of

food

–       if they suffered diarrhoea or

vomiting while on holidays

especially overseas

 

 Refrain from working near open food if suffering from any of the ailments / illnesses that may affect the safety of food, in particular diarrhoea or vomiting

 

 

 

 

Level 1 – Introduction to Food Hygiene Training

 

Food Safety Skills

 

What the Employee must do to demonstrate the skill

 

(5)

 

Avoid Bad Habits

 

 

 It is essential that employees avoid bad habits which can contribute to food contamination. The following are considered to be bad habits:

 

•       Eating food whilst on duty, unless in staff canteen

•       Testing food with fingers

•       Picking your nose

•       Coughing or Sneezing

•       Breathing to get a shine on cutlery or glasses

•       Scratching dirt off the cutlery with your nail

•       Tearing with your teeth

•       Licking fingers to separate paper

•       Spitting

•       Scratching

 

 

(6)

 

 

Safe Handling Practices

 

 

 All food handlers should always use safe handling practices through our normal working day. The key safe handling practices are:

 

•       Handle food/utensils as little as possible.

•       Store raw and cooked food separately.

•       Avoid direct contact of raw and ready-to-eat products.

•       Correct use of colour coding system for all food products.

•       Always keep food sealed and in a proper container.

•       Never allow food containers to be stored on the floor – must be placed on shelf.

 

 

 

 

 

 

 

 

Level 1 – Introduction to Food Hygiene Training

 

 

Food Safety Skills

 

What the Employee must do to demonstrate the skill

 

(7)

 

Maintain staff

facilities in a hygienic condition

 

 

 

 Keep locker rooms and other staff areas in a clean condition.

 

(8)

 

Obey food safety signs

 

 

 Be aware of the food safety signs that exist in the workplace

 Adhere to the instruction of the food safety signs

 

 

 

(9)

 

 Keep work area clean

 

 

 Clean as you go

 Follow cleaning program as instructed

 Ensure that the food contact surface is clean before commencing work

 Use correct cleaning agents and cleaning equipment

 Change water when it becomes cool or dirty

 Ensure food does not come in contact with cleaning agents

 Store cleaning agents in designated storage area

 

 

 

 

 

Signed: _______________________

 

Date:     ____________________________