Hygiene in Workplace
Hygiene in Workplace
Hygiene in Workplace
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WORKPLACE HYGIENE
RECOMMENDATION
It is recommended that students examine the ‘Fliplet’ several times prior to commencement
of training, this gives the student basic underpinning knowledge of the subject being taught
by the teacher / trainer. Once this has been done it is time for you to begin facilitation of the
students learning. It is suggested that you use the recommended activities, questions or
group discussions outlined at the end of each topic to develop and test the students
understanding of the information in the ‘Fliplet’.
The basic understanding of these safe food handling practices is essential to create a
hygienic work environment for all. Students have a duty of care to correctly and
consistently follow the organisation’s safe food handling procedures according to the
relevant State or Territory Safe food handling practices.
Outline
Outline the importance of having good work habits to avoid causing food poisoning. Provides
examples of poor work practices that can cause food poisoning.
Suggested Activities
QUESTION:
1. List some examples of food work practices relating to food and how to prevent these from causing
food poisoning.
ANSWER:
1. Examples of bad work practices that can cause food poisoning are as follows.
Grazing which means eating part of the food you are working on, or eating whilst working, this is
not allowed as you can transfer bacteria - from your mouth to your hands and therefore to the food
you are preparing.
Not washing your hands after touching your hair / face as you transfer bacteria from your mouth
to your hands and therefore to the food you are preparing.
Drinking from cups/ glasses in the kitchen they can be knocked over, break or splinter
contaminating food. Use plastic bottles with lids.
Incorrect storage of food storing cooked and raw foods together, or at the wrong temperature.
Dirty kitchen or equipment
Dirty uniform/ apron
Drying clean plates with dirty tea towel
Outline
Provides an example of the correct hand washing procedure and explains when you should wash
your hands.
Suggested Activities
QUESTIONS:
1. When should we wash our hands?
ANSWERS:
1. All the time! Before, during and after handling food for example, after going to the toilet, after
touching your hair, your nose and before putting on disposable gloves.
2. Rinse hands, apply soap and lather washing to the elbow and in-between fingers and under nails,
rinse off soap, and dry hands with disposable paper towel.
ACTIVITY
Practice washing your hands correctly. Sing happy birthday to time yourself.
Outline
Explains that personal hygiene is extremely important as contamination can have severe results.
Video –p12 – Chad (an Environmental Health Officer) discusses why personal hygiene is
important and uses a scenario to demonstrate these issues
Suggested Activities
GROUP DISCUSSIONS:
1. Discuss why personal hygiene is important when dealing with customers and handling food.
2. Discuss what we can do to improve our personal hygiene.
Outline
Examines where germs come from and the difference between food poisoning and food spoilage.
Suggested Activities
QUESTIONS:
1. Where can bacteria come from?
ANSWERS:
1. Bacteria/ Germs finds its way into food from dirtied water, soil, air, animals, equipment and people.
2. Food spoilage is when the food goes bad and we have signs to tell us it is bad. For example, we
can see, smell and taste it, you might see mould growing on the bread, chicken will smell when it
is bad and a prepared sauce may taste fizzy or sour when it is off.
With Food poisoning, we don’t have any signs to tell us it is bad. Food poisoning germs in food
are so small we cannot see it with our eyes, which is why we have to be extra careful.
3. To stop germs growing in the kitchen, it is important that we keep everything clean, and s anitise
our benches and equipment to kill the germs. For example, in commercial kitchens equipment,
cutlery and plates will go through a dish washer so the heat and chemicals kill the germs.
Outline
Discusses cross contamination and what happens when bacteria is transferred from one type of
food to another. Shows us how to prevent cross contamination and provides four common types of
contamination.
Video-pg 18- Chad discusses the four types of contamination and how to prevent them.
Suggested Activities
QUESTIONS:
2. Explain four ways food can be contaminated and give an example of each?
1. Cross contamination is the spread of germs (bacteria). For example, raw chicken placed on a
chopping board and then using the chopping board for preparing another food without cleaning it,
or using a dirty tea-towel to dry dishes.
2. Physical Contamination - a band aid found in food, Chemical Contamination – fly spray used in
the kitchen around uncovered food being prepared, Bacterial Contamination - sneezing over
food, Vermin Contamination - cockroaches/ flies getting into prepare food.
3. Before we use vegetables it is important that we wash them to remove any dirt or spray residue
used on the farm when growing.
Outline
Discusses the importance of keeping the kitchen clean to prevent the spread of cross contamination.
Outlines what cleaning plans are and why they are important. Shows example on how to clean
correctly.
Suggested Activities
ACTIVITY:
Working in pairs, select a piece of equipment from the kitchen and design a cleaning plan for it. Include
what is being cleaned, who has to clean it, when it needs to be cleaned and how it is to be cleaned.
Chopping boards
When they are to be cleaned – Before use, ASAP after use and between tasks.
How it is to be cleaned-
1. Remove solid food and grease. Scrub the chopping board in a sink of hot soapy water (using dish
washing detergent), rinse or (if available) put it through a dishwasher, rinsing first and stacking the
chopping board correctly to allow the flow of water around it.
2. After washing, allow it to air dry.
3. If a tea towel is used to dry the chopping board, change it for a clean one, don’t use a tea towel that
has become dirty or wet.
Note: Disinfect chopping boards used for raw food at least once a weak in a solution of sanitiser.
Outlines
Looks at the correct temperatures for storing food to prevent food spoilage and food poisoning and
list the five important temperatures ranges.
Suggested Activities
GROUP DISCUSSION:
Discus the five main temperature groups and what the temps are and why they are important
1. Frozen Zones, between -18 to -24 degrees Celsius, frozen food will not kills germs but put them
to sleep so we need to make sure we defrost them in the safe zone. Long term freezing will result
in the food quality deteriorating.
2. Safe Zone, between 1 to 4 degrees Celsius, high risk foods and prepared foods are kept between
these temperatures, bacteria will not grow in this zone.
3. The Danger Zone, between 5 to 60 degrees Celsius, germs will multiple in this zone, one germ
can become millions within several hours.
4. The Dry Store Zone, between 10 to 15 degrees Celsius, is good for dry products we also have to
keep the food away from moisture and sunlight or the food will go off, go mouldy or tins may rust.
5. Re-Heating Zone, over 75 degrees Celsius, when reheating or cooking food it must be heated to
this zone so we kill any germs present.
Outline
Ø Discusses the potential a kitchen has to poison hundreds of people. Due to this there are rules you
have to follow when preparing food for sale; this is called the ‘Australia New Zealand Food
Standards (ANZFS) code’.
Ø Outlines the organisations that look after the food act and their roles in the hospitality industry.
Suggested Activities
RESEARCH:
Using the internet and web addresses on page 12 of the teachers guide find out who looks after the
‘Australia New Zealand Food Standards (ANZFS) code’ in your region and what are some of the rules.
Also look at getting your local Environmental Health Officer to talk to the students about their roles in
enforcing the ‘Australia New Zealand Food Standards (ANZFS) code’.
Outline
Students will need to either, tick the correct box or drag and drop into correct place.
Questions / Answers
Activity 1:
Put the steps for washing your hands in the right order?
1. Wet Hands
2. Soap
3. Lather and Scrub
4. Rinse
5. Turn of Tap
6. Dry Hands
Activity 2:
Match the zones to the correct temperatures?
1. Frozen - -18 TO -24
2. Safe zone 1-3
3. Danger zone 5-60
4. Dry storage 10-15
5. Re-heating zone 75 and above
Activity 3:
Which board is use for which food?
1. Blue- Seafood
2. White – Dairy
3. Brown – Cooked Food –Meat
4. Red - Raw Meat
5. Yellow – Poultry
These have key words from this Fliplet in the written word, a picture format and audio format. This
is so the students can practice identification and pronunciation of the key words .
Foodwatch
http://www.foodwatch.com.au/
Contains information about nutrition, foods for people with special dietary needs and healthy recipes
that can be cooked in a hurry.
Food Students
http://www.foodstudents.net/
Information for students, teachers about food and food production. ‘Cool Food Planet ‘interactive
activities for students.