HOSPITALITY PRELIM STUDY NOTES

HYGIENE - TOPIC 1

HYGIENIC WORK PRACTISES

The importance of hygienic work practises:
● Hygiene refers to the cleanliness of an organisation, including
individuals within the organisation to prevent disease and protect
people's health
● Reduce food borne illnesses/ food poisoning
● Prevent cross contamination
● Minimise pests/ rodents
● Prevent name and shame list - ensure business reputation is upheld
● It is a law (legislation)
● Customer expect it
Consequences of poor hygienic work practises:
Customer Worker Workplace

● Food ● Loss of jobs ● Business shut down

poisoning ● Higher staff absenteeism ● Loss of reputation
● Illness ● Increased staff turnover ● Name and shame list
● Allergic ● Staff may be fired ● Fines
reactions ● Staff warnings may be issued if ● Increased wastage
procedures are not followed ● Increased costs
● Pest infestation

Hygienic work practises and their purposes:

● Personal hygiene
o Washing hands before and after tasks
o Showering for work (deodorant)
o Tie hair back before shift (clean hair)
o Clean uniform
o Not too much perfume; as it contaminates food
o Short nails; food/bacteria gets under nails
o No jewellery (only wedding ring and studs for earrings)
● Food preparation and storage
o Workspaces and equipment clean and sanitised before, during and
after working with food
o Storing food away from the danger zone (5-60)
o Containers with lids and labels
o Shelving; layers of fridge- raw on bottom, cooked on top
o Heavy food/supplies/containers on bottom shelf
o FIFO - first in first out
o Storerooms and coolrooms must be clean
● ‘Ready to eat’ food items
o Pre-prepared and ready for customers
o Can be sold hot, cold, room temp or as shelf stable products
o Sandwiches, Fruit salad, Salads, Cakes
o labelled / dated when made
o Clean display cabinets
o Hot foods; 4 hour rule on display
o Temperature in cabinets: cold food 5 degrees, hot food 65
degrees
● Service of food and beverages
o Aware of personal and environmental hygiene
o Wash hands regularly
o Gloves for service- minimise contact; crockery, cutlery and
glassware
o Storage for - disposable cutlery, cups, napkins, containers
o Polishing cutlery and cups
o Clean glassware; free of marks
● Linen
o table cloths, napkins, bar mats and tea towels
o Sorted and washed separately (not mixed)
o Placed in a cloth bag
o Store fresh linen in a clear dry cupboard
● Cleaning and sanitising
o Cleaning; remove dirt, food scraps and dust
o Sanitising; reduce bacteria to a safe level
o Sanitise; spray, hot water 60 degrees sanitises equipment
o Cleaning always takes place before sanitising
● Waste disposal
o Recycle / compost is environmentally friendly
o Remove bin regularly - especially areas where food is being made
o Wash bins, liners in bins
o Glass- wrap in paper bag to dispose
o Reduce pests, vermin
● Pest control
o Regularly clean environment, seal food after use
o Remove food scraps, full bins
o Fix broken tiles, window screens, visible wall cracks
o Wash floors
o Pest control sprays/ services
Hand washing
● Needs to be done frequently; washed after working with raw foods,
touching unwashed foods, eating and drinking, going to the bathroom,
coughing, sneezing, touching hair, eyes, ears, mouth or nose, after
smoking, touching the floor, cleaning bins and handling chemicals
● Most effective means of preventing contamination
Handwashing process:
1. Wash with warm running water
2. Lather with soap
3. Scrub for 20 seconds
4. Rinse under running water
5. Dry with clean paper towel

HAZARDS IMPACTING FOOD SAFETY

Factors affecting food safety:
● Handing food and beverages
o Gloves should be worn when handling food to prevent
contamination
o Gloves should be changed every time they become
contaminated
o Correct food handling procedures should be followed
• Food contact surfaces
o Food prep: Chopping boards, utensils, cookware, servingware,
storage containers, plastic wrap, bags, foils and napkins
o Surfaces may be present with a food safety risk if they come into
contact with dust, food scraps or unclean surfaces
Chopping boards are colour coded to help prevent contamination
- white; dairy and bakery goods
- green; fruit and vegetables
- yellow; poultry
- red; raw meat
- brown; cooked meat
- blue; seafood
● Personal hygiene
o Poor personal hygiene presents a risk to the food being prepared
o Bacteria can be transferred
o Good hygiene; clean uniform, hand washing, clean shaven, no
jewellery
o Not wearing uniform to and from work to prevent contamination
● Personal health issues
o Anyone working with food who is suffering an infectious disease is
legally required to report it to their employer
o Illnesses can be transferred through touch, air and saliva
o Cuts and abrasions must be reported
o Cuts must have a blue bandaid or other bright colour; gloves
must be worn to eliminate wounds coming into contact with
food
 ● Environmental hygiene
o An environmental hazard results from failure to maintain clean
premises (floors, sinks) and equipment ( utensils, appliances)
o If kept unsanitary; pests, insects and vermin occur
o Regular removal of garbage
● Work practises
o Establishments will have procedures about food handling
o If procedures are not followed; food safety may be at risk
o Examples; wearing gloves, coloured chopping boards, holding
cutlery by handles, removing aprons when going bathroom

Eliminating and minimising hazards:

● Identifying where hazards could occur and eliminating/minimising
these
● Implementing appropriate control measures; such as uniform, personal
hygiene standards, environmental hygiene standards, food prep and
food handling procedures
● Training staff to minimise food safety hazards
● Training is more effective if staff understand why they must perform a
task and the consequences of not doing them properly
Hazard Analysis and Critical Control Points (HACCP):
● A method of preventing food hazards
● Gives staff confidence that food is safe to eat
● Analyse from the arrival, to storage, to preparation, to cooking and
service
● At each step of the production of the dish, control measures are put
into place to prevent hazards from contamination
● 7 principles of HACCP:
o 1. Conduct a hazard analysis
o 2. Identify critical control points
o 3. Establish critical limits
o 4. Establish monitoring procedures
o 5. Establish corrective action
o 6. Establish verification procedures
o 7. Establish record keeping and documentation process
Work practises associated with HACCP:
● Temperature checking raw ingredients as they are received
● Conducting visual inspections of fruit and veg to ensure no pest
infestation
● Performing stock rotation (FIFO) to prevent stock from going out
● Using timers and recording display times for food waiting to be
purchased
● Thermometer to check the internal temperature of cooked meats
● Filling in cleaning rosters and sign off sheets
FOOD CONTAMINATION AND FOODBORNE ILLNESS
Signs of damaged, deteriorated, spoiled or out-of-date food
● Bruising, wilting, or damage to the skin or leaves of vegetables
● Overripening of fruits such as berries and stone fruits
● Blue, blue, green or white mould
● Slimy feel on products such as bacon or ham
● Unpleasant or unnatural smell such as “off” meat
● Damaged or opened packaging, broken seals on bottles
● “Blown” or dented cans and bottles
● Unfamiliar textures; lumpy yogurt
Definitions
● Contaminant: substances that make something less pure or make it
poisonous
● Contamination: action of making something impure or harmful
● Cross-contamination: occurs when harmful bacteria or allergens are
spread to food. They might be transferred from other food, surfaces,
hands or equipment
● Potentially hazardous food: may have naturally occuring bacteria
already within them. Some foods are considered high risk because they
are high in protein and high in acid.
Causes of contamination
● Common types of contaminators:
● Physical:
- hair, chips of nail polish, rubbish from packaging, dust and
insects
- presence of these items in foods indicates a failure to follow
correct food handling and hygiene procedures
● Chemical:
- caused by failing to thoroughly wash fruit and vegetables
before preparation, or not following cleaning procedures
- e.g. using sanitiser spray near uncovered ready-to-eat food
● Microbiological:
- may be present in the food already, r may have been
introduced through poor hygiene and food handling procedures
- bacteria that causes illness; toxin or poison produced by
bacteria
● Common food allergens:
● An allergen is a substance that causes an allergic reaction
● May be mildly or severely allergic to particular foods
● Most common food allergens are eggs, fish, milk, nuts from trees
(hazelnuts, walnuts, almonds and brazil nuts), peanuts, shellfish,
sesame seeds, soy products, wheat.
 ● Conditions that lead to food spoilage and contamination
● Contaminants thrive in conditions where there is a food source
that supports growth
● High in moisture
● Protein-rich
● Stores in the danger temperature (5-60) for more than 2 hours
● Exposed to oxygen
● Most bacterial contaminants require oxygen to survive

Food allergies
● 2 percent of adult Australians have a food allergy
● Common symptoms of food allergies
o Abdominal discomfort
o Hives or welts on the skin
o Itching
o A mild wheezy feeling in the chest
o Swelling on the face, lips or eyes
● Emergency response to allergic reactions, including anaphylaxis
● Some allergies to food can be dangerous, causing a severe
reaction called anaphylaxis
● Symptoms of anaphylaxis:
o Noisy breathing or difficulty breathing
o Swelling tongue, tightness in throat
o Difficulty talking
o Wheezy cough
o dizziness
● Individuals need to carry an epipen
● When having an anaphylaxis reaction:
o Sit or lie the patient on the floor
o Follow the patients action plan for anaphylaxis
o Locate the epipen and administer adrenaline
o Call 000
● Selection of foods to be handled and consumed
o Hospitality staff need to understand the need for care in the
preparation of foods; prevent food poisoning and food reactions
o It is the customers responsibility to inform an establishment if they
have a food allergy
o Waitstaff should know about the contents of dishes on the menu
o Should ask chef if unsure about ingredients
o An establishment must be honest with customers if they cannot
be certain that a dish is free of a particular allergen
o Use seperate equipment and utensils
Meaning of food-borne illness
● Referred to as food poisoning
● Illness caused by consuming food that has been contaminated by
pathogenic bacteria or viruses
● Be caused by consuming naturally poisonous foods, or chemicals
Causes of foodborne illness
● Consumption of bacteria such as E. coli, listeria and salmonella
● Consumption of food that has been in contact with a carrier of a virus
● Consumption of toxins; poisons produced by bacteria that causes the
illness
Bacterial, bacterial toxins and viral contamination of food through:
● Cross-contamination
o Bacteria, toxins and viruses can be transferred to food through cross
contamination
o E.g. handling food with hands when there is a cut
o E.g. a waiter blowing her nose without washing her hands
o E.g. staff coming to work after having a vomiting virus
● Incorrect storage and food handling
o Temperature danger zone (5-60) is the temperature range at which
pathogenic bacteria reproduce most rapidly
o Bacteria can double every 20 minutes
o Foods that are to be stored before they are prepared must be
covered and clearly labelled
o If chilling, food are to be kept below 4 in coolroom
o If heating food, temperature above 75
o Time spent preparing foods should be monitored to ensure gufg-risk
foods do not remain in the danger zone for too long
Naturally poisonous foods
o The substance solanine which turns potatoes green
o Consuming large amounts of solanine can cause nausea and
vomiting
o Rhubarb leaves contain a high amount of oxalic acid
o Some mushrooms are dangerous to eat
Illness and symptoms
Name of Duratio Symptoms of illness Foods that contain the
pathogen n of contaminant
illness

BACTERIAL:

Campylobacter 2-5 Fever, nausea, - raw and uncooked poultry

days abdominal cramps, - unpasteurised milk
diarrhoea - contaminated water

Escherichia coli 2-10 Diarrhoea, abdominal - improperly cooked beef

(E. coli) days cramps - unpasteurised milk and juice
- contaminated water
Listeria 3 days - Meningitis, sepsis, - soft cheeses
10 fever, miscarriage in - unpasteurised milk
weeks pregnant women - ready-to-eat deli items

salmonella 6-72 Headache, fever, - undercooked poultry

hours abdominal cramps, - raw eggs, sprouts
nausea, vomiting

TOXINS

Bacillus cereus 1-24 Sudden onset of - improperly cooked and

hours severe vomiting and refrigerated rice and pasta
nausea, abdominal - meat, stews and gravies
cramps

Clostridium 18-36 Double vision, blurred - home canned or bottled

botulinum hours vision, nausea, foods with low acid, not
vomiting and processed using correct
abdominal cramps, cooking times or pressure
slurred speech,
trouble breathing

Clostridium 6-24 Abdominal cramps, - meats, poultry, gravy, dried or

perfringens hours nausea, watery pre-cooked foods
diarrhoea

Staphylococcus 30 mins- Sudden onset - creamy desserts and pastries,

aureus 8 hours vomiting and potato salad
abdominal cramps

VIRUSES

Hepatitis A 2-7 Jaundice, fatigue, loss - raw or poorly cooked

weeks of appetite, nausea seafood harvested from
contaminated water
- ready-to-eat food
contaminated by infected
water

Rotavirus 24-48 Fever, nausea, - poorly cooked shellfish

hours vomiting, abdominal - ready-to-eat food
cramps, diarrhoea, contaminated by infected
headache worker
Hygienic work practises to minimise contamination and illness
● Food handler
o Must follow the establishments policies and procedures
o Adhering to uniform requirements, wearing gloves, following
cleaning rosters and cleaning procedures
o Monitoring critical points in the production of dishes where
contamination is most likely
● Workplace procedures
o Procedures to prevent contamination should be clearly stated in the
establishments policy documents, and all staff should be aware
when employed
o Uniform standards; wearing uniform to and from work
o Wearing PPE (personal protective equipment) such as hairnets,
gloves and aprons
o Rules on facial piercings, jewellery and nail polish
o Indicating who is responsible for recording temperature checks,
cooking times, display times, cleaning, storage of received goods
COMPLIANCE
Difference between an act, regulation and code of practice & standards:
● Act: a law or legislation passed by government
● Regulation: contain guidelines outlining the behaviour required to
achieve compliance
● Code of practise: include written details on how to carry out a certain
task in a safe or ethical manner
● industry/workplace standards: published documents that set out
specific procedures and guidelines to ensure consistency of products,
services and systems
Intent of national, state and territory laws, standards and codes:
● To create uniformity safety and stability in the way food is stored,
handled, prepared, cooked, served and sold across the country
● Protect customers, employers, and employees
● Food Act 2003 (NSW)
o The primary law governing food for human consumption in NSW
o Ensure food for sale is both safe and suitable for human
consumption
● Food Regulation 2015 (NSW)
o Supports the regulatory work of the NSW food authority and its aim
to reduce food borne illnesses
o Provides more detailed information regarding the guidelines
hospitality establishments must follow to ensure high levels of food
safety
o Sets minimum standards the food industry must meet
o Focuses on foods and groups of people who are at high risk of
dood-borne illnesses
o Has the power to inspect food premises to ensure they are
complying with the food act 2003
o Specifically aims to reduce the incidence of food-borne illness
 ● Australia New Zealand Food Standards (FSANZ) Code (‘the Code’)
● Code ensures that food in australia and new zealand is safe and
suitable for consumers to eat
● Includes minimum standards for food additives, food safety and
labelling, and food that need pre-approval such as genetically-
modified food
● Responsibility of state and territory departments
● All manufacturers must comply with the cleanliness of premises
and the equipment used to manufacture food
● Main aim: ensure food is safe to eat, correct labelling and
packaging of food, and it’s safe storage
● Consequences of not complying:
● A verbal or written warning
● A penalty infringement notice; fine
● An improvement notice requiring changes to be made within a
certain time period for reinspection
● A prohibition notice; court action
Role of the NSW Food Authority and local government regulator in food safety
● Ensures effective food safety and food quality management
● Aims to reduce the incidence of food poisoning
● Local governments are responsible for monitoring the compliance of
food business in their area
● Councils employ environmental health officers (EHO’s) whose role
includes the inspection of food premises
● Issue warnings and improvement, penalty or prohibition notices and
provide reports to the NSW food authority
● The NSW food authority publishes names of establishments that have
breached NSW food safety laws on (name and shame) register
Food safety program overview
● A written document that describes how a food business will manage
the food safety hazards associated with its food handling activities
● Food safety program consists of HACCP plan
● Examine all sectors of food handling and service in the business
● Food types and customer groups who are deemed to be particularly
vulnerable to hazards - aged care, hospitals and childcare
● Procedures for staff training, maintenance and pest control schedules,
cleaning rosters, and document registers and templates
● Identify as many food safety breaches as possible before they occur
and manage them
Workplace policy and procedures:
● Establish procedures and policies according to their food safety
program
● May include requirements;
● Wearing hairnets at all times
● Regularly checking temperature on food display
● Carrying out rostered cleaning duties
Reporting illnesses
 ● Businesses establish consequences for failure to meet requirements
● Employment warning, stating that they are not performing
according to the agreed procedure
Food safety supervisor and food handler responsibilities:
● Food standards code requires an employer to appoint a food safety
supervisor
● Their role is to supervise staff and manage the establishments food
safety plan
● The food safety supervisor must be up to date on all food safety
compliance matters; have completed a food safety supervisor course

REPORTING
Purpose and importance of reporting:
● Establishments should be constantly aiming to increase their standards
of quality in food service
● To improve; they need to be honest about their practises and
procedures, and measure these against their food safety goals
● If food safety practises are not working and food breaches are
occurring, the establishment needs to be aware to fix the problem
What, how and who to report:
● Individuals who report hygiene and safety issues are customer
and employees
● Food hazards and associated risks:
● Food handlers have a responsibility to report when a food safety
breach occurs, or is at risk of occuring
● E.g. reporting when food is out of date
● Customers will report if they feel a meal/food are not hot/cold
enough
● Poor hygiene and work practises:
● Incorrect storage of raw and cooked items in the coolroom
should be reported; Raw foods should always be stored below
cooked food
● Inappropriate wearing of the uniform; full uniform always worn
● Unsafe work practises when working with food:
● Handling of ready-to-eat foods without the use of food handling
gloves should be reported
● Careless placement or plating of food can affect people with
allergies
● Special dietary needs are often handled by one person in the
kitchen to prevent mistakes
● Personal health issues:
● Worker should state if they have an illness before coming to work
● Enables workers to do different jobs without contaminating food
● Any injury that would require the staff to wear gloves needs to
reported to the manager
 ● Incidents of food contamination
● Customers can be quick to report an incidence of food
contamination such as hair in food, coffee cup with someone
else's lipstick on it
● Workers who notice evidence of pest activity needs to reported
immediately as it can escalate very quickly
Types of reports:
● Formal and informal
● Formal reports are written after an inspection by the EHO
● These provide a summary of both good and bad results and
details regarding how any issues should be solved and when they
need to be solved by
● An informal report might involve adding an item to a whiteboard
order list for future purchase because stocks are running low
● written
● A customer may provide a written letter of complaint
● HACCP- have many reports that provide evidence of ingredient
inspections on arrival, temperature checks, cleaning checklists
● Anaphylaxis incident may require staff to write a detailed report
● An incident report such as a staff member become ill during a
shift and being sent home
● verbal:
● When an incident need reporting immediately, verbal reports are
often provided
● E.g. customer complaining about meal being undercooked,
issue needs to be resolved immediately and then the issue would
be followed up with a written report to later investigate if the
issue is resolved
Reporting to appropriate persons:
● If the incident is reported by a customer, they will tell the nearest staff
member or may ask for a manager
● Employees should act within their level of authority; passing on any
food concerns to their supervisors
● A serious outbreak of food poisoning must be reported to the NSW food
authority; who may conduct an investigation with the local council
 SAFETY- TOPIC 2
WORK HEALTH AND SAFETY
Meaning of health, safety and security:
● Health: the state of being free from illness or injury
● Safety: being protected from harm or risk, including security
● Security: the state of being free from danger or threat
Implications of the cost of workplace injury:
● Social
● Refer to the impact of the workplace accident on the injured
person's family, whose lifestyle may be temporary/permanently
damaged sur to injury
● Social costs include, work, lifestyle choices, sporting
● Human
● A workplace injury can have permanent effects on the quality of
the worker, which can also cause strain on family, friends and co-
workers
● Physical and psychological injuries
● Organisational
● The workplace may remain affected by the injury after the
incident
● Operations may be restricted until an investigation into the
accident has taken place
● Other employees may be required to take on more workload
● Economic
● Financial burdens imposed on the workplace, family and health
system
● Including costs for medical and injury rehabilitation
● Loss of wages, may affect the individual and family to cause a
dramatic change in lifestyle and living arrangements
WHS responsibility:
● When the PCBU (employer), workers and visitors to a site do
not participate in safe work practises they are putting
themselves and others at risk of harm
● Carelessness or not working safely can lead to damage and
injuries
● Mutual responsibility is known as duty of care
Participation and consultation in relation to WHS:
● Employees have a duty to participate in discussions about safe work
issues
● Allows employees to understand their rights and responsibilities in
regards to WHS
● WHS needs to be consistently enforced, routinely checked, updated,
maintained and evaluated
Primary role/function of key bodies involved in WHS:
 ● There are different key bodies that can help keep employers and
employees up-to-date with work health and safety legislation,
regulations and code of practise

● WorkCover NSW
● Part of the safety, return to work and support division of NSW
● Role; oversee work health and safety, workers’ compensation
insurance and benefits and return to work strategies
● Provides; employees and employers with relevant information on
WHS, insurance and claims, training, law and policy
● Information on training, assessment and licensing
● Safe Work Australia
● Each state in Australia has its own WHS legislation
● Aims to improve health and safety and workers compensation
arrangements across the country
● Raises awareness of WHS issues, regulating health and safety laws
and developing and improving workers compensation
● local councils
● Provide information about WHS considerations in relation to
hospitality events held on council property; function at town hall
● WHS information that relates directly to council guidelines and
expectations
● unions
● Groups representing workers in different industries
● Workers in the hospitality industry are represented by the union
united voice
● The role of the union in WHS is to provide advice on WHS issues to
workers
● To obtain advice; workers can call to talk to their union
representative
● professional associations
● Organisations such as the australian hotels association, restaurant
and catering NSW and clubs NSW
● Provide information on WHS issues for the PCBU including risk
management, training, hazardous chemicals and WHS
consultation
Internal and external sources of WHS information:
● Internal - workplace or organisation policies, emergency plans, training
documents
● External - WorkCover NSW, legislation, regulations and codes of
practise
Authority and responsibility for WHS:
● Working according to your level of employment within the
management hierarchy
● Employees higher up the hierarchy such as supervisors or managers are
expected to take on greater decision and policy making within an
organisation
● Taking initiative
● Every level of employment, employees should take
initiative
● Shown when a WHS issue can be identified and easily
rectified
● E.g. moving tae station to avoid power cord becoming a
trip hazard
● Problem-solving
● WHS issues are often raised at staff meetings where input is from
all employees
● Workers at all levels of employment can contribute to problem
solving
● E.g. identifying a problem after service and talking to supervisor
to prevent in future
● Decision-making
● Final decisions are often the responsibility of those in charge
● Some situations; a decision needs to be made quickly
● E.g. in a first aid situation

WHS COMPLIANCE
Legal requirements for work health and safety
● WHS legislation:
● Work Health and Safety Act 2011 (NSW)
● Designed to ensure that workers' health, safety and welfare is
protected at work
● It covers all categories of employment- full time and part-time,
apprentices, volunteers, work-placement students, employers
● Aim of legislation is to eliminate or minimise risks in the workplace
that threaten the health and safety of workers
● Work Health and Safety Regulation 2011 (NSW)
● Regulations detail the guidelines that workplaces need to follow
in order to comply with work health and safety legislation
● Regularly amended to ensure they are in line with the intent of
law and that they do not create rules that cannot be enforced,
por create an unfair burden on businesses
● Include detail on WHS inspections, application of risk assessment
procedures, first aid, emergency procedures, PPE, hazards in the
workplace
 codes of practice related to:
• Hazardous goods and dangerous goods
o Relates to the risk associated with hazardous chemicals
and dangerous goods
o Many substances can cause effects through contact,
inhalation, ingestion
o Provide signage that warns workers of the danger,
monitoring the health and operations of the workers, and
providing appropriate training and supervision
● manual handling
o A task that requires a person to lift, lower, push, pull, cary
or move, hold or restrain something
o May involve repetition, force, awkward posture or
vibration
o Present a risk of spain, strain or back injury
o Must undertake a risk assessment of manual handling tasks
to minimise injury
● risk management
Outlines the process of working towards a safe workplace
1. Identify hazards in processes or workplace
2. Assess risks- how serious can injury be
3. Control the risks
4. Review the controls
● WHS consultation
o Requires employers and business owners to seek advice from
workers on matters of safety
o Based on worker input and participation to improve decision
making, reduce injuries and diseases
o Provide guidelines that help business to receive information
and discuss work health and safety issues with workers
Person conducting a business or undertaking (PCBU)
● Primary duty of care to its workers, visitors, and customers in the
workplace
● Responsibility to ensure:
● Work environment, equipment are safe and properly
maintained
● Chemicals are used, handled and stored safely
● Adequate facilities available; bathrooms
● Information, training, instruction and supervision
● Duty to consult with workers on issues of hazard and risks
Consequences of non-compliance
● Financial consequences
● Insurance for any injury or illness suffered in the workplace
● Legal consequences
● Notices issues by safework; fixing potential hazards
● Prohibition notice
● Fines
● Shutdown of business
● Penalty notice; on the spot fine
● Prosecution; court system used for unsolved issues
Safety signs, symbols and barricades:
● Provide direction, restrict access to a certain area or alert employees
or customers to a potential hazard
● Be direct, inform, warn people of different things
● Signage must be clear, legible, comply with legislation
● Signage is universal
● Meaning of colour and shape
● Stop or prohibitive sign red circle, white background with a cross
through the middle; no smoking
● Mandatory signs are blue with a white background
● Danger signs alert to a hazardous or life threatening condition
● Warning signs contain information about hazardous conditions;
black triangle with yellow background; wet floor
● Emergency signs; exits, white letting green background
● Fire signs indicate the location of firefighting equipment; red

● Placement and positioning

● Must be in the open, visible, not hidden behind doors or screens
● At eye level or as per legislative requirements
● Signs should be maintained and kept clean
Monitoring and reporting in relation to workplace safety:
● Safework NSW requires a record of all injuries and incidents is kept on
site at an establishment
● Serious injuries, illness, death must be reported immediately
Describe how, when and to whom to report:
● formal/informal
● All injuries must be reported in writing
● Either in log or register
● Written
● Staff must be trained on how to locate and complete a form
● Individual who is sick needs a written doctors report
● Maintenance check logs
● verbal
● Often the first reporting method used to notify people of an
accident or incident
● Verbal should be followed up with a written report
Reporting to appropriate persons:
● All workers need to act within level of authority
● Reports made to; supervisor, manager, trainer, health and safety
representative
Purpose and importance of monitoring & reporting:
● Keeping a record of incidents allows a workplace to identify any
patterns
● Reporting and monitoring can identify when training or instruction
needs to be upgraded or refreshed
Policy and protocols when reporting
● Establishments will have protocols (official way of doing a procedure)
around the chain of command for reporting health and safety matters
● Instructions on how to complete a maintenance request or first aid log

WHS CONSULTATION AND PARTICIPATION

● Consultation between employers and worker is a legal requirement
Opportunities for workers to provide input:
● Formal and informal discussion
● Following a complaint or an incident, formal meetings may be
held between management, safework NSW, and trade union
● Informal discussion occur daily
● Meeting
● Formal meeting focusing on WHS issues may be held or any
concerns may be addressed at a staff meeting
● Survey
● Businesses may survey their staff to get an overall idea of WHS in
the workplace
● May be done to implement change, measure effectiveness of
policies and procedures
● Training
● Individual employees should be provided with training in
hazardous tasks such as manual handling, using chemicals and
equipment
 ● WHS audit
● May be conducted internally or externally as part of WHS
management
● Checklist examines every aspect of premises, identifying possible
risks to health and safety
● WHS inspection
● Carries out by safework NSW
● Inspectors are invited to observe and provide feedback on
processes or policies in a workplace
● Inspections are conducted in the event of an incident
Requirements of a health and safety committee or health and safety
representative
● Establishments have flexibility in how they manage WHS manners
● Role is to facilitate measures to make the workplace and work
processes safe
● Committee may be established if the business has more than 5
employees
Roles and responsibilities in WHS consultation
● PCBU:
● PCBU; person conducting a business or undertaking
● Must facilitate the establishment of the WHS
● HSR (health safety representative) and PCBU work together
● manager/supervisor/team leader
● Encourage open discussion on safework issues and\ promote a
safe work environment
● Individuals:
● Responsibility to report health and safety concerns
● Conduct their role according to workplace policy
● Other workers:
● Workers have a duty of care for eachother
● Encourage others to speak up on issues on safety
● Union
● Provide advice for HSR on workplace health and safety
Importance of identifying and reporting
● WHS issues and concerns:
● Young or inexperienced workers are hesitant to speak up about
issues that concern them
● If health and safety issues go unreported they can’t be fixed
● Workplace hazards:
● Must be reported to ensure they can be eliminated or minimised
● Identification of a hazard makes it possible for employees to
change their behaviour or actions to prevent accident or injury
● E.g. damaged power cord
 ● Unsafe work practises:
● Unsafe work practises must be reported to prevent accidents or
damage
● Unsafe practises may result in being fired
● E.g. using meat slicer without guard
● Breaches of health, safety and security:
● Any breach must be reported
● Breaches may result in an uncontrolled hazard that could present
a risk to the worker s or customers
● E.g. use of fire hose to wash down footpath

SECURITY
● Security hazards have the potential to threaten the safety or wellbeing
of staff and guests
Potential security breaches:
● Relates to the need to protect the safety of customers and workers,
property; cash, documents and valuables
Cash handling:
● Large amounts of cash on premises creates a security risk
● Cash should be handled by as few employees as possible
● Establishments will have procedures for counting money and
transferring large notes to the safe regularly during a shift
● Cash should not be held on premises overnight
● Cash should not be taken to the bank at the same time everyday
Documents:
● Customer information; credit card details, files containing information
about employees, financial information about the business
● Electronic storage of information should be secure ensuring only a few
people can access it
Equipment:
● Theft of equipment is costly
● Guests staying at a hotel will be asked their credit card details to
prevent theft
Keys and access passes:
● Managing the movement of people
● Require the use of a key card or swipe card to operate lifts or access
gym
● This prevents people who are not guests of the establishment of using
the facilities
● Key control to minimise staff movement in an establishment
People
● Staff:
● Important for staff to feel safe at work
● Employees should be trained to be alert for suspicious people;
may look out of place, act nervous, avoid eye contact
● Wearing name tags and official uniforms
● Make it easy to distinguish staff from guests
 ● Customers:
● can be both the cause and the victim of a security breach
● Customers causing a disturbance may make other guests feel
uncomfortable
● Police should be notified is a person is out of control
● others:
● Visitors; tradespeople, appliance repairers, should sign in as a
visitor and have a pass or badge
● Should show identification before they are given access to
areas
Records:
● Electronic records for both employees and guests
● Employees never to share passwords and should change passwords
regularly
● Customer details will never be passed onto another party without
permission
● Paper copies of information should be shredded
Stock and supplies:
● Regular stock takes and use key control procedures to limit access to
areas
● E.g. access to alcohol needs a key
● Establishments have lost property; protects business against customer
accusing them of theft
Buildings:
● Secure areas:
● Access to secure areas is restricted to a small number of
employees
● Key, swipe card or pin code
● General access areas:
● Secured by the use of CCTV or physically controlled by security
● Presence of staff on site makes guests feel comfortable
Strategies to deal with security breaches:
● Worker must act within their level of authority
● Notify breaches to a supervisor; they will determine the most
appropriate course of action
● In case of a robbery; workers should remain calm and do as they ask,
try to take as many details about the person, contact police
immediately
● Bomb threat; listen carefully to all instructions, tone of voice, accent,
any background noises. Threat reported to police
● Dealing with security breaches:
- observation (CCTV)
- reporting to emergency services (bomb threat)
- evacuation
Reporting security breaches:
● Report breaches to supervisor
● After event or incident, a detailed report should be written to allow
assessment of procedures and outcomes for future improvement

RISK MANAGEMENT
Difference between risk and hazard:
● Hazard; a situation that has the potential risk to pose a threat to life or
health
● Risk: level of exposure to danger
● Hazard is a situation that can cause the injury and the level of risk is the
likelihood of the injury occurring

Hazard identification;
● Conducted in consultation with workers by reflecting on past
experience
● Crucial to safe work practises
● May include; stress, bullying, slip and trip hazards, manual handling,
working with chemicals
Range of hazards:
Biological - exposure to bacteria, virus and moulds
- workers need to have training in infection control

Human factors - carelessness, bullying, failing to follow correct

procedures or instructions, being unsupervised or
untrained

Manual handling - includes lifting, pushing, pulling, dragging or turning

- a hazard when conducted in a hurry or not safely

Materials - materials are used or stored incorrectly

- chemicals, gases, equipment, consumables, broken
glass

Tools and - items are used without supervision or not used

equipment according to training

Work environment - a hazard if it is hot, crowded or noisy

- understaffed; can be stressful, if open late

Work processes - include procedures that expose staff to risk or injury;

and practises ordering dry ingredients in bulk quantities that then
have to be lifted

Working with - damaged cords or gas leaks

electricity and - staff must be aware of combining electricity and
gas water, gas and chemicals
Risk assessment:
● Systematic process of evaluating potential risks of a hazard occurring
● Organisations measure the potential risk associated with a hazard
Risk control (hierarchy):
● Eliminate the risk:
● If the hazard is removed; the risk is eliminated
● Minimising the risk:
● Substitution; reduces risk by performing the same task with a
substitute.
● Modification; task is changed in some way to make it safer
● Isolation; the task is only carried out by trained personnel or is
only conducted when there is a limited risk to others
● Engineering; use of trolley to move heavy items, protective
clothing
Other controls:
● Administration: refers to policies, procedures and training.
● Safe work practises: the risk is minimised by requiring workers to
conduct their job in accordance with workplace procedure
● PPE: wearing equipment is required under policy for safety reasons
Monitor and review:
● Monitor and review if risk controls are effective

SAFE WORK PRACTISES AND PROCEDURES

Implemented to reduce the risk of illness or injury during work activities
WHS induction training:
● Program that introduces new employees to the workplace and alerts
them to potential risks and hazards in the environment
● Addresses general WHS hazards, emergency procedures and manual
handle
 Standard operating procedures (SOP’s)
● A set of step-by-step instructions designed to help workers carry out a
process or operate machinery or equipment
● Aim to increase safety
Workplace documentation
● Should be securely stored electronically for a period of at least 7 years
● Include; evidence of qualifications such as first aid certificates,
maintenance repairs, accident/incident reports, manual handling
instructions
Work instructions:
● Relate to job descriptions and role statements outlining specific
responsibilities in relation to WHS
● May be displayed alongside the appliance or adjacent to the door
Workplace policy:
● Distributed to workers as part of an induction and should be available
in hardcopy or electronically for all staff
● Policies relating to WHS, PPE, how cash should be handled, how many
employees need to be on each shift
Selection, use and maintenance of PPE
● Under WHS law PCBU must provide PPE for workers
● Includes protection for; ears, respiratory system, hands, feet, skin, head
● PPE must be appropriate size suitable for task
● Maintenance; cleaning or disposing of equipment after each use

Manual handling techniques:

Bending and twisting - can cause strain and sprain injuries

Moving, lifting, carrying - individuals should assess the load

and putting items down - ask for help if load is too heavy, large or awkward to tackle

Working with tools and - tools that are heavy should be placed in positions to make
equipment them easier to use

Loading and unloading - repetitive tasks of moving unstable goods should be done
using trolleys or assistance

Using mechanical - lifting equipment is required when the item can't be lifted
aids/lifting equipment safely

Factors add to the risk of injury from manual handling tasks:

● Repetitive movement (more than 2 per minute)
● Sustained poor posture ( more than 30 sec)
● Excessive vibration
● Awkward postures ( overreaching)
Recommended weight limits
● National code of manual handling provides advice for lifting and
handling objects
● Not exceed when sitting 4.5 kg
● Not exceed when standing 16-20 kg
Ergonomics and posture
● Considered to contribute to safety in the workplace
● The physical work environment can have a negative effect on the
bodies of the workers
Correct placement of equipment
● Chair at a comfortable height, lighting is sufficient, the temperature of
the room is comfortable
● Placement of equipment should be adjusted to suit the operator
Sitting and standing positions:
● Correct posture to minimise the risk of strain injuries
● Both feet flat on floor, body facing work surface
● Wearing comfortable shoes for standing on hard floors
Task rotation
● Prevent repetitive or overuse injuries and helps alleviate boredom,
which can lead to accidents
● Rotating with people
Use of adjustable furniture
● Chairs and computers can be adjusted to suit the user
● Prevents muscle and eye strain
● Lights switched from warm to cool to prevent eye strain
Hazardous substances and dangerous goods:
● Typically flammable or highly toxic
● Solids, liquids or gases that can harm people, property and
environment
Handling, application, labeling, transport and storage
● Important that training is provided to all workers that handle hazardous
or dangerous goods
● Goods must be used in accordance to training and appropriately
labelled
● Transported with care; stored away separately, away from food
Safety data sheets (SDS)
● Documents that contain detailed information about a chemical
substance, safe working procedures, emergency information, side
effects of exposure and first aid
● SDS are supplied with chemicals
● Must keep sheets somewhere that can be easily located
Tools and equipment
Selection appropriate to work task
● Correct tool for the task is selected to ensure safety
● Using wrong piece of equipment can lead to injury
 Pre-operational checks and correct use
● Appliances should be checked for correct assembly and any
defects before use
● Should always be used in accordance with operating procedures
Regular maintenance and correct storage
● Equipment will last longer if maintained properly; breakdowns
minimised
● Storing equipment correctly prevents trip hazards, ensures item can
be found next time it is needed
Electrical tagging
● “Tag and test” procedures carried out by professional annually to
test safety
● Satisfactory appliances are tagged as safe and the next inspection
date is noted on tag
● Any appliances that no not pass need to be thrown out.
Working with electricity
● Assemble appliances first, then plug into power source
● Be careful around water
● Double adaptors should not be used
● Power boards should not be overloaded
Liquid petroleum gas
● LPG is commonly used to fuel barbecues and outdoor heaters
● Never sho n uld be used indoors
● Gas cylinders should be checked regularly for leaks
Inert gases
● CO2 - are used in ready-to-drink beverage systems
● Leaks can be dangerous
Housekeeping
Clean-up procedures
● Either routine or emergency
● Routine tasks are performed every shift, day, week or month
● Emergency cleaning takes place in the event of a spill.
● Wet floor sign must be displayed
● Needs to be cleaned quickly and sign removed when dry
Storage and disposal of waste
● Biological waste; serviette used to treat bleeding nose
● Needs to use gloves to prevent harm
● Waste in garbage bins creates a manual handling hazard
● Good work practise to empty bins regularly, to ensure bags do not
become difficult to lift
WHS and the environment
● Hazards reduced; using mop bucket on wheels to prevent lifting it form
place
● Using a trolley to carry things
● Appliances that generate loud noise should be limited in used to
minimise damage to hearing
The importance of safe work procedures and practises
● Crucial to prevent workplace injury and illness
● Procedures have been devised to make work practises safe
● Following procedures ensures workplace operates efficiently

INCIDENTS, ACCIDENTS AND EMERGENCIES

Meaning of incident, accident and emergency
● Incident; an occasion where something has happened
● Accident; an unfortunate, unexpected and unintentional incident that
results in injury or damage
● Emergency; a serious, unexpected or dangerous situation requiring
immediate action
Common incidents, accidents and emergencies
● Minor to major security breaches
● Illness and injury to customer or worker; cut, burn, fall or medical
emergency such as a heart attack or allergic reaction
● Intoxicated people
Difference between manageable first aid and an emergency
● First aid is the first help given until full medical treatment is available
● Trained first-aid officer will be able to determine is injury of illness needs
medical assistance
● Condition of injured person may require ambulance
Common injuries:

Injury Cause First aid

Sprains and - poor manual handling - rest

strains - poor ergonomics - ice
- trip or fall - compression

Burns and scalds - steam - cold running water

- not using PPE - seek medical attention
- chemical burns

Cuts - using sharp utensils/ - apply pressure

equipment - cover with bandage

Allergic reaction - contact with an allergen - identify symptoms; call 000

Strategies to reduce workplace accidents, injuries and impairment
● Adopting safe work practises
● Providing PPE
● Maintaining premises and equipment regularly
● Provide training
● Supervising staff
Responding to incidents, accidents and emergencies:
● Quick guides detailing who to notify in the event of an emergency

Emergency situations
● Should be quickly recognised
● Quick reaction in accordance to establishments policies and
procedures
Seeking advice
● All staff should work together to provide assistance in an emergency
Emergency contact numbers
● 000 to access fire, ambulance or police
● Numbers on quick guide; such as manager if they are not on premises

Emergency signals, alarms and exits

● Code words used to avoid panicking customers
● Different alarms to signify different emergency types
● Emergency exits should be clear with signage
● location:
● Emergency exits indicate the quickest way to exit the building
● Maps placed on doors for evacuation
● Emergency alarms should be heard
● use:
● Quick release handles that can be pushed from inside to unlock
● Opening doors will sound an alarm
● Never be obstructed by objects
Procedures to follow:
● notification:
● A supervisor or manager must be notified as soon as possible
● Workplace policy and procedure;
● Evacuation; consider safety of guests and staff. All staff must
know their role in an evacuation
● Security: property of staff and guests need to be secured to
minimise further threat to life and property
● Reporting:
● Workers should follow establishments procedures
● Verbal report in the first instance; followed up with written report
Basic process of fighting a fire
● Fire results from unattended cooking, overheating oil and fat
● Contact 000
● Using a fire blanket:
● Useful for small fires that have been contained in a saucepan
● Used to extinguish flames off clothing
● Using a fire extinguisher
● Be used to create a clear pathway to an exit
● Using a fire hose and reel
Role of personnel in a emergency
● Establishment procedures will clearly outline the role of personnel in the
event of an emergency
● Drills are conducted to ensure each person knows their role

First aid
● Preserve life and prevent any further harm to the patient until medical
help arrives
● DRS ABCD
● Every worker has a duty of care they must render assistance in a
emergency situation
Recording and reporting incidents, accidents and emergencies:
● Important that procedures are applied and reviewed in the event of
an incident
● Accurate records are necessary for review to take place
● Further investigation by safework NSW