Observing workplace hygiene procedures

WEB SCRIPT Tourism Sector
Sector: Common Compentecies
Qualification: Observe Workplace Hygiene Procedures
Unit of Competency: Observing Workplace Hygiene Procedures
Module Title:
 Follow hygiene procedures
Learning Outcomes:  Identify and prevent hygiene risks

Developer/s: Michael John C. Garcia

TITLE DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
OBJECTIVES At the end of this unit, you should be able to:

 Identify the workplace hygiene procedures to be complied with.
 Implement principles of cleaning and sanitation in observing hygiene

procedures.
 Understand handling and storage of items.
 Identify potential food and other risks in the workplace promptly.

INTRODUCTION

Introduction All workplace environments need to be hygienic and safe for employees and
visitors, even those which are not involved in the production and handling of
Requirement in food and personal products. Implementing a workplace hygiene policy is an
applying workpalce effective way to ensure that all employees follow the same standards.
hygiene procedure Identify relevant workplace hygiene procedures to be adhered to
a) Legislation – which can include national legislation, regional legislation or
local legislation
b) Enterprise policies and procedures – as determined by the individual
employer

c) Internal food safety systems – requirements implemented by the business

To identify the requirements of local food safety legislation:
a) Speak with the management
b) Visit your local health o food safety authority
c) Research the requirements through the internet

1. Personal hygiene

 Refers to the cleanliness, appearance and habits of employees
 Include showering, using deodorant or perfume, grooming facial hair and

hair-washing. Hand washing and the use of hand sanitizers also has
great importance as a protection against the spread of illnesses.

2. Work area cleanliness

 Provision for each employee to clean and maintain their own workstation
or work areas.

 Include regular cleaning of surfaces with disinfectant to reduce the risk
of bacterial contamination.

 Also include keeping the area tidy and free of clutter.

3. Restroom facilities

Key areas your  Provide restrooms for all employees to be equipped with hot and cold
workplace hygiene running water, hand soap, toilet paper and hand drying towels or
policy should address equipment.

 Ensure that workers have the opportunity to practice personal hygiene
after using the facilities.

 Some businesses hire an external cleaning service to attend to the
restrooms.

 If employees are required to maintain the facilities themselves, the
workplace hygiene policy could include details such as the frequency of
cleaning and the type of products to use for cleaning the floor, toilet
bowls and sinks.

4. Kitchen

 Cover regular cleaning and maintenance of utensils and equipment.
 Allocates accountability for the task of cleaning and helps to ensure that

it gets done.
 Employees who are unhappy about the levels of workplace hygiene can

complain if they believe the standards of cleanliness are poor enough to
constitute a health risk.
 Encourage employees to take personal responsibility to protect

Hygiene program themselves and to practice good hygiene.

Features of a good personal hygiene program include the following:
a. Observing Personal Hygiene Practices
b. Enforcing rules regarding eating, drinking, chewing gum, and

smoking
c. Preventing employees who are ill from working with food
d. Defending the role of Management Staff, Quality Management and

training Department on company workplace procedures

Observing pesonal
hygiene

Proper handwashing

https://www.youtube.com/watch?v=IisgnbMfKvI&t=25s

1. Management Staff (Manager & Supervisor)

The roles of a. Ensure that all employees are clean, properly dressed, and free from cuts,
abrasions and infections.
management,Quality b. Ensure that hot foods are kept hot and cold foods are kept cold.
c. Ensure that food is kept covered to protect it from contamination.
and Training

Department

d. Ensure a completely clean and sanitary establishment in areas where food

is stored, prepared or served.
e. Ensure that an ample hot water supply is available at all times.
f. Ensure that their establishment is rodent and insect free.
g. Ensure that utensil washing methods are approved and that instruction
cards are in place.
h. Ensure that garbage is disposed of immediately and in an approved way.
i. Ensure that employees’ change rooms and washrooms are completely clean
and sanitary.
j. Ensure that their staff is adequately instructed in all matters relating to
good sanitary practices in preparing and serving food.

2. Quality Management Group

(Conti.) Task include:
a. Provides detailed sanitation and equipment inspections.
b. Special emphasis is placed on food quality reviews and food production
systems in food service businesses.
c. Safety, adherence to company policies, housekeeping and repair and
maintenance are also evaluated and scored.
d. The results are reviewed with the Supervisors, Managers and OIC.
Summary reports are sent to the company President.

3. Training Center Team

Task include:
a. Develop and implement custom seminars and training programs to assure
quality service and cuisine to our customers.
b. Externally and internally produced audio visual media"in-service" training
modules
c. Interactive role play to instill new concepts in total quality management,
employee empowerment, managing diversity, safety and sanitation, business
relationships and job skills training.

LESSON :

PRINCIPLES OF
CLEANING AND
SANITIZING

Introdution Cleaning and Sanitizing are important activities in food safety. Two distinct
processes used for very different purposes. Understanding the principles helps
reduce the occurrence of disease-causing bacteria.

Principles of Cleaning Cleaning and Sanitizing are important activities in food safety. Two distinct
and Sanitzing processes used for very different purposes. Understanding the principles helps
reduce the occurrence of disease-causing bacteria.

Cleaning agent Chemical compounds made to remove soil or mineral deposits.
In general, cleaning agents must work well, be stable, non-corrosive and safe for

Sanitizing employees use.
1. Detergents
Types of chemical
sanitizer  used to remove dirt and grime from a variety of surfaces and items (cutlery
and crockery, pots and pans, kitchen utensils and equipment, floors, walls
and ceilings, food preparation surfaces and benches.

 to manufacturer’s instructions for the cleaning job being undertaken

2. Solvent Cleaners

 often called degreasers, alkaline detergents that include a grease-dissolving
agent.

 a chemical designed to cut through grease and fatty deposits. Commonly
used in rubbish bins and waste bins to help remove the build-ups present in
these containers.

3. Acid Cleaners

 contain scouring agents that can be rubbed or scrubbed on hard-to-remove
soils.

 often used on floors or bake-and burnt-on soils in pans.

4. Sanitisers

 used to sanitise items (food preparation surfaces, utensils, food equipment
and food areas) by eliminating bacteria or reducing the number of bacteria to
safe levels.

 Make sure nominated ‘contact time’ are adhered to for the product being
used – always use according to manufacturer’s instructions

The science of safeguarding people’s health through cleanliness. It means
reducing the harmful micro-organisms on a surface to a safe level.

Heat sanitizing
· The temperature of food contact surface (e.g. spoon) must be 170ºF (73.9ºC) to
kill microorganism.

Chemical Sanitizing
· Widely used in the food service industry, effective, reasonable cost, easy to
use.

Mismanagement of sanitizing can result to:
a) injury to employees and customers, waste of chemicals and money,
b) damage to equipment and facilities.

Chlorine and Iodine
 Both chemicals are easy on skin.
 Chlorine compound are more likely to damage rubber and metals.
 Using too much of chlorine solutions may leave an odor on dishes.

 Iodine compound should be used only in solutions with pH 5.0 or less unless
the manufacturer allows higher limit.

Chlorine can be purchased in three forms:

1. Chlorine gas
2. Chlorine granules
3. Chlorine in liquid form

Washing in three sink
system

Points to remember https://www.youtube.com/watch?v=XzGp_uqbJAU
during equipment
cleaning  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.
 Sanitize at the start and end of a work day.
 Clean during your shift as soon as you see a spill.
 Use wiping cloths to clean counter tops, tables and equipment.
 Rinse wiping cloths in a sanitizing water mix with 1 teaspoon bleach + 1

gallon of water. (Do not add soap to sanitizing solution; do not let it become
dirty, store wiping cloths in sanitary between uses)

LESSON A hazard is the potential to cause harm to the consumer and the main
CONTAMINATION AND hazards are:
a. microbiological such as bacteria, viruses, molds and parasites.
HYGIENE RISK b. chemical, such as insecticides and cleaning chemical.
c. physical, such as glass, screws, drawings pins and stones.
What is a food hazard

Food handlers must be aware of the specific hazards associated with their
activities and how these hazards can be controlled

Four keys in responding to these threats are:

 Awareness
 Constant vigilance
 Immediate reporting
 Quick and effective responses.

Microbiological contamination is caused by bacteria, moulds, and viruses via
intoxication or infection.

Microbiological Bacteria
Contamination These are single-celled life forms and are found everywhere. They are found in the
air, soil, on our hands, equipment and utensils. Bacteria live in both humans
Condition for Growth and animals, growing and multiplying rapidly, aided by warmth, moisture, time,
food and oxygen. If the environment is favourable, bacteria can grow from 1 to
over 2 million bacteria in the space of 7 hours.

Bacterial Growth
Bacteria multiply by splitting in half. Under ideal conditions for growth,they can
double in number every 15 to 30 minutes.This means that one single bacterium
could multiply to a million in less than 6 hours!
Conditions for Growth
1. Food.
Bacteria require some kind of food in order to grow.They like many of the foods
we do. Foods with sufficient amounts of proteins are best for bacterial growth.
These include meats,poultry,fish,dairy products,and eggs,as well as some grains
and vegetables.
2. Acidity or Alkalinity.
In general,disease-producing bacteria like a neutral environment,neither too
acidic nor too alkaline.The acidity or alkalinity of a substance is indicated by a
measurement called pH. The scale ranges from 0 (strongly acidic) to 14 (strongly
alkaline). A pH of 7 is neutral.Pure water has a pH of 7.
3. Time.
When bacteria are introduced to a new environment, they need time to adjust to
their surroundings before they start growing.This time is called the lag phase.If
other conditions are good,the lag phase may last about 1 hour or somewhat
longer. If it weren’t for the lag phase,there would be much more food-borne
disease than there is.This time delay makes it possible to have foods at room
temperature for very short periods in order to work on them.
4. Temperature.
Bacteria grow best at warm temperatures. Temperatures between 41°F and
135°F (5°C and 57°C) promote the growth of disease-causing bacteria.This
temperature range is called the Food Danger Zone.
5. Oxygen.
Some bacteria require oxygen to grow. These are called aerobic.Some bacteria
are anaerobic, which means they can grow only if there is no air present, such as

Molds, Viruses and in metal cans.Botulism,one of the most dangerous forms of food poisoning,is
Parasites caused by anaerobic bacteria.A third category of bacteria can grow either with
oxygen or without it.These bacteria are called facultative. Most bacteria in food
Chemical that cause disease are facultative.
Contamination 6. Moisture.
Bacteria require water in order to absorb food.Dry foods do not support bacterial
growth.Foods with a very high salt or sugar content are also relatively
safe,because these ingredients make the bacteria unable to use the moisture
present.
Molds and Yeast are example of Fungi. These organism are associated primarily
with food spoilage rather than food-borne disease. Most molds and yeast, even
those that cause spoilage, are not dangerous to most human beings. Some infact
are beneficial for example those responsible for the veining in blue cheese and
the fermentation of bread dough.

1. Can be dangerous or beneficial
2. Dangerous moulds cause unsightly growths on food
3. “Aspergillus” mould is very dangerous
4. Throw out all affected food
5. Fully clean the area

Viruses are smaller than bacteria. They consist of genetic material surrounded
by a protein layer. Unlike bacteria, they can't reproduce or multiply unless they
are inside a living cell, but they can be carried on atmost any surface and can
survive for days or even a month

1. Invade people
2. Can occur in food
3. Are passed on by poor personal hygiene and food handling habits or

practices

4. Cause gastro and Hepatitis A

Parasites are organisms that can survive only by living on or inside another
organism. The organism a parasite lives in and takes nourishment from is called
the host. Parasites may pass from one host organism to another and complete a
different stage of their life cycle in each organism.Human parasites are generally
transmitted to them from animal hosts. Human parasites are usually very
small,and although they may be microscopic,they are larger than bacteria.They
can usually be killed by proper cooking or by freezing.
Chemical Contamination include cleaning supplies, pesticides, food additives,
and metals.
To help prevent chemical accidents, Material Safety Data Sheets (MSDS) must
be kept on file. A material safety data sheet is a form that shows information
about a substance and how to use it safely.
Chemical contamination can occur:

 During production of food
 On our food premises

To prevent chemical contamination:

1. Use specific containers for chemicals
2. Store chemicals separate from food
3. Wash hands after using chemicals
4. Only buy food from reputable suppliers
5. Be alert to reports about outbreak of chemical poisoning
6. Wash fruit and vegetables before use over food

Physical contaminants is contamination of food with objects that may not be
toxic but may cause injury or discomfort. Some physical hazards are found in
food itself, such as bone shards or chips. However, most contamination occurs
when foodhandlers do not follow proper safety and sanitation practices. Always
use care when you prepare, cook, and serve food.

 May be present in food when delivered
 May get into food while on the premises

Physical Contamination Examples:

Other Hazard 1. Hair from the head or beard
2. Metal filings left by can openers
3. Flies and insects – and their droppings
4. Band-aids
5. Bits of glass
6. The list of possible physical contaminants is endless

1. Contaminated food – either from the supplier or food that becomes

contaminated on-site

2. Vermin – including sighting of vermin and evidence of their presence

(droppings, webs, holes in the wall, eggs)

3. Airborne contamination – either due to natural causes (sand/dust

storms, weather) or due to internal causes (dust, renovations)

4. Contaminated items – such as linen, tea towels and kitchen swabs that

may be contaminated with human waste (blood and secretions) and or food.

5. Dirty equipment and utensils – including items not properly cleaned and

or sanitised after use, items dropped on the floor and items contaminated
by clothing, coughing/sneezing, or cross contamination of any sort

6. Garbage – all rubbish and waste presents a potential hazard whether it is

stored in bins inside the premises or in containers outside the premises:
remember hands must be washed after handing garbage and all garbage
containers must be kept clean

7. Out-of-date food handling practices – hazards can occur where
1. the venue may have changed its service style or undergone some

significant change

2. the food equipment being used has altered – a new/different oven,

fryer or cooking range has been installed

3. the food items being processed have changed - all food handling

practices must be appropriate for the current situation applying in the

Proper food handling workplace

8. Colleagues with inappropriate training
9. Equipment not working as intended

The risk of infection from used linen is minimal provided that it is handled,
transported and decontaminated in a safe manner. The high temperature of the
water, the laundry detergent and the laundering process physically removes and
destroys most microorganisms. Any organism remaining is likely to be destroyed
by further processes of tumble drying and ironing.

Purchasing and Receiving

Purchasing and  All foods served in a food service establishment must come from an approved
Recieving source.

 Food service establishments should work with their suppliers to ensure that
the foods they are serving meet the food safety standards.

 Temperature and time are the two most important factors to control

Preparing food  Be sure to wash your hands in warm soapy water 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 their juices away from other food.

Thawing foods
Thawing foods may take several hours or days depending on the size of the food
item being thawed. To thaw food safely:

Thawing and Cooking  Thaw foods in a refrigerator (41oF and below)
food  Under running water (safe to drink)
 In a microwave oven, if the item is to be cooked or served

immediately.

Cooking Food

Thorough cooking kills harmful bacteria. If you eat meat, poultry, fish, or eggs
that are raw or only partially cooked, you may be exposing yourself to bacteria
that can make you ill.

 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. This ensures rapid, safe cooling.

Reheating and Serving Reheating foods
food Reheating is the thermal process to heat foods that have been previously cooked
and cooled in a food service establishment.
The more a food is processed, the greater the risks. When food is held, cooled and
reheated, there is an increased risk from contamination caused by personnel,
equipment, procedures and other factors. When food is cooked and cooled the

product goes through the danger zone (optimal temperature range for
microorganisms to grow) several times which also increase the risks.

Serving Food

Develop good serving procedures to protect food and customers.

 Food service workers must maintain a high degree of personal cleanliness
and restrain hair as necessary.

 Employees should wash their hands after touching any item that can
contaminate their hands.

 Avoid touching ready-to-eat foods with bare hands.
 Never leave perishable food unrefrigerated for more than two hours.
 Always use clean dishes and utensils to serve food, not those you used to

prepare the food.

 Avoid touching the food-contact surfaces of glasses, cups, plates or

tableware.

Different Types of Storage

a. Dry Food Storage
Dry food storage pertains to those foods not likely to support bacterial growth in
their normal state. These foods include flour, sugar, cereals, rice, dried beans,
breads, crackers, oils, canned goods, bottled foods, etc.

Proper storage of food 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 or otherwise protected from contamination, such as
dust, rodents and insects.
4. Storage rooms should be cleaned regularly to maintain a high level of
sanitation.
5. Always follow FIFO – “first in – first out’ or stock rotation.
6. Food which shows signs of spoilage should be removed.

b. Refrigerated Storage
1. Do not overcrowd refrigerators. Leave space between items so that cold air can
circulate.
2. Keep refrigerated foods wrapped or covered and in sanitary containers.
3. Store raw and cooked items separately if possible.
4. If raw and cooked foods must be kept in the same refrigerator, keep cooked
foods above raw foods.
5. Do not let the bottoms of other containers, touch any food.

Good Houekeeping 6. Keep shelves and interiors of refrigerators clean.
Practices 7. Keep refrigerators doors shut except when removing or putting in foods.
8. To keep bacteria from rapidly reproducing, be sure your refrigerator is set at
Activity the proper temperature.

c. 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 close.
1. Plan and implement a program of regular cleaning of the kitchen.
2. Clean on daily basis the drains and the silk, as well as the range, the cooking
surfaces and the floor.
3. Remove all the food, grease and dirt from the range each time it is used.
4. Clean the refrigerator and freezer at regular interval. Wipe any food spilled in
the refrigerator immediately.
5. Store garbage in can with tight fitting lid until it is collected.
6. Eliminate the possible breeding places of flies.
7. Prevent and control insect infestation. Keep sink and areas around including
floor dry after operation.
8. Exterminate rodents. Prevent their increase by not leaving food and dirty
dishes on the table and sink.
9. Pesticides and chemicals should be stored in their original labeled containers.
They should be locked in a cabinet, away from food handling and storage areas
and location that will not contaminate food and food contact area.

Assignment
Unit Quiz

References

Mely D. Peña, March 2017,HOUSEKEEPING NC II,Observe Workplace Hygiene Procedures

Training Regulation,Bread and Pastry Prodcution NCII

Safety and Sanitation Principles, Culinary Essentials. California.CA Glencoe/McGraw-Hill