Follow workplace hygiene procedures Hospitality Management Follow workplace hygiene procedures This chapter provides knowledge required for assessment of the following elements relating to food hygiene: Follow hygiene procedures and identify hygiene hazards Report on any personal health issues Prevent food and other item contamination Prevent cross contamination by washing hands

Hospitality Management Food safety (hygiene) Safe and hygienic handling of food and beverage including beer lines Regular hand washing Using gloves Clean clothing Checking labels and instructions Use of suitable containers Correct labelling – expiry dates

Food safety (cont) Correct stock rotation Avoiding cross contamination Hospitality Management Food safety (cont) Correct stock rotation Avoiding cross contamination Safe disposal of linen Appropriate handling of garbage Cleaning and sanitising surfaces Cleaning and sanitising floors Personal hygiene

Hospitality Management Cross contamination Different coloured chopping boards prevent cross-contamination eg chicken to salad

Types of contamination Hospitality Management Types of contamination Viral food-borne infection Baterial food poisoning Salmonella Staphylococcus aureus Clostridium perfingens Infection by pathogens Soil and other contamination

Hospitality Management Hygiene hazards

Environmental hygiene Hospitality Management Environmental hygiene Cleanliness of work areas Pest control Coding of bins and utensils Waste management Safe use of hazardous materials