Implement the Food Safety Program and Procedures Implement the Food Safety Program and Procedures- FDFFS2001A Implement the Food Safety Program and Procedures 1. Follow workplace hygiene procedures AGENDA Presentation_9/ TAFE NSI Ryde/MB_ZGtbc_2012

PERSONAL HYGIENE / Core Importance in Hospitality Personal hygiene practices and procedures are the corner stone of any successful and professional enterprise in the hospitality / service industry. Hygiene and Food Safety starts with YOU and your PERSONAL HYGIENE practices. REMEMBER: Only clean and properly dressed personnel can produce good food! 22 September 2018 “ZEITGEIST” The Blind Chef

22 September 2018 “ZEITGEIST” The Blind Chef

WASHING HANDS 22 September 2018 “ZEITGEIST” The Blind Chef

22 September 2018 “ZEITGEIST” The Blind Chef

22 September 2018 “ZEITGEIST” The Blind Chef

Hand Washing Why and When Starting work Handling food or packaging Handling equipment or utensils Entering another part or the work area 22 September 2018 “ZEITGEIST” The Blind Chef

People should wash their hands after: Going to the toilet Meal or tea breaks Smoking Cleaning Handling rubbish Coughing or blowing their nose Touching sores, rashes or cuts Touching the floor or machinery parts. 22 September 2018 “ZEITGEIST” The Blind Chef

PASTRY Cook, BAKER, CHEFS UNIFORM 22 September 2018 “ZEITGEIST” The Blind Chef

PERSONAL GROOMING 22 September 2018 “ZEITGEIST” The Blind Chef

PERSONAL APPEARANCE 22 September 2018 “ZEITGEIST” The Blind Chef

BACTERIA EVERYWHERE 22 September 2018 “ZEITGEIST” The Blind Chef

22 September 2018 “ZEITGEIST” The Blind Chef

22 September 2018 “ZEITGEIST” The Blind Chef

REQUIRED ORGANIZATIONAL STANDARDS All guests should see well groomed staff with very smart appearance, smiling faces and receptive manner at all times CLEANLINESS OF THE BODY Take a bath frequently especially before reporting for duty Apply deodorant or body talcum Avoid using too much perfume POSTURE Always hold the body erect, with straight head and shoulders Do not run or lean on pillars, chairs, tables, walls or service station Stand at assigned station in an attentive and receptive manner SKIN Keep it clean and clear, wash often, drink plenty of water and obtain adequate sleep and exercise If it is too dry apply moisturiser HANDS AND NAILS Wash hands after leaving the toilet and washroom Keep finger nails short and clean at all times Do not wear any nail polish Do not bite nails instead use a nail clipper 22 September 2018 “ZEITGEIST” The Blind Chef

Brush teeth after all meals and rinse the mouth constantly If wearing dentures, remember to have them on when on duty FEET Keep your feet clean and toenails trimmed Foot powder is recommended if the feet smell For extreme cases consult physician FOOTWEAR Wear footwear provided by the hotel only Sandals should be of correct size All sandal straps should be buckled UNIFORMS Wear only clean well pressed uniform that are free of stains The uniform should be well fitted Always wear name tags on duty Exchange uniform as per the hotel policy All headgear / sashes / pleats of the uniform should be well worn 22 September 2018 “ZEITGEIST” The Blind Chef

Avoid wearing excessive jewellery whilst on duty Only wedding band, engagement ring or watch is recommended No ear studs for males No bracelets HAIR Male Keep hair short, neat and well combed and free from dandruff Hair length must be at least one inch away from shirt collar Shampoo hair frequently and do not overuse hair cream, spray, gel, mousse Beards are not permitted unless with the consent from the personnel dept due to religious reasons Moustache if kept, must be neat & well trimmed Always clean shaven when on duty Female Long hair must be tied up at all times Bleaching and dying of hair is not permitted Only black hair bands are allowed to keep hair from falling on the face 22 September 2018 “ZEITGEIST” The Blind Chef

LEGAL REQUIREMENTS in NSW Food handlers have the following added legal responsibility under STANDARD 3.2.2. FOOD SAFETY and GENERAL REQUIREMENTS PARAGRAPH 14(1)-(3) Not to work with certain illness and conditions PARAGRAPH 15(1))c) To prevent contamination from anything on his/her body and have and have an additional requirement for clothing to be suitably clean PARAGRAPH 15(2)-(4) Specific hand washing requirements 22 September 2018 “ZEITGEIST” The Blind Chef

ACTIVITY QUESTIONS Why do you have to be well groomed in front of the customers? Why should you only wear footwear approved by the organization? How do you wash your hands? When do you need to wash your hands? Can you use the hand sink for cleaning/washing food products or/and other materials? DISCUSSION In your organization/workplace do you have a “Personal Hygiene” Policy? 22 September 2018 “ZEITGEIST” The Blind Chef