Follow workplace Hygiene procedures Follow workplace hygiene procedures - SITXOHS002A Follow workplace Hygiene procedures 1. Identify workplace hygiene risks AGENDA Presentation_3 / TAFE NSI Ryde/MB_ZGtbc_2012

TOPIC FIVE Identify Workplace Hygiene Risks Work Hygiene Risks Cross-Contamination Source of Cross-Contamination Poor Personal Hygiene – Cross-Contamination Poor Standard of Cleanliness – Cross-Contamination

Work Hygiene Risks The Main Hygiene Risks faced by staff and customers in the T & H Industry result from: Poor Standard of Personal Hygiene Poor Standard of Cleanliness and Sanitizing Poor Handling of waste materials and linen

Food specific hygiene risks that may result in food spoilage or food borne illness or injury include: Poor temperature control Cross-Contamination Poor Standard of Personal Hygiene Poor Standard of Cleanliness and Sanitising Poor Storage Poor Food Handling Methods

Cross Contamination “ Cross-contamination is the transferring of HARMFUL micro-organisms from contamination foods and areas to cooked or prepared foods.” This usually means transferring micro-organisms from raw food to cooked food.

Cross-Contamination can occur in all functional areas of hospitality and is linked to standards of personal hygiene, cleanliness and sanitising. For example – good hand washing will stop the transfer of approx 90 % of all harmful organisms -Proper cleaning techniques will “kill” 80 % of all harmful micro-organisms (surface)

Sources of Cross-Contamination

Some Example of Cross-Contamination in T&H Industry

Poor Personal Hygiene and Cross-Contamination Cross-Contamination risks associated with poor personal hygiene can be attributed to: -POOR STANDARDS OF HAND WASHING Other contributing factors are: -PERSONAL HABITS such as: -chewing gum, smoking, playing with jewellery, illness and infections, cleanliness of clothing

Poor Standards of Cleanliness – Cross-Contamination Poor Standards of Cleanliness can also result in Pest infestations – the sight of a cockroach will spoil a customer’s visit and give them reasons not to return again. Cockroaches will only appear if the place, premises, equipments, tools and people working there are not properly cleaned and sanitized. Cockroaches will come and clean up for them!! Also the presence of pests will compromise food hygiene and legal requirements at an establishment.