Food safety Workplace Hygiene Unit 203: Food safety in catering

Workplace Hygiene While food safety legislation may seem complicated, appropriate procedures are relatively easy to follow. Make sure that you follow your organisation’s hygiene procedures, the procedures outlined in the food safety program, as well as the underlying HACCP principles. This will help you to ensure that you have a safe and hygienic workplace and that you do not contaminate food. Follow the policies and procedures of your establishment and you will stay safe. Keeping your workplace clean and hygienic is a key target for a successful food safety program. Remember that food safety should be your primary focus!

Workplace Hygiene Why is Workplace Hygiene Important? As a food handler, not only must you follow your organisation’s hygiene procedures diligently, you must keep alert to any activities that breach these standards. You have a legal and civil obligation to identify and report any unsatisfactory hygiene practices. It is important to notify your supervisor or manager immediately so that swift action can be taken if there are:  Incorrect cleaning practices that are not in line with your organisation’s food safety program  Outdated practices that are not consistent with current requirements  Contaminated food  The presence of vermin or pests  Any airborne dust  Linen contaminated with human products, food or microorganisms  Dirty equipment and utensils  Contaminated rubbish

Workplace Hygiene Products Used for Cleaning Cleaning products are designed to remove dirt, dust, grease and other unwanted grime from products. Common cleaning products are:  Water  Detergent  Abrasives  Degreasers  Acid cleaners Products Used for Sanitising  Heat  Radiation  Chemicals Equipment used for cleaning  Brooms, dust pan, mops, buckets, cloths, brushes, scourers, vacuum cleaner