1. 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

2. 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

3. 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

4. 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

5. 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.

6. 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)

7. Sources of Cross-Contamination

9. Some Example of Cross-Contamination in T&H Industry

10. 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

13. 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.