1. Follow Workplace Hygiene Procedures – SITXOHS002A
TOPIC FOURTEEN
-Revision FWHP
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2. On completion of this session you will be able to:
Explain the legal and moral obligations or individuals and organisations to maintain good hygiene.
Distinguish between environmental, personal and food hygiene.
State a range of control procedures including cleaning, sanitising, garbage disposal and pest control.
State the requirements of individuals to maintain good hygiene.
Distinguish between microbial, chemical and physical contamination.
Explain how bacteria spread and multiply.
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3. On completion of this session you will be able to:
Explain the differences between food poisoning, food-borne illness and food spoilage.
Identify varieties of food poisoning and their main source.
State the appropriate storage of food items that meets legal requirements.
Explain how we control the dangers associated with poor food hygiene.
Describe the potential consequences of disregarding hygiene procedures.
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4. Legal Requirements NSW OHS Act 2000 / Regulation 2001
NSW Food Act 2003 / Regulation 2010
FSANZ Food Safety Standards (ANZFA)
Food Premises Code
Building Code of Australia
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5. Food standards Australia New Zealand (ANZFA)
Joint statutory body that develops food standards for composition, labelling and contaminants that cover the whole food chain whether produced, or imported for sale, in Australia.
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6. What is a FSP? Food Safety Program
This program assists (food) businesses in identifying any hazards in the food operation that may cause harm to consumers, and the steps to be taken to control the hazard.
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7. What is HACCP Hazard Analysis Critical Control Points
Internationally accepted prevention and risk-based food safety system.
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8. Business Owner’s responsibility for good hygiene
Ensure premises conform to all relevant (design) legislation
Maintain adequate and appropriate food storage areas
Install separate hand washing and food cleaning basins
Observe and enforce hygienic food handling practices
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9. Business Owner’s responsibility for good hygiene
Maintain appropriate cleaning and sanitising procedures
Train employees in personal hygiene and correct food handling
Install employee wash rooms
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10. Employees responsibility for good hygiene
Maintain high standard of personal hygiene
Follow food handling procedures/practices
Understand the nature of foods and their susceptibility to bacteria growth
Minimise food wastage
Maximise food shelf life
Report food hygiene breaches
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11. Employees responsibility for good hygiene
Report communicable diseases (don’t work when carrying or infected)
Observe correct cleaning and sanitising
Wear appropriate protective clothing
Follow procedures for handling blood spills, the disposal of sharps and dirty linen
Cover skin lesions
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12. Environmental hygiene
Those activities undertaken for maintaining clean and hygienic premises.
The ‘environment’ refers to
Employee-only areas (wash rooms, cafeteria)
Food preparation areas (kitchens)
Food storage areas
Public areas (public toilets, bars, restaurants, guestrooms, foyers)
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13. What is ‘cleaning’?
Cleaning is the removal of any dirt, scum or food scraps usually by washing in hot water using a detergent.
Cleaning does not mean an item/surface is fee of bacteria.
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14. What are ‘detergents’?
Detergents are cleaning agents that help breakdown oils and fat and remove food scraps and dirt from surfaces, utensils and equipment.
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15. What is ‘sanitising’?
Sanitising is the elimination or reduction of potentially harmful bacteria to a safe level, through the application of heat or using a (sanitising) chemical.
Sanitising takes place after an item/surface has been cleaned.
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16. What is ‘sanitising’?
All food preparation surfaces and work areas, and food service equipment and utensils are sanitised using either hot water or appropriate, food safe, sanitising chemical.
Public toilets, guestroom bathrooms and hard floor surfaces are sanitised using a commercial grade disinfectant.
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17. Garbage disposal
Is the removal of all waste products (food items, scraps, general rubbish) from the premises.
Inappropriate handling and storage of garbage can attract pests and cause disease.
Always wear gloves when disposing of garbage.
Always wash hands after handling garbage.
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18. Garbage disposal
To maintain appropriate environmental hygiene while disposing of garbage:
Place all garbage designated bin lined with a disposable garbage bag.
Use bins with tight fitting lids. Keep lids on while bins not in use.
Remove storage form work areas frequently (to outside storage facility).
Clean and sanitise bins frequently (eg. Daily, weekly).
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19. Pest control
Pest control is the elimination of actual pests or the implementation of systems and procedures that reduces the likelihood of infestation.
Control measures must include:
Restriction of access
Detection and identification
Destruction and elimination
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20. Pests in hospitality enterprises
Rodents – mainly food areas, storage areas, garbage disposal areas
Flies – everywhere, particularly food areas
Cockroaches – food and beverage areas, storage areas, garbage disposal areas
Moths – food and linen storage areas, guestrooms
Silverfish – guestrooms, linen storage areas
Ants – anywhere there is or was food

21. Personal hygiene
The individual’s hygiene – bathing, oral hygiene, hand washing, shampooing, skin care, body odour, foot care.
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22. Personal hygiene
Hospitality employees are expected to observe a high standard of personal hygiene.
Not only is this a requirement of the workplace but enforceable under the food premises code and other regulations.
Failure to observe good personal hygiene can lead to food contamination and possibly dismissal.

23. Personal hygiene in the kitchen
Separate cooked and raw foods
Clean work areas as you go
Do not smoke or spit
Do not touch any part of your body
Wash hands before each new task
Wear disposable gloves when handling food
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24. Personal hygiene when cleaning
Wear disposable gloves
Wash hands after each cleaning task
Do not smoke or spit
Do not handle food during cleaning
Using the right chemical on the right surface

25. Food hygiene
The destruction of all and any bacteria that are harmful in food, through cooking or other processes
Protection of food from contamination
Correct food handling procedures.
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26. Poor food hygiene
Failure to observe correct food hygiene can lead to contamination:
Bacterial contamination
Cross contamination
Chemical contamination
Physical contamination
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27. Microbial contamination
Occurs when otherwise healthy food comes into contact with pathogenic bacteria (dangerous bacteria that can poison food and harm people).
Also referred to as cross contamination.
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28. Cross contamination
Occurs when bacteria are transferred to healthy food through contact with a contaminated surface, contaminated food or from the food handler.
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29. Chemical contamination
Occurs when otherwise healthy food is contaminated through exposure to chemicals (such as cleaning a food preparation surface with a disinfectant instead of a sanitiser).
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30. Physical contamination
Occurs when foreign objects fall or are mixed into food during cooking or handling. Examples include:
Insects
Hair
Finger nails
Band aids
Plastic/glass
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31. What are ‘bacteria’? Living, single-cell micro-organisms.
Harmful bacteria are called ‘pathogens’
Bacteria exist everywhere and are easily transferred to food, surfaces, other people.
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32. How bacteria grow
Bacteria multiply through a process of binary fission.
Each individual cell, in the right conditions, separates into two, every twenty minutes.
These two cells then separate into two more cells
More than one million bacteria fits onto a pin head.
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33. The right conditions for bacteria to grow (FAT TOM)
Food (almost anything), rich in protein
Water (even minimal moisture content)
Temperature (prefers between 5ºC & 60ºC. Kitchens, public toilets and guest rooms are always within this range)
Time
Oxygen (but some grow without oxygen)
PH level Acid/alkaline (prefer foods low in acid)
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34. What is a ‘food-borne illness’?
An illness arising from the consumption of a food that is naturally poisonous, contaminated by chemicals or from poor storage, such as blown cans, mouldy peanuts.
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35. What is ‘food spoilage’?
Food spoilage is the reduction in quality or deterioration of food through poor handling storage or age.
Spoilage bacteria (eg. Mould on fruit) is not pathogenic and therefore unlikely to cause illness.
Food spoilage can be avoided through correct storage and handling
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36. Useful bacteria
Useful bacteria is used in many food processing applications and includes:
Some moulds in some cheeses,yoghurt, and dessert wine
Yeasts in beer, champagne and bread production
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37. What is ‘food poisoning’?
Food poisoning is the illness that occurs from consuming contaminated food or water (food or water contaminated with pathogenic bacteria).
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38. How do you destroy bacteria?
Heat – the higher the temperature, the quicker the destruction.
If the food cannot be heated to the required temperature (usually over 65ºC), dispose of it.
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39. What is the ‘temperature danger zone’?
This is the temperature range within which bacteria grow best.
Bacteria grow best between 5ºC and 60ºC
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40. Controlling the dangers
Minimise exposure of foods in the danger zone
Keep hot food hot and cold food cold
Cool cooked foods rapidly, in small quantities
Cook processed foods thoroughly
Thaw foods in the fridge
Don’t refreeze thawed food
Reheat left-overs to a high temperature
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41. Controlling the dangers
Store cooked and raw foods separately
Wash fruit and vegetables thoroughly
Rotate stock properly
Clean as you go
Use a clean chopping board and clean knife when changing from preparing raw foods to cooked foods
Was hands regularly
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42. Storage conditions Food products are stored according to their nature.
To maximise shelf life, store foods correctly
Clean storage areas regularly
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43. Dry stores Store items off the ground
Store items in sealable containers
Maintain temperature between 10ºC and 15ºC
Types of foods include:
Flour
Sugar
Sweet and dry biscuits
Canned foods
Rice and pasta
Cereals
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44. Refrigeration Used to store perishable and semi-perishable products
Keep temperature between 1ºC and 3ºC
Store raw foods below cooked
Keep food types separated
Types of foods include:
Meat
Fish and seafood
Fruits and vegetables
Dairy products
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45. Freezer storage Frozen foods should be stored at -18ºC or colder
Not all food types can be frozen
Once thawed, do not refreeze
Types of foods
Meat (raw and some cooked – depending on ingredients)
Ice-cream
Some vegetables
Some fruits
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46. Consequences of disregarding hygiene procedures
Unnecessary food costs
Contaminated food
Complaints from customers
Outbreak of food poisoning
Closure of enterprise
Loss of jobs
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