Level 1 – Introduction to Food Hygiene Training
|
Food Safety Skills |
What the Employee must do to demonstrate the skill |
|
(1)
Wear and maintain uniform / protective clothing hygienically |
Understand the reasons for wearing uniform/protective clothing Refrain from wearing personal clothing over protective clothing Wear a clean uniform/protective clothing as instructed Change protective clothing at least daily and more frequently when required Refrain from wearing protective clothing outside the premises or when traveling to/from work
|
|
(2)
Maintain a high standard of hand-washing
|
Wash hands using the correct procedure
Wash hands as frequently as necessary and always: – before starting or recommencing work – after using the toilet – before handling cooked or ready- to-eat foods – after handling or preparing raw food – after handling refuse – after smoking – after coughing, sneezing, using a handkerchief, blowing the nose, touching the skin, hair or face – after cleaning duties – after shaking hands – after handling money requisites (minimum requirement – soap, hot water and paper towels)
|
Level 1 – Introduction to Food Hygiene Training
|
Food Safety Skills |
What the Employee must do to demonstrate the skill |
|
(3)
Maintain a high standard of personal hygiene
|
Keep hair neat and tidy and covered in the presence of food Wear suitable clean protective clothing Keep fingernails short, clean and free of nail varnish Refrain from wearing inappropriate jewellery Refrain from wearing excessive perfume, deodorant, after-shave and make-up Keep cuts, sores and grazes covered with clean conspicuously coloured waterproof dressing When using gloves, use in a hygienic manner as per relevant standard |
|
(4)
Demonstrate correct hygienic practice if suffering ailments and illnesses that may affect food safety
|
Report to their supervisor: – if suffering from any ailments/illnesses, (in particular, diarrhoea or vomiting) which may affect the safety of food – if they absent from work due to any of the ailments/illnesses which may affect the safety of food – if they suffered diarrhoea or vomiting while on holidays especially overseas
Refrain from working near open food if suffering from any of the ailments / illnesses that may affect the safety of food, in particular diarrhoea or vomiting
|
Level 1 – Introduction to Food Hygiene Training
|
Food Safety Skills |
What the Employee must do to demonstrate the skill |
|
(5)
Avoid Bad Habits
|
It is essential that employees avoid bad habits which can contribute to food contamination. The following are considered to be bad habits:
• Eating food whilst on duty, unless in staff canteen • Testing food with fingers • Picking your nose • Coughing or Sneezing • Breathing to get a shine on cutlery or glasses • Scratching dirt off the cutlery with your nail • Tearing with your teeth • Licking fingers to separate paper • Spitting • Scratching
|
|
(6)
Safe Handling Practices
|
All food handlers should always use safe handling practices through our normal working day. The key safe handling practices are:
• Handle food/utensils as little as possible. • Store raw and cooked food separately. • Avoid direct contact of raw and ready-to-eat products. • Correct use of colour coding system for all food products. • Always keep food sealed and in a proper container. • Never allow food containers to be stored on the floor – must be placed on shelf.
|
Level 1 – Introduction to Food Hygiene Training
|
Food Safety Skills |
What the Employee must do to demonstrate the skill |
|
(7)
Maintain staff facilities in a hygienic condition
|
Keep locker rooms and other staff areas in a clean condition. |
|
(8)
Obey food safety signs
|
Be aware of the food safety signs that exist in the workplace Adhere to the instruction of the food safety signs
|
|
(9)
Keep work area clean
|
Clean as you go Follow cleaning program as instructed Ensure that the food contact surface is clean before commencing work Use correct cleaning agents and cleaning equipment Change water when it becomes cool or dirty Ensure food does not come in contact with cleaning agents Store cleaning agents in designated storage area |
Signed: _______________________
Date: ____________________________
About Instructor
