1. Follow workplace hygiene procedures
Hospitality Management
Follow workplace hygiene procedures
This chapter provides knowledge required for assessment of the following elements relating to food hygiene:
Follow hygiene procedures and identify hygiene hazards
Report on any personal health issues
Prevent food and other item contamination
Prevent cross contamination by washing hands

2. Hospitality Management
Food safety (hygiene)
Safe and hygienic handling of food and beverage including beer lines
Regular hand washing
Using gloves
Clean clothing
Checking labels and instructions
Use of suitable containers
Correct labelling – expiry dates

3. Food safety (cont) Correct stock rotation Avoiding cross contamination
Hospitality Management
Food safety (cont)
Correct stock rotation
Avoiding cross contamination
Safe disposal of linen
Appropriate handling of garbage
Cleaning and sanitising surfaces
Cleaning and sanitising floors
Personal hygiene

4. Hospitality Management
Cross contamination
Different coloured chopping boards prevent cross-contamination eg chicken to salad

5. Types of contamination
Hospitality Management
Types of contamination
Viral food-borne infection
Baterial food poisoning
Salmonella
Staphylococcus aureus
Clostridium perfingens
Infection by pathogens
Soil and other contamination

6. Hospitality Management
Hygiene hazards

7. Environmental hygiene
Hospitality Management
Environmental hygiene
Cleanliness of work areas
Pest control
Coding of bins and utensils
Waste management
Safe use of hazardous materials