1. Follow workplace Hygiene procedures
Follow workplace hygiene procedures - SITXOHS002A
Follow workplace Hygiene procedures
1. Follow workplace hygiene procedures
AGENDA
Presentation_5/ TAFE NSI Ryde/MB_ZGtbc_2012

2. PERSONAL HYGIENE / Core Importance in Hospitality
Personal hygiene practices and procedures are the corner stone of any successful and professional enterprise in the hospitality / service industry.
Hygiene and Food Safety starts with YOU and your PERSONAL HYGIENE practices.
REMEMBER:
Only clean and properly dressed personnel can produce good food!
14 November 2018
“ZEITGEIST”
The Blind Chef

3. 14 November 2018
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The Blind Chef

4. WASHING HANDS
14 November 2018
“ZEITGEIST”
The Blind Chef

5. 14 November 2018
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6. 14 November 2018
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The Blind Chef

7. Hand Washing Why and When
Starting work
Handling food or packaging
Handling equipment or utensils
Entering another part or the work area
14 November 2018
“ZEITGEIST”
The Blind Chef

8. People should wash their hands after:
Going to the toilet
Meal or tea breaks
Smoking
Cleaning
Handling rubbish
Coughing or blowing their nose
Touching sores, rashes or cuts
Touching the floor or machinery parts.
14 November 2018
“ZEITGEIST”
The Blind Chef

9. CHEFS UNIFORM
14 November 2018
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The Blind Chef

10. PERSONAL GROOMING
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The Blind Chef

11. PERSONAL APPEARANCE
14 November 2018
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The Blind Chef

12. BACTERIA EVERYWHERE
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The Blind Chef

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14. 14 November 2018
“ZEITGEIST”
The Blind Chef

15. REQUIRED ORGANIZATIONAL STANDARDS
All guests should see well groomed staff with very smart appearance, smiling faces and receptive manner at all times
CLEANLINESS OF THE BODY
Take a bath frequently especially before reporting for duty
Apply deodorant or body talcum
Avoid using too much perfume
POSTURE
Always hold the body erect, with straight head and shoulders
Do not run or lean on pillars, chairs, tables, walls or service station
Stand at assigned station in an attentive and receptive manner
SKIN
Keep it clean and clear, wash often, drink plenty of water and obtain adequate sleep and exercise
If it is too dry apply moisturiser
HANDS AND NAILS
Wash hands after leaving the toilet and washroom
Keep finger nails short and clean at all times
Do not wear any nail polish
Do not bite nails instead use a nail clipper
14 November 2018
“ZEITGEIST”
The Blind Chef

16. Brush teeth after all meals and rinse the mouth constantly
If wearing dentures, remember to have them on when on duty
FEET
Keep your feet clean and toenails trimmed
Foot powder is recommended if the feet smell
For extreme cases consult physician
FOOTWEAR
Wear footwear provided by the hotel only
Sandals should be of correct size
All sandal straps should be buckled
UNIFORMS
Wear only clean well pressed uniform that are free of stains
The uniform should be well fitted
Always wear name tags on duty
Exchange uniform as per the hotel policy
All headgear / sashes / pleats of the uniform should be well worn
14 November 2018
“ZEITGEIST”
The Blind Chef

17. Avoid wearing excessive jewellery whilst on duty
Only wedding band, engagement ring or watch is recommended
No ear studs for males
No bracelets
HAIR
Male
Keep hair short, neat and well combed and free from dandruff
Hair length must be at least one inch away from shirt collar
Shampoo hair frequently and do not overuse hair cream, spray, gel, mousse
Beards are not permitted unless with the consent from the personnel dept due to religious reasons
Moustache if kept, must be neat & well trimmed
Always clean shaven when on duty
Female
Long hair must be tied up at all times
Bleaching and dying of hair is not permitted
Only black hair bands are allowed to keep hair from falling on the face
14 November 2018
“ZEITGEIST”
The Blind Chef

18. LEGAL REQUIREMENTS in NSW
Food handlers have the following added legal responsibility under STANDARD FOOD SAFETY and GENERAL REQUIREMENTS
PARAGRAPH 14(1)-(3)
Not to work with certain illness and conditions
PARAGRAPH 15(1))c)
To prevent contamination from anything on his/her body and have and have an additional requirement for clothing to be suitably clean
PARAGRAPH 15(2)-(4)
Specific hand washing requirements
14 November 2018
“ZEITGEIST”
The Blind Chef

19. ACTIVITY
QUESTIONS
Why do you have to be well groomed in front of the customers?
Why should you only wear footwear approved by the organization?
How do you wash your hands?
When do you need to wash your hands?
Can you use the hand sink for cleaning/washing food products or/and other materials?
DISCUSSION
In your organization/workplace do you have a “Personal Hygiene” Policy?
14 November 2018
“ZEITGEIST”
The Blind Chef