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1. Maintain personal hygiene. 1.1.Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service.
01 / 10 / 2021
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Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Maintain personal hygiene. | 1.1.Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service. 1.2.Check and adjust personal cleanliness during service periods to maintain health of self and others. 1.3.Check cleanliness of uniform and personal protective equipment for contamination during service periods and adjust to maintain health of self and others. |
2. Prevent health hazards in the workplace. | 2.1.Follow organisational procedures to ensure hygienic personal contact in the course of work duties. 2.2.Prevent the spread of micro-organisms by washing hands at appropriate times . 2.3.Identify and address workplace hygiene hazards within scope of own role, and report any unresolved hazards that may affect the health of self and others. |
