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hygiene actions that must be adhered to by businesses to avoid food-borne illnesses
01 / 10 / 2021
Diploma of Hospitality
This paper circulates around the core theme of hygiene actions that must be adhered to by businesses to avoid food-borne illnesses together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Follow hygiene procedures and identify food hazards. | 1.1 Follow organisational hygiene procedures . 1.2 Promptly report unsafe practices that breach hygiene procedures. 1.3 Identify food hazards that may affect the health and safety of customers, colleagues and self. 1.4 Remove or minimise the hygiene hazard and report to appropriate person for follow up. |
2. Report any personal health issues. | 2.1 Report any personal health issues likely to cause a hygiene risk. 2.2 Report incidents of food contamination resulting from personal health issues. 2.3 Cease participation in food handling activities where a health issue may cause food contamination. |
3. Prevent food contamination. | 3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings. 3.2 Prevent food contamination from clothing and other items worn . 3.3 Prevent unnecessary direct contact with ready to eat food. 3.4 Avoid unhygienic personal contact with food or food contact surfaces . 3.5 Avoid unhygienic cleaning practices that may cause food-borne illnesses. |
4. Prevent cross contamination by washing hands. | 4.1 Wash hands at appropriate times and follow hand washing procedures consistently. 4.2 Wash hands using appropriate facilities . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
- communication skills to verbally report hygiene hazards and poor organisational practice
- literacy skills to comprehend workplace documents or diagrams that interpret the content of:
- organisational food safety program
- hygiene and food safety procedures
- Hazard Analysis and Critical Control Points (HACCP) practices
- problem-solving skills to identify and report hygiene hazards.
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Required knowledge |
- basic aspects of national, state or territory food safety laws, standards and codes. This would include:
- meaning of contaminant, contamination and potentially hazardous foods as defined by the Code
- hygiene actions that must be adhered to by businesses to avoid food-borne illnesses
- employee responsibility to participate in hygienic practices
- reasons for food safety programs and what they must contain
- role of local government regulators
- ramifications of failure to observe food safety law and organisational policies and procedures
- basic aspects of HACCP method of controlling food safety
- for the specific industry sector and organisation:
- major causes of food contamination and food-borne illnesses
- sources and effects of microbiological contamination of food
- workplace hygiene hazards when handling food and food contact surfaces
- basic content of organisational food safety program
- the contents of hygiene and food safety procedures
- hygienic work practices for individual job roles and responsibilities.
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