Spick and Span

1. Spick and Span Units of Competency SITXOHSO02A —Follow Workplace Hygiene Procedures SITHACS006A -Clean premises and equipment

2. Follow workplace Hygiene procedures • Part B syllabus • Key terms and concepts • Glossary • HSC advise

3. Key Terms/ Concepts At the completion of this unit you should have an understanding of these terms and concepts. • contamination • cross-contamination • environmental hygiene • health issues • hygiene hazards • hygiene practices and procedures • personal hygiene

4. Module Overview • This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the nil contamination of food and other items that might put customers, colleagues and self at a health risk.

5. Hygiene -Hygiene refers to the cleanliness and sanitary conditions that promote health and safety.

6. Activity 1. Write down TEN hygiene rules you would expect staff working in a restaurant to follow.

7. In the Hospitality industry hygiene covers three main areas • Personal hygiene • Environmental hygiene • Food hygiene

8. Discussion • As a customer what hygienic procedures would you expect staff working in a Hospitality establishment such as a restaurant to follow?

9. Writing task • When you go out for a meal or drink at a restaurant what would you expect?

10. Reflection • Would you return to a place where the staff were dirty, the crockery and glasses were chipped or cracked and, the bathrooms smelt or were dirty? • Or return to somewhere you ate and became sick? Would you ever go back to a place where you saw rats or cockroaches scurrying around?

11. Personal Hygiene • Refers to the standards of cleanliness and personal presentation of ALL food handlers.

12. A Food Handler: • is any person who handles, prepares, cooks or serves food as part of their occupation.

13. PERSONAL HYGIENE Brainstorm the hygiene standards expected in the areas associated with personal hygiene. • Hands and nails • Hair including facial hair • Uniform and clothing • Skin • Oral hygiene- teeth and breath • Makeup • Accessories including jewelry

14. Discussion Q: Why is it important for food handlers to maintain a high level of hygiene? A: Maintaining a high level of personal hygiene is required by law under the Food Act 2003 NSW and the Food Regulation 2010 NSW.

15. Activity • List 10 personal hygiene rules. • Stimulus: Garfield Cartoon.

16. Activity • Contrast the characteristics of good and bad personal hygiene • Which Chef would you want to cook your dinner?

17. Reading and Discussion • Article ‘ High School children fail basic hand washing test’ • Source: www.foodsafety.asn.au

18. Correct procedure for washing your hands Demonstration • Write a procedure for the correct way to wash your hands.

19. For hand washing to be effective you need: • warm running water • Liquid soap • single-use towels (paper) • A designated hand washing sink. • Competency Task link: Hygiene poster refer to pages 7-10 of your Hospitality text to assist you.

20. When should you wash your hands? You should wash your hands • before commencing or recommencing work with food • When handling equipment • after -handling raw food -using the toilet -smoking -coughing, sneezing or blowing the nose -eating or drinking -touching the hair, scalp or any wound.

21. Characteristics of good personal hygiene. • Personal grooming • -Oral hygiene • -Use disposable gloves when handling food • -Washing hands after using bathroom, eating, handling garbage or smoking, before starting work & before touching food or equipment. • -Use brightly coloured band-aid for cuts & sores. • -Minimise the risk of food poisoning and transfer of infectious diseases by avoiding the handling of food when you are ill.

22. Environmental hygiene: • refers to the cleanliness and upkeep of the kitchen environment.

23. Areas associated with environmental hygiene • Furniture, fixtures and fittings • Crockery and glassware • Kitchen equipment and utensils • Kitchen benches, walls, sinks and floors • Food storage areas- cool room, freezer, dry stores • Guest rooms and bathrooms • Food and beverage service areas

24. Continued…….. • Front foyer/ reception area • Street entrance and car park • Leisure facilities- swimming pools, gym, spas • Guest facilities- laundry, change rooms, games rooms • Cellar and store areas and loading docks

25. Continued….. • All of these areas need to hygienically maintained by cleaning and sanitizing on a regular basis. • Cleaning: to remove particles of food, dust, dirt or other contaminants. • Sanitizing: applying heat and/ or chemicals to a surface to destroy microorganisms, including disease causing bacteria

26. It’s important to maintain a high level of environmental hygiene. • Maintaining a high level of environmental hygiene is required by law under the Food Act 2003 NSW and the Food Regulation 2010 NSW.

27. Procedures and characteristics of good environmental hygiene • Regularly clean, sanitize and maintain the premises • Regular pest control measures are taken • Implement a daily cleaning schedule • Maintain, clean and sanitize equipment ( ensuring any used for storing or holding HOT or COLD food is kept at the required temperature) • Maintain food and beverage service areas at the highest standard of hygiene • Follow your workplace ‘NO smoking’ Requirements. • Do not smoke in food preparation and storage areas.

28. Other areas of environmental hygiene include: • The air conditioning system. • The control of pests and vermin. • Strict procedures for the safe purchase and acceptance of food and beverage items. • Handling, storage and removal of garbage. • Sorting and cleaning of linen.

29. Pest Control • Actions designed to control and eradicate pests and vermin from workplaces. Common Pests/ Vermin in Hospitality Establishments -Rats and mice • Flies • Cockroaches

30. Rats and Mice • They are attracted by dirty rubbish areas. • Their available food supply is found in garbage areas or inside buildings. • They get into premises through open drains, cracks and holes, open windows and under doors that do not seal properly.

31. Flies • They breed in rubbish and decaying matter, such as food and animal droppings. • They fly in open windows and doors, and ride on our backs, etc.

32. Cockroaches • They breed in dark, warm moist areas such as refrigeration motors, hot water systems, and the casings of large equipment ( steamers and microwaves) • Cardboard boxes lying around also encourages cockroaches to breed.

33. Ants • Ants are attracted by food waste/scraps lying around or unclean equipment and surfaces. • Ants usually form trails and become more apparent in the warmer months of the year.

34. Fleas, Lice or Weevils • Fleas and lice are found in hair, carpet and may travel in luggage. • Weevils are found in dry food and webs may indicate their presence.

35. Mosquitoes • Mosquito's may be come a problem in warmer months particularly if there is a water source nearby. • Water sources may include pool areas, water features or ponds.

36. Control measures • Keep all doors and windows covered with fly screens. • Install water pumps or plant citronella plants around water sources to deter mosquitoes from multiplying. • Install a blue light zapper to control flies in the kitchen and food preparation area. • Keep garbage bins covered • Keep garbage storage areas clean. • Do not allow other rubbish such as cartons, cans bottles or old equipment to lie around and build up.

37. Seal all food, ensure stock rotation and inspect food storage areas and check food deliveries thoroughly on arrival. • Have no uncovered drains. • Leave no food lying around the kitchen at night. • Keep all food storage areas spotlessly clean. • Ensure all food is stored off the floor. • Ensure all benches and equipment is raised off the floor to allow for regular cleaning- especially the commercial dishwasher. • DO NOT use regular fly sprays in food preparation areas or food service areas as the spray droplets contain chemicals that can contaminate food. • Have a reliable pest control company conduct a regular pest control program.

38. Pest control procedures • Deny access: Block and seal any areas where pests can enter. • Deny food: All food should be stored in airtight containers. Do not leave food out overnight to defrost because this is when vermin are active, after you have gone home and the area is quiet and dark. • Look: look for droppings, nibbled packets in dry store, baby cockroaches appearing from steamers or microwaves when operating. • Pest Control: No sprays. Blue light zapper, baits and traps in areas where they are away from food. Arrange a pest control program with a reliable company.

39. Activity: • Use the internet to locate the contact details of a Commercial Pest Control Company that specialises in providing pest control in a commercial kitchen of a Hospitality enterprise. • Read Article “ Live Cockroaches found in KFC outlet”. Discuss the consequences of poor pest control.

40. Waste Disposal • Securing and removal of unwanted products and garbage. • Garbage disposal must be: • -hygienic • -safe • -conscientious of the impact on the environment

41. Types of waste produced by Hospitality Establishments • Brainstorm • Discuss how this waste can impact on the environment.

42. Legislation governing the disposal of chemical waste • Protection of the Environment Operations Act 1997 (NSW) and amendments • Codes of Practice (WorkCover NSW) • Control of Workplace Hazardous Substances • Use the internet to investigate and outline the features of the Protection of the Environment Operations Act 1997 (NSW) and amendments

43. APPROPRIATE HANDLING AND DISPOSAL OF GARBAGE • All food debris in the kitchen should be placed in a self closing bin and removed from the kitchen area as soon as possible. • Bins should be pest and leak proof and easy to clean. • They should be washed and sanitized as soon as they are emptied. • Bins are best placed towards the end of work benches and close to exits so when removed they are not carried past food preparation areas.

44. Continued…………… • You should remove your apron and change your gloves for sorting and carrying out garbage. • Always wash your hands thoroughly after this task. • Other non-food waste should be sorted into the appropriate recycling containers or, if it is not recyclable, it should be placed in the general waste bin. • These bins should be covered and made of material that is pest and leak proof and easy to clean.

45. Continued…………… • The recycle bins should be washed and sanitized each time they are emptied. • Where possible, the recyclable garbage itself should be rinsed to prevent offensive smells. • Recycling bins should be kept in a closed area away from food preparation and food storage areas. • Hands must be washed thoroughly after sorting and carrying out recyclable garbage.

46. Consideration for the environment • Waste disposal that is environmentally friendly can be a good marketing point for hotels and food service organizations. • Examples • -Organisations advertise that organic kitchen waste is converted to compost. • -Water from rinsing and washing is recycled for use in garden sprinkler systems. • Most organizations are conscientious about recycling paper and packaging materials, and containers made of plastic, glass or aluminum. • Other waste can be compacted to reduce the amount of landfill space required.

47. Case study: Waste not want not • SQR3 • How can we reduce the impact of waste from Hospitality establishments on the environment?

48. Summary • All these areas of hygiene maintenance require a liaison with external personnel or companies in supplying these services. • An air conditioning system needs to be inspected monthly and cleaned at three monthly intervals to safeguard against diseases such as legionnaire’s disease.

49. NO SMOKING • Under the Smoke-Free Environment Act 2000 NSW and Smoke-Free Environment Amendment Regulation 2009 NSW it is now illegal to smoke in any public places including restaurants.

50. Good environmental hygiene practices: • Safeguard customers and staff against illness, • Reduce maintenance costs • Promote a smooth workflow • Ensure a positive first impression of your establishment • Promotes a professional image for the organization and you as a hospitality professional