Please enable JavaScript.
Coggle requires JavaScript to display documents.
Hygienic Work Practices :warning: - Coggle Diagram
Hygienic Work Practices :warning:
IMPORTANCE
Hygienic and food safety procedures are of the utmost importance when preparing food to
ensure the health and safety of those consuming food is maintained
, otherwise
food poisoning
may result.
Food poisoning
Food poisoning is the
result of consuming contaminated food or beverages
and can result in vomiting, diarrhoea, headaches and carries the possibility of death.
Vulnerable groups with weaker immune systems
Babies and children
Pregnant women
Elderly people
People with allergies
Sick people
CONSEQUENCES OF POOR HYGIENIC PRACTICES
Customers
Illness - disease, vomiting, diarrhoea, headaches
Distress - psychological distress in response to illness
Allergic reactions - e.g., vomiting, anaphylaxis, rashes
Disablement or death - severe cases
Medical visits - pay for doctors appointments
Medicine costs - can be expensive or life-long
Lower quality of life - psychological, social, economic and physical burden
Workers/colleagues
Low staff morale - discouraged from working, unstable job
Higher staff absenteeism - discouraged from working, lack of respect for workplace
Increased staff turnover - no one wants to work in an unhygienic workplace
Warnings may be issued to individual staff members who do not follow correct procedures -
Staff may be fired - staff are a liability
Workplace
Loss of business - forced to close part of operations or shut down permanently
Named and shamed - organisations that receive penalty notices for breaches in food and safety have their names and addresses posted on the NSW Food Authority website.
Litigation and fines - up to $10,000 fine
Loss of goodwill - loss of people's trust
Loss of revenue - loss of customers, no profits
Wasted time - worker employment, PCBU employment
Increased wastage - produce and food waste
Increased costs - fines, litigation, no profits
Possible closure - commits an offense in Food Act 2003
HYGIENIC WORK PRACTICES AND THEIR PURPOSES
Personal hygiene
People may be carriers of food poisoning micro-organisms
Importance: prevent infection of others, promote organisation's image, deliver quality products and services, protect the health of others
Personal hygiene refers to maintaining high standards in relation to the cleaning of oneself.
Includes: bathing, oral hygiene, uniform presentation, general personal presentation
Uniform
Clean, ironed, free of lint
Hairnet and/or hat should be worn
Uniforms only worn at work
Hands
Washed at appropriate times
Before commencing/recommencing work
After handling raw food
After blowing nose
After smoking
After eating/drinking
After coughing/sneezing
After handling garbage
After touching/scratching body/hair/scalp/wound
Washed in appropriate facilities: designated hand washing basin
Infected cut, wound or rash: wear disposable gloves
Nails: short, free of dirt, no nail polish
Hair
Clean and free of dandruff
Tie back hair, wear a hairnet or chefs hat
Health
E.g., food-borne disease, infectious disease, airborne illnesses
Notify supervisor
Do not handle any food if doctor says there is a hygiene risk
Open cuts, wounds and infections: cover with approved bandages/coverings (e.g. bright coloured band aids)
Food prep and storage
Prep
Minimal time in danger zone (5°C to 60°C
Place perishable and semi-perishable in cool room until needed
Food handlers: high personal hygiene
Equipment and prep areas: cleaned and sanitised
Thaw appropriately (fridge or microwave)
Do not handle food excessively
Use clean linen
Veggies and fruit: wash to remove chemicals and dirt
Ice: tongs or ice scoop
Use colour-coded chopping boards
Red = raw meat
Yellow = chicken
Green = veggies
Brown = cooked meat
White = dairy and bread
Blue: seafood
Follow cleaning schedules
Storage
Do not store food on floor
Clean and sanitise storage areas on a regular basis
Perishable foods:
'Ready to eat' food items
Limit time that potentially hazardous ingredients are out of temp control
Frozen food should be thawed in fridge or microwave
Service of food and bev
Serving plates and utensils: cleaned and sanitised + free of chips and cracks
Correct temp: 65°C +
Service staff: high standards of personal presentation
Do not reuse single use items
Linen
Includes: tea towels, polishing cloths and serviettes (used as liners on plates/baskets)
Changed on a regular basis
Soiled linen: taken out of circulation, laundered
Tea towels: harbours lots of bacteria - change regularly
Infectious linen (blood, faeces, bodily liquids): placed in separate bag + note for laundry staff + washed and sanitised seperately
Cleaning and sanitising
pg 23
Waste disposal
Garbage receptacles: emptied daily or as often as required
Bins: re-lined once emptied, washed and sanitised periodically
External bins/other waste units: tight fitting lids to discourage pests, emptied regularly
Disposed items: never exceed holding capacity of waste units (pests)
Keep food items that need to be disposed separately from other foods and label 'to be disposed'
Small quantity: normal waste
Pest control
pg 24
HAND WASHING
When?
Washed at appropriate times
Before commencing/recommencing work
After handling raw food
After blowing nose
After smoking
After eating/drinking
After coughing/sneezing
After handling garbage
After touching/scratching body/hair/scalp/wound
Facilities?
Washed in appropriate facilities: designated hand washing basin
Procedure
Remove jewellery and nail polish
Rinse and wash hands with water and anti-bacterial liquid soap and warm running water for 20 secs
Scrub between fingers and up to the wrist area
Rinse hands with warm running water
Air dry or dry with single use paper towel
HYGIENIC WORK PRACTICES FOR VARIOUS JOB ROLES
Employer/PCBU
Employee/food handler
Local government regulators: EHO/FSA
EHO: Environmental Health Officers OR FSA: Food Safety Auditor
Provide assistance and advice on all food safety matters
Take samples
Conduct an inspection of food areas and food handlers
Prevent the sale of contaminated or adulterated food
Check hygiene standards: storage temps, temps of served food, signs of pests
Audit food safety program (e.g., HACCP)
Remove any unsafe items
Destroy harmful foods
Non-compliance with food laws: issue improvement notice --> prohibition order --> penalty notice and fines
FSS: Food Safety Supervisor
HYGIENE
What?
Hygiene refers to the cleanliness of an organisation, including individuals within the organisation preventing disease and protecting people's health.