Unit of competency details

Unit descriptor 

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 non-contamination of food and other items that might put customers, colleagues and self at a health risk.

This unit is one of three hierarchical units describing varying levels of participation in food safety processes:

• SITXOHS002A Follow workplace hygiene procedures
• SITXFSA001A Implement food safety procedures
• SITXFSA002A Develop and implement a food safety program.

Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code.

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments.

In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.

Application of the unit 

Personal hygiene practices underpin a range of service industry activities. They are particularly important within a food safety regime, but can also apply to housekeeping activities and anywhere where poor hygiene could provide a contamination risk. Poor hygiene practices can risk the health of customers, colleagues and self.

For the purposes of food safety, this unit only has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed and served. It will apply to any venue that operates a permanent or temporary kitchen or smaller food preparation area, such as restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites.

Other industries will need to access industry-specific food safety units of competency.

This unit applies to frontline operational personnel who work under close supervision and guidance from others during the normal course of their daily activities. They would be required to apply little discretion and judgement because they operate within predefined organisational hygiene procedures. Personal hygiene practices apply to all personnel operating at all levels within the service industries, such as kitchen hands, cooks, chefs, catering staff, food and beverage attendants, housekeeping and, laundry staff, sandwich hands, cafe and fast food outlet cooking crew and sales people and owner-operators of small business catering operations or retail food outlets.

Prerequisite units 

Nil

Employability skills 

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

ELEMENT 

PERFORMANCE CRITERIA 

1

Follow hygiene procedures and identify hygiene hazards.

1.1

Access and follow hygiene procedures and policies  correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.

1.2

Identify and report poor organisation practices  that are inconsistent with hygiene procedures.

1.3

Identify hygiene hazards  that may affect the health and safety of customers, colleagues and self.

1.4

Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.

1.5

Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.

2

Report any personal health issues.

2.1

Report any personal health issues  that are likely to cause a hygiene risk.

2.2

Report incidents of food contamination that have resulted from the personal health issue.

2.3

Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue.

3

Prevent food and other item  contamination.

3.1

Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.

3.2

Ensure that no clothing or other items worn  contaminate food.

3.3

Prevent unnecessary direct contact with ready to eat food.

3.4

Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.

3.5

Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross -contamination of other items in the workplace occurs .

4

Prevent cross-contamination by washing hands.

4.1

Wash hands at appropriate times  and follow hand washing procedures correctly and consistently according to organisation and legal requirements.

4.2

Wash hands using appropriate facilities .

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

• communication skills to verbally report hygiene hazards and poor organisation practice
• literacy skills to read and interpret relevant organisation policies, procedures and diagrams that identify good hygiene practices.

The following knowledge must be assessed as part of this unit:

• very basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations
• working knowledge of organisation personal hygiene policies and procedures
• ramifications of failure to observe hygiene policies and procedures
• broad understanding of the general hazards in handling food, linen, laundry and garbage, including major causes of contamination and cross-infection
• sources and effects of microbiological contamination of food and other items that would require protection in the industry sector and business
• basic understanding of the choice and application of cleaning and sanitising equipment and materials.

EVIDENCE GUIDE 

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of the following is essential:

• ability to access and interpret hygiene procedures and consistently apply these during day-to-day activities
• understanding of the importance of following hygiene procedures and of the potential implications of disregarding those procedures
• project or work activities that show the candidate's ability to apply good hygiene practices on multiple occasions in a range of different operational circumstances to ensure consistency in the application of hygiene procedures.

Context of and specific resources for assessment 

Assessment must ensure:

• access to current regulatory documents distributed by key federal, state or territory, and local government agencies such as plain English legislative publications, codes and standards outlining food safety requirements
• access to hygiene policies and procedures
• project or work activities that show candidates' ability to apply good hygiene practices within the context of the particular industry sector in which they are working or seeking work; for those undertaking generic pre-employment training, assessment must cover a range of industry contexts to allow for a broad range of vocational outcomes
• use of real products, materials and equipment.

Methods of assessment 

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

• direct observation of the candidate carrying out work tasks that involve following hygiene procedures
• oral and written questions about hygiene principles and practices, policies and procedures
• oral or written questions to assess knowledge of food hygiene legislative requirements
• case studies to assess ability to react to a range of incidents where hygiene hazards exist
• review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

• SITHACS005A Prepare rooms for guests
• SITHACS007A Launder linen and guest clothes
• SITXFSA001A Implement food safety procedures.

Assessing employability skills 

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

RANGE STATEMENT 

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Hygiene procedures  may relate to:

• personal hygiene
• safe and hygienic handling of food and beverages
• regular hand washing
• correct food storage
• suitable dress and personal protective equipment and clothing
• avoidance of cross-contamination
• hygienic cleaning practices to avoid cross-contamination
• use of cleaning equipment, clothes and materials to avoid cross-contamination
• safe handling and disposal of linen and laundry
• appropriate handling and disposal of garbage
• cleaning and sanitising
• procedures documented in the organisation food safety program
• procedures covered by staff training programs
• procedures required by the national food safety code.

Poor organisation practices  may include:

• poor personal hygiene practices
• poor food handling practices that may result in the contamination of food
• poor cleaning practices that may result in cross-contamination of food and other items
• practices inconsistent with the organisation's food safety program
• outdated practices not in keeping with current organisation activities.

Hygiene hazards  may include:

• contaminated food
• vermin
• airborne dust
• items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
• dirty equipment and utensils
• contaminated garbage
• use of practices not in keeping with current organisation activities
• colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
• equipment not working correctly, such as fridge and temperature probes.

Health issues  may relate to:

• food-borne diseases
• airborne diseases
• infectious diseases.

Other items worn  may include:

• hair accessories
• jewellery
• watches
• bandages.

Cross -contamination of other items in the workplace  may involve:

• infected linen
• items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
• dirty equipment and utensils
• spreading bacteria from bathroom or bedroom areas to kitchen areas in an accommodation facility.

Washing hands at appropriate times  might include:

• immediately before working with food
• immediately after handling raw food
• before commencing or recommencing work with food
• immediately after using the toilet
• immediately after smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound.

Appropriate facilities  for hand washing may include:

• warm running water
• soap
• single use towels
• designated hand washing sink.

Sector 

Cross-Sector

Competency field 

Occupational Health and Safety