Application of Unit
This unit applies to all tourism, hospitality, and catering organizations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, functions, events, exhibitions, conferences, caterers, educational institutions, aged care facilities, correctional centers, hospitals, defense forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in‑flight and other transport caterers.
It applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery, plates, and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants, and sometimes room attendants and front office staff.
Performance Criteria
1. Follow hygiene procedures and identify food hazards
1.1 Follow organizational 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 minimize the hygiene hazard and report to the 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.
