Hygiene - Hygienic Work Practices

Question 1

hygiene practices and their purposes of food preparation and storage

Answer 1

Safely preparing and storing food in a clean and sanitary environment is essential in ensuring hygiene work practices.
Ensure workspaces and equipment are clean and sanitised before, during and after use
Ensure waste is disposed of correctly
Application of FIFO
Store food out of the temperature Danger Zone (5 - 60˚C)
Drystore (15-20 degrees)
Freezer (-18 degrees)
Cool room (2-3 degrees)

Question 2

hygiene practices and their purposes of personal health and hygiene and examples of good personal hygiene

Answer 2

First step in the prevention of hygiene risks
Should be maintained by all people handling and processing food

Examples of good personal hygiene:
Clean skin and non-excessive makeup
No body odour
Clean hair and tied back or contained in net
Clean shaven or trimmed beard
Nails clean and appropriate length
Clean uniform and enclosed shoes
Body piercings removed or covered
Appropriate wound dressings

Question 3

hygiene practices and their purposes of ‘Ready to eat’ food items

Answer 3

Pre-prepared and ready for immediate consumption by customers.
High risk for containing food poisoning bacteria
Must be stored and handled correctly, ensuring to follow manufacturer instructions.
Ensure held at correct temperature

Question 4

hygiene practices and their purposes of Service of food and beverages

Answer 4

Service staff regularly contact food and should be aware of hygienic work practices.
Tables, waiters’ stations and service areas should be cleaned and sanitised regularly.
All food service staff must ensure they:
Wash their hands regularly
Minimise their contact with crockery, cutlery and glassware when serving food
Adhere to strict personal hygiene standards.

Question 5

hygiene practices and their purposes of Handling money

Answer 5

Wash hands after handling money

Question 6

hygiene practices and their purposes of linen

Answer 6

Dirty and clean should never be combined
Includes bed linen, serviettes, tablecloths and kitchen cloths.
Disposable gloves should be used when handling linen

Question 7

hygiene practices and their purposes of Cleaning and sanitising

Answer 7

Cleaning is the removal of dirt and debris from utensils, equipment and surfaces.
Sanitising is the reduction of bacteria through the use of a chemical substance.
Manufacturers’ instructions should be followed properly.
Cleaning does not necessarily remove germs
Methods of sanitation include the use of steam, hot water and chemical sanitisers.
Daily cleaning schedules should be utilised

Question 8

hygiene practices and their purposes of waste disposal

Answer 8

Waste should be disposed of thoroughly and stored away from food preparation area/the premises.
Bins should be cleaned and sanitised after being emptied

Question 9

hygiene practices and their purposes of pest control

Answer 9

Waste should be disposed of thoroughly and stored away from food preparation area/the premises.
Bins should be cleaned and sanitised after being emptied