SITXFSA005 - Use hygienic practices for food safety

Students will also be expected to demonstrate the following knowledge:

• basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:

• meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
• employee and employer responsibility to participate in hygienic practices
• role of local government regulators
• ramifications of failure to observe food safety law and organisational policies and procedures

• health issues likely to cause a hygiene risk relevant to food safety:

• airborne diseases
• food-borne diseases
• infectious diseases

• hygiene actions that must be adhered to in order to avoid food-borne illnesses
• effective hand washing procedures
• when hand-washing is required:

• upon entering a food service area
• before commencing or recommencing work with food
• immediately after:
  handling raw food
  handling money
  smoking, coughing, sneezing or blowing the nose
  eating or drinking
  touching the hair, scalp or any wound
  using the toilet
  using cleaning products or chemicals
  using point of sale terminals

• effective personal health and hygiene practices:

• skin clean and no body odour
• non-excessive make-up
• hair clean and long hair tied back or in hair net
• nails clean and appropriate length
• clean-shaven or beard trimmed
• clean uniform or clothing and enclosed shoes
• piercings removed or covered
• use of appropriate food-grade bandages where required

• for specific industry sector and organisation:

• major hygiene-related causes of food contamination and food-borne illnesses
• workplace hygiene hazards when handling food and food contact surfaces
• contents of organisational hygiene and food safety procedures
• hygienic work practices for individual job roles and responsibilities
• procedures for reporting hygiene risks and unsafe work practices, including personal health issues.