HKNCII Common2 Observe Workplace Hygiene Procedures

Sector:
TOURISM (HOTEL & RESTAURANT)
Qualification:
HOUSEKEEPING NC II
Unit of Competency:
OBSERVE WORKPLACE HYGIENE PROCEDURES
Module Title:
OBSERVING WORKPLACE HYGIENE PROCEDURES
Technical Education and Skills Development Authority

GLOBAL SITE FOR I.T. STUDIES, INC.
3rd fl. Rosario Uy Bulding, San Jose Street, Goa, Camarines Sur
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1 Dev elop and update Dev eloping and updating TRS311201

industry know ledge industry know ledge
2 Observe workplace hygiene Observing workplace TRS311202

procedures hygiene procedures
3 Perform computer Performing computer

operations operations TRS311203
4 Perform w orkplace and Performing w orkplace TRS311204

safety practices and safety practices
5 Prov ide effectiv e customer Prov ide effectiv e TRS311205

serv ice customer serv ice
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Observe W orkpl ace Developed by: by:
Hygiene Procedures GLOBAL IT - GOA 2 of 32
HOW TO USE THIS
COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Module Observe Workplace Hygiene Procedures. This

module contains training materials for and activities for you to complete.
The unit of competency “Observing Workplace Hygiene Procedures”

contained the knowledge and skills and attitudes required for Food and
Beverage Services. It is one of the specialized modules at National
Certificate Level II (NC II).
You are required to do through a series of learning activities in order to

complete each learning outcomes of the module. In each learning
outcome there are Instruction Sheets to help you better to understand the
required activities. Follow these activities on your own and answer the self-
check at the end of each learning outcome. You may remove a blank
answer sheet at the end of each module to write your answers for each
self-check. If you have questions, don‟t hesitate to ask your facilitator for
assistance.
Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills
covered in this learners guide because you have:
 Been working for some time

 Already completed training in this area
If you can demonstrate to your trainer that you are competent in a

particular outcome, you don‟t have to do the same training again. Talk to
your trainer about having them formally recognized. If you have a
qualification or certificate of competence from previous training, show it
to your trainer. If the skills you acquired are still current and relevant to the
unit/s of competency they may become part of evidence you can
present to RPL. If you are not sure about the currency of your skills discuss
this wit h your trainer.
After completing this module ask your trainer to assess your

competency. Result of your assessment will be recorded in your
competency profile. All the learning activities are designed for you to
complete at your own pace.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
MODULE CONTENT
Qualification Title : Housekeeping NCII
Unit of Competency : Observe Workplace Hygiene Procedures
Module Title : Observing Workplace Hygiene Procedures
Introduction:
This unit of competency deals with the knowledge, skills and attitude
required to access. This module covers the knowledge, skills and attitudes In
observing workplace hygiene procedures.
Learning Outcomes:
At the end of this module you will be able to :
1. Practice personal grooming and hygiene
2. Practice safe and hygienic handling, storage and disposal of food,
beverage, and materials
3. Identify and respond to hygienic risk
4. Cleaning and disinfectant
ASSESSMENT CRITERIA:
1.1 Proper hygiene procedures are followed

1.2 Personal grooming and hygiene are practice regularly
2.1 Proper handling, storage and disposal of food, beverage, and
materials are followed
2.2 Proper disposal of waste are hygienically practice regularly
2.3 Proper cleaning procedures
3.1 Potential hygiene risks are identified
3.2 Action to minimize and remove hygiene risk are taken
3.3 Hygiene risk beyond the control of individual are reported to proper
authority
4.1 Proper use of cleaning materials are identified
4.2 Proper cleaning procedures are followed
4.3 Proper disinfectants are used
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Information Sheet #1.1
WORKPLACE HYGIENE PROCEDURES
Workplace requirements
In your workplace you will be expected to comply with safe food handling
practices as indicated by three possible sources:
Legislation – which can include national legislation, regional legislation
and/or local legislation
Enterprise policies and procedures – as determined by the individual
employer
The requirements of any internal safe food handling system implemented by
the business – these may be a legal requirement or they may be in
addition to other legislated obligations imposed by law on a food
premises.
Legislation
You must research the requirements of any legislation impacting on your

workplace to determine the specifics of the legally imposed obligations you,
personally, and the business where you work are under.
To do this:
Speak with management, the owner, your supervisor and/or more senior staff
and enquire about what applies where you work
Visit your local health/food safety authority in-person and ask them what
applies and what obligations you are under
Research the requirements on the internet.
Enterprise policies and procedures

Policies and procedures will vary between businesses however all operations
can be expected to have internal requirements reflecting their legislated
obligations and addressing identified workplace food safety hazards.
Cleaning and sanitising of equipment, areas and food contact and

preparation surfaces
Specific handling techniques required by the workplace to optimise food

safety – as applicable to t he equipment they use, the food they prepare
and other factors applying in the premises
Personal hygiene – and requirements applying to ensure staff do not

contaminate food by their actions
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Equipment maintenance – and the need to keep food equipment, utensils
(including food thermometers) and areas properly maintained to ensure
they operate as required (for example, it is important for refrigerators,
freezers and hot and cold holding units to reach the temperatures they
are supposed to reach)
Pest control – to control vermin

Waste disposal – to enable the proper removal
of waste from kitchens and from the garbage
storage area
Food recalls – to allow unsafe food to be

recalled and safely disposed of.
In some cases, workplace policies and

procedures will be more strict/severe than the
legally imposed requirements – for example, the
law may require you to keep refrigerated food
„at 5°C or below‟ but an enterprise policy may require the food be kept at „at
4°C or below‟.
Internal safe cleaning handling systems
This system may be legally imposed on the business and apply to all food
premises in the country, or it may be a system the workplace voluntarily
imposes on itself in order to optimise the safety of the food it serves/sells.
Such a system will:
Identify the workplace safety hazards – at each stage

of handling process and in all areas is handled
Describe specific action you must take to keep safe

premises – these are known as „safe handling
practices and procedures‟ designed to keep
„under control‟ (to ensure it remains „under control‟ and hence safe
place)
Describe specific action you must take– such as recalling, disposing of it and
investigating the cause of the „out of control‟ situation so remedial action
can be taken to prevent a recurrence of the problem
Identify the records to be kept to assist you maintain a safe environment, and
allow you to prove you have done so. These records must be completed
„as required‟ for the individual record type and it is a vital part of your job.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Self-check Information Sheet #1.1
TRUE or FALSE:
Write TRUE if the statement is correct and write FALSE if the statement is
incorrect.
________1. Establishing safety protocols for the workplace is another way that
companies can positively impact employee health and safety
________2. safety protocols allows companies to keep written policies and

procedures about how to prevent hazards from occurring in the workplace,
as well as provide instructions on how to respond if employees' health or
safety are threatened.
________3. The administration of an organization cannot pose health and
safety risks if the internal environment is not maintained and monitored
appropriately by a company.
________4 Companies must ensure that employees are protected from

safety and health hazards.
________5. Education is an effective way for businesses to maintain their

commitment to safety
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Answer key Information Sheet #1.1
1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. TRUE
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Information Sheet # 2.1
Personal hygiene
Personal hygiene is a serious issue and must be treated as such.
The industry simply cannot afford to tolerate workers who treat it as a joke.
You are regarded by customers and employers as a professional and must
therefore know what is expected in this regard, cultivate sound work
practices, and be vigilant in ensuring personal hygiene requirements are
complied with.
In general terms all are under an obligation to observe and implement

personal hygiene practices.
Practices to achieve this include:
No jewellery to be worn on hands and wrists - the jewellery, deteriorate and

then fall back. There is also a chance stones/gems may fall out from rings
and jewellery into working area. If you simply must wear a ring, then
cover it using a coloured band-aid and disposable glove
Facial hair must be kept neat and controlled – hair should either be covered
or sprayed to keep it controlled in such a way that hairs do not fall. Long
hair must be tied back, and beards should also be covered.
Fingernails must be short, clean and free of polish (including clear nail polish)
–cracked fingernails and chipped nail polish can harbour bacteria.
Fingernail decorations and artificial nails are also prohibited. Clothing must
be clean – a minimum requirement is for clean clothes for each shift with
further changes as spillages and 'working dirt' dictate. You are not
permitted to wear „food handling‟ clothes to and from work
Cuts and sores must always be covered – a coloured, water-proof dressing

must be applied and a finger stall also used where necessary. A
disposable glove can also be worn where the cut or sore is on the hands
Disposable gloves
The use of protective, disposable gloves an excellent practice but gloves do
not/cannot fix all food hygiene problems.
When wearing/using disposable gloves:

Change gloves immediately they are ripped/torn – do not continue working
while wearing torn gloves
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Change gloves every hour regardless – you cannot wear the same pair of
gloves for longer than this, or for an entire shift
If changing gloves during service, ensure they are not taken off
Do not try to put on gloves that have already been used – disposable gloves
must be disposed off/thrown out as soon as they are taken off
Clothing, personal protective clothing, bandages and dressings

Dirty clothes and infected cuts and sores all pose a
risk.
You must:
Ensure anything from your body or anything you

wear does not contaminate food or food
surfaces. Practical measures in this regard
include:
 Avoid loose-fitting clothes

 Do not cough or sneeze over food
 Avoid items of jewellery that hang
down/dangle
 Avoid wearing rings when working with food – especially avoid (or
appropriately cover) rings with stones in them
 Do not wear food handling clothes to and from work
 Remove protect ive clothing (aprons) when using the toilet
Take appropriate measures to minimise contact with ready-to-eat food.
Practical measures in this regard include:
 Not handling cooked, and/or ready-to-eat food with the bare hands –
use tongs
 Handling glasses and cups by their base – and not by the rim
 Handling cutlery by the handles
 Avoiding unnecessary skin contact with food contact surfaces
 Keeping hair tied back – wearing hats or beard nets helps ensure hair
does not fall into food
 Avoiding touching hair while working with food – as this can transfer
bacteria
 Keeping fingernails short – to avoid physical contamination from the
nail (and to make them easier to clean)
 Wearing disposable gloves and changing them regularly/as required
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
 Avoiding nail polish, fingernail decorations and artificial fingernails
Practical measures in this regard include:
 Wear clean clothes to work daily
 Have a change of clothes available at work – to change into if one set
of clothes becomes dirty/contaminated
 Wear protective clothing such as aprons
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Proper cleaning procedures
It is important from a food safety perspective and from a customer point -of-
view for all food-related items and areas to be
cleaned as and when required, and to look clean.
A clean premises with clean equipment and utensils

inspires confidence in customers about the safety of
the food they are about to eat.
This Section provides relevant definitions and presents a

range of necessary cleaning practices.
Chemicals used
Chemicals used in cleaning include:
 Detergents – used to remove dirt and grime from a variety of surfaces

and items (cutlery and crockery, pots and pans, kitchen utensils and
equipment, floors, walls and ceilings, food preparation surfaces and
benches
 Available in different concentrations to meet different cleaning

demands, and available to suit different water conditions (hard water
and soft water)
 Dilute according to manufacturer‟s instructions for the cleaning job

being undertaken
 Sanitisers – used to sanitise items (food preparation surfaces, utensils,

food equipment and food areas) by eliminating bacteria or reducing
the number of bacteria to safe levels
 Make sure you adhere to the nominated „contact time‟ for the
product being used – always use according to manufacturer‟s
instructions
 Deodorants – used to control smells/bad odours in waste bins
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
 The use of deodorants is not a substitute for proper cleaning but can
be used in the short -term to mask objectionable smells while the cause
of the problem is being otherwise addressed
 De-greasers – a chemical designed to cut through grease and fat ty

deposits. Commonly used in rubbish bins and waste bins to help
remove the build-ups present in these containers.
Clean
By definition, clean means free from visible debris (dirt, food, grime) and free
from objectionable odour.
The reference to „odour‟ is only relevant when the definition is applied to

waste/rubbish bins
„Clean and sanitary condition‟
All equipment and surfaces must

be kept in a clean and sanitary
condition.
„Cleaning‟ is the removal of visible
dirt and debris (including
objectionable odour) either from
crockery, cutlery, glasses,
equipment or fixtures and fittings.
„Sanitation‟ (or „sanitising‟) is the destruction of microbes. The sanitising

process may be achieved by the application of hot water, steam or
chemicals, but must be such that it does not allow the transmission of
infectious diseases to take place. The use of chemicals is the most common
way to sanitise food equipment, utensils, surfaces, areas, crockery, cutlery,
pots and pans.
Cleaning is performed before sanitation.
This requirement for items to be clean and sanitary applies to chopping

boards, bowls, food storage containers, food display equipment, preparation
benches, walls and ceilings and anything in the food preparation, or food
service area used to prepare, handle, process, serve, display or otherwise
come into contact with food.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
It is vital to remember/know an item may be clean (free from visible
contamination) but it may not be sanitary/sanitised (free from bacteria).
Need to clean items after every session

It is not sufficient to use, say, a slicer for breakfast, lunch and dinner and
clean it just once a day at 9:00PM: it must be cleaned after the breakfast
session, after the lunch session and after the dinner session.
It is preferable to clean and sanitise these items at four-hourly intervals but this
is not always possible in a working kitchen so „after every session‟ is the
minimum requirement.
Note: enterprise-based requirements may require an item such as a slicer to
be cleaned more frequently, for example „after each use‟, or „in between
slicing different types of meat‟ (such as in between slicing ham and chicken,
or in between slicing ham and another type of pressed meat), or „every 4
hours‟.
Safety issues
When cleaning:
Always follow manufacturer‟s

instructions – in relation to dilution
rates, contact time, water
temperature and how the
chemical is to be applied/used (for
example, some chemicals are
applied un-diluted; some are
mixed with water in a bucket; some are applied using a trigger spray
bottle)
Know where the MSDS are for the chemicals you use – in case there is an
accident with the chemical.
These sheets will provide immediate first aid information and other safety
information in the case of (for example) a spill, ingesting of the chemical,
getting the chemical in your eyes
Always wear/use the designated safety equipment and/or clothing for the
job being undertaken – known as „personal protective equipment and
clothing‟: this may include the use of gauntlets, respirators, face masks,
leather aprons and steel-capped boots
Always wash your hands after using cleaning equipment and/or chemicals.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Storage of cleaning materials and equipment
The following requirements apply to the storage of cleaning chemicals and

cleaning equipment:
 Always store chemicals in a designated chemical storage area

 Never store chemicals alongside/near food
 Never store chemicals in food or beverage containers
 Always clean and (where necessary) sanitise cleaning equipment
before storing it.
General cleaning requirements
All businesses are required to keep their food premises and equipment clean
meaning there must be no build up of dirt, food or other material.
The business must also maintain all its fixtures, fittings and equipment
(including storage areas) in a clean condition.
This requirement applies to things such as walls, floors, ceilings, windows,

benches, shelves, sinks, wash hand basins, cupboards, grease filters, cooking
equipment, food preparation equipment, food utensils, food vending
machines, light fittings, ventilation ducts, pipes and electrical wiring.
It is also a requirement the equipment used to do the cleaning (brooms,

mops and buckets, hoses) must also be cleaned – they should be cleaned,
washed and/or sanitised after each use.
Cleaning and sanitising by hand

All service gear must be cleaned and sanitised after each use in order to
help prevent the growth of bacteria.
After these items have been cleaned and sanitised they must be stored so
they do not become re-contaminated:
the requirement is all items used to serve
food and beverages are provided to
the customer in a clean condition.
In general terms, the following seven-

step sequence is suitable for
cleaning/washing the materials:
Remove visible food debris – for

example, scrape the plates
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Rinse with warm water – to remove loose dirt and loosen other dirt
Wash with a detergent – to remove remaining dirt/ debris
Rinse again – to remove the detergent and debris
Apply a sanitiser – to kill bacteria: very hot water may also achieve the same
result
Rinse – to remove the sanitiser (if recommended by manufacturer of the

sanitiser)
Allow to air dry.
Air drying is the preferred option as it eliminates using a cloth to dry surfaces,
which may inadvertently introduce bacteria to the surface that has just been
cleaned and sanitised.
In some circumstances there will be no dishwashing machine: this is common

in small businesses and it is possible to safely and effectively use a double
bowl sink to properly wash crockery and cutlery providing certain
requirements are observed.
When using a double bowl sink to wash eating utensils and dishes:
One bowl must contain water at 45°C and detergent – for washing
One bowl must contain clean water at a minimum of 77°C – for sanitising
Sanitising must involve soaking the items for a minimum of 30 seconds – it is
not acceptable to just run hot water over items to remove the suds
A thermometer must be on hand to check water achieves the required

temperatures as identified.
Items must once again be left to air dry.
Cleaning of bar equipment

When working in a bar serving alcoholic and/or
non-alcoholic drinks you need to pay attention
to safe food handling practices, including
cleaning, in the same way other food handling
staff do.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Working behind a bar can involve:
Cleaning of small equipment such as drip trays (including those provided

under beer taps, under post mix nozzles, and those inside refrigerated
equipment), chopping boards, knives, spoons, glassware, cocktail shakers
and measures
Cleaning of large equipment such as refrigerators – with special attention to

the seals around doors which can become sticky due to dripping drinks
being passed over them. Large bar equipment also includes ice machines
and glass chillers
Cleaning of beer lines – where beer is dispensed from kegs using

beverage/beer dispense lines, these should be cleaned at least weekly
according to brewery instructions using only chemicals approved by the
brewery: in hot weather beer delivery lines should be cleaned twice a
week
Cleaning of fixed items – such as the bar counter, cash registers and mirrors:
these are not really related to „food safety‟ as such but they help give the
bar the appropriate „clean‟ look customers want.
Microbiological contamination
Microbiological contamination is caused by bacteria, moulds, and viruses via
intoxication or infection.
Bacteria
These are single-celled life forms and are found everywhere.
They are found in the air, soil, on our hands, equipment and utensils. Bacteria
live in both humans and animals, growing and multiplying rapidly, aided by
warmth, moisture, time, food and oxygen. They are so small that several
million can fit onto a pinhead.
Bacteria reproduce rapidly and the average bacteria take about 10 to 20

minutes to reproduce. If the environment is favourable, bacteria can grow
from 1 to over 2 million bacteria in the space of 7 hours.
Bacteria favour high temperatures, and multiply rapidly when the

temperature is high. The Temperature Danger Zone in which bacteria will
multiply rapidly is between 5ºC to 60ºC.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Bacteria multiply rapidly but words cannot tell the full story. Consider the
following scenario based on just one single bacterium which divides (via
„binary fission‟) every 20 minutes, and see how the numbers explode.
TIME BACTERIA NUMBERS

9.00 1
9.20 2
9.40 4
10.00 8
10.20 16
10.40 32
11.00 64
12.00 512
1.00 4,096
2.00 32,768
5.00 1,677,216
Problem bacteria include (but are in no way limited to):

 Clostridium perfringens – usually caused when food is cooked, chilled
overnight and re-heated, or found in foods that are cooked 'rare'
 The initial source of the contamination is faeces (man, birds, animal or

insects) which is introduced somewhere along the food
chain/production line (failure of staff to wash their hands after the
toilet; flies carrying it onto food; contamination at the abattoir)
 Salmonella – a very common contaminant
 Faecal contamination is a prime source
(failure of staff to wash hands after the
toilet; flies carrying it onto foods; leaky
plumbing; fish harvested from waters
polluted by sewage)
 Streptococci – caused by nasal or oral

discharges into food (coughing, sneezing), either directly or via hands
that have been so contaminated
 Staphylococcus aureus – a rapidly acting bacteria where the main

source is the food handler: nose, throat, mouth, skin, pimples and cuts,
either via direct or indirect contamination
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
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 Clostridium botulinum – a rare bacteria but a very lethal contaminant
(with a 65% mortality rate).
Spores
Some bacteria can survive in harsh environments by changing into spores.
The spores have a thick coat which makes them very tough and difficult to
kill.
When bacteria form into spores, they can re-form back into bacteria when
conditions return to being favourable: the spores are resting, not growing –
they are simply waiting for ideal growth conditions to return and they begin
multiplying again.
Fortunately, not all bacteria form spores because spores may not be killed by
normal cooking.
Spores can be stopped from becoming active

bacteria by:
Keeping food above 60 oC

Keeping food below 5oC
Keeping dry food, dry
Cooling hot foods quickly through the Temperature
Danger Zone, rather than just allowing them to
cool for long periods at kitchen temperatures.
Moulds
Moulds can be harmful or useful. Certain moulds
damage the food on which they grow. In some cases moulds can be very
dangerous if they are eaten by humans.
Other moulds are used to enhance food, for example those used in cheese
making – the blue vein in „blue vein‟ cheese is a cultivated mould.
Most moulds cause spoilage in food. Moulds usually take the form of unsightly
growths, off colours and off flavours. These moulds are recognised as being
fuzzy or having furry growths and are generally found on bakery products,
vegetables, overripe fruit and semi-dried meat.
One very dangerous mould is the aspergillus mould, which grows on peanut
plants. Aspergillus thrives in warm, moist conditions and produces a toxin
called aflatoxin. A tiny amount of aflatoxin can cause liver cancer.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
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Moulds reproduce by forming spores containing the genetic material for the
mould. Unlike bacteria, moulds do not need to die to release their spores. The
spores are „set free‟ and spread through the air in the wind or carried by
animals or water. The spore settles on a food source puts down roots and
grows a trunk and branches just like a tree grows from a seed in good soil.
Each spore can reproduce rapidly in a favourable environment.
Viruses
These are the smallest and simplest forms of existence. They can only
replicate themselves inside another living cell. Most are 20 times smaller than
the average bacteria.
Unlike bact eria, viruses cannot multiply or grow in food. Viruses reproduce by
invading a living cell and making the living cell reproduce the virus. In effect,
the virus takes over the reproductive mechanism of the host cell.
Although a virus requires a living cell to reproduce, a virus can survive in a

dormant state for long periods of time until a living host cell becomes
available. Once inside a living cell the virus multiplies, and invades new cells
of the host.
Another means of transferring viral infections is through the consumption of

food, usually seafood, which has been collected from water polluted by
sewage. The fish ingests the polluted water containing the virus and the virus
is transferred to humans when the fish is eaten. The foods most frequently
implicated in this way are bivalve shellfish (such as oysters and mussels).
Other hazards
All the following are examples of hazards you
need to be aware of and constantly searching
for:
Contaminated food – either from the supplier or

food that becomes contaminated on-site
Vermin – including sighting of vermin and

evidence of their presence (droppings, webs,
holes in the wall, eggs)
Airborne contamination – either due to natural

causes (sand/dust storms, weather) or due to
internal causes (dust, renovations)
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Contaminated items – such as linen, tea towels and kitchen swabs that may
be contaminated with human waste (blood and secretions) and/or food
Dirty equipment and utensils – including items not properly cleaned and or
sanitised after use, items dropped on the floor and items contaminated by
clothing, coughing/sneezing, or cross contamination of any sort
Garbage – all rubbish/waste presents a potential hazard whether it is stored

in bins inside the premises or in containers outside the premises: remember
hands must be washed after handing garbage and all garbage
containers must be kept clean
Out -of-date food handling practices – hazards can occur where:
The nature of the food operations being undertaken have changed – the
venue may have changed its service style or undergone some
significant change
The food equipment being used has altered – a new/different oven, fryer
or cooking range has been installed
Cleaning practices
Cleaning schedules
When they need to cleaned – giving a time by hour (for example, 10:00AM,
2:00PM and 6:00PM) or general time of day (such as „after lunch‟)
By whom they must be cleaned – indicating either a staff member by name,

or by job position/title
What is to be used in the cleaning process – identifying chemicals and

cleaning equipment that have to be used
Detailed cleaning instructions – to explain how each item is to be cleaned:

this may include advice on how to dis-assemble an item and re-assemble
it after cleaning.
On-the-job training should be provided in how to clean the items/areas you

need to clean.
You must adhere to these instructions using the chemicals identified, the
cleaning equipment stated and the techniques prescribed at the
time/frequency nominated.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page
Hazard Identification
The first step in reducing the likelihood of an accident is hazard identification.

Hazard identification is identifying all situations or events that could cause
injury or illness. Eliminating or minimizing workplace hazards needs a
systematic approach. It is essential to try and anticipate all possible hazards
at the workplace - known as the `what if?' approach.
Hazards Defined
A hazard is a source or potential source of human injury, ill health or disease.

Anything which might cause injury or ill health to anyone at or near a
workplace is a hazard. While some hazards are fairly obvious and easy to
identify, others are not - for example exposure to noise, chemicals or
radiation.
Types of Hazards
Hazards are classified into five different types:
• physical - includes floors, stairs, work platforms, steps, ladders, fire, falling
objects, slippery surfaces, manual handling (lifting, pushing, pulling),
excessively loud and prolonged noise, vibration, heat and cold, radiation,
poor lighting, ventilation, air quality
• mechanical and/or electrical - includes electricity, machinery, equipment,

pressure vessels, dangerous goods, fork lifts, cranes, hoists
• chemical - includes chemical substances such as acids or poisons and

those that could lead to fire or explosion, cleaning agents, dusts and fumes
from various processes such as welding
• biological - includes bacteria, viruses, mould, mildew, insects, vermin,

animals
• psychosocial environment - includes workplace stressors arising from a

variety of sources.
Not e t hat some physical and chemical hazards can lead t o fire, explosion
and ot her safet y hazards.
Methods for Identifying Hazards
 injury and illness records - review your workers' compensation data and
check the incidence, mechanism and agency of injury, and the cost
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to the organization. These statistics can be analyzed to alert the
organization to the presence of hazards
 staying informed on trends and developments in workplace health and
safety, for example via the internet or OHS publications
 reviewing the potential impact of new work practices or equipment
introduced into the workplace in line with legislative requirements
 doing walk-through surveys, inspections or safety audits in the
workplace to evaluate the organization‟s health and safety system
 considering OHS implications when analyzing work processes
 investigating workplace incidents and `near hits' reports - in some cases
there may be more than one hazard contributing to an incident
 getting feedback from employees can often provide valuable
information about hazards, because they have hands-on experience in
their work area
 consulting with employees, health and safety representatives and OHS
Committee members
Document No.
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Self-check Information Sheet #3.1
Multiple Choices:
Direction: Choose the correct answer from the choices given.
_______ 1. Anything which may cause injury or ill.

a. hazard b. risk c. chemical d. illness
________2. This hazard includes floors, stairs, work platforms, steps, ladders,
fire, falling objects, slippery surfaces, manual handling (lifting,
pushing, pulling), excessively loud and prolonged noise, vibration,
heat and cold, radiation, poor lighting, ventilation, air quality
a. Physical b. Mechanical/Electrical
c. Chemical d. Biological
________3. This hazard includes electricity, machinery, equipment, pressure

vessels, dangerous goods, fork lifts, cranes, hoists
________4. This hazard includes chemical substances such as acids or poisons

and those that could lead to fire or explosion, cleaning agents,
dusts, fibers, mists, gases, vapors and fumes from various processes
such as welding
a.. Physical b. Mechanical/Electrical
________5. This hazard includes bacteria, viruses, mold, mildew, insects,

vermin, animals, plants, parasites, mites and fungi.
c. Chemical . d. Biological
Document No.
Date Developed:
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Answer key Information Sheet #3.1
1. A
2. A
3. B
4. C
5. D
Document No.
Date Developed:
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Proper cleaning procedures are followed
Guideline for Disinfection and Sterilization in Healthcare Facilities (2008)
Cleaning is the removal of foreign material (e.g., soil, and organic material)
from objects and is normally accomplished using water with detergents or
enzymatic product s. Thorough cleaning is required before high-level
disinfection and sterilization because inorganic and organic materials that
remain on the surfaces of instruments interfere with the effectiveness of these
processes. Also, if soiled materials dry or bake onto the instruments, the
removal process becomes more difficult and the disinfection or sterilization
process less effective or ineffective. Surgical instruments should be presoaked
or rinsed to prevent drying of blood and to soften or remove blood from t he
instruments.
Cleaning is done manually in use areas without mechanical units (e.g.,

ultrasonic cleaners or washer-disinfectors) or for fragile or difficult -to-clean
instruments. With manual cleaning, the two essential components are friction
and fluidics. Friction (e.g., rubbing/scrubbing the soiled area with a brush) is
an old and dependable method. Fluidics (i.e., fluids under pressure) is used to
remove soil and debris from internal channels after brushing and when the
design does not allow passage of a brush through a channel.445 When a
washer-disinfector is used, care should be taken in loading instruments:
hinged instruments should be opened fully to allow adequate contact with
the detergent solution; stacking of instruments in washers should be avoided;
and instruments should be disassembled as much as possible.
The most common types of mechanical or automatic cleaners are ultrasonic

cleaners, washer-decontaminators, washer-disinfectors, and washer-sterilizers.
Ultrasonic cleaning removes soil by cavitation and implosion in which waves
Document No.
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of acoustic energy are propagated in aqueous solutions to disrupt the bonds
that hold particulate matter to surfaces. Bacterial contamination can be
present in used ultrasonic cleaning solutions (and other used detergent
solutions) because these solutions generally do not make antibacterial label
claims. Even though ultrasound alone does not significantly inactivate
bacteria, sonication can act synergistically to increase the cidal efficacy of a
disinfectant. Users of ultrasonic cleaners should be aware that the cleaning
fluid could result in endotoxin contamination of surgical instruments, which
could cause severe inflammatory reactions. Washer-sterilizers are modified
steam sterilizers that clean by filling the chamber with water and detergent
through which steam passes to provide agitation. Instruments are
subsequently rinsed and subjected to a short steam-sterilization cycle.
Another washer-sterilizer employs rotating spray arms for a wash cycle
followed by a steam st erilization cycle at 285°F . Washer-
decontaminators/disinfectors act like a dishwasher that uses a combination
of water circulation and detergents to remove soil. These units sometimes
have a cycle that subjects the instruments to a heat process (e.g., 93ºC for 10
minutes) . Washer-disinfectors are generally computer-controlled units for
cleaning, disinfecting, and drying solid and hollow surgical and medical
equipment. In one study, cleaning (measured as 5–6 log10 reduction) was
achieved on surfaces that had adequate contact with the water flow in the
machine. Detailed information about cleaning and preparing supplies for
terminal sterilization is provided by professional organizations 4 and books.
Studies have shown that manual and mechanical cleaning of endoscopes
achieves approximately a 4-log reduction of contaminating organisms. Thus,
cleaning alone effectively reduces the number of microorganisms on
contaminated equipment. In a quantitative analysis of residual protein
contamination of reprocessed surgical instruments, median levels of residual
protein contamination per instrument for five trays. In another study, the
median amount of protein from reprocessed surgical instruments from
different hospitals ranged. When manual methods were compared with
automated methods for cleaning reusable accessory devices used for
minimally invasive surgical procedures, the automated method was more
efficient for cleaning biopsy forceps and ported and nonported
laparoscopic devices and achieved a >99% reduction in soil parameters (i.e.,
protein, carbohydrate, hemoglobin) in the ported and nonported
laparoscopic devices.
For instrument cleaning, a neutral or near-neutral pH detergent solution

commonly is used because such solutions generally provide the best material
compatibility profile and good soil removal. Enzymes, usually proteases,
sometimes are added to neutral pH solutions to assist in removing organic
material. Enzymes in these formulations attack proteins that make up a large
portion of common soil (e.g., blood, pus). Cleaning solutions also can contain
lipases (enzymes active on fat s) and amylases (enzymes active on starches).
Document No.
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Enzymatic cleaners are not disinfectants, and proteinaceous enzymes can
be inactivated by germicides. As with all chemicals, enzymes must be rinsed
from the equipment or adverse reactions (e.g., fever, residual amounts of
high-level disinfectants, proteinaceous residue) could result. Enzyme solutions
should be used in accordance with manufacturer‟s instructions, which
include proper dilut ion of the enzymatic detergent and contact with
equipment for the amount of time specified on the label. 463 Detergent
enzymes can result in asthma or other allergic effects in users. Neutral pH
detergent solutions that contain enzymes are compatible with metals and
other materials used in medical instruments and are the best choice for
cleaning delicate medical instruments, especially flexible endoscopes.
Alkaline-based cleaning agents are used for processing medical devices
because they efficiently dissolv e protein and fat residues; however, they can
be corrosive. Some data demonstrate that enzymatic cleaners are more
effective than neutral detergents in removing microorganisms from surfaces
but two more recent studies found no difference in cleaning efficiency
between enzymatic and alkaline-based cleaners. Another study found no
significant difference between enzymatic and non-enzymatic cleaners in
terms of microbial cleaning. A new non-enzyme, hydrogen peroxide-based
formulation (not FDA-cleared) was as effective as enzymatic cleaners in
removing protein, blood, carbohydrate, and endotoxin from surface test
carriers. In addition, this product effected a 5-log reduction in microbial loads
with a 3-minute exposure at room temperature.
Although the effectiveness of high-level disinfection and sterilization

mandates effective cleaning, no “real-time” tests exist that can be employed
in a clinical setting to verify cleaning. If such tests were commercially
available they could be used to ensure an adequate level of cleaning. The
only way to ensure adequate cleaning is to conduct a reprocessing
verification test (e.g., microbiologic sampling), but this is not routinely
recommended. Validation of the cleaning processes in a laboratory-testing
program is possible by microorganism detection, chemical detection for
organic contaminants, radionuclide tagging, and chemical detection for
specific ions. During the past few years, data have been published describing
use of an artificial soil, protein, endotoxin, X-ray cont rast medium, or blood to
verify the manual or automated cleaning process and adenosine
triphosphate bioluminescence and microbiologic sampling to evaluate the
effectiveness of environmental surface cleaning. At a minimum, all
instruments should be individually inspected and be visibly clean.
Room Cleaning in Hotel Standard Procedure
Being a room attendant in a hotel is

not an easy job. There are so many
Document No.
Date Developed:
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possibilities of what kind of room you should clean up. Besides, every guest
has their own tendencies in using their room. Some of them are messy and
others are not. Regardless of the situation, a room attendant should be ready
and prepared to face any kind of room‟s condition.
The problem is limited time in cleaning the room. Room attendants should be
able to perform fast room cleaning to not disturb the guest‟s convenience at
playing. That‟s why room attendants usually have training and equipment to
perform perfect job at cleaning room.
Here are steps of room cleaning according to hotel‟s standard procedure:
It is a must for room

attendants to knock
twice before
entering the room.
While knocking,
they should
announce who
they are by saying
„housekeeping‟ so
the guests who they
are. It is also a must
to announce
themselves again
once they enter the
room.
The first step in cleaning the hotel room is stripping the sheets. Room
attendants usually use the dirty sheet to pack for the rest of the items so every
mess won‟t scatter everywhere. Making bed is the next step. While doing so,
room attendants should inspect if there is stain or dirt on the bed.
Room attendants usually

come with bag trash so every
rubbish will be disposed into it.
Visible surfaces are also being
inspected to check if there is
rubbish. It also includes inside
the drawers.
The next step is dusting. The

room is dusted properly from
the highest furniture to the
Document No.
Date Developed:
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bottom. Every furniture of the room is dusted properly including lamp shades,
window sills, as well as hanging artwork such as painting or frames.
Next step is wiping down hard surfaces using a clean set of cloths. This
process also includes sanitizing the room from germs and bacteria especially
in areas or items prone to contact such as door handles, remote control, light
switch, or telephone.
Next step is cleaning the bathroom and sanitize it using proper products.
Then, room attendants replenish the supplies including personal care
products. Then, checking the curtains, pillow, and throws to make sure they
are in good display.
The last step is vacuum the room while checking the carpet for any stain or
damage. The process is finished by leaving the room with neutral odor at
balanced temperature. Room attendants can announce their leave to the
guest.
You don‟t have enough time to do the proper cleaning. If you are living
alone, this might not be a big deal. However, it will become a big deal when
you live with your families consisted of kids particularly. They are more prone
to germs, viruses and bacteria so there is no compromise when it comes to
keeping house clean.
Here are several tips to clean your home properly:

Prepare two trash bags. One is black and another is transparent. The black
bag is for trash such as cans, plastic, or food remains. The transparent bag is
for linens. Separating different trash that cause your room in a mess may look
simple. However, it is not that simple especially when you also have many
things piled up. It may take thirty to forty five minutes to finish collecting and
sorting out trash.
For efficient room cleaning, do it

from the back of the room t o the
front. It sounds like common sense
but there are lots of people who
don‟t know this simple tips. This
procedure is important so that
you won‟t track germs and dirt
back into the areas you have
already cleaned. You can start
from the bathroom.
Document No.
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Then, make the bed, dust the room, vacuum, and mop your way out of the
room. Also, make sure to use the right cleaning products to disinfect the room
especially bathroom. Making bathroom as your starter has a reason. It is the
place that takes most of your cleaning time so you have to get it over with.
Room cleaning service is what you can use to keep your house or apartment
clean. There are wide variety of
room cleaning companies
offering cleaning services in many
options. Some of them can be
hired under contract while others
can be hired for occasional
times. You can choose what you
prefer.
Cleaning your house by yourself is

also possible and it is more cost -efficient since you don‟t have to pay for the
service. However, you have to make sure that you do proper cleaning.
Room Cleaning Service At Hotel
Room cleaning is one of the services provided by hotel. Regular cleaning is

what a hotel provide to make sure that every guest will be comfortable
during their stay. The one who are responsible for room cleaning is room
attendants. Every hotel hire room attendants depending on how large the
hotel is. The larger the hotel, the more they need room attendants. They have
other responsibilities aside from room cleaning such as hotel room bedding,
bathroom cleaning, and other duties.
As for room cleaning at

hotel, room attendants
have limited time to do it.
Every hotel has their own
standard of the level of the
quality of cleaning.
However, there are slightly
differences between room
cleaning procedures in
high-end hotels and
regular ones. The high-end
hotels usually apply several
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
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procedures such as vacuuming the floor, dusting the surfaces, emptying
garbage, tidying items on desk, cleaning the furniture, as well as wiping down
mirrors and windows.
High End Hotels
It is quite difficult to spare time to clean the room yourself. What you can do is
tidying up the room to reduce the mess. However, the responsibility to clean
the room lies to the hotel. They provide room cleaning service to make sure
you stay comfortably. However, it is also common to give some tips to the
room attendants. Every country may have different standards in giving tips.
High-end hotels usually hire professional cleaning companies under contract.

This results in long-term partnerships. Contractual cleaning service is also fit for
homeowners who need regular cleaning for their house or apartments. It is
beneficial to hire professional cleaning service because they know what to
do to for proper cleaning.
They also know how to reduce

bacteria and germs that often
become the cause of sickness.
They usually use sufficient products
and tools to make sure they do the
cleaning well. Cleanliness is
important part in our life because it
is directly related to our own health.
By keeping the place we are living in clean, we prevent sickness from
spreading.
Document No.
Date Developed:
HOUSEKEEPING NC II
October 2019
Issued Page

HKNCII Common2 Observe Workplace Hygiene Procedures

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TOURISM (HOTEL & RESTAURANT)

Technical Education and Skills Development Authority

No. Unit of Competency Module Title Code

1 Dev elop and update Dev eloping and updating TRS311201

2 Observe workplace hygiene Observing workplace TRS311202

3 Perform computer Performing computer

4 Perform w orkplace and Performing w orkplace TRS311204

5 Prov ide effectiv e customer Prov ide effectiv e TRS311205

Welcome to the Module Observe Workplace Hygiene Procedures. This

The unit of competency “Observing Workplace Hygiene Procedures”

You are required to do through a series of learning activities in order to

Recognition of Prior Learning (RPL)

 Been working for some time

If you can demonstrate to your trainer that you are competent in a

After completing this module ask your trainer to assess your

1.1 Proper hygiene procedures are followed

You must research the requirements of any legislation impacting on your

Enterprise policies and procedures

Cleaning and sanitising of equipment, areas and food contact and

Specific handling techniques required by the workplace to optimise food

Personal hygiene – and requirements applying to ensure staff do not

Pest control – to control vermin

Food recalls – to allow unsafe food to be

In some cases, workplace policies and

Internal safe cleaning handling systems

Identify the workplace safety hazards – at each stage

Describe specific action you must take to keep safe

________2. safety protocols allows companies to keep written policies and

________4 Companies must ensure that employees are protected from

________5. Education is an effective way for businesses to maintain their

Personal hygiene is a serious issue and must be treated as such.

In general terms all are under an obligation to observe and implement

Practices to achieve this include:

No jewellery to be worn on hands and wrists - the jewellery, deteriorate and

Cuts and sores must always be covered – a coloured, water-proof dressing

When wearing/using disposable gloves:

Clothing, personal protective clothing, bandages and dressings

Ensure anything from your body or anything you

 Avoid loose-fitting clothes

A clean premises with clean equipment and utensils

This Section provides relevant definitions and presents a

Chemicals used in cleaning include:

 Detergents – used to remove dirt and grime from a variety of surfaces

 Available in different concentrations to meet different cleaning

 Dilute according to manufacturer‟s instructions for the cleaning job

 Sanitisers – used to sanitise items (food preparation surfaces, utensils,

 Deodorants – used to control smells/bad odours in waste bins

 De-greasers – a chemical designed to cut through grease and fat ty

The reference to „odour‟ is only relevant when the definition is applied to

„Clean and sanitary condition‟

All equipment and surfaces must

„Sanitation‟ (or „sanitising‟) is the destruction of microbes. The sanitising

Cleaning is performed before sanitation.

This requirement for items to be clean and sanitary applies to chopping

Need to clean items after every session

Always follow manufacturer‟s

The following requirements apply to the storage of cleaning chemicals and

 Always store chemicals in a designated chemical storage area

General cleaning requirements

This requirement applies to things such as walls, floors, ceilings, windows,

It is also a requirement the equipment used to do the cleaning (brooms,

Cleaning and sanitising by hand