HSC Hospitality Study Notes PDF

lOMoARcPSD|46895467 Hsc hospitality all topics study notes hospitality (Rosebank College) Scan to open on Studocu Studocu is not sponsored or endorsed by any college or university Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 SITXFSA001: Use Hygienic Practices for Food Safety Hygiene: the cleanliness of an establishment including both personal and environmental hygiene TOPICS: 1. Hygienic Work Practices 2. Hazards Impacting Food Safety 3. Compliance 4. Food Contamination and Food-Borne Illness 5. Reporting Hygienic Work Practices importance of hygienic work practices Quality of food is reﬂected in the level of hygiene displayed on the premises and by employees Good hygiene is beneﬁcial → ensures quality products, customer satisfaction, repeat business, high staﬀ morale Poor hygiene reﬂects badly on business → rise in food borne illness, customer dissatisfaction, loss of reputation, loss of business, possibly litigation consequences of poor hygienic work practices for: Customers are likely to contract a foodborne illness, resulting in physical discomfort and possible complications. They will have to take time oﬀ work and possible medical costs. Severe cases may lead to death. Workers: creates high absenteeism, reduces staﬀ morale and an increase in staﬀ turnover. The loss of business will result in reduced working hours and a subsequent reduction in wages for staﬀ. Colleagues must follow all hygienic work practices. Important to recognise when colleagues are not following hygienic work practices or encourage coworkers to leave work if ill. Failure to recognise or report unhygienic practices can result in cross contamination and possible contractions of food borne illness. Workplace: likely to receive poor word-of-mouth, a reduction in customers, loss of revenue, increased wastage of stock, increased costs, and in severe cases ﬁnes and litigation (legal action). hygienic work practices and their purposes related to: Personal All employees should ensure colleagues and themselves have a high standard of personal hygiene Hygiene Clean hair, nails, teeth and clothing are essential = personal Other measures include minimal jewellery, minimal makeup, hair tied back or covered, facial hair neatly cleanliness trimmed and clean Employees should not work when they are ill ^ all can lead to food contamination and thus food borne illnesses. Food Preparing and storing food in a clean and sanitary environment Preparation Workspaces and equipment is clean and sanitised, waste is correctly disposed of and bins are emptied + and Storage sanitised regularly Staﬀ should be vigilant in looking for pest infestations All storage areas should be stacked appropriately - FIFO should be applied Storing foods at correct temperature and awareness of the danger zone (5-60℃) Follow ‘hot food hot and cold food cold’ ‘Ready to eat’ These foods are pre-prepared, ready for immediate consumption as they are made for convenience eg. food items sandwiches, salads, pies Can be sold hot, cold, at room temperature or as a shelf stable product Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 They are at high risks of food poisoning bacteria and must be stored + handled correctly Ensure the food is tightly + correctly sealed, stored correctly and at the correct temperature to ensure a high level of hygiene Service of Service staﬀ must have a high level of personal hygiene as they regularly come into contact with food Food & They must wash their hands regularly, minimise their contact with cutlery, crockery and glassware, adhere to Beverages strict personal hygiene standards Tables, waiters stations and service areas should be regularly cleaned and sanitised Waitstaﬀ should also not attend work if they are ill Linen Many establishments prefer to use single disposable items rather than linen. But hotels use linen e.g. towels, bedding, robes, that all have potential to be contaminated with a range of bacteria and other waste. Linen must be handled carefully, particularly when used or soiled with blood and bodily ﬂuids They should be placed in a plastic bag and sent for laundering Staﬀ should be given and use gloves to avoid cross-contamination Cleaning & Cleaning: removal or dirt and debris from utensils, equipment and surfaces Sanitising Sanitising: use of a chemical substance to kill bacteria Hot water above 82℃ can be used to sanitise as the heat kills bacteria Waste Waste should be removed regularly from work areas Disposal When emptying bins staﬀ should wear gloves, dispose of the waste in large dumpsters or outside garbage bins (away from the food prep areas), wash and sanitise the bin and re-line the bin. Environmentally friendly waste disposal like recycling or composting should be used Pest Control Pest and vermin are diﬃcult to prevent from food preparation areas, but steps can be taken to minimise or remove the threat Regular cleaning and removal of food scraps is essential as is regular cleaning of storage areas Shelving must be easy to access for cleaning Sweeping and vacuuming ﬂoors in dining rooms will remove food scraps and aid in deterring pests Regular treatment of kitchen and dining rooms by pest control professionals will also minimise the risk of pest infestations hand washing, including frequency, the facilities needed and procedure Hand should be washed thoroughly throughout the day, incl. at the beginning, end of the day and when changing tasks. Speciﬁcally hands should be washed after; Working with raw foods (meat, seafood, poultry) Touching unwashed foods (fruits and vegetables) Eating or drinking Going to the bathroom Touching hair, nose, mouth, eyes or ears After smoking Emptying and cleaning the bins Handling chemicals Facilities Needed: Hand washing basin with a tap operated without the use of hands to prevent recontamination (e.g. foot controlled) The hand washing basin must not be used for any other purpose Liquid soap in an appropriate dispenser, cake soap is unhygienic Paper towels must be used as linen hand towels can carry bacteria Paper towels must be disposed of in a bin with a foot pedal to prevent hands being recontaminated Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Hand dryers should be avoided as the moist air they blow out encourages bacterial growth 5 Simple Washing Hands Steps: 1. Remove all jewellery 2. Rinse hands under warm running water 3. Lather your hand with liquid soap, rubbing your palms together and washing in between ﬁngers, around your thumbs and up the wrists for 20 secs. Nails should also be cleaned with a nail brush 4. Rinse hands under warm running water 5. Dry hands with paper towel and apply a sanitiser gel hygienic work practices for various job roles and responsibilities within the hospitality industry Food and Beverage Regular hand washing Attendant High levels of personal hygiene → incl. clean, well presented uniform Minimal makeup, hair tied back/covered, minimal jewelry Practising high levels of environmental hygiene to avoid cross-contamination Food Preparation Regular hand washing High levels of personal hygiene → incl. clean, well presented uniform Minimal makeup, hair tied back/covered, minimal jewellery Practising high levels of environmental hygiene to avoid cross-contamination Not working while sick/ill, speciﬁcally with inﬂuenza or gastrointestinal symptoms Housekeeping Wearing gloves and using appropriate PPE when handling contaminated linen Regular hand washing Using the appropriate cleaning chemicals to remove bacteria, moulds and viruses from contaminated surfaces Front oﬃce Regular hand washing Not working while ill, speciﬁcally with inﬂuenza or gastrointestinal symptoms Covering mouth and nose when sneezing or coughing Regularly cleaning work surfaces e.g. desks, keyboards, telephones → using correct chemicals to minimise the risk of bacterial growth Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Hazards Impacting Food Safety Food Hazards That May Aﬀect the Health and Safety of … related to handling food and beverages including… Personal Hygiene Personal Health issues Environmental Hygiene Work Practices Customers - Poor personal grooming - Attending work with - Not provided with a Not applicable - Poor handwashing contagious illnesses e.g. clean dining area practices inﬂuenza, gastroenteritis - Unclean toilet facilities Colleagues - Poor personal grooming - Attending work with - Poor environmental - Poor handwashing practices - Poor handwashing contagious illnesses e.g. hygiene in staﬀ areas while going on breaks, after practices inﬂuenza, gastroenteritis and toilet facilities using the toilet, smoking or - Unclean Uniforms eating resulting in contamination when handling and serving food Workers - Poor personal grooming - Attending work with - Poor work and hygiene - Handling cash and food - Poor handwashing contagious illnesses e.g. practices in food without washing hands practices inﬂuenza, gastroenteritis preparation areas - Failure to wash hands after - Unclean Uniforms - Cross-contamination preparing raw foods when preparing food - Cross-contamination after and beverages handling, waste, garbage and cleaning products Food Hazards That May Aﬀect the Health and Safety of … related to food contact surfaces including.. Personal Hygiene Personal Health issues Environmental Hygiene Work Practices Customers - Failure to wash hands after - Failure to wash hands after - Not provided with a clean Not applicable going to the toilet, then touching coughing or sneezing dining area items on tables like napkins, - Attending work with - Unclean toilet facilities glassware, crockery and cutlery contagious illnesses e.g. leading to contamination of inﬂuenza, gastroenteritis food surfaces like tables, cutlery Colleagues - Not washing or poor - Failure to wash hands after - Failure to clean staﬀ eating - Poor handwashing handwashing practices when coughing or sneezing areas and toilet areas practices while going on changing jobs, after eating, - Attending work with appropriately, resulting in breaks, after using the toilet, smoking, coughing, sneezing or contagious illnesses e.g. contamination to food contact smoking or eating resulting using the bathroom inﬂuenza, gastroenteritis surfaces in contamination - Poor hand washing practices Workers - Not washing or poor - Failure to wash hands after - Poor work practices e.g. using - Failure to follow standard handwashing practices when coughing or sneezing the same utensils and workplace practices in food changing jobs, after eating, - Attending work with chopping boards to prepare handling and prep smoking, coughing, sneezing or contagious illnesses e.g. raw meat and cooked foods - Not wearing gloves when using the bathroom inﬂuenza, gastroenteritis - Not changing cleaning cloths handling food when wiping down tables - Poor cleaning practices associated hygiene risks Food poisoning Transfer of contagious illnesses (e.g. inﬂuenza, gastroenteritis, viral illnesses) Cross-contamination of work surfaces Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Food spoilage due to careless storage and handling practices Hazard Analysis and Critical Control Points (HACCP): * more on HACCP in Participating Safe food Handling Practices Notes – as a method of controlling food safety – work practices associated with the HACCP approach to hygiene and food safety HACCP is a food safety program designed to eliminate or control food safety hazards at critical control points (CCP). HACCP does not replace safe and hygienic food handling practices but provides a kitchen with a system to monitor potential problems and take corrective action before a food can pose a risk to customers. The 7 principles of HACCP include: 1. Hazard Analysis 2. Critical Control Point Identiﬁcation 3. Establishment of Critical Limits 4. Monitoring Procedures 5. Corrective Actions 6. Record-Keeping 7. Veriﬁcation Procedures Compliance diﬀerence between an act, regulation, code of practice and standard (Australian, industry and workplace) Laws of food safety are broken into four categories; an Act, a regulation, codes of practice and industry/workplace standards Act: a bill passed through parliament to become a law Regulation: a government law detailing the precise behaviour or practices needed to comply with the Act Code of Practice: includes written details on how to meet minimum standards within an industry or enterprise Industry and workplace standards outline best practice purpose and intent of national and state/territory food safety laws, standards and codes relevant to hygienic work practices and food safety: National, state/territory laws, standards and codes are in place to create uniformity, safety and stability in how food is stored, handled, prepared, cooked, served and sold. Food related legislation is designed to protect the customer, employees and employers. Each state and territory has its own interpretation of the law; they are based on an intergovernmental Food Regulation Agreement which is overseen by the Australia New Zealand Food Standards (ANZFS) Code. – Food Act 2003 (NSW) (as amended) is the primary law governing food for human consumption in NSW. The Food Act 2003 (NSW) (as amended) aims to: Ensure food for sale is both safe and suitable for human consumption Prevent misleading conduct in connection with the sale of food Provide for the application in NSW of the Food Standards Code – Food Regulation 2015 (NSW) (as amended) supports the regulatory work of the NSW Food Authority and it aims to reduce food-borne illnesses. The Food Regulation 2010 (NSW) (as amended) provides more detailed information regarding the guidelines and minimum standards hospitality establishments must follow to ensure high levels of food safety. It speciﬁcally focuses on susceptible foods and groups of people who are at high risk of food borne illnesses. – Australia New Zealand Food Standards (ANZFS) Code; ‘The Code’ ensures that food produced in Australia and New Zealand is safe and suitable for consumers to eat. It includes standards for food additives, food safety and labelling, Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 and foods that need pre-approval such as genetically modiﬁed foods. The enforcement of the Code is the responsibility of state and territory departments and other food enforcement agencies. consequences of failure to observe Warning letters, Improvement notices or Prohibition orders Seizure of food, vehicles and equipment Penalty notices Court proceedings Suspension or cancellation of food handlers license Legal actions and ﬁnes role of the NSW Food Authority and local government regulator in food safety The NSW Food Authority was established in 2004 with the aim of providing NSW with an integrated food regulation system. It is responsible for food safety across all areas of the industry, from primary producers to point of sale by applying the Food Standards code and enforcing the Food Act 2003 (NSW) (as amended). The NSW Food Authority works to ensure all food sold in NSW is safe and correctly labelled and advertised so that consumers are able to make informed decisions about the food they are eating. Overview of food safety program for the hospitality workplace incl. reasons for, essential components and basic content Food safety program: quality procedure focused on systems or processes that are required to minimise the incidence of food poisoning All registered food businesses are legally required to prepare and lodge a Food Safety program which must conﬁrm to HACCP principles They contain processes to ensure food is produced, delivered and stored hygienically; each stage is monitored to identify potential problems and take corrective actions Food safety programs ensure that food contamination, unsafe food and the incidence of food-borne illness is reduced or eliminated workplace policy and procedures related to hygiene, food safety and cleaning and the consequences of failure to observe Each job has certain hygiene related responsibilities. Eg. Food handlers and food and beverage attendants must maintain high levels of personal hygiene standards (like follow hand washing regimes) and ensure all uniforms are clean, neat and well presented. These employees should also not work when sick. responsibilities of the food safety supervisor and food handler according to food safety laws, standards and codes Food Safety Supervisor (FSS): The food laws in NSW require all hospitality establishments to have at least one trained FSS A FSS is trained to recognise and prevent risks to food safety to prevent customers from contracting food-borne illnesses The owner of the establishment must appoint a FSS, who is responsible for supervising all food handling to ensure it is done correctly A FSS is required to undergo training to obtain a Food Safety Supervisors certiﬁcate and must receive refresher training every 5 years Food Handler (anyone who works in a food business or handles food): They are also likely to handle equipment/utensils that come in contact with food and are responsible for the maintenance of surfaces where food is collected, transported, prepared, displayed, stored and served. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Under the Food Standards Code food handlers are required to take all reasonable measures for the safety of food they prepare and serve. Responsibilities for a food handler include: ○ Regular hand washing ○ Maintaining their health and not working when ill ○ Taking all reasonable measures to ensure they avoid unnecessary contact with ‘ready to eat’ food ○ Maintaining high levels of personal hygiene ○ Covering open wounds or sores with appropriate waterproof dressing Food Contamination & Food-Borne Illness signs of damaged, deteriorated, spoiled or out-of-date food Food contamination can occur in many ways. There are obvious signs such as; damaged packaging, deteriorated fresh food items, spoiled foods, or food that has reached or passed its best-before or expiry date. Bacterial or chemical contamination of foods is not always visible to the naked eye as these types of contamination may not alter the look of a food item. EG. Damaged Packaging, Mould, Bad Odour, Unnatural Colour, Slimy Film on top, Leaking, Air Bubbles, Odd Texture, Unpleasant Taste Meaning of; Contaminant: a physical, microbiological or chemical substance that renders food unsuitable for consumption Contamination: the exposure of food to a physical, microbiological or chemical substance Cross-Contamination: the transference of bacteria from person to food, environment to food or food to food, which may result in food borne illnesses. Potentially Hazardous Food: any food item that is highly susceptible to the growth of microorganisms that may lead to food-borne illnesses. common types of contaminants: Physical: are foreign substances that enter the food during production, delivery, storage, preparation and service. E.g. glass, human or animal hair, insects, bandaids, ﬁngernail clippings, jewellery and plastic or metal shavings. Chemical: include pesticides, insecticides, cleaning agents and naturally occurring toxins that have entered food during the production cycle. Once integrated into food they can be diﬃcult to detect. E.g. bench cleaner, window cleaner, sanitiser Microbiological: include naturally poisonous foods such as mushrooms or rhubarb leaves and microbiological agents, including bacteria, moulds and yeasts. conditions conducive to food spoilage & contamination Food spoilage: a change or deterioration in the quality of a food due to a change in colour, taste, smell, appearance Caused by loss of moisture, enzyme action, and the growth of microorganisms (e.g bacteria, mould and yeast). Time, temperature, environment, humidity and oxygen are also factors in food spoilage Some foods are high risk e.g. meat (particularly undercooked mince), snacks, poultry, raw egg, seafood, salads, cooked rice and pasta Moisture: food must have moisture content for bacteria to multiply. Dried foods are not breeding grounds for bacteria until moisture is added. Air: Not all bacteria require oxygen to multiply. Bacteria that require oxygen are aerobic, found on the surface of food. Bacteria that do not require oxygen are anaerobic, found in stews, gravies etc. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Time: If all the growth requirements are there bacteria will multiply every 20 minutes and they will split into 2. Temperature: Bacteria Grow in the temperature zone of 5-60°C (the Danger Zone) Lower and higher temperature do not necessarily kill bacteria but may slow it down. Temperature Zones: ○ Bacteria are dormant (no activity between 5°C - -18°C), however they do not die. ○ -18°C = Freezer ○ 1 - 4°C = Fridge/Coolroom ○ 7 - 10°C = Fruit/Vegetables ○ 10 - 20°C = Dry Storage ○ 5 - 15°C = Bacteria Slow Down (Slow Growth) ○ 5 - 60°C = Danger Zone (20-45°C is optimal growth) → bacteria growth is most rapid rate ○ 60 - 130°C = Zone of Destruction ➔ Above 75°C bacteria is killed rapidly. ➔ Above 60°C Bacteria cannot multiply. ➔ At 60-74°C Bacteria die slowly. pH Level: A pH scale measures the acidity or alkalinity of food. Bacteria prefer neutral pH. Meat and seafood have a neutral pH. High acid foods such as pickles, fruit, wine and vinaigrettes are normally spoiled by moulds and yeast NOT bacteria. The 2/4 Hour Rule is the length of time foods spend in the danger zone which should be minimised to keep food safe. ○ 0-2 hours: Use immediately or keep it stored below 5°C or above 60°C. ○ 2-4 hours: use immediately. ○ Over 4 Hours: Dispose of the food food allergies: A food allergy is an overreaction of a person’s immune system, usually to a protein within the food. This reaction causes the body to release histamines and other defensive chemicals, causing inﬂammation. Common Food Allergens include shellﬁsh, eggs, ﬁsh, peanuts or tree nuts, soy beans, sesame seeds. – Symptoms of and Responses to Food Allergies: Severe food allergies can cause anaphylaxis, a life-threatening condition characterised by a rapid onset of hives, swelling of the tongue, throat + face, and diﬃculty breathing. Other Symptoms include tingling/itching in the mouth, hives, feeling dizzy and lightheaded, nausea or vomiting, abdominal pain or diarrhoea Allergic reactions can be treated with an antihistamine But in the case of anaphylaxis a person will need an injection of adrenaline via an EpiPen. It's important that the EpiPen is not passed its use by date. An ambulance should be immediately called when a person has had an anaphylactic reaction. Having a person in the workplace trained in using an EpiPen is advisable. – Preparing and Handling Food Allergens: Taking simple precautions when preparing foods allergens can help to avoid cross-contamination Using colour-coded chopping boards, cleaning down surfaces and ensuring food allergens are handled using plastic gloves and are prepared separately Items containing possible allergens should be listed on the menu so that customers with allergies can make informed decisions about their meal. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 meaning and causes of food-borne Illness (‘Food Poisoning’) Food poisoning occurs when a person ingests food contaminated with high levels of harmful bacteria or toxins that results in them contracting an illness. Causes for food poisoning include bacteria, bacterial toxins, viral contamination of food, cross contamination and incorrect storage or handling of food. Ingesting naturally poisonous food can also cause food poisoning. Bacterial, Bacterial Toxins & Viral Contamination of Food Through Cross-Contamination Bacteria Campylobacter A common food poisoning bacteria, often associated with eating contaminated poultry, water or unpasteurized milk. Symptoms will usually occur within 2-5 days of ingestion and include vomiting, diarrohoea, abdominal pain and cramping and fever. Escherichia coli A bacteria commonly found in the intestines of humans and animals. Sources of contamination can include (E. Coli) undercooked meats (e.g. mince, unpasteurized milk and juices), cheese made from raw milk, raw fruits/vegetables and contaminated water. Symptoms can occur between 1-10 days and can include severe diarrhoea which may contain blood, severe abdominal pain and vomiting. Listeria A rare form of food poisoning and people most at risk are pregnant women and unborn children, newborns, elderly and people with compromised immune systems. Foods at risk of Listeria include soft cheeses, unpasteurized milk, raw meat and fruits/vegetables, raw seafood, sushi, sashimi, ‘ready to eat’ salads and deli meats. Symptoms include fever, muscle aches, gastro-intestinal problems (like vomiting and diarrhoea). Salmonella Infection occurs after eating contaminated foods such as undercooked meat, poultry, eggs and their by-products like homemade mayonnaise. Symptoms will occur between 6-72hrs of ingestion and may last 4-7 days, they include diarrhoea, vomiting, nausea, stomach cramps and fever. Bacterial Toxins: produced by microorganisms, including bacteria and fungi. Bacillus Cereus Found in a wide range of foods from both plant and animal origin. The spores of.. can be found in dry foods (e.g. soup mixes, spices, dried dairy products and infant formula). Fried rice is a common source of … poisoning due to the long periods between boiling, frying and consuming. Using leftover rice to make fried rice the next day can be especially dangerous. Symptoms include vomiting and diarrohoea. Clostridium A person will suﬀer from botulism after consuming the toxins formed by the bacteria Clostridium Botulinum in food. Botulinum These toxins are absorbed into the intestines and attack the nervous system. Home preserved foods, canned foods, vegetables in oil and honey have the potential to be contaminated with.. Symptoms generally occur 12-72hrs after ingesting the contaminated food and include dry mouth, nausea, vomiting, diﬃculty swallowing breathing or talking, and double vision. Clostridium A common cause of food poisoning and generally occurs when foods are prepared in large quantities and kept Perfringens warm for a long period of time before service. Common sources include soups, stews, gravies, beef and poultry. Symptoms onset within 6-24hrs and include diarrhoea, cramps and fever. Staphylococcus Commonly found on the skin, hair, nose and throat of humans... can cause food poisoning when the food handler Aureus contaminates food and when food is not correctly stored. Foods susceptible to contamination are those that are made with hand contact and no further cooking, including salads and bakery products (e.g. cream buns, fresh rice paper rolls and sandwiches. Symptoms onset 1-6hrs of ingestion and can include nausea, vomiting, diarrhoea, severe abdominal cramps, loss of appetite and mild fever. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Viral Bacteria Hepatitis A A liver disease spreads primarily through food and water. Undercooked shellﬁsh from contaminated water is a common source, as are raw fruits and vegetables. Contaminated water and foods that have been infected by a food handler and not reheated before consumption are a common cause. Symptoms include diarrhoea, dark urine, jaundice, fever, headache, nausea, abdominal pain and loss of appetite can occur 15-50 days after ingestion and symptoms may last 2 weeks to 3 months. Rotavirus Occurs when a person who is infected with Rotavirus handles food. It's a common viral infection in young children and can infect food that is ready to be consumed. Symptoms include nausea, watery diarrhoea and fever. Dehydration is a particular danger to individuals infected. Hygienic Work Practices to Minimise and/or Prevent Contamination & Illness: Ensuring high levels of personal and environmental hygiene. Not attending work when sick Having clean uniforms, minimal make-up and no jewellery. Covering all open cuts and wounds with appropriate dressings and wearing gloves where appropriate. Avoiding cross-contamination by using equipment such as colour-coded chopping boards. Regular hand-washing practices. Storing food outside of the temperature Danger Zone at all stages of the food handling cycle. Applying correct food handling procedures, including avoiding over-handling foods, keeping hot food hot and cold food cold, and stacking and rotating storage areas correctly. Reporting Purpose & Importance of Reporting Hygiene & Food Safety-Related Issues It is essential any hygiene risks or potential health issues are reported immediately and to the appropriate persons. When you identify a potential hygiene risk the best course of action is to eliminate it yourself where possible. The risk identiﬁed and the actions taken should be recorded in the food safety program as required by the workplace. What to Report: food hazards and associated hygiene risks, e.g. being unable to control the temperature and rate of cooling a stew if the cool room thermostat is broken (risking the growth of bacteria, like Clostridium perfringens) poor hygiene work practices, e.g. failing to wash hands between tasks unsafe work practices when working with food, e.g leaving food out overnight personal health issues e.g. working with the ﬂu or other reportable illnesses incidents of food contamination e.g. the physical contamination of food when the blade of a mandolin splits or breaks during inappropriate use. Types of Reports: Reports can be in written or verbal form and can also be formal or informal. Formal reporting would include written procedures in a food safety program such as HACCP. An example of informal reporting would be letting other people know that you have identiﬁed and recited an issue Reporting to Appropriate Persons It is vital that all breaches or risks to food hygiene be reported to the appropriate person. This can include a team leader, supervisor, manager or health and safety representative. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 SITXWHS001: Participate in Safe Work Practices TOPICS: 1. Work Health & Safety (WHS) 2. WHS Compliance 3. WHS Consultation and Participation 4. Risk Management 5. Safe Work Practices & Procedures 6. Incidents, Accidents and Emergencies 7. Security Work Health & Safety (WHS) Meaning of; Health: the state of being free from illness or injury Safety: the condition of being protected from or unlikely to cause danger, risk or injury Security: the state of being free from danger or threat Implications of the Cost of Workplace Injury: Human costs impact the worker who is injured or becomes ill due to workplace hazards. They will experience physical, emotional, social and psychological eﬀects from their injury/illness. Social Costs aﬀect the whole community. When a person is injured at work they are not the only one impacted; families, colleagues and friends are also impacted. E.g. Caring for the injured person or psychological support for colleagues that witnessed the incident. Economic Costs: When a person experiences a workplace injury they endure economic costs or burden. These costs may include medical and legal costs, accident investigation, increased insurance and ﬁnancial hardships after lost wages. Organisational Costs impact upon the employer. They are usually monetary incurred due to the accident. They can include loss of productivity, medical and counselling bills, legal costs, increased insurance premiums, ﬁnes and loss of business. Acknowledge that WHS is Everyone’s Responsibility in the Workplace & The Implications of this Responsibility Workplace safety is everyone's responsibility. When the PCBU (person conducting a business or undertaking), workers and visitors do not participate in safe work practices, they are putting themselves and others at risk of serious harm. Carelessness or not working safely can lead to: Damage to premises or equipment Injuries to self and others - may be minor but serious injuries can cause disability or even death Decreased productivity Low staﬀ morale, high staﬀ turnover, increased absenteeism Concept of ‘Participation’ & ‘Consultation’ in Relation to WHS Participation and Consultation are essential in WHS and beneﬁt everyone. Each allows employees to understand their rights and responsibilities in relation to WHS and gives an employer the ability to work closely with employees to ensure WHS is consistently enforced, checked, updated, maintained and evaluated. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Primary Role of Key Bodies Involved in WHS: SafeWork NSW is a part of the Safety, Return to Work and Support Division of the NSW gov. Their role is to oversee WHS, workers compensation insurance and beneﬁts, and return to work strategies for injured workers. SafeWork NSW provides employees/employers with up-to-date, relevant info on best WHS practices, insurance and claims, training, laws and policy. They also provide information on training, assessment and licensing. Safe Work Australia is a federal gov. statutory agency which aims to improve the work health and safety and workers’ compensation arrangements across Australia. They raise awareness of WHS issues, create improvements to WHS, regulate WHS laws and develop and improve workers compensation. Local Councils provide enterprises with WHS info relating directly to council guidelines and expectations. These may include design of outdoor eating areas, particularly those that occupy pathways or the design/layout of a building. They also help with issues such as smoke-free environment policies. Unions are groups representing workers in industries. Hospitality workers are represented by ‘United Voice.’ The role of the union is to provide advice on WHS issues to workers. To get advice union members can call and talk to their union representatives. All workers can access their unions website. Professional Associations provide information on WHS issues for the PCBU, including risk management, training, hazardous chemicals and WHS consultation. E.g. Australian Hotels Association, Restaurant and Catering NSW, Clubs NSW Internal Sources of Workplace WHS information Workplace policies provide the basis of WHS plans within the workplace. The policies set guidelines for a range of WHS issues that may be a part of the workday. Issues can include manual handling, equipment and chemical use, storage and stacking of stock, and personal protective equipment (PPE). All staﬀ should receive WHS induction training and regular training updates. All workplaces are to have emergency plans for evacuation, ﬁres, bomb threat, security breaches and natural disasters. Emergency plans should be practiced 2x a year and all staﬀ should be familiar with the plan Training documents educate staﬀ on all WHS information related to the workplace. They should be given to employees at induction and updated regularly. Docs can include manual handling, PPE, chemical safety and equipment use. Operations manuals contain information regarding set up, use, cleaning and maintenance of equipment and machinery. These manuals should be readily available and staﬀ should be competently trained in the use of equipment/machinery before they are allowed to work. External Sources of Workplace WHS Information SafeWork NSW and the Australian Safety and Compensation Council (ASCC) provides establishments with info on how to participate in and create a safe workplace. Information provided includes legislative requirements and codes of practice, and safety alerts/notiﬁcations relating to safety in the workplace. Legislation, regulations and codes of practice are developed by state and federal govs. and outline the rules, regulations and guidelines for the best safe work practices and ways to implement them. The PCBU is required to follow all legislation created by govs to ensure WHS compliance. Manufacturers’ speciﬁcations for the use of all equipment should be accessible in the workplace. Following these speciﬁcations and having regularly serviced equipment/machinery, updated regularly and used correctly will reduce the risks of workplace accidents leading to injury or illness. Importance of Acting Within Scope of Responsibility/Level of Authority in Relation to WHS in the Workplace: Taking Initiative, Problem-Solving, Decision-Making WHS is everyone's responsibility and all workers are encouraged to actively participate in the WHS process. Qualities like initiative, problem solving and decision making are essential in the WHS process. When faced with a WHS issue workers are encouraged to address it within their level of authority and scope of responsibility. E.g. If faced with Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 malfunctioning equipment, a worker could place a sign on the machinery indicating it is not working properly and is not to be used, then report the broken machinery to their direct supervisor. Reporting can be formal/informal or written/verbal. E.g An informal report would be mentioning a wet ﬂoor to a colleague (then cleaning it up). Informal reporting should only occur when a WHS issue can be quickly rectiﬁed, whereas for incidents requiring immediate attention/action steps should be taken to secure the area, item or equipment to prevent an accident or injury and then a formal report regarding the issue should be to made to a team leader, health and safety representative, direct supervisor or in extreme cases, union representatives. WHS Compliance Diﬀerence Between an Act, Regulation, Code of Practice & Standard (Australian, industry + Workplace) Laws of food safety are broken into four categories; an Act, a regulation, codes of practice and industry/workplace standards Act: a bill passed through parliament to become a law Regulation: a government law detailing the precise behaviour or practices needed to comply with the Act Code of Practice: includes written details on how to meet minimum standards within an industry or enterprise Industry and workplace standards outline best practice Purpose & Intent of WHS Legislation And Codes of Practice And Their Application To The Hospitality industry, Workplace and Job Role: – WHS legislation (Work Health and Safety Act 2011 (NSW) (as amended) + Work Health and Safety Regulation 2011 (NSW) (as amended) In NSW safety of workers is governed by the Work Health and Safety Act 2011 (NSW) (as amended). Its main objective is to provide for the health and safety of workers and workplaces by the following: 1. Protecting workers and other persons against harm to their health, safety and welfare through the elimination or minimisation of risks 2. Providing for fair and eﬀective workplace representation, consultation, cooperation and issue resolution in relation to workplace health and safety. 3. Encouraging unions and employer organisations to take a constructive role in promoting improvements in work health and safety practices 4. Promoting the availability of advice, information, education and training in relation to workplace health and safety 5. Ensuring compliance with the act through eﬀective and appropriate compliance and enforcement measures 6. Ensuring appropriate scrutiny and review of actions taken by persons exercising powers and performing functions under this act. 7. Providing a framework for continuous improvement and progressively high standards of workplace health and safety 8. Maintaining and strengthening national laws relating to work health and safety by ensuring a consistent national approach to WHS in NSW The Work Health and Safety Regulation 2011 (NSW) (as amended) is also a law which the PCBU and workers should follow. A regulation such as this sets out the general requirements of the legislation in more detail and in a way that is easier to understand. – Codes of Practice Related to: Manual Handling, Risk Management, WHS Consultation A code of practice is a practical guide to help businesses achieve the standards of WHS required under the Work Health and Safety Regulation 2011 (NSW) (as amended). A code of practice applies to anyone with a duty of care in the workplace and only covers the direct content of the code. SafeWork NSW provides code of practice on dangerous goods and substances, manual handling, risk management and WHS consultation. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Dangerous goods and Substances are covered by the codes of practice; ‘Managing risks of hazardous chemicals in the workplace,’ ‘Preparation of safety data sheets for hazardous chemicals,’ and ‘Labelling of workplace hazardous chemicals.’ Manual Handling is covered by the code of practice ‘Hazardous manual tasks’ Risk Management is covered by the code of practice ‘How to manage health and safety risks’ WHS Consultation is covered by the code of practice ‘Work health and safety consultation, cooperation and coordination’ WHS Duties, Rights and Responsibilities of the Person Conducting a Business or Undertaking (PCBU), Oﬃcers and Workers (as deﬁned in the legislation) A PCBU has primary duty of care to its workers, visitors and customers in the workplace, to fulﬁll this, a PCBU must; Provide safe systems of work and a safe work environment Eliminate or minimise workplace risks as much as possible Ensure workers are trained in the safe use of machinery, equipment, substances Provide adequate facilities for the welfare of workers including accommodation if appropriate Provide adequate information, training, instruction and supervision Comply with requirements of WHS legislation/regulations Under the Work Health and Safety Act 2011 (NSW) (as amended) a worker must: Take reasonable care for their own health and safety Take reasonable care for others health and safety Comply with all reasonable instruction from the PCBU Cooperate with any reasonable policies and procedures from the PCBU SafeWork NSW have many functions under the WHS Act, including providing inspectors to help with information and advice on compliance to the WHS Act, to investigate breaches of WHS, and to issue notices and assist in resolving WHS issues. Consequences of Non-Compliance WHS workplace policies, procedures and legislative requirements Issuing Provisional Improvement Notices (PINS) are written notices from a health and safety representative to a PCBU indicating a breach to the WHS Act is likely to occur, has occurred or is likely to occur again. It must be displayed and can include remedies to the situation. PINS require the persons in breach of WHS laws to rectify a breach, take steps to eliminate or prevent a breach or to ﬁx machinery/equipment/operations causing the breach. Prohibition Notices will be issued if an inspector believes activity is happening or is likely to occur in the workplace that involves serious risk to health and safety Legal action, ﬁnes, injunctions or training orders Safety Signs, Symbols, Barricades Used in Hospitality Industry + their use in the Workplace: Legislative Requirements, Meaning of Colour & Shape Safety signs, symbols and barricades are an important part of legislative requirements as mandated in the WHS, that ensures the health and safety in the workplace is maintained. Appropriate Placement & Positioning: All signs should be positioned in areas where hazards are likely to occur and all health and safety signs should be placed in the appropriate area and highly visible and easily identiﬁable. Common Safety Signs Meaning Colour & Shape Examples Stop & Prohibitive Signs Prevent entry or behaviours that Red Circle with a crossbar on No Smoking are likely to cause serious harm a white background No Access Cleaning in Progress Restricted Area Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Caution & Warning Signs When the hazard or hazardous Black Triangle on a yellow Slip conditions aren’t life-threatening, background with a black pery Surface these signs tell you could still get symbol Hot Surface hurt. Watch Your Step Emergency Signs Emergency Information Signs help A Green Rectangle with white Exit people to ﬁnd the location of, or text and symbols used to Emergency Exit directions to, your emergency indicate emergency First Aid related facilities, like emergency procedures exits, ﬁrst aid or safety equipment. Protective Equipment Indicate when personal protective White rectangle with blue Protective Footwear Signs equipment (PPE) must be worn. symbols Hand Washing May also indicate when other Ear Protection protective measures must be taken Correct Manual Handling like hand washing Techniques Hospitality Industry and Workplace Requirements for Monitoring and Reporting in Relation to Workplace Safety Purpose & Importance of Monitoring & Reporting It's the duty of the PCBU and all workers to ensure that all work health and safety practices are monitored and that any breaches are reported and recorded. Monitoring of WHS should occur regularly. Noticing malfunctioning equipment, adhering to basic safety practices and procedures, and working safely all contribute to monitoring WHS issues. It's important any changes to WHS are noted, ﬁxed or eliminated where possible and/or reported. All reports of accident, illness or injury should be passed on to the appropriate people within a workplace and to Safe Work NSW if the incident is considered dangerous (if there's been a serious injury, illness or death). SafeWork NSW should be notiﬁed immediately after the incident and the scheme agent or insurer within 48hrs. Failure to comply may present the PCBU with ﬁnes. If an accident or incident is not considered dangerous, but involves a Workers' compensation claim, action should be taken within 48hrs to ensure beneﬁts are not aﬀected. Types of Reports: Reporting can be formal, e.g. a written accident report or a report to Safe Work NSW. Written reports in workplace log books, emails to the appropriate people or a simple verbal report to the appropriate person may also be suitable. A verbal report is only suitable if the breach is quickly and easily ﬁxed. The types of reports that can be lodged include: SafeWork NSW accident reports and monitoring forms Incident forms First-aid registers Safe Work NSW certiﬁcates. Reporting to Appropriate Persons When reporting an accident or incident in the workplace it is important to act within your authority. Reports should be made to a: supervisor or team leader manager trainer health and safety representative union representative Each of these roles have a speciﬁc place in reporting procedures and some or all may need to be notiﬁed depending on the severity of the WHS breach. E.g. a small injury in the kitchen that does not need medical attention may be Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 reported to a supervisor or team leader and recorded in a ﬁrst-aid book. However, a slip on a wet ﬂoor because the appropriate signage was not used must be reported to a manager and the health and safety representative. Application of Workplace Policy, Protocols and Regulatory Requirements when Recording & Reporting in Relation to WHS Each establishment will have their own policies and protocols when reporting and recording WHS incidents and all staﬀ must be trained on how to follow these policies and protocols. A PCBU is required to keep an injury register, which details the time and date, the type and the cause of the injury. All employees must have access to this register and injuries must be recorded even if they are not reported to Safe Work NSW. When a serious, reportable incident occurs, such as a death, serious illness or injury or potentially dangerous incident, SafeWork NSW should be contacted immediately after the incident has been controlled. WHS Consultation & Participation Opportunities for Providing Input into WHS Consultation and Participation Processes: Consultation between the PCBU and workers allows for meaningful discussions on WHS issues. Opportunities for all parties to discuss matters of concern, issues that need addressing or areas of improvement of WHS to make the workplace a safer environment. WHS discussions can occur; Formal & Informal Discussion play an important role in consultation and participation in the WHS process, as WHS is everyone’s responsibility. Simple informal discussions, such as showing a new employee how to correctly use equipment, reminding a colleague to wear safety goggles or discussing with your supervisor a potential hazard, are as valuable as a formal audit or inspection. A formal discussion should take place within a formal staﬀ meeting or a Health and Safety Committee meeting. At these formal meetings, items should be placed on the agenda and then dealt with. Work Health and Safety Meetings should be held regularly, allowing for consultation between staﬀ and management so issues which need to be resolved can be discussed and sent to the appropriate person. E.g. a small adjustment to a workplace could be completed by a worker however, a larger issue may need to be resolved by the Health and Safety Committee. A Workplace Survey ensures both workers and the PCBU are aware of new, existing or persistent WHS issues. The Work Health and Safety Committee should conduct regular site ‘walk arounds’ to inspect that existing problems have been ﬁxed and to identify any new WHS risks. WHS Training is something all staﬀ should engage in regularly. This can be informal or formal and can come from a variety of sources, such as; colleagues and on the job training, online courses, websites e.g. SafeWork NSW and SafeWork Australia and formal training courses. WHS Audits are safety management activities that provide the establishment with a way of identifying potential WHS issues and the impact on the business. Audits are designed to assess the eﬀectiveness of WHS management systems, policies and procedures, and to identify strengths and opportunities for improvement. WHS Inspections: Work groups within a business are able to appoint a health and safety representative to inspect a work environment for WHS compliance provided they give reasonable notice to the PCBU. WHS Inspections may also be carried out by bodies like SafeWork NSW after any accident, ‘near miss’ or serious incident deemed severe enough to require reporting. Requirements (incl. election/formation) of a Health and Safety Committee or Health and Safety Representative (HSR) and their Role + Responsibilities in the Workplace A health and safety committee is a combination of workers and management, designed to help develop and review the WHS policies and procedures within a workplace. The role of the health and safety committee is to help facilitate cooperation between the worker and PCBU on WHS issues and assist in developing standards to ensure the health Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 and safety of workers. A health and safety committee can only be eﬀective when all members of the committee are involved and committed to maintaining a safe workplace. Health and safety representatives (HSR) are elected by workers after the establishment of work groups. A work group is made up of workers who perform similar tasks within the workplace. In large establishments, there may be several work groups with their own HSR to represent their interests. In smaller establishments, there may only be one work group and one HSR. The role and responsibilities of the HSR is to: investigate health and safety concerns expressed by workers in their work group investigate any issue that poses a health and safety risk to the workers in their work group monitor the health and safety actions taken by the PCBU assist workers and the business to resolve any health and safety issues represent the workers in their work group appropriately and only on health and safety matters Role and Responsibilities of Relevant Personnel in WHS Consultation & Participation: The PCBU, supervisor, team leader or manager, the worker and the union are also involved in WHS consultation and participation. Each of the following have the responsibility to take an active role in health and safety consultations. The PCBU is responsible for providing a safe and healthy work environment for workers and visitors. This includes providing workers with the correct PPE, being responsible for ensuring all work equipment is safe and in good working order, and complying with all aspects of WHS legislation. The Manager, Supervisor or Team Leader is required to monitor the WHS issues, ensure all workers are following correct procedures and act upon any workers complaints/concerns. The Worker (either in a group or individually) must ensure that they work in a safe manner, report WHS issues to the appropriate persons, and not put themselves or others at risk of harm. The Union can give a worker advice on health and safety matters and provide them with the requirements of a PCBU under legislation. They can also provide representation in matters of health and safety if needed. Union’s legal staﬀ often represent workers in compensation claims. Workers must be a union member to access direct help. Importance of Identifying & Reporting: Identifying health and safety issues are essential to avoid accidents and incidents that can lead to illness or injury. All workers must ensure they report all witnessed breaches of health and safety policy, procedures or regulations. WHS Issues & Concerns must be raised with the appropriate persons, (e.g. team leader, supervisor, manager, HSR or the PCBU). E.g of a WHS issue/concern is inadequate or damaged PPE, machinery or equipment, or a prevalence of illness/injury in the workplace. Workplace Hazards are a direct cause for injury/illness and must be reported. They can include hazards such as poorly lit storerooms, inadequate manual handling equipment, unsafe storage procedures and trip or fall hazards. Unsafe Work Practices will lead to workplace illness or injury. Reporting any unsafe work practices should be immediate and within the scope of authority. Unsafe work practices include failure to use PPE, incorrect manual handling, broken equipment/machinery, and workers not adhering to WHS policies and procedures. Breaches of Health, Safety & Security can lead to serious consequences for an establishment. Breaches like a lack of suitable signage, inadequate health and safety training or damaged property and ﬁtting must be reported to the appropriate person. Risk Management Diﬀerence Between A Hazard & A Risk A hazard is the potential to cause harm whereas a risk is the chance of harm. Risk management involves assessing a risk within the workplace and taking steps to minimise or eliminate the risk. Control measures should be reviewed regularly. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Risk Management & its Application in Hospitality Workplaces: Hazard Deﬁnition Example Biological A biological substance that poses threat to human Bacteria health Mould Yeast Human Factors (self Hazards introduced into the workplace that are Stress and others) directly related to human behaviour and decision Poor Hygiene making Lack of Training or Supervision Unsafe Work Practices Manual Handling Incorrect manual handling occurs when a worker Lifting Incorrectly attempts to move objects without the appropriate Lifting Above Advised Weight Limits equipment or technique Time Pressure Workplace Layout and Design Materials Incorrect use of resources during production or Inappropriate Storage of Food storage. Incorrect use of Machinery or Equipment Tools and Equipment Tools and equipment become hazardous when Unsafe work practices when using hazardous they are no maintained, stored or used correctly equipment such as knives, meat slicers and other kitchen equipment Failure to maintain plant and equipment Work Environment An unsafe work environment can include physical Poor layout and design factors such as noise, physical dangers or Inadequate lighting harassment and bullying. A lack of manual handling training Incorrect equipment for manual handling A lack of safety signage Work Processes and Unsafe working environments, a lack of training, Poor signage Practices and human factors such as taking short cuts or Poor lighting failing to follow procedures will lead to hazards in Inadequate housekeeping work processes and practices Poor ergonomics Working with Electricity Electricity and gas are an essential part of the Using wet hands to unplug equipment and Gas hospitality industry, though they have the potential Failing to turn oﬀ gas supply to stoves to be dangerous; hazards with electricity and gas Poor maintenance of plugs and cords are often caused by poor maintenance and human Working with electricity near water error. Poor ventilation Risk Assessment A risk assessment is carried out as a preventative measure to ensure that all work practices, machinery and equipment are as safe as possible for the worker. When conducting a risk assessment, a PCBU or health and safety representative should follow; ➔ Identify the hazard: ﬁnd out what is causing harm in the workplace. ➔ Assess the risk: ask questions like the nature of the harm caused by the hazard, how serious could the harm be, what is the likelihood that harm will occur and what injuries or illness could the risk cause? ➔ Control the risk: undergo measures to eliminate, reduce or control the risk as much as reasonably practicable. ➔ Review the control measures: once the control measures are in place, reinspect the hazard and evaluate if the control measures are working as intended. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Risk Control (Hierarchy): Eliminate the Risk Where possible, take steps to eliminate risk in the work process ↓ Minimise the Risk If elimination of a risk is not possible substitute, modify, isolate or ↓ engage engineering controls Other controls Engage administrative procedures, safe work practices and personal ↓ protective equipment Monitor and Review Regularly review all health and safety procedures to ensure maximum safety and compliance within the workplace. Safe Work Procedures & Practices Purpose of Safe Work Procedures & Practices, including: – WHS Induction Training When starting work in a new environment, a worker must undergo appropriate work health and safety induction and training. An induction is carried out by a supervisor or team leader to help a new worker understand the policies and procedures of the workplace. WHS Training can be conducted within the establishment but also by outside training courses provided by registered training organisations (RTO) that specialise in hospitality industry training. By obtaining such training the worker obtains oﬃcial qualiﬁcations in WHS and training that is up-to-date with industry legislation and practices. – Adherence to: Work Instructions, Workplace Policy, Work Documentation, Standard Operating Procedures (SOPs) Identifying and Following instructions from your supervisor/team leader/manager, adhering to workplace policy and ensuring standard operating procedures are complied with, may help to eliminate and prevent workplace injury to yourself and others. Accidents have the potential to happen but by following the correct procedures that chances are signiﬁcantly reduced. Personal Protective Equipment (PPE) is essential in protecting yourself from injury or illness in the workplace. Selecting PPE that ﬁts properly, is suitable for the task, follows the manufacturers’ guidelines for use and is well maintained or free from damage is vital. Failure to wear PPE or wearing PPE that does not suit the criteria can lead to injury or illness in the workplace. Manual Handling Techniques When Working Individually, In Pairs & With a Team: This refers to any pressure that must be exerted in moving an object, it may involve moving, lifting, pulling, pushing, carrying or placing down objects. Incorrect manual handling techniques can result in injuries like sprains or strains on muscles in the lower back. When Working With Tools & Equipment it is essential that the correct manual handling techniques are used to avoid injury or illness. E.g. When using a knife, correct manual handling techniques include; holding the knife with your dominant hand, cutting on a ﬂat and stable surface, curling ﬁngers away from the knife and do not leave knives lying around. Bending & Twisting can be reduced by raising work stations levels, positioning all work at the same level, eliminating long reaches in workstations and using lift aids to lift items from low levels like the ﬂoor or low shelving. Using Mechanical Aids and Lifting Equipment are regularly used and include hand, lever and service trolleys. Larger establishments forklifts and lift jacks may be used. Undertaking Repetitive Tasks: taking regular breaks and changing tasks can reduce the risk of injury and permanent damage such as occupational overuse syndrome (OOS) Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Recommended Weight Limits are designed to prevent injury when lifting items in the workplace. The maximum weight that can be lifted is: From a sitting position, 4.5kg. From a standing position without help from a colleague or a trolley is 16kg. With the help from a colleague or a trolley, between 16kg - 55kg. Any load over 55kg should always be lifted using manual handling aids. Ergonomics & Posture: This refers to the way we position our bodies. Correct ergonomics and posture can be adopted by correctly placing equipment when working, adopting good posture when sitting or standing for a task, rotating tasks so that diﬀerent parts of the body are being used, and the implementation of adjustable furniture in the workplace so that people of all heights and sizes are able to work ergonomically. Failure to adopt good ergonomic practice and posture can result in injuries such as occupational overuse syndrome. Standing Positions: when standing at a workstation, the height of the station should be suitable for the height of the worker, this prevents back injuries. It is also important that workers who are working in a standing position are provided with regular breaks to ensure they are able to change position and rest their legs. Sitting positions: sitting for long periods of time can cause neck and back injuries, thus the desk and chair should be at the correct height and computer screens should be adjusted to suit the user. Moving around regularly and stretching your back, arms, legs and neck can help to prevent injury caused by poor ergonomics. Tools & Equipment: Tools and Equipment should be appropriate for the task, used according to the manufacturer's instructions, well maintained and stored correctly. SafeWork NSW recommends electrical equipment be checked and tagged regularly by a competent specialist to ensure workers are not using damaged or faulty equipment. Many Hazardous Substances are used in the hospitality industry, particularly in the areas of cleaning and maintenance. It is essential that all hazardous substances are stored in a well ventilated area, away from food and beverages and in well-labelled or original containers. When using hazardous substances, workers should always follow the manufacturers' instructions, which can be found on the safety data sheet (SDS). A SDS will provide information on the identity and use, health hazards, and safe handling, storage and disposal requirements of chemicals. PPE such as gloves, goggles and face masks is an essential part of working with hazardous substances. Working With Electricity & LPG Each of these substances can be highly volatile and can cause serious injury or death if used incorrectly. Some of the safety concerns with these substances are: The equipment connections in inert gas systems can leak, causing a build-up of inert gases such as carbon dioxide in low-lying areas such as cellars. Faulty cords and plugs, working near water and failing to maintain equipment can lead to the possibility of electric shock. LPG gas is heavier than air, so any leaks in pipes or ﬁttings can cause a diﬃcult to disperse build-up of gas in low-lying areas. LPG gas is highly ﬂammable so tanks must be stored away from heat or ignition and all leaks should be attended to immediately to prevent accidents from occurring. housekeeping Good housekeeping in all areas of the hospitality industry will help in preventing illness and injury. Cleaning up spills, keeping walkways and corridors free from debris, well- maintained work areas and following general hygiene procedures are essential. Waste should be disposed of regularly, particularly in food preparation areas, and staﬀ should ensure they follow guidelines and wear the correct PPE when dealing with potentially hazardous waste. Recycling programs and re-using items should also be incorporated into waste disposal practices. Waste should also Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 be stored correctly. This means that waste should not be stored inside the kitchen but in the proper receptacles outside the kitchen such as dumpsters, compost bins and recycling bins. All waste should be stored in closed garbage bins with appropriately sealed garbage bags. Security Potential Security Breaches in a Hospitality Industry Workplace Workplace Security Policy, Procedures and Strategies in relation to: Breaches in security can occur in all areas of the industry. Cash, documents, equipment, keys and security passes, records, stocks + supplies are all at risk. Cash should be handled carefully and by as few people as possible. Cash registers should be balanced regularly and minimal amounts of cash kept on the premises. Documents & Records, including staﬀ and business records, customer information, should be kept in a password-protected computer system or a locker paper ﬁling system. Only authorised people should have access to this information and conﬁdentiality should be a priority. Equipment quantities and types should be recorded in a database and all instructional information should be ﬁled and within easy access. To keep accurate records, staﬀ should sign equipment out when using it and then sign the equipment back in when returning it to the storeroom. All equipment should have serial numbers engraved so it can be easily identiﬁed if stolen. Staﬀ, Customers & Others: Staﬀ should be required to sign in and out for each shift and be mindful of their obligations to behave ethically and conﬁdentially. Customers should be treated respectfully, but any suspicious behaviour should be monitored carefully. Other visitors to the workplace such as suppliers and tradespeople should also be required to sign in and out and their business within the establishment should be legitimate. Stocks & Supplies records of purchases should be kept and an inventory of stock regularly taken. Staﬀ in larger establishments may be required to complete requisition forms and in smaller establishments ﬁlling out inventory books can keep and accurate record of items used. Workplace/building: (Secure & General Access + Keys/Access Passes) Control of keys is essential and passwords or security codes should be kept conﬁdential. Keys and access passes provide an employer or employee with a degree of secure access to an establishment. An owner, manager or supervisor may have a higher level of access to a business than a general employee. Areas like administrative oﬃces will have restricted access to protect private information and valuables. Larger establishments, like hotels, general and secure access areas will be diﬀerent from a small, family-owned business. Any loss of keys should be reported immediately and all doors, entryways, storerooms and oﬃces should be securely locked at the end of a shift or when the spaces are vacant. Reporting Breaches in Security to Appropriate Personnel All breaches in security should be reported to the team leader, supervisor, manager or PCBU, as soon as they occur or as soon as they are noticed. Incidents, Accidents & Emergencies Meaning of: Incident: an event/occurrence small in nature usually not resulting in serious injury Accident: an event that occurs unintentionally and unexpectedly usually resulting in damage or injury Emergency: a serious, unexpected and often dangerous situation requiring immediate action Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Common Incidents, Accidents & Emergencies Common to the Hospitality Industry Many incidents, accidents and emergencies can occur at any establishment. Most of these incidents have the potential to be life threatening and must be dealt with calmly and eﬃciently for minimum impact on customers and staﬀ. Bomb Threats usually occur over the phone. If faced with a bomb threat, try to stay calm, gain the attention of another worker to alert the police and ask as many questions as possible. It is also important to try to keep the caller on the line for as long as possible and record the information as it is given. Remain cooperative and try to take in details of the caller such as gender, type of voice and, if possible, any accent. Armed Robbery can occur at any time. If you ﬁnd yourself in such a situation, stay calm, remain cooperative and follow all instructions. Take in the details of the appearance of the oﬀender/s and try to remember these for a description for the police. Do not try to ﬁght back or refuse to follow instructions and always wait until the oﬀender/s have left before contacting the police. Suspicious Persons may come to the attention of workers. Their behaviour should be monitored and workers should follow workplace security procedures when dealing with suspicious customers. If a person who is acting suspiciously becomes a nuisance or a regular visitor, police intervention may be sought. Angry/Irrational Customers it is important to remember that not all customers are going to behave politely. They may become angry after a bad experience in the establishment or if they feel they have not received appropriate service. They also may have altered behaviour due to issues such as alcohol consumption. In these situations it is important to remain calm and deal with the incident according to workplace policy. Accidents, injuries and illnesses as the hospitality industry deals primarily with the general public, and workplace accidents happen, it is important that all staﬀ are trained in ﬁrst aid and are able to handle an emergency situation. As with other incidents, when faced with an accident, injury or medical emergency, staﬀ should remain calm and work together to resolve the incident as quickly as possible. Distinguish Between a Manageable First Aid Situation & An Emergency Situation Staﬀ should be trained to distinguish between manageable ﬁrst aid situations and an emergency. Simple accidents such as scrapes, small superﬁcial cuts, slight burns, bumps and bruises should be treated by a ﬁrst-aid oﬃcer and recorded. More serious injuries such as large cuts or lacerations, puncture wounds, head injuries, medical emergencies and chemical accidents should be treated as an emergency and an ambulance should be called immediately. Potential Injuries Common to Hospitality Workplaces & Their Cause(s) And Basic First Aid Injury Causes Basic First Aid Sprains & Strains Poor housekeeping RICE Technique: Inappropriate manual handling - Rest techniques - Ice Poor ergonomics - Compress Time pressure - Elevate Carelessness Patient should seek medical attention Burns & Scalds Dry or moist heat For superﬁcial burns run aﬀected area under cool Failure to use or using damaged PPE running water for 20 mins; continue until pain Hot oil coming into contact with water subsides and seek medical attention if needed Electrical or Chemical burns For serious burns, apply cold water to aﬀected areas and call 000 immediately Cuts Occur when using sharp objects in kitchens or Apply pressure to the wound; cover with a sterile oﬃces dressing if possible; seek medical attention if you think the cut may need stitches Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Remove clothing around the cut Raise the injured area above the level of the person’s heart to help stem blood ﬂow For serious cuts call 000 immediately Abrasions Usually the result of a fall Clean the wound to remove excess or embedded dirt Disinfect the wound with a solution like Betadine and cover with a sterile, non-stick bandage Severe Allergic Exposure to an allergen in food or the Look for the symptoms of: Reactions - environment - Shortness of breath Anaphylaxis - Wheezing and coughing - Swelling of the tongue - Tightness of the throat - Reddening of the skin and/or hives Immediately call 000 and if available correctly administer an adrenaline shot via an EpiPen. If there is no EpiPen available follow DRSABCD Responding to Incidents, Accidents & Emergencies: When responding to an emergency situation, workers should follow workplace procedures. Help from colleagues may be needed and emergency services like ambulances, ﬁre or police should be called. The most important emergency number to know is 000, but an establishment might have a list of other emergency information (e.g. PCBUs contact details, phone numbers for security ﬁrms, emergency contacts for staﬀ) which should be kept near a telephone for easy access. All workers should be familiar with evacuation procedures and should be aware of the location of appropriate alarms, exits and signals for various emergencies, Workplace procedures should be adhered to in emergency situations. Once emergency services have been called, workers should know the workplace policy for notiﬁcation, evacuation and security. The most important thing in emergency situations is the safety of staﬀ and customers. Other procedures must be carried out after the situation is stabilised and it is safe to do so. Any situation that involves an incident, accident or emergency, workers should be aware of their responsibilities when it comes to administering ﬁrst-aid. Basic principles of ﬁrst aid are to preserve life, protect the casualty from further harm and seek medical help for the patient to aid in their recovery. Personnel in a hospitality establishment have a duty of care to their colleagues and customers to oﬀer help in emergency situations. However, they must avoid endangering their own lives and the lives of others in the situation. Basic Process of Fighting a Fire & Use of Fireﬁghting Equipment: All staﬀ should be trained in ﬁre procedures, as ﬁres spread quickly. Supervisors or managers should be notiﬁed as soon as possible. Staﬀ should know at all times where the nearest telephone, emergency exit and ﬁreﬁghting equipment is. All ﬁreﬁghting equipment, emergency exits and landing should be kept clear at all times. Fire doors must be kept closed at all times. Establishments by law are required to keep ﬁre exits clear & well signed. Fire extinguishers and blankets must be available and in working order. Smoke or ﬁre alarms must be installed. Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 – Fire Fighting Equipment Staﬀ should be adequately trained in how to ﬁght a ﬁre as blazes can take hold and spread quickly. Equipment used to ﬁght a ﬁre include a ﬁre blanket and a ﬁre extinguisher. The location of these items should be well marked with appropriate signage and staﬀ should be trained in their use. Fire extinguishers should be checked regularly and changed after use, as should ﬁre blankets. Establishments should have evacuation plans in place in the event of a ﬁre or other emergency. These plans should clearly outline the role of personnel in an emergency. E.g a manager may be in charge of checking to ensure all people evacuated by sighting each person as they leave the building or by taking a roll in larger establishments. Emergency and evacuation drills should be carried out regularly to ensure all staﬀ are familiar with escape routes and their role. Establishments should have an oﬃcial ﬁrst-aid oﬃcer. To be a ﬁrst-aid oﬃcer, a worker should have appropriate training like completing a ﬁrst-aid course. In an emergency, all workers can help, however, if there is a ﬁrst-aid oﬃcer on hand their advice should be sought. In an emergency situation 000 should be called. Application of Workplace Policy, Protocols & Regulatory Requirements When Recording And Reporting in Relation to Incidents, Accidents And Emergencies When reporting incidents, accidents and emergencies, workers should: Follow workplace procedure such as recording treatment in a ﬁrst-aid register and completing accident or incident reports Alert supervisors of incident, accident or emergency Alert SafeWork NSW in the event of a serious incident, accident or near miss Alert WorkCover NSW in the event of a serious incident, accident or near miss. SITHCCC001: Use Food Preparation Equipment TOPICS: 1. Knives 2. Equipment for Food Preparation and Cookery 3. Food 4. Preparation 5. Menu Knives parts of the knife Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 knife handling techniques Always grip the knife correctly to ensure you have max. control over the knife With the heel of the blade on the chopping board, there should be lots of room for your thumb and all your ﬁngers to grasp the handle ﬁrmly. Your grip should be ﬁrm but relaxed (a tight hold will tire your hand and make cutting diﬃcult) Your free hand should be used to hold the food so that it doesn't slip and move to guide the blade when cutting Tip of blade: used for ﬁne, delicate work like slicing mushrooms or dicing onions Centre of the blade: used for general work like slicing vegetables Heel of the blade: used when more force is needed e.g. cutting through lots of celery When cutting use the following: ○ Curl the ﬁngertips of your free hand under and away from blade ○ Always keep the side of the knife blade against the knuckles of your free hand ○ Move your free hand back along the food as you cut ○ Do not raise the knife blade higher than your knuckle ○ Keep the knife blade at 90° angle to the cutting surface to ensure cuts are straight types of knives, their characteristics and use in preparation of a range of food types Types Description and Use Picture Chefs Knife Best suited to chopping, slicing and dicing, is between 20 - 25cm and is wide at the heel and tapers to a point Paring Knife A small knife with a pointed blade about 7cm long, used for peeling, cutting, turning and artistic work Filleting knife Long narrow ﬂexible blade, used to skin and ﬁllet ﬁsh and poultry Turning Knife Small knife with a curved and pointed blade about 5cm long, ideal for turning vegetables and artistic work Boning Knife Has a thin, pointed blade about 12cm long, allowing the chef to get as close as possible to the bone when cutting raw meat and poultry Carving Knife A long, ﬂexible blade can include Grantin Pockets, used to carve cooked meats like roast beef, lamb, pork and ham. Allows food to be shaped and Granton Edge prevents the meat from sticking to the blade Serrated Knife (or bread Long, serrated blade, used to cut bread and baked goods. Doesn’t knife) cause damage to the good being cut Meat Cleaver A wide, shape blade, used for chopping and cutting through meat with bones techniques to sharpen knives using a steel and a stone When sharpening a knife, use the block to sharpen the knife by holding a side of the knife ﬂat down on the block and lightly pushing it forward around 8 times on each side. Then ﬂip the block and do the same on the other side. After using the block use the to straighten the knife so it is not crooked when using. suitable cutting surfaces: Yielding: Wood, plastic Unyielding: Glass, these are more aesthetic then functional Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 safe work practices when handling, using, cleaning and storing knives curling ﬁngers away from the knife using a non slip mat cutting in a downward direction cutting away from the user always watch the blade of the knife keep knives sharp carry the knife pointed down Equipment for Food Preparation & Cookery examples of equipment classiﬁed as utensils, mechanical and ﬁxed Equipment used in food preparation can be classiﬁed into 3 areas: Utensils, mechanical, and ﬁxed equipment. Utensils come in many shapes and sizes and have many diﬀerent purposes. Mechanical equipment is operated by power, has moving parts and can be used for a variety of purposes. It’s usually portable and designed to help a chef complete food preparation tasks more eﬃciently. Fixed equipment is large and ﬁxed in place. It’s mainly used for cooking and storing foods, rather than preparation. equipment found in commercial kitchen work environments: – used to prepare diﬀerent food types: – used for diﬀerent cookery methods: Cookery Method Equipment that could be used Baking baking trays, water baths, oven and cooling racks Boiling stove, stockpots, electric stockpots, spiders, balers, ladles, chinois and ﬁlters Braising Braisiere- heavy, thick-sided pan with a tight-ﬁtting lid. Sauté pans to seal the meat, ladles and chinois to prepare the sauce. Deep Frying Deep fryer, spiders, racks, baskets, trays, buckets, chinois and ﬁltering paper Downloaded by Antonio Valli ([email protected]) lOMoARcPSD|46895467 Shallow Frying A pan with low sides and a heavy base, palette knives, egg lifters, tongs, curved side pan, wok, crepe pans, omelette pans Stir-Frying Wok (usually used), fry pan (wok substitute), all purpose knives (paring, cutting, slicing, carving) Pan frying Stainless steel dee

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