Part 1. Develop a personal hygiene check procedure for work
Make a personal hygiene check procedure (in the form of a checklist) to integrate at least eight (8) of the following personal hygiene practices for your day-to-day work in the hospitality area.
- bathing or showering
- brushing and flossing teeth; using mouthwash
- washing hands regularly
- using hand sanitiser
- wearing clean clothing and aprons
- wearing personal protective equipment
- using deodorant
- wearing clean bandages on wounds
- washing clothes regularly
- washing scalp and hair
- cutting or manicuring finger nails
- treating skin allergies, conditions or wounds
Part 2. Provide the completed checklists
This activity should be completed and signed by your workplace supervisor. The supervisor must check your personal hygiene during the following times.
- at the beginning of your shift
- after a scheduled break
- after handling the garbage or using the toilet.
Your supervisor must complete and sign three (3) completed checklists.
While completing the checklist, your supervisor must check at least two (2) of the following items for contamination and cleanliness and suggest adjustments as required. You must record which items you checked and what adjustments were suggested in the checklist.
- Hands
- Uniform
- Clothing
- Personal protective items.
Part 3. Prepare workplace hygiene report
Locate specific information relating to hygienic practices and hygiene hazards in your workplace. These could be policies, procedures, safety signs and/or instruction manuals.
Perform a thorough inspection of your workplace and identify any instances of poor personal cleanliness and hygiene hazards.
Write a short report detailing the types and locations of hygiene hazards.
Recommend the adjustments required to maintain the hygiene practices.
Signs of poor personal cleanliness may include (but not limited to):
- Dirty uniforms
- Dirty clothing
- Not using the PPE
- Coughing or sneezing on uncovered food
- Not using PPE or other equipment to handle the food
- Dirt on the hands and underneath the fingernails
- Body odour
- Bad breath
- Dirt or grime in the hair Hygiene hazards may include:
- Contaminated food
- Vermin
- Airborne dust
- Items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
- Dirty equipment and utensils
- Contaminated garbage
- Use of practices not in keeping with current organisation activities
- Colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
- Equipment not working correctly, such as fridge and temperature probes
The adjustment of cleanliness and appearance may involve:
- Using the designated washing facilities
- Putting on a clean set of clothing
- Washing the utensils
- Discarding of any food which is thought to have been contaminated
- Labelling cleaning chemicals and other kitchen products