Maintain Basic Food Safety in Catering

Overview & Purpose

What This Standard Covers

This standard emphasizes the importance of maintaining a hygienic and safe working environment in the catering industry, focusing on personal hygiene, safe food handling practices, and compliance with organizational procedures.

Performance Criteria

• Maintain personal health and hygiene
• Follow organizational standards for attire
• Treat cuts and report illnesses promptly
• Wash hands in accordance with procedures
• Clean surfaces and equipment continuously
• Dispose of waste properly
• Handle food to prevent contamination
• Store food at appropriate temperatures

Knowledge & Understanding Requirements

• Responsibilities under food safety legislation
• Importance of maintaining hygiene and safety
• Sources of information on hygiene and food safety
• General hygiene rules, including hand washing
• Importance of appropriate clothing and personal hygiene
• Management of cuts and wounds
• Separation of raw and cooked food
• Handling allergenic foods
• Correct cooking and storage temperatures
• Cleaning procedures and their significance

Relevent Roles

• Team Member, Waiter/Waitress, Bar Staff, Cook, Chef, Kitchen Assistant, Housekeeper, Room Attendant, Chamber Maid, Receptionist, Drinks Dispense Technician, Maintenance Team Technician