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COMPETENCY-BASED LEARNING MATERIAL Asian Caregiving and Technology Education Centers, Inc.

Qualification: HOUSEKEEPING NCII COMMON Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES Module Title:

OBSERVING WORKPLACE HYGIENE PROCEDURES

Developed by:

ASIAN CAREGIVING & TECHNOLOGY EDUCATION CENTERS, INC. Curriculum Department

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HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in OBSERVING WORKPLACE HYGIENE PROCEDURES. This module contains training materials and activities for you to complete. You are required to go through a series of learning activities in order to complete each learning outcome of the module. In each learning outcome are Information Sheets, Self – Checks, Operation sheets and job sheets. Follow these activities on your own. If you have questions, don’t hesitate to ask your facilitator for assistance. The goal of this module is the development of practical skills. To gain these skills, you must learn the concepts and theory. For the most part, you’ll get this information from the Information Sheets, Operation Sheets and Job Sheets. This module was prepared to help you achieve the required competency, in “Observing Workplace Hygiene Procedures”. This will be the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your instruction. Remember to : Work through all the information and complete the activities in each section. Read information sheets and complete the self – check. Suggested references are included to supplement the materials provided in this module. Most probably your trainer will also be your supervisor or manager. He/she is there to support you and show you the correct way to do things. You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your new skills during regular work shifts. This way you will improve both your speed and memory and also your confidence. Use the Self – checks, Operation Sheets or Job Sheets at the end of each section to test your own progress. When you feel confident that you have had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart. You need to complete this module.

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MODULE CONTENT UNIT OF COMPETENCY:

Observe Workplace Hygiene Procedures

MODULE TITLE:

Observing Workplace Hygiene Procedures

INTRODUCTION:

This unit of competency deals with the knowledge, skills and attitudes in observing workplace hygiene procedures. It includes following hygiene procedures and identifying and preventing hygiene risks.

SUMMARY OF LEARNING OUTCOMES: LO1. Follow hygiene procedure. LO2. Identify and prevent hygiene risks. SUMMARY OF ASSESSMENT CRITERIA: • Workplace hygiene procedures are implemented in line with enterprise and legal requirements. • Handling and storage of items are undertaken in line with enterprise and legal requirements. • Potential hygiene risks are identified in line with enterprise procedures. • Actions to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements. • Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up. LEARNING OUTCOME 1 Follow hygiene procedure: CONTENTS: Hygiene procedure Regular handwashing Clean clothing, Cleaning & sanitizing Avoidance of cross-contamination Hygienic practices ASSESSMENT CRITERIA • Workplace hygiene procedures are implemented in line with enterprise and legal requirements. • Handling and storage of items are undertaken in line with enterprise and legal requirements.

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CONDITION: Trainees must be provided with the following. Tools Fax machine

Equipment Computer unit with internet access

Pamphlets Soap Towel

Materials/ Supplies Pen, paper, forms

Learning Materials Manuals, Books, Video (CD)

Tissue

ASSESSMENT METHOD: 1. Direct Observation 2. Written/Oral Exam 3. Oral questioning LEARNING EXPERIENCES Learning Outcome 1 Learning Activities 1. Read Information Sheet 2.1-1

2. Answer Self-Check 2.1-1

Follow hygiene procedure Special Instructions (Hygiene Procedures) If you have some problems on Information Sheet 2.1-1, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.1-1, you can now answer Self-Check 2.1-1. Compare your answer with the answer key 2.1-1. If you got 100% correct answer in this self-check, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

3. Read Information Sheet 2.1-1a

(Regular Handwashing) If you have some problems on Information Sheet 2.1-1a, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.1-1a, you can now answer Self-Check 2.1-1a.

4. Answer Self-Check 2.1-1a

Compare your answer with the answer key 2.1-1a. If you got 100% correct answer in this self-check, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

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5. Read Information Sheet 2.1-1b

(Clean Clothing, Cleaning and Sanitizing) If you have some problems on Information Sheet 2.1-1b, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.1-1b, you can now answer Self-Check 2.1-1b.

6. Answer Self-Check 2.1-1b

Compare your answer with the answer key 2.1-1b. If you got 100% correct answer in this self-check, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

7. Read Information Sheet 2.1-1c

(Avoidance of Cross-Contamination) If you have some problems on Information Sheet 2.1-1c, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.1-1c, you can now answer Self-Check 2.11c.

8. Answer Self-Check 2.1-1c

Compare your answer with the answer key 2.1-1c. If you got 100% correct answer in this self-check, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

9. Read Information Sheet 2.1-1d

(Hygiene Practices) If you have some problems on Information Sheet 2.1-1d, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.1-1d, you can now answer Self-Check 2.1-1d.

10. Answer Self-Check 2.1-1d

Compare your answer with the answer key 2.1-1d. If you got 100% correct answer in this self-check, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

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INFORMATION SHEET 2.1-1 HYGIENE PROCEDURES Learning Objective After reading this information sheet, you must be able to: • Follow hygiene procedures. HYGIENE PROCEDURES MAY INCLUDE: Safe and Hygienic handling of equipments, foods and beverages Regular hand washing Correct food storage Appropriate and clean clothing Avoidance of cross contamination Safe handling disposal of linen and laundry Appropriate handling and disposal of garbage Cleaning and sanitizing procedures Personal hygiene SANITATION STANDARDS IN HANDLING SERVICE EQUIPMENT 1. Only clean and sanitized glasses, flat-wares, china-wares and other equipment shall be set up and to be used for service. 2. Equipment should not be exposed to contamination. Keep them in closed drawers or cabinets, not exposed to dust or dirt. 3. Food delivered for room service must be covered to avoid bacterial contamination. 4. All service equipment must be wiped dry with clean wiping clothes to protect them from watermarks. The clothes used for this purpose must be segregated from other wiping clothes. They may be identified by color coding. 5. Service equipment like bowls, glasses and cutleries must be handled properly. 6. Bowls should be underlined with appropriate plate under-liner and never to be served with the finger touching the rim. 7. Avoid touching the food and utensils with bare hands. Use scooper for scooping ice; serving spoon and fork for dishing out foods. 8. When serving straw or napkin, never hold them with bare hands. To protect them from bacterial contamination, either serves them with their wrappers or in their respective dispensers. 9. When serving additional utensils or napkin, place them in a small plate to avoid direct contact with the hand. 10. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish. 11. When setting up flat-wares and glasses, avoid leaving finger marks on them by carrying them in trays or with a cloth napkin. 12. Never serve food and cutleries that have fallen on the floor 13. To avoid contamination, food must be covered when it is not served immediately 13. Avoid placing foods on top of counters or tables.

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14. Never serve utensils, cups, glasses or plates that are oily, wet or with finger marks, spots or lipsticks. Remove them from the station and replace them with clean ones. Use hot water to remove grease. 15. Air dry china wares after coming from the dishwasher 16. Do not stack dishes too high. Only chinawares can be stacked using the decoy system. This means chinawares of the same kind and size should be stacked together. 17. Avoid handling in bouquet. Hold footed glasses on the stem and high ball glasses on the base. 18. Never put flatwares/silverwares into glasses. Place them in their appropriate container. 19. Follow the 3 S’s (scrape, stack and segregate) when bussing. 20. Trays must be handled with the palm and not the fingers holding the plate.

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SELF CHECK 2.1-1 TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. ________1. Equipment should be exposed to contamination. Keep them in open drawers or cabinets, exposed to dust or dirt. ________2. Bowls should be underlined with appropriate plate under-liner and never to be served with the finger touching the rim. ________3. When serving additional utensils or napkin, place them in a big plate to avoid direct contact with the hand ________4. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish. ________5. Avoid placing foods on top of counters or tables.

ANSWER KEY 2.1-1 1. FALSE 2. TRUE 3. FALSE 4. TRUE 5. TRUE

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INFORMATION SHEET 2.1-1a REGULAR HANDWASHING Learning Objective: After reading this information sheet, you must be able to: • Perform proper hand washing STEPS TO EFFECTIVE HAND WASHING 1. Turn on warm water to a comfortable temperature. 2. Wet hand and apply liquid soap. 3. Rub hands together vigorously for no less than 15 seconds, covering all areas of the hands and wrists. 4. Rinse hands under warm water until soap and dirt are rinsed away. Leave the water running while you dry your hands. 5. Dry hands with a disposable paper towel or with a clean, single use cloth towel. 6. Turn water off using a paper towel instead of your bare hands. Turning the taps off with your bare hands will allow germs and bacteria to re-infect your hands. Service Providers must wash their hands: • Upon arrival to the workplace • Before and after meal times and before handling any food • After using the toilet • After handling body fluids from sneezing, coughing, wiping or blowing noses, or from open sores • Before preparing food • After handling raw or uncooked foods, especially raw meats and poultry • After coming into contact with detergents or bleach while cleaning the workplace • After handling disposal of soiled linen and laundry • After handling garbage

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SELF CHECK 2.1-1a TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. ________1. The first step to proper hand washing is to turn on warm water to a comfortable temperature. ________2. Service providers should wash their hands before and after meal times and before handling any food. ________3. Dry hands with any paper towel or with single used cloth towel. ________4. After handling garbage, wipe hands with your apron and proceed to work station. ________5. Turn water off using a paper towel instead of your bare hands. Turning the taps off with your bare hands will allow germs and bacteria to re-infect your hands.

ANSWER KEY 2.1-1a 1. TRUE 2. TRUE 3. FALSE 4. FALSE 5. TRUE

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INFORMATION SHEET 2.1-1b CLEAN CLOTHING, CLEANING AND SANITIZING Learning Objective: After reading this information sheet, you must be able to: • Use appropriate and clean clothing while performing task. APPROPRIATE AND CLEAN CLOTHING 1. Wear appropriate clothes or uniform as prescribed. 2. Be sure your clothes are clean and well pressed free from stains or wrinkles all the time. 3. Wear proper working clothes and aprons when preparing foods.

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SELF CHECK 2.1-1b MULTIPLE CHOICE. Choose the best answer from the four choices and write the letter of your choice in the space provided for. ________1. The process of removing food and other types of soil from a surface is known as: a. Cleaning b. sanitizing c. disinfecting d. scraping ________2. The most dangerous chemical that should be kept away from the reach of children and stored away from the kitchen is: a. sanitizer b. detergent c. pesticide d. disinfectant ________3. The best way to maintain cleanliness in the workplace is to: a. clean and sanitize only when necessary b. clean and sanitize when your supervisor calls your attention c. clean and sanitize when customers notice that the workplace is dirty. d. Clean and sanitize at the start and end of your work. ________4. In washing dishes: a. Scrape and pre-rinse food from the dishes and utensils. b. Air dry the dishes and utensils immediately c. Rinse dishes and store in the drawer. d. Use bath soap to wipe away dirt from the dishes. ________5. Complete cleaning of walls, ceilings and mopping of floors should be done when: a. There are customers b. Your supervisor tells you to do so. c. There are cob webs d. There is the least amount of food around.

ANSWER KEY 2.1-1b 1. A 2. C 3. D 4. A 5. D

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INFORMATION SHEET 2.1-1c AVOIDANCE OF CROSS- CONTAMINATION Learning Objective: After reading this information sheet, you must be able to: • Practice avoidance of cross-contamination Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent. Consider the following: 1. Always wash your hands before preparing food, and after handling raw foods. 2. Wash hands, dishcloths, chopping boards or any kitchen utensil that has been in contact with raw food because they are all high on the risk list for cross-contamination. 3. Cover any cuts with waterproof bandages and do not prepare food for others if you are sick or have a skin infection. 4. Remember that all raw foods are potential sources of contamination and store them separately from ready-to-eat foods. For example, in the refrigerator, store raw meat and poultry below other foods and put them on a plate to prevent dripping. It makes no difference if the raw material is free-range or organic. The risk is the just the same. 5. Never use the same utensils for preparing raw and cooked foods. This might be easily overlooked when preparing a barbecue. Use separate utensils and plates for raw and cooked meat. 6. Do not prepare salads on cutting boards that have been used for raw meat. It is a good idea to have a cutting board that is used only for meat. Clean all utensils thoroughly with hot water after use. 7. Cleanliness in general, is essential. Kitchen work surfaces should be regularly cleaned with hot water and detergent and kept free of domestic pets. 8. Dishcloths, tea towels, hand towels and aprons should also be washed frequently at high temperature. After use, dry them quickly to prevent the multiplication of any microbes present. 9. Floor cloths must obviously be kept separately, but maintained in the same way. 10. Ideally, cutlery and crockery should be allowed to drain and dry naturally, or by using a dishwasher. 11. Lastly, cleaning agents and other items that contain antibacterial agents may be effective in limiting cross-contamination, but they are not completely effective. They should be regarded as an additional barrier and not as a foolproof safeguard.

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SELF CHECK 2.1-1c TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. _________1. Wash hands, dishcloths, chopping boards or any kitchen utensil that has been in contact with raw food because they are all high on the risk list for cross-contamination. _________2. Do not cover any cuts with waterproof bandages and prepare food for others if you are sick or have a skin infection. ________3. You can use the same utensils for preparing raw and cooked foods. ________4. Floor cloths must obviously be kept separately, but maintained in the same way. ________5. Cleaning agents and other items that contain antibacterial agents may be effective in limiting cross-contamination, but they are not completely effective.

ANSWER KEY 2.1-1c 1. TRUE 2. FALSE 3. FALSE 4. TRUE 5. TRUE

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INFORMATION SHEET 2.1-1d HYGIENIC PRACTICES Learning Objective: After reading this information sheet, you must be able to: • Practice avoidance of cross-contamination Personal hygiene • Washing of the body and hair frequently. • Frequent washing of hands and/or face. • Oral hygiene—daily brushing and flossing teeth in avoidance of bad breath. • Cleaning of the clothes and living area. • General avoidance of bodily fluids such as feces, urine and vomit. • Not touching animals before eating, or washing hands thoroughly between touching and eating. • Holding a tissue over the mouth or using the upper arm/elbow region when coughing or sneezing, rather than a bare hand. Alternatively, washing hands afterwards. • Suppression of habits such as nose-picking, touching the face, etc. • Not licking fingers before picking up sheets of paper. • Not biting nails. • Wear clean underwear and clothing daily. • Washing hands after using toilet. • Not borrowing towels, hair brush and other personal things. Food safety • Maintain good food and cooking hygiene to prevent food poisoning • Cleaning of food preparation areas and equipment for example using designated cutting boards for preparing raw meats and vegetables. • Thorough cooking of meats • Institutional dish sanitizing by washing with soap and clean water. • Washing of hands after touching uncooked food when preparing meals. • Not using the same utensils to prepare different foods. • Non-sharing of cutlery when eating. • Not licking fingers or hands while or after eating. • Proper storage of food so as to prevent contamination by vermin. • Refrigeration of foods (and avoidance of specific foods in environments where refrigeration is or was not feasible). • Labeling food to indicate when it was produced (or, as food manufacturers prefer, to indicate its best before date). • Disposal of uneaten food and packaging. Medicine • Use of bandaging and dressing of injuries. • Use of protective clothing such as masks, gowns, caps, eyewear and gloves when preparing foods. • Sterilization of some utensils and kitchen wares. • Safe disposal of waste. Grooming The related term personal grooming/grooming means to enhance one's physical appearance or appeal for others, by removing obvious imperfections in one's appearance or improving one's hygiene. Grooming in humans typically includes bathroom activities such as primping: washing and cleansing the hair, combing it to extract tangles and snarls, and styling. It can also include cosmetic care of the body, such as shaving and other forms of depilation. Strictly observe the following grooming standards: ASIAN CAREGIVING AND TECHNOLOGY EDUCATION CENTERS, INC.

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HAIR Clean, neatly combed, no dandruff Ladies hair should be clipped on both sides or breaded ( if it is long) Length of man’s hair should not go beyond collar and the side hair must not cover the ears Bangs should be avoided. UNIFORMS Must be comfortably fit, no sagging hemline Properly buttoned; sleeves should never be folded or rolled Clean and well pressed; free from stains nor wrinkle FACE Men- free of beard and mustache Ladies must have light and appropriate make –up that should be retouched from time to time. Free from pimples and blemishes MOUTH Free from bad breath, mouthwash to be used to ensure fresh breath No tooth decay EARS Clean and free from visible dirt inside and the outside Earrings are never appropriate for men. Ladies in uniform should never wear dangling earrings BODY Free from body odor, deodorant to be used daily after bath Daily bath/shower is a must FINGERNAILS Clean and free form dirt Men- nail should be short and properly trimmed Ladies- avoid very long fingernails and must always be clean and well manicured. If nail polish is used, they should look clean, fresh and not tattered. SHOES AND SOCKS Should be clean and well polished, heels in good condition Socks must be changed daily

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SELF CHECK 2.1-1d TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. _________1. Daily brushing and flossing teeth is necessary in order to avoid bad breath. _________2. Grooming includes cosmetic care of the body, such as shaving and other forms of depilation. _________3. Men- nail should be short and properly trimmed. _________4. Earrings are appropriate for men. Ladies in uniform should always wear dangling earrings. _________5. Ladies must have light and appropriate make –up that should be retouched from time to time.

ANSWER KEY 2.1-1d 1. TRUE 2. TRUE 3. TRUE 4. FALSE 5. TRUE

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LEARNING OUTCOME 2

Identify and prevent hygiene risks

CONTENTS: Proper food handling and storage Proper storage of equipment Correct work practices ASSESSMENT CRITERIA • Informal and/or formal research is used to update general knowledge of the industry • Updated knowledge is shared with customers and colleagues as appropriate and incorporated into day-to-day working activities CONDITION: Trainees must be provided with the following. Tools Telephone Fax machine

Equipment Computer unit with internet access

Materials/ Supplies Pen Paper Forms LEARNING MATERIALS: • Manuals • Books • Video (CD)

EQUIPMENT Computer unit with internet access ASSESSMENT METHOD: Direct Observation Written/Oral Exam Oral questioning

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LEARNING EXPERIENCES Learning Outcome 2 Identify and prevent hygiene risks Learning Outcome 2

Identify and prevent hygiene risks

Learning Activities 1. Read Information Sheet 2.2-1

2. Answer Self-Check 2.2-1

3. Read Information Sheet 2.2-2

Special Instructions (Proper Food Handling and Storage) If you have some problems on Information Sheet 2.2-1, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.2-1, you can now answer Self-Check 2.2-1. Compare your answer with the answer key 2.2-1. If you got 100% correct answer in this selfcheck, you can now move to the next information sheet. If not review the information sheet and go over the self-check again (Proper Storage of Equipment) If you have some problems on Information Sheet 2.2-2, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.2-2, you can now answer Self-Check 2.2-2.

4. Answer Self-Check 2.2-2

Compare your answer with the answer key 2.2-2. If you got 100% correct answer in this selfcheck, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

5. Read Information Sheet 2.2-3

(Correct work Practices) If you have some problems on Information Sheet 2.2-3, don’t hesitate to approach your facilitator. If you feel you are knowledgeable on the content of Information Sheet 2.2-3, you can now answer Self-Check 2.2-3.

6. Answer Self-Check 2.2-3

Compare your answer with the answer key 2.2-3. If you got 100% correct answer in this selfcheck, you can now move to the next information sheet. If not review the information sheet and go over the self-check again.

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Information Sheet 2.2-1 Proper Food Handling and Storage CORRECT FOOD STORAGE 1. Handle foods carefully. Foods must be stored in proper place using appropriate containers. 2. Avoid storage at incorrect temperatures. 3. Place foods that are to be chilled in the chiller and freeze foods that are needed to be frozen. 4. Foods must never be left uncovered. CURRENT INFORMATION ON FOOD SAFETY Advice for Today • Build a healthy base by keeping food safe to eat. • Clean. Wash hands and surfaces often. • Separate. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. • Cook. Cook foods to a safe temperature. • Chill. Refrigerate perishable foods promptly. • Check and follow the label. • Serve safely. Keep hot foods hot and cold foods cold. Clean. Wash hands and surfaces often. Wash your hands with warm soapy water for 20 seconds (count to 30) before you handle food or food utensils. Wash your hands after handling or preparing food, especially after handling raw meat, poultry, fish, shellfish, or eggs. Right after you prepare these raw foods, clean the utensils and surfaces you used with hot soapy water. Replace cutting boards once they have become worn or develop hard-to-clean grooves. Wash raw fruit and vegetables under running water before eating. Use a vegetable brush to remove surface dirt if necessary. Always wash your hands after using the bathroom, changing diapers, or playing with pets. When Wash your hands with warm soapy water for 20 seconds (count to 30) before you eating out, if the tables, dinnerware, and restrooms look dirty, the kitchen may be, too — so you may want to eat somewhere else. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Keep raw meat, poultry, eggs, fish, and shellfish away from other foods, surfaces, utensils, or serving plates. This prevents cross-contamination from one food to another. Store raw meat, poultry, fish, and shellfish in containers in the refrigerator so that the juices don't drip onto other foods. Cook foods to a safe temperature. Uncooked and undercooked animal foods are potentially unsafe. Proper cooking makes most uncooked foods safe. The best way to tell if meat, poultry, or egg dishes are cooked to a safe temperature is to use a food thermometer (figure 5, right). Several kinds of inexpensive food thermometers are available in many stores. Reheat sauces, soups, marinades, and gravies to a boil. Reheat leftovers thoroughly to at least 165° F. If using a microwave oven, cover the container and turn or stir the food to make sure it is heated evenly throughout. Cook eggs until whites and yolks are firm. Don't eat raw or partially cooked eggs, or foods containing raw eggs, raw (unpasteurized) milk, or cheeses made with raw milk. Choose pasteurized juices. The risk of contamination is high from undercooked hamburger, and from raw fish (including sushi), clams, and oysters. Cook fish and shellfish until it is opaque; fish should flake easily with a fork. When eating out, order foods thoroughly cooked and make sure they are served piping hot.

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Chill. Refrigerate perishable foods promptly. When shopping, buy perishable foods last, and take them straight home. At home, refrigerate or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and leftovers promptly. Refrigerate within 2 hours of purchasing or preparation and within 1 hour if the air temperature is above 90º F. Refrigerate at or below 40º F, or freeze at or below 0º F. Use refrigerated leftovers within 3 to 4 days. Freeze fresh meat, poultry, fish, and shellfish that cannot be used in a few days. Thaw frozen meat, poultry, fish, and shellfish in the refrigerator, microwave, or cold water changed every 30 minutes. (This keeps the surface chilled.) Cook foods immediately after thawing. Never thaw meat, poultry, fish, or shellfish at room temperature. When eating out, make sure that any foods you order that should be refrigerated are served chilled. Follow Read the label and follow safety instructions on the package such as "KEEP REFRIGERATED" and the "SAFE HANDLING INSTRUCTIONS." Serve safely. Keep hot foods hot (140º F or above) and cold foods cold (40º F or below). Harmful bacteria can grow rapidly in the "danger zone" between these temperatures. Whether raw or cooked, never leave meat, poultry, eggs, fish, or shellfish out at room temperature for more than 2 hours (1 hour in hot weather 90º F or above). Be sure to chill leftovers as soon as you are finished eating. These guidelines also apply to carry-out meals, restaurant leftovers, and home-packed meals-to-go. When in doubt, throw it out. If you aren't sure that food has been prepared, served, or stored safely, throw it out. You may not be able to make food safe if it has been handled in an unsafe manner. For example, a food that has been left at room temperature too long may contain a toxin produced by bacteria that can't be destroyed by cooking. So if meat, poultry, fish, shellfish, or eggs have been left out for more than 2 hours, or if the food has been kept in the refrigerator too long, don't taste it. Just throw it out. Even if it looks and smells fine, it may not be safe to eat. If you have doubt when you're shopping or eating out, choose something else.

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SELF CHECK 2.2-1 TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. ________1. When shopping, buy perishable foods last, and take them straight home. ________2. Store raw meat, poultry, fish, and shellfish in containers in the refrigerator so that the juices don't drip onto other foods. ________3. Place foods that are to be chilled in the freezer and chill foods that are needed to be frozen. ________4. Food storage should be dry, well ventilated and adequately lighted. As a food server, do not avoid touching ready-food-to eat foods with bare hands. ________5. Cooking is the thermal process to heat food that have been previously cooked and cooled in a food service establishment. ________6. Foods which are held, cooled and reheated, has an increased risk from contamination caused by personal, equipment, procedures and other factors. ________7. If meat, poultry, fish, shellfish, or eggs have been left out for more than 5 hours, or if the food has been kept in the refrigerator too long, taste it. ________8. Don't eat raw or partially cooked eggs, or foods containing raw eggs, raw (unpasteurized) milk, or cheeses made with raw milk. Choose pasteurized juices.

ANSWER KEY 2.2-1 1. TRUE 2. TRUE 3. FALSE 4. TRUE 5. FALSE 6. TRUE 7. FALSE 8. TRUE

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INFORMATION SHEET 2.2-2 PROPER STORAGE OF EQUIPMENT Learning Objective: After reading this information sheet, you must be able to: • Practice avoidance of cross-contamination Ways of proper storage of equipment 1. Clean and wipe dry all equipment before storing them. 2. In sorting: • Scrape all left over by hand; • Sort dishes according to size; • Stack dishes in separate pile; • Invert cups and saucers when placing them in racks; • Place silver wares in trays for pre-soaking; • Pre-soak glass cream servers; • Place silver wares for pre-soaking. 3. In racking: • Rack dishes according to size. • Do not overcrowd dishes. Overcrowding results to poor cleaning and increase the possibility of a breakage. • Rack silverwares in special containers with their handles down. Do not overcrowd them. The ideal is 15 pieces per compartment. • Stack trays evenly and wash them separately. 4. Handle dishes by the edge; cups and silver by the handle, stemmed glasses by the stem and tumblers by the base. 5. Keep the dish storage area clean at all times, protected from pest infestation. 6. Keep dish/rack away from the exit end of the machine. 7. Arrange and keep linens according to its kind, color, sizes and texture.

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SELF CHECK 2.2-2 TRUE OR FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. ________1. Do not clean and wipe dry all equipment before storing them. ________2. Keep the dish storage area clean at all times, protected from pest infestation. ________3. Invert cups and saucers when placing them in racks. ________4. Handle dishes by the edge; cups and silver by the handle, stemmed glasses by the stem and tumblers by the base. ________5. Arrange and keep linens according to its kind, color, sizes and texture.

ANSWER KEY 2.2-2 1. FALSE 2. TRUE 3. TRUE 4. TRUE 5. TRUE

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INFORMATION SHEET 2.2-3 CORRECT WORK PRACTICES SELF CHECK 2-2-3 TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the statement is incorrect and indicate your answer in the space provided for. _________1. One way of keeping our kitchen clean is to eliminate the breeding places of flies cockroaches, vermin etc. ________2. Garbage inside the kitchen must be covered with tight fit lid. ________3. Regular cleaning should be implemented in the kitchen. ________4. Pesticides and chemicals should be stored near the different condiments used in the kitchen. ________5. Refrigerators and freezers should be cleaned twice a year.

ANSWER KEY 2.2-3 1. TRUE 2. TRUE 3. TRUE 4. FALSE 5. FALSE

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EVIDENCE PLAN/EVALUATION PLAN TRAINEE: TRAINER: QUALIFICATION COMMON COMPETENCY UNIT OF COMPETENCY COVERED : OBSERVE WORKPLACE HYGIENE PROCEDURES Ways in which evidence will be collected: [tick the column] Demonstration with Oral Questioning Witten Test Interview The evidence must show that the candidate…… • Workplace hygiene procedures are implemented in line with enterprise and legal requirements XX • Handling and storage of items are undertaken in line with enterprise and legal requirements X • Potential hygiene risks are identified in line with enterprise procedures X • Action to minimize and remove risks are taken within scope of individual responsibility of enterprise/legal requirements X X • Hygiene risks beyond the control of individual staff members are reported to the appropriate person for follow up X

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Rating Sheet for Demonstration with Oral Questioning Candidates’ Name: Trainers’ Name: Unit of Competency: OBSERVE WORKPLACE HYGIENE PROCEDURES Qualification: COMMON COMPETENCY Date of Evaluation Time of Evaluation Instruction for Demonstration: The equipment, supplies and materials needed are provided. The candidate must be able to perform workplace and safety practices. Demonstration Checklist Check (/) to show if evidence is demonstrated • During the demonstration of skills, the candidate: YES NO N/A • Implement workplace hygiene procedures in line with enterprise and legal requirements. • Handle and store items in line with enterprise and legal requirements. • Identified potential hygiene risks in line with enterprise procedures. • Took action to minimize and remove risks within scope of individual responsibility of enterprise/legal requirements • Reported hygiene risks beyond the control of individual staff members to the appropriate person for follow up.

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Oral Questioning Questions: Satisfactory Response The candidate should answer the following questions: YES NO 1. How do you handle and store items? 2. What are the different steps in proper handwashing? 3. What is the proper way of cleaning and sanitizing service equipment, dishes and the workplace? 4. What are some of the potential hygiene risk that we have to consider? 5. What actions do we have to consider in order to minimize or remove hygiene risk? The candidate underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate: Candidate’s name: Date: Instructor’s Name: Date:

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WRITTEN TEST Write TRUE if the statement is correct and FALSE if the statement is incorrect and write the letter of your answer in the space provided for. ________1. Equipment should be exposed to contamination. Keep them in open drawers or cabinets, exposed to dust or dirt. ________2. Bowls should be underlined with appropriate plate under-liner and never to be served with the finger touching the rim. ________3. When serving additional utensils or napkin, place them in a big plate to avoid direct contact with the hand ________4. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish. ________5. Avoid placing foods on top of counters or tables. ________6. The first step to proper hand washing is to turn on warm water to a comfortable temperature. ________7. Service providers should wash their hands before and after meal times and before handling any food. ________8. Dry hands with any paper towel or with single used cloth towel. ________9. After handling garbage, wipe hands with your apron and proceed to work station. ________10. Turn water off using a paper towel instead of your bare hands. Turning the taps off with your bare hands will allow germs and bacteria to re-infect your hands. _________11. Wash hands, dishcloths, chopping boards or any kitchen utensil that has been in contact with raw food because they are all high on the risk list for cross-contamination. _________12. Do not cover any cuts with waterproof bandages and prepare food for others if you are sick or have a skin infection. ________13. You can use the same utensils for preparing raw and cooked foods. ________14. Floor cloths must obviously be kept separately, but maintained in the same way. ________15. Cleaning agents and other items that contain antibacterial agents may be effective in limiting cross-contamination, but they are not completely effective.

ANSWER KEY 1. FALSE 2. TRUE 3. FALSE 4. TRUE 5. TRUE 6. TRUE 7. TRUE 8. FALSE 9. FALSE 10. TRUE 11. TRUE 12. FALSE 13. FALSE 14. TRUE 15. TRUE ASIAN CAREGIVING AND TECHNOLOGY EDUCATION CENTERS, INC.

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