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Philosophy

1. Prior to commencement of the food handling activity, report any personal health issues that are likely to cause a hygiene risk, including any airborne, food-borne or infectious diseases. Provide evidence of this report. 2. Wear the required personal protective clothing, and only use organisation-approved bandages and dressings. 3. At all appropriate times throughout the food handling, wash your hands using the appropriate facilities and procedures, including at the following times: a. Before commencing or recommencing work with food. b. Immediately after: i. Handling raw food. ii. Smoking, coughing, sneezing or blowing the nose. iii. Eating or drinking. iv. Touching the hair, scalp or any wound. v. Using the toilet. 4. Inspect food products to identify food hazards that may affect the health and safety of customers, colleagues and self, and ensure to promptly report these following workplace procedures. Provide evidence of reporting. 5. Identify and promptly report unsafe practices that breach hygiene procedures. Provide all documentation of identified unsafe practices. 6. Report any incidents of food contamination that result from clothing or other items worn or from personal health issues, and ensure to cease participation in the task where these health issue may cause food contamination. Provide evidence of any completed reports. 7. Throughout all food handling tasks, ensure to use hygienic cleaning practices that prevent food-borne illnesses.

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