COMPETENCY BASED LEARNING

MATERIALS

Sector:
TOURISM

Qualification:
HOUSEKEEPIN NC II
Unit of Competency:

OBSERVE WORKPLACE HYGIENE PROCEDURES

Module Title:

OBSERVING WORKPLACE HYGIENE PROCEDURES

JCEP COLLEGE TECHNOLOGY

INTERNATIONAL INC.
Purok 2B, Jcep Village, Bago Gallera, Talomo,
Davao City Philippines
 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.

Date
Observing Developed: Document No. TRS311202
September 02, 2024 Issued by:
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Procedures Developed:
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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.

Date
Observing Developed: Document No. TRS311202
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SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

 List of Competencies

No. Unit of Competency Module Title Code

Develop and update industry Develop and update

1. knowledge industry knowledge TRS311201

Observe workplace hygiene Observe workplace

2. procedures hygiene procedures TRS311202

Perform computer
3. Perform computer operations TRS311203
operations

Perform workplace and safety Perform workplace and

4. practices safety practices TRS311204

Provide effective customer

5. Provide effective customer service TRS311205
service

Date
Observing Developed: Document No. TRS311202
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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.

Date
Observing Developed: Document No. TRS311202
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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.
CONDITION:
Trainees must be provided with the following.
EQUIPMENT
Computer unit with internet access
TOOLS
Computer unit with internet access
Fax machine
Pamphlets
Soap
Towel
Tissue
Supplies and Materials
Pen
Paper
Forms
LEARNING MATERIALS:
• Manuals
• Books
• Video (CD)

ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Oral questioning
Date
Observing Developed: Document No. TRS311202
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LEARNING EXPERIENCES
 Learning Outcome 1 Follow hygiene procedure

Learning Activities Special Instructions

1. Read Information Sheet If you have some problems on Information
2.1-1 Sheet 2.1-1, don’t hesitate to approach your
(Hygiene Procedures) 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.
2. 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 If you have some problems on Information
2.1-1a Sheet 2.1-1a, don’t hesitate to approach
(Regular Handwashing) 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.
5. Read Information Sheet If you have some problems on Information
2.1-1b Sheet 2.1-1b, don’t hesitate to approach
(Clean Clothing, Cleaning your facilitator. If you feel you are
and Sanitizing) 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.

Date
Observing Developed: Document No. TRS311202
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7. Read Information Sheet If you have some problems on Information
2.1-1c Sheet 2.1-1c, don’t hesitate to approach
(Avoidance of Cross- your facilitator. If you feel you are
Contamination) knowledgeable on the content of Information
Sheet 2.1-1c, you can now answer Self-
Check 2.1-1c.
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 If you have some problems on Information
2.1-1d Sheet 2.1-1d, don’t hesitate to approach
(Hygiene Practices) 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.

Date
Observing Developed: Document No. TRS311202
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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 equipment’s, 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.
Date
Observing Developed: Document No. TRS311202
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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
14. Avoid placing foods on top of counters or tables.
15. 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.
16. Air dry china wares after coming from the dishwasher
17. 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.
18. Avoid handling in bouquet. Hold footed glasses on the stem and high ball glasses on
the base.
19. Never put flatwares/silverwares into glasses. Place them in their appropriate
container.
20. Follow the 3 S’s (scrape, stack and segregate) when bussing.
21. Trays must be handled with the palm and not the fingers holding the plate.

Date
Observing Developed: Document No. TRS311202
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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.

Avoid placing foods on top of counters or tables.

5

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ANSWER KEY 2.1-1

 1. FALSE
2. TRUE
3. FALSE
4. TRUE
5. TRUE

Date
Observing Developed: Document No. TRS311202
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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.

Date
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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.
 The first step to proper hand washing is to turn on warm water to a
1. comfortable temperature.

Service providers should wash their hands before and after meal
2. 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.

Turn water off using a paper towel instead of your bare hands.
5. Turning the taps off with your bare hands will allow germs and
bacteria to re-infect your hands.

Date
Observing Developed: Document No. TRS311202
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ANSWER KEY 2.1-1a

1. TRUE
2. TRUE
3. FALSE
4. FALSE
5. TRUE

Date
Observing Developed: Document No. TRS311202
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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.

SANITIZING

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 Pesticides

Equipment Cleaning
Do not add soap
Do not let it become dirty
Store wiping cloths in sanitizer between uses

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The right way to wash dishes by hand

SANITIZING SOLUTION

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Remember
  Scrape and/or pre-rinse food from the dishes and
utensils.
 Follow directions for the dishwasher. Dishwashers
sanitize in one of two ways: Hot water rinse, or Chemical
spray rinse.
 Air dry the dishes and utensils.
 Clean work surfaces, tables and equipment as they are
used.

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Observing Developed: Document No. TRS311202
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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.
 a. Cleaning
The process of removing
1 food and other types of b. sanitizing
soil from a surface is c. disinfecting
known as: d. scraping

a. sanitizer
The most dangerous
chemical that should be b. detergent
2 c. pesticide
kept away from the reach
of children and stored d. disinfectant
away from the kitchen is:

The best way to maintain

cleanliness in the a. clean and sanitize only
workplace is to: when necessary
b. clean and sanitize when your
supervisor calls your attention
3
c. clean and sanitize when
customers notice that the
workplace is dirty.
d. Clean and sanitize at the start
and end of your work.

In washing dishes:
a. Scrape and pre-rinse food from
the dishes and utensils.
b. Air dry the dishes and utensils
4 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 a. There are customers
mopping of floors should b. Your supervisor tells you to do
be done when: so.
c. There are cob webs
d. There is the least amount of food
around.
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ANSWER KEY 2.1-1b

1. A
2. C
3. D
 4. A
5. D

Date
Observing Developed: Document No. TRS311202
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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.
Date
Observing Developed: Document No. TRS311202
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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.

Wash hands, dishcloths, chopping boards or any kitchen utensil that

1
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.

Floor cloths must obviously be kept separately, but maintained in

4
the same way.

Cleaning agents and other items that contain antibacterial agents

5 may be effective in limiting cross-contamination, but they are not
completely effective.

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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.

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• 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:
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.

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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

Date
Observing Developed: Document No. TRS311202
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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.
 Daily brushing and flossing teeth is necessary in order to avoid bad
1.
breath.

Grooming includes cosmetic care of the body, such as shaving and

2.
other forms of depilation.

3. Men- nail should be short and properly trimmed.

Earrings are appropriate for men. Ladies in uniform should always

4.
wear dangling earrings.

Ladies must have light and appropriate make –up that should be
5.
retouched from time to time.

Date
Observing Developed: Document No. TRS311202
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ANSWER KEY 2.1-1d

1. TRUE
 2. TRUE
3. TRUE
4. FALSE
5. TRUE

Date
Observing Developed: Document No. TRS311202
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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.
EQUIPMENT
Computer unit with internet access
TOOLS
Telephone
Fax machine
SUPPLIES AND MATERIALS
Pen
Paper
Forms
LEARNING MATERIALS:
• Manuals
• Books
• Video (CD)

ASSESSMENT METHOD:
Direct Observation Written/Oral
Exam
Oral questioning

Date
Observing Developed: Document No. TRS311202
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LEARNING EXPERIENCES
Learning Outcome 2 Identify and prevent hygiene
risks
 Learning Activities Special Instructions
1. Read Information Sheet If you have some problems on Information
2.2-1 Sheet 2.2-1, don’t hesitate to approach your
(Proper Food Handling and facilitator. If you feel you are knowledgeable
Storage) on the content of Information Sheet 2.2-1,
you can now answer Self-Check 2.2-1.
2. Answer Self-Check 2.2-1
Compare your answer with the answer key
2.2-1. 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 If you have some problems on Information
2.2-2 Sheet 2.2-2, don’t hesitate to approach your
(Proper Storage of facilitator. If you feel you are knowledgeable
Equipment) 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
self-check, 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 If you have some problems on Information
2.2-3 Sheet 2.2-3, don’t hesitate to approach your
(Correct work Practices) 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
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-
check again.

Date
Observing Developed: Document No. TRS311202
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Procedures Developed:
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Information Sheet 2.2-1
Proper Food Handling and Storage
 All foods served in a food service establishment must come from an approved source.
 Food service establishments should work with their suppliers to ensure the foods they
are using meet the food safety standard
 Temperature and time are the two most important factors to control
 Keep raw meat, poultry and fish and their juices away from other food.
 Thaw foods in a refrigerator
 Under running water (safe to drink)
 Use a meat thermometer to ensure that meat and poultry are cooked to the appropriate
temperature.
 If you prepare and cook food ahead of time, divide large portions into small, shallow
containers and refrigerate.
 When food is held, cooled and reheated, there is an increased risk from contamination
caused by personnel, equipment, procedures and other factors
 Avoid touching ready-to-eat foods with bare hands.
 Never leave perishable food unrefrigerated for more than two hours.

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Observing Developed: Document No. TRS311202
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 Freezer Storage

 All food should be kept covered or otherwise protected from contamination.

 Always follow FIFO
 If raw and cooked foods must be kept in the same refrigerator, keep cooked foods
above raw foods
 Be sure your refrigerator is set at the proper temperature.
 Keep freezer doors closed.

Date
Observing Developed: Document No. TRS311202
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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.
Date
Observing Developed: Document No. TRS311202
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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.

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.

Date
Observing Developed: Document No. TRS311202
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Procedures Developed:
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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.
Place foods that are to be chilled in the freezer and chill foods that
3.
are needed to be frozen.
Food storage should be dry, well ventilated and adequately lighted.
4.
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.

Date
Observing Developed: Document No. TRS311202
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ANSWER KEY 2.2-1

1. TRUE
2. TRUE
3. FALSE
4. TRUE
5. FALSE
6. TRUE
7. FALSE
8. TRUE

Date
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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.

Date
Observing Developed: Document No. TRS311202
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Procedures Developed:
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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.
 Do not clean and wipe dry all equipment before storing them.
1.
Keep the dish storage area clean at all times, protected from pest
2.
infestation.
Invert cups and saucers when placing them in racks.
3.
Handle dishes by the edge; cups and silver by the handle,
4.
stemmed glasses by the stem and tumblers by the base.
Arrange and keep linens according to its kind, color, sizes and
5.
texture.

Date
Observing Developed: Document No. TRS311202
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ANSWER KEY 2.2-2

1. FALSE
2. TRUE
 3. TRUE
4. TRUE
5. TRUE

Date
Observing Developed: Document No. TRS311202
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Procedures Developed:
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INFORMATION SHEET 2.2-3

CORRECT WORK PRACTICES

Clean on daily basis the drains and the sink, as well the cooking surfaces and the floor.
Store garbage in can with tight fitting lid until it is collected.

Pesticides and chemicals should be stored in their original labeled containers.

Date
Observing Developed: Document No. TRS311202
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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.

Date
Observing Developed: Document No. TRS311202
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Procedures Developed:
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ANSWER KEY 2.2-3

1. TRUE
2. TRUE
3. TRUE
4. FALSE
5. FALSE
 Date
Observing Developed: Document No. TRS311202
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REFERENCES

Australian Government Department of Health. (2021). Infection Prevention and

Control: Guidelines for Healthcare Workers. Australian Government Publishing.

Blanc, D. S., & Pittet, D. (2009). Hand Hygiene: A Handbook for Medical Professionals.
Wiley-Blackwell.

Brooks, J. T., & Rubin, J. S. (2014). Workplace Hygiene and Safety Guidelines: The
Complete Reference Guide. McGraw-Hill.
 Mehta, A., & Bakshi, M. (2020). Industrial Hygiene and Safety: Principles and
Practices. Springer.

Olsen, M., & MacIsaac, M. (2019). Workplace Hygiene and Cleanliness: Best Practices
for Industrial Settings. Journal of Occupational Health and Safety, 87(2), 105-115.

Date
Observing Developed: Document No. TRS311202
September 02, 2024 Issued by:
Workplace Hygiene Page 45 of 45
Procedures Developed:
Cirilo Jr. V. Golpere
Revision #
01