Section 1 - Hygiene Procedures & Hygiene Hazards

HLTFS207C Follow basic food safety practices Hospitality Institute of Australasia Page 1 of 32 Section 1 - Hygiene Procedures & Hygiene Hazards .. 1 Section 2 - Report any personal health issues .. 16 Section 3 - Prevent food and other item contamination .. 19 Section 4 - Prevent cross-contamination by washing 27 Section 5 Maintain a Clean Environment .. 28 This unit describes the performance outcomes, skills and knowledge required to apply good Hygiene practices within a range of service industry operations. It requires the ability to follow predetermined Procedures , identify and control simple Hazards and take particular Hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk This booklet was produced by Hospitality Institute of Australasia (HIA) and is to be used as resource material. The booklet is not designed to be an independent program in itself.

1.3 Identify Hygiene Hazards Food safety hazards A food safety hazard is something that is dangerous and likely to cause harm to food. Food safety hazards include physical, chemical and biological risks to food. These will be discussed in more detail later. It’s

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