Persistent cough or sneeze sit version 11 7 of 9

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Persistent cough or Sneeze SIT Version 1.1 7 of 9 ©AILFE August 2017
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Unit: __SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY No. TASK SELF EVALUATION 1 Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings. Keep personal hygiene- Wear a clean hat and cloth daily, Remove aprons when leaving food-preparation areas(ex. taking out garbage or using the restroom), nail must be clean and short, 2 Prevent food contamination from clothing and other items worn. Remove rings, bracelets Do not wear outer(coat, jumper) in kitchen. 3 Prevent unnecessary direct contact with ready to eat food Do not touch ready-to-eat food with your hands. Use tongs or disposable gloves when handling foods like salads, sandwiches, cold desserts and even garnishes. 4 Ensure hygienic personal contact with food and food contact surfaces. Never use the same cloths or sponges to wipe down areas or equipment used for raw food as you do for cooked foods. Use a clean spoon each time for tasting food. 5 Use hygienic cleaning practices that prevent food-borne illnesses. Always follow manufacturers’ instructions for diluting sanitiser when sanitising fruits and vegetables that will be served raw (high risk groups). Wash and sanitise equipment and utensils before and after use and when preparing different foods with the same equipment. 6 Wash hands at appropriate times and follow hand washing procedures consistently. Before touching or eating food, After touching raw meat, fish or chicken, After using the toilet, After blowing your nose. Method of hand washing is to use warm running water, a nail brush, and antibacterial soap and an air dryer or disposable paper towels for drying. 7 Wash hands using appropriate facilities The food premises must provide hand washing facilities that located where they can be easily accessed by food handlers: Within areas where food handlers work if their hands are likely to be a source of contamination of food Results: Satisfactory Not Satisfactory Comments SIT Version 1.1 8 of 9 ©AILFE August 2017
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Reassessment Required: Yes No I have received all the feedbacks from my trainer and I agree that I will need to be Reassessed I will book a reassessment within 7 days of feedback Student Signature: …………………………………………..Date: ………………………………….. SIT Version 1.1 9 of 9 ©AILFE August 2017
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