International Institute of Management Pty Ltd
T/A American College / International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
The common Work, Health and Safety and Hygiene requirements for using equipment include:
(Tick the correct box indicating true or false)
Whichever equipment is used, it is important to check it first for
cleanliness to prevent cross-contamination
Any equipment that has to be assembled must be put together
correctly. Incorrect assembly could damage the equipment or cause
If you are unsure about any aspect of how to use equipment you
must refuse to do the task.
Equipment malfunctions and faults must be reported to a supervisor
and any faulty equipment must be tagged and removed from
Hygiene is a key factor during any job and regular cleaning and
sanitation of equipment during usage or when changing a food item,
Correct storage conditions must be used to ensure that equipment
can dry properly to prevent the growth of mould and bacteria.
The following processes must be considered to ensure a clean and hygienic workplace:
(Tick the correct answers)
Tidy your work area frequently, in particular between different tasks.
When changing to different tasks and commodities the workplace and
equipment need to be cleaned and sanitised.
The purpose of cleaning is to remove dirt, food particles, grease, grime, scum,
etc. from a surface.
The purpose of sanitations is to reduce or kill the amount of bacteria present
on any surface area.
Sanitation should occur each time after cleaning a work area or equipment
that comes into contact with food.
In order for a workplace to be hygienic it must be sanitised before the
cleaning process can commence.
At the end of a shift it is essential to clean all areas of your workspace. This
includes stove tops, microwave, salamanders, shelving and wall areas that my
commonly become soiled.