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Equipment and papers and any chemicals used by the

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equipment and papers and any chemicals used by the business.SITXFSA001 - Use hygienic practices for food safetyClayton CollegeRTO: 45620 CRICOS: 03857DApproved Date: 10/07/2020 Version 1.1Page 17 of63
Telling food handlers about their health and hygieneresponsibilities Food businesses must tell all their food handlersabout the health and hygiene requirements that applyspecifically to food handlers. They can do this, for example, byusing posters or leaflets or an industry training video. Therequirements are set out in Standard 3.2.2 Food Safety Practicesand General Requirements. For further information on theserequirements see the fact sheet Food Safety Standards – Healthand hygiene, Responsibilities of food handlers. The requirementsare designed to ensure that food handlers do whatever isreasonable to make sure that they do not contaminate food.Protecting the privacy of food handlers Food handlers must telltheir supervisor if they: • know or suspect they are suffering fromor carrying a food-borne disease; • are suffering from a skin soreor discharges from their ears, nose or eyes and there is apossibility that food may be contaminated as a result of this; or •know or suspect they have contaminated food while handling it.If a food handler notifies his or her supervisor of any of theabove, the supervisor must not disclose this information toanyone without the consent of the food handler, with theexception of the owner of the business or a food enforcementofficer. Also, the food business must not use this information forany purpose other than to protect food from contamination.2.1.3 The health of persons who handle food andpreventing food contaminationPersonal hygieneis important to prevent food poisoning. When handlingfood, wash your hands thoroughly and often. If you are sick, do not go towork, because you can contaminate food more easily. Food handlersshould be properly trained in safe food handlingSITXFSA001 - Use hygienic practices for food safetyClayton CollegeRTO: 45620 CRICOS: 03857DApproved Date: 10/07/2020 Version 1.1Page 18 of63

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Term
Spring
Professor
C.Hill
Tags
Foodborne illness, high risk foods

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