Elements and Performance Criteria
- Follow hygiene procedures and identify food hazards.
- Report any personal health issues.
- Prevent food contamination.
- Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.
- Prevent food contamination from clothing and other items worn.
- Prevent unnecessary direct contact with ready to eat food.
- Ensure hygienic personal contact with food and food contact surfaces.
- Use hygienic cleaning practices that prevent food-borne illnesses.
- Prevent cross-contamination by washing hands.