Unit of competency Outline
Date retreived
22/07/2026 7:37 AM AWST
22/07/2026 7:37 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Follow workplace hygiene procedures
Follow workplace hygiene procedures
Unit of competency
National Code
SITXOHS002A
SITXOHS002A
State Code
S6732
S6732
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
061301 - Occupational Health And Safety
Original Release Date
04/08/2014
Nominal Hours
15
Description
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 unit is one of three hierarchical units describing varying levels of participation in food safety processes:SITXOHS002A Follow workplace hygiene procedures SITXFSA001A Implement food safety proceduresSITXFSA002A Develop and implement a food safety program.Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments. In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.
Notes
Elements and Performance Criteria
1 Follow hygiene procedures and identify hygiene hazards.
- 1.1 Access and follow hygieneprocedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.
- 1.2 Identify and report poor organisation practices that are inconsistent with hygiene procedures.
- 1.3 Identify hygiene hazards that may affect the health and safety of customers, colleagues and self.
- 1.4 Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
- 1.5 Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.
2 Report any personal health issues.
- 2.1 Report any personal health issues that are likely to cause a hygiene risk.
- 2.2 Report incidents of food contamination that have resulted from the personal health issue.
- 2.3 Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue.
3 Prevent food and other item contamination.
- 3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.
- 3.2 Ensure that no clothing or other items worn contaminate food.
- 3.3 Prevent unnecessary direct contact with ready to eat food.
- 3.4 Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.
- 3.5 Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs.
4 Prevent cross-contamination by washing hands.
- 4.1 Wash handsat appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements.
- 4.2 Wash hands using appropriate facilities.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Hygiene procedures may relate to:
personal hygiene
safe and hygienic handling of food and beverages
regular hand washing
correct food storage
suitable dress and personal protective equipment and clothing
avoidance of cross-contamination
hygienic cleaning practices to avoid cross-contamination
use of cleaning equipment, clothes and materials to avoid cross-contamination
safe handling and disposal of linen and laundry
appropriate handling and disposal of garbage
cleaning and sanitising
procedures documented in the organisation food safety program
procedures covered by staff training programs
procedures required by the national food safety code.
Poor organisation practices may include:
poor personal hygiene practices
poor food handling practices that may result in the contamination of food
poor cleaning practices that may result in cross-contamination of food and other items
practices inconsistent with the organisation's food safety program
outdated practices not in keeping with current organisation activities.
Hygiene hazards may include:
contaminated food
vermin
airborne dust
items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
dirty equipment and utensils
contaminated garbage
use of practices not in keeping with current organisation activities
colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
equipment not working correctly, such as fridge and temperature probes.
Health issues may relate to:
food-borne diseases
airborne diseases
infectious diseases.
Other itemsworn may include:
hair accessories
jewellery
watches
bandages.
Cross-contaminationof other items in the workplace may involve:
infected linen
items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
dirty equipment and utensils
spreading bacteria from bathroom or bedroom areas to kitchen areas in an accommodation facility.
Washing handsat appropriate times might include:
immediately before working with food
immediately after handling raw food
before commencing or recommencing work with food
immediately after using the toilet
immediately after smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound.
Appropriatefacilities for hand washing may include:
warm running water
soap
single use towels
designated hand washing sink.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Hygiene procedures may relate to:
personal hygiene
safe and hygienic handling of food and beverages
regular hand washing
correct food storage
suitable dress and personal protective equipment and clothing
avoidance of cross-contamination
hygienic cleaning practices to avoid cross-contamination
use of cleaning equipment, clothes and materials to avoid cross-contamination
safe handling and disposal of linen and laundry
appropriate handling and disposal of garbage
cleaning and sanitising
procedures documented in the organisation food safety program
procedures covered by staff training programs
procedures required by the national food safety code.
Poor organisation practices may include:
poor personal hygiene practices
poor food handling practices that may result in the contamination of food
poor cleaning practices that may result in cross-contamination of food and other items
practices inconsistent with the organisation's food safety program
outdated practices not in keeping with current organisation activities.
Hygiene hazards may include:
contaminated food
vermin
airborne dust
items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
dirty equipment and utensils
contaminated garbage
use of practices not in keeping with current organisation activities
colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
equipment not working correctly, such as fridge and temperature probes.
Health issues may relate to:
food-borne diseases
airborne diseases
infectious diseases.
Other itemsworn may include:
hair accessories
jewellery
watches
bandages.
Cross-contaminationof other items in the workplace may involve:
infected linen
items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions
dirty equipment and utensils
spreading bacteria from bathroom or bedroom areas to kitchen areas in an accommodation facility.
Washing handsat appropriate times might include:
immediately before working with food
immediately after handling raw food
before commencing or recommencing work with food
immediately after using the toilet
immediately after smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound.
Appropriatefacilities for hand washing may include:
warm running water
soap
single use towels
designated hand washing sink.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to access and interpret hygiene procedures and consistently apply these during day-to-day activities
understanding of the importance of following hygiene procedures and of the potential implications of disregarding those procedures
project or work activities that show the candidate's ability to apply good hygiene practices on multiple occasions in a range of different operational circumstances to ensure consistency in the application of hygiene procedures.
Context of and specific resources for assessment
Assessment must ensure:
access to current regulatory documents distributed by key federal, state or territory, and local government agencies such as plain English legislative publications, codes and standards outlining food safety requirements
access to hygiene policies and procedures
project or work activities that show candidates' ability to apply good hygiene practices within the context of the particular industry sector in which they are working or seeking work; for those undertaking generic pre-employment training, assessment must cover a range of industry contexts to allow for a broad range of vocational outcomes
use of real products, materials and equipment.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate carrying out work tasks that involve following hygiene procedures
oral and written questions about hygiene principles and practices, policies and procedures
oral or written questions to assess knowledge of food hygiene legislative requirements
case studies to assess ability to react to a range of incidents where hygiene hazards exist
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHACS005A Prepare rooms for guests
SITHACS007A Launder linen and guest clothes
SITXFSA001A Implement food safety procedures.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to access and interpret hygiene procedures and consistently apply these during day-to-day activities
understanding of the importance of following hygiene procedures and of the potential implications of disregarding those procedures
project or work activities that show the candidate's ability to apply good hygiene practices on multiple occasions in a range of different operational circumstances to ensure consistency in the application of hygiene procedures.
Context of and specific resources for assessment
Assessment must ensure:
access to current regulatory documents distributed by key federal, state or territory, and local government agencies such as plain English legislative publications, codes and standards outlining food safety requirements
access to hygiene policies and procedures
project or work activities that show candidates' ability to apply good hygiene practices within the context of the particular industry sector in which they are working or seeking work; for those undertaking generic pre-employment training, assessment must cover a range of industry contexts to allow for a broad range of vocational outcomes
use of real products, materials and equipment.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate carrying out work tasks that involve following hygiene procedures
oral and written questions about hygiene principles and practices, policies and procedures
oral or written questions to assess knowledge of food hygiene legislative requirements
case studies to assess ability to react to a range of incidents where hygiene hazards exist
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHACS005A Prepare rooms for guests
SITHACS007A Launder linen and guest clothes
SITXFSA001A Implement food safety procedures.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1997 | THHGHS01B | Follow workplace hygiene procedures | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF779 | SITXFSA101 | Use hygienic practices for food safety | Unit of competency |