Elements and Performance Criteria

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Routine of personal hygiene practices may include:
bathing or showering
brushing and flossing teeth; using mouthwash
cutting or manicuring finger nails
maintaining clean work clothes
treating skin allergies, conditions or wounds
using deodorant
washing scalp and hair.
Personal cleanliness includes:
maintaining clean:
hair
hands
nails
skin
work clothing
wearing clean bandages on wounds.
Hygienehazards may include:
lack of:
clean cloths and tea towels
hygiene signage
personal protective equipment
seeing others using unhygienic practices
unclean:
hand washing facilities
public areas
staff amenity areas
toilets
workstations.
Unhygienic personal contact may involve:
transferring micro-organisms by:
blowing nose
coughing
drinking
scratching skin and hair
sneezing
spitting
touching wounds.
Appropriate times might include after:
contact with items, such as cleaning cloths, linen, tea towels and towels contaminated with human waste, such as blood and body secretions
smoking, coughing, sneezing, blowing the nose, eating, drinking, and touching the hair, scalp or any wound
using the toilet.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
integrate the use of personal hygiene practices within day-to-day work functions
integrate knowledge of:
the reasons for maintaining personal hygiene
methods used to maintain personal cleanliness
methods to minimise ways of transferring micro-organisms and the spread of illness.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated hospitality industry service environment
others with whom the individual can interact.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
use of scenarios to identify appropriate personal presentation standards
use of problem-solving exercises so the individual can respond to a range of situations where hygiene hazards exist
written or oral questioning to assess knowledge of:
the reasons for maintaining personal hygiene
methods used to maintain personal cleanliness
ways of transferring micro-organisms and spreading illness
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHACS204 Provide porter services
SITHACS303 Provide accommodation reception services
SITHGAM203 Operate a TAB outlet
SITXCCS201 Provide visitor information
SITXCCS202 Interact with customers
SITXCCS302 Provide club reception services
SITXCCS303 Provide service to customers