Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Use hygienic practices for hospitality service

KHU-TOU-0106

Australian Equivalent

SITHIND005

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others. The skills and knowledge to ensure food safety are covered in SITXFSA005 Use hygienic practices for food safety. The unit applies to all hospitality service environments. Individuals at all levels use this skill in the workplace during the course of their daily activities. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Maintain personal hygiene.

0106.E1.O1Develop a routine of personal cleanliness practices in preparation for work and to maintain customer confidence in organisational service.

0106.E1.O2Check and adjust personal cleanliness during service periods to maintain health of self and others.

0106.E1.O3Check cleanliness of uniform and personal protective equipment for contamination during service periods and adjust to maintain health of self and others.

E2Prevent health hazards in the workplace.

0106.E2.O1Follow organisational policies and procedures to ensure hygienic personal contact in the course of work duties.

0106.E2.O2Prevent the spread of micro-organisms by washing hands at appropriate times.

0106.E2.O3Identify and address workplace hygiene hazards within scope of own role and report any unresolved hazards that may affect the health of self and others.