PERSONAL HYGIENE AND SAFETY

LEARNER GUIDE

Module # 343401100-KM-01
NQF Level L03
Notional hours 30
Credit(s) Cr3
Development CathsSeta
Quality Partner
Occupation or 343401100: Occupational Certificate: Chef
Specialisation
Associated 343401: Chef
Occupation

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Name

Contact Address

Telephone (H)

Telephone (W)

Facsimile

Cellular

E-mail

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Note to the learner

This Learner Guide provides a comprehensive overview of the module. It is designed to

improve the skills and knowledge of learners, and thus enabling them to effectively and
efficiently complete specific tasks.

Purpose:

The main focus of the learning in this knowledge module is to build an understanding of
what personal hygiene and personal safety is when working in the kitchen and be
positioned to implement and maintain this knowledge within the hospitality and catering
industry as prescribed in accordance with the South African Professional Chef Guidelines
and Criteria. The learning contract time, which is the time that reflects the required
duration of enrolment for this module, is at least 3.75 days

Topic elements to be covered include:

1. KM-01-KT01: Principles of personal hygiene (30%)

2. KM-01-KT02: Theory and concepts of professional behaviour and professional
appearance (30%)
3. KM-01-KT03: Principles of personal safety (40%)
Entry Requirements:

NQF Level 2 with Mathematics

Provider Accreditation Requirements for the Knowledge Module

Physical Requirements:

 Classroom/lecture hall facilities with furniture (chairs and tables, audio/visual

equipment and all other equipment conducive to a learning environment)
 Administration facilities with computer, printer and electronic consumables
 Handouts and stationery
 Professional cooking learning material mapped to the outcomes and assessment
criteria of the Chef curriculum
Human Resource Requirements:

 Facilitator/learner ratio 1 to 32
 Facilitators with a qualification in professional cookery at NQF level 4 or
equivalent and 2 years industry experience
 Assessors with a qualification in professional cookery at NQF level 4 or equivalent,
2 years industry experience and an assessor qualification or assessor experience.
 A moderator, with moderator qualification or experience
Legal Requirements:

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  Compliant with institutional requirements including Certificate of registration, tax
clearance certificate and audited financial statements
 Compliant with Compensation for Occupational Injuries and Diseases Act (COIDA)
requirements and current valid Certificate Of Good Standing (COGS)
 Compliant with safety, health, environmental, risk and quality (SHERQ)
requirements including first aid certificates, evacuation plan and a health and
safety policy (including food safety policy)
 Professional Body membership as a skills development provider (SDP) will be
preferable will be preferable
 Any other statutory requirements relevant to the specific context (e.g. South
African Professional Chef Criteria and Guidelines, Occupational Health and Safety
(OHS) Act etc.)
Venue, Date and Time:

Consult your facilitator should there be any changes to the venue, date and/or time.

Refer to your timetable.

Assessments:

The only way to establish whether you are competent and have accomplished the
learning outcomes is through continuous assessments. This assessment process involves
interpreting evidence about your ability to perform certain tasks. You will be required to
perform certain procedures and tasks during the training programme and will be
assessed on them to certify your competence.

This module includes assessments in the form of self-evaluations/activities and exercises.

The exercises, activities and self-assessments will be done in pairs, groups or on your
own. These exercises/activities or self-assessments (Learner workbook) must be handed
to the facilitator. It will be added to your portfolio of evidence, which will be proof signed
by your facilitator that you have successfully performed these tasks.

Listen carefully to the instructions of the facilitator and do the given activities in the time
given to you.

1.2.1. KM-01-KT01:
Principles of personal hygiene

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KT0101 Theory of good personal hygiene standards
KT0102 Concept and consequences of unhygienic practices and not
reporting illnesses and infections

Principles of personal hygiene

Personal hygiene is an important aspect of how you take care of and demonstrate your
respect for yourself. Good personal hygiene is an important aspect of taking care of your
health, and also influences how people respond to you in a working and social situation.
Maintain personal cleanliness and hygiene according to company policy to prevent
illness, contamination and infection. In the table below find guidelines for the various
categories of personal hygiene and reasons why this is important.
Category Reasons
Regular All staff should at least wash, bath or shower once per day
Bathing/Showering to diminish body odours, caused by the breakdown of sweat.
Wash hair regularly.

Some agri-processing establishments have strict rules on the

use of perfume in certain areas. It is the responsibility of staff
to find out the organisation’s requirements in regard to this
aspect of personal presentation.
Deodorant Be aware that some people may be sensitive to strong
smelling perfumes especially in areas where food is being
processed.
Strong perfumes can contaminate food.
Do not use perfume to cover up bad body odour this can only
be removed by showering everyday.
Hands carry a lot of bacteria and because hands are used for
almost every activity, they should be washed before handling
food, coming on duty or entering the pack store and after any
activity that could contaminate them.
These activities include:
 Touching or scratching any part of the body including
areas such as ears, mouth, nose or hair.
 Blowing noses or using a handkerchief or tissue.
 Touching dirty equipment or work surfaces.
 Handling food.
 Handling money.
 Smoking a cigarette.

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Washing Hands  Using the toilet.
 Washing hands properly:
 Hands should be washed thoroughly in a hand basin using
hot water and anti-bacterial soap; it is not enough to rinse
them under running water. Does not use a food sink; this
is for washing equipment not hands.
 When washing hands follow the steps below:
Water should be as hot as one can bear it.
 Use an anti-bacterial soap.
 Wet hands and arms thoroughly and lather both the
hands and arms up to the elbows.
 Scrub the hands thoroughly and use a brush to remove
any dirt from under the nails.
 Rub hands with soap for at least 20 seconds.
 Rinse hands thoroughly under hot running water.
 Dry hands using a paper towel. Never dry hands on
aprons or
 Wiping cloths, with cloth towels or under electrical hand
dryers, as this promotes the growth and spread of
bacteria.
Dry hands using a paper towel. Never dry hands on aprons or
wiping cloths, with cloth towels or under electrical hand
dryers, as this promotes the growth and spread of bacteria.
Staff may under no circumstances smoke in the food
processing unit.
Smoking is prohibited because :
 Saliva comes into contact with the fingers and can spread;
 Saliva particles, or cigarette ash and butts can land in the
food.
 Smoking encourages coughing;
 Smoking may result in an unsatisfactory work atmosphere
Smoking for non-smokers;
 There is a risk of contaminating production areas from
fingers touching the lips while smoking; and
 Cigarette ends, contaminated with saliva are placed on
work surfaces.
Cleaning Teeth Teeth that are not brushed regularly lead to bad breath, tooth
decay and gum disease.
Badly looked after teeth and bad breath are noticeable and
will affect the personal image of the staff member and the

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 image of the establishment.
In order to care for teeth properly, follow these
general
rules:-
 Brush teeth each morning and evening
 Use dental floss every day to remove food trapped
between teeth. If this food is not removed it will attract
bacteria that cause tooth decay and bad breath.
 Use an antiseptic mouthwash to reduce harmful bacteria
and to freshened breath.
 Visit a dentist at least once a year.

Theory of good personal hygiene standards

Modern Personal Hygiene Standards
A little over a hundred years ago, several factors came together to make it possible for
our truly dominant beliefs about cleanliness to emerge.
These factors were:
 the increased availability of indoor plumbing and hot water
 the increased availability of soap
 germ theory
 advertising
Prior to this, being “clean” or “dirty” wasn’t necessarily a big deal either way. There were
a certain amount of personal and subcultural preferences, but it wasn’t something that
people gave all that much thought or discussion to.
There was no “one right way” to approach personal hygiene practices, largely because
having “good” or “bad” hygiene was not unequivocally linked with health or social status.
(It had been, prior to this, but it changed every few centuries and was not always linked
in the ways you may think. For example, after the first wave of the Black Plague, it was
thought that washing with water caused the disease, so people avoided water like the
plague—*rimshot*—for the next few hundred years. But that’s a story for another day!)
Germ Theory

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This painting of the cholera epidemic of the 19th century, depicting the spread
of the disease by poisonous air, illustrates miasma theory. | Robert Seymour,
1831, public domain
Before the discovery of disease-causing microbes, the reigning idea was “miasma
theory,” which said that communicable diseases (such as cholera, chlamydia,
tuberculosis, and the aforementioned Black Plague), were caused by bad smells, stuffy
air, and rotting material.
Rather than personal hygiene standards and hand-washing, miasma theory caused public
health administrators and health practitioners to concentrate on garbage, drains, and
ventilation.
In the mid-1800s, Viennese doctor Ignaz Semmelweis suggested that delivery room
doctors and medical students wash their hands before attending their patients. He was
ridiculed.
But a generation later, “germ theory” or “contagionist theory” was finally taken
seriously.
Germ theory postulates that invisible-to-the-naked-eye microorganisms (certain bacteria,
viruses, parasites, and fungi; known collectively as “germs”) cause disease. But before
antibiotics were developed in the 1930s and ‘40s, almost the only way to fight microbes
was to wash them off with water and soap.
Dissemination of Germ Theory
Once this was learned, it trickled down to the masses by health care professionals,
parents and teachers, and advertising.
Between the 1880s and 1920s, public health campaigns taught Americans about germ
theory: that invisible particles were the causes of disease, and that sick people spread
the germs that made them sick by things like coughing, sneezing, and failing to wash
their hands.

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The insidiousness and invisibility of germs terrified people, and heightened anxieties
about personal hygiene standards. Those who’d only washed with water were now using
soap regularly; those who’d been using soap discovered a new world of harsh
pharmaceutical disinfectants, to acquire a surgical level of cleanliness.

Poster distributed by the National Tuberculosis Association (now known as the American
Lung Association) during World War I.

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Public health poster created as part of the Works Progress Administration’s Federal Art
Project, 1935–43

Advertising Personal Hygiene Standards

Soap; disinfectants: People came to need products to quell their newly-found fears. And,
as a whole, Americans were becoming more prosperous, and could afford to buy them.

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And manufacturers were become innovative in developing products cheaply. This led to
an increase in product availability and profit.

Pears’ Soap Advertisement c. 1880s

Advertising both benefited and was benefited by this surge in consumerism. Advertising
—especially national advertising—was a whole new world. It had existed in some small
form for centuries, but by the end of the 19th century, it was big business.
Originally, all soaps were essentially the same, so a particular brand’s advertising was
mostly claims about general superiority. Brand awareness was drilled into consumers by
celebrity endorsements, prizes, and catchy slogans and jingles.

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As more and more people were getting clean for health-promoting purposes (and staying
clean with frequent, daily washing, which was previously unheard of), the social aspects
of personal hygiene standards became more apparent.
It became most obviously a class issue: If you were well-informed, had some disposable
income, you were shiny and clean; so, any sign of dirtiness—either by sight or by smell—
pointed to your being ignorant and poor.
Good personal hygiene standards also meant you were a good citizen—doing your part to
not spread those germs!
Product advertisement capitalized on these developing social customs, and cemented
them. According to new marketing campaigns, soap had the ability to make its users
youthful, beautiful, and above all, sweet-smelling.
The Cleanliness Institute

Cleanliness Institute (1927–1932) advertisement addressed to “all members of

women’s organizations in America”

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“What do the neighbours think of her children? To every mother her own are the ideal
children. But what do the neighbours think? Do they smile at happy, grimy faces
acquired in wholesome play? For people have a way of associating unclean clothes and
faces with other questionable characteristics.

“Fortunately, however, there’s soap and water.

“‘Bright, shining faces’ and freshly laundered clothes seem to make children welcome
anywhere… and, in addition, to speak volumes concerning their parents’ personal habits
as well.”
The Cleanliness Institute was a trade organization, founded in 1927, and devoted to
instilling in Americans a belief in the supreme value of personal hygiene standards—and
that there was no such thing as being clean enough.
It was supported by 80 percent of the country’s soap manufacturers.
The Institute used traditional advertising—magazine and radio ads—and also “public
service announcements” and classroom teaching aids.
The focus of its teachings for doctors, nurses, health workers, and teachers
was on germ theory.
But for the general public, health issues were more or less ignored in favour of the social
aspects of personal hygiene standards: Soap would allow you to acquire status and
money (in fact, it was essential for success). It would also help you find love.
Slogans included: “There’s self-respect in SOAP & WATER” and “What do the neighbours
think of HER children?”
The Cleanliness Institute ended its tirade in 1932 due to the Great Depression. However,
I think we can all agree that its teachings—and those found in the advertisements of the
time—live on in our cultural conditioning today.
Concept and consequences of unhygienic practices and not reporting illnesses
and infections

Consequences of Poor Personal Hygiene

Personal hygiene encompasses all of the daily routines that help keep your body clean.
This includes regular healthy habits of brushing your teeth, washing your hair, washing
your hands, cleaning your body with soap and water, wearing deodorant when possible
and keeping your clothing clean. When people don't learn these habits, or they become
overlooked, certain consequences may develop ranging from social problems to
potentially serious diseases.

Body Odour

One of the first and most prominent consequences of bad hygiene is body odour. Body
occurs due to the interaction of bacteria and sweat produced by the apocrine glands. As

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bacteria thrive in unwashed sweat, over time their by-products produce the smell
commonly associated with body odour. Body odour may also come from poor bathroom
habits, resulting in faeces or urine odour.

Bad Breath

Bad breath proves another easily recognizable consequence of poor hygiene. It

commonly develops from not regularly brushing and flossing your teeth. Bad breath
results because of two main reasons. First, bacteria thrive on particles of food that can
stick to your teeth. As the bacteria digest this food, their by-product results in odour.
Food can also get stuck in your teeth and rot over time, producing a foul odour.

Dental Disease

Not only can poor dental hygiene lead to bad breath, it can also lead to dental disease.
As you allow food particles and bacteria to build up on the teeth, a coating called plaque
begins to form. The bacteria in this plaque release acids, which break down the enamel
on your teeth. As this process continues over time, a hard substance called calculus can
form on the teeth, irritating the surrounding gums. This irritation can progress into
gingivitis, leading to inflammation of the gums, which can later lead to gum disease.
Gum disease causes infection, and eventually may destroy your teeth.

General Disease

Hygiene practices, such as washing your hands, prove the most effective ways to prevent
contracting disease and spreading disease, according to the Centers for Disease Control
and Prevention (CDC). Your hands are in constant contact with both the environment and
your face, providing easy transportation from the surface of an infected object or person
to your nose or mouth. Washing your hands with clean running water and soap helps
reduce the amount of bacteria on your skin, lessening your chance of contracting
diseases such as the common cold, influenza (flu), salmonellosis, hepatitis A, typhoid,
streptococcus and staph infections.

Gender Specific

Men and women have unique hygiene needs that if ignored may lead to health problems.
For example, men who have an uncircumcised penis need to regularly retract the
foreskin and clean beneath to prevent inflammation, phimosis (where the penis cannot
fully retract from the foreskin), or penile adhesions. Women must take care to keep the
genitalia clean, and always wipe from front to back after using the restroom to prevent
introducing infections from the rectum to the urethra.

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There are many sicknesses which can be caused by inadequate (poor) domestic or
personal hygiene.

Signs of poor domestic hygiene include:

 not cleaning the toilet

 not getting rid of rubbish
 not washing clothes and bedding frequently
 not storing food properly

Signs of poor personal hygiene include:

 not washing hands

 not showering
 not washing hair

Diseases in Indigenous communities caused by germs and parasites resulting from

inadequate domestic and personal hygiene

Bacterial

 food poisoning
 gastroenteritis
 diarrhoea caused by Campylobacter
 pneumonia
 trachoma
 skin infections

Viral

 hepatitis A
 gastroenteritis
 colds and flu

Parasitic

 giardiasis
 scabies infection
 pediculosis (head lice infection)
 hookworm infection
 threadworm infection
 roundworm infection (strongyloidiasis)

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Poor domestic and personal hygiene practices can help the transmission of disease-
causing germs:

 directly by the faecal-oral route, or by person to person or pet to person contact

 indirectly by vectors coming into contact with people or their food, people
breathing in airborne droplets of moisture which contain germs or eating
contaminated food.

FORMATIVE ASSESSMENT -ONE

 IAC0101 Describe what are good personal hygiene standards in the hospitality and
catering industry which includes short fingernails, no false nails or eyelashes; neat,
clean and tied back hair; no strong perfumes, minimal makeup, and hygienic tasting
utensils and procedures
 IAC0102 Explain and discuss why and when hands need to be washed properly to
demonstrate personal hygiene standards in the hospitality and catering industry, and
how to wash hands, using a separate hand washing basin
 IAC0103 Discuss how illnesses and infections should be dealt with appropriately
(including types of illness and infections such as hepatitis A, diarrhea, vomiting, colds,
sore throats, congested eyes, skin infections, stomach upset, suspected food
poisoning); what constitute awareness of illnesses and infections
 IAC0104 Discuss the consequences of the following unhygienic practices including
eating/chewing, spitting, sneezing/blowing nose, nail biting, scratching, smoking,
visiting the toilet, handling cleaning fluids, handling waste/bins, handling cell phone,
keys, infrequent cleaning of oneself and working environment, touching any part of
the body, face or hair

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 1.2.2. KM-01-KT02:
Theory and concepts of professional behaviour and professional appearance

KT0201 Principles of professional behaviour in the hospitality and

catering industry
KT0202 Principles of professional personal appearance in the
hospitality and catering industry
KT0203 Concept of the importance of professional behaviour,
personal appearance, and the role of teamwork in the
hospitality and catering industry

Principles of professional behaviour in the hospitality and catering industry

The hospitality industry is competitive, and that rivalry between brands can lead to a
compromise of Hospitality Ethics.

There are often clusters of hotels in close proximity to one another, and dissatisfied
customers simply go elsewhere. Armed with a raft of “loyalty points” or discount
programs, guests demand lower rates, special services and other amenities. This creates
a dilemma in an industry that is just climbing out of the financial abyss into which the
recent recession threw them.

How do you maintain standards of excellence while turning a profit when it costs more to
operate?
WHAT ARE THE ETHICS OF HOSPITALITY?
There are ten basic tenets based on standards of Ethics. These are:

 Honesty

 Integrity

 Trustworthiness

 Loyalty

 Fairness

 Concern and respect for others

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 Commitment to excellence

 Leadership

 Reputation and morale

 Accountability

Those values are universal in business and in private life, so why is there an issue with
following them in the hospitality industry? First, it is because of greed and corruption that
are present in all corporations. The Enron scandal is one example, but there are many
more. The hospitality industry, including lodging and restaurants, serves customers who
must trust in the reliability of the establishment to care for them when they are most
vulnerable, providing food and a clean, comfortable safe place to sleep. Second, ethics
are important to maintain standards in an atmosphere of high competition so that low
performance does not become the norm.

Principles of professional personal appearance in the hospitality and catering

industry

A healthy employee is a happy and productive employee, and that is a goal for every
organization.

Employees however have a duty to look out for the safety, well-being and happiness of
the company's customers, and ensure they are satisfied. This in turn promotes the
company's professional image and ultimate success, which in turn is beneficial to the
employee.

The company's success and image begins with the good personal hygiene, cleanliness
and professionalism of the staff that work for them, and in particular the Front Line Staff
and others dealing with the public in the Hospitality Industry..

Health and Hygiene is however, equally important for the employees having to work
together, interact with each other and often closely confined. It makes the working
environment pleasant, minimized transmission of infections and diseases and ultimately
contributes to the happiness and motivation of the staff.

Personal Appearance

Personal appearance is an often disregarded part of communication and presentation

skills.

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When you are speaking in public you may be representing your organisation or just
yourself, but it is still you in the front line. It is you that the other person, group or
audience sees and before you have time to open your mouth and give an account of
yourself, certain assumptions, both consciously and subconsciously, have been made.

First impressions are very important - they can be about attitude as well as dress.

Visual impact is at least as important as verbal impact, people will very quickly make
assumptions based on your facial expressions, the clothes you wear, how well-groomed
you are and your body language.

Facial Expressions

Little can be done to alter your face but a lot can be done about the expression
that is on it!

However the day started and whatever minor crisis has occurred along the
way, people have not come to see you with a dark expression on your face.

It is your duty - to yourself as well as to the organisation that you represent -

to convey a calm, friendly and professional exterior, despite how you may feel
inside. Try to smile and appear optimistic.

Personal Image:

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The reflection that stares back at you from a mirror is not necessarily a true likeness of
the face known to family, friends and colleagues, because they will see you off-guard, in
repose, concentrating on a task or listening to them.

How many people can honestly admit to looking in a mirror without altering their
expression?

It is quite natural to ‘play to a mirror’ possibly by raising an eyebrow, pulling a face or

smiling at the reflection. This is why people often feel self-conscious when they see a
‘bad’ photograph of themselves.

Personal hygiene in catering industry

Each person working with food must maintain a high degree of cleanliness and a tidy
external appearance. Personal hygiene in restaurants is extremely important in order to
maintain food health standards.

Staff personal hygiene requirements

 Each employee must have a two-part locker, one part for work clothes and the other
for regular clothes.
 Work clothes must be of a light color, clean and neat; shoes and hat must also be
clean.
 Work uniform must be regularly changed.
 Personal clothes must not be worn beneath the work clothes.
 Nails must be trimmed and clean, without nail polish.
 During work hours, it is not permitted to wear jewellery (rings, bracelets, necklaces,
earrings), wristwatch, etc.
 While working with food, staff must wash their hands often.
 Staff must wear hats, covering all the hair.
 Hat must be put on before entering the kitchen so as not to transfer microorganisms
on food by coming or fixing hair in the kitchen.
 On food processing jobs and or dish washing jobs, protective aprons must be worn.
 Rubber gloves must be worn during dish washing.
 While working with easily perishable and high risk foods, disposable gloves must be
worn.
 Injuries (cuts, calluses, wounds) must be properly protected and covered by water
resistant bandages and gloves.
 Smoking should be forbidden in the kitchen and adjacent areas.
 Staff must not consume food in the kitchen and adjacent areas.

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PERSONAL HYGIENE OF CATERING PRACTITIONERS

Human body is the source of many types of contamination and also a common medium
of cross contamination. Personal Hygiene affects food safety, as well as customers’
impressions of food premises.

1. Appearance

 Hair should be kept short;

 Nails should be kept short and unpolished;
 No jewellery should be worn to avoid them from falling on the food and cause
contamination; and
 Heavy makeup and strong perfume or aftershave should be avoided.

2. Personal Habits In food preparation areas, one should avoid the following behaviours
which may result in contamination of food:

 Storing personal belongings, such as handbags, shoes and socks, umbrellas and dirty
clothing, in any food preparation area;
 Smoking cigarettes or tobacco;
 Spitting;
 Chewing, eating, sneezing or coughing over unprotected food or food contact
surfaces;
 Sitting, lying or standing on any surfaces of equipment touched by food;
 Touching ready-to-eat food with bare hands or tasting food with fingers; and
 Combing or touching hair or other parts of the body such as nose, eyes or ears.

3. Health Conditions a) Personal Health

 One with symptoms of acute intestinal infectious diseases like diarrhoea and vomiting
or of sore throat should not handle food;
 Report the illness or symptoms of the illness to the employer or supervisor, and seek
medical treatment;
 Should immediately be suspended from engaging in any work which may involve
direct or indirect contact with food, including the contact with food utensils or
equipment; and
 Staff ordered by health officers to cease working or taking part in food business
should have written clearance from health officers before returning to handle food.

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Concept of the importance of professional behaviour, personal appearance,
and the role of teamwork in the hospitality and catering industry
What is the professional behaviour?

Professional Behaviour. Professionalism is a way of conducting oneself that includes:

Respect for others: Courtesy and respect for others are fundamental elements of
professional behaviour.

When it comes to finding employees in the hospitality industry, what do you think
employers believe is most important – great skills or a good attitude? While having high
quality skills is vital, if someone has a poor or negative attitude, there is no doubt that
they will struggle to interact with people and craft a long career in the service sector.

At the end of the day, the hospitality industry is about connecting with people, whether
that be your customers or co-workers. Of course, skills and experience can be taught and
learnt, but attitude can't and this is why it is such a critical element for employers to
consider.

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Defining 'attitude'

Essentially, attitude can be broken into two sections – thoughts and actions. The core of
your attitude starts with your thinking around how you approach the world, relationships,
work and other areas of life. Based on how positive you are, this translates into your
behaviour towards people, environment and situations.

In the service sector and wider hospitality industry, a person with a good attitude is a
pleasure to be around and that's good for your customers and co-workers alike.

As such, having a positive, enthusiastic, cheerful and generous outlook on life will
translate into someone who cares about their team, listens to instructions from leaders
and is able to communicate with customers with professionalism.

Creating a successful team environment in the hospitality industry is essential to an

efficient and profitable business. Teamwork, team structure, and communication are key
elements in creating a successful team. Individual and team roles need to be clearly
defined, goals, and objectives need to be achievable, and need to have feedback and
development constructive. Communication needs to be clear and concise, and always
conveyed in a friendly, respectful, and professional manner.

The importance of teamwork in hospitality.

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This essay reflects on the importance of teamwork in hospitality industry as well as the
effectiveness of team leaders. It will start by explaining what hospitality and catering
industry is for and then the role of team leaders.

Hospitality and catering is an industry that prepares and provides cooked food for people
in different settings such as cafes, hotels, hospitals, restaurants and schools. It is very
important for the food to be cooked to the standard required not just by the person
eating it but by the government’s food standard agency (FSA). If food is not cooked
properly people might get ill hence the importance of teamwork in the industry.

The term 'teamwork' is used loosely to describe many different groupings and a variety
of people working together. In hospitality industry the term means contributing
effectively as a team member for the benefit of the organisation and safety of clients.
The main objective for teamwork is for the organisation to realise its full potential despite
any possible differences individuals might have. In hospitality and catering industry the
aim is to provide the best food, safe food and good customer service for the clients (City
Guild). The team should be able to work together in a professional manner that
impresses the client.

An effective team has no barriers, it is built on trust for each other, good communication
and creating a more customer focused culture. Teamwork is not just about people who
do the same job but spreads throughout the entire organisation such as managers,
catering and clerical staff, maintenance and housekeepers for the benefit of the clients,
hence the importance of good communication among the staff.

In hospitality industry the influence of team leaders is different from the traditional
supervisory and control methods. It is more about leading from the front with up to date
training, ability to perform task and providing support to others when needed. In addition
team leaders should be able to co-ordinate, analyse and evaluate operations in order to
improve production as well as making sure of the safety of the public.
To conclude in hospitality and catering industry it is not about organisation profits but
about the good service provided. Teamwork and strong leadership is important as this
will minimise any possible food poisoning.

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 FORMATIVE ASSESSMENT -TWO

 IAC0201 Describe professional behaviour in the workplace reflecting the importance

of punctuality, reliability, honesty, integrity, mature approach to work, workplace and
professional pride, role-model in conduct and etiquette, clear communication, good
working relationships with suppliers, customers, managers, colleagues and sub-
ordinates; Not promoting sexual and racial harassment, use of excessive alcohol and
recreational drugs
 IAC0202 Describe professional personal appearance in the hospitality and catering
industry including being a role-model of hygiene, appropriate and clean uniform and
personal grooming
 IAC0203 Discuss the reasons for placing importance on professional behaviour and
personal appearance including upholding a positive image of the profession and role-
model for juniors, maintaining a positive image of the establishment to attract
customers, reassuring customers as well as career and job satisfaction
 IAC0204 Explain the role of teamwork in the hospitality and catering industry for
effective communication and effective co-ordination of tasks shared across kitchen
sections, over shifts (hand-overs), over a period of preparation days, on-site and off-
site, with various suppliers and other role-players

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 1.2.3. KM-01-KT03:
Principles of personal safety

KT0301 Principles of using gloves and plasters

KT0302 Principles of using professional uniform and protective
design features
KT0304 Principles of wearing jewellery and accessories
KT0305 Principles of reducing risk of personal injury

Core principles of Personal Safety

These ten concepts form the foundation of all personal safety advice and should be
carefully considered when developing your Personal Safety Plan.

1. The right to safety

It is important that you are aware of and exercise your right to safety. Unfortunately, it is
not a perfect world and your personal safety may be threatened. However, similar to car
insurance, you are encouraged to have safety strategies to deal with a threat to your
personal safety should it arise. This does not remove your right to safety, it merely
ensures that you are prepared and committed to your personal safety, should your right
ever be threatened.

It is also important to acknowledge and respect that all people have the right to safety.
You may choose to assist others whose right is not respected and encourage them to
develop a personal safety plan to deal with threats to their safety.

2. Personal Safety Plan

All people are encouraged to develop their own Personal Safety Plan. This Plan is useful
to build confidence and a commitment to your safety by considering practical
preventative strategies as well as preparing you should your safety ever be threatened.
A Personal Safety Plan consists of safety strategies you choose to suit your own lifestyle
and abilities. As you use your Safety Plan these strategies should become habits. A
Personal Safety Plan should not involve succumbing to a list of rules provided by another
person. Many people find it difficult to think clearly and act effectively under pressure.
Visual imagery is a technique that can prepare you to follow your chosen safety
strategies. It simply involves imagining yourself in a particular situation whereby you
successfully use chosen strategies.

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3. Commitment
Being committed to your personal safety is vital to maintaining it. Many people have a
strong commitment to the safety of their loved ones, and are willing to take any action
required if those people were in danger, but do not have the same level of commitment
to their own safety. You are encouraged to value yourself and develop a strong
commitment to your safety. This will give you the ability to actively preserve your safety
by following preventative strategies and taking action should your safety be threatened.

4. Networks
Many people find it difficult to trust others with their feelings, experiences or concerns.
Often people most in need of a trusted person to talk with, such as victims of domestic
violence or people contemplating suicide, are the most isolated. Developing a network of
people you trust and can contact for advice or assistance in an emergency, or if you feel
your personal safety is threatened, is important. People you might consider for your
network are relatives, friends, community groups, neighbours and police. By talking with
people we trust and gaining their support, advice and opinions we are often better
equipped to handle and solve our problems. A supportive network can also increase
confidence and self-esteem, which has a positive impact on all aspects of our life. There
are good benefits to having your own network of trusted people to talk with, as well as
being a good friend or network member for others.

5. Confidence
Confidence is a valuable tool for many aspects of life. In the context of personal safety,
having and displaying confidence plays a vital role in the preservation of safety.
Offenders often target people they perceive to be vulnerable and who would offer them
the least resistance. As a result, many threats can be deterred if you seem confident and
self-assured. Confidence is also reflected in a person’s ability to maintain their safety. A
confident person is more likely to make and follow preventative safety strategies; to
have faith in their own abilities; and to take action if their personal safety is threatened.
A person without confidence tends to lead a restricted lifestyle, diminishing their quality
of life. Having confidence enhances quality of life. It is a source of power, allowing people
to do tremendous things. All successful people have confidence in their abilities. As
Thomas Edison once said, "If we all did the things we are capable of doing, we would
literally astound ourselves".

Remember if you don’t feel confident in any situation, fake it! This will ensure you enjoy
the same benefits and may even boost your confidence.

6. Assertiveness

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Assertive communication allows people to express their points of view objectively to
reach an agreeable solution. It does not involve backing down (being passive) or
standing over someone (being aggressive). Assertive behaviour does not come naturally
to most people. However, by practising assertiveness in handling minor matters, such as
advising a shop assistant if you have been short-changed or returning unsatisfactory
food at a restaurant, you can enhance your ability to be assertive in other aspects of life.
Assertive communication is best in most day-to-day situations. However, be aware that
there may be some times when being either aggressive or passive is needed to maximise
your safety.

7. Body language
Body language is a powerful tool that can be used to your advantage. By appearing
confident and comfortable in your surroundings you can decrease the likelihood of being
targeted as a potential victim. Strong, confident body language includes standing tall
with your head up and shoulders back, and walking quickly and with a purpose. Making
brief eye contact with passers-by is also an effective method of demonstrating that you
are not intimidated. However, be aware that other people may find eye contact
intimidating or threatening.

8. Awareness of surroundings
Being aware of what is happening around you by looking at and listening to your
surroundings will alert you to possible threats to your safety, before they reach you. This
gives you the opportunity to remove yourself from the situation, e.g. by crossing the
road. Constantly looking around can make you look vulnerable, however, so don’t overdo
it. The key is to look relaxed and comfortable, rather than paranoid, thereby appearing
streetwise. This decreases the likelihood of being targeted as a potential victim.

9. Trusting and acting on instincts

Your body senses danger long before your mind consciously works out why you sense it.
It is vital you listen to, trust, and act on these instincts. If you do sense danger or pick up
'bad vibes' from someone, something or some place, you are encouraged to leave
immediately and go to a place where you feel safe.

10. Keep fear of violence in perspective

Many people have a fear of crime that is significantly disproportionate to the reality of
crime. This fear often results in unnecessary limitations being placed on your lifestyle.
Education is the key to putting the fear of crime into perspective. By examining the
common trends associated with personal violence offences, such as how often, when,
where they occur and by whom, you can identify the actual likelihood of becoming a
victim, and in what circumstances. You can then select and implement practical safety

28
strategies to significantly minimise these risks. This way preventative strategies are
based on the actual risk, rather than restricting your lifestyle based on an exaggerated
fear.
Principles of using gloves and plasters

Principles of glove-wearing

Gloves must be put on immediately before undertaking a procedure and removed

immediately after it. If they are put on before collecting equipment they will become
contaminated. Equipment should therefore be collected first and placed at the patient’s
bedside ready for use. The nurse’s hands should then be washed and the gloves put on
immediately before undertaking the procedure. They should be removed immediately
after finishing it to prevent cross-contamination of the environment.

These principles can also be applied when several procedures are carried out on the
same patient (Wilson, 2001). For example, gloves worn to clean faecal incontinence must
be changed before emptying a urinary catheter bag on the same patient. Failure to do so
can result in micro-organisms from the bowel being transferred into the urinary tract,
where they may cause an infection. Gloves must always be changed between patients as
they are an infection risk.

Disposable gloves offer protection from blood and body fluids, but inappropriate use
increases the risk of cross-contamination and may also reduce hand hygiene compliance.

Principles of using professional uniform and protective design features

Uniforms in service industries fulfil a variety of needs at different levels. At the strategic
level Daniel, et al., and Heide, et al., suggest, that service management needs to create
a desirable atmosphere within the tangible service encounter variables (e.g. restaurant
environment) to optimize social interactions, and on the design of the intangible the
interpersonal exchanges (atmosphere/service), or the so-called ‘moment of truth’
between service employees and their customers. Kaanapali, et al., and Quinn underline
that corporate images within the business environment represent the distinct
organizations’ culture, and Earle [8] adds, that this creates a likely positive impact on
staff behaviour and their performance that can influence customer experiences alike.

At the operational level, another purpose of uniform management is the increase of

design elements to their functionality and appropriateness, and health and safety
especially within the hotel catering environment, Furthermore, for many hotel

29
organizations, uniforms are part of employee benefit packages and therefore can
contribute to work commitment, organizational identification, and higher staff
satisfaction

Uniforms

A uniform is a set of standard clothing worn by an employee of a hospitality organisation

while participating in that organisation's activities. The use of uniforms by hospitality
businesses is often an effort in branding and developing a standard image. It also has
important effects on the employees required to wear the uniform. To maintain the high
standard and ambience of a business, uniforms need to reflect image and brand identity
through their colour, freshness and cleanliness. In some establishments a laundry
department will launder the working uniforms or clothing for the employees. If this is not
the case then laundering can be outsourced.

Principles of wearing jewellery and accessories

Food preparation businesses in the hospitality sector include hotels, restaurants, cafes,
bars, sandwich shops and similar businesses that prepare food for customers to eat on
premises or for takeaway. A key requirement for these businesses is to show that food
handling and preparation processes are safe and to keep documentation to show this.

Good food hygiene ensures that food prepared for customers is safe to eat. It prevents
harmful microorganisms that can cause serious illness from contaminating food, prevents
cross contamination, enables businesses to comply with the law, and protects the
reputation of the business.

Reasons why jewellery should not be worn in a food business

There are is some sound justification as to what jewellery should not be worn in a food
business. Here are a few:

 You cannot wash your hands effectively if you are wearing rings on your fingers.
 Jewellery may accidentally drop into food causing a foreign matter contamination
issue.
 Touching jewellery worn in ears, noses, tongues and other facial areas can result in
contact with bodily fluids (which may harbour bacteria).
 There is an increased risk of personal injury if the jewellery gets caught by moving
machinery parts or equipment.

Principles of reducing risk of personal injury

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Injuries

 Open cuts or wounds on the exposed parts of the body should be completely
protected by impermeable or waterproof gloves or adhesive plasters;
 Bandages or plasters should preferably not be in flesh-colour, so that they can be
easily detected on falling off. ;
 Bandages or plasters should be changed regularly;
 In case of peeling, bleeding or purulent sores on exposed body parts which cannot be
properly covered, one should be suspended from working until the wounds are
healed; and
 In case of bleeding or purulent sores in eyes, ears, mouth and gums, one should stop
working.

Plant - Cutting Equipment and Knives

In professional kitchens, many types of cutting equipment such as slicers, mincers,
knives and mixers are used. In fact, most injuries in the kitchen are cuts, either from
using the implements or cleaning them.
What can be done?

 Knives should be sharp and maintained in a good working condition. Wash them
separately.
 Use the appropriate knife for the task.
 Use a suitable non-slip cutting board.
 Knives should be stored in a knife-block, on a suitable knife shelf or on a magnetic
strip mounted on the wall.
 Train workers in the safe use of machinery.
 Ensure that all machines have guards attached and that all workers use these
when operating the equipment.
 Off-buttons must be easily accessible.
 Provide guards on slicing machines. Thumb guards and last slice devices must be
provided and their usage controlled.

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 FORMATIVE ASSESSMENT - THREE

 IAC0301 Discuss how, where and when plasters and gloves are required to be worn
 IAC0302 Explain the advantages of wearing gloves to include barrier for cuts,
reduction of bacterial contamination, public perception
 IAC0303 Explain the disadvantages of wearing gloves to include skin infection, cost,
false sense of security i.e. gloves not changed frequently enough or taken to the
toilet
 IAC0304 Describe the kind of plasters that are recommended for use in case of cuts
and wounds to include non-food, non-skin coloured (blue) plaster, waterproof with
metal strip (for metal detectors to find), on the wound then covered with a disposable
glove
 IAC0305 Discuss what constitutes the wearing of a correct professional uniform being
clean and in good condition with protective clothing design features to include long
sleeves to protect arms, apron to protect legs, non-slip closed shoes to protect feet,
headgear or hairnet, no external pockets, press studs and velcro rather than buttons,
covers all own clothes, durable, easy to clean, preferably light coloured
 IAC0306 Explain what are the only pieces of jewellery that can be worn and discuss
why piercings should be covered
 IAC0307 Identify injuries (such as Back/spinal injuries, muscular injuries, fractures,
sprains, cuts and bruises) arising from incorrect manual handing of large or heavy
items
 IAC0308 Discuss ways of reducing risk of personal injury by correct manual handling
(carrying and lifting) procedures in terms of assessing the task, planning the route,
checking the environment, following the correct lifting and putting down procedure
 IAC0309 Discuss how to reduce risk of personal injury by identifying ways in which
machinery/equipment can cause injuries
 IAC0310 Discuss how to reduce risk of personal injury by reflecting the importance of
keeping your personal work area/space neat and tidy

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REFERENCES

American Dental Hygienists' Association: Adult Oral Health

Kids Health: Taking Care of Your Skin

[Link]

Effective teamwork for the hospitality industry [on-line]

[Link]

Angelo, R. M. & Vladimir, A. N. (2001). Hospitality today: an introduction, 4th

ed.

Lansing, Michigan: Education Institute of the American Hotel & Motel Lodging

Association.

Food Hygiene. A Guide for Businesses. Food Standards Agency, 2013. (link)

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