Reference no: EM133019443

SITHIND001 Use hygienic practices for hospitality service

Assessment Task 1:

QUESTION 1 Identify five personal and professional reasons for maintaining personal hygiene in hospitality service environments.

QUESTION 2 a) Provide a list of ten (10) personal hygiene practices prior to and which need to be maintained/adjusted during service periods to maintain health of self and others and and customer confidence in organisational service.

b) List the eight (8) personal behavioural activities after which you must wash your hands to prevent the spread of micro-organisms and to prevent other potential hygiene hazards

c) List the six (6) main items which, after touching in the workplace with your hands, you must wash your hands to prevent the spread of micro-organisms and to prevent other potential hygiene hazards.

QUESTION 3 Identify three (3) signs of poor personal cleanliness and which can cause a negative impact on those who are in close proximity to you.

QUESTION 4

(a) Provide three (3) examples on the type of clothing and or personal protective equipment you may be expected to wear on your work shift.

(b) Based on your responses on the type of clothing / accessories chosen, give one (1) different example for each item of the possible signs of contamination you may need to be aware of.

QUESTION 5 What are airborne diseases and how are they spread?

QUESTION 6 What are infectious diseases and how are they spread?

QUESTION 7 Identify seven (7) ways of transferring microorganisms and spreading airborne and infectious diseases and illness to yourself and others?

QUESTION 8 Specify six (6) employee responsibilities related to hygiene practices and standards of hygiene in the workplace?

QUESTION 9 What is the difference between coaching and training?

QUESTION 10
List three (3) factors which may be impacting an employee's job role and that could benefit if coaching were provided.

QUESTION 11
Identify four (4) common skills that can be coached so as to enhance an individual's work performance in the workplace.

QUESTION 12
a) Name three (3) different types of communication channels.
b) Provide one (1) example for each type of communication channel.

QUESTION 13
Provide three (3) communication techniques of which you could apply in workplace training and coaching contexts?

QUESTION 14
When deciding to apply coaching within a workplace context, List three (3) considerations, which should align with organisational policies and procedures.

QUESTION 15
List below the six (6) key principles of training.

QUESTION 16
List any five (5) of the good hygiene practices/procedures required to be followed by everyone at the workplace in the Hospitality industry, according to Safework Australia
(refer to Handout - Safework Australia Food processing & manufacturing - Hygiene , which is also available at:

QUESTION 17
List three (3) factors which impact need for coaching.

QUESTION 18
What are the eight (8) state specific Legislative work health and safety and hygiene requirements for the Accommodation and Food Services industry as listed by business.gov.au?

QUESTION 19
List below six (6) main areas in the workplace which, if left unclean, are likely to create hygiene hazards.