Improper food handling, preparation or storage can cause food to become contaminated with bacteria or germs that could result in illnesses. The other methods for sanitation requirements are to practice good personal hygiene, store foods properly and handle foods in a safe and sanitary manner. The next step is food storage. The way food is stored has a profound effect on quality. If stored incorrectly, food will lose quality and can also allow harmful organisms to grow.
If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone. Staphylococcus – this bacteria can be found in so many places such as in the nose , throat , infected boils and cuts. They produce harmful toxins which cannot be easily killed by the cooking process. Costridium - this bacteria food in humans and animals excreta. They love to thrive in some types of food.
The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
Answer: This infectious agent can be transmitted through food while the food is being processed or handled. Food can become contaminated by food handlers that fail to wash their hands. Any food handler that does not wash their hands with soap and water has a great chance of contaminating food. When raw food comes in contact with already cooked food you can easily get salmonellosis. If someone had been handling raw food and decide to pour you a glass of water you can catch this infectious disease as well.
The neglect of proper food handling leads to cross-contamination. Cross contamination can occur when one food substance comes in contact with another or a food substance comes in contact with chemicals (bleach, dishwashing liquid, etc…..). To avoid cross contamination hands, surfaces, countertops, utensils, pots and pans should be properly sanitize and allowed to air dry before and after use. Extreme care and caution must be used when cleaning food preparation and consumption areas in facilities that
There may be day-to-day anxiety that a loved one may accidentally eat a food that could lead to anaphylaxis, a dangerous allergic reaction. Food allergy is a growing problem, and therefore it is important to keep the public aware of allergic reactions and their possible causes, symptoms, treatments and knowing how to minimize the risk of having an allergic reaction that has the possibility of being lifethreatening. The role of the immune system is to protect the body from bacteria, viruses and toxins and normally this is what the immune system does in every individual. In some people, the immune system responds to environmental antigens that cause inflammation and damage to the body itself. This formally is called an allergy.
If the food is still hot it will raise the temperature in the fridge, which isn't safe as it can promote bacterial growth. Clean your fridge regularly to ensure it remains hygienic and in good working condition. Food debris accumulates over time and can increase the risk of cross-contamination. 'Best before' and 'use-by' Food with a "use-by" date goes off quite quickly and it can be dangerous to eat after this date. Food with a "best before" date is longer-lasting.
2.5 Identify the key factors that will make it more likely that infection will occur There is another important factor that enables infection to occur-food hazards/food spoilage. These are better known as :- • Microbiological • Physical Microbiological Bacterial contamination can grow if:- • If you do not separate raw & high risk foods • If you do not cover foods • If you do not maintain a high standard of personal hygiene • Iff premises are not kept clean • If high risk foods are left out of the danger zones (5-63 o C) for too long ( over 2 hours ) • If food is not cooked correctly • Serve food immediately after cooking • If hot food is served under 63 o C • If food is not disposed of safely Physical Physical contamination can take place if :- • If you do not inspect raw foods before buying • If you do not clean, wash, & inspect raw foods before use • If you do not tie your hair back • If fingernails are long & polished • Cooking when wearing jewellery • If you cough & / or sneeze over food • If dishwashers are not clean Bad practice is also a contributing factor to the spread of infection. Examples are as follows:- • Not stacking a fridge correctly- allowing meat blood to drip onto food which is stored below it • Not cooking food correctly • Not washing hands prior to cooking • Allowing open cuts/wounds to be uncovered before commencing cooking • Having long hair not tied back when cooking • Using the same chopping board for all food preparation instead of separate ones for meat, fish, vegetables & salads • Not thoroughly washing your hands after you have been to the toilet before commencing food
* Exposure to Hot and Harmful Substances Oil and other fluids such as water are commonplace in kitchens and it’s important that you take extreme care when working with or in close proximity to hot liquids. Always ensure they are covered when not directly working with them and be careful when carrying any pans or containers with hot liquids in which could splash and scald either yourself or fellow workers. The HSE also publishes safe procedures for things like opening steam doors and the draining and cleaning of fat fryers, for example. Other substances which can be harmful are cleaning materials which, if handled incorrectly, can cause skin rashes and conditions such as dermatitis. Even handling certain foods can cause dermatitis and other
They were placed in a situation where, if they did not eat the Mo’Hair legs they had found, then their chance of continuing the search would be hampered or perhaps stopped completely. They decide to “make soup with the Mo’Hair legs” (Atwood 382), giving them the energy to continue the search, and ultimately find Amanda. They made a decision that was in direct contravention of their normal ethical codes. But the circumstances they faced were outside their control. The resulting decision was vitally important to their survival and vitally important to Amanda’s