I would also support infection control by cleaning up any spills immediately. A Dietician will also work within the care home and will have roles and responsibilities within the structure. They will evaluate the daily food intake of the residents and then use mathematical calculations to determine the appropriate diet for that individual. They may change the diets for the residents to add more proteins or to change the amount of water they intake. After the dietician calculates a suitable diet they will make recommendations to a physician so he can write the dietary order.
UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
Make sure shed is locked. Give access to a limited number of trained employees | 4. Administrative | Train employees and make sure they have relevant certificates and requirements | 5. Use PPE | Supply safety procedures and
Include at least 4 organisms and be sure to identify which organisms are the producers, first level, secondary level, and tertiary level consumers. In addition, state the nutritional modality of the consumer (herbivore, carnivore, etc.) (8 pts.) 2) Make a list of as many organisms you can identify that contributed to a balanced ecosystem in and around Pride Rock. Using the characters from the movie, draw and label a complete food web, explain how they are connected, and categorize the organisms by their nutritional modality.
Emma Lonican Unit 4222-233 Meet food safety requirements when providing food and drink for individuals (HSC 2029) Level: 2 Credit value: 2 UAN: T/601/9450 Unit aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning outcomes The learner will: | Assessment criteria To do this you must: | | Understand the importance of food safety measures when providing food and drink for individuals | Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink | Workers should be aware of and practice personal Hygiene like hand washing. Food stored at correct temperatures Food stored in correct conditions - eg raw meat not contaminating cooked meat & vegetables Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food.
[pic] Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen |This Unit is about ensuring that all equipment is ready for kitchen operations. It also covers ensuring that common ingredients are ready for the cooking process. Finally it details the skills required to | |shut down the kitchen at the end of the shift. | |Assessor feedback on completion of Unit | Unit 2P&C2/09 (F9DT 04) Set Up and Close a Kitchen
| |Storage and preparation of food | |When storage and preparation of food it is the child-minder responsibility to ensure the healthy and safe of the children and business. Storage are essential | |to prevent food borne illness and for providing healthy food for the children. The child-minder should have a guide identifies licensing requirement of food | |handling to help prevent food from spreading illness to the child-minder , children and staff in their care. It is ideally to store raw and ready to eat food | |separately. If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts.
It uses colorful icons, which illustrates safe food handling practices (National Grocers Association, 2008). 5. Are there any other items other than discussed above that Kudler needs to observe as a safe practice when handling organic produce? Kudler should ensure that there is a training program in place for employees discussing the importance of food handling, sanitation (e.g. washing produce and hands), inspection and disposal of poor products.
Buy west eat best! Buy West Eat Best is a campaign that was developed by the Department of Agriculture and Food for Western Australia to promote the sale of West Australian grown food produce. Buy West Eat Best have a food-specific brand to clearly identify Western Australian grown, farmed, fished or produced food products. Not everyone is allowed to use this logo and the Buy West Eat Best campaign is very strict in insuring that no one abuses the local foods trade mark. The Department of Agriculture and Food carries out monitoring to ensure compliance and correct use of the logo by the food industry.
Encourage the individual to select suitable options for food and drink. When encouraging individual’s to make suitable options choosing their food and drink make them aware of the better choices in a way that they will understand. The suitable choice may be for their dietary needs or health and safety reasons such as allergy issues, or just to encourage a better variety and to ensure their meals are balanced. 3. Describe ways to resolve any difficulties or dilemma’s about the choice of food and drink.