Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
Nurses must use sterile dressings on open skin surfaces to prevent infection. We must also keep patient equipment and supplies clean in order to prevent the spread of germs. Nurses must also use personal protective equipment like a mask, eye protection and a face shields if you are near a patient care activity that may involve a splash or spray of body fluids, they should then dispose of all single use personal protective equipment immediately after use. Cleaners should clean toilets with disinfectant to kills any germs. They should also clean any surfaces e.g.
ServSafe Essentials 4 The Safe Foodhandler Inside this section: How Foodhandlers Can Contaminate Food Diseases Not Transmitted Through Food Components of a Good Personal Hygiene Program Management’s Role in a Personal Hygiene Program After completing this section, you should be able to: Identify personal behaviors that can contaminate food. Identify proper handwashing procedures. Identify when hands should be washed. Identify appropriate hand sanitizers and when to use them. Identify hand maintenance requirements.
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. When stocking your fridge, place raw meat and fish in separate, covered dishes, and keep them on the lowest shelf so that they do not drip onto any other food. Harmful bacteria can grow at low temperature of your fridge | | Explain the importance of implementing food safety measures when providing food and drink for individuals | It is very important to ensure safety measures are implemented to avoid sickness and dioreah breakouts even food poisoning also contamination in the kitchen . | | Explain why personal protective clothing should be used when handling food and drink | Personal protective
* 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
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. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from
Keep raw foods separate if in same refrigerators. Keep raw food below cooked food. Beware of contamination, wash hand after and before each food preparation task. Protective clothing such as gloves and aprons should be worn when storing and handling
1.2 Explain how duty of care contributes to the safeguarding or protection of individuals Risk Assessment By ensuring risk assessments are been carried out within a setting before each session. Make sure all equipment and toys are safe and the equipment is age appropriate for the children in care. Assessing the setting and making sure there are no potential hazards like hazard materials being left out or electrical sockets being left uncovered. Ensuring the setting is clean to stop the spread of infection. That food is stored properly to stop cross-infection and the kitchen is always clean to stop the spread of bacteria and germs.
Blue aprons are the same as the white ones. We use the blue aprons when entering the bathrooms, when cleaning faeces or bodily fluids, again they help prevent the spread of infections. Gloves,these are worn at all times when dealing with an individual or handling food . Hair nets are simply a net that goes onto your head ,and keeps any loose hair in the net. The cook wears a hair net to avoid any hair going into the food.