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.
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.
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.
Bi- A risk assessment in this situation will help to identify all the risks that are involved with James living independently. Once the risks are identified, it will help James to carry out the tasks he wishes without causing any harm to himself, others or the environment around him. It will give the correct assessment as to how likely harm or danger is to come to James and whether his best interests and health and safety concerns override his rights. Bii- Everyone that works with and comes into contact with food within a social care setting has a responsibility to safeguard the service users and ensure the use the correct procedure for handling preparing and storing food. For example, ensure you maintain good personal hygiene at work such as, clean hair tied back, short clean nails, clean clothes, and good hand washing; wear the correct PPE at all times, your work areas are clean and tidy, you use the correct procedures for storing, preparing, cooking and disposing of food and are aware of how to avoid contamination of foods and food poisoning.
| |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.
Most of the legal regulations relating to infection Prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, Employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and Control. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food. Legal regulations that come under HASAWA include The Control of Substances Hazardous to Health (COSHH), this is relevant as it is about the prevention and control of pathogens and managing the safe storage and use of hazardous substances. Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR) is relevant as it requires that any infection or disease that is work Related be recorded and reported.
Unit 4222-266 Outcome 1 1. The general principles for environmental cleaning are to remove and stop dust and dirt building up on objects. By doing this you can provide a safe and clean environment for your patients by preventing and lowering the risk of infection. 2. Cleaning schedules are in place to prevent and control infections.
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.
5.8 Describe the correct procedure for disposal of used PPE Appropriate disposal of single-use items of PPE should be done immediately when you have been dealing with clinical or hazardous waste. You should ensure that reusable items of PPE are prepared for the next time they are to be used (send to the laundry appropriately labelled or disinfect them carefully). Always dispose of PPE in accordance with your organisation’s policies, procedures and guidelines. 6.1 Describe the key principles of good personal hygiene Hygiene is important as bacteria and micro-organisms can be easily transferred by hands, clothing and equipment. Ways of adhering to good standards of hygiene will be documented in your organisation’s standard operating procedures.
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.