Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays. 1.2 The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death). Food should be thrown out or refrigerated after being left out for 2 hours.
UNIT 4222-233 Meet food safety requirements when providing food and drink for individuals Outcome 1 Understand the importance of food safety measures when providing food and drink for individuals 1. Identify potential food safety hazards when preparing,serving,clearing away and storing food and drink When preparing food, you must be sure the area is completely clean and free of bacteria before starting. Clean the cutting board after each use, using bleach or disinfectant solution cleaning up after meats or poultry. Keep foods at proper temperatures, to avoid bacterial growth and the possibility of food poisoning. Keep hot foods hot, and cold foods cold.
Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. 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.
Level 2 Diploma in Health and Social Care * Contribute to the support of infection prevention and control in social care 1.1 Identify how infections are spread. There are many practices that can lead to the spread of infection. Here are a few: not washing hands, sharing personal items such as towels, toothbrushes, etc. , unsafe food practices, not keeping up to date with vaccines, and not covering coughs and sneezes properly. 1.2 Describe how breaking the chain of infection minimizes the spread of infection.
Bii) There are 4 main key points of food safety in a social care setting. These are: * Hygiene (personal and environmental) – While preparing food is it vitally important (especially if handling raw meat) to wash your hands and work surfaces to ensure there is no cross contamination. * Food preparation – It is important to follow preparation guidelines to ensure all meat and other products are prepared properly to avoid food poisoning. You must also check the food sell by date to ensure that it is all in date and ok to consume. * Cooking – Following cooking guidelines is extremely important in a care setting.
The individual that I support eating she can’t feed herself and needs complete support in eating as well as drinking. Because she has no teeth and does struggle swallowing her food properly when I dish a meal that I have made up I always make sure that I put it with something wet like beans so, when I use the electric hand blender I make sure every lump is out of the food so when I feed her she doesn’t choke. This is one of our health and safety precautions. When I am feeding her we have to make sure all the food in her mouth is gone not to force any food into her mouth and make sure she has 3 sips of squash before giving her another mouthful of food, this is also so she doesn’t choke and it gives her time to swallow the food properly. Before I prepare the food I make sure I have thoroughly wash my hands and then, I put on my personal protective equipment which is a green throw away apron and gloves and if a client is helping me cook they wear the same.
Salmonella infection may spread from the intestines to the bloodstream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Older adults, infants, and those with impaired immune systems are more likely to have a severe illness from Salmonella infection. We have many steps to reduce the infection. Firstly, the first step is Consumers should check their homes, including their freezers, for recalled ground beef products and not eat them; restaurant and food service operators should not serve it. Consumers with questions about recalled ground beef products may contact Hannaford's Customer Information Center; 8 a.m. to 8 p.m. at telephone number (800) 213-9040, and choose option 6.
She slaves for hours upon hours to try and make the boxed up foods taste better and look presentable. She has intense box cutting skills to be able to open frozen foods and must have lightning speed fingers to microwave the food in record time. She must endure the long hours of wearing unsightly and uncomfortable hair nets; clearly a heroic attribute. To be a lunch lady, one must have a dying passion for reheated and reused foods. She has to work all day in a cafeteria with the aroma of tater tots and two day old spaghetti.
If toilets, taps and sinks are not cleaned thoroughly and using good cleaning products, in time they can become a source of infection. Clinical waste kept inappropriately and disposed of inappropriately can also be a source of infection. Disposal of sharps has to be done in accordance with the rules. Client’s personal care should be thorough, and any changes noticed should be reported to the person in charge. Sometimes outbreaks of scabies can occur in social care establishments due to poor hygiene.
Children’s bodies are still growing and their brains are still developing, so it is critical that we make sure they are getting the nutrition that they need and develop healthy habits now. For the first time in history we have a generation of kids that are less likely to have a lifespan as long as their parents. They face higher instances of obesity, diabetes and heart disease and even learning disabilities, due to improper nutrition. We are literally filling them with poisonous chemicals and food devoid of real nutritional value. We are filling their bellies, but starving their bodies.