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.
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.
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.
Covering cuts and scrapes with a clean bandage will help the wound to heal and it will also prevent the bacteria from being spread. Also, do not touch other people’s wounds or bandages. Do not share personal items such as razors or towels as well. Shared items, such as gym equipment, should be wiped down with antibacterial wipes before and after use. Another way to help kill bacteria is by drying clothes, sheets, and towels in a dryer instead of letting them air dry (Understanding MRSA Prevention, 2012).
I should locate fire extinguishers, eyewash stations, phones, showers, and fire alarms and all other safety devices in the lab in case of trouble. Some safety rules to follow in my lab would be no eating, drinking, and smoking while I am performing my lab. Read directions and labels carefully. If I do not understand a piece of my equipment or chemicals I need to ask questions before proceeding with the lab. I should wear Personal Protective equipment, (PPE) gloves, masks, lab coats and safety goggles.
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.
They are also needed to inspect all allocated premises for compliance with health and safety legislation. If need be, environmental health officers can close down cafe / restaurants / factories that make food if they do not meet certain standards. The second most important people to help prevent food poisoning is the consumer. It is their responsibility to make sure that the food they have bought its to be stored and cooked in the appropriate way according to the food label. It is also incredibly important that the food being carried away is being treated well whilst being transported.
When preparing food, keep it out of the fridge for the shortest time possible,if you're having a buffet, keep the food refrigerated until you're ready to serve it. Cool down leftovers as quickly as possible (within 90 minutes), store them in the fridge and eat them within two days. Store eggs in their box in the fridge. Never put open cans in the fridge, as the metal may transfer to the can's contents – place the contents in a storage container or covered bowl instead Make sure food has cooled down before you put it in the fridge. If the food is still hot it will raise the temperature in the fridge, which isn't safe as it can promote bacterial growth.
bleach,toilet cleaner,carpet cleaner 1 Health and Social Care Assignment 2. Describe safe practice for the handling of each hazardous substance. Medication Storage Body Waste Cleaning Fluids locked cabinet in locked cubard yellow bag locked cleaning cubard Use Disposal take back to chemist gets collected 3. Identify three common hazards related to handling and storing food. not washing hands, storing meat with other foods veg ect.... not storing at right tempreture 4.
No cleaning products or medicines reachable, for example when we finish to clean the tables with anti-bacterial we need to put the product back out of reach from the children. - hygiene: ensure all tables , toys are clean and also the toilets must be clean and have soap and toilet paper Outdoors - security: there are enough adults supervising the children