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.
When cooking food, it is extremely important to follow safe practices such as getting the pot or pan at a high enough temperature that will kill off bacteria because if the pan is not hot enough, this could possibly provide the bacteria with an opportunity to grow and multiply which will could cause an outbreak of food poisoning, for example, E.Coli. When serving food, it is important that if hot food is what is being served then the container in which it will be held has already been preheated and that food is not left lying around in the open as this will allow bacteria to start building up once again. In a health and social care setting such as a care home for either the elderly or for teenagers, it is extremely important to follow safe practices for a number of reasons. If members of staff decide not to follow safe practices, it can result in an outbreak of possible food poisoning so therefore, when preparing food, it is important to follow safe practices. This is because not preparing the food correctly can cause bacteria to start building up and multiplying, therefore causing it to become contaminated.
Smoking can be considered a type of culinary art, because there are various factors that add to the exact flavorings of meat. Only meat that has been fermented, salted, or cured should be cold-smoked, to prevent illness. Considering McCandless’s skill, knowledge, and information he received over his trip, he might have been trying to cold-smoke the meat, although hot-smoking it might have also been an option from the text reporting that he was using a hole in the ground, kind of like a smokehouse. This would not have done much good however, because any kind of smoking requires quite a bit of time to prepare, and the meat needs a better sealed environment, not a simple dirt hole stuffed with
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
The color of the meat is not a good indicator of proper cooking. Inadequate cooking of some foods will activate microbial pathogens. Unfortunately, cooks are likely to assess the cooking
All wounds, even minor cuts and scrapes, should be treated as contaminated and potentially serious and should be carefully cleaned to prevent infection. Some wounds, like in this case a bite, always carry a high risk of infection, especially because the wound contained imbedded foreign material (the tooth of the fish). This wound should have been left open to drain and medical consultation should have followed immediately; these wounds require antibiotic therapy and careful follow-up. Yet, an infection would still occurred, whether the tooth of the fish was in the wound or not, because of the bacteria that gotten into the wound and because the wound was not treated properly. (www.ncbi.nlm.nih.gov
Salmonella is very serious when it is contacted and can be deadly, so make sure you follow proper hygiene to ensure that you are getting any bacteria off of your food and hands. Salmonella is also the leading cause of food poisoning in the United States. 2. How is this infectious agent transmitted through food or water? Salmonella can be contacted by usually eating or drinking something
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.
| |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.