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.
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.
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.
It is also incredibly important that the food being carried away is being treated well whilst being transported. For example it would be a good idea for consumers to place any chilled food into a “cool box” whilst being transported. Also different food groups should be
This regulation concerns how food should be handled safely to avoid contamination and food poisoning. This is in order to protect the service user from potential harm; in addition, it is a legal requirement. 2) An agreed way of working could be to protect the service user’s confidentiality. As long as a situation does not place the service user in danger or give cause for concern, then a care worker must keep information given to them confidential. It is the responsibility of the healthcare worker to handle information appropriately; this applies to all information whether it is an opinion given verbally, social information, or financial or medical records.
They should also clean any surfaces e.g. windowsills, door handles, tables, sinks. Floors should also be cleaned with disinfects to kill any germs. routinely clean all visibly dirty items such as bedside tables and night. Cleaners in a care home should clean towels daily, the kitchen should also be cleaned daily and the bathroom and toilet should be cleaned with disinfectant as all the
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. 3.1 Describe procedures and systems relevant to the prevention and control of infection.
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. Biii- Store Food Safely • Ensure all food is stored at the correct temperature and kept out of the danger zone • Ensure food is sealed correctly and labelled • Always make sure raw food is kept below cooked foods in the fridge • Make sure everything that is stored is within its use by date Handle Food Safely • Use the correct colour coding of chopping boards and knives are used for the right foods • Always ensure you have a good standard of personal hygiene • Wash your hands in between every different task carried out • Wear the correct PPE (gloves & apron) • Ensure all areas of the kitchen are clean at all times Dispose of Food Safely • Ensure your kitchen bin has a fitted lid and has a bin liner inside it. Clean and disinfect it regularly • Make sure your outside bin is kept away from the kitchen
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.
Ensuring the setting is always clean to stop the spread of infection. That food is stored properly to stop cross-contamination and that the kitchen is clean to stop the spread of germs. The childcare provider must set out clear expectations and boundaries for children behaviour and to use ways of discouraging behaviour that might harm or distress others within the setting. Being aware and observing children and assessing their development, so that if they do not meet their development that appropriate action can be made to informed parents. Finally if you suspect harm or abuse that you are aware of the procedures to follow if you suspect a child is being