The temperature should be between 0°C and 5°C. Always check the ‘use by’ date so no food go off. You should always separate meats from other foods so no bacteria can spread. Make sure you store meats at the bottom of the fridge so nothing can drip or touch other food. You need to store food in clean, sealed containers.
Jewelry has small crevices that can hold microorganisms. Sweat, dead skin, and dirt can combine with the warm semi-moist skin and harbor under the jewelry and cause bacterial growth. The removal of jewelry and watches will enable thorough washing of hands of wrists. While removing jewelry look around the sink area and make sure there is adequate liquid soap and paper towels within reach. One important thing to remember when preparing to properly wash your hands is try to avoid contact with the sink with your hands or clothing.
The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
Must also use gloves. Gloves must be checked that they are not worn nor have holes in and ensure they fit properly to ensure they do not come off and therefore no longer act as a protective infection control barrier. Equipments must also be sterilized to avoid cross infection. If possible use disposable equipments. Employee must use protective equipments provided by the employer.
Hands should be washed: · After visiting the toilet · Before handling food · When the hands are visibly soiled. · Before a ‘clean’ procedure. · After a ‘dirty’ procedure, even if gloves were worn. · Between care
Your hygiene Food storage Records of food stuffs Preventing infection Why is it important that food and drink are provided in manageable portions and at a pace that suits the client? What action would you take if you noticed a client was not eating/drinking? How could you encourage them to eat/drink? Attach a copy of a food chart that you have filled in. Why is it important that you have a record of this information?
Open or infected cuts on your hands or wrists 4. Communicable diseases that can be transmitted through the handling of food 5. Food allergies (please advise so that we can schedule a task) 6. Latex allergies that would prevent you from wearing gloves while handling product We’d be happy to reschedule any shift that needs to be cancelled for health and safety concerns! • Please – dress modestly.
How to wash your hands Washing your hands properly is an easy way to avoid getting and spreading viruses and germs. First, remove all rings, watches, bracelets, or other jewelry on hands and wrists. Jewelry can carry pathogens and should be cleaned with a disinfectant separately, so they will not be damaged. Next, stand close enough to the sink to reach the flow of water without touching the sink with your body because the sink itself should be considered contaminated. By standing too close to the sink it may spread any contamination to your cloths.
The neglect of proper food handling leads to cross-contamination. Cross contamination can occur when one food substance comes in contact with another or a food substance comes in contact with chemicals (bleach, dishwashing liquid, etc…..). To avoid cross contamination hands, surfaces, countertops, utensils, pots and pans should be properly sanitize and allowed to air dry before and after use. Extreme care and caution must be used when cleaning food preparation and consumption areas in facilities that
INFECTION CONTROL IN A NURSING HOME. Infection Control refers to policies and procedures used to minimize the risk of spreading infections in hospitals and nursing homes. The purpose of infection control is to reduce the occurrence of infectious diseases. These diseases are usually carried by bacteria or viruses and can be spread by human to human contact. Can be spread by touch, coughs and colds, it is good practise to cover your mouth and nose when coughing or sneezing and washing your hands after, disposing of any tissues in bins.