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.
Assess the effectiveness of safe practices when preparing, cooking and serving food. In a health and social care setting such as a nursery, it is extremely important to follow safe practices for a number of reasons. When preparing food, it is important to follow safe practices as if the person/people responsible for caring for the children do not follow these practices efficiently, it will increase the risk of food becoming contaminated. This is because not preparing the food correctly can cause bacteria to start building up and multiplying, therefore causing it to become contaminated and this will then lead to a possible outbreak of food poisoning amongst both the staff and children who eat the food. 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.
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
If left untreated the symptoms could worsen and you could be left with septicemia, food poisoning like symptoms, bleeding from under the skin, in the urine, from the mouth and nose, shock, kidney failure, breathing problems. Considering the plague is so rare it is easy to be dismissed as something else but if it is suspected, you would need blood work to confirm this diagnosis (Yersinia pestis, 2012).. Simple tests can give significant insight into the types and levels of pathogenic tendencies the bacteria at hand may have. Tests for the general structure of the bacteria include Gram staining in which the shape, outer membrane structure, and presence of spores can be determined. A hanging drop test determines whether a bacterium has one or more flagellum.
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.
(Waste Online 1999) Household waste is domestic items such as paper, flowers, plastic bottles which are not contaminated so are not at risk of spreading infection. Therefore household waste can be put into a black bin bag. These black bin bags are disposed of in landfill sites. (Cleanliness Champions 2008) Unit 8 tate three key measures to be taken to ensure safe handling of food 1. protecting food from the risk of contamination 2. preventing any bacteria present from multiplying 3. destroying harmful bacteria by thorough cooking (Cleanliness Champions Website) Three measures that can be taken to ensure safe food handling are ensuring that the food is protected from risk of contamination such as pest or germs getting on the food, not allowing any bacteria that may already be on the food from multiplying by keeping it at the right temperature and also by heating the food correctly and thoroughly cooking to destroy any bacteria Unit 9 One way of preventing infection within a care setting is to use aseptic technique when inserting an invasive
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.
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
It is important that you understand how to prevent a fire and what to do in the event of a fire. You may be required to be invoived in food preparation in your role as a carer. You will need to have an understanding of the principles of safe food handling. Infection control is about controlling the spread of communicable diseases between service users, staff, and visitor. the service users we care for are often particulary vulnerable to infection, and as such we need to be extra careful, clothes can pick up infection and pass it from one service user to another.
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.