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.
I have the students get into their groups and hand each group a topic- food, dress, traditions, religion, or trade. I have each topic on an index card and have the groups pick a card to get their topic. I instruct the students to search online and find three facts for their topic. I hand out the Navajo Culture handout for them to fill out as they conduct their research. This handout has one column for the Navajo Indian's culture and one column for the students' culture.
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
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.
- Bad breath: It commonly develops from not regularly brushing and flossing teeth. Food can stuck between teeth causing tooth decay over time. Bacteria likes thrive on these food particles causing different dental diseases. - General diseases: Hygiene practices, such as hand washing, prove the most effective ways to prevent contracting disease and spreading disease. Hands are in constant contact with both the environment and the face, providing easy transportation from the surface of an infected object or person to our nose or mouth.
There are many different cleaning agents which will be used in different places and circumstances. Household detergent and hot water remains the most effective method of removing contamination, bleach should be used on blood spills on hard surfaces. A COSHH assessment is needed for any cleaning
A shower attachment on a long hose is also helpful for rinsing but not necessary. Once you have collected all of your supplies, it is now time to prepare the bathtub. To limit your dog’s opportunities to leave the tub, or even worse, the bathroom
I should wear Personal Protective equipment, (PPE) gloves, masks, lab coats and safety goggles. I should not have any loose clothing or hair. I will keep my area clean and free of unused chemicals and equipment. I will properly dispose of all supplies and containers. Use proper ventilation while performing my labs.
Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up. 2. Explain the importance of implementing food safety measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death).
To keep the colors from fading, washing the fabric and drying it is good, but the key ingredient is soda ash. You sprinkle soda ash into a tub of water and let your fabric soak for a minute or two. The soda ash will lock in your dye and make your colors more vibrant and they will be less likely to fade. You can find soda ash in most craft stores. The amount of soda ash to use varies so it is a good idea to read the directions before adding it.