Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers. 1.4 Surfaces, utensils and equipment must be clean before starting a new task to ensure matter on which bacteria grows is removed, reduces the risk of foreign matter in
Personal hygiene is also important in the fight against infection. I must keep my nails short; this also helps prevent accidently harming the person when I am assisting them to move. Hair should be kept clean and long hair tied back out of the way. Watches and rings should not be worn
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
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. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from
Now, if the stones are large, they can block the duct that leads from the gall bladder. This causes pain and require treatment. It does not always necessitate having your gall bladder removed. Sometimes with a change to a low-fat, high- fiber diet that reduces refined foods such as white breads, pasta and sugar and increased exercise (or in many cases, adding exercise), the gall bladder might perk up and do what it is supposed to do, which is store and release bile when needed in the digestive
ServSafe Essentials 4 The Safe Foodhandler Inside this section: How Foodhandlers Can Contaminate Food Diseases Not Transmitted Through Food Components of a Good Personal Hygiene Program Management’s Role in a Personal Hygiene Program After completing this section, you should be able to: Identify personal behaviors that can contaminate food. Identify proper handwashing procedures. Identify when hands should be washed. Identify appropriate hand sanitizers and when to use them. Identify hand maintenance requirements.
If you gave someone the wrong medication you could cause the individual serious harm as well as cause serious legal complications for yourself and the company. * Food handling and preparation – you should have at least basic food hygiene training before you can prepare and serve food to others in a health care setting, this is so that you can handle food correctly to prevent cross contamination and possible food poisoning. * Emergency procedures – all staff must be trained on what to do in an emergency. This is so that in the case of an emergency staff are able to deal with it calmly and efficiently therefore avoiding any un-necessary stress to service users and avoiding harm to others. * Assisting moving and handling – you must not assist with moving and handling without relevant training as you can yourself serious injury or injure the individual you may be moving.
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.
Often just knowing that we are thirsty as opposed to hungry will lead to a better choice being made in selecting drink over food. As cognitive function deteriorates in the dementia patient these decisions are obviously effected more so. In the extreme a dementia patient will not realise that they are dehydrated or that they are hungry and will go without food and drink for longer periods then perhaps is healthy unless they are prompted by their carers to receive nutrition This factor must also be balanced against the fact that older, sentient, people often need less food and drink then younger more active people and a good carer will also be conscious of this Dementia can effect the choices that a person makes on the type of food they want to eat. For example we have a lady called Joyce who prefers foods (and drinks) that are white. (She also prefers her chair to be white so you can see the level of dementia being dealt with here).
Failure to do so results in their immune system producing antibodies which attacks the lining of their bowel causing them to have abdominal pains, constipation/diarrhoea, bloating, difficulty in gaining weight in childhood or maintaining weight in adulthood and anaemia. Because it affects the way their body can absorb nutrients it can also lead to osteoporosis and increase their risk of bowel cancer. Some foods can be bought that are labelled ‘gluten free’ but tend to be more expensive. • Irritable Bowel Syndrome (IBS) is the term used to describe a condition when on inspection of the bowel everything seems normal, but the person suffers with symptoms like abdominal pain, flatulence, bloating and constipation/diarrhoea. The person may want to keep a food diary to help discover which foods make their condition worse and avoid them in the future.