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.
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.
Covering cuts and scrapes with a clean bandage will help the wound to heal and it will also prevent the bacteria from being spread. Also, do not touch other people’s wounds or bandages. Do not share personal items such as razors or towels as well. Shared items, such as gym equipment, should be wiped down with antibacterial wipes before and after use. Another way to help kill bacteria is by drying clothes, sheets, and towels in a dryer instead of letting them air dry (Understanding MRSA Prevention, 2012).
When sterilisation is complete do not open the autoclave until the steam has been exhausted and the temp has fallen. If the steam escapes it will rise up and the operator will get burnt. Cleaning surgery tables with trigene or domestos- irritation to eyes and skin very dangerous if swallowed. Inhalation of chemicals. Wear PPE.
What factors did you need to control in your tests? -During these tests, temperature needed to be controlled. 6. If you’ve ever used hydrogen peroxide as an antiseptic to treat a cut or scrape, you know that it foams as soon as it touches and open wound. How can you account for this observation?
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. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
We used Polymerase Chain Reaction to amplify samples of the bacterial plasmid DNA. This allowed us to determine whether the three farms have a common form of bacteria that is resistant to tetracycline. In petri dishes each member of the team used dilution of 10-2 to 10-6. With a pipette we put 100μl sample of bacteria. The dishes were placed in an incubator for 24 hours then kept in a cold room until ready for the count of bacteria.
September17.2013 P.4 Environmental Sources Of Bacteria Purpose: We did this lab to find out exactly which conditions would help to grow a bacterium the best. Materials: • Agar • Petri dish • Cotton • Incubator • Tape • Bacteria Procedure: 1. Mark bottom of Petri dish 2. Split petri dish into 4 sections and label the sections 3. Pour hot agar into dish 4.
Before entering the side room, it is essential to collect all equipment to avoid leaving the room unnecessarily. You need to put on a protective apron and gloves to prevent the risk of contamination to clothes and hands (Dougherty and Lister, 2011). Once in the side room, I explained to patient A what would happen. I encouraged patient A to be as independent as possible; however, patient A could only do little due to reduced mobility. I made sure dignity was maintained at all times by exposing only the part of the body I was cleaning.
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.