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.
This may include wearing a uniform, tying hair back and using resources that have been provided such as disposables gloves.” (Tassoni et al, 2007, page 10) The Control of Substances Hazardous to Health Regulations 2002 is legislation about safe storing and usage of dangerous substances. “COSHH is the law that requires employers to control substances that are hazardous to health.” (Health and Safety Executive, no date) Hazardous products must be stored in a locked cupboard and away from children. There must be instructions on how to use the substances safely and protective clothing must be provide and worn. “The occupational use of nanomaterials is regulated under the Control of Substances Hazardous to Health (COSHH)” (Health and Safety Executive, no date). This relates to my setting as all cleaning products and other harmful substances are locked away and only accessible to cleaners and practitioners.
That is why people tape their windows before the hurricane to prevent shattered window particles all over the floor. Check trees and shrubb, and remove limbs that could damage your house or utility lines. You don't need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes and other staples on your cupboard shelves. Keep a supply of cooking and eating implements that can be used in the absence of running water or electricity, including; plastic utensils, paper cups and plates, a heating source, such as a camp stove or canned heat stove, and extra fuel.
He starts by outlining the guidelines of what is safe to eat. “The main principles involved are, using senses and common sense to evaluate the condition of food, knowing the dumpsters in a particular area and checking them frequently, and always wonder why the food was discarded”(357). He is convinced that a lot of perfectly good food is discarded. Canned goods turn up fairly often in dumpsters and are among the safest foods; however, some canned foods can cause fatal diseases like botulism. Dried foods such as crackers, cookies, cereal, chips and pasta are usually safe to eat, once they are free from visible contaminates.
P2- Outline how legislation, policies and procedures relating to health, safety and security influence health and social care The 1995 Food Safety (General Food Hygiene) Regulations The Food safety regulations must be followed as part of basic food safety in establishments that prepare or come into contact with food. This is enforced by Environmental Health Officers who regularly and unexpectedly check all food premises; taking food off site for testing where necessary. The food safety regulations cover the three main areas; these are food premises, personal hygiene of employees and hygienic practices. This is to make sure food is safe for customers to eat, and to primarily prevent outbreaks of food poisoning such as E-Coli and Salmonella. In order to comply with the food safety regulations, food premises must be well maintained and regularly cleaned.
1.1 State the general principles for environmental cleaning. The work environment should control the growth of micro-organisms by being clean, dry, exposed to light and well ventilated. Dust, dirt and liquid substances must not be allowed to build up. Regular cleaning and good design features of buildings, fittings and fixtures can achieve this. A cleaning schedule should be written this should specify the staff responsible for cleaning, the frequency of cleaning and methods used and the expected outcomes.
Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible. So,
Get all materials out: Get out everything that will be needed and put it on a sterile place set. Materials that will be needed: • Gloves • Alcohol swabs • 2-4 Saline Syringes • 1-2 Heparin Syringes Gloves will be needed even though the hands have already been washed because it will keep away the bacteria that didn’t get washed away. The Alcohol swabs are to kill the bacteria that lie on the lumen (the rubber cap at the end of the PICC) so that when the PICC is flushed, bacteria won’t be sent to the heart and maybe cause infection. The Saline is the same liquid
* Make food safe to eat by destroying parasites and microorganisms that cause trichinosis and salmonella poisoning. * Provide quarantine treatments for fruits and vegetables to ensure insect pests are not transported across borders. * Prolong the shelf life of foods by slowing the ripening process and inhibiting the sprouting of root vegetables like potatoes and onions. BODY A big advantage of irradiated food is that it is a cold process: the food is still essentially raw because it has not undergone any thermal process (process that utilizes heat). The food irradiated do not changed it is nutritional value and don’t become dangerous as a result of irradiation.
Personal Protective Equipment at Work Regulation 1992 * this is to make sure that protective equipment (PPE) is supplied and used such as gloves and apron Food Safety Act 1990 * this is to ensure that anyone peppering food have a up to date food hygiene certificate Smoke Free Regulation (Health Act 2008) * it is a criminal offence to smoke or to permit smoking in all workplaces and public places including vehicle This is an outline of the of the main health and safety responsibilities to: The social care worker: * Take care of your own health and safety * To take care not to put yourself or others at risk * Make sure you have the proper training be for doing an activity that requires it * To tell your employer of any medication that may affect your job * To tell your employer if your health has changed * To wear the proper clothing that is needed for the job that you are doing * To tell your employer if any injuries that have happened as a result of you doing your job(your employer may need to change the way you work) * To make sure the clothing that you are wearing does not affect your job The employer or manager: * To make sure the work place is