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.
It is my job to make sure they clean their hands properly to remove any bacteria before lunch. In some cases, we have to help the children wash their hands as they are not capable of washing them properly. Food hygiene: Babies and young children are especially vulnerable to the bacteria that can cause food poisoning. Ensure your baby is not at risk as a result of food preparation and serving. Always wash your hands well before preparing food and after touching raw meat, fish and eggs.
Date................... Assessor Name.................................... Date.................. IV Name............................................... Date.................. UNIT NO. | LEARNING OUTCOME | Question | UNIT NO. | LEARNING OUTCOME | 264 | 2.2, 3.1, 6.4 | What are the main points of the policies and procedures for hand washing?Expose forearms – Bare below the elbowSingle band ringNo bracelets or watchesNails clean and of reasonable lengthNo false nails or nail polishWash with soap and water to remove dirt and micro organisms, or apply alcohol rubWash hands when visibly soiled, contaminated with blood or bodily fluids, after using the toilet, before procedures and before eating.
Assessment One Outline the health and safety policies and procedures of the work setting. In my setting I have to learn to do the tasks of: • Nappy Changing • Food Preparation and Clearing • Children’s Sleep Pattern • Fire Procedures • Key Personal files and individual Learning Plans (ILP’s) • The care of the nursery equipment • Lifting and handling • Safeguarding Children • Staff Presentation and Safety • Grievances • Accidents • Security Toilet and Nappy Changing Procedures The Policy and Procedures of the Montessori Lido of toileting and nappy changing. We MUST make sure that we have completely washed our hand so that we have limited the number of germs that might be living on them, all so we HAVE to wear the disposable gloves along with the blue plastic apron. Once we have done that then we let the child get the changing mat while we gather together all the equipment that we should need such as nappy bags, disposable gloves, blue apron, wipes, book of records, the Child’s bag which should contain their own nappies, wipes (if they don’t have the wipes then we can use the ones provided by the nursery) and cream. Once colleted then first we put on the disposable gloves and apron as well as wiping down the changing mat with a small amount of antibacterial spray.
You can ensure this is followed by taking all the necessary steps to safeguard and promote the welfare of the child, which are ensuring the building is safe and secure, this can be by having the school gates closed and locked so nobody can get in and out without permission and also having people sign in and out, having sensors doors around the school that can only be accessed with fobs. Ensuring there are no risks by doing regular risk assessments and removing any hazards. Promote good health by preventing spread of infection, this could be by advising the child stays off school (viral) or covering the infected area, you can also promote good health by proving healthy snacks and promoting hand washing. Childs behavior must be managed either by rewarding good behavior or following procedures for bad behavior; this could be removing them from the situation and explaining what they have done wrong, maybe giving them time to think about what they have done. 2.1, 2.2 There are a number of potential conflicts or dilemmas that may arise between the duty of care and an individual’s rights such as the child’s information being shared.
2.2 Explain how to report concerns about the safety and hygiene of equipment or facilities used for personal care. Uniforms should be clean on each day and washed separately from other laundry. Gloves, aprons and good hand washing techniques should be used when
Used when doing personal care and disposing waste Uniform - You should have a clean uniform when starting your shift and remove your uniform at the end of your shift and take it home and wash it. 5.8 Gloves and Aprons are classed as high risk items so you should dispose them in a yellow bag. Uniform can go in the laundry for a wash. Question 6 6.1 > Wash hands before and after every activity > Wear a clean uniform > Cut and clean nails > Have a Bath, wash your hair 6.3 1. Palm to palm 2.
Once everyone was ready, we served dessert, which worked as above in terms of self-service, extra helpings and cleaning away. Once a child had finished, they were permitted to play in the room, under instruction not to disturb those still eating. Throughout they were taught the importance of hygiene, starting by washing their hands before the meal and continuing by teaching them not to play with food or eat anything they dropped on the floor. Teaching good hygiene at nursery is important because it influences the how children approach personal hygiene, which will stay with them for life. Teaching the principles of good hygiene is the best way to avoid the spread of infection and other complaints, both in childhood and later in life.
Dust, dirt and liquid substances must not be allowed to build up. Regular cleaning can achieve this. Cleaning schedule must be written in COSHH, and should be follow. This should specify the staff responsibilities for cleaning. Equipment in the clinical environment must be decontaminated appropriately after every use and before moving on to another patient.. Chloral clean should be made according to given method too much water or very less water makes it less effective.
Ovens should be cleaned after every service, the floor should be spotless all the time and left over food should be thrown away. These are simple, obvious rules. And yet, no matter what the environment, if expectations are not clear, unambiguous, explicit and inflexible, standards will always slip. At best it can be described as human nature. Over time people begin to accept a slowly declining status quo as they slip into the comfort zone.