The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
Proper Food Methods for Young Children Food safety sanitation requirements, storage, preparation, proper food handling and presentation are the first steps in ensuring proper diet and nutrition for a child’s health and welfare. For each of those areas, there are proper methods for working with food for children ages three to five. The first area is food safety sanitation requirements. Preventing and protecting children from food borne illnesses is one of the most important responsibilities you have. Improper food handling, preparation or storage can cause food to become contaminated with bacteria or germs that could result in illnesses.
Bacteria can get into food in various ways such as having dirty hands, dirty work surfaces, dirty drying up towels, uncooked meat and poultry, dirty sinks and draining pipes, fingers or spoons being licked , flies and so many others to get in contact with bacteria. Bacteria love to thrive in warm and moist places especially in foods that contain proteins, meat, dairy products. FOOD POISONING BACTERIA Salmonella – This bacteria lives in the bowel. They get into foods by human and animal excreta and even polluted water. If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone.
Task 1 links to learning outcome 1, assessment criteria 1.1 and 1.2. Write an explanation of: * what it means to have a duty of care in own work role * Duty of care is a legal obligation for an individual to adhere a standard of care to foresee any harm that my harm others * In my setting, we do a daily risk assessment inside and out to ensure the environment is safe to work in and children to learn in. My setting trains me for health and safety in food and hygiene to safe guard children from food poisoning, first aid training and equipment so I can attend to any incidents that may occur. I have to complete 2 accident forms one goes in file, sign by parent/carer to acknowledge that they have been informed, the other one goes to parent/carer to be informed of incident /accident. * Another accident form is filled out if a child arrives with an injury by parent/carer, or Practitioner if injury is found during session.
Understanding Food Labels Shari Pigman Sci 241 04/12/2013 Andrew Lachut Understanding Food Labels When it comes to a food label, this is a type of sign that shows what we are eating and what is in our food. A food label contains volumes of servings; of what we eat. Food labels show the nutritional facts, calories, and vitamins of the food we are eating. Each bag, box, or package shows all of the ingredients that is in our food that we are consuming. This is to keep us healthy so we can track our calories and cholesterol intake because when you reach a certain age, you have to watch your Trans-fat intake.
Infection- This is an invasion by and multiplication of pathogenic, micro-organisms in a bodily part or tissue which could cause harm. Infections can be spread with ease, poor practice is the main reason for spread of infection. Examples of poor practices are not washing your hands regularly, hand washing should be done thoroughly with soap and water for at least 20 seconds, followed by hand-drying with a paper towel. Another example of poor practice is not covering your mouth when you cough or sneeze. You should always get vaccinated and always use safe methods of cooking and preparing food.
Values and Principles of Professional Childcare Practice In this essay I am going to explain how I am going to ensure I put the principles of professional practice in to my work with young children when I am at my work placement. I will include subjects such as safety, confidentiality, children’s rights and the child’s needs into my work. In the Values and Principles of Professional Childcare Practice it states that I will have to put the safety of the child or children first when working on my placement. I will ensure I do this by preparing food for the children after I have washed my hands. This is very important in the work place because germs are everywhere.
Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. 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, it is very important for us to follow health and
they may be allowed to sample food during a cooking or tasting activity. 4) Safety goggles to British Standard BS2092 (in addition which can be worn with glasses) should be worn by pupils engaged in potentially hazardous activities such as sawing, hammering and science experiments involving chemicals. 5) Pupils should not touch electrical equipment, especially with wet hands. 6) When pupils are doing cooking activities ensure that ingredients are fresh and in good condition; dried ingredients are stored in alright containers; cooking utensils and table surfaces are scrupulously clean; all hands are washed beforehand. 7) Check whether any pupils is prevented from taking part in an activity due to cultural or religious dietary prohibitions; ensure that individual children are not allergic to any of the ingredients or materials.
eggs, pulses, peas, beans and lentils and soya). 5. Foods containing fat and/or sugar. The Food Standards Agency recommends that a healthy nutritious diet should contain foods from the following groups each day – starchy foods, fruit and vegetables, protein-rich foods and dairy products. A balanced diet should contain foods from these groups, all meals snacks and drinks taken throughout the day must provide children with the sufficient nutrients to make up a balanced diet.