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.
Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up. 2. Explain the importance of implementing food safety measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death).
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
* Cooking – Following cooking guidelines is extremely important in a care setting. All food especially meat such as chicken or pork should be cooked thoroughly to avoid food poisoning and illness in residents and staff. * Food storage – All food should be stored in a place that is suitable, it will explain the correct food storage on the packet or container that it comes in. If food is not properly stored it could go stale and cause illness Biii) Store food Safely | To ensure that food is properly stored James must read all packaging as storage guidelines will be on the packet or container. James must be careful of high risk foods such as meat, dairy products, seafood and some others as bacteria is more likely to spread on these types of foods.
bleach,toilet cleaner,carpet cleaner 1 Health and Social Care Assignment 2. Describe safe practice for the handling of each hazardous substance. Medication Storage Body Waste Cleaning Fluids locked cabinet in locked cubard yellow bag locked cleaning cubard Use Disposal take back to chemist gets collected 3. Identify three common hazards related to handling and storing food. not washing hands, storing meat with other foods veg ect.... not storing at right tempreture 4.
Unit 208 Task A – Plan Plan for all social care workers and helpers to follow when having an outing with individuals that need assistance. Four examples of accidents or sudden illnesses that could occur when on an outing could be choking on food when eating lunch, if this individual has food that hasn’t been cut up especially when needing assistance with feeding they could eat to fast and choke on big bits of food which could lead to prevention of breathing, a coughing fit or even death. A sudden illness could occur with an individual if they are diabetic, if they haven’t taken their medication that person could potentially go into having a hypo, if this was to happened you would give them something sweet to eat or drink and to prevent a situation like this happening you would make sure that before going out the individual has taken all their necessary medication. Another accident that accident that might occur when not assisting an individual to the toilet when needed could lead to that person wetting themselves or getting up by themselves to go to the toilet which could possibly lead to that individual falling over and hurting themselves. To prevent this from happening on an outing make sure all of the individuals have been toileted and pads have been put on if needed.
Their three focuses of their CSR are nutrition and health, people and nature, making their primary stakeholders the consumer and their employees. Their nutrition and health focuses on promoting children’s nutrition and continuing nutrition research. They want to make healthy eating accessible to all children no matter which socioeconomic
Assignment 2.1: The Public Needs To Know – Revised Version Parul Patel Instructor: Mrs. Shannon O’Stricker English 115 May 13, 2012 The Metro Regional Nutrition Services Program (MRNSP) is a community outreach program that takes place through the dedicated work of our caring volunteers who want to help those in need. Our mission is to show needy families and individuals that there are local people willing to offer a helping hand in times of hardship. Volunteers at MRNSP demonstrate this mission everyday by volunteering their time to provide home visits, assessments, referrals to available resources and services, and assistance with necessities such as food and clothing. Through our volunteer social workers we are able to collaborate
Describe: • How you will introduce the concept of a healthy canteen to the workers • How you will deal with negative reactions • How you will get the workers to support the canteen and the menu A workplace health program is undertaken in the workplace to support the health and well-being of every employee. Taking this into consideration, a healthy canteen concept has to be introduced to the workers through a nutrition program. The first step is to introduce the concept and identify the needs of employees. For a healthy canteen to be successful, it is essential that all employees are engaged in the personal effectiveness program. The best way to achieve this is to ensure your program is relevant to the needs of the organisation and its employees.
Jacklyn Casper Written Communication Learning Plan 4 September 26, 2012 Living with MRSA Methicillin-Resistant Staphylococcus Aureus, also known, as MRSA is a serious infection that can become life- threatening if left untreated. Most carriers don’t realize they have this infection due to no symptoms. This staff infection can cause physical pain and emotional stress, but keep in mind that it can be managed. There are steps you need to take to become aware of what this infection is, how to avoid spreading it to your family and friends, and living with MRSA. Staphylococcus Aureus is a bacteria that runs in the blood, which may or may not cause an infection on the body.