UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
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.
Bii) There are 4 main key points of food safety in a social care setting. These are: * Hygiene (personal and environmental) – While preparing food is it vitally important (especially if handling raw meat) to wash your hands and work surfaces to ensure there is no cross contamination. * Food preparation – It is important to follow preparation guidelines to ensure all meat and other products are prepared properly to avoid food poisoning. You must also check the food sell by date to ensure that it is all in date and ok to consume. * Cooking – Following cooking guidelines is extremely important in a care setting.
Viruses The virus that most commonly causes gastrointestinal illness is the norovirus. It is easily transmitted from person to person, from contaminated food or water. Raw shellfish, particularly oysters, can also be a source of viral contamination. Infected people can also contaminate food if they do not wash their hands properly after going to the toilet and they then handle food. Parasites In the UK, food poisoning from parasites is rare.
Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. 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.
Local authorities are employed to guarantee that manufacturers are abiding by the food safety act. This is a long list of the things that, by law, a manufacturer should produce food by. Local authorities also include environmental health officers. They are employed to carry out routine health and safety, food hygiene and food standards inspection. They are also needed to inspect all allocated premises for compliance with health and safety legislation.
Amphibians, reptiles, invertebrates and small mammals are part of their diet too. Unfortunately, eating these organisms can sometimes put endangered and rare species at a greater risk. Corn, barley, wheat, seed, grain and oat crops are the main vegetation that they feed on. Figure 1 & 2 (last page) shows the extent of feral pigs impact on threatened species in 2008. Feral pigs usually stay close to water so they can drink regularly and to control their body temperature, as they are extremely susceptible to heat.
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
Having an active MRSA infection on your skin is contagious. Touching the infected area or touching an object that came into contact with it causes risks for others. The bacteria on your skin, in your nose and mouth, can spread to others if the right precautions are not taken. Common activities that most do not think about on a daily basis become more important. Wash hands frequently, this will help to kill bacteria that will spread throughout your body and onto other objects.
- Bad breath: It commonly develops from not regularly brushing and flossing teeth. Food can stuck between teeth causing tooth decay over time. Bacteria likes thrive on these food particles causing different dental diseases. - General diseases: Hygiene practices, such as hand washing, prove the most effective ways to prevent contracting disease and spreading disease. Hands are in constant contact with both the environment and the face, providing easy transportation from the surface of an infected object or person to our nose or mouth.