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.
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.
Unit 97 Support Individuals to Maintain Personal Hygiene 1 Understand the importance of good personal hygiene Explain why personal hygiene is important Good personal hygiene important to help take care of your body to prevent illness and infection. Good personal hygiene can also help to prevent the spread of infection to others. Describe the effects of poor personal hygiene on health and well-being Poor personal hygiene is known to be unacceptable in our culture. Good personal hygiene helps us to eliminate odours from our body. Odours occur from bacteria found on our skin and in our mouths.
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
hands carry many bacteria and organisms, by not washing your hand correctly or at all it can cause these organisms to be spread. By using correct technique to wash your hands you are reducing cross contamination. Personal hygiene includes hand washing but also the person as a whole, so washing daily. While at work not wearing jewellery and keeping nails short. By tying hair back especially when dealing with food.
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
Down the respirator tract into the lungs. Coughs,cold and other common air Bourne infections. How can our own health or personnel hygiene put others at risk in the work place. Good personal hygiene is one of the most effective ways to protect ourselves, and others, from illness. This means washing hands, being carefully not to cough or sneeze on others, cleaning things that you touch if you are unwell
- 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.
If left untreated the symptoms could worsen and you could be left with septicemia, food poisoning like symptoms, bleeding from under the skin, in the urine, from the mouth and nose, shock, kidney failure, breathing problems. Considering the plague is so rare it is easy to be dismissed as something else but if it is suspected, you would need blood work to confirm this diagnosis (Yersinia pestis, 2012).. Simple tests can give significant insight into the types and levels of pathogenic tendencies the bacteria at hand may have. Tests for the general structure of the bacteria include Gram staining in which the shape, outer membrane structure, and presence of spores can be determined. A hanging drop test determines whether a bacterium has one or more flagellum.
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,