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.
Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays. 1.2 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). Food should be thrown out or refrigerated after being left out for 2 hours.
Emma Lonican Unit 4222-233 Meet food safety requirements when providing food and drink for individuals (HSC 2029) Level: 2 Credit value: 2 UAN: T/601/9450 Unit aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning outcomes The learner will: | Assessment criteria To do this you must: | | Understand the importance of food safety measures when providing food and drink for individuals | Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink | Workers should be aware of and practice personal Hygiene like hand washing. Food stored at correct temperatures Food stored in correct conditions - eg raw meat not contaminating cooked meat & vegetables Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. 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.
This is then discussed with the care team and medical staff responsible for the individuals care. 2.4. Describe how and when to seek additional guidance about an individual’s choice of food and drink. If i feel the individual is eating or drinking foods which will harm their health I inform my manager immediately. The matter will then be discussed with the care team and medical staff involved with the individual’s care.
Demographics and Psychographic, both help explain the customer in general, and what he or she is looking for in the business. The importance of completive intelligence was explained. Knowing what the competitor is offering and how to find this information out is important to any
It is important that you understand how to prevent a fire and what to do in the event of a fire. You may be required to be invoived in food preparation in your role as a carer. You will need to have an understanding of the principles of safe food handling. Infection control is about controlling the spread of communicable diseases between service users, staff, and visitor. the service users we care for are often particulary vulnerable to infection, and as such we need to be extra careful, clothes can pick up infection and pass it from one service user to another.
Each observation form/notes must be reviewed, edited, and, if necessary, corrected. This is to ensure that results are readily available to support the decision making process. Step 5: Implementation of Marketing Action Recommendations - Based on the information provided we can make an educated decision on product selection for the catering service. In this step we bridge theory with practice. We have asked a question, received an answer, now we must implement the answer.
Kudler Fine Foods Audit Proposal ACC/542 Kudler Fine Foods Audit Proposal Management of Kudler Fine Foods has requested the proposed audit schedules which will be discussed within this report. Distinguishing between the different types of audits to be used for each process will be defined, recommending the process most appropriate for each process and explaining how the audit will be performed and conducted, will each be explained and thoroughly discussed for management at Kudler Fine Foods. Events potentially having prevent reliance on auditing within the computer will also be a part of the audit schedules that have been requested. Providing the details mentioned will enable management to fully understand that process that will be taking
Unit 4222-222 Support individual’s to eat and drink (HSC 2014) Outcome 1 – Be able to support individual’s to make choices about food and drink. 1. Establish with an individual the food and drink they wish to consume. You should always check the individual’s care plan and any risk assessments regarding their dietary needs, prior to establishing the food and drink they wish to consume. The individual may have specific dietary needs, (e.g.
Ashley Baxter Professor D. Nugent- Odasso Speech 1 July 8, 2012 Dopey Fish Purpose Statement: To educate my audience about the impact that the manufacturing and distribution of waste pharmaceuticals has on our water supply. Thesis Statement: - Chemicals used in the pharmaceutical prescriptions are destroying our most precious natural resource; water. Introduction I. Story – The other day I went to get some sushi. I ordered some Tuna and the sushi chef asked me if I wanted extra Prozac with that.