HSC2029 1. It is important to implement food safety measures when providing food and drink for individuals to reduce the risk of food poisoning, you must comply with health and safety legislation and follow the trusts policies and procedures. It is important to understand the importance of food safety measures and the potential hazards when preparing, serving, and clearing away food and drink. 2. Personal protective clothing should be used when handling food and drink to protect food from contamination such as dust, hairs and fibres.
You need to store food in clean, sealed containers. Never store warm food in the fridge, this can promote bacteria growth. Most foods can be stored in the freezer for longer, make sure any lose food is stored in a sealed container. Make sure you freeze any food before its ‘use by’ date. You should label foods you have wrapped yourself, stating the date you have frozen.
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.
If stored incorrectly, food will lose quality and can also allow harmful organisms to grow. To lessen this risk, there must be designated food storage spaces and an accurate thermometer inside the refrigerator and freezer. It is important to check the temperature of both and make sure the refrigerator is set at 40*F or below and the freezer at 0*F or below. If storing leftovers, label them by name and date and cover them to protect the food from contamination. Proper food preparation is the next area.
Food sanitation is the application of science to provide wholesome food processed, prepared, merchandised and sold in a clean environment by healthy workers; to prevent contamination with microorganisms that cause food borne illnesses; and to minimize the proliferation of spoilage microorganisms. Sanitation is a dynamic and ongoing function and cannot be sporadic or something that can be turned on once a day, once a week, etc. Sanitation is more than just cleanliness. Done properly, it can improve the appeal and hygienic conditions of restaurants, food industry and home kitchens. From the moment that food is harvested to the time that it is eaten, it is vulnerable to contamination.
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
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
1.4 Hand washing and other methods to prevent cross contamination infections, the storage and cooking of food for the residents. 1.5 It is important to only carry out tasks you are trained for in order to prevent harm or danger to the individual or yourself. You can be held accountable for your own actions. 1.6 Additional information can be sought from your health and safety representative, senior workers or management. Company policies and procedures will also contain information as well as websites relating to health and
The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food. 3.1 Describe procedures and systems relevant to the prevention and control of infection.
Your location could make or break your business. Among the many factors that determine suitable locations are sufficient foot traffic, affordable rentals,and competitive environment.Practice proper food safety. You must know how to implement food safety procedures not only to be legally compliantbut also to inspire confidence in your product. Know about HACCP (Hazard Analysis and Critical Control Points) for better food safety control. Customers must also see that your employees are handling the food in a hygienic manner.Have a good internal control system.