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 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.
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
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.
Buy west eat best! Buy West Eat Best is a campaign that was developed by the Department of Agriculture and Food for Western Australia to promote the sale of West Australian grown food produce. Buy West Eat Best have a food-specific brand to clearly identify Western Australian grown, farmed, fished or produced food products. Not everyone is allowed to use this logo and the Buy West Eat Best campaign is very strict in insuring that no one abuses the local foods trade mark. The Department of Agriculture and Food carries out monitoring to ensure compliance and correct use of the logo by the food industry.
Running Head: KUDLER FINE FOODS ENVIRONMENTAL SCAN Kudler Fine Foods Environmental Scan Kudler Fine Foods Environmental Scan Kudler Fine Foods is a gourmet food shop with three locations in the San Diego Metropolitan area. Kathy Kudler is the owner and her vision was to create a store that offered a wide selection of the freshest ingredients along with the tools a gourmet cook could ever want. Not only does it have reasonable prices it offers one-stop shopping for the gourmet cook. Environmental scanning is a method that monitors a firm’s internal and external environments for detecting early signs of opportunities and threats that may influence its current and future plans (Business Dictionary, n.d). The objective
The article suggests that we cut back on products that are highly sweetened with HFCS or any other sugar. ("Fear Of Hfcs") What does the research continue to say about HFCS and obesity? We must watch what we eat and be careful of the foods that we consume that are loaded with HFCS and sugar. As the research states, there are a large amount of foods that contain HFCS and it is almost unavoidable. In order to curb this issue, we must watch our waistline, we are to be careful as to what we eat, eat foods that are organic, cut back on sweets and exercise regularly.
For example, Pollan talks about margarine, and how scientists “claim” that it is a better, and cheaper substitute for butter, but it contains all these unnecessary ingredients that could be more harmful to the human body. Scientist believed by taking out saturated fats and cholesterol they could make margarine healthier, but what they did not know was it would produce unhealthier fats known as, trans fats. People never think about how deep and revealing food can be, but after reading this novel it’ll open your eyes to what really lies
Why not exempt the cost of food from taxes if provided by the employer? It's a way of forcing healthy young people to pay for insurance they might not otherwise purchase individually, so you can insure sick older people at a reduced cost? At 3/05/2012 10:20 PM, Mark J. Perry said... Why don't employers then provide car insurance and homeowner's insurance for their employees? And food, clothing, electronics, autos, etc. all at group discounts?
6. Footnote with daily values (DVS) the percent daily helps to recognize whether or not food is rich in nutrient. This is where the rule 5/20 comes in like if the food item you have only contains 5% DV than that food item is not beneficial for a human body be careful though certain nutrients. A food should only have ½ cup serving size but the serving size may be 21/2 servings when looking at calories it should show you the amount of energy that you will get from a single serving. The nutrients are what you will want to get the least like cholesterol, Trans fat, and fat.