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. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
They should also clean any surfaces e.g. windowsills, door handles, tables, sinks. Floors should also be cleaned with disinfects to kill any germs. routinely clean all visibly dirty items such as bedside tables and night. Cleaners in a care home should clean towels daily, the kitchen should also be cleaned daily and the bathroom and toilet should be cleaned with disinfectant as all the
You should check the temperatures of the refrigerators/freezers daily record and sign temperatures in the handling foods folder. The temperature for the refrigerators should be +5 and freezer-18. All foods that are opened should be labelled and stored correctly. Keep food clean, covered, cool and dated. Keep raw foods separate if in same refrigerators.
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.
I would also support infection control by cleaning up any spills immediately. A Dietician will also work within the care home and will have roles and responsibilities within the structure. They will evaluate the daily food intake of the residents and then use mathematical calculations to determine the appropriate diet for that individual. They may change the diets for the residents to add more proteins or to change the amount of water they intake. After the dietician calculates a suitable diet they will make recommendations to a physician so he can write the dietary order.
| |Storage and preparation of food | |When storage and preparation of food it is the child-minder responsibility to ensure the healthy and safe of the children and business. Storage are essential | |to prevent food borne illness and for providing healthy food for the children. The child-minder should have a guide identifies licensing requirement of food | |handling to help prevent food from spreading illness to the child-minder , children and staff in their care. It is ideally to store raw and ready to eat food | |separately. If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts.
This course has been a refresher to me on safety and sanitation and some of the practices that are sometimes overlooked. As a business owner it is my responsibility to make sure that my establishment a clean and safe place for my clients to come and get serviced. On a daily basis it is my practice to make sure my floors are cleaned and mopped at the end of each day. My shampoo bowl and chair are wiped down after each client is serviced and I use a neck strip and clean cape on each client. When performing chemical services as in color or relaxers, I use a separate pair of gloves and dispose of them after each use.
Ways of adhering to good standards of hygiene will be documented in your organisation’s standard operating procedures. Protecting a service user will mean you must: • Wash your hands before and after caring for a service user • Wash your hands after touching your hair or other body parts and after using the toilet • Wear appropriate PPE and dispose of it in accordance with regulations • Handle equipment safely, including sharps such as
Unit IC01 Question 1 1.1 > To make sure you wear protective clothes > Attend all relevant training > Dispose waste correctly > Wash your hands before and after any activities 1.2 > To provide PPE > To provide relative training to staff > To make sure all health and safety checks are taken Question 2 2.1 COSHH - Control of Substances Hazardous to Health Regulations 2002 RIDDOR - Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 2.2 > To safe handling and disposing of waste > Personal hygiene (washing your hands in the correct way) > Report and record any incidents and accidents Question 3 3.1 > Dispose all wastes in the correct bins > Wash your hands in the correct way >