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.
When cooking food, it is extremely important to follow safe practices such as getting the pot or pan at a high enough temperature that will kill off bacteria because if the pan is not hot enough, this could possibly provide the bacteria with an opportunity to grow and multiply which will could cause an outbreak of food poisoning, for example, E.Coli. When serving food, it is important that if hot food is what is being served then the container in which it will be held has already been preheated and that food is not left lying around in the open as this will allow bacteria to start building up once again. In a health and social care setting such as a care home for either the elderly or for teenagers, it is extremely important to follow safe practices for a number of reasons. If members of staff decide not to follow safe practices, it can result in an outbreak of possible food poisoning so therefore, when preparing food, it is important to follow safe practices. This is because not preparing the food correctly can cause bacteria to start building up and multiplying, therefore causing it to become contaminated.
Smoking can be considered a type of culinary art, because there are various factors that add to the exact flavorings of meat. Only meat that has been fermented, salted, or cured should be cold-smoked, to prevent illness. Considering McCandless’s skill, knowledge, and information he received over his trip, he might have been trying to cold-smoke the meat, although hot-smoking it might have also been an option from the text reporting that he was using a hole in the ground, kind of like a smokehouse. This would not have done much good however, because any kind of smoking requires quite a bit of time to prepare, and the meat needs a better sealed environment, not a simple dirt hole stuffed with
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
Summary: The group learned about different gluten-free brands/foods that other members had tried and liked and also got to sample one. The group shared their experiences of what it had been like for them as individuals/families to cope with this disease. The group learned about the booth for Celiac Disease at the upcoming Men’s Conference at John A Logan. The group learned about the gluten-free pot luck coming up next month. The group learned to e-mail companies about their products if they were unsure if the products contained gluten.
This responsibility also needs to be the leading factor in the lawsuits that are being filed against fast food companies because of childhood obesity. We are all aware of the health risks associated with eating these kind of meals and although children are left with little choice at times as to what to prepare themselves for breakfast, lunch or dinner, there are healthier alternatives for preparing meals which are also cheaper to purchase than fast food. With all the information available on the Internet, brochures at fast food restaurants and other nutrition tips at these establishments we need to hold ourselves responsible for our health and stop blaming the fast food
They are also needed to inspect all allocated premises for compliance with health and safety legislation. If need be, environmental health officers can close down cafe / restaurants / factories that make food if they do not meet certain standards. The second most important people to help prevent food poisoning is the consumer. It is their responsibility to make sure that the food they have bought its to be stored and cooked in the appropriate way according to the food label. It is also incredibly important that the food being carried away is being treated well whilst being transported.
Washing ones hands with warm, soapy water for 20 seconds before and after handling food will stop the spreading of illness-causing bacteria. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner if possible. There are many people who think they can determine whether food is “done” by checking its color and texture, but just that alone puts them at a greater risk of a foodborne illness. Food poisoning can be easily prevented by following some of these easy, simple steps. Volunteer Program at Villa Feliciana Medical Villa Feliciana Medical Complex is located in East Feliciana Parish in Jackson, La.
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.
Lifestyle changes and medicines can help control CAD. As for Eric the first thing he needs to do is to stop smoking. Smoking can damage and tighten blood vessels, lead to unhealthy cholesterol and blood pressure levels which can all lead to coronary heart disease. Nicotine constricts your blood vessels and carbon monoxide can injure the inner lining causing your heart to pump harder to compensate for the damage. Cigarette smoking increases the risk of heart attack so Eric should talk to his doctor about a program to help him with smoking cessation Also mentioned Eric eats on the run a lot, He needs to make sure he is eating healthy foods to ensure good blood and cholesterol levels.