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.
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.
UNIT 4222-233 Meet food safety requirements when providing food and drink for individuals Outcome 1 Understand the importance of food safety measures when providing food and drink for individuals 1. Identify potential food safety hazards when preparing,serving,clearing away and storing food and drink When preparing food, you must be sure the area is completely clean and free of bacteria before starting. Clean the cutting board after each use, using bleach or disinfectant solution cleaning up after meats or poultry. Keep foods at proper temperatures, to avoid bacterial growth and the possibility of food poisoning. Keep hot foods hot, and cold foods cold.
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.
Local authorities are employed to guarantee that manufacturers are abiding by the food safety act. This is a long list of the things that, by law, a manufacturer should produce food by. Local authorities also include environmental health officers. They are employed to carry out routine health and safety, food hygiene and food standards inspection. They are also needed to inspect all allocated premises for compliance with health and safety legislation.
2.1 Outline current legislation and regulatory body standards which are relevant to the Prevention and control of infection. There are laws and legal regulations about infection prevention and control. Most of the legal regulations relating to infection prevention and control come under the Health and Safety at Work Act. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment. 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.
Agreed Ways of Working Agreed ways of working, this is exactly how you will work. It is important to know what is expected of you in your role and in turn what to expect from others. In health and social care, there are agreed ways working you will have with an employer; also, with service users. Some examples of agreed ways of working in health and social care are: 1) An agreed way of working with an employer would be to follow safety procedures relating to health and safety, for example, to follow the Food Hygiene Regulations 2005. This regulation concerns how food should be handled safely to avoid contamination and food poisoning.
The health and safety act states that everyone in the workplace is Responsible for health and safety, every legislation on health and Safety gives you guidance of all your responsibilities as a carer In how you should maintain a high standards with in all the areas the legislations cover such as- FOOD HYGIENE LEGISLATION 2005, handling food, using the right chopping board for the right food type to eliminate any cross contamination. ENVIRONMENT PROTECTION ACT 1990, handling clinical waste or hazardous substances, to know how and where to dispose of such things to protect your self, others and the environment. In order for your work place to keep within the health and safety frame work it is very important for every member of staff to read and refresh on a regular basses so that you understand and follow health and safety policies and procedures so that to eradicate any hazards or risk from the work place creating a safe environment for all using, working or living in a care setting.
Legislation Principle legislation: • Data Protection Act (1998) • Disability Discrimination Act (1995) • Health and Safety Act at Work Act (1974) • Food Safety Act (1990) • First Aid at Work Act (2009) Regulations- Health and Safety at Work Act • COSHH (2002) • RIDDOR (1995) • First Aid Regulations (2009) • Moving and Handling Operations Regulations (1992) • The Food Safety (general food hygiene) Regulations (2005, 1995) Health and Safety at Work Act (1974) The Health and Safety at Work Act is a primary piece of legislation that provides the framework to promote and encourage the high standards of health and safety in the working environment. It is ultimately the responsibility of The Health and Safety Executive for enforcing
Health & Safety Legislations relating to health and safety in social care settings: Health and Safety at work act 1974 Management of Health and Safety at Work Regulation 1999 Health and Safety (first aid) Regulation 1981 Manual Handling Operations Regulations 1992 Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 Working Time Regulations 1998 Care Standard Act 2000 Food Safety Act 1990 and Food Hygiene Regulations 1995 COSHH Health and Safety policies and procedures protect people using social care settings by setting a standard and procedure to how people should work, for example employers must have certain training in place such as manual handling which enables staff to assist residents to transfer in such a way that prevents them both from harm, not only do these policies and procedures protect the people using