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.
you examine the plan of care to confirm the individual’s nutritional requirements 2. you work with individuals, key people and others to identify the level of support and type of nutrition the individuals require 3. you identify any preferences and support individuals to choose food and drink, ensuring that you take into account religious, cultural, other dietary wishes and preferences and the plan of care 4. you identify and acquire any specialist equipment and protective coverings that are required to enable the individuals to eat and drink 5. you prepare the environment so that it makes eating and drinking enjoyable, safe and allows maximum interaction between individuals and other people 6. you put on protective garments, wash your hands and prepare yourself to provide food and drink for individuals HSC214b Support individuals to get ready to eat and drink Performance Criteria You need to show that, 1. you identify with individuals, key people and others the support individuals need to prepare them to eat and drink 2. you provide active support to enable individuals to prepare to eat and drink in comfort and with dignity 3. prior to and following eating and drinking, you support individuals to meet their hygiene needs, according to their personal beliefs and preferences 4. you respond appropriately to questions and issues raised about the food and drink individuals are about to consume, their diet and any dietary requirements 5. you take appropriate action when questions and issues are outside your competence HSC214c Help individuals consume food and drink Performance Criteria You need to show that, 1. you work with individuals and others to identify the level and type of support they require to enable them to consume food and drink 2. you provide active support for individuals when they are consuming their food and
With some service users, offering a choice between two items- having a fruit yoghurt, or a fruit salad, while showing them the respective foods, is a feasible way. With other customers, offer only one dish at a time, asking whether the customer would like to have it, or not. If the answer is no, show another item and repeat the yes/no question. If the customer does not have the capacity to choose that given day, the carer may make a choice for him/her, based on the likes/dislikes of the service user and the restrictive criteria described in the care plan and also ensuring a healthy and varied diet. 1.2.
I would ensure that the residents would be presentable in their appearance at all times. Additionally I would ensure that the service user have any aids that are required for examples, glasses, hearing aids, dentures and that these are kept cleaned and work. Another role that I would have within the care home would be to assist the service users in rehabilitation activities under guidance and supervision of the manager. I would also have the responsibility of assisting in the cleaning of the home when needed especially the dining areas after meals. I would also support infection control by cleaning up any spills immediately.
Mu 2.8 contribute tithe support of the positive environments for children and young people 3.1 explain how effectively care for childrens and young peoples skin hair and teeth. It's part of children's learning about self care and personal hygiene. We can help them do this by encouraging to wash hands before and after eating, after using the toilet and washing their faces with individual flannels. It's also important to teach them the difference between hot and cold water such as red means hit and blue means cold on taps to prevent them burning themselves whilst at the same never leaving a child unattended with water. Babies are different from children they need their nappies changed regularly to prevent any sores or infections and moisturising the skin well.
A risk assessment enables all parties, employees, employer and visitors that they are within a safe environment; those things are in place to reduce the risk of harm or potential risk. Describe correct procedures that relate to skincare? Infection control procedures relating to good personal hygiene include: • Hand washing - the spread of many pathogens can be prevented with regular hand washing. You should thoroughly wash your hands with water and soap for at least 15 seconds after visiting the toilet, before preparing food, and after touching clients or equipment. Dry your hands with disposable paper towels.
For example : If the individual has been recommended a low fat diet by their doctor but the individual insists they want to eat “junk food” it is my role to advise the individual of the content of the food and the consequences of eating it and to repeat this to them on a regular basis. The individual is then able to make an “informed decision” of whether they still wish to consume the meal. It is their right to choose to eat their preferred food. I report the matter immediately and follow my organisations policies and procedures regarding reporting the matter eg note in care plan and report to my manager. This is then discussed with the care team and medical staff responsible for the individuals care.
Pass 5: describe how anti-discriminatory practice is promoted in health and social care settings. Equal opportunities: Equal opportunities is not necessarily treating everybody the same, it more about treating people differently so that they are able to have the same amount of opportunities and to all be treated with dignity and respect. An example of this would be, if you work at a care home and you was caring for someone and you assisting them when trying to feed them and they carry on eating themselves. However, if someone else is unable to feed themselves then you are obliged to help them eat their lunch. So you are giving them both the equal opportunity to eat and have lunch.
Some of these are simple such as ensuring the environment is safe and hygienic for them to eat. You can do this by keeping it clean and pleasant. To make sure that the consumption of food is enjoyable you can make sure that all of their needs are being met. A bad example would be if a service user needs their food cutting up because of arthritis etc, you shouldn’t assume that they also need feeding as this is taking their dignity away from them. 222.4.1- Because by doing so we are valuing the individual and checking this with them, otherwise they may feel rushed or not relaxed to take their time whilst eating and drinking.
Task 4 How is anti-discriminatory practise promoted in health and social care? Equal Opportunities! It's not about treating everybody the same - it's actually about treating people differently so they are able to have the same opportunities and to be treated with dignity and respect. An example of equal opportunities, in my placement, if I had a service user who cannot feed themselves you would give them their lunch and they could carry on and eat themselves. But if someone else can't feed themselves then you would help them to eat their lunch.