Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers. 1.4 Surfaces, utensils and equipment must be clean before starting a new task to ensure matter on which bacteria grows is removed, reduces the risk of foreign matter in
Keep hot foods hot, and cold foods cold. Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water. Keep chemicals stored in separate area from foods. When clearing away, use clean cloth to wipe table, not leftover napkins - to avoid spreading germs. Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up.
* Cooking – Following cooking guidelines is extremely important in a care setting. All food especially meat such as chicken or pork should be cooked thoroughly to avoid food poisoning and illness in residents and staff. * Food storage – All food should be stored in a place that is suitable, it will explain the correct food storage on the packet or container that it comes in. If food is not properly stored it could go stale and cause illness Biii) Store food Safely | To ensure that food is properly stored James must read all packaging as storage guidelines will be on the packet or container. James must be careful of high risk foods such as meat, dairy products, seafood and some others as bacteria is more likely to spread on these types of foods.
Slowly add the water mixed with oil and stir over medium heat until mixture thickens to dough. Let cool a few minutes and then knead until smooth. Kool-Aid Play dough with Alum (Nonedible) Alum is a pickling spice found in the spice section of your grocery store. It makes the play dough last longer. • 2, 1/2 cups flour • ½ cup salt • 1 Tbsp Alum • 1 package unsweetened Kool-Aid (6 g Pkg.)
Down the respirator tract into the lungs. Coughs,cold and other common air Bourne infections. How can our own health or personnel hygiene put others at risk in the work place. Good personal hygiene is one of the most effective ways to protect ourselves, and others, from illness. This means washing hands, being carefully not to cough or sneeze on others, cleaning things that you touch if you are unwell
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
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.
Example of dangerous equipment may be a sharp edge on the bath seat as this may cause skin tears. There are various areas that may pose a concern for infection such as dirty or unhygienic bath mats, commodes, bath hoists etc. such issues should be reported to the appropriate person and thoroughly cleaned before
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.
They can be disposed of or changed and washed after every use. Some PPE used are gloves, gowns, masks and aprons. 2.5 The concept of risk in dealing with specific types of contamination are each item or area will require assessing before cleaning, disinfection or sterilization before task is carried out. Low risk, for example floors, furniture, mobility aids. Medium risk for example bedpans, urinals, commodes.