1. If we had any difficulties or dilemmas around choice of food we would help to advise the client with his or her choice. Making sure there is enough different varieties of things to be chose from or if an individual feels they have too much choice we can help narrow it down by knowing certain things the particularly like. As a support assistant it my job to assit with choices, and advise them about healthy foods and the importance. For example: A Service user cannot understand a menu when It is present in a list form , so we could help them make their choice by getting images of meals they would be presented with to eat.
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.
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.
" DONT FORGET THE 1038!!!" One of my superiors, whom shall remain nameless asked me, "Why is the AF Form 1038 so important?" The AF Form 1038, Food Service Evaluation Record is a look into the Dining facilities operation. The form breaks down different aspects of the facility to include, Production Logs, Sanitation, and Management. But the form is not as simple as it seems.
They may need to access home help services to provide assistance with cleaning and cooking. I can help them to access these services in most cases and if not I look for suitable sources to provide the required service. Whilst doing the initial risk assessment I might find that my client needs an adaption to their home in order for them to continue to live in their property independently. This may take the form of having a stair lift installed, a downstairs toilet or bathroom installed, a walk in shower fitted rather than a bath, lowering work surfaces in kitchens or fitting hand rails on entrance doors and in the bathroom. In these cases I help my client to access the services of an occupational therapist either by contacting their care coordinator to make a referral or by contacting the relevant council to make a private referral.
The OT will also make suggestions such as removing throw rugs or clutter that could make the walkways narrow. The Social Worker (SW) will determine the need of the patient. The SW will look at the basic needs of the patient, such as how he gets his groceries and how he cooks and cleans. The SW will also determine if the patient can qualify for additional help such as Medicaid or grant money that can help provide an in-home worker who will cook, clean, and buy groceries for the patient. The SW will also determine with the RN if the patient needs a medication dispenser which alarms at specific times and a Life alert type medical emergency bracelet or necklace.
The customer service satisfaction survey that is currently in place on the Kudler website will help to identify what the customer’s like and don’t like about a minimum number of variables but market research needs to also include other vital information like culture, socio-economic background, health, and other marketing mix elements. Great marketing research will allow Kudler Fine Foods to perform studies to learn what they should focus on with their current
It uses colorful icons, which illustrates safe food handling practices (National Grocers Association, 2008). 5. Are there any other items other than discussed above that Kudler needs to observe as a safe practice when handling organic produce? Kudler should ensure that there is a training program in place for employees discussing the importance of food handling, sanitation (e.g. washing produce and hands), inspection and disposal of poor products.
For instance, we expect converging lines to help tell us if an object is near or far away, but a misapplied hypothesis can lead perception to be distorted in illusions such as the necker cube. Support for the role of expectation comes from a study done by Palmer in 1975. Participants were shown contextual scenes such as a kitchen and the shown either an appropriate object e.g a loaf or a similar object such a mailbox which looks like a loaf or an entirely different object such as a drum kit. When shown the mailbox, participants often reported that they saw a loaf. Their stored knowledge about what is stored in a kitchen lead them to form this perception.