In relation to CVD, there has been legislation put in place to help prevent the risk factors associated with CVD. These include the compulsory nutritional labeling of all food and non-smoking legislation. The nutritional labeling of food helps to prevent CVD by giving us the information we need to make an informed decision. By doing this we are able to buy nutritious foods that in the long term will help decrease the risk of developing CVD. Non- Smoking legislation has appeared in public places such as restaurants, pubs and clubs.
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.
The Department of Agriculture and Food carries out monitoring to ensure compliance and correct use of the logo by the food industry. This includes regular random checks at both the retail and manufacturing level. They have to undergo certain test and fit certain criteria’s to allow them the use of this brand. Businesses must apply to the Department of Agriculture and Food, Western Australia to use the logo; they must also meet all of the criteria before being registered. Depending on the type of product also impacts on whether or not certain companies can use the Buy West Eat Best logo.
Bi- A risk assessment in this situation will help to identify all the risks that are involved with James living independently. Once the risks are identified, it will help James to carry out the tasks he wishes without causing any harm to himself, others or the environment around him. It will give the correct assessment as to how likely harm or danger is to come to James and whether his best interests and health and safety concerns override his rights. Bii- Everyone that works with and comes into contact with food within a social care setting has a responsibility to safeguard the service users and ensure the use the correct procedure for handling preparing and storing food. For example, ensure you maintain good personal hygiene at work such as, clean hair tied back, short clean nails, clean clothes, and good hand washing; wear the correct PPE at all times, your work areas are clean and tidy, you use the correct procedures for storing, preparing, cooking and disposing of food and are aware of how to avoid contamination of foods and food poisoning.
D2. Justify ways of overcoming difficulties that may arise when implementing anti-discriminatory practice in health and social care settings. When implementing anti-discriminatory practice in health and social care settings there are many problems that may arise and successfully service providers must try their best to overcome these problems as best as they can to meet all service users’ needs to ensure good quality care. Firstly when you have precise food preferences and food needs to meet when working with service users you will need to as a service provider ensure that all food provided to the service users is correct and precise for that specific service user. Overcoming the problem the company may face financially may be difficult however
Most of the legal regulations relating to infection Prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, Employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and Control. 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. Legal regulations that come under HASAWA include The Control of Substances Hazardous to Health (COSHH), this is relevant as it is about the prevention and control of pathogens and managing the safe storage and use of hazardous substances. Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR) is relevant as it requires that any infection or disease that is work Related be recorded and reported.
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.
Every piece of legislation describes guidance of responsibilities. It also guides us on how we should follow and maintain health and safety to eliminate risks for the people using social care settings. Food hygiene regulation 2005, explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible.
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.
If you gave someone the wrong medication you could cause the individual serious harm as well as cause serious legal complications for yourself and the company. * Food handling and preparation – you should have at least basic food hygiene training before you can prepare and serve food to others in a health care setting, this is so that you can handle food correctly to prevent cross contamination and possible food poisoning. * Emergency procedures – all staff must be trained on what to do in an emergency. This is so that in the case of an emergency staff are able to deal with it calmly and efficiently therefore avoiding any un-necessary stress to service users and avoiding harm to others. * Assisting moving and handling – you must not assist with moving and handling without relevant training as you can yourself serious injury or injure the individual you may be moving.