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.
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
Brand name of the FD&C color(s) from the grocery store food = Blue #1, Red #40 C. The FD&C color(s) making up the grocery store food colorings = McKormicks- Yellow #42, Blue #1, Red #40 D. The FD&C color(s) making up the Kool-Aid drinks. = Grape= Red #3 and Blue #1, Strawberry= Red #3 E. The FD&C color(s) making up the M&M’s®. = Blue #1, Yellow #6, Red #3, Post-Lab Questions: 1.Why can't a pen be used to draw the baseline on the chromatography paper? Because the ink would separate. 2.
(Waste Online 1999) Household waste is domestic items such as paper, flowers, plastic bottles which are not contaminated so are not at risk of spreading infection. Therefore household waste can be put into a black bin bag. These black bin bags are disposed of in landfill sites. (Cleanliness Champions 2008) Unit 8 tate three key measures to be taken to ensure safe handling of food 1. protecting food from the risk of contamination 2. preventing any bacteria present from multiplying 3. destroying harmful bacteria by thorough cooking (Cleanliness Champions Website) Three measures that can be taken to ensure safe food handling are ensuring that the food is protected from risk of contamination such as pest or germs getting on the food, not allowing any bacteria that may already be on the food from multiplying by keeping it at the right temperature and also by heating the food correctly and thoroughly cooking to destroy any bacteria Unit 9 One way of preventing infection within a care setting is to use aseptic technique when inserting an invasive
This essay will focus on inter-professional working in health and social care delivery. The history of inter-professional working will be explored. The nature and types of evidence underpinning inter-professional working focusing on the practice area of protection of vulnerable adults will be discussed. The range of factors that promote and create barriers to inter-professional working will be discussed. The implications of this essay will be discussed in relation to my future practice as a qualified Social Worker as a member of an inter-professional team.
To prevent poisoning in both adult and children use safety locks on all cabinets, store food and chemical products in separate areas, keep medications out of sight, teach children about poisonous substances, and discard all old or outdated medications. 3. First aid for swallowed poisons is to have victim lay down, give victim lots of clear liquids, treat for shock, and seek medical attention 4. First aid for inhaled poison is to call 911 and poison control center, put unresponsive victim in recovery
Workplace Health and Safety Policies, health and safety documentation as well as any other relevant health, safety and welfare information should be communicated to staff, this information can be found on state government legislation websites. The information should be accurate so workers can perform their work safely. They also should be informed about health and safety activities and issues. Activity 21. When defining responsibilities, what must be included?
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. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from
Assignment 306 Understand health and safety in social care settings Assignment composition Assignment overview In this assignment you will demonstrate your knowledge and understanding of health and safety in social care settings. You will demonstrate your awareness of the legislative framework, identify hazards and risks and how these can be minimised. You will demonstrate you have the knowledge and ability to support less experienced colleagues. You will research topical issues, examine incidents and make assessments of the appropriateness of the actions taken and you will prepare materials to enhance the safety awareness of others. Learners will benefit from undertaking practical courses relating to moving and handling, food safety and first aid.
Unit 4(SHC 34) Unit 4 (SHC 34)- Principles for Implementing Duty of Care in Health, Social Care or Children’s and Young People’s Settings. Unit aim: This unit considers how duty of care contributes to safe practice, and how to address dilemmas or complaints that may arise where there is a duty of care. Credit value-1 Level 3 This workbook covers the following elements: Learning outcomes: There are three learning outcomes to this unit1. Understand how duty of care contributes to safe practice. 2.