They are also needed to inspect all allocated premises for compliance with health and safety legislation. If need be, environmental health officers can close down cafe / restaurants / factories that make food if they do not meet certain standards. The second most important people to help prevent food poisoning is the consumer. It is their responsibility to make sure that the food they have bought its to be stored and cooked in the appropriate way according to the food label. It is also incredibly important that the food being carried away is being treated well whilst being transported.
Bii) There are 4 main key points of food safety in a social care setting. These are: * Hygiene (personal and environmental) – While preparing food is it vitally important (especially if handling raw meat) to wash your hands and work surfaces to ensure there is no cross contamination. * Food preparation – It is important to follow preparation guidelines to ensure all meat and other products are prepared properly to avoid food poisoning. You must also check the food sell by date to ensure that it is all in date and ok to consume. * Cooking – Following cooking guidelines is extremely important in a care setting.
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.
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. 3.1 Describe procedures and systems relevant to the prevention and control of infection.
UNIT 4222-233 Meet food safety requirements when providing food and drink for individuals Outcome 1 Understand the importance of food safety measures when providing food and drink for individuals 1. Identify potential food safety hazards when preparing,serving,clearing away and storing food and drink When preparing food, you must be sure the area is completely clean and free of bacteria before starting. Clean the cutting board after each use, using bleach or disinfectant solution cleaning up after meats or poultry. Keep foods at proper temperatures, to avoid bacterial growth and the possibility of food poisoning. Keep hot foods hot, and cold foods cold.
This regulation concerns how food should be handled safely to avoid contamination and food poisoning. This is in order to protect the service user from potential harm; in addition, it is a legal requirement. 2) An agreed way of working could be to protect the service user’s confidentiality. As long as a situation does not place the service user in danger or give cause for concern, then a care worker must keep information given to them confidential. It is the responsibility of the healthcare worker to handle information appropriately; this applies to all information whether it is an opinion given verbally, social information, or financial or medical records.
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.
[019.1] Understand roles and responsibilities in the prevention and control of infections 1.1) Explain employees’ roles and responsibilities in relation to the prevention and control of infection: As employees, it is our responsibility to take precautionary measures to prevent and control the possible spread of disease within our work place environment. Employees are to strictly adhere to company policies and procedures as well as that of the local authority and understand several legislation regarding the prevention and control of infection. This generally should involve working safely to protect ourselves, other staff, service users and the public from infection. Employees should put in a safe way of working such as always washing their hands, not coming to work if we feel unwell, ensure the proper use protective equipment at all time while working. 1.2) Explain employers’ responsibilities in relation to the prevention and control of infection Employers have the responsibility of ensuring the safety of our work place in such a way that is protects members of staff and the public from infection.
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.
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.