Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
2.6 The level of risk determines the type of agent that may be used to decontaminate as there are agents for different risks, low risk is water and detergent" medium risk is disinfectants and high risk is sterilizing agents. For example, cleaning a soup spillage on a surface would be low risk and only requires hot water and detergent like washing-up liquid (fairy,
Check your local requirements. Do not wear false nails or nail polish. Cover all hand cuts and sores with clean bandages. If hands are bandaged, clean gloves or finger cots, a protective covering, should be worn at all times to protect the bandage and to prevent it from falling off into food. You may need to move the foodhandler to another job, where he or she will not handle food or touch food-contact surfaces, until the injury
Covering cuts and scrapes with a clean bandage will help the wound to heal and it will also prevent the bacteria from being spread. Also, do not touch other people’s wounds or bandages. Do not share personal items such as razors or towels as well. Shared items, such as gym equipment, should be wiped down with antibacterial wipes before and after use. Another way to help kill bacteria is by drying clothes, sheets, and towels in a dryer instead of letting them air dry (Understanding MRSA Prevention, 2012).
Hand gels should only be used as an interim measure until you are able to perform a proper hand wash; they are not a suitable replacement for good hand washing. Uniforms must be kept clean and tidy, and I wear a clean uniform every day. Tunics should have short sleeves to prevent them from dragging in body fluids when undertaking moving and positioning procedures. I must not go to the shops in my uniform, because I could be spreading bacteria and infectious agents. Personal hygiene is also important in the fight against infection.
(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
The cook wears a hair net to avoid any hair going into the food. Hard hats are simply what they say, they are hats worn on a building site ext these are to prevent a head injury if a brick was to fall on them the hard hat would protect the individuals opposed to him not wearing one the injury would be fatal. So you see these protective equipment is vital in the work place and if we do not use these you are putting yourself at risk and others. Environmental Safety Here is an outline of how to prevent and what to do in the event of. FIRE – To prevent a fire we need to have a no smocking policy and signs around the
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
Once the source has been removed we then ensure that no other service user enters the environment and the a member of staff wear gloves, uses clean equipment, removes waste safely and if necessary wears protective equipment. We also promote the correct way to wash hands to all staff and service users to minimise the spread of infection; hand sanitizer is also promoted to further promote infection control. If infection was to break out, it would have detrimental consequences for both the individual and the
By maintaining a sterile environment the risk for cross spread of diseases is limited. Hand hygiene should be maintained by staff to minimise micro-organisms infecting the wound. The patient should also maintain their hand hygiene to reduce the spread of micro-organism from the gastrointestinal track. Client education can reduce further complications by awareness into healing impairments such as smoking and poor diet choices. Certain nutrients are needed in the healing process such as vitamin c, zinc and protein.