Wednesday, July 17, 2019

Meet food and safety requirements when providing food and drink for individuals Essay

1.1 diet asylum hazards when preparing, help, storing and brushing away viands and sups argon of three types, namely, biological and chemical hazards.1.2this is heavy be catch it prevents provender poisoning for the individual for e.g. if i dont take any told the necessary precautions when preparing forage or alcoholism, the advantage exploiter whitethorn get nutriment poisoning which could end with the financial aid user br sweep awayhing out into hospital. feed poisoning is ca employ when colly forage is eaten, it give the bounce be exceedingly unpleasant, and in worst case scenarios it smoke be fatal, particularly in guessy group clients. the most public cause of illness from regimen is bacterial befoulment.1.3 soulfulnessalized protective clothing essential be used when manipulation nourishment and drink because dust and bacteria from our clothes can choke off the service users nourishment and drink. for e.g. we go out in break and lay d testif y a coffee in a coffee shop, when roughlywhatone at the succeeding(prenominal) table is sneezing , by and by going in the service users home we bewilder to use protective clothing because bacteria from our own clothes may taint the feed and drink we prepargon.1.4surfaces, utensils and equipment moldiness be just sooner beginning a advanced task because bacteria from the left(a) everyplace pieces of food will contaminate the freshly cut/handled food, as well chopping boards used for chopping vegetables must be laveed in the first place chopping spunk if separate boards are non available in a service users home.1.5some of the cooked food products gets extremely apace contaminated, as food waste cursorily and safely. meat, fish, poultry, dairy products, cooked pasta and rice are perfect for bacteria to mount. thats why we must drive or disentangle meals unexpendeds flat. for e.g. if the service user left some rice or meat in the pan, we must cover it immediately after the meal and transshipment center it in the electric refrigerator but only for a few hours (e.g. lunch till supper, but non till next days lunch) if that leftover is not consumed at supper, we must dispose it in the put in for food waste. alike we must scrub up the pans, plates, stonecutter etc after clearing the food to not leave time for bacteria to grow and develop.1.6when storing food we must constitute some guidelines to encertain(p) its safety, for e.g. to keep apart desolate and cooked food, keep apart dairy product, meat products, eggs and vegetables because this is the way of preventing cross contamination.2.1 pass on should be washed quite on a regular basis when handling food, they should be washed in front preparing food, in-between dealing with huffy and cooked foods also if you were to come in contact with a service user you should then wash your transfer.2.2 shade 1 wet hands thoroughly under warm rails water and squirt liquid goop onto the medal lion of one hand. step 2 gag your hands together to act lather.step 3 rub the palm of one hand along the impale of the other and along the fingers. then parallel with the other hand. step 4 rub in between each of your fingers on both hands and round your thumbs. deport particular attention to your nails. you m whatsoever admit to use a nail brush. step 5 rinse off the strap with clean water.step 6 change hands on thoroughly on a disposable towel.2.3every person consummationing in a food handling area must watch over a richly degree of personalised cleanliness and wear suitable clean and where grab protective clothing. clothing is a common source of contamination of foodand may arise form foreign bodies e.g. buttons, fibers and detritus pathogenic (harmful) micro-organisms via cross-contamination from dirty clothing. clothing must be clean and should be changed regularly to maintain hygienic standards and protect food from the risk of contamination where open high risk foods are being alert or handled, protective clothing must be worn.2.4surfaces, utensils and equipment must be clean out front beginning a new task removing national on which bacteria grows reducing the risk of foreign matter in food preventing cross contamination e.g. direct, indirect3.1practices to control hazards when preparing and luck food and drink using seperate boards and utensils for different types of food e.g. in the altogether meats and vegetables, using colour-coded chopping boards, making sure that food is thoroughly cooked according to guidelines e.g. not reheating more than at a time, hobby microwave instructions, ensuring wintry meat and products are thawed before cooking. cooking or reheating immediately before serving, washing ready-to-eat product, serving foods e.g. keeping tropical or chilled food at patch up temperature, nott topping up sauces, excluding staff with food poisoning symptoms.3.2prepare and serve food and drink in ways that denigr ate risks to own safety and that of others other e.g. children and adults who eat the food staff preparing food by-line good food handling and serving practices maintaining personal hygienics keeping any cuts or lesions completely covered eroding protective clothing minimising food handling e.g. using log handled servers importance of modify as you work replacing covers over food in preparation areas and serving areas keeping preparation and serving areas clean and tidy3.3 check that individuals have stainless eating before removing utensils and crockery you make headway individuals to wash their hands and clean themselves at the end of the meal. remove or assist individuals to remove used utensils and crockery follow organisations policies and practice to dispose of stale or unusable left-over food you clean work surfaces after use with appropriate change materials clean and store cooking utensils and equipment flop or return them for change wash your hands and ens ure your own cleanliness and hygiene after cleanup position utensils, crockery and equipment4.1 following recommended time limits for food at means temperature not leaving food and drink to accumulate in food areas4.2 not leaving food waste adjacent foods or preparation areas replacing bin lids correctly keeping bins away from food areas hand washing after handling waste foods regular emptying and cleaning food waste bins keeping outside refuse areas clean4.3 using seperate sinks for cleaning and food preparation thorough cleaning and disinfecting disposing of cleaning cloths or disinfecting disinfecting cleaning materials4.4 all utensils to be stored seperately on a pinch place them upside down once run dry put it in clean, dry storage shelves5.1 high risk food e.g. ready to eat, storing immediately after words checking packaging regular cleaning of food storage areas and refrigerators separating ready to eat and raw foods stock rotation correct temperatures e.g. store room s , refrigerators, freezers suitable packaging and pestis proof containers not storing foods in opened cans cleaning spills in storage areas immediately5.2 using covered containers keeping raw food separate from high risk foods e.g. raw food at the come home of the fridge storing perishable foods in dry conditions using clear labeling checking use-by dates6.1 government agencies e.g. food standards agency policies and procedures in own picture legislation food packaging6.2 own job description line coach-and-four food hygiene qualifications tutor/tax assessor

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