You need to store food in clean, sealed containers. Never store warm food in the fridge, this can promote bacteria growth. Most foods can be stored in the freezer for longer, make sure any lose food is stored in a sealed container. Make sure you freeze any food before its ‘use by’ date. You should label foods you have wrapped yourself, stating the date you have frozen.
Help individuals to eat and drink Have a look at a care plan. Write down the important parts that are related to eating and drinking. Give an example of the nutritional requirements for the client. How do you identify the level of help a client needs to eat/drink? Give 2 examples of such support.
Health and safety at work Food and Safety regulations Act Food safety legislation places an obligation on food business operators to ensure that all their activities are carried out in a hygienic way and makes it an offence to supply food which is unsafe or harmful to human health. This applies to all premises that provide food, whether money is exchanged or not. The food safety team is responsible for ensuring that businesses comply with these requirements under the Food Safety Act 1990 and Food Hygiene (England) Regulations 2006. They deal with hygiene except at primary production (farms), where Trading Standards and other bodies have responsibility. A further applicable statue is the Food Safety (General Food Hygiene) Regulations 1995.
Proper food preparation is the next area. It is extremely important to start with clean, wholesome foods from a reliable source and washing hands properly with warm water and soap for twenty seconds. It is also important to keep all work surfaces clean and organized and use clean equipment in preparing, cooking and serving food. One more method for food preparation is not to cross contaminate foods. The next area is food handling.
The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
For example dishes can be shown to a resident to help them make a choice. It is important to encourage an individual to eat a well-balanced diet and make choices for themselves. As well as supporting we should promote and maintain independence as often as possible. We also must actively support the resident to do as much as they can independently and encourage maximising their own potential: For example if they spill a drink pass them a paper towel and let them help clean it up by themselves. To resolve any difficulties we should give choices and let them decide, given more details about the food to help them choose and information needed.
The unit will also provide useful underpinning knowledge for the study of food hygiene and of practical culinary skills. You will be introduced to the concept of nutritional health through exploring nutritional definitions and different ways of describing diet and food intake. The characteristics of macronutrients and micronutrients in terms of their chemical composition and behavior in cooking, digestion and in human metabolism will be explored, and related to the nutritional requirements for different individuals. The effects of non-food substances that may be ingested and that influence health will also be considered. The importance of nutrition for different population groups will be investigated, and related to risks to health as well as to socio-economic factors that influence food intakes.
1.3 DESCRIBE WAYS TO RESOLVE ANY DIFFICULTIES OR DILEMMAS ABOUT THE CHOICE OF FOOD AND DRINK If the individual selects a food to consume that is not suitable as detailed in their plan of care, you should try to offer suitable alternatives. For example : If the individual has been recommended a low fat diet by their doctor but the individual insists they want to eat “junk food” it is your role to advise the individual of the content of the food and the consequences of eating it. The individual is then able to make an “informed decision” of whether they still wish to consume the meal. It is their right to choose to eat their preferred food. You should report the matter immediately and follow your organisations policies and procedures regarding reporting the matter e.g.
2. Understand the effect that mealtime environments can have on an individual with dementia. 3. Support an individual with dementia to enjoy good nutrition. Theory relating eating and drinking will be covered during Health and Social care workshops.
All gloves and aprons that have been worn should be removed and disposed of correctly. All soiled items if disposable should be disposed of correctly. Effective hand washing is a good way to prevent infection from spreading. It is also important that all equipment is cleaned correctly to avoid cross infection, this is because infection can spread from one person to another through instruments, linen and equipment. 2: The employer has a responsibility to provide PPE equipment and to ensure the environment in which you work is safe, food preparation areas are clean and maintained to comply with food hygiene legislation.