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.
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.
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.
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.
[CT257.5] Understand how issues of public concern may affect the image and delivery of services in the sector The public may affect the image and delivery of service as the public concern may be raised through media coverage on the tv and through press correspondents. [CU1527.1] Know the principles of healthy eating for children and young people Assessment Criteria The eat well plate shows the different types of food we need to eat and in what proportions to have a well-balanced and healthy diet. Children and young people need to have a correct balance of nutrients and food for them to develop and grow properly. The right balance helps to improve their concentration, builds up their strength and gives plenty of energy. 1.1 Outline the nutritional requirements of a healthy diet for children and young people The nutritonal requirements of a healthy diet for children and young people include: vitamins, minerals and protein, mixed with fibers which dont include salt and sugar.
Ensuring the setting is always clean to stop the spread of infection. That food is stored properly to stop cross-contamination and that the kitchen is clean to stop the spread of germs. The childcare provider must set out clear expectations and boundaries for children behaviour and to use ways of discouraging behaviour that might harm or distress others within the setting. Being aware and observing children and assessing their development, so that if they do not meet their development that appropriate action can be made to informed parents. Finally if you suspect harm or abuse that you are aware of the procedures to follow if you suspect a child is being
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.
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.
Food Irradiation and Its Effects on Consumer Health Food irradiation is a process that the food industry uses to reduce harmful, disease causing bacteria and increase the shelf life of foods by destroying decay causing microbes. While this process has been proven to be safe by the Center for Disease Control and the Food and Drug Administration, public misconception of the process has created doubts as to its safety and effectiveness. Through public awareness and education of this process, many concerns and misbeliefs can be dispelled. Food irradiation is performed using three different technologies, using three different kind of rays: gamma rays, x-rays, and electron beams. The different uses will depend on the food being irradiated as each technology has strengths and weaknesses.
For example, tomatoes are injected with fish gene to make a new product with better quality because the components in fish can protect fruit from freezing. Nevertheless, this matter can cause a serious consequence for people who get allergic with fish. Hence, labeling will allow consumers to identify and steer clear of food products that could cause them problems. Last but not least, labeling GM foods