Also, the cooked and uncooked food must to be stored in Separate places in the fridge and freezer. In addition, these regulations state that the kitchen must to kept clean at all times and all the staff must to be trained in food handling and food hygiene. Explain how legislation, policies and procedures are implemented in early years setting? the children Act made the safeguarding and welfare of children and young people requirements outlined in the Early years foundation state (EYFS) statutory in the framework legally binding. These requirements are: Every setting must to have a health and safety policies and procedures and there must to a regular risk assessment.
Food safety can be defined as ensuring the food is as safe as possible to consume by the consumers. Next, there are three ways of ensuring the food safety which are handling, storing and preparation of food. For the food handling, ensure that, the food handlers wash their hands and work surfaces before and after cooking. The raw foods must be kept in the refrigerator with the temperature of 4.4ºC or below and the freezer of -17.7 ºC or below. Lastly, for food preparation, avoid the cross-contamination.
The layout should be set so that flow of food preparation is efficient such as hand washing sink should be where it is highly accessible to those working in the food prepping area. Managers should also ensure that all the kitchen staffs working are certified food handlers and aware of providing food safety. The staff should be educated upon how foodborne illnesses occur and how too avoid any contaminations from occurring when preparing food in the kitchen. By washing hands before prepping raw food with warm water, soap, and dry with single use paper towel. Nails should be trimmed as well since both hair and nails are two of the most common physical contaminations.
D2: Health, safety and hygiene regulations and their impact on food retailing. Health and safety laws An Act to make further provision for securing the health, safety and welfare of persons at work, for protecting others against risks to health or safety in connection with the activities of persons at work, for controlling the keeping and use and preventing the unlawful acquisition, possession and use of dangerous substances, and for controlling certain emissions into the atmosphere. This act is really important for food retailers to meet their health and safety because it will reduce the risks for their employees and customers. If food retailers don’t meet their health and safety, they will be prosecuted and fined thousands They will also lose their reputation and performance. Healthy and safe environments Healthy and safe
Assessment Task Student Name: Q 1 What is the aim of “Food standard code”? Q 2 Who is responsible for organizational hygiene procedure? Q 3 List three unsafe hygiene practices in hospitality industry. Q 4 Define hazards and classify into three main categories. Q 5 Explain each hazard categories with an example and provide removal procedures for each example you have given.
As well as following the plan of care, use communication strategies, be aware, acknowledge, and accommodate individuals with different diseases such as with dementia, to promote fall prevention strategies (RNAO, 2017). This connects back to the learning outcome (4.1), “Demonstrates use of professional standards and the Code of Ethics to inform safe nursing care as applicable”. Using the code of ethics will help me provide competent, safe, compassionate care to clients. And my awareness and knowledge still need to develop to perform the ethical care I require to do in the long-term care
2. Cleanliness Throughout the cooking lesson, I was able to maintain a clean and tidy workbench area. This contributed to avoiding dangerous situations. As I was handling chicken, it was crucial that I continuously cleaned the utensils. This is because harmful bacteria have the opportunity to be passed from direct contact from one food to another, leading to cross-contamination.
The term food safety and hygiene usually refer to particularly the practice that prevent the microbial contamination of food. food safety is a closely related but broader concept that means food is free from all possible contamination and hazards the terms may be used interchangeably. food hygiene is creating and maintaining hygiene and healthy condition for the production and consumption of the food that we eat. We should have to give more emphasis on good food practises, in home as well as and more on hospitality industries so that we will save from food diseases. which food is contamination from microorganisms but sometimes we do never consider that food is dry or wet.
Lastly, you need food especially meat like pork and fruit. Nothing like bacon grilled over a nice fire wrapped around a big pineapple. Landing on a deserted island is not a fun time also it’s not easy. There are many components before you start your fire. The most important step is picking the best spot.
Moreover, in a meal, concentrating on the meal is crucial. Watching television, using mobile phones and doing other activities while having meal are considered impolite. When removing bones or other inedible parts, one should use chopsticks to take them and put them on a side plate instead of spitting them onto the table or the ground. If there is food around your mouth, it is advisable to wipe it using either a tissue or a napkin rather than licking it with your tongue. When chewing food, making noise is unacceptable.