Working Practises Necessary In Preparing And Serving Food In The Health And Social Care Environment
P6 Explain safe working practises necessary in preparing, cooking and serving food in the health and social care environment
To be able to work in any food environment in the Health & Social Care setting you must first do a food hygiene course and they all come in different levels and categories, these are basic food hygiene to level 1 Food Safety, preparing drinks and snacks, for example, cups of tea, hot chocolate, making a sandwich or serving a piece of cake or fruit, Level 2 Food Hygiene, preparing and serving meals with hygiene training for those preparing and serving meals. And Level 3 Food Hygiene Certificate for supervisors.
Your kitchen sink can contain more germs than your bathroom sink, germs such as E. coli, campylobacter and salmonella
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• And always use separate, clean utensils, containers, and equipment.
• You should keep raw meat and poultry from touching other food and store in the bottom of the fridge, or in a sealed container.
• Cover all stored food.
Your food safety handling should always be up to date if working in an environment where you are preparing food for others.
Things you need to do
• Keep raw and ready-to-eat foods separate and store correctly
• Clean surfaces and equipment thoroughly before you start to prepare food and after they have been used with raw food
• Wash your hands thoroughly after touching raw food
• Cover cuts and boils
• Wear protective clothing
• Cover hair
• Use separate utensils for raw and cooked foods
• Wash raw meat, vegetables, fruit and rice
• When you are unwell you must inform somebody that you are unable to work
Whereas whole chicken or other bird, you should pierce the thickest part of the leg (between the drumstick and the thigh) to check there is no pink meat and that the juices are no longer pink or red.
Pork joints and rolled joints these shouldn't be eaten pink or rare. And to check when these types of joint are ready to eat, you should put a skewer into the center of the meat and check that there is no pink meat and the juices run
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