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

1.1 diet safety hazards when preparing, luck, storing and innocuousing away diet and alcohol addictions argon of three types, namely, biological and chemical hazards.1.2this is important because it prevents diet tipsiness for the idiosyncratic for e.g. if i dont take all the necessary precautions when preparing nutrition or imbibition, the service user whitethorn get fare poisoning which could wipeout with the service user going into hospital. nutrition poisoning is ca utilize when contaminate viands is beaten, it can be extremely unpleasant, and in worst upshot scenarios it can be fatal, specificly in high- seek group clients. the just about common cause of illness from food is bacterial contamination.1.3 personalized tutelar clothing essential be used when discourse food and drink because dust and bacteria from our clothes can contaminate the service users food and drink. for e.g. we go out in break and comport a coffee tree in a coffee shop, when whatsoeve rone at the next hold everywhere is sneezing , after going in the service users home we have to use protective clothing because bacteria from our own clothes may contaminate the food and drink we prep ar.1.4surfaces, utensils and equipment must be clean forward beginning a new line of work because bacteria from the left oer pieces of food will contaminate the freshly cut/handled food, also chopping boards used for chopping vegetables must be rain outed in the first place chopping meat if pick boards are non available in a service users home.1.5some of the cooked food products gets extremely quickly contaminated, as food waste promptly and safely. meat, fish, poultry, dairy products, cooked pasta and rice are perfect for bacteria to grow. thats wherefore we must dispose orclear meals leftovers immediately. for e.g. if the service user left some rice or meat in the pan, we must tip it immediately after the meal and monetary fund it in the fridge scarce only for a few hour s (e.g. lunch till supper, but not till next days lunch) if that leftover is not consumed at supper, we must dispose it in the bin for food waste. also we must wash up the pans, plates, cutlery etc after clearing the food to not draw a blank time for bacteria to grow and develop.1.6when storing food we must conjoin some guidelines to ensure its safety, for e.g. to keep apart raw and cooked food, keep apart dairy product, meat products, eggs and vegetables because this is the way of preventing cross contamination.2.1detention should be rinse quite rhythmicly when discourse food, they should be washed beforehand preparing food, midway dealing with raw and cooked foods also if you were to come in contact with a service user you should past wash your hands.2.2 note 1 soused hands thoroughly under warm running water and pip-squeak liquid soap onto the care of one hand. step 2 devil your hands together to make lather.step 3 rub the palm of one hand along the back of the oth er and along the fingers. then repeat with the other hand. step 4 rub in amongst each of your fingers on both hands and round your thumbs. pay particular attention to your nails. you many need to use a nail brush. step 5 rinse off the soap with clean water.step 6 dry hands on thoroughly on a spendable towel.2.3every person working in a food treatment area must maintain a high degree of personal cleanliness and wear suitable clean and where appropriate protective clothing. clothing is a common source of contamination of foodand may arise contour line foreign bodies e.g. buttons, fibers and debris 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 creation prepared or handled, protective clothing must be worn.2.4surfaces, utensils and equipment must be clean before beginning a new tas k removing intimacy 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 suffice food and drink utilise seperate boards and utensils for different types of food e.g. raw meats and vegetables, utilise colour-coded chopping boards, making sure that food is thoroughly cooked according to guidelines e.g. not reheating more(prenominal) than at one time, undermentioned microwave instructions, ensuring frozen meat and products are thawed before cooking. cooking or reheating immediately before serving, washing ready-to-eat product, serving foods e.g. tutelage hot or chilled food at correct temperature, nott topping up sauces, excluding staff with food poisoning symptoms.3.2prepare and serve food and drink in ways that minimise risks to own safety and that of others other e.g. children and adults who eat the food staff preparing food following good food handling and serving practices maintaining personal hygiene retentiveness any cuts or lesions completely covered wearing protective clothing minimising food handling e.g. using log handled servers importance of cleaning as you work replacing covers over food in breeding areas and serving areas keeping preparation and serving areas clean and tidy3.3 check that individuals have finished eating before removing utensils and crockery you encourage 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 cleaning materials clean and store cooking utensils and equipment the right way or return them for cleaning wash your hands and ensure your own cleanliness and hygiene after cleaning utensils, crockery and equipment4.1 following recommended time limits for food at r oom temperature not leaving food and drink to accumulate in food areas4.2 not leaving food waste near 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 external 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 rack place them upside down once dry put it in clean, dry terminal shelves5.1 high risk food e.g. ready to eat, storing immediately after delivery checking promotion regular cleaning of food storage areas and refrigerators separating ready to eat and raw foods shopworn rotation correct temperatures e.g. store rooms , refrigerators, freezers suitable packaging and pesterer proof containers not storing foods in opened cans cleaning spills in storage areas imme diately5.2 using covered containers keeping raw food separate from high risk foods e.g. raw food at the bottom 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 setting legislation food packaging6.2 own job description line manager food hygiene qualifications tutor/assessor