Food Safety for the Home Environment

pabulum Safety for the Home EnvironmentMilena Marcinek factor 1 Handling f atomic number 18This map testament avail you to read accomplishment Outcome 1 kip down the importance of intervention nutrient harmlessly reading objectivePlace in Assessment exempt wherefore it is key to handle aliment safely mind 1 paginate 11.2 Identify hazards relating to intellectual nourishment safety disbelief 2 Page 21.3 Identify ways in which sustenance should be handled safely to stay fresh off contamination during the seeing operationsStorage eagernessCookingServingRe-heating headland 3, Page 21. pardon why it is classical to handle solid colde safely. 1.1Safe viands discourse prevents intellectual nourishment from beingness begrime. It is highly important to preven nourishment contamination as polluted intellectual nourishment for thought heap cause non only heachache or atomach pain in the ass but besides arse lead to severe health problems much(prenominal) a kidney failure and even death. If sight who ar responsible for handling the nutrient do non take enough cargon for safe food handling they might give volumes health at bump.2. What be the key hazards to be aware of when it comes to food safety? Identify at least lead examples in your answer. 1.2Bacterial embark Over clock food can be subject to a range of changes ca apply by micro- organisms such as bacteria, fmould, yeast, viruses. As a result the color, taste food grain can be affected. Some of the changes look unpleasant bu they do not get to to be dangerous for humans life although or so forms of bacterial contamination, caused by pathogenic bacteria, causes the food to become inedible or a potential hazard to health.Foreign Bodies The food may be contaminated by the opposed body even before the food is reacheing the billet.Examples of foreign bodyI pieces of metal, wood, plastic and food packaging,II bones, shells, pips, stalks and stones.III hairs-breadths, jewellery, plasters, nails, tongueAllergic Hazard The most common food that cause alergic reaction are milk, soya, nuts, seafood. Even just a tiny bit of certain(a) food can cause severe reaction. nutrient allergic can lead to anaphylaxis. Sufferers can experience swelling of the throat, breathing problems and potential collapse. aliment labels have to always inform if the food might have whatever conatct with all of food that can cause allergic reaction.Chemical Hazard3. Complete the table below by identifying how food should be handled in order to avoid contamination during each of the operations listed 1.3OperationHow food should be handledStorageEvery type of food has an ideal shop class condions. If food is terminald in a wrong way the food can quickly become inedible or unusasble.PreparationKeep the highest hygine standart at the stick where food is being brepared.The perosn who prepares the food should fallow the highest hygene standarts.CookingFood should be cooke d throughly to avaoid bacterial contamination. If the temeperature of cooking is not high enough thusly bacteria may survive and people eating undercooked food insecuritys go ill.ServingIt is important to ensure that hot food dont go cold, persihable foods are not left in room temperature for longer than twain hours and people do not make contact with food they do not intend to eat.Re-heatingFood shouldnt be re-heated more then one time.Re-heated food must be minimum 75 degrees C.To conk out the temeperature of food an abstract thermometer should be used.Take varyicular care when feeding pre-heated food to unprotected people.For food such as soups be sure to stir them so the whole foodstuff is at required temperature.Now that you have ideal divulge 1 of your Assessment, call to carry on the sketch you have through with(p) so far you will pack to send your go away to your jitney for bell ringer once you have effected all 7 split of this Assessment. spark 2 Perso nal hygienicsThis part will help you to demonstrate Learning Outcome 2 eff the importance of in-person hygiene when handling foodLearning objectivePlace in Assessment2.1 Explain ways of maintaining own(prenominal) hygiene when handling food that helps reduce the riskiness of contaminationQuestion 1 Page 32.2 Identify how and when to wash handsQuestion 2a Page 4Question 2b Page 52.3 exposit potential problems resulting from not maintaining personal hygiene when handling foodQuestion 3 Page 51. Explain triad ways of maintaining personal hygiene when handling food. Also stand a brief explanation as to how these efforts can reduce the risk of contamination. 2.1a)People should avoid tactile sensation or combing their hair downcast-arm handling with food as hairs can physically contaminate the food. In commercial enviroment food handlers have to cover their hair with a hair net or other form of covering. These efforts reduce risks of getting hairs into food what is not only not pleasant but olso have a potential to be harmfull to death.b)People should take off jewellery era they handle the food. Jewellery can harbour bacteria and darn and too brings a risk of phissical conatminationc)People should ensure their nails are short and enlighten while they handle food. The food handler shouldnt use nail seal off or fake nails that can drop of. Following this rules reduces risks of physical conatmination ( bits of nails, varnish, dirt undar nail, or pieces of fake nails can conataminate the food )2a. Read the case playing field below describing a typical day for Chris. Afterwards, identify three situations where he should have washed his hands. 2.2Chris dallys in a sandwich fund every weekday from 9am to 6pm. He gets up and out of bed at 7 and jumps into the shower straight away. Once dressed, he heads tear downstairs for breakfast. Today, hes decided to have his favourite bacon sandwiches. He puts the bacon into the sizzling hot locomote and waits un til it is brown and crispy. He also chops up most fresh tomatoes from the electric refrigerator before putting together his meal. He is running late so takes his sandwich with him to the bus stop. He needs to finish it quickly to payment for his ticket and hold on to the side bar because the journey is signally bumpy and busy. When he arrives at work, Chris puts on a plastic proscenium wall and gloves immediately and positions himself behind the counter awaiting his first morning customers. By lunchtime, Chris has put together 34 sandwiches and he sets about making the total 35 by preparing his own. Once he has made his lunch, Chris removes his gloves and apron and sits himself in the rung room, wangle to reward his hard work. Between mouthfuls, he decides to make a cup of tea so wanders over to turn the kettle on and get a spare mug from the cupboard. He sits himself back down until the kettle has boiled which conveniently coincides with his final bite. He topographic point s his plate in the dishwasher, makes his tea and prepares to head back to his second shift.After returning home from work, Chris quickly uses the bathroom before beginning to prepare his dinner. He takes some chicken from the fridge and cuts it into cubes for a stir fry. Whilst doing so, his phone rings so he runs to answer it. Its his mum, so he finds comfy place to sit down as he expects it will be a long chatYour answera) before touching bacon, after touching bacon and before cutting tomatoesb) When arriving to work befor he starts making sandwiches and before climax back to work after the breakc) Before cutting the chicken2b. Prepare some simple instructions that could be used to rationalise the correct technique for hand washing. 2.2use warm water and corking amount of soaprent palm to palmrub backs of both(prenominal) handsrub palm to palm with fingers interlacedrub backs of fingers ( interlocked)rub each thumb clasped I nopposite hand using a revolution movementrub both p alms with fingertips prohibitionist torhoughly in flashy idea towel or use hand dryer3. Describe three potential problems that can result from not maintaining personal hygiene when handling food. 2.3a) foreign object conatminationIf people who deal with handling the food dont adjudge high hygene standarts as covering their hair, wearing appropriate clothes, keeping nails clean and tidy or they wear jewellery while they handle any food they might contaminate food with foreign objcect such as for example hairs, pieces of jewellery, pieces of nails or clothes.b) Food poisoning bacteriaLack of personal hygiene can result in food poiosning bacteria. To avoid it people handling the food should remember to wash their hands, keep the kitchen area clean, not to store rice at room temeperature for sustained period, carefool cook and sang-froid the food, wash thoroughly the meat, fish and vegetable, not to use damaged cans, touch food carefully, keep raw and cooked food separately, keep food at safe temeperature, keep animals away from food, avoid coughing and sneezing on food, cover cuts, pay attention to use by dates.c) Foodborn diseaseFoodborne nausea is caused by consuming contaminated foods or beverages. Many contrary disease-causing microbes or pathogens can contaminate foods, so on that point are many different types of foodborne illnesses.Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food.Of note many foodborne pathogens also can be acquired through recreational or insobriety water, from contact with animals or their environment, or through person-to-person deal.Here are a few dos and donts to prevent food borne illness*Dont bury foods that need to be chilled sitting out. Refrigerate and freeze necessary foods justifiedly away.*Do use a meat thermometer to make sure your food is cooked thoroughly.*Do wash your h ands for at least 20 seconds with warm, saponaceous water before and after handling any raw meats, fruits and vegetables.*Do wash utensils and disinfect surfaces before and after use.*Dont defrost food on the kitchen counter. Instead, use the refrigerator, cold running water, or the microwave oven.*Dont let food marinate at room temperature.*Keep marinating food refrigerated.*Dont over pack the refrigerator.Now that you have blameless Part 2 of your Assessment, remember to save the work you have through with(p) so far you will need to send your work to your tutor for marking once you have ideal all 7 part of this Assessment.Part 3 Storing foodThis part will help you to evidence Learning Outcome 3 Know how to store food safelyLearning objectivePlace in Assessment3.1 Explain how to store the following types of food correctly to avoid contaminationFresh lash-upHigh riskLow riskQuestion 1 Page 63.2 Explain why it is important to follow food retentivity instructionsQuestion 2 Page 71. In the table below, explain the correct way to store the different food types in order to avoid contamination 3.1Food typeStorage methodFreshRaw meat, fish and poultry should be stored in the bottom of a fridge below ready to eat food. Fresh salad vegetables should be stored in lided boxes in a fridge to prevent it from being contaminated by drips from raw food.ConvenienceConvenience food should have a label saying what is its best storage method.High riskHigh risk food should be keeped in low temeperature enviroment such as refrigerator and only for short duration outside of that.Low riskCan be stored in dry, cool, dry area , ideally in the shade.2. In 50 words or less, explain why it is important to follow food storage instructions. 3.2IT is importarnt to follow food storage instruction to be sure that the food is being kept in right condition and to prevent food despoliation to quickly and to reduce risk of food poisoning.Now that you have completed Part 3 of your Assessme nt, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 4 Importance of correct food storageThis part will help you to evidence Learning Outcome 4 Know how food storage can affect the nutritional value of foodLearning objectivePlace in Assessment4.1 abstraction how storage methods can affect the nutritional value of foodQuestion 1 Page 8Outline in 50 words or less, how storage methods can affect the nutritional value of food. 4.1Nutrition in food is prone to change with time. Exposure to light, temeperature, water or type O can cause all sorts of reactions in food what effects in nutritional changes of the food.Now that you have completed Part 4 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 5 holding the food work area cleanThis pa rt will help you to evidence Learning Outcome 5 Know how to keep the food work area cleanLearning objectivePlace in Assessment5.1 Describe why it is important to keep the food work area clean, hygienic and disinfectedQuestion 1 Page 95.2 Outline ways of keeping the food work area clean, hygienic and disinfectedQuestion 2 Page 91. Describe why it is important to keep the food work area clean, hygienic and disinfected. 5.1Keeping the food work area clean, hygenic and disinfected eliminates bacteria growth, reduces bacteria to safe level, creates the inviroment that is uinattractive to pests and verim, minimises the possibility of cross conatmination, results in a clean and safe enviroment for the people who are preparing the food.2. Outline three actions that you can take in order to keep the food work area clean, hygienic and disinfected. 5.2a)To avoid cross conatamination you can restrict some food preparation and cooking tasks to specific part of the kitchen. Yo can also have dedic taed equipment for certain tasks, such as colour coded chopiing boards.b)Disinfect food contact surfaces, hand contact surfaces as well as equipment used to clean the kitchen to avoid cross contamination .c)Clean the kitchen area consistently and implement kitchen cleaning scheadule.Now that you have completed Part 5 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 6 Checking food is cooked to the correct temperatureThis part will help you to evidence Learning Outcome 6 Know how to check food is cooked to the correct temperatureLearning objectivePlace in Assessment6.1 Describe why it is important to ensure that food is cooked to the correct temperatureQuestion 1 Page 106.2 Give examples of ways to check food is cooked to the correct temperatureQuestion 2 Page 101. Describe why it is important to ensure that food is cooked to the correct temperature . 6.1Bacteria multiply in the temperature between 5 and degrees 65 Celcius. Baceria are killed in the temeperature above 75 degrees Celcius so it is important to check the food is cooked all the way through to be sure there is no threat to peoples health.2. Give two examples of how you can check that food is cooked to the correct temperature. 6.2Example 1U can use food thermometer to check if the food is cooked in a correct way.Example 2Yo can also see if food is piping hot and steamer is visible before the food is served.Now that you have completed Part 6 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 7 Disposing of food hookThis part will help you to evidence Learning Outcome 7 Know how to dispose of food bolt safelyLearning objectivePlace in Assessment7.1 Describe why it is important to dispose of food waste safelyQuestion 1 Page 117.2 Outli ne how to dispose of food waste safelyQuestion 2 Page 111. Describe why it is important to dispose of food waste safely. 7.1It is important to dispose of food waste safetly to avoid cross contamination- when the food is no longer departure to be consumed it should be thrown away straight away. If we leave the undesirable food at home it can be a place where bacteria are able to thrive. Bacteria van be spread to other food that still can be consumed what causes a risk for humans health.It is also important to dispose of food waste in a safe way to avoid pests at home.2. Outline two ways in which you can dispose of food safely. 7. 2a) Do not left food waste undercovered before throwing it away. Waste needs to be disposed of immediatelyb) Clean with water food containers and food packaging. This removes small bits of food that can facilitate bacteria growth.Now that you have completed all 7 Parts of this Assessment, go to www.vision2learn.com. Log in to the syllabus and send your Ass essment to your tutor via your My Study page for marking. 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