P5- Outline relevant legislation in relation to preparing, cooking and serving food. P6- Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting.
In this assignment I am going to be outlining and explaining safe practices necessary in preparing, cooking and serving food in a health or social care setting and relevant legislation in relation to preparing, cooking and serving food.
Safe practices of food preparation, cooking and service
When you are working in a hospital with food, it is highly important that hygiene is well controlled because food must be kept safe, otherwise patients could become ill, this is normally done by; - Protecting food from contamination by harmful bacteria
- Preventing bacteria from multiplying to dangerous levels
- Destroying harmful bacteria in or on food by cooking
- Disposing of harmful food safely. Troi.firstname.lastname@example.org, The basic rules of food hygiene are outlined below;
- Always wash your hands before touching food, particularly after going to the toilet, after touching animals, your own skin and hair and after touching raw food. - Always cover any break in the skin of your hands, or sores or spots, with waterproof adhesive dressing (preferably a brightly coloured one so it is noticeably if it comes off) - No smoking during the preparation of food or in areas where food or prepared or consumed. - Avoid preparing food if you have any illness (particularly skin, nose or throat infections and sickness and/or diarrhoea.) - Do not allow animals into the food preparation area.
- Cover food to protect it from flies and other insects.
- Wrap all food waste and dispose of it in a covered waste bin. - Clean as you go. Wash surfaces with hot water and detergent. - Wipe spills up immediately with kitchen tissue and place this is in a covered bin. - Serve food as soon as possible after preparing it.
- Never allow raw food to come in contact with cooked food; common ways in which cooked food is contaminated from raw food are through the hands, knives and working surfaces. - Wear clean clothing and be clean yourself.
- Do not cough or sneeze over food.
Bacteria can be found on many foods a lot of the time, but food handlers take precautions to ensure that the bacteria can not multiply to dangerous levels in food, as otherwise patients in a hospital would become seriously ill consuming dangerous levels of bacteria. Control of temperature is very important in preventing bacteria from multiplying during cooking and storage of food. The Food Safety Temperature Control Regulations 1995 set out the safe temperatures for the storage, heating and chilling of food. Body temperature (37.C) is the temperature at which bacteria like to multiply so they will multiply effetely inside the human body.
| Legal requirement 8.C, good practice 5-6.C
| Hot holding food
| Hot food must be maintained at a temperature of 63.C
| Reheating food
| Temperature of reheated food must reach a minimum of 82.C
A food pest is any animal that can live on or in food, causing damage or contamination. The main types of pests find in hospitals are: - Insects such as flies, cockroaches and weevils
- Rodents such as rats and mice.
Flies land on food and carry bacteria on their bodies. In addition, they defecate and vomit half-digested food onto the food. They also lay eggs and their dead bodies can be found in food. Cockroaches can deposit faces on food and spread bacteria, and small insects such as weevils live in stored food and food product such as flour and cereals. Mice and rats carry bacteria and pass these on by either walking on the food or on work surfaces. Mice have weak bladders and urinate on food. Food can be contaminated by droppings and feathers and by insects that they carry on their bodies. Evidence of...
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