• Hsc Assessment 2029
    toileting • after touching animals    Outcome 3 3.1 How do you minimise hazards when preparing and storing food and drink? • Wear protective clothing • Minimise direct food handling • Replacing covers over food in serving areas • keeping areas clean and tidy...
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  • Miss
    personal protective clothing should be used when handling food and drink Every person working in a food handling area must maintain a high degree of personal cleanliness. Personal cleanliness includes hygienic practices and habits which, if unsatisfactory, may expose food to the risk of contamination...
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  • Ic01
    , protective clothing including a suitable hair cover. * Food handlers should avoid handling food in such a manner that allows cross contamination from raw to cooked foods. Separate equipment and work surfaces should be used when handling raw and cooked food. Also a separate wash hand basin must be...
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  • meet food and safety requirements when providing food and drink for individuals
    worst case scenarios it can be fatal, particularly in high-risk group clients. the most common cause of illness from food is bacterial contamination. 1.3 personal protective clothing must be used when handling food and drink because dust and bacteria from our clothes can contaminate the...
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  • The Principals of Infection Prevention and Control Unit 25
    wash your hands after using the toilet, before | |handling food and between handling raw and cooked food. Cuts and boils should be covered with a blue waterproof dressing. Food| |handlers should wear clean, protective clothing including a suitable hair cover...
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  • The Principles of Prevention and Infection Control
    dressing. Food handlers should wear clean, protective clothing including a suitable hair cover. Food handlers should avoid handling food in such a manner that allows cross contamination from raw to cooked foods. Separate equipment and work surfaces should be used when handling raw and cooked food. Also a...
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  • Miss
    Criteria The learner can: 1.1 Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink 1.2 Explain the importance of implementing food safety measures when providing food and drink for individuals 1.3 Explain why personal protective clothing should be used...
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  • Level 3 Healthand Social Care
    and colleagues To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food. To ensure they use protective clothing provided when needed and appropriate. 1.2 Explain employers responsibilities in relation to the...
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  • Unit 4222-264 the Principles of Infection Prevention and Control (Ic 01)
    follow organisational infection control policies and procedures. In terms of PPE there are different colour aprons for different procedures (white for personal care and blue for handling/serving food) and when I put gloves on I check that they are not worn or have holes in and ensure they fit...
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  • miss
    substances are properly trained. Using appropriate precautions when handling substances for example, wearing protective clothing or ensuring adequate ventilation. Checking containers are properly labelled. 5.5 describe employee’s responsibilities regarding the use of PPE. My main responsibilities...
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  • techcert
    regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to...
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  • Support Individuals to Eat and Drink
    may find it hard to estimate distances, so the carer will make sure plates and glasses are well within their reach. 2.2. Demonstrate effective hand-washing and use of protective clothing when handling food and drink Hands have to be washed the following way: wet hands, put soap on them and rub...
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  • Miss
    importance of implementing food safety measures when handling food and drink is to keep children and young people safe from food-borne illnesses. Q3 – Explain why personal protective clothing should be used when handling food and drink. Personal protective clothing should be used to protect the...
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  • CU311
    The principles of infection prevention and control (CU311) 1.What is the employer’s role in infection control and the use of Personal Protective Equipment (PPE)? 1.2/5.6 Employers must provide their employees with appropriate PPE and ensure that PPE is disposed or, if reusable, that it...
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  • Hsc 037
    spread of infection • Aprons – make sure you wear a different one when working in the kitchen • Gloves • Masks (in case of an air born) – Always explain why you wear it so that the individual does not get frightened/frightening Aprons should never be worn outside the working...
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  • K-12
    potential hazards. Specifically, employers should:     Place guards on machinery to protect fingers and limbs. Ensure that system controls have appropriate warning devices. Insist staff wear personal protective clothing as necessary. Arrange for maintenance when equipment is safely shut...
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  • Health and social care
    the uniform from becoming soiled when carrying out different activities (i.e. white apron for personal care and blue for handling food). Other PPE used in care settings can include uniforms (must not be worn outside of work and must be washed on a regular basis) and hats (worn when food is being...
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  • Original Thesis
    choice of glove should be made following a suitable and sufficient risk assessment of the task, the risk to the patient and risk to the health care worker (ICNA, 2002). Nitrile or latex gloves should be worn when handling blood, blood-stained fluids, cytotoxic drugs or other high risk substances...
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  • Continuing Professional Development
    ). Thorough handwashing is required after handling bedpans, vomit bowls, contaminated bedclothes and any surfaces that might have become contaminated (Lages et al 2008). Personal protective clothing Disposable plastic gloves and aprons should be worn for all contacts involving affected patients and the...
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  • Miss
    to the staff 5. Risk assessment 6. Giving special training courses to the staff regarding infection control Employee responsibility 1. Keep themselves and their workplace clean 2. Wear suitable clean, washable or disposable, protective clothing 3. Protect food from any...
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