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    when handling food and drink 1.4 Explain why surfaces, utensils and equipment must be clean before beginning a new task 1.5 Explain the importance of clearing and disposing of food waste promptly and safely 1.6 Explain the importance of storing different types of food and drink safely...
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  • Miss
    . 2.5. Explain the importance of clearing and disposing of food waste promptly and safely Common sense would tell us that rubbish needs to be properly disposed of and should not be left around food handling areas. Waste food, packaging and other rubbish could cause contamination of food...
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  • Miss
    poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces, hands, utensils or equipment. Q5 – Explain the importance of clearing and disposing of food waste promptly and safely. Food waste must be disposed of on a regular basis. This helps to prevent...
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  • The Principles of Infection Prevention and Control
    environment before and after episodes of patient care. You we need to carry out general households’ duties, including cleaning and making beds, decontaminating equipment, clearing up after any spillages that may occur and disposing of any clinical waste. It’s also very important for some specialist...
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  • SHC 027 answ
    evacuation routes, keeping stairwells or designated special evacuation areas clear at all times 3 Explain the importance of maintaining clear evacuation routes at all times Outcome 8- Be able to implement security measures in the work setting 1 Use agreed ways of working for checking the identity of...
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  • meet food and safety requirements when providing food and drink for individuals
    service users home. 1.5 some 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. that's why we must dispose or clear meals leftovers immediately. for...
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  • health and social care level 3
    levels. 7.5 Explain the importance of using agreed risk assessment processes to support choice. Providing choice is your duty and the individual's right. Risk assessments provide support for individual's to manage choices in the safest way possible. 1. Understand the different...
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  • Unit 4222-264 the Principles of Infection Prevention and Control (Ic 01)
    equipment and materials, maintaining equipment and providing suitable areas for food preparation, washing, toileting and disposing of waste. Unit 4222-264 The Principles of infection prevention and control (IC 01) Outcome 2 – Understand legislation and policies relating to prevention and control of...
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  • Unit 69 meet food safety requirments
    safety hazards when preparing, serving, clearing away and storing food and explain three of them in the table below. For each one, describe what food hygiene practices can be used to control these: Food safety hazard Food hygiene practices to control this Food safety hazard 1: Food that is...
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  • Communicating with the Elderly
    procedures eg procedures for administering personal care; food handling and preparation eg food hygiene regulations; infection control and dealing with hazardous substances eg procedures for disposing of clinical waste; security and personal safety eg procedures for personal security and safeguarding...
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  • Health & Safety & Infection Control in the Workplace
    was then in a place where aerosol contamination could occur this could lead to cross infection. 16. List the different types of waste. 304.4.1.a.b Amalgam waste Lead foil waste Clinical waste Sharps Non-clinical waste 17. Explain the dangers of not disposing of waste correctly and promptly...
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  • Understand the Different Responsibilities Relating to Health and Safety in Social Care Settings.
    alone, Food hygiene 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...
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  • Unit 69 Meet Food Safety Requirements When Providing Food and Drink for Individuals
    of clearing and disposing of |Some of the cooked food products gets extremely quickly contaminated, as | |food waste promptly and safely...
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  • Fish Stocks
    facilities for clearing, salting, selling and storage. 6. Explain the functions of a modern harbour. Or write notes on the functions of a modern harbour. a. Boat building, repair, maintenance and supply. b. Visual and electronic navigational aids to safely assist vessels. c...
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  • Preparation and Clearing of Service Areas
    importance of correct handling and disposal of waste (1.4) There are certain types of waste such as food waste, hazardous or non-hazardous in order to handle a safe disposal. The importance of correct procedures is to reduce accidents, reduce the contamination of food and drink and to reduce the...
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  • Contribute to Health and Safety in Health and Social Care ( Hsc 027)
    training are: First aid; Moving & positioning; Use of equipment; Administering medication and food hygiene 5. Explain how to access additional support and information relating to health and safety Ways to access additional support and information relating to health and safety would be to...
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  • miss
    that may occur and disposing of any clinical waste. 1.2 Explain employer’s responsibilities in relation to the prevention and control of infection. Employers have a particular responsibility to ensure that the care setting is safe for patients, service users, visitors and members of staff...
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  • Hsc Assessment 2029
    food promptly and safely, preventing the growth and multiplication of bacteria. It also prevents a pest hazard as waste food attracts flies etc. I recycle the clients empty tins and bottles etc if they would like me to. 1.6 & 5.1 Provide examples of the different methods you use to store food...
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  • Business and Administration - Unit Two: Principles of Providing Administrative Services
    waste to a minimum in a business environment 1. Explain why waste should be kept to a minimum in a business environment. Too much waste can have consequences for the long-term viability of the business. These include too much money being spent on dealing with waste and a wasteful...
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  • Level 2
    correct PPE * Not disposing of waste safely 4.3 Describe the process of carrying out a risk assessment * Identify the hazards * Decide who might be harmed and how * Evaluate the risks and decide on precautions * Record findings and implement them * Review assessment and...
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