meet food and safety requirements when providing food and drink for individuals 1.1 food safety hazards when preparing‚ serving‚ storing and cleaning away food and drinks are of three types‚ namely‚ biological and chemical hazards. 1.2 this is important because it prevents food poisoning for the individual for e.g. if i don’t take all the necessary precautions when preparing food or drink‚ the service user may get food poisoning which could end with the service user going into hospital.
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Unit 9450 Meet food safety requirements when providing food and drink for indviduals 1.1) The top priority in any kitchen is hygiene. It is important that preparing‚ serving‚ and storing food is done correctly. When preparing food‚ the area must be completely clean and free of bacteria before and after use. Serving food must also be done correctly. Use the correct PPE. Storing food is one most important key factor. It is important to store food correctly in fridges and food is protected‚ such as
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identify potential food-safety hazards when | | |preparing‚ serving‚ clearing away and storing food | | |and drink | | | |Food safety hazards when preparing‚ serving
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Every food establishment uses‚ processes‚ and sells food in different ways. However‚ the general issues and key principles of food safety remain the same‚ whatever the style of the operation. All food safety training programs should contain the "big 3" factors that could cause food to become unsafe. Food must be kept out of harms way from human errors‚ but if you don’t train food workers what they are‚ they won’t know why these factors are so important. The basics can make all the difference. The
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PW2-25 2.1 Describe the relevant legal requirements relating to the storage‚ preparation and serving of food. Food safety Act 1990 This covers health and hygiene in the setting. We have to be checked by the environmental health officer. Storage of food – We store food safely in the fridge The fridge should be 3-5 degrees. Freezers should be -18 degrees Make sure we store them in the right place cover up food in the fridge‚ make sure they are kept in date. preparation
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SUPPORTING INDIVIDUALS TO EAT AND DRINK Many individuls have different dietary needs‚lifestyle‚ state of health and how much exerise they take can affect the amount that they eat. Religion can also affect what they eat or drink. All humuns need essential nutrients to survive. They are five major groups: CARBOHYDRATES Carbohydrates are found in starchy foods‚ such as‚bread‚potatos‚ rice‚ pasta and cerals. This makes up a third of the food we eat. Starchy food is a good sourse of energy and
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Chapter 1 – PROVIDING SAFE FOOD The Challenges to Food Safety The greatest danger is from foodborne illnesses‚ diseases that are carried or transmitted to people by food. Salmonella and Staphylococcus are two of the best known foodborne illnesses. An outbreak of foodborne illness is defined as an incident in which two or more people experience the same illness after eating the same food. Laboratory anlysis must then show that the food is the source of the illness. When botulism or chemically
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Vietnamese typical food and drinks Eating in Vietnam ranges from cheap noodle soups on the street for about 25 cents to a banquet in one of the luxury hotels. Vietnamese restaurants offer a broad selection of international fare including French‚ Italian‚ American‚ Indian‚ Chinese and Japanese. The most typical Vietnamese food is Pho‚ the noodle soup with meat in it. It is very cheap at around 10‚000d per bowl and usually well spiced. The main types are: Pho Bo with beef‚ Pho Bo Tai with rare beef
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Research Paper Food safety regulations: reducing the risk of foodborne diseases in rural communities of Abia state‚ Nigeria G.E. Ifenkwe Department of Rural Sociology and Extension‚ Michael Okpara University of Agriculture‚ Umudike‚ Abia State‚ Nigeria. E-mail:godwinifenkwe@yahoo.com Abstract Most kitchens‚ grocery stores and catering houses‚ especially those in rural communities‚ will fail abysmally if subjected to hygiene and food safety tests. This is in terms of meals/drinks served and
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TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol I – INTRODUCTION TO FOOD AND FOOD PROCESSING 2010 THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN‚ KOTLA ROAD‚ NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr No 1 Subject INTRODUCTION TO FOOD – ITS NUTRITIONAL‚
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