potential food safety hazards when preparing, serving, clearing away and storing food and drink.
People can get sick if the food they eat has harmful chemicals or microorganisms. This is called food-borne illness.
The goal of food safety is to prevent the hazards that cause food-borne illness...
Meet food safety requirements when providing food and drink for individuals HSC 2029 2 2 15 T/601/9450
Unit purpose and aim
This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements...
MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS
1. Understand the importance of food safety measures when providing food and drink for individuals
2.1. Identify potential food-safety hazards when preparing, serving, clearing away and storing food and drink
1 Understand how duty of care contributes to safe practise.
1.1 Explain what is means to have a duty of care in own work role,
Duty of care means providing care and support for individuals within the law and also within the policies and procedures, and agreed way of working with your employer. It...
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 workers to monitor the working methods of members of staff, which...
meet food and safety requirements when providing food and drink for individuals
food safety hazards when preparing, serving, storing and cleaning away food and drinks are of three types, namely, biological and chemical hazards.
this is important because it prevents food poisoning for...
HSC Assessment 2029
Meet food safety requirements when providing food and drink.
1. List potential hazards when preparing, serving, cleaning away or storing food and drink.
Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water.
of infection prevention and control (IC 01)
Outcome 1 – Understand roles and responsibilities in the prevention and control of infections.
1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection.
It is the responsibility of employees to ensure they...
Using hazardous substances safely – e.g. Storing amalgam separately to all other waste until collection, storing lead foil waste from x-rays separately until collection and having a separate bin for clinical waste – the clinical waste is placed in an orange bag and kept in a locked...
health care 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...
unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required
to carry out their work safely.
This is a mandatory unit in both the Level 2 Diploma in Health and Social Care (Adults) for England (QCF) and
the Level 2 Diploma in Health and...
of the potential food 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:
* The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1985 (known as RIDDOR) sets out what needs to be reported.
1.2 Explain how health and safety policies and procedures protect those in social care settings.
Social care settings is a broad term referring to any place where...
making arrangements for emergencies, adequate information and training for employees and for health surveillance where appropriate.
Employees must work safely in accordance with their training and instructions given to them. Employees must also notify the employer or the person responsible for health and...
reef fish resources of the Maldives include:
iv. Travelly (jack).
4. State an economical importance of sponges.
They (sponges) have anti-cancer effects.
5. How many species of sea cucumber (beche-de-mer) are exported from the Maldives?
Preparation and Clearing of Service Areas
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Sir Michael De Villa
Submitted by: Ramone T
Unit 7: Preparation and Clearing of Service Areas
Health); Manual Handling operations regulations 1992; Health And Safety (First aid regulations 1981); Fire protection (Workplace) Regulations 1997; Food Safety Act 1990; Personal Protective Equipment and Management of Health and safety at work regulations 1999.
2. Describe the main points of the...
Written Question: ‘Explain employees’ roles and responsibilities in relation to the prevention and control of infection’:
‘It is our responsibility as employees to take precautionary measures to prevent and control the spread of infection in the workplace; this involves working safely to protect myself...
Heal and safety social care
Explain how a working relationship is different from a personal relationship
1. A working relationship is different because of boundaries, professional codes of conduct, employer policies and procedures. In your working relationship you would be friendly have a different...