Criteria The learner can: 1.1 Identifypotentialfoodsafetyhazardswhenpreparing, serving, clearingaway and storingfood and drink 1.2 Explain the importance of implementing foodsafety measures when providing food and drink for individuals 1.3 Explain why personal protective clothing should be used...
Q1 – Identifypotentialfoodsafetyhazardswhenpreparing, serving, clearingaway and storingfood 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 foodsafety is to prevent the hazards...
MEET FOODSAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS
1. Understand the importance of foodsafety measures when providing food and drink for individuals
2.1. Identifypotentialfood-safetyhazardswhenpreparing, serving, clearingaway and storingfood...
safetyhazardswhenpreparing, serving, clearingaway and storingfood and explain three of them in the table below. For each one, describe what food hygiene practices can be used to control these:
FoodsafetyhazardFood hygiene practices to control this
Food that is...
When cooking/ preparingfood, handling waste, providing personal care,any activities posing hygiene/
5.1 Identify legislation that relates to moving and handling
The Health and Safety at Work etc Act 1974 (HASAW/ HSW), The Manual Handling Operations Regulations 1992 (MHOR); up-to-date...
meet food and safety requirements when providing food and drink for individuals
foodsafetyhazardswhenpreparing, serving, storing and cleaning awayfood and drinks are of three types, namely, biological and chemical hazards.
this is important because it prevents food poisoning...
HSC Assessment 2029
Meet foodsafety requirements when providing food and drink.
1. List potentialhazardswhenpreparing, serving, cleaning away or storingfood and drink.
Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water...
means that you must identify all potentialhazards at each stage of food handling, from delivery of raw products to the serving of fully prepared food. The entire process is designed to ensure that any problems can be amended before they cause any discomfort or illness.
As you can see in this...
member or members of the foodsafety team will:
1. Observe employees performing tasks, especially at critical control points (CCPs) (receiving, storing, preparing, cooking, transporting, and serving).
2. Establish appropriate verification inspection schedules.
3. Check CCP records...
of food borne illnesses do not readily identify the source of their symptoms, but the public is becoming more aware that certain types of illness maybe food – related. All foodservice operations have the potential to cause food borne illness through errors in purchasing, receiving, storing, preparing...
decide on precautions
Step 4 Record your findings and implement them
Step 5 Review your risk assessment and update if necessary
Unit 4222/208 2.2
2.3. Explain how and when to report potential health and safety risks that have been identified
• Report all hazards and risks at the earliest time...
3. free advice and assistance are given by the wine and spirit trade
4. some beverages require high product knowledge, to identify quality factors, staff should have knowledge especially whenserving wine
5. far fewer standard purchasing units than for food which makes pricing and...
A foodsafety program must
1. Systematically identify the potentialhazards that may be reasonably expected to occur in all food handling operations of the food business;
A ‘hazard’ is defined as a biological, chemical or physical agent in, or condition
of, food that has...
preventing, elimination and reducing hazards it identifies and deals with the hazards before it occurs.
HACCP recognized the best way to eliminate, reduce or control hazards in a food handling industry or the environment.
HACCP first identifiespotentialfoodsafety problems and determine the best way...
Clearing of Service Areas
Know how to prepare service areas and equipment for food and drink service
A. Description of safe and hygienic working practices for preparing service areas and equipment (1.1)
Food and drink service are considered for those who are responsible for servingfood and...
At the end of this flow if the food is not prepared and cooked at the correct temperature, of which it should be cooked and consumption may cause illness to the consumer of the food.
There are seven steps in the HACCP system which are:
Ardouser, L. & Brown, D. stated that “Hazard Analysis of Critical Point (HACCP) is a system for monitoring the food service process to reduce the risk of foodborne illness”. HACCP focuses on the safety of food production process. It is designed to prevent the occurrence of potentialfood...
People with compromised immune systems (cancer, HIV, transplant recipients)
PotentialHazards to FoodSafety
**Biological Hazards- include illness causing microorganisms. Other examples are certain plant, mushroom, and seafood toxins...