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 putting leftovers in airtight containers and kept away from raw meats. All surfaces and equipment must be cleaned properly after use. Lack of hygiene can cause cross-contamination and food poisoning. 1.2) The main reason for implementing food safety measures is to keep individuals from becoming ill due to food not being prepared properly. if food is not prepared in the correct circumstances, there is chance of food poisoning. 1.3) It is very important (P)ersonal (P)rotective (E)quipment is used when handling food and drink. Wearing PPE will help prevent the spread of germs or bacteria. Using hairnets will stop hair from falling into food or drink. Wearing aprons will protect your clothing but will also prevent any bacteria on your clothes transfer onto any surfaces and the food you're preparing. Nails should also be kept short and hands cleaned thouroughly before and after handling food, especially when handling raw meats. 1.4) It is important surfaces, untensils and equipment is clean before beginning a new task, reason being, cross-contamination. For example, if you're handling and preparing raw meat but don't wash the surface or any equipment used during the process, but move onto the next task such as preparing a salad, the raw food leftovers will therefore transfer to the salad and will cause cross-contamination and food poisoning. 1.5) Food waste must be disposed of on a regular basis. This prevents cross-contamination and attracting pests and rodents. Leaving food waste can breed germs and make people sick. 1.6) Correct storage will protect food against contamination, deterioration and damage. Some foods needs to be kept in the fridge to help stop bacteria from growing. Correct storage retains freshness, saves money and prevents health hazards. 2.1) Hands must be washed and kept clean on a regular basis. Before handling food, during handling food - especially when moving onto different tasks. Not washing hands can cause harmful bacteria such as E Coli and Salmonella. Hands should be washed: Before starting work.
Before handling cooked or read cooked food.
After handling or preparing raw food.
After handling waste.
After cleaning duties.
After using the toilet.
2.2) For effective hand washing:
Use warm/hot water and wet hands thouroughly.
Scrub hands, between fingers, wrists and forearms.
Scrub under your nails.
Dry your hands thouroughly with a paper towel.
2.3) Every person working in a food handling area must maintain a high degree of personal cleanliness. Personal cleanliness includes hygienic practices and habits. Clothing must be clean and changed regularly to maintain hygienic standards and protect food from the risk of contamination. 2.4) To ensure all surfaces, utensils and equipment are clean, equipment and utensils should be washed using hot water and washing up liquid and surfaces cleaned with a disinfectant. Hygiene is vital and cleaning will stop pests, rodents and also cross contamination. 3.1) It is important to keep everywhere clean and hygienic, especially when it comes to serving food and drink. To control hazards when preparing food and drink, make sure all surfaces are clean. Ensure all equipment and utensils are washed thouroughly. For your own hygiene, make sure to wash your hands thouroughly before and after prerparing food, also make sure to have hair your hair tied and back put in a hair net. Ensure clothing is clean before starting work, wash hands properly. 3.2) To ensure food and drink is prepared in ways that minimize risks to own safety and others, you need to maintain a clean work space where food is being prepared and you need to use equipment safely, such as knifes. Make sure all ingredients are fresh and washed if neccessary. Make sure drinks are prepared just before serving. 3.3) It is important to follow all requirements when serving food and drinks. Ensure all equipment being used is clean. Serve food when it is required to be served and at the correct temperature. Make sure to have good personal hygiene. Drinks should not be made until told to do so before serving. 4.1) It is important to clear food and drink away that minimises risks to own safety and others. When clearing and storing food, make sure to keep the items aways from raw foods such as uncooked meats. Always make sure to cover food properly or use airtight containers. When clearing away drinks, make sure to dispose of beverages that have been used by others. All bottled and carton drinks will have expiry dates or "once opened, use within" dates, never use after these dates. It is important to store food and drinks away correctly. 4.2) It is important to dispose of waste correctly. Not disposing of waste correctly can cause many problems. These include; attracting pests and rodents, and cross-contamination. Make sure to put waste in the correct bins provided. 4.3) After using equipment and utensils, they must be cleaned and washed correctly. Make sure to wash the items in hot soapy water, this is very important. If equipment and utensils are not washed thouroughly and correctly, this can cause cross-contamination which can lead to food poisoning. 4.4) Equipment and utensils must be stored correctly and safely. For example, if pans are placed and stored on top of a shelf, whilst trying to get it, not only can it strain someone's back or arms, but the pans can fall off the shelf and cause a lot of damage. Knives should be locked away and have a protection cover. Always put equipment and utensils back in their safe and correct places after use. 5.1) It is important to store food and drink safely. When storing raw and cooked food, make sure to separate them, this prevents cross-contamination which can lead to food poisoning. Food should be stored at the correct temperature whether in the fridge or freezer. Make sure all storage spaces are clean and tidy. 5.2) Make sure to follow any storage instructions on the label of food and drink. It is important to store raw food at the bottom of the fridge and in clean, sealed containers, to prevent any dripping on other food. Keep drinks at the correct tempature and store away from food. Once opened, whether it's food or drink, use within the certain amount of time stated on the packaging information. 6.1) There are many sources of information you can use to find information about food safety. These include; the internet, Environmental Health Department and information books. You can also go to collegues, your supervisor and or manager. There will be policies and procedures in places at your work which you can also use for advice and information. 6.2) To access advice and support about your own role in maintaining food safety when providing food and drink for individuals, you can look at your job description, talk to your manager and if you're doing a course, you can ask your tutor/assessor. The internet is also available for any advice and information about the job role.