3 Describe basic food safety when providing food and drink to children and young people The Prevention of Food Poisoning Store food safely Keep food cold‚ the fridge should be kept as cold as possible without freezing the food ( 1-5 .c or 34-41.c) Freezers should be kept at -18 or below Cover or wrap food with food wrap of microwave cling film Never refreeze food Do not use food that is past the sell-by date Always read instructions on food packaging when storing food Once a tin is open
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Food Sanitation A. Fundamentals in Microbiology * Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread‚ so that you are able to prevent food-borne diseases. Kinds of bacteria 1. Beneficial bacteria These are helpful to us. They can enhance flavor of butter‚ yoghurt‚ and cheese. 2. Undesirable bacteria These are bacteria that are responsible for food spoilage. 3. Disease-causing bacteria or pathogens These are bacteria that are most
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identify potential food-safety hazards when | | |preparing‚ serving‚ clearing away and storing food | | |and drink | | | |Food safety hazards when preparing
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ORGANISATIONS PROVIDING Safety Training & Consultancy Business Regulation Solutions Warren Bruce Court Warren Bruce Road Trafford Park Manchester‚ M17 1LB Tel: 0845 608 3388 Fax: 0161 875 2235 Web: www.business-regulation-solutions.co.uk Level 1- 4 Food safety SFBB/HACCP Fire Safety Health & Safety Catering Department Hopwood Hall College Rochdale Campus St. Marys Gate ROCHDALE Tel: (01706) 345346 Gill Fulton ext 2203 Val O’Brien ext 2224 Level 2 food safety Level 3 food safety Joyce Williams 4
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some 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: Food that is not being stored at the correct temperature regularly check that fridges/freezers are running at the correct temperature. make sure that food is stored in the correct
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operational requirements needed to ensure food safety. You need to include: • The implementation‚ management and application of good hygiene practices including cleaning‚ disinfection and pest control. • Food safety procedures for suppliers and stock control. • Operational methods and safe working practices for food safety. Guidance CLEANING AND DISINFECTING It is a legal requirement for businesses that food premises are kept clean and disinfected. As a food handlers you should perform a “clean
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Introduction: With the acceleration of economic globalization‚ food safety issues has gone beyond national boundaries and become a global gambit. The Ikea horse meatball scandal affected 17 countries across Europe had raised people’s attention to give more concern about what they are eating. With both coastal and inner area’s urbanization‚ China’s food safety and the regulations of Chinese central government food oversight‚ as well as its penalty systems are still weak links that can’t meet the
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Food Regulations in the USA Written by Harley Hodge Everyone has heard the stories about mad cow disease and other food-borne diseases coming into the United States from countries such as United Kingdom and China. Besides that locally‚ foodborne illnesses are among the top of deaths within the United States. Cause of these deaths‚ most could be prevented if better rules and regulations were in place federally and locally in the United States. In this paper I will be discussing insight on how
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Safe Food Handling Alternate Names food safety food sanitation and hygiene Definition Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits of foodborne illness include produce‚ cooked and raw meat‚ eggs‚ and canned foods. What food source is the nutrient found in? If not handled properly‚ many foods can become contaminated with germs and organisms that make people sick when the food is eaten. Experts estimate that between 6.5 and 33 million cases of
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LEVEL 4 AWARD IN MANAGING FOOD SAFETY IN CATERING. Assignment A- Food safety management procedures (Compulsory) Candidate:. I am currently working in a busy hotel at the heart of a busy up market area. As part of my role I am responsible for the management and auditing of the kitchen‚ we have 6 permanent staff and 4 temporary who are seasonal workers. It is as part of these responsibilities that i have to ensure that all food safety management procedures are followed and when needed‚ up
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