Unit 208 Questions And Answers
HSC Diploma Level 2
Unit 233 Meet food safety requirements when providing food and drink for individuals
Please answer the following questions in as much detail as possible, and use a different colour to make your answers stand out. Put your name and date on the completed work and send to your assessor.
1. Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink
Potential food safety hazards when preparing, serving, clearing away and storing food and drink are contamination for example bacteria, moulds, viruses; physical and chemical contaminants for example foreign bodies, chemicals; food pests for example flies, weevils, cockroaches.
2. Explain the importance of implementing food safety …show more content…
measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. These illnesses can range from mild (upset stomach, headache) to severe (death). Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly.
3. Explain why personal protective clothing should be used when handling food and drink Personal protective clothing should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on you hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers. Long hair should be tied back or hair nets should be worn to prevent hair getting into food. Nails should be kept short and hands should be cleansed thoroughly before handling food.
4. Explain why surfaces, utensils and equipment must be clean before beginning a new task It helps in preventing cross contamination.
5. Explain the importance of clearing and disposing of food waste promptly and safely It reduces the development of bacteria - bacteria grows quickly on foods that are not refrigerated, and then it can linger on the surfaces after they are wiped off, thereby leaving possibility of contaminating future foods put there. If food is left on dishes or surfaces too long, clean them with a Chlorox solution to kill bacteria, or run dishes through dishwasher with extra hot water.
6.
Explain the importance of storing different types of food and drink safely. Correct storage of will protect food against contamination, deterioration and damage. There are simple things you can do to reduce waste, save money and still make sure food is safe. The simplest thing is to try to make sure you don't buy or cook more food than you want to eat. Storing food in a refrigerator Some food needs to be kept in the fridge to help stop bacteria from growing on it, such as food with a 'use by' date, cooked food and ready-to-eat food such as desserts and cooked meats • Keep food covered to protect it from contamination from raw foods and physical objects • Always store “cooked” food above “raw” meat in the refrigerator this will eliminate the risk of contamination from bacteria and blood through spillage. • Do not store food in open cans because when a can has been opened and the food is open to the air, the tin from the can might transfer more quickly to the can's contents. • Do not overstock the refrigerator as this will affect the airflow around the food. • Do not put hot food into a refrigerator as this will raise the internal temperature of the fridge and place other foods at risk from poor temperature
control. Storing food in a freezer You can keep food safely in the freezer as long as it has stayed frozen the whole time; however, the taste and texture of food changes if it’s frozen for too long. Check instructions on food labels or in the freezer’s handbook to see how long food should be frozen. It should be alright to freeze most raw or cooked foods providing you do the following things: • freeze it before the 'use by' date • follow any freezing or thawing instructions on the label • defrost it in the fridge so that it doesn't get too warm. • try to use it within one to two days after it’s been defrosted - it will go off in the same way as if it were fresh • ensure food is thoroughly defrosted before cooking food When defrosting frozen meat & fish (and some other foods), lit can produce lots of liquid. If you’re defrosting raw meat or fish, this liquid can spread bacteria to food, plates or surfaces that it touches. Keep the meat & fish in a sealed container at the bottom of the fridge, so that it can't touch or drip onto other foods. If you defrost raw meat or fish and then cook it thoroughly, you can freeze it again. Storage of dry goods Many types of food don't need to be kept in the fridge to keep them safe to eat, for example dry foods such as rice, pasta and flour, many types of drinks, tinned foods, and unopened jars. But it's still important to take care how you store them. Here are some tips: • Try to keep food in sealed bags or containers. This helps to keep them fresh and stops anything falling into the food by accident. • Don't store food or drinks near cleaning products or other chemicals. • Don't use old food containers to store household chemicals, and don't store food in containers that have been used for other purposes. • Only reuse plastic water bottles if they’re not damaged and you can clean them. • Don't store food on the floor, because this can encourage mice, ants and other pests. • Remember that some types of food might need to be kept in the fridge once you’ve opened them - follow any storage instructions on the label. Tin cans; when you open a can of food and you're not going to use all the food straight away, empty the food into a bowl, or other container, and put it in the fridge. Don't store food in an opened tin can, or re-use empty cans to cook or store food. This is because when a can has been opened and the food is open to the air, the tin from the can might transfer more quickly to the can's contents. This advice doesn't apply to foods sold in cans that have re-sealable lids, such as golden syrup and cocoa, because these types of food don’t react with the can. Shelf-life of food “Use by” dates; are found on food that goes off quickly, for example; smoked fish, meat products and ready-prepared salads. Don't use any food or drink after the end of the 'use by' date on the label, even if it looks and smells fine. This is because using it after this date could put your health at risk. For the 'use by' date to be a valid guide, you must follow carefully storage instructions such as 'keep in a refrigerator'. If you don't follow these instructions, the food will spoil more quickly. 'Use by' does not always mean 'eat by'. If a food can be frozen its life can be extended beyond the 'use by' date. 'Best before' dates; are found on a wide range of frozen, dried, tinned and other foods. The 'best before' dates are more about quality than safety, except for eggs. So when the date runs out it doesn't mean that the food will be harmful, but it might begin to lose its flavour and texture. However, you shouldn't eat eggs after the 'best before' date. This is because eggs can contain salmonella bacteria, which could start to multiply after this date. Remember, the 'best before' date will only be accurate if the food is stored according to the instructions on the label, such as 'store in a cool dry place' or 'keep in the fridge once opened'. • Check “use-by” dates on a regular basis and throw out food that has expired.
7. Explain when hands must be washed to maintain food hygiene Proper hand washing is extremely important, whether using gloves or not. If using gloves, hand washing should be carried out before putting gloves on, between glove changes and after gloves are removed. The problem with the use of gloves is that in situations where staff is not given proper training in food safety, gloves are often perceived as a barrier to food contamination. Staff may then proceed to carry out many non-food related tasks (e.g. handling money, emptying bins, wiping counters) while wearing the same pair of gloves that they then use to prepare food.
8. Describe practices to control hazards when preparing and serving food and drink To practice food safety when preparing and serving: 1. Prevent contaminating food with pathogens spreading from people, pets and pests. 2. Separate raw and cooked foods to prevent contaminating the cooked foods. 3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. 4. Store food at the proper temperature. 5. Do use safe water and cooked materials. 9. Describe practices to control food safety hazards when storing different types of food and drink To practice food safety when storing: 1. Always check labels for guidance on where to store food. 2. Make sure you keep your fridge at less than 5°C and your freezer at less than -18°C – this prevents bacteria from multiplying. 3. Store fresh and frozen food in the fridge or freezer as soon as possible after you have bought it. 4. Keep raw meat and seafood separate from other foods. 5. Defrost frozen foods in the fridge. 6. Throw away any food that has passed its use-by date.
10. Identify sources of information about food safety www.foodsafety.gov · Food poisoning. eMedicine. www.emedicine.medscape.com,
· WHO consultation to develop a strategy to estimate the global burden of foodborne diseases. World Health Organization. www.who.int
· Gastroenteritis. Prodigy www.prodigy.clarity.co.uk
Food Standards Agency www.eatwellscotland.org
· Food safety training at work
· Staff handbook at my work place
11. Describe how to access advice and support about own role in maintaining food safety when providing food and drink for individuals.
Environmental Health department of your local council
Library
You should have policies and procedures in place in your work place to access for advice and support
Supervisor or manager in your work place (also you can ask your colleagues)
Unit 233 Meet food safety requirements when providing food and drink for individuals
Please answer the following questions in as much detail as possible, and use a different colour to make your answers stand out. Put your name and date on the completed work and send to your assessor.
1. Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink
Potential food safety hazards when preparing, serving, clearing away and storing food and drink are contamination for example bacteria, moulds, viruses; physical and chemical contaminants for example foreign bodies, chemicals; food pests for example flies, weevils, cockroaches.
2. Explain the importance of implementing food safety …show more content…
measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. These illnesses can range from mild (upset stomach, headache) to severe (death). Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly.
3. Explain why personal protective clothing should be used when handling food and drink Personal protective clothing should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on you hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers. Long hair should be tied back or hair nets should be worn to prevent hair getting into food. Nails should be kept short and hands should be cleansed thoroughly before handling food.
4. Explain why surfaces, utensils and equipment must be clean before beginning a new task It helps in preventing cross contamination.
5. Explain the importance of clearing and disposing of food waste promptly and safely It reduces the development of bacteria - bacteria grows quickly on foods that are not refrigerated, and then it can linger on the surfaces after they are wiped off, thereby leaving possibility of contaminating future foods put there. If food is left on dishes or surfaces too long, clean them with a Chlorox solution to kill bacteria, or run dishes through dishwasher with extra hot water.
6.
Explain the importance of storing different types of food and drink safely. Correct storage of will protect food against contamination, deterioration and damage. There are simple things you can do to reduce waste, save money and still make sure food is safe. The simplest thing is to try to make sure you don't buy or cook more food than you want to eat. Storing food in a refrigerator Some food needs to be kept in the fridge to help stop bacteria from growing on it, such as food with a 'use by' date, cooked food and ready-to-eat food such as desserts and cooked meats • Keep food covered to protect it from contamination from raw foods and physical objects • Always store “cooked” food above “raw” meat in the refrigerator this will eliminate the risk of contamination from bacteria and blood through spillage. • Do not store food in open cans because when a can has been opened and the food is open to the air, the tin from the can might transfer more quickly to the can's contents. • Do not overstock the refrigerator as this will affect the airflow around the food. • Do not put hot food into a refrigerator as this will raise the internal temperature of the fridge and place other foods at risk from poor temperature
control. Storing food in a freezer You can keep food safely in the freezer as long as it has stayed frozen the whole time; however, the taste and texture of food changes if it’s frozen for too long. Check instructions on food labels or in the freezer’s handbook to see how long food should be frozen. It should be alright to freeze most raw or cooked foods providing you do the following things: • freeze it before the 'use by' date • follow any freezing or thawing instructions on the label • defrost it in the fridge so that it doesn't get too warm. • try to use it within one to two days after it’s been defrosted - it will go off in the same way as if it were fresh • ensure food is thoroughly defrosted before cooking food When defrosting frozen meat & fish (and some other foods), lit can produce lots of liquid. If you’re defrosting raw meat or fish, this liquid can spread bacteria to food, plates or surfaces that it touches. Keep the meat & fish in a sealed container at the bottom of the fridge, so that it can't touch or drip onto other foods. If you defrost raw meat or fish and then cook it thoroughly, you can freeze it again. Storage of dry goods Many types of food don't need to be kept in the fridge to keep them safe to eat, for example dry foods such as rice, pasta and flour, many types of drinks, tinned foods, and unopened jars. But it's still important to take care how you store them. Here are some tips: • Try to keep food in sealed bags or containers. This helps to keep them fresh and stops anything falling into the food by accident. • Don't store food or drinks near cleaning products or other chemicals. • Don't use old food containers to store household chemicals, and don't store food in containers that have been used for other purposes. • Only reuse plastic water bottles if they’re not damaged and you can clean them. • Don't store food on the floor, because this can encourage mice, ants and other pests. • Remember that some types of food might need to be kept in the fridge once you’ve opened them - follow any storage instructions on the label. Tin cans; when you open a can of food and you're not going to use all the food straight away, empty the food into a bowl, or other container, and put it in the fridge. Don't store food in an opened tin can, or re-use empty cans to cook or store food. This is because when a can has been opened and the food is open to the air, the tin from the can might transfer more quickly to the can's contents. This advice doesn't apply to foods sold in cans that have re-sealable lids, such as golden syrup and cocoa, because these types of food don’t react with the can. Shelf-life of food “Use by” dates; are found on food that goes off quickly, for example; smoked fish, meat products and ready-prepared salads. Don't use any food or drink after the end of the 'use by' date on the label, even if it looks and smells fine. This is because using it after this date could put your health at risk. For the 'use by' date to be a valid guide, you must follow carefully storage instructions such as 'keep in a refrigerator'. If you don't follow these instructions, the food will spoil more quickly. 'Use by' does not always mean 'eat by'. If a food can be frozen its life can be extended beyond the 'use by' date. 'Best before' dates; are found on a wide range of frozen, dried, tinned and other foods. The 'best before' dates are more about quality than safety, except for eggs. So when the date runs out it doesn't mean that the food will be harmful, but it might begin to lose its flavour and texture. However, you shouldn't eat eggs after the 'best before' date. This is because eggs can contain salmonella bacteria, which could start to multiply after this date. Remember, the 'best before' date will only be accurate if the food is stored according to the instructions on the label, such as 'store in a cool dry place' or 'keep in the fridge once opened'. • Check “use-by” dates on a regular basis and throw out food that has expired.
7. Explain when hands must be washed to maintain food hygiene Proper hand washing is extremely important, whether using gloves or not. If using gloves, hand washing should be carried out before putting gloves on, between glove changes and after gloves are removed. The problem with the use of gloves is that in situations where staff is not given proper training in food safety, gloves are often perceived as a barrier to food contamination. Staff may then proceed to carry out many non-food related tasks (e.g. handling money, emptying bins, wiping counters) while wearing the same pair of gloves that they then use to prepare food.
8. Describe practices to control hazards when preparing and serving food and drink To practice food safety when preparing and serving: 1. Prevent contaminating food with pathogens spreading from people, pets and pests. 2. Separate raw and cooked foods to prevent contaminating the cooked foods. 3. Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. 4. Store food at the proper temperature. 5. Do use safe water and cooked materials. 9. Describe practices to control food safety hazards when storing different types of food and drink To practice food safety when storing: 1. Always check labels for guidance on where to store food. 2. Make sure you keep your fridge at less than 5°C and your freezer at less than -18°C – this prevents bacteria from multiplying. 3. Store fresh and frozen food in the fridge or freezer as soon as possible after you have bought it. 4. Keep raw meat and seafood separate from other foods. 5. Defrost frozen foods in the fridge. 6. Throw away any food that has passed its use-by date.
10. Identify sources of information about food safety www.foodsafety.gov · Food poisoning. eMedicine. www.emedicine.medscape.com,
· WHO consultation to develop a strategy to estimate the global burden of foodborne diseases. World Health Organization. www.who.int
· Gastroenteritis. Prodigy www.prodigy.clarity.co.uk
Food Standards Agency www.eatwellscotland.org
· Food safety training at work
· Staff handbook at my work place
11. Describe how to access advice and support about own role in maintaining food safety when providing food and drink for individuals.
Environmental Health department of your local council
Library
You should have policies and procedures in place in your work place to access for advice and support
Supervisor or manager in your work place (also you can ask your colleagues)