1.1 Explain how individuals can benefit from being as independent as possible in the tasks of daily living: 1.2 Explain how active participation promotes independence in the tasks of daily living: Active participation promotes independence in the tasks of daily living as this gives the client the confidence and independence needed to complete tasks by themselves without the support of others. 1.3 Describe how daily living tasks may be affected by an individual’s culture or background: Daily living
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issues of very great practical importance for every health care worker. Your place of work will have appropriate guidelines/policies for control of infection and it is important that you locate and read these.Infection control is an issue of health and safety‚ so is both an employer and employee responsibility. 1.2.Explain employees’roles and responsibilities All employees are responsible for taking action to prevent the spread of infection‚ inaccordance with legislation and local and organisational
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PHILOSOPHY As an employee and member of our team‚ it is important to know and understand Family Sweet Café and More philosophy of doing business. We are committed to: Exceeding the expectations of our customers. Providing a work place that enhances the lives of our employees. Maintaining a corporate vision which stimulates growth and profitability. We believe that success and profitability can only be achieved with wholehearted support from each and every employee. Because we
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1. Describe the company and the product safety issue that led to the lawsuit The name of this case in this report is the Liebeck v. McDonald’s. Restaurants and the court in which the lawsuit was filed was The Second Judicial District Court in Bernalillo County‚ New Mexico. The lawsuit was filed with the original complaint was filed on March 21‚ 1993‚ and the plaintiff only sued P.T.S.‚ Inc.‚ a New Mexico corporation and the local franchise operator. “McDonald’s coffee spill" tort case became a
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Reaction Paper I-Maple Leaf Foods In Aug 2012‚ a Toronto Maple Leaf Foods (“the Company”) plant was confirmed as being involved in the outbreak of the food-borne illness‚ caused by the bacterium Listeria. A day later‚ Maple Leaf upgraded a precautionary recall of 23 of its products in previous week to all 220 packaged meats from the plant at the Bartor’s Road‚ which has been shut down. The company has estimated the recall will directly cost it at least $20 million‚ with further costs expected due
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P2 – Outline how legislation‚ policies and procedures relating to health‚ safety and security influence health and social care settings 1. Outline key points of at least 3 policies and procedures by summarising the main points and recording them on the chart The Food Safety 1990 Policy Procedure The first policy is that all employees and volunteers who handle food must maintain a high standard of personal hygiene at all times. This is important so that people’s health is never at
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provide high quality safe food ingredients/products. Purpose: This procedure outlines criteria for selecting and evaluating appropriate suppliers that have the capability and systems to supply products‚ materials‚ and services which are match with the company’s specified requirements‚ as well as meet relevant statutory/regulatory requirements. Scope: The procedure applies to all vendors of products‚ materials‚ and services that may affect the safety of company’s food products. Responsibility:
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Name 4 sectors of the catering industry and give examples. 2. Give the roles and responsibilities of: a. Head Chef/ Catering Manager b. Restaurant Manager 3. What is the Kitchen Brigade and Restaurant Brigade? 4. What is the Health & Safety Act 1974? What are the responsibilities of: a. The employer b. The employee 5. What are the most common causes of accidents in the catering industry? 6. How can accidents be prevented? What needs to be completed? 7. In First Aid‚ what
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hygiene People are a common source of pathogenic bacteria‚ so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food. The public react to what they see: • It is always good practice to start work clean and tidy - this will give a good impression to any customers you meet; it also plays an important part in helping to protect food from contamination. It helps to have a bath or shower each day. This will remove some
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CCPMCS HACCP – Guideline for HACCP Certification MCS1 MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT GUIDELINES FOR HACCP CERTIFICATION © Copyright Food Safety and Quality Division‚ Department of Public Health Ministry of Health Malaysia MOH/K/MAK/12.01(GU) MCS HACCP – Guideline for HACCP Certification CONTENTS Page Committee Representation Foreword 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Introduction Definitions Objective Benefits Requirements for
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