meet food and safety requirements when providing food and drink for individuals 1.1 food safety hazards when preparing‚ serving‚ storing and cleaning away food and drinks are of three types‚ namely‚ biological and chemical hazards. 1.2 this is important because it prevents food poisoning for the individual for e.g. if i don’t take all the necessary precautions when preparing food or drink‚ the service user may get food poisoning which could end with the service user going into hospital.
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identify potential food-safety hazards when | | |preparing‚ serving‚ clearing away and storing food | | |and drink | | | |Food safety hazards when preparing‚ serving
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Unit 9450 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
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Task 1 Q1 – Identify potential food safety hazards when preparing‚ serving‚ clearing away and storing food 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 food safety is to prevent the hazards that cause food-borne illness or injury. Most of the hazards in food are things you cannot see‚ smell‚ or taste. - Physical hazard: Hard or soft objects in food that can cause injury. For example
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preparation and serving of food. Food safety Act 1990 This covers health and hygiene in the setting. We have to be checked by the environmental health officer. Storage of food – We store food safely in the fridge The fridge should be 3-5 degrees. Freezers should be -18 degrees Make sure we store them in the right place cover up food in the fridge‚ make sure they are kept in date. preparation of food- aware of different chopping boards – we only prepare food that the children
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SUPPORTING INDIVIDUALS TO EAT AND DRINK Many individuls have different dietary needs‚lifestyle‚ state of health and how much exerise they take can affect the amount that they eat. Religion can also affect what they eat or drink. All humuns need essential nutrients to survive. They are five major groups: CARBOHYDRATES Carbohydrates are found in starchy foods‚ such as‚bread‚potatos‚ rice‚ pasta and cerals. This makes up a third of the food we eat. Starchy food is a good sourse of energy
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Research Paper Food safety regulations: reducing the risk of foodborne diseases in rural communities of Abia state‚ Nigeria G.E. Ifenkwe Department of Rural Sociology and Extension‚ Michael Okpara University of Agriculture‚ Umudike‚ Abia State‚ Nigeria. E-mail:godwinifenkwe@yahoo.com Abstract Most kitchens‚ grocery stores and catering houses‚ especially those in rural communities‚ will fail abysmally if subjected to hygiene and food safety tests. This is in terms of meals/drinks served and
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Vietnamese typical food and drinks Eating in Vietnam ranges from cheap noodle soups on the street for about 25 cents to a banquet in one of the luxury hotels. Vietnamese restaurants offer a broad selection of international fare including French‚ Italian‚ American‚ Indian‚ Chinese and Japanese. The most typical Vietnamese food is Pho‚ the noodle soup with meat in it. It is very cheap at around 10‚000d per bowl and usually well spiced. The main types are: Pho Bo with beef‚ Pho Bo Tai with rare beef
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Food safety has become an important concern for government‚ with Canada’s Public Health Agency (PHAC) approximating 4 million cases of foodborne illness annually. Although the food safety is a shared responsibility among government‚ industry and consumer‚ Industry is faced with the fundamental objective of implementing an effective food safety management system with the goal of meeting government regulatory requirements. The importance of food production companies creating food safety values with
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|FOR FOOD SAFETY IN SCHOOLS | | |[pic] | Introduction This NUT guidance has been prepared to highlight the health and safety hazards which can exist in the absence of clear policies and procedures on the safe preparation of food in schools. It covers a range of issues which need to be addressed when carrying out
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