Food Safety for the Home Environment

Food Safety for the Home EnvironmentMilena MarcinekPart 1 discussion nourishmentThis offset will help you to evidence erudition Outcome 1 lie with the importance of intervention fare safelyLearning accusing frame in AssessmentExplain why it is important to handle pabulum safely motility 1 page 11.2 Identify hazards relating to nutrition safetyQuestion 2 Page 21.3 Identify ways in which solid fare for thought should be handled safely to rescind taint during the fol mortifieding operationsStoragePreparationCookingServingRe-heatingQuestion 3, Page 21. Explain why it is important to handle fare safely. 1.1Safe victuals handling prevents food from being soild. It is highly important to preven food contamination as contaminated food tail assembly cause not only heachache or atomach suffer but also dissolve moderate to severe health problems much(prenominal) a kidney failure and even death. If throng who are responsible for handling the food do not take enough care for safe food handling they might put peoples health at risk.2. What are the key hazards to be aware of when it comes to food safety? Identify at least terzetto examples in your answer. 1.2Bacterial Hazard Over time food whoremaster be subject to a range of changes caused by micro- organisms such as bacteria, fmould, yeast, viruses. As a result the color, taste texture can be affected. Some of the changes envision un gratifying bu they do not live with to be dangerous for humans life although some forms of bacterial contamination, caused by pathogenic bacteria, causes the food to become indigestible or a potency hazard to health.Foreign Bodies The food may be contaminated by the foreign body even before the food is reacheing the home.Examples of foreign bodyI pieces of metal, wood, plastic and food packaging,II bones, shells, pips, stalks and stones.III hairs, jewellery, plasters, shells, salivaAllergic Hazard The most common food that cause alergic answer are milk, soya, n uts, seafood. Even just a tiny bit of certain food can cause severe reaction. Food totallyergic can lead to anaphylaxis. Sufferers can experience swelling of the throat, breathing problems and potential collapse. Food labels confuse to always inform if the food might fix either conatct with any of food that can cause allergic reaction.Chemical Hazard3. Complete the table down the stairs by identifying how food should be handled in order to turn away contamination during each of the operations listed 1.3OperationHow food should be handledStorageEvery type of food has an ideal stock condions. If food is storaged in a upon way the food can quickly become inedible or unusasble.PreparationKeep the highest hygine standart at the place where food is being brepared.The perosn who prepares the food should fallow the highest hygene standarts.CookingFood should be cooked throughly to avaoid bacterial contamination. If the temeperature of cooking is not high enough then bacteria may su rvive and people eating undercooked food risks becoming ill.ServingIt is important to ensure that calefactive food dont go cold, persihable foods are not left hand in room temperature for longer than two hours and people do not make contact with food they do not intend to eat.Re-heatingFood shouldnt be re-heated more then one time.Re-heated food must be minimum 75 degrees C.To check the temeperature of food an appropriate thermometer should be used.Take particular care when feeding pre-heated food to vulnerable people.For food such as soups be sure to stir them so the whole foodstuff is at required temperature.Now that you have effected Part 1 of your Assessment, opine to proceed the work you have done so far you will need to brand your work to your handler for marking once you have completed all 7 Parts of this Assessment.Part 2 Personal hygieneThis part will help you to evidence Learning Outcome 2 Know the importance of personal hygiene when handling foodLearning markPla ce in Assessment2.1 Explain ways of maintaining personal hygiene when handling food that helps reduce the risk of contaminationQuestion 1 Page 32.2 Identify how and when to wash handsQuestion 2a Page 4Question 2b Page 52.3 Describe potential problems resulting from not maintaining personal hygiene when handling foodQuestion 3 Page 51. Explain three ways of maintaining personal hygiene when handling food. Also provide a brief explanation as to how these efforts can reduce the risk of contamination. 2.1a)People should avert touching or combing their hair while handling with food as hairs can physically contaminate the food. In commercial enviroment food handlers have to cover their hair with a hair net or other form of covering. These efforts reduce risks of getting hairs into food what is not only not pleasant but olso have a potential to be harmfull to death.b)People should take off jewellery while they handle the food. Jewellery can harbour bacteria and dirt and also brings a risk of phissical conatminationc)People should ensure their nails are short and tidy while they handle food. The food handler shouldnt use nail varnish or fake nails that can drop of. Following this rules reduces risks of physical conatmination ( bits of nails, varnish, dirt undar nail, or pieces of fake nails can conataminate the food )2a. Read the case claim below describing a typical day for Chris. Afterwards, identify three situations where he should have washed his hands. 2.2Chris works in a sandwich shop each weekday from 9am to 6pm. He gets up and out of bed at 7 and jumps into the shower reliable away. Once dressed, he heads downstairs for breakfast. Today, hes decided to have his favourite bacon sandwiches. He puts the bacon into the sizzling hot pan and waits until it is brown and crispy. He also chops up some fresh tomatoes from the electric refrigerator before putting in concert his meal. He is running late so takes his sandwich with him to the bus stop. He needs to fini sh it quickly to pay for his ticket and hold on to the placement bar because the journey is unusually bumpy and busy. When he arrives at work, Chris puts on a plastic apron and gloves immediately and positions himself behind the counter awaiting his first forenoon customers. By lunchtime, Chris has put together 34 sandwiches and he sets about making the total 35 by preparing his own. Once he has made his lunch, Chris removes his gloves and apron and sits himself in the staff room, ready to reward his hard work. Between mouthfuls, he decides to make a cup of afternoon tea so wanders over to turn the kettle on and get a spare mug from the cupboard. He sits himself back down until the kettle has boiled which conveniently coincides with his final bite. He places his plate in the dishwasher, makes his tea and prepares to head back to his second shift.After returning home from work, Chris quickly uses the bathroom before beginning to prepare his dinner. He takes some chicken from the f ridge and cuts it into cubes for a stir fry. Whilst doing so, his phone rings so he runs to answer it. Its his mum, so he finds comfy place to sit down as he expects it will be a long chatYour answera) before touching bacon, after touching bacon and before cutting tomatoesb) When arriving to work befor he starts making sandwiches and before coming back to work after the breakc) Before cutting the chicken2b. Prepare some simple dictations that could be used to explain the correct technique for hand washing. 2.2use warm water and good amount of soap nark palm to palmrub backs of both handsrub palm to palm with fingers interlacedrub backs of fingers ( interlocked)rub each thumb clasped I nopposite hand using a whirling movementrub both palms with fingertipsdry torhoughly in modify paper towel or use hand dryer3. Describe three potential problems that can result from not maintaining personal hygiene when handling food. 2.3a) foreign object conatminationIf people who deal with handli ng the food dont keep high hygene standarts as covering their hair, wearing appropriate clothes, keeping nails clean and tidy or they wear jewellery while they handle any food they might contaminate food with foreign objcect such as for example hairs, pieces of jewellery, pieces of nails or clothes.b) Food poisoning bacteriaLack of personal hygiene can result in food poiosning bacteria. To avoid it people handling the food should remember to wash their hands, keep the kitchen area clean, not to store rice at room temeperature for bear on period, carefool cook and cool the food, wash thoroughly the nerve centre, fish and vegetable, not to use damaged cans, preserve food carefully, keep raw and cooked food separately, keep food at safe temeperature, keep animals away from food, avoid coughing and sneezing on food, cover cuts, pay attention to use by dates.c) Foodborn diseaseFoodborne infirmity is caused by consuming contaminated foods or beverages. Many different disease-causing m icrobes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. almost foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food.Of note many foodborne pathogens also can be acquired through recreational or drinking water, from contact with animals or their environment, or through person-to-person spread.Here are a few state of matter and donts to prevent food borne illness*Dont leave foods that need to be chilled sitting out. Refrigerate and freeze necessary foods right away.*Do use a meat thermometer to make sure your food is cooked thoroughly.*Do wash your hands for at least 20 seconds with warm, soapy water before and after handling any raw meats, fruits and vegetables.*Do wash utensils and disinfect surfaces before and after use.*Dont defrost food on the kitchen counter. Instead, use the refrigerator, cold runnin g water, or the microwave oven.*Dont let food marinate at room temperature.*Keep marinating food refrigerated.*Dont over pack the refrigerator.Now that you have completed Part 2 of your Assessment, remember to save the work you have done so far you will need to send your work to your inculcate for marking once you have completed all 7 Parts of this Assessment.Part 3 Storing foodThis part will help you to evidence Learning Outcome 3 Know how to store food safelyLearning objectivePlace in Assessment3.1 Explain how to store the following types of food correctly to avoid contaminationFresh restroomHigh riskLow riskQuestion 1 Page 63.2 Explain why it is important to follow food storage instructionsQuestion 2 Page 71. In the table below, explain the correct way to store the different food types in order to avoid contamination 3.1Food typeStorage methodFreshRaw meat, fish and poultry should be stored in the bottom of a fridge below ready to eat food. Fresh salad vegetables should be stor ed in lided boxes in a fridge to prevent it from being contaminated by drips from raw food. lash-upConvenience food should have a label saying what is its best storage method.High riskHigh risk food should be keeped in low temeperature enviroment such as refrigerator and only for short duration outside of that.Low riskCan be stored in dry, cool, dry area , ideally in the shade.2. In 50 words or less, explain why it is important to follow food storage instructions. 3.2IT is importarnt to follow food storage instruction to be sure that the food is being kept in right condition and to prevent food spoiling to quickly and to reduce risk of food poisoning.Now that you have completed Part 3 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 4 Importance of correct food storageThis part will help you to evidence Learning Outcome 4 Know how food storage can affect the nutritional value of foodLearning objectivePlace in Assessment4.1 schema how storage methods can affect the nutritional value of foodQuestion 1 Page 8Outline in 50 words or less, how storage methods can affect the nutritional value of food. 4.1Nutrition in food is prone to change with time. Exposure to light, temeperature, water or oxygen can cause all sorts of reactions in food what effects in nutritional changes of the food.Now that you have completed Part 4 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 5 Keeping the food work area cleanThis part will help you to evidence Learning Outcome 5 Know how to keep the food work area cleanLearning objectivePlace in Assessment5.1 Describe why it is important to keep the food work area clean, hygienic and disinfectedQuestion 1 Page 95.2 Outline ways of keeping the food work area clean, hygi enic and disinfectedQuestion 2 Page 91. Describe why it is important to keep the food work area clean, hygienic and disinfected. 5.1Keeping the food work area clean, hygenic and disinfected eliminates bacteria growth, reduces bacteria to safe level, creates the inviroment that is uinattractive to pests and verim, minimises the possibility of cross conatmination, results in a clean and safe enviroment for the people who are preparing the food.2. Outline three actions that you can take in order to keep the food work area clean, hygienic and disinfected. 5.2a)To avoid cross conatamination you can restrict some food preparation and cooking tasks to specific part of the kitchen. Yo can also have dedictaed equipment for certain tasks, such as colour coded chopiing boards.b)Disinfect food contact surfaces, hand contact surfaces as well as equipment used to clean the kitchen to avoid cross contamination .c) loot the kitchen area systematically and implement kitchen cleaning scheadule.Now th at you have completed Part 5 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 6 Checking food is cooked to the correct temperatureThis part will help you to evidence Learning Outcome 6 Know how to check food is cooked to the correct temperatureLearning objectivePlace in Assessment6.1 Describe why it is important to ensure that food is cooked to the correct temperatureQuestion 1 Page 106.2 Give examples of ways to check food is cooked to the correct temperatureQuestion 2 Page 101. Describe why it is important to ensure that food is cooked to the correct temperature. 6.1Bacteria engender in the temperature between 5 and degrees 65 Celcius. Baceria are killed in the temeperature above 75 degrees Celcius so it is important to check the food is cooked all the way through to be sure there is no threat to peoples health.2. Give two examples of how you ca n check that food is cooked to the correct temperature. 6.2Example 1U can use food thermometer to check if the food is cooked in a correct way.Example 2Yo can also see if food is piping hot and steam is visible before the food is served.Now that you have completed Part 6 of your Assessment, remember to save the work you have done so far you will need to send your work to your tutor for marking once you have completed all 7 Parts of this Assessment.Part 7 Disposing of food wastelandThis part will help you to evidence Learning Outcome 7 Know how to dispose of food waste safelyLearning objectivePlace in Assessment7.1 Describe why it is important to dispose of food waste safelyQuestion 1 Page 117.2 Outline how to dispose of food waste safelyQuestion 2 Page 111. Describe why it is important to dispose of food waste safely. 7.1It is important to dispose of food waste safetly to avoid cross contamination- when the food is no longer going to be consumed it should be thrown away straight a way. If we leave the unwanted food at home it can be a place where bacteria are able to thrive. Bacteria van be spread to other food that still can be consumed what causes a risk for humans health.It is also important to dispose of food waste in a safe way to avoid pests at home.2. Outline two ways in which you can dispose of food safely. 7. 2a) Do not left food waste undercovered before throwing it away. Waste needs to be disposed of immediatelyb) Clean with water food containers and food packaging. This removes small bits of food that can facilitate bacteria growth.Now that you have completed all 7 Parts of this Assessment, go to www.vision2learn.com. Log in to the platform and send your Assessment to your tutor via your My Study page for marking. 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