Nvq 2
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- Date Submitted: 11/12/2014 12:32 PM
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Unit 69: Meet Food safety requirements when providing food and drink for individuals
1.1.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:
• contamination eg bacteria, moulds, viruses
• physical and chemical contaminants eg foreign bodies, chemicals
• food pests eg flies, weevils, cockroaches
The importance of implementing food safety measures when providing food and drink for individuals:
• complying with health and safety legislation
• policies and procedures of setting
• reducing the risk of food poisoning
Why personal protective clothing should be used when handling food and drink:
• protecting food from contamination eg dust, hairs, fibres
• only worn on food preparation/serving area
Why surfaces, utensils and equipment must be clean before beginning a new task:
• removing matter on which bacteria grows
• reducing the risk of foreign matter in food
• preventing cross contamination eg direct, indirect
The importance of clearing and disposing of food waste promptly and safely:
• preventing pest hazards
• preventing the multiplication of food poisoning bacteria (pathogens)
• reducing risk of food decay eg smell, becoming unfit to eat
The importance of storing different types of food and drink safely:
• use by dates, best before dates
• types of food eg dry foods, chilled foods, raw foods
• frozen foods
• reducing risk of contamination of high risk foods eg direct or by drip/ping; reducing the multiplication of bacteria.
1.2.Explain the importance of implementing food-safety 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. In a large setting such as banquets, weddings or group...
1.1.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:
• contamination eg bacteria, moulds, viruses
• physical and chemical contaminants eg foreign bodies, chemicals
• food pests eg flies, weevils, cockroaches
The importance of implementing food safety measures when providing food and drink for individuals:
• complying with health and safety legislation
• policies and procedures of setting
• reducing the risk of food poisoning
Why personal protective clothing should be used when handling food and drink:
• protecting food from contamination eg dust, hairs, fibres
• only worn on food preparation/serving area
Why surfaces, utensils and equipment must be clean before beginning a new task:
• removing matter on which bacteria grows
• reducing the risk of foreign matter in food
• preventing cross contamination eg direct, indirect
The importance of clearing and disposing of food waste promptly and safely:
• preventing pest hazards
• preventing the multiplication of food poisoning bacteria (pathogens)
• reducing risk of food decay eg smell, becoming unfit to eat
The importance of storing different types of food and drink safely:
• use by dates, best before dates
• types of food eg dry foods, chilled foods, raw foods
• frozen foods
• reducing risk of contamination of high risk foods eg direct or by drip/ping; reducing the multiplication of bacteria.
1.2.Explain the importance of implementing food-safety 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. In a large setting such as banquets, weddings or group...