Unit 306 H+S Care
- Submitted by: jaysonpezza
- Views: 129
- Category: English
- Date Submitted: 07/06/2015 09:33 AM
- Pages: 2
- Report this Essay
306.11.11.3
You may be required to be involved in food preparation in your role and to do this you will
need to have a good understanding of the principles of safe food handling. There
are two levels relating to safe food handling, these are:
Food Safety – for people preparing drinks and snacks, for example, cups
of tea, hot chocolate, making a sandwich or serving a piece of cake or
fruit. Level 1 Food Safety training supports people to do these things
properly and safely.
Food Hygiene – for people preparing and serving meals. Level 2 Food
Hygiene training is mandatory for anyone preparing and serving meals.
Safe food handling can be broken down into four key areas: cleaning,
cooking, chilling and cross contamination.
Cleaning
Effective cleaning is essential to get rid of harmful bacteria in the kitchen and to stop
the bacteria from spreading. Often bacteria can collect in places that you might not expect.
But anything that is touched by food or people’s hands could be covered in bacteria. In
many food businesses the bacteria hotspots are:
Fridge/freezer handles
Tap handles
Work surfaces
Chopping boards
Bin lids
Can Openers
Cooking
Thorough cooking is very important because it kills harmful bacteria in food. If bacteria
survive in food because it isn’t cooked properly, it could make the individuals you support ill.
Simple guidelines like you would use at home can help to ensure food is safely cooked.
Only serve properly cooked food
Serve food straight after it has been cooked or
reheated.
Inspect the food you are serving
Make sure it is piping hot all the way through and that
meat juices run clear
Chilling
Some foods need to be kept chilled to keep them safe, for example food with a ‘Use by’ date, food that you have cooked and won’t serve immediately or other ready-to-eat food such as prepared salads.
If these foods are not properly chilled, bacteria can grow and make people ill. Freezers need to be kept between -22...
You may be required to be involved in food preparation in your role and to do this you will
need to have a good understanding of the principles of safe food handling. There
are two levels relating to safe food handling, these are:
Food Safety – for people preparing drinks and snacks, for example, cups
of tea, hot chocolate, making a sandwich or serving a piece of cake or
fruit. Level 1 Food Safety training supports people to do these things
properly and safely.
Food Hygiene – for people preparing and serving meals. Level 2 Food
Hygiene training is mandatory for anyone preparing and serving meals.
Safe food handling can be broken down into four key areas: cleaning,
cooking, chilling and cross contamination.
Cleaning
Effective cleaning is essential to get rid of harmful bacteria in the kitchen and to stop
the bacteria from spreading. Often bacteria can collect in places that you might not expect.
But anything that is touched by food or people’s hands could be covered in bacteria. In
many food businesses the bacteria hotspots are:
Fridge/freezer handles
Tap handles
Work surfaces
Chopping boards
Bin lids
Can Openers
Cooking
Thorough cooking is very important because it kills harmful bacteria in food. If bacteria
survive in food because it isn’t cooked properly, it could make the individuals you support ill.
Simple guidelines like you would use at home can help to ensure food is safely cooked.
Only serve properly cooked food
Serve food straight after it has been cooked or
reheated.
Inspect the food you are serving
Make sure it is piping hot all the way through and that
meat juices run clear
Chilling
Some foods need to be kept chilled to keep them safe, for example food with a ‘Use by’ date, food that you have cooked and won’t serve immediately or other ready-to-eat food such as prepared salads.
If these foods are not properly chilled, bacteria can grow and make people ill. Freezers need to be kept between -22...