Cooking and Food Safety Measures Essay

Q1 Identify potential pabulum refuge hazards when preparing, serving, clear a way and storing nourishment and absorb. throng can get sick if the feed they feed in has harmful chemicals or microorganisms. This is c on the wholeed victuals-borne illness. The goal of fodder beneficialty is to prevent the hazards that cause fare-borne illness or injury. most of the hazards in intellectual nourishment are things you cannot see, smell, or taste. material hazard Hard or soft objects in solid intellectual nourishment that can cause injury. For example, dispirited glass, jewellery, staples and fingernails. chemical substance hazard Poisonous substances that occur natur onlyy or are added during feed handling. For example, newing products and pest guarantee chemicals. Biological hazard Germs that cannot be seen without microscope. For example, parasites, viruses and bacterium. ( Preparing While preparing provender, nutrition workers moldiness remove watches, rings, bracelets, and all other jewelry on the arms or hands. Using the very(prenominal) cloth for cleaning surfaces used for both t revokeer, i. e. nerve center and poul seek, and ready to eat viandss Physical defilement e. g. flies, jewellery, broken glass and equipment in bad condition.( Storing Store raw middles at the bottom of the fridge to prevent centre juice dropping on the other solid food Eggs lead be neckclothd under infrigidation in order to reduce the growth of Salm nonpareillla No cleaning materials should be stored where they may come into wrap up with open food. Dried foods will be decanted into seal-able containers in order to comfort from physical and chemical contamination ( Serving Serving Ready-to-eat food (e. g. sliced fruit, cooked pizza, bread) without extra washing or cooking to remove microorganisms. must(prenominal)(prenominal)(prenominal) use utensils such as tongs, scoops, deli papers, or single-use gloves to admit from touching r eady-to-eat foods. You place food and alcoholism within easy reach of the individual You work food and drink with the allow utensils and in a hygienic manner ( Cleaning away fodder-contact surfaces should be washed, rinsed, and sanitized after each use. Scrape surplusage food into a rubbish bin yield dishes and cooking utensils to air-dry or wipe with clean dry cloth. Rinse in clean keen water Encourage individuals to wash their hands and clean themselves.Q2 Explain the grandeur of implementing food goloshty measures when providing food and drink individuals. Every day people all over the world get sick from the food they eat. This sickness is called food-borne disease and is caused by dangerous microorganisms or chemicals. The importance of implementing food safety measures when handling food and drink is to keep children and young people safe from food-borne illnesses. Q3 Explain why personal fosterive uniform should be used when handling food and drink. persona lised protective clothing should be used to protect the wearer from specific hazards of a hazardous substance. PPE includes gloves, respiratory protection, tenderness protection, and protective clothing. You should always wear gloves to minimize the line up of bacteria entering the food from unclean hands. Gloves must be changed each cartridge holder you do a distinct business, e. g. preparing sandwiches then going into walk in cooler-touching different contaminated surfaces. Aprons and chef jackets are a great way to prevent whatsoever of your clothing from begrime the food. Hairnets and hats are used to prevent hairs from entering food and drink.Q4 Explain why surfaces, utensils and equipment must be cleaned originally beginning a new task. Surfaces, utensils and equipment must be cleaned onward beginning a new task to prevent picky-contamination. Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread ont o food from other food, surfaces, hands, utensils or equipment. Q5 Explain the importance of clearing and disposing of food botch up promptly and safely. Food waste must be disposed of on a regular basis. This helps to prevent cross contamination. Pests such as flies and insects love leftovers.There is also the added happen of attracting mice and rats. Food waste and other refuse must not be allowed to left in food rooms, except so far as is needful during the business operation. It is good practice to remove all waste from the food room at the end of the day. Food waste and other refuse must be deposited in closable containers. These containers must be of an appropriate construction, unbroken in sound condition, and where necessary be easy to clean and disinfect. Adequate provision must be made for the removal and storage of food waste and other refuse. Refuse stores must be designed and managed in such a way as to enable them to be kept clean, and to protect against acces s by pests, and against contamination of food, drinking water, equipment or premises. Refuse should be removed frequently and, depending on the size and type of business more than one collection/removal per week may be required. Storage facilities must be kept in a clean condition and the waste must be protected from rodents or birds. Q6 Explain the importance of storing different types of food and drink safely.The importance of storing different types of food and drink safely is to avoid cross contamination and ensure a good revolution of stock. In the UK we end up throwing away 8. 3 million tonnes of food and drink every division and most of this could have been eaten. There are primary things you can do to reduce waste to try to make sure you dont bribe or cook more food than you deprivation to eat. Some food needs to be kept in the fridge to help stop bacteria from growing on it, such as food with a use by date, cooked food and ready-to-eat food such as desserts and cook ed meats. Keep food cover to protect it from contamination from raw foods and physical objects ever so store cooked food above raw meat in the refrigerator this will eliminate the run a risk of contamination from bacteria and meat juice loss to other foods. Do not store food in open cans because when a can has been loose and the food is open to the air, the tin from the can susceptibility transfer more quickly to the cans contents. Do not overstock the refrigerator, as this will affect the airflow around the food.You can keep food safely in the barr as long as it has stayed set the whole time however, the taste and texture of food changes if its frozen for too long. It should be all right to freeze most raw or cooked foods. Freeze it before the use by date Follow any freezing or thawing instructions on the label Defrost it in the fridge so that it doesnt get too warm. Ensure food is thoroughly defrosted before cooking food legion(predicate) types of food dont need to be kept in the fridge to keep them safe to eat, for example dry foods such as rice, alimentary paste and flour, many types of drinks, tinned foods, and un clear jars.But its still important to take care how you store them. Try to keep food in soaked bags or containers. This helps to keep them fresh and stops anything move into the food by accident. Dont store food or drinks near cleaning products or other chemicals. Dont store food on the floor, because this can encourage mice, ants and other pests. call that some types of food might need to be kept in the fridge once youve opened them follow any storage instructions on the label. Task 2 Q1 Identify sources of information slightly food safety. Food Safety Education Food safety training Research and development Q2 signalise how to access and support about own use of goods and services in maintaining food safety when providing food and drink for individuals. Talking to teacher or leader of arrangement Listen and take notes Making posters.Bibliography ( Notes (http//www. who. int/foodsafety/publications/consumer/manual_keys. pdf ( http//web. princeton. edu/sites/ehs/hazardcommguide/3. htm (http//www. caerphilly. gov. uk/Pdf/Environment_Planning/HACCP-self-help-guidance-pack-for-caterers. pdf.