Cooking and Food Safety Measures Essay

Q1 Identify potential diet recourse hazards when preparing, serving, clearing outside and storing sustenance and drink. People earth-closet get sick if the fodder they down has pestiferous chemicals or microorganisms. This is call(a)ed victuals-borne illness. The goal of nourishment safety is to throw the hazards that grammatical case fodder-borne illness or injury. Most of the hazards in fodder are things you can non see, smell, or taste. Physical hazard Hard or soft objects in regimen that can cause injury. For example, broken glass, jewellery, staples and fingernails. Chemical hazard Poisonous substances that legislate naturally or are added during provender handling. For example, decipherableing products and pest surmount chemicals. Biological hazard Germs that cannot be seen without microscope. For example, parasites, viruses and bacteria. ( Preparing While preparing food, food workers must recall watches, rings, bracelets, and all other jewelry on the ar ms or hands. employ the same cloth for cleanup spot surfaces used for both raw, i. e. totality and poultry, and energetic to eat foods Physical pollution e. g. flies, jewellery, broken glass and equipment in destructive condition.( Storing Store raw fondnesss at the bottom of the fridge to prevent meat juice dropping on the other food Eggs go away be stored under refrigeration in order to reduce the maturation of Salmonella No cleaning materials should be stored where they may come into contact with sensory(a) food. Dried foods will be decanted into seal-able containers in order to protect from visible and chemical contamination ( Serving Serving Ready-to-eat food (e. g. sliced fruit, cooked pizza, bread) without redundant washing or cooking to remove microorganisms. Must use utensils such as tongs, scoops, deli papers, or single-use gloves to keep from touching ready-to-eat foods. You place food and drink within faint reach of the individual You serve food a nd drink with the appropriate utensils and in a hygienic manner ( change away Food-contact surfaces should be washed, rinsed, and sanitized after each use. Scrape overplus food into a rubbish bin Leave dishes and cooking utensils to air-dry or wipe with clean dry cloth. Rinse in clean hot water Encourage individuals to wash their hands and clean themselves.Q2 justify the importance of implementing food safety measures when providing food and drink individuals. Every solar day throng 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 apologise why personal protective clothing should be used when handling food and drink. Personal protective clothing should be used to protect the wearer from specific hazards of a hazardous substance. PPE includes gloves, respiratory protection, bosom protection, and protective clothing. You should always wear gloves to minimize the chance of bacteria immersion the food from unclean hands. Gloves must be changed each epoch you do a antithetic task, e. g. preparing sandwiches then going into walk in cooler-touching different contaminated surfaces. Aprons and chef jackets are a great way to prevent both of your clothing from contaminating 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 before beginning a red-hot task. Surfaces, utensils and equipment must be cleaned before beginning a new task to prevent cross-contamination. Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces, hands, utensils or equipment. Q5 Explain the importance of clearing and disposing of foo d languish promptly and safely. Food use up must be disposed of on a regular basis. This encourages to prevent cross contamination. Pests such as flies and insects love leftovers.There is as well the added risk of attracting mice and rats. Food waste and other refuse must not be allowed to left in food rooms, except so uttermost as is unavoidable 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, kept in sound condition, and where necessary be easy to clean and disinfect. Adequate provision must be made for the remotion and storage of food waste and other refuse. Refuse stores must be designed and managed in such a way as to modify them to be kept clean, and to protect against inlet by pests, and against contamination of food, drinkable water, equipment or premises. Refuse should be r emoved frequently and, depending on the coat and type of business more than one collection/removal per workweek may be required. Storage facilities must be kept in a clean condition and the waste must be defend 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 rotation of stock. In the UK we end up throwing away 8. 3 million tonnes of food and drink every socio-economic class and most of this could have been eaten. There are simple things you can do to reduce waste to try to make sure you acquiret buy or cook more food than you want to eat. any(prenominal) 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 cooked meats. Keep food covered to protect it from contamination from raw foods and physica l objects Always store cooked food above raw meat in the refrigerator this will eliminate the risk of contamination from bacteria and meat juice spillage to other foods. Do not store food in absolved cans because when a can has been assailable and the food is open to the air, the tin from the can major power transfer more quickly to the cans contents. Do not overstock the refrigerator, as this will doctor the airflow around the food.You can keep food safely in the freezer as long as it has stayed frozen 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. stay it before the use by date Follow any freeze 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 Many types of food dont need to be kept in the fridge to keep them safe to eat, for example dry foods such as rice, pasta and f lour, umpteen types of drinks, tinned foods, and unopened jars.But its still important to begin care how you store them. Try to keep food in pie-eyed bags or containers. This helps to keep them fresh and stops anything falling 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. Remember 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 about food safety. Food Safety information Food safety training Research and development Q2 Describe how to access and support about own role in maintaining food safety when providing food and drink for individuals. Talking to teacher or leader of agreement Listen and take notes Making posters.Bibliography ( Notes (http//www. who. int/foodsafety/publications/consumer/manual_keys. pdf ( htt p//web. princeton. edu/sites/ehs/hazardcommguide/3. htm (http//www. caerphilly. gov. uk/Pdf/Environment_Planning/HACCP-self-help-guidance-pack-for-caterers. pdf.