Week 1 1.1 Food hazards and safety requirements
Transcript of Week 1 1.1 Food hazards and safety requirements
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CACHE Level 2 Award in Promoting Food Safety and
Nutrition in Health and Social Care or Early Years and
Childcare Settings Laura Parry
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What problems could occur here?
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Aims for the session
Identify what food safety means
Describe the difference between a hazard and a risk
Explore different hazards in food safety
Research examples of different types of hazards when handling food
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IntroductionThis unit will support you to:
Understand the importance of food safety Maintain a safe working environmentComply with legal food safety requirementsAvoid illness and cross contaminationPromote healthy eating and food preparation
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Maths
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What does ‘food safety’ mean?
What does food safety mean to you? Have you seen any food safety
stories on the news or on the internet?
Discuss!
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Did you see this image on Facebook?
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Talk to the person next to you about the words hazard and risk. What do they actually mean?
ScenarioTalk about what the hazard/s are and what the possible risks may be
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Hazard – A danger or a risk
Risk – Chance or probability that something may happen
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Which is which?
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Hazards
Food handlers must be aware of the specific hazards associated with their work activities.
The main types of food hazards are: Microbiological (bacteria, mould, parasites) Physical (glass, plastic, metal) Chemical (cleaning fluids, pesticides) Allergenic (peanuts, seeds, eggs, gluten)
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Which is which?
MicrobiologicalPhysical
Allergenic
Microbiological
Chemical
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MicrobiologicalThis includes bacteria being spread and causing cross contamination.How? Not washing hands, unwashed utensils or shared equipment.Mouldy food, or food that has been infested by parasites.How? Food that has not been stored at the right temperature/airtight. Use by dates not followed.
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Hand washing test
FACT:
Hand Hygiene is the single most important measure for
preventing the spread of infection
(Pittet et al 2001)
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Basic Hygiene!!
Now wash your hands and then test to see if you have removed all the germs!!
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Physical
This is when foreign bodies are found in food products.
What? Glass, plastic or metal.
How? Causes could be production issues or
lack of care from staff when handling food.
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Chemical This is when a food product has been
contaminated by another product.What? Cleaning fluids or pesticides.
How? Causes could be contaminated equipment or
food production issues.
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Allergenic
This is when a food contains substances that could cause an allergic reaction.
What? Examples include nuts, gluten, eggs or milk.How? Causes could be lack of information available
or cross contamination through shared use of equipment.
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Preparing Serving
Clearing away Storing
In groups think of hazards that we could find in the four different stages of food handling
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Aims for the session
Identify what food safety means Describe the difference between a
hazard and a risk Explore different hazards in food
safety Research examples of different types
of hazards when handling foodDid we meet our aims?