- 5.1 Be able to support others to work safely about health and safety
- 3.2(d): Explain the importance of maintaining clear evacuation routes at all times
- 3.2(c): Use agreed on ways of working for checking the identity of anyone requesting access to the premises or information
- 3.2(b): Explain principles and demonstrate how to move and handle equipment and other objects safely
- 3.2(a): Demonstrate the recommended method for hand washing and describe what products should be used
- 2.4 Explain how to record and report health and safety incidents
- 2.3 Explain procedures to be followed if an accident or sudden illness should occur
- 2.2(h): Explain safe practices for storing hazardous substances, using hazardous substances, disposing of hazardous substances and materials
- 2.2(g): Explain own roles and responsibilities as an employee and those of the employer in the prevention and control of infection
- 4.2 Explain how to support others during the safeguarding process
- 4.1 Explain how to support others to raise concerns
- 3.2 Explain own role in partnership working
- 3.1 Explain agreed protocols for working in partnership with other organizations
- 2.4 Explain how to raise concerns, including whistleblowing, when suspected abuse has been reported but the procedure does not appear to have been followed correctly
- 2.3 Explain actions to take if an individual alleges that they are being abused
- 2.2 Explain actions to take if there are suspicions that an individual is being abused
- 2.1 Describe signs and symptoms associated with the different types of abuse
- 1.3 Explain own responsibilities relating to the current legislative framework with regard to safeguarding
- 1.2 Explain how current national guidelines and local policies and procedures for safeguarding affect your day to day work.
- 1.1 Explain the current legislative framework that underpins the safeguarding of vulnerable adults within own UK home nation
Unit 8 -L.O 3.2(e): Describe the importance of food safety, including hygiene, in the preparation and handling of food
Course: NVQ Level 4 Diploma In Health And Social Care (RQF)
Unit 8: Health and safety in health and social care settings
LO3: Be able to work safely in health and social care settings
Assessment: Comply with current guidelines for:
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3.2(e): Food safety
The four main guidelines for food safety are to keep food clean, separate food, cook food properly, and store food safely.
The kitchen, if not cleaned properly on a regular basis, can become a source of bacteria. Therefore, it is important to have one person assigned to clean the kitchen, and this task should be given first priority when all the chores are completed. This person should be responsible for cleaning the sink, countertops (inside and outside), refrigerator and oven, and he/she should have a supply of cleaning materials that can be used to thoroughly clean these surfaces. All utensils should be washed with soap and water after each use.
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The next step in ensuring food safety is to separate raw foods from cooked or ready-to-eat foods. While cooking, one person should work on preparing raw foods and another person should work on preparing cooked or ready-to-eat foods. When storing food, the raw and cooked/ready-to-eat foods must be stored separately.
Once food has been cooked, it should be placed in a container that is at least 2 inches deep and will hold the food without overflowing. This way, opened containers can be quickly refrigerated or frozen until they are needed.
Keeping foods at safe temperatures is the final task to ensuring food safety. If refrigerators are used, they should be set at 40°F or below. For those using freezers, they should be set to 0°F or below. All cooked and ready-to-eat foods should be stored in the refrigerator if not consumed within two hours. These foods should be eaten as soon as possible after preparing to prevent the growth of bacteria. All perishable foods (such as meat, poultry, milk and eggs) should be cooked or frozen within 2 days of buying them.
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