Meet food safety requirements when providing food and drink.
Outcome 1
1. List potential hazards when preparing, serving, cleaning away or storing food and drink. Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water. Keep chemicals stored in separate area from foods. Keep the date opened on containers or leftovers, do not use past safe date (varies by type of foods). Ensure food is covered to prevent pests such as flies and cockroaches from getting on it. Food preparation surfaces must be kept sanitary to avoid contamination of food. Contact between food (particularly raw meat) should be avoided to avoid cross contamination. Don’t store meats above Outcome 2
2.1 Provide examples of when you should wash your hands when providing food and drink? You should always wash your hands for at least 20 seconds with soap and warm water: • before and after handling food, particularly raw meat • between handling different types of food • after handling dirty pots & cutlery • after disposing of food • after touching body parts • after blowing nose • after using the toilet personally • after assisting a client with toileting • after touching animals
Outcome 3 3.1 How do you minimise hazards when preparing and storing food and drink? • Wear protective clothing • Minimise direct food handling • Replacing covers over food in serving areas • keeping areas clean and tidy • Maintain personal hygiene • Keeping cuts or lesions completely covered. Blue plasters need to be
