TEY_10_1_2020

80 Teachearlyyears.com STAFF INDUCTION AND TRAINING A major requirement by law is that all food handlers must receive appropriate training in food safety practices relevant to their duties. This means that the type of training you need to receive depends on the type of job you do. Legislation specifies that even if a food operative handles only wrapped foods, they must still receive verbal or written instruction. PERSONAL HYGIENE Bacteria is present in many areas of the human body and we carry a number of food-poisoning bacteria both in and outside our bodies. It is of the utmost importance that food handlers have a very high standard of personal hygiene to prevent contamination. Washing your hands regularly and effectively is the best way to keep the level of hand-based bacteria to a low or zero level. Other aspects of good personal hygiene include wearing a hat or hair net and tying long hair up, covering all cuts, wearing protective clothing and removing jewellery. PURCHASE AND DELIVERY Food should only be purchased from reputable suppliers. If food is delivered it is essential that a proper inspection of goods takes place and that you reject any suspect foods to prevent any unsatisfactory products entering your food chain. STORAGE AND TEMPERATURE CONTROL The safe storage of food should strictly adhere to guidelines set out by the Food Standards Agency (FSA). The FSA guidelines have been thoroughly researched by scientists to determine the best methods for reducing the real threat of food poisoning from unsafe food storage. Food preparation HAZARDS, CONTAMINATION AND POISONING A food safety hazard is anything that is likely to cause harm. Food is contaminated if it contains something harmful or objectionable. Contamination may occur in a number of ways and can cause illness, injury or make food unfit for human consumption. Care must be taken in all aspects of food production. Contamination can happen at any point during the ‘field-to-fork’ process. It can occur during growth, production, processing, manufacturing, preparation or cooking. Food must be cooked thoroughly at the correct temperature; this will ensure bacteria is destroyed and remember to never reheat food more than once. ALLERGENS AND SPECIFIC DIETARY REQUIREMENTS Dietary needs and health considerations also have to feature highly within your policy and have strike protocols in place. You must have processes in place to identify children with specific dietary requirements (children with food allergies or intolerances) and with specific diets that relate to cultural or religious beliefs. Food preparation and service have to have tighter controls in place and it is critical that everyone understands their role and what they must do to keep the children in their I t’s vitally important that good food hygiene practices and safety standards are maintained at all times to ensure that harm is not caused to anyone in anyway. Having a robust food safety policy and procedure in place will help you do just that. A good food safety policy should identify precautions to be taken, and the arrangements that are in place to ensure that high standards of health and safety are maintained at all times around all areas of storage, preparation and service of food throughout your setting to ensure you comply with The Food Safety Act 1990 (as amended). This Act of Parliament is the statutory obligation to treat food for human consumption in a controlled and managed way. Serious breaches of food laws can result in unlimited fines, your kitchens being closed down and a prison sentence of up to two years. What should it cover? Your food safety policy and procedures should include/cover the following areas: POLICY STATEMENT Your food safety policy statement should set out how you manage food safety within your setting. It demonstrates your company’s attitude towards food safety and the systems you have in place to ensure you comply with food safety legislation. It’s important to remember that as a food handler you have a duty to ensure all that you do does not cause harm to anyone through poor practice, lack of knowledge or simply neglect – ignorance is not a defence. LAURA WEST IS THE CHILDCARE HEALTH AND SAFETY SPECIALIST AT MCW. POLICIES & PROCEDURES Food safety

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