Food Safety Nvq

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1 Who is responsible for safe hygiene procedures and identifying food hazards in the workplace? Under the health and safety code legislation both owners and workers have the accountability for health and safety in the work place 2 How do work procedures help employees to handle food safely? By the use of food handling procedures (safe hygiene Practices) they lessen the risk of harm and sickness to both the member of staff and their consumers 3 How can workers find information about the policies and procedures that apply in their workplace? These are commonly given to new members of staff during their induction, additional methods that members of staff might obtain more about policy and procedures they are required to follow include • From…show more content…
Pay no attention to the direction of sanitization signage, bosses or managers 2. Poor individual hygiene and cleaning practices that might result in cross-contamination of food and other items. 3. Practise inconsistent with the organisation’s food safety program Activity 3 1 What is a hazard and how can food hazards be identified? A hazard is something that has the potential to cause damage or disease. It is any source that has the potential to hurt life, health, property or the environment. All places of work have dangers that have the potential to cause injury or damage to members of staff. A food safety hazard is a biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect in humans 2 What is a risk? A risk is unplanned; it is a harmful going on- the odds are that it this harm will come about as a result of a hazard. 3 What is the purpose of a HACCP food safety plan? Hazards Analysis and Critical Control Point: it is to recognize any phases of the food treatment procedure where there is danger or possible danger that food could be tainted. Hazards that can make food dangerous and/or inedible might be Biological, Physical or chemical. Activity…show more content…
Smoking in the course of food groundwork or food handling is prohibited by law Cuts and grazes have to be concealed at all times with waterproof dressings. 2 List five basic cleaning tips for food contact areas. 1. Use hygienic apparatus for cleaning 2. Separate cleaning implements, cleansing agent and liquids in a distinct area away from food. 3. Wash all cutting boards and utensils that have been in interaction with raw meet in warm/hot water and strong detergent then rinse and dry them methodically 4. Clean all benches and food surfaces with strong detergent to remove dirt then use a high grade commercial sanitiser to kill any bacteria 5. Use a commercial grade dishwasher to wash all the bits and pieces and crockery SECTION 4: PREVENT CROSS-CONTAMINATION BY WASHING HANDS Activity 9 1 If you handle food, when should you wash your hands? • On beginning and end of work. • Beforehand and afterwards of going to the toilet • Beforehand and afterward of mealtimes • In advance of working in a uncontaminated area • After functioning in a dirty area • Previous to food prep • After

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