Food Safety In Health And Social Care Essay

The role of the Health and Safety Executive is to make sure that the health and safety of their staff and others who might be affected by their work activities. For example, providing management and observing the statutory framework of all organisations, whether they are industrial, occupational or educational based. This would include all schools to have complied with the Health and Safety at Work Act 1974.

When Michael Pollan's book The Omnivore's Dilemma was published, many readers began questioning him for advice on what they should eat in order to stay healthy. In his more recent book, In Defense of Food, he responds with three rules, "Eat food. Not too much. Mostly plants"(Pollan 1). This seven word response seems too simple for a relatively complicated question, but as he further elaborates these rules into specific guidelines, this summary turns out to be surprisingly complete. Using inductive and deductive reasoning, he debunks the ideas behind nutritionism and food science, and proves that the western diet is the cause for food related diseases. Inductive reasoning is when a

6- Which will be the best method for cleaning and sanitizing equipments that cant be placed in dish machine or three compartment

health and safety procedures and practises should be under continual scrutiny and areas for improvement should be monitored and dealt with. A good method of monitoring & improving are health, safety and security procedures are visually. Check visitors have signed in the visitor’s book, look for items blocking fire exits or hallways, wet signs are in place during cleaning, COSHH cupboards are kept locked, medication trolleys are secure, hoists are clean and stored in a correct storage place. Policies and procedures need to be reviewed regularly to ensure they are still relevant, circumstances in workplace can change and new risk assessments will need to be put in place or old ones reviewed. Policies and procedures may need evaluating and developing

It is important to recognise the different responsibilities and approaches of a member of staff, the employer and others in the work setting. For example the employer is responsible to provide PPE and relevant health and safety training free of charge. It is then the responsibility of a staff member to use the PPE and to attend the training. So although the responsibilities are different they are also related and both need to work in order to ensure a high standard of health and safety. The employer provides as safe working environment, however if an accident or incident occurs it requires the efforts of both staff and sometimes others to report this to ensure measures are put into place to reduce any risk associated with the incident or accident. Another example of how health and safety has a linked responsibility can be shown through a member of staff ensuring they provide the relevant fire safety information/instructions to others. It is then the responsibility for others to follow these instructions.

Task 4Ensuring health and safety is an important responsibility not only for the Managers but all associated with the premises. Evaluate your organisation’s health and safety policy and procedures in line with legislative requirements and propose recommendations on how health and safety should be managed

Health and Safety policies are aimed at protecting staff and the public whilst at work and all staff are required to make themselves

Everyone in my company must comply with the health and safety procedure. We have to go on mandatory training to complete our health and safety certificate. This includes manual handling and fire safety. We must make sure our work environment is a safe as we can make it. If any accidents do occur i have to report them to my office or to the out of hours office, I must also record all accidents in the communication book so that other carers know what has happened this includes the nature of the accident, treatment received and where and when it happened. If any health and safety rules or procedures are breached then this may become a disciplinary for care staff. My line manager will always advise all care staff on and health and safety concerns that we may have.

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as salmonella and listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. This home believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food. Therefore, in this home: All food will be prepared. cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995. • All food preparation areas, storage areas and serving areas should

Brian’s unhealthy eating habits have caused his body to either be receiving inadequate amounts or a surplus of water-soluble vitamins. Brian is taking in to much Thiamin or Vitamin B1 because the Recommended Daily Amount (RDA) is 1.2 mg/day, the Daily Intake Value for adults is 1.5 mg and he is consuming 3.18 mg. He is also taking in to much Riboflavin or B2 because he is consuming 3.29 mg, his RDA is 1.3 mg/day and his Daily Value for adults is 1.7 mg. Brian is also taking in to much Niacin or B3 because his RDA is 16 mg NE/day, the Daily Value for adults is 20 mg and he is taking in 45 mg/day. He takes in 2.41 mg of Vitamin B6, which is too much, compared to

Be able to apply personal and workplace safety procedures as well as safe food handling practices

1. Personnel and especially food handlers - must meet health standards and take great care to maintain a high level of personal health.

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,

The Food Hygiene, Health and Safety Act provides food hygiene regulations for people who work in the hospitality industry it reviews the legislation which regulate hygiene, health & safety practices. The Chefs role in the safe preparation and service of food is critical and the law states that a food handler has a legal responsibility to ensure that food is maintained in a hygienic & safe manner.

Health and Safety Regulations aim to improve safety in workplaces, making employers and employees equally responsible for ensuring that they protect themselves and others from accident and injury. The regulations refer to such things as clean kitchens, safety guards on machinery etc., If an employee is injured at work because of breaches of these rules then compensation can be awarded. Most health and safety legislation places place the responsibility of health and safety on the employers. The responsibilities may however be delegated to other competent persons such as fire warders, first aiders and care takers but the employer still