Bacteria, viruses and parasites are real dangers! It is critical to be on top of things within kitchens and the general handling of food, and to ensure the working environment is operating safely. Failure to do so can have serious consequences for vulnerable individuals.
Research has shown that there are around 200 times more faecal bacteria on the average kitchen cutting board than on a toilet seat! So, it is critical that care providers run a tight ship within their kitchens and the general handling of food by staff and the working environment is operating safely. Failure to do so can have grave consequences for vulnerable individuals.
Know the various laws and legislation relating to food safety.
Understand the bacteria, viruses and parasites in food, and the impact of foodborne disease.
Be able to explain what cross contamination means, and the various ways food can be contaminated.
Know how to prevent contamination through good hygiene practices.
Know how to maintain a high level of personal hygiene and cleanliness.
Be aware of safe food temperatures and how to manage food allergens.
Understand the risks and management of pests in food storage, handling and preparation.
Be aware of proper cleaning and monitoring for safe food storage and handling