P6 Unit 11 Written Report to Explain Safe Practices

P6 unit 11

You should follow safe practices necessary in preparing, cooking and serving food in a health or social care setting. When preparing food you must always wash your hands for example after visiting the toilet and after touching raw food or touching your hair. All equipment and work services should be cleaned before and after usage to ensure your bacteria free. No jewellery should be worn and when you cut yourself you must use a blue plaster to ensure it is seen. You should always tie your hair back and were a hair net to avoid it getting in to the food. When you wash equipment always use a detergent. When unwell you should avoid cooking especially when you have an upset tummy. Nail varnish and fake or long nails should be avoided as this can fool in to the food. Make sure that food packaging does not get in to the cooked food. The room that the food in cooked in should be kept clean to avoid mould from contaminating the food.

Cooking food at the right temperature will ensure that any harmful bacteria are killed. Check that food is piping hot throughout before you eat it .food should be maintained at 63 degrees to avoid the danger zone which is 5-63 degrees. Covering food that is cooked is important to ensure that any insects don’t get in it. Make sure you don’t cough or sneeze over food; if you do you spread it and get someone ill. Do not allow any animals into the food preparation area so that no fur gets in the food. During the preparation of food no smoking in the area when consumed or prepared.

Never allow raw food to come in contact with cooked food, wipe up spillage with kitchen tissue and make sure it goes in the bin. Make sure everything is clean including left over food is put away otherwise rats and insects will appear and spread Bactria. Make sure food is always served as a customer expects. Always make sure the bins have been taken out to avoid the room from smelling bad. Make sure you wash all the detergent of the equipment to avoid...