Mu2.8 Basic Food Safety
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- Date Submitted: 01/12/2016 07:27 AM
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MU2.8
4.3 Describe basic food safety when providing food and drink to children and young people.
As a practitioner, part of my role in the setting as well as other staff members, will be preparing and serving food and drink, such as snacks and to supervise children when eating and drinking. Therefore when promoting the health of young children it is important that we understand the basic food safety. This is to ensure we feel confident in providing children with the correct food and drink that is safe to eat and free from illness-causing bacteria. Young children are very vulnerable to the bacteria, which can cause food poisoning and spread quickly among children in the setting. Therefore it is everyone's responsibility to take food safety serious, and is important to store, prepare and cook safely in a clean kitchen.
Good food hygiene involves:
* Washing your hands, using soap and warm water and dry them on a clean towel.
* Wear clean protective clothing
* When washing up by hand, make sure it is done thoroughly in hot water, with detergent.
* Cover cups/beakers with a clean cloth and air dry where possible
* Make sure drying up cloths/towels are replaced with clean ones everyday.
* Never cough or sneeze over food
* Teach children to wash their hands after going to the toilet, before eating and after touching pets.
Keeping the kitchen safe involves:
* Keep all waste bins covered, and empty them regularly
* Clean tin-openers, graters and mixers thoroughly after use
* Keep the kitchen clean. The floor, work surfaces, sink, utensils, t-towels and waste bins should be cleaned regularly.
* Keep sharp knives stored safely where children cannot reach them.
* Scrub and sanitize all cutting boards, knives, and electric slicers immediately after contact with raw or cooked meats, fish, or poultry
To prevent food poisoning:
* Store food safely and keep food cold. The fridge should be kept as cold as possible without freezing the food...
4.3 Describe basic food safety when providing food and drink to children and young people.
As a practitioner, part of my role in the setting as well as other staff members, will be preparing and serving food and drink, such as snacks and to supervise children when eating and drinking. Therefore when promoting the health of young children it is important that we understand the basic food safety. This is to ensure we feel confident in providing children with the correct food and drink that is safe to eat and free from illness-causing bacteria. Young children are very vulnerable to the bacteria, which can cause food poisoning and spread quickly among children in the setting. Therefore it is everyone's responsibility to take food safety serious, and is important to store, prepare and cook safely in a clean kitchen.
Good food hygiene involves:
* Washing your hands, using soap and warm water and dry them on a clean towel.
* Wear clean protective clothing
* When washing up by hand, make sure it is done thoroughly in hot water, with detergent.
* Cover cups/beakers with a clean cloth and air dry where possible
* Make sure drying up cloths/towels are replaced with clean ones everyday.
* Never cough or sneeze over food
* Teach children to wash their hands after going to the toilet, before eating and after touching pets.
Keeping the kitchen safe involves:
* Keep all waste bins covered, and empty them regularly
* Clean tin-openers, graters and mixers thoroughly after use
* Keep the kitchen clean. The floor, work surfaces, sink, utensils, t-towels and waste bins should be cleaned regularly.
* Keep sharp knives stored safely where children cannot reach them.
* Scrub and sanitize all cutting boards, knives, and electric slicers immediately after contact with raw or cooked meats, fish, or poultry
To prevent food poisoning:
* Store food safely and keep food cold. The fridge should be kept as cold as possible without freezing the food...