Nvq 2

Unit 69: Meet Food safety requirements when providing food and drink for individuals

1.1.Identify potential food-safety hazards when preparing, serving, clearing away and storing food and drink

Potential food safety hazards when preparing, serving, clearing away and storing food and drink:
    • contamination eg bacteria, moulds, viruses
    • physical and chemical contaminants eg foreign bodies, chemicals
    • food pests eg flies, weevils, cockroaches
The importance of implementing food safety measures when providing food and drink for individuals:
    • complying with health and safety legislation
    • policies and procedures of setting
    • reducing the risk of food poisoning
Why personal protective clothing should be used when handling food and drink:
    • protecting food from contamination eg dust, hairs, fibres
    • only worn on food preparation/serving area
Why surfaces, utensils and equipment must be clean before beginning a new task:
    • removing matter on which bacteria grows
    • reducing the risk of foreign matter in food
    • preventing cross contamination eg direct, indirect
The importance of clearing and disposing of food waste promptly and safely:
    • preventing pest hazards
    • preventing the multiplication of food poisoning bacteria (pathogens)
    • reducing risk of food decay eg smell, becoming unfit to eat
The importance of storing different types of food and drink safely:
    • use by dates, best before dates
    • types of food eg dry foods, chilled foods, raw foods
    • frozen foods
    • reducing risk of contamination of high risk foods eg direct or by drip/ping; reducing the multiplication of bacteria.
1.2.Explain the importance of implementing food-safety measures when providing food and drink for   individuals.
The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group...