CHCCN301C - Scenario: Chicken & Salad Sandwiches - Food & Safety Prep
Posted: Wed Mar 13, 2013 3:34 pm
Your Assignment Module Number and Heading: CHCCN301C Safe preparation of food
Your Assignment Type: Standard Question
Currently Working in Childcare? No
Your knowledge: Beginner
Your Question?
10. Lee has been asked to assist in preparing Lunch. What does Lee need to consider in preparing the chicken and salad sandwiches? Provide details about:
All relevant health, hygiene and safety requirements.
Allergies and diseases
and how you manage and monitor the above
What is your answer so far or What have you done so far as an attempt to solve this question?
Areas used in preparation, handling, storage and serving of food are vulnerable to micro organism and growth of bacteria which can be dangerous to young children and elderly people. Food associated infection and disease can become extreme and even fatal in some cases.
-Staff must wear gloves when handling or preparing food these gloves need to be changed every hour
-separate chopping boards must be used for meats vegetables and fish, in some services they purchase coloured boards to help
-food items must be stored in a safe temperature for example cheese, yoghurt and dairy needs to be kept at or below 4’c
-Separate food types should have separate utensils
-Any leftover food need to be clearly labelled and dated
-Raw meat should always be stored on the bottom shelf in a clearly labelled and dated bag.
-All items including utensils that were used to prepare food should be cleaned in hot soapy water
-any vegetables or fruit should be washed to ensure it is free from dirt
-If a child has an allergy, their food needs to be made before the boards are used by items that may have traces of the childs allergy in it. Or after ensuring staff members clean the area including the board and change their gloves before beginning preparation of the childs food
-use clean utensils to serve cooked and ready to eat foods with
Description and Message:
I used common sense regarding the Allergy response, Im not even sure how to answer the last bit about monitioring, I collected Information from regulation 77 on NQS and got a bit from ACEQUA
Your Assignment Type: Standard Question
Currently Working in Childcare? No
Your knowledge: Beginner
Your Question?
10. Lee has been asked to assist in preparing Lunch. What does Lee need to consider in preparing the chicken and salad sandwiches? Provide details about:
All relevant health, hygiene and safety requirements.
Allergies and diseases
and how you manage and monitor the above
What is your answer so far or What have you done so far as an attempt to solve this question?
Areas used in preparation, handling, storage and serving of food are vulnerable to micro organism and growth of bacteria which can be dangerous to young children and elderly people. Food associated infection and disease can become extreme and even fatal in some cases.
-Staff must wear gloves when handling or preparing food these gloves need to be changed every hour
-separate chopping boards must be used for meats vegetables and fish, in some services they purchase coloured boards to help
-food items must be stored in a safe temperature for example cheese, yoghurt and dairy needs to be kept at or below 4’c
-Separate food types should have separate utensils
-Any leftover food need to be clearly labelled and dated
-Raw meat should always be stored on the bottom shelf in a clearly labelled and dated bag.
-All items including utensils that were used to prepare food should be cleaned in hot soapy water
-any vegetables or fruit should be washed to ensure it is free from dirt
-If a child has an allergy, their food needs to be made before the boards are used by items that may have traces of the childs allergy in it. Or after ensuring staff members clean the area including the board and change their gloves before beginning preparation of the childs food
-use clean utensils to serve cooked and ready to eat foods with
Description and Message:
I used common sense regarding the Allergy response, Im not even sure how to answer the last bit about monitioring, I collected Information from regulation 77 on NQS and got a bit from ACEQUA
,