CHCECE004 - Food Handling Requirements

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kristy13
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CHCECE004 - Food Handling Requirements

Post by kristy13 » Sat Nov 05, 2016 9:54 pm

I've been told to look at the National Quality Standards and Education and care services regulations for a question in CHCECE004
What are the food handling requirements outlined ?

I have searched it all day and cant find it :(
Am I not looking in the right place??

TIA


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Lorina
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Re: CHCECE004 - Food Handling Requirements

Post by Lorina » Sun Nov 06, 2016 1:24 pm

OK so in the NQS it doesn't exactly say anything specific about food handling procedures exactly however it gives you references so if you have a look here you may be able to find some information:

Food Standards

In regards to the National Regulations it states the following:

77 Health, hygiene and safe food practices

(1) The approved provider of an education and care service must ensure that the nominated supervisor and staff members of, and volunteers at, the service implement—
(a) adequate health and hygiene practices; and
(b) safe practices for handling, preparing and storing food—
to minimise risks to children being educated and cared for by the service.
Penalty: $2000.

Hope this helps!

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Sun Nov 27, 2016 4:30 pm

Hi Lorina

I have question for scenario
E jo the centre cook, likes to run an orderly kitchen and everything has to be in its place. He likes to store
Foods that are the same together. Jo has labeled the shelves in the fridge for each type of food - top shelf for poultry
(Raw and cooked). The shelf below for all meat ( desserts like rice puddings are stored on the next and then fruit and vegetables on the lower self.


The way it can be prevented by ensuring that the foods doesn't get harmful is by-@@
Bacteria where as doesn't grow when they are stored correctly.
Also, the source contamination could be the understanding and reading the food labels which are important
When they are stored. It needs to have room temperature for the foods referigertion. So that when jo
Works . The bacteria doesn't get into another person in foods. That's why
It's good to be stored correctly in the fridge.

Could u check if I'm right plz with the scenario


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Re: CHCECE004 - Food Handling Requirements

Post by libb » Mon Nov 28, 2016 8:28 pm

Hi

I answered the question could u check plz if I did ok plz

[it could be prevented by safe from the growth of foods poisoning
Bacteria and the contamination could be that he has to have the instructions to be
Followed as shown.
To minimise the risk so that the foods are stored properly and does not get
Poisoned while they are in a temperatures refrigerator

Could u check if I'm right for number e
Thanks

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Re: CHCECE004 - Food Handling Requirements

Post by Lorina » Tue Nov 29, 2016 1:54 pm

I think you need to add how to store foods in the fridge correctly... E.g. meat should be stored on the bottom part of the fridge etc.

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Tue Nov 29, 2016 2:10 pm

I'm on the last scenario
Where Kylie it the team leader in a baby section . She feels that it is important that the babies in her section
Have a sleep whenever they need one. If any of the babies are asleep over lunch time she keeps their lunch warm
Until they wake up.

I said I think she needs to warm their food for about 5 to 60 c so that the babies when they are wake .
They don't get caused of food poisoning which is the bacteria

Can u check I'm right plz
Thanx Lorina

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Re: CHCECE004 - Food Handling Requirements

Post by Lorina » Tue Nov 29, 2016 2:28 pm

I think keeping the food warm for them may cause bacteria growth so you need to keep it at a certain temperature:

Food Safety

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Tue Nov 29, 2016 3:05 pm

Hi
I have found answer

She needs to warm their lunch at a safety temperature. It is important
To have temp , so that it keeps the bacteria controlled.
It needs to allow up to 2hrs for the foods to cool from 60 deg C . After that can be in fridge .


Can u check plz thanx

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Tue Nov 29, 2016 5:57 pm

Or
By allowing the lunches to cool from 60 deg c to 21 deg c

Can u tell me if I'm right plz

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Re: CHCECE004 - Food Handling Requirements

Post by Lorina » Wed Nov 30, 2016 2:07 pm

libb wrote:QR_BBPOST She needs to warm their lunch at a safety temperature. It is important
To have temp , so that it keeps the bacteria controlled.
It needs to allow up to 2hrs for the foods to cool from 60 deg C . After that can be in fridge .
I think you're on the right track with your response!

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Lorina

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Wed Nov 30, 2016 3:34 pm

Yay I did it ,,,

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Wed Nov 30, 2016 5:43 pm

Hi
I'm doing health and safety now

The question says
What are three ways that germs can be spread from person to person.

I said
In a child care centre the germs can be spreaded ,by three ways to person to p. They are

Coughing or sneezing
Viruses that children may have
Measles .
Therefore , people might might get caused from children when they are sick .

Could u check if I am right plzz

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Wed Nov 30, 2016 8:43 pm

Hi

Second one also
Says .
What are three ways to minimise the spread of infection and illness

I said to minimise the spread of infection are by
1 . By keeping hands clean before/after at all the time.
2. By wiping a child nose
3. Going to toilet and changing naps
Therefore, when minimising the three steps it is a good hygiene and that this will control the procedures. As part
Of the routine for everyone in a child care area.
Also , by following these steps , it will reduce the risk of the illness for the children, so that they do not get the illness.

Could u check plz

Thanx Lorina..

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Re: CHCECE004 - Food Handling Requirements

Post by Lorina » Thu Dec 01, 2016 4:27 pm

Here is more information that will help:

Germs

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Thu Dec 01, 2016 5:45 pm

What are three ways that germs can be spread from p to people.

1. Germs can be spreaded from people to people by bacteria and viruses
2. Hands spread germs - where he / she may get some germs from the faces onto their hands
3. Droplets to the air which will also spread the germs .
These are the three ways that germs can be spreaded to people to people.
Could u check plz
Thanx

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Fri Dec 02, 2016 4:44 pm

Hi

I need some info on to minimise the spread of infections and illness plz

Thank u

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Re: CHCECE004 - Food Handling Requirements

Post by Lorina » Sat Dec 03, 2016 2:23 pm

Yes, you're on the right track!

Reducing The Spread Of Germs

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Re: CHCECE004 - Food Handling Requirements

Post by libb » Sat Dec 03, 2016 4:59 pm

Hi Lorina

I need some info on spread of infection and illness plz

Thank u


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