monitored and maintained food safety procedure

[lanashakir]

Please is this answer suitable for this question
Explain how your food safety procedure for serving food to children will be monitored and maintained.
Regardless of whether the Early Childhood Education and Care service or parents provide food for the children in your care, it is imperative for the health and safety of staff and children that food handling is carried out according to guidelines for food safety.
The Education and Care Services National Regulations set the minimum requirements such as: o qualifications food handlers must hold when working within an early childhood service


o building requirements of kitchens and food preparation facilities

o equipment requirements of food preparation areas within the centre

o policies and procedures required for the centre in relation to food handling and practices.


Requirements When we are handling, preparing and storing food in an early childhood service, we need to ensure that we follow strict policies and practices. This includes ensuring that we:

o maintain the cleanliness and tidiness of all areas for food handling, preparation and storage

O comply with personal hygiene standards

O comply with workplace measures to prevent pests entering food premises

o identify and report any indicators of pest presence

o dispose of food safely, according to food safety program requirements.


Personal Hygiene Practices Personal hygiene is critical in the prevention of food contamination and maintaining a hygienic and functional food preparation environment. Maintaining a high level of personal hygiene can help prevent germs spreading throughout the environment.
By presenting yourself in a clean, hygienic manner you increase the chances of preventing food contamination as well as promote the need for a safe and hygienic working environment. When handing and preparing food for children, it is essential that food handlers wear appropriate clothing to protect themselves as well as the food from infection, illness and disease. Clothing items such as aprons, hats and hair nets, overalls and footwear can all contribute to food safety in the kitchen. Hats and hair nets wilt ensure that hair does not fall into food. As hair will be kept out of the food handler's face, the need to push hair away from the face will not be required. In the event hats and haimets are not available, all hair should be tied up securely away from the face. If the hair is touched, hands should be washed and gloves should be replaced.
Appropriate footwear protects feet and toes against damage caused by heavy or sharp items. Dropping heavy cutting boards or sharp knives onto the toes can quite easily occur within the kitchen environment. When choosing footwear for the kitchen environment, it should be enclosed and cover all parts of the feet. Footwear should also be flat so that balance can be maintained. Shoes should be made of a material which can be easily cleaned in case of food spillage — plastic or rubber are good materials for the kitchen environment. Footwear with a solid grip to prevent falls should flooring become wet or slippery is highly recommended.
Aprons and overalls can ensure that bacteria or germs which may have attached to clothing before food handling activities do not have a chance to spread to the food. It is advised that staff involved in the preparation of children's' meals should not have any contact with toileting and nappy change procedures. It has been found in centres where staff complete both tasks, that three times more cases of diarrhoea are diagnosed than those services who have a separate food handlers.

The personal hygiene procedure from your service may include:

o Protective clothing is worn, and clothing is changed daily.

o Fingernails are kept short and are clean.

o Hair is tied back and covered where possible.

o Hands are washed atter coughing, sneezing, blowing of the nose, going to the bathroom etc., in accordance with the relevant hand washing policy and procedure.

o Disposable tissues are used.

o Cuts, scratches and other wounds are covered with a waterproof bandage.
Hand Washing

Effective hand washing is the single most important and effective

method of preventing cross contamination from a food handler. Food preparation areas should have a separate sink available purely for hand washing tasks. The Food Safe Guidelines for washing your hands are: Wash your hands:

o before handling food

o after using the toilet

o after blowing your nose

o after touching your hair, body or face

o after cleaning

o after handling rubbish

o after handling raw food (especially meat, fish and chicken)

o after doing any dirty jobs

o before commencing and after finishing work When washing your hands use the Hand washing procedure recommended by the National Health and Medical Research Council.
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Wear Gloves •

It is advised that food handlers wear gloves at all times:

o Change gloves or wash hands before handling each food.

O Change gloves as often as you would wash hands.

o Remember that if you are wearing gloves your hands won't get sticky from the food and you may forget to change them. o Wearing gloves correctly needs constant reinforcement. Gloves are especially important if injuries such as open cuts or wounds are on the hands or lower arms. These can occur frequently due to the cutting and slicing involved in the food preparation stage. Cuts and wounds run the risk of infection, thus increasing the chances of unsafe food handling procedures. In such cases, gloves should be wom or the cutNiound must be covered with a band aid.
Cleanliness is one of the most important factors within the kitchen environment. Knowing how to clean efficiently and thoroughly is a duty food handlers must participate in daily, in order to prevent cross contamination and the spreading of disease.
Pest Control Good pest control can be achieved by:

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[Johncarter]

Nice post really helpful.
Thanks