THE IMPACT OF DIET ON HEALTH
SAFE PRACTICE WHEN PREPARING, COOKING AND SERVING
M3: DISCUSS THE EFFECTS OF UNSAFE PRACTICES WHEN PREPARING, COOKING AND SERVING FOOD IN A HEALTH OR SOCIAL CARE SETTING
D2: ASSESS THE EFFECTIVENESS OF SAFE PRACTICES WHEN PREPARING, COOKING AND SERVING FOOD IN A HEALTH OR SOCIAL CARE SETTING
In a health and social care sector , any health care worker who is in charge of preparing service users meal or whose job entails providing food for other people must ensure they know about the importance of food safety and hygiene so as to guide against food poisoning that are caused by bacteria and poor hygiene practices. It is also very important that safe practices are followed when preparing food for service users because of the effects unsafe practices may have on their health and wellbeing and also on the health care worker and can lead to complaints if basic hygiene rules are not followed.
The effects of unsafe practices when preparing, cooking and serving food in a health or social care setting can cause food contamination in a variety of ways which could lead to food poisoning and can cause illness . Food poisoning are caused by Micro-organisms which includes bacteria, viruses and moulds found in food and can lead to stomach pains, diarrhoea and vomiting.
Food contamination can occur in many different ways, such as: Physical, chemical and biological contamination.
Physical contamination is caused by foreign or physical objects that come in contact with the food during preparation, cooking and serving. These contaminants includes hair, fingernails, jewellery, fingernails, food packaging, bones, dust, dirt, piece of glass, hair pin, insects and their droppings and eggs. Some of these contaminants can be prevented by ensuring that those preparing the food cover their hair, have short, clean unvarnished fingernails, they should ensure not to wear jewelleries ( fashion rings or wristwatches), clean up as they are cooking and to make sure that bones and shells are fully removed before serving. All medication for the service users or the care worker should also be kept away from food preparation area and should not be used in the process of food preparation.

* Chemical contamination are caused when food items are stored with cleaning chemicals, such as detergents and sanitizers There is a high risk of food contamination even if food are kept in sealed containers. All cleaning chemicals should be stored in an area completely away from food, food preparation areas and cooking utensils. Agricultural products like fruits and vegetables should be thoroughly cleaned and peeled before eating. All food handlers must ensure that pesticides are never used in the presence of food, food-contact surfaces or cooking utensils. Pesticides must be kept away separately from other chemicals and food storage and kept in a locked cabinet. All cleaning chemicals should be stored away from food preparation areas and all equipment and utensils used for cooking must be thoroughly washed and rinsed to ensure that detergents and sanitizers are completely removed.

* Biological contamination are caused by living organisms( such as bacteria, fungi, enzymes and viruses) and can be very hazardous to human health if absorbed into the body, when they are consumed they cause illness. The best way to avoid this contamination is by thorough and regular hand washing and safe food preparation, cooking, storing and handling of food.

Some types of bacteria that can also cause food poisoning are listed below.
BACTERIAL FOOD POISONING
MICROOGANISM—SOURCE—SYMPTOMS AND INCUBATION PERIOD CLOSTRIDIUM PERFRINGES | * Found on raw meat, animal and human faeces, soil, dust and insects. * It is caused when food (usually meat) is cooked and kept warm for several hours before eating. | Symptoms are: abdominal pains and diarrhoea. * They usually appear between 12 and 18 hours after eating the contaminated food. * Most people get better within 24 hours but older people may be ill for longer. | STAPHYLOCOCCUS AUREUS | Found naturally on the skin, nose and mouth of most people without causing any harm.It can cause illness if it enters the body through broken skin or medical procedure and if food are handled without wearing gloves.It can also be found in unpasteurised milk. | SYMPTOMS ARE: Vomiting, abdominal pain or cramp and low body temperature.Symptoms appear quite quickly between 1 1nd 6 hours but people normally recover quickly. | SALMONELLA | Found on raw poultry ,eggs, raw meat, milk, animals, insect and sewage.It is usually caused by undercooked poultry. | SYMPTOMS ARE: Abdominal pain, diarrhoea, vomiting and fever.The symptoms usually appear 12 to 36 hours after eating contaminated food.The illness usually lasts between 4 and 7 days.Young and very old people can become very and may require hospitalisation and antibiotics. | |
TASK 3…D2

In a health and social care setting, all precaution should be taken when health care workers are handling food that service users would eat. Food safety should be a top priority because most of the service users are elderly and vulnerable and can easily fall ill.
Effectiveness of safe practices when preparing, cooking and serving food in health or social care setting involves following the guidelines of food hygiene, temperature control and pest control.
Control of hygiene when working with food is essential because food must be kept safe by: being [protected from contamination by harmful germs, preventing bacteria from multiplying to dangerous level, destroying harmful bacteria in or on food by cooking thoroughly and disposing of harmful food safely. |
Temperature control is very important in preventing bacteria from multiplying starting from preparation to storage. The Food Safety regulations 1995 outlined the safe temperatures for food storage, heating and chilling. Cold temperatures stop bacteria from multiplying and hot temperatures kill them ,therefore food should be kept and stored outside 5 degree centigrade and 63 because this is the danger zone for foods that are likely to be affected by bacteria.
Pest control is about protecting premises where food is stored or prepared from infection of or damage to food by food pest. Food pests are insects such as flies, cockroaches and weevils, others are birds and rodents such as rats and mice. These pests carry bacteria on their body and land on food, vomit half-digested food onto the food, some live in stored foods and food products such as flour and cereals, while some like mice and rats carry bacteria on their body and deposit it on the food by walking on the food or on work surfaces. The most important way of preventing them is by ensuring the building is kept in good repair with no obvious points of entry, food storage and preparation areas to be cool, well lit, dry and clean and food handlers should report anything they think is abnormal.
Health care workers should maintain a high standard of good and proper hygiene so as not to contaminate food during preparation by ensuring they follow the basic rules of food hygiene.
While preparing lunch for the service user some of the basic hygiene measures that were taken include: * Washing hand: Our hands are one of the main ways germs are spread, so it is important to wash them thoroughly with soap and warm water before cooking, after touching the bin, going to the toilet and after touching raw food. * It is very important to clean as you go on with food preparation. Work surfaces should be washed with hot water and detergent to kill off the bacteria and to prevent cross contamination. * Wash all worktops and chopping boards before and after cooking, as they can be a source of cross-contamination * Fingernails should be kept short, unvarnished and clean. Long nails, artificial nails and nail polish can pose considerable danger around food, for that reason they should not be worn by anyone handling food according to best safe practices for food safety. Long nails or artificial nails can hide bacteria and microorganisms and nails can break off in food. * Jewellery (ring, bracelets, earrings,) should not be worn during food preparation. Bacteria can hide on the finger and underneath the ring. They can also fall in the food. * Meat preparation should be on a different work surface away from the work surface used for salads and bread. If possible raw food should be prepared in separate area from fresh or dry foods and different cutting boards should be used for different food to avoid cross contamination. * Food should be served as soon as possible after preparation and covered to prevent bacteria settling on it * Unpasteurised milk should not be used to make tea because it is raw and has not been pasteurised to kill harmful bacteria. Unpasteurised milk can carry dangerous bacteria such as Salmonella, E coli and Listeria which causes numerous foodborne diseases. These harmful bacteria can seriously affect the health of anyone who drinks it and can be dangerous to people with weakened immune systems such as older adults. * Food handlers should never touch the surface where food will be placed or where mouth will touch when serving tea. * Hair must always be covered to prevent food handlers from directly touching hair and scalp with fingers and passing bacteria from the hair onto food and to prevent dandruff and hairs from falling into food or on utensils and work surfaces.
Every person who handles food has the potential of contaminating food with bacteria and viruses that are present on our bodies and the things we handle regularly because our body temperature (37 ) is the temperature at which bacteria like to multiply. Good personal hygiene and general good health habit of food handlers plays a crucial role in keeping bacterial away from food that are prepared and served.
Health care workers should wear fresh work clothes or uniform daily and change aprons after they become stained. Hands should be washed as often as possible and kept dry. They should avoid coughing or sneezing over food to prevent bacteria from contaminating the food, if they are unwell they should avoid preparing the food and any cuts should be completely covered with a waterproof adhesive dressing (preferably a highly coloured one so you notice it when it comes off).