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Unit 11. D2
Assess the effective of safe practices when preparing, cooking and serving food in a health or social care setting.
In my opinion having effective mechanisms in place and monitor their progress will be vital in order to assess the impacts of good food preparation, cooking and serving methods in social care settings. This process will be monitored and assessed by implementing effective monitoring mechanisms in key stages. It is now a legal requirement for anyone works with food preparation unit to keep records. As a manager you will Need to look at these records on a regular basis so you know that your staff have done all of the necessary checks. Records are also of major importance if you ever need to defend yourself and your work in court. Quite simply, they may help to prove that you have been checking to ensure that food is safe to eat. As well as records, you will also need to monitor your staff visually by watching them in the way they work and handle food. This will enable you to know that they are correctly implementing all the good hygiene practices needed to avoid the food safety dangers. In essence you will be double checking that they are getting it right!
To ensure that food is safe. Monitoring system should be based on the principles of HACCP (which Stands for Hazard Analysis Critical Control Point).in order for you to comply fully with you need to identify different stages of food handling mechanisms in social care unit. These are activities that you carry out to assess the effectiveness of the whole stage when handling or preparing food. For each stage you must decide what food safety risks or ‘dangers’ are Likely to exist at each different stage. These are things such as dirty equipment or food being left out at room temperature that may result in it becoming contaminated or unsafe to eat. Take a look at each of the dangers you have

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