Assessment Forms 167 Food Safety

This Mahi is about identifying habits that prevent contamination and habits that may cause contamination.

Why is this important? People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely a ect trade and consumer condence. Because of the increase in convenience and prepared food in the last 50 years it has become more important for all people involved in food handling situations to be aware of the dangers of cross contamination and food poisoning. When you are preparing food items for a few people like your family, only a small number of people may be affected if anything goes wrong. However, when you are in the situation of preparing for many people, such as a restaurant or food processing plant, this could mean hundreds of people could be affected so good food hygiene practices are vital.

The Human Body is full of bacteria, we are covered in parasites, and we have orifices that leak our fluids often. This sounds terrible but there are ways to manage it. Examples of illnesses that spread to food are: -Colds, Flu and sinus infections e.g. runny noses, sniffing and coughing -Vomiting and diarrhoea -Diseases such as Hepatitis -Infections such as conjunctivitis, fungal infections, faecal contamination At work food businesses have procedures to manage these risks and what staff must follow to keep food safe it they get sick.

Pests such as rodents, birds, insects and domestic animals can contaminate food and food equipment. For this task you need to identify types of pests that you might find in and around a food workplace and explain procedures for preventing infestations.

Some foods like raw meat, seafood, milk and cooked rice are more likely to carry harmful bacteria and other microbes. These can quickly grow and multiply and may cause food poisoning if the food is not stored, prepared or cooked safely. In this task you must answer questions to show you understand how to keep food safe by controlling temperature. You need to answer questions to show how to keep uncooked, cooked and reheated food safe.

You won’t get resulted or get certifcate until we receive the practical assessment back