The CARE CERTIFICATE
Fluids and
Nutrition
What do you know now?
Standard
THE CARE CERTIFICATE WORKBOOK
, Activity 8.1a
Part i) Food safety is
essential when storing,
handling and preparing
food. Fill in the table below
to list four of the basic List - this term means to identify the
principles of food safety, main points which can be written as
including hygiene. bullet points.
Basic principles of food safety
1.
Food should be prepared and stored in ways that prevent it becoming contaminated.
Physical hazard: Items such as bones and lose packaging could be introduced or left in
food which could become a choking hazard.
Therefore all food should be checked whilst it is being prepared and in some cases when
it has been cooked.
2.
Chemical hazards: Substances such as pesticides could have been left on fresh fruit and
vegetables.
There could also be containments such as detergents which may have been left on the
surface of work surfaces and introduced to the food during preparation.
Therefore, all such foods should be thoroughly washed before and after preparation.
3.
Allergies: Food such as nuts, shellfish, dairy products and glutens can have an adverse
reaction to individuals who suffer from food allergies.
It is always important to prepare and store such food types separately in order to reduce
any adverse reactions.
Where these reactions exist, things such as risk assessments should be in place to
manage this risk.
4.
Bacterial: Pathogens in raw foods need to be removed before eating. Such pathogens
are usually transferred during food preparation and can then contaminate other foods. All
such foods should therefore be cooked to remove the pathogens.
THE CARE CERTIFICATE WORKBOOK STANDARD 8
9
Fluids and
Nutrition
What do you know now?
Standard
THE CARE CERTIFICATE WORKBOOK
, Activity 8.1a
Part i) Food safety is
essential when storing,
handling and preparing
food. Fill in the table below
to list four of the basic List - this term means to identify the
principles of food safety, main points which can be written as
including hygiene. bullet points.
Basic principles of food safety
1.
Food should be prepared and stored in ways that prevent it becoming contaminated.
Physical hazard: Items such as bones and lose packaging could be introduced or left in
food which could become a choking hazard.
Therefore all food should be checked whilst it is being prepared and in some cases when
it has been cooked.
2.
Chemical hazards: Substances such as pesticides could have been left on fresh fruit and
vegetables.
There could also be containments such as detergents which may have been left on the
surface of work surfaces and introduced to the food during preparation.
Therefore, all such foods should be thoroughly washed before and after preparation.
3.
Allergies: Food such as nuts, shellfish, dairy products and glutens can have an adverse
reaction to individuals who suffer from food allergies.
It is always important to prepare and store such food types separately in order to reduce
any adverse reactions.
Where these reactions exist, things such as risk assessments should be in place to
manage this risk.
4.
Bacterial: Pathogens in raw foods need to be removed before eating. Such pathogens
are usually transferred during food preparation and can then contaminate other foods. All
such foods should therefore be cooked to remove the pathogens.
THE CARE CERTIFICATE WORKBOOK STANDARD 8
9
