Week 3 1.3 ppe
Transcript of Week 3 1.3 ppe
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CACHE Level 2 Award in Promoting Food Safety and
Nutrition in Health and Social Care or Early Years and
Childcare Settings
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Ten Riskiest Foods Regulated by the FDA
A Warm-Up !
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Ten Riskiest Foods Regulated by the FDA
LEAFY GREENSEGGSTUNA
OYSTERSPOTATOES
CHEESEICE CREAMTOMATOESSPROUTSBERRIES
A Warm-Up !
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Aims of the sessions this week:Identify personal food hygiene concernsDiscuss types of PPE in food handlingExplain how PPE supports food safety
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What is Food Hygiene?
Protecting food against contamination Preparing food in a safe manner to
ensure good health promotion
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The Importance of Food Safety We are accountable.
We must protect the people we serve.
We must be proactive NOT reactive.
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Actions that can contaminate food…
PREVENTION: PERSONAL HYGIENE
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What is PPE?
Personal Protective Equipment
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Food safety PPE
Explain why PPE should be used when handling food and drink.
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PPE in use in and around college….. Go and investigate
Take a photo of ANY PPE you find
15 minutes……..Go!
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Create a risk assessment for Bonfire treats
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Create a risk assessment?
Hazard Risk/s Who? Control measures
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Aims of the sessions this week:
Identify personal food hygiene concernsDiscuss types of PPE in food handlingExplain how PPE supports food safetyImplement PPE knowledge to create a risk assessment