Unit HSC 2029 Meet food safety requirements when providing food and drink for individuals
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Unit HSC 2029
Meet food safety requirements
when providing food and drink for
individuals
This unit
is worth
3 credits
What are you finding out?
The best way to avoid food poisoning is to ensure By the end of this unit you will be able to:
high standards of food hygiene are maintained
1 Understand the importance of food safety
when storing, handling and preparing food.
measures when providing food and drink for
Knowledge of food hygiene is essential for any
individuals
person who handles food in order to know about
2 Be able to maintain hygiene when handling food
the steps that need to be taken to prevent the risks
and drink
associated with food poisoning.
3 Be able to meet safety requirements when
This unit will help you to develop and demonstrate preparing and serving food and drink for individuals
your knowledge about and ability to meet food 4 Be able to meet safety requirements when
safety requirements when preparing, serving, clearing away food and drink
clearing away and storing food and drink for 5 Be able to store food and drink safely
individuals in your workplace. 6 Know how to access additional advice or support
about food safety.
1Level 2 Health & Social Care Diploma
LO1 Understand the importance Key terms
of food safety measures when
Micro-organisms are organisms that can only be
providing food and drink for seen under a telescope. An organism is a living
individuals thing, it is a life form.
Pathogenic organisms are harmful micro-organisms
AC 1.1 Identify potential food safety and can cause disease such as foodborne
hazards when preparing, serving, illness if they are eaten. Foodborne illnesses
are those that you can catch from consuming
clearing away and storing food contaminated food.
and drink Contamination means to make something
Food poisoning is an acute illness caused by harmful or unable to be used. This may be
eating contaminated food. Food is said to be because it has come into contact with something
unclean, hazardous or infectious.
contaminated if it contains something that
shouldn’t be there. It is important to realise Bacteria are single-celled micro-organisms.
that contamination can occur at any stage
when preparing, serving, clearing away and
When food that has been contaminated with
storing food and drink.
harmful micro-organisms is eaten, foodborne
A food safety hazard is something that illness could result.
has the potential to contaminate food
In order to prevent microbiological
and cause it to be unsafe for human
contamination it is necessary to protect food
consumption.
from being contaminated with bacteria. These
There are three main types of food safety bacteria come from sources such as raw food,
hazards: humans, pests, waste products, water and the
environment.
● microbiological
● chemical Chemical hazards
● physical. Food can become unsafe to eat if it becomes
contaminated by chemicals. This can occur
Microbiological hazards
at any stage, from the farmer’s field to
‘Microbiological’ refers to studies or tests
putting food onto the plate. Farmers use a
relating to micro-organisms such as bacteria
variety of chemicals such as pesticides and
and their effects on people. Micro-organisms
are everywhere. They can be found in the air,
soil, water, on animals and even on humans.
Some micro-organisms are beneficial, such
as yeasts and moulds used to make cheese,
bread and yoghurt. Others can cause food
spoilage and some are pathogenic.
There are three types of micro-organisms
that can contaminate food and cause food
borne illness: bacteria, viruses and parasites.
Another group of micro-organisms you need
to be aware of is fungi, which present in the
form of yeast and moulds. Yeast and mould Figure 22.1 Have you come across mouldy food
cause food to spoil but do not cause foodborne in your setting? How does this pose a hazard?
illnesses.
2Unit HSC 2029
insecticides on crops to protect them from
weeds, pests and fungi. Pesticides are also used 1.1 Time to think
at all stages after food has been harvested to
1.1 Hazards
protect the food from attack by pests. The use
Take a look around the food preparation areas in
of these chemicals is carefully controlled, but
your place of work and identify as many physical
fruit and vegetables must always be washed hazards as you can.
before cooking or eating them. Fly sprays
should not be used in a kitchen where food is
being prepared. Evidence activity
Cleaning chemicals can contaminate food if 1.1 Potential food safety hazards
they are not used or stored correctly, so they Identify three potential food safety hazards
need to be controlled properly. The transfer when preparing, serving, clearing away and
of cleaning chemicals to food can happen in a storing food and drink in your workplace.
number of ways, for example: You have been asked to serve a meal, but
there is no protective clothing available, and
● chemical residues may be transferred to you have been supporting a service user with
food containers personal care. What are the potential food
● chemicals may not be washed away from safety hazards?
surfaces following cleaning
● if stored incorrectly, chemicals could leak Physical hazards
into food storage areas. Food can become unsafe to eat through
In order to prevent chemical contamination it physical contamination. Physical
is important that: contamination occurs when something falls
into or onto food. It will most likely not cause
● instructions and procedures are followed
food poisoning but could cause harm to the
when using cleaning products
person who eats it. For example, a physical
● chemicals are stored securely and separately
contaminant may lead to choking, or cause
from food or food packaging
damage to a person’s teeth.
● chemicals are kept in properly labelled
containers and never in food containers Examples of physical hazards include:
● the correct dilution instructions are
followed when using cleaning chemicals
● hair, fingernails, buttons, plasters – from
● the areas above food preparation areas are people
not cleaned while they are in use
● paper, plastic, string, staples – from
● chemicals are not sprayed around food. stationery or food packaging
● nuts, bolts, screws – from equipment
● bones, feathers, gristle – from meat, fish or
Key terms poultry
● dirt, dust and debris – from the environment,
A pesticide is a chemical used to prevent,
destroy, or deter pests.
waste products or dirty equipment
● metal, glass or wood – from the
Insecticides are chemicals that are used to
environment or equipment
control insects by killing them.
● insects, their eggs and droppings.
Dilution is what we do to make a liquid weaker
or less concentrate.
3Level 2 Health & Social Care Diploma
AC 1.2 Explain the importance of If an inspector finds a breach (breaking
implementing food safety measures or failing to observe) of food hygiene law,
they will take action to try and resolve the
when providing food and drink for
problem. The action taken will depend on the
individuals seriousness of the breach. The possible actions
At a basic level, food safety measures refer include:
to the steps we take to prevent food from ● Informal action – Where the breach of the
becoming contaminated. The main reason
law is minor the inspector will tell your
for applying food safety measures is to
manager what they need to do to comply
prevent individuals from becoming ill from
with the law, and explain why.
food that has been contaminated. Within ● Hygiene Improvement Notice – Where
a large organisation such as a care home,
the breach of the law is more serious,
large numbers of people could become ill
the inspector may issue a Hygiene
if appropriate food safety measures are not
Improvement Notice which will require
followed. These illnesses can range from mild
your manager to do something in order to
to severe, and it is therefore essential that high
comply with the law. The notice will state
standards of food hygiene are maintained at
what needs to be done, why and by when.
all times.
If the notice is not complied with in the
Food safety legislation places a responsibility specified time limit then the inspector can
on any organisation that handles food to take further legal action.
ensure that all its activities are carried out
in a hygienic manner. It makes it an offence Research and investigate
to supply food that is unsafe or harmful to
human health. The Food Safety Act 1990 1.2 Legislation relating to food and safety
and the Food Safety and Hygiene (England) Using any resources available to you, such as
Regulations 2013 set out clear minimum your library or the internet, undertake some
research to find out more about the Food Safety
requirements for food hygiene and safety.
Act 1990 and the Food Safety and Hygiene
Organisations have a responsibility to ensure (England) Regulations 2013. How do they apply
they comply with this legislation. to the way food is handled within your place
of work?
Inspections
Ask your manager where you can access the last
Any organisation that makes or prepares inspection report for the organisation at which
food will be inspected by inspectors from you work.
their local authority who will ensure food
laws are being followed. The inspectors will
inspect: Evidence activity
● the premises
1.2Importance of implementing food safety
● the kind of food that is prepared on the measures
premises
Explain what could happen if food safety measures
● how the organisation works in relation to are not followed when providing food and drink
handling food for individuals within your organisation.
● food safety management systems.
4Unit HSC 2029
Case study
1.2 Food safety measures training or guidance provided. The investigation
A 76-bed care home was fined £20,000 after serving indicated that the pies served to service users had
contaminated meat pies to service users, which been left over for three days. The pie had been
resulted in 15 people getting food poisoning. heated and cooled on several occasions over the
The services users experienced diarrhoea and three days.
vomiting. The organisation that runs the care home ● What food safety measures had not been
pleaded guilty to three breaches of food hygiene followed?
regulations. The investigating officers found a ● Who was to blame for the breaches of
lack of food safety controls and poorly-trained legislation?
food handlers when they visited the home. The ● What should the cooks have done to prevent this
organisation had left all responsibility for food situation from happening?
safety management to the cooks, with no support,
AC 1.3 Explain why personal ● Hairnets – should be worn to prevent
protective clothing should be used unwanted hairs from falling into food.
Hair is constantly falling out and,
when handling food and drink
along with dandruff, can result in the
In general, personal protective equipment contamination of food. Staff with long
(PPE) is used to protect care workers as hair should tie it back and a suitable hair
well as people receiving care. However, it is covering such as a hairnet should be worn
important to note that when handling food when preparing food.
PPE is worn to protect the food from the ● Disposable aprons – are designed to
risk of contamination and not to keep your protect food from any bacteria that might be
clothes clean. present on the care worker’s clothing. Blue
aprons should be used when undertaking
Dust, hairs and woollen fibres are just a few
activities involving food, for example when
of the contaminants carried on ordinary
supporting individuals to eat or when
clothing. Your place of work should have a
servicing food.
policy regarding the use of PPE and when
● Gloves – form a physical barrier between
it should be used. It is important that you
the care worker’s hands and all other
are aware of the requirements of the policy
surfaces. It is not a food safety requirement
and that you wear PPE that is used correctly
to wear gloves, but it is a requirement that
and for the purpose it was intended. The
people who handle food maintain a high
types of PPE you might come across when
standard of personal hygiene, which means
handling food and drink will depend on
they must wash their hands thoroughly.
your responsibilities for preparing and
Where gloves are worn, they should be
serving food. PPE you might come across
changed on a regular basis, particularly
include: hair nets, disposable aprons
as the warm, moist conditions inside the
and gloves.
gloves can encourage the multiplication of
bacteria.
Key term
PPE is the personal protective equipment or
clothing used to prevent the contamination of
food. It includes hairnets and aprons.
5Level 2 Health & Social Care Diploma
lead to food poisoning. For example, items
such as dishcloths can spread bacteria in food
preparation areas if staff do not follow basic
hygiene practices.
Effective cleaning and disinfecting will
remove most food poisoning bacteria.
However, unsatisfactory cleaning can result
in the redistribution of contamination, which
may be an even greater hazard.
It is inevitable that work surfaces, equipment
and cooking utensils will become contaminated
when preparing food. It is therefore important to
clean as you go along to ensure micro-organisms
Figure 22.2 PPE is the protective equipment used are not given the time to multiply and increase
to prevent the contamination of food. Gloves are the risk of contaminating food. Removing food
one example of PPE residues, dirt and grease is known as cleaning.
This requires the use of physical energy
Time to think (commonly known as elbow grease), heat and/
or chemicals. Chemicals used for cleaning are
1.3 PPE commonly known as detergents. Cleaning
What personal protective clothing are you removes dirt from the surface but it does not kill
required to wear when handling food within bacteria.
your place of work?
Disinfection is the process of reducing bacteria
to a safe level. This is usually done by using
Evidence activity chemicals such as disinfectants and sanitisers
intended for food use, or with heat (hot water
1.3 PPE or steam).
Explain why you would need to wear the
following piece of personal protective clothing How do we clean?
when handling food and drink: There are many products available to make
● Hairnets cleaning easier. It is important to follow the
● Aprons manufacturer’s instructions and directions about
● Gloves. things such as contact times and dilution rates,
Explain what the health and safety issues are in and to choose the right chemical for the job.
food handling if you do not use hairnets, aprons
and gloves.
Key terms
AC 1.4 Explain why surfaces, utensils Detergents are chemicals that are used to
remove grease, dirt and food, for example
and equipment must be clean before washing up liquid.
beginning a new task
Disinfectants are chemicals that are used to
Food might become contaminated and unsafe reduce bacteria to a safe level. It is important
to eat if surfaces, utensils and equipment are that cleaning takes place before using
disinfectant – this means checking that surfaces,
not cleaned and sanitised properly. Unclean
utensils and equipment are free from grease,
utensils and equipment will harbour bacteria, dirt and food before disinfecting.
which could be transferred to food and could
6Unit HSC 2029
Stages of cleaning and disinfecting Cleaning tips
● A cleaning schedule will help you keep
Stage 1 Pre-clean Scrape, wipe or sweep track of what must be cleaned and when.
away food scraps to
remove loose and heavy
● A clean-as-you-go policy will help to ensure
soiling. cleaning takes place in a timely manner.
● Disposable dish cloths or single use paper
Stage 2 Wash Use hot water and towels will help to reduce the risk of
detergent to remove
spreading bacteria.
grease and dirt, and soak
if needed.
● Make sure you wash your hands after any
cleaning tasks.
Stage 3 Rinse Remove any traces of
detergent and food AC 1.5 Explain the importance of
particles with clean, hot clearing and disposing of food waste
water. promptly and safely
Stage 4 Disinfect Use a chemical In order to keep the workplace clean and
disinfectant to kill any hygienic it is important to ensure that food
remaining bacteria.
waste is disposed of promptly and safely.
Stage 5 Final Use clean, hot water to Waste and unfit food must not be allowed to
rinse ensure the removal of build up in areas where food and drink are
any potentially harmful prepared.
disinfectant.
Food waste can lead to physical and
Stage 6 Dry If possible, items should
be left to dry naturally as bacterial contamination and can
drying cloths increase the attract pests such as flies and rodents such
risk of contamination. as rats if it is not disposed of properly. There
should be separate bins for indoor and
outdoor use.
Research and Investigate
Disposal of food
1.4 Cleaning and disinfecting
Bins that are used indoors should be within
● Research and make a list of safe and suitable
easy reach but not so close to food that they
products to use for cleaning.
● Consider COSHH regulations when doing this
increase the risk of contamination. The bin
and explain the purpose of each product and should be lined with a disposable plastic bin
how it should be used. bag and have a well-fitting lid to reduce the
risk of flies and other insects gaining access.
Foot-operated bins are better for hygiene
Evidence activity because they reduce the risk of hands picking
up germs when they touch the bin lid. As
1.4 Importance of cleanliness
each bin bag becomes full it should be tied
Explain why it is important to ensure surfaces,
utensils and equipment are clean before going
and transferred to an external bin. Bins
on to start a new task. should never be left to overflow or left in food
preparation areas as this will encourage pests
7Level 2 Health & Social Care Diploma
Evidence activity at room temperature. Failure to ensure
satisfactory storage conditions will result in
1.5 Clearing and disposing of food contamination and the growth of bacteria,
Explain what could happen if food waste is not mould, spoilt food, discoloration, staleness
disposed of in a prompt and safe manner. and pest infestation.
Storage conditions should ensure the
Case study nutritional value, appearance, taste and
fitness of food are of the highest standard.
1.5 Jim Storage areas must be kept clean and
You are working with Jim who has learning overloading must be avoided. Following food
disabilities. He likes to hoard bread as he is very storage instructions will greatly reduce the
fond of toast, but he forgets to dispose of the risk of food poisoning.
stale bread which is becoming mouldy and is
piling up on the work surface. He leaves butter Dry food stores
out on the table and the open jar of jam is
attracting flies.
Dry storage is for ‘dry’ foods that have a long
shelf life and can be kept at room temperature.
● What are the issues for you and Jim in terms of
Examples include flour, tea, coffee, dried
food hygiene?
● How could you support him to manage his pasta, sugar, canned food, biscuits, rice and
storage of food more safely? other uncooked grains. Cupboards used for
the storage of dried and canned foods should
be vermin proof and kept clean and tidy.
such as flies and rodents. Outdoor bins should Hazards include pest infestations, damaged
be kept tightly closed and bin areas kept and leaking cartons, rusty and damaged cans
clean and not allowed to overflow as this will and out of date stock.
attract pests such as flies, insects and rodents.
Your organisation’s cleaning schedule should Cold storage
include cleaning of bins. Some food needs to be stored in a refrigerator
below 5˚C to prevent bacteria from growing.
It is important that personal protective This includes foods with a ‘use by’ date,
clothing or PPE such as disposable gloves cooked foods and ready to eat foods such as
and aprons are worn when disposing cooked meats and desserts. These are high
of waste food. Equally, it is important risk and perishable foods that can easily
that hands are thoroughly washed become contaminated by harmful bacteria
afterwards. which can multiply to dangerous levels if not
stored in the refrigerator.
AC 1.6 Explain the importance of
storing different types of food and Frozen storage
drink safely Frozen storage is for food that needs to be
kept frozen at –18˚C or colder.
Correct food storage is a fundamental
requirement in reducing the risk of food
poisoning. There is a wide range of food Research and Investigate
products available, each having their own
1.6 Food storage
storage requirements to keep them in good
condition. Some foods need to be stored in Research the methods by which food is stored
within your place of work and make a list of the
a fridge, some food will need to be stored types of food that need to be included in dry,
in a freezer, while some foods can be stored cold and frozen storage.
8Unit HSC 2029
Evidence activity Evidence activity
1.6 Importance of storing 2.1 When hands must be washed
Different types of food and drink have different Explain when you should wash your hands in order
storage requirements. Explain why it is important to maintain food hygiene when handling food.
to ensure food is stored according to its specific
requirements.
Explain how you would safely store: ● after carrying out cleaning tasks or handling
● raw meat cleaning chemicals
● eggs ● after dealing with waste or rubbish bins
● milk ● after eating, drinking or smoking
● chilled foods.
● after handling pets or their feeding bowls
What are you considering in this exercise? ● after helping others use the toilet
● after emptying bed pans or using medical
equipment
LO2 Be able to maintain hygiene ● after handling dirty linen.
when handling food and drink AC 2.2 Demonstrate effective
AC 2.1 Explain when hands must be hand-washing for handling food
washed to maintain food hygiene and drink
Our hands are one of the main ways in which People who handle food must be trained and
germs are spread, so it is important that we assessed as being competent in being able
wash them thoroughly in order to maintain to demonstrate an effective hand-washing
food hygiene. Effective hand-washing is one technique. The Food Standards Agency
of the most important factors in preventing recognises that this is particularly important
food poisoning. Hands should be washed as where there is a risk of cross contamination
frequently as necessary throughout the day between raw and ready to eat foods. If
but always: hands are not clean, they can spread food
poisoning bacteria all around the kitchen, so
● before starting work
it is important that all staff know how to wash
● before touching raw meat and high-risk foods
their hands properly.
● between handling raw and cooked meats or
foods The Food Standards Agency recognises that
● after handling raw meat the steps shown in Figure 22.3 on the next
● after handling raw eggs page should always be followed.
● after visiting the toilet
● after coughing or sneezing into your hands See HSC 027 AC 4.1 Figure 8.2 in the book for
● after touching your hair, face, nose or skin more on the hand-washing process (page 150).
9Level 2 Health & Social Care Diploma
Step 1: Wet hands thoroughly under warm running water and squirt liquid soap onto the palm of one hand.
Step 2: Rub hands together to make a lather.
Step 3: Rub the palm of one hand along the back of the other and along the fingers. Then repeat with the other hand.
Step 4: Rub in between each of the fingers on both hands and round the thumbs.
Step 5: Rinse off the soap with clean water.
Step 6: Dry hands thoroughly using a disposable paper towel.
Figure 22.3 Steps for effective hand-washing
Research and investigate
2.2 Hand-washing
Over the course of a week, make an effort to
observe all the times you wash your hands at work.
Observe your colleagues. Do they always wash
their hands when they should? Do they wash
their hands properly and follow all of the steps
when washing their hands?
Evidence activity
Figure 22.4 Hand-washing
2.2 Demonstrate effective hand-washing
For this activity you must demonstrate that you
are able to effectively wash your hands using the
correct technique. You will need to arrange with
your assessor to observe you washing your hands
and ask them to write a summary stating that you
have achieved this assessment criterion.
10Unit HSC 2029
AC 2.3 Use personal protective All equipment, utensils and surfaces must be
clothing to maintain hygiene when kept clean and it is especially important to ensure
they are cleaned before starting a new task.
handling food and drink
As we have discussed, all people who handle Poor standards of cleaning could lead to:
food have a moral and legal responsibility to ● food contamination
ensure that bacteria and other contaminants ● pest problems
are not introduced into food. It is here that ● loss of reputation
you are required to use personal protective ● breaches in legislation leading to closure of
equipment to maintain hygiene when the organisation and/or prosecution
handling food and drink. The type of PPE ● the possibility of action being taken by the
must be appropriate for the risks associated Care Quality Commission.
with the task being undertaken, including:
Your organisation should have a cleaning
● disposable gloves schedule that details when cleaning and
● disposable aprons disinfecting should take place.
● hats or hairnets.
Go to AC1.3 for more information on PPE When undertaking cleaning tasks there are a
including information on disposable gloves, few points that you will need to consider. For
aprons and hairnets. example:
● using materials and equipment for
Evidence activity cleaning and disinfecting raw food handling
areas that is separate from cleaning
2.3 Use PPE materials and equipment used in the rest of
For this activity you must demonstrate that you the kitchen
are able to effectively use personal protective
● colour-coding of cleaning materials to
equipment to maintain hygiene when handling
food and drink. You will need to arrange with provide visual confirmation of effective
your assessor to observe you using personal cross contamination controls
protective equipment and ask them to write a ● dishcloths must be kept clean and should
summary stating that you have achieved this be laundered at a temperature of 60˚C or
assessment criterion. above.
● single use cloths provide a reliable way of
ensuring cleaning and disinfection do not
AC 2.4 Ensure that all surfaces, present cross-contamination risks and can
utensils and equipment are clean be used on hand contact surfaces such as
before beginning a new task light switches, door handles and telephones
Ensuring that all surfaces, utensils and to prevent spread of contamination.
equipment are clean before beginning a new Cloths, scouring pads and sponges must
task is essential to make sure that food does not become a source of contamination.
not become contaminated. Cleaning and See AC 3.1 for more information on cross
disinfection are vital for a number of reasons, contamination.
including: When ensuring effective cleaning of utensils,
● to reduce the risk of food poisoning – equipment and surfaces before starting a
proper cleaning and disinfection will help to new task it is important to do the following:
reduce the risk of cross contamination ● Follow the manufacturer’s instructions
● to remove any traces of food that might on how to use cleaning chemicals. This
attract pests. information should be detailed in the
11Level 2 Health & Social Care Diploma
organisation’s Control of Substances ● If a dishwasher is not available, hot soapy
Hazardous to Health (COSHH) file. If water (diluted detergent) should be used.
you have the manufacturer’s cleaning Remove grease and any food and dirt, then
instructions for a piece of equipment, make immerse in very hot, clean water. Leave
sure you follow them. to air dry or dry with a clean disposable
● Work surfaces and equipment should be cloth. Items that do not touch food are not
washed thoroughly between tasks. They as high a priority but they should still be
should always be washed and disinfected cleaned effectively. This prevents bacteria
after preparing raw meat/poultry or eggs. from building up in areas where food is
This will help prevent bacteria spreading handled.
onto other foods from the surface or ● When cleaning, food should be moved out
equipment. of the way or covered. This is to prevent
● Spills should be cleared up as soon as they cleaning chemicals from contaminating
happen. food.
● Work surfaces should be thoroughly ● In line with your organisation’s policy,
cleaned and disinfected between tasks. Use cleaning schedules should be completed.
a new cloth (or one that has been washed They should be reviewed regularly to
and disinfected) to clean work surfaces ensure effective cleaning is taking place.
before preparing ready to eat food. Staff should sign (not just tick) the schedules
● Regularly clean and disinfect all items that when the task has been completed.
are frequently touched by people, such as
work surfaces, sinks, taps, door handles and
Time to think
light switches. It is important to keep these
clean to prevent bacteria being spread to 2.4 Cleaning schedule
people’s hands and then from their hands to Take a look at the cleaning schedule within your
food and other areas. Drying naturally helps place of work.
to prevent bacteria being spread back to
these items on a towel/cloth used for drying. What does it say about the cleaning frequency
and technique for cleaning surfaces, utensils and
● Clean and disinfect fridges regularly at a
equipment?
time when they do not contain much food.
Transfer food to another fridge or safe cold
area and keep it covered. If food is left out
at room temperature, bacteria could grow. Evidence activity
● Pay special attention to equipment that has
2.4 Ensuring cleanliness of utensils and
moving parts and how often it is cleaned. It
equipment
is important to clean equipment properly to
For this activity you must demonstrate that you
stop bacteria and dirt building up. are able to ensure that all surfaces, utensils and
● Plates, dishwasher-proof utensils, equipment are clean before beginning a new
equipment and removable parts should task. You will need to arrange with your assessor
be cleaned in a dishwasher, if possible. A to observe you undertaking this task and ask
dishwasher washes items thoroughly at a them to write a summary stating that you have
achieved this assessment criterion.
high temperature which is a good way to
clean equipment and kill bacteria.
12Unit HSC 2029
LO3 Be able to meet safety In order to keep the food preparation area
clean it is important to remember to:
requirements when preparing
● put food away prior to using cleaning and
and serving food and drink for disinfecting products
individuals ● clean as you go along rather than leaving it
all until the end
AC 3.1 Describe practices to control ● pay particular attention to food contact
hazards when preparing and serving areas such as utensils and chopping boards
food and drink ● pay particular attention to hand contact
Controlling hazards or maintaining good surfaces such as light switches and taps
standards of food hygiene when preparing ● ensure that cloths and other cleaning
and serving food and drink is about: materials do not become a source of
contamination, by using disposable cloths
● protecting food from contamination
● ensure you reduce the risk of spreading
● preventing bacteria that may be present in
harmful bacteria by observing good
food from multiplying
personal and hand hygiene.
● destroying any harmful bacteria by
ensuring food is thoroughly cooked. Cooking
There are four main things to remember to Inadequate cooking enables harmful bacteria
control hazards when serving food and drink: to survive and is a serious hazard. Prolonged
cooking at low temperatures, for example a
● cleanliness large joint of meat, allows bacteria to multiply
● cooking at the centre which may not be destroyed if a
● chilling satisfactory final temperature is not achieved.
● cross-contamination. Cooking food at a high temperature will kill
Cleanliness harmful bacteria. Most bacteria will die if
Cleaning is the process we use to remove cooked above 63˚C. Checking the temperature
grease, debris and dirt and always takes place of food is a good way to ensure food is safe to
prior to the process of disinfecting. Cleaning eat. When serving food it must be at or above
and disinfecting should be built into work 63˚C. Frozen joints of meat and poultry must
routines and should be formalised in cleaning be completely thawed prior to cooking.
schedules.
Microwave ovens are commonly used
Cleaning schedules ensure that cleaning for cooking and heating food. Again it is
is carried out at the appropriate time and important to ensure food is thoroughly heated
in the correct manner using the correct through to a temperature of at least 63˚C and
cleaning and disinfecting products and the this should be checked in several places, using
correct PPE. a temperature probe thermometer to guard
against the possibility of cold spots. Stirring
If undertaken in the correct manner and at of liquids may be required and standing
the correct frequency cleaning will ensure a time may also be needed following the
pleasant and safe environment in which food cooking time.
and drink can be prepared and served. It will
reduce the risk of food poisoning and the Chilling
risk of contamination from physical matter. The growth of bacteria slows down as the
Frequent cleaning will also reduce the risk of temperature of the food drops. Bacteria
pest infestations. multiply very slowly when the temperature
13Level 2 Health & Social Care Diploma
falls below 5˚C and when food is frozen they example, by repeat tasting with the same
become dormant or temporarily inactive. It unwashed spoon or physical contamination
is therefore essential that food is stored at the from condensation, flaking paint or insects if
right temperature to prevent bacteria from uncovered cooking pans are used.
multiplying too rapidly.
To prevent the spread of bacteria you should
Cooling of food should be undertaken as follow these practices:
quickly as possible. This should be done at ● Never let raw meat, poultry or unwashed
room temperature and within 90 minutes. raw vegetables touch other foods.
Placing hot food in the fridge can lead to ● Never prepare ready to eat food using a
uneven cooling, which can lead to food chopping board, utensil or knife that has
poisoning. It can take a long time for the been used to prepare raw meat, poultry
temperature in the middle of the food to drop or raw vegetables unless they have been
and that creates the perfect environment for washed and disinfected thoroughly
bacteria to multiply. The longer it takes for first. Colour-coded chopping boards are
food to cool, the higher the risk the food will essential.
develop harmful micro-organisms. The best ● Clean worktops and utensils with hot
way to ensure rapid cooling of food is to water and detergent. Surfaces that have
transfer it to shallow trays. come in contact with raw meat, poultry and
Instructions about the temperature at which unwashed raw vegetables should also be
food should be stored can be found on food disinfected.
packaging. If the label or packaging states that ● Equipment and utensils can be disinfected
food needs to be refrigerated, it is essential using boiling water, a chemical such as an
that it is kept in the fridge. If this food is kept antibacterial cleaner or in a dishwasher.
at room temperature, bacteria that can lead ● Hands should be thoroughly washed after
to food poisoning will grow rapidly and will touching raw meat, poultry and unwashed
soon reach dangerous levels. It is therefore raw vegetables.
important to remember to ensure that: ● Raw meat should be stored on the bottom
shelf of the fridge to prevent it touching or
● chilled ready to eat food is kept in a dripping onto other foods.
refrigerator with a temperature between 2˚C ● Root vegetables such as potatoes, leeks and
and 5˚C carrots often have traces of soil on them
● food that needs to be frozen is kept at a which can contain harmful bacteria. It is
temperature of –18 therefore important that these are washed
● cooked left over food is cooled quickly and thoroughly before use.
then put in the fridge ● Fruit and vegetables should always be
● food is put into shallow containers to speed washed, especially if they are going to be
up the cooling process eaten raw.
● during cooling, food should be covered and ● Dishcloths should be kept clean and
completely separate from raw food. disposable dishcloths should be used
Cross-contamination wherever possible.
Cross-contamination is one of the most ● Food preparation should be avoided by any
common causes of food poisoning. It happens person who is ill, especially with vomiting
when harmful bacteria are spread onto food and/or diarrhoea.
from other food, surfaces, hands or equipment. ● Only ever use a clean, disinfected spoon for
Cross-contamination can also occur, for tasting food.
14Unit HSC 2029
Evidence activity Evidence activity
3.1 Practices to control hazards 3.2 Preparing food and drink
Describe the steps you should take in order to For this activity you are required to prepare food
control hazards when preparing and serving food and drink in ways that minimise risks to your
and drink. Describe the steps you would take to own safety and that of others. You will need to
control hazards when preparing and storing food arrange a convenient time with your assessor to
on a very hot day. What are the risks? observe you undertaking this task. Your assessor
will need to provide evidence that they have
observed you in this task.
AC 3.2 Prepare food and drink in
ways that minimise risks to own safety
● Keep food at above 63°C or cold below
and that of others
8°C (ideally around 3°C) to reduce the
Anyone involved in preparing food multiplication of food poisoning bacteria.
and drink should have a high standard ● Ensure food is covered to prevent
of personal and general hygiene. High contamination.
standards of hygiene will help to reduce the ● Store raw foods below cooked foods to
risk of contamination and help to prevent prevent cross-contamination.
food poisoning. In order to minimise risks ● Ensure fridge and freezer temperatures are
to your own safety and that of others when in the range they should be.
preparing food and drink it is important to ● Never prepare food if you are ill, especially
follow some basic rules. if you have diarrhoea or are vomiting.
The key points to follow are: AC 3.3 Serve food and drink in ways
● Ensure equipment and surfaces are clean that minimise risks to own safety and
before preparing food. that of others
● Separate raw and cooked foods and use
The main risks associated with serving food
separate chopping boards and utensils for
and drinks are:
different types of foods.
● Ensure hands are washed regularly, including ● inadequate temperature control
palms and backs of hands, especially: ● cross-contamination.
● before preparing food Poor or inadequate temperature control can
● between handling raw and cooked food lead to food poisoning. Between temperatures
● after using the toilet of 8°C and 63°C bacteria can multiply
● after eating, drinking and smoking breaks rapidly and in optimum (favourable or best)
● after handling refuse and waste materials. conditions (37°C) can double in number every
● Cover wounds with waterproof high 10 to 20 minutes.
visibility dressings such as blue plasters.
● Follow good personal hygiene guidelines, In some instances, it is necessary to keep high
for example ensuring long hair is tied back. risk foods, including soup, sauces and gravy,
● Ensure clothing is clean. hot after cooking before they are served. These
● Wear PPE to prevent contaminating food. must be kept at a minimum temperature of
● Ensure food is thoroughly defrosted before 63°C. Below this temperature, bacteria will
cooking. multiply rapidly in the food.
● When reheating any food, ensure that it is
heated above 82°C for at least two minutes. However, hot food can be kept for service
● After cooking food, cool it as quickly as for a single period of up to two hours at a
possible if it is to go in the fridge. temperature below 63°C. After two hours food
15Level 2 Health & Social Care Diploma
must be restored to a suitable temperature
Evidence activity
(below 8°C or above 63°C) and then kept at
that temperature until it can be used safely or 3.3 Serve food and drink
thrown away. For this activity you are required to serve food
and drink in ways that minimise risks to your
When serving food, the risks associated with own safety and that of others. You will need to
cross-contamination can be reduced by: arrange a convenient time with your assessor to
observe you undertake this task. Your assessor
● separating raw and ready to eat foods
will need to provide evidence that they have
● using separate utensils for raw and ready to observed you in this task.
eat foods
● being aware of any food allergies people
have and ensuring food being served does LO4 Be able to meet safety
not become contaminated by the types of
food the person is allergic to
requirements when clearing away
● not serving food if you are ill, especially if food and drink
you have diarrhoea or are vomiting
● ensuring hands are clean prior to serving AC 4.1 Clear away food and drink
food in ways that minimise risks to own
● covering wounds with waterproof safety and that of others
high visibility dressings such as blue Prior to clearing away food and drink, it is
plasters important to check that people have finished
● following good personal hygiene eating and drinking. Prompt clearing away
guidelines, for example ensuring long hair is important for maintaining a pleasing and
is tied back healthy environment. Leaving dirty dishes
● ensuring clothing is clean and PPE is worn lying around is not a pleasant sight and left
when serving food over food can soon become smelly and attract
● not wearing jewellery pests such as flies and rodents.
● keeping nails clean and short and not
wearing nail varnish. Your workplace will have policies and
procedures for disposing of left over and stale
Research and investigate food. It is important that you are aware of and
follow these procedures.
3.3 Suitable temperature
Research and make a note of other high-risk foods Evidence activity
(e.g. soup, sauces and gravy) that you should keep
at a suitable temperature before serving. 4.1 Clear away food
Research the effect of not keeping chilled For this activity you are required to clear away
food at the correct temperature. What are the food and drink in ways that minimise risks to
implications of serving badly stored and possibly your own safety and that of others. You will
contaminated food for: need to arrange with your assessor to observe
you undertaking this task and ask them to write
● the person you serve it to a summary stating that you have achieved this
● you assessment criterion.
● your organisation.
16Unit HSC 2029
When you have cleared away, it may be your
Evidence activity
role to clean cooking utensils and equipment,
worktops, dining tables, chairs, floors and so 4.3 Clean utensils and equipment
on. It is important that all utensils, equipment For this activity you will be required to clean
and surfaces are cleaned because spilt food and utensils and equipment effectively after use. You
drink can harbour bacteria. will need to arrange with your assessor to observe
you undertaking this task and ask them to write
When clearing away food and drink, it is a summary stating that you have achieved this
important to wear PPE. It is also important assessment criterion.
that you use the cleaning materials
supplied by your workplace for the job. and to enable them to be thoroughly cleaned
Cleaning materials are chosen for their and disinfected. Surfaces in contact with
suitability for cleaning and for their safety food should be smooth, impermeable (does
in food preparation and serving areas. The not allow fluid through), non-toxic, durable
manufacturer’s instructions for their use and and suitable for their intended use. Cracked,
storage should always be followed. chipped and broken utensils or equipment
will harbour bacteria and dirt and should not
After clearing away food and drink it is be used. Equipment that cannot be or is not
essential that you wash your hands prior to effectively cleaned is hazardous. Equipment
undertaking the next task. made from inappropriate materials, or
damaged, worn or badly designed may result
AC 4.2 Dispose of food waste
in physical contamination of food. Furthermore,
promptly and safely equipment that is not used correctly may
Food waste can be a source of physical and transfer bacteria to high risk food – for example,
bacterial contamination. It can also attract if the same utensils or equipment are used for
pests if it is not disposed of correctly. Your raw foods and high risk foods.
workplace should have separate bins for
inside and outside use. Food-grade stainless steel is appropriate for
most utensils or equipment. Soft wooden
See AC1.5 for more information on disposal of surfaces, for example wooden spoons and
food waste. chopping boards, should not be used as they
are absorbent, difficult to clean properly and
Evidence activity may splinter. Chopping boards and handles
on knives may be made from a synthetic
4.2 Dispose of food waste
material such as polypropylene.
For this activity you are required to dispose of
food waste promptly and safely. You will need The use of a colour-coded system to ensure
to arrange with your assessor to observe you utensils and equipment used for raw food are
washing your hands and ask them to write a
summary stating that you have achieved this
not used for other food is recommended. Red
assessment criterion. is usually used for raw food, blue for cooked
food and green for vegetables. Where practical,
equipment should be mobile to facilitate its
AC 4.3 Clean utensils and equipment removal for cleaning. Cleaning of utensils
effectively after use and equipment should take place as soon as
possible following its use in order to prevent
All utensils and equipment used to prepare or
bacteria from building up on it and to prevent
serve food should be designed and constructed
it being accidentally used by someone else.
to minimise the risk of harbouring bacteria
17Level 2 Health & Social Care Diploma
The importance of proper cleaning and Storing food in the fridge
disinfecting of utensils and equipment Some food needs to be kept in the fridge
cannot be underestimated as contaminated to help stop bacteria from growing on
utensils and equipment can be a cause of food it. Examples include foods that have a
poisoning. Effective cleaning helps to reduce ‘use by’ date, fresh food such as meat,
bacteria on utensils and equipment, so it helps fish and poultry, cooked food and
to stop harmful bacteria from contaminating ready to eat food such as desserts and
food. It is also important to remember to keep cooked meats.
equipment such as mops and cloths clean.
There are several measures that can be taken
AC 4.4 Store utensils and equipment to control food safety hazards when storing
safely refrigerated food:
All utensils and equipment must be protected ● Ensure the fridge is cold enough to
from possible contaminants including dust, prevent the rapid growth of harmful
dirt, insects, rodents and overhead drips. bacteria that could cause food
Equipment and food containers should be made poisoning. Fridge temperature should be
of materials with no toxic effect and be designed between 2ºC and 5ºC. The temperature
to ensure that they can be easily cleaned, should be monitored and recorded on a
sanitised and maintained. Clean crockery, cutlery, daily basis.
etc. should be stored away when not in use to ● Keep the fridge door closed as much as
prevent them from becoming contaminated. possible.
● Wait for food to cool down before putting it
Evidence activity in the fridge.
● Don’t overstock the fridge.
4.4 Store utensils and equipment ● Some jars and bottles need to be kept in the
For this activity you are required to store utensils fridge once they’ve been opened. Always
and equipment safely. You will need to arrange check the label and follow any storage
with your assessor to observe you undertaking this instructions.
task and ask them to write a summary stating that
you have achieved this assessment criterion.
● Cool leftovers as quickly as possible and
then store them in the fridge.
● It is essential to store meat safely to stop
bacteria from multiplying and spreading as
LO5 Be able to store food and this could lead to food poisoning.
drink safely ● Raw meat and poultry should be stored in
clean, sealed containers on the bottom shelf
AC 5.1 Describe practices to control of the fridge to avoid cross-contamination,
food safety hazards when storing for example to prevent blood from dripping
different types of food and drink onto other food.
AC 5.2 Store different types of food ● Follow any storage instructions on the label
and drink safely and never eat or serve meat after its ‘use
by’ date.
Incorrect storage of food can lead to food ● When you have cooked meat and you’re
spoilage and ultimately food poisoning. not going to eat it straight away, cool it as
Storage conditions should maintain the quickly as possible and then put it in the
fitness, nutritional value, appearance and taste fridge or freezer.
of food. It is therefore important to be aware ● Cooked meat should be stored separate
of the types of practices that can be adopted to from raw meat.
ensure food stays safe when being stored.
18Unit HSC 2029
raw or thawing meat, to stop bacteria
Time to think from spreading.
5.1 Storage Storing dry food
There are three shelves in a fridge. On which Many types of food don’t need to be kept in the
shelf would you put:
fridge to keep them safe to eat – for example,
● a cream cake
dry foods such as rice, pasta and flour, many
● a chicken
● cooked meat
types of drinks, tinned foods and unopened jars.
● a sealed packet of cheese?
But it is still important to store them correctly.
● Keep food in sealed bags or containers.
This helps to keep it fresh and prevents
Storing food in the freezer contaminants falling into the food by
Because food will not keep forever, in other accident.
words, it will ‘go off’, we have to ensure we ● Never store food or drinks near cleaning
preserve it so that it will keep for as long as products or other chemicals.
possible. Freezing is therefore a temporary ● Never store food on the floor – this can
way of preserving food that would otherwise encourage rodents and other pests.
perish if left unpreserved. The micro- ● Keep the storage area dry and not too warm.
organisms present in the food will not be ● Remember that some types of food might need
destroyed, however, their growth will be to be kept in the fridge once open – always
slowed down. Once the food is thawed, the follow any storage instructions on the label.
micro-organisms will grow again. ● Once opened, tinned food that is not going
to be used straight away should be emptied
Foods that can be frozen include vegetables, into a bowl, or other container, and stored in
fruit, meat, fish, bread, pastry, cake, cheese, the fridge.
milk and pre-prepared cooked meals such as
stews, soups and casseroles. Evidence activities
Most individual ingredients can be frozen. 5.1 Practices to control food safety hazards
However, some foods simply are not freezer Describe the actions you should take to control
friendly: food safety hazards when storing the following
● Raw eggs in the shells will expand and crack. types of food and drink:
● Hard-boiled eggs will go rubbery. ● Dry food such as pasta, rice and flour
● Vegetables with a high water content, such ● Freezable food such as meat and fish
as lettuce, cucumber, bean sprouts and ● Refrigerated food such as milk, cream, cheese
radishes will go limp and mushy. and salad.
● Soft herbs, like parsley, basil and chives will 5.2 Storing safely
go brown. For this activity you are required to store different
● Egg-based sauces, such as mayonnaise, will types of food and drink safely. You could do
separate and curdle. this by taking receipt of a weekly shop within
your organisation and taking responsibility for
● Plain yogurt, low-fat cream cheese, single
putting the food away for storage. You will need
cream and cottage cheese will go watery. to demonstrate the correct storage of different
When freezing food it should always be frozen foods and ensuring food is stock rotated so that
before its ‘use by’ date and you should follow foods with a shorter shelf life are used first.
any freezing or thawing instructions on the label. You will need to arrange with your assessor
to observe you undertaking this task and ask
Always clean plates, utensils, surfaces and them to write a summary stating that you have
hands thoroughly after they have touched achieved this assessment criterion.
19Level 2 Health & Social Care Diploma
LO6 Know how to access Evidence activity
additional advice or support about
6.1 Sources of information
food safety Make a booklet or leaflet to identify the different
sources of information about food safety within
AC 6.1 Identify sources of information your workplace.
about food safety
Food safety is not just something for AC 6.2 Describe how to access
restaurants to worry about. Every day people advice and support about own
get ill from eating contaminated food. Anyone role in maintaining food safety
can get food poisoning but some people are
when providing food and drink for
more susceptible (sensitive) to the effects of
food poisoning, for example, babies, children,
individuals
people with underlying health conditions, Advice and support about your role in
older people and pregnant ladies. When maintaining food safety when providing food
working in health or social care it is important and drink for individuals can be obtained
to ensure these groups of people are protected from several sources as we have already
from the harm that food poisoning could lead established. You can access advice and
to. It is therefore important that you know support about your role by:
where to look for advice and support and ● speaking with your manager
where you can access information if you are ● consulting your job description
unsure about anything relating to food safety. ● reading the packaging on food labels
● Legislation – food safety legislation sets out ● undertaking food hygiene training and
the legal requirements to keep food safe. accessing support through your tutor or
You can find information about food safety trainer
legislation on the Food Standards Agency ● contacting the Food Standards Agency at
website: www.food.gov.uk helpline@foodstandards.gsi.gov.uk
● The Food Standards Agency – is an ● searching for information on the Food
independent government department Standards Agency website at
responsible for food safety and hygiene www.food.gov.uk. Check the website for
across the UK. It works with businesses to the most up to date information.
help them produce safe food, and with local As a health or social care worker you might
authorities to enforce food safety regulations. need to access support if you are unsure
● Local authority – the local authority is about your role in relation to handling food.
responsible for enforcing food hygiene Depending on where you work your role may
standards in its local area. It can give advice range from preparing and serving food to
on food safety and food hygiene. supporting people to eat their food. However,
● Policies and procedures – workplace as we have established throughout this unit,
policies will contain information such as food can become contaminated at any stage of
food handling procedures, requirements for the food chain.
training, responsibilities, pest control, personal
hygiene and monitoring arrangements. You should always report any concerns you
● Food packaging – food labels contain have relating to food safety to the relevant
information such as ‘use by’ dates and person, and again this will be dependent on
whether food should be stored in a your role within your place of work. If you
refrigerator or whether it is safe to freeze. have observed poor standards of hygiene
20Unit HSC 2029
you should speak with your manager in the
Evidence activity
first instance. If the concerns are widespread
and nothing is being done about them, you 6.2 Accessing advice
may need to escalate your concerns to the Describe how you can access advice and support
environmental health officer within your about your own role in maintaining food safety
local authority. when providing food and drink for individuals
within your workplace.
Time to think
Legislation
6.2 Concerns and reporting
The Food Safety Act 1990
Think about the sorts of concerns you might
come across within your workplace. Who would The Food Safety and Hygiene (England)
you report these concerns to? Regulations 2013
Useful resources
Case study
Websites
6.2 Food and hygiene practices Food Safety.gov
Refer back to the case study in AC 1.2 on www.foodsafety.gov
page 4 and indicate where the cooks could
have looked for information and support Food Standards Agency
relating to food hygiene practices within their Publications
organisation. www.food.gov.uk
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