Conference is included in Annex A at the end of this booklet. From the 2006/07 school year the Education and Training Inspectorate will be evaluating the nutritional quality of meals in schools. It will also be examining schools’ general approaches to promoting healthy eating. When the nutritional standards were first changed, it was successful in some ways but unsuccessful in others. For example some children don’t like change and might need their palates expanded before too much variety is introduced at once. One major problem is that children or their parents may find alternative methods of eating what they would like. When healthy food started to be introduced there were many boycotts and examples of parents feeding their children through school gates and some even setting up little business to try to avoid their children eating a balanced diet.
Identify What Safe Practices Should Be Followed When Preparing, Cooking And Serving Food. (P5) Working in a food environment means that care must be taken at all times so that you avoid the food getting contaminated by bacteria. Safe practices have to be followed constantly around food especially when preparing, cooking and serving the food. Hygiene around food can easily be controlled, this is essential when thinking about the safety of any clients or service users.
Food can be kept safe from any harmful bacteria in a number of ways such as protecting it from harmful bacteria, ensuring that any bacteria doesn’t multiply and making sure that all food is thoroughly cooked and cleanly disposed of/In a cooking environment most kitchens or places of work have similar rules and regulations as to what it is that you can do and what you can’t. There are some variations depending on the place but they are basically the same. The rules are as follows:
1. Wash hands before touching food, especially after using the toilet, touching your own skin and touching uncooked food. 2. Use plasters hat are not skin coloured to covers any cuts or grazes to the skin. 3. No smoking around the food at any point 4. Do not be around any food if you are ill 5. No animals around food and cover any open dishes to prevent any flies or other insects. 6. Dispose of any waste as you go along, make sure it is wrapped up well and put in a covered bin. 7. Serve food as quickly as possible and never let cooked food come into contact with raw meat
Certain foods have to be kept at a certain temperature. This is because certain foods contract bacteria and infection if they are left in too much heat or conditions that are too cold. The Food Safety Regulations 1995 clearly states the safe temperatures for storage heating and freezing food. The freezer should be kept at a temperature between -18C to -2C. The legal requirement of the refrigerator is that it should be 8 but most refrigerators should be between 5 and 6�C. Hot food must be continually kept at a temperature of 6C and temperature of reheated food must at a minimum be 82C.
It is not just humans that enjoy food, when working with food it can attract pests. These pests can come in a number of varieties like flies, insects and rodents. A food pest is a pest that can live on or contaminate food. The most common types of pests are insects, rodents and birds. It is important that food isn’t contaminated by any bacteria because it can have damaging effects on the consumer and some can be potentially fatal.
Education on safe food preparation is vital especially now as knowledge about health and safety is increasing. Devise A Two Day Food Plan For Two Different Service Users Suffering From Two Different Dietary Conditions (P6) Heart disease simply means any condition that has an effect on the heart or surrounding muscles. Some include Angina, heart failure, heart attacks and coronary heart disease. To help combat symptoms of heart disease such as high cholesterol here is a two day diet plan.