Food is something we all have in common, no matter if you like your food hot or cold, bland or spicy, or if you like to eat at a restaurant, at your grandma’s house or even if you are just taking food to take your medication, we deal with food every day. While this may be a solution for some parents when their little ones become “hangry” , a reason for a get together with old friends, a decision on the chef of the house on what to make for each and every meal if take-out is not picked up or delivered; but food can be the reason for becoming ill as well or trigger an underlying health condition, hence, naturally and most of the time without thinking, we want food to be made in a safe and hygienic environment, no matter where it should be.
Importance of Food Hygiene and Safety:
Food Hygiene and safety is of paramount significance in the healthcare environment to ensure the health and well-being of all staff and patients.
The importance of food hygiene and safety in the healthcare setting cannot be over-emphasized enough as everyone whom work at or attends the healthcare facility is more susceptible to foodborne illnesses due to underlying health conditions or weakened immune systems.
Laws covering Food Hygiene and Safety in the healthcare setting:
- Food Safety Act 1990
- Food Hygiene Regulations 2006
- Health and Social Care Act 2008 (regulated activities) Regulations 2014
- General Food Law (Amendment etc) (EU Exit) Regulations 2019
- Food Safety and Hygiene (England) Regulations 2013
Necessity of Cleaning and Sanitization:
Cleaning and sanitization are essential in maintaining a hygienic and clean food preparation area.
Some key points to consider:
- Relevance of maintaining a clean and hygienic food preparation area:
-Preventing cross-contamination
-Maintaining food safety
-Preserving food quality
- Cleaning procedures and schedules for all equipment, surfaces and utensils:
-Establishing a cleaning schedule
-Use appropriate cleaning schedule
-Clean all surfaces and equipment
-Remove food debris
-Rinse and dry all surfaces
- Proper use and storage of cleaning chemicals:
-Always follow instructions accordingly
-Storage and labelling in specific designated areas
-Personal Protective Equipment (PPE)
The 4 C’s of Food Hygiene to remember:
When all staff working with food remember and apply the 4 C’s of food hygiene – cross-contamination, cleaning, cooking and chilling – daily would avoid any illnesses or food poisonings.
- Cross Contamination
- Cleaning
- Cooking
- Chilling
Just a note:
Doing an online CSTF – Food Hygiene & Safety Course with Train Healthcare, which takes approximately 1 hour to complete, will earn you 1 CPD Point. Once you have completed the course, you would receive a certificate thereof.
Comments are closed.