Food Hygiene and Safety: A Handbook for Care Practitioners
When is it safe to serve food to clients? Specifically written for people working in social care and Early Years settings, this new handbook covers the issues faced by a range of occupations where people have to handle food.
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Bacillus cereus barbecue best-before date campylobacter cause food poisoning Chapter chemicals chicken chopping boards clean and disinfect clients Clostridium botulinum coli contaminate food cooked food cooked meats cool cross contamination diarrhoea disease disinfect eaten eating eggs ensure equipment example faeces fish food businesses food handlers food hygiene food pests food poisoning bacteria food premises food preparation food safety Food Standards Agency food-borne freezer fridge HACCP handling food harmful bacteria high risk foods illness infection juices Keep food kitchen Knowledge Test listeria listeriosis meals microwave microwave oven milk outbreaks pathogenic pathogenic bacteria personal hygiene poultry preparing food prevent raw food raw meat ready-to-eat foods Refrigerate below 8°C reheat risk of food rodents salmonella bacteria salmonella food poisoning shellfish spoilage spores staphylococcus aureus Stock rotation stomach storage sure surfaces symptoms temperature danger zone thaw toxins use-by date utensils vegetables viruses vomiting wash your hands