Food Hygiene and Safety: A Handbook for Care PractitionersWhen 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. |
Common terms and phrases
Bacillus cereus barbecue best-before date campylobacter cause food poisoning Chapter chemicals chicken chopping boards clean and disinfect clients Clostridium Clostridium botulinum Clostridium perfringens coli contaminate food cooked food cooked meats cool cross contamination diarrhoea disease disinfect 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 heat high risk foods illness infection juices Keep food kitchen Knowledge Test listeria listeriosis meals microwave microwave oven milk outbreak pathogenic pathogenic bacteria personal hygiene poultry preparing food 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 toxins use-by date utensils vegetables viruses vomiting wash your hands