Infection Control for Healthcare Level 2 (VTQ)

55 videos, 2 hours and 36 minutes

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Basic Food Hygiene Practice

Video 48 of 55
2 min 53 sec
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Understanding Food Hygiene in Infection Control

While food hygiene is a vast subject requiring detailed training, it's crucial to be aware of the basics, especially in contexts where food poisoning risks are high. This can be particularly dangerous for vulnerable populations like the elderly or sick. Here, we outline key food hygiene practices integral to infection control.

Symptoms of Food Poisoning

  • Stomach cramping or pain
  • Vomiting and nausea
  • Diarrhoea, occurring either immediately or hours after consumption
  • Dehydration, necessitating increased fluid intake

Types of Food Contamination

  • Bacterial: Microorganisms or germs in food
  • Physical: Foreign objects present in food
  • Chemical: Residual cleaning substances in food

Essential Food Hygiene Tips

  1. Wash hands thoroughly using designated hand washing basins.
  2. Keep clothing and hair away from food to avoid contamination.
  3. Ensure cleanliness of surfaces and equipment before use.
  4. Separate raw and cooked foods to prevent cross-contamination.
  5. Avoid contact with waste bins, face, or hair during food preparation.
  6. Cook food to a core temperature of at least 70°C for 2 minutes.
  7. Store food properly to avoid cross-contamination between raw and cooked food.
  8. Cool and refrigerate food within 90 minutes to prevent germ growth.
  9. Reheat food to 82°C before consumption.
  10. Use blue waterproof plasters to cover any wounds and remove jewellery.
  11. Use separate spoons for tasting to avoid contamination.
  12. Maintain fridge temperatures below 5°C and freezer temperatures below -18°C.
  13. Adopt a clean-as-you-go policy for maintaining hygiene.

Adhering to these basic food hygiene practices is vital in any setting where food is prepared or served. These measures are critical in reducing the risk of infection and ensuring the safety of all involved.