Subject: Food Safety Coaching Tutor: Wayne Focus: Session 4 - Covering Food and Staff Illness
Food Safety Coaching - Keeping Food Covered & Staff Illness
Cross Contamination
C Cleaning
Chilling
Cooking
Keeping Food Covered Keeping food covered helps protect it from harmful bacteria and from objects or chemicals getting into the food. In this kitchen there are separate cling-film cling dispensers that are used for raw and ready-to-eat ready eat foods to prevent harmful bacteria from spreading. You must always store cooked foods above any raw raw foods in fridges to help prevent harmful bacteria spreading from raw foods to ready-to-eat foods. Staff Illness Staff must be fit for work at all times. This means they must not be suffering from any illness that would cause a problem for food safety. Any Any member of staff who has vomiting and/or diarrhoea should report it to their manager and go home immediately. Staff who have had vomiting and/or diarrhoea should not return to work until they have had no symptoms for 48 hours. Any staff who are ill should shou go home immediately. Remember you need to stay at home 2 full days after the symptoms have stopped.
Online Learning
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 4 - Covering Food and Staff Illness
Vocabulary & Phrases: Discuss these in your group.
objects chemicals cling-film dispensers fridges suffering illness manager symptoms ill above below
Try to connect all the vocabulary - Example: How does 'ill' connect with the word 'symptom'?
Online Learning
Food Safety Coaching Videos Online
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Subject: Food Safety Coaching Tutor: Wayne Focus: Session 4 - Covering Food and Staff Illness
Questionnaire How many cling-film dispensers do we need in the kitchen? Why?
How does covering food protect it?
What food should go below in the fridge?
What food should go above in the fridge?
What should you do if you have vomiting and/or diarrhoea?
Staff who have had vomiting and/or diarrhoea should not return to work until they have had what?
Any member of staff who has vomiting and/or diarrhoea should do what?
What should you do if you feel ill?
Learner name: _____________________________________
Date: _________________
Signature: ________________________________________________________
Online Learning
Food Safety Coaching Videos Online
www. showmeesol.wordpress.com
Subject: Food Safety Coaching Tutor: Wayne Focus: Session 4 - Covering Food and Staff Illness
Register: Food Safety Coaching - Part 3 - Pest Control Date: ________________________
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Online Learning
Food Safety Coaching Videos Online
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Signature
Subject: Food Safety Coaching Tutor: Wayne Focus: Session 4 - Covering Food and Staff Illness
Keeping Food Covered Keeping food covered helps protect it from harmful bacteria and from __________ or ___________ getting into the food. In this kitchen there are separate cling-film dispensers that are used for raw and ready-to-eat foods to prevent harmful bacteria from spreading. You must always store cooked foods _________ any raw foods in fridges to help prevent harmful bacteria spreading from raw foods to ready-to-eat foods.
Staff Illness Staff must be fit for work at all times. This means they must not be suffering from any ___________ that would cause a problem for food safety. Any member of staff who has vomiting and/or diarrhoea should __________ it to their manager and go home immediately. Staff who have had vomiting and/or diarrhoea should not return to work until they have had no symptoms for _______________. Any staff who are ill should go home immediately. Remember you need to stay at home ______ _______ _______ after the symptoms have stopped.
Online Learning
Food Safety Coaching Videos Online
www. showmeesol.wordpress.com