Food Safety Program Hospital Patients and Kids

Question: Discuss about theFood Safety Programfor Hospital Patients and Kids. Answer: Introduction A food safety program is a document in writing indicating how a food enterprise is going to control the food safety risks involved in food handling activities of the enterprise. Food businesses with high risks involved are required to have food safety programs. This comprises businesses that supply food to aged care people, hospital patients and kids in child care centers. ( Gareau 2004) Review of Food Safety Program Our clients; Number of staff Our own retail outlet Other retailers Wholesalers Others 1-2 5-15 15 How has your FSP impacted on change of your operations ? E.g. Products range Yes/No Suppliers /customers Yes/No Delivery mechanism Yes/No Modifications on the property Yes/No Others Comments Monitoring records requirements of FSP and how often theyre being completed Type of record frequency of monitoring Repairs of property Evaluation Daily weekly monthly 2- 5 months Annually 2 yrs Review of the FSP Daily weekly monthly 2- 5 months Annually 2 yrs Inspections of hygiene and sanitation Daily weekly monthly 2- 5 months Annually 2 yrs Treatments for insect and vermin Daily weekly monthly 2- 5 months Annually 2 yrs Processing operations monitoring Daily weekly monthly 2- 5 months Annually 2 yrs Choosing one month from the last four (check the month), which you performed monitoring in compliance with your FSP for that month? Jan Feb. march April may June July Aug Sept Oct Nov Dec Full compliance partial compliance non compliance Comments When fundamental confines described in your food safety program are not achieved, is instant counteractive action taken and put into record? If not, state the rationale behind that. No/yes Comments Does the counteractive act taken imitate the action explained in your FSP? Yes/No Comments Does staff exhibit knowledge of your food safety program? Yes/No Comments Does your FSP need to be revised? The events below showcase instances where a food safety program needs to be revised to as to meet the required standards Introducing latest variety of foodstuffs to sell No/ yes Changes to clients and means of delivery to customers No /yes Changes in personnel No/Yes Receipt of complaints pertaining to food No/Yes New information obtainable on perils involved No/Yes Does your FSP need to be revised? No/Yes Practices Undertaken to Keep to Keep Food Safe. Buying of food - only buy from trustworthy suppliers. Food can be infected with bacteria, chemicals or other stuff that should not be in food. Communicate with the suppliers concerning the state at which you prefer the food to be supplied and keep an updated list of your suppliers. Ensure food is protected by correct packaging and/or container Storage. Store cold food at temperatures not above 5C. keep food that is below freezing point(frozen)at temperatures not above 15ensure freezer and refrigerator or cool room can store food at the correct temperatures. Check that thermometer readings are precise. Thawing frozen food Ensure that iced up foods are comprehensively thawed before being prepared. Do not refreeze defrosted or half cooked food twice. Preparation clean your hands prior to handling already prepared food, apparatus and utensils wear gloves appropriately where suitable. Cooking food for long will destroy most food poisoning bacteria. Ensure that the core temperature reaches 75C or hotter in order to attain this. Cooling and freezing food. Minimize the temperature of cooked food to under 5C as fast as possible after cooking to reduce build up of poisoning bacteria. Reheating ready to eat food. Reheat food comprehensively to kill food poisoning bacteria. Serving food and displaying food. Serve reheated food quickly or maintain it at 60C or higher temperatures. This is in order to keep it secure for consumption. Packaging and transporting food. Use clean food grade containers and equipment. Store up and pack food in appropriate packaging for any processes that goes after (e.g., refrigeration, freezing or microwaving). Pursue the manufacturers instruction for application. Food vans, stalls, events and off-site catering. Use transportation that is able to maintain food inside the recommended temperatures. Reduce the time food is in transit. Organize a backup power supply in case of power failure. Ensure equipment is always in good condition. Verification Verification activity Frequency of undertaking the activity Review client complaints Daily weekly monthly 2-5 months annually 2yrs Review of the monitoring records Daily weekly monthly 2-5 months annually 2yrs Review of the FSP Plan Daily weekly monthly 2-5 months annually 2yrs Other (please point out) Daily weekly monthly 2-5 months annually 2yrs Reviewing the Food Safety Program Personal hygiene general corrective plan Are and washing requirements met? yes No Clean clothes and aprons, worn? yes No Smoking done in designated areas only? yes No Workers ill or with symptoms for flu? yes No Protective garment is worn? yes No Are cuts or sores covered well? yes No Receiving of products Products received from accredited suppliers accompanied by appropriate supply documents. yes No Products inspected well before receipt? yes no Product protection handling Clean food grade containers and equipment are used during transportation? yes no Exposed meat or some foods does not touch dirt? yes no Frozen foods freed office before cooking? yes no Vehicles and equipment capable of maintaining food within the required temperatures in transit? yes no Prepared food always reheated before being served for eating? yes no Separation Inedible material is kept separated from edible material? yes no Inedible material is separated from equipment and appliances used for edible materials. yes no Storage Records of calibration and refrigeration gauges are maintained? yes no Temperature records are kept? yes no Chillers are well serviced and cleaned frequently? yes no Cleaning and sanitation Devices and apparatus inspected on a daily basis before use? yes no Equipment well serviced and in good working form? yes no Reports of all non-conformances kept for future reference? yes no Need for Additional Training for Staff Reducing the risk of food poisoning due to bad storage, undercooking and poor handling procedures, therefore staff should be trained on how to prevent such happenings so as to avoid the risk of food poisoning. Cutting down on waste a well trained staff is able to minimize or avoid food losses related to spillage, contaminations or loss due to inappropriate handling. Avoidance of these looses also means that the business will be making the most out of the available food. Employees get to understand better the nature of their job and this makes them even appreciate their job- With an acquaintance and understanding of practices and processes and the fact that they are most openly responsible for the health and safety of their customers; they may have an improved appreciation and understanding of their job. Improvements in behavior of employees with the right training, coupled with frequent application of food safety measures, the manner in which staff members handle food will ultimat ely alter and sooner than later it becomes a habitual thing amongst the staff members ( Armstrong, Diepeveen, Gandhi 2011). Summary. Food processors are required to keep records of the foodstuffs they handle and the processes they follow. This information is aimed to be used if a difficulty comes up and there is a requirement to make out the potential capacity of the problem as well as the basis of the problem. Having a food safety program is imperative because it can be used as a guide by any type of business as long as the accomplished program meets the necessary criteria. References Armstrong, L. J., Diepeveen, D. A., Gandhi, N. (2011, December). Effective ICTs in agricultural value chains to improve food security: An international perspective. In Information and Communication Technologies (WICT), 2011 World Congress on (pp. 1217-1222). IEEE. Gareau, S. E. (2004). The development of guidelines for implementing information technology to promote food security. Agriculture and Human Values, 21(4), 273-285.