Reflection on a Restaurant's Health Inspection

They will ensure that all equipment, including hazardous materials including cleaning materials and flammable substances are labelled and stored correctly and locked away securely.

To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.

Following the correct handwashing procedure, wearing the correct PPE, the correct disposal of waste and using the correct cleaning equipment when cleaning spillages, equipment and surfaces.

There are many positive reasons for keeping equipment clean, hygienic and ready for next use and some of which are as follows,

Procedures and systems relevant to the prevention and control of infection are following companies’ policies and procedures which relate to correct hand washing procedure, wearing correct PPE for example gloves, aprons and protective clothing, the correct disposal of waste and using the correct cleaning equipment when cleaning spillages, surfaces, equipment, etc.

The general principals for environmental cleaning are to ensure the hospital environment is as clean as possible to reduce the risk of infection, and that all precautions are taken in accordance to legislation and Healthcare policy’s and guidelines. “To prevent the transfer of micro-organisms which may cause infection, and to prevent the transfer of foreign protein which may cause adverse reaction and pose the risk of spreading diseases e.g. vCJD. “

that not all papers will have headings or subheadings in them. Medical settings facility, long term facilities, residential care are full germs and organisms so it is important to wash hands on regular basis.

All areas that are being used for healthcare activities should be cleaned with either disinfectant wipes each morning and in between patients/procedures. Equipment should be all new out of the packets and clean. For things more major such as vasectomy’s, minor surgery or family planning clinics, areas should be cleaned everywhere with a disinfectant fluid and also with wipes, gloves should always be worn as well as other PPE such as aprons and hats. All equipment should be new from the packet and only touched by the person who is using

7- what term refer to allowing food to remain for too ong a time in a temperature that allows the growth of germs

Hands must be washed thoroughly, after every contact with potential source of contamination/ before food

|- Food Hygiene Regulations 1995. These regulations also require that employees who handle food as part of their | | | |

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

* Aprons must be removed and discarded appropriately. Hands should then be washed and dried or decontaminated with alcohol handrub.

are a crucial procedure maintained by the staff very frequently at food establishments. Using the appropriate intermediate disinfectant is essential when wanting to eliminate visible filth off countertop, utensil, and etc. Since the staff of Pitman Hall keep a logbook on when to clean what area, this helps control the growth of pathogenic organism within the kitchen environment. The racks located in the dry storage and behind the grill are cleaned four times a year, the cleaning of these area should increase to a minimum of six times of year. This food premises did comply with O. Reg. 562, s.72 by having a three compartment sink that is made up of corrosion-resistant material for the use of cleaning and sanitizing utensils using the disinfectant called Sani Quad. Since the staff are handling chemicals all day, the employees of Pitman Hall are expected to receive appropriate WHMIS training every year and understand all the WHMIS

Food is an essential constituent in human life. Nevertheless, some foods can be detrimental to a person’s organism by causing life-threatening diseases. For that reason, food safety comes into play. Food safety is a scientific discipline describing handling,