Types of contamination Examples Ways to prevent Physical Hair Jewellery Flies and insects Plasters False nails / nail varnish Buttons Ensure hair secured up and if you are in the kitchen wear a hat Don’t wear jewellery when dealing with food Ensure that you wear blue plasters, as then you should see them before you eat them No nails / nail varnish Chemical Cleaning chemicals Metal from open tins of food Pesticides Ensure when using chemicals there is no food around Do not store food in tins when once they have been opened Ensure fruit and vegetables are washed Microbial (most common form of contamination) Viruses Moulds / yeasts Harmful bacteria Naturally poisonous food As viruses enter the body through contaminated food or water and also through raw vegetables, poor personal hygiene practices – ensure hygiene practice is good Moulds / yeasts can grow on a wide range of food Poisonous food can include green potatoes, rhubarb leaves, under cooked kidney beans – so these should be avoided To grow, bacteria need the right conditions and these include:
digestive and nervous systems healthy. Vitamin B6 Involved in the use of protein, and helps to form haemoglobin in blood (the substance which carries oxygen around our bodies). Poultry, white fish, milk, eggs, whole grains, soya beans, peanuts and some vegetables. Vitamin B12 Important for making red blood cells and to keep the nervous system healthy. Also, helps to release energy from food. Meat, fish, milk, cheese, eggs, yeast extract and fortified breakfast cereals. Folate/ Folic acid Needed for the formation of healthy red blood cells. It is also needed for the nervous system and specifically for the development of the nervous system in unborn babies. Green leafy vegetables, brown rice, peas, oranges, bananas and fortified breakfast cereals. Vitamin C Acts as an antioxidant and is important for the normal structure and functioning of body tissues. It also the body to absorb iron from non-meat sources such as vegetables, as well as assisting the healing process. fruits especially citrus fruits and berries; green vegetables, peppers and tomatoes. Also found in potatoes (especially new potatoes). Fat-soluble vitamins are absorbed through the gut with the help of fat. These include vitamin A, vitamin D, vitamin E and vitamin K. Nutrient Function Sources
Vitamin A Important for the normal structure and functioning of the skin and body linings, e.g. in lungs. It also helps with vision in dim light as well as keeping the immune system healthy. Liver, whole milk, cheese, butter, margarine, carrots, dark green leafy vegetables and orange-coloured fruits, e.g. mangoes and apricots. Vitamin D Needed for the absorption of calcium and phosphorus from foods, to keep bones healthy. Recent research suggests that vitamin D enhances immune function and improves muscle strength. Oily fish, eggs, fortified cereals and margarine. Most is obtained through the action of sunlight on our skin during the summer months. Vitamin E Acts as an antioxidant and protects the cells in our bodies against damage. Vegetable oils, nuts and Vitamin K Needed for the normal clotting of blood and is required for normal bone structure. leafy vegetables, meat and dairy products. Minerals - There are certain minerals we need to keep our bodies healthy. These include calcium, fluoride, iodine, iron, magnesium, phosphorous, potassium, selenium, sodium and zinc. Nutrition
Standard 8 Outcome To meet this standard Assessment Evidence Date signed off 8.1 Understand the principles of hydration, nutrition and food safety 8.1a Describe the importance of food safety, including hygiene, in the preparation and handling of food Assessed by any of the following methods: - 1:1 discussion - Group work - Written 8.1b Explain the importance of good nutrition and hydration in maintaining health and wellbeing Assessed by any of the following methods: - 1:1 discussion - Group work - Written 8.1c List signs and symptoms of poor nutrition and hydration Assessed by any of the following methods: - 1:1 discussion - work - Written 8.1d Explain how to promote adequate nutrition and hydration Assessed by any of the following methods: - 1:1 discussion - Group work - Written 8.2 I Support individuals to have access to fluids in accordance with plan of care 8.2a Check that drinks are within reach of those that have restrictions on their movement/ mobility The assessment must be observed in the workplace as part of the normal work duties 8.2b Check that drinks are refreshed on a regular basis The assessment must be observed in the workplace as part of the normal work duties 8.2c that individuals are offered drinks in accordance with their plan of care The assessment must be observed in the workplace as part of the normal work duties 8.2d Support and encourage individuals to in accordance with their plan of care The assessment must be observed in the workplace as part of the normal work duties 8.2e Know how to report any concerns to the relevant person. This could include: Senior member of staff Carer Family member The assessment must be observed in the workplace as part of the normal work duties. The opportunity to demonstrate this during the induction period may not arise. Therefore the use of
simulation / role play using scenarios is permitted 8.3 Support individuals to have access to food and nutrition in accordance with their plan of care 8.3a Check that any nutritional products are within reach of those that have restrictions on their movement/ mobility The assessment must be observed in the workplace as part of the normal work duties 8.3b Check food is provided at the appropriate temperature and in accordance with the plan of care i.e. the individual is able to eat it The assessment must be observed in the workplace as part of the normal work duties 8.3c Ensure that appropriate utensils are available to enable the individual to meet their nutritional needs as independently as possible The assessment must be observed in the workplace as part of the normal work duties 8.3d Support and encourage individuals to eat in accordance with their plan of care The assessment must be observed in the workplace as part of the normal work duties 8.3e Know how to report any concerns to the relevant person. This could include: Senior member of staff Carer Family member The assessment must be observed in the workplace as part of the normal work duties. The opportunity to demonstrate this during the induction period may not Therefore the use of simulation / role play using scenarios is permitted I am satisfied with the evidence of learning that it meets all the required standards. Assessor’s Name: Assessor’s Position: Assessor’s Signature: Date: Learner’s Signature: Date: