Professional Documents
Culture Documents
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Hygiene habits
People are a common source of food poisoning through carrying pathogenic bacteria and following poor hygiene procedures. This page highlights good and bad hygiene habits while reinforcing reading skills. Learners need to recognise the difference between information and instructions and be able to act upon the latter. This page builds on the work done on instructional texts on page 2:6.
Materials
Source page 0:09
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Hygiene habits
Instructions on what to do to keep good hygiene habits and information on hygiene could be mixed together in the same piece of text. Recognising the difference can make the text easier to read and follow.
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Hand washing is one of the most important features of food hygiene, and the one most often neglected. You have to follow good hygiene habits if you want to protect food.
Look out for the instruction or action words that tell you what to do, like wash and cover. Can you find any more? Some sentences give you information. Find two more sentences that are not instructions but instead give you information.
Hand hygiene
Wash your hands frequently throughout the day, especially when you begin work, whenever you have handled food, after going to the toilet or outside, and after smoking. Never test food with your finger, always use a clean spoon. Dont wear nail varnish it could flake off into food or jewellery, which could trap bits of food and cause cross-contamination. Cover cuts, scratches and spots with a waterproof plaster to prevent spreading bacteria to food and to protect the wound or spot. Waterproof plasters should be brightly coloured they are usually blue so that they can be easily seen if they come off. Some plasters contain a thin metal strip so that they can be automatically identified by a metal detector on production lines. If a plaster does fall into food, tell your employer immediately. If you have a weeping spot or boil, you must report this to your employer before you start work. People are the main source of Staphylococcus aureus food poisoning bacteria, which can spread from infected spots or boils
Some instructions include information about reasons. Sometimes you have to work out the reasons for yourself. Circle the reasons for not wearing jewellery or nail varnish.
Some instructions are conditional. This means you only have to follow them in certain circumstances Look out for the word if.
How to wash hands thoroughly: 1 Rinse any bits of food or dust off your hands. 2 Use comfortably hot, running water. 3 Use one squirt of soap from the dispenser. 4 Rub soap all around, including between your fingers. 5 Scrub nails with a nailbrush, especially if you have been to the toilet or have been handling raw food. 6 Rinse the nailbrush off carefully. 7 Rinse hands thoroughly, back and front. 8 Dry hands carefully on paper towels.
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Preparation areas
Food hygiene learners need to know what to clean and how to clean it when it comes to food preparation surfaces. In the workplace learners often need to follow complicated verbal instructions. This page combines practise in following instructions with learning about and understanding acceptable methods of cleaning and disinfecting.
Materials
Audio CD and player
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Listening and making notes requires multi-tasking which most dyslexic learners will find difficult. They will need extensive practice.
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Preparation areas
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Food preparation areas need to be kept spotlessly clean and disinfected. You will be cleaning as you work, but a thorough clean has to be carried out at regular intervals. Make sure you know what to do by listening carefully.
Get ready to listen. (Audio 2) Ill tell you what to clean, then Ive got to dash out to the office. Just remember, you have to spray the disinfectant on after you cleaned, and leave it for at least 3 minutes, or it doesnt work. Start with the sinks and the drainer, and check the drains are clear and not clogging up. Then do the work surfaces, give them a good scrub, and use the special cleaner on the hob, just read the instructions first. You dont have to do inside the oven today, but make sure you wipe down the outside of the door and be specially careful of the handles.
Look as if you are listening: nod look at the speaker. Listen for the words that let you know what order to do things in.
Order words might be things like first, second, then, afterwards, before that, later, next and finally.
Keep a notepad to jot down what you have to do or keep a mental note.
Check that what you hear makes sense to you. If you dont understand, ask questions. The special cleaner is that the Zapco one? Repeat key points to check youve got it right. Did you say three minutes?
Right, thats four things Ive got to do. I have to listen for key words like do and dont. Is there anything I must not do? Listen for the words which tell you what action to take or not to take. Action words might be things like do, dont, go, scrub, leave, remember.
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Protective clothing
Protective clothing is essential equipment for workers in the food industry, ensuring food is protected from hair, skin, and dust and dirt from outdoors. Employers have different requirements when it comes to a dress code and various processes need particular protection. This page introduces a range of protective clothing as well as giving practice in listening to verbal information and instructions.
Materials
Examples of protective clothing would be an advantage where available, audio CD and player
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Protective clothing
What you wear at work plays an important role in protecting food from contamination. Employers will often have a dress code for staff to follow.
You need to listen very carefully to know what to wear. You need to be able to answer these questions: What is the name of the piece of protective clothing? Why is the item used? When should you wear the item? How should the item be worn or put on? (Audio 3) Task Listen to a supervisor explaining what staff at one company need to wear at work. Can you pick out all the items of protective clothing? Can you answer all the four questions in the box above?
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Washing up
Multiple-choice assessment is used at the end of many short courses. Learners can make errors on this style of test by not reading either the question or the choices carefully or by responding impulsively. This page offers some tips for completing multiple-choice questions within the context of washing up. The latter is also an area where people are often complacent and assume that they know the correct procedures.
Materials
Flip chart, sticky notes, Source page 0:10
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Some learners could benefit from writing key words from the questions on slips of card, and searching the information for words which match those on the card.
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Washing up
Tips for multiple-choice questions Read the instructions carefully and check that you understand how to record your answers. Read all the choices before choosing an answer. If you think there is more than one answer, choose the answer that is most correct. Do the questions you find easiest first and come back to the harder ones. Dont rush. Check your answers through at the end.
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You may need to take a multiple-choice test at the end of your course. Here are some tips to help you.
Read the instructions on Washing up in the Source material and answer these questions.
1 When using a dishwasher, you should: a Set it to run at 80C. b Make sure the cleaning jets are blocked. c Stack the machine according to the manufacturers instructions. d Fill the machine with chemicals. 2 What items of protective clothing should you wear when washing by hand? a An apron to protect your clothes from splashes. b Rubber gloves to protect your hands. c An overall to protect your clothes from chemicals. d Insulated gloves to protect your hands from hot water. 3 What is the ideal temperature for rinse water when washing by hand? a 82C b 89C c 55C d 30C 4 What is the best way to dry items after washing them by hand? a Paper towels b Clean, dry cloths c Leave them to dry in the air d A purpose designed basket
Questions may begin with a sentence which is not finished. You need to choose which phrase will complete the sentence correctly. Sometimes you can think a question through and decide which makes best sense. Sometimes you have to know the facts.
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Using chemicals
Any person using chemicals or cleaning products must be aware that many of these substances can be dangerous if used, or stored, incorrectly. The hazard warning symbols are the first and most visible indication that products need to be handled carefully. Learners should be aware of the format and meaning of COSHH symbols. This will alert them to the danger and they must then read and follow manufacturers instructions about the safe use and storage of these products. This page explores some of the common symbols and cautions seen on cleaning chemical labels.
Materials
Examples of different kinds of cleaning product labels would be an advantage
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Using chemicals
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Chemical cleaning products can be dangerous. They have to be used carefully and stored correctly. Look out for these symbols on product labels. They are there to warn you that these chemicals can harm you.
Irritant
Keep out of reach of children Store away from food products Avoid contact with eyes Seek medical advice if swallowed
Irritant means: a Annoying b Likely to cause reddening, swelling, itching, burning, or blistering c Likely to cause an allergic reaction
CAUTION Corrosive
Causes severe burns Wear gloves, eye and face protection In case of contact with eyes or skin, rinse immediately with water and seek medical advice Do not breathe spray Use only in well ventilated areas
Corrosive means: a A chemical with the power to dissolve or eat away human skin, metal and other substance b Dangerously poisonous c Likely to catch fire
CAUTION Flammable
Do not expose to temperatures above 50C Keep out of direct sunlight Keep away from sources of ignition NO SMOKING
Flammable means: a Powered by flame b Extremely hot to the touch c Likely to catch fire
CAUTION
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