Food Safety

The purpose of this paper is to examine contemporary issues related to food safety. In the following paragraphs, the issues of tampering, bioterrorism, differing food safety standards across the globe and other barriers to achieving food safety will be discussed. Before going forward, it is important to understand the meaning of the terms “food safety” and “food security”, as they will be used frequently throughout this paper.

Food safety is defined as the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. This encompasses the proper storage and safe handling and serving of food and beverages (3). Food security is “when all people at all times have access to nutritious, safe, and enough food to enable them to lead a healthy and active life” (1). Food security deals with ensuring access to enough food, and that food and water supplies are safe from unintentional (pathogen), as well as intentional (tampering, bioterrorism) contamination.

When someone interferes with something in order to intentionally cause damage or make unauthorized alterations, it is called tampering. Although the deliberate tampering of food in order to cause major disease is rare (particularly in the United States), there are plenty of opportunities for contamination throughout the food and drug processing timeline (1). One of the most memorable cases of product tampering occurred in 1982 when someone laced Extra Strength Tylenol with cyanide, leading to the deaths of seven people. Because tamper-evident packaging was not used at that time, the perpetrator was able to contaminate the pills after they had left the factory and then return them to the store shelves. This incident lead to the development of tamper-evident packaging for over-the-counter drugs (1, 4).

Although the new packaging cannot prevent intentional contamination altogether, it can give an indication if tampering has occurred (4). While other countries may adopt stricter rules regarding packaging materials to be used, the current U.S. regulations for OTC drugs state that

‘Each manufacturer and packer who packages an OTC drug product…for retail sale shall package the product in a tamper-evident package…having one or more indicators or barriers to entry which, if breached or missing, can reasonably be expected to provide visible evidence to consumers that tampering has occurred.” (4)

Tampering doesn’t just occur in OTC drugs, so it is important to check all food and beverage items as well. There have been several other tampering incidents involving food products, such as ground beef contaminated with insecticide by a disgruntled employee, baby food laced with glass shards, and oranges injected with mercury by a militant group in the Netherlands (1).

There are many resources for consumers to report suspected product tampering, and it is everyone’s responsibility to remain alert and provide information about possible incidents. When in the store, there are some basic guidelines that every person should follow when purchasing OTC drugs, food, or beverage items. The first rule is to examine all product packaging, to include anti-tampering devices. If tampering is suspected, compare the container with others on the shelf. Do not buy if the package is open, torn or damaged or if the product looks damaged or unusual. Report suspected tampering or contamination to the store manager (1).

Once the product is brought home, it should be carefully inspected when opening the container. Never consume products that are moldy, discolored, have an unusual odor or that spurt liquid or foam when the container is opened. If tampering is suspected after the product is brought home, the incident should be reported to the local police department. Other resources available to consumers are the USDA Meat and Poultry Hotline at 1-800-535-4555 and the Food and Drug Administration. For emergency questions, the FDA can be reached 24 hours a day at (301) 443-1240, and for non-emergencies at the Food Information Line (1-888-SAFEFOOD) (1).

Product tampering after a product hits the retail store shelves is not the only threat regarding intentional product contamination. There are also threats of food terrorism. Food terrorism is defined as

“an act or threat of deliberate contamination of food for human consumption with biological, chemical, and physical agents or radionuclear materials for the purpose of causing injury or death to civilian populations and/or disrupting social, economic or political stability.” (9)

This deliberate contamination of the food supply can happen at the crop level (agroterrorism) or after the food has been manufactured. Terrorism is a much greater threat than package tampering as it can “reach a much larger percentage of the population with less chance of detection” (4). Not only does terrorism threat food security, but it is also a huge threat to a country’s social, economic and political stability (10).

There are several agents and materials that can be used to inflict an act of terrorism on the world’s food supply. Chemical agents are categorized by their effect on the human body: blister, blood, choking, and nerve agents, and can cause serious injury and/or death. Radioactive materials can also be used to contaminate the food and water supply, causing unbelievable damage and widespread sickness and/or death (1). But the largest threat in the food terrorism category is bioterrorism – the release of toxic biological agents into our food supply.

Bioterrorism is separated into three categories, depending on the severity of the illness the toxins cause and how easily they can be spread. Category A includes agents that pose the highest risk of widespread illness and death and a threat to our national security. These agents include Anthrax, Botulism, and Smallpox (1). Bioterrorism includes agroterrorism. Bioterrorism is the most severe threat because deliberate health emergencies are difficult to prepare for, may result in high amounts of fatalities, and are easily transmitted from person to person (1).

Biological agents can be spread in the form of bacteria or poison used to contaminate salad bars, diseases introduced into a city’s water supply, an aerosol released into the air of a crowded building, or diseases introduced into livestock, just to name a few. Contaminating livestock can have two different methods of causing widespread illness or death: upon consumption of the animal, or if mosquitoes spread the illness from the infected animal to humans (1). ‘It is estimated that the release of 50 kg of dried anthrax spores for 2 hours can lead to a complete breakdown in medical resources and civilian infrastructure in a city of 500,000 inhabitants’ (4).

Food represents one of the most traded commodities across the globe, thus posing a major safety risk if not controlled. Fortunately, most countries have several different standards and regulations that can help protect their national food supply from tampering, terrorism, and unsafe handling practices. International food agreements also provide some uniformity in the level of public health protection and food safety standards (6). However, legislation does differ from country to country, so it is important for food traders to stay up-to-date with current regulations in their territories, as well as the territories they do business with.

An example of a country’s standalone organizations and regulations would be The Public Health Security and Bioterrorism Preparedness and Response Act in the United States. This act “regulates the possession, use, and transfer of specific harmful toxins and focuses on food and water supply and production” in the United States (2). The United States Drug Administration’s Food Safety and Inspection Service (FSIS) and Plant Health Inspection Service (APHIS) are some other resources which Americans rely on to prevent, detect, and respond to food safety issues, animal diseases that could affect human health, and any activity that could harm agricultural production (1).

Not only are countries like the United States and Canada making big changes to their food safety regulations (Food Safety Modernization Act, Safe Food for Canadians Act), but many other countries are taking interest in ensuring their food products are safe (7). There are many different international agreements that are being adopted all over the globe. For example, there are some basic standards that all members of the World Trade Organization (WTO) recognize when it comes to food safety and principles of food hygiene. These standards are known as Codex Alimentarius and take a HACCP (Hazard Analysis and Critical Control Point) system approach. Another agreement, used by roughly 20 countries, is the Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for Such Carriage (ATP). The purpose of this agreement is to set forth common standards for temperature-controlled equipment within Europe, in order to facilitate the safe international travel of perishable food items (6).

Because there is so much international trade of food items, it is important for every nation across the globe to “get on the same page”. So, the goal, worldwide, is to develop and implement legislation based on the HACCP food safety systems. The new International Standards Organization (ISO) is taking a global approach by integrating the principles of the HACCP system and the application steps developed by Codex, providing the framework for internationally cohesive requirements (6). In the future, people across the globe can hope to see harmonized food safety and hygiene standards for all nations, worldwide.

Implementing standard food safety practices across the globe, while integral to food security, is extremely challenging. This is because there are so many barriers that stem from a variety of conditions and issues throughout many countries. The complexity of these barriers ps issues with resources, infrastructure, climatic conditions, lifestyle, etc. One of the largest barriers to food safety in many countries is the availability of resources. This can be broken down into two separate issues: availability of natural resources (environment) and the availability of equipment that could enable safe food practices (economy).

In under-developed countries, water, especially safe water, may be a scarce commodity. In countries such as this, important food and water safety precautions are often overlooked, and poor living conditions can easily contribute to food and water contamination (8). This is where a country’s poor economy will further exacerbate the food safety barrier. In a poverty-stricken land without access to clean water, there is often no money to purchase equipment to purify the water and make it safe to drink. This is often an issue with keeping food safe, as well, as many people in these areas cannot afford refrigeration units or fuel to thoroughly cook food to a safe temperature for consumption.

Another huge barrier to achieving global food safety is the lack of education. In the scenario above, many people in these areas with limited resources do not even know the dangers of drinking contaminated water or not cooking their foods to the proper temperature.

“Common habits that could impact food safety in the developing world include insufficient washing of hands and utensils, insufficient cooking of foods, and storage of perishable foods at ambient temperatures. Although these behaviors are often due to shortages of water, fuel, or time, they also reflect a lack of understanding about the link between contamination and disease.” (8)

Whether it be from tampering, terrorism, lacking food safety standards or other barriers, it is clear that food safety and food security are a global concern. The introduction to tampering and bioterrorism show that no region is safe. Unpredictable, intentional contamination can happen in any environment, with any level of education. Food insecurity can quickly become an issue in a country with a striving economy or in a country with a thriving economy…tampering and terrorism are threats to all walks of life, worldwide.

Lacking regulatory standards in many countries can ultimately affect the global food trade industry and threaten food security in an interconnected environment. Cross-country trading of illegal and/or dangerous ingredients and contaminated foods can cause worldwide epidemics of foodborne illnesses. The key to achieving global food safety and security is through education. It is everyone’s responsibility to be educated on safe food handling procedures and to report suspected tampering incidents or acts of food terrorism. It is the responsibility of each and government across the globe to educate its people about the risk of consuming contaminated food and/or water and to educate them on how to prevent contamination by using safe water sources and safe food handling techniques. As a planet, everyone has to come together to help each other to achieve food safety and security. It is not about individual countries reaching this goal, because with international and intercontinental trade, one country gaining security will not be long-lasting. The responsibility is to see the bigger picture and to help the entire world eliminate these risks.

References

(1) https://apus.realizeithome.com/RealizeitApp/ContentDelivery.aspx?Token=lImSB24KOW3ZmhjXXFZge1UmPx8%2fXsatc925pclWISp2koGqKAwCyQ8ztzKS%2b%2bhg9hQqfAnbh9jGBI7QKGGc4x1FVj%2fNDZj6qbWwPL6NNn1pVH3S2XfukOsgGpd%2bQ0Mg8ANhckCcPsEbQ6FImhGfkBol25PDh6AUUD%2fnKJCiZ87neXzRMMqkgA1zlrnGOm3%2fvwMrgy%2fA8sV%2b0BYL%2f3kpNLV8R54iX58wSknf3rUi0FISDWrevWkiiSaudDK7ucmyfYOVuKBsEaH7VvwKs5q0UL8XeIk8d8gBavgBxu2dPvQGAmgXJ4Mz4nU5GDl%2bbmQk8rrvrC%2bhLvIdp9j88m20yBR8nNGVqZghRnKLnk4gF%2brYWxKvTY8QRH%2b4IkdIEZDhIUVLxE6XLwfsa6yy7Nu1yWMPXvcRik%2f13nrk9qrvAz%2bwf1lRdkRpv7m0z4ACaMD%2fd7Kn%2bLqg3zwHAQKlD3045Q%3d%3d

(2) https://www.fsis.usda.gov/wps/wcm/connect/ebaabfa4-e6a0-4201-9f12-9fd65b46447e/foodsec_cons.pdf?MOD=AJPERES

(3) https://inhomelandsecurity.com/food-security-is-our-food-safe/

(4) Voeller, John G.. Food Safety and Food Security, John Wiley & Sons, Incorporated, 2014. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/apus/detail.action?docID=1598813.

Created from apus on 2019-02-16 12:48:44.

(5) https://www.sciencedirect.com/science/article/abs/pii/S030691929900072X

(6) https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2006/a-country-by-country-look-at-regulations-and-best-practices-in-the-global-cold-chain/

(7) https://globalfoodsafetyresource.com/food-safety-regulations/

(8) https://jandonline.org/article/S0002-8223(07)01623-9/fulltext

(9) https://www.foodsafetymagazine.com/enewsletter/the-reality-of-food-terrorism/

(10) https://www.usnews.com/opinion/articles/2016-10-17/americas-food-supply-and-national-security-are-at-risk-to-bioterrorism

Recent studies in the UK and Europe found that the use of HACCP is widespread in larger food companies but is limited in small companies. The meaning of the term “small and/or less developed businesses” (SLDBs) are businesses that lack of technical expertise and economic resources due to their sizes and encounter problems in implementing HACCP in their food business. The term “less developed business” refers to the status of the food safety management system and not to the number of staff or volume of production. HACCP is not legally required internationally but at most of the region.

There are a number of certain external conditions such as regulations and market forces have increased the pressure on small business to implement HACCP. In the past, small food business was not encouraged to apply HACCP as it is too complex and costly for them. However, as the concern of public health issue is getting more attention from both authorities and consumer, small business companies might be required to apply HACCP in the future.

There are some benefits might be gained and barriers to overcome when implementing HACCP in small business as they do not have large capital and only small number of staffs available. However, the principle of HACCP can be applied to any size of food product manufacturing or processing business as long as the food operators are adequately trained and given with some guidance and assistance.

Barriers

There are a number of barriers hinder the food business owner to implement HACCP in their own companies. However, the identified problems should be able to overcome if they seek assistance and guidance from HACCP consultancy. Some common problems are listed below and methods to overcome the barriers are provided.

Cost Constraint

Financial capital constraint could be a major barrier for small business to implement HACCP practically. These constraints could include the insufficiently provision of grants from government or the small financial capital available from business itself. However, one should not only look at the cost in implementing HACCP. By implementing HACCP, long term saving will also have to take into account as this could be achieved by:

• Avoiding cost of food recall which caused by food borne outbreak
• Avoiding litigation cost by preventing failure of food safety
• Reducing waste and spoilage by improving food handling and waste management Economic constraint could be minimized by ensuring the available financial resources are utilized efficiently and wisely. This could be achieved by:

1. Developing a general HACCP implementation plan which covered common components of HACCP and could be applied to all business in a sector
2. Implementing HACCP with different stages and steps over a period of time which good hygiene practice should be first in place and followed by HACCP.

Human resoue constraint

Small company normally has only limited access to information of HACCP and lacks of specific training. This is one of the major barriers facing when implementing HACCP in SLDBs as proper HACCP plan could not be done if ones lack of basic understanding and training of HACCP. This barrier could be solved by:

• Providing specific personnel training to ensure food operators and handlers have an understanding to HACCP.
• Developing a HACCP plan which is user friendly and not full of jargons.

Benefits

It has no doubt that a lot of benefits will be gained from HACCP implementation. Therefore, small businesses are encouraged to develop and implement a HACCP system in their company. There are a few benefits listed below which in include:

Confidence built up

Companies which have a HACCP plan in place and being certified will have a thoroughly understanding of food safety issues. This in turn affects their company and confidence in products. Their confidence will be built up and able to challenge and negotiate with authorities or auditors when they are informed they might involve in case of food borne outbreak and required to held food recall. This not only prevents companies from financial lost but also helps in improving the products by use of knowledge to review and refine the process of food.

Reduced production cost

HACCP implementation is a way of long term saving. This could be achieved by:

• Avoiding cost of food recall which caused by food borne outbreak
• Avoiding litigation cost by preventing failure of food safety
• Reducing waste and spoilage by improving food handling and waste management

Increased market access

HACCP is clearly beneficial to those companies which seek for market expansion. It is essential to have a HACCP system in place that if ones want to provide supply to large retailer such as supermarket whose contract normally requires a documentation of HACCP system from supplier. Therefore, having HACCP system will increase the market value of companies and opportunities of making wealth.

Increased product safety and consistency

Product safety and consistency can be maintained by implementing HACCP system which the process time and temperature are strictly required to be followed. This in turn helps to build up the reputation of company where the safety and quality of products are assured.

Conculsion

Small business is highly encouraged to have HACCP system in place in order to produce safe and high quality food. There might be some problems facing when implementing HACCP in small business, however, small business operators could always seek guidance and assistance from food safety consultancy which would provide expertise knowledge and technical support.

My name is Karl Joseph and I am Contract Manager working for Hygiene Group at Walkers Snack Foods in Peterlee. I lead a team of 4 supervisors and 36 operatives and in my role I manage day to day industrial cleaning within the plant, and manage Health & Safety, Personnel issues, Quality Standards. I also plan and organise daily and weekly activities, training etc and also complete daily records and sign off.

Other duties include maintaining existing business and assist in developing new business with the client and I work to maximise operational effectiveness and recognise budgetary requirements and follow and maintain company procedures and safe working practices. In this report I will be looking at being able to assess and plan for personal professional devlopment, Be able to plan for the resources required for personal professional development, Be able to implement and evaluate the personal development plan, Be able to promote healthy and safe working practices. The importance of continual self-development in achieving organisational objectives is to improve knowledge and understanding within my role and to progress as a manager to suit individual and meet business needs. Our company objectives that we will treat our staff as individuals, training, promoting and involving them in changing the business. For example I have done external training such as :

IOSH managing Safety which has helped my objectives as I have passed on my knowledge to staff within Health & Safety within briefings and have also reviewed and updated risk assessments to suit site specific tasks. This has helped my objexctives by reducing accidents on site and increasing near misses along with staff having a better understanding of Health & Safety and working safer within their role. Self development is important for example. Training within new equipment that we have on site. Skills to recruit the best staff for the job Consequences of having no training at all would be more accidents.

Also we will seek mutual dependence with our individual clients and we will also expand our client base and develop independent strength in the marketplace and we also wish to be the leading suplier of cleaning services within the food industry. Growth and success in the ever-changing world of work is increasingly about individuals taking responsibility for their personal development. Our evolving culture requires that individuals be accountable for self-direction, to practice self-management of their own learning and to actively search for wider experience and opportunity.

This does not take place in isolation. The self-development process should also bring direct benefit to the team in which the individual works and the organisation as a whole. My role requirements are as follows : Performance Standards This job profile relates to a Contract Manager whose performance standards will be measured against agreed targets in the following four critical areas: Business Development Human Resources Good Service Practice Finance and Administration These critical areas of the job requirements will be referred to as Key Result Areas (KRAs).

Using the descriptive competency sets relating to each KRA a consistent subjective analysis of performance can be reached. |Man manage contract supervision |Good at managing this | |Maintain existing client business and assist in developing new | | |business with the client. |Good at this and just secured a new contract | |Work to maximise operational effectiveness and recognise | | |budgetary requirements. | |Ensure operation of the contract and one-off work is in line |Working within budget and avoiding overspends. | |with the company procedures and be responsible for company | | |assets and facilities. |All staff are trained and work to company procedures by | |Oversee training requirements of service and supervisory staff. |supervising. | |Embrace new developments and co-operate in introducing change | | |within the service contract. | | | | | |Training completed by supervisors and staff from training | | |co-ordinator of which I have regular meetings with co-ordinator| | |and set out training plan. | |Introducing cleaning equipment to achieve better standards. | |Involve staff at all levels to maximise the benefits to the |Regular meetings with staff, supervisors and senior managers | |organisation. | | |Be incisive and strong willed in focusing upon regional goals |Not sure what this is. | |and understand that leadership needs are linked to the Regional| | |Business Plan. | |Be confident and able to lead through a variety of situations. |Leading through chairing Health & Safety meetings | |Enable others to develop their leadership styles and |External training Train the trainer and Team leader training | |competencies. | | |Ensure the regional objectives are understood by all |Regional objectives set out in appraisals to all | Understand medium to long-term issues for the current |No current issues | |client. | | |Ensure satisfaction is achieved in all aspects of the |Satisfaction surveys carried out six monthly and kpi | |service and work towards the renewal of the existing |meetings monthly | |contract. | |mplement sales procedures and ensure new work is carried |Costs implemented through manning hours and train and | |out satisfactorily by the service teams. |supervise all new work | |Assist in achieving long-term objectives and developing |Through key performance indicators | |new business with the existing client. | | Work to maximise operational effectiveness and recognise |Regularly monitor and review cleaning equipment and keep to | |budgetary requirements. |strict spending costs | |Develop staff who understand the operational procedures and are|Training involved with supervisors and training co-ordinator | |able to work towards the aims and goals of the region. | | |Embrace ideas and opportunities to ensure profitability is |Look at different methods within cleaning that could be more | |maintained or increased. cost effective | |Participate in all aspects of forecasting and budgeting and |Forecasting costs, wages, cleaning materials to ensure | |work to ensure that Hygiene’s minimum objectives are met. |objectives are met | |Participate in the preparation and presentation of monthly |Prepare , timesheets and wage tracker and budget costs for | |accounts. cleaning materials for account manager | |Anticipate the needs of the client and advise upon the most |Regular meetings with client to advise | |effective methods of carrying out tasks. | | |Ensure operation of the contract and one-off work is in line |Assess one of tasks before commencing making sure in line with | |with the company procedures and be responsible for the |company procedures and maintain assets and facilities | |associated company assets and facilities. | |Audit contract work on a scheduled basis to produce Key |Hygiene Audits, Health & Safety audits, lock off audits | |Performance Indicators (KPIs) and recommendations for | | |improvement. | | |Where necessary introduce change to improve regional |Introducing new tools to the business | |capability, capacity and excellence. | |By monitoring schedules on a regular basis, carry out reviews |Reviews carried out every month at site meetings with client. | |of the service process to evaluate delivery and recognise | | |mistakes. | | |Ensure all operations satisfy the standards set out in Good |Work to achieve Grade A within our GSP audits | |Service Practice and encourage staff to do the same. | |Ensure buildings, offices, equipment and vehicles are |Daily cleaning of offices and buildings | |maintained. | | |Oversee training requirements of service and supervisory | | |staff. | |Give training support to cover training and development |Evaluate training and development to measure the benefit | |needs. |to the business and the individual. | | | | |Review the skill base and needs across the contract and |Provide support to staff throughout the contract who are | |the Regional Business Plan to determine basic and |enrolled upon an internal development programme. |longer-term requirements. | | Embrace new developments and co-operate in introducing change within the service contract. Be realistic and constructive in implementing new processes, methods and procedures and plan to use these effectively. Be aware of future competitive advantage and technological change. Be flexible and willing to adapt to changes in emphasis, or aspects of, the regional business requirements.

On the basis of this I have assessed my own skills and competencies within my role and I meet all the above criteria as I have received all training within my responsibilities and all of these standards are met other than regional business plan which I am not sure of. |Review the skill base and needs across the contract and the |Monitoring procedures and safe working practices across the | |Regional Business Plan to determine basic and longer-term |contract and set out a training plan that is generic through | |requirements. the business to individuals in order to achieve basic and long | | |term requirements. | |Provide support to staff throughout the contract who are |I provide staff training to individuals within theory and | |enrolled upon an internal development programme. |practice in working procedures, Health and Safety, and company | | |safe working practices through appraisals. |

From this table and assessment then you can identify what development opportunities you have now and those needed in the future and this would allow you to produce a personal development plan eg: |What I need to learn |How I will achieve this |When I will complete it by | |Advanced food hygiene |Course |Oct 2013 | |Management Diploma |By completing all set tasks |31-08-2013 | Personal Development Plan – Karl Joseph 2013 | |Areas to be Developed |Relevant Training |Output |Support | |Heighten personal profile |CMI Level 5 in Management & |K. J. needs to attend planning/briefing |C. J. to attend a number of meetings with K. J. and | |with key stakeholders on |Leadership – Working productively meetings for the major clean days and |provide guidance on delivery of information | |site |with colleagues and stakeholders |provide an overview of Hygiene’s | | | | |planned activities | | |Publicise cleaning plans |CMI Level 5 in Management & |K. J to issue daily work/update plan to |C. J. to work with K. J. o understand the key | |to keep all stakeholders |Leadership – Developing and |be publicised on Hygiene information |information required by the Walkers team and | |informed |evaluating operational plans for |board |develop an appropriate format for the plan | | |own area of responsibility | | | |Make more time available |CMI Level 5 in Management & |K.

J. to dedicate more time to |C. J. to work with K. J. to identify all tasks that | |to oversee staff |Leadership -Providing leadership |overseeing the cleaning process on |can be delegated to Ivana to release more time to | | |and direction for own area of |major clean days and be more visible to|oversee work in progress. Also to provide guidance| | |responsibility & Planning change |Hygiene and Walkers teams |on how to structure any necessary changes. | |in own area of responsibility | | | |Improve Health & Safety |CMI Level 5 in Management & |K. J. to undertake a project to identify|K. F. to support K. J. in the development of this | |management |Leadership -Managing Health & |any potential “weak spots” particularly|project, and C. J. to assist K. J. n producing and | | |Safety across an organisation |relating to staff behavioural issues, |implementing the plan to address “weak spots” | | | |and put a plan in place to address | | Resources needed to support the PDP will communications with other members of the planning meetings such as the engineering manager and the hygiene specialist and also the planning scheduler.

I will also need resource from Carl Jones to help me develop in all other areas. I will achieve these by getting support from my line manager within my next appraisal Which I will need funding costs in order to achieve these and I will need time off work on a weekly basis in order to achieve. Business Case to secure the resources for the personal development plan The goal of staff development is improvement in staff and organizational effectiveness.

This is a process that affects interpretations of job requirements, relationships with colleagues, and perspectives on the methods of education. Staff development occurs in a social context and emphasizes teamwork, built on a foundation of collaboration. Staff development is a process that demonstrates the commonness of purpose of all staff and the crucial nature of individual knowledge and skills to perform assigned duties in relation to the achievement of these larger goals.

Benefits in doing these for the company would be to pass on my knowledge within management, Health and Safety and food hygiene to supervisors and service staff and also further training for them and also to benefit the client as this gives me a broader understanding within food hygiene within the food industry. I have developed a business case which is to attend a advanced food hygiene course with HSF training for the cost of ? 425 plus VAT IN September 2013 so I can achieve this qualification Advantages of self development are :

Train all staff within Level 1 of Food Hygiene Safety. More knowledge of the below in order to increase confidence with the client:

• Introduction to Food Safety
• Contamination hazards and control (microbiological, chemical, physical, allergenic)
• Bacteriology
• Food poisoning and food borne disease and its control
• Non-bacterial food poisoning and its control (chemical, metal, fish, poisonous plants)
•  Personal hygiene controls and management
•  Pest control
•  Education and training of food handlers HACCP and controls from purchase to service
• Management control techniques and developing a food safety culture
• Overview of food safety legislation

Disadvantages are as follows. Week taken from work to do course so loss of management on site which could cause a number of issues on site without management cover. My personal development will be reviewed and updated through my appraisal with carl jones account manager for hygiene group and we have also set targets that all the above will be completed by October 2013 with regular reviews set out.

Myself and Carl Jones will discuss and agree work objectives and they will be measured by the support of Alan Ridley Hygiene Specialist The relationship between health & safe working practices and organisational objectives within our business are good as our objectives are to give all our staff all the correct training and involving them in change within the business that is closely linked to our safe working practices as all staff are trained to these safe working practices which helps us reach our objectives.

Our other health and safety objectives are closely monitored and are set by our client within our KPI’S Which are accidents, near misses, hipo’s and high risks activites were we need to improve year on year and these all involve our health and safety working practices on site, again training is need with staff in order to achieve these objectives. A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you have taken enough precautions or should do more to prevent harm.

Workers and others have a right to be protected from harm caused by a failure to take reasonable control measures. Accidents and ill health can ruin lives and affect your business too if output is lost, machinery is damaged, insurance costs increase or you have to go to court. You are legally required to assess the risks in your workplace so that you put in place a plan to control the risks. Identify the hazards Decide who might be harmed and how Evaluate the risks and decide on precautions Record your findings and implement them Review your assessment and update if necessary

A risk that we had in the past was that we were using goggles to protect your eyes from chemical splashes which could seriously burn and cause permanent damage. I then reviewed the risk assessment and conducted a new one for the use of chemicals as I found there was more risks involved as chemical could also splash onto the skin causing burns also so I identified the hazards and put in control measures which was to use face visors and neck and chin guards as well as the use of chemical suits, gloves and Wellingtons to prevent burns to the body which eliminated the risks.

I have identified and evaluated control measures that have been put in place within our organisation which was to wear a face visor at all times and not goggles when using corrosive chemicals and also a chin and neck guard so it eliminates any risk of the chemical splashing any part of the body which could cause severe burns.

As a manager we have recently had one guy working for us who was fully trained within this safe working practice within working safely with chemicals and the wearing of hard hat and face visor but due to a behavioural issue he decided not to follow this practice and wore in incorrectly which resulted in temporary chemical burns to his eyes. A accident investigation was carried out and he received a warning for this due to not following company safe working practices.

He also received further training and all other service staff were briefed on the accident that occurred and were re trained within working safely with chemicals. With regards to responsibilities for health and safety working practices to my team I communicate this at our S. A. T meetings were we have four members of our team that spend 1 full day each month reviewing health and safety working practices and updating were needed and then I communicate with the rest of the team on a monthly basis their responsibilities within their role for the task that they are carrying out.

I also have a safety marshal on a daily basis with whom I liase with and brief so he can delegate health and safety working practices for our high risk tasks which is lock off, working at height, chemicals, confined space and roof work. Relevant records that are maintained to demonstrate that healthy and safe working practices are met are our sign off sheets were we have a working procedure with regards to what we are cleaning and how to clean and on this procedure and a health and safety practice on the procedure.

We then have staff trained to this procedure and signed to say they have full knowledge of how to clean it and to follow the health and safety practicce and once complete they sign off our sign off sheet to say they have followed the correct procedures after commencement of cleaning of each clean that they do and this is cross referenced against quality and training

2. 5 Food Safety Work File

Directions: Complete the food safety interactive quiz. Use the information from the interactive quiz to complete the following responses regarding food safety practices. For each of the following food safety practices, share at least 2 statements from the interactive quiz. Be sure to put these statements in your own words and explain why they are helpful in preventing food borne illness. An example would be: When dining from a buffet, make sure hot food is hot and cold food is cold.

Food that is 40 – 140 degrees Fahrenheit has already begun to grow bacteria and pathogens.

Clean (16 points):

1. Keeping your hands clean keep you from getting ill.
2. Keeping your surfaces clean after cooking or letting an animal sit on it.

Separate (16 points):

1. When cross contamination happens it spreads bacteria from one item to a food item which will make you sick.
2. Never put cooked food on the same item a raw food was on without washing it.

Cook (16 points):

1. Using a food thermometer is the only way you can tell for sure if a food has reached the temperature that kills the bacteria.
2. Cook thawed food to a minimum internal temperature to kill the bacteria.

Chill (16 points):

1. When cooked food is left out for too long it can grow bacteria that can make you sick.
2. Freezig foods to 0 degrees inactivates bacteria’s. In your own kitchen, explain 2 food safety practices you feel your family can improve and 2 food safety practices you feel your family does well.

(16 points) I feel we can improve cooking food to the correct temperature, and cleaning our hands after touching raw foods. I feel that we keep cooked foods away from raw foods, and cleaning surfaces after having raw foods on it. In what ways do your school and community practice or promote food safety to contribute to your personal health? (20 points) Our community promotes food safety by having health inspectors come to restraunts and making sure they don’t have any health violations.

Food Safety Information Freezing and Food Safety oods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline have questions about the safety of items stored in their home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it. F What Can You Freeze? You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.

Being able to freeze food and being pleased with the quality after thawing are two different things. Some foods simply don’t freeze well. Examples are mayonnaise, cream sauce, and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking. Is Frozen Food Safe? Food stored constantly at 0 °F or below will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage.

Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Freezing to 0 °F or below inactivates any microbes — bacteria, yeasts, and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food. Trichina and other parasites can be destroyed by sub-zero freezing temperatures.

However, very strict government-supervised conditions must be met. Home freezing cannot be relied upon to destroy trichina. Thorough cooking, however, will destroy all parasites. Does Freezing Destroy Bacteria and Parasites? Freshness and Quality Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won’t use quickly sooner rather than later. Store all foods at 0 °F or below to retain vitamin content, color, flavor, and texture.

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage. Nutrient Retention The Food Safety and Inspection Service (FSIS) is the public health agency in the U. S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. USDA Meat & Poultry Hotline 1-888-MPHotline (1-888-674-6854) USDA Photo PhotoDisc Food Safety Whileand InspectionCamping & Boating Food Safety Hiking, Service

United States Department of Agriculture Freezing and Food Safety Enzymes Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt them. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. This is called “blanching. For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing. Packaging Proper packaging helps maintain quality and prevent freezer burn. It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. It is not necessary to rinse meat and poultry.

Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it. Freezer burn does not make food unsafe; merely dry in spots. It appears as grayish-brown, leathery spots and is caused by air coming in contact with the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons. Color changes can occur in frozen foods.

The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn, or abnormally long storage. Freezing doesn’t usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or overlengthy storage.

Freezer Burn Color Changes Freeze Rapidly Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don’t have time to form into the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to “drip” and lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled. Ideally, a food 2-inches thick should freeze completely in about 2 hours.

If your home freezer has a “quick-freeze” shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid. Freezer – Refrigerator Temperatures If a refrigerator freezing compartment can’t maintain 0 °F or below or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep an appliance thermometer in your freezing compartment or freezer to check the temperature.

This is important if you experience a power outage or mechanical problems. The temperature in the refrigerator should be set at 40 °F or below. Check the refrigerator temperature with an appliance thermometer. Food Safety Information 2 Freezing and Food Safety Freezer Storage Times Because freezing keeps food safe indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after thawing. First check the odor.

Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone, but may be edible and can be used to make soups or stews. Safe Thawing Never thaw foods in a garage, basement, car, dishwasher, or plastic garbage bag, out on the kitchen counter, outdoors, or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. The last two methods may be the fastest, however, the food must be cooked immediately after thawing. . It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most food requires a day or two to completely defrost. Large items like turkeys may take longer, approximately 1 day for each 5 pounds of weight. 2. For faster thawing, place food in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Food may absorb water like a sponge, resulting in a watery product. ) Change the water every 30 minutes. After thawing, cook immediately. 3.

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Refreezing Food thawed in the refrigerator is safe to refreeze without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking, foods that were previously frozen are safe to refreeze. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

If you purchase previously frozen meat, poultry, or fish at a retail store, you can refreeze if it has been handled safely. Cooking Frozen Foods Raw or cooked meat, poultry, or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook. Remember to discard any wrapping or absorbent paper from meat or poultry. When cooking whole frozen poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products.

Some items, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product. LOOK FOR THE USDA OR STATE MARK OF INSPECTION The inspection mark on the packaging tells you the product was prepared in a USDA or State-inspected plant under controlled conditions. Follow the package directions for thawing, reheating, and storing. Food Safety Information 3 Freezing and Food Safety Power Outage in Freezers If there is a power outage, the freezer fails, or if the freezer door has been left ajar by mistake, the food may still be safe to use if ice crystals remain.

If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, don’t open the freezer door. If the freezer door was left ajar and the freezer continued to keep the food cold, the food should stay safe. A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from ther foods so if they begin to thaw, their juices won’t drip onto other foods. When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend’s freezer until power is restored. Use an appliance thermometer to monitor the temperature. To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F or below), it is safe to refreeze or use. It’s not necessary to cook raw foods before refreezing.

Discard foods that have been warmer than 40 °F for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality’s sake. When it is freezing outside and there is snow on the ground, the outdoors seems like a good place to keep food until the power comes on. However, frozen food can thaw if it is exposed to the sun’s rays even when the temperature is very cold. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Food may become too warm and foodborne bacteria could grow.

Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Frozen Cans Cans frozen accidentally, such as those left in a car or basement in subzero temperatures, can present health problems. If the cans are merely swollen — and you are sure the swelling was caused by freezing — the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn’t look and/or smell normal, throw it out. DO NOT TASTE IT!

If the seams have rusted or burst, throw the cans out immediately. Wrap the burst can in plastic and dispose of the food where no one, including animals, can get it. Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep any uncracked eggs frozen until needed; then thaw in the refrigerator. These can be hard cooked successfully, but other uses may be limited. That’s because freezing causes the yolk to become thick and syrupy, so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients. Frozen Eggs

Food Safety Information 4 Freezing and Food Safety FREEZER STORAGE CHART (0 °F or below) Note: Freezer storage times are for quality only. Frozen foods remain safe indefinitely. Item Bacon and Sausage Casseroles Egg whites or egg substitutes Frozen Dinners and Entrees Gravy, meat, or poultry Ham, Hot dogs, and Luncheon Meats Meat, uncooked roasts Meat, uncooked steaks or chops Months 1 to 2 2 to 3 Unopened 12 3 to 4 2 to 3 1 to 2 Item Meat, uncooked ground Meat, cooked Poultry, uncooked whole Poultry, uncooked parts Poultry, uncooked giblets Poultry, cooked Months 3 to 4 2 to 3 12 9 3 to 4 4 2 to 3 to 12 4 to 12 Soups and Stews Wild game, uncooked 8 to 12 Food Safety Questions? Call the USDA Meat & Poultry Hotline If you have a question about meat, poultry or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline or 1-888-674-6854, TTY: 1-800-256-7072. The hotline is open year-round Monday through Friday from 10 a. m. to 4 p. m. EST (English or Spanish). Listen to timely recorded food safety messages at the same number 24 hours a day. Check out the FSIS Web site at www. sis. usda. gov. Ask Karen! FSIS’ automated response system can provide food safety information 24/7 and a live chat during Hotline hours. Send e-mail questions to MPHotline. fsis@usda. gov FSIS encourages the reprint and distribution of this publication for food safety education purposes. However, USDA symbols or logos may not be used separately to imply endorsement of a commercial product or service. AskKaren. gov The USDA is an equal opportunity provider and employer. Revised May 2010

As we know, Johor was affected by the worst flood in 100 years in December 2006 and that disaster comes again in January 2007. According to historical of the natural disasters such as flood, food in affected areas may become contaminated and consequently be at risk for outbreaks of food-borne diseases, including diarrhea, dysentery, cholera, hepatitis A, and typhoid fever. Poor sanitation, including lack of safe water and toilet facilities and lack of suitable conditions to prepare food have led to mass outbreaks of food-borne diseases.

The Minister of Malaysia Health were worried about cases, the improper sanitary facilities and contaminated water supply during flood at housing areas or at relief centers would result in contaminated food, as a prevention step, Assistant Environmental Health Officers (AEHO) has assign to made monitoring of food hygiene vital. The objective of this monitoring is to describe food hygiene surveillance activities carried out in flood relief centers and flood affected areas and the result that were carried out was determined.

The food hygiene surveillance activities were carried out by the Assistant Environmental Health Officers (AEHO) in the districts and. Among the surveillance activities carried out are inspection of food preparation areas in relief centers, inspection of food premises in flood affected areas and food sampling. Premise inspections were carried out using a specific inspection format. For food samples inspections, the food samples that were emphasis included ready to eat and raw foods. For ready to eat foods holding samples were also taken. Samples taken were sent to Public Health Laboratory, Johor Bahru for microbiological analysis.

Anti typhoid vaccination for food handlers were also carried out. Apart from that, observations made by the health teams were also taken into account. A total of 3,159 food preparation areas in relief centers were inspected. During the same period, a total of 2,317 food premises in flood affected areas were inspected as soon these premises started operating after the floods. Among the processes that had given highlighting during inspection were holding and serving of food where temperatures control and holding time were vital for food safety.

Along with the areas given emphasis during the inspection were kitchens, stores, food packaging areas, food transportation vehicles and serving areas. Cooking utensils, water sources, hand washing facilities, garbage disposal area, pest control and suitability of building structures for preparation of food were also given a big attention during the inspections. .Base on the inspection that have done by the Assistant Environmental Health Officers (AEHO), the inspections showed that 69 food preparation areas in relief centers and 181 food premises in flood affected areas had unsatisfactory hygiene.

Not only food premises areas are considering in those inspections, apart from that, the hygiene and practices of all food handlers were also monitored. Insanitary food preparation areas in relief centers and food premises were given health education and warnings to maintain hygiene by the Assistant Environmental Health Officers (AEHO). A total of 1,566 holding samples were taken and 425 samples were sent to the laboratory for analysis.

Base on the result, they have gathered out that 46 of the samples analyzed were found to be positive for pathogenic bacteria such as E. coli, staphylococcus aureus and salmonella. The health personnel from the Johor Health Department in various districts carried out an excellent job in ensuring food safety during the floods. There were no outbreaks of food poisoning. However analysis of food samples taken during the floods did show the presence of pathogenic organisms but probably their numbers were not high enough to cause any food poisoning.

When the flood has affected some areas, the contamination from microorganism into food were easily contaminated, that contamination can always occur at all points of the food chain, for instants inadequate washing, handling and cooking of food just before consumption is still a prime cause of food-borne diseases. Many infectious diseases are preventable by observing simple hygienic rules during food preparation whether in family settings or in large food catering facilities.

According to the guidelines provided by the World Health Organization (WHO), there are five keys for safer food in disaster situation such as keeping clean, separating raw and cooked food, cooking thoroughly, keeping food at safe temperatures and lastly using safe water and raw materials. As a rational, the education to all individuals have to concern more to avoid the unwanted condition occurs, for instant when a disaster such as flood occurs, the public would already understand and be prepared to apply their knowledge in hygiene and food safety.

As an example, the hand washing method which involves seven steps needs to be imbibed into all individuals through health education campaigns so that it becomes a common practice amongst all individuals. As a very good solution the promotion and enforcement of food hygiene requirements should be carried out continuously to ensure that every individual understands the need for hygiene and food safety during disaster situation such as flood.

‘Your health, safety and welfare are protected by law.’ Everyone working with children and young people must be aware of their legal obligation in relation to keep children safe and healthy. (Source: Health & Safety Executive, 1999)

Health and safety legislation at work Act 1974:

Setting with five or more employees must have a written safety policy which must include specific procedure to cover emergencies such as accidents and events that require evacuation of the building (Fire event) Setting with five or more employees must carry out a risk assessment Employees must provide for health and safety

Display a health and safety laws poster or supply employees with a booklet Make your work place as safe as possible

Decide how to manage health and safety if the business has five or more employees COSHH (Control of Substances Hazardous to Health Regulations 2002): The employers are required to ensure all dangerous materials, cleaning material, medicines are kept separately in a marked, locked cupboard. RIDDOR (Reporting injuries, Diseases and Dangerous Occurrences Regulations 1995): This means all setting must provide an accident report book. Any injury that requires a member of staff to take more than three days off work must also be reported. Food safety (General Food Hygiene) Regulations 1995:

The setting which prepare or provide food for children must register with the Environmental Health Department of the local authority. The people who have handling food should undertake the Basic Food Hygiene Certificate. Food handling Regulations 1995

Washing hands before preparing food

Making sure the surfaces and utensils you use are clean and hygiene

Food is stored safety at the correct temperature

Disposing of waste hygienically

Use of chopping boards, separate sinks

Policies and Procedure:

Children and young people will always take a risk from running, playing but all children and young people have right to play to develop their skills and new experience. There are policies and procedure to protect and reduce risk that will happen to children and young people. Every child care setting will have policy documents which cover Safety

Health and Hygiene
Safety at arrival/departure times and on outings
Prevention of illness and first aid
Fire prevention
Staffing ratios and supervision
Risk Assessments Policy.

A large number of everyday things that may appear harmless or go unnoticed but could be dangerous A range of areas from the condition of toys and equipment to hygiene and cleanliness to access to children by members of the public Must be suitable, sufficient and reasonably practical

According to legislation, policy and procedure as showing above, in my setting (school placement) they are implemented by the school has a fire exit at the front door. There are several risk assessments for several areas in school. At the front door, there is a registered book for staffs and visitors to sign time in and out and purpose of visiting. After lunch time, food area has been clean and tidy up all tables and chairs to keep children safe. All toys have been kept in place and safe, study resource and materials are kept in cupboard. There are sinks in classrooms for washing hands.

2. Describe how health and safety is monitored and maintain in the setting. Health and safety is monitored and maintain in the setting by: Visitors register book, record time in/out, purpose and who they want to meet Teacher and all member of Staffs register book, teacher and all members record time in/out Pupils register book, checking pupils in class, morning and afternoon Lunch time staff, monitor pupils at food area

Teacher/member of staff at the school gate, morning and after school Teacher/member of staff at the playground and play area every break times

3. Describe how people in the setting are made aware of risks and hazards and encouraged to work safely. In the setting, teacher and all members of staff, volunteer must be made aware of risks and hazards and encouraged which is in school health and safety policy. The school role and Staff handbook are written by head teacher in the setting, staff handbook is held by teacher each class.

Risks on internet in the setting is controlled by teacher, if pupils in class access on Facebook, YouTube and etc. websites that may be harm to pupils, teacher able to switch off computer immediately from teacher’s desk. To protect bullying, there is anti-bullying poster throughout school, poster show how to protect and prevent risks on internet includes the children help line number.

Fire is the most frighten pupils and may harm their life, the setting made aware of this risk assessment, pupils can follow fire instruction poster which is throughout school when fire alarm appear. In this situation, teacher will lead pupils to fire exit door which is located at every classroom to school yard and line up at the meeting point. Pupils must be registered by their teacher at the meeting point.

The meeting among Head teacher, member of staff and parents after school time will be made 2-3 times a year, the meeting will be discussed how to solve problem and sharing information between school and parents.

4. Identify the lines of responsibility and reporting for health and safety within the setting. Head Teacher is in charge for accident events, Food Hygiene and Head Teacher’s secretary ensure a risk assessment has been following by staffs who work in the school. By the way all staffs who work in the school have been trained to keep children safe and reduce harm in the school.