How does wearing gloves prevent cross contamination??? You’d have to change the gloves each time you touch something new that can be like 50 pairs a day!? Or… wash your hands between 🤦♀️
In a situation where someone in a video is using a knife that isn't color-coded, despite the law stating that experienced individuals don't necessarily need to follow color-coding requirements. While it may seem surprising or contradictory at first glance, it's important to understand that laws and regulations often include provisions for exemptions or alternative compliance methods based on factors like experience, training, or specific circumstances. In many cases, experienced individuals may be allowed to use tools or equipment that deviate from standard requirements, as long as they can demonstrate competence and safety. This approach acknowledges that experienced professionals may have developed skills and knowledge that enable them to safely handle situations where others might require additional safeguards. However, it's crucial to ensure that such exemptions are granted responsibly and that adequate measures are in place to mitigate any potential risks. In some cases, there may be specific guidelines or criteria that individuals must meet to qualify for exemptions, and regulatory bodies typically monitor compliance to ensure that safety standards are maintained. Overall, while it may seem unusual at first, the allowance for experienced individuals to deviate from certain requirements is a recognition of their expertise and the trust placed in them to prioritize safety while carrying out their work
If you are using colour code knives, then the simple answer is yes. However, colour coding is advisory here in the UK. Therefore, you must always clear and clean as you go. Pay particular attention to the sanitisation of all equipment, knives, and utensils. Two-stage cleaning is essential.
One thing that I saw was storing the raw chicken next to what looked like raw meats, I get that they are both raw but they cook at different temperatures of doneness. Chicken should be either placed below and or away from everything or in a separate refrigerator unit specifically for chicken
Thanks for the info.
Keep uploading new informative videos.
Thank you for your comment, I will be uploading a new video most weeks. The next one will be about issues regarding can can openers
Stop with the spamming of photos sfx. 💀😭😭
Who else is here fom school
Can i get online HM certification
Explain nicely
What do you mean online certification? Are you talking about Level 2 Food hygiene certification?
Waste of water during rubbing hand.
I agree but this is not a choice it is law in the UK
Wow I am learning....
I have an exam in June I really want to ha e my city and guilds certificate....
I pray I will get it...
And I believe
During washing hand water tap can be stopped. And save water.
It absolutely should be turned off in cruise ship galleys or in areas hit by drought, especially, where you reduce fresh water wastage.
very imformative idea sir thank you for sharing this vlog more vlog Godbless u
Why are they chopping raw chicken on a white chopping board??
Using colour coded equipment is not law, however, I would always recommend colour coding equipment.
Nobody washes their hands that good man put gloves on
How does wearing gloves prevent cross contamination??? You’d have to change the gloves each time you touch something new that can be like 50 pairs a day!? Or… wash your hands between 🤦♀️
thank you! i have my food tech test tomorrow, this really helped me! ^-^
Thank you for that and I am sure you will do just fine.
TLE
Thank you so much..I have my Quality Control interview tomorrow 🙏🏾❤️
I wish you all the best for your interview
And dont waste water
How come u cut chicken fillet use white color cutting board???? And next u use for bread its means Ready to eat.
In a situation where someone in a video is using a knife that isn't color-coded, despite the law stating that experienced individuals don't necessarily need to follow color-coding requirements. While it may seem surprising or contradictory at first glance, it's important to understand that laws and regulations often include provisions for exemptions or alternative compliance methods based on factors like experience, training, or specific circumstances.
In many cases, experienced individuals may be allowed to use tools or equipment that deviate from standard requirements, as long as they can demonstrate competence and safety. This approach acknowledges that experienced professionals may have developed skills and knowledge that enable them to safely handle situations where others might require additional safeguards.
However, it's crucial to ensure that such exemptions are granted responsibly and that adequate measures are in place to mitigate any potential risks. In some cases, there may be specific guidelines or criteria that individuals must meet to qualify for exemptions, and regulatory bodies typically monitor compliance to ensure that safety standards are maintained.
Overall, while it may seem unusual at first, the allowance for experienced individuals to deviate from certain requirements is a recognition of their expertise and the trust placed in them to prioritize safety while carrying out their work
what is the ideal temperature of the hand washing water?
There isn’t one, just warm so it lathers up the soap :)
100 degree Fahrenheit
Do we use different knived for different fruits and vegetables
If you are using colour code knives, then the simple answer is yes. However, colour coding is advisory here in the UK. Therefore, you must always clear and clean as you go. Pay particular attention to the sanitisation of all equipment, knives, and utensils. Two-stage cleaning is essential.
Hi
water miss use
Great video 🎉
feel bad for everyone that goes to my school having to do this
hello and this is shit
No such thing as bad feedback. Have a nice day.
@@knoxybtw428 lmao
One thing that I saw was storing the raw chicken next to what looked like raw meats, I get that they are both raw but they cook at different temperatures of doneness. Chicken should be either placed below and or away from everything or in a separate refrigerator unit specifically for chicken
100% agree with you
@@SFBBtraining Besides that it was informative for my team, I work offshore in a foreign country so they got the points the video made
@@ryanross4018 If you would like any help moving forward, I can offer online inspections through Whatsapp
Just email james@121link.com
ATB
James
@@SFBBtraining How much does that run?
@@ryanross4018 I can do the first one free and put you on a small monthly retainer of £17.50 A MONTH. What HACCP system are you using?
S
Why is he using a white board for meat
UNISA students where are you?
I am in the UK and you?
Keep saving waste Running water 💦
Really useful! :D
Rong chopping board
Hello Kuldeep can you tell me the time spot where the wrong video is being used. Thank you for this.
Water is wasting will rubbing the hands and fingers
Nothing one can really do about that unless we use a leg push plate that turns on and off the water.
ok
4:44 cross contamination … the guy handle the food ready to eat with bare hands ! Wtf video is this!..?..!,,?..!!??
There is no legal requirement to use gloves.
@@SFBBtraining USPH and HCCCP ? Never heard about it ? …..
Have you heard of colour coded chopping board e.g. red for poultry
Yes, if you would like a chat give me a call. 07404 899903
He is having Bath 😊