Course: Food Safety and Hygiene Training (Including Fluids, Nutrition, Dysphagia, Allergens and Oral Care)

Course overview

This course provides learners with essential food safety and hygiene knowledge for health and social care workers handling food, helping protect individuals in their care. It covers key topics including food hygiene regulations, safe food handling, allergens, dysphagia and IDDSI, ensuring safe preparation, storage and food service. This course is recommended for anyone responsible for handling or preparing food in health, social care or public settings.

This course includes audio.

Course contents

Section 1

· Introduction to Food Safety

· Why Food Safety is Important

· Food Poisoning

· Food Poisoning Incidents

· Food Safety Law

· Allergens

· Preventing Contamination

· Hazards Analysis Critical Control Point (HACCP)

· Hazards - Microbiological, Chemical and Physical

Section 2

· Food Spoilage

· Personal Hygiene

· Hand Hygiene

· Food Labels

· Food Shopping and Transportation

· Delivered and Gifted Foods

Section 3

· Food Preparation

· Food Storage

· Handling Raw Meat

· Cooking Meat

· Temperature Control

· Cooling Foods

· Refrigerator Storage

· Freezing & Defrosting

· Reheating Foods

· Microwave Ovens

· Hydration

· Nutrition

· Dysphagia

· PEG Feeding

· Oral Hygiene Section 4 · Cleaning · Safe Disposal of Food Waste · Pets (Domestic Animals) · Pest Control · Summary

Who should enroll?

· Care workers in residential, nursing and home care settings

· Healthcare assistants and support workers

· Nurses involved in patient nutrition and hydration

· Domiciliary (home care) staff preparing meals in private homes

· Kitchen staff, cooks and catering assistants

· Volunteers assisting in food preparation or service

· Anyone preparing or serving food to the general public

This course is particularly relevant for carers supporting vulnerable adults and children where safe food handling, nutrition and dietary needs are essential.

Certification/Learning Outcomes

A printable digital certificate is issued upon completing the module(s) and the end of section quizzes.  On completing this course, you will:

· Keep the risk of food contamination and subsequent food poisoning/food-borne illnesses low  (for both you and service users)

· Be compliant with food safety law