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

A comprehensive course covering food safety and hygiene for Health and Social Care workers who are involved with food handling in the homes of vulnerable people. This course is also relevant to anybody working in a kitchen preparing food for the general public. Topics covered in the course: Food poisoning and Food and safety law including Hazards Analysis and Critical Control Points (HACCP), food spoilage, personal hygiene, hand washing techniques, food labelling, food shopping and transportation, delivered and gifted food, food preparation and storage, handling raw meat, temperature control and the cooling, freezing, defrosting and reheating of foods, nutrition and hydration, fluid intake, oral hygiene, cleaning procedures, safe disposal of food waste and pest control. It also covers Dysphagia, the International Dysphagia Diet Standardisation Initiative (IDDSI) and Allergens.

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