Objectives
Course Aim: This course will enable participants to prepare food safely and maintain correct food hygiene practices at home and at work.
Course Objectives At the end of the session participants will be able to:
Describe the legal requirement with regard to food hygiene and safety
Explain the results of poor food hygiene practices at work and at home
Recognise the causes of food poisoning
Recognise food poisoning symptoms
Understand the importance of good personal hygiene
Understand the importance of correct food handling and preparation at work.
Contents
- Legislation
- Employer duties
- Employee duties
- Risk assessment
- Prevention and control of exposure
- Control methods
- Monitoring exposure
- Health surveillance
- Information, instruction and training
- Workplace exposure limits
- Personal protective equipment
Course Duration – 2-2 Hrs
Learning Outcomes
Upon successful completion of this course, participants will be able to:
- Describe the benefits of good and the consequences of poor food safety practices.
- State the 4 key contamination hazards.
- Describe the challenges food handlers may face.
- Describe the symptoms of food poisoning and who might be at risk.
- Explain the requirements for bacterial growth.
- Describe how to avoid cross-contamination in the workplace.
- Identify food safety standards in relation to the workplace.
- Describe how legislation affects your practice when handling or storing food.
- Describe roles and responsibilities in maintaining nutrition, hydration, and wellbeing.
- Compare factors that may affect a person’s nutritional and fluid intake.
- Describe the term ‘healthy diet’ and how it can be achieved.
- State the 5 food groups needed and the nutrients required for a healthy diet.
- State the signs and symptoms of malnourishment and dehydration.
Course Outline
This course gives learners the knowledge to keep food safe and support healthy eating, especially in care or food service settings.
1. Introduction to Food Safety
- Learn the benefits of good food safety practices and the problems caused by poor practices.
2. The 4 Key Contamination Hazards
- Understand the 4 main hazards that can make food unsafe: germs, chemicals, objects, and allergens.
3. Challenges for Food Handlers
- Discuss the challenges food handlers may face and how to deal with them.
4. Food Poisoning
- Learn the signs of food poisoning and who is most at risk.
5. Bacterial Growth
- Understand what bacteria need to grow and how it affects food safety.
6. Avoiding Cross-Contamination
- Learn how to stop germs from spreading between foods to keep them safe.
7. Food Safety Standards
- Understand the food safety rules that must be followed in the workplace.
8. Food Safety Laws
- Learn about the laws that affect how food is handled and stored.
9. Nutrition, Hydration, and Wellbeing
- Discuss how food handlers can help make sure people get the right nutrition and hydration.
10. Factors Affecting Nutrition and Fluid Intake
- Understand the factors that affect a person’s food and drink intake and how it can impact their health.
11. Healthy Diet
- Learn what makes a healthy diet and how to achieve it.
12. The 5 Food Groups
- Discuss the 5 food groups needed for a healthy diet and the nutrients they provide.
13. Signs of Malnourishment and Dehydration
- Learn the signs of malnourishment and dehydration and how to spot them.
