|The Food Safety (General Food Hygiene) Regulations (1995) stipulates that all food handlers must be trained in food hygiene matters to a level that is appropriate to their job.
This course is designed to give anyone involved in the handling or preparation of food a basic knowledge of food hygiene and food safety. This course will also provide a refresher for staff who have attended Food Safety training in the past.
|The course provides some knowledge for
NHS KSF: Core 3.2
The Care Certificate: Standard 8.1a
QCF: HSC 2029
The course is designed for all staff involved in the handling of food or supporting others to do so in any contexts. The course will help organisation meet CQC Fundamental Standards.
By the end of the course learners
- What is meant by Food Safety
- Hazards that commonly exist in cooking facilities
- The concept of food poisoning
- How the risk of food poisoning can be contained
- How food handlers can impose a risk to food safety
- The importance of personal hygiene, hand washing, appropriate clothing, good and bad practice
- The principles of safe food storage
- The importance of cleaning and disinfecting food equipment and premises to ensure food safety – safe use of chemicals
- Awareness of pests
Training methods utilised include: Tutor presentations, PowerPoint, Video presentation, Chalk & Talk,
Small group work, Handouts, Energising activities