Our food safety and hygiene course is suitable for anyone preparing and handling food in a healthcare setting.
Preparing and handling food may appear to be a low-risk activity. However, it can result in illness if food safety is compromised through poor hygiene and unsafe practices, such as inadequate cooking.
The Food Safety Act 1990 (as amended) applies to all types of food businesses, including care providers. It provides a framework for all food legislation in Great Britain (England, Wales and Scotland).
You will learn about cross-contamination and that it happens when bacteria or other microorganisms are unintentionally transferred from one object to another. You will consider the three main ways cross-contamination can occur.
In this course you will learn that as a food handler, you have a legal duty to maintain high standard of personal hygiene and cleanliness, you will also consider that food hazards are often referred to as the 6Ps. These 6Ps are an easy way to remember the sources of contaminants that need to be controlled in your health and social care setting.
Having suitable premises for food preparation and handling is not optional. It is a legal requirement. You will learn about the regulations that lay down the general requirements for the layout, design and construction of all food premises.
Finally in our food safety and hygiene in care course, you will learn that all types of premises are attractive prospective homes for pests, as they have everything they require, e.g. shelter, moisture, food and warmth. Your employer should have an approved contractor to manage and monitor pest activity within and around the premises.
You will earn 3 CPD points on completion of the course, this course will take around 3 hours to complete and the certificate will last for two years.
Fully CPD registered
Completed online with instant downloadable certificate
Fully printed certificate posted next day
Covers all required legislation and practices
Complete the online multiple choice assessment as many times as you need to passUnits covered
Units covered
Unit 1 – The introduction to food safety and law – In this first unit of our food safety and hygiene in care course, you will be introduced to food safety and will learn about why it is important in a health and social care setting. You will also look at why you need food hygiene training and some key terms relating to food safety. You will explore food safety legislation and some enforcement action available to local authorities if care providers do not comply. Finally, you will consider how HACCP and the Food Hygiene Rating Scheme can minimise the risks of food hazards in a health and social care setting.
Unit 2 – Food hazards – In this unit, you will be introduced to food hazards. You will look at the four different types: microbiological, chemical, physical and allergenic. You will consider how food hazards can contaminate food and the harm they can cause. You will look at how to prevent and control contamination from the different types of food hazard. Finally, you will look at food allergies and why they can be dangerous. You will explore the 14 recognised food allergens and will learn how to comply with the law relating to allergen information.
Unit 3 – Food poisoning – In this unit, you will be introduced to food poisoning and will learn why it is serious in a health and social care setting with vulnerable people. You will explore how food poisoning occurs and some of the common symptoms an infected person may experience. You will look at some examples of the microorganisms that can cause food poisoning and where they are found. You will consider some high-risk foods associated with food poisoning and will also learn about food spoilage. Finally, you will look at preventing food poisoning by following the 4Cs of hygiene and preserving food.
Unit 4 – Food safety from delivery to service – In this unit, you will be introduced to preparing and storing food safely. You will look at food safety from delivery to storage and preparation to serving. You will learn about the importance of the danger zone and will look at the food safety precautions required for storage, cooking, hot holding, chilling and defrosting. You will consider what use-by dates and best-before dates are and the differences between them. You will also look at the importance of labelling and stock rotation.
Unit 5 – Personal hygiene – In this unit, you will be introduced to what personal hygiene is and why it is important when preparing and handling food. You will look at the impact that poor personal hygiene can have in a health and social care setting. You will look at how to effectively wash your hands and some important hygiene rules to prevent contamination. Finally, you will consider fitness to work and what you and your employer should do if you have an illness that could affect food safety. You will look at what the 48-hour rule is and why it is important.
Unit 6 – Premises and cleaning – In this last unit of our food safety and hygiene in care course, you will be introduced to the legal requirements surrounding the layout, design and construction of food premises. You will look at the general measures and hygiene practices necessary to ensure food safety as well as covering cleaning, which is one of the 4Cs of food hygiene. You will look at some key terms relating to cleaning and will learn about cleaning schedules. Finally, you will look at pests and some common types found around food areas.
