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About the Course
This course aims to provide a thorough understanding of the necessity for safety measures to be implemented during food preparation, as well as the practical knowledge necessary to correctly apply these measures. Ideal participants for this course include front of house staff at restaurants and cafes, kitchen staff with minimal prior experience of food safety, as well as staff who are limited to handling wrapped foods.
Course Outcomes
Food safety basics, including food hygiene, hazards, and individual responsibilities
Personal hygiene, including how to wash hands in an effective and appropriate manner
Cleaning the food preparation area
Contamination of ingredients
Infection awareness and prevention methods
Defining and understanding infection control
How the chain of infection leads to individuals becoming infected
Understanding different types of bacteria and infections
Infections specifically associated with health care environments – healthcare-associated infections (HCAI)
The importance of infection control and management methods for HCAI
Personal protective equipment (PPE)
Understanding the importance of legislation and policy relating to infection control
Regulating bodies, such as the Care Quality Commission (CQC)