Food Hygiene

Training Overview

The aim of this session is to look at legislation relating to food hygiene, HACCP systems, food poisoning and its causes, bacteria and their growth, personal hygiene and safe cleaning methods.

Learning Outcomes

By the end of the session you will be able to;

  • Explain the relevance of The Food Safety Act
  • Explore the need for HACCP (Hazard analysis critical control point) systems in the food industry
  • Understand the different types of bacteria and how these cause the food poisoning and illness
  • Describe safe cleaning methods and how to ensure good personal hygiene and the importance of this

Who is it for?

This course is for Residential and Domiciliary care workers including Carers, Supervisors, Trainers and Managers who are working with older people, vulnerable adults and service users living in their own home.

To enquire about this course, click here