This course is for employees working with in the care home environment, managers, and carers.

Course Objectives, Aims & Learning Outcomes

Learning outcomes

• Understand the basic requirements of food safety and hygiene
  • how to keep clean and hygienic
  • how to keep work areas clean
• role an individual plays in reducing contamination.
• Identify key food safety issues

Aims & Objectives: Delegates will be able to

• State basic Food Hygiene requirements
• Explain the principles of effective cleaning
• State the importance of personal hygiene
• List key food safety hazards

Course Outline

• Introduction to Food Safety
• Personal Hygiene
• Cleaning
• Contamination

Mode of Delivery

• Presentation
• Group work
• Questions and Answers

Benefits Perceived by Participants

• HSC22, 32, 213, 214, 246

Intended for

• Everyone working within the Social Care Environment particularly those with responsibility for preparing or serving food

Pre-course Requirements

• None

Course Duration

• 3 hrs