Food Hygiene & Safety Online Training

This online training course covers food hygiene and safety within the healthcare industry, such as food storage, food temperature control and reasons for food poisoning. Food safety safeguards are there to protect customers’ health and wellbeing by protecting food from anything which could cause harm.

1. Introduction to Food Hygiene & Safety:

   • Emphasizing the importance of food hygiene in healthcare settings.
   • Overview of legal requirements and regulations in the UK.
   • Clarifying the responsibilities of healthcare workers in food handling.

2. Personal Hygiene:

   • Proper handwashing techniques and frequency for hand hygiene.
   • Use of personal protective equipment (PPE) such as gloves, aprons, and hairnets.
   • Reporting illnesses and guidelines for avoiding food handling when unwell.

3. Food Handling and Storage:

   • Safe food storage practices, including temperature control and separation of raw and cooked foods.
   • Techniques for proper food handling to prevent cross-contamination.
   • Guidelines for labeling and dating food items.

4. Cleaning and Sanitization:

   • The importance of maintaining a clean and hygienic food preparation area.
   • Establishing cleaning schedules and procedures for equipment, utensils, and surfaces.
   • Proper use and storage of cleaning chemicals.

5. Allergen Management:

   • Identification and awareness of common food allergens.
   • Strategies to prevent cross-contact and contamination of allergens.
   • Effective communication with patients and colleagues regarding allergen information.

6. Food Safety Management Systems:

   • Introduction to Hazard Analysis and Critical Control Points (HACCP).
   • Monitoring and recording of food safety practices.
   • Reporting and handling of food safety incidents or complaints.

7. Food Delivery and Service:

   • Ensuring safe transportation and delivery of food to patients.
   • Guidelines for maintaining temperature control during transport.
   • Proper serving techniques to ensure food safety.

8. Emergency Situations:

   • Procedures to follow in case of power outages, equipment failures, or other emergencies.
   • Guidelines for food disposal during emergencies.
   • Communication and coordination with relevant personnel during emergencies.

9. Regular Review and Updates:

   • Emphasis on ongoing training and staying updated on food hygiene practices.
   • Providing resources for further information and support.

Learning Outcomes:

1. Understand the importance of safe transportation and delivery of food in maintaining food quality and safety.
2. Identify key factors for temperature control during food transport.
3. Recognize the significance of proper serving techniques in preventing cross-contamination and ensuring food safety.
4. Comprehend the recommended temperature range for hot food during transport.
5. Know appropriate actions to take with perishable food exposed to unsafe temperatures during emergencies.
6. Understand labeling requirements for discarded food during emergencies.
7. Recognize the importance of clear communication and coordination during emergencies to ensure the safety of patients and staff.
8. Identify critical control points in food service operations, such as refrigeration, cooking, and dishwashing.
9. Understand the importance of backup power sources in maintaining essential food service operations during emergencies.
10. Comprehend how HACCP (Hazard Analysis and Critical Control Points) contributes to food safety in healthcare settings through identifying hazards, implementing control points, and ensuring compliance with regulations.