INCARE SERVICES – TRAINING PEOPLE WHO CARE

 

REF FH01

Food hygiene Awareness 2hrs

Elements of competence

Skills for Care Induction Standards

3.5.1 Understand main routes of infection

3.5.2 How to prevent the spread of infection

3.1 Health and workplace safety

 

Links to NVQ Core Units

HSC 22/32/42 and 21

 

Summary

 

 

The purpose of this session is to provide to a group staff within the workplace, an introduction into safe food hygiene.

 

Who this unit is aimed at

 

The session is aimed for staff in Care situations who are food handlers engaged in risk tasks such as cooking and preparing foods, making sandwiches and handling cakes and/ or other refreshments, or regular unsupervised food preparation. For existing staff who have a basic food hygiene certificate (stage 2a) the session will provide a valuable opportunity to update to recent legislation.

Proposed Candidate Outcomes

The worker must be able to:

 
  • Know the causes of food poisoning.
  • Be aware of safe food preparation, handling and storage in domestic and work environments.

How many candidates may attend?

This training is not limited in numbers.

Specific content

  • Food hygiene and the Law
  • Food poisoning
  • Personal Hygiene and hygiene control
  • Pest control 
  • Cleaning and disinfect ion
  • Freezer temperatures and food storage

 

Other relevant information 

1.       For registered nurses who wish to incorporate this training into your PREP portfolio’s, you should carry out practice reflection and attach subsequent evidence from this training  

  1. Certificates (NOT RSH) are issued for each candidate and are valid for a maximum of 3 years
  2. A host certificate will also be issued for presentation on your Notice Board 
  3. A candidate assessment is available (Word 2000) for post training audit

 

Included in the session is theory based information that may involve a powerpoint presentation.

The key points to remember are:

1.   The training venue should be quiet and undisturbed.

2.   Staff should not be expected to be on duty

3.   Staff attending should remain for the entire length of the session.

N.B

Registration details are kept by us for Seven years. It is important to register on the day. It is a legal

requirement that this session will last a minimum of 2hours. A true or false audit may be required.      

This course is NOT suitable for unsupervised kitchen staff except as an update inside the 3-year qualification period. Such staff should attend the 6-hour basic food hygiene (stage 2A) training with certificates issued from the Royal Society  of Health. For details request course programme FH02.   

Copyright held Incare Services 2008 www.incareserevices.com