INCARE SERVICES – TRAINING PEOPLE WHO CARE

 

 

REF FH02

CIEH Level 2  Award in Food Safety 6hrs 

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

 

NVQ Mapping Level 2

NC13.2           Prepare and serve food and drink to clients

 

Summary

 

The purpose of this session is to provide to a group staff within the workplace, a nationally recognised certificate in safe food hygiene and to comply with the relevant legislation as detailed in the Health and Safety at Work Act 1974.

Who this unit is aimed at

 

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

Proposed Candidate Outcomes

The worker will be able to:

 
  • Understand an introduction to food safety
  • Law surrounding food handlers
  • Food safety Hazards
  • Monitoring temperatures
  • Refrigeration, chilling and cold holding of food
  • Cooking, hot holding and reheating of foods
  • Risk imposed by food handlers
  • Principles of safe food storage
  • Cleaning in food premises
  • Food premises and equipment  

How many candidates may attend?

This training is not limited in numbers.

Specific content

N.B The criteria of this training session is defined by the Chartered institute of Environmental Health. For Candidates who wish to receive a certificate from the CIEH, they must take a multiple choice examination with only successful candidates being issued a certificate.

 

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 from the CIEH are issued for each candidate and are valid for 3 years
  2. Certificates and course books are NOT included in the course fee, and are charged per candidate by the awarding society. 
  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 6hours. A true or false audit  is required.      

This course is suitable for unsupervised kitchen staff (cooks, chef) and also as an update inside the 3-year qualification period.

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