Food Hygiene / Infection Control
This course covers the requirements of current legislation, which includes;
the requirement that employers should provide information, instruction and training on Food hygiene in the workplace.
Recognise the causes of food poisoning
-Explain the types of bacteria and how they spread.
-Explain good practice to prevent the spread of bacteria
-Explain good practice to prevent the contamination of food
-Be aware of good practice
-Be aware of legislation
-Recognise the reasons for infection control.
-Explain the possible consequences of infection on staff and service users.
-Explain what an infectious disease is.
-Be aware of the effects of parasites and their treatment.
-Be aware how infections spread.
-Explain good infection control practice
-Be aware of the problems associated with MRSA & C.Diff.
A training handout is provided.
Videos are shown appropriate to the occupation of the students