All food handlers in kitchens or carers in the community who cook from scratch.
- An introduction to Food Safety and Hygiene - Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served
- Impact of Food-Borne Illness - looking at what food-bourne illnesses are and how they affect us
- Understanding Food Law - food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety
- Food Safety Hazards and Contamination - exploring food safety hazards and how they arise and consider how they can be prevented and controlled
- Food Preservation, Storage and Temperature Control - how to preserve food, including appropriate storage and temperature controls
- Personal Hygiene - this section looks at why personal hygiene is so important when working with food - from hand washing to legal requirements
- Hygienic Premises and Equipment - this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions
- Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.
Staff learning forms
Policy and Legislation:
- Health and Safety at Work Act
- Food and Safety Policy P6000
- WORKING IN PARTNERSHIP – working collaboratively with the people I support and other partners.
- PROFESSIONAL AUTONOMY – exercising judgement and initiative and being accountable for your practice.
- LIFELONG LEARNING – actively engaging in the continuous learning of yourself and others
- CONFIDENCE – knowing you are able to do your job well