Food Hygiene/Infection Control Course
This course is designed to equip staff who deal with food and supply them with the skills necessary
Sample Program – FOOD HYGIENE/INFECTION CONTROL
- Housekeeping
- Food Hygiene – The Law
- Food Hygiene – Some Statistics
- Groups of People at risk
- Causes of Food Poisoning
- Food Hazards
- Types of Bacteria-how do they multiply? How to prevent bacteria multiplying
- Types of Contamination – Direct/Indirect/Cross Contamination
- Food Storage/Food Preparation/Cooking Food
- Temperatures for cooking food
- Holding food at the correct temperature
- Cooking/Serving & re-heating food
- Hygiene-Hand washing & Personal Hygiene
- Food preparation areas / Equipment / Surfaces & cleaning
- CLEAN AS YOU GO!
- Waste Disposal
- Any Questions
- Evaluations
PLEASE NOTE THAT THIS IS A SAMPLE PROGRAM WHICH CAN BE CHANGED FOR YOUR SPECIFIC NEEDS.
| Essential Info | |
| Who should attend? | All staff who deal with food hygiene & infection control. | |
| Teaching methods | - Group Discussions, quizzes
- Written exercises & case studies
| |
| Duration of course | 1/2 day or 1 day | |
| Number of delegate places | | |
| Trainers Qualifications | Foundation Certificate in Food Hygiene Chartered Institute of Environmental Health. RCN Accredited Workshop On Improving Nutrition for the elderly. CIEH Level 3 in Risk Assessment | |
| | A Booklet is issued to all attending the course along with a certificate of attendance. | |
Trainers facilitating the course follow the ICM code of practise and are members of the ICM. The Company has also been accorded ICM Quality Award Centre status (QAC Registration Number QAC2022)