What you'll learn?

 INTRODUCTION - I
 INTRODUCTION - II
 DEFINITION
 WHO IS CONSIDERED A FOOD HANDLER?
 FOOD SAFETY LAW
 LEGAL RESPONSIBILITIES
 TRAINING REQUIREMENTS - I
 TRAINING REQUIREMENTS - II
 ROLES AND RESPONSIBILITIES (NHS TRUSTS) - I
 ROLES AND RESPONSIBILITIES (NHS TRUSTS) - II
 ROLES AND RESPONSIBILITIES (NHS TRUSTS) - III
 ROLES AND RESPONSIBILITIES (NHS TRUSTS) - IV
 SAFER FOOD, BETTER BUSINESS (SFBB)
 FOOD IN HEALTHCARE ENVIRONMENTS - I
 FOOD IN HEALTHCARE ENVIRONMENTS - II
 FOOD POISONING
 WHEN TO SEE YOUR GP
 MANAGEMENT OF ILLNESS - I
 MANAGEMENT OF ILLNESS - II
 THANK YOU!

Description

1.Be able to discuss the terms “Food Safety” and “Food Hygiene”.

2.Understand employees and employer's responsibilities and duties with regards to food safety.

3.Discuss the food safety and hygiene practices throughout healthcare environments.

4.Ensure that all legislative requirements are met in order to protect the health and safety of all personnel involved in cooking, serving, handling and consumption of food within healthcare environments.

Who's should take this course

Health care worker

Carer

support worker