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Updated: 28 Mar 2025
Health and Social Care
Mandatory Training
Updated: 28 Mar 2025
Updated: 28 Mar 2025
4987 People Recommended
Duration Minimum 30 mins
100% Online Course
365 Days Access
Instant Access and Certification
Full Voiceover
The Food Safety and Hygiene Training course is tailored for healthcare professionals in the UK to ensure the highest standards of food safety and hygiene are maintained within healthcare environments. Aligned with UK legislation, including the Food Safety Act 1990, this course provides a comprehensive understanding of food safety management, contamination prevention, and best practices in food handling and preparation.
Participants will learn to identify foodborne risks, implement Hazard Analysis and Critical Control Points (HACCP) systems, and promote a culture of hygiene and safety. With a specific focus on protecting vulnerable populations, the course covers personal hygiene, temperature control, allergen management, and cleaning protocols.
Upon completion, healthcare professionals will be equipped to reduce foodborne illness risks, maintain compliance with UK regulations, and enhance patient care standards. This training is ideal for all healthcare staff involved in food handling, including doctors, nurses, care workers, and catering personnel.
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Learning Outcomes.
By the end of this course,participants will be able:
To develop and implement cleaning, disinfection, and pest control protocols to ensure a hygienic environment.
To manage temperature control and prevent bacterial growth in food storage and preparation.
To demonstrate best practices in personal hygiene and food handling to maintain safety standards.
To apply HACCP principles to manage food safety risks effectively.
To identify and prevent foodborne illnesses by recognising contamination sources and implementing prevention strategies.
To understand the legal framework governing food safety and hygiene in healthcare settings.
Course
Contents.
01
Introduction to Food Safety
Key definitions, concepts, and the importance of food safety in healthcare.
03
Microorganisms and Safety
Understanding bacteria, natural toxins, and their role in foodborne illnesses.
05
Food Handling and Preparation
Best practices for storage, temperature control, and cross-contamination prevention.
08
HACCP Implementation
Designing and managing food safety systems, identifying critical control points, and monitoring compliance.
06
Special Dietary Needs
Managing allergies, intolerances, and specialised diets for healthcare-specific patient requirements.
09
Legal and Ethical Responsibilities
Roles and responsibilities of employers and employees in ensuring food safety.
02
Foodborne Illnesses and Contamination
Common causes, symptoms, and strategies for prevention.
04
Personal Hygiene Practices
Proper handwashing, use of personal protective equipment (PPE), and maintaining hygiene in food preparation.
07
Food Hygiene Principles
Effective cleaning, sanitisation, and pest control measures to maintain safety.
10
Continuous Improvement
Strategies for ongoing training, leadership in hygiene practices, and handling food safety emergencies.
The Food Safety and Hygiene Training course equips healthcare professionals with the knowledge and practical skills to manage food safety risks and maintain hygiene in healthcare settings. By focusing on legal compliance, HACCP implementation, and best practices, participants will foster a culture of safety, ensuring high standards of care and reducing the risk of foodborne illnesses for patients and staff.
Summary