Introduction to Food Hygiene with Infection Control

Food Hygiene

This part of the course aims to raise care staff’s and service users’ awareness of the key food hygiene issues and standards expected of them when serving food.
It meets the requirements of stage 1 “The Essentials of Food Hygiene” of the Catering Guide for Category A, B, and C staff and the relevant requirements of Capability Scotland’s training for its care staff.

Infection Control
Carers should have a general awareness of local and national guidelines, e.g. the Scottish Executive’s “Infection Control Standards for Care Homes”, and be able to apply them in meeting the requirements and needs of their service users. This part of the course outlines Capability Scotland’s guidance to ensure these standards are met by care staff when food is served.

Course Content & Certificate
Content: what is infection - food poisoning and food spoilage micro-organisms - causes of food poisoning and its prevention - essential personal hygiene - safe food production - role of the supervisor - breaking the cycle of infection

Successful completion of the course gives the Royal Environment Health Institute of Scotland “Introduction to Food Hygiene” certificate and a Training for Care certificate of attendance for the “Control of Infection” section.