DS Food Hygiene Awareness

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DS Food Hygiene Awareness

Online Course

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Understand Key Legislation and Guidelines

  • Gain knowledge of relevant food hygiene laws and regulations
  • What is food hygiene?
  • What is the importance of good food hygiene for health and well-being?

Hazard Analysis and Critical Control Points (HACCP)

  • Identifying and Controlling Food Hazards – HACCP
  • Fundamental Principles of Food Hygiene

Personal Hygiene Practices

  • Maintaining Personal Hygiene

Cleaning and Sanitising Equipment and Surfaces

  • Understand effective cleaning and sanitising methods for kitchen equipment and food preparation areas
  • Learn to use appropriate cleaning agents and follow sanitising protocols

Safe Food Storage and Temperature Control

  • Understand the significance of proper food storage, including temperature control and labelling
  • Learn techniques to store perishable and non-perishable food items safely

Managing Food Allergens

  • Providing Accurate information about food allergens

Food Hygiene Consequences

  • How can I assist someone with their food hygiene procedures?
  • What are the consequences of poor food hygiene?
  • How can poor food hygiene affect the healthcare service?

Food Contamination

  • How to prevent food contamination and poisoning

Healthcare Professionals Role (Food Hygiene)

  • What is the role of the healthcare professional in providing adequate food hygiene?

Best Practices

  • What are the best practices for preparing, serving and storing food and drinks, whilst maintaining good food hygiene?

Foodborne Illnesses

  • Common symptoms
  • Systemic symptoms
  • Severe symptoms
  • Measures to prevent foodborne illnesses

Responding to Food Hygiene Emergencies

  • Immediate action and containment
  • Identify the source
  • Medical response
  • Communication with key stakeholders
  • Sanitation and Disinfection

Documentation and Record-Keeping

  • HACCP Plan
  • Standard Operating Procedures (SOPs)
  • Staff training record and competency assessments
  • Temperature logs
  • Sanitisation records
  • Pest Control Records
  • Supplier and Delivery Records
  • Food Allergen Management
  • Audit and Inspection Reports

Course Content

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