Welcome to our Food Hygiene in the Early Years Settings online training course.
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Food Safety – Food Hygiene Awareness – Online CPD Course Summary We have now completed this online food hygiene CPD training course. Here is a reminder of what we have covered so far: ✓ An introduction to food safety ✓ Why it is important is important for healthcare workers to be aware of food hygiene ✓ The common[…]
Introduction Given the costs that are related to food hazards, is essential that all staff who are involved in the preparation, storage and serving of food are fully aware of their responsibilities. This includes being mindful of the following: An understanding of what happens when food is not handled safely An awareness of the common[…]
Food hygiene: what are the costs of getting it wrong? At least one person contracts food poisoning every 30 seconds (in the UK) Food handlers may be prosecuted if found responsible for breach of the law Unlimited fines for serious breaches and up to 2 years in prison Vulnerable people can die as a[…]
Other things to consider about our own hygiene Skin infections Skin infections and other skin conditions may seem harmless. However, it is important for food handlers to understand that any skin conditions and infections need to be reported. Infections can spread rapidly, and given what we know about hazards, we need to take additional precautions[…]
Why is personal hygiene important for food handlers? Food handlers are required to maintain high personal hygiene standards and to take extra care to minimise risks of harm to patients and customers. In particular, it is essential for food handlers to understand the following: Why it is important to regularly wash their hands, ensure that[…]
Things to consider… Skin infections Skin infections and other skin conditions may seem harmless. However, it is important for food handlers to understand that any skin conditions and infections need to be reported. Infections can spread rapidly, and given what we know about hazards, we need to take additional precautions when working with food.[…]
Personal Hygiene Food handlers are required to maintain high personal hygiene standards and to take extra care to minimise risks of harm to patients and customers. In particular, it is essential for food handlers to understand the following: Why it is important to regularly wash their hands, ensure that they have clean clothing and[…]
The same principles apply to the use of vehicles when transporting foods as they would do in a food prpremises. Vehicles must be kept clean and tidy at all times, raw and cooked food should be separated and operators should maintain the highest standards of personal hygiene. The use of refrigerated vehicles is recommended even[…]
Cooking food In most cases cooking food destroys harmful bacteria but in some cases cooking actually activates spores which then multiply upon cooling. To ensure food safety we should always cook food to a minimum core temperature of 75˚C. To check we have achieved this minimum core temperature we must use a food thermometer fitted[…]
So now we are very clear that it is us as people, as food handlers, that are one of the biggest risks to food safety. We need to learn how we can prevent us contaminating the food we have to handle…simple! Did you know that your head loses 50 hairs a day? Your scalp is[…]
The importance of high standards of personal hygiene cannot be overstated when it comes to handling food. People are one of the biggest sources of contamination of food. One of the overriding responsibilities of management is the personal hygiene standards of their staff. As mentioned previously in ‘food handling and behaviour’, a food handler’s personal[…]
As a food handler you are responsible for your own health and hygiene. You would be breaking the law if you came to work knowing or suspecting you were a carrier of foodborne illness, for example, if you had diarrhoea, an infected wound, a skin condition or some other similar condition. Food Business Operators Business[…]
Food safety procedures are important for many reasons, including that: they help prevent foodborne illnesses from occurring they are a legal requirement they help maintain profitable, reputable businesses they recognise critical control points (HACCP) It’s imperative that anyone handling food (preparation, production, storage or distribution) understands the importance of these procedures in preventing food poisoning,[…]
Effective handwashing The law requires organisations to provide adequate handwashing facilities to ensure that food handlers wash their hands effectively. Handwashing equipment include the following: Washbasins – dedicated washbasins should be made available. These should be clearly marked that they are for handwashing only to avoid them being used for other jobs. This helps to[…]
Online food safety resources You may find the following resources useful if you would like to know more about food hygiene. NHS Food Safety The Food Standards Agency E.Coli O157 – control of cross-contamination guidelines Food allergies National Association of Care Catering (NACC) Royal Institute of Public Health and Hygiene (RIPHH) WHO 5 Moments –[…]
Bacteria and viruses that cause diseases There are a number of disease carrying viruses and bacteria that those who prepare and handle food should be aware of. Disease-causing bacteria Food poisoning may result in many gastrointestinal illnesses that are caused by disease causing bacteria, including: Campylobacter Salmonella Staphylococcus Clostridium Escherichia coli (E. coli) Shigella These[…]
Common food hazards We may not commonly think of food as being a source of risk or harm. However, there are many hazards that are related to food. To help us gain a better understanding, it is important to clarify these commonly used terms. A hazard is anything that has the potential to cause harm[…]
Summary Aware of the relevant Food Safety legislation Understand why food safety is important Be aware of organisational and individual responsibilities Be aware of basic food safety procedures Be able to undertake basic risk assessments Improve your behaviour towards food handling in line with your legal responsibilities Understand why personal hygiene is essential for safe[…]
10 Ways… The Food Standards Agency (FSA) and NHS experts have given recommendations regarding various ways to handle food safely and prevent food poisoning. The UK has more than 500,000 reported cases of people experiencing food poisoning a year, according to the Food Standards Agency (FSA). Remember food poisoning can often be unpleasant, even for a fit[…]
Bacteria and viruses There are a number of disease carrying viruses and bacteria that those who prepare and handle food should be aware of. Disease-causing bacteria Food poisoning may result in many gastrointestinal illnesses that are caused by disease causing bacteria, including: Campylobacter Salmonella Staphylococcus Clostridium Escherichia coli (E. coli) Shigella These harmful bacteria can[…]
Common food hazards We may not commonly think of food as being a source of risk or harm. However, there are many hazards that are related to food. To help us gain a better understanding, it is important to clarify these commonly used terms. A hazard is anything that has the potential to cause[…]
Welcome to your online learning platform! Simply enter your unique login details in the box above and begin your elearning journey today! Our Online Systems is a cutting edge, innovative, accredited UK elearning platform provider. Our interactive and easy to use elearning system caters for all sectors and organisation sizes including: health and safety training[…]
To ensure that food businesses operate in a hygienic manner the (Food Safety General Food Hygiene Regulations 1995) offer some clear rules on the construction of food premises. Work flow A well designed and constructed food premises will aid work flow and ensure that: Food is prepared in a continuous flow from raw materials to[…]
Also known as Bacillary Dysentery of Shigellosis, is a human disease of the intestine (bowels). In 2010 there were around 1,700 reported cases of dysentery in the UK caused by the shigella bacteria, although it is believed the actual number is a lot higher as not all cases get reported. Source. Poor hygiene, not washing[…]
Each quarter there are around 8,000 cases recorded in the UK and this figure has been consistent since surveillance commenced by Public Health England back in June 2011. There are many strains of Escherichia coli better known by its short name E. coli. Most are found in the intestines of humans and animals and cause[…]
“In 2012 there were over 9,117 voluntarily reported cases of staphylococcus aureus in England, Wales and Northern Ireland, the number has nearly halved in the last ten years.” Source. Humans – 40% of adults carry the organism in their throat and nose whilst around 15% carry it on their skin, typically their hands and foods[…]
Prevent. Birds are pretty easy to spot compared to an insect but they are very determined animals particularly when it comes to gathering food and nesting and aren’t easy to control. Birds flock to eat so if you ensure that all food waste areas are clean and that bins have tight fitting lids you will[…]
Prevent. Flies are a nightmare for food premises because they are so small and can easily gain access from outside through any gap or opening not just windows and doors. Flies are without doubt a danger to health as they contaminate foods in many ways: They live in and around waste, rubbish, rotting food and[…]
Prevent. The two main species of cockroach that are widely distributed throughout the UK are the German (10-15mm) and are slightly larger oriental cockroach (20-24mm). Both love warm, moist, dark crevices to hide in during the day, and would typically only be seen as they come out to feed at night (nocturnal). Preventing cockroaches means[…]
Prevent. The common house mouse lives indoors, eating everything and anything, little and often so can be difficult to spot until a large infestation occurs (a pair of mice can produce up to 2,000 babies a year) storing food in sealable containers, clearing up any food spillages, rotating stock to check packaging and keeping all[…]
Food legislation enforcement The overall responsibility of enforcement of food legislation falls upon the the Food Standards Agency (FSA) The FSA aims to deliver the following 5 outcomes: Food produced or sold in the UK is safe to eat Imported food is safe to eat Food producers and caterers give priority to customer interested in[…]
Learning Outcomes 1. Understand the principles of hydration, nutrition and food safety Describe the importance of food safety, including hygiene, in the preparation and handling of food Explain the importance of good nutrition and hydration in maintaining health and wellbeing List signs and symptoms of poor nutrition and hydration Explain how to promote adequate nutrition[…]
Good nutrition and hygiene are essential to maintain health and wellbeing. All the food and drink that we consume must have adequate nutrients that help our bodies to function properly. The following activity will help you to understand how the key components of an adequate diet.
Now that you have completed the Fluids and Nutrition course, let’s take a look at what you have now learnt … 1. Understand the principles of hydration, nutrition and food safety Describe the importance of food safety, including hygiene, in the preparation and handling of food Explain the importance of good nutrition and hydration in maintaining health[…]
Now that you have completed the Fluids and Nutrition course, let’s take a look at what you have now learnt … 1. Understand the principles of hydration, nutrition and food safety Describe the importance of food safety, including hygiene, in the preparation and handling of food Explain the importance of good nutrition and hydration in maintaining health[…]
Good nutrition and hygiene are essential to maintain health and wellbeing. All the food and drink that we consume must have adequate nutrients that help our bodies to function properly. The following activity will help you to understand how the key components of an adequate diet.