Level 2 accredited Food Safety, Nutrition and Hydration in care.

In the current pandemic of COVID 19. We can also arrange any course to be delivered to you and your staff via webinar. 20 delegates for 3 hours £150

Who is the course for?

Those working in health and social care in order for them to understand the importance of food safety, including hygiene, in the preparation and handling of food and the importance of nutrition and hydration in maintaining health and wellbeing

What is it mapped to?

Level 2 award enables learners to achieve the standard required, knowledge and understanding of a subject relevant to their own work setting.

The importance of Food Hygiene Standards in Care Services

The Food Safety Act 1990, Food safety (General Food Hygiene) Regulations 1995 and food safety (Temperature Control) Regulations 1995 covers the preparation, storage and service of food. The CQC requires that care services ensure that the food and drink they provide is handled, stored, prepared and delivered in a way that meets the requirements of the Act

• What does the course include?
• Food safety, hygiene and hazards
• Temperature and storage
• Effects of poor nutrition and hydration
• Resolving difficulties with intake
• Taking a person-centred approach to nutritional intake
• What constitutes a balanced diet?
• Assessment

Food Hygiene’ refers to practices which should be followed to make sure that food is safe throughout all stages from purchase to consumption

4.5% of all people in the UK (over the age of 65) are resident in communal settings (Census, 2001)

A nutritional assessment of needs is a vital element of INDIVIDUAL care planning

Nutritional Care Planning

Promoting health should always be the basis of any service provision ensuring improvements to the fitness of a client

Each client will be different – many have chronic illnesses that will benefit from diet and nutrition management

The food we eat must be safe and prevent harmful bacteria that can spread very easily causing food poisoning. Food poisoning is extremely common also food poisoning causes thousands of reported cases each year.

Effective food hygiene includes hand washing, cooking and storing food properly and the prevention of cross-contamination.

Protecting food from contamination by harmful bacteria, poisons, chemicals and foreign bodies and preventing germs from multiplying by destroying harmful bacteria and throwing away unfit food is essential to protect the most vulnerable in care from foodborne illness.

Course Length

3 Hours

Number of attendees

Attendees minimum 6 to maximum 15

Availability

This training course is available as in-house training at a venue of your own choice throughout the UK.

Certification

All delegates will receive an Advantage accredited certificate.