up to 50 Staff Members, the course is yours for 12 months enabling you to train new and existing staff throughout the year. 

Understand the importance of food safety measures when providing food and

drink for individuals

Understand how to maintain hygiene when handling food and drink

Know how to meet safety requirements when preparing and serving food and

drink for individuals

Understand how to meet safety requirements when clearing away food and

drink

Know how to store food and drink safely

Know how to access additional advice or support about food safety

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Description

The Importance of Hygiene and Safety

Poor standards of hygiene and safety can put anyone at risk; when you are providing

meals for people who may be at increased danger from infection it is particularly

important to take extra care.

If your standards of cleanliness are poor, and food and drink are not stored and

handled appropriately, the following factors can increase people’s likelihood of

becoming seriously ill (the effects of food poisoning can also be fatal):

Extreme youth

Old age

Pregnancy

Existing illness / infection

Physical frailty

Your clients (and potentially you) are also placed at increased risk of food poisoning

by communal living arrangements; mass catering and sharing of facilities make the

spread of infection more likely.

If working practices and kitchen areas are unsafe both staff and clients may be

placed at risk of accidental injury. Common hazards include boiling liquids, slippery

floors, hot equipment, knives and cleaning chemicals. Accidents involving any of

these could lead to serious injury, time off work, investigation and possibly legal

action.

The purpose of this manual is to help you to recognise the potential dangers involved

in catering for others and to understand how you can handle food properly in a safe

environment thus reducing the likelihood of illness and accidents.

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