Overview
o comply with Government legislation and raise awareness of issues concerning service users in order to improve the quality of care provided & lower the risk of service users becoming ill due to: – Foodborne illnesses such as food poisoning – Dehydration, due to lack of fluids. Incidents of malnutrition, dehydration and food-borne illnesses in the care sector, particularly among elderly & frail residents, are increasing. There is a need, therefore, for raised awareness of the importance of good food hygiene amongst staff working in this sector. This course can be used as APL towards an NVQ.Who is Food Hygiene & Hydration aimed at?
Those working within the care sector in a variety of roles including: carers, nurses, cleaners, domiciliary carers, managers, chefs, kitchen assistants, domestics & office staffLearning Outcomes
On completion of the course, participants will:
- Recognise & deal with associated (health) problems earlier, through improved knowledge & raised awareness of Food Hygiene
- Understand how Service users will feel more confident in the care they receive Lowered risk of cross-contamination due to improved standards of Food Hygiene
- Effect lowered risk of cross-infection due to improved standards of Food Hygiene
- Understand the reduction in the need for medication or hospitalisation due to food-borne illnesses eg: food poisoning
- Understand the Improvement in choice options for service users, through better informed staff passing on their Food Hygiene & Hydration knowledge gained from training
- Understand that Service users have a right to expect & receive a higher standard of care
