Food Hygiene Awareness

Unit Title: Food Hygiene Awareness

Provisional Level: 2

Guided Learning Hours: 2

Purpose and Aim:

To equip care workers with the skills and knowledge to understand the key issues relating to the causes, recognition and control of contaminated and unfit food.

Food Hazards, Rules and Laws

The key features of food poisoning, including the:

  • Signs and spread of food poisoning
  • Prevention of food poisoning
  • Common causes of food poisoning outbreaks
  • Main features of the Food Safety Act (1990)
  • Other major laws relating to food safety

Keeping Food Safe

  • Chilled storage
  • Freezing
  • Thawing
  • Cooking
  • Cooling

Effective hygiene:

  • Personal hygiene
  • Protective clothing
  • Cleaning
  • Disinfection

Assessment

This unit is assessed through written and oral questions.