HS55
Introduction to Infection Control 2 Hour


Course Title
Introduction to infection control

Who Should Take This Course?
This training course is suitable for anyone who works in an environment where there is a significant risk of infections transferring.
This includes, but is not limited to, job roles such as:
Medical staff and health care workers.
Cleaners and launderers.
Refuse workers.
Farmers and butchers.
Chiropodists.
Acupuncturists.
Tattooists.
Vets, kennel, and cattery workers.
Groomers and grooms.
Prison officers.
Plumbers.
The training material is suitable for all employees at any level of the business.
On completion of this course learners should understand:
Why food hygiene and safety is important
Their personal and legal responsibilities
The impact of food borne illness
How food becomes contaminated
How to prevent contamination through good hygiene practices
How to control contamination through safe temperatures and storage
How to control food safety hazards at critical control points using a HACCP based Food Safety Management System
On completion of this course learners should understand:
Why food hygiene and safety is important
Their personal and legal responsibilities
The impact of food borne illness
How food becomes contaminated
How to prevent contamination through good hygiene practices
How to control contamination through safe temperatures and storage
How to control food safety hazards at critical control points using a HACCP based Food Safety Management System
On completion of this course learners should understand:
Why food hygiene and safety is important
Their personal and legal responsibilities
The impact of food borne illness
How food becomes contaminated
How to prevent contamination through good hygiene practices
How to control contamination through safe temperatures and storage
How to control food safety hazards at critical control points using a HACCP based Food Safety Management System

OBJECTIVES:
1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination.
2.0 BACTERIA
OBJECTIVES:
2.1 Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication. CAUSES OF FOOD POISONING
OBJECTIVES:
3.1 Explain how food poisoning may be caused.
3.2 Describe the main sources of food poisoning and physical contaminants, including allergens.
3.3 Describe the symptoms of food poisoning.
3.4 Describe the common kinds of physical/chemical contamination.
4.0 PREVENTING FOOD POISONING
OBJECTIVES:
4.1 Describe simple measures to control hazards and prevent food poisoning by:
a. Protecting food from the risk of contamination
b. Preventing bacteria from multiplying
c. Destroying bacteria in food
5.0 PERSONAL HYGIENE
OBJECTIVES: Explain what bacteria are, their shape and size and where they may be found.
2.2 Explain that not all bacteria are harmful.
2.3 Explain how bacteria multiply and how time and temperature affect multiplication. 3

Galvyn Training and HR Consultancy Ltd.

Galvyn Training and HR Consultancy Ltd.