In this module, defining the terms if you are part of a team responsible for people’s nutrition and hydration; it is significant that everyone understands the terms that are being used when providing routine services or when you are reading about the subject or attending training sessions.
Module 1: The Course Structure
Easy
2 mins
Waleed Khalid
This module will start by defining the various terms used when learning about nutrition and hydration in care environments. It is important that everyone understands the terms and uses the correct ones if you are to work together as a team.
Brief Description of Nutrition and Hydration
Easy
2 mins
Waleed Khalid
According to Age UK, 1 in 10 older people are undernourished. Of these, over 90% live in the community rather than in residential elderly care. Also, the NHS states that 35% of those admitted to care homes are also affected by malnutrition.
Module 4: Pests, premises and people
Easy
23 mins
Waleed Khalid
In this module, we will study about different types of pests in detail which can spread risks to food items. Food items can be at risks at any moment. Pest management is one of the most challenging tasks.
Module 3: Risk control
Easy
56 mins
Waleed Khalid
In this course, we will learn about risk control in food safety process like how all the contamination occurs and how it could be eliminated. Contaminant means any substance, material or an impurity that causes spoilage or contamination.
Module 2: Hazards from Delivery to Service
Easy
52 mins
Waleed Khalid
Sanitation ought to be a worry for each café, regardless of whether they convey or not. In any case, it turns out to be particularly significant for conveyance in view of the additional hazards.
Module 1: Food Safety Legislation
Easy
42 mins
Waleed Khalid
It is estimated that millions of people experience foodborne illness every year all across the UK. Food can become unsafe when it is contaminated with disease causing bacteria, viruses, parasites or chemicals.
Brief Description of Level 2 Food Safety – Manufacturing
Easy
11 mins
Waleed Khalid
This Level 2 Food Safety-Manufacturing course has been designed to provide assistance to anyone who handles, prepares or serves food in the catering industry. To understand their legal responsibilities and knowledge about best practices in regard to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.
Module 4: Pests, Premises & People
Easy
25 mins
Waleed Khalid
In this we will cover the significance of premises and people who are dealing with pests in maintaining food safety. We will also study the different types of pests in detail which can spread risks to food items.
Module 3: Risk control
Easy
46 mins
Waleed Khalid
HACCP is a food safety system in which hazards are treated by implementing particular actions to control the production of food related items. All businesses deal with food such as restaurants, café etc. must have a food safety system based on HACCP.
