OVERVIEW
Food is central to health, recovery and quality of life, and nowhere more so than in care settings — but food also carries risk, and the people cared for in care homes, supported living and domiciliary care are often among those most vulnerable to foodborne illness. Older, frail and immunocompromised residents can become seriously unwell, or even die, from an infection a healthy adult might shrug off, which makes food safety in care a core part of keeping people safe from harm.
This course explains the principles and practice of food safety and hygiene as they apply specifically to health and social care. It sets out why care settings carry a higher risk, the legal framework in England (including the Food Safety Act 1990, the Food Safety and Hygiene (England) Regulations 2013 and the Food Information Regulations 2014), the four types of food hazard, the temperature danger zone and the 4 Cs, personal hygiene and fitness to work, allergen management under Natasha's Law, HACCP and Safer Food, Better Business, modified-texture and dysphagia diets, food brought in by families, and how to report problems safely.
