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Adults with Incapacity (Scotland) Act

Outlining the principles and safeguards in place in Scotland for those who lack capacity

Blood Transfusion Safety in Practice

Important information about blood transfusion practice and safety

Care During the Final Hours of Life and Bereavement Care

Raising awareness to and coping with the feelings of others and your own in a Palliative Care context

Care Planning and Risk Assessment

Crucial considerations for everyone working in a Social Care environment

Child Protection Scotland (Level 2) - A Shared Responsibility

Essential knowledge for confidently meeting your Child Protection responsibilities

Dementia Care - A Person Centred Approach

Helping ensure the person and their needs are foremost within the caring process

Dementia Care - Applying a Person Centred Approach

Part of the Red Rock Training Dementia Suite

Dementia Care - Understanding Challenging Behaviour

Helping to understand the behaviour behind Dementia as a condition

Food Safety and Hygiene Level 2 for Practitioners

The Food Standards Agency highlights that:

"Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely".

It's your responsibility to ensure that no-one is put at risk from food that has been prepared and/or handled by you, so wherever you work, whether in a healthcare environment, café, bar, hotel, restaurant, a school environment, a nursery, a fast food outlet or other kitchen environment, this course provides essential information when seeking to meet your obligations.

Written against industry and sector standards/requirements and following nationally recognised syllabuses that are used by both The Royal Society for Public health (RSPh/RIPh) & the Chartered Institute of Environmental Health (CIEh), this course will support your understanding of key topics and the codes of practice relating to Food Safety and hygiene covering the following topics:

  • Legislation
  • Understanding Food Safety
  • Food Poisoning
  • Control Measures
  • Cross-contamination
  • Work Areas
  • Waste Disposal and Pest Control
  • Storage and Temperature Control
  • Preparing Food
  • Allergens
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Synopsis
Level 2 CPD accredited course for anyone in a food preparation/handling/service capacity
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