Hand hygiene has been shown to be a key weapon in controlling the spread of diseases and preventing food poisoning. In this course the key control measures are to ensure hands are maintained in a condition suitable for the safe production of food.
This course is made up of the following content:
Section 1 - Hand Hygiene Statistics and the Importance of Good Hand Hygiene
This section covers a variety of statistical data related to hand hygiene, highlighting the importance of hand hygiene.
Section 2 - Bacteria and Understanding the Role of Skin Layers
This section of the course will help the learner to be aware of the type of bacteria to be found on the hands and the consequences of an infection. It explains the three layers of skin tissue; Epidermis, dermis & hypodermis and the role they each play within our body and the type of micro-organisms that are found on our skin.
Section 3 - Food Borne Disease and the Role of HACCP System
This section will introduce how suffering from a foodborne disease is a result of consuming contaminated food or drink, often caused by microbes or pathogens found on the individual’s hands and why a HACCP System can help to reduce the risk.
Section 4 - Hand Washing and using Rubber Gloves in the Food Industry
This section of the course covers the correct procedure of having good hand hygiene, the vital routine it plays in the food industry, as well as looking at the types of equipment that can be used to carry this out, such as, blown air dryers and towels. This section covers the role of using rubber/latex gloves in the food industry and the correct removing procedure, how to reduce contamination. It also looks at hand dermatitis, the job roles that often cause this, what preventions to take and the role of creams in this environment.
Section 5 - Introduction to Hand Dermatitis and Occupational Health Surveillance
This section looks at hand dermatitis, the job roles that often cause this, the preventions to take and the role of using a skin protecting barrier for such working environments. It also looks at identifying the need for a health surveillance system using health checks to help spot early signs of work-related ill-health.
On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 15 multiple-choice questions and a mark of 75% or above will be required to pass.
On completion of the course, you should be able to:
- List the benefits of effective hand washing
- Name the categories of bacteria
- Explain what food-borne disease is
- Explain what HACCP (Hazard Analysis Critical Control Point) is
- Wash your hands effectively
- Explain why hand hygiene is so important
- Explain why rubber gloves are used
- Explain what dermatitis is
- Describe the causes, prevention and treatment of occupational dermatitis
- Describe what can happen if stress becomes prolonged
Member: £23+VAT per person, Non-Member: £27+VAT per person
All e-learning course prices are quoted for 1-9 licences.
Discounts are available for bulk purchases of 10+ licences.
Please contact the SOFHT Office for further information on +44 (0)1827 872500 or email firstname.lastname@example.org