Document

1

About The Course

This comprehensive training module on Food Hygiene in Healthcare equips healthcare staff with essential knowledge and practices to ensure food safety for vulnerable patients. It covers legal and regulatory standards, the 4 Cs of hygiene, safe storage and preparation, personal hygiene responsibilities, and how to handle food safety incidents. Designed to meet NHS and national requirements, it reinforces the critical role of every staff member in safeguarding patient health through proper food handling and hygiene protocols.

2

Learning Objectives

Explain the legal and regulatory frameworks governing food hygiene in UK healthcare, including the Food Safety Act 1990 and NHS National Standards.

Identify microbiological, chemical, physical, and allergenic hazards in healthcare food handling and describe methods to prevent contamination.

Apply the 4 Cs of food hygiene—Cleaning, Cooking, Chilling, and Cross-contamination—in daily food handling and service routines.

Demonstrate safe personal hygiene practices, including appropriate handwashing, illness reporting, and use of protective clothing when handling food.

Maintain correct procedures for food storage, temperature control, and stock rotation to prevent food spoilage and bacterial growth.

Prepare and serve food safely to vulnerable patient groups by following correct portioning, reheating, and modified texture diet requirements (e.g. IDDSI).

Recognise the importance of allergen management and accurately communicate dietary requirements between catering, clinical, and ward staff.

Respond appropriately to food safety incidents by reporting, isolating, and escalating concerns through internal governance systems (e.g. DATIX).

Describe the roles and responsibilities of all staff involved in healthcare food services and their duty to protect patient safety.

Contribute to a culture of food safety by complying with audits, governance policies, and continuous improvement practices within the NHS setting.

3

Course Modules

Module 1:

Introduction to Food Hygiene in Healthcare

Module 2:

Legal and Regulatory Framework

Module 3:

Key Food Safety Hazards

Module 4:

Food Hygiene Principles: The 4 Cs

Module 5:

Personal Hygiene and Staff Responsibilities

Module 6:

Safe Food Storage and Temperature Control

Module 7:

Food Preparation and Service in Healthcare

Module 8:

Hazard Analysis and Critical Control Points (HACCP) in Healthcare

Module 9:

Food Safety for Vulnerable Groups

Module 10:

Food Safety Incidents, Reporting and Governance

5

Keywords

CPD Certified Training CSTF Aligned Training Meeting NHS and CQC Standards Free Portal Access Face-to-Face Training BLS Practical Moving Handling Practical Free Online Training Practical Training Free NHS Mandatory Training

Food Hygiene