Level 1 Award in Prevention and Control of Infection in Food

Identify the role of infection prevention and control in food.

Categorize different types of infections in food.

Demonstrate proper food storage techniques for infection control.

Apply infection prevention measures during food preparation.

Evaluate food premises design and cleaning schedules for safety.

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Role of Infection Prevention and Control in Food: Understand the crucial role of infection prevention and control in ensuring food safety, including its impact on public health.

Types of Infection: Identify various types of infections that can affect food safety, with a focus on prevention measures.

Food Storage: Master the principles of safe food storage, including temperature control, labeling, and hygiene practices to prevent infection.

Food Preparation: Learn best practices in food preparation to minimize infection risks, including proper handling, cooking, and cross-contamination prevention.

Food Premises Design and Cleaning Schedules: Explore the design considerations for food premises that enhance infection control, and develop effective cleaning schedules to maintain hygiene.

Risk Assessment and Hazard Analysis: Gain skills in conducting risk assessments and hazard analysis to proactively identify and mitigate infection risks in food handling and preparation.