Course Content

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.

Learning Objectives

On completion of the course, delegates should be able to:

• Explain what Legionella is
•  Identify the symptoms of Legionella
•  Explain where it is found
•  Explain how people can become infected
•  Explain how to control the Legionella bacteria
•  Explain what the managers’ and employers’ responsibilities are
•  Carry out risk assessments and keep relevant records
•  Explain the relevant legislation
•  Explain relevant health and safety issues relating to PPE, working in confined spaces and working at height

Assessment

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass. The assessment will be marked instantly so delegates will know straight away if they have passed. If they don’t pass first
time there’s no need to worry. Unlimited resits at absolutely no additional charge are available so the assessment can be taken again as many times as required.