Infection control Skill Set (Food Handling)

In these unprecedented times, new regulations need workers to manage infection control while providing food to the general public.

You will learn about following organisational infection prevention and control procedures including implementing standard and transmission-based precautions and responding to infection risks. Skills can be applied to specific food handling industry needs such as using kitchens and packaging areas, front of house, staff rooms and offices, food stock deliveries and vehicles, equipment storage, and bathrooms and toilets.

As part of this course students will complete:

• Course pre-reading requirements
• 1 day workshop on campus
• Workplace assessment - The lecturer will visit the student at their workplace at an agreed date/time.

• Introduction to Infection Control
• Chain of Infection and Disease Transmission
• Breaking the Chain of Infection
• Contamination and Cleaning
• Hazards, Risks, Responsibilities and Reporting

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