Hand Hygiene for Food Workers

The Hand Hygiene for Food Workers Training course will help the learner be aware to not overlook the importance or to ignore the act of thoroughly cleaning their hands. The course covers what to expect if a hand hygiene act fails to be established which is often down to a lack of understanding of the whole procedure.

Our Hands are used in nearly all cases of an object and human interaction, from passing a pen to a friend or making a quick sandwich, whilst carrying up to a million bacterial organisms, enough to improve current poor hygiene practices you’d think. As well as making a home on the hands' bacteria can be found in rings or watches, seeking shelter in the grooves or any part of the object they find, where it can be moist.

With the ease of how bacteria are carried, transferred and harboured with our hands the importance of good hand hygiene for food workers is imperative.

• For food workers in manufacturing, retail or catering
• Train online at your own pace with a full audio voiceover
• Translations across multiple languages available
• Accredited by CPD
• Certificate on successful completion
• Course duration: 45 minutes
• Unlimited resits at no cost

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Who is this Online Hand Hygiene for Food Workers Training for?

This online course has been purposely created for those whom work with food, where handling food is often in their job role.

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Hand Hygiene for Food Workers Training Certification

Our entire library of training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.

Upon passing the online assessment you will have the options to both print and download your Hand Hygiene for Food Workers Training Certificate in PDF format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.

Furthermore, a QR code is displayed on each certificate which when scanned by a smartphone links to our certification database. This allows employers, auditors and local authority inspectors, for example, to establish a certificates validity instantly and at any time.

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Course Screenshots (click to view images)

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Course Aim

This hand hygiene for food workers course aims to increase the awareness of the importance of this simple but vital activity, and to make everyone aware of the risks associated with poor hand hygiene.

The course is written to meet the needs of the food workers where the requirement for clean hands is vital.

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Learning Objectives

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

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Training 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.

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Assessment

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 20 multiple-choice questions and a mark of 75% or above will be required to pass.

The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.

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Available in Multiple Languages

This training course includes machine generated translated content free of charge in the languages listed below:

• Hungarian, Polish
• Romanian & Russian

Please note: Course content which is not English may be machine translated and is made available for assistive purposes only. We cannot guarantee the accuracy of any translations.

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Related Online Training Courses

View our current list of Food Hygiene Courses you can take online now.

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  Level 3 Food Hygiene and Safety in Supervising

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  In any food producing situation, the role of the supervisor is critical. This level 3 course, written to the highest standards, is entertaining and engaging which helps to make complex subject more accessible. This an invaluable course for all supervisors, managers and staff aspiring to these positions.

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  Level 2 Food Hygiene and Safety in Catering

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  Catering, arguably the most diverse form of food handing is constant in its fundamentals, that is, the use of quality ingredients, cooked thoroughly, and protected once cooked. This level 2 food hygiene course will meet all legislative and audit requirements, fulfilling your due diligence needs..

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