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Target Audience: This course will suit anyone who wishes

to develop their coping skills for a demanding working

environment and a busy lifestyle. It focuses on healthcare

environments in particular.

Food Safety and HACCP Guidelines

Aims: This course is designed to equip nurses and allied
health care professionals with safe food practices to protect

the patients and clients in their care.

Course Content: The course covers a broad range of

subjects, including an overview of basic microbiology, food

contamination, food hygiene law, personal hygiene, cleaning
procedures and Hazard Analysis Critical Control Points

(HACCP). These subjects are geared towards enabling food

workers to see and understand where problems could arise
in the preparation, handling, storage, distribution, or

processing of food. These problems could, if uncontrolled,

create a risk of food poisoning to the vulnerable populations

in healthcare facilities.

Objectives: The objective of the Primary Course in Food

Hygiene is to create an awareness and knowledge of food

safety to those involved in providing food via a variety of
means (nasogastric, gastrostomy, TPN, oral feeding) to

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