Infection Control & Food Safety

Course Overview

Infection Control & Food Safety involves practices to stop germs from spreading, focusing on personal hygiene, clean surfaces/utensils, proper cooking/cooling (danger zone 5-60°C), separating raw/cooked foods, and safe storage (cold/hot) to prevent foodborne illnesses, protecting both consumers and healthcare settings from pathogens, with key actions like handwashing and temperature control being paramount.