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Food Hygiene & Safety
In the health and social care sector it is essential that staff whose role involves either the storage, handling, preparation or administration of food and beverages, receive training in food hygiene, food safety and nutrition and fluid management.
Management of fluid intake and nutrition by staff, is an essential component to the care and support provided to service users. Service users must have adequate nutrition and hydration to sustain life, good health and to reduce the risks of malnutrition and dehydration.
The principles of food hygiene and safety aims to prevent food from becoming contaminated due to germs multiplying in foods and reaching dangerous levels, which could cause food poisoning.
The Centre of Disease Control and Prevention (CDC) estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalised, and 3,000 die from food poisoning.