Unit 4 - Food preparation
4.5. Hygiene and food safety in dysphagia
The aim of this module to show some of the key aspects of food safety and hygiene for professionals who are involved with food handling of people suffering from dysphagia
Learning outcomes
To be aware of the types of contaminants and the hazards associated with them
To get into the most frequent food-borne diseases
To review the principles to be followed to achieve correct food hygiene
Contents (PPT/PDF 49 slides)