Training on Food Safety and Hygiene Practices in Healthcare
Gain essential skills in food safety and hygiene to enhance patient protection and compliance in healthcare settings.
Duration
5 days
Live instruction
Delivery
Physical + Virtual
Cohort based
Level
Intermediate
Working professionals
Certification
NITA reimbursable
For Kenyan cohorts
Language
English
All materials
About this programme
This course equips healthcare and food service personnel with practical knowledge and tools to implement safe food handling practices, reduce contamination risks, and maintain hygiene standards in healthcare environments. Participants will learn how to manage food safety throughout the supply chain, comply with regulatory and accreditation requirements, and promote safe meal preparation for vulnerable patient populations. Real case studies and practical exercises reinforce the application of safety protocols in hospital kitchens, residential care facilities, and clinical nutrition settings.
Duration
5 Days
Who Should Attend
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Nutritionists, dieticians, and food service supervisors
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Healthcare catering staff and kitchen personnel
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Health & safety officers and facility managers
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Quality control and compliance professionals
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Public health and infection prevention teams
What you'll walk away with
By the end of this course, participants will be able to:
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Understand food safety hazards and risk factors in healthcare environments
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Apply hygiene standards in storage, preparation, and service of meals
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Implement HACCP and safety monitoring systems
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Ensure compliance with national and international food safety regulations
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Promote a culture of hygiene, safety, and continuous improvement
What we cover, module by module
Module 1: Fundamentals of Food Safety in Healthcare
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Role of nutrition and safety in patient care
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Types of food hazards (biological, chemical, physical)
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Introduction to safety frameworks (HACCP, ISO 22000)
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Case Study: Foodborne illness outbreak in a hospital setting
Module 2: Hygiene Practices in Food Storage and Preparation
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Safe receiving, storage, and handling of food supplies
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Kitchen layout optimization for hygiene compliance
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Personal hygiene and sanitation procedures
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Practical Exercise: Conducting a hygiene inspection checklist
Module 3: Contamination Prevention & Cross-Contamination Control
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Identifying high-risk zones and practices
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Safe temperature control, preparation, and holding standards
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Cleaning schedules and sanitation best practices
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Case Study: Investigation of cross-contamination incident
Module 4: Regulatory Compliance & Food Safety Auditing
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National health regulations, WHO guidelines, and inspection protocols
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Food safety documentation and reporting systems
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Conducting internal audits and corrective actions
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Case Study: Compliance audit simulation in a hospital kitchen
Module 5: Safety Monitoring, Emergency Response & Continuous Improvement
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Managing high-risk patient dietary needs
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Responding to foodborne incidents and investigation procedures
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Building a safety culture through training and monitoring systems
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Final Workshop: Developing a food safety improvement action plan
Where the change lands
Personal Impact
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Strengthens professional competency in safe meal preparation
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Enhances knowledge of contamination prevention and food handling protocols
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Increases awareness of risk management in food service areas
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Improves capability to audit and monitor hygiene practices
Organizational Impact
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Reduces food-related health risks in patient care settings
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Supports compliance with food safety accreditation standards
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Enhances patient safety and trust
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Improves operational efficiency and staff accountability
Common questions.
Still not sure? Send us a note and a facilitator will get back to you within a business day.
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Course finder
Find the right course for you
Prefer to talk it through? Send us an enquiry and a facilitator will scope a fit within a business day.
For corporate teams
Training 10+ professionals?
We deliver Training on Food Safety and Hygiene Practices in Healthcare in-house at your offices, at a venue we arrange, or fully virtual. Customise the curriculum against your KPIs, and get a bespoke price for the cohort size you need.