Nutrition Diet and Health

We didn’t need COVID-19 to remind us that we live in a highly complex and unpredictable world. It doesn’t matter how much data or information we have at our disposal, we never have, and we never will, be able to predict with certainty what will happen next.

This short course will help learners to prepare for uncertain times by addressing key learning objectives. The course delivers two interactive units which make the case that managing our response to an uncertain future is just the same as managing our response to chaos.

The course is broken down in to 2 bite-sized units with the following titles:

• Chaos and Order
• Taking Control

On completion of this course learners will be able to:

• Identify important reasons for including both chaos and order in their lives
• Make decisions about how to respond to uncertainty and chaos
• Identify areas in their own life where attention is needed to establish a healthy balance to be better prepared for an uncertain future
• Describe practical ways in which difficulties can be overcome by prioritising that which is important and meaningful

There are two key elements which help achieve excellence in food hygiene. What are they?

Which two of the following are possible consequences of poor food hygiene and safety practices?

In cases of food poisoning, the incubation period is very short and symptoms are felt almost immediately after eating the item concerned.

Which two of the following groups are particularly vulnerable to food-borne illnesses?

Carriers of food-poisoning micro-organisms may not be ill themselves but can still pass them on by touching food as well as through person-to-person contact.

Anaphylactic shock is … Choose one of the following:

Salmonella are food-poisoning bacteria commonly found in (select one):

The Food Safety Act applies to :

A food business can be closed down if it

Environmental Health Practitioners can inspect food businesses

Food handlers should be trained in food safety to

Hazard Analysis and Critical Control Point is

Which two of the following bring a serious risk of cross-contamination to a food preparation area?

Which of the following temperatures is the minimum that hot food should reach when cooked?

Which one of the following represents the danger zone for growth for pathogenic micro-organisms?

The chilling process should reach and maintain

Which two of the following are established methods of controlling and destroying micro-organisms?