Objectives
By the end of this course learners will be able to:
Safely handle, administer and transcribe medication to clients in the community, including the accurate calculation of dosages
Adhere to best practice food preparation, handling and storage protocols to prevent risk of contamination, bacteria growth and food poisoning incidents
Recognise the importance of tailored nutrition and hydration plans in clients with different health conditions or physical barriers to eating and drinking normally
Understand the principles of infection control and precautions to take in preventing the spread of infectious diseases
Topics
Medication Management in the Community
Food Safety
Nutrition and Hydration
Infection Control