Level 2 Food Safety and Hydration Training 









Food Preparation

What is the purpose of the Health and Social Care Act 2008 regulated activities Regulations 2014 Regulation 12?


The intention of this Regulation is to make sure that people who use services have adequate nutrition and hydration to sustain life and good health and reduce the risks of malnutrition and dehydration while they receive care and treatment. To meet this regulation, where it is part of their role, providers must make sure that people have enough to eat and drink to meet their nutrition and hydration needs and receive the support they need to do so.


People must have their nutritional needs assessed and food must be provided to meet those needs. This includes where people are prescribed nutritional supplements and/or parenteral nutrition. People's preferences, religious and cultural backgrounds must be taken into account when providing food and drink.


CQC can prosecute for a breach of this regulation or a breach of part of the regulation if a failure to meet the regulation results in avoidable harm to a person using the service or a person using the service is exposed to significant risk of harm. In these instances, CQC can move directly to prosecution without first serving a warning notice. Additionally, CQC may also take any other regulatory action. CQC must refuse registration if providers cannot satisfy that they can and will continue to comply with this regulation.

Serving Food

What is the main function of the digestive system?


  1. The amount of calories in a diet refers to how much energy the diet can provide for the body. A well-balanced diet is one that delivers an adequate amount of calories while providing the maximum amount of nutrients.

  2. The body breaks down food molecules to release the energy stored within them. This energy is needed for vital functions like movement, thought, growth -- anything that you do requires the use of fuel. The body stores energy it does not need in the form of fat cells for future use.

  3. The process of breaking down food for use as energy is called metabolism. Increased activity results in increased metabolism as the body needs more fuel. The opposite is also true. With decreased activity the body continues to store energy in fat and does not use it up.

  4. Therefore, weight gain is the result of increased intake of food, decreased activity, or both. The nutrition labels on food packages indicate the number of calories contained in the food.

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Who are the individuals at risk from poor nutritional intake?

  1. people just discharged from hospital

  2. elderly people

  3. consuming a non-balanced diet

  4. those with cancer and other long-term conditions

  5. consumption of excess of some food eg fats and sugars

  6. people recovering from surgery


Consequences of poor nutrition Poor nutritional intake can often go undetected and when left untreated, it can have serious consequences on health, which include:

  1. increased risk to infections 

  2. delayed wound healing

  3. impaired respiratory function

  4. muscle weakness and depression Increased cost to society • needing greater number of GP consultations

  5. needing more frequent and more prolonged hospital admissions

  6. having a higher rates of complications and mortality compared with nourished individuals


Detection of poor nutrition With those who you suspect are poorly nourished or likely to become so, it is vital you identify the problem early so you can provide the required nutritional intake. 

What do learners receive?

·        Course notes

·        Certificate

Course Length

3 Hours


Number of attendees

Attendees minimum 6 to maximum 15


This training course is available as in-house training at a venue of your own choice throughout the UK.



All delegates will receive an Advantage accredited certificate.

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