Food Safety & Hygiene Training: Level 1

Overview

This level 1 course in Food Safety & Hygiene introduces the causes and effects of food poisoning, as well as how to maintain a clean and safe food environment. It offers practical guidance on personal hygiene, methods of cleaning and cleaning standards, and appropriate storage processes, temperatures and times.

Targeted at those producing, handling or serving food for compliance with the Food Hygiene Regulations 2006, this CPD Accredited course provides the user with a printable certificate upon completion of the end-of-training test.

Learning Outcomes

In this course you will learn:

What food poisoning is and how it occurs through contamination.
How to reduce the risk of food poisoning through cleanliness procedures.
The details of the First Aid Regulation 1981, and your responsibilities towards compliance.

Course Contents

This course consists of four sections:

Section 1: introduction

Section 1 of this course introduces the basic elements of food safety. This includes the different types of contamination hazard, safety standards and requirements, and your legal responsibilities as a food handler.

Section 2: personal hygiene

Section 2 focuses on how to maintain good standards of personal hygiene. It explains the necessary policies and practices regarding handwashing, jewellery and cosmetics, injuries, illness and infection, and PPE.

Section 3: cleaning

Section 3 provides actionable advice on how to ensure cleanliness in areas where food is handled and processed, looking at disinfectant and cleaning equipment, cleaning schedules, waste management, and signs of pests.

Section 4: storage, temperature & time

The final section in this course discusses food storage and the temperatures, packaging and labelling required to ensure food safety.

About the Course

Level 1 of the Food Safety & Hygiene training course introduces the key areas associated with food safety: the categories of food hazard, personal hygiene, cleaning, and storage. It aims to educate food handlers on their responsibilities regarding food safety and how to comply with food safety regulations.

This course covers the basic procedures that should be followed by those working with or handling food, including what should and should not be worn, how to ensure cleanliness of the self and the work space, how to identify a range of hazards and pests, and the temperatures and packaging required to prevent bacteria growing on stored food.

Available in 31 languages, the course takes around 50 minutes to complete.