In the world of food preparation and service, there is absolutely no room for error. Whether you are just starting your career in the hospitality industry or looking to refresh your knowledge, our Food Hygiene and Safety Level 1 course is designed to provide you with the bedrock of essential safety practices.
Food safety is a critical scientific discipline focused on the handling, preparation, and storage of food to prevent debilitating foodborne illnesses. With over 250 identified foodborne diseases and thousands of cases reported annually, the importance of professional training cannot be overstated. This course takes you on a journey “from farm to fork,” ensuring you understand the vital procedures required to keep consumers safe at every stage of the food supply chain.
You will delve into the complexities of UK food legislation, including the Food Safety Act 1990 and the Food Information Regulations 2014, giving you the confidence to operate within the law. We cover everything from identifying common pathogens like Salmonella and E. coli to understanding the serious legal repercussions of poor hygiene, such as Hygiene Emergency Prohibition Notices. By the end of this course, you will not only understand the “how” of food safety but also the “why,” making you a vital asset to any food business.
What You Will Learn
By completing this course, you will gain a comprehensive understanding of:
- Core Principles: The fundamental definitions and differences between food hygiene and food safety.
- UK Legislation: Detailed insights into the Food Safety Act 1990, the Food Standards Act 1999, and specific regulations for England, Scotland, Wales, and Northern Ireland.
- Contamination Control: How to identify and prevent biological, chemical, and physical contamination.
- Pathogen Awareness: Knowledge of common foodborne germs such as Norovirus, Salmonella, and Campylobacter.
- Allergen Management: Understanding the 14 mandatory allergens that must be declared under the Food Information Regulations 2014.
- Risk Assessment: An introduction to HACCP (Hazard Analysis and Critical Control Point) techniques and microbiological risk analysis.
- Enforcement Powers: Understanding the role of Food Standards Agency officers and the implications of Hygiene Emergency Prohibition Notices
Why Should You Take This Course?
- Ensure Compliance: Meet the legal requirements for food safety training in the UK.
- Protect Public Health: Learn the skills necessary to prevent food poisoning outbreaks and protect vulnerable groups.
- Career Advancement: Enhance your CV with a recognised foundational food safety certificate.
- Avoid Costly Mistakes: Understand how poor hygiene can lead to loss of reputation, compensation claims, and even imprisonment.
- Expert Insights: Gain knowledge on “farm to fork” safety, from raw material handling to final consumption.
Who This Course Is For
This Level 1 course is perfect for:
- New Entrants: Individuals starting their first job in a kitchen, café, or food retail environment.
- Front-of-House Staff: Waiters and bar staff who need a basic understanding of food safety and allergens.
- Support Staff: Warehouse workers, delivery drivers, and cleaners working in food-related businesses.
- Small Business Owners: Those needing a foundational overview of their legal responsibilities.
Course Content
Introduction to Food Hygiene Legislation and Foodborne Illness
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Introduction to Food Hygiene Legislation and Foodborne Illness
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Food Safety Act
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Hygiene Emergency
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Foodborne Germs and Illnesses
Sources of Food Contamination
Microbiological Hazard Controls
Personal Hygiene
Cleaning and Disinfection
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