This Level 1 Food Hygiene and Safety course helps you understand your food hygiene responsibilities and demonstrates to customers that you take food safety seriously. This course covers the latest UK food safety laws, rules, regulations, and waste management providing you with a foundational knowledge of food hygiene practices and safety laws. 

Proper food hygiene and safety are essential for protecting your business’s reputation and a legal obligation for food handlers and employers. Failing to follow food safety standards can lead to contamination and potentially fatal consequences. Take the Level 1 Food Safety in Catering course so that you stay safe than sorry. 

The course focuses on three key areas in the catering industry: pests, premises, and people, teaching you to identify and prevent pest infestations, maintain a clean food preparation area, and ensure staff follow best practices for personal hygiene. Invest in your professional development and the safety of your customers today by taking this course and ensuring your business meets the highest standards of food hygiene and safety.

This Level 1 Food Safety – Catering online course is approved by:

 CPD certification service :

The CPD certification service helps organisations to formalise their expertise into a structured and recognised approach in learning. This conforms the course content is alilgned to the universally accepted Continuing Professional Development (CPD) guidelines.

Gatehouse Awards Ltd. : 

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

IOSH:

This course focuses on making you able to do the followings once you successfully complete it:

• – Have a basic understanding of food safety and hygiene.
• – Understand the laws and regulations businesses must comply with for food hygiene.
• – Understand the symptoms associated with poor food hygiene practices.
• – Understand the importance of cleaning and waste management procedures for food safety.
• – Recognise the importance of maintaining good standards of personal hygiene, including handwashing.
• – Understand why it’s so important to thoroughly clean the work premises, work equipment and/or work vehicles.
• – Know how to identify food safety hazards and control the risks they pose.
• – Achievement of these course aims will provide learners and their employers with a degree of confidence that safety levels in the particular work environment have been enhanced. 

This HACCP Level 1 Food Safety – Catering course is essential for workers or staff who are not directly involved with the preparation. This includes handling high-risk foods but working in an environment where food is present or handled elsewhere as a part of their job role. This includes full-time, part-time and temporary workers.

This certified online training is ideal but not limited to job roles like:

• – Work fronts of the house, such as cashiers or reception staff
• – Work back of house such as kitchen cleaners or dishwashers
• – Checkout staff
• – Waiters
• – Bar workers
• – General Grocery Staff
• – Food delivery drivers and riders
• – Kitchen porters
• – Low-risk food retailers (e.g. newsagents, sweet shops)
• – Warehouse staff
• – Shop assistants and students at school or university

Module: 1 Food Safety Legislation

Explains the basic understanding of food safety legislation and the responsibilities of food handlers. It includes the importance of food safety, key legal requirements, and the Food Standards Agency (FSA) and Environmental Health Officers’ (EHOs) role.

Module: 2 Hazards from Delivery to Service

This module covers the different types of hazards that can arise at various stages, from food delivery to the finished product service. It includes an introduction to food hazards, the importance of food hygiene, and how to prevent food contamination during preparation and service.

Module : 3 Risk Control (Prevention of Contamination)

This module introduces risk control measures that can be implemented to prevent food contamination, including good personal hygiene practices, cleaning and disinfection procedures, and proper storage and handling of food. It focuses on the importance of preventing cross-contamination and avoiding food spoilage.

Module: 4 Pests, Premises and People

Covers pests, premises, and people. It guides the importance of maintaining a clean and hygienic food preparation environment, identifying and preventing pest infestations, and good personal hygiene practices for food handlers.

Module: 5 Final Assessment

The final assessment module that assesses the knowledge and understanding of the learner on food safety in catering. This module includes questions that test the learner’s comprehension of the previous four modules, and a pass mark is required to complete the course.

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

    • Browser: Up to date web browser
    • Video: Up to date video drivers
    • Memory: 1Gb+ RAM
    • Download Speed: Broadband (3Mb+)