Course Details
This Introductory certificate in food safety (Level 1) course will benefit employees in a variety of work environments including new role induction or onboarding.
It provides candidates with essential knowledge and awareness of key food safety issues including:
- The benefits of good standards of food safety and the consequences of poor standards of food safety
- The importance of food safety training
- Types of food safety hazards and how to control them
- Viruses and bacteria
- Types of contamination and how to prevent it
- Signs of food spoilage
It is ideal for employees with minimal or no prior food safety knowledge, those handling low-risk ambient or wrapped food, front-of-house staff such as waiting staff, or back-of-house employees such as kitchen porters or warehouse staff.
The course is split into 3 separate modules
- Introduction to food safety
- Food safety hazards
- Food safety in practice
Benefits to you
Learners will benefit
employees in a variety of work environments including new role induction or onboarding.
It provides candidates with essential knowledge and awareness of key food safety issues including:
- The benefits of good standards of food safety and the consequences of poor standards of food safety
- The importance of food safety training
- Types of food safety hazards and how to control them
- Viruses and bacteria
- Types of contamination and how to prevent it
- Signs of food spoilage
Course Contents
Module 1:
Introduction to food safety
In this module the Learners will develop knowledge and understanding of the importance of food safety and be able to:
- Define the key terms for food safety
- State the consequences of poor standards of food safety
- Outline, in general terms, the requirements of legislation for food business operators and food handlers
- State the importance of food safety training
Module 2:
Food safety hazards
In this module the learners will develop knowledge and understanding of the concept of food contamination and be able to:
- Identify the different types of food safety hazard
- Explain why bacteria can cause problems in the food industry
- State the ideal conditions for the multiplication of bacteria
- Explain what viruses are and how they differ from bacteria
- Explain what is meant by cross-contamination and how to prevent it
- Describe the typical symptoms of food-borne illness and the groups of people most at risk
- Explain the importance of the food handler’s role in controlling allergens in food premises
- Describe how physical contamination can be a hazard in food safety and suggest suitable control measures
- Describe how chemical contamination can be a hazard in food safety and suggest suitable control measures
- State the signs of food spoilage and the action to take when it is discovered
Module 3:
Food safety in practice
In this module the learners will develop knowledge and understanding of the need to follow safe procedures
when working with food and be able to:
- State the temperatures required to kill harmful bacteria or to slow down their multiplication
- Explain how good personal hygiene can reduce the risk of contamination
- Explain how a clean and tidy workplace can reduce the risk of contamination
- Describe the need to control pests in food premises and how this can be achieved
- Describe procedures for delivery, storage and stock control of food to ensure food safety
Completion of test paper
Pre Requisite Knowledge
There are no prerequisites for completing the Introductory certificate in food safety (Level 1). However, We recommend that Learners should have a good level literacy and understanding of both spoken and written English to undertake this training course.
Who should attend?
It is ideal for employees with minimal or no prior food safety knowledge.