Food Safety and Hygiene Level 1

This Online Food Safety and Hygiene Level 1 Training course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those, who work with wrapped or pre-packaged foods. For example: Front of house employees, Checkout staff, Waiters, Bar workers, Food delivery drivers and riders, Kitchen porters, Low-risk food retailers (e.g. newsagents, sweet shops) and warehouse staff.

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£12.00
Enrol

Welcome

Course Contents

Legislation around Food Safety

Importance
Responsibilities
Food Law
Due Diligence
Training

Premises, Equipment and Cleaning

Contents
Equipment
Cleaning Products
Wet Cleaning and Disinfecting
Waste

Personal Hygiene

Contents
Washing Hands
Protective Clothing
Must Do’s and Should Not’s

Contamination and Food Safety Control

Contents and Reminders
Types of Contamination
Cross Contamination
Control Measures

Temperature Management Systems

Contents
Safe Temperatures
Hot and Cold Holding
Cooking and Reheating Foods
Recording Temperatures
Displaying of Foods

Food Poisoning and Bacteriology

Contents
High and Low Risk Foods
Food Poisoning
Bacteriology

The Control of Organisms (Pests)

Contents
Common Types of Pests
Prevention of Pests

Food Storage and Deliveries

Contents
Stock Rotation
Dry Stores
Delivery of Foods

Food Safety and Hygiene L1 Assessment

Food Safety and Hygiene L1 Assessment
Lessons
  • Welcome
    • Course Contents
  • Legislation around Food Safety
    • Importance
    • Responsibilities
    • Food Law
    • Due Diligence
    • Training
  • Premises, Equipment and Cleaning
    • Contents
    • Equipment
    • Cleaning Products
    • Wet Cleaning and Disinfecting
    • Waste
  • Personal Hygiene
    • Contents
    • Washing Hands
    • Protective Clothing
    • Must Do’s and Should Not’s
  • Contamination and Food Safety Control
    • Contents and Reminders
    • Types of Contamination
    • Cross Contamination
    • Control Measures
  • Temperature Management Systems
    • Contents
    • Safe Temperatures
    • Hot and Cold Holding
    • Cooking and Reheating Foods
    • Recording Temperatures
    • Displaying of Foods
  • Food Poisoning and Bacteriology
    • Contents
    • High and Low Risk Foods
    • Food Poisoning
    • Bacteriology
  • The Control of Organisms (Pests)
    • Contents
    • Common Types of Pests
    • Prevention of Pests
  • Food Storage and Deliveries
    • Contents
    • Stock Rotation
    • Dry Stores
    • Delivery of Foods
  • Food Safety and Hygiene L1 Assessment
    • Food Safety and Hygiene L1 Assessment

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