Course Content
Introduction to food safety
Microbiological hazards
Food poisoning and its control
Contamination hazards and controls
Safe handling and the storage of food
Personal hygiene
Food pests and pest control
Cleaning and disinfection
Equipment & Other Requirements
Equipment & Other Requirements
Candidates are required to bring the following equipment on the day of the training
Candidate Registration requirements:-
Candidates are required to bring the following equipment on the day of the training
- Company CITB Levy number – Candidates attending Construction related courses should bring their company CITB Levy number with them if applicable.
- A Form of photo ID (Passport, Driving license, Formal ID Cards)
Candidate Registration requirements:-
- Full Name
- Date of Birth
- National Insurance Number
- Home Address & Postal Code
- Telephone Number
- Email address
Learning Objectives
An ideal introduction to food safety, this online Food Safety Level 1 training course is a suitable learning resource for Learners undergoing an induction in environments where food is cooked, prepared or handled.
Although it does not provide a qualification itself, the training meets all legal requirements and offers full compliance for low-risk food handlers.
The cost of this course is £20.00 + VAT
Course Aim
This food safety training course is suitable for those working in a low-risk catering environment or for keen home-cooks who would like to understand more about food safety and hygiene.
Our courses simplify even the most complex of subjects through media and content-rich exercises that motivate and engage learner
Course Overview
Food businesses must, by law, ensure that all staff have received the appropriate level of safety and hygiene training commensurate with their role and risk.
It is a useful induction programme for those undertaking work-experience in a food business, and for anyone with a keen interest in learning more about the basic principles of food safety and hygiene.
This online course is suitable for those working in a catering environment who are not directly involved in the preparation or handling of high-risk foods, but work in an environment where food is handled elsewhere or only deal with low-risk foods. It is also ideal for those working with pre-packaged or wrapped food.
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