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Level 1 Food Hygiene & Safety

£10.00 +VAT

Quantity Price Per Learner
1 - 9 £10.00
10 - 19 £9.50
20 - 49 £9.00
50+ £8.00


SKU: EFH003 Category: Product ID: 4357

Description

The Level 1 Food Hygiene & Safety course is aimed towards those whose occupations have limited involvement in the handling and preparation of food.

Occupations which fall under this category are:

  • Healthcare assistants
  • Airline staff
  • Food warehouse staff
  • Bar workers
  • Front of house
  • Kitchen porters
  • Take away delivery drivers
  • Supermarket staff (not deli counter)

Our accreditation?

This Level 1 Food Hygiene & Safety course is structured clearly with vital information featured, candidates are able to move swiftly and easily through the course. Written course content accompanied by visual imagery means candidates are able to learn at their own pace to ensure they fully understand the material prior to the examination. Our course adheres to all current legislation and has been approved by the appropriate governing bodies which includes being accredited by The CPD Group, endorsed by Transcend who are an OFQUAL regulated awarding body, we are members of RoSPA (The Royal Society for the Prevention of Accidents) and our course is accepted by The Environmental Health Authority.

How long does the course take to complete take to complete?

The course takes roughly 1 – 2 hours to complete. At the end of each main section the candidate will have the opportunity to be able to answer a series of summary questions aimed to allow learners to consolidate their knowledge. This is good practice for the examination which the candidate will complete at the end of the course. The examination consists of 25 multiple choice questions which cover each of the three sections. In order to pass the course, the candidate must score at least 21/25. If the candidate scores 20 points or less, they must repeat the course and examination until they score sufficiently. Retakes of the examination are limitless with no extra costs; candidates can try as many times as is necessary.

Need more information or looking to buy 100+?

If you are still unsure as to whether you have bought the right course for yourself or for any more information, then please visit our contact page on https://essentialfoodhygiene.co.uk/contact-us/ for all the ways in which you can get in touch. Otherwise visit any of our social media channels on Twitter, Facebook and Instagram for any up to date information and deals that we may be offering.

For all of our accreditation queries please visit https://cpduk.co.uk/directory/profile/essential-food-hygiene-ltd to find out more.

 

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Additional information

Syllabus

The course is as follows:

Section One: Contaminating Hazards
In this section the candidate will learn how to define the terms contamination and cross-contamination and understand the threat and effect of contamination.

1a. About Microbiological Hazards: Here the candidate will learn about the various microbiological hazards that they may encounter in the workplace, how to define the terms helpful, spoilage and pathogenic bacteria and understand the nature of bacteria and how to detect it.

1b. Effects of Microbiological Hazards: The candidate will learn the consequences of a growth of harmful bacteria, what the common causes of food poisoning outbreaks in the UK are and will be able to describe high at-risk groups.

1c. Factors which contribute to Microbiological Hazards: The candidate will learn about conditions which effect microbiological hazards and make them dangerous, the terms high-risk and low-risk foods (with the ability to provide examples) how to control the danger level of microbiological hazards and the importance of reporting any potential hazards that they find in the workplace.

1d. About Allergenic Hazards: The candidate will learn the threat of allergic food ingredients to allergy sufferers.

1e. Effects of Allergenic Hazards: The candidate will learn how to identify the symptoms of anaphylaxis.

1f. Prevention of Allergenic Hazards: The candidate will learn how to treat food in order to diminish the threat to people who suffer with allergies.

1g. Responding to an allergic reaction: The candidate will learn what steps are taken if an allergic reaction occurs and what potential consequences of failing to act in the event of an allergy attack.

1h. About Physical Hazards: The candidate will learn common sources of physical contamination.

1i. Preventing Physical Hazard: The candidate will learn prevention techniques regarding physical hazards.

1j. About Chemical Hazards: The candidate will learn the common sources of chemical contamination.

1k. Preventing Chemical Hazards: The candidate will learn how to prevent chemical contamination.

Section Two: Personal Responsibilities
In this section the candidate will learn what the consequences of poor personal hygiene standards or poor technique are and how to maintain good hygiene practice. By the end of the section the candidate will be able to identify their personal responsibility in making sure that they keep themselves as hygienic as possible as well as their legal obligation to behave in a hygienic way.

2a. Hand Hygiene: The candidate will learn what facilities are necessary to ensure proper handwashing and how and when to wash hands.

2b. Hair Hygiene: The candidate will learn and understand the necessary protocol for ensuring that hair does not pose as a hazard.

2c. Protective Clothing: The candidate will learn why protective clothing is important for a food handler.

2d. Habits and Manners: The candidate will learn what the hazards are associated with skin infections and the need for suitable dressings as well as other hazards that can occur the workplace as a result of the food handler themselves.

2e. Reporting illness: The candidate will learn why reporting illness to their manager is important.

Section Three: Creating and Maintaining a Clean and Safe Workplace
In this section the candidate will learn how to create a clean and safe work environment and maintain it in congruence with the law. By the end of the section the candidate will understand how to organise a fridge and store food correctly, the importance of cleaning, how to clean effectively and the effect and deterrents of pests.

3a. Food Storage and Organisation: The candidate will be able to use their knowledge of contaminants and cross contamination to understand how to organise a fridge correctly to limit the threat of contamination. The candidate will learn how to store food correctly to ensure it is safe to consume.

3b. About Cleaning: The candidate will learn why thorough cleaning is so important to maintain in the workplace.

3c. How to Clean: The candidate will learn how to approach cleaning, how to use various cleaning chemicals, how to clean equipment properly, how to treat waste and the role of scheduled cleaning services are in the workplace.

3e. About Pests: The candidate will learn what threats pest pose to food.

3f. Preventing Pests: how to deal with/deter pests.