Level 1 Food Hygiene
Food Safety & Hygiene
Who is this Level 1 Food Hygiene course for?
This Level 1 Food Hygiene course makes certain low risk food handlers and people in food service are trained with essential knowledge to work in all food safety roles in Catering, Food Retail and Hospitality. The syllabus covers all basic aspects of food safety and hygiene ensuring staff are trained.
Have a question? Call us on 0800 8611896
Level 1 Food Hygiene Accreditation
Accredited by Diplock Safety and Hygiene (EHP, IFST RFoodSM, DipNebosh, MSc), a renowned authority in Food Hygiene training, delivering EHO approved courses for over 25 years. Read More…
Save yourself time, travel and Covid-19 risk with this online course. Available at any time, the self paced interactive lessons take around 2 hours to complete. They are easy to set up with telephone support on hand to assist you. You will have immediate course access on checkout completion.
5 Star Success
Our course will give food handlers all that they need to understand Safer Food Better Business principles and achieve a 5 star food hygiene rating.
An Engaging Course
Your training space
You will login to your own dashboard where you will complete your course, download and print your certificate at any time. We will print and post a card certificate for you to display. Business accounts will be given evidence of their team members training and qualifications.
Learning with us
The Level 1 Food Hygiene syllabus is divided into sections which are unpacked and clearly illustrated. Knowledge and understanding are built up and tested after each lesson in our continuous assessment model. An optional audio recording is available. The audio describes and reads aloud the content.
Our sales, finance and education team are on hand to support you with any questions. Call us on 0800 8611896.
You can enrol your whole team onto the course with our online checkout. For 5 or more enrolments the course cost £14.99 per person.
level 1 Food Hygiene Course content examples
Cross-contamination is the transfer of contaminants from one place to another, often by a food handler or ‘vehicle’ of contamination, such as a knife. The term is usually used to refer to bacteria, but can also include chemicals and physical contaminants. The actions and personal hygiene of food handlers can reduce cross-contamination. In particular by the correct use of protective clothing and regular hand washing.
Cross-Contamination controls for food preparation areas
To reduce cross contamination there must be segregation between Low Risk and High Risk food processing.
To prevent direct contamination of high-risk foods, segregated areas of the kitchen. Also segregated sections or units in chillers for raw foods and cooked foods should be used.
Food handlers should take extreme care of their personal hygiene. When moving between tasks and areas, for example using the correct protective clothing and regular handwashing.
Colour-coded equipment is a commonly used control for cross-contamination.
For example, having different coloured equipment to clean different surfaces such as floors and food-contact surfaces. Different coloured chopping boards and knives for raw and cooked foods should be used.
It is considered ‘good practice’ to avoid direct handling of food or the interior of food packaging.
This means using implements, rather than hands where possible.
A ‘Clean-as-You-Go’ approach to cleaning is best, with particular care to ensure that food contact and hand contact surfaces are routinely sanitised. Thus is by using disposable cloths or paper towels. Food must be handled to avoid contamination and disposed of if it falls on the floor.
Cross-contamination – Transfer of contamination from one place to another, often by a food handler or ‘vehicle’ of contamination, such as a knife. Normally applied to bacteria, but may also include chemicals and physical contaminants.
Physical & Chemical Contamination
Kitchen surfaces should be regularly cleaned to remove physical sources of contamination. Where physical damage or breakages occur these should be dealt with quickly and effectively. A supervisor must be informed to oversee the cleaning up.
Cleaning chemicals should be properly labelled, stored away from food and used in accordance with instructions.
Kitchen surfaces should be regularly cleaned to remove physical sources of contamination.
Kitchen areas should also be kept clear of clutter, such as pens, jewellery, paper clips, drawing pins etc. which can fall into foods.
Staff contamination risk
Staff personal hygiene and correct adherence to wearing protective clothing will reduce the potential for contamination from staff.
Physical contamination in bought in food can be controlled by staff vigilance in preparation. Such as cleaning of salads and special care in opening packaging and decanting materials.
Food handlers should avoid wearing perfumes, aftershave, or hand-creams, and ensure that only permitted chemicals are used.
This course can be purchased by food business for their workforce. When businesses buy this course they will receive an access code which is given to their teams. Team members can then log onto their course through the website dashboard https://www.iqualifi.co.uk/dashboard/. Certificates will be printed by iQualifi and posted to the business. The business will also be provided with a shared drive with all the course certificates. The team at iQualifi are on hand to support all users on their courses. we make learning as simple as possible for all users. Courses are highly engaging and use a continuous assessment quiz at the end of each page. Level 1 Food Hygiene is the low risk food handlers training course for your team.