Level 1 Food Safety Course – Course Syllabus

Level 1 Food Safety – Course Syllabus

An Introduction to Food Safety and  Hazards.

Candidates must understand the importance of food safety by being able to define the terms food safety, contamination, food poisoning, HACCP, hazard and safe food. candidates must be able to Identify the four common types of food hazard and state the causes of food poisoning and those bad practices that most commonly result in food poisoning.

Candidates must be able to describe food poisoning characteristics and symptoms.  State those people most at risk from food poisoning, understand the benefits of good food safety and the costs of poor food safety.  Outline the responsibilities of food handlers regarding food safety including their legal responsibilities, they must explain the need to follow instructions and to report incidents that expose food safety to risk.

Microbiological Hazards (multiplication and survival) and Controls.  

Candidates must have a basic understanding of the risks micro-organisms pose and potential  hazards to food safety and the spoilage of food and be able to identify the four different types of foodFood Safety Auditing & Inspection i.e. high-risk, raw food to be cooked, ready-to-eat raw and low-risk foods

candidates will be able to outline the ways in which the multiplication of food poisoning bacteria in food can be prevented during the preparation, storage and service of food and state the ways in which food poisoning bacteria in food can be destroyed.

Contamination Hazards and Controls

Candidates must understand the risks to food safety from food hazards and contamination and be able to outline the common sources of food poisoning bacteria and the common vehicles and routes of contamination and cross-contamination, outline how cross-contamination can be controlled and food poisoning prevented and state the common sources and control measures for biological, physical, chemical and allergenic hazards.

 Personal Hygiene

Candidates must undPerson Washing Hands with Soap in Washbasinerstand the importance of good personal hygiene and be able to:  Outline the risks from poor personal hygiene and how these may be controlled.  State when and how the hands should be washed.  State the washing facilities required for hand washing.  State the importance of protective clothing, and the rules for wearing protective clothing.  Outline the requirements for food handlers to report illnesses and conditions such as skin infections and describe how to deal with cuts and injuries.

 Cleaning Supplies Cleaning and Disinfection

Candidates must understand the importance of effective cleaning and disinfection and be able to define the terms, detergent, disinfectant, cleaning, sanitiser and sterilising.  Outline the importance of cleaning in keeping food safe.  Explain how to use and store cleaning chemicals and materials  effectively and safely, and the importance of following instructions.  Outline the importance of planned cleaning and outline effective cleaning procedures for premises, equipment and utensils.  State which surfaces should be cleaned and disinfected / sanitized.  Outline how waste and unfit food should be stored and disposed of, both internally and externally. State the importance of controlling food pests.  State the signs of food pests and the importance of reporting signs of infestation to the supervisor.


Level 1 Food Safety Course For Catering, Retail and Manufacturing

Overview:

The level 1 Food Safety Course in catering, retail and manufacturing are run as a half day courses, suitable for a variety of candidates, to include new employees with little or no previous food safety knowledge, employees handling low risk or wrapped food or those people working in the front of house, such as waiting staff, check out staff, bar staff and those staff who work in the back of house such as warehouse staff and kitchen porters.

Programme:

The Level 1 Food Safety Course training programme covers the following units:

  • Food Safety ( hygiene, hazards, responsibilities)
  • Personal Hygiene
  • Cleaning
  • Contamination

Qualification Information:

The Level 1 Food Safety Course is sector specific.  The Level 1 Food safety courses have been designed to meet the needs of each of the sectors and staff working in catering, retail and manufacturing environments.

Course duration:

Level 1 Food Safety Course is a half-day course of a minimum of three hours

Assessment method:

Level 1 Food Safety Course consists of a 15 multiple choice question examination.

Endorsed by:

Level 1 Food Safety Course is endorsed by Highfield Awarding Body for Compliance

Progression:

  • HABC Level 2 Award in Food Safety in Catering
  • HABC Level 2 Award in Food Safety in Manufacturing
  • HABC Level 2 Award in Food Safety in Retail

Cost:

A Level 1 Food Safety Course will cost each person £25.00 this includes course materials, certificate , coffee, tea and biscuits.

You may wish to consider an In-house Level 1 Food Safety Course (non-accredited). This can be provided to you on your site or a venue of your choosing.  This may be more cost effective to you in today’s financial climate.  The non-accredited Level 1 Food Safety Course fulfill your commitment to provide training for food handlers commensurate with their work activities.  In-house non-accredited Level 1 Food Safety Course are accepted by local Environmental Health Authorities.

For more information, then please phone us on (07932) 746761 or email: course@teachhealthandsafety.com

Click here to go to the contact us booking form and read the terms and conditions.

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Who needs these qualifications?

The HABC Level 1 Food Safety Course provides an ideal solution to staff induction training including:

  • new employees with minimal or no prior food safety knowledge;
  • employees handling low-risk or wrapped foods (category A);
  • front of house employees, such as waiting or check out staff;
  • back of house employees, such as kitchen porters or warehouse staff.

Progression:

Food Handler Requiring Level 2 Food Safety Course (Food Safety Certificate)

This course is for anyone working where food or drinks are prepared, cooked, served, sold and manufactured.

Food Handler Requiring Level 2 Food Safety – Catering (Food Safety Certificate)

This course is for you work if you work in the following areas:

Pubs, Hotels, Restaurants & Cafes, Contract Catering & Fast-Food Outlets, Hospitals, Care Environments, Mobile Food Vans & Schools.

Food Handler Requiring Level 2 Food Safety – Retail (Food Safety Certificate)

This course is for you work if you work in the following areas:

Supermarkets & Convenience Stores. A Business with Frozen, Chilled & Hot Food Display Counters.

Food Handler Requiring Level 2 Food Safety – Manufacturing (Food Safety Certificate)

This course is for you work if you work in the following areas:

Larger food or drink manufacturing environments that include metal detection and/or moving production lines. Smaller manufacturers not using these processes can choose the Catering version to fulfill their legal obligation.