About Course

This Level 1 Food Safety and Hygiene course provides a practical introduction to the essential principles of food safety and hygiene in the workplace. Designed for individuals working in environments where food is handled or present, the course helps learners understand their responsibilities in maintaining safe and hygienic practices.

Course Content

Food Safety and Hygiene Module 1
The module explores the meaning of food hygiene, the consequences of poor hygiene practices, and the legal responsibilities of food handlers and food businesses. It also introduces common food safety hazards, methods of contamination prevention, personal hygiene requirements, temperature control, and the role of Environmental Health Officers (EHOs) in enforcing food safety standards.

  • What is Food Safety
    00:00

Food Safety and Hygiene Module 2
In this module you will explore how harmful bacteria, viruses, parasites, chemicals, foreign objects, and allergens can enter food products, the conditions that encourage bacterial growth, and the importance of following safe food handling procedures. The module also highlights the “Four Cs” of food safety — Cleaning, Chilling, Cooking, and Cross-Contamination prevention — as key methods for reducing the risk of food poisoning.

Food Safety and Hygiene Module 3
The module introduces the principles of “Clean as You Go,” the correct use of cleaning chemicals and equipment, and the differences between detergents, disinfectants, sanitisers, sterilants, and bactericides. Learners will also explore the six stages of cleaning, safe cleaning precautions, the use of dishwashers, and the importance of cleaning schedules in ensuring consistent hygiene standards.

Food Safety and Hygiene Module 4
This module explains how cross-contamination occurs and outlines effective control measures, including the separation of raw and ready-to-eat foods, personal hygiene practices, cleaning procedures, and safe use of equipment and utensils. The principles of HACCP (Hazard Analysis Critical Control Point) are also introduced to help learners understand how food businesses manage food safety risks.

Food Safety and Hygiene Module 5
This module covers effective hand hygiene procedures, when and how to wash hands correctly, and the importance of maintaining high standards of personal cleanliness. Learners will also explore hygiene requirements relating to clothing, protective equipment, hair control, jewellery, personal habits, and safe workplace behaviour.

Final Test

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