This Level 1 Food Hygiene course has been designed to help employees, who handles, prepares or serves food in a variety of settings, understand their legal responsibilities with regard to Food Safety practices within the workplace. Course candidates will be able to learn about the food safety controls and temperatures controls required to keep food safe for consumption. Food Hygiene course also covers food storage; food preparation; personal hygiene. Training is delivered over a 3-hour session and assists organisations with meeting regulations placed by the Food Safety Act of 1990; a variety of food safety/hygiene regulations including those introduced in 2006; and the Food Information for Consumers Regulations. It also enables food businesses to ensure that their food handlers are trained in food hygiene and food safety in a way that is appropriate to the work they do and enables them to handle food safely and hygienically.
Course candidates will acquire essential knowledge about the latest legislation and their legal obligation in relation to their role.
Full compliance with the UK and EU legal requirements for food handlers and Food Safety Regulations
Duration 3 hours
Accredited by Trainer Courses (Food Hygiene at Level 1)
Multiple re-assessment opportunities with no additional charge
Certification within 24 hours
Upon successful completion of this course, you will be sent a quality assured, accredited certificate via e-mail. It can be used to evidence compliance or your professional development. All of our Open Courses are accredited by the Trainer Courses Certification Service as conforming to nationally accepted Health and Safety, and Healthcare Professionalism Development guidelines and Health and Safety standards requirements.
FOOD HYGIENE COURSE CANDIDATES
The current legislation obliges employers to ensure that their food handlers are appropriately trained in how to carry out their roles safely. This course is suitable for all food handlers in all disciplines, including care, education, tourism, retail and food industry workers of the catering sector, such as restaurants, hotels, cafes, takeaways and other professions.
Food Safety Legislation: food businesses the law; key terms; European and UK regulations; food handler legal obligations and training; benefits of good food hygiene practice; consequences of poor food hygiene practice; penalties and prosecutions; enforcement of food safety law; legal notices (EHO); due diligence and the Food Hygiene Ratings Scheme.
Food Poisoning– the vulnerability of customers; microbiological contamination; Four ‘C’s of Food Hygiene; food contamination routes; prevent of food poisoning outbreaks; temperature times and controls; low and high-risk foods, cross-contamination, food preservation and preventing different types of microbiological contamination. Food Hygiene Course Gloucester
Food Storage – deliveries and right temperatures; the correct food labelling and storage, refrigeration and temperatures, frozen and thawed foods, and stock rotation.
Food Preparation – the correct temperatures when cooking, reheating and defrosting foods; the correct times and temperatures when hot holding and cooling foods.
Personal Hygiene – food handler responsibilities; personal and hand hygiene; hand washing procedure; personal protective equipment; bad habits; reports with regard to personal illness.
Upon completion of this course learners will be able to:
Recognise food poisoning symptoms
Understand the importance of good personal
Describe the legal requirement with regard to food hygiene and safety at work hygiene handling and preparation at work.
Understand the importance of correct food
Recognise the causes of food poisoning
Explain the results of poor food hygiene practices
The assessment is carried out on completion of the course. You are given the chance to answer 20 questions with 75% pass mark. If you don’t pass, don’t worry! You can re-take the test immediately with tutors support and with no extra charge.
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