Food Safety – Manufacturing (Level 1)

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Overview

FOOD SAFETY COURSE – MANUFACTURING

This Level 1 Food Safety course has been designed to provide important knowledge for those individuals who work directly and indirectly with food and in the food environment, including low responsibility food handlers who prepare or handle food in the safe food manufacturing settings. Course candidates will be able to learn about current legislation that affects the way they work in the food industry, HACCP process, food hazards and the way to control them. The course also covers safety practices with regard to prevention of contamination, building design, personal hygiene, cleaning, waste management and pest control within the business premises.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

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COURSE BENEFITS

✔︎ Designed by health and safety industry experts, in line with the Food Safety Act 1990 and a variety of the UK and EU

✔︎ Visually engaging, tutor-led course

✔︎ Approximate duration 1 – 1.5 hours

✔︎ E-learning course – learn at your own pace, save on cost and cut on travel time

✔︎ Multiple re-assessment opportunities with no additional charge

✔︎ Approved course by RoSPA and CPD

✔︎ Immediate access to a nationally recognised and approved certificate upon completion

We are confident in the high quality of our tutor-led interactive courses. Therefore, you are welcome to complete the first module of this course for free. Please, register your interest with immediate access to all our course demos.

CONTENT

This online Food Safety course contains four interactive modules and includes a brief assessment at the end of each module. These include:

Module 1: Food Safety Legislation

What is Food Safety?
Food Safety Legislation
Corporate Liability and Due Diligence Defence
HACCP Principles
Pre-requisites
Premises Hygiene Standards
Personal Hygiene
Cross Contamination and Reporting
Food Safety Enforcement Action

Module 2: Hazards from Delivery to Service

Hazards from delivery to service
Contamination hazards
Micro-organisms
Foodborne diseases, causes, symptoms and illnesses
Food poisoning sources, causes, symptoms and illnesses
Food packaging and containment

Module 3: Risk Control (Prevention of Contamination)

Food poisoning – its control and prevention
Delivery
Principles of safe storage
Preservation methods
Temperature control
Cooking, hot holding and re-heating
Food premises and equipment
Safe storage and use of chemicals
Safe cleaning and disinfection

Module 4: Pests, Premises and People

Food Pests
Premises
Personal hygiene practices

WHO IS THIS COURSE FOR?

This course is suitable for workers who work indirectly with food or have limited food handling responsibilities. The Level 1 Awards in Food Safety provide 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

If your role involves high food handling direct responsibilities, then you need to take a Level 2 Food Safety course in order to comply with the current law and your legal obligations.

COURSE AIMS

Upon completion of this course learners will be able to:

Understand the meaning and importance of food safety and hygiene within the manufacturing business
Recognise the types of health issues poor food hygiene may cause
Understand the legal responsibilities of a food handler and his/ her employer
Understand current law that affects the way they work within the settings
Identify the various types of food safety hazards and know how to prevent food contamination
Understand how to maintain high standards of personal hygiene
Understand the importance of thorough cleaning, use of chemicals and waste disposal practices
Understand how the layout of the premises relating to the effective food safety practices within the settings

ASSESSMENT

The online assessment is carried out on completion of each module. The pass mark for this course is 75%. You will be given the chance to review all your answers at the end of each module before final submission. If you don’t pass, don’t worry! You can re-take each test up to 6 times with no extra charge.