Food Safety & Hygiene Level 1
This introductory course is for front of house staff, kitchen porters, and care and retail staff who handle low-risk or wrapped food. You will learn why food safety matters, the 4 Cs of food hygiene, how to keep yourself and your work area clean, the basics of allergen awareness and when to report illness, pests and other problems. It covers the knowledge expected at Level 1 but is not an Ofqual-regulated qualification, and it does not replace on-the-job training and supervision.
- Modules
- 4
- Duration
- About 45 minutes
- Pass mark
- 80%
- Assessment
- 10 questions from a bank of 15
Learning outcomes
- ✓Explain why food safety matters and the basic legal duties of food handlers in the UK.
- ✓Recognise the four types of food safety hazard and how food poisoning happens.
- ✓Describe the 4 Cs of food hygiene: cleaning, cooking, chilling and cross-contamination.
- ✓Wash your hands correctly and follow personal hygiene and illness reporting rules.
- ✓Identify the 14 major allergens and know how to respond to allergen questions.
- ✓Spot signs of pests and other food safety problems and report them promptly.
Course contents
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Module 1: Why Food Safety Matters
Video (5 scenes) · 2 lessons · 2 practice questions
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Module 2: Personal Hygiene and Fitness to Work
Video (5 scenes) · 2 lessons · 3 practice questions
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Module 3: The 4 Cs and Keeping Areas Clean
Video (5 scenes) · 2 lessons · 2 practice questions
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Module 4: Allergens, Pests and Reporting Problems
Video (5 scenes) · 2 lessons · 2 practice questions
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Final assessment & certificate