Food Hygiene Awareness (level 1)is a basic course appropriate for anybody.

The course has been designed to help the food and catering industries to provide training to a safe level for those who perform “low risk” tasks such as clearing tables, maintaining stores, delivering food such as ”meals on wheels” and other such similar tasks. This course is also relevant to employees working in food factories but not in “high risk” sections of the plant.

On-site tutor-led Learning

This course covers the basics of food safety awareness including food poisoning and bacteria . If you like this course you may like the Basic Food Hygiene Course

This short course is also designed in a way that makes it ideal as a refresher for catering staff who have already done the basic hygiene course. The content is designed to update and refresh information from the one day course. It can also be used as basic training for staff who do not have direct contact with food preparation.

Food Hygiene Awareness Syllabus

  • Food poisoning
  • Bacteria
  • Cross contamination
  • Pests

Course Objectives

  • Session 1- Introduction to Food Safety
  •  Explain the importance of food safety
  •  Describe the benefits of good food safety standards and the consequences of poor food safety standards
  •  Explain the role of “scores on the doors” by the Food Standards Agency
  •  Describe the responsibilities of the food safety operative
  •  State the legislation that enforces food safety in the United Kingdom
  •  Describe the responsibilities of employers in creating and maintaining a food safety environment
  •  Explain the terms “due diligence”, “HACCP, “contamination”, “food safety”, “hazard”
  •  Describe the five types of food contamination
  •  Explain the symptoms of food poisoning and the “at risk groups”.
  • Session 2- Personal Hygiene
  •  Explain the risk to food by working with unhygienic hands, equipment and clothing
  •  List the reasons when food handlers should wash their hands
  •  List the facilities required for good hand washing
  •  Demonstrate how to wash your hands effectively
  •  Describe the importance of wearing protective clothing and list the different types of protective clothing
  •  Explain when a food handler must report an illness to supervisor/manager
  • Session 3- Cleaning and disinfection
  •  Explain the importance of cleaning and disinfection in maintaining a safe food safety environment
  •  Define the terms “cleaning, disinfectant, detergent, sanitizer”
  •  Describe when to clean/disinfect and the principle of “clean as you go”
  •  Describe the role of cleaning schedules
  •  Explain the principles of using chemicals to clean food environments
  •  Explain the wet cleaning and disinfecting process
  •  Describe the importance of preventing pests in the food environment and the role of the food handler in preventing pests
  •  Explain the potential signs of a pest infestation
  • Session 4- Contamination and bacteria
  •  Describe how food can be contaminated by physical, chemical, biological, naturally occurring and allergens
  •  Define the term “cross contamination”
  •  Describe the methods the food handler can use to prevent cross contamination
  •  Describe the principle of stock rotation
  •  Describe the principle of “binary fission”
  •  Describe the “food poisoning chain”
  •  List the methods available to reduce the risk of illness

If you wish to book this training course just Email Ian Now or call Ian now on 07775877057 to book your training course today. If you like this course you may like the Basic Food Hygiene Course.

Updated 10/11/2016