Whilst this level 1 course is open to anyone who wishes to be qualified in the filed of  food hygiene and hygiene practise, it is now a regulatory requirement that food handlers in categories B and C are trained to at least level 1. 

Anyone involved in food preparation, cooking, serving or disposal will learn correct hygiene working practices, an understanding of food poisoning and an awareness of relevant legislations.

Course Content

• The Cost/Benefit of Hygiene
• Food Hygiene
• Food Poisoning and Food Borne Diseases
• Bacteria
• Food Contamination
• The Prevention of Food Poisoning
• Personal Hygiene
• The Storage and Temperature Control of Food
• The Preparation, Working and Cooling of Food
• The Construction and Design of Food Premises
• Equipment for Food Handling
• Cleaning and Disinfection
• Pest Control
• The Law Relating to Food and Food Hygiene

After completing this course candidates should be able to:

• Understand the Causes of Food Poisoning

• Know How to Handle and Store Food Correctly

• Carry Out Correct Cleaning Procedures

Number of delegates

Up to 10

Course Duration

1 Day

Certification

On successful completion of this course and assessment, candidates will receive a certificate of attendance

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