Anyone who works in an establishment that deals with food should have a basic understanding of the principles of food hygiene and safety. In industries such as catering and food delivery, it is essential that any food safety hazards can be identified and that waste is managed efficiently. This Level 1 Food Hygiene and Safety Course is for employees who don’t handle food directly, but work in an environment where food is handled. Each training module is designed to address the introductory key elements of food hygiene and safety; from food hygiene and safety laws, to safety control measures, personal hygiene and food safety hazards. See more: http://bit.ly/2HRTkRO

1. FOOD HYGIENE
AND
SAFETY
020 8158 3412
www.trainingexpress.org.uk
COURSE CONTENT
OVERVIEW
T R A I N I N G
E X P R E S S
R E I N V E N T I N G T R A I N I N G
L E V E L 1

2. M O D U L E O N E I N T R O D U C T I O N T O F O O D H Y G I E N E
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The Level 1 Food Hygiene And
Safety Certificate course is
designed to introduce all those
who work where food is
made, sold or served to the
basic principles of food hygiene.
The information provided will
help you to recognise food
hygiene hazards and the
practices required to maintain
high standards of food safety. The
course is modular in design and
has a brief multiple-choice test. The
materials are ideal as introductory
training for those who are new to food
hygiene or as a foundation for our Level 2
training.
Who is it for? This course is ideal for
those who work with low-risk foods or are
not directly responsible for preparing or han-
dling food but work in an environment where
food is handled elsewhere.
We will discuss who will benefit from the course and why food
hygiene is so important. We will look at the legislation around
food hygiene, understanding food safety, and common health
issues caused by contaminants.
We will look at the main microbiological hazards, allergenic
hazards, physical hazards, and chemical hazards. We look at
the potential impact of them contaminating foodstuffs and
explore various ways to control for them in practice.
You will learn about the conditions under which food
becomes contaminated with bacterial growth. We will also
look at temperature control, the Danger Zone, controlling
time, low and high-risk foods, controlling microbiological haz-
ards, food deliveries, refrigeration and pests.
M O D U L E T W O
02
F O O D S A F E T Y H A Z A R D S
M O D U L E T H R E E
03
F O O D S A F E T Y C O N T R O L S

3. © 2019 Training Express all rights reserved www.trainingexpress.org.uk 02
M O D U L E F O U R
04
P E R S O N A L H Y G I E N E
M O D U L E F I V E C L E A N I N G A C T I V I T I E S
05
Hand hygiene, hand washing, hair hygiene, body hygiene and
bad habits, personal protective equipment (PPE), and report-
ing illnesses.
We look at why cleaning is important, good practice around
waste management, cleaning and disinfection, the concept of
clean as you go, keeping dishwashers clean, and the require-
ment for scheduled cleaning.
L E A R N I N G O U T C O M E S
By the end of the course learners will be able to demonstrate that they can:
• Identify the hazards that may arise while handling or preparing food
• Implement a food safety management system in your workplace
• Maintain adequate food hygiene standards on your premises
• Ensure all members of staff possess a solid understanding of food and
personal hygiene

4. © 2019 Training Express all rights reserved
F O O D H Y G I E N E A N D S A F E T Y
C O U R S E C O N T E N T O V E R V I E W
www.trainingexpress.org.uk
T R A I N I N G
E X P R E S S
R E I N V E N T I N G T R A I N I N G
L E V E L 1