Introduction to Food Safety and the Level 1 Course Overview.

Level 1 Award in Food Safety Awareness in Catering, Retail and Manufacturing.

Overview:

The level 1 awards in catering, retail and manufacturing are run as a half day course, suitable for a variety of candidates, to include new employees with little or no previous food safety knowledge, employees handling low risk or wrapped food or those people working in the front of house, such as waiting staff, check out staff, bar staff and those staff who work in the back of house such as warehouse staff and kitchen porters.

Programme:

The training programme covers the following units:

• Food safety ( hygiene, hazards, responsibilities)
• Personal Hygiene
• Cleaning
• Contamination

Qualification Information:

The award is sector specific.  The courses have been designed to meet the needs of each of the sectors and staff working in catering, retail and manufacturing environments.

Course duration:

Half-day course a minimum of three hours.

Assessment method:

15 multiple choice question examination.

Endorsed by:

Highfield Awarding Body for Compliance

Progression:

• HABC Level 2 Award in Food Safety in Catering
• HABC Level 2 Award in Food Safety in Manufacturing
• HABC Level 2 Award in Food Safety in Retail

Cost:

On-site delivery £230.00 plus £8.50 certificate cost per person. (HABC Endorsed Qualification)

In-house training can be provided which may be more cost effective.  

Public course cost per person is £30.50 this includes course materials, exam registration and certificate.

For more information, then please phone us on (08448) 567324 or email: bobelsey@safefoodtraining.co.uk

Click here   to go to the course booking form and read the terms and conditions.

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Introduction to Food Safety and the Level 1 Course Syllabus

An Introduction to Food Safety and Hazards.

Candidates must understand the importance of food safety by being able to define the terms food safety, contamination, food poisoning, HACCP, hazard and safe food. candidates must be able to Identify the four common types of food hazard and state the causes of food poisoning and those bad practices that most commonly result in food poisoning.

Candidates must be able to describe food poisoning characteristics and symptoms.  State those people most at risk from food poisoning, understand the benefits of good food safety and the costs of poor food safety.  Outline the responsibilities of food handlers regarding food safety including their legal responsibilities, they must explain the need to follow instructions and to report incidents that expose food safety to risk.

Microbiological Hazards (multiplication and survival) and Controls.  

Candidates must understand how micro-organisms pose a hazard to food safety and spoilage of food by being able to state the types of bacteria and the requirements for the multiplication of food poisoning bacteria, Identify the four different types of food i.e. high-risk, raw food to be cooked, ready-to-eat raw and low-risk foods

candidates will be able to outline the ways in which the multiplication of food poisoning bacteria in food can be prevented during the preparation, storage and service of food and state the ways in which food poisoning bacteria in food can be destroyed.

Contamination Hazards and Controls

Candidates must understand the risks to food safety from food hazards and contamination and be able to outline the common sources of food poisoning bacteria and the common vehicles and routes of contamination and cross-contamination, outline how cross-contamination can be controlled and food poisoning prevented and state the common sources and control measures for physical, chemical and allergenic hazards.

Personal Hygiene

Candidates must understand the importance of good personal hygiene and be able to:  Outline the risks from poor personal hygiene and how these may be controlled.  State when and how the hands should be washed.  State the washing facilities required for hand washing.  State the importance of protective clothing, and the rules for wearing protective clothing.  Outline the requirements for food handlers to report illnesses and conditions such as skin infections.  Describe how to deal with cuts and injuries.

Cleaning and Disinfection

Candidates must understand the importance of effective cleaning and disinfection and be able to define the terms, detergent, disinfectant, cleaning, sanitiser and sterilising.  Outline the importance of cleaning in keeping food safe.  Explain how to use and store cleaning chemicals and materials  effectively and safely, and the importance of following instructions.  Outline the importance of planned cleaning and outline effective cleaning procedures for premises, equipment and utensils.  State which surfaces should be cleaned and disinfected / sanitised.  Outline how waste and unfit food should be stored and disposed of, both internally and externally

State the importance of controlling food pests.  State the signs of food pests and the importance of reporting signs of infestation to the supervisor