Level 1 Food Safety And Hygiene For Manufacturing Course

The Level 1 Food Safety and Hygiene for Manufacturing course is a basic food hygiene course, which ensures that anyone working in non-food processes or with low-risk foods, in an environment where food is manufactured, complies fully with current UK legislation. This entirely online course is also suitable as part of a school, college or other educational programme.

The course provides comprehensive training on safe food handling techniques which ensure that staff do not pose a risk to themselves or others due to poor food safety practices.

Visiting Environmental Health Officers (EHOs) generally require Food Handlers who are working with high-risk foods, to take a Level 2 Course to comply with the training requirements of the current Food Safety Act.

The estimated duration of the Level 1 Food Safety and Hygiene for Manufacturing course is 2 hours. Candidates may log in and out of the system and therefore do not need to complete the course in a single sitting. Learner course progress is automatically saved, so that they may return to the course whenever they wish and as a result course completion is entirely in the hands of the learner.

Learners receive 90 days of access to the Level 1 Food Safety and Hygiene for Manufacturing course materials from the date of registration, therefore the course can be completed straightaway or at one’s leisure.  Learners receive individual login details and can access the course using any device, 24 hours a day, 365 days a year.  This provides learners with the flexibility to train on the go, whenever and wherever they wish, providing a more economical training option for small and large businesses.

The Level 1 Food Safety and Hygiene for Manufacturing course provides essential training to staff who.

• handle low-risk food.
• have no previous food handling experience.
• work front of house, such as cashiers or reception staff.
• work back of house such as kitchen cleaners or dishwashers.

This course can also be used as a valuable part of a school, college or other educational programme.  Furthermore, the opportunity for learners to gain an instant achievement certificate is highly motivating.

Consists of 4 core units, concluded by a final exam:

UNIT 1 – FOOD SAFETY INTRODUCTION.
UNIT 2 – FOOR WORKER HYGIENE.
UNIT 3 – WORKPLACE CLEANING.
UNIT 4 – FOOD CONTAMINATION.

Each unit of the Level 1 Food Safety and Hygiene for Manufacturing course consists of topics and interim quizzes which must be completed before progress.  At each stage, learners must click a ‘MARK COMPLETE‘ button to progress. This serves as a means by which course progress can be tracked and is particularly useful in situations where learners are enrolled by a manager.

On the completion of the Level 1 Food Safety and Hygiene for Manufacturing course learners should be able to:

• State the consequences of poor standards of food hygiene and the benefits of good standards.
• Identify common food hazards.
• Understand the individual’s responsibility towards food safety.
• Describe common symptoms of food poisoning and give examples of those people most at risk.
• State the risks to food from working with unclean hands, clothing and equipment.
• Describe the washing facilities required for good hand washing.
• Detail the methods of thorough hand washing.
• Describe the hazards associated with skin infections and the need to report them.
• Understand the importance of suitable wound dressings.
• Identify the hazards of wearing nail varnish, jewellery and perfume on a food premise.
• Describe the requirements of food handlers in reporting illnesses.
• Understand the importance of protective clothing and equipment.
• Describe how protective clothing should be cared for.
• Understand the role of cleaning in keeping food safe.
• Describe the washing facilities that should be used for food and equipment.
• Understand the importance of following instructions when using cleaning agents.
• Describe how clean and suitable clothing should be used for different tasks.
• Understand the significance of cleaning schedules.
• Describe how waste should be stored and disposed of.
• Explain the importance of reporting signs of pest infestation.
• Understand the concept of cross-contamination.
• Understand how food should be handled to prevent contamination.
• Describe the importance of time and temperature in the storage and cooking of food.
• Understand the importance of stock rotation.
• Understand the importance of following instructions and reporting any incidents that may put the safety of
  food at risk.