FOOD HYGIENE – LEVEL 1
Course Number
SC0204 (Basic)
Validity
3 Years
Duration
1/2 Day
Optional Accreditation
Assessment
Continuous or Formal (accredited option)
This course is for all staff who during the course of their work, come into contact with food through preparation, serving or working in the kitchen. Staff will gain knowledge of correct practices and the consequences of failing to implement these.
Suitable for:
Care, Education and Commercial
10 Bugs in your food can multiply to more than one million in just 12 hours. – Food Standards Agency
Introduction
- Introduction & course overview
Course Programme
- Legislation
- Food hygiene hazards
- Importance of temperature
- Refrigeration, cold holding, chilling
- Cooking, reheating, hot holding
- Safe storage
- Preparation
- Food handling
- Hand cleaning
- Premises and equipment
- Food allergens
Assessment
(where accredited)
- Course evaluation
