Food hygiene - Level 1

FOOD HYGIENE – LEVEL 1

Course Number

SC0204 (Basic)

Validity

3 Years

Duration

1/2 Day

Optional Accreditation

Highfield 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

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