Course Description
Welcome to our Food Safety Management course, where we delve into the critical legal responsibilities of food handlers and their employers. In accordance with EU and UK laws, it is imperative for food handlers to ensure the safety of all food prepared, cooked, served, or sold. Failure to adhere to food safety standards can result in contamination, posing severe risks to human health. Join us as we explore the essential practices and regulations necessary to safeguard against potential hazards and ensure the well-being of consumers.
Modules Covered
- Food Safety Regulations and Legal Compliance
- Identifying Hazards from Delivery to Service
- Controlling Risks and Preventing Contamination
- Managing Pests, Maintaining Premises, and Ensuring Personal Hygiene
- Final Assessment
Course Duration: 50 minutes
Accreditation
The Level 1 Food Safety – Catering course is approved by the CPD certification service.
Benefits
- Enhanced Awareness: Our online Level 1 Food Safety – Catering training will significantly increase your employees' understanding of the hazards associated with inadequate food safety standards, empowering them to recognise and address potential risks effectively.
- Comprehensive Coverage: Employees will learn how food safety risks emerge and acquire essential skills to control and prevent them, ensuring a safer environment for food handling and preparation.
- Flexibility: With online training, employees have the flexibility to progress through the modules at their own pace and convenience. They can seamlessly integrate training into their work and personal schedules, maximising productivity and minimising disruption.
- Efficiency: Our online training platform is designed to be efficient, optimising time and resources by providing concise and effective learning materials.
- Cost-Effectiveness
Eligibility
The Level 1 Food Safety – Catering E-Learning course offers an optimal approach to staff induction training, catering to:
- New hires with limited or no prior food safety experience
- Employees responsible for handling low-risk or pre-packaged foods (category A)
- Front-of-house staff, including waitstaff or cashiers
- Back-of-house personnel, such as kitchen assistants or warehouse staff.
