This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example:

• Checkout staff.
• Waiters.
• Bar workers.
• Food delivery drivers (suppliers, takeaway, etc.).
• Kitchen porters.
• Warehouse staff.

The course is divided into five accessible, interactive modules and includes an assessment at the end:

Introduction to Food Hygiene

1. • Who is this course for?
   • Why is food hygiene important?
   • Food hygiene law, understanding food safety, and health issues caused by contaminants.

Food Safety Hazards

1. • microbiological hazards,
   • allergenic hazards,
   • physical hazards, and
   • Chemical hazards.

Food Safety Controls

1. • The conditions for bacterial growth,
   • temperature control, controlling time,
   • low and high risk foods,
   • controlling microbiological hazards,
   • allergenic contamination,
   • controlling physical hazards,
   • controlling chemical hazards,
   • Food deliveries, refrigeration and pests.

Personal Hygiene

1. • hand hygiene,
   • hair hygiene,
   • body hygiene and bad habits,
   • protective clothing, and
   • reporting illnesses.

Cleaning Activities  

1. • why is cleaning important?,
   • waste management, cleaning and disinfection,
   • clean as you go,
   • Dishwashers, and scheduling cleaning.

NGN 30,000

3 days