Food Safety and hygiene training

When storing or preparing food, it is essential that food standards are achieved and maintained.

This food safety and hygiene training aims to provide learners with the right knowledge on key aspects of food safety and food hygiene, to ensure good practice and the production of safe food.

Food Safety and Hygiene training courses

Food Safety and Hygiene Level 1

Focuses on the importance of food safety, obligations to maintain high standards of personal hygiene and wearing the appropriate protective equipment.

Food Safety and Hygiene Level 2

Focuses on the importance of food safety, your legal obligations, the food safety laws and issues of registration and enforcement. Consider key hazard categories, including food poisoning, cross-contamination, and allergies.

Food Safety and Hygiene Level 3

Focuses on the importance of food safety and your role as a food supervisor. Understand
what factors effect bacterial growth and what the 14 types of food allergens are, as well as good food storage practice and workplace requirements.

Sector-specific content

For anyone storing or preparing food

For Health and Social Care

Food safety and hygiene training objectives

Food Safety and Hygiene Level 1:

Use the right protective clothing effectively
Correctly wash your hands to prevent the spread of bacteria
Understand the importance of implementing an effective regular waste disposal system
Identify what contamination and cross-contamination is
Recognise the basic rules for safe food storage
Identify how you can avoid and prevent pest infestations

Food Safety and Hygiene Level 2:

Appreciate the importance of food safety and hygiene
Identify the main causes of food poisoning and allergies, including high-risk foods
Store and prepare food correctly to maintain safety
Be aware of the importance of temperature in maintaining food safety
Maintain your personal hygiene when handling or preparing food
Adopt effective cleaning routines and arrange your working environment to maintain safety
Take appropriate action to prevent pest infestation

Food Safety and Hygiene Level 3:

Recognise the difference between food-borne disease and illness
Identify the main causes of food poisoning and allergies, including high-risk foods
Understand what Hazard Analysis and Critical Control Points (HACCP) are
Identify good workplace design and effective waste disposal
Take appropriate action to prevent pest infestation
Ensure that the personal hygiene of your employees is at a high standard
Recognise the importance of effective food safety management procedures

Food safety and hygiene training content

Introduction to food safety and food law
Importance of personal hygiene
Work area and contamination
Food hazards and pest control
What can go wrong?
Maintaining food safety
Workplace design
Workplace requirements and equipment
Food safety management
Food allergy
Food borne illness
Temperature control
Waste and pest control

Accredited eLearning

Why use Access Learning for Food Safety and hygiene training?

Credible content – our courses are accredited, endorsed and designed in partnership with subject matter experts.
Multi-platform learning - optimised for mobile and tablet, meaning less text and more engaging, easily accessible content.
True ‘bitesize’ microlearning – making your learning experience more manageable, efficient and relevant.
Learning pathways - split courses up into digestible topics to make it quicker and easier to find training in the flow of work.
Accessible - we are working to make our content more accessible and are designing content with reference to the Web Content Accessibility Guidelines.
Updated and refreshed – Access Learning courses are regularly updated ensuring the most up to date and compliant content.