Food Hygiene (Level 1) Training for Schools and Academies

Food Hygiene (Level 1) Training for Schools and Academies

This Level 1 food hygiene course is designed for staff that serve food, undertake duties such as washing-up and cleaning, and that occasionally handle food. The course provides a robust and highly effective way to ensure staff are trained to required legislative standards, providing evidence of training on Local Authority inspection.

What is covered in this course?

Introduction

  • Food safety
  • Food poisoning
  • Foodborne illness
  • Symptoms
  • Vulnerable groups
  • Contamination
  • Hazard and risk
  • HACCP
  • Why does food safety matter

Legal Obligations

  • Introduction
  • Regulation (EC) No 178/2002
  • Regulation (EC) N0 852/2004
  • Regulation (EC) No 853/2004
  • Regulation (EU) No 1169/2011
  • The importance of training

Micro-organisms

  • Microbiology
  • What are bacteria?
  • Bacterial growth
  • The danger zone
  • Viruses
  • Protozoa
  • Food poisoning and foodborne illness

Cross-contamination

  • Preventing food contamination including E.coli 0157 controls
  • What is cross-contamination?
  • E.coli guidance control measures
  • Separation between raw and ready to eat foods
  • Food preparation surfaces
  • Pest inspection
  • Pest control

Cleaning and Disinfection

  • General cleanliness
  • Cleaning and disinfection
  • Surface cleaning and disinfection procedures
  • Food preparation surfaces
  • Two-stage cleaning (stage 1 and stage 2)
  • Cloths
  • The cleaning schedule
  • Dry stores
  • Cleaning utensils and crockery
  • Refrigerators and freezers

Hygiene

  • Personal hygiene
  • Hand hygiene
  • Handwashing technique
  • Hand contact surfaces
  • Infectious diseases
  • Skin infections
  • Clothing
  • Rules for keeping hygienic clothing

Hygienic process controls

  • Measuring temperatures
  • Effective temperature control of food
  • Delivery
  • Storage
  • Refrigeration
  • Common problems
  • Stock rotation
  • Contamination
  • Freezing and defrosting
  • Preparation, cooking and reheating
  • Hot holding
  • Cooling
  • Display for sale and service
  • Allergens

Food Safety Management

  • HACCP
  • Principles of HACCP
  • 'Off the shelf' systems
  • Monitoring records
  • Responsibility

This Level 1 course is designed for staff that serve food, undertake kitchen porter duties such as washing-up and cleaning, and that occasionally handle food.

The Admin dashboard

https://admin.ssslearning.co.uk

Our system requires no complicated setup. From the Admin Dashboard simply copy and send an invitation email to your staff with the login details for your school or academy. Once your staff commence training, all progress, results and CPD certificates are presented in the Admin Dashboard as evidence of training.

The Training site

https://training.ssslearning.co.uk

Staff complete a course via any PC, Mac, Smartphone or Tablet. Each course is made up of an engaging multimedia presentation created using 3D animation, comprehensive course notes and a fully tracked multiple-choice assessment. On completion, staff can view and print their CPD accredited certificate.

All courses are kept up-to-date with any changes in legislation or policy ensuring practice in your school or academy is compliant with current requirements.

Time to complete course

Approximately 3 hours, 10 minutes

Course Video duration

2 hours, 10 minutes

CPD points

3.0
  • Provides a training audit trail to evidence compliance with statutory requirements on inspection
  • Stores certificates for future access

Includes access to selected Safeguarding Webinars.

Related courses:

Pricing and how to buy

Please select the number of users you require and then click 'add to basket'.

At checkout you can choose to pay by invoice, or use a credit/debit card.