Introduction to Food Hygiene

Course Summary: Aimed at staff with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. A first level course used to introduce low risk staff to the responsibility for food safety.

Awarding bodies: CIEH/HABC/RSPH

Course Content:

  • Food Safety (food hygiene, hazards, responsibilities)
  • Personal Hygiene
  • Cleaning
  • Contamination