Food Safety Level 1
ACT food hygiene certificate level 1 award provides an ideal introduction to food safety while complying with relevant UK legislation. Business owners and their employers have a legal duty to comply with the Food Hygiene (England) Regulations, 2005. Food Safety combines a number of practices to reduce health hazards. These include:
- premises hygiene,
- personal hygiene,
- risk control,
- pest control, and
- waste management.
Food Safety is a framework that sets a clear standard to which businesses and other organisations must work and it provides peace of mind for us all when we buy and eat food.
Legislation on Food Safety
The main law is the Food Safety Act of 1990. The law says that food handlers must make sure that food which is prepared, cooked, served or sold is safe for human consumption. Business owners and their employers have a legal duty to comply with the Food Hygiene (England) Regulations, 2006.
Every premises where you carry out food operations must be registered,including your home, and mobile or temporary premises such as stalls and vans.
HACCP- Hazard Analysis and Critical Control Points
HACCP is a scientifically proven system of ensuring food safety management and is the broadly accepted methodology which forms the basis for the law. A business does not have to follow the HACCP system as long as it can prove it has something else equally as effective in its place
Environmental Health & Enforcement
Food Safety enforcement action may be taken against food businesses when it’s proven that they have broken the law or risk the well being and safety have their staff or customers. The local council can send the business a letter to highlight recommendations or sections of the law or regulations that are or have been or are likely to be broken. These can include
- enforcement actions such as serving hygiene improvement notices,
- prohibition notices or
- emergency prohibition notices.
Food Safety Hazards
We look at the food safety hazards and risks, which can arise in the stages from delivering food to serving it to the public. You’ll learn about the potential risks of micro organisms, allergens and contamination
Food safety hazards occur in a variety of ways and at different stages of processing, packaging, delivering, serving and storing. Food safety risks arise when food handlers do not follow the correct processes around personal hygiene or food safety management.
Contamination hazards can cause very serious food safety issues. These hazards can be physical, chemical, allergenic or biological, or may very well be a mixture of two or more of these contaminants.
Prerequisites for Food Safety
- That means adequate staff food safety and hygiene training that matches their responsibilities at work.
- Personal hygiene. That means a good minimum standard of personal hygiene for all staff, including sickness reporting procedures,
- Construction design and maintenance. That’s the safe and hygienic design and care of the premises.
- Cleaning – means a thorough and regular cleaning programme, which covers all areas of the premises.
- Waste disposal means effective and hygienic disposal of all waste.
- Pest Control mean safe and hygienic management of potential pests in the workplace, and
- Supplier approval, so only purchasing from reputable suppliers to ensure that the food is safe.
Failing to follow food safety standards can cause contamination that can lead to fatal consequences. Completing this training course will give employees a greater awareness of the dangers that poor food safety standards pose.
This Food Hygiene Certificate is Ideal Staff Induction Training for:
- New employees with minimal or no prior food safety knowledge
• Employees handling low-risk or wrapped foods (category A)
• Front of house employees, such as waiting or check out staff
• Back of house employees, such as kitchen porters or warehouse staff
|Food Safety Legislation||1|
|Hazards from Delivery to Service||2|
|Risk Control (Prevention of Contamination)||3|
|Pests, Premises and People||4|
This online assessment for this food hygiene certificate level 1, is carried out by a series of multiple choice questions. Candidates must answer 75% of the questions correctly to pass each module. We advise you to complete each module and answer the question before moving on to the next module. This provides a better learning experience because you will need to have knowledge from earlier modules to understand some of the material in the later modules. For those who complete the course successfully, a PDF certificate of the award is sent directly to your inbox. Hard copies of the award are available on request. The course takes 50 minutes of training to complete. This is course content only and does not cover the time it takes to answer questions.