Course Aim

The aim of this online Level 1 Food Hygiene and Safety in Manufacturing training course is to give those who work in food manufacturing, a good practical working knowledge of how to handle and store food safely in the work place in order to ensure food is safe for the consumer.

Learning Objectives

On completion of the course, you should be able to:

• Explain the importance and use of appropriate Personal Protective Equipment (PPE)
• Wash your hands effectively
• Recognise the symptoms of food-borne illness and food poisoning
• List which illnesses to report
• Explain the importance of dressing wounds safely
• Explain legal responsibilities
• Identify unhygienic habits and poor behaviours
• Explain how to keep a work area and equipment hygienic
• Explain the rules for working with cleaning chemicals
• Name the 4 food safety hazards
• List the 14 food allergens
• Explain what ‘contamination’ and ‘cross-contamination’ means
• Explain the correct procedures for working with, and storing food safely and hygienically
• Identify potential hazards caused by pests

This course is made up of the following modules:

• An Introduction to Level 1 Food Safety in ManufacturingThis section introduces the learner to the course; it addresses two important questions, such as what is food safety? and what is food hygiene?
• Module 1 – The Importance of Personal Protective Equipment (PPE)This section of the course concentrates on why PPE is important within the food industry, what types of PPE there are and when to wear it. It also looks at how to check your PPE properly to make sure it is fit for work. This course looks at specific PPE which should be worn when working with food in a manufacturing environment.
• Module 2 – Personal Hygiene and Reporting IllnessThis section of the course covers how to properly maintain good hand hygiene, amongst general personal hygiene. It looks at why thorough hand washing techniques must be followed before handling any food.This module looks at the different symptoms of illness and the consequences of exposing food to the risk of contamination if illnesses have not been reported, and food handlers continue to work with food. Covering wounds is also very important as cuts may be infected with harmful bacteria that could contaminate food.
• Module 3 – Cleaning, Stock Rotation and PackagingIn this section, you will look at the different stages of the thorough cleaning process and what the different cleaning chemicals and equipment do and are used for. Also, how to keep your own work area clean, as well as any equipment you use.It also looks at the FIFO rule, ‘first in, first out’, which should be followed when dealing with stock rotation. It also looks at how damaged packaging or canned foods should be dealt with, as they could be contaminated with harmful bacteria.
• Module 4 – Food Hazards and Safe CookingThis final section concentrates on what food hazards are, including the 14 main food allergens and how it is imperative to prevent the contamination of food with food hazards, such as jewellery or other hazardous items.It also looks at the safe cooking of food, food cooling and food storage. Maintaining the correct procedures for cooking and reheating food can kill bacteria in food and prevent foodborne illnesses.

Assessment

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 20 multiple-choice questions and a mark of 75% or above will be required to pass.

The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don’t pass first time there’s no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.