Workers not directly involved in preparing/handling high-risk food, including front-of-house staff, checkout staff, waiters, bar workers, food-delivery drivers, kitchen porters and warehouse staff, especially those handling wrapped/pre-packaged foods.
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For those working in food making industry or responsible for producing quality food products for mass consumption, it is important that they have clear understanding on basic principles and legislation’s regarding food safety and hygiene so that they can ensure consistent quality and healthy food products.
This Level 1 Food Hygiene and Safety course is one of the most popular food safety courses specially made for food handlers who are not directly involved in making or handling of food items but take care of food which are made elsewhere or marketing low risk foods.
The course intends to educate learners with basic food hygiene standards, risk factors and healthy practices so that they take precautions while handling food and related products.
Some of the highlights of the course are given below:
The course is divided into fifteen accessible, interactive modules and includes an assessment at the end.
What students gain at the end of the course ?
The Level 1 Food Hygiene and Safety course is designed by food safety experts for workers who are not directly involved in food making, processing or handling high-risk or low shelf-life food but for those who work where the food is made elsewhere and their involvement in handling food directly is abysmally low. The basic food safety course is also suitable for those working in places involved in wrapped and pre-packaged foods.
For Example:
People who are directly handling or making food items, should choose Level 2 Food Hygiene and Safety course (available for food retail, catering and manufacturing sectors) so that they aware of legal implications and standard safety compliance.
For those who are employed as managers or supervisors with food industry should take up Level 3 Food Hygiene and Safety for their career enhancement.
The advantages of having this certification are many, some of them are:
The certification can make students capable of enforcing the compliance and safety audit.
All safety courses at Green World Group are recognized by the CPD Certification Service which hence confirms that the curriculum has been made as per the universally accepted Continuous Professional Development (CPD) parameters.
The food safety course is approved by the prestigious Royal Society for the Prevention of Accidents (RoSPA) for offering quality and content-approved teaching.
The online assessment test will be conducted once learners complete studying the course material. The test will have 20 multiple choice questions with a pass mark of 80%. The answers can be marked online and you will know your result instantly. If you don’t get pass mark, don’t worry! You can go for a re-test as many times as you require with no extra charge.
Enrolment
Four steps from choosing a course to opening it, with a person reachable at every one.
Use the finder or ask the adviser. Every page shows the next dates, and the fee or how to ask for it.
Register on the course page and pay by card or PayPal, or ask for a payment link or bank transfer.
NEBOSH learners verify their identity after payment. For every other course, access follows the payment.
Open your course from My courses: e-learning from day one, or your virtual classroom on its dates.
Food managers, supervisors and food handlers at eateries, restaurants, hotels, bars, mobile food trucks, cafés, canteens, takeaways, hospitals, fast-food outlets, kitchens, schools and colleges.
Course fee
£365
Food handlers and employees involved in food manufacturing/processing who need fundamental food hygiene, safe-working, contamination-control and regulatory knowledge.
Course fee
£365
Retail food handlers or representatives working in food stalls, farm shops, bakery stores, grocery stores, supermarkets, butchers, fishmongers, sweet/snack shops, wholesalers and delicatessens.
Course fee
£365
We run in-company training, virtual classrooms for a whole team on your dates, and e-learning seats for staff spread across sites and countries. Tell us the roles and the timeline and an adviser puts a plan together.
