Safer Food Essentials (Accredited Level 1 Food Hygiene Essentials Certificate)

Level 1 Food Hygiene Certificate - Course Syllabus
1. The LawLearners should be aware of food safety legislation that are applicable to UK food establishments, and how in general terms this affects the role of a Food Handler (food worker). In particular:•Understand the role of EHOs and local authority powers to control the sale of unfit/unsafe food•State the possible consequences of non-compliance with food safety law•Understand the importance of accurate record keeping in a food business•Describe legal requirements in relation to food handler training.•Explain the concept of ‘due diligence’
2. Microbiological HazardsLearners should understand the concept of bacterial hazards, and the conditions food poisoning bacteria need to multiply to dangerous levels. In particular:•Explain the concepts of ‘contamination’ and ‘cross-contamination’•Identify when a product is in the ‘danger zone’ •Understand the process by which bacteria reproduce (‘binary fission’) •Understand the difference between pathogenic and spoilage bacteria•Be able to identify factors that influence the multiplication of food poisoning bacteria•Identify and give examples of low & high-risk foods
3. Controlling Food PoisoningLearners should understand the basics of controlling the spread of harmful bacteria through safe cooking procedures and good temperature control. In particular: •Understand the main causes of food poisoning•Identify the groups who are most at risk of contracting food poisoning•Describe methods of checking and recording refrigerator temperatures•Understand how probe thermometers should be used, cleaned and disinfected•State the high & low temperatures required to minimise bacterial multiplication (‘danger zone’)•Understand the reasons for the separation of raw and ready-to-eat foods in storage.•Describe safe methods of thawing, cooking, hot-holding, cooling, and reheating food•Understand the importance of high temperatures and be able to state temperatures required to destroy harmful bacteria or to minimise their multiplication
4. Physical & Chemical Hazards & AllergensLearners should understand the key concepts of physical and chemical hazards, and be aware of the main sources of allergens. In particular:•Understand common causes of physical and chemical contamination and their effect on health•Understand the relationship between hazard and risk and how this can help prioritise action•Be able to identify physical controls used to limit the threat of physical and chemical hazards•Understand how chemical hazards can be limited through appropriate storage and use•Be able to identify common food product based potential allergens•Understand procedures required for dealing with foods that may cause allergic reactions
5. Personal HygieneLearners should understand the importance of good personal hygiene, and the threat Food Handlers pose to food safety through cross contamination. In particular:•Understand the need for and basis of, a good personal hygiene routine for a Food Handler•Understand good hand washing technique and the dangers of not washing hands •Identify the importance of appropriate protective clothing•Understand a Food Handler’s legal responsibilities to report illness correctly
6. Cleaning, Disinfection & Food PestsLearners should understand good basic procedures for cleaning and disinfection, and the role these play in producing safe food. They should also understand the basic threats to food safety posed by food pests. In particular:•Understand the role of cleaning in preventing food contamination•Explain the terms ‘detergent’, ‘disinfection’ and ‘sterilisation’•Understand how to use cleaning chemicals, disinfectants and sanitisers safely•Understand the significance of cleaning schedules•Identify washing facilities that should be provided for food and equipment•Understand acceptable methods of storing and disposing of waste from food premises•Understand the term ‘food pest’•Identify the types of common food pests•Identify signs of a pest infestation and how they can be prevented•Understand what actions should be taken in the event of an infestation being discovered