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Food Hygiene Basic Level

This course enables all staff who work with food within a school, but not in a formal production environment (typically those who teach cookery or work in before or after school clubs etc), to understand basic food hygiene. Anyone working in a formal food production environment or teaching higher level food technology must complete a level 2 or level 3 food hygiene qualification dependent upon their role.

Course Presented by: 

Simon Lowe

Duration:

40 Minutes

Key topics covered

This course covers:

  • The importance of food hygiene

  • Food hygiene laws and legislation, plus inspection regimes

  • The four types of food hazards (biological, chemical, physical, allergenic)

  • The four Cs of food hygiene: cleaning, cooking, chilling and cross-contamination

  • Personal hygiene and illness

  • Waste management

  • Pest control

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