Description

The UK Food Safety regulations identify that anyone who handles food or drink and the utensils and equipment used to prepare and serve food and drink are legally termed as food handlers and must be trained in safe working practices.

Team members who do not cook food, such as food and bar service and kitchen porters, have reduced impact on food safety, but must undertake training to meet the ‘specific needs of the job’. There are also less obvious roles that handle equipment and utensils such as, Housekeeping staff who set up room refreshment trays, conference porters setting up coffee stations and night porters who may serve pre-prepared sandwiches, drinks and early breakfasts, and again training to ‘the needs of the job’ should be undertaken.

Chefs are termed as primary food handlers as they prepare and cook food, taking it through some of the most dangerous times when food poisoning could result. They should undertake more in depth training along with managers and supervisors. Please refer to our Food Safety Level 2 (equivalent).

This course is designed to address the ‘specific needs of the job’ by highlighting the essential legal responsibilities of food handlers at this level, helping the company fulfil its obligations. It delves into three primary ways contamination can occur and provides practical strategies for staff to minimise risks in a more approachable manner than the Level 2 course. Learners will explore physical contamination, such as issues with broken glass or insects in food; chemical contamination, including the safe use of cleaning products and fly sprays; and microbiological contamination, focusing on how bacteria develop, the symptoms of food poisoning, temperature control, proper storage, checking expiration dates, using coloured chopping boards, service spoons, and cloths. Each section outlines how staff can effectively reduce risks. A strong emphasis is placed on personal hygiene, especially the critical practice of handwashing—when, where, and how it should be done. Finally, cleaning procedures are covered such as Clean as you go, adhering to cleaning schedules, managing waste removal, and being vigilant about pest control

We feel that the risk of food allergens is such an important subject and requires specific focus and understanding. Separate modules are available: Food Allergens and Special Diets for Front of House team members or Working with Food Allergens and Special Diets for Chefs and Managers.

Key benefits of this course:

• Learners will be fully aware of their food safety responsibilities
• Relate physical and chemical contamination to their working practices and minimise risk
• Understand how food poisoning bacteria develop and how to reduce risk
• Know what high risk foods are and implement care measures
• Understand how cross contamination is caused and how they can reduce the risk
• Know what action to take in case of an accident
• Be fully aware of the importance of handwashing
• Know the type of illnesses that should be reported as a food handler
• Understand the importance of cleaning in the workplace
• Know how to implement Clean as you go and Disinfection processes
• Understand the importance of carrying out cleaning schedules
• Recognise and report signs of pests in the workplace

Format

The course is delivered fully online and is split into four  highly interactive sections. Learners will engage with case studies, questions, and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.