Level 1 Food Safety – Manufacturing e-learning
Level 1 Food Safety – Manufacturing Course Overview:
Our full suite of interactive video-based online courses can be white labelled and distributed by you.
Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.
Our Level 1 Food Safety – Manufacturing E-Learning course will equip employees with the knowledge to help ensure they understand their Food Safety obligations.
Level 1 Food Safety – Manufacturing Target Audience
The Level 1 Food Safety – Manufacturing E-Learning course provides an ideal solution to staff induction training including: New employees with minimal or no prior food safety knowledge; Employees handling low-risk or wrapped foods (category A); Front of house employees, such as waiting or check out staff and Back of house employees, such as kitchen porters or warehouse staff
Level 1 Food Safety – Manufacturing E-Learning Advantages
Training your employees with our online Level 1 Food Safety – Manufacturing E-Learning will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks arise and how to control and prevent them.
The Level 1 Food Safety – Manufacturing E-Learning course is approved by leading industry bodies: The Institute of Hospitality, IIRSM, Gatehouse Awards & CPD.
Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.
Duration of the course
Level 1 Food Safety – Manufacturing Modules
Food Safety Legislation
Hazards from Delivery to Service
Risk Control (Prevention of Contamination)
Pests, Premises and People
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