Name: Level 1 Certificate in Food Preparation and Cooking
Price: 20 GBP
Rating: 4.9 (37 reviews)

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Anyone who works in an establishment that deals with food should have a basic understanding of the principles of Level 1 Certificate in Food Preparation and Cooking. In industries such as catering and food delivery, it is essential that any food safety hazards can be identified and that waste is managed efficiently.

This Level 1 Certificate in Food Preparation and Cooking Course is for employees who don’t handle food directly, but work in an environment where food is handled. Each training module is designed to address the introductory key elements of food hygiene and safety; from food hygiene and safety laws, to safety control measures, personal hygiene and food safety hazards.

By the end of the course you’ll have an excellent understanding of how to ensure food safety in the workplace and how to comply with food health and safety legislation. Please note that if your job requires you to handle food, then you will need to take a Level 2 Food and Hygiene Safety Course in addition to this one.

Sneak Peek

Who should take the course

This comprehensive course is ideal for individuals associated with the food sector, such as:

Food processors
Shop owners
Restaurants and cafes
Caterers
Those working in various organisations involved in the food supply chain

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Furthermore, this Level 1 Certificate in Food Preparation and Cooking course is endorsed by the Institute of Hospitality ensuring quality content that teaches industry standards and best practices.

Learning Outcomes

By the end of the course, learners will be able to:

Demonstrate knowledge of the UK Food Safety Act.
Maintain a food safety management system in the workplace.
Promote excellent hygiene standards within their role.
Identify the different hazards that can occur at any point of food preparation.
Understand the importance of personal hygiene and ensure cleanliness is practised throughout the workplace.

Assessment

At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.

Course Contents

Module 01: Introduction to Food Hygiene Legislation and Food-borne Illness

We will discuss who will benefit from the course and why food hygiene is so important. We will look at the legislation around food hygiene, understanding food safety, and common health issues caused by contaminants.

Module 02: Types of Food Safety Hazards

We will look at the main microbiological hazards, allergenic hazards, physical hazards, and chemical hazards. We look at the potential impact of them contaminating foodstuffs and explore various ways to control for them in practice.

Module 03: Hazard Control Measures and Refrigeration

You will learn about the conditions under which food becomes contaminated with bacterial growth. We will also look at temperature control, the Danger Zone, controlling time, low and high-risk foods, controlling microbiological hazards, food deliveries, refrigeration and pests.

Module 04: Food Handlers Personal Hygiene

In this module we will look into hand hygiene, hand washing, hair hygiene, body hygiene and bad habits, personal protective equipment (PPE), and reporting illnesses.

Module 05: Cleaning and Disinfection

We look at why cleaning is important, good practice around waste management, cleaning and disinfection, the concept of clean as you go, keeping dishwashers clean, and the requirement for scheduled cleaning.