Level 1 Food Hygiene Certificate

What’s covered

• What “food safety” and “food hygiene” mean, and the difference between them
• Why getting it wrong affects customers, colleagues and the business
• The real consequences of poor hygiene — food poisoning, complaints, fines, closure and reputational damage
• Why food safety is everyone’s responsibility, including support and non-handling staff
• Key terms you’ll meet throughout the course, such as contamination, high-risk foods and ready-to-eat foods
• The food environments these standards apply to — kitchens, shops, production and storage areas, service and front of house

What’s covered

• The three main hazard categories — microbiological, physical and chemical — with simple examples of each
• Microbiological hazards: harmful bacteria and viruses, how they multiply, and common culprits such as Salmonella, E. coli, Campylobacter and Listeria
• Physical hazards: foreign objects like glass, packaging, hair, jewellery and pieces of equipment
• Chemical hazards: cleaning products, sanitisers and pest control chemicals used or stored near food
• What contamination and cross-contamination mean, and the everyday situations where they happen
• An introduction to allergens as a further hazard to be aware of

What’s covered

• Effective handwashing — when to wash your hands and why it’s the single most important habit
• Personal cleanliness standards: clean clothing, tied-back hair, and minimal jewellery, perfume and nail varnish
• Covering cuts and wounds correctly, including the use of blue, detectable plasters
• Recognising symptoms that mean you shouldn’t be at work, such as vomiting and diarrhoea
• The importance of reporting illness to a manager, and the standard rule on staying away until 48 hours symptom-free
• Good habits around eating, drinking and smoking in food areas

What’s covered

• Why a clean environment is fundamental to food safety
• The difference between cleaning and disinfecting, and the “clean as you go” principle
• Safe handling and storage of cleaning chemicals
• Proper waste management and keeping bins and waste areas under control
• How to spot the signs of pests — droppings, gnaw marks, nesting and damage
• Why pests are a serious risk and the importance of reporting any signs straight away

What’s covered

• Preventing cross-contamination by keeping raw and ready-to-eat foods apart
• Why food should be kept covered, stored correctly, and out of the “danger zone” where bacteria thrive
• Safe practices when moving, storing or clearing food and used equipment
• Knowing when not to handle food, and when to step back and report a concern
• Simple habits that protect food at every stage — from delivery and storage through to service
• How your role supports the wider team in maintaining standards

What’s covered

• The main UK food safety legislation, including the Food Safety Act 1990 and the Food Hygiene Regulations
• The legal duty on businesses to provide hygiene training appropriate to each person’s role
• The role of Environmental Health Officers (EHOs) and what happens during an inspection
• How the Food Hygiene Rating Scheme works and why your rating matters
• The consequences of breaking food law — improvement notices, fines, prosecution and closure
• What “due diligence” means, and how training and records help protect a business

What’s covered

• A short multiple-choice exam drawing on the key points from all six modules
• A pass mark of 80%
• Free reattempts if you don’t pass first time
• An instant, printable PDF certificate the moment you pass