The CIEH Introductory Certificate in Food Safety Level 1

The CIEH Introductory Certificate in Food Safety Level 1

Is Your Workplace Prepared?

Did you know that around 20% of the UK population develop gastroenteritis each year (Fit for Work, NHS Choices) and this does not include other D&V illnesses such as the Norovirus or food poisoning?

Symptoms can last one to seven days and an employee should not return to work until two days from the last symptom.

This can be a massive loss to a workforce, the illness can be spread to team members and clients and if the organisation is found to be at fault claims can be made and costs can be high.

Wherever food is served, it is important to demonstrate the highest standards of food preparation, handling, storage and serving.

The CIEH Introductory Certificate Food Safety course is designed with this in mind and complements the guidelines issued by the Food Standards Agency (FSA). This course is designed for:

  • Individuals new to food safety
  • New employees working in low-risk environments
  • Anyone with an interest in safe food preparation at home

Upon successful completion of this qualification, candidates will be equipped with a background and understanding of the importance of good food preparation. You’ll learn about training and cooking practices such as keeping yourself and your work area clean and hygienic, how food becomes contaminated and steps to reduce this. You will also learn how foodborne illness, pest and physical contamination pose serious health risks and the controls to reduce these risks.

What’s more, employers can book this course for their employees and rest assured that not only have they fulfilled their legal responsibility but that this training will provide employees with the knowledge and skills to work safely and provide evidence to demonstrate compliance with CQC key lines of enquires and Ofsted regulations.

What's Covered?

The importance of food safety

  • Getting food safety right/wrong
  • Three common food hazards
  • What is food poisoning and who is at risk?
  • Common kitchen hazards

Food Hygiene

  • Bacteria
  • Hand washing
  • Skin conditions and infections
  • Reporting illness
  • Personal protective equipment and clothing

Cleaning

  • Clean and safe
  • Cleaning products
  • Washing facilities for food and equipment
  • Cleaning schedules and rules
  • Pests
  • How to clean dishes and utensils

Contamination

  • Physical contamination
  • Preventing chemical contamination
  • Biological contamination
  • Cross-contamination
  • Time and temperature control
  • Stock rotation

Note:

This course can be delivered as a half-day refresher/awareness course. The certification displaying the course content will demonstrate how National Occupational Standards have been met.

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new online courses.

Did you know, we now offer an online food safety course?