Covered in this course

Course contents

This training course is broken down into 3 sections

  1. 1 Food Hazards and Food Poisoning
  2. 2 Personal Hygiene
  3. 3 Cleanliness and Cross-contamination
An image of Kidney Beans - Food Safety and Hygiene Level 1 Training
Diagram labelled moisture, time, and food, to show components of food poisoning for food safety and hygiene level 1 training

This section is all about food poisoning. It's really important, even if you don't handle food, that you understand how food becomes contaminated, what the main symptoms are and how to avoid the dangers.

Close up of hands being cleaned as part of food safety and hygiene training

People are one of the most serious hazards in the food industry because people carry bacteria. This section is all about good personal hygiene, looking at washing hands, what you wear and what you should do if you're ill and your illness could be passed onto others through food. A step-by-step guide shows you exactly how you should wash your hands!

Person cleaning a pan with hot water for food safety and hygiene level 1

Cleanliness in food preparation areas covers things like tidying as you go, keeping work surfaces clean and how to wash-up properly. Cross-contamination - this is where harmful bacteria are spread from one thing - such as food, surfaces, hands or equipment - onto something else, simply by touching. And cross-contamination can happen at any point during the food process, so here we include correct storage of food and disposal of waste.

About this course

1 in 10 people fall ill each year due to contaminated food. This number would be drastically reduced if everyone working with food completed an approved food safety & hygiene training course - It is essential that anyone who works where food is made, prepared or sold has a good understanding of food hygiene, even if they do not handle food.

Comprehensive health and safety training is a legal requirement for those working with consumables: Food Safety and Hygiene Level 1 provides a good understanding of food hazards and food poisoning; covering contamination, personal hygiene and cleanliness in the food preparation area. It also looks at safe storage and waste disposal.

Whether you operate in Catering, Hospitality or Retail, this programme explains the hazards associated with poor food hygiene, and what to do to keep food safe. Ensure best practice and work towards legal compliance in just 45 minutes. 

Our course is broken down into 3 easy-to-follow sections: the hazards with handling food and food poisoning, personal hygiene and looking at cleanliness and cross-contamination when working with food.

Want to build on level 1 training or require level 2 training? We also provide Food Safety and Hygiene Level 2 training

Keith Wickham, a presenter of Food Safety and Hygiene Training - Level 1

Presented by

Keith Wickham

The importance of Food Safety and Hygiene Training - Level 1

It’s important that you comply with the law and understand the positive impact this training course can have on your organisation and employees.

Find out more

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Food Safety & Hygiene Level 1 certificate

Download and print

Each of our courses ends with a multiple-choice test to measure your knowledge of the material.

This Food Safety and Hygiene Training - Level 1 course concludes with a 20 question multiple-choice test with a printable certificate. In addition, brief in-course questionnaires guide the user through the sections of the training and are designed to reinforce learning and ensure maximum user engagement throughout.

As well as printable user certificates, training progress and results are all stored centrally in your LMS (Learning Management System) and can be accessed any time to reprint certificates, check and set pass marks and act as proof of a commitment to ongoing legal compliance.

What does my certificate include?

Your Food Safety and Hygiene Training - Level 1 Certificate includes your name, company name (if applicable), name of course taken, pass percentage, date of completion, expiry date and stamps of approval or accreditations by recognised authorities.

Please note if you are using our course content via SCORM in a third party LMS then we are unable to provide certificates and you will need to generate these in your host LMS yourself.

Food Safety & Hygiene Level 1 Certificate

377 real user reviews

4.5 out of 5
Easy to use and helpful.

Easy to use and helpful.

Easy to use and helpful.

This user gave this course a rating of 5/5 stars

Contamination and food equipment so on

Thank for every one who participate to breadwinner, is really helpful for me and, is great because I found lots of things that can help in the future that I really need such as first aid and contamination foods equipment and so on. I do enjoy and I really do.

Necessary to know

This user gave this course a rating of 4/5 stars

good but provide certificate

This user gave this course a rating of 5/5 stars

Very informative and easy to follow.

This user gave this course a rating of 5/5 stars

Very well explained

Enjoyed revisiting information given to refresh most of what I had already learned in past Food Hygiene Courses. Thank You.

A very informative training course!

I learnt so much information about food hygiene that I can use both at work and at home thank you.

Why is this training important?


It's important that you comply with the law and know the ways in which it affects you and the way you work.

The Food Hygiene Regulations 2006 

These regulations set out the basic hygiene requirements for all food businesses, from premises and equipment to staff training and hygiene. Critically, proof of appropriate practice and staff training are required by law.

Based on Regulation (EC) No 852/2004 of the European Parliament, the following legislation applies to all organisations handling foodstuffs for human consumption:

Food business operators are to ensure that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity

Regulation (EC) No 852/2004, Chapter 12, Section 1

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