Level 1 Food Safety Awareness

Certification Preparation Tyrogen 1.0

This entry-level qualification provides learners with essential knowledge of food safety principles to ensure safe handling, preparation, and service of food. It covers the importance of food safety, contamination hazards (physical, chemical, allergenic, microbiological) and controls, personal hygiene, maintaining clean and pest-free work areas, waste management, and critical temperature/time controls to prevent bacterial growth. Aligned with UK food safety standards (FSA guidance, Food Hygiene Regulations), ideal for new food handlers in catering, retail, or low-risk roles.

  • English
  • English
Modules

This assessment supports robust testing or randomised exams for food handlers. It verifies foundational awareness of hazards, hygiene practices, legal obligations, and preventive controls essential for compliance with UK food law and safe food handling in any setting.

Introduces why food safety matters, risks of poor practices, and legal duties.

Food safety is the practice of handling, preparing, and storing food in a way that prevents it from causing illness or harm to consumers. It is essential because unsafe food can lead to food poisoning, which affects thousands of people in the UK every year. Good food safety practices protect public health, build customer confidence, help businesses avoid legal penalties, and prevent financial losses from closures or fines.

Poor food safety practices, on the other hand, can result in serious consequences including outbreaks of illness, damage to a business's reputation, costly recalls, prosecution under UK law, and even permanent closure of premises.

Covers contamination types, sources, prevention, and detailed temperature/time controls for bacterial growth.

Contamination occurs when harmful substances enter food, making it unsafe to eat. Cross-contamination happens when bacteria or other hazards transfer from one surface, food, or person to another.

There are four main types of contamination: microbiological (caused by harmful bacteria, viruses, or moulds), physical (foreign objects like glass or hair), chemical (from cleaning products or pesticides), and allergenic (from ingredients that cause allergic reactions in some people).

High-risk foods (such as cooked meats, dairy, ready-to-eat salads, and cooked rice) support bacterial growth quickly and need strict controls.

Importance and practices of personal hygiene.

Personal hygiene is one of the most important ways to prevent food contamination. Poor hygiene allows bacteria from the body to transfer to food via hands, hair, clothing, or breath.

Food handlers must maintain high standards at all times when working with or near food to protect consumers and comply with the law.

Good practices include thorough hand washing at critical times, wearing clean protective clothing, reporting illnesses, and properly covering cuts/wounds. Avoid eating, drinking, or smoking in food areas to prevent contamination.

Cleaning, pest prevention, waste management.

Legal and practical hygiene maintenance. Clean and hygienic premises are essential to prevent contamination and comply with legal requirements. Dirty areas attract pests, allow bacteria to survive, and increase food poisoning risks. Regular cleaning also creates a safer and more pleasant working environment.
Total Modules: 4
Course: Level 1 Award in Food Safety
Learn / Practice
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Applicable Careers
Food Service Managers
44 careers
44
Chefs and Head Cooks
50 careers
50
First-Line Supervisors of Food Preparation and Serving Workers
59 careers
59
Food Preparation Workers
73 careers
73
This accreditation is applicable to 226 careers View All