Food Hygiene and Safety in Manufacturing Course Level 1

Food Hygiene and Safety in Manufacturing Course Level 1 – Online Course

Course overview
This online Level 1 course introduces essential food hygiene and safety practices for food manufacturing and production environments. It covers contamination prevention, food hazards, allergen management, personal hygiene, temperature control, food storage, cleaning, waste management and pest control. Learners also explore food hygiene legislation, manufacturer responsibilities and the 4Cs: Cleaning, Cooking, Chilling and Cross-contamination.

Please note: This course provides introductory food hygiene knowledge for manufacturing environments. It does not replace practical, role-specific or additional food safety training that an employer may require. Training should reflect each employee’s duties and the food safety risks associated with their workplace.

What the course covers
• Food hygiene and safety principles in manufacturing
• Food hygiene regulations and legislation for manufacturers
• Food manufacturer inspections and compliance responsibilities
• Staff training and manufacturer responsibilities
• Biological, chemical, physical and allergen hazards
• The 14 allergens and allergen precautions
• The 4Cs: Cleaning, Cooking, Chilling and Cross-contamination
• Preventing cross-contamination and allergen cross-contact
• Personal hygiene and managing staff illness
• Safe food storage and temperature control
• Hot holding and chilled display
• Waste management in manufacturing
• Pest control methods and prevention

Who is it for?
This course is suitable for people working in food manufacturing, food production and related operations, including:
• Food production operatives and food handlers
• Packing and processing staff
• Warehouse and storage teams
• Quality assurance personnel
• Production supervisors and managers
• Maintenance and cleaning teams
• New employees completing induction training
• Existing employees undertaking refresher training

Practical benefits
• Recognise common food safety hazards and contamination risks
• Understand food hygiene requirements relevant to manufacturing
• Apply the 4Cs to everyday food handling and production activities
• Improve awareness of allergen controls and food labelling practices
• Understand safe food storage and temperature-control principles
• Promote effective personal hygiene and hygienic working conditions
• Support consistent food safety practices and workplace compliance

What learners will be able to do
By the end of the course, learners will be able to:
• Explain key food hygiene and safety principles
• Identify common food hazards, including allergen risks
• Describe methods of preventing cross-contamination and cross-contact
• Recognise appropriate personal hygiene practices
• Explain safe food storage and temperature-control requirements
• Understand cleaning and disinfection requirements
• Recognise the importance of accurate allergen information
• Describe appropriate responses to food safety concerns or incidents

Is this training a legal requirement?
UK legislation does not prescribe this specific course as a mandatory qualification. However, food businesses must ensure that food handlers receive appropriate supervision, instruction and training relevant to their work. The Food Safety Act 1990 and Regulation (EC) No 852/2004 on the hygiene of foodstuffs, as retained in UK law, provide important requirements for food safety and hygiene. Employers should ensure that training reflects employees’ responsibilities and the risks associated with food production.

Assessment and certificate
The course is delivered online and includes a multiple-choice assessment. A CPD-accredited digital certificate is available upon successful completion. The course takes approximately one hour and can be accessed online from a phone, tablet or computer.