Food Handling – Level 1



Use hygienic practices for food safety

Assessment Description

Written assessment and classroom observation.

Who should attend

This unit of competency is a prerequisite for Food Safety Supervisor training. It applies to all staff who are involved in the preparation, storage, service of food & beverage. This course is the first level in the delivery of food handling & safety training. Personal hygiene practices underpin a range of service industry activities. They are particularly important within a food safety regime, but can also apply to housekeeping activities & anywhere where poor hygiene could provide a contamination risk.


Course Type

Short Course

Group Size

12 to 30

Course Aims

On the completion of this course, participants will have a basic understanding of the importance & consequences of food poisoning & food contamination & be able to practise safe food handling techniques. Advise students of the necessity for premises to have Food Safety Plans & standard operating procedures.

Course Size

1 x 6 hours



Course Content

On successful completion of this course participants will have an understanding of:

  • Follow hygiene procedures
  • Identify hygiene hazards
  • Report any personal health issues
  • Prevent cross contamination
  • Hand washing
  • Prevent food contamination
  • Prevent other contamination