Food Hygiene Level 1: Safe Hands, Safe Food
Included with TrainMeUK — no separate course purchase required.
Explain the 4Cs of food hygiene and the four kinds of contamination and wash your hands at the right times and report illness before working with food.
- Assign to
- Anyone who works around food without cooking it
- Duration
- 40 minutes
- Evidence
- 15-question quiz
- Your version
- Editable
What they will be able to do
- Explain the 4Cs of food hygiene and the four kinds of contamination.
- Wash your hands at the right times and report illness before working with food.
- Keep raw and ready-to-eat food apart and clean as you go.
- Apply the key temperatures and use-by rules, never guess about allergens, and report pest signs.
The course
- 01Why it matters
- 02How food becomes unsafe
- 03Your hygiene
- 04Keeping food apart, clean and pest-free
- 05Temperatures, dates and allergens
The decision they practise
In “Danny at 07:10”, a face-to-face conversation, learners practise what to say and do when the other person pushes back. The wrong options are things a well-meaning person might genuinely say, and the feedback explains why each one is tempting. Short animations show “How it reaches the plate” and “The temperatures that matter”.
How you know they finished
The 15-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Food Safety Act 1990
- Food Safety and Hygiene (England) Regulations 2013
- Retained Regulation (EC) No 852/2004 on the hygiene of foodstuffs
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 15-question quiz closes the course, so you can show who completed it.
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