Level 1 · Lesson 1
Responsibility and duty of care
Your responsibility and duty of care for food safety, in hospitality and food production.
Level 1 · Lesson 2
Personal hygiene
Personal hygiene, handwashing, protective clothing, jewellery, hair and covering cuts.
Level 1 · Lesson 3
Types of contamination
The four types of contamination, how bacteria multiply, and high-risk foods.
Level 1 · Lesson 4
Cross-contamination
Cross-contamination, the routes it travels, fridge storage order and colour-coded equipment.
Level 1 · Lesson 5
Temperature control
The danger zone, chilled and frozen storage, cooking and reheating, hot holding, cooling and probing.
Level 1 · Lesson 6
Cleaning and disinfection
The difference between cleaning and disinfection, why order matters, contact time and clean as you go.
Level 1 · Lesson 7
Fitness to work
Fitness to work, the 48 hour rule, reporting illness and why dressings are blue and detectable.
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