Course description

Improper food handling can lead to contamination, food poisoning, and serious health risks. The Food Safety Awareness course provides foundational knowledge for staff working in food preparation, service, or distribution roles. Learners will explore hygiene standards, personal responsibility, and how to identify and prevent common food safety hazards.

Foodborne illnesses not only pose risks to customers but also damage reputations and can result in legal action. This course empowers employees to apply best practices in food storage, cleanliness, temperature control, and allergen management — ensuring safe and hygienic working conditions in any food-handling environment.

Developed by food hygiene professionals in collaboration with SEITECH International, this course is suitable for catering staff, kitchen assistants, food handlers, delivery drivers, and anyone involved in the food supply chain.

It aligns with the Food Safety Act 1990, Food Hygiene (England) Regulations 2013, and guidance from the Food Standards Agency (FSA) and Hazard Analysis and Critical Control Points (HACCP) principles.

What will i learn?

• Understand the importance of food safety and hygiene in the workplace
• Identify key food safety hazards including biological, physical, and chemical risks
• Recognise common causes of food contamination and how to prevent them
• Apply correct personal hygiene and illness reporting procedures
• Use safe food storage, handling, and preparation techniques
• Comply with legal duties under the Food Safety Act and Hygiene Regulations
• Identify and manage food allergens to protect consumers
• Understand the basics of HACCP and its role in food safety
• Maintain clean workspaces through effective cleaning and disinfection
• Promote a food safety culture and support regulatory compliance

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