The QualCert Level 1 Certificate in Food Safety and Hygiene provides essential knowledge and practical skills required for maintaining high standards of food safety in various food-handling environments. The QualCert Level 1 Certificate in Food Safety and Hygiene including the Food Safety Act, the Food Hygiene Regulations, and relevant EU Food Safety Directives. The course is designed to equip individuals with a strong foundation in food safety, covering key areas such as food contamination risks, personal hygiene, cleaning and sanitization, temperature control, and safe food handling practices.
The QualCert Level 1 Certificate in Food Safety and Hygiene is suitable for food handlers, kitchen staff, catering assistants, and employees in the food manufacturing, retail, and hospitality sectors. The QualCert Level 1 Certificate in Food Safety and Hygiene is also beneficial for individuals looking to start a career in the food service industry or those responsible for maintaining hygiene standards in food-related workplaces. The course consists of five study units, totaling 20 credits, with structured theoretical and practical learning. Participants gain insight into common hazards, best practices, and regulatory requirements to prevent foodborne illnesses and ensure consumer safety.
Assessment for the QualCert Level 1 Certificate in Food Safety and Hygiene includes a multiple-choice examination and a practical evaluation, ensuring that learners can apply their knowledge effectively in real-world settings. Certification is valid for three years, with renewal recommended to maintain compliance with evolving industry standards. Successful completion of this course enhances employability, ensuring that individuals meet legal and industry requirements while promoting a culture of food safety within their workplaces.
Course Contents of QualCert Level 1 Certificate in Food Safety and Hygiene:
The QualCert Level 1 Certificate in Food Safety and Hygiene offers 10 Credits, requiring a Total Qualification Time (TQT) of 50 hours, including 35 Guided Learning Hours (GLH).This certification builds a solid foundation in food safety practices for entry-level food industry workers.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16016-1 | Introduction to Food Safety and Hygiene | 2 | 7 | 10 |
| QC16016-2 | Personal Hygiene and Safe Food Handling | 2 | 7 | 10 |
| QC16016-3 | Cleaning, Sanitation, and Cross-Contamination Prevention | 2 | 7 | 10 |
| QC16016-4 | Food Storage and Temperature Control | 2 | 7 | 10 |
| QC16016-5 | Basic HACCP Principles | 2 | 7 | 10 |
Entry Requirements for the QualCert Level 1 Certificate in Food Safety and Hygiene:
To enrol in this course, candidates must meet the following entry requirements:
- Minimum Age Requirement: Candidates must be at least 16 years old to register for this qualification.
- Educational Background: No formal qualifications are required; the course is open to all individuals regardless of academic background.
- Language Proficiency: A basic understanding of English is recommended, as the course content, assessments, and instructions are delivered in English.
- Prior Knowledge or Experience: No prior knowledge or experience in food safety or hygiene is necessary, making this course ideal for beginners.
- Employment Status: This course is suitable for individuals currently employed or seeking employment in food handling, catering, hospitality, food production, and retail sectors.
- Health and Safety Considerations: Participants should be physically capable of adhering to hygiene and safety protocols required in food handling environments.
This qualification provides essential knowledge and skills for individuals looking to develop a career in the food industry or meet workplace food safety compliance requirements.
Learning Outcomes of QualCert Level 1 Certificate in Food Safety and Hygiene:
Introduction to Food Safety and Hygiene
- Understand the importance of food safety in preventing foodborne illnesses.
- Identify key food safety hazards and their impact on public health.
- Recognize legal and regulatory requirements for food hygiene and safety.
- Apply fundamental food safety practices in a food handling environment.
Personal Hygiene and Safe Food Handling
- Explain the importance of personal hygiene in food safety.
- Identify best practices for handwashing, protective clothing, and personal conduct.
- Recognize the risks of cross-contamination due to poor hygiene practices.
- Demonstrate safe food handling techniques to prevent contamination.
Cleaning, Sanitation, and Cross-Contamination Prevention
- Understand the role of cleaning and sanitation in maintaining food safety.
- Identify different types of cleaning agents and their appropriate use.
- Explain methods for preventing cross-contamination in food preparation areas.
- Apply effective cleaning and disinfection procedures in a food handling environment.
Food Storage and Temperature Control
- Explain the principles of proper food storage and temperature control.
- Identify safe temperature ranges for storing, cooking, and serving food.
- Recognize the risks of improper food storage, including bacterial growth and spoilage.
- Implement best practices for stock rotation, labelling, and safe food handling.
Basic HACCP Principles
- Understand the concept of Hazard Analysis and Critical Control Points (HACCP).
- Identify key hazards in food preparation and how to control them.
- Explain the importance of monitoring critical control points in food production.
- Apply basic HACCP principles to ensure food safety compliance.
he QualCert Level 1 Certificate in Food Safety and Hygiene is designed for individuals who need a fundamental understanding of food safety practices. This course is suitable for:
- Food Handlers and Catering Staff – Individuals working in food preparation, service, and catering environments, including restaurants, cafés, and takeaway establishments.
- Hospitality and Retail Employees – Those involved in handling, storing, or selling food in supermarkets, convenience stores, and other retail outlets.
- Food Production and Manufacturing Workers – Employees working in food processing plants, bakeries, and packaged food production facilities.
- New Entrants to the Food Industry – Individuals with little or no prior experience in food safety who are looking to start a career in food handling, catering, or hospitality.
- School, College, and Care Home Staff – Workers responsible for food preparation and service in educational institutions, healthcare facilities, care homes, and similar settings.
- Self-Employed Individuals and Home-Based Food Businesses – Entrepreneurs, home bakers, and small-scale food producers who need to ensure safe food handling practices.
- Volunteers and Community Workers – Individuals handling food at community events, food banks, or charitable organizations.
This course is ideal for anyone who requires a basic food safety qualification to meet workplace requirements or regulatory compliance.