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Food Safety Courses

First Response Training provides essential training for anyone working in food preparation.

All Courses

Food and Drink Safety

This Food and Drink Safety eLearning course is aimed at all operational staff in hotels, restaurants, and bars to ensure they are aware of all health and safety procedures related to food and drink handling. The module is designed specifically for food and drink service staff and uses examples from both areas throughout.

The module is interactive and takes 60 minutes to complete. The content includes information about food safety legislation, food hygiene principles, food poisoning, allergen awareness, and personal hygiene. Participants will learn about best practices for handling food and drink, such as how to store and prepare food, how to clean and sanitize equipment and surfaces, and how to prevent cross-contamination.

The course is also suitable for individuals who wish to develop their knowledge and confidence or use the module certificates at interviews. The course is CPD certified and endorsed by the Institute of Hospitality.

Learning Objectives

  • Identify the 3 types of contamination and methods of control
  • Describe safe food and drink handling practices
  • State the personal hygiene rules for food handlers and effective hand washing procedures
  • Identify key cleaning procedures in food and bar service areas and the importance of pest awareness

Food Safety Courses

Learning Objectives:

  • Understand the importance of food safety legislation
  • Describe the hazards associated with food safety
  • Explain how to store food safely
  • Understand how control measures and monitoring can prevent food poisoning
  • Describe the role of food handlers in maintaining safety and hygiene in the food premises
  • Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’

Classroom training

Learning Objectives:

  • Introduction to food safety
  • Legislation
  • Contamination, hazards and control
  • Microbiology
  • Food poisoning
  • Temperature control
  • Preservation methods and storage of food
  • Workplace equipment and design
  • Waste disposal, cleaning and disinfection
  • Pests
  • Personal hygiene
  • Supervision of food safety
  • Staff training
  • Food Safety Management Tools
  • Revision, assessment and review

Classroom training

Learning Objectives:

  • Understand the importance of food safety legislation
  • Describe the hazards associated with food safety
  • Explain how to store food safely
  • Understand how control measures and monitoring can prevent food poisoning
  • Describe the role of food handlers in maintaining safety and hygiene in the food premises
  • Explain the stages of ‘Hazard Analysis Critical Control Points’ – ‘HACCP’

Classroom or webinar training

Learning Objectives:

  • Understand the importance of food safety legislation
  • List the hazards associated with food hygiene
  • Explain how control measures and monitoring can prevent food poisoning
  • List the type of pests linked to food hygiene
  • Explain the stages of Hazard Analysis Critical Control Points

Classroom or webinar training
eLearning course

Learning Objectives:

  • Understand the importance of food safety legislation
  • List the hazards associated with food hygiene
  • Explain how control measures and monitoring can prevent food poisoning
  • List the type of pests linked to food hygiene
  • Explain the stages of Hazard Analysis Critical Control Points

Classroom training

Learning Objectives:

  • Understand the legislation relating to food hygiene and food safety
  • Describe the role of food handlers in maintaining safety and hygiene in the food premises
  • Describe the hazards associated with food safety
  • Know how to store food safely
  • Explain how control measures and monitoring can prevent food poisoning
  • To understand what is a balanced diet, including hydration and the effects of not having those essential requirements
  • State the importance of preparation and presentation
  • To be able to use a person-centred approach to nutrition and healthy eating within a care setting
  • To list the factors that may affect dietary requirements

Classroom or webinar training
Distance Learning

Learning Objectives:

  •  Introduction to food safety
  • Legislation
  •  Contamination, hazards and control
  • Microbiology
  •  Food poisoning
  • Temperature control
  • Preservation methods and storage of food
  • Workplace equipment and design
  • Waste disposal, cleaning and disinfection
  • Pests
  • Personal hygiene
  • Supervision of food safety
  • Staff training
  • Food Safety Management Tools
  • Revision, assessment and review

Classroom training