An entry-level food safety course designed for anyone who handles food as part of their job. It covers the basic principles of food hygiene, including safe food handling, preventing contamination, personal hygiene, and understanding food safety hazards. The course helps learners meet legal requirements and ensures they can work safely in environments such as catering, hospitality, and food retail.

• An introduction to food hygiene

• Bacteria and their characteristics 

• HACCP

• Cleaning practices

• Legislation

• Common pests and their prevention

• The working environment 

• Personal hygiene and the working habits of the food handler

• The incidence of food poisoning

Course duration

Typically delivered over 1 day (approximately 6–7 hours), including training and assessment.

Assessment & certification

• Multiple-choice examination at the end of the course

• Successful candidates receive a certificate awarded by the Royal Environmental Health Institute of Scotland

• Certification is widely recognised across the UK food industry

Benefits of the course

• Helps ensure compliance with food safety regulations

• Reduces the risk of foodborne illness

• Improves workplace hygiene standards

• Enhances employability in food-related roles

Entry requirements

No prior knowledge or qualifications are required.

Delivery options

• Classroom-based training

• On-site training for businesses

• Virtual

• Group bookings available