Who Needs Level 1 Food Safety Training?

Level 1 food safety training is designed to provide foundational knowledge about food safety. But who specifically needs it?

Here’s a table we've made for quick reference.

Chefs, supervisors, waitstaff, and other food handlers need varying levels of food safety training depending on their jobs and specific roles. Level 1 training is for those in a job role that does not involve food preparation from raw ingredients to a finished product, or even reheating food.

As the table above states, it’s primarily for front-of-house staff, Waiting Staff, Porters, and Assistants. It is also considered suitable for food banks that only handle prepackaged foods. However, if food bank staff handle foods other than prepackaged foods, tins, and raw fruits and vegetables, they should opt for the Level 2 training. Employees in grocery stores and supermarkets, including stockers, cashiers, and deli staff, must also be proficient in food safety practices to a minimum of Level 1 food safety standards.

The UK government states that employers are responsible for staff hygiene training. This can be either a formal programme or informal training, such as on-the-job training or self-study. The government also provides information and guidance on food safety management procedures for small businesses using its SFBB (Safer Food Better Business) packs. And both the government and EHO inspectors support businesses that put staff through food safety training.

The content of Level 1 food safety training includes:

• Safe storage temperatures.
• FIFO (First In First Out) storage procedure.
• The importance of personal and workstation hygiene.
• Contamination and food poisoning.
• Cross-contamination.
• Waste management, pest control and safe working environments.
• How, why and what the correct cleaning process is.
• Allergen control.
• Food handlers have moral and legal responsibilities to the employer and consumer.

Level 1 food safety training teaches the importance of effective food handling procedures to ensure food safety at every stage, from receiving and storage to preparation and service. One of the topics covered is maintaining proper storage temperatures. Perishable items should be kept in the refrigerator between 1 and 5°C or below, while frozen foods must be stored at -18°C or below. Regularly checking and recording temperatures can help prevent spoilage and the growth of harmful bacteria.

Learning about labelling and dating food items is also crucial. This practice ensures the use of the oldest stock first and helps monitor the freshness and safety of the food. Proper food rotation, commonly called the "First In, First Out" (FIFO) method, minimises waste and reduces the risk of serving expired products.

The Level 1 food safety course also covers cleaning and sanitising, which are integral to maintaining a safe food service environment. Cleaning involves removing visible dirt, food residues and spills from surfaces while sanitising reduces the number of harmful microorganisms to safe levels. This two-step process prevents foodborne illnesses and ensures hygienic work and storage areas.

Food safety legislation is designed to protect consumers by setting standards for how food should be handled, prepared, and stored. Learning about the key points of food safety legislation in the level 1 food safety course ensures that food handlers understand their legal responsibilities and the importance of compliance.