of food hygiene legislation is important, but is not in itself
sufficient to prevent food poisoning which is usually the result
of ignorance or negligence. A reduction in high levels of food
poisoning can only be achieved through education of food handlers.
Who needs this qualification?
All food handlers in
catering, retail, manufacturing, health and social care.
- food poisoning
- prevention of food
- personal hygiene
- premises, equipment
and pest control
- cleaning and disinfection
First tier food handlers
will gain an appreciation of the fundamentals of good food hygiene
practice. Refreshment of this qualification is recommended at
least every 3 years.
QCA Accredited: Yes