A Level 1 certified one-day course which is for those involved with handling food as part of their duties, such as chefs, kitchen staff, and carers.

Content:

 - Current legislation and the responsibilities of catering staff.
 - Understand bacteria and the causes of food poisoning
 - Understand the various types of food poisoning and its prevention. 
 - Development of best practice incorporating acquisition and delivery of food and its storage. 
 - Importance of hygiene and safe and effective preparation, cooking, serving and cleaning methods.
 - Written and practical examination.