Level 1 Food Hygiene Awareness for Catering is now available online.
This IIRSM-approved course gives entry-level catering and hospitality staff the essential awareness needed to handle food safely and follow everyday hygiene practices. It explains how to prevent contamination, control allergens, and carry out basic cleaning, storage and temperature routines based on Food Standards Agency guidance for catering settings.
Providing this training helps catering managers meet their responsibility to deliver role-appropriate instruction, reduce hygiene issues during inspections, and demonstrate good practice to customers, clients and venue partners.
Catering businesses must ensure every food handler understands how to work safely and maintain hygiene standards appropriate to their role. Entry-level staff in cafes, canteens, kitchens and mobile units may be new to food service environments and may not yet be familiar with the routines, controls and reporting practices that protect customers.
Without this awareness, small mistakes can lead to contamination, customer complaints and issues during EHO inspections.
Level 1 Food Hygiene Awareness for Catering provides a simple and reliable way to train new and temporary staff in the essential principles of food hygiene. It explains how to keep clean, handle and store food safely, support allergen control under Natasha’s Law and maintain hygienic work areas across different catering settings.
Providing this training helps catering managers build consistent hygiene standards across teams and shifts. It supports best practice for low-risk food handling roles, reduces the risk of hygiene non-conformances and demonstrates due diligence to clients, venue partners and inspectors. It also streamlines onboarding so new starters can work safely and confidently from day one.
This course is ideal for:
- Catering and Kitchen Assistants
- Cafe, Canteen and Counter Staff
- Waiters, Baristas and Front-of-House Teams
- Mobile and Event Catering Crews
- School, Care and Workplace Catering Staff
- Temporary or Agency Food Handlers
By the end of this course, trainees will understand:
- Legal duties and food safety standards that catering staff must meet
- Main causes of foodborne illness and how to control key hazards
- How to maintain good hygiene and prevent cross-contamination in catering
- Safe methods for handling, cooking, chilling and storing food
- Correct temperature ranges for reheating, hot holding, refrigeration and freezing
- Effective cleaning routines for equipment, surfaces and food preparation areas
Need a straightforward way to train entry-level catering staff in food hygiene?
Enrol your team in the IIRSM-approved Level 1 Food Hygiene Awareness for Catering course to build a strong baseline of hygiene knowledge, prevent contamination, and maintain safe, consistent standards across your catering operation.
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For more details about this course, please contact us.
