Course Duration: Approximately 2 hours
This IIRSM-approved course gives frontline staff the essential knowledge to handle low-risk food safely in any workplace.
Across two modules, staff gain an understanding of basic hygiene, allergen awareness, cleaning routines, temperature checks and safe storage in line with Food Standards Agency guidance.
Providing this course helps employers maintain consistent hygiene standards across all sites and demonstrate compliance during audits or food safety inspections.
| Course Duration | Approximately 2 hours |
|---|---|
| Approval body | IIRSM |
| Format | Fully online |
| Assessment | Multiple choice |
| Certification | Same-day digital certificate |
| Certificate Valid For | 3 years |
This course contains the following modules:
Module 1 introduces staff to the principles of food safety and their responsibilities under UK law. It outlines key legislation, including the Food Safety Act 1990 and explains what these mean for everyday food handling in all workplace settings. Your staff will understand how foodborne illness happens and why personal and environmental hygiene is essential.
This module includes the following sections:
Module 2 introduces the basic routines that food workers must follow. This includes guidance on personal hygiene, safe food handling and preventing cross-contamination. The module also outlines cleaning and storage procedures expected in food businesses.
This module includes the following sections:
Disclaimer: This course provides general food safety training relevant to the subject and sector covered. It does not replace a food business’s own food safety management system, HACCP procedures, allergen controls, cleaning schedules, supervision or site-specific training. Employers and food businesses must ensure the guidance is applied to the learner’s role, workplace, food handling activities and legal duties.
The course certificate includes:
An IIRSM-approved course certificate will be available for download and printing instantly upon course completion.
Users must complete a final theory test before earning their certificate.
The end-of-course test is:
A score of 80% is required to pass.
Erica is an internationally recognised food safety expert with over 30 years’ experience across industry, academia and government. From 2019 to 2025 she was Director of the Global Food Safety Initiative (GFSI), the world’s largest collaboration for food safety.
At GFSI, which benchmarks the certification standards used across global food supply chains, she chaired a forum of more than 200 national food safety regulators and worked with WHO, FAO and Codex. Earlier, she authored the World Bank’s Food Safety Investment Climate Toolkit, led the rewrite of the food and water sections of the WHO Guide to Hygiene and Sanitation in Aviation, and led international regulatory missions as Assistant Director at the UK’s Office for Product Safety and Standards.
She began her career with 14 years as Technical Director of a UK ready-to-eat food manufacturer, then led MSc Food Safety programmes at the University of Lancashire and the University of Greenwich. She is the author of Aviation Food Safety and has supported Human Focus in developing its food safety courses.
All food workers must receive food safety training suitable for their role. For workers handling wrapped or low-risk foods, Level 1 Food Hygiene is the standard. It provides the essential knowledge to maintain food safety and legal compliance.
This Level 1 Food Hygiene Awareness Course for All Workplaces is designed to meet this need in any environment where food is handled, not just commercial kitchens or eateries. It establishes a basic understanding of food hygiene, helping non-specialist staff handle low-risk foods safely and avoid cross-contamination and other hazards.
Providing this training helps you maintain consistent hygiene standards and reduce food and allergen risks in your organisation. It also serves as an ideal induction for new or temporary workers whose actions can affect food safety. Every successful trainee earns an IIRSM-approved completion certificate, providing clear evidence of training for audits and food hygiene inspections.
