Food Handler Hygiene

Learn the everyday habits and simple checks that keep food safe, customers healthy, and your kitchen confident.

Course description:
This practical starter course teaches food handlers how to keep food safe from purchase to plate. Using plain language and real kitchen examples, you’ll learn the essentials of personal hygiene, safe temperatures, cleaning and sanitising, and how to stop germs from spreading. We explain common risks (germs, chemicals, and physical objects), show you where things often go wrong, and give you easy steps to put things right.

You’ll also learn how to use simple written steps (SOPs), what a “critical control point” is in everyday terms, and why keeping quick records helps everyone do the right thing—every time. By the end, you will know what to do, why it matters, and how to do it safely, even on a busy shift.

What you’ll learn (in simple terms):

• Keep yourself clean and ready for work (hands, hair, nails, uniform).
• Stop cross-contamination between raw and ready-to-eat foods.
• Control temperatures safely (what the “danger zone” is and how to avoid it).
• Cook, cool, reheat, and serve food using clear, safe steps.
• Clean and sanitise work areas and cloths the right way.
• Spot hazards early and take quick, correct action when something goes wrong.
• Write down checks in a simple way so your team stays consistent.

Who this course is for:
Kitchen and service staff in restaurants, cafés, canteens, bakeries, cloud/commissary kitchens, and catering—anyone who handles food and wants clear, easy guidance.

Entry requirements:
No prior knowledge needed. Basic English reading and listening.

Format:
Short, focused lessons with plain explanations and practical examples you can use immediately at work.

Assessment:
A simple 20-question multiple-choice test at the end to confirm understanding.