Accredited Level 1 Food Safety for Catering Online
Course Description
The Level 1 Food Safety - Catering course from Livius Training is a concise, 50-minute online e-learning course designed to provide foundational knowledge for employees entering the food service industry. This qualification is fully accredited by Gatehouse Awards and the CPD Certification Service, ensuring it meets the rigorous standards required for compliance with the Food Safety Act 1990 and Regulation (EC) No 852/2004. As a UK-wide provider, our training is also specifically designed to meet Irish Food Safety Legislation, making it an ideal solution for hospitality businesses operating across the UK and Ireland.
This course is formally recognised by the Institute of Hospitality, IIRSM (International Institute of Risk & Safety Management), and IOSH. It focuses on the essential principles of food hygiene required for those in low-risk roles, such as front-of-house staff, bar workers, or kitchen porters. By adhering to the guidelines set out by the Food Standards Agency (FSA), the curriculum ensures that learners understand their legal obligations under the Food Hygiene (England) Regulations 2013. Training at this level is a vital component of a business’s Due Diligence defence, providing a verifiable digital certificate that is typically valid for three years.
Choosing an online e-learning course allows your workforce to gain essential certifications from any location, ensuring your business remains compliant with the Health and Safety at Work Act 1974 without the need for physical classroom attendance. This UK-wide accessible programme provides the factual, entity-rich training necessary to satisfy environmental health officers during inspections. To enrol your staff or to learn more about our corporate training packages, please visit our contact page to speak with our specialist advisors.
Learning Outcomes
- Identify the key food safety legislation and its application to the catering industry
- Recognise potential food hazards during delivery, storage, preparation, and service
- Explain how microorganisms cause food-borne illnesses and food poisoning
- Outline the essential principles of personal hygiene for food handlers
- Describe effective cleaning and disinfection procedures to prevent cross-contamination
- Identify safe food storage practices including temperature control and stock rotation
- Explain the importance of pest control and reporting infestations in food premises
- Recognise the legal duties of food handlers under UK and Irish food safety law
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