Level 1 Food Safety in Catering, Retail or Manufacturing
Food business operators must ensure that their employees are supervised and given adequate training in food hygiene to guarantee the safety of their food to customers. Understanding what level of food safety training is required for each job role in the business will set minimum standards and provide uniform training for all staff. The level of training will be dependent on the role and involvement with food.
Employees who might need level 1 include workers in the following roles:
- front of house employees such as waiters
- retail workers; check out assistants or stock replenishment staff
- back of house employees; such as kitchen porters
- warehouse staff
Food Safety training is for all staff who work in a food production or retail business and who handle low risk or wrapped foods. It gives the basic requirements of food safety and hygiene, such as keeping work areas clean, reducing contamination, and identifies key food safety issues.