Online Health & Safety for Food Handlers Course
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20% discount on 50+ courses
The work activities and environment in a food premises can pose numerous health and safety risks to food handlers. In order to comply with the law and keep people free of ill-health or injury, these hazards must be suitably and sufficiently controlled. This is primarily the duty of the business owner, but all food handlers have a part to play in keeping the workplace safe.
This course familiarises learners with the types of hazards that may exist in their food premises. It teaches them what to do to help uphold health and safety measures put in place by their employer, and how to carry out work activities in a way that reduces risk. With this knowledge, food handlers will be fully equipped to adopt good health and safety practices and ensure everyone’s wellbeing is upheld.
- Developed by health and safety professionals
- Accredited by CPD and Approved by RoSPA
- Endorsed by the Institute of Hospitality
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 2-3 hours
- On completion, certificate is posted the next working day
Who Should Take This Course?
This health and safety for food handlers course is suitable for caterers, hospitality workers; anyone directly involved in food preparation activities in their workplace. It requires no previous knowledge so can be taken by anyone at any level – it fully explains what their duties are for reducing risks and adhering to health and safety measures as an employee and provides relevant examples to the food industry.
Anyone who is in charge of a food premises or in a senior position requires a higher level of knowledge: they must take a Level 3 Health and Safety training course.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 1 year. We will print this recommended renewal date on your certificate.
Screenshots (click to view)
If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!
|1||Introduction to Health and Safety|| |
What is health and safety at work?, what is a hazard?, what is a risk?, what are common accidents?, what are common illnesses?, statistics on injuries and illnesses, and why is health and safety important?
|2||Health and Safety Law|| |
Legislation, who enforces the law?, employer duties, risk assessments, RIDDOR, and employee duties.
|3||Welfare and First Aid|| |
Welfare provisions, work-related stress, causes of stress, effects of stress, conflict at work, first aid, and health surveillance.
|4||Work Equipment|| |
Risks posed by work equipment, examples of hazardous equipment, selecting equipment, training, inspecting equipment, pre-use checks, control measures, personal protective equipment, and employee duties.
|5||Hazardous Substances|| |
What is a hazardous substance?, sources of hazardous substances, examples of hazardous substances, chemical labelling, Safety Data Sheets, risks posed by hazardous substances, control measures, Workplace Exposure Limits, employee duties, and cleaning activities.
Noise at work, the effects of noise, measuring noise, employer duties, control measures, personal protective equipment, and employee duties.
|7||Fire and Electrical Safety|| |
Electricity, dangers of electricity, fire, the fire triangle, explosions, employer duties, fire safety procedures, and employee duties.
|8||Manual Handling|| |
What is manual handling, manual handling injuries, manual handling risks, technical measures, organisational measures, information and training, and correct handling techniques.
Download Course Overview (PDF)
Aims of the Course
By the end of this course learners will:
- Understand what is meant by health and safety at work and what is required by law to uphold it.
- Know which common work-related accidents and ill-health are caused by poor health and safety in the workplace.
- Recognise how the work environment should be organised to promote wellbeing and what first aid arrangements should be in place.
- Know the importance of using work equipment properly and ensuring it undergoes regular maintenance.
- Be aware of the risks of overexposure to hazardous chemicals and noise, and how to reduce these risks.
- Understand what fire safety procedures should be in place and how to adhere to them.
- Have an awareness of the risks posed by manual handling and the correct manual handling techniques for minimising strain.
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 15 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
Other Courses You May Be Interested In
This Level 2 Food Hygiene and Safety for Catering course helps learners to understand the basics of food hygiene so that they can work safely, comply with the law, minimise contamination and ensure the food they handle is safe for consumers to eat.
The Level 3 Supervising Food Safety Course is designed for supervisors and food managers who require a broader understanding of food safety control in the catering sector. The course is recommended for anyone responsible for managing people in a food business.