Level 1 Food Safety – Catering

Level 1 Food Safety – Catering

Level 1 Food Safety – Catering

A Look at How Safe Food Is in the Catering Business

You are now on the page for Level 1 Food Safety for Catering. This part will give you a quick rundown of the basic ideas you need to keep food safe in serving settings. This training will teach you how to keep the best standards in catering by staying clean, not contaminating food, and following proper hygiene procedures.

Awareness of Food Safety Risks in Catering

We will learn about the different food safety issues that can happen in catering settings during this lesson. To make sure that the food we serve at dining events is safe, we will look into ways to spot and lower the risks of biological hazards like germs and viruses as well as chemical hazards like cleaning products.

How to Safely Handle Food

That you know how to properly handle food when you're serving, you need to learn the rules. This class tells you everything you need to know to keep food-borne illnesses to a minimum in catering settings, from the right way to wash your hands to the best temperature for storing food.

How to Keep Yourself Clean in the Food Service Business

Learn why it's important to keep yourself clean in the catering business and how that affects the safety of the food. We'll talk about how important it is for caterers to stay clean, wear clean clothes, and not do anything that could make food dirty.

Cleaning and sanitising in the food service business

Here are the most important things you should do to clean and sanitise places that serve food. If you want to run a clean catering business, this class will teach you how to do things like clean cooking surfaces and tools used to make food.


  1. Module 1: Food Safety Legislation

    What is food safety and its significance? Food safety is termed as the preparation, handling, and storing of food routinely, to prevent foodborne diseases and health damages. It is considered as a chain starts from farm to factory to fork.
  2. Module 2: Hazards from delivery to service

    It is important to understand that what are the potential hazards and where it comes from? particularly when you are cooking and serving food to someone else. When you learn how food can become contaminated, you can take preventive measures against it.
  3. Module 3: Risk Control (Prevention of Contamination)

    Food poisoning happens when adequate numbers of bacterial types and their toxins are present in your food. These bacteria are commonly called as pathogens.
  4. Module 4: Pests, Premises and People

    Food can be contaminated at any point. Pest management is one of the most important and challenging tasks. Different variety of pests such as rodents, cockroaches, flies are the primary culprits behind the contamination of food supply.

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