HACCP Level 1 – E-Learning Course

Module 1: Introduction to Food Safety
• Understanding food safety and hygiene
• Importance of food hygiene
• Foodborne illness and food poisoning
• Food safety responsibilities
• Consequences of poor food handling
• Introduction to HACCP

Module 2: Food Hazards and Contamination
• Biological contamination
• Chemical contamination
• Physical contamination
• Allergen contamination
• Sources of contamination
• Understanding cross-contamination
• Basic contamination prevention

Module 3: Personal Hygiene
• Importance of personal hygiene
• Effective handwashing procedures
• Personal protective clothing
• Illness reporting
• Cuts and wounds
• Jewellery and personal cleanliness
• Fitness to work

Module 4: Cleaning and Workplace Hygiene
• Cleaning versus disinfection
• Cleaning procedures
• Safe handling of cleaning chemicals
• Maintaining food preparation areas
• Cleaning equipment and surfaces
• Waste management
• Pest prevention awareness

Module 5: Safe Food Handling and Storage
• Safe food handling principles
• Basic temperature control
• Food storage requirements
• Chilled and frozen storage
• Food labelling and date coding
• Preventing cross-contamination

Module 6: Introduction to HACCP
• Understanding HACCP
• Importance of food safety controls
• Food safety hazards
• Introduction to Critical Control Points
• Monitoring and reporting
• Employee responsibilities

• Food handlers.
• Catering employees.
• Kitchen assistants.
• Hospitality staff.
• Restaurant and café employees.
• Retail food workers.
• Food production personnel.
• Individuals entering food-related employment.

Food Safety Protection
Understanding basic food hygiene helps reduce the risk of food contamination and foodborne illness.

Workplace Compliance
Food businesses must ensure staff handling food understand basic food safety responsibilities.

Public Health
Safe food handling protects customers, employees, and the wider public.

Operational Standards
Proper food hygiene practices support professional food service operations.

Participants will:
• Understand basic food hygiene principles.
• Identify common food safety hazards.
• Recognise the importance of personal hygiene.
• Understand cleaning and disinfection requirements.
• Apply basic safe food handling practices.
• Understand the purpose of HACCP.
• Recognise their responsibilities in maintaining food safety.

100% online e-learning.
Includes:
• Self-paced online modules.
• Interactive learning content.
• Food safety examples.
• Workplace scenarios.
• Knowledge checks.
• Online final assessment.

Accessible through desktop computers, laptops, tablets and compatible mobile devices.

Food Safety Act 1990, as applicable.
• Applicable UK Food Hygiene Regulations.
• Food Standards Agency guidance.
• Applicable food allergen information requirements.

Samson Training provides practical food safety training designed to support safe food handling and regulatory compliance.

Our training focuses on:

• Practical food safety awareness
• Understanding contamination risks
• Clear explanations of HACCP principles
• Real food workplace examples
• Professional and engaging instruction

We support organisations in building strong food safety cultures within their teams.

What is HACCP Level 1 training?
HACCP Level 1 training introduces participants to basic food safety principles, including food hygiene, contamination risks, and the fundamentals of HACCP systems used in food operations.

Who should attend HACCP Level 1 training?
Anyone who handles, prepares, serves, or works around food in the workplace should attend HACCP Level 1 training.

How long does HACCP Level 1 training take?
HACCP Level 1 training is typically delivered as a half-day course.

Is HACCP training required for food handlers?
Food businesses must ensure that staff handling food receive appropriate food safety training to support safe food handling practices.