Food safety is a fundamental responsibility for all organisations involved in the preparation, handling,
storage, distribution or service of food.
This HACCP Level 1 In-House Training Course provides participants with a basic understanding of food
hygiene principles, food contamination risks and the importance of maintaining safe working practices.
The training introduces the fundamentals of Hazard Analysis and Critical Control Points (HACCP) and
explains how individual employees contribute to maintaining food safety standards and protecting
consumers.
Designed for employees who are new to food handling or work in environments where food safety
awareness is required, this course supports organisations in developing a positive food safety culture.
SAMSON TRAINING
Where Experience Meets Excellence
HACCP Level 1 – Food Safety & Hygiene Awareness
Course Outline
Module 1: Introduction to Food Safety
• What is food safety?
• Importance of food hygiene in the workplace
• Responsibilities of food handlers
• Understanding foodborne illness
• Consequences of poor food hygiene
• Introduction to food safety legislation
Module 2: Food Hazards and Contamination
• Understanding food contamination
• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen hazards
• Sources of contamination
• Introduction to cross-contamination prevention
Module 3: Personal Hygiene
• Importance of personal cleanliness
• Effective handwashing techniques
• Appropriate protective clothing
• Reporting illness and infections
• Cuts, wounds and dressings
• Jewellery and personal items
• Maintaining hygienic working practices
Module 4: Cleaning and Workplace Hygiene
• Importance of maintaining clean food premises
• Difference between cleaning and disinfection
• Basic cleaning procedures
• Safe use of cleaning chemicals
• Cleaning equipment and food contact surfaces
• Waste management
• Pest awareness and prevention
Module 5: Safe Food Handling and Storage
• Introduction to safe food handling
• Basic temperature control principles
• Safe storage practices
• Separation of raw and ready-to-eat foods
• Food labelling and date coding
• Preventing food contamination
Module 6: Introduction to HACCP
• What is HACCP?
• Why HACCP is important
• Introduction to food safety hazards
• Understanding Critical Control Points (CCPs)
• Importance of monitoring and reporting
• Individual responsibilities within HACCP systems
Who the Course Is For
• New food handlers
• Kitchen assistants
• Catering assistants
• Hospitality employees
• Restaurant and café staff
• Food service employees
• Retail food workers
• Warehouse personnel handling food products
• Employees involved in low-risk food handling activities
No previous food safety training is required.
Why This Training Is Important
Risk Management
Poor food handling practices can lead to contamination, foodborne illness, product recalls, reputational damage, and costly business disruption.
Legal Responsibility
Food businesses must ensure employees receive appropriate instruction and training in food hygiene relevant to their work activities.
Compliance
Training supports organisational compliance with food safety legislation and promotes consistent food hygiene practices across the workplace.
Organisational Performance
Well-trained food handlers improve product quality, protect consumers, reduce waste, and strengthen customer confidence.
Course Objectives
Participants will:
• Understand the principles of food safety and hygiene
• Recognise common food safety hazards
• Apply safe food handling and storage practices
• Prevent cross-contamination and foodborne illness
• Maintain high standards of personal hygiene
• Support workplace food safety procedures and HACCP systems
• Contribute to a positive food safety culture
Course Format & Delivery
Instructor-led training with practical examples and discussion.
Includes:
• Food safety awareness guidance
• Real workplace hygiene scenarios
• Interactive discussions
• Practical food safety guidance
Delivered:
• Onsite at client premises, or
• Online Webinar
UK Legislation Supported
• Food Safety Act 1990, as applicable.
• Applicable UK Food Hygiene Regulations.
• Food Standards Agency (FSA) guidance.
• Food Information Regulations and applicable allergen requirements.
Why Choose Samson Training
Samson Training delivers practical HACCP Level 1 training focused on reducing food safety risks and supporting organisational compliance.
Our approach emphasises:
• Practical food hygiene awareness
• Real workplace food handling scenarios
• Clear understanding of legal responsibilities
• Experienced instructors with industry knowledge
• Interactive learning and practical application
• Supporting long-term food safety culture
We position HACCP Level 1 training as the foundation of effective food hygiene management, helping organisations protect consumers, maintain compliance, and improve operational standards.
