ICTQual Level 1 Diploma in Health and Safety in Food Service
Maintaining high standards of health and safety in food service is essential for protecting customers, staff, and the reputation of food establishments. The ICTQual Level 1 Diploma in Health and Safety in Food Service is an introductory qualification designed to provide learners with a foundational understanding of food hygiene, safety practices, and compliance requirements in professional food service environments.
ICTQual Level 1 Diploma in Health and Safety in Food Service equips learners with essential knowledge and practical skills to identify hazards, follow safe food handling procedures, and maintain hygienic standards in kitchens, cafeterias, restaurants, and other food service settings. Learners will gain insight into basic food safety legislation, personal hygiene practices, temperature control, and the prevention of foodborne illnesses, laying the groundwork for a safe and compliant food service operation.
Through a combination of theoretical learning and practical application, participants will develop the confidence to apply fundamental food safety principles in everyday workplace scenarios. ICTQual Level 1 Diploma in Health and Safety in Food Service emphasizes the importance of maintaining a safe environment for both staff and customers, understanding basic HACCP concepts, and recognizing potential risks associated with food preparation and storage.
Ideal for beginners, entry-level food handlers, and individuals seeking to start a career in food service or hospitality, the ICTQual Level 1 Diploma provides a strong foundation for further study and professional development. By completing ICTQual Level 1 Diploma in Health and Safety in Food Service, learners will acquire the skills and knowledge needed to contribute effectively to safe, hygienic, and efficient food service operations, supporting both personal and organisational growth.
To enrol in the ICTQual Level 1 Diploma in Health and Safety in Food Service, learners should meet certain basic requirements that ensure they can fully engage with the course content and practical activities. This qualification is designed for beginners and entry-level staff who are starting their journey in food service, providing the foundational knowledge and skills necessary to work safely and confidently in professional kitchen and food handling environments.
Minimum Age:
- Learners must be at least 14 years old at the time of enrolment.
- This ensures participants are mature enough to understand basic health and safety concepts and follow workplace instructions safely.
Educational Background:
- No formal academic qualifications are required to enrol.
- Learners should have basic literacy skills in English to read and understand instructions, safety signs, and course materials effectively.
- This ensures participants can fully engage with learning activities and complete assessments successfully.
Experience:
- No prior work experience in food service is necessary.
- The course is ideal for beginners, school leavers, or individuals starting in entry-level food handling and preparation roles.
- Learners will gain foundational knowledge and practical skills to work safely and confidently under supervision in food service environments.
English Language Competency:
- Non-native English speakers may need a minimum English proficiency equivalent to CEFR A2.
- This ensures learners can understand course content, participate in learning activities, and follow safety procedures effectively in English-language environments.
Mandatory Units
The ICTQual Level 1 Diploma in Health and Safety in Food Service, to achieve the qualification candidates must complete all the mandatory units form the following :
Mandatory Units
- HACCP Fundamentals and Principles
- Food Allergen Awareness and Labelling
- Kitchen and Workplace Safety Practices
- Personal Hygiene and PPE Management
- Emergency Protocols and First Aid Basics
By the end of this course, learners will be able to:
- HACCP Fundamentals and Principles
- Understand the core principles of HACCP (Hazard Analysis and Critical Control Points) and their application in food service operations.
- Identify critical control points within food preparation and storage processes and implement effective monitoring procedures.
- Recognise the importance of hazard analysis in maintaining food safety and preventing contamination.
- Develop awareness of how to apply basic HACCP practices to everyday kitchen operations.
- Food Allergen Awareness and Labelling
- Identify common food allergens, their sources, and associated health risks to consumers.
- Understand legal requirements for labelling allergenic ingredients and communicating allergen information to customers.
- Apply best practices to prevent allergen cross-contamination during food preparation, storage, and serving.
- Promote a safe dining experience by implementing allergen management procedures.
- Kitchen and Workplace Safety Practices
- Recognise common kitchen and workplace hazards, including slips, burns, cuts, and electrical risks.
- Implement safe working procedures to minimise accidents and maintain a secure food service environment.
- Use kitchen equipment safely and ensure proper maintenance for operational safety.
- Promote a culture of safety and compliance, encouraging colleagues to follow correct procedures.
- Personal Hygiene and PPE Management
- Follow personal hygiene practices essential for working in food service environments.
- Understand the correct use, maintenance, and disposal of personal protective equipment (PPE).
- Reduce the risk of food contamination through proper hygiene and PPE protocols.
- Develop habits that support both personal safety and food safety compliance.
- Emergency Protocols and First Aid Basics
- Respond effectively to common kitchen emergencies, including burns, cuts, and minor accidents.
- Understand basic first aid procedures applicable to food service and kitchen environments.
- Support workplace health and safety by implementing emergency response practices promptly.
deal Learner for ICTQual Level 1 Diploma in Health and Safety in Food Service
- Aspiring Food Service Workers:
- Individuals looking to start a career in kitchens, catering, restaurants, cafeterias, or hospitality environments.
- Learners seeking foundational knowledge in food safety, hygiene, and workplace health practices.
- Entry-Level Kitchen and Food Handling Staff:
- Learners currently working under supervision in food preparation roles who want to develop safe working habits.
- Ideal for those aiming to understand basic HACCP principles, kitchen safety, and allergen management.
- School Leavers and Young Professionals:
- Students or young adults entering the workforce who want a recognised qualification in food safety and hygiene.
- Learners looking to enhance employability and gain confidence in a professional kitchen environment.
- Health and Safety Beginners:
- Individuals with little or no prior knowledge of food safety and hygiene, seeking practical and theoretical understanding.
- Suitable for those who want to learn personal hygiene practices, use of PPE, and emergency response procedures.
- Non-Native English Speakers:
- Learners with at least CEFR A2-level English proficiency who can follow instructions, complete assessments, and communicate effectively in English-language food service settings.
- Career-Focused Learners:
- Individuals aiming to build a foundation for further professional development in food service, catering, or hospitality.
- Learners seeking entry-level qualifications that support progression to Level 2 and higher food safety certifications.
Register Now
ICTQual Level 1 Diploma in Health and Safety in Food Service
