This course introduces the key principles of food hygiene and safe food handling. Learners will explore the main causes of foodborne illness, how bacteria spread, and the importance of correct storage, preparation, cooking, and temperature control. The course also covers personal hygiene, cleaning routines, cross‑contamination prevention, and allergen awareness.
By the end of the course, learners will understand their responsibilities, follow safe food handling procedures, and support a clean, safe environment for the people they care for.