Food Safety Awareness Level 1

Programme Summary

Introduce the everyday behaviours that protect food from contamination in support and entry roles. Participants recognise common hazards, follow personal hygiene rules, protect packaging and report unsafe conditions. Workplace photographs and simple scenarios develop practical awareness of how cleaning, waste handling and personal conduct affect food safety, helping teams contribute reliably within their assigned responsibilities.

Training Objectives

1 Build awareness of common food safety hazards; 2 Explain personal responsibilities in food environments; 3 Encourage consistent hygiene and contamination prevention; 4 Improve recognition and reporting of unsafe conditions; 5 Support safe participation in food workplace routines.

Learning Outcomes

1 Identify contamination risks in workplace photographs; 2 Explain when hand hygiene is required; 3 Recognise basic food segregation and protection needs; 4 Select the correct reporting route for concerns; 5 Follow a simple food area hygiene checklist.

Target Audience

New Food Employees; Food Area Cleaners; Packaging Assistants; Warehouse Assistants; Food Service Support Staff.

Target Industries

Food Manufacturing; Food Warehousing; Supermarket Operations; Contract Catering; Hospitality Kitchens.

Course Contents

• Module 1 Food Safety and Personal Responsibility: Unsafe food and consumer consequences; Assigned responsibilities and reporting routes; Following instructions within role boundaries.
• Module 2 Recognising Common Food Hazards: Microbial chemical and physical contamination; Allergens and unintended cross contact; Contamination routes in shared work areas.
• Module 3 Personal Hygiene and Behaviour: Handwashing and protective clothing basics; Illness reporting and entry restrictions; Food area conduct and visitor rules.
• Module 4 Protecting Food and Work Areas: Separating food from unsuitable materials; Cleaning waste and pest prevention; Packaging protection and tidy storage.
• Module 5 Recognising and Reporting Concerns: Identify unsafe conditions from photographs; Report facts without guessing causes; Apply an entry level hygiene checklist.

Assessment

• 20 single best answer questions, including applied scenarios; one mark per question.
• 30 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied reference sheets permitted; messaging, internet searches and external AI assistance prohibited.
• Individual applied assessment (20 minutes): Review a food workplace picture set, identify five unsafe conditions and explain appropriate hygiene actions and reporting routes.
• Assessment criteria: Correct recognition of contamination hazards; Appropriate actions within assigned responsibilities; Clear and timely reporting choices.
• Pass each component separately: 15/20 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Report suspected contamination rather than conceal or ignore it.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed TQCSI course achievement; the level indicates programme progression and does not imply equivalence to an external qualification framework.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

111

Total teaching hoursTotal teaching hoursTotal teaching hours

6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

No previous food safety training required. Learners must understand the language used for workplace instructions.No previous food safety training required. Learners must understand the language used for workplace instructions.No previous food safety training required. Learners must understand the language used for workplace instructions.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

No assignment required. A short opening discussion identifies previous experience and language support needs.No assignment required. A short opening discussion identifies previous experience and language support needs.No assignment required. A short opening discussion identifies previous experience and language support needs.

End of course assessmentEnd of course assessmentEnd of course assessment

20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.