Food Safety and Hygiene
How it works
1. Sign up
Go digital and save time. Simply sign up and you can start the course immediately.
2. Take the course
You will need a PC, laptop, tablet or smartphone (iOS or Android). You can take the course online or download the course.
3. Assessment
The Assessment consists of multiple-choice questions. Upon successful completion of the assesment you will receive your certificate.
4. Certificate
You will receive a download link for your certificate. You are free to (re)print your certificate anytime. A signed and stamped original hard-copy by mail can be ordered.
FAQ
This course is for individuals who handle low-risk, pre-packaged food or work in non-food preparation roles. Ideal for waiters, retail staff, and kitchen porters.
The course covers essential topics such as personal hygiene, preventing contamination, Good handling practice, and maintaining a clean work environment. And aims to give learners a basic awareness of good hygiene and food safety issues.
This Food and Safety course is for now available only in English.
The course typically takes around an hour, but completion time can vary depending on the individual’s proficiency in English.
You will receive a level 1 Food and Safety certificate approved by EC-MT, the Netherlands, upon successful completion.
If your responsibilities increase to include food preparation or supervision, consider taking our Level 2 Food Safety and Hygiene course or Level 3 Food Safety and Hygiene course for more advanced training.
After passing the assessment, you will receive a download link for your signed and stamped certificate approved by ECMT (Emergency Control and Maritime Training)
You are free to (re)print your certificate anytime. An original hard-copy by mail can be ordered (not included)
What you will learn
Food safety and hygiene for galley staff
Introduction to food safety
Personal Hygiene
Demonstrates high standards of personal hygiene
Food safety hazards
Knowledge of different types of food hazards
Good handling practice
Ensure that food is properly looked at all stages of storage, cooking, cooling and re-heating
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