1. Introduction to Food Safety and Contamination

This session introduces the basics of food safety, including the types of contamination (biological, chemical, physical) and their risks. You’ll learn about hygiene practices such as proper hand-washing and the importance of clean uniforms. The session also covers essential food safety regulations, such as the Food Safety Act 1990 and the Food Hygiene Regulations 2006, to ensure safe food handling practices at all stages of food production.

Learning Objectives:

• Identify and describe the main types of food contamination.
• Understand and apply basic hygiene practices for food handling.
• Recognise key food safety regulations and their importance in preventing food-borne illnesses.