Health and Safety for Food Workers

Food handlers can easily be exposed to dangers in the course of their duties.  This course has been designed to provide an understanding of the best practices to minimise the risk of accident or injury.

Course Content

This course is made up of the following modules:

An Introduction to Health and Safety for Food Workers

This section introduces the learner to the course and explains how the food industry can be a dangerous place to work.

Module 1 - Types of Dangers and Legal Responsibilities

This section of the course concentrates on the types of dangers that can be found in the food industry and due to this, the legislation that has been put in place to protect food workers. It also looks at the legal responsibilities of owners and managers and employees.

Module 2 - Minimising Risks in the Food Industry

This module of the course looks at some more hazards within the food industry, such as noise, burns and chemicals. It looks at how to minimise risks through the use of PPE (personal protective equipment), hazard symbols and safety signs.

Module 3 - Good Practice

In this final section, you will cover maintenance and housekeeping, the importance of maintaining these acceptable practices and how they prevent hazards and risks within the food industry


On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 30 multiple-choice questions and a mark of 75% or above will be required to pass.


Learning Objectives

On completion of the course, you should be able to:

  • Name the five main types of accident highlighted by the HSE
  • Identify hazards in food industry workplaces
  • Name the legislations food companies must comply with
  • Explain the responsibilities of owners, managers and employees in the workplace
  • Explain what must be reported under RIDDOR
  • Give some health and safety statistics
  • List the 5-steps of a Risk Assessment
  • Explain what to do in the event of a small fire starting
  • Explain what should be in an evacuation plan
  • Explain that ‘bioterrorism’ is
  • Explain what the Government advice is in the event of a terrorist attack
  • Name some major workplace accident categories
  • Name the types of accidents and injuries that can occur in the food industry


120 minutes


Member: £23+VAT per person, Non-Member: £27+VAT per person

All e-learning course prices are quoted for 1-9 licences.

Discounts are available for bulk purchases of 10+ licences.

Please contact the SOFHT Office for further information on +44 (0)1827 872500 or email