Description
Clean premises, safe equipment, safer food
The design, layout, and cleanliness of food premises and equipment are vital to maintaining high standards of food safety. Poorly maintained facilities can lead to contamination, pest problems, and a failure to comply with food hygiene law.
This e-learning course, part of the Food Safety Level 2 suite, introduces learners to the standards required for food premises and equipment. It explains how safe design, regular maintenance, and effective cleaning routines protect customers and ensure compliance.
The course is suitable for food handlers, catering staff, hospitality workers, and anyone working in food preparation or service environments.
Key topics include:
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Legal requirements for food premises and equipment
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The importance of layout, workflow, and safe design
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Safe and hygienic use of work surfaces, utensils, and machinery
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Effective cleaning and maintenance of food equipment
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Waste management and pest prevention in premises
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The responsibilities of food handlers in maintaining safe environments
By completing this course, learners will understand how food premises and equipment should be designed, maintained, and used to support food hygiene and safety.
✅ Part of the Food Safety Level 2 training pathway
✅ Essential for all food handlers and catering staff
✅ Supports compliance with food hygiene regulations
Safe premises and clean equipment are the foundations of food safety.