A focused look at personal hygiene
This 15-minute course concentrates on the personal standards covered in hospitality roles. Handwashing sits alongside uniform, jewellery and protective clothing topics, with attention to hair, skin and nails. Illness reporting and professional appearance are also included.
The intended audience spans kitchen and front-of-house work: chefs, kitchen porters, food handlers, waiting staff and bar staff. Its narrow topic makes it a useful course to compare with the longer food-hygiene syllabuses.
Food Hygiene Level 1 introduces food hazards, handling and cleaning as well as personal hygiene. Food Hygiene Level 2 for catering adds the wider catering subjects of contamination, food storage and HACCP principles. Personal Hygiene and Presentation keeps its focus on the individual staff member and their presentation.