What is food borne disease

Food safety training in the UKFood borne is an illness cause by contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.

Symptoms vary depending on the cause. A few wide generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed.

The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example. Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.


Foodborne illness more often than not arises from improper handling, preparation, or food storage. Good hygiene habit before, during, and after food preparation can minimise the chances of contracting an illness. There is a consultation in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a huge variety of toxins that have an effect on the environment. Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances such as poisonous mushrooms or reef fish.


Bacteria are a frequent cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. Toxins from bacterial infections are delayed because the bacteria need time to multiply. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent.

As a result symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. Usually the symptoms are seen the day after the food has been ingested and digested completely. However if the intoxication involves preformed toxins as is the case with Staphylococcal food poisoning, the symptoms appear within a few hours.


In postwar Aberdeen (1964) a large-scale (400 cases) outbreak of typhoid occurred, caused by contaminated corned beef which had been imported from Argentina. The corned beef was placed in cans and because the cooling plant had failed, cold river water from the Plate estuary was used to cool the cans. One of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in Aberdeen, and a lack of cleaning the machinery led to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of Aberdeen who then became ill.

Outbreaks of foodborne illness since the 1970s prompted key changes in UK food safety law. These included the death of 19 patients in the Stanley Royd Hospital outbreak  and the bovine spongiform encephalopathy (BSE, mad cow disease) outbreak identified in the 1980s. The death of 17 people in the 1996 Wishaw outbreak of E. coli O157  was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830, “would be powerful, open and dedicated to the interests of consumers”.

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Food Safety Courses are a legal requirement for all Retailers

Food retail training in the UK

Food Safety Courses are a legal requirement for all Retailers and Retail Outlets in the United Kingdom and Europe, and must be taken by all involved staff. It is the responsibility of all businesses, that includes the business owner and the administering team, to make sure that all staff are trained to the level required for the job role they hold.

The Level 1 Food Safety Course for Retail is designed to enhance the Food Safety knowledge and skills of all staff working in the Food Retailing Industry.

The course covers the basic principles of Food Safety within the Food Retailing Industry and how to apply the knowledge, once gained, thereby, helping to prevent food poisoning, reduce food complaints and fulfill your legal and moral obligations under UK and European Law.

A Level 1 Food Safety Certificate in Retail should be taken by an individual where the following can describe the persons role:

Examples of those that work within the Retail Sector who should have a Level 1 Food Safety Certificate are as follows:-

  • Those who are working in a supermarket or smaller retail setting.
  • Those who only serve hot or cold drinks
  • Utility staff and cleaners working in the retail industry
  • Those who are handling low risk foods without preparation.

The Local authorities food safety team is in charge for the inspection of food retailers and providers in the locality. They ensure that the food hygiene and quality being ready available in premises meets legal requirements. It is also responsible for ensuring food is correctly labeled and compositional standards are met.

All premises registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be carried out and advice given. They also deal with any health and safety issues in food premises.

Food safety legislation places an obligation on food business operators to ensure that all their activities are carried out in a hygienic way. It makes it an offence to supply food which is unsafe or harmful to human health.

Food safety training in the UK and in Europe is a legal requirement, therefore, having completed this Level 1 Food Safety Course for the Food Retail Industry and obtaining your Royal Society for the Prevention of Accidents (RoSPA) course content approved certificate, show and as evidence to employers that you are legally and morally committed to ensuring a safe and hygienic environment.




Food handlers level 1 training

food handling training level 1

Food business owners are mandated by law, to make sure that food handlers will have appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.


If you are responsible for developing and maintaining a business’s food safety management procedures, you must have received adequate training to enable you to do this.

In UK, food handlers don’t have to hold a food hygiene certificate to prepare or sell food, although many food businesses will prefer that they do. The necessary skills may be obtained through on-the-job training, self-study or relevant prior experience.

Level 1 Food Hygiene and Safety course is designed as an introduction to food safety in order to give people who work alongside low-risk food with a basic knowledge of general food safety controls and procedures.

The course is solely for staff who do not have a direct role in preparing or handling food but who need to have a basic knowledge of food hygiene in order to ensure that they are able to work safely.

This is for workers who are not involved in the preparation or handling of high-risk food, or who only handle wrapped or pre-packaged food. This includes, but is not limited to:

  • Waiter in a restaurants
  • Front of house employees
  • Checkout staff
  • Bar workers
  • Kitchen porters.

If your task involves directly handling or preparing high-risk foods, then you will need to take our Level 2 Food Hygiene and Safety course in order to comply with food handlers’ legal obligations.

UK food hygiene certificates don’t have an expiry date. It is left to the discretion of the food business owner or environmental health officer to decide whether a refresher course is needed. This may be a result of changes to legislation or technological developments in food hygiene.

Upon the completion of the course you will be given a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

Food Hygiene and Safety for Manufacturing

Food Hygiene and Safety for Manufacturing

We are no strangers when it comes to food. It is literally not possible for anybody to live without consuming food, so far nobody has. As we know food is any substance whether the materials came from plants or animals, we consume them to be provided with nutrients that we needed to survive and grow.

In the past people used to hunt the food that they are going to eat outside the herbs and fruits that they’ve known that they could consume it safely of course. As time progressed just as technology, political nature and knowledge among many other things have improved, our knowledge and the way we prepare food has also improved.  It’s not just how we gather the materials that we use to make food but even the way we eat it and how it tasted diversified and changed for the better overtime.

Later on came agriculture and soon enough we now live in the age where we no longer had the hurdles such as hunting that we faced in the past as we have food industries to provide our needs.

Now here comes the concern. How are we sure that those responsible for our food are doing their job correctly?  Since our knowledge, methods and technology that revolve around food has been better than ever. So are our standards in food safety.

Food manufacturing industry is essential nowadays, while we still commonly make cook and prepare food at our homes, issues such as food spoilage and food preparation takes time, knowledge and effort are addressed by food manufacturing.

Food manufacturing has big industry and has undeniable effect in our lives now. With that in mind it is only natural that we make sure that those who are in the manufacturing industry are following the standards and regulation that has been set for them.