Fundamentals for Food Handlers

Good hygiene is the foundation of safe food production. This e-learning course gives you the essential knowledge you need to understand why hygiene matters, how foodborne hazards arise, and what you can do to prevent contamination and ensure safe food handling in your everyday work. Whether you work in production, kitchen environments, catering or retail, this course provides practical insight into how proper hygiene routines, basic food safety principles, and internal control systems all work together to protect the consumer and your business.

What will you learn?

The importance of hygiene: Understand how hygiene prevents contamination and supports food safety

Food safety hazards: Learn about biological, chemical, physical, and allergenic hazards in food

Prerequisite programs (PRPs): Explore the routines and conditions that form the foundation of safe food production

Internal control and documentation: Discover how hygiene is monitored and documented to meet food safety requirements

Introduction to HACCP: Learn how hazard analysis and critical control points support safe operations

Your role in food safety: Understand how your actions make a difference in preventing foodborne risks

Price: NOK 650,- per participant (excl. VAT)

Duration: Approx. 30 minutes

Language: English
This course is the English version of the Norwegian course "Hygiene og trygg matproduksjon"

Access: 6 months from the date of login

Participants can pause the course at any time and resume later.

Registration (opens soon)

Learning Objectives

After completing the course, you will understand how hygiene impacts food safety, and how your role is vital in preventing foodborne illness. You will gain knowledge of prerequisite programs such as cleaning, personal hygiene, temperature control, pest management and facility maintenance, and how these are part of the company’s internal control. You will also be introduced to key concepts in HACCP and the importance of good routines in daily operations.

Multiple employees?

Looking to enrol multiple employees? We offer corporate solutions and volume discounts – contact us for more information.

Target Audience

This course is suitable for all employees who handle food as part of their work. It is designed for food handlers in production, food service, catering, or other sectors where food safety is critical.

No prior knowledge is required.

Documented Training

Upon successful completion of the e-learning course, participants will be able to download a certificate of completion, which can be used as documentation for the company’s internal control system.

Our reporting solution provides full oversight and control of training progress across your organization.

Contents

Module 1 – Hygiene and Food Safety

Module 2 – Prerequisite programs and hazards

Module 3 – Cleaning and sanitation

Module 4 – Clothing and personal hygiene

Module 5 – Temperature control

Module 6 – Training

Module 7 – Maintenance and calibration

Module 8 – Purchasing and goods receipt

Module 9 – Premises (areas and layout)

Module 10 – Pest control

Module 11 – Safe water

Module 12 – Other prerequisite programs Exam

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