{"product_id":"level-1-food-hygiene-and-safety-course","title":"Food Hygiene and Safety","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFood safety failures in hospitality are not theoretical risks. In Spain, food business operators face regulatory inspections, consumer complaints, allergen incidents, and enforcement action when hygiene standards fall below the requirements set by EU and national law. Whether a business operates a restaurant kitchen, a catering company, a hotel buffet, a bar serving tapas, or a delivery-only operation, every food handler is expected to understand the hazards they work with, the controls they must follow, and the legal responsibilities that apply to their daily tasks. Non-compliance can result in fines, temporary closures, reputational damage, and serious harm to consumers. The question is not whether food safety training is valuable — it is whether your team can afford to operate without it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Level 1 Food Hygiene and Safety course gives learners a structured, practical foundation in the core principles of food safety as they apply to real hospitality environments across Spain. The course covers hazard awareness, personal hygiene, contamination prevention, temperature control, allergen management, cleaning procedures, APPCC recordkeeping, and food waste responsibilities. Learners will develop the knowledge needed to handle food safely, support APPCC compliance, respond correctly during inspections, and contribute to a workplace food safety culture that protects both the business and the consumer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat is Level 1 Food Hygiene and Safety Training?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLevel 1 Food Hygiene and Safety training is foundational professional education designed for anyone who handles, prepares, serves, stores, or manages food in a workplace setting. It covers the essential principles of food hygiene, contamination prevention, safe temperature management, allergen control, and regulatory compliance. The training is structured around the obligations placed on food business operators and food handlers under Regulation (EC) No 852\/2004, which sets the EU-wide framework for food hygiene in all food businesses. (European Commission)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this course, learners will study how food hazards arise in daily kitchen and service operations, how APPCC (Análisis de Peligros y Puntos de Control Crítico) systems work in practice, how to manage allergen risks under EU food information rules, and how to maintain the cleaning, storage, and temperature controls that inspectors and auditors expect to see. The training also addresses Spain-specific requirements, including the obligations set out in Real Decreto 109\/2010 for staff training evidence and the provisions of Law 1\/2025 on food loss and waste prevention. This is not abstract compliance theory — it is practical, workplace-ready knowledge for professionals operating in the Spanish hospitality sector.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWho Should Enroll in This Level 1 Food Hygiene and Safety Course?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis course is designed for anyone who works with food in a professional hospitality environment, as well as managers, supervisors, and business owners responsible for ensuring food safety compliance across their teams.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor Individual Professionals:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eGet Certified:\u003c\/span\u003e\u003cspan\u003e Earn a Certificate of Completion to support your CV, LinkedIn profile, or workplace training record as evidence of food hygiene competency.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBoost Employability:\u003c\/span\u003e\u003cspan\u003e Build practical food safety knowledge that employers in restaurants, hotels, catering companies, and food delivery operations actively look for when hiring.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eReduce Risk:\u003c\/span\u003e\u003cspan\u003e Learn the correct procedures for handling, storing, cooking, and serving food — and understand why shortcuts create serious safety and legal problems.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eMeet Legal Expectations:\u003c\/span\u003e\u003cspan\u003e Demonstrate that you understand the food safety duties placed on food handlers under EU and Spanish law, including APPCC awareness and allergen control.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor Businesses and Corporate Teams:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEmployee Training:\u003c\/span\u003e\u003cspan\u003e Provide staff with a structured, professional food hygiene learning path aligned with Regulation (EC) No 852\/2004 and Spanish inspection expectations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCompliance Evidence:\u003c\/span\u003e\u003cspan\u003e Support your APPCC documentation, internal training records, and audit readiness with verifiable staff training completion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eOperational Consistency:\u003c\/span\u003e\u003cspan\u003e Help kitchen, service, and delivery teams follow safer, clearer, and more consistent food handling procedures across every shift.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eInspection Readiness:\u003c\/span\u003e\u003cspan\u003e Ensure your team can demonstrate competency and correct practice when health inspectors, auditors, or local authorities review your operation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor Managers and Supervisors:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSupervisory Confidence:\u003c\/span\u003e\u003cspan\u003e Understand what your team should be doing at every stage of food handling so you can identify errors, coach effectively, and maintain standards.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAccountability Awareness:\u003c\/span\u003e\u003cspan\u003e Learn the legal responsibilities that fall on supervisors and food business operators, including recordkeeping, corrective actions, and incident response.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCulture Leadership:\u003c\/span\u003e\u003cspan\u003e Build the knowledge to lead a food safety culture in your workplace, not just enforce rules.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat topics does this Level 1 Food Hygiene and Safety course cover?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis course covers six structured modules that take learners through the full scope of Level 1 food hygiene and safety knowledge. Topics include the legal framework for food safety in Spain and the EU, biological, chemical, and physical hazards in kitchen operations, personal hygiene and illness reporting, cleaning and pest prevention, temperature control across the cold chain, cooking, cooling, reheating, and service, allergen management and consumer information duties, APPCC recordkeeping, inspection preparation, incident response, and food safety culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe curriculum is designed to reflect real hospitality workflows — from receiving deliveries and managing stock rotation, through cooking and holding food at safe temperatures, to handling customer allergen questions and responding to complaints. The detailed course curriculum is provided below.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cstrong\u003eCurriculum Summary\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003ccolgroup\u003e \u003ccol width=\"159\"\u003e \u003ccol width=\"443\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKey Topics\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 1: APPCC and Food Safety Duties in Spanish Hospitality\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRegulation (EC) No 852\/2004 and food business operator responsibilities\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eReal Decreto 109\/2010 and staff training evidence requirements\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAPPCC systems, prerequisite programmes, and inspection expectations\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eLegal responsibility across restaurants, bars, catering, and delivery\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 2: Food Hazards in Daily Kitchen Operations\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBiological hazards in raw, cooked, and ready-to-eat foods\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eChemical and physical contamination in kitchen workflows\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAllergen cross-contact and undeclared ingredient risk\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHigh-risk foods in hospitality, buffets, and prepared meals\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 3: Operational Hygiene Controls\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePersonal hygiene, illness reporting, and safe food handler conduct\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCleaning, disinfection, pest prevention, and waste control\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRaw-to-ready-to-eat separation and cross-contamination prevention\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSupplier receiving, storage order, labelling, and stock rotation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 4: Temperature Control and Critical Food Safety Points\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCold chain control, chilled storage, and frozen food handling\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCooking, cooling, reheating, hot holding, and cold holding\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBuffet, catering, delivery, and time-controlled service risks\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eMonitoring logs, critical limits, and corrective actions\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 5: Allergen Control and Consumer Information\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEU allergen information duties and ingredient control\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eRecipe changes, menu accuracy, and staff communication\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eShared equipment, shared fryers, and cross-contact controls\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eCustomer questions, uncertainty, and escalation procedures\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eModule 6: APPCC Records, Inspections, and Incident Response\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTemperature logs, cleaning records, supplier evidence, and traceability\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eNon-conformities, unsafe food isolation, and corrective action records\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eComplaints, product withdrawal support, and incident documentation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFood safety culture, supervisor accountability, and team compliance\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat is the Financial Cost\/Risk of Non-Compliance?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFood safety non-compliance in Spain carries significant financial, legal, and operational consequences. Spanish food safety legislation, primarily governed by Ley 17\/2011 de seguridad alimentaria y nutrición, establishes a tiered enforcement framework with penalties that scale according to the severity of the infraction. (BOE)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eMinor infractions\u003c\/span\u003e\u003cspan\u003e, such as inadequate hygiene practices, incomplete training records, or minor labelling errors, can result in fines of up to €5,000. These are often identified during routine inspections and can escalate if not corrected promptly.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSerious infractions\u003c\/span\u003e\u003cspan\u003e, including failure to implement or maintain a functioning APPCC system, repeated temperature control failures, or inadequate allergen management, can attract fines ranging from €5,001 to €20,000, along with potential temporary closure of the establishment.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eVery serious infractions\u003c\/span\u003e\u003cspan\u003e, such as selling unsafe food, failing to withdraw contaminated products, or operating without required food safety systems in place, can result in fines from €20,001 up to €600,000, permanent closure orders, and criminal referral in the most severe cases. (AESAN)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBeyond direct fines, food safety failures create cascading business damage. A single allergen incident or foodborne illness outbreak can generate negative media coverage, loss of customer trust, online reputation damage, and civil liability claims from affected consumers. Insurance costs may increase, and the business may face difficulty retaining or recruiting staff.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eUnder Regulation (EC) No 852\/2004, EU member states are required to establish penalties that are effective, proportionate, and dissuasive. In Spain, local and regional health authorities conduct inspections and can issue immediate sanctions, corrective orders, or closure notices. Food business operators who cannot demonstrate adequate staff training, functioning APPCC documentation, and compliant operational procedures face the highest enforcement risk. (European Commission)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eInvesting in structured food hygiene training is not an optional expense — it is a core operational requirement. The cost of training a team is a fraction of the cost of a single serious enforcement action, and the knowledge gained directly reduces the likelihood of incidents that trigger regulatory scrutiny.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Spanish Compliance Institute","offers":[{"title":"Default Title","offer_id":53345175667035,"sku":null,"price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0963\/1118\/1659\/files\/Level1FoodHygieneandSafety.webp?v=1780994684","url":"https:\/\/spanishcomplianceinstitute.com\/es-spanish\/products\/level-1-food-hygiene-and-safety-course","provider":"Spanish Compliance Institute","version":"1.0","type":"link"}