Food law requires food businesses to make sure their staff are supervised and trained in food hygiene for the work they do. There is no single legal certificate, but employers and inspectors usually look for a recognised food safety qualification, and the right level depends on the role.
Level 1
A short introduction for people with little contact with open food, such as kitchen porters, front-of-house staff and new starters. It covers personal hygiene, contamination and cleaning.
Level 2
The standard qualification for anyone who prepares, cooks or handles food, including chefs, cooks, caterers and kitchen assistants. It covers hazards, storage and cooking temperatures, cross-contamination, cleaning and legal responsibilities.
Level 3
For supervisors and managers who are responsible for food safety. It goes further into HACCP, staff training, inspections and record keeping.
Allergens
Allergens are covered in their own course. Anyone who prepares or serves food should know the 14 major allergens and how to give customers accurate information.
Which level do you need?
If you handle food, take Level 2. If you supervise people who handle food, take Level 3. If you are not sure, ask us.
See our food safety courses for dates and details.