Food business operators have to ensure that they are supervising their employees and that they are given proper food hygiene training to guarantee the safety of their food. Understanding what level of food safety training is required for each job role in the business will set minimum standards and provide uniform training for all staff. The level of training will depend on the dose and role involved. How can I know if I need Level 1, Level 2 or Level 3 food safety training? Level 1 training Level 1 food safety training is for all employees who work in the food preparation or retail business and who handle low risk or wrapped food. It provides basic food safety and hygiene requirements, such as keeping work areas clean, reducing pollution and identifying important food safety issues. Employees who may need a first class include workers in the following roles. In front of house employees such as waiters Check out retail workers; assistants or stock filling staff On the back of home employees. Such as kitchen porters Warehouse staff Level 2 training Level 2 food safety training is essential for everyone working in a catering, manufacturing, or retail environment where food is prepared, cooked and handled. This course provides information on the importance of food safety and about safe practices and procedures. It gives an understanding of how to handle food safety risks such as personal hygiene, storage, cooking and handling and helps build the confidence and expertise in delivering safe food to consumers.

Employees who may need Level 2 workers include workers in the following industries.

• Pub, hotel, restaurant
• Supermarkets and retail environments, for example, delis and bakeries
• Food manufacturers
• Hospitals
• Care Homes
• School and nursery
• Prisons

Everyone who works with food to protect the health of consumers and ensures that the food they sell is safe.

Level 3 training

Level 3 Food Safety Training is aimed at supervisors, managers or business owners working in the food industry. As for Level 2 above, it will be involved in a variety of settings, including catering, manufacturing and retail, but also on the people who are responsible for the team.

Specific task roles for Level 3 requirements can be:

• Restaurant and cafe owners
• Head chef and kitchen manager
• Landlords and pub owners
• Supervisors or managers of fast food outlets and takeaways
• Supervisory food handlers

Business owners or general managers

This course provides an understanding of how to train food safety staff, as well as explain the importance of a food management system to help businesses use food security well.

In addition, part of learning how to handle food safely is to understand how to implement a food safety management system. Our HACCP Level 2 training works well with our food safety training courses and is suitable for all businesses that manufacture, handle, retail or distribute usable products.

Food Safety Training Medium is easy

Our food safety training courses are tailored to the Chartered Institute for Environmental Health's curriculum. Achieving a high standard of food safety not only makes good sense for businesses, but it also helps businesses that work with food and comply with the law.

Our online food safety and hygiene training courses provide instant certification upon completion and test multiple choice tests at the end to test what you've learned! You will also be able to show your commitment to the Food Hygiene Regulations 2008! Why not get started with a free trial today?

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Food hygiene standards are very strict for commercial food and restaurant companies. And with good reason. If quality is allowed to decline, it could jeopardise its reputation as a food and business quality, and in extreme cases, it could jeopardise the health of its customers. As a food business, it is important that you understand your legal duties well and follow the letter law to the best of your ability.

We’ve put together this guide to commercial food hygiene regulations, certifications and inspections, so you can determine exactly what to do and when. We will cover:

What is food hygiene?

‘Food hygiene’ is the general term given to the conditions and processes that are necessary to ensure that food is safe. Food can be contaminated, that is, damaged or unsafe by bacteria or foodborne illness, at any stage of the supply chain, from production to consumption. In relation to the commercial food business that provides consumers at the end of the supply chain, food hygiene is primarily about how food is stored, handled, prepared and cooked.

When proper measures are not followed, it can lead to food borne illness, which can cause serious illness to customers. And your business can be held responsible. This is why it is so important to follow best food hygiene practices. If you are opening a restaurant, or any type of commercial food business that offers food to the public, you will need to introduce good food cleaning practices from scratch.

After the amendment – Food Standards Act of 2010. The Food Standards Agency is responsible for all food standards. The goal is to protect public health in relation to food at any point in the supply chain, which always serves the interests of the consumer. The purpose of this amendment was to establish as the central regulatory agency for all food safety issues, and to give them the option to work effectively in the interest of consumers.

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