Food Hygiene Certificate

Level 1, 2 or 3 Food Hygiene courses , so what are the differences between them?

Confused – you don’t need to be! Knowing the difference between Food Hygiene courses is a piece of cake. The Food Safety Act 1990 has created a clear standard of training. Each level of training caters for the needs of food handling with increasing levels of consumption risk. Food risks included the possibility of physical or chemical contamination. These are greatly reduced when a food handler is working with pre-packed food. Food producers face more significant bacterial pathogens risks and need to have a much great understanding of control and monitoring methods.

Food Hygiene courses

How to choose between the Food Hygiene courses?

Food handlers working with low risk, pre-packed or wrapped food need a Level 1 course. This is because they are working with low risk food which are less likely to cause food poisoning and will generally have longer shelf-life and lower risk of bacteria growth. The risk of contamination is reduce the food is pre-made and wrapped. Level 2 food Hygiene training is for food handlers, cooks and people in food service. It makes sure they are trained with essential knowledge to work in food safety roles in CateringFood Retail and Hospitality. Providers also tailor for specific sectors of the food manufacturing and production. #food-hygiene

Level 1, 2 or 3 which is for me?

A level 3 course is for chefs and catering managers and people responsible for food production and service. A level 3 course will cover the responsibilities of supervisors and Managers in a food business. There are even higher level courses available in food hygiene and these are relevant for large scale or bespoke food business or Food Auditors. iQualifi’s Food hygiene courses can be purchased online here Level 1 Food Safety & Hygiene , Level 2 Food Hygiene & Safety and Level 3 Food.

Why are Food Hygiene courses necessary?

The Food Safety Act 1990 (as amended) provides the framework for all food legislation in the England, Wales and Scotland. The main responsibilities for all food businesses under the Act are to ensure that:

  1. Businesses do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it.
  2. The food businesses serve or sell is of the nature, substance or quality which consumers would expect
  3. The food is labelled, advertised and presented in a way that is not false or misleading #food-safety

Food Safety Act 1990 legislation 

How is Food Hygiene regulated?

The Food Standards Agency (FSA) is responsible for food safety and food hygiene in England, Wales and Northern Ireland. It works with local authorities to enforce food safety regulations. The Food Safety and Hygiene (England) Regulations 2013 Chapter XII state that “Food Business Operators are to ensure: that food handlers are supervised, instructed and/or trained in food hygiene matters commensurate with their work activities.” #level-2-food-hygiene

For more information about food hygiene and safety please do get in touch with us hello@iqualifi.co.uk or call 0800 8611896 or you can purchase one of our Food Safety & Hygiene online courses here: Level 1 | Level 2 | Level 3

Our course are easy to use and provide recognised certification. You would login to your course through the iQualifi website. You are able to log in and out at any time using the Dashboard. Our sales, finance and education team are on hand to support you with any questions. Save yourself time, travel and Covid-19 risk with this online course. You can enrol your whole team onto the course with our online checkout. Our course will give food handlers all that they need to understand Safer Food Better Business principles, the latest Covid-19 controls and achieve a 5 star ‘Score on the Doors’ food hygiene rating.   

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