What Level of Food Hygiene Training Do I Need?

Food Hygiene Training is required if your job involves handling food in any way at all.

Take a look at what level of Food Hygiene Training you are legally required to attend below.

What does the legislation say?

Whether you directly or indirectly handle food in the workplace you need to follow the same legislation. If you are cooking, serving, making, packing or delivering the food you need to be aware of how to do it hygienically.

Food Safety Courses will allow you to gain the knowledge on how to manage food temperature and avoid contamination so that you are following legislation and working to best practice.

What level of Food Hygiene Training is right for me?

This all depends on how much you are involved in the handling of food. 3B Training offers Food Safety Training as both classroom and eLearning courses.

Food Safety Level 1

Food Safety Level 1 is available through both methods.  This level is designed for those who aren’t involved with the cooking or preparation of food. For example, if you worked as a check out supervisor at a supermarket, a delivery driver or bar staff at a pub or restaurant.

Food Safety Level 2

Level 2 is also available in both methods of training. This course looks at those who are direct food handlers and those who would cook the food.  Whether you worked in a hotel, school, bar or cafe; if you handle food, you should attend this training course.

Food Safety Level 3

If you work in a managerial or supervisory role above those who handle food you should attend this course. The course will help you enforce and communicate food hygiene measure around the workplace.

What do Food Safety Courses cover?

Highfield accredited Food Safety Training covers three primary topics; depending on the level of course you attend, the more detail you will get.

Food Safety
This topic covers how to prevent contamination, eliminate multiplications and how to clean correctly.

Management
This feature of the course looks at the legal & training requirements and what your responsibilities are as a supervisor or manager.

HACCP
Hazard Analysis and Critical Control Points is a method of preventing various hazards to food in the production process.

Top 3 Most Common Accidents in the Kitchen

The kitchen is filled with potential hazards and can be a dangerous place if you are not aware of them. Take a look at the most common causes of injury in the kitchen here.

 

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