Anyone working with food is required to undertake a food hygiene course to ensure they know how to keep the public safe when preparing dishes for them.
However, there are three different levels when it comes to food hygiene certificates, so it is important to get the right one for the job you want to be considered for.
What is involved in Food Hygiene Level 2?
Food Hygiene Level 1 courses are aimed at those who work in a catering environment, but who will not directly prepare the food themselves, such as waiting staff, delivery drivers, cleaners, sales employees or those working in the stockroom.
Food Hygiene Level 2 courses are for those who plan to cook, handle, serve or prepare the food, such as chefs, cooking teachers, kitchen assistants, butchers, bakers, staff at supermarket delis, nursery workers, and the school dinner team to name a few.
Therefore, Level 2 is the basic requirement for all catering employees, and anyone who undertakes this training will learn about:
- Reducing contamination risks
- Rules about effective cleaning
- Requirements involving personal hygiene
- How to keep food at the right temperature
- Allergen contamination
- Managing hazards in the kitchen
- Waste management
- Pest control
- How to store food safely
What is involved in Food Hygiene Level 3?
With this in mind, what can be left to learn about in the Food Hygiene Level 3 course?
This is the next level of certification for those working in the food industry and is specifically aimed at more senior roles, including:
- Head chefs
- Kitchen managers
- Food supervisors
- Business owners
- Staff trainer
This is because it covers topics regarding managing staff, risk compliance, food safety legislation, and system management.
While those doing their Level 3 are expected to have the knowledge and expertise covered in Level 2, they will also learn the following:
- Staff management
Part of the course will cover how to train staff, manage their roles, ensure they are compliant with the rules, and encourage an efficient and safe food preparation zone.
- Risk compliance
They will also learn more about hazard control and the risks involved in contamination outbreaks. As well as gaining an understanding of what could go wrong, they will learn how and why it could by studying topics on microbiology, allergens and pests.
- Food safety legislation
After completing the course, they will be expected to understand food safety legislation back to front.
Therefore, they will learn the Food Safety Act 1990 and what this implies, as well as everything about impromptu inspections from Environmental Health Officers to make sure they always comply with food safety standards.
- System management
Level 3 will include a topic on Hazard Analysis Critical Control Point (HACCP), and staff are expected to know how to have an effective and efficient HACCP management system.
This means they should be able to create, manage and check it regularly to ensure the food business runs safely.
If it sounds like a Level 3 Food Hygiene certificate is more relevant to you, the good news is you can take the course online so you can boost your employability and expertise quickly and conveniently.
