CART Understanding Food Safety Certificates
Ten or more courses at just £6.49 each
Understanding Food Safety Certificates
What is the difference between food Safety training courses, and which one do you need?
Food safety courses are also known as food hygiene courses, but rest assured, they are both the same thing, and their official name is food safety.
To determine the level of food safety training you need, consider your job role and daily tasks and the difference between different levels of food safety training. According to EC Regulation 852 , your training should correspond to your job responsibilities so:
- Food Safety Level 1: For people who serve food or handle packaged food.
- Food Safety Level 2: For people who prepare or handle unpackaged food.
- Food Safety Level 3: For people who manage/supervise level 1 and/or level 2 food handlers.
| Food Hygiene Level Guide | |
|---|---|
| Front of House & Wait Staff | Level 1 |
| Porter & Assistants | Level 1 |
| Line Cooks | Level 2 |
| Kitchen Managers & Supervisors | Level 3 |
| Restaurant Owners or Ops Managers | Level 4 |
Each course level builds on the previous one. If you work as waiting staff, you need at least Level 1 training, but higher-level courses are also acceptable. Since the courses are valid for three years, we recommend considering if your job role will change during this time, as this may help you choose the most appropriate course for you.
The differences between the different levels of food safety training lies in the increased content. Level 1 training covers the principles that all food handlers need to know. Level 2 training includes everything in level 1, as well as additional training specific to line cooks. Level 3 covers everything in Level 2, plus additional training about planning, scheduling, and recording safety data related to kitchen management, safety and maintenance.
Level 1 training is an essential accreditation for those who work with prepackaged foods, such as shop workers or foodbank workers. It provides the necessary knowledge to ensure the safe handling and storage of products and teaches the importance of hygiene in food environments. For those who handle, prepare, or cook food, Level 2 Food Safety Training is the next step in this important journey.
In Level 1, participants learn about fundamental food safety practices essential for any food handler. They are guided through the importance of personal and workplace hygiene, including handwashing techniques, the use of protective clothing, and implementing effective cleaning and disinfection routines.
The certificate contains important information about identifying and safely storing various types of food. Understanding how to properly store food and rotate stock, including controlling temperature and separating raw and cooked products, is crucial for reducing the risk of cross-contamination, a common cause of foodborne outbreaks.
This level is designed to ensure that individuals, regardless of their previous experience in food handling, are equipped with the knowledge to implement basic food safety measures effectively. It’s an essential training certificate for non-specialised roles such as front-of-house staff, kitchen porters, and check-out personnel. While these positions are not directly involved in food preparation, they still require an understanding of how their actions can influence the overall food safety culture within their workplaces, and hopefully, this description will help you decide which food safety course is right for you.
The course content is delivered in an accessible format, ensuring participants can easily comprehend and apply the principles learned. It gives them the confidence to perform their duties responsibly and clearly understand their role in maintaining food safety standards.
The Food Safety Level 2 is created explicitly for individuals whose roles involve direct contact with food during its preparation, cooking, and serving phases.
The Level 2 course provides comprehensive coverage of food safety legislation, including key principles, the Food Standards Act 1999 and EU Regulations. Participants gain an understanding of the legal obligations of both food handlers and businesses. The course emphasises the importance of complying with national regulations and standards to ensure the safe operation of food businesses and the protection of consumers.
Level 2 also covers the importance of personal hygiene in the context of food safety. While Level 1 introduces the basics of personal hygiene, Level 2 delves deeper, highlighting the direct correlation between personal hygiene practices and food safety outcomes. Learners are equipped with advanced knowledge on preventing contamination through proper personal hygiene practices, significantly contributing to the food's overall safety and quality.
Temperature control and storage practices are also emphasised at this level, with detailed guidance on safely handling, storing, and preserving food at appropriate temperatures to prevent bacterial growth and contamination. This includes understanding the correct procedures for chilling, freezing, thawing, and reheating food, ensuring that food retains its quality and safety throughout its handling and storage processes.
The certification is rounded off with an in-depth look at pest control and waste management, essential to maintaining a hygienic food preparation environment. Participants learn effective strategies for preventing pest infestations and managing waste to minimise the risk of food contamination.
The Food Safety Certificate Level 3 is designed for those aspiring to supervisory and managerial positions within the food industry. This certification focuses on the intricacies of managing food safety practices. It emphasises a strategic and analytical approach to food safety, highlighting the critical role of leadership in promoting excellence and compliance in food handling and processing environments.
A vital facet of the Level 3 curriculum is an in-depth exploration of food safety auditing. This equips learners with the knowledge and skills required to conduct thorough and effective food safety audits, a cornerstone of maintaining and improving food safety standards within an organisation.
The focus on promoting a positive food safety culture highlights the significant impact of leadership in ensuring food safety. At this advanced level, participants are taught to understand the organisational culture and its effect on food safety outcomes. The training provides valuable insights into practical strategies for fostering a food safety culture embraced by all organisation members, from frontline staff to top management. Supervisors can significantly reduce the risk of foodborne incidents and improve overall hygiene and quality standards by instilling values, beliefs, and practices prioritising food safety.
The HACCP principles are further distinguished at this certification level, where participants design, implement, and manage HACCP plans. This involves a comprehensive understanding of conducting hazard analyses, determining critical control points, and setting up monitoring procedures and corrective actions.
Achieving a Food Safety Certificate Level 3 signifies a commitment to excellence in food safety and a desire to lead by example. It acknowledges the role of leadership in promoting safe food-handling practices to protect public health. This certification equips individuals with the credentials to mentor and motivate teams and instil the highest food safety standards.