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Food Hygiene and Safety Level 1, 2 & 3
Gain confidence and progress your food safety capabilities with this comprehensive course. Develop critical understanding aligned with UK food sector best practices. Study flexibly online at your own pace, valued by UK employers for ongoing professional development.
Overview
What You’ll Learn
Develop confident decision-making in food hygiene management
Apply HACCP principles to practical food safety scenarios
Strengthen leadership skills in food safety supervision
Understand allergen management and contamination risks
Improve accuracy in temperature control and monitoring
Manage food safety documentation and verification processes
Enhance responsibility in training and supervising staff
Make informed, ethical choices in food safety compliance
Overview
The Food Hygiene and Safety Level 1, 2 & 3 course is a CPD-accredited, fully online programme designed for UK learners ready to enhance their food safety knowledge and skills. It supports professionals aiming to deepen their understanding while balancing flexible study with work and life commitments.
This course builds your capability to take greater responsibility in food safety management, applying HACCP principles and sector best practices. It encourages ethical decision-making and quality assurance to meet expected standards across food-related operations. Your confidence and effectiveness in food hygiene leadership will grow.
Learners typically include food handlers, supervisors, and managers seeking skills-based recognition and practical knowledge. The course offers flexible, self-paced study with dedicated UK learner support, ensuring you develop credible expertise in food safety.
Key Highlights:
- Comprehensive coverage of HACCP and food safety management
- Focused on practical skills and ethical decision-making
- Flexible, 100% online learning with 12 months’ access
- CPD-accredited for professional development relevance
- Suitable for aspiring and practising food sector professionals
- Includes assessment with instant results and free exam retakes
- Optional digital and printed CPD certificates available
Accreditation & Recognition
This Food Hygiene and Safety Level 1, 2 & 3 is fully CPD-accredited, ensuring your qualification meets trusted professional standards for relevant fields. It is widely recognised by UK employers as a benchmark for continuing professional development and compliance training. Earn a CPD Accredited certificate to showcase your knowledge and skills
- 100% online, self-paced study with 12 months’ access
- Includes online multiple-choice exam and optional reflective portfolio
- Order a CPD-accredited digital certificate (optional printed version available for £24.99)
- Recognised by UK employers and globally trusted certification
Assessment & Certification
Your progress in this Food Hygiene and Safety Level 1, 2 & 3 is measured through an online multiple-choice assessment with a 60% pass mark and instant results. Learners can retake the exam for free, ensuring full understanding before completion. Upon passing, you can order a PDF version of the CPD Accredited certificate, verifying your learning achievement and continued professional development aligned with industry knowledge standards. You can also order a hardcopy certificate for £24.99 to boost your credibility and showcase your achievement. This qualification includes no hidden fees and is recognised by UK employers as evidence of structured learning and professional growth.
Who Is This Course For?
- Food handlers seeking to improve safety practices
- Supervisors responsible for food hygiene oversight
- Catering and hospitality staff aiming to enhance skills
- Managers wanting to lead food safety initiatives
- Quality assurance personnel requiring practical knowledge
- Aspiring professionals entering the UK food sector
Career Opportunities & Progression
- Food Safety Supervisor: £20,000-£28,000 per year
- Catering Manager: £22,000-£30,000 per year
- Quality Assurance Assistant: £18,000-£25,000 per year
- Food Production Operative: £17,000-£22,000 per year
- Hospitality Team Leader: £19,000-£26,000 per year
Key Skills You’ll Gain
- Confident application of HACCP principles
- Effective management of allergen controls
- Accurate temperature monitoring and recording
- Practical food contamination prevention
- Clear understanding of food safety legislation
- Leadership in staff training and supervision
- Risk assessment and hazard identification
- Ethical decision-making in food safety contexts
Why Study with Royal Open College
Royal Open College is a trusted CPD-accredited training provider dedicated to helping professionals build confidence, leadership, and compliance in the UK job sector. Our expert-led online courses are designed to fit around your lifestyle, giving you the flexibility to study anywhere, anytime. CPD-accredited and employer-recognised qualifications trusted across the UK
- Expert tutors with essential real-world experience
- 100% online learning with UK-based learner support
- Affordable, transparent pricing with no hidden fees
- Trusted by thousands of UK learners and global professionals
Enrol today to build confidence and develop practical skills in Food Hygiene and Safety Level 1, 2 & 3 with this CPD-accredited course designed to strengthen your real-world understanding.
Training You Can Trust
CPD Group Member
As proud members of The CPD Group, every course carries CPD hours to log, helping you meet annual CPD requirements while building your expertise.
RoSPA Member
Our RoSPA membership means course content shaped by the UK leading accident prevention experts, helping you spot hazards and keep your workplace safe.
Association of Healthcare Trainers
As an AoHT member, Royal Open College aligns healthcare training with current industry practices to support learners entering care professions.
UKRLP Registered
Royal Open College is UKRLP registered, allowing learners and organisations to verify our provider status through the national learning provider register.
Curriculum
- 5 Sections
- 52 Lessons
- Lifetime Access
Expand all sectionsCollapse all sections
- Food Hygiene and Safety Level 1, 2 & 323
- 1.1Module 01: Introduction to Food Safety9 Minutes
- 1.2Module 02: Food Safety Management Systems (FSMS) and HACCP9 Minutes
- 1.3Module 03: The Principles of HACCP11 Minutes
- 1.4Module 04: Legislation Regarding HACCP10 Minutes
- 1.5Module 05: The Seven Principles of HACCP – Part One11 Minutes
- 1.6Module 06: The Seven Principles of HACCP – Part Two12 Minutes
- 1.7Module 07: The Seven Principles of HACCP – Part Three8 Minutes
- 1.8Module 08: The Seven Principles of HACCP – Part Four12 Minutes
- 1.9Module 09: The Seven Principles of HACCP – Part Five11 Minutes
- 1.10Module 10: The Seven Principles of HACCP – Part Six11 Minutes
- 1.11Module 11: The Seven Principles of HACCP – Part Seven14 Minutes
- 1.12Module 12: Food Safety in Catering9 Minutes
- 1.13Module 13: Management of Food and Beverage Operations17 Minutes
- 1.14Module 14: Allergen Guidance for Food Businesses12 Minutes
- 1.15Module 15: Food Poisoning and Food-Borne Illness9 Minutes
- 1.16Module 16: Food Contamination Prevention9 Minutes
- 1.17Module 17: Microorganisms and Microbiology14 Minutes
- 1.18Module 18: Food Poisoning (Non-Bacterial)19 Minutes
- 1.19Module 19: Temperature Control8 Minutes
- 1.20Module 20: Food Preservation and Processing23 Minutes
- 1.21Module 19: Waste Disposal, Cleaning and Disinfection18 Minutes
- 1.22Module 22: Pest Control and Sanitation6 Minutes
- 1.23Module 23: Staff Training and Development8 Minutes
- Order You Certificate!1
- Leave a Review!1
- HACCP Level 5 Diploma19
- 4.1Module 01: Introduction to HACCP
- 4.2Module 02: HACCP and Food Safety Legislation
- 4.3Module 03: Food Safety Hazards
- 4.4Module 04: Planning a HACCP System
- 4.5Module 05: Creating the HACCP System
- 4.6Module 06: Principle 1 – Hazard Analysis
- 4.7Module 07: Principle 2 – Critical Control Points
- 4.8Module 08: Principle 3 – Critical Limits
- 4.9Module 09: Principle 4 – Monitoring Critical Control Points
- 4.10Module 10: Principle 5 – Corrective Action
- 4.11Module 11: Principle 6 – Verification of the HACCP System
- 4.12Module 12: Principle 7 – Documentation
- 4.13Module 13: Implementing the HACCP System
- 4.14Module 14: HACCP Alternatives
- 4.15Module 15: Monitoring and Verification
- 4.16Module 16: Food Safety Auditing
- 4.17Module 17: Emergency Procedures
- 4.18Module 18: Food Safety Management System
- 4.19Module 19: Food Safety Auditing
- Food Science8
FAQs
Level 1 food hygiene is basic awareness training. Level 1 focuses on understanding basic food safety hazards, personal hygiene, and contamination risks. It is designed for low-risk roles and people who do not handle open food. This level provides awareness only and is not suitable for anyone preparing, cooking, or handling food directly.
Level 2 is for handlers, Level 3 for managers. Level 2 focuses on safely handling, preparing, and storing food day to day. Level 3 focuses on managing food safety systems, supervising staff, and controlling risks. Level 3 includes responsibility for HACCP principles and food safety management decisions rather than hands-on food preparation.
Level 3 food hygiene is more detailed, but not difficult. Level 3 is more detailed than Level 2 because it focuses on understanding systems, responsibilities, and decision-making. It is designed for supervisors, managers, and business owners. With guided online learning, it is practical and accessible for those with food safety experience.
Food safety Level 3 is not legally required. UK law requires appropriate training for a person’s role, not a specific level. Level 3 is widely recognised as best practice for supervisors and managers responsible for food safety systems. It supports inspection expectations set by the Food Standards Agency without being legally mandated.
Level 2 food hygiene is for food handlers. Anyone who prepares, cooks, serves, or handles open food typically needs Level 2 training. This includes catering staff, retail food workers, mobile food businesses, and food production roles. It supports day-to-day food safety responsibilities and is commonly expected by employers and local authorities.
No prior food hygiene training is required. Food hygiene levels are role-based, not hierarchical. You do not need to complete Level 1 before Level 2 or Level 3. The correct level depends on your responsibilities, such as whether you handle food or manage people and food safety systems.
Food hygiene certificates do not expire. There is no legal expiry date for food hygiene certificates. However, refresher training is commonly recommended every three years to stay aligned with updated guidance and inspection expectations. Inspectors focus on current knowledge and competence rather than the age of a certificate.
Online food hygiene training is widely accepted. Online food hygiene courses are commonly accepted by employers and during inspections when they are appropriate to the learner’s role and level. Online training demonstrates knowledge and understanding but must be supported by correct workplace practices and food safety management.
Yes, our Food Hygiene and Safety Level 1, 2 & 3 HACCP covers HACCP training. It includes HACCP awareness, helping food handlers understand why controls matter. It also covers HACCP principles, implementation, and monitoring as part of food safety management systems. HACCP responsibilities apply mainly to supervisors, managers, and business owners.
Supervisors and managers typically need Level 3. Level 3 is best practice for those responsible for supervising staff, monitoring controls, and managing food safety systems. It supports inspection readiness by demonstrating understanding of HACCP, staff training, and compliance processes expected in supervisory and management roles.
Food hygiene training supports inspections, not guarantees. The training helps demonstrate competence, understanding, and due diligence during inspections. However, passing a course does not automatically ensure compliance. Inspectors assess real-world practices, records, and food safety management systems alongside staff training.
Choose the level based on your responsibility. If you do not handle food, choose Level 1. If you handle or prepare food, choose Level 2. If you manage staff, systems, or food safety controls, choose Level 3. Selecting the correct level ensures training matches your role and inspection expectations.
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£19.99
£499.00
Exclusive Deal!
96% Off, Today Only!
06
Hours
00
Minutes
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Seconds
Course Features
- Lectures 52
- Quiz 0
- Duration 6 hours
- Skill level Level 3
- Language English
- Students 3229
- Assessments Yes
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