Do I Need Level 1, Level 2 or Level 3 Food Safety and Hygiene Training?

Posted 4 years ago

If you run or work in a food business, it’s your legal responsibility to make sure that anyone handling food is properly trained in food hygiene. But with different training levels available, Level 1, Level 2 and Level 3, it can be tricky to know which one is right for you or your staff.

The level of food safety training required will depend on the person’s job role, responsibilities, and how closely they work with food. Whether someone is handling ingredients directly, supervising a kitchen team, or working front-of-house, the proper training helps ensure that food is safe, customers are protected, and your business stays compliant with food hygiene laws.

In this guide, we’ll break down each level of food hygiene training, explain who needs what, and help you choose the right course for you or your team.

What is food safety training, and why is it important?

Food safety training, also known as food hygiene training, is essential for anyone involved in handling, preparing, cooking, serving, or selling food. It makes sure staff understand how to manage food safely, follow hygiene best practices, and meet the legal requirements set by UK food safety legislation.

There are an astounding 2.4 million cases of foodborne illnesses in the UK each year, which proves the importance of getting food safety training right.

Training is tailored to the level of risk that is associated with each role. It is a key part of preventing foodborne illnesses, reducing cross-contamination, managing allergens safely, and protecting public health. It also supports compliance during food hygiene inspections and contributes to maintaining high standards across the business.

What does food safety training cover?

Food safety training equips staff to:

Prevent foodborne illnesses
Staff learn how to store, cook, cool, and reheat food at safe temperatures, reducing the risk of harmful bacteria like Salmonella, Listeria, or E. coli multiplying and causing illness. It also covers safe thawing and reheating techniques.
Maintain hygienic practices
Training includes when and how to wash hands effectively, when to change gloves or aprons, how to prevent physical contamination (like hair or packaging), and how to keep surfaces and equipment sanitised throughout the day.
Handle food safely
This involves understanding “use by” and “best before” dates, rotating stock using FIFO (First In, First Out), separating raw and ready-to-eat food, and identifying high-risk foods that need extra care.
Control food allergens
Staff are trained to identify allergenic ingredients, prevent cross-contact during preparation or service, clean equipment correctly, and communicate allergen information clearly to customers. This is especially important in high-risk settings like restaurants, cafés, and takeaways.
Understand food safety legislation
Training covers UK food laws such as the Food Safety Act 1990 and Food Hygiene Regulations 2013, including employer and employee responsibilities, traceability, food safety management systems (like HACCP), and documentation.

Why is food safety training important?

Food safety training is not just a box to tick; it underpins everything from legal compliance to customer safety and business success. Here’s why it matters:

Legal requirements
The law requires food handlers to receive training appropriate to their duties. Environmental Health Officers (EHOs) check for this during inspections, and failure to comply can result in enforcement action or prosecution.
Protecting public health
Proper training reduces the risk of food poisoning outbreaks and cross-contamination. Vulnerable groups, like the elderly, young children, pregnant women, and people with weakened immune systems, are especially at risk from unsafe food.
Preventing contamination
Staff learn how to safely store food, separate raw and cooked items, use correct cleaning procedures, and follow personal hygiene standards, all of which are crucial for avoiding cross-contamination and food deterioration.
Managing food allergens
Training helps prevent serious incidents by ensuring staff understand the 14 major allergens, how to prevent cross-contact, and how to respond to allergy-related questions or emergencies with confidence.
Economic benefits
A trained team works more efficiently, reduces food waste, and avoids costly mistakes like serving spoiled or contaminated food. It also reduces the risk of fines, product recalls, and claims.
Reputation management
Consistently high food hygiene standards lead to better Food Hygiene Ratings from the FSA, stronger reviews, and more trust from customers, all of which support long term business growth.
Delivering consistent, high-quality food
When staff understand safe food handling, food is prepared and served consistently and correctly, improving quality, reducing complaints, and enhancing the customer experience.
Promoting a positive food safety culture
When food safety is part of the workplace culture, staff take ownership of their responsibilities, are more confident in their roles, and are more likely to spot and prevent problems before they escalate.

Which food hygiene certificate do I need?

There are different levels to food hygiene training, and which one you need will depend on which profession you work in. Whether it’s classic pub grub, a small deli or a Michelin star restaurant, each offers its own requirements when it comes to food hygiene training. Let’s take a look at the different levels of training and which one is required for each setting.

Level 1 food safety training

Level 1 Food Safety training is for all staff who work in food production or retail businesses and who handle low-risk or wrapped foods. It gives the basic requirements of food safety and hygiene, such as keeping work areas clean, reducing contamination, and identifying key food safety issues.

Employees who might need level 1 include workers in the following roles:

Front-of-house employees, such as waiters
Retail workers, check out assistants, or stock replenishment staff
Back of house employees, such as kitchen porters
Warehouse staff

Level 2 food safety training

Level 2 Food Safety online training is required for anyone who works in a catering, manufacturing, or retail setting where food is prepared, cooked, and handled. This course gives an understanding of the importance of food safety and knowledge of safe practices and procedures. It gives guidance on how to control food safety risks, like personal hygiene, storage, cooking, and handling and helps build confidence and expertise to deliver safe food to customers.

Employees who might need Level 2 include workers in the following industries:

Pubs, hotels, restaurants
Supermarkets and retail environments, for example, delis, and bakeries
Food and drink manufacturers
Hospitals
Care homes
Schools and nurseries
Prisons

Everyone who works with food has a special responsibility for safeguarding the health of consumers and ensuring that the food they sell is safe to eat.

Level 3 food safety training

Level 3 Food Safety training is aimed at supervisors, managers, or business owners working in the food industry. As for Level 2 above, it would also apply in a variety of settings, including catering, manufacturing, and retail, but to those with a responsibility for a team of people.

Specific job roles requiring Level 3 could be:

Restaurant and café owners
Head chefs & kitchen managers
Landlords and pub owners
Supervisors or managers of fast-food outlets and takeaways
Supervisory food handlers
Business owners or general managers

This course gives an understanding of how to train staff in food safety, as well as explaining the importance of food management systems to help the application of good food safety across the business.

Part of learning how to manage food safely is about understanding how to implement a food safety management system. Our HACCP level 2 training works alongside our food safety training courses and is suitable for all businesses that produce, handle, retail, or distribute consumable products.

What are the consequences of not having good safety training?

Food businesses are legally required to make sure that all staff handling food are properly trained in food hygiene. If this requirement isn’t met, it doesn’t just break the law; it can directly endanger public health, cause serious financial losses, and damage your business beyond repair.

When food handlers aren’t trained, the risk of contamination, illness, and legal action increases significantly. The consequences affect not only the people who consume the food but also your staff, your reputation, and your ability to operate.

Here’s a clear breakdown of the key risks.

For public health

Lack of food hygiene training has a direct impact on the health and safety of your customers and the general public. Foodborne illnesses, allergic reactions, and outbreaks can all be traced back to poor food handling practices.

Increased risk of foodborne illnesses
Without proper training, staff may unknowingly allow bacteria, viruses, parasites, or toxins to contaminate food, leading to food poisoning. Unsafe cooking temperatures, poor hand hygiene, and cross-contamination are common culprits.
Wider outbreaks of foodborne disease
One mistake can affect not just a single customer but large numbers of people. In shared or distributed food supply chains, poor hygiene practices can cause widespread outbreaks that may overwhelm local healthcare services.
Severe health complications and fatalities
Vulnerable groups, such as young children, elderly people, pregnant women, and those with weakened immune systems, face higher risks from foodborne pathogens. In some cases, exposure can result in long-term health conditions or even death.
Allergic reactions
Staff who aren’t trained to manage allergens may fail to clean equipment properly, give incorrect allergen information, or accidentally serve contaminated food. For individuals with severe allergies, this can lead to life-threatening reactions.

For businesses

The knock-on effects of poor food safety extend far beyond public health. A business that fails to train its staff in hygiene properly can face harsh legal penalties, financial strain, reputational damage, and even closure.

Legal repercussions

Fines
Businesses that breach food safety laws can face hefty fines from local authorities. In some cases, the penalties are unlimited, especially if the breach results in serious harm.
Prosecution
In severe cases, owners or managers can be criminally prosecuted. This may result in a criminal record, loss of business licences, and even imprisonment.
Immediate closure
If Environmental Health Officers deem a food business to pose a serious risk, they can shut it down immediately, sometimes without prior warning.
Customer lawsuits
If a customer becomes ill due to poor food hygiene, they may take legal action. Compensation claims can be costly, especially when multiple people are affected.

Financial losses

Loss of revenue
Bad hygiene ratings or publicised food poisoning incidents can deter customers quickly. Businesses may see a sharp drop in sales or even be forced to close temporarily, cutting off income altogether.
Product recalls
If contaminated food reaches the public, the business is responsible for a recall. This involves recovering and safely disposing of products, which is logistically difficult and financially draining.
Higher insurance premiums
A history of food safety incidents can result in increased business insurance costs. Insurers may see the business as high-risk, leading to more expensive policies or stricter terms.
Compensation payouts
Businesses may need to compensate customers who were harmed by unsafe food. Even one incident can create significant financial pressure.
Operational disruption
Investigations, inspections, and retraining take time and resources. Staff may be pulled away from core tasks, slowing down service and affecting productivity.

Reputational damage

Loss of trust
Customers who have had a bad experience are unlikely to return. Word spreads quickly, and poor hygiene practices can permanently damage your reputation.
Bad reviews and online backlash
Food safety failures often make headlines or go viral on social media. Even a single incident can attract widespread criticism and put your business under intense public scrutiny.
Staffing challenges
No one wants to work for a business with a bad name. Poor hygiene practices can make it hard to attract and retain skilled, reliable staff.

Reduced efficiency and morale

Low staff morale
When employees aren’t properly trained, they may feel anxious or unsure about procedures. This can lower job satisfaction and lead to a disengaged workforce.
More mistakes and waste
Untrained staff are more likely to mishandle food, make prep errors, or misjudge expiry dates. This often results in more food waste, higher costs, and an inconsistent product for customers.

Food safety training made simple

Our Food Safety training courses have been created in line with the syllabus from the Chartered Institute of Environmental Health. Achieving high standards in food safety not only makes good business sense but also helps those businesses working with food to comply with the law.

Our Online Food Safety & Hygiene Training Courses provide instant certificates upon completion and give a 20 question multiple choice test at the end to test what you have learnt! You will also be able to show your commitment to The Food Hygiene Regulations 2006. Why not get started with a free trial today? You can also browse our full range of eLearning courses here.

Our Online Food Safety & Hygiene Training Courses provide instant certificates upon completion and give a 20 question multiple choice test at the end to test what you have learnt! You will also be able to show your commitment to The Food Hygiene Regulations 2006! Why not get started with a free trial today? You can also browse our full range of eLearning courses here.