Level 2 and 3 Food Hygiene and Food Allergy Training Package

The Level 2 & 3 Food Hygiene courses, accredited by City & Guilds, are designed to provide an individual or an organisation with the very latest food safety and hygiene training, while the Food Allergy training gives you insight into what food can trigger allergic reactions in some consumers.

When working in catering or hospitality, you need to have a high standard of food safety and hygiene training in order to fulfil your role and protect both consumers and other staff members.

Undertaking both Level 2 and Level 3 Food Safety & Hygiene training means you have covered a comprehensive level of training which includes modules on cleaning and disinfecting equipment, safe food preparation and storage, and common pest control.

Knowing how food allergies factor into the different facets of the food industry is also incredibly useful, helping you to meet obligations set out by EU food regulations.

This Level 2 & 3 Food Safety and Hygiene and Food Allergy training course satisfies a food handler’s legal obligation to undertake appropriate food safety training and include relevant material for managers and supervisors to supplement this.

A sound knowledge of the latest food safety principles will also improve the quality of your product or service whether you’re a self-employed caterer, a chef, a waiter, or any other role within the catering industry.

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

Training outcomes

Level 3 Food Hygiene

• Understand the role of the supervisor and food business operator in ensuring compliance with food safety legislation
• Understand the application and monitoring of good hygiene practice
• Understand how to implement food safety management procedures
• Understand the role of the supervisor in staff training and food safety management procedures

Level 2 Food Hygiene

• Understand the importance of keeping yourself clean and hygienic
• Understand the importance of keeping the work areas clean and hygienic
• Understand how individuals can take personal responsibility for food safety
• Understand the importance of keeping food safe

Food Allergy

• Explain the importance of controlling food allergens in regard to consumer safety.
• Describe the cause and symptoms of food allergy and food intolerance.

Accreditation
All our courses are accredited by CPD. The certificates, awarded upon successful completion, can be used to log your hours against.

Duration
This training pack usually takes between 11-12 hours each to complete, depending on the speed of learning. Learners do not have to complete all the training in one session as progress is recorded throughout and the training can be paused and resumed in our learning management system at any time.

Target audience
This training pack is aimed at anyone working in a food environment such as a café, restaurant, guest house or school and wishes to deepen their knowledge on food allergies to keep their customers safe.

Entry requirements
There are no entry requirements for this course.

Test and certificate
Each end of course test consists of 15 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test six times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion of each course. This can be printed, and we suggest you keep it for your records. 

Legislation covered in this package includes:
If you’re working in the hospitality or service industry, you will need to comply with the latest food and hygiene regulations. This Level 2 & 3 Food Safety and Hygiene course is designed to help you comply with EU Regulation 852/2004, which requires food businesses to ensure that any employee who handles food is supervised, instructed and trained in food hygiene in a way that is appropriate for the work they do.

It is recommended that all food premises should have at least one person trained to Level 3 in food hygiene and safety – particularly if they are in charge of other staff and are responsible for the training of those staff.