Looking for a Foundation / Basic Food Hygiene Certificate?
The old "Basic" or "Foundation" courses have been withdrawn.
The national framework for training for food handlers has changed. The Foundation courses have been withdrawn in favour of a new structure. Level 2 is
now the equivalent of the original "Foundation" or "Basic" food hygiene courses.
The following are all Level 2 courses aimed at anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.
They are divided into three sectors in accordance with National Occupational Standards (NOS) for Food Safety.
Which basic food hygiene course is right for me?
You should choose the course that fits best with the sector you work in. Most people within the industry will usually fall under the"Catering"
category. The courses each have tailored examples to best fit each of the sectors but all the courses cover the fundamentals of food hygiene. If you are
unsure as to which product to pick you can use our Food Hygiene Course Chooser
or if you are still unsure you can email us and we will be happy to help.
Food Hygiene for Catering
Food handlers who prepare and serve food directly to the consumer are suited to the catering variation of the food hygiene course. This variation includes
additional detail and examples around subjects that are relevant to this sector; this includes chilled foods and hot holding.
This variation of the course is ideal for the hospitality and care sectors including restaurants, schools, care homes, etc.
Food Hygiene for Retail
Food handlers who sell packaged food that is not usually consumed straight away are suited to the retail variation of the food hygiene course. This variation
includes additional detail and examples around subjects that are relevant to that sector; this includes date marking of foods and stock rotation.
This variation of the course is suited to those working in retail food outlets including food shops, market stalls, butchers and supermarkets.
Food Hygiene for Manufacturing
Food handlers who are dealing with food that is packaged to be sold later are suited to the manufacturing variation of the food hygiene course. This variation
includes additional detail and examples around subjects that are relevant to that sector; this includes traceability and control measures for food dispatch.
This variation of the course is suited to those working in food assembly, processing, packing and storage.
If you are still unsure which food course is right for you, then why not try our
Course Chooser? Our Course Chooser will guide you to the food hygiene course that is best suited to your industry, by displaying job titles /
descriptions to you.
Simply click on the job title which is most relevant to you and the Course Chooser will display the course that is best suited to your requirements.
Use the Course Chooser »