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Looking for Basic / Foundation Food Hygiene? Click Here

You should choose the course that fits best with the sector you work in. For most people this will be "Catering". 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 Course Chooser or if you are still unsure please email us.

All of our courses are certified by the CPD Certification Service. The courses are divided into three sectors in accordance with National Occupational Standards (NOS) for Food Safety.

Level 2 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.

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Level 2 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.

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Level 2 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.

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Level 3 Food Hygiene for Catering

Supervisors and managers in a food business where food is prepared and served directly to the consumer are generally suited to the catering variation of the food hygiene course. This variation introduces Safer Food Better Business and demonstrates how managers and supervisors can practically apply it in the workplace.

This variation of the course is ideal for the hospitality and care sectors including restaurants, schools, care homes, etc.

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Level 3 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 explains the role of the supervisor in audits and tracing food products from ‘farm to fork’.

This variation of the course is suited to those working in retail food outlets including food shops, market stalls, butchers and supermarkets.

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Level 3 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 information the importance of auditing in manufacturing businesses and the role of the supervisor in the auditing and inspection process.

This variation of the course is suited to those working in food assembly, processing, packing and storage.

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Still Unsure?

Our Course Chooser will guide you to the 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.

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