Food Safety and Food Hygiene Level 1,2,3 ( Short Diploma )

Food Safety and Food Hygiene Level 1,2,3 ( Short Diploma )
Published 12/2025
Duration: 2h 28m | .MP4 1920×1080 30fps(r) | AAC, 44100Hz, 2ch | 2.61 GB

Food Hygiene Levels 1-3, HACCP, allergen awareness & food safety compliance.

What you’ll learn
– Food Hygiene Level 1, 2, and 3 principles and best practices
– Safe food handling, storage, and temperature control
– Prevention of food poisoning and cross-contamination
– HACCP systems, CCPs, and food safety risk management
– Food safety law, inspections, audits, and documentation
– Professional kitchen hygiene and food safety compliance
– Food allergen awareness, allergen management, and labeling laws
– Managing food allergies, intolerances, and emergency response

Requirements
– No formal qualifications or prior experience are required.

Description
This Food Safety and Food Hygiene Level 1, 2, 3 Short Diploma is a comprehensive training bundle designed for individuals working in, or preparing to work in, the food industry. Ideal for food handlers, catering staff, supervisors, managers, and business owners, this course provides essential knowledge offood hygiene,food safety practices, andlegal complianceacross multiple responsibility levels.

The course begins with Food Hygiene Level 1, covering the fundamentals of food safety,hygiene practices,contamination prevention, and safe food handling. You will then progress to Food Hygiene Level 2, where you’ll develop a deeper understanding of food safety law,HACCP systems, risk management, and maintaining hygiene standards in professional food environments. At Food Hygiene Level 3, the focus shifts to advancedfood safety management, including critical control points (CCPs), inspections, audits, documentation, and leading food safety systems in high-risk settings.

In addition to food hygiene training, this diploma includes dedicated sections on Food Allergen Awareness and Food Allergy Safety. These sections teach you how to identifymajor food allergens, prevent cross-contamination, comply with food allergen legislation, and respond effectively to allergic reactions such as anaphylaxis. You will also learn about food labeling laws,allergen-free cooking practices, and creating safe food environments for individuals with allergies.
What you’ll learn:

Food Hygiene Level 1, 2, and 3 principles and best practices

Safe food handling, storage, and temperature control

Prevention of food poisoning and cross-contamination

HACCP systems, CCPs, and food safety risk management

Food safety law, inspections, audits, and documentation

Professional kitchen hygiene and food safety compliance

Food allergen awareness, allergen management, and labeling laws

Managing food allergies, intolerances, and emergency response

Who this course is for:
– Food handlers in catering, hospitality, food retail, restaurants, cafés, and takeaways
– Kitchen staff, chefs, and catering assistants involved in food preparation and service
– Supervisors, managers, and team leaders responsible for food safety standards and compliance
– Food business owners and operators managing legal food safety obligations
– Anyone responsible for allergen management and food allergy safety in food environments
More Info