Online hospitality courses

Choose training around the work you will do and your employer's requirements. Food Hygiene Level 2 covers food-handling knowledge; allergens, manual handling and fire safety may also be relevant. Supervisors can compare Food Safety Level 3 and HACCP courses. These courses support learning alongside your kitchen's own instruction and supervision.

Food businesses must ensure appropriate food hygiene instruction, training and supervision for the work staff carry out. That is different from a universal requirement to buy a particular certificate. Compare the course outline with the role and check any employer requirement for a specific regulated qualification.

Food Hygiene Level 2 is designed for anyone handling food — chefs, kitchen porters, front-of-house staff, and catering assistants. Level 3 is aimed at supervisors and managers who are responsible for overseeing food safety systems, training other staff, and managing HACCP procedures. Level 2 typically takes 4-5 hours; Level 3 takes 3-5 hours.

People who prepare, handle or serve food need to understand the allergen risks and information relevant to their duties. Awareness training should be supported by the business's own ingredient records, cross-contamination controls and customer enquiry procedures. A course certificate alone does not establish that those arrangements work.

Check the certificate information on the individual course page and ask your employer whether it meets their training requirement. The separate kitchen numeracy and literacy entry is an internal assessment; its certificate availability has not been confirmed.