Food Allergen and Food Hygiene & Safety Levels 1, 2, and 3 provide a complete learning pathway for anyone working with food—covering essential safety practices, allergen awareness, contamination prevention, and managerial responsibilities. These courses help learners understand legal duties, safe food handling, and how to protect customers from risks linked to poor hygiene or allergens. From beginners to supervisors, each level builds confidence and competence in maintaining high safety standards across any food environment.

course link : Food Allergen & Food Hygiene and Safety Level 1,2 & 3

Overview

This training suite covers the fundamentals of food hygiene, effective allergen management, risk assessment, cleaning and storage procedures, personal hygiene, HACCP principles, and supervisory-level responsibilities. Learners progress from basic awareness at Level 1, to operational best practice at Level 2, to advanced oversight, monitoring, and compliance leadership at Level 3. The courses support safe working habits, legal compliance, and improved food safety culture within any catering, retail, or manufacturing setting.

Learning Outcomes

Learners will gain an understanding of key food hygiene hazards, safe food handling techniques, and allergen identification and control. They will learn how to prevent cross-contamination, maintain clean working environments, meet legal and industry standards, and apply HACCP principles appropriate to their level. By the end of the training, participants will be able to handle food safely, communicate allergen risks, and—at higher levels—supervise teams, implement safety systems, and maintain compliance across food operations.