Food business operators or anybody involved in food preparation, food supply or hospitality whether employed or self-employed, working in restaurants, care homes, day care centre, hospitality, fast food outlets, takeaways, etc. must undertake food hygiene/ food safety training to meet the legal requirement.

Course Content:

Level 2 Award in Food Safety for Catering (RQF)

  • Introduction to food safety
  • Microbiological hazards
  • Contamination hazards and controls
  • Food poisoning and its control
  • HACCP from purchase to service
  • Personal Hygiene
  • Food premises and equipment
  • Pests and control
  • Cleaning and disinfection
  • Food safety law & enforcement

Level 3 in Supervising Food Safety

Food Safety: contamination hazards; multiplication and survival hazards, food spoilage and food-borne illness, control measures, people, premises and equipment, cleaning and disinfection, from purchase to service.

Management: your role as a manager/supervisor, legal requirements, training requirements, effective training

delegation and motivation.

HACCP: HACCP and food safety, implementing HACCP, conducting a hazard analysis, from CCPs to corrective actions, verification, and documentation

Why train with Hamlets Training Centre?

  • Outstanding Learner Support
  • Flexible learning at your convenience
  • Cost effective
  • Fast easy access
  • Accepted by Local Authorities
  • Learn at your own pace
  • Meets UK / EU Legal requirements
  • Group Discounts

Need a Food Hygiene Certificate?

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Course Summary

Level 2 Award in Food Safety for Catering (RQF)

Course Fee: £50.00
Course duration: 1 DAY
Certification: Within 7 working days


Level 3 in Supervising Food Safety

Course Fee: £250.00

Course duration: 2 days

Certification: Within 5 working days


Why Food Safety Training is essential?

  • Comply with the legal requirement in Food Safety
  • Due diligence to avoid offense
  • Safer food, better business
  • Reduce the risk of food poisoning
  • To handle food hygienically, e.g., preparation, cooking, re-heating, cooling and storing

Test Summary

Here you can book test for this course. Please click the button below for booking.


Frequently Asked Questions

You can pay for your course by using the link above ‘Book this course online’ or ‘Book this course in person’.

Yes, the law requires you to have suitable training.

Three years is current recommendation for renewing Food Hygiene  or Food Safety training.

Yes, it is a multiple-choice exam and all the information needed to pass the exam is explained during the Food Hygiene or Food Safety training course.

Yes, you do need Food Hygiene or Food Safety training if you are involved in the food trade however small your food business is when you start.  Remember that with good food hygiene or food safety training and hard work it may become a big food business.

Yes, they can.  Extra time, 25%, can also be allowed.

How do I pay for a course?

To see what options of payments are available, please see the ‘How do I pay for a course’ link at the top of this page.

The scheme helps you choose where to eat out or shop for food by giving you information about the hygiene standards in restaurants, pubs, cafés, takeaways, hotels and other places you eat, as well as supermarkets and other food shops.

You can make special requests when you book your test, for example, if you have a disability and need extra equipment or help to access the centre.

The scheme is run by the Food Standards Agency in partnership with local authorities in England, Wales and Northern Ireland.

Local authorities are responsible for carrying out inspections of food businesses to check that they meet the requirements of food hygiene law.

Ratings are given to:
• places where you can eat out such as restaurants, takeaways, cafés, sandwich shops, pubs, and hotels
• other places you eat away from homes, such as schools, hospitals, and residential care homes
• places where you shop for food, such as supermarkets, bakeries, and delicatessens.

A new rating is given each time the business is inspected by a food safety officer from the local authority where the business is located.

How often inspections take place depends on the potential risk to people’s health if something goes wrong and this depends on the type of food being handled and the type of processes that are carried out before the food is sold or served to the public.



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