Guides
Level 1 vs Level 2 vs Level 3 Food Hygiene
Level 1 is an introduction, Level 2 is for food handlers and Level 3 is for supervisors. A plain-English comparison.
By the Food Hygiene Hub team · 2 min read
The short answer
Level 1 is an introduction for people in low-risk roles. Level 2 is the most common choice for people who prepare, cook or serve open food. Level 3 is for supervisors, managers and owners who are responsible for other people and for food safety systems.
Level 1 food hygiene
An introduction for people in low-risk roles, such as staff who mainly handle wrapped food or do not prepare food.
Level 2 food hygiene
The most common choice for food handlers who prepare, cook or serve open food. It covers contamination, temperature control, cleaning and personal hygiene in more depth.
Level 3 food hygiene
For supervisors, managers and owners. It adds the knowledge needed to lead a team, monitor standards and manage food safety systems.
How do I choose?
Think about what you do, what food you handle and whether you supervise others. No law sets a level, so your employer decides what your role needs. If you are unsure, ask them before you start.
Are these official qualification levels?
Not here. On this site, Level 1, 2 and 3 describe depth of content. They do not mean a level on the RQF or SCQF frameworks. Our certificates are private certificates of completion, not regulated qualifications.
Our certificates are private training certificates of completion, not regulated qualifications. UK law does not require one specific food hygiene certificate. It requires food handlers to be supervised and instructed or trained appropriately. Employers decide what training each role needs, and a certificate does not replace practical instruction or supervision.
Relevant training
