Level 1: your first 3 months
Stage 1 has 9 skills you need before you start handling food: hygiene, hand washing, illness and safe handling.
Stage 2 adds 12 skills after your first month, such as hazards, cross-contamination, temperatures, deliveries and records.
Level 2: more skills, later
Level 2 is due within 3 to 6 months in a high-risk area, or 6 to 12 months in a low-risk area.
It builds on Level 1 with more detail on the food safety system and why each control matters. Our course does not cover it.
Level 3: managers and supervisors
Level 3 is for people who manage food safety. It includes running the HACCP-based system.
If you will build or review the system, you need training beyond Level 1 and Level 2.
Which one to take
Starting a new job? Begin with Level 1. That is what our course covers, in about 30 minutes, for €9.50.
If your employer asks for Level 2 by name, take a Level 2 course. Ask before you buy.