Food Hygiene and Safety Level 1, 2 & 3 Diploma

Accreditation & Recognition

This Food Hygiene and Safety Level 1, 2 & 3 Diploma is fully CPD-accredited, ensuring your qualification meets trusted professional standards for relevant fields. It is widely recognised by UK employers as a benchmark for continuing professional development and compliance training.

• Earn a CPD Accredited certificate to showcase your knowledge and skills
• 100% online, self-paced study with 12 months’ access
• Includes online multiple-choice exam and optional reflective portfolio
• Order a CPD-accredited digital certificate (optional printed version available for £24.99)
• Recognised by UK employers and globally trusted certification

Assessment & Certification

Your progress in this Food Hygiene and Safety Level 1, 2 & 3 Diploma is measured through an online multiple-choice assessment with a 60% pass mark and instant results. Learners can retake the exam for free, ensuring full understanding before completion.
Upon passing, you can order a PDF version of the CPD Accredited certificate, verifying your learning achievement and continued professional development aligned with industry knowledge standards. You can also order a hardcopy certificate for £24.99 to boost your credibility and showcase your achievement.
This qualification includes no hidden fees and is recognised by UK employers as evidence of structured learning and professional growth.

Who Is This Course For?

• Catering and hospitality staff seeking food safety and hygiene knowledge
• Food handlers and supervisors aiming to enhance safe practices
• Managers overseeing food operations and compliance standards
• UK learners responsible for maintaining hygiene, risk assessment, and staff training
• Aspiring professionals seeking CPD-recognised food safety training

Career Opportunities & Progression

• Catering Supervisor – £18,000–£28,000 per year in the UK
• Food Safety Officer – £20,000–£32,000 per year in the UK
• Hospitality Manager – £22,000–£36,000 per year in the UK
• Kitchen Supervisor – £19,000–£30,000 per year in the UK
• Food Handler / Operative – £16,000–£24,000 per year in the UK

Key Skills You’ll Gain

• Apply HACCP principles to maintain food safety and hygiene
• Identify, prevent, and manage contamination risks effectively
• Implement allergen control and temperature monitoring practices
• Conduct risk assessments and maintain compliance across operations
• Manage cleaning, waste disposal, and pest control procedures
• Train and supervise staff on safe food handling practices
• Ensure personal hygiene and safe food preparation standards
• Apply practical knowledge of food preservation and regulatory requirements

Why Study with Edu Xpress

Edu Xpress is a trusted CPD-accredited training provider dedicated to helping professionals build confidence, leadership, and compliance in the UK job sector. Our expert-led online courses are designed to fit around your lifestyle, giving you the flexibility to study anywhere, anytime.

• CPD-accredited and employer-recognised qualifications trusted across the UK
• Expert tutors with essential real-world experience
• 100% online learning with UK-based learner support
• Affordable, transparent pricing with no hidden fees
• Trusted by thousands of UK learners and global professionals

Enrol today to strengthen your food hygiene and safety expertise with the CPD-accredited Food Hygiene and Safety Level 1, 2 & 3 Diploma, building confidence, practical skills, and applied operational understanding.

Curriculum Description

Module 01: Introduction to Food Safety
Understand the fundamentals of food safety and its importance in professional settings. The module covers hygiene principles, contamination risks, and safe handling practices. Learners gain foundational food safety knowledge.

Module 02: Food Safety Management Systems (FSMS) and HACCP
Learn about FSMS frameworks and the role of HACCP in managing food safety. The module covers monitoring procedures, compliance, and practical application in catering operations.

Module 03: The Principles of HACCP
Explore core principles of HACCP and their implementation in food operations. The module covers hazard identification, control measures, and preventive approaches for safe food handling.

Module 04: Legislation Regarding HACCP
Understand UK legislation governing food safety and HACCP compliance. The module covers statutory requirements, enforcement, and practical application in the workplace.

Module 05: The Seven Principles of HACCP – Part One
Learn the first three HACCP principles, including hazard analysis and identification of critical control points. The module covers practical application in food preparation environments.

Module 06: The Seven Principles of HACCP – Part Two
Explore the remaining four HACCP principles, focusing on monitoring, verification, and record-keeping. Learners gain applied skills to maintain safe food operations.

Module 07: Food Safety in Catering
Understand hygiene, storage, and preparation requirements specific to catering. The module covers best practices, risk control, and operational compliance.

Module 08: Management of Food and Beverage Operations
Learn practical strategies to manage hygiene, quality, and safety in food services. The module covers operational planning, staff responsibilities, and monitoring procedures.

Module 09: Allergens in Food
Explore common allergens, risk identification, and control measures. The module covers communication, labeling, and prevention strategies to protect consumers.

Module 10: Food Poisoning and other illnesses
Understand causes, symptoms, and prevention of foodborne illnesses. The module covers bacterial and viral contamination, and applied response measures.

Module 11: Contamination
Learn about biological, chemical, and physical contamination sources. The module covers prevention, control, and monitoring practices.

Module 12: Microorganisms
Understand how bacteria, viruses, and fungi affect food safety. The module covers growth conditions, hazards, and control techniques.

Module 13: Non-bacterial Food Poisoning
Explore chemical, toxin, and environmental causes of food poisoning. The module covers prevention, monitoring, and practical management.

Module 14: Temperature Control
Learn temperature management techniques to maintain food safety. The module covers storage, cooking, cooling, and reheating practices.

Module 15: Checking, Verifying, and Recording Temperatures
Develop practical skills to monitor, document, and verify temperatures in food operations. The module covers record-keeping, compliance, and operational standards.

Module 16: Food Preservation
Understand methods to extend food shelf-life safely. The module covers freezing, chilling, curing, and canning processes with practical application.

Module 17: Premises and Equipment Design
Learn how workplace layout and equipment affect hygiene. The module covers design principles, safe workflow, and maintenance practices.

Module 18: Chemical and Physical Hazards in Food
Identify and manage chemical and physical risks. The module covers safe handling of cleaning agents, contamination prevention, and operational controls.

Module 19: Waste Disposal, Cleaning and Disinfection
Explore hygiene management through cleaning and waste disposal protocols. The module covers disinfection techniques, waste handling, and regulatory compliance.

Module 20: Pest Management
Understand pest prevention and control methods in food operations. The module covers monitoring, risk assessment, and practical response strategies.

Module 21: Personal Hygiene
Learn best practices in personal hygiene for food handlers. The module covers handwashing, protective clothing, and contamination prevention techniques.

Module 22: Roles and Responsibilities of Food Supervisors and Food Handlers
Understand the duties of staff in maintaining food safety standards. The module covers supervision, operational responsibilities, and applied safety practices.

Module 23: Training Staff
Develop skills to train team members on hygiene and safety practices. The module covers communication, instruction, and monitoring effectiveness.

Module 24: Implementing a Food Safety Management System
Learn how to introduce and maintain FSMS in workplaces. The module covers documentation, monitoring, and continuous improvement practices.

Module 25: Food Safety Management Tools
Explore practical tools for auditing, tracking, and managing food safety. The module covers checklists, logs, and performance evaluation for safe operations.