Who is Level 2 food hygiene training for?
Level 2 is the course most people mean when they talk about "getting your food hygiene certificate". But is it right for everyone on your team? Not always.
The law asks for training that fits each person's job, not a particular certificate or level. As a guide: Level 2 is typically suitable for anyone who prepares, cooks or handles open food. That's most kitchen staff, plus anyone front of house who plates or puts food together. For people who only carry finished plates, serve drinks or handle wrapped food, Level 1 is usually enough. For people who supervise others, Level 3 is worth considering.
The three food hygiene levels at a glance
Each level builds on the one before. Level 2 typically suits most hospitality staff.
What you learn on a Level 2 course
A Level 2 course covers the everyday basics of keeping food safe. That includes how bacteria cause food poisoning, keeping food at safe temperatures, stopping germs and allergens spreading from one food to another, handwashing and personal hygiene, cleaning, storing food properly, and the basics of food law.
Most online Level 2 courses take two to three hours and finish with a multiple-choice test of around 30 questions. You can usually do them on a phone, tablet or computer, and stop and start whenever you like.
Which roles is Level 2 suitable for?
The trick is to look at what someone does with food, not their job title.
Swipe sideways to see the whole table.
| Role | What they do with food | Level that usually fits |
|---|---|---|
| Kitchen assistant | Preps vegetables, handles raw meat, cleans work surfaces | Level 2 |
| Cook or chef | Cooks food and checks temperatures | Level 2Level 3 too, if they supervise others |
| Barista who makes food | Plates cakes, makes toasties and sandwiches | Level 2 |
| Server who finishes plates | Adds sauces or garnish, puts desserts together | Level 2 |
| Waiter who only carries plates | Takes finished food from the kitchen to the table | Level 1 is usually enough |
| Bar staff | Serves drinks and sealed snacks | Level 1 is usually enough |
| Kitchen porter | Washes up, takes out rubbish, doesn't prepare food | Level 1 is usually enough |
| Head chef or kitchen manager | Runs the kitchen, trains staff, looks after the food safety plan | Level 3 is worth considering |
Go by the most hands-on thing they do
Lots of hospitality jobs blur together. A waiter who helps out in the kitchen on busy Saturdays is a food handler on those Saturdays. A bartender who makes the odd sandwich is preparing food. If someone ever handles open food, Level 2 is the safer choice.
Does it matter what kind of food you serve?
The basics are the same whether you're making a cheese toastie or prepping raw chicken. What changes is how careful you need to be. Raw meat, seafood and allergens need extra care, so in kitchens that handle them, it's even more important that training sinks in. That's why it's worth checking people understand what they've learned, not just that they passed the test.
How much does Level 2 cost?
Online Level 2 courses cost from about £12 to £35.70 per person, including VAT. A regulated version with a live tutor costs around £170. Our guide to course costs explains what you get for your money, and our course comparisons put the popular courses side by side.
Remember: it's not a legal must
Level 2 is the most popular choice, but no law says your staff must have it. What matters is that their training fits their job. Our guide to whether a food hygiene certificate is legally required explains more.
How we put this together
This page is based on the course content and role guidance published by the providers themselves, checked on 2 October 2026. The role suggestions are our own guidance, based on what each person does with food. If you're unsure about a particular role, your local council's environmental health team can help.