Home » CIEH - Chartered Institute of Environmental Health

CIEH - Chartered Institute of Environmental Health

Food Safety, HACCP and Workplace Qualifications from Level 1 to Level 3

CIEH qualifications are among the most widely recognised in food safety, and the range here runs the full ladder from Level 1 to Level 3 across catering, manufacturing and fresh produce, alongside HACCP, allergens and a complete workplace health and safety set at three levels. Environmental health officers know these qualifications, which matters when your food safety management system is being inspected. Everything is e-learning, and most titles are available internationally as well as in the UK.

Food safety — catering and manufacturing
Level 1 Food Safety for entry-level staff, then Level 2 in Catering and Level 2 for Manufacturing, and Level 3 in both Catering and Manufacturing. Having Level 3 in the manufacturing stream as well as catering is worth noting — most providers stop at Level 2 for production environments, where the hazards and the management system are quite different from a kitchen.
Fresh produce — field and packhouse
Level 2 Food Safety for Fresh Produce Field Workers, and a separate version for Packhouse Workers. These are genuinely uncommon: growing, harvesting and packing raw produce carries contamination risks — irrigation water, soil, handling and cold chain — that a general catering course does not address. If you supply supermarkets, these are the qualifications an audit expects to see against those roles.
HACCP and allergens
Level 2 Principles of HACCP, and Serving the Allergic and Food Intolerant Customer. HACCP underpins every food safety management system in the UK. The allergen course is front-of-house facing rather than labelling-focused — the conversation at the table, where the risk actually crystallises — and Natasha's Law has made staff knowledge a matter of legal exposure rather than good practice. See all allergen courses.
Workplace health and safety at three levels
Level 1, Level 2 and Level 3 Health and Safety in the Workplace — a clean progression from induction awareness through the working standard to supervisory level — plus Level 2 Health and Safety for Food Manufacturers for production sites. Level 3 is the one for anyone responsible for others rather than just themselves.
Workplace hazard modules
Level 2 COSHH, Level 2 Principles of Manual Handling, Slips Trips and Falls, Working at Height, Display Screen Equipment and Level 1 Principles of Fire Safety Awareness. These are the modules organisations typically roll out across a whole workforce as a baseline rather than sending individuals on.
Legionella and first aid awareness
CIEH Legionella Awareness, and an Introduction to First Aid. The first aid course is awareness rather than a workplace first aider qualification — it will not satisfy a first aid needs assessment on its own, because that requires practical assessment. Check what yours actually calls for before treating this as coverage.
Level 2 or Level 3 food safety?
Level 2 is the working standard for anyone handling open food, and it is what an environmental health officer expects front-line staff to hold. Level 3 is supervisory — for whoever runs the kitchen or production line, manages a shift, or is responsible for the food safety management system itself. If you sign off the system rather than follow it, Level 3 is the right one. Buying Level 1 where Level 2 is expected is the common and easily avoided mistake, and an inspection will ask.
Training a whole team?

Envico can quote for multiple e-learning licences, or source classroom delivery at your own premises from across our provider network.