Level 2 vs. Level 3 Food Safety: Which Does Your Team Need?
Choosing the right food safety training for your catering or hospitality team directly impacts operational compliance, customer safety, and brand protection. As an Approved Highfield International Centre, Baobab Development Solutions offers accredited Regulated Qualifications Framework (RQF) programs designed to build practical capability and supervisory competence.
Understanding the Key Difference
Level 2 (Operator Level)
Focuses on personal hygiene, safe food handling, and basic operational controls for anyone directly handling, preparing, or serving food.
Level 3 (Supervisory Level)
Focuses on operational management, implementing food safety procedures, monitoring controls, and managing compliance standards across a catering business.
Highfield Level 2 Award in Food Safety for Catering (RQF)
Qualification Number: 603/4937/2 | Credit Value: 1
- Objective: Designed for food handlers responsible for storage, preparation, cooking, handling, and service of food in catering or maritime environments.
- Pre-requisites: Minimum of Level 1 in English and Mathematics.
- Duration & Format: 2 days of guided learning (available in-person in Cape Town or via online learning).
- Assessment: A 45-minute, 20-question multiple-choice examination (pass mark: 66%).
Unit Standards Covered:
- Unit 1: Food Safety Legislation
- Unit 2: Introduction to Food Safety
- Unit 3: Microbiological Hazards
- Unit 4: Contamination Hazards and Controls
- Unit 5: Food Poisoning & its Control
- Unit 6: Personal Hygiene
- Unit 7: Design of Premises & Equipment
- Unit 8: Cleaning & Disinfection
- Unit 9: Food Pests & Control
- Unit 10: Food Safety Management from Purchase to Service
Highfield Level 3 Award in Food Safety for Catering (RQF)
Qualification Number: 603/4942/6 | Credit Value: 3
- Objective: Designed for team members progressing to supervisory or management roles within food catering businesses.
- Pre-requisites: Highfield Level 2 Food Safety in Catering (RQF) or a suitable equivalent.
- Duration & Format: 3–4 days of guided learning (available strictly in online format with remote invigilation and specific technical requirements).
- Assessment: A 90-minute, 45-question multiple-choice examination (pass mark: 66%).
Unit Standards Covered:
- Unit 1: Introduction to Food Safety
- Unit 2: Microbiological Hazards
- Unit 3: Contamination Hazards & Controls
- Unit 4: Food Poisoning
- Unit 5: Personal Hygiene
- Unit 6: Premises & Equipment
- Unit 7: Cleaning & Disinfection
- Unit 8: Pest Management
- Unit 9: HACCP
- Unit 10: Food Safety Legislation
Manager's Assignment Guide
| Role / Responsibility | Qualification Recommended | Format & Duration |
|---|---|---|
| Line cooks, stewards, baristas, waitstaff, and general food handlers | Highfield Level 2 Award (Qual Ref: 603/4937/2) | In-class or Online (2 Days) |
| Head chefs, sous chefs, catering managers, and floor supervisors | Highfield Level 3 Award (Qual Ref: 603/4942/6) | Online with Remote Invigilation (3–4 Days) |
Book Your Team's Training Today
Invest in the right food safety training for your team with Baobab Development Solutions. We offer both Level 2 and Level 3 Highfield-accredited courses to meet your operational needs.
Contact: Yvette Van Zyl
Call: +27 79 577 2042
Email: info@baobabsolutions.co.za
Address: Unit 3, Prosperity Park, Computer Rd, Marconi Beam, Kaapstad, 7441
Baobab Development Solutions – Empowering Excellence in Hospitality.
Proudly Offering Highfield Accredited Courses
Highfield International Approved Centre
As a Highfield International Approved Centre, Baobab Development Solutions maintains the highest standards of training quality and assessment integrity.