Food Hygiene & Safety Training

Training Requirements For Food Handlers

Food hygiene training is a legal requirement.

EC Directive 852/2004 on the Hygiene of Foodstuffs require that:

  • Food handlers are supervised and instructed and/or trained in food hygiene matters to a level suitable for their work activities
  • People responsible for the development and maintenance of the food safety management system for the food business should receive adequate training in the application of HACCP principles.

Who is a "food handler"?

Any person who handles or prepares food whether open (unwrapped) or packaged. Food includes alcoholic and non-alcoholic drinks and ice.

All food handlers must be supervised to ensure hygienic practices are adopted.  Closer supervision may be necessary for:

  • New, agency or temporary staff that are awaiting formal training
  • Staff handling high-risk foods
  • Staff who have been trained and or instructed to ensure their knowledge is being put into practice

Supervision will highlight any bad habits or lack of understanding. It is also a tool for assessing training needs.

Food handlers can be split in to categories:

  • Level 1 - Those who handle wrapped food only.
  • Level 2 - Those who prepare and handle high-risk foods (ie ready to eat foods).
  • Level 3 - Those who have a supervisory role, eg chef or kitchen manager.
  • Level 4 - Those who have a managerial role, eg owner or proprietor of the business

The training recommended for each category of food handler is:

The Essentials of Food Hygiene

Before anyone is allowed to start work for the first time as a food handler, they must receive written or verbal instruction in the essentials of food hygiene. (PDF document opens in a new window).

See also Essentials of Personal Hygiene ((PDF document opens in a new window)

Level 1 - Hygiene awareness training is required by all food handlers before they start work. The training may be verbal or written and should provide a basic understanding of hygiene. It should cover personal hygiene, awareness of food hazards, pest control awareness, how to store food correctly and the business' food safety management system. Level 1 food handlers who only handle wrapped foods (eg checkout operators) may only need this training.

Level 2 food handlers will need further training.  The training should cover basic food microbiology, preventing food poisoning, temperature control of food, safe food preparation, cleaning and disinfection and pest control.

Training should be undertaken as soon as practicable after starting work and ideally within 12 weeks.

The Chartered Institute of Environmental Health (CIEH) Level 2 Award in Food Safety in Catering is a suitable qualification for Level 2 food handlers.  This course is available through the Food Safety Team, Wiltshire College, and a number of private organisations.  Please contact the food safety team on 01225 776655 ext 594, or email environmentalhealth@westwiltshire.gov.uk for details about our own courses.  You can download PDF versions of our course details and booking form by clicking on the links.

Level 3 food handlers like managers and supervisors should have a knowledge equal to or above the staff who are handling food.  In this way management decisions can be consistent with good hygiene practices.  A suitable qualification is the CIEH Level 3 Award in Supervising Food Safety (or equivalent).  This course is also available from Wiltshire College and a number of private organisations.

Level 4 is designed to enable managers, supervisors and senior hygiene personnel to guide, manage, promote and provide training in food safety, also to enable them to develop and implement company policy.  The CIEH Level 4 Award in Managing Food Safety in Catering is a suitable qualification, also available from Wiltshire College and other organisations.

Refresher Training - What does the law require?

There is no specific regulation requiring that refresher training is undertaken by staff. However, the CIEH recommend refresher training at Level 2 every 3 to 5 years to update food handlers on changes in legislation and new food hygiene hazards.

The business' food safety management system should include staff training and records to demonstrate that food handler's training is up to date.

You may also wish to look at the following websites for further information on food safety courses.

The following give guidance on the training standards for each type of industry, but please be aware that these guides are being reviewed in light of changes in Food Safety Regulations:

The Industry Guide to Good Hygiene Practice - Catering Guide Ref ISBN 0900103000

The Industry Guide to Good Hygiene Practice - Retail Guide Ref ISBN 0900103604

The Industry Guide to Good Hygiene Practice - Baking Guide Ref ISBN 0900103558

The Industry Guide to Good Hygiene Practice - Wholesale Distribution Ref ISBN 0900103655

The Industry Guide to Good Hygiene Practice - Markets and Fairs Ref ISBN 0900103655

The Industry Guide to Good Practice - Fresh Produce Ref ISBN 1902423194

The Industry Guide to Good Practice - Flour Milling Ref ISBN 1902423208

The Industry Guide to Good Hygiene Practice – Vending & Dispensing (supplement to catering guide) Ref ISBN 1902423003

The Industry Guide to Good Hygiene Practice: Bottled Water Guide Ref ISBN 1904306314

The Industry Guide to Good Hygiene Practice - Butchers Licensing supplement to the Retail Guide Ref ISBN 19022423828

The above guidance documents cost £3.60 each and can be obtained from:

Chadwick House Group Limited, Publications Department, Chadwick Court, 15 Hatfields, London SE1 8DJ Tel: 020 7827 6006

Updated October 2008