To what degree is Food Hygiene training required?

No, a food handling certificate is not a legal requirement for food handlers. However, EC Regulation 852 states that all food handlers must have a degree of food hygiene training commensurate with their work activity. Handling of any food, both packaged and unwrapped, as well as any interaction with ice or drinks marks an individual as a food handler. As this is a legal requirement, it is likely that the majority, if not all your team must have at least some degree of training that can be proven upon inspection. Certification is often the easiest means of achieving this.

Dependent on seniority, the products that they will be handling, and involvement with the food safety management system, an individuals required level of food hygiene training will differ.

All workers must perform essential training before starting work. This will most likely be executed in house, with topics covering basic kitchen hygiene, including personal hygiene practices, temperature control, cleaning procedures, and pest awareness.

There are various certification courses available by a wide range of training providers, but all generally cover similar criteria across the three different levels.

For staff that will be handling low risk foods such as prepackaged food, fruit, and vegetables training equivalent to Royal Society Public Health Level 1 is required. This is known as food safety awareness and covers the basic requirements of food safety and hygiene, such as keeping work areas clean, reducing contamination, and identifying key food safety issues. Kitchen porters, front of house, and stockroom personnel would be expected to have this level of certification.

Unsurprisingly, the introduction of high-risk foods (such as raw meat) leads to greater training being needed. This formal training is most generally equivalent to RSPH level 2 award and must be attained within 3 months of working in a position which brings a person into contact with this type of food. Training at this level teaches individuals how to control food safety risks, by highlighting personal hygiene practices, along with specific storage, cooking, and handling advice.

The most in-depth training seen within food businesses (Level 3) is reserved for managers and supervisors who need a deep and broad understanding of food hygiene standards in order to evaluate the food safety management system and to advise others on how to execute their roles in a hygienic manner. This level of training satisfies HACCP adequate training

As previously mentioned, there is a plethora of private companies offering training food hygiene programs and certification. However, when using an exterior provider, it is vital to ensure that their program is reputable and meets the required level. The UK government website offers free e-learning services , whilst the Ofqual website lists reputable programs which your busy may want to use. Finally, with over 140 years of practice many food businesses rely on the Chartered Institute of Environmental Health for all their training needs.

It is recommended that food hygiene training is refreshed frequently, and at least every three years. This not only reduces the risk of human error but also ensures that you and your business’ is kept up to date with the best practice and any changes that are made to the law. Utilizing a hygiene inspection checklist is an effective way to conduct in house hygiene reviews and identify any gaps in your food hygiene processes.

If changes have occurred in the business, for example a change in location, equipment, or menu, it is extremely advisable that food hygiene training is repeated and tweaked to meet the newly arisen hazards.