Food hygiene training

Food Business Operators must ensure that food handlers in the food business are supervised, instructed and trained in food hygiene matters commensurate with their work activities.

Food Business Operators must also determine what level of training is appropriate for food handlers. A food handler is any person involved who handles or prepares food whether open (unwrapped) or packaged. Food includes drink and ice.

The Industry guide to good hygiene practice produced by HMSO (ISBN 0-11-321899-0) gives advice on complying with this requirement. We also provide a brief guide to essential food hygiene.

Training can be divided into five areas: 

1.      Essentials of food hygiene (all food handlers must receive essentials training before starting work).

2.      Hygiene awareness instruction (all food handlers working with food must receive awareness training within four weeks of starting work). This should be documented and include information about:

• food policy
• germs and their potential to cause illness
• personal hygiene
• cross contamination
• food storage
• waste disposal
• foreign body contamination
• awareness of pests

3.      Formal training level 2, (all food handlers handling open high risk foods must complete level 2 training within three months of starting work). This is a 6 hour course with a short exam at the end and covers:

• food poisoning, micro-organisms types and sources
• simple microbiology, toxins, spores, growth and death
• premises and equipment
• common food hazards
• personal hygiene
• preventing food contamination
• food poisoning symptoms and causes
• cleaning and disinfection
• legal obligations
• pest control
• effective temperature control of food

4.      Formal training level 3, (recommended for food handlers who have a supervisory role). This is an 18 hour course which covers the essential knowledge required to supervise food handling staff.

5.      Formal training level 4,  (recommended for managers). This is a 36 hour course designed for senior staff who require detailed knowledge of managing the operation of a food business.

A full programme of courses accredited by the Chartered Institute of Environmental Health are offered by the Council:

1.      Level 2 Award in Food Safety in Catering (Foundation / Basic level) - A one day course covering the basic requirements for safe food handling. It is suitable for those persons who directly handle open food.

2.      Level 3 Award in Supervising Food Safety in Catering (Intermediate level) - A three day course designed for catering supervisors and managers who have responsibility for overseeing the catering operation.

3.      Level 4 Award in Managing Food Safety in Catering (Advanced level) - A five day course designed for senior managers and owners of food businesses who require an in depth knowledge of food hygiene control measures.

4.      Intermediate Certificate in Food Safety Refresher - A one day course for those who have previously passed the Intermediate Food Hygiene Certificate and wish to refresh and update their knowledge.

We are also able to arrange courses tailor-made to suit your particular requirements.

Courses are also available through Hygiene Consultancies and through local community colleges.

Page last reviewed 23 May 2008