Food hygiene training

Legal basis

The law - chapter XII of annex II to Regulation (EC) No. 852/2004 - says:

'Food business operators are to ensure:

'1. that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;

'2. that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of this Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles; and,

'3. compliance with any requirements of national law concerning training programmes for persons working in certain food sectors.'

Industry advice

Industry guides, which give advice on complying with the regulations, say that a food handler who prepares or handles high-risk open food should be trained to at least level 1 standard. It is good practice for those food handlers who not only handle high-risk foods but also have supervisory or management responsibilities to be trained to at least level 2, and managers to level 3.

It is recommended that food handlers undergo regular refresher training every 3 years.

Several national bodies offer accredited food hygiene training courses, including: