image - corner image

Food hygiene training

Legal basis

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

Food hygiene training courses

Further information

Contact information

To contact the Customer Service Centre:

Telephone: 01271 388870
For Typetalk: precede with 18001
Text: 07624 804042
Fax: 01271 388451
Web form: report an incident
Web form: request a service

Twitter logoJoin the conversation on Twitterexternal website

Face to face:

Our office hours are Monday to Friday 9.00 am to 5.00 pm.