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:
Legal basis
The law - chapter XII of annex II to Regulation (EC) No. 852/2004
'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:
- The Chartered Institute of Environmental Health (CIEH)

- The Royal Institute of Public Health (RIPH)

- The Royal Society for the Promotion of Health (RSH)

Food hygiene training courses
- list of food hygiene training providers (pdf 7.28kb)
- presentation slides from the food hygiene training course (Powerpoint 2.4Mb)

- extract from the Chartered Institute of Environmental Health syllabus intermediate exam (pdf 6kb)

Further information
- North Devon Council - food premises registration
- advisory note on raw-pasteurised egg (pdf 31kb)

- avoiding food poisoning (pdf 512kb)

- Christmas food safety (pdf 167 kb)

- food handlers fitness to work (pdf 146kb)

- food safety for the elderly and vulnerable (pdf 177kb)

- making a food complaint (pdf 153kb)

- safe barbecues (pdf 237kb)

- Food Standards Agency leaflets

- North Devon College

To contact the Customer Service Centre:
Telephone: 01271 388870
For Typetalk: precede with 18001
Fax: 01271 388451
Email: customerservices@northdevon.gov.uk
Textphone (callers must have Typetalk compatible equipment; this number does not support voice communication or SMS): 01271 388786 (during our normal working hours)
Web form: send us a web enquiry
Our office hours are 8.30 am to 5.00 pm Monday to Friday.
For further information see the Environmental Health service contact page

