It is a requirement of the Food Hygiene Regulations that food businesses "ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity."
The official 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 & managers to level 3"
It is also recommended that food handlers undergo regular refresher training at least once every 3 years.
This short workshop is designed to help you ensure your food business complies with new EU legislation that was introduced in December 2014... More
This course is aimed at Managers and Supervisors of food businesses of all sizes where both raw food and ready-to-eat foods are handled. More
This one-day programme aims to inform chefs and managers about Food Legislation that came into effect on 1st January 2006... More
A one-day certificated course recommended for all food-handlers... More
Elementary Certificate in HACCP for Food Manufacturing This qualification is appropriate for all persons employed in a food manufacturing type business who need to have an understanding of HACCP. More
The course is recommended for Supervisors or anyone requiring an in-depth understanding of Food Hygiene... More
A half-day certificated course recommended for all food servers... More
The Level 4 Award in Managing Food Safety in Catering is an advanced qualification designed for managers & senior staff in food business... More