Food hygiene training requirements checker
Choose a hospitality role and its responsibilities to see the food-safety instruction, supervision and training that role should be able to demonstrate.
What this role should be able to demonstrate
Level 2-style food safety training is commonly used for food handlers, but a formal Level 2 certificate is not universally required by UK food hygiene law.
- Site induction: personal hygiene, illness reporting, handwashing and the safe methods relevant to this job.
- Food hygiene instruction/training appropriate to the food handled and the tasks performed.
- Practical controls for contamination, cleaning, temperature control and safe food handling relevant to the operation.
- Allergen training appropriate to the role, including the business’s own allergen procedures and escalation process.
- Supervision and periodic refresher instruction when procedures, duties or competence indicate it is needed.
- Keep a record of training and instruction so the business can demonstrate staff competence during an inspection.
A certificate is not the same thing as the legal requirement
UK food businesses must make sure staff have the right skills and up-to-date, role-appropriate training. Food handlers do not universally have to hold a food hygiene certificate. Competence can be developed through courses, on-the-job training, self-study and relevant experience. Those responsible for food-safety management procedures also need adequate training in applying HACCP principles.
Food handlers
Instruction and/or training should match the food, hazards and work activities they actually perform. Level 2-style training is widely used, but do not mistake a common qualification route for a universal statutory certificate requirement.
Supervisors and managers
People supervising food handlers or managing the food-safety system need greater competence appropriate to those responsibilities. Level 3-style training is commonly recommended for supervisory roles.
Training evidence
Keep records of completed training and instruction. They help demonstrate during inspection how the business makes sure staff are competent for their duties.
Use this as a planning aid
This checker does not award a qualification or replace training, supervision, your own HACCP-based procedures or advice from your local authority. Requirements depend on the work being carried out and the risks involved.