Hygiene Training

Who has to have food hygiene training?

The person running a food business must ensure that staff who work with food are either:

a) supervised and instructed in food hygiene matters by a suitably qualified member of staff; or
b) trained in food hygiene practices that are relevant to the activities and responsibilities of the food handler

What kind of training must employees have?

Food handlers working with high-risk foods should have completed an accredited Level 1 (Basic Certificate) food hygiene course.

Managers, supervisors or owners should have competed an accredited Level 2 Intermediate Food Hygiene Course and/or Level 3 Advanced food hygiene course.

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Where are food hygiene courses run?

Southwark College regularly runs courses. Find out more by visiting their website at http://www.southwark.ac.uk/.

For courses run at other venues and in languages other than English, contact the Chartered Institute of Environmental Health through their website at www.cieh.org.

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What is the act of law that relates to Food Hygiene Training?

The Food Safety (General Food Hygiene) Regulations 1995

Where can I find out more?

Publications: Guidance on the required level of training for food handlers is given in the ‘Industry Guide to Good Hygiene Practice: Catering Guide’ HMSO ISBN 0 900 103 00 0. 

Websites: the Chartered Institute of Environmental Health website at www.cieh.org

Southwark Food Team: Get advice from Southwark's own experts. Contact the Food Team using the details below.