The law states that operators must ensure that food handlers working in their business are “supervised and instructed and/or trained in food hygiene matters commensurate with their work activity”.
In other words, anyone handling open food must either be:
(a) supervised and instructed; or
(b) trained; or
(c) both of the above.
There is no compulsion for operators to enrol food handling staff on formal training courses as long as adequate instruction or training is provided in-house (e.g. by the operator, chef or manager). However, accredited food hygiene training courses are widely used and accepted as the industry standard. Read more on training courses for food handlers.
Supervisors and food handlers may be asked questions by the inspecting officer in order to see whether staff are suitably instructed or trained, and whether operations are carried out in accordance with planned arrangements. They may also request to see training records or certificates if you have them. Read more.
Those Responsible for the HACCP Procedure
The law also requires that “those responsible for the development and maintenance of the HACCP procedure have received adequate training in the application of the HACCP principles”.
The level of training required depends upon the complexity and risk associated with the business. Many businesses will be able to develop simple systems themselves without the need for outside help or training but some turn to consultants to help them with their HACCP procedures. Read more.
Finding a Trainer
We may be available to provide training and/or consultancy. Please use the contact form to get in touch. Alternatively, you can search for trainers (Centres) in your area using the search facility on the RSPH or CIEH websites.