Staff members who handle food must by law be sufficiently trained to be able to carry out their job safely. While there is no legal requirement for staff to have a certificate showing that they have undergone formal training, it is highly recommended they acquire one – there must be some evidence to show that they have received some form of training relevant to the business’ activities.

Formal training can demonstrate a staff member’s knowledge of good food handling practices, as well as an awareness of current legislation. Food handlers should be trained to a Chartered Institute of Environmental Health Level 2 standard.

It is recommended that the person in charge of the business and/or supervisors should be trained to a higher level than those they are supervising. Ideally at least one member of staff with Level 2 training (or higher) should be on the premises whenever you are operating, so they can manage colleagues on food safety matters. Those responsible for the development and maintenance of food safety management requirements should have received training based on HACCP principles – this is covered by the Level 3 training. You may also wish to consider undertaking the further Level 3 training if you currently have the level two food hygiene training. It is advised that training is refreshed once every 3 years, as the curriculum can change.

You can find a list of food hygiene training providers accessible within the Bath and North East Somerset area here.

We also have a list of training providers who can provide Level 2 training in languages other than English here.

Inclusion on these lists does not imply recommendation by Bath and North East Somerset Council.

If you are looking for training food allergies, visit our page on allergens here.

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