Food Safety and Standards

Food hygiene training

Food Hygiene Training Requirements

Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires that food handlers working in a food business are supervised and instructed and/or trained in food hygiene matters relevant to their work. It also requires that those responsible for developing food safety management procedures receive adequate training in the application of HACCP* principles.

*(HACCP Principles are the seven principles required by the above legislation which are necessary to effectively manage food safely).

The degree of training needed by a particular member of staff depends on their duties. For example, people involved in preparing open high-risk foods (e.g. chefs, cooks, catering assistants, people who make sandwiches, etc) need a higher level of training than those who wait on customers or wash up.

Examples of courses by the Chartered Institute of Environmental Health are available at Food safety training | CIEH training programmes