Food hygiene training
All food handling staff must have adequate training, or be adequately instructed and supervised, to ensure that food is handled safely.
Though it is not a legal requirement for individuals to have formal qualifications, it is recommended that Level 2 Food Safety qualifications are undertaken, or equivalent, for all food handlers. Supervisors and managers should aim for Level 3. Details of companies providing the Level 2 and Level 3 Food Hygiene courses can be found by searching online.
If you do not put staff through Level 2 or Level 3 (as appropriate) qualifications, then you must, at the very least, record any training you have provided to food handlers that is appropriate and reflective of their work responsibilities. This must be refreshed as necessary.
The person responsible for developing and maintaining the food safety management system must have adequate training in the application of the Hazard Analysis Critical Control Points (HACCP) principles. This may be through experience and previous knowledge or a Level 2 course in HACCP.
Food safety management system
Every food business operator must take a risk-based approach towards food safety and implement a food safety management system. This must be based on the Hazard Analysis Critical Control Points (HACCP) principles. Smaller businesses and retailers can use the Food Standards Agency’s Safer Food Better Business (SFBB) packs to meet this requirement, if production processes are simple.