According to EU and UK law, all food business operators MUST ensure that their staff who handle food are appropriately trained and / or supervised to do so safely. This is part of the food business operator's legal requirement to prepare and serve food that is safe for consumers to eat. As well as potential damage to their reputation, the business faces significant fines if it puts customers' health at risk. The mains UK laws that cover food hygiene and training are the Food Safety Act 1990 and the amendments to this law made in 2006

In most food businesses, workers will be expected to perform some tasks without supervision. Good food safety training is therefore important as it teaches them the importance of principles. These include:

• Avoidance of contamination
• Control of pathogens
• The risks of allergens to allergy and intolerance sufferers.

A food handler with a good understanding of food safety principles will be able to relate and apply these to the processes and systems in place in the kitchen. They will also be likely to recognise and deal with potential issues.

What food hygiene training will my EHO accept?

Your EHO will be keen to understand how safely your team handle food. Food hygiene certificates can be an important part of that process, but make sure that the courses you choose are credible. Use a reputable, well established training provider, ideally independently accredited (e.g. CPD or Qualifi). But food hygiene certificates do not tell the whole story. The EHO is likely to ask questions of your team, to establish whether their food safety knowledge is genuinely put into practice. This is where you get return on your investment into good quality, engaging training.

What type of food hygiene training is acceptable?

Food hygiene training can take several different formats - the appropriate type and level of training is dependent on a number of factors, including specific job role being performed, complexity of the food preparation, the number of staff to be trained and learning preferences of the team.

In a small operation, training may take the form of a supervisor teaching face to face on the job. An example could be a charity setting serving a very limited menu with little requirement for preparation and cooking. This can be an efficient method but does rely on the supervisor having both accurate food safety knowledge and effective teaching skills.

Formal food hygiene training has the advantage of a consistent syllabus. Each learner who undertakes a formal training course should cover the same, comprehensive material at the correct level. Training courses typically are available in two formats - face to face and online - each with their own advantages and disadvantages.

Do I need to display my team's certificates?

There's no legal requirement to display your  team's certificates to the public. But it is a great way to show your customers that you take their safety seriously. With a free Safer Food Group business account, you can access your team's certificates at any time, and also check to make sure that everyone is up to date with their training.

Which is better - online or face-to-face training?

Both online and face-to-face training have their own advantages and disadvantages. It's important to think about what suits your business and your team before making a decision. Click for our Knowledge posts that compares the different options.

In conclusion

Whilst a food hygiene certificate is not a specific legal requirement, ensuring your team have the skills and knowledge to operate safely is. Taking time to consider your training needs and find the most appropriate methods for your team is a sensible investment and can protect your customers, your reputation and your business.