Do All Staff Need Food Safety Training?
Learn what food safety training is legally required for UK hospitality staff, what Level 2 means, and how to demonstrate training compliance to EHOs.
Yes. UK law requires that all food handlers are trained and/or supervised to a level appropriate to their work activities. This includes permanent, temporary, and agency staff.
Key Facts
In Detail
Under the Food Safety and Hygiene (England) Regulations 2013 (and equivalent Scottish, Welsh, and Northern Irish regulations), food business operators must ensure that food handlers receive adequate supervision and instruction and/or training in food hygiene matters commensurate with their work activities. This applies to everyone who handles food, from chefs to waiting staff who serve plates, to kitchen porters who wash equipment. The law does not specify a particular course or qualification. However, Level 2 Award in Food Safety in Catering (or equivalent) has become the de facto industry standard for food handlers. Most Environmental Health Officers expect to see evidence that food handlers have completed this or equivalent training. For managers and supervisors, Level 3 is often expected. Training must be appropriate to the role. A chef handling raw meat and cooking food needs more comprehensive training than a waiter who only serves plated dishes. New starters should receive induction training covering your specific food safety procedures before they start handling food, with formal training completed within a reasonable timeframe (most local authorities consider 3 months reasonable).
What Training Records Do You Need?
You should maintain records showing: who was trained, what training they received, when it was completed, and who delivered it. For formal qualifications (Level 2, Level 3), keep copies of certificates. For in-house training (induction, allergen awareness, specific procedures), keep signed training records or digital sign-off records. These records form part of your food safety management system and EHOs will ask to see them during inspections.
Allergen Training Is Especially Important
Since Natasha's Law, allergen awareness training has become a particular focus for EHOs. All staff who handle food or take orders from customers should understand the 14 allergens, know how to check allergen information, and know what to do when a customer asks about allergens. This training should be refreshed whenever the menu changes and at least annually.
Frequently Asked Questions
How often should food safety training be refreshed?
There is no legal requirement for a specific refresh interval, but the accepted best practice is every 3 years for formal qualifications (Level 2/3) and annually for allergen awareness. In-house training should be refreshed whenever procedures change.
Can I train staff myself or do I need an external provider?
You can deliver in-house training provided it is appropriate and documented. However, for formal qualifications (Level 2, Level 3), staff need to complete accredited courses from providers like CIEH, Highfield, or RSPH. Online courses are accepted.
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