What the law and guidance say
GOV.UK says you must be able to show that your staff have the right skills and up-to-date training for their role. Training can come from a course, on-the-job instruction, self-study or relevant experience, and food handlers do not have to hold a food hygiene certificate.
It also says to keep a record of any training staff have completed so you can show this during an inspection. Many businesses still choose accredited courses because they are an easy way to show a consistent standard.
What a useful training record includes
- The person and their role, such as kitchen porter, chef, front of house or manager.
- What the training covered, for example handwashing, cross-contamination, allergens, temperature control, cleaning or your safe methods.
- How it was given: a course, in-house instruction or a supervised shift.
- Who gave it, and any certificate or course reference.
- When it was completed, and when it should be refreshed.
Refresh training when the menu, equipment or procedures change, when someone moves to a new role, or when a problem shows it is needed.
Illness and fitness to work
Training should include what staff must do when they are unwell. GOV.UK says staff must report illness to management, and must not handle food with symptoms such as diarrhoea, vomiting, infected wounds or sores. Staff with diarrhoea or vomiting must not return to work until they have had no symptoms for 48 hours.
Personal hygiene basics to cover
- Wash hands before preparing food, after handling raw food, after handling waste or cleaning, and after using the toilet.
- Keep hair tied back and wear a suitable head covering.
- Avoid watches and jewellery, except a plain wedding band.
- No smoking, spitting, sneezing over food, eating or chewing gum while handling food.
Download a free printable staff training record (PDF) · all free templates
