Food Safety Training: A Legal and Practical Necessity
Under the Food Hygiene (England) Regulations 2006 (and equivalent regulations in Scotland, Wales and Northern Ireland), food business operators must ensure that anyone handling food is supervised, instructed and trained in food hygiene to a level appropriate to their work. This isn't just a legal box-ticking exercise — poor food hygiene can lead to food poisoning outbreaks, enforcement action from environmental health, and serious reputational damage.
Choosing the Right Level of Training
Food hygiene certificates are typically offered at three levels:
- Level 1 — a basic introduction suitable for staff with limited contact with open food, such as those handling pre-packaged products
- Level 2 — the standard certificate for anyone preparing, cooking or serving food, such as the Level 2 Food Safety in Catering course
- Level 3 — aimed at supervisors and managers responsible for food safety management systems across a team or site
Allergen Awareness and Natasha's Law
Since October 2021, Natasha's Law (the Food Information (Amendment) (England) Regulations 2019) has required food businesses to provide full ingredient and allergen labelling on food that's pre-packed for direct sale (PPDS) — such as sandwiches and salads made on-site and sold from the same premises. This makes allergen awareness training, such as Food Allergies and Intolerance, essential for anyone involved in preparing or labelling food for sale.
Where Food Safety Training Matters
Food handling roles exist across a much wider range of environments than people often realise, including:
- Pubs, hotels and restaurants
- Supermarkets and other retail environments
- Food and drink manufacturers
- Hospitals and care homes
- Schools and other education settings
Each of these settings carries its own specific risks — from large-scale storage and delivery in manufacturing, to vulnerable service users in care settings — so it's worth considering whether additional, role-specific training is needed alongside a general food hygiene certificate.
Beyond the Basic Certificate
Depending on your role, additional courses can build on a Level 2 certificate, including:
- Food Hazards — a deeper look at the specific hazards found in food
- Food Allergies and Intolerance — essential for PPDS labelling compliance
- Food and Beverage Foundation — a broader introduction for those new to hospitality
Frequently Asked Questions
What level of food hygiene training do my staff need?
This depends on their role. Staff with minimal food contact may only need Level 1, while anyone preparing or handling open food typically needs Level 2. Supervisors responsible for food safety management systems should consider Level 3.
What is Natasha's Law and does it affect training needs?
Natasha's Law requires full ingredient and allergen labelling on food that's prepacked for direct sale. Anyone involved in preparing or labelling this type of food should complete allergen awareness training to understand the requirements and avoid serious compliance and safety risks.
How often should food safety training be refreshed?
There's no fixed legal renewal period, but refreshing certificates every two to three years — or whenever guidance changes — is widely recommended good practice.