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What the law requires

EC Regulations 852/2004 requires food business operators to "Ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity".

Additionally, those responsible for the development and maintenance of HACCP (Hazard Analysis and Critical Control Point)/Food Safety Management Systems must have received adequate training in HACCP principles.

Most Local Authorities provide workshops on Safer Food Better Business and Food Safety Management Systems.

The official Industry Guides, which give advice on complying with the regulations, say that "a food handler who prepares or handles high-risk open food should be trained to at least level 2. It is good practice for those food handlers who not only handle high-risk foods but also have supervisory or management responsibilities to be trained to at least level 3".

Food Hygiene Training Course

CIEH Level 2 Certificate in Food Hygiene (formerly known as Basic Food Hygiene)

This is a one day course designed for all food handlers. The overall aim is to develop a level of understanding on the basic principles of food hygiene, to enable them to improve standards & help prevent food poisoning. The course covers:

  • Bacteriology
  • Food poisoning
  • Prevention of food poisoning & contamination
  • Temperature control of food
  • Personal hygiene
  • Cleaning & disinfection
  • Pest control
  • Food premises & equipment
  • Hazard analysis
  • Legal obligations

Several national bodies offer CIEH Food Hygiene training courses to include:

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