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The Food Standards Agency state that anyone responsible for running a food business must ensure that adequate provision and procedures are put in place to ensure that all employees are aware of the potential food safety risks that may arise.

Through increasing the knowledge and skills that individuals have in regards to potential food safety hazards, risk can be greatly reduced and public health protected.

There are three main groups of training: 

  • Firstly the legal requirements: which outlines what is legally required regarding the food safety training
  • Then ensuring compliance: which describes the minimum actions needed to achieve compliance
  • Finally the best practice: which describes a range of solutions and approaches for achieving compliance.

Under the regulations relating to training, food business operators are to ensure that food handlers are supervised, instructed and trained in food handling safety.

Regulations also state that those responsible for the development and maintenance of the procedures have received adequate training in the application of the HACCP principles.

A ‘food handler’ is anyone who handles food as part of their job role and includes wrapped or open un-wrapped foods.

‘Supervisors’ are individuals at either a team leader, shift manager or management level who hold responsibility for ensuring that employees comply with the food safety management procedures implemented within your organisation.

Food business operators must ensure that all food handlers receive instruction and training in food safety appropriate to their specific work duties. This applies to all staff no matter their contractual status within an organisation and includes part-time, temporary and staff provided via agencies.

Any training or instruction provided should ensure that food handlers have sufficient knowledge and competence to handle food safely. In addition, all food handlers must be supervised to an appropriate level.

More information on training requirements can be found on the FSA website.