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EC Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs came into force on 1 January 2006.
Owners of businesses are required to develop food safety management procedures based on the principles of Hazard Analysis Critical Control Points.
In addition, certain qualifications have to meet national occupational standards which have been agreed by Ofqual, LSCs and Sector Skills Councils. These are known as accredited qualifications.
Contact the examination bodies for syllabus details:
Non-accredited qualifications may under certain circumstances fulfil specific training needs.
To enable them to handle food safely, food handlers must receive appropriate supervision and be instructed and/or trained in food hygiene. Those responsible for developing and maintaining the business’s food safety procedures, based on HACCP principles, must have received adequate training.
The requirements for training should be seen in the context of the nature and size of the business. There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so. The necessary skills may also be obtained in other ways, such as through on-the-job training, self-study or relevant prior experience. The operator of the food business is responsible for ensuring this happens.
Visit the Food hygiene legislation page of the Food Standards Agency website for useful information about food hygiene legislation and what else you have to do to comply with it.
Level 1 Award in Food Safety Awareness For candidates who have no prior knowledge or experience of food handling. Useful for induction training.
Also for 14–19 year olds, GCSE students, new employees, people handling low-risk or wrapped foods, cashiers, cleaners and checkout staff. Progression is to Level 2.
This course will provide those already working in a food business with a good working knowledge of food safety. This qualification has superseded the Basic Food Hygiene Certificate or Foundation Certificate in Food Hygiene.
It is a one-day course aimed at all those who handle food. Staff handling high-risk food and open food should consider the Level 2 award. Progression is to Level 3.
This course will provide you with a basic understanding of nutrition to enable you to supply food that meets the requirements of a balanced diet. It is a one-day course aimed at all those who prepare and serve food.
This course will help you to implement a food safety management system based on the principles of Hazard Analysis Critical Control Points (HACCP). You will learn about management tools such as ‘Safer Food Better Business’.
This is a one-day course aimed at managers of small and medium sized catering businesses. Candidates will ideally hold the Level 3 Award in Supervising Food Safety in Catering as a pre-requisite.
This course will teach you to supervise and train others in the field of food safety in catering. It is a three-day course aimed at those with supervisory responsibility.
You will need to complete an assignment and multiple-choice paper as part of this course. Progression is to Level 4.
This course will teach you to manage and train others in the field of food safety in catering. This is a five-day course aimed at those with managerial responsibility. You will need to complete an examination and assessed assignment as part of this course.
The Royal Society for Public Health has a Foundation Certificate in the Principles of Hazard Analysis Critical Control Points. The Chartered Institute of Environmental Health continues to award the Professional Trainers Certificate for potential trainers and managers.
The Royal Borough offers the above courses in addition to tailor-made courses (with certificates) for food hygiene, allergy awareness, risk assessment and other courses that are requested from time to time.
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