The legal requirements for training

The Health and Safety at Work Act 1974
The Management of Health and Safety at Work Regulations 1999
The Food Safety Act of 1990
Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs

The law holds you responsible for the health and safety of all your employees, including part-time workers, while they are at work. You are also responsible for the supervision, and instruction and/or training of food handlers in food hygiene matters related to their work activities.

These requirements are set out in the:

The Health and Safety at Work Act 1974

This applies to restaurants, pubs, wine bars, hotels, offices, shops, businesses and organisations. It requires all employers to provide information, instruction, training, and supervision so that their employees work in healthy safe conditions.

The Management of Health and Safety at Work Regulations 1999

This requires owners of businesses to provide health and safety training for all employees including part-time workers.

You must also carry out Risk Assessments and have in place a documented food safety management procedure. We can give you advice on how to implement these. They can help identify your training needs.

The Food Safety Act of 1990

This relates to the sale of food for human consumption and it applies to all food outlets.

Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs

Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs requires training of Food Handlers:

Food handlers must have adequate instruction and/or training in food hygiene to enable them to handle food safely.

Those responsible for the Hazard Analysis Critical Control Points based procedures must have received training to ensure that they have enough relevant knowledge and understanding to ensure procedures are operated effectively.

Skills may be obtained through on-job training, self study or relevant prior experience.

• There is no legal requirement to have a food hygiene/safety certificate.

The owner of the food business is responsible for ensuring that the above happens.