Frequently Asked Questions
All food handlers must have training before they handle food. However it is not a legal requirement to undertake a formal food hygiene course but it is recognition that training to a nationally recognised standard has been achieved.
If you:
- Are a new employee = Level 2
- Have a foundation certificate, issued within the last 5 years = Update
- Are a supervisor = Level 3
- Are a manager = Level 4
- Wish to teach the foundation course = Level 4
- Only handle pre packaged food = Level 1/awareness
For many employees this is a suitable level, however it is recommended for supervisors and more senior staff that the Level 3 award course is achieved and for managers the Level 4 award
There is no time limit on your certificate. Under the Industry Guides it is recommended that refresher training is undertaken every 3 years.
HACCP stands for Hazard Analysis and Critical Control Point and is a system for identifying and controlling risks in a food business.
No, you do not need a full HACCP system, unless you are a food manufacturer or a butcher who requires it as part of their licence. However it is essential that some form of risk assessment is carried out in every food business. We can help with either carrying out the design and implementation for you or provide suitable training for your staff. See Hazard Analysis