The proprietors of food businesses must ensure that all food handlers (including themselves) are adequately supervised, instructed and/or trained depending on their work activities.
All food handlers will require basic instruction before they start work (personal hygiene, what to do if they have a stomach upset) and further advice is available by contact the environmental health team.
Staff who handle ‘low risk’ or wrapped/pre-packed ‘high risk’ food should be instructed in hygiene awareness (cleanliness, causes of food poisoning, temperature control).
For handlers that prepare or serve open ‘high risk’ food will ideally require level two training (basic food hygiene course or equivalent).
Approved CIEH trainers
The Approved CIEH trainers list is held by the Chartered Institute of Environmental Health Officers.