Starting a food business can feel like climbing a mountain of red tape. Certificates, permits, insurance, legislation - how do you know where to start? If you are thinking of starting a food business, there are a number of measures to put in place before you open to paying customers. This article will help you understand what food hygiene certificate you need, and how you can obtain one. We look at the different levels available, and show which is right for you. We also discuss a simple and effective way to get your food hygiene certification in place with study through The Safer Food group.
“I realised I needed to get professional and get Level 2 Hygiene certified. I found the Safer Food Group in a Google search and I’m so glad I did. Studying the course videos gave me so much encouragement and motivation. Completing the course helped me so much in my charity baking business. I run my bakery from home, so all the tips and guidance I learnt from the course really helped me to transform my home bakery into a professional environment.”
Jilly Shah, Jilly’s Cupcake House Jilly's Charity Cupcakes | Facebook
By law, all food handlers working within food businesses must receive adequate training and supervision for their role, to enable them to prepare and serve food safely. In practice, the most effective way to ensure staff are consistently and adequately trained is by using a suitable training course at an appropriate level for their role. Factors to consider when planning a suitable training programme for someone working with food include:
Any business that sells food is legally bound to ensure that the food they sell is safe to eat. This means an understanding of the following topics is vital in any food business:
A comprehensive Level 2 Food Hygiene course should cover these topics as a minimum.
Some considerations apply to specific types of food business, such as:
Selling food from home: Home food businesses must comply with the same legislation as any other food business. Therefore staff must be trained to the same standard that staff in business premises would be. Home food businesses are subject to audit by Environmental Health practitioners, and visits are likely to include questions about food hygiene training and certification. Because of the domestic environment in which a home business is based, an EHO is unlikely to make unannounced visits, instead contacting the business owner in advance to make an appointment. Dependant on the size and scale, a home food business owner could start with a Level 2 Food hygiene certificate, and then assess any gaps in their knowledge before considering a Level 3 Food Hygiene certificate. Learners who have passed a Level 2 Food Hygiene certificate with The Safer Food Group automatically receive a discount on their Level 3 Food safety course.
Selling cakes: As with any food business, a bakery is subject to the same rules about training and certification. Within a business that sells cakes, bread and patisserie, some key factors to good food safety may include:
Depending on the size of the business, it is likely that food handlers will require Level 2 Food Hygiene training, while supervisors and managers would benefit from Level 3 Food Safety Supervisor certification. Allergy Awareness and HACCP training may also be useful.
Selling sweets: The recent trend for sweet cones and pick and mix boxes has enabled a number of new sweet businesses to flourish. These businesses are subject to the same legislation as all UK food business, and as such training that covers topics such as cross contamination and safe packaging are vital. In particular, business owners should be aware of the latest legislation surrounding pre-packaged for direct sale (PPDS) goods, as these are likely to apply to their products. In this instance, both a Level 2 Food Hygiene and a Level 2 Allergy Awareness certificate would be useful.
Selling drinks: Whilst safety risks are lower within businesses selling drinks, consideration must still be made about issues such as allergies and cross contamination, safe storage of high risk ingredients (e.g. milk), supply chain management and safe premises. As well as licensing legislation for premises selling alcohol, businesses selling slushie drinks must also be aware of FSA guidelines regarding health concerns about the additive glycerol. The Safer Food Group's Knowledge base offers free information for businesses to help them stay on top of latest alerts, guidelines and food related health advice.
Selling pre-packaged food: Within a business that sells pre-packaged food, such as a corner shop, it is important to understand correct storage, use-by and best-before labelling, stock and supply management. For this type of food business, a Level 2 Food Hygiene certificate is likely to cover most of the required learning, but a Level 2 Allergy Awareness certificate will add vital information, particularly regarding pre-packaged for direct sale (PPDS) goods - those covered by Natasha's Law.
Different levels of food hygiene certificates are appropriate for different roles and responsibilities. Online training courses generally cover Levels 1-3. Higher level qualifications (4+) are not typically taught online, as the in-depth topics covered at these levels require a face to face approach and the opportunity to discuss and explore with a trainer or teacher.
Here are examples of food industry roles and the food hygiene certificate that would usually be required to undertake that role.
| Sector | Role | Certificate usually needed |
| Catering and Hospitality | Delivery driver, front of house staff | Level 1 Food Hygiene |
| Food handler, assistant chef, commis chef | Level 2 Food Hygiene | |
| Head Chef, Supervisor, Kitchen Manager | Level 3 Food Hygiene | |
| Food Production and Manufacture | Food production operative, butchery assistant, bakery assistant | Level 2 Food Hygiene |
| Head Butcher, Head Baker, Factory Supervisor, Factory QA | Level 3 Food Hygiene | |
| Health and Care | Health / Care assistant, Servery assistant | Level 2 Food Hygiene |
| Head Chef, Canteen Supervisor | Level 3 Food Hygiene | |
| Retail | Store assistant, Deli assistant, Market trader | Level 2 Food Hygiene |
| Food truck chef | Level 3 Food Hygiene | |
| Education | Lunchtime assistant, EY practitioner | Level 2 Food Hygiene |
| Head Chef | Level 3 Food Hygiene |
Luckily, getting a food hygiene certificate in place is straightforward.
Step 1 - using the information above, decide the level of certificate you need
Step 2 - select a training provider. Most people use online training, as this can offer comprehensive, effective courses that can be studied at a time and pace to suit the learner. However, it is worth spending time researching to find a credible provider; there are many options available, some better quality and value than others. The Safer Food Group is one of the longest established online training providers, offering courses created specifically for food professionals. Their courses are accredited by Qualifi and CPD, and offer accessible and interactive content that helps to develop safer food handlers.
Step 3 - enrol on your chosen course and complete the learning. Take your time to study and concentrate on the areas that you find tricky. It's good to choose a course that includes recap questions throughout the course, such as the Safer Food Group's courses. This helps you assess how well you have understood and remembered the course content.
Step 4 - download your certificate. If you have chosen a provider that supplies a pdf certificate, you may be able to download or print your certificate as soon as you have passed your exam. Displaying your certificates within your business premises helps to build customer trust and shows that your business has a good food safety culture.
To summarise - all food businesses are legally obliged to provide food that is safe to eat. In order for that to happen, everyone working with food needs appropriate food safety training. Food Hygiene training courses and certificates, at role appropriate levels, are an industry standard way of ensuring that food handling staff understand food safety risks and can act appropriately to mitigate these risks. Renewal of certificates every three years is recommended to refresh knowledge and understanding and to make sure learners are aware of the latest legislation and best practice.
Well trained staff are a key factor in gaining that all important 5 star hygiene rating, that proves to your customer that you care about their safety. Don't forget to print and display your team's certificates, and give them a mention on social media - it all contributes to your reputation as a business that is focussed on quality.
We recommend you review your team's training plan today - filling in any knowledge gaps is simple and quick via The Safer Food Group. Click on the link and see how we can help your business.
On 09/05/2025, the Food Standards Agency issued a food alert relating to the possible presence of Listeria monocytogenes in identified cheese products sold in Tesco supermarkets. The notice relates to La Superbe Raclette, produced by Castelli UK Ltd. The FSA advises consumers to return the product to stores for a refund, and not to consume.
Listeria, whilst not the most common pathogenic bacteria found in food, is certainly one of the most dangerous. Flu-like symptoms can include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. Listeria infection can lead to serious complications requiring hospitalisation including meningitis and sepsis, and can cause death.
Listeria monocytogenes is a group of approximately 13 variations of pathogenic bacteria, which cause listeriosis in humans. The pathogens typically thrive in soil, water and faeces. They are notoriously hard to control because they survive a wide range of conditions, including cold temperatures and environments with no oxygen. Listeria pathogens can be denatured through cooking at suitable times and temperatures. Therefore the greatest risk of Listeria to consumers is via ready-to-eat or chilled foods that are eaten without cooking.
Listeria can be particularly dangerous to vulnerable groups including:
Follow the NHS guidance if you believe you or someone you know has listeriosis, particularly within these vulnerable groups.
If you have purchased La Superbe Raclette (150g) from a Tesco store, return it for refund - do not consume. Point of sale notices should be visible in stores giving further information about the recall.
Because of the characteristics of Listeria, manufacturers must pay particular attention to risk assessment of this pathogen. In particular, ready to eat foods present a particular risk, as no cook process will take place after purchase. A report by the Chilled Food Association (CFA) has produced specific guidance for the management of Listeria monocytogenes during food production of ready to eat foods.
The process detailed by the CFA combines a thorough risk assessment and HACCP process with a rigorous testing regime. As many raw ingredients used in food manufacture may have come into contact with Listeria, control here is crucial.
The CFA also recommend a rigorous testing programme as part of listeria control in a production environment. They point out that occasional positive results are not necessarily a negative, but can be a sign that monitoring is working effectively, and can be key to identifying problem areas and weakness in the process
Visual inspections and swabbing are useful in identifying potential problem areas and helping to reinforce staff training. The most important part of testing however, is a thorough sampling protocol, that begins with raw ingredients and continues throughout production, packing, storage and delivery. An action plan should be in place, and implemented upon discovery of pathogens above the levels dictated by EU Reg 2073/2005, as these are considered potentially harmful to health.
On 19th March 2025, reports emerged of a number of hospital deaths linked to Listeria monocytogenes. The source has been identified as a chilled dessert, produced by a manufacturer that supplies to hospitals and care homes. It is understood that these products are not available to end consumers via retail outlets.
At the time of reporting, listeriosis was certified as the cause of one death, with two other patients suffering from listeriosis at the time of their death. Two other patients are known to have contracted listeriosis. Crucially, the desserts were shown to carry listeria bacteria at levels below those considered safe for human consumption, so it is expected that further work will carried out by the UKSHA and FSA.
For further information on this case, see the BBC report
This is the second significant listeria outbreak to occur in the UK and NI in 2025. Earlier in the year, a significant list of dairy products produced by JOD foods were recalled, including cheese products.
Creating a strong food safety culture - the acceptance that food safety is the responsibility of all - is key to embedding the necessary systems and processes in a food business. A crucial part of this is providing good safety training at an appropriate level for every role.
The Safer Food Group offer accessible, engaging online training with a focus on practical knowledge that can be easily brought into the workplace. Courses include:
Level 2 Food Hygiene (Manufacturing)
This course equips food handlers with the basic knowledge they need to understand the importance of good food hygiene in a food production environment. It teaches practical skills including prevention of cross contamination, good personal hygiene and the importance of correct times and temperatures. It also informs food handlers of their personal legal responsibilities regarding food safety.
A comprehensive risk assessment process and resulting preventative measures are a crucial step in creating a safe food production environment. The Level 2 HACCP course introduces these principles and teaches all workers their role in upholding HACCP principles in their workplace.
The follow-on course from Level 2 Food Hygiene, Level 3 Food Supervisor addresses the principles of food safety in greater detail. It address the science of food hygiene in a clear and straightforward way, including a breakdown of various food poisoning pathogens. It also introduces some key principles of team management for those workers new to a supervisory role.
While often used interchangeably, food safety and food hygiene refer to two slightly different concepts. Food safety refers to all processes that are used to ensure food is safe to eat. Food hygiene, however, means specific practices and conditions put in place to prevent foodborne illnesses by controlling biological, chemical, physical and allergenic hazards. It's a crucial part of food safety, which also includes temperature control, risk analysis and prevention and broader controls such as supplier management.
Because of their similarity, the terms 'food hygiene' and 'food safety' are often used to mean the same thing. This is especially true when it comes to training - so if you are looking for a food hygiene certificate and come across a food safety course, you are probably on the right tracks.
Food safety refers to the broad principles and practices aimed at preventing contamination and illness by managing hazards throughout the entire food production chain.
In the UK, the Food Standards Agency (FSA) in England, Wales, and Northern Ireland, and Food Standards Scotland in Scotland, oversee food safety. They uphold food safety standards that have been incorporated into UK law through various regulations, including The Food Safety and Hygiene (England) Regulations 2013, The General Food Regulations 2004, and the Food Safety Act 1990.
UK and NI food safety legislation dictates that food businesses must:
In Wales, Scotland and NI, food businesses are also required to display their current food hygiene rating, determined by their local authority.
Food hygiene refers to the practical actions and conditions needed to maintain a clean and healthy environment during food handling.
Five key principles of food hygiene are:
A Food Safety Management System is a vital tool in controlling food safety within a food business. Typically this is implemented and overseen by a manager or supervisor, and followed by all food handlers within the business. HACCP - Hazard Analysis and Critical Control Points - is a food safety management system that can be used to risk assess the threats to food safety and introduce and monitor control measures to minimise or eliminate those threats.
Managers in food businesses often required Level 3 Food Hygiene training, as well as HACCP training in order to assist them with this element of their role.
Poor food hygiene and safety can lead to serious consequences for businesses and consumers, including foodborne illnesses, food poisoning outbreaks, and severe health complications, especially for vulnerable individuals.
Businesses may face:
Therefore, maintaining high food safety standards - including excellent food hygiene - is an absolute must for all food businesses.
The '4Cs' of food safety are a set of fundamental principles of good practice for both commercial and domestic kitchens. They are clear and easy to remember, so provide a really useful tool to help keep food safe.
Dangerous bacteria - pathogens - are a serious threat to food safety. They can already exist is some of the ingredients used in food preparation. The key to providing safe food is to ensure that pathogens are not present at levels that are dangerous to health.
Cross contamination means enabling pathogens to spread from one food to another. This can happen in a number of different ways, including:
To prevent cross contamination, implement food safety measures such as :
Cleaning is a crucial measure to prevent cross contamination and keep food safe. Introduce a rigorous cleaning policy in your kitchen that considers:
Clean at the start of each service and before shut down.
Clean before and after each new task, to keep any existing pathogens contained.
Include a weekly or monthly deep clean that targets areas that are missed day-to-day. Clean cupboards inside and out, and pull out large equipment such as fridges and cookers to clean underneath and behind. These dark, inaccessible areas are most likely to harbour pests.
As well as the food prep area, keep the front of house, bathrooms and external areas (especially refuse areas) clean.
As well as food preparation equipment, utensils, cutlery and crockery , don't forget to clean surfaces thoroughly. Include touchpoints such as door handles, fridge doors and taps - anywhere that is in regular contact with hands.
Use the correct chemicals for the job. Detergent should be used first, to remove dirt and grease. Follow up with a disinfectant, to denature bacteria. Always follow the manufacturer's instructions to ensure chemicals are used effectively - watch out particularly for correct contact times.
Don't forget about personal hygiene. As well as food borne pathogens, human hands will spread other bacteria. Make sure all food handlers turn up to work clean, put on clean uniforms and wash their hands before and after every task and whenever they re-enter the kitchen - especially after bathroom visits.
The cooking process is a very important part of keeping pathogens under control and making food safe to eat. Some pathogens can be denatured at appropriate cooking temperatures, and therefore cooking reduces the risk levels in foods that already have some pathogens present. Be aware - cooking DOES NOT destroy all pathogens. This is why it is important to use all of the 4Cs of food safety in conjunction with each other.
Temperature control when reheating is also crucial in pathogenic control. Many pathogens thrive in warm, moist conditions, so reheating or maintaining food at the wrong temperatures can have a devastating effect.
To understand the recommended cooking and reheating temperatures and times, visit the FSA website or FSS website as appropriate in your location.
Warm, moist food containing protein provides the ideal conditions for bacteria to multiply to dangerous levels. For this reason, it is crucial to keep chilled or frozen foods at correct temperatures, and to chill cooked food quickly if not using immediately.
The 4Cs are a great, quick and easy reminder of good practice in kitchen, but they don't tell the whole story. Considerations such as allergen management, good storage, pest control and supplier management are also important in reducing risk and making your food safe to eat.
A Food Safety Management System, or HACCP plan, is a crucial step in ensuring that you have anticipated and mitigated against all safety risks that might occur in your kitchen. The Safer Food Group Level 2 HACCP awareness course helps you understand the risk assessment process and create a comprehensive set of safety measures.
To ensure your team are ready to tackle all the challenges of food safety, get them trained with an accredited food safety and hygiene course. The Safer Food Group offers a broad range of safety courses for food professionals, including Level 2 Food Safety and Hygiene.
Food hygiene is a set of processes that a food business can incorporate into their operations in order to ensure the food that prepare, serve and sell is safe for their customers to eat. It is an important part of food safety, which starts right at the beginning of the food supply chain. Food hygiene training is an important part of creating a good food safety culture in any food business. The quality of a team's food hygiene training is an important measure for EHO checks; see further info on the Food Standards Agency website.
Food hygiene training (sometimes referred to as food safety training) is the process that teaches food handlers how to produce safe food. Good food hygiene training covers the following topics:
Reputable food hygiene training courses will offer a food hygiene certificate on successful completion of the course and exam. Beware food training courses that appear to be free - they often spring unexpected and inflated charges on you to secure the certificate after you've finished the course!
Whether you are an established cook or looking for your first role in catering, a food hygiene certificate is an important part of your toolkit. We look at the top 5 reasons for passing your food safety course before you apply for that dream job.
This one should go without saying. The fundamental reason for taking a Level 2 Food hygiene course is to learn the principles of preparing safe food – it’s that simple! Understanding food safety challenges such as cross-contamination and knowing the difference between a Best-Before and a Use-By date are really important skills in a kitchen. Having an up-to-date certificate to show you have already mastered these skills gives an employer confidence before you even arrive for an interview and helps you hit the ground running.
This one is especially important when you are starting out in the food industry, perhaps looking for your very first food industry job. A food hygiene certificate demonstrates that you are genuinely interested enough in the sector to invest in your own training. For an entry level food handler role, you won’t need to break the bank – Level 2 Food Safety (previously known as Basic Food Hygiene) is usually sufficient, and you can buy a single online course for £12+ VAT. BUT – there are lots of courses out there, and they vary in quality – make sure you look for a course that is accredited by a reputable body, such as Qualifi or CPD
Roles in catering and hospitality are generally busy and at some point you may be working without supervision. You need to be able to make the right decisions when working alone, and taking food related training courses, such as Food Safety, HACCP and Allergy Awareness, will help you to do that.
This is the scary one. As a food handler, you have a legal responsibility to do everything you reasonably can to make sure the food you serve is safe to eat. A good food hygiene course will explain your legal responsibilities and those of your employers and supervisors.
The food industry is becoming increasingly focussed on the environmental impact of food waste. Having a good understanding of food safety practices – especially fridge and freezer temperatures, food labelling and hot-holding, cooling and reheating methods – will enable you to do your bit in the war on waste. And for your employer, that means cost savings too – a big win-win!
Once you've received your certificate, it's time to look for opportunities. There are many routes to explore - word of mouth, employment agencies and local social media groups are a good starting place. Remember to research various online platforms like Jooble UK that offer a wide range of careers for chefs. These allow you to set your own parameters, such as location, type of employment and salary range.
Food Safety courses are readily available online, and can generally be taken in your own time, at your own pace. Good training providers will allow you to sample course content before you buy to check it is right for you – so perhaps a better question would be: ‘Why wouldn’t I need a Food Hygiene certificate?’
According to EU and UK law, all food business operators MUST ensure that their staff who handle food are appropriately trained and / or supervised to do so safely. This is part of the food business operator's legal requirement to prepare and serve food that is safe for consumers to eat. As well as potential damage to their reputation, the business faces significant fines if it puts customers' health at risk. The mains UK laws that cover food hygiene and training are the Food Safety Act 1990 and the amendments to this law made in 2006
In most food businesses, workers will be expected to perform some tasks without supervision. Good food safety training is therefore important as it teaches them the importance of principles. These include:
A food handler with a good understanding of food safety principles will be able to relate and apply these to the processes and systems in place in the kitchen. They will also be likely to recognise and deal with potential issues.
Your EHO will be keen to understand how safely your team handle food. Food hygiene certificates can be an important part of that process, but make sure that the courses you choose are credible. Use a reputable, well established training provider, ideally independently accredited (e.g. CPD or Qualifi). But food hygiene certificates do not tell the whole story. The EHO is likely to ask questions of your team, to establish whether their food safety knowledge is genuinely put into practice. This is where you get return on your investment into good quality, engaging training.
Food hygiene training can take several different formats - the appropriate type and level of training is dependent on a number of factors, including specific job role being performed, complexity of the food preparation, the number of staff to be trained and learning preferences of the team.
In a small operation, training may take the form of a supervisor teaching face to face on the job. An example could be a charity setting serving a very limited menu with little requirement for preparation and cooking. This can be an efficient method but does rely on the supervisor having both accurate food safety knowledge and effective teaching skills.
Formal food hygiene training has the advantage of a consistent syllabus. Each learner who undertakes a formal training course should cover the same, comprehensive material at the correct level. Training courses typically are available in two formats - face to face and online - each with their own advantages and disadvantages.
There's no legal requirement to display your team's certificates to the public. But it is a great way to show your customers that you take their safety seriously. With a free Safer Food Group business account, you can access your team's certificates at any time, and also check to make sure that everyone is up to date with their training.
Both online and face-to-face training have their own advantages and disadvantages. It's important to think about what suits your business and your team before making a decision. Click for our Knowledge posts that compares the different options.
Whilst a food hygiene certificate is not a specific legal requirement, ensuring your team have the skills and knowledge to operate safely is. Taking time to consider your training needs and find the most appropriate methods for your team is a sensible investment and can protect your customers, your reputation and your business.
Like Natasha's Law that precedes it, Owen's Law is a proposed new legislation that has come about following a severe allergic reaction suffered by a young person. Owen Carey was an 18-year-old boy with multiple severe allergies, including dairy. In 2017, while celebrating his birthday in London, Owen ordered a chicken burger at a restaurant. Assured by staff that the dish was safe for him to eat, Owen was unaware that the chicken had been marinated in buttermilk - a detail not disclosed on the menu or by the server. Following Owen Carey's tragic death, his parents have campaigned for better written communications of allergens on restaurant menus. At the time of writing, Owen's Law is still in development.
The Owen’s Law campaign calls for a series of changes, most significantly that allergy information must be included on menus in all food outlets, including restaurants and cafes, in the UK. As it currently stands, food outlets do not have to include written allergy information on their menus, although this is advised.
The other changes proposed by the campaign include:
Owen's parents have also suggested the development of several easy-to-use tech solutions, including accessible online allergen matrices, a smartphone app, and a personal QR code for allergy sufferers that allows quick and easy access to their allergy information.
This legislation should make dining out a less fraught and hazardous experience for the UK’s approximately two million food allergy sufferers.
Owen's Law has not yet been passed - below is a timeline of the campaign's progress so far:
| January 2020 | Joint response to coroner's report issued by FSA, DEFRA and DHSC |
| April 2021 | The Owen's Law campaign is launched |
| May 2023 | Petition debated in Parliament |
| December 2023 | Formal support received from the FSA, followed later by recommendation that the government adopts legislative changes proposed by the campaign* |
| October 2024 | The FSA launches a consultation to food businesses, consumers and local authorities to share their views on the proposed changes |
| November 2024 | Consultation closed |
| Next steps | We await the FSA's publication of findings from the public consultation, and subsequent steps to define and pass into statute |
In food outlets where menu items and ingredients remain the same for a period of time (e.g. chain restaurants), Owen's Law may not be too difficult to implement. However, in more dynamic operations where the menu may change from day-to-day, and ingredients are dependent on available supply, this law represents a potential challenge which will need to be embraced and solved.
Communication with suppliers will become increasingly important, as menus will need to reflect ingredients with 100% accuracy, even if a last-minute substitution has been made.
Potential options include the use of mobile devices and integration of QR codes in menus to provide customers with the latest allergy information, or alternatively, going entirely to QR-based menu systems and discontinuing physical menus. While this option would enable the latest menu information to be updated without the need for reprints, it may be a complex system to implement, depending on the size of the establishments.
However, the Republic of Ireland already has similar laws to those that have been proposed, and adherence in ROI has shown that these measures can be achieved and work effectively. With good support, sharing of best practice and dedication, the UK food industry can improve safety for allergy sufferers.
A petition for passing Owen’s Law was made available to the British public, which received significant backing at over 12,000 signatures and was eventually nominated for the Award by the Petition’s Committee. The petition's success resulted in a debate in Parliament that occurred in May 2023, which was a pivotal moment for the campaign as it highlighted the public's concern about food allergy issues. Following this, there were various personal stories that captured the attention of the public, such as Max, a 17-year-old with a severe peanut allergy, who advocated for Owen's Law, stating it would make people with allergies feel safer when dining out.
In anticipation of the new legislation, it is recommended that food businesses review their allergen policies and procedures. The Safer Food Group offers two options for food allergy training courses.
Level 2 Allergy Awareness: Suitable for all food handlers, and explains the fundamentals of food allergies and the key steps to creating safe food for allergy sufferers.
Level 3 Allergy Supervisor course: Explains your legal responsibilities as a food business, and details how to undertake an allergens risk assessment and put the correct processes, procedures and communications in place.
For any questions you may have, about Owen’s Law or any other food safety related queries, get in touch with an expert from our team at The Safer Food Group.
In the UK, by law:
'food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene, which is in-line with the area they work in and will enable them to handle food in the safest way' (Food Standards Agency, www.food.gov.uk)
This can mean that food handlers acquire the skills and knowledge they need through supervision, self-study, or using prior knowledge - but in practical terms, most employers and self-employed food business operators rely on formal training to ensure their staff operate safely. The standard level of training expected for a food handler in the UK is the Level 2 Food Hygiene certificate (also known as Basic Food Hygiene or Food Safety), however there are also Levels 1 and 3 to consider as well. As with any certificate, you may be wondering how long these last for, and whether you’ll need to renew
This is the entry-level course designed for individuals who do not directly handle food but may work in food-related environments, such as cleaners or waiting staff.
To summarise, because food safety training is currently advised rather than mandatory, there is no specified validity for Food Hygiene certificates. However, in order to keep up with the latest changes in legislation and best practice, it is generally advised by Environmental Health Officers and Practitioners (EHO/EHPs) that these types of courses are renewed every three years.
No, there aren’t direct legal consequences for not renewing a food hygiene certificate in the UK. Food hygiene certificates do not officially expire, and there is no legal requirement to renew them at any specific interval- however, this doesn’t mean that failing to renew is without potential risks.
If a food safety issue occurs, having outdated certificates could negatively impact an employer's reputation and potentially increase liability. Food handlers with outdated certificates may face challenges when seeking employment, as employers often prefer candidates with current certifications. During inspections, Environmental Health Officers will likely look favourably upon regular refresher training. An outdated certificate might raise concerns about a business's commitment to food safety standards.
We’ve discussed the risks that can occur when not renewing, but the actual benefits of renewing certificates are also important to acknowledge. Renewing makes sure that food handlers and managers:
Renewing your certificate is straightforward with The Safer Food Group. We offer online training options that are flexible and cost-effective, a business admin dashboard to monitor team training and renewal dates, as well as automated reminders for certificates nearing expiration.
Renew today: Click here to renew your Food Hygiene Certificate
One of the key questions we're asked in our roles as education specialists, is 'Which is better - online or face to face training?'. You may expect us to say online, every time - but that's not necessarily the case.
There's no doubt that an employer's training budget is one of the first to be squeezed in tough economic times, so it's crucial to spend that budget wisely. We've broken down some of the key considerations when deciding between training opportunities.
Break it down; a great way to retain more information is to study in chapters or chunks, allow the information to process, return and review before moving on. Online training allows the learner to progress at their own pace. This is especially important with conditions such as ADHD, which can mean a learner struggles to concentrate for longer periods of time.
Online training is flexible, and allows both night owls and morning larks to study when at their best.
Timing can fit around your work and home schedule. Kids settled in bed? Grab a cup of tea and a focused hour of training in the quiet of the evening. Post Christmas slump? Make the most of rota hours and fit training into quiet times.
Well built online training can suit a broad range of different learning styles, with audio, visual and interactive sections
Some online training offers recap quizzes throughout the course. These are a great way to monitor your own progress and spend more time on areas of weakness.
Online training is generally more cost effective than face to face, both in terms of price and travel expenses so your training budget can potentially stretch further and offer employees a broader range of opportunities.
Face to face training is great for highly technical subjects and more advanced levels as it offers the opportunity to ask questions and discuss complicated concepts with fellow students
Live training is also really useful for 'soft skills', where role play, feedback and mentorship play an important role in the learning process. Good examples of this are customer service and leadership training.
During face to face training, the trainer can check on learners progress. This is especially helpful when making sure the struggling learner doesn't get left behind.
Learners don't need access to any equipment such as a computer or smartphone - a pen and notepad will do.
Before you purchase training, there are some really crucial questions to ask....
What are your team like? Are they smartphone addicts, adept at scrolling and searching for the information they need online? Or are they more nervous learners, and more comfortable with the guiding hand of a real life trainer?
Is the training engaging, accessible and fun? Avoid training courses which offer death by PowerPoint, or reams of text - face to face AND online trainers can be guilty of this! So much progress has been made in updating teaching techniques, all trainers should take advantage of new methods and technologies to make their courses as rich and engaging as possible.
Do your team have accessibility requirements - for instance, sight or hearing challenges or learning difficulties? What training courses are available that meet these needs?
What quality assurance is available? All courses should have some kind of accreditation, issued by an awarding body such as CPD or Qualifi. This proves they've undergone external checks for academic rigour.
There are a number of factors employers must weigh up when choosing the right training for their team. Key considerations are - the type and level of subject matter, how your team learn and your budget. It's likely that a blend of both online and face to face courses, if chosen carefully, will meet your needs most effectively. Don't be afraid to try out different options and see which work best for you. If you'd like to check out The Safer Food Group's training courses, visit our website: www.thesaferfoodgroup.com
A team that is well trained in food safety and hygiene is recognised as a key indicator of quality in a UK food business. The benefits of well trained staff speak for themselves - including reduced food poisoning and allergy incidents and a greater likelihood of a 5-star rating. And these benefits can lead to a better reputation and more customers. But we know that increasing pressures on food businesses mean owners and operators continually look for cost reductions. Perhaps a free food hygiene certificate could help?
At the time of writing, we could not find any genuinely free Level 2 Food Hygiene certificates for UK operators. Some training providers give free access to learning material, but then request payment for the resulting certificate. This seems like quite a dishonest offer. Once you've committed time to the learning material and passed the course, you are more likely to pay for a certificate, even if the quality of learning content is not up to standard. Having undertaken one of these courses, we can confirm that many vital areas of food safety were missed. These included:
There is often an easy way to spot these courses as they are usually advertised as 'Free Level 2 Food Hygiene course plus certificate'. Always read the details!
We did find some free courses offered by the Food Standards Agency (FSA), including a food allergy and a root cause analysis course. These courses are genuinely free - the food allergy course has some interesting information for food manufacturers, especially those in supervisory roles. Worth a look and no paid for certificate at the end! And some learning providers do provide free courses that supplement their course portfolio and offer extra help to their customers. An example of this is The Safer Food Group's free 5-star rating course which assists a food operator to undertake their own safety audit in preparation for an EHO visit.
And speaking of EHO visits... The FSA do not endorse any one food hygiene course - but you can be fairly sure that your EHO will spot a certificate issued by a less scrupulous provider. They will be keen to test that your team genuinely understand their roles and responsibility when it comes to keeping food safe. So, if you are going to invest staff time in training courses, don't waste it on poor quality versions.
Typically, online Level 2 Food Hygiene training in the UK costs around £10 - £25. A higher price is not necessarily a guarantee of better quality; good indicators of a quality learning course include:
So perhaps a more sensible question should be:
A good quality, EHO approved Level 2 Food Hygiene training course is available for £12 + VAT from The Safer Food Group. Prices reduce even further for groups of 5 or more. The training takes approximately 3-4 hours for a new learner (experienced staff are likely to refresh their knowledge slightly quicker). Courses include video, fresh graphics, learner interactions and recap quizzes to allow the learner to test their knowledge. The Safer Food Group only delivers courses for the food industry so you can rely on their experience and expertise to train your team.
It's a small investment for the reassurance of having a team who understand and employ safe working practices, and the investment is rewarded by minimising the risks of food poisoning and allergy incidences.
The Safer Food Group
Unit 2, Integrity House,
Lower Lumsdale, Matlock
DE4 5EX
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