Induction, training and records

The law says food handlers must be supervised and instructed and/or trained in food hygiene matters commensurate with their work. Those responsible for HACCP-based procedures must have adequate training. No law sets a specific certificate or level. Your employer or business decides what each role needs.

Every new starter needs an induction before they handle food. Cover personal hygiene, handwashing, reporting illness, allergens, and your site's rules. Show them where things are and who to ask. Check that they have understood, then supervise them closely until they are competent. This applies to agency staff and temporary workers too.

Plan training by role. A kitchen porter needs to know how to clean and how to use chemicals safely. A server needs strong allergen knowledge. A chef needs to understand cooking, cooling, reheating and date marking. A supervisor needs to know how to run the system and how to act when it fails. A simple training matrix, with roles down one side and topics across the top, shows who needs what.

Training is not the same as competence. A certificate shows that someone finished a course. It does not prove that they do the job correctly on a Saturday night. So watch people at work. Ask them to show you and explain why. Then sign off each skill. A person who can explain why rice must be cooled quickly is more likely to do it when you are not there.

Certificates have no legal expiry, but knowledge fades and things change. Decide when refreshers are needed. Sensible triggers include a new menu, new equipment, a change in the law, a failed check, a complaint, an inspection finding, or a long period away from work.

Keep training records for each person. Include their name, the topic, the date, who gave the training, how competence was checked and when it should be reviewed. Records are part of your due diligence evidence. They also show who is ready to work alone. For agency staff, ask the agency for evidence, and still do your own site induction.

Check that the training works. If the same fault appears again and again, more of the same training may not fix it. The cause may be the rota, the layout or a poor procedure.