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Food Hygiene Training for Restaurant Employees
Restaurant kitchen staff often take Level 2, supervisors Level 3 and front-of-house Level 1 or 2 with allergen training.
By the Food Hygiene Hub team · 2 min read
The short answer
Restaurant kitchen staff often take Level 2 food hygiene, and head chefs and supervisors often take Level 3. Front-of-house staff usually take Level 1 or Level 2, with allergen training. No law sets a level, so the employer decides what each role needs.
What training do kitchen teams need?
Chefs and kitchen assistants who handle open food often take Level 2, with Level 3 for head chefs and supervisors. Kitchen teams also need to learn the restaurant's own procedures for cooking, cooling, cleaning and allergens.
What training do front-of-house staff need?
Servers handle plated food and answer questions about allergens. Level 1 or Level 2 plus allergen training is a common combination. Everyone should know who takes allergen orders and where the written information is kept.
What training do managers need?
Managers who are responsible for food safety systems benefit from Level 3 and HACCP training. The law says people responsible for HACCP-based procedures must have adequate training.
Our certificates are private training certificates of completion, not regulated qualifications. UK law does not require one specific food hygiene certificate. It requires food handlers to be supervised and instructed or trained appropriately. Employers decide what training each role needs, and a certificate does not replace practical instruction or supervision.
Relevant training
