Food business operators are legally required to ensure that all food handlers receive proper supervision and training in food hygiene tailored to the specific area in which they work. This training is essential to enable them to handle food in the safest possible manner. Yet in the UK, there is no legal obligation to put staff through a recognised food safety training course to prepare or sell food. So, in theory, no one needs food safety training.

You could have a company where Joe trains Brian; Brian trains Sarah, Sarah trains Atif, Atif trains Muhammed, and so on. However, if this were the case and an inspector or EHO asked for proof of training, how would the business show this?

Furthermore, different food handlers require different levels of training. As a rule of thumb guide:

• Level 1 Food Safety is for Workers not directly involved in preparing or handling raw or unwrapped food, such as bar staff, front-of-house employees, food delivery drivers, riders, and retail workers (e.g., shops and newsagents). Level 1 training offers a comprehensive introduction to food hygiene and safety practices and helps individuals recognise their responsibilities under food safety law in England, Wales, Scotland, and Northern Ireland. By completing Level 1 training, individuals will gain knowledge of food safety hazards, safe food storage practices, personal hygiene, and an understanding of the consequences of poor food management systems.
• Level 2 Food Safety is for Anyone who works with or directly handles unwrapped food. It is an introduction to food safety and hygiene. It is essential for those working in restaurants, takeaways, pubs, cafes, guest houses, hotels, schools, nurseries, care organisations, or anywhere else where food is prepared or handled.
• Level 3 Food Safety is for Supervisors, kitchen managers, and anyone who manages or supervises food handlers. It covers all the content in the level two course and includes additional modules that focus on teaching how to develop and maintain an effective HACCP system and how food law applies to food premises.

Chefs and kitchen staff use their expertise, creativity, and culinary experience to transform raw ingredients into finished dishes. They may handle raw and uncooked food for different customers, such as shellfish, raw chicken, or cooked beef. Therefore, they must understand the potential dangers during food handling and how to prevent them.

A level 2 food safety certification emphasises the importance of maintaining high standards of cleanliness and hygiene in kitchen environments to prevent foodborne illnesses. It educates individuals about identifying and controlling potential hazards during food preparation, cooking, and storage. The certification also provides essential knowledge on temperature control, pest recognition and prevention, stock rotation, and use-by dates.

Possessing such certification demonstrates a commitment to professionalism and a deep understanding of the responsibilities associated with managing and working with food. It instils confidence in customers, assuring them that the meals served have been prepared with diligence and care, adhering to strict food safety guidelines—the establishment they represent.

Food retail covers a host of outlets, from bustling supermarkets to quaint grocery stores, which are at the forefront of handling and presenting food products to the public, making it essential for them to be well-versed in the principles of food hygiene. The staff in these stores directly handle the food we buy and eat. The training they require is the level one food safety course as this course isn’t about cooking food, but about the hazards that raw or prepared foods can have.

You might think that a shop worker poses a low risk to food hygiene, which is a fair assumption. However, if a shop worker handles a split pack of raw prawns and starts sorting apples without understanding the risks of contamination or which foods are classified as high-risk products, public health will be put at risk.

The training also teaches the proper storage techniques for perishable goods versus non-perishables, recognising signs of spoilage or contamination, pest and vermin recognition and control, and the reason for hygiene standards.

It allows staff at food retailers to effectively contribute to preventing cross-contamination within the store environment. This can be achieved through proper product placement and the sanitisation of workspaces and equipment. Therefore, obtaining a food hygiene certificate is not just about compliance for food retailers. It's about embracing their responsibility towards the health and well-being of their customers and affirming their role as key advocates of public health in the food supply chain.

Mobile food vendors and street food operators offer many compelling options to the urban explorer, and their culinary delights can only be delivered safely if they have the knowledge that level 2 food safety training brings.

They must understand the critical controls necessary to prevent contamination and ensure food is cooked, stored, and served at safe temperatures. Given the transient nature of their operations, mobile vendors and street food operators must be adept at setting up hygienic practices in temporary setups, often with limited access to water and sanitation facilities. The certification process equips them to manage these constraints efficiently, ensuring their operation does not compromise food safety. Moreover, it enhances their credibility in the eyes of consumers, who are increasingly aware and concerned about the hygiene standards of the food they consume. In the bustling landscape of street food and mobile vending, a food hygiene certificate is more than a regulatory requirement; it is a mark of quality and safety that distinguishes responsible vendors, fostering trust and loyalty among their clientele.