Training your team in food hygiene
Buying a course is the easy bit. Getting new people up to speed, making sure the training sticks, and keeping records an inspector will be happy with takes a bit more thought. This section walks you through it.
If someone new is starting soon, begin with our step-by-step plan for training a new starter. It links to everything else you'll need.
Guides in this section
Training a new starter: a simple step-by-step plan
What to do before their first shift, in their first week, and by the end of their first month.
How to check your staff really understand their training
A simple checklist for making sure training turns into safe habits.
Allergen training for your team: what each role needs to know
What guidance expects of front of house, the kitchen and you, plus the free official courses.
Food hygiene training records: what to keep
A training matrix you can copy, and an easy way to never miss a refresher.
How does staff training affect your food hygiene rating?
Where training counts in your rating, what inspectors look at, and simple ways to show it.
When should staff refresh their food hygiene training?
The three-year rule, and the times you should refresh sooner.
Buying food hygiene training for your whole team
Team discounts, tracking tools, and a trick that can get you a course for free.