Training a new starter in food hygiene A simple step-by-step plan
Someone new starts on Monday. Can they go straight into the kitchen, or do they need a certificate first? Here's exactly what to do, step by step.
They can start straight away, as long as they're supervised while they learn. No law says they need a certificate before their first shift.
What the law says
The law says people who handle food must be supervised, and instructed or trained, to a level that fits their job. The word "supervised" is the important one for new starters. It means someone can begin work before their training is finished, as long as an experienced person is keeping an eye on them. You can read more in our guide to whether a certificate is legally required.
What does "supervised" mean in practice?
The law doesn't spell it out, but in everyday terms it means an experienced colleague is working nearby, can see what the new person is doing, and knows enough to step in if something isn't right. A new kitchen assistant chopping vegetables next to the chef is supervised. A new starter left alone to close the kitchen on their first night isn't.
A new starter's training, at a glance
They can start straight away, as long as they're supervised while they learn.
- Before day oneHygiene briefing, handwashing and illness rules
- Day oneWork alongside an experienced colleague
- First weekBook the right course and keep supervising
- First monthCourse done, check understanding, update records
- Every 3 yearsArrange a refresher
Your step-by-step plan
Swipe sideways to see the whole table.
| When | What to do |
|---|---|
| Before their first shift | Give a short hygiene briefing: handwashing, clean uniform, no jewellery, and telling you if they're ill, especially with sickness or diarrhoea, before coming in. If they will serve or prepare food, cover allergens too. |
| On their first day | Pair them with an experienced colleague. Show them your safe ways of working, such as the methods in your food safety pack (Safer Food, Better Business in England and Wales, CookSafe in Scotland or Safe Catering in Northern Ireland). |
| In their first week | Book the right course, or start structured training on the job. Keep supervising them. |
| By the end of their first month | Course finished. Check they understand by watching them work and asking questions. Update your training record. |
| Every three years | Arrange a refresher. |
A simple induction record
Keep a note as you go. It doesn't have to be fancy. Here's an example.
Swipe sideways to see the whole table.
| When | What was covered | Who supervised | Next step |
|---|---|---|---|
| Day 1 | Hygiene briefing, handwashing, illness rules | Head chef | Supervised veg prep |
| Week 1 | Supervised prep, temperature checks | Head chef | Book Level 2 course |
| Week 3 | Level 2 course completed | Online course | Check understanding |
| Month 1 | Watched at work, asked questions, all good | Manager | Add to training matrix |
Mistakes to avoid
Leaving them alone too soon. Until they're trained, someone experienced should always be close by.
Buying the wrong level. Check what the person will do. Our guides to Level 1 and Level 2 help you choose.
Forgetting to write down on-the-job training. If it isn't written down, it's hard to prove it happened.
Thinking the certificate is the finish line. Passing a test shows someone knows the rules. Watching them work shows they follow them. Our guide to online training explains how to check.
Choosing their course
Our course comparisons show the popular Level 2 courses side by side. If you take on new people regularly, it's worth reading our guide to buying courses for a team, because some courses never expire, so you can buy a few in advance. And keep everything together in your training records.