Summary

UK law requires food businesses to provide training that is appropriate to each employee’s duties. This page explains which roles typically need Level 1, Level 2 or Level 3 Food Hygiene, when Allergen Awareness and HACCP training are appropriate, and what in‑house practical training should cover. It includes authoritative references and a quick‑reference table.

  • Legal basis: Food Safety Act 1990; Regulation (EC) No 852/2004 (Annex II, Chapter XII – training); Food Information Regulations 2014 (allergen information); Health & Safety at Work etc. Act 1974.
  • Enforcement: Local authorities via Environmental Health Officers (EHOs).
  • Documentation: Keep evidence of induction, formal courses (certificates), and ongoing in‑house training (logs/records).
Making sure your staff have the right training

On this page

Key definitions (UK)

  • Environmental Health Officer (EHO): Local authority officer who inspects food businesses for compliance.
  • HACCP: Hazard Analysis and Critical Control Point – a systematic approach to identifying and controlling food safety risks.
  • Food Hygiene training – Levels:
    • Level 1: Awareness for staff who do not handle open food (e.g., front of house, cleaners, porters).
    • Level 2: For staff who handle or prepare open food (most food handlers and servers who assemble food).
    • Level 3: For supervisors/managers and senior food handlers responsible for others and/or the food safety system.
  • Allergen Awareness: Understanding the 14 regulated allergens, cross‑contamination controls, and communicating accurate allergen information to customers.

Quick reference: Role → training → timing

Staff category (examples) NCASS course(s) In‑house practical training When required
1) No/minimal open food handling
Wait staff, bar staff, cashiers, cleaners, glass collectors		 Level 1 Food Hygiene
Allergen Awareness (front‑of‑house)		 Business hygiene rules, allergen menu matrix, escalation to supervisor/chef, safe cleaning methods Before starting work (induction); Level 1 ASAP
2) Some food handling
Servers assembling food, kitchen porters assisting prep		 Level 2 Food Hygiene
Allergen Awareness		 Delivery checks, cleaning schedules, temperature control basics, allergen segregation Induction + Level 2 before handling high‑risk food unsupervised
3) Regular open food handling / supervision
Commis, CDP, Sous, Head Chef, Catering Managers		 Level 2 (baseline)
Level 3 (supervisory)
Allergen Awareness		 Risk assessments, verification & record‑keeping, supervising staff, EHO inspection readiness Level 2 before unsupervised handling; Level 3 when supervising/managerial or complexity increases
4) Overall legal/safety responsibility
FBO, Executive Chef, Restaurant Manager		 Level 3 Food Hygiene
HACCP for Caterers
Allergen Awareness
Health & Safety		 Full safety management system, verification, corrective actions, maintenance & complaints procedures Before supervising/managing; HACCP where higher‑risk processes exist

Detailed guidance by staff category

1) Staff with no/minimal open food handling

Suitable NCASS courses: Level 1 Food Hygiene; Allergen Awareness for front‑of‑house.

In‑house: Essentials of hygiene (handwashing, uniform, illness reporting), allergen menu knowledge and escalation, cleaning methods, safe service procedures. Induction should reference Essential Food Hygiene and business SOPs.

Timing: Induction before starting work; Level 1 as soon as possible.

2) Staff who undertake some food handling

Suitable NCASS courses: Level 2 Food Hygiene; Allergen Awareness.

In‑house: Temperature control, delivery checks, cleaning schedules, allergen segregation, cross‑contamination prevention, record completion.

Timing: Induction; Level 2 before handling high‑risk food unsupervised; Allergen Awareness ASAP.

3) Regular open food handling / supervisory staff

Suitable NCASS courses: Level 2 baseline; Level 3 for supervision/management; Allergen Awareness.

In‑house: Risk assessment controls, verification and corrective actions, supervising teams, inspection readiness, documentation standards.

Timing: Level 2 before unsupervised handling; progress to Level 3 when supervising or as complexity increases.

4) Overall responsibility (FBO/managers)

Suitable NCASS courses: Level 3 Food Hygiene; HACCP for Caterers; Allergen Awareness; Health & Safety.

In‑house: Full safety management system oversight, periodic reviews, verification and corrective action, maintenance and complaints procedures, legal responsibilities.

Timing: Before supervision/management or as soon as practicable.

IMPORTANT

LPG safety: Staff working with LPG appliances or mobile setups should complete the NCASS LPG Safety Course.

Note: Equivalent national regulations apply in Scotland, Wales and Northern Ireland; check local authority guidance.

FAQs

Do all food handlers legally need training?

Yes—Regulation (EC) No 852/2004 requires food handlers to receive training or instruction commensurate with their work activities. Evidence can be certificates and documented in‑house training records.

What’s the difference between Level 1, 2 and 3 Food Hygiene?

Level 1 is awareness for non‑handlers; Level 2 is for those handling open food; Level 3 is supervisory/management level covering oversight, verification and staff supervision.

When is HACCP training necessary?

HACCP understanding is required for those developing/maintaining the food safety management system, especially with higher‑risk processes (e.g., sous‑vide, vacuum packing, cold smoking).

How often should training be refreshed?

There’s no fixed legal interval; refresh when processes change, new risks arise, or staff change roles. Many businesses refresh Level 2 every 3 years as good practice.

What proof do EHOs expect?

Training certificates, induction logs, allergen briefings, on‑the‑job training records, and evidence of supervisor checks/verifications.

Next steps: Book courses via your NCASS Member Dashboard or browse NCASS Training.

Last reviewed: 21 August 2025 • Publisher: NCASS (The Nationwide Caterers Association)

Making sure your staff have the right training

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