Food Safety Training

Your employees are key to your food safety program. Every food handler, supervisor and manager must be trained in food safety at a level that is commensurate with their responsibility within your business. 

3 books

The Importance of Food Safety Training

When producing food, whether it’s consumer products, B2B product supply or restaurant meals, there is no excuse for unsafe practices. In a food producing environment there is a responsibility to do things correctly, as unsafe practices can lead to contamination with E-Coli, salmonella, listeria and other harmful food pathogens. These bacteria can be fatal, especially to young children, pregnant women, the elderly and the infirm. 

Your employees are the front line in food safety in your establishment. They handle food daily and it is imperative that they have the skills and knowledge to know how to do so without causing the food or the environment to become unsafe.

Training your employees regularly in food safety will start to create a food safety culture in your business.

Who Should Be Trained In Food Safety?

 Level 1 Food Safety Training
Level 1 Food Safety training is for all staff who work in a food production or retail business and who handle low risk or wrapped foods. It gives the basic requirements of food safety and hygiene, such as keeping work areas clean, reducing contamination, and identifies key food safety issues.

Level 2 Food Safety Training
Level 2 Food Safety training is required for anyone who works in a catering, manufacturing, or retail setting where food is prepared, cooked, and handled. It gives an understanding of how to control food safety risks, like personal hygiene, storage, cooking, and handling and helps build confidence and expertise to deliver safe food to customers.

Level 3 Food Safety Training
Level 3 Food Safety training is aimed at supervisors, managers, or business owners working in the food industry. As for Level 2 above, it would also apply in a variety of settings including catering, manufacturing, and retail but to those with a responsibility for a team of people.



“Poorly trained food handlers are the main cause of food poisoning. It is imperative that all food handlers have adequate training in food safety.”

Karen Peñero - Technical Coordinator, Hychem Group