Food hygiene and safety

Food hygiene training

Why food hygiene training is important

Illness arising from eating contaminated food is preventable through good food hygiene practices. These good food hygiene practices stem from food handlers – anyone who handles or prepares food, ice or drink – having adequate food knowledge and training.

The law requires that food handlers are supervised and trained in food hygiene relating to their work. During food hygiene inspections, food handlers will be observed and questioned to ensure that they have received adequate training.

Training should be reviewed periodically with refresher training offered to your staff on a regular basis.

What training is needed?

Training for persons handling high-risk open foods should be equivalent of a level 2 food hygiene / safety course (i.e. Award in Food Safety in Catering) accredited by a recognised food hygiene qualification awarding body. In-house training may also be provided if it is of an equivalent standard and covers the same course material.

Recognised awarding bodies include:

  • The Chartered Institute of Environmental Health
  • The Royal Society of Public Health (RSPH)

At best, practice training should be undertaken within 3 months of employment as a food handler.

How we can help

We are a registered training centre for food safety courses accredited by the Royal Society of Public Health (RSPH). The courses are run by our experienced environmental health officers.

Courses are held at:

Priory House
Monks Walk
SG17 5TQ

The attendance of any training offered by this Service will not have any bearing on the business’s food hygiene rating issued.

Both nationally accredited and council recognised courses are available, including:

Level 2 Award in Food Safety in Catering

This qualification demonstrates a basic knowledge of food hygiene. Holders of this qualification will know how to maintain good practice in the handling, processing and preparation of safe food, and understand food hazards, good hygiene practice and controls based on food safety management systems.

It’s aimed at anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:

  • pubs, hotels, restaurants
  • supermarkets and retail environments
  • food and drink manufacturers
  • hospitals
  • care homes
  • schools

Upcoming courses

  • Tuesday 20 February 2024, 10am until 5pm (15 places)
  • Tuesday 18 June 2024, 10am until 5pm (15 places)

Courses are held at:

Priory House
Monks Walk
SG17 5TQ


The cost of the course will be £70 per delegate, and this will include an information pack for you to take away with you. If you have more than one delegate from the same business, then each additional delegate will cost £60. Please email for further information for group discounts.

Places are limited and allocation is on a first come first served basis.

Getting a place

If you would like to reserve a place on either course or show your interest in attending a course in the future, please email

Practical Food Safety (no courses currently scheduled)

This short course provides interactive training to further develop understanding of food hygiene in relation to day-to-day business practices. It is good preparation for starting a business, or improving food safety practices and documentation in existing businesses.

The course will show you how to train people effectively in food safety. It covers some key E. coli 0157 cross contamination controls, including effective hand washing and cleaning and disinfection and how to complete a cleaning schedule. Temperature monitoring and using written food safety management systems are also explained.

Please note: No courses are currently scheduled.

To enquire, please email

E. coli 0157: Control of Cross Contamination (no courses currently scheduled)

E. coli 0157 is a particularly dangerous type of bacteria. It can cause serious, untreatable illness and even death. Because E. coli O157 survives at freezer, chill and ambient temperatures, measures to control cross-contamination apply to all of these environments.

This short course aims to provide you with an understanding of where E. coli 0157 comes from, and how it can be controlled. The course is suitable for all food handlers where raw and cooked foods are handled. The preventative controls covered will also help in the control of other food poisoning bacteria, such as campylobacter and salmonella.

Please note: No courses are currently scheduled.

To enquire, please email

Allergen training (no courses currently scheduled)

Food businesses are legally obliged to provide information on allergenic ingredients to their customers.

The course is suitable for all food businesses and will provide guidance on how the legislation affects you. It will give practical examples of what you can do and will also explain the public health significance of providing accurate information.

Please note: No courses are currently scheduled.

Duration: 2 hours

To enquire, please email