Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely.
Those responsible for developing and maintaining the business's food safety procedures, based on HACCP principles, must have received adequate training. The requirements for training should be seen in the context of the nature and size of the business.
There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so. The necessary skills may also be obtained in other ways, such as through on-the-job training, self-study or relevant prior experience. The operator of the food business is responsible for ensuring this happens.
If you are not running a food business it's still a good idea to have an idea of the principles of food hygiene. Take a look at our home catering web pages to see what things you might need to know.