Food hygiene training levels explained
By the Daybook teamPublished 20 October 2026Last checked 20 October 2026
Covers: All four UK nations, with differences noted
The short answer
The law says food handlers must be supervised and instructed or trained in food hygiene to suit their work. It doesn’t require a specific certificate. Level 2 is the course most food handlers take; Level 3 is common for supervisors and Level 4 for managers.
What the law actually asks
Food business operators must make sure that anyone handling food is supervised and instructed, and/or trained, in food hygiene in a way that suits the work they do. Managers responsible for the food safety management system need appropriate training to run it.
A certificate isn’t a legal requirement. Training can be a formal course, in-house training, or on-the-job instruction. What matters is that people know how to work safely, and that you can show it.
The levels, as commonly used
| Level | Usually for | Typical content |
|---|---|---|
| Level 1 | Staff with low-risk or front-of-house roles | The basics: hygiene, hand washing, keeping food safe |
| Level 2 | Anyone who prepares or handles food | Temperature control, cross-contamination, cleaning, allergens, the law |
| Level 3 | Supervisors, head chefs | Supervising food safety, HACCP, managing staff hygiene |
| Level 4 | Managers and owners | Running a food safety management system |
Course names, levels and refresher times are common practice, not legal requirements.
How often to refresh
There’s no fixed legal interval. Many businesses refresh every three years, and sooner if someone’s role changes, the law changes, or an inspection shows a gap.
Show your training
Keep a record of who was trained, in what, when, and by whom, with a copy of any certificate. In Daybook, managers keep each person’s training with a photo of the certificate and an expiry badge. Daybook records training; it doesn’t provide or certify it.
Free template
Staff training record (PDF)
Sources
Rules can change and differ between England, Wales, Scotland and Northern Ireland. Check with your local authority food safety team if you’re unsure. Daybook helps you keep records. It does not give legal advice or certify training.
Keep this record on your phone
Staff training records, signed and dated.
Daybook is the food safety diary for UK kitchens. Staff sign each check on their own iPhone; the office reads the week and makes an inspection record for any dates.