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Food hygiene training

Food handlers must be trained in accordance with the food handling duties undertaken. 

CIEH course information can be found on the CIEH website.

CIEH registered trainers can be also be found on the CIEH course finder website.

For further information contact us on 0115 914 8322.

Public sanitary accommodation

Toilets need to be provided for members of the public eating or drinking food in restaurants and cafes. However, if the business is predominately a takeaway where seating is limited to eight or less, you will not be expected to provide toilets for customers.

Premises structure

The food premises must be kept clean and maintained in good repair and condition to enable adequate cleaning and disinfection:

Windows and other openings must be constructed to prevent the accumulation of dirt. Windows which can be opened to the outside environment must, where necessary, be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in the contamination of foodstuffs, windows must remain closed.

Doors must be easy to clean and where necessary disinfected. A variety of smooth impervious surfaces are available. A cleanable paint or sealed finish would comply. Unsealed wood does not comply.

Equipment that comes into contact with food must be kept in good repair and be made in a way that allows it to be cleaned thoroughly and where necessary to be disinfected.

Facilities for washing equipment need to be provided for the cleaning and disinfecting of work tools and equipment. Suitable equipment will include sinks with a supply of hot and cold or appropriately mixed running water with detergents and disinfectants for manual equipment cleaning, sterilising sinks, dishwashers.

Drying of equipment must not cause re-contamination. It is advisable that space is provided to allow equipment / utensils to air dry.

Facilities for washing food

Separate sinks must be provided for food preparation and equipment washing. The sinks must be provided with a supply of hot and cold running water which is of drinking quality. In smaller operations one sink may be used for both equipment and food washing, provided that both activities can be done effectively and without prejudice to food safety.

Wash hand basins

An adequate number of wash hand basins must be provided depending on the size and layout of your business, at strategic places in the premises so that food handlers have access to them. Wash hand basins must only be used for washing hands. Materials for cleaning hands and for hygienic drying need to be provided. It is recommended that liquid soap is provided and drying facilities include either disposable paper towels, roller paper cabinet towels or warm air dryers.

Sanitary accommodation for food handlers

An adequate number of flush lavatories must be available and connected to an effective drainage system. Lavatories must not lead directly into rooms in which food is handled. Two doors should provide an intervening ventilated space between the WC and food room. Food should not be stored in this space. Wash hand basins must be located close to toilet facilities.


Suitable and sufficient natural or mechanical ventilation needs to be provided to ensure that heat and / or humidity do not build up to levels that could compromise the safety of the food. As a target, ambient temperatures should be below 25°C. Natural ventilation in rooms where food is cooked will only be suitable in small premises where there is a low heat input into the room. Mechanically drawn air into food preparation rooms must not be drawn from dirty areas such as waste storage areas or rooms used for dirty processes such as pot washing. All parts of the ventilation system must be accessible for cleaning.


Adequate lighting needs to be provided, to enable safe food handling, effective cleaning and the monitoring of cleaning standards. Recommended illumination levels range from 150 lux in store rooms to 500 lux in food preparation areas. Glass lights should ideally be fitted with shatterproof diffusers in areas where open food is handled.