Hi everyone,

Planning staff training can be challenging when a food business needs to balance daily operations with employee development.

For restaurants, cafés and catering businesses, food safety training helps staff understand safe food handling, personal hygiene, allergen awareness and cross-contamination prevention.

I'm curious how other businesses decide which courses their teams need. Do you start with Food Safety Level 2, arrange Food Safety Level 3 for supervisors, or include Health & Safety Level 2 training as well?

Do you have a structured food safety training plan for new employees, or do you arrange courses as specific needs arise?

I'd love to hear what works best for your team.