A national survey of food hygiene training and qualification levels in theUK food industry

The food hygiene training received and qualifications held by four differen t grades of food handlers were compared by means of a postal survey of 1650 businesses in the manufacturing, retail and catering sectors of the UK foo d industry. Significant differences (p < 0.05) were identified between the methods of training delivery to, and qualifications held by different grade s of food handlers across the three industry sectors. Business status, pers onnel characteristics and risk perceptions of managers all had significant effects on the methods of training used and qualification levels achieved w ithin each industry sector. Positive attitudes towards training were expres sed by most managers although follow-up face-to-face interviews revealed th eir concerns about the cost, rime and relevancy of the training their staff received. Whilst both the uptake of training and level of food hygiene qua lifications may have improved in recent years, this study highlighted the n eed to develop training methods that are proven to change workplace behavio ur as well as imparting knowledge. This may be best achieved by consolidati ng food hygiene training as a fundamental part of a wider approach to food safety control based on HACCP.