LEGAL REQUIREMENT: Food business operators must ensure that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity. This log serves as the primary record for EHO audits.

HygieneFoodSafety STANDARDS: All new staff must complete a Day 1 Induction covering personal hygiene, handwashing, and sickness reporting before handling food. Formal Level 2 training should be refreshed every 3 years to maintain competency.