Chapter XII Training

Food business operators are to ensure:

1. 1..

   that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;

2. 2..

   that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of this Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles;

   and

3. 3..

   compliance with any requirements of F1United Kingdom law concerning training programmes for persons working in certain food sectors.