Hi everyone,

I'm interested in how restaurants, cafés and other food businesses keep their teams up to date with food safety practices.

From safe food handling and allergen awareness to temperature monitoring and preventing cross-contamination, there are several important areas staff need to understand.

Do you provide regular food safety training for your employees, or arrange courses when someone joins the team?

I'm also curious whether businesses find Food Safety Level 2 sufficient for food handlers and use Food Safety Level 3 for supervisors and managers.

What training methods have worked best for your business?