Food hygiene training record for your catering team.
Use this alongside Food Hygiene for Catering Level 2. Record who learned what, in which language, and what you checked in your kitchen. Use the table below, export it to Excel or print a copy.
Add each person and their role. Include their site and preferred learning language.
Record the training provided. Add the topic or course name, completion date and evidence reference when available.
Check your workplace procedures. Record what you explained or observed, who checked it and when.
Set the next action. Note any support, additional instruction or review needed. Download or print your record before closing this page.
For a new starter arriving on Monday, record the course and your kitchen induction separately. Leave incomplete checks open for follow-up.
Food hygiene training record
Business / site: ____________________________ Record owner: ____________________________ Updated: ______________
Your working record
One row per person and training activity.
Select a cell to type. Entries stay in this tab and disappear when you reload or close it.
Catering team training log
Team member
Role / site
Learning language
Training / topics
Completed on
Evidence / reference
Workplace instruction / check
Checked by / date
Next review / action
Food Hygiene for Catering Level 2
Food Hygiene for Catering Level 2
Food Hygiene for Catering Level 2
Food Hygiene for Catering Level 2
This template is a starting point and is not legal advice. Adapt it to your workplace and risk assessment.
A training record documents learning and checks. Keep supporting evidence with your workplace records. It does not establish competence by itself.
Checklist
What to have on file
The person’s role, site and learning language.
Training topics, dates and a reference to supporting evidence.
Workplace instructions explained, including the procedures relevant to their tasks.
The reviewer’s name, check date and any unfinished actions.
A review date or trigger chosen for your workplace.
Common gaps
Make the record useful.
Use a course title or specific topic rather than “training done”. Keep the evidence reference clear enough for another manager to find.
When a colleague learns in another language, record that language and any support provided. Check understanding through a discussion or demonstration of your procedure.
For repeat training or a different activity, add another row. Keep the earlier entry so the history stays clear.
Practical questions
Using your training record
What should I record for each team member?
Record their role, learning language, training topics and completion date. Add an evidence reference, workplace instruction, the checker and any follow-up action.
Should I record workplace instruction separately?
Yes. Use the workplace check and reviewer columns to record what you explained or observed at your site. A course completion entry should not stand in for that check.
What if someone learns in another language?
Record the language used. Ask the person to explain or demonstrate your workplace procedure in a way you can check. Record any support or follow-up needed.
When should I set the next review?
Choose a review date or action based on your workplace needs, role changes and risk assessment. This template does not set a certificate expiry or a fixed refresher interval.
When your team needs training
Build your team’s Food Hygiene Level 2 training.
Food Hygiene for Catering Level 2 and its online test are free to complete. The digital certificate of completion is an optional purchase.
1. Try it in your team’s language.
Watch a free module and choose an available language. No payment card is required. Narration is available in up to 20 languages.
The optional certificate costs £18. Team prices range from £18 to £10 per course, depending on volume. No VAT or subscription; unused keys do not expire.
