Staff food hygiene training records
"Who is trained in what?" is one of the first questions an officer asks, and one of the hardest to answer from a drawer of certificates — especially after staff turnover. Keep training records with the rest of your food safety evidence, and let expiry dates chase themselves.
What you get
- A training record per team member: courses, levels, dates and certificates in one place
- Induction records for new starters, so day-one basics are captured before the first shift
- Expiry visibility — see whose Level 2 needs refreshing before it lapses, not after
- Records that survive people leaving: the evidence stays with the store, not the person
- One answer at inspection instead of a hunt through folders and inboxes
Why it matters at inspection
Training records feed directly into the confidence-in-management score. A kitchen where the officer can see who was trained, when, and what new starters are shown is a kitchen that looks supervised — which is what that score measures. See our guide on moving your hygiene rating from a 3 to a 5.
See it working before you sign up
Walk through a sample store with realistic demo data — no login required — or start a 1-month free trial and set up your first site with Localyn.