A person in charge of food premises must ensure that-
(a) he or she is suitably qualified or otherwise adequately trained in the principles and practices of food safety and hygiene, as appropriate, and that the training is accredited or conducted by an inspector, where applicable;
(b) any other person working on the food premises, is suitably qualified or adequately trained in the principles and practices of food safety and hygiene, as appropriate, by an inspector or any other suitable person;
(c) routine assessments are conducted to determine the impact of the training required under paragraph (b) and arrange follow up training as applicable;
(d) training programmes and records are kept and routinely updated, as applicable, and are made available to an inspector on request;