The person running a food business must ensure:

The legal position on food hygiene training is that compliance with the training requirements for food handlers and managers need not necessarily include attending formal and/or accredited training, whether external or in-house.
The necessary skills may also be obtained in other ways such as through on-the-job training, self study or relevant prior experience.
The legislation effectively requires those within a food business to have the necessary knowledge to ensure that they do not compromise the safety of food whilst carrying out their duties, whether through the direct handling of food or the management of the business and its food safety management procedures.
Compliance cannot, of course, be demonstrated simply by having attended a formaltraining course or the production of a certificate; managers and staff must actively put their knowledge of food hygiene into practice in the workplace, regardless of how this has been gained.
During an inspection, we need to make judgements on compliance which are likely to be based on evidence obtained from questioning managers and staff, observing work practices and from any relevant documentation.
We would not in any way discourage formal and/or accredited training and recognise both the contribution it can make to a business’s compliance with the legislation and to investment in its staff.
Where training deficiencies are identified, formal training might reasonably feature in our recommendations on action which a business might take to contribute to its compliance.