This paper reviews the literature pertaining to the role of food hygiene training in a strategy to manage food safety. Traditional assumptions that the provision of knowledge alone will lead to changes in attitudes and thus performance has been shown to be ill founded. A multitude of factors relating to the course itself, and events pre- and post-training have been shown to mitigate the effectiveness of training in bringing about desired changes in behaviour. Effective and relevant food hygiene training delivered with the support of the organisation, adequate resources and the peer support of colleagues will have a greater effect on intention and actual behaviour of the food handler, increasing the likelihood that safe working practices are carried out at all times. Such approaches are necessary if hygiene training is to have an impact on food safety management. Further investigation into the motivational factors and beliefs of the food handler in relation to food hygiene training, its relevance in their working environment and its effectiveness are needed to aide the development and delivery of more effective food hygiene training methods.