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This is the report of a study of best practice in food safety training to small food businesses with emphasis on food workers with English language and literacy needs. The project investigated a range of options and outcomes for training small food business personnel, and included a descriptive research phase. This involved wide ranging discussions on the training needs and preferences of stakeholders, and examination of some of the food safety training currently being delivered to the defined target group. An exploratory research phase followed and this involved the design and implementation of two pilot training groups. Training content included basic food safety knowledge and practice, as well as development of Food Safety Programs to comply with the Food (Amendment) Act 1997. The pilot training was evaluated and the outcomes listed in this report. From these, together with the findings from the descriptive research, a list of recommendations were made which relate to training delivery, information and access for small food businesses, and assessment of trainees.