Introduction: The lifestyle trends of the western world tend towards faster life rhythm, and consequently towards increasing demand for foods ready for immediate consumption. Food-chain supermarkets staff handling with goods is playing the key role in the transmission of pathogen microorganisms from foods. Therefore, providing proper education of the staff in this sense should be the one of vital improvement elements of hygiene and safety of foods. Aim: This master’s thesis aim is to verify the efficiency of a selected way of the retail sale staff training with a selected food-selling chain and their work with foods ready for immediate consumption. Methods: A descriptive method and a systematic overview of the literature about staff training in the field of food hygiene, as well as of the Slovene legislation currently in force for the field subjected to this thesis were overviewed. Furthermore, work staff of retail sales facilities of a particular food chain took part in a cross sectional survey. Results: The respondents considered training on food hygiene at their work posts would perform their work tasks more efficiently and quality. 60. Per cents of respondents from sales facilities under survey regarded the existing mode of training to have been the most appropriate and functional. At the same time, they held opinion to have been provided a sufficient quality of useful knowledge while taking part in training on food hygiene, therefore handling with foods at their work was safe. Despite the fact, more than 40 per cent of sales facilities had never checked out the temperature at taking delivery of highly perishable food items. More than 58.8 per cents of sales facilities had never had the thermometers operations checked out. More than 16 per cents of sales facilities under survey had not implemented a daily check out of the temperature in refrigerating and deep-freezing equipment, and in 11.3 per cents of sales facilities had never carried out a proper inspection over a hot food chain. Discussion and Conclusion: Gained results confirmed the research question that the existing mode of training to lack of providing a proper level of knowledge; whether gained in mass trainings and performed in a classroom, knowledge is not necessarily transmitted onto a work post, what may also be substantiated by the outputs of analysing the records on internal control. Inadequately educated and skilled staff working with foods thus pose a significant risk in the field of food safety.