Why is Training Important?
It is a legal requirement to ensure that all food handlers have an appropriate understanding of good food hygiene and food safety hazards. The aim of food hygiene training is to ensure that individuals have the knowledge required to produce safe food.
Although the practices and procedures within each business will differ considerably, the best way for food handlers to develop a fundamental understanding of how to safely handle and prepare open unwrapped food will be to attend a food hygiene training course
Food handlers must be adequately trained in accordance with the food handling duties undertaken. Food Business Operators must make sure that any staff handling food are supervised, instructed and trained in food hygiene and have relevant training for the job. Those responsible for developing and maintaining the food business’s food safety management procedures and system ( HACCP) must have received adequate training to enable them to do this.
The following structure is recommended:
- All food handlers should receive instruction on basic hygiene rules before starting work.
- They should then receive further in depth instructions in relation to food safety that is relevant to the job they do e.g. temperature control; food poisoning; personal health and hygiene; cross contamination; food storage; waste disposal; foreign body contamination; awareness of pests and allergen advice. They should also be instructed and trained on any control or monitoring points identified by your Food Safety Management Procedure in order to ensure that the relevant practices and procedures are followed.
- Managers or supervisors responsible for the development and maintenance of the food safety management procedures must be adequately trained in their application. This would require them to have a sound working knowledge of the procedures.
- Staff involved in preparing high risk food, such as chefs cooks and kitchen assistants, should be able to demonstrate the skills necessary to enable them to do their job safely. The Level 2 Award in Food Safety in Catering provides an adequate level of training required for such staff.
- You may also wish to consider training staff who manage/supervise other food handlers to at least a Level 3 Award in Supervising Food Safety in Catering.
- Consider periodic refresher training for your staff as necessary. Usually this is recommended every three years.
- It is recommended that you keep records of all staff training.