Food Safety Training Part 1
GUIDANCE : FOOD HYGIENE INSTRUCTION AND/OR TRAINING
| Chapter XII of Regulation No 852/2004 states that food business operators are to ensure that: |
- food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;
- those responsible for the development and maintenance of the procedure referred to in Article 5 (1) of the Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles, and
- there is compliance with any requirement of national law concerning training programmes for persons working in certain food sectors
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| Managers who are responsible for maintaining a food safety management system will require adequate training to enable them to carry out this statutory requirement. |
| Definition of Food Handler = Any person who handles or prepares food whether open ( unwrapped ) or packaged. Food includes alcoholic and non alcoholic drinks and ice. All food handlers must be properly supervised and instructed and/or formally trained to ensure that they work hygienically. A greater degree of supervision may be needed for: - New, agency or temporary staff awaiting formal training.
- Staff handling high risk foods.
- Less experienced staff.
- Staff who have received training or instruction to see if they have understood and are undertaking safe practices.
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The training needed will depend on the actual job of the food handler and the type of food that they handle. The table below is a summary for recommended training needs in food premises. Note that it is a specific legal requirement for Managers and those responsible for developing and maintaining the premises food Safety Management System or HACCP system to receive appropriate training.
| Training level Category of Staff | Level 1 /Essentials e.g. Food Safety Awareness in Catering / Retail; Introduction into Food safety for Manufacturing | Level 2 / Foundation e.g. Award in Food Safety in Catering / Retail / Manufacturing | Level 3 / Intermediate e.g. Award in Food Safety Supervising in Catering / Manufacturing / Award in Award in Implementing Food Safety Management Systems / Award in HACCP for food Manufacture | Level 4 / Advanced e.g. Award in Food Safety Management in Catering; Award in Food Safety Management for Manufacturing |
| Category A Handle low risk or wrapped food only | Guide to compliance -before starting work for the first time |
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| Category B Food handlers who prepare open ‘high risk’ foods. | Guide to compliance -before starting work for the first time | Guide to compliance- within 4 weeks; 8 weeks part-time staff |
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| Category C Food handlers who also have a supervisory role | Guide to compliance -before starting work for the first time | Guide to compliance- within 4 weeks; 8 weeks part-time staff | Guide to compliance- within 3 months |
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| Category D Food handlers who also have a management role | Guide to compliance -before starting work for the first time | Guide to compliance- within 4 weeks; 8 weeks part-time staff | Guide to compliance- within 3 months | Guide to compliance – within 3 months |
Guide to compliance- All food handlers
Before anyone is allowed to start work for the first time, a food handler must receive written or verbal instruction in the Essentials of Food Hygiene which provide an understanding of hygiene.
Advice on good practice
All other staff employed in the business should also receive similar instruction as a matter of good practice. Any visitors to the premises should also be instructed on those rules that relate to personal hygiene
Food Saftey Training Part 2 ..........
