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. |
All staff should be properly supervised and instructed to ensure that they work hygienically. A greater degree of supervision may be needed for:
- New staff awaiting formal training
- Staff handling high risk foods
- Less experienced staff
Supervision will depend upon the competence and experience of individual food handlers.
The training needed will relate to the actual job of the food handler and the type of food that they handle.
The table below is a summary of who must be trained and to what level:
| Category of Staff | Stage 1 The Essentials of Food Hygiene | Stage 2 Hygiene Awareness Instruction | Stage 3 Formal Training Level 1 | Stage 3 Formal training Level 2 and/or 3 |
| Category A Handle low risk or wrapped food only. Category B Food handlers who prepare open ‘high risk’ foods. Category C Food handlers who also have a supervisory role. | Guide to compliance (before starting work for the first time) Guide to compliance (before starting work for the first time) 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 4 weeks) Guide to compliance (within 4 weeks) | Guide to compliance (within 3 months) Guide to compliance (within 3 months) | Good practice (according to responsibilities) |
Stage 1 – The Essentials of Food Hygiene
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 (see over).
| 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. | 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. |
The essentials of food hygiene
- Keep yourself clean and wear clean clothing.
- Always wash your hands thoroughly: before handling food, after using the toilet, handling raw foods or waste, before starting work, after every break, after blowing your nose.
- Tell your supervisor, before commencing work, of any skin, nose, throat, stomach or bowel trouble or infected wound. You are breaking the law if you do not.
- Ensure cuts and sores are covered with a waterproof, high visibility dressing.
- Avoid unnecessary handling of food.
- Do not smoke, eat or drink in a food room, and never cough or sneeze over food.
- If you see something wrong – tell your supervisor.
- Do not prepare food too far in advance of service.
- Keep perishable food either refrigerated or piping hot.
- Keep the preparation of raw and cooked food strictly separate.
- When reheating food ensure it gets piping hot.
- Clean as you go. Keep all equipment and surfaces clean.
- Follow any food safety instructions either on food packaging or from your supervisor.
Food Safety Training Part 2 ........
