Before a food handler is allowed to start work for the first time they must receive written or verbal instruction in the essentials of food hygiene which provides an understanding of hygiene. 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.
Whether further training is needed will depend on the actual job of the food handler and the type of food that they handle.
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:
Managers who are responsible for maintaining a food safety management system will require adequate training to enable them to carry out this statutory requirement.
The table below is a summary for recommended training needs in food premises. Click on the levels to find out the course content. 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.
For a list of local training providers from the Chartered Institute of Environmental Health that will travel to your post code see www.cieh.org.
Click on each training level heading in the below table to display further information.
Category of Staff
|Level 1||Level 2||Level 3||Level 4|
|Download further information||Download further information||Download further information||Download further information|
|Category A Handle low risk or wrapped food only||Guide to compliance -before starting work for the first time|
|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|
|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|
|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|
Chapter XII of Regulation No 852/2004 states that food business operators are to ensure that:
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