HACCP & FOOD SAFETY TRAINING
WHAT LEVEL OF FOOD SAFETY TRAINING DO YOUR STAFF NEED?
The Food Regulations (England) 2006 require that food businesses implement training activities that are appropriate to the needs of the business operation.
This means that as a food business proprietor you are required to evaluate the risks associated with the different job functions that your staff perform and provide appropriate food safety training. The regulations do not demand that all employees go through standardised, classroom based training programmes.
CaterSafe provides Food Safety training courses (on-site and off-site) by professional trainers, with experience in delivering Food Safety training, Chartered Institute of Enviromental Health (CIEH) and Highfield Awarding Body for Compliance (HABC) courses. You can check out specific food safety training in the side navigation. Also check out our additional training courses.
The following four main stages of Food Safety training are recommended by CaterSafe as a brief guide to compliance with the regulations.
Food Safety training courses
Staff members who handle food must receive written or verbal instructions in the essentials of food safety before commencing work. This should include personal hygiene, temperature control, cleaning procedures and pest awareness. This training can be carried out on site by CaterSafe as part of an employees’ induction.
Formal level 1 training
Food Safety Awareness; a more detailed knowledge about food safety, aimed at food handlers involved with on-site support and front-of-house activities but not directly involved in the preparation of open foods (e.g. waiting staff, counter staff, cellar men, bar staff, retail staff etc.)
Formal level 2 training
Designed to impart detailed knowledge to food handlers who prepare and handle open food (e.g. chefs, cooks, kitchen assistants). This knowledge will include how to avoid cross contamination, safe storage, cooking, reheating, hot holding, and cleaning.
Formal level 3 and 4 training
It is also regarded as good practice if managers, head chefs and food business owners take further, more advanced training which covers food safety and management systems in greater detail. The Food Hygiene Regulations introduced in 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
Formal level 3 and level 4 training is aimed at team leaders, supervisors and junior managers in medium to large businesses and covers legislation, supervisory management, temperature control (chilling, cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures and contributing to the safety training of others.
CaterSafe can deliver a range of on-site and off-site courses by professional trainers, ensuring that you and your staff comply with the law and develop skills and knowledge to enhance your business.
When you engage CaterSafe to deliver your Food Safety training you don’t necessarily have to close your business – we can come to you and fit training around your service times. We will identify specific training needs by observing staff whilst they are working.
For more details, please contact a member of our training team.
Office: 01233 822201