Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely.
Those responsible for developing and maintaining the business's food safety procedures, based on Hazard Analysis Critical Control Point (HACCP) principles, must have received adequate training. The requirements for training should be seen in the context of the nature and size of the business.
There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so. The necessary skills may also be obtained in other ways, such as through on-the-job training, self-study or relevant prior experience. The operator of the food business is responsible for ensuring this happens.
The District Council cannot recommend any specific training providers, but local training providers can normally be found on the internet. Further training information can also be found on the Chartered Institute of Environmental Health (CIEH) website.
Food Safety: It's in your hands
The Food Standards Agency has produced a series of short films as part of its food safety coaching project which is being delivered in England, to support food business operators (FBOs) in the build up to the 2012 Olympics. However, these are relevant to all food business operators. The videos are about a minute long and include an introduction and 10 instructional videos covering the following food safety messages:
- Hand washing - How to wash your hands properly.
- Keeping equipment separate - Controlling cross-contamination to keep food safe.
- Pests - Keeping pests out of your business, what to look for and actions to take.
- Keeping foods covered - Keep food covered to protect it.
- Staff illness - What to do if a member of staff is ill at work.
- Cleaning effectively - How to clean work surfaces properly using a two stage process.
- Chilled storage and display - Keeping foods cold in a fridge or display unit to keep food safe.
- Chilling foods - Ways of chilling foods down as quickly as possible.
- Cooking safely - Checking that foods are cooked thoroughly to kill harmful bacteria.
- Reheating - Reheating food until it is steaming hot.
These are available to view on the Food Standards Agency YouTube channel.