Food Hygiene Training
ListenRegulation EC No 852/2004 on hygiene of foodstuffs requires a food operator to ensure that all food handlers are supervised and instructed and/or trained in food hygiene, in a way that relates to the actual job of the individual. The person or people responsible for developing and maintaining food safety management procedures, based on Hazard Analysis Critical Control Points (HACCP) principles, must also have adequate training.
Where to Get Training
- The Chartered Institute of Environmental Health course finder provides details of accredited food hygiene qualifications and providers.
- To book a place on a course at Bracknell Forest, please download the application form Level 2 Food Safety in Catering, and return it with a cheque (for the amount shown on the form) to the address shown on the form. Alternatively you may book and pay over the telephone by ringing Customer Services on 01344 352000.
If you require advice on choosing a trainer and/or deciding the correct level of training please telephone Customer services on 01344 352000 or email environmental.health@bracknell-forest.gov.uk.
Accredited CIEH eLearning is currently available for Level 2 Food Safety in Catering.
How to comply with the requirements
(i) Instruct – The information contained in the written food safety management system e.g. Safer Food Better Business belonging to the business must be communicated to relevant food handlers. Instruction received in relation to hazards, controls, monitoring procedures and corrective actions must be demonstrated as being understood by the food handler through observation of their hygiene practices. A record of what instruction was received, by whom and when is also a useful means of demonstrating compliance with this requirement. For example if you use Safer Food Better Business you must complete the Staff Training Record.
(ii) Supervise – Supervision must relate to the competency and experience of individual and collective food handlers. If you only employ one or two food handlers supervision may not be practical and as such sufficient training must be provided and learning demonstrated. Supervisors, Managers and Operators, who do not actually handle food, but who have a direct influence on the hygienic operation of the business should supervise by carrying out spot checks and audits.
(iii) Training – There are several levels of training currently available which relate to the duties and responsibilities of the individual. Food hygiene courses are available at level 1 (essentials/induction), level 2 (basic/foundation), level 3 (intermediate/supervising) and level 4 (advanced) levels.
As a guide food handlers who prepare unwrapped ready to eat foods should as a minimum hold the level 2 qualification, at the recruitment stage or within 3 months of commencing work. The person or people responsible for developing and maintaining food safety management procedures should as a minimum hold the level 3 qualification.
Assessment is viewed as an important aspect of training, as it demonstrates learning and understanding.
In some larger organisations, in-house training may be used. This will satisfy the legal requirement so long as the training is of an appropriate standard. It is good practice for a business to keep records of training completed by every member of staff.
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