Training Staff on Food Hygiene RegulationsWhat every caterer should know about staff supervision, instruction and food safety training regulations. Show
To meet food health and safety regulations, adequate staff training is essential. Read this article to learn what the law says about food hygiene, industry best practices and what each level of food safety training involves. You can also download to this article as a PDF to save or print: Food Hygiene & Staff Training PDF What does the law say about Food Safety Regulations?With food safety concerns over the alarming increase in food poisoning cases attributed to food eaten outside of the home, it is essential that every caterer takes steps to ensure that all food-handling staff are supervised and/or trained in food hygiene matters. Failure to comply with regulations can result in prosecution and lead to a substantial fine or, in extreme cases, imprisonment. Bad publicity can also ruin a food business, often affecting people’s livelihoods, but, ultimately, food poisoning can kill. Therefore, effective staff training and supervision is of paramount importance, especially in an industry with such a high staff turnover of semi-skilled and unskilled kitchen staff. Legislation regarding training encompasses food safety and hygiene, but you must not forget to make sure your staff are also aware of other issues. For example the use and storage guidelines for your cooking and refrigeration equipment - as storing and displaying food at too high a temperature is one of the most common causes of food poisoning. How to comply with legislation?The Food Hygiene Regulations 2006 require that the proprietor of a food business shall ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters “commensurate with their work activities.” Therefore, any staff member handling food - whether open or packaged and including drinks and ice - should receive supervision / instruction / training to a level suitable for their role. But how do you classify a position and make sure you meet the regulations? How are staff categorised?There are essentially three categories of food handler that must be instructed and/or trained. These categories are based on the job of the individual and also on the type of food they handle. Those involved in the handling and preparation of ‘high-risk’ foods will need more training than those only involved with ‘low-risk’ items. The following table provides a useful guide: What level of training is required?
What is Stage 1 - The Essentials of Food Hygiene?To comply with regulations, anyone handling food must receive written or verbal instruction in the Essentials of Food Hygiene before they start work at an establishment for the first time. Key points for staff to be made aware of:
What is Stage 2 - Hygiene Awareness Instruction?All staff must also undertake a Stage 2 hygiene training course as soon as possible after starting in a food-handling role. For full-time staff this should be within four weeks and for part-time staff within eight weeks. This level of training should help staff to develop knowledge of the basic principles of food hygiene, but needs to be made relevant to the individual’s role. Focus should be placed on instructing staff how to carry out their job hygienically to ensure food safety, including any control or monitoring processes your business has outlined as part of HACCP. To guarantee you meet your legal training requirements, you should ensure that all staff are trained on the following issues and that a training log or folder is completed and signed for each staff member. Key points must include:
What is Stage 3 - Formal Training?Category B and C staff should also have completed formal food hygiene training to Level 1 and received their food hygiene certificates. This training develops a level of understanding of the basic principles of hygiene, and is commonly known as the Foundation Certificate in Food Hygiene (formerly the Basic Food Hygiene Certificate). Courses are accredited and run by several organisations, including The Chartered Institute of Environmental Health (CIEH) and The Royal Institute of Public Health and Hygiene (RIPHH). These are held at various centres throughout the UK and are available in several languages. To find out about courses in your area, visit www.cieh.org/training or email Larger establishments and organisations may be able to establish their own in-house training to educate staff, providing the trainers themselves are adequately trained and that training is carried out to an appropriate standard to satisfy the legal requirements. Contact the CIEH or RIPHH for more information. The Foundation Certificate in Food Hygiene course covers the following areas:
What are the industry best practices?So far, we have summarised the minimum steps you must take to ensure you meet the legal requirements of current legislation. However, it is always advisable to follow industry best practice advice, especially since the ‘due diligence’ defence requires you to prove that you have taken all reasonable steps to meet the regulations. HACCP, staff training plans and temperature control training are all standard practice in many reputable catering outlets. It would be wise to follow these procedures to ensure your statutory obligations are met. Although they are not currently specifically mentioned in legislation on training, they will ensure you meet the ‘due diligence’ test. The 2006 regulations require that all catering space outlets - irrespective of size - monitor HACCP to conform with their policy of ‘Safer Food, Better Business’ (SFBB). Requirements differ according to outlet size with full HACCP processes required for larger businesses. SFBB covers policy for all smaller catering businesses. For more information, visit the Food Standards Agency website. HACCP/SFBBYou should already have all of your HACCP (Hazard Analysis Critical Control Point) processes and procedures in place. It is particularly important to ensure that your staff have a good knowledge of these to manage food hygiene. For detailed guidance on all aspects of HACCP, see the HACCP Foster White Paper in this series. Why use food hygiene training plans?The recording of training activity is advisable, but not essential. However, if you can prove that every member of your staff has been trained to a level appropriate to their role, this could be vital in attempting to establish a ‘due diligence’ defence if needed. A training plan will also ensure that any weaknesses are identified and will make sure that any change in role will lead to the necessary instruction and/or training. Ideally, a simple training form should be signed by both parties on completion of each training session and a record should be kept for every employee. What is temperature control training?Poor understanding of temperature control is one of the key causes of foodborne illness and all staff - especially those in Category B and C - should fully understand temperature requirements. Although this is not currently required legally, it is anticipated that legislation will become more stringent in this area over the next few years. Staff who handle food should be appropriately trained in the operation of any restaurant blast chillers (see our Blast Chiller Blue Paper). Blast chillers help keep food out of the ‘danger zone’ of high bacteria growth rate between +8°C and +63°C. Blast chillers work by rapidly decreasing the temperature of food in a controlled manner, much faster than is possible in a standard refrigerator. While the use of blast chillers is not yet required by food safety law, they have become an industry standard. To meet standard industry best practice, you should take steps to make sure that staff are aware of which foods are subject to existing legislation. Foods which need temperature control need to be kept either ‘hot’ at above 63°C or ‘cold’ at below 8°C. The table below is a useful guide to run through when training your staff. The full implications of the legal requirements are explained in the Foster Blue Paper on Food Temperature Laws.
Are there exceptions to temperature control?The following are not covered by the temperature control guidelines above:
ContactsIt’s important to ensure that your business stays fully up to date with current legislation and industry food hygiene standards. Food business operators should check out the following on a regular basis: The Chartered Institute of Environmental Health: www.cieh.org The Royal Society for Public Health: www.rsph.org.uk The Food Standards Agency: www.food.gov.uk Copies of the current legislation are available from www.tsoshop.co.uk Other Foster White Papers and related pages:Food Temperature Laws download Handling and Serving Ice download Safe Food Storage download HACCP- Hazard Analysis Critical Control Points download The Safe Way to Blast Chill, Freeze and Thaw download Inspection by Environmental Health Officers download Plan for a Catering Crisis download Fire Ratings & Coldroom Panels. Other Foster Green Papers and related pages:Energy Efficiency download The ECA Scheme Food Safety and E. Coli Hydrocarbons in Refrigeration download The Climate Change Levy download How can you practice food safety in the workplace?Workplace food safety. Always wash your hands (or use an alcohol gel or wipe if working outdoors) before touching food. ... . Store your lunch in the fridge (or in a cooler with ice bricks if you work outside) until lunchtime.. What is training in food safety?This course provides the skills and knowledge required to apply good hygiene practices within a range of service industry operations.
What are 4 ways to practice food safety?Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.
What are the 5 key recommendations for food safety?The core messages of the Five Keys to Safer Food are:. keep clean;. separate raw and cooked;. cook thoroughly;. keep food at safe temperatures; and.. use safe water and raw materials.. |