Service Description: The Council always tries to focus resources into "worst first" businesses: those businesses that present the highest risk to public health have the most investigation. What makes a business a higher risk than any other will depend upon a number of factors such as the record of the business, the confidence in management, the ingredients, hygiene and particular processing. The Environmental Health department uses a risk rating form closely modelled on that recommended by central government. Officers are checked to ensure that they are applying the rating scheme consistently.
Answer: Yes they do, but the extent to which they are trained depends on their duties and associated risks in the food business. It is advisable for most food handlers to be trained to at least foundation level. It may be possible for a suitably trained manager or head chef to carry out in-house training of food handlers themselves. - Related Link