Service Description: It is crucial that staff handling, storing, preparing, selling and distributing food and drink are aware of the dangers their handling can have on their products and the particular dangers inherent in the food. They should also know ways of controlling these risks and verifying that their controls are working. Such knowledge comes from training both formal and informal. Where Environmental Health staff find knowledge to be deficient, action can be taken to improve.
Also known as:- Food Safety
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