TRAINING

The law requires that all food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activities.


The Industry Guide to Good Hygiene Practice gives advice on the expected level of training for food handlers depending on their duties.

Training should consist of three stages as follows:
  1. Instructions/guidance which should be given to all food handlers on or before starting work
These instructions should ensure all staff are made fully aware of the essentials in food hygiene. It will include:
the need to maintain high standards of personal hygiene;
the importance of keeping foods at the correct temperatures;
the importance of keeping raw and cooked foods apart;
the need to clean as they go;
the need to report any illness liable to be passed on through food ;
the need to observe any other policies in place.
It is a good idea for these instructions to be given in writing so that managers/owners can show they have discharged their responsibility in the event of any dispute.
  1. Further instruction necessary during the first few weeks in employment
The amount of further instruction necessary will depend on the particular job and the risks involved.
It should build on the instruction given on induction and make clear how the individual should carry out their job hygienically and safely.
It is essential that instruction is given on any controls and monitoring in place.
  1. Formal training
All food handlers preparing open high risk food, and managers or supervisors who handle any type of food, require formal training to a level at least equivalent to the Basic Food Hygiene Certificate. This training should be given within three months of employment.
It is a matter of good practice, in catering operations, that managers/supervisors/proprietors who do not handle food of any type should also be trained to this level.
Many food handlers may have already undertaken training to this level. However, if they cannot provide any documentation to support this, an assumption should be made that training has not been given. Certain vocational courses may include food hygiene training sufficient to satisfy this requirement. If you have any doubt as to the sufficiency of any particular qualification then please contact the Environmental Health Department.
To enable you to prove that your staff have undertaken formal hygiene training, it would be useful to keep a copy of their training certificates on the premises.
Please note that the Basic Food Hygiene Certificate is basic and food handlers having a supervisory or managerial role are strongly advised to pursue an Intermediate or Advanced Certificate.

Refresher training
It is important to understand that training is not a one off exercise. Food handlers should be sent on further courses to update or refresh earlier training, as necessary.
A list of training providers can be obtained from the Environmental Health Department, telephone 823000.


This Guidance Sheet contains basic information only. For more detailed and authoritative advice you should refer to the relevant Industry Guide to Good Hygiene Practice available from the Environmental Health Department on 823000.



Page last updated on: 05/09/2007