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Food business operators must ensure all food handlers are supervised, instructed and trained in food hygiene matters as necessary.
Staff who handle food should appreciate the essentials of food hygiene before starting work, this should include:
- personal hygiene
- fitness to work
- temperature control
- cross contamination
- cleaning procedures
- labelling and other safety instructions
Staff that handle food should then receive further instruction from a competent person on the following within four weeks of starting work about:
- temperature
- food poisoning
- personal health and hygiene
- cross contamination
- food storage
- waste disposal
- foreign body contamination
- awareness of pests
- any control or monitoring points identified by your food safety management procedure
There are a range of online courses available. For further guidance please contact us.
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