Training is a vital part of any business, increasing the skills of its workforce, creating and reinforcing good practise and increasing productivity and quality.
Whether it is a legal requirement or staff development there are a wide variety of training courses on offer across the county.
You will find below a detailed guide to Food Safety training and you may also find the following colleges and training organisations useful contacts:
- East Kent College – www.eastkent.ac.uk
- Hadlow College – Further education college for careers in land-based industries. www.hadlow.ac.uk
- K College – www.kcollege.ac.uk
- Kent Training and Apprenticeships – to find out more about finding an apprentice or becoming one www.kenttrainingandapprenticeships.co.uk
- Mid Kent Training – courses for farming and rural industries – www.midkenttraining.co.uk
Anyone responsible for running a food business must ensure that adequate provision and procedures are put into place to ensure that all employees are aware of the potential food safety risks that may arise. Through increasing the knowledge and skills that individuals have in regards to potential food safety hazards, risk can be greatly reduced, protecting your business brand and public health.
This brief guide has been produced to enable you to make informed decisions regarding the best way to implement robust and effective means of developing the skills and knowledge of your staff.
We will cover:-
- Legal requirements: What is legally required regarding the Food Safety Training?
- Ensuring compliance: describes the minimum actions needed to achieve compliance
- Best practice: How to use Qualifications?
- Training Approaches: In house and /or off site?
- Refresher Training: When?
What are the legal requirements?
The regulation relating to training states the following:
Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs, Chapter XII Annex II
Training: Food business operators are to ensure:
1. That food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;
2. That those responsible for the development and maintenance of the procedure referred to in Article 5(1) of this regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles.
What needs to be provided for different groups of employees?
Training should be directly related to the daily work activities, including food safety risks associated with the food stuffs that they handle, how it should be stored, handling waste etc.
Consideration should also be given to training/instruction that may be required for contractors working on your site and staff supplied through employment agencies.
Managers and supervisors should receive a more advanced level of training which builds on the subject matter targeted at operative workers, but highlights the specific responsibilities associated with supervising and managing a safe food manufacturing operation.
How can training be implemented?
Once you are clear on what the relevant level of skills and knowledge are required by your workers in regards to food safety, the next step is to develop a plan of how a suitable training programme can be developed and delivered.
Qualifications are useful as they demonstrate that the training and associated assessment has been carried out to an accredited standard and that strict quality assurance mechanisms are in place. There are a number of food safety qualifications currently offered which are targeted at food handlers and supervisor/manager level.
Nationally recognised Food Safety Programs are valuable in providing evidence to enforcement officers and Food Certification Programs (such as BRC, SALSA) of the training provided.
|Qualifications for food handlers:||Qualification Titles:|
|Level 1||Award in induction to food safety|
|Level 2||Award in food safety : Fundamentals of HACCP|
|Qualifications for supervisors/managers with responsibility for implementing and monitoring food safety management procedures:||Qualification Titles:|
|Level 3||Award in food safety : Award in HACCP|
|Level 4||Award in food safety : Award in HACCP|
Once you have identified who needs training and which course/s are to be followed. Consider if your preference is for in house training or out of house. In house training can be more adaptable to specific company needs and flexible whilst saving time away from the business.
There is no set frequency for refresher training. In order to protect your business and keep staff up to date it certainly makes sense to refresh and offer new training when there are business changes impacting food safety risks and new legislation. Good practice would be an annual refresher food safety training program including crisis management.
For more information contact Sarah Howarth at firstname.lastname@example.org on 01622 736 650
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