Training and support for local businesses
It is a legal requirement for the operator of a food business to ensure that all food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters appropriate with their work activities.
The appropriate level of knowledge required to meet the legal requirements will vary depending upon what level of work activity is carried out by the food handler and should be in fitting with the level of knowledge and competence required to perform the activity safely.
Examples of the Training Required for Different Types of Job:
| Who? | When? | What training? |
|---|---|---|
| All food handlers | Before starting work for the first time | Introductory Training including: - personal hygiene; - how to carry out their duties hygienically - what to do if they have an illness such as a stomach upset New employees should work under close supervision until they have received more detailed training. |
| Staff who handle wrapped/pre-packed or "low risk- food only | Within 4 weeks of starting a job (8 weeks for part-time staff) | Hygiene Awareness Instruction, this should include: - the importance of food hygiene, cleanliness, etc. - the causes of food poisoning; - personal hygiene, reporting illness, etc. - food storage, temperature control and stock rotation; - foreign body contamination; - awareness of pests (rats, mice and insects) |
| Food handlers who prepare or serve high risk "open- food, e.g. cook, baker, shop assistant handling cooked meats or serving unwrapped cream cakes, person working in a cafe or takeaway. | Within 4 weeks of starting a job | Hygiene Awareness Instruction, this should include: - the importance of food hygiene, cleanliness, etc. - the causes of food poisoning; - personal hygiene, reporting illness, etc. - food storage, temperature control and stock rotation; - foreign body contamination; - awareness of pests (rats, mice and insects) |
| Within 3 months | Level 2 Award in Food Safety (or equivalent) Duration approximately 6 hours. | |
| Managers and Supervisors | Within 3 months | Level 2 Award in Food Safety (or equivalent). Duration approximately 6 hours. In larger businesses more detailed training to Level 3 Award in Supervising Food Safety (18 to 24 hours) or Level 4 Award in Managing Food Safety (36 to 40 hours) may be required |
Our Environmental Health team offers a range of nationally recognised courses that are facilitated by experienced professional officers.
