You may like to think that every team member, be they full or part time, supervisor or trainee, would respond as one if you asked them to explain a process and why it’s important. They’ve all received the same food hygiene and health and safety training at the commencement of their employment, but what if the knowledge has faded or old habits and home practices have replaced the official and legislation adhering processes?
People are creatures of habit and if they’ve been used to the 5 second rule about food hitting the floor this is fine at home but in the work environment this must be vetoed. It’s professionally and legally reprehensible when you are catering to the public. If Doris wants to risk poisoning her family that’s her concern but when Doris is on your premises she’s risking your consumer’s health, that is regrettable and could prove costly.
Taking advice from a food safety consultant at a leading training and advisory firm like the London based Food Alert and retaking health and safety and food hygiene courses every three years is imperative for assessing and managing risks.
Legal action, closure and loss of reputation are consequences which no business manager can afford.
Does your team need training and tips? Try to answer these questions:
- What’s the difference between use by and best before?
- When was the last time that the fridges and store cupboards were cleaned?
- Why shouldn’t raw meat, poultry or unwashed raw vegetables touch other foods?
- Why is it illegal to prepare ready-to-eat food using the same utensils and chopping boards that have been used with raw meat, poultry or unwashed vegetables?
- What are the possible consequences of not washing fruit and vegetables thoroughly?
- What does cross contamination mean?
- Where should raw foods be placed in the fridge and why?
- Does the team routinely clean worktops and utensils with hot water and detergent?
- Are the equipment and utensils cleaned using boiling water, an antibacterial cleaner or a dishwasher?
- How often should dishcloths be cleaned and changed?
- Water or soap and water after going to the toilet?
- Should you handle mobile phones in the food preparation area?
- Are staff aware of their responsibilities when they are ill?
There are food hygiene courses at basic through to managerial levels.
Level 2 is GCSE grades A*-C equivalent, level 3 is AS/A level.
- CIEH Food Safety Awareness.
- Food Safety Induction Training.
- CIEH level 1 Food Safety.
- CIEH level 2 Food Safety.
- CIEH level 3 Food Safety.
- RSPH level 4 Managing Food Safety
- CIEH level 2 Food Safety in Manufacturing.
- CIEH level 3 Supervising Food Safety in Manufacturing.
- CIEH level 4 Managing Food Safety in Manufacturing.
- CIEH level 2 Cleaning in Food Premises.
- CIEH Food Allergens Awareness Online.
- CIEH Legionella Awareness.
- Level 2 Award in Principles of HACCP.
- Level 3 Award in HACCP in Catering.
- Expert assistance is also available for personalising HACCP plans.
Education and best practices enforcement starts with management so speak to a food safety consultant about training and excellence today.