When the Food Standards Agency/local authority auditor walks through your door do you panic or feel uneasy?

If so, then please make 2017 the year in which you maximise food hygiene levels, enhance and personalise an HACCP (Hazards Analysis Critical Control Points) based food safety management system, implement ongoing food establishment audits by management and ensure that every member of your team is optimally trained.

This includes any employee/management personnel that haven’t received food hygiene training in the last 3 years. A lot may have changed and they need to be conversant with current legislation.

Specialist training is available from industry professionals at firms like Food Alert in London, and programmes can be rolled out online and at the business premises with many training firms.

When the data, examples and practices are taken from the training environment in to the food establishment and applied effectively it increases the confidence of every member of the team alongside food hygiene inspection scores.

Food hygiene courses to consider:

  • 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.

Food safety management system courses:

  • Level 2 Award in Principles of HACCP.
  • Level 3 Award in HACCP in Catering.
  • Expert assistance is also available for personalising HACCP plans.

By taking food safety courses you will also learn how to work within legislation including:

  • The Food Safety Act 1990 which is the framework for food legislation in the UK.
  • The Food Law Regulation (EC) No 178/2002. This details the requirements of food laws in Europe.
  • Regulation (EC) No 852/2004. The food hygiene levels as required by the European Union.
  • The Food Standards Agency Food Law Code of Practice. Current version published April 2015.
  • The Food Hygiene Regulations 2006. Regulation (EC) No 178/2002 and Food Safety Act 1990 enforcement and penalties.

The level 3 Chartered Institute of Environmental Health food safety course which should be taken by supervisors, managers and business owners covers the following:

  • Legislation.
  • Application and monitoring of good food hygiene practices.
  • Food legislation and supervisory management.
  • Personal hygiene.
  • Implementation of food safety management systems.
  • The HACCP system.
  • Temperature control.
  • Workplace and equipment design.
  • Cleaning and disinfection.
  • Waste disposal.
  • Pest control.
  • Contributions to staff training.

If you have any qualms about addressing personal hygiene please remember that this is a primary cause of cross contamination and food hygiene issues.

Far better that corrective measures are implemented by management sensitively than it becomes a key reason for hygiene inspection audit issues.

Personal standards may contravene legislation. It may not be a pleasant conversation but for customer and food safety it’s a vital one.

For more details about how to prepare your team for inspections please contact a training company today.

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