The Basics of Food Hygiene

  • Food must not be treated in a way that endangers consumers.
  • It must meet standards as advertised.
  • Items should be labelled correctly.
  • Traceability is imperative; know where the food is sourced from.

Whilst it may be easier to assume that every member of staff occupied with food preparation or manufacturing is working within the law, never makes and error and complies fully with every point on an HACCP plan and its related food safety management system, the facts show that food hygiene is an area that still requires great attention, progressive training and competent management.

Personal hygiene lies at the root of a worrying proportion of food hygiene incidents and a recent survey concluded that consumers are significantly more disposed to forgive staff rudeness than unclean premises or a low Food Hygiene Ratings Scheme score.

No consumer orders Salmonella or Listeria poisoning with their food so please ensure that every measure is taken to reduce risks at all levels of employment.

Food hygiene training may not be an investment that management and owners wish to make after the initial mandatory training but it is much less costly to renew knowledge and understand the legislative requirements for task accomplishment than to face legal action, fines and potential loss of reputation or closure caused by a preventable food hygiene incident.

Food safety courses should be taken at least every three years. An employee who has not received hygiene training since they started work at your enterprise ten years ago could easily be negatively impacting on food hygiene levels. A lack of management could also see a new starter using habits from home which may be acceptable there but are professionally substandard. Please don’t take focus off food hygiene because consumers expect you and your team to keep them safe.

Accredited food safety courses include:

  • Food Safety Induction Training.
  • CIEH level 1 Food Safety training.
  • CIEH level 2 Food Safety training.
  • CIEH level 3 Food Safety training.
  • 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.
  • Level 2 Award in Principles of HACCP.
  • Level 3 Award in HACCP in Catering.
  • Personalising HACCP plans.

Every day food hygiene management

FACT online management software from Food Alert is a proven tool to utilise for operations, staff and consumers benefit. It is live, accessible 24/7 and delivers specific data to a food business. Manual tasks are automated and the software is gratifyingly cost effective. Compliance, legislation, pre-generated action plans, policies and training information are maintained via FACT.

Manage:

  • Alleged food poisoning cases.
  • EHO activity.
  • Personalised safety manuals.
  • Risk assessments and forms.
  • Supplier documentation.
  • Training requirements – food hygiene training, HACCP, HSE.

The Food Standards Agency on food hygiene:

“All businesses should be able to achieve the top rating. If they do not, the food safety officer will tell them what improvements they need to make to achieve a higher rating.”

Be proactive about food hygiene training; it’s essential for successful, safe trading.

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