Any business where food is handled is required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.
Train2Protect can help businesses big or small to meet there legal requirements by providing cost effective food safety training solutions to all levels of the business community.
Jobs that could include working as a food handler:
- Caterers: restaurants, cafés, takeaways and other small catering businesses
- Retailers: small retail businesses that sell food, including any food that needs to be kept cold to keep it safe, such as milk, dairy products or sandwiches. These include small convenience stores, ‘corner shops’ and confectioners, tobacconists and newsagents.
- Childminders: Food safety is very important for childcare because children are a vulnerable group. This means children can be more seriously affected by food poisoning and food allergy than some other groups of people
- Care Homes: residential care homes that prepare and cook safer food for the residents in their care
- Charities and Community groups: providing food in a village hall or other community setting for volunteers and charity groups.
Good food hygiene helps you to:
- Obey the law
- Reduce the risk of food poisoning among your customers
- Protect your business’s reputation
Our ability to provide you with food safety training includes:
- Face-to-face training; we offer both in-house and public courses
- Online-training (E-learning)
Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs, Chapter XII Annex II Training, requires food business operators to ensure:
- That food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;
- 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 is a ‘food handler’?
Anyone who handles food stuffs as part of their job role and includes wrapped or open (un-wrapped) foods. ‘Supervisors’ are individuals at either a team leader, shift manager or management level who hold responsibility for ensuring that employees comply with the food safety management procedures implemented within your organisation. The regulation has been designed to require that food businesses implement training activities that are appropriate to the needs of the business operation.
This means that as a food business owner/proprietor, you are required to evaluate the risks associated with the different job functions that you have and provide food safety training which is relevant to these job roles.