Leave No Training Gaps

Leave No Training Gaps

Food safety and health and safety training are mandatory requirements.

  • For new recruits.
  • For when people change jobs or take on extra responsibilities.
  • For young, more vulnerable employees.
  • For work experience – health and safety.
  • Refresher training.

If an employee has not received food safety or health and safety training in 3 years, it is strongly recommended that they attend another course to adhere to best practices and meet their legal requirements. Please do not take unnecessary risks.

If you can make food safety and health and safety training a priority and use the data gleaned from training courses to implement high food hygiene and safety levels the lack of forewarning for audits won’t be an issue.

Health and safety and food safety audits are not intended to trip anyone up, they’re designed to ensure that the safety of workers, management and consumers is maximised.

When the EHO, FSA and HSE guidelines are adhered to alongside an EU and UK legislation meeting HACCP food safety management system and an HACCP plan it should naturally follow that the law and the actions of your team match.

It’s an expenditure but training can save you from health and safety, food hygiene and food poisoning issues which may result in penalties and legal action.

Training companies including Food Alert in London offer a range of accredited courses at all levels of employment. The more basic courses can be taken online, the supervisor and management training must be taken in person at training centres or on the business premises.

It’s a wise use of time so don’t prevaricate or ignore your responsibilities.

Examples:

The level 2 Chartered Institute of Environmental Health certified food safety course overview:

  • Food safety.
  • Food hygiene hazards.
  • Legislation.
  • Food storage.
  • Food handling.
  • Temperature control.
  • Refrigeration, chilling and cold holding.
  • Cooking, hot holding and reheating.
  • Food premises.
  • Cleaning.
  • Equipment.

HACCP level 2 food safety training course overview:

  • HACCP food safety management systems.
  • Risk awareness.
  • The purpose of the HACCP.
  • HACCP benefits.
  • How to use HACCP, HACCP plans.
  • The 7 principles of HACCP.
  • Establishing HACCP food safety management systems.
  • Identifying HACCP procedures.
  • Food hygiene – assessing critical control areas.
  • Contamination and its various sources.
  • Hazard recognition.
  • Critical control points.
  • Corrective actions at all levels of employment.
  • Contamination control methods.
  • How to reduce/eliminate risks using HACCP.
  • Understand how HACCP reduces risks.
  • Workplace safety and staff competency.

The level 2 CIEH health and safety training course achieves the following:

  • Legislation: accidents – the Health & Safety at Work Act – the Health & Safety Executive – health hazards – PPE – RIDDOR.
  • Safety – first aid – stress – violence.
  • The workplace and equipment.
  • Risk Assessment – identifying hazards – evaluating risks – record keeping.
  • Manual handling regulations – injuries – best practices – safe systems of work – do’s and don’ts – ergonomics – workstation design.
  • Working at height.
  • Transport and vehicles.
  • Noise and vibration.

From level 2, higher level training can be taken.

Learn how to initiate HACCP plans, educate new staff or take health and safety refresher training. Invest in your team today.

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