This section is provided to assist food businesses owners to set up and run a safe food business. The information should be read as guidance only. It remains the responsibility of the Food Business Operator (FBO) to ensure that safe working practices are followed, based on an assessment of the hazards (risks) in the business.
You can find more information about food safety and standards on the Food Standards Agency (FSA) website at www.food.gov.uk
Allergens can kill and also have serious long term health effects. Since 2014 The Food Information Regulations have required businesses to provide accurate allergen information but deaths are still occurring. Failure to get it right can put people’s lives at risk and leave business owners facing serious criminal charges under both food safety and health and safety legislation.
Have a look at these video links to see how damaging allergens can be:
WRS receives regular complaints about allergen management. Customers now assume that a FHRS rating is a reassurance you are managing allergens safely. The Food Standards Agency has stated that food businesses cannot get a Level 5 rating if you have not done a full analysis and you and your staff lack awareness of allergen risks.
During visits officers will ask you and your staff about:
WRS inspection reports left at the end of a visit now have a section on them which indicates how good your allergen management is of the following:
The Food Standards Agency (FSA) has produced a recipe sheet and menu chart to help you make these checks. Use the link to help you identify the ingredients of all foods on your menus to see if any of the 14 specific allergens are present
WRS has produced an allergen assessment sheet
It is also worth reminding staff that people can also be allergic to other foods not on the list. Make sure your staff are trained to deal with any such requests in same way .
Your members of staff must have awareness of this issue and know what your in house procedures are:
The FSA have a FREE on-line allergen training course.
You must also write down how you control food allergens in your food safety procedures. You should also use this to train staff. You may find the link below useful for this:
The sheets to download and complete are:
Is your business involved in processing raw ingredients of animal origin (FAO) and supplying another business? If so, in addition to requirement for general registration, you may also need to be Approved under Regulation (EC) 853/2004.
If you only sell direct to the final consumer then this legislation does not apply.
Examples of premises that need to be approved include
If you are thinking of running this type of business always consult a Food Safety Officer first. There is a higher standard required in setting up. Failure to apply for Approved status can lead to the business being closed down until an application is processed.
The FBO (Food Business Operator) has to complete a more detailed application form and provide WRS with a set of documents. These include your HACCP (Hazard Analysis Critical Control Points), site plan, pest control proposals. Once approved you will be issued with a unique code in a standard format which has to appear on your product packaging. This code is notified to the Food Standards Agency, displayed on their website and traceable worldwide.
Best Practice In the Kitchen:
Best Practice Front of House:
Ask customers to let you know if they have a food allergy. This could be on a sign in a prominent place or on your menus.
Prepare a file or folder containing all allergen information for each dish, so that staff can answer enquiries correctly. Whilst the Food Information Regulations do not currently require you to document this, it is more likely to give you a due diligence defence if something goes wrong. However, Regulation EU 852/2004 Article 5 does require you to have a written food safety management system and how you manage allergens should be part of this system.
KEEP YOUR INFORMATION UP TO DATE.
A basic pre-requisite for safe food is good cleaning and disinfection to make sure there are no harmful bacteria which can multiply and cause illness. For most businesses this will mean writing a Cleaning Schedule detailing what is to be cleaned, how often and what products to use.
There are lots of cleaning chemicals available. Off the shelf supermarket products can be used but if you choose the wrong product or use it incorrectly your cleaning may be ineffective.
You should always wipe off any visible dirt, clean with hot soapy water and disinfect. The Food Standards Agency now recommend you only use BS EN approved sanitisers 1276 or 137697. You can find current lists of acceptable sanitisers with a Google search of BS EN numbers. This is particularly important if you prepare or produce food using raw meat, especially beef which can be a source of e-coli infection.
Adopt the following good practices
Consider what disposable cloths really mean in your business. Is this only dishcloths?
The most common cause of poor hygiene swab readings is re-usable cloths which are often used for multiple purposes and spread germs around the kitchen. It is strongly recommended that paper towels are used for final wipe down with sanitiser.
Cloths such as tea towels, oven cloths, etc. are often reused and how you launder them may need to be part of your cross contamination controls.
Soaking cloths in bleach or disinfectant and then hand washing them may not be an adequate hazard control.
WRS receives hundreds of complaints every year about food businesses. If we receive a complaint about poor food safety practices, poor cleanliness or a pest infestation we will visit your premises. Other complaints may initially be investigated by phone or e-mail. If we establish a complaint is justified, you will be asked to take action to solve the problem. A justified complaint may lead to an immediate full food hygiene inspection and re-rating of your premises and/or formal action.
We cannot release names of complainants without their permission, but they will be advised of action taken. WRS is aware that some complaints are mischievous or malicious but this is often only identified on investigation.
Fats, Oils and Greases (FOG) can cause drain and sewer blockages when disposed of down sinks or by pouring into external drains (fatbergs). Blocked sewers may result in flooding of properties. They also attract vermin such as rats.
Under Section 111 of the Water Industry Act 1991 it is an offence to empty any matter into a drain which is likely to interfere with the free flow of a public sewer. If FOG from your premise enters the public sewer and contributes to a blockage, Severn Trent, the enforcing authority for the Water Industry Act, may seek to recover any clearance costs from you.
To prevent sewer flooding and blockages it is important to dispose of FOG responsibly eg. scraping FOG from plates and cooking utensils into suitable containers before washing, or by pouring liquid FOG into suitable containers to cool.
Your business should only use a licensed waste disposal contractor. You should keep records of who makes your collections.
Food businesses with high levels of FOG should consider installing a grease separator (trap). This particularly applies to businesses in urban areas where old sewer systems are often overloaded and subject to frequent blockages. This can be done when you set up (planners may require this) or you may be asked to install one retrospectively if repeated blockages occur. There are many types of grease trap according to size of business.
WRS Officers can also use The Building Act 1984 to deal with the issue of fat build up.
Flooding incidents have become more common around Worcestershire. If your food business is flooded there could be a serious risk to public health from infection and food contamination. The flood water may be heavily contaminated with sewage, harmful bacteria and other pollutants such as oil/petrol etc. Flood damage can also give rise to health and safety issues.
Do not prepare any food or reopen the business until the premises have been thoroughly cleaned and disinfected and necessary repairs done. Contact WRS for advice on 01905 822799 or email@example.com.
Where major incidents of flooding occur, local authority officers are likely to visit affected premises to give advice and ensure that appropriate repairs and cleaning are carried out.
When there is a safety issue with a food that is sold on a national or international scale the Food Standards Agency issue Food Alerts. These are designed to warn the public, food businesses and local enforcing authorities that there is a problem.
Alerts range from microbiological and physical contamination to incorrect allergen labelling. Food is normally withdrawn by the food companies on a voluntary basis and advisory notices issued for display. Occasionally, WRS are asked to check that food businesses have been notified of a problem and give advice about withdrawal of a product.
If a business is required to formally surrender or dispose of any foods, appropriate documentation will be provided for insurance purposes.
See Food Hygiene Rating Scheme for businesses web page
Many consumers assume that the cause of their illness was the last meal they ate. Infection may in fact have occurred several days before the onset of symptoms. WRS do not always advise businesses of individual reports of illness unless there are a number of linked complaints or other concerns about food hygiene practices. The only way of confirming if the cause of illness is food related is a faecal sample. If there is a suspected outbreak faecal samples may be requested from staff to ensure there is no risk of ongoing infection as some people can be symptomless carriers.
For some illnesses WRS can ask for staff to be ‘excluded’ from work until negative faecal samples are confirmed. Formal swabbing of the premises is also likely to take place and food may be seized for testing.
Thorough cooking kills most food poisoning bacteria. Meat and poultry may be handled many times before cooking and bacteria may be spread around surfaces and onto other foods that may not be cooked before being eaten. When temperature conditions are ideal, some bacteria can double their numbers every 20 to 30 minutes. Depending on the organism, the number of bacteria needed to cause illness in a healthy adult varies from 1,000,000 to as low as 10 (E.coli O157).
To reduce the risk of food poisoning ensure at all times:
The Food Standards Agency have published guidance for food businesses to clarify the steps they need to take to control the risk of food becoming contaminated by E.coli O157- see http://www.food.gov.uk/business-industry/guidancenotes/hygguid/ecoliguide
Regulation EC 852/2004 Article 5 requires alll food businesses to have a written FOOD SAFETY MANAGEMENT SYSTEM to demonstrate that the food they produce is safe to eat. A business that deals in only low risk foods, such as sweets, may not need to do more than keep invoices for traceability; those that deal in high risk foods or processes will require significant documentation to prove that they have adequate procedures in place. You can use any written/computerised system providing it reflects accurately what you do and the end result is safe food.
Whatever the size of business the system must be based on the principles of HACCP – Hazard Analysis Critical Control Points. The FBO (Food Business Operator) is expected to have an understanding of these principles and how to apply them.
For smaller businesses a model system is available called Safer Food Better Business. Devised by the Food Standards Agency, it is designed for small businesses. The pack contains a series of ‘Safe Methods’ and sections you must complete about how you manage food safety. The pack also contains a daily diary which you must complete each day. All staff working with food must be trained in your system.
You can download a pack directly from the Food Standards Agency on https://www.food.gov.uk/business-industry/sfbb
Safer Food Better Business is not suitable for catering operations covering several sites, but you may find it useful to use some of its pages or advice in your system.
Hazard Analysis Critical Control Points:
The major hazards (risks):
MICROBIOLOGICAL - Bacteria, Viruses, Fungus, Spores
CHEMICAL - Cleaning Products
PHYSICAL - Packaging, Broken Glass, Wood, Metal, Hair, Fabric, Fingernail, Rodent Droppings
ALLERGENIC - The 14 allergens that are listed in the Food Informatoin Regulations 2014 (see Allergen section)
You need to:
You must document your findings by writing them down ie:
It is acceptable only to record when something goes wrong. If you choose this option your record should include:
In food safety law if you can prove you have done all reasonable to ensure food safety this is called your DUE DILIGENCE DEFENCE. Because it can be difficiult to prove safe practicies without relevant documentation it is recommended you also keep records of deliveries, temperature checks, staff training, pest control reports etc
Signing off Your Records
The person signing the record must understand what they are signing for. If the FBO is not actively preparing food it is recommended they carry out occasional checks (audits) to ensure their system is being maintained. See check lists:
These are some useful documents that you may find useful:
If totally unacceptable conditions are found which present an imminent risk to public health, eg. poor cleaning, pest infestation, lack of hot water, officers have the power to close the business (or stop a process) immediately using a Hygiene Emergency Prohibition Notice [HEPN].
This has to be displayed on your premises for the public to see. WRS must ratify the Notice through the Magistrates Court within three working days of service. If you re-open your premises before they have been confirmed as safe by an officer you are committing an offence.
Where a HEPN is served further formal legal action, ie. prosecution is almost certain to follow.
In exceptional cases the officer may offer the option of voluntary closure.
WRS aim to support businesses in producing safe food. Working together has led to over 90% level of compliance in Worcestershire but WRS will not hesitate to take enforcement action against poor performers. Officers have the power to serve Hygiene Improvement Notices [HIN} to ensure legal requirements critical to food safety are met.
The majority of notices are served in relation to poor compliance with:
For an Improvement Notice you will be given a minimum of 21 days to comply. Notices can be appealed. Failure to comply with a notice is an offence. The law does not allow the period for compliance to be extended.
Food safety officers work to a national Code of Practice. Issued by the Food Standards Agency (FSA), the UK’s official food enforcement authority, this Code can be viewed on www.food.gov.uk. It is subject to regular review. The FSA issue additional guidance if serious issues arise that are not covered in the Code.
The scores given by officers for your food safety practices are also included in the Code (Section 5). This helps ensure consistency of ratings throughout England and Wales (Scotland and Ireland have separate arrangements).
Ensuring gas and electrical safety should be part of your health and safety management system. Food Safety Officers now automatically check the condition of your equipment and will expect gas safety and electrical risks to have been considered and controls put in place.
Protect yourself from the dangers by:
Gas Safe Register:
By law all gas engineers must be on the Gas Safe register, which replaced CORGI. The Register is the only official list of Gas Engineers qualified to work safely and legally on gas appliances. All Gas Safe registered engineers carry a Gas Safe Register ID card. Before any gas work is carried out, always ask to see and check their card. It should have CCN1 written on the right hand side of the card, under Non-Domestic which allows them to inspect Commercial Catering Equipment.
If you are arranging for your equipment to be serviced it is strongly recommended that you contact Gas Safe Customer Services on 0800 408 5500 or check on their website to ensure the engineer you are using is appropriately qualified: http://www.gassaferegister.co.uk . If you suspect anyone to be working illegally you should report them to Gas Safe.
A service should include a thorough clean of the appliance as well as the gas safety checks.
Gas Safe Service:
It is good practice to have your gas equipment serviced every year. Essential safety checks which should be done to make sure gas fittings and appliances are safe to use include checking:
Your engineer should always leave you a written report of their visit and recommend the next inspection of your gas appliances.
Electrical Supply and Electrical Appliances:
Kitchens can be wet environments. Water and electrics do not mix. You must ensure that your electrical installation is safe and conforms to current regulations. It is recommended that a qualified electrician carries out an inspection of a business premises electrical systems at least every 5 years.
Only qualified electricians can install, repair, maintain and alter your electrical supply and must be registered with NICEIC (www.niceic.com) , NAPIT (www.napit.org.uk) or ECA contractors (www.eca.co.uk).
The engineer should provide you with a written Electrical periodic installation certificate. Electrical safety certificates use the following codes to indicate how urgent the work is.
Certificates with Code 1-2 are not acceptable to WRS officers who will ask you about plans to carry out repairs.
Indications of poor electrical installations:
Staff should be trained to check that gas and electrical equipment, cables and sockets are working properly, not damaged and to report problems so defects can be remedied.
Ice can harbour bacteria and ice machines must be kept clean and sanitised to prevent mould growth. Make sure ice machines are on your cleaning schedule. Ensure ice cubes are removed from the machine with a scoop not hands. The scoop should be stored in a container and both washed daily.
Food Safety officers visit your business at any reasonable time, ie. during trading hours, including evenings and weekends. The frequency of visits is linked to the hazards of the business and how well they are controlled. If major problems are found officers will visit until compliance improves.
It is normal practice to make unannounced visits for both programmed inspections and complaint investigations. If you are very busy an officer may make arrangements to come back at a more convenient time. Refusing entry to an officer is an offence (obstuction). The owner of the business does not have to be present. Officers will alwasy make a point ot talking to staff to ensure they know how to produce safe food.
The will leave you a written report which you will be asked to sign. The report will make it clear if there is any action you need to take and how urgent this is to ensure you are producing safe food. Items for action will be coded:
1. Immediate action required
2. Action within three months (or as agreed with the officer)
3. Recommendations of good practice
A copy of the report will be scanned by WRS and kept for future reference. Reports can be released on request to the public/media etc. They may be redacted if they contain senstive information and to protect third parties.
Also see our Food Hygiene Rating Scheme for businesses web page.
There is currently free movement of goods throughout the European Union (EU) but foods imported from outside the EU are subject to extra checks (documentation and sometimes testing). Deliveries can be held up by these product checks. Foods can be seized and/or disposed of if found to be contaminated.
The FSA also issue warnings to local authorities about foods that are contaminated and banned from being imported.
Food Business Operators (FBO) in high risk settings, eg. care homes, nurseries, hotels must consider the potential risks of cross contamination/infection from laundering catering cloths where bedding, towels and other soiled items are present. The Food Standards Agency Safer Food Better Business pack used by many individual premises only deals with laundering of cloths used in your kitchen. The Care Homes supplement refers to dirty laundry coming in to the kitchen, but does not deal with the often found practice of kitchen items being dealt with in potentially contaminated areas.
Potentially hazardous situations which need review and documented controls in your food safety management system include:
One of the easiest ways for bacteria to spread is from you hands. Good hand washing practices are essential to ensure food safety. Hands must be washed thoroughly using hot water and soap:
Hand Wash Facilities:
You must have a sufficient number of easily accessible wash hand basins with adequate supplies of hot and cold, or appropriately mixed, running water, soap and hygienic means of drying hands. In some high risk business non-hand contact taps may be required.
The wash hand basin must be properly connected to the drainage system and used for hand washing only.
If the only wash hand basin is in a toilet area it is unlikely to be an appropriate hand wash facility in any business where high risk foods are prepared.
Fabric hand towels are not recommended as their multiple use can allow bacterial growth. Use paper towels or air dryers.
Good Personal Hygiene:
Pests carry disease and can contaminate foods. To stay pest free, check all food prep and storage areas on a regular basis. Keep your premises clean and tidy inside and out. Never use open trays of bait in food rooms as they may contaminate food. Pest control contracts are recommended but not a legal requirement. If you have a contract be sure you know the level of service you are paying for. Read and act on all reports provided. In between visits you should still carry out your own checks.
If you do not deal with a pest infestation it can lead to your business being closed (see Imminent Risk and Hygiene Emergency Prohibition Notices). If you find a problem you must take immediate action to deal with it. This usually means calling in a professional pest controller, disposing of damaged/contaminated food/stock and a deep clean and disinfection of contaminated areas.
Staff must be trained to spot signs of potential infestation and report signs of droppings, dead bodies, damage to stock, holes in the structure of the building etc. If there is a gap you can insert the tip of a pen into it then a rodent can probably get through it.
How to stay pest free:
Regulation EC 852/2004 Article 6 requires all businesses offering food and drink for sale to register with the Local Authority where they are based. It is an offence not to register. This applies to everyone from major manufacturers to individuals working in a domestic setting. It should be done at least 28 days prior to starting trading. There are currently no exemptions. WRS confirms all new registrations and further start up information may also be sent.
If you change your work activities, eg. a wet sales pub starts producing meals, you move from a home base to a commercial unit, add high risk foods eg.meat products, to the food you offer for sale you must tell us. We will then advise you on any new food safety measures you need to consider and may re-inspect/re-rate your premises.
Food Business Operator
The person signing the registration will be assumed to be the Food Business Operator (FBO) and is taking legal responsibility for ensuring the business complies with legislation. If things go wrong this individual may be held legally liable. If legal action is being considered officers will always check that registration details are correct.
WRS have powers under Section 16 of the Local Government Miscellaneous Provisions Act 1969 to formally request information on who owns the business. Failure to provide information on ownership is an offence.
The name, address of premises, telephone number and name of FBO have to be kept on a Public Register and provided on request to third parties, including HMRC and other public bodies.
Food Premises Changes of Ownership
Registrations and FHRS ratings are not inherited. If the business changes hands a new registration is required and the business will be subject to a new inspection and FHRS rating.
The name, address of premises, telephone number and name of FBO have to be kept on a Public Register and provided on request to third parties inlcuding Freedom of Information Act requests.
WRS carries out regular sampling of food related products. The sampling programme changes each year to meet national, regional and local requirements. Sampling activity includes microbiological and chemical testing of over the counter purchases of food and food related products, shelf-life testing and visits to premises to carry out surveys, take environmental swabs and samples of food being produced. Sampling programmes have included imported foods, salads, cooked rice, sandwiches, dish cloth/tea towels, cooked meats and pates and bottled water. Officers also carry out sampling of some complaints provided the food item has been properly stored. Where samples have been taken the business (and any complainant) will be advised of the result.
If not handled and cooked properly, herbs and spice, especially when used with high risk foods, can harbour bacteria which can cause illness. Unopened spices have a storage life of up to three years. Whole spices have a longer life than the more fragile ground spices and herbs. Ideally, herbs and spices should be stored at a temperature no higher than room temperature and protected from humidity. They should not be stored near the stove or any other heat source as heat will reduce their flavour, particularly the capsicums (red pepper, paprika) or spices where volatile oils or characteristic aromas are important. Green herbs, such as parsley flakes and chives are light sensitive and should be protected against direct exposure to sunlight and fluorescent light bulbs. If spices need to be kept for a long time, they can benefit from being stored in the refrigerator. Spices can also be kept in the freezer.
When selecting a premises for a food business you need to consider whether they are suitable for the type of food you intend to offer now and if you expand in the future. Detailed requirements are in Regulation EC 852/2004, the Food Hygiene England Regulations 2006 and the Food Standards Agency Starting Up guide which you can download from www.food.gov.uk
Most new, purpose built food premises will comply with legislation. If you are thinking of using an older premise, or converting premises that have not been used for food preparation before, consider what work may be needed to ensure compliance. The use of some premises may be restricted by planning consents and associated restrictive conditions (eg. listed building consent). If you are not sure about the status of a building, you should contact the Planning Department/ Development Control service within the relevant local authority in Worcestershire to check if there is any action you need to take.
Ensure that the premises have sufficient space to allow you to produce food safely, avoid cross contamination, enable effective cleaning and promote good housekeeping.
Premises must have adequate natural or mechanical ventilation. This may be as simple as having windows that open (may need fly screens) but in many catering premises and those processing or cooking foods, mechanical ventilation may be required to help remove grease and other waste products from the cooking area. Costs may be incurred if Planners ask for a formal report by a competent person. If you need to install extraction be aware that the Environmental Protection Act 1990 requires you to prevent fumes and noxious odours causing a nuisance to neighbours.
Plan how food will be handled at each stage of your business from the point at which the raw ingredients are delivered and stored, right through to serving your customers.
Your internal and external layout is critical to ensure that you produce food safely. It is often helpful to draw a floor plan so that you can see how each part of the business will fit into the premises. If things don’t fit then it probably isn’t suitable for your needs!
Take into account the following when designing your layout:
All WRS food safety officers have a Hygiena SystemSure device which uses ATP (Adenosine Triphosphate) bioluminescence as a simple, rapid way of monitoring cleanliness. ATP is the universal energy carrier and is found in all living organisms. The technology has been in use for over 25 years as a method of measuring hygiene standards and the Food Standards Agency are now recommending enforcement authorities use this equipment. The test is not intended to be a replacement for traditional microbiological tests. It is not a precise measurement of surface contamination but is a sophisticated and sensitive indicator test of hygiene status and potential risk.
The unit of measurement is called a Relative Light Unit (RLU). A swab may be taken on surfaces, equipment or hands to check they are clean. The check is done in less than two minutes. The advantages of the test are:
If good cleaning practices are in place swab readings of 0-10 RLU will be found if you have just completed cleaning. If taken on surfaces in use during working hours a reading of up to 150 -200RLU may be acceptable. Anything higher is likely to lead to a discussion on your cleaning practices. These are not formal samples but if an officer has concerns a swab may be taken and sent to the lab for analysis. Results from such systems are now being accepted by the courts as evidence in food prosecutions.
High risk foods must be kept above 63*C or at 8*C and below (cooked or uncooked dairy products, meat and meat products,poultry)
Chill food between 3-5*C. Below 3*C may affect quality.
Probe high risk foods and ensure temperature is held above 70*C for 2 mins or at 75*C for 30 secs.
Keep temperature records as evidence of due diligence.
Bacteria that cause food poisoning will grow in the DANGER ZONE between 5*C and 63*C. Temperatures outside this range reduce the risk of bacterial growth.
Below 5*C, bacteria do not grow or grow very slowly. Bacteria already present will lie dormant until warm conditions return, which is why it is important to ensure cooked food reaches the correct high temperature. The coldest part of the fridge should be between 0*C and 8*C (32F and 41F). Use a fridge thermometer to monitor the temperature of your fridge regularly. Temperature dials can be unreliable especially in older equipment. Be aware that cold fridge display units may not hold the same temperature at all levels so make checks on different shelves. Temperatures may also be affected by display lighting in cabinets especially at the top of units.
Most bacteria are killed by a temperature of at least 70*C providing this is reached at the centre of the food and is held for a sufficient time. Use a probe thermometer to ensure food is being kept hot (above 63*C) or cold (below 8*C). Always clean the thermometer thoroughly before and after you use it with sanitiser or probe wipes.
High risk foods, such as soups, sauces, gravies, must be kept hot after cooking and before they are served. Ways in which food can be kept hot include:
Hot holding temperatures must not drop below 63*C. Lower temperatures provide an ideal environment for any bacteria present to multiply.
Hot food that is for service or on display can be kept below 63*C but for one period only and a maximum of 2 hours.
After 2 hours the food must be either brought back to a temperature of 63*C or hotter, cooled rapidly to a temperature of 8*C or colder, or remain at 63*C or hotter or 8*C or cooler or thrown away
Leave food in a cooker or hot holding unit after the unit has been switched off. Hot holding units are not designed to cook or reheat food. Food should be thrown away after display or service or cooled as quickly as possible and stored in a refrigerator at or below 8*C.
Food should be cooled rapidly and refrigerated within 90 minutes. Cool it in the coldest part of your kitchen. If the food is still too hot after 90 minutes consider:
Food should never be re-heated more than once. Reheating should be to a temperature of 75*C or hotter.
Check your Temperature Probe (Calibration):
If these temperatures are not achieved, change the battery and try again. If this is not effective you may need to buy a new probe!
The legal requirement is that employees are supervised and instructed and/or trained according to the work they do. The level of training required will depend on the type of food handling, ie. employees who prepare high-risk food will need more training than those who handle only low risk foods. During a visit an officer will talk to you and your staff about the work you do. This helps determine if you and your employees have a suitable level of food hygiene knowledge and training to ensure that the food you produce is safe to eat. If the answers are not satisfactory then we can require you and/or your employees to undertake suitable training.
Identify Training Needs:
Whilst there is no legal requirement to attend a formal training course this is strongly recommended as it helps reinforce your own food safety messages. WRS does not offer food hygiene training courses but there are plenty of options on line.
Find out what previous food handling knowledge, experience and qualifications each employee has. Decide which employees:
Consider whether you have someone experienced enough to deliver training in-house or whether you would prefer to send some of your staff on a formal food hygiene training course. Devise a training plan for employees and record the training they undertake, eg. in Safer Food Better Business.
Formal Training Courses:
When arranging formal training you should ensure that the training and qualification is developed or accredited by an external organisation.
Training certificates of employees who are no longer working in the business should be removed from public display.
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