Food Safety Training: Ignorance Is Not Bliss

Food Safety Training: Ignorance Is Not Bliss
January 07 11:17 2017 Print This Article

Food safety training delivers all of the information that every staff member will require to apply effective measures which maximise food hygiene, minimise risks and ensure strong food hygiene ratings when food inspectors call.

Lack of knowledge is not a viable defence for inadequate food safety nor is a supposed lack of time to take training. Food inspectors have heard every excuse and have grown weary of them.

Food inspectors arrive without warning so that they can evaluate the true state of the premises, staff and food hygiene throughout all stages of preparation, manufacture and retailing.

If they sent word of their imminent arrival they would find inaccurate results. It’s amazing how much cleaning and “best behaviour” can be achieved in a few minutes.

Food inspectors know this and they aren’t Machiavellian. They appreciate that their appearance often fills people with dread but they have a vital role in ensuring food safety levels are as high as possible.

They’re trying to make your business effective and safe. Surely that’s what you want too?

HACCP Hazard Analysis Critical Control Points is a preventative food hygiene management tool which is mandatory under UK and EU legislation.

It can be used to optimise work processes, customer and staff safety. Level 2 training is equivalent to GCSE grades A*-C and level 3 is AS/A level. Training is for everyone.

The level 2 HACCP course content:

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

A specialist training firm like Food Alert in London will be able to build scenarios and use your business as a recognisable model for effective training. This helps to drive messages home to the attendee.

From this course the relevance of HACCP is understood and implementation and management which aids your food hygiene ratings ensues.

The Level 3 HACCP food hygiene course is more in depth than the level 2 training and it’s recommended for management and supervisors.

It offers students information about:

  • The legal requirements for businesses to adopt a food safety management system.
  • The controls needed to ensure food safety and how these should be monitored.
  • The seven integral principles of HACCP and how these equate to a food safety management system.
  • Learn how food safety management tools can assist in the application of HACCP in catering.

Food inspectors yearn to see effective HACCP plans in place, why disappoint them and cost yourself business?

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