Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs, Chapter XII Annex II Training: states that – ‘food handlers’ must be instructed and or trained in food hygiene matters commensurate with their work activity
In the context of this guide a ‘food handler’ is anyone who handles food stuffs as part of their job role to include open (unpackaged or loose foods) and wrapped foods.
Course Content includes:
- Food Safety (food hygiene, hazards, responsibilities)
- Personal Hygiene
Course Objectives –
- Understand the basic requirements of food safety and hygiene
- How to keep clean and hygienic.
- How to keep work areas clean.
- The role an individual plays in reducing contamination.
- Identify key food safety issues.
The course tuition is delivered over 3 hours and includes a 20 question assessment.
A certificate will be awarded at the end of the session on completion of the course. It is recommended that food safety training is refreshed every 3 years.
This training is suitable for staff/volunteers who prepare/serve low risk food such as snacks and drinks within schools, early years settings, before and after school clubs and children’s centres.