Are you confident that your staff and premises are as hygienic as they should be by law?
When was the last time that the fridges and store cupboards were cleaned?
When did the work surfaces sides or the tiling last have disinfectant on them?
If a food hygiene auditor entered the premises now would you panic or have the satisfaction that you and your team have top levels of food hygiene and a HACCP food safety management system in operation?
Bacteria causes food poisoning. Bad practices and poor personal hygiene are essential for E-coli, salmonella and norovirus to take hold in your kitchen.
Customers trust you
Customers trust that as a product provider you have taken all necessary measures to ensure that when they eat food from your premises they do not fall ill or suspect that legislation isn’t being followed.
In today’s technology driven world clients have never been better informed about what food businesses should be doing to guarantee their safety and what your food hygiene audit result means for them.
Don’t assume that people outside of the industry won’t comprehend what a food hygiene score of 3/5 means. They, and you, should hope and strive for higher.
Unless you can state that your team members have taken food hygiene training, know their responsibilities and follow legislation without a slip, there is still work to be done to keep your kitchen as risk free and clean as possible.
Food hygiene courses are available from basic through to management levels, this includes HACCP training. By contacting a food hygiene and HACCP training specialist like Food Alert you can allow your team and premises to fulfil their potential.
When the practices from training sessions are rolled out and managed not only will the risk of food poisoning via cross contamination diminish, your Food Hygiene Ratings Scheme score should rise too. For your business, these outcomes are wholly positive.
Food Hygiene Courses
Level 2 training is equivalent to GCSE and level 3 is AS/A level:
CIEH Food Safety Course in Catering – level 2.
The basics of food hygiene and the skills to work safely.
- Food safety.
- Food handling.
- Hygiene hazards.
- Food premises and equipment.
- Safe food storage.
- Temperature control.
- Refrigeration/chilling/cold holding.
- Cooking/hot holding/reheating.
Level 3 CIEH food hygiene courses content:
- Application/monitoring of excellent food hygiene practices.
- Food legislation and supervisory management.
- Workplace/equipment design.
- Waste disposal.
- Pest control.
- Personal hygiene.
- Temperature control.
- Implementation of food safety management systems.
- The HACCP system.
- Contributions to staff training.
The level 2 HACCP training:
- Components of HACCP food safety management systems.
- Risk awareness.
- HACCP’s purpose.
- HACCP benefits.
- How to use HACCP.
- HACCP’s 7 principles.
- Establishing HACCP food safety management systems.
- Identifying HACCP procedures.
- Food hygiene – assessing critical control areas.
- Contamination and its sources.
- Control methods to prevent contamination.
- How to reduce/eliminate risks using HACCP.
- How HACCP reduces risks.
- Workplace safety and staff competency.
- Hazard recognition.
- Critical control points.
- Corrective actions at all levels of employment.
Knowledge is power so please seek food hygiene training today.