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Food poisoning, food borne illness and allergic reactions to foods can be disastrous for a business. Civil claims are on the increase. Developing an effective food safety culture within your business can prevent food-related illnesses and protect your business.
Approximately 97% of food poisoning cases involve food handler error, and there are approximately 70,000 notified cases of food poisoning per annum, with over 300 people dying from food poisoning each year. Managers must know the roles of their frontline staff, and must discuss their training needs with them to ensure that staff are aware of food safety, food allergies and the risks.
Over one million people suffer from Norovirus each year, and MRSA, Clostridium difficile and others can be transmitted due to bad or lazy hygiene practices. These illnesses cost the UK economy something in the region of £2 billion per annum.
If you run food businesses please remember that health and safety training applies to you and your staff - in addition to food safety training. See the pages on Public Health Courses and Health and Safety Courses.
EC Regulation 852/2004 on the Hygiene of Foodstuffs requires food businesses operators to ensure that their food handlers are supervised and instructed and/or trained in food hygiene matters relevant with their work activities. Food hygiene scores based on the last inspection are now published on the internet and your business can suffer if it is given a low score or is faced with legal action by a local authority.
The operator or the person responsible for the development and maintenance of the food safety management procedure based on the principles of Hazard Analysis Critical Control Points (HACCP) should receive adequate training in the application of HACCP principles.
There is no legal requirement to hold a certificate, but you must practice what you have learned or been taught. If you are the food business operator then you must supervise your staff to ensure that they put into practice what has been taught.
Visit the Food hygiene and standards page for further food safety information.
Owners, managers and staff in voluntary organisations and community groups, landlords, students and residents, and anyone working in retail, manufacturing, wholesale, offices, food businesses, health and social care, education and childcare services, and local authorities will all benefit from these courses.
Visit the Training on Food, Health and Safety page or telephone: 020 7361 3002. Please note that if a course is full or the dates are not advertised then a waiting list is kept until there are sufficient numbers to make running the course worthwhile.
Subject to demand workshops, briefing sessions or seminars about Hazard Analysis Critical Control Points (HACCP), food safety management procedures, cleaning, pest control, developing food safety cultures, inspecting food rooms, etc may be organised.
A popular course covering the essentials of cleaning, cooking, chilling and cross-contamination. They provide informative overviews or refresher sessions for residents, voluntary and health, child and social sector organisations and for food handlers in a wide range of food businesses. This course is not accredited.
Talks on the signs and symptoms of food allergies and the importance of control measures, menu planning and the difficulties faced in identifying allergenic substances on labelling. This course is not accredited. Your customers may not be aware that they have a food allergy. 1 in 100 adults have an allergy and 1 in 50 children have a food allergy. Suitable too, for schools, parents and community groups.
This course provides guidance on how to use the Food Standards Agency's Safer Food Better Business pack in order to meet the legal requirement of maintaining a documented food safety management procedure. This course is not accredited.
If you are seeking to raise your rating this course may provide you with guidance. It consists of discussions around your food safety management procedure, personal hygiene, cleaning, cooking, chilling and cross-contamination. This course is only available to businesses in The Royal Borough of Kensington and Chelsea. This course is not accredited.
Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. It is suitable for all new catering or retail staff.
This covers the fundamental principles of food hygiene. Suitable for those who handle high risk or open food in premises where food is stored, prepared or cooked (formerly called the Foundation Certificate in Food Hygiene or Basic Food Hygiene Certificate). You may want to consider a Level 3 course after this or a Level 2 in Healthier Eating and Special Diets.
This is an introductory course about Hazard Analysis Critical Control Points (HACCP) and how to use this food safety management system in catering premises.
A course designed for supervisors and managers with responsibilities for food safety and supervision of food handlers within food businesses (formerly known as the Intermediate Certificate in Food Safety). You may want to consider going on to do a Level 4 course afterwards.
This is a course that examines systems such as Hazard Analysis Critical Control Points (HACCP) and food safety management toolkits such as Safer Food Better Business.
This course is designed for managers, executive/senior chefs and potential food safety trainers (formerly known as the Advanced Certificate in Food Safety).
Certain listed above courses are only run subject to viable candidate numbers and trainer availability. If you do not see a public health, health and safety or food safety course listed or suitable training intervention call 020 7341 5606 to ask for advice.
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