Food Hygiene and Safety Training

Future course dates:

• Wednesday, 25 April 2012 - Level 2 in Food Safety in Catering
• Wednesday, 11 July 2012 - Level 2 in Food Safety in Catering
• Wednesday, 7 November 2012 - Level 2 in Food Safety in Catering

Current food hygiene legislation requires that food operators must ensure that food handlers are supervised and instructed and/or trained in food hygiene, appropriate to their work activity.

A food handler is any person involved in a food business who, handles or prepares food whether open, unwrapped or packaged. It also includes people who handle drinks and ice.

The level of training needed for food handlers differs depending on the individual job and the type of food being handled. Staff preparing and handling 'high risk' foods (such as unwrapped cooked meats, rice and prepared sandwich fillings) require more training than those handling 'low risk' foods (such as dried and tinned foods, raw fruit and vegetables). Adequate supervision of staff must be given during the course of their work.

More information is available on the |Food Standards Agency website.

Guidance on how proprietors comply with this requirement

All Food Handlers

Before allowing any food handlers to start work for the first time, they must receive verbal or written instructions regarding the '|Essentials of Food Hygiene'. To ensure that a food business operates in accordance with these rules, it is also recommended that all other staff in the business are familiar with these rules, including cleaners and visitors.

Food Handlers that Prepare Open 'High Risk' Foods

Typically undertaken by Commis chefs, cooks, catering supervisors, kitchen assistants and bar staff who prepare food.

An awareness of the '|Essentials of Food Hygiene' must be gained before starting work for the first time, with further training for those who handle 'low risk' foods within four weeks of starting and formal training within three months of starting work.

Formal training should cover the following:

• food poisoning micro-organisms types and sources
• simple microbiology, toxins, spores, growth and death
• premises and equipment
• common food hazards - physical, chemical and microbiological
• personal hygiene - basic rules and responsibilities
• preventing food contamination
• food poisoning, symptoms and causes
• cleaning and disinfection
• legal obligations
• pest control and
• effective temperature control of food e.g. storage, thawing, reheating and cooking.

Training is approximately six hours for the complete course and is commonly known as 'Level 2 Award in Food Safety In Catering'.

The refresher course involves approximately three hours self-study at home or in your workplace, followed by a two hour session held at the Council Offices (one hour for revision and one hour for the examination).

Where can I take a Food Hygiene Training Course and how do I reserve a place?

The Level 2 Award in Food Safety in Catering training is available to attend at:

To find out more about our food hygiene courses or to reserve a place:

• |Level 2 Award in Food Safety in Catering - course information
• |Level 2 Award in Food Safety in Catering - course timetable
• |Refresher Level 2 Award in Food Safety in Catering - course information
• |Online course booking form (Note: payment can be made online using a credit or debit card - credit card transactions will incur a surcharge)
• Contact |Environmental Health & Licensing with any queries or for further information.