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Current food hygiene legislation requires that:
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.
The following guidance indicates 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:
Training is approximately six hours and commonly known as 'Level 2 Award in Food Safety In Catering'.
This training is available to attend at:
Elmbridge Borough Council
Civic Centre
High Street, Esher
Surrey KT10 9SD
£75 (including V.A.T.) per person
To find out more about future training courses or to book a place see:
| Related Pages: |
| Food safety training |How do I set up a catering business from home? (FAQ) |