Food Hygiene and Safety Training

Staff should have training appropriate to their work

Training your staff in food safety and food hygiene is an ongoing requirement – but how much training do your staff need in order to comply with the law?

What is the difference between an instructed and a skilled person. The real requirement is that everyone can see the risks and avoid the hazards of their work.

Are courses and formal certification necessary? Should staff be sent on food auditor training courses, or for food hygiene training?

Although there is at present no mandatory qualification necessary, there is a strong case for formal training. Otherwise it may be impossible to demonstrate due diligence.

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