We are an approved centre for:

 Royal Society for the Promotion of Health (RSPH)

 Highfield Awarding Body for Compliance (HABC)
 Chartered Institute of Environmental Health (CIEH)

OUTLINE OF CURRENT LEGISLATION

FOOD SAFETY (HYGIENE) TRAINING

The law requires that food handlers are supervised and instructed and/or trained to a level which is appropriate to their duties. 

For example, a supervisor will need a higher level of training than the people they supervise.

The law does not mean food handlers must have received formal training. However, a certificate saying they have passed a recognised course is evidence they have complied with the law.

The following is a guide to the level of food safety training considered appropriate:

• Waiters, bar staff, catering assistants - Level 1 (New)
• Food handlers - Level 2 (formerly Basic/ Foundation)
• Supervisors -  Level 3 (formerly Intermediate)
• Managers and proprietors - Level 4 (formerly Advanced)

In addition to this general training requirement the law also requires that those people responsible for developing and maintaining food safety management systems are specifically trained in their application (see Safer Food Better Business)

It is recommend food handlers receive refresher training every three years.

FOOD SAFETY (HYGIENE)

From the 1st January 2006, food safety law changed and the new legislation is based on traceability of food and control of any potential hazards in order to limit the possibility of food poisoning outbreaks.  It is based on HACCP* principles ie. a food safety management system.  It is recommended by the Food Standards Agency that those involved in the implementation of a HACCP system have some level of food hygiene training in order to assist in the process.

The law states that all staff involved in food handling, both preparation and service, be trained or instructed to a level which is appropriate to their level of work.  It is the responsibility of the food operator to ensure this happens.

*HACCP

HACCP stands for ‘Hazard Analysis Critical Control Point’.  It is a system where monitoring checks and controls are put in place aiming to reduce or eliminate potential food safety risks.  The Food Standards Agency recommend a system called 'Safer Food Better Business' which is being introduced across England and Wales. 

All UK catering businesses, of any size, should have a HACCP-based system in place . 

HEALTH AND SAFETY

The Health and Safety at Work Act 1974 makes it a legal obligation that employers of 5 persons or more to have a written health and safety policy in place.

The Management of Health and Safety at Work Regulations 1999 makes it a legal obligation that employers of 5 persons or more to have written risk assessments in place.

It is the responsibility of all employers to ensure the health, safety and social well-being of all staff, contractors, visitors and members of the public on their premises, at all times.  It is recommended that staff receive health and safety training to assist in achieving this aim. 

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Updated  14-05-10

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