Food hygiene training
Illness arising from eating contaminated food is preventable through good food hygiene practices. These good food hygiene practices stem from food handlers – anyone who handles or prepares food, ice or drink - having adequate food knowledge and training.
The law requires that food handlers are supervised and trained in food hygiene relating to their work. During food hygiene inspections, food handlers will be observed and questioned to ensure that they have received adequate training.
Training should be reviewed periodically with refresher training offered to your staff on a regular basis.
What training is needed?
Training for persons handling high-risk open foods should be equivalent of a level 2 food hygiene / safety course (i.e. Award in Food Safety in Catering) accredited by a recognised food hygiene qualification awarding body. In-house training may also be provided if it is of an equivalent standard and covers the same course material.
Recognised awarding bodies include:
- The Chartered Institute of Environmental Health
- The Royal Institute of Public Health
At best, practice training should be undertaken within 3 months of employment as a food handler.
How we can help
We are a registered training centre for food safety courses accredited by the Chartered Institute of Environmental Health (CIEH). The courses are run by experienced Environmental Health Officers from our Food Safety Team
Both nationally accredited and council recognised courses are available, including:
Level 2 Award in Food Safety in Catering
This qualification demonstrates a basic knowledge of food hygiene. Holders of this qualification will know how to maintain good practice in the handling, processing and preparation of safe food, and understand food hazards, good hygiene practice and controls based on food safety management systems.
It’s aimed at anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Typical environments may include:
- pubs, hotels, restaurants
- supermarkets and retail environments
- food and drink manufacturers
- care homes
Cost: £67.00 per person. Please bring photo ID when attending this course.
To book, please email the Environmental Health team.
Practical Food Safety
This short course provides interactive training to further develop understanding of food hygiene in relation to day-to-day business practices. It is good preparation for starting a business, or improving food safety practices and documentation in existing businesses.
The course will show you how to train people effectively in food safety. It covers some key E. coli 0157 cross contamination controls, including effective hand washing and cleaning and disinfection and how to complete a cleaning schedule. Temperature monitoring and using written food safety management systems are also explained.
Cost: £25.00 per person.
To book, please email firstname.lastname@example.org.
E. coli 0157: Control of Cross Contamination
E. coli 0157 is a particularly dangerous type of bacteria. It can cause serious, untreatable illness and even death. Because E. coli O157 survives at freezer, chill and ambient temperatures, measures to control cross-contamination apply to all of these environments.
This short course aims to provide you with an understanding of where E. coli 0157 comes from, and how it can be controlled. The course is suitable for all food handlers where raw and cooked foods are handled. The preventative controls covered will also help in the control of other food poisoning bacteria, such as campylobacter and salmonella.
Cost: £25.00 per person
To book email email@example.com.
Food businesses are legally obliged to provide information on allergenic ingredients to their customers.
The course is suitable for all food businesses and will provide guidance on how the legislation affects you. It will give practical examples of what you can do and will also explain the public health significance of providing accurate information.
Cost: £25 per person