Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires that food handlers working in a food business are supervised and instructed and/or trained in food hygiene matters relevant to their work.
Details
A food handler is any person involved in a food business who handles or prepares food, whether open or packaged. Managers, supervisors, bar staff, waiting staff, retail assistants and warehouse staff are considered to be food handlers, as well as those directly involved in preparing food.
The degree of training needed by a particular member of staff depends on their duties. For example, people involved in preparing open high-risk foods (e.g. chefs, cooks, catering assistants, people who make sandwiches, etc) need a higher level of training than those who wait on customers or wash up.
Three main levels of food hygiene training are suggested as a guide to compliance with the regulations:
- Stage 1 - The Essentials of Food Hygiene - the very basics of food hygiene - aimed at everyone employed in a food business.
- Stage 2 - Hygiene Awareness Training - more detailed information about food hygiene - aimed at food handlers involved with on-site support and front-of-house activities but not directly involved in the preparation of open foods (e.g. waiting staff, counter staff, cellar men, bar staff, retail staff etc.).
- Stage 3 - Formal Training (approved course lasting 6 hours) - aimed at food handlers who prepare and handle open food (e.g. chefs, cooks, kitchen assistants, home caterers and/or mobile catering businesses).
- It is also regarded as good practice if managers, head chefs and food business owners take further more advanced training which covers food hygiene management systems and HACCP principles in more detail.
Some larger companies run their own "in-house" training courses which employees are required to attend. However, smaller businesses will need to arrange appropriate training for their staff and will normally be expected to send staff who prepare open food, on an approved training course (of approx 6 hours).
Approved courses include those accredited by:
- The Chartered Institute of Environmental Health (CIEH)
- The Royal Society of Public Health & Hygiene (RIPHH)
- The Royal Society of Health (RSH)
- Society of Food Hygiene and Technology (SOFHT)
- and various local organisations run such courses.
Next Steps
Contact us for more information and advice about the training requirements, suggested levels of training needed and types of courses recommended.
If you require a list of local organisations which run approved food hygiene courses a copy can be viewed and printed here. Alternatively contact us and we will send you a copy.
Contacts
Telephone: 020 8313 4830
Fax: 020 8313 4450
E-mail: food@bromley.gov.uk
Address: Environmental Health and Trading Standards, Civic Centre, Stockwell Close, Bromley, BR1 3UH.