Food business owners are mandated by law, to make sure that food handlers will have appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely.
If you are responsible for developing and maintaining a business’s food safety management procedures, you must have received adequate training to enable you to do this.
In UK, food handlers don’t have to hold a food hygiene certificate to prepare or sell food, although many food businesses will prefer that they do. The necessary skills may be obtained through on-the-job training, self-study or relevant prior experience.
Level 1 Food Hygiene and Safety course is designed as an introduction to food safety in order to give people who work alongside low-risk food with a basic knowledge of general food safety controls and procedures.
The course is solely for staff who do not have a direct role in preparing or handling food but who need to have a basic knowledge of food hygiene in order to ensure that they are able to work safely.
This is for workers who are not involved in the preparation or handling of high-risk food, or who only handle wrapped or pre-packaged food. This includes, but is not limited to:
Waiter in a restaurants
Front of house employees
Checkout staff
Bar workers
Kitchen porters.
If your task involves directly handling or preparing high-risk foods, then you will need to take our Level 2 Food Hygiene and Safety course in order to comply with food handlers’ legal obligations.
UK food hygiene certificates don’t have an expiry date. It is left to the discretion of the food business owner or environmental health officer to decide whether a refresher course is needed. This may be a result of changes to legislation or technological developments in food hygiene.
Upon the completion of the course you will be given a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
Excellent manufacturing processes are important to the production of healthy food. Employees, whatever their role must understand why they are being asked to achieve certain standards and perform to a high level. Without understanding what is being demanded no one will perform consistently. In today’s food manufacturing environment, even a small chance of failure is too high.
Awareness of food hygiene for manufacturing, whether it involves preparing, cooking, packing or processing food, you must ensure that the food you handle is free from contamination and safe for the final consumer to eat.
This is a legal requirement, and this Level 2 Food Hygiene Certificate for Manufacturing course will ensure you fully understand you obligation and responsibilities in order to abide the law, deal with food safety hazards and keep your manufacturing workplace clean and free from pests.
This on line course is intended for all food handlers in the manufacturing sector to suit their legal obligation to undertake training. The course is intended for food handlers working in the food and drink manufacturing industry and is suited to anyone working in food storage, packing, processing or assembly.
Trainee will gain a knowledge of good hygiene and safety issues. The course covers food industry regulations, with reference to employees preparing, cooking and handling food in manufacturing based settings.
The content of the course includes:
• Pest Control
• Personal Hygiene
• Cleaning & Disinfection
• Food Poisoning
• Bacteriology
• Prevention of Contamination
• The Law
• Manufacturing Premises and Equipment
By the end of this course learners will:
• Learn the importance of personal hygiene.
• Learn the best food handling practice.
• Learn the importance of keeping manufacturing equipment clean and maintained.
• Learn how to prevent cross contamination and keep the customer safe from food poisoning.
• Learn how to apply food safety controls to achieve higher standards of food hygiene.
• Learn to be able to help keep the workplace clean and hygienic and free from pests.
Upon completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
You want to be a food handler?, or taking over a food business, you must register your premises get a permit with the environmental health service at your local authority at least one month before opening.
This applies to most types of food business, including catering businesses run from home, and mobile or temporary premises such as stalls and vans. Contact your local authority for information on how to get a permit to operate. If you use two or more premises, you will need a permit for all of them.
You might also need to register as self-employed and/or register for VAT. These registration processes are completely separate from registering your food premises.
If you want to make changes to your premises, remember that you should tell the environmental health service at your local authority and you might need planning permission.
You will need to pay business rates on most premises. Contact your local authority for information.
You will need a permit if you want to do the following things:
> sell or supply alcohol
> sell hot food and drinks
> provide entertainment, such as theatre, cinema or some live music performances
> sell food from a stall or van on the street
You should contact your authority for information on all of these Permit.
When you choose the premises for your business, it is very important to make sure that they:
> comply with the necessary regulations
> are suitable for the purpose of your business
> allow you to prepare food safely
You must keep your premises clean and maintained in good repair and condition. Your premises must allow you to follow good food hygiene practices, including protection against contamination and, in particular, pest control.
The following rules apply to your whole premises, not just the areas used for preparing food.
Handwash tubs and rest room – You must have enough washbasins for staff to wash their hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically.
Separate tubs must be provided, for washing food and cleaning equipment.
There must also be enough toilets and these must not lead directly into food areas.
Changing room – You must provide adequate rooms for staff to change their clothes. Other requirements Your premises must also have adequate ventilation, lighting and drainage.
Kitchen area – The following rules apply to rooms where food is prepared.
Floors and walls must be maintained in a ‘sound condition’. They must be easy to clean and, where necessary, to disinfect.
Ceilings must be constructed and finished in a way that prevents dirt from building up and reduces condensation, mould and shedding of particles.
Windows and any other openings must be constructed in a way that prevents dirt from building up. Windows and any other openings (such as doors) that can be opened to the outside must be fitted, where necessary, with insect-proof screens that can be easily removed for cleaning.
Doors must be easy to clean and, where necessary, to disinfect.
Surfaces (including surfaces of equipment) in areas where food is handled, particularly those that are touched by food, must be maintained in a sound condition and be easy to clean and, where necessary, to disinfect.
Your premises must have adequate facilities, where necessary, for cleaning, disinfecting and storing utensils and equipment. The facilities must have an adequate supply of hot and cold water.
Facilities for washing food You must have adequate facilities, where necessary, for washing food. Every sink (or other facilities) for washing food must have an adequate supply of hot and/or cold water. The water must be drinking quality. These facilities must be kept clean and, where necessary, disinfected.
All items, fittings and equipment that food touches must be:
> kept in good order, repair and condition in a way that enables them to be kept clean and, where necessary, to be disinfected
> cleaned effectively and, where necessary, disinfected frequently enough to avoid any risk of contamination
You must remove food waste and other rubbish from rooms containing food as quickly as possible, to avoid it building up.
You must work in a way that protects the health and safety of your employees and other people who might be affected by what you do. If you have five or more employees, you must have a written health and safety policy, which describes your health and safety arrangements.
You must carry out a fire risk assessment at your premises and take fire safety precautions to help protect you, your staff and customers. The type of precautions you must have will depend on a number of things, such as the size of your premises. For advice, contact your local fire authority.
