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Aug

The Benefits of Food Safety Training

Posted by Wendy Downie – Key Account Manager at Praxis42

For any employee that handles food, appropriate training is not only best practice but is a legal requirement. Whether someone is working in a restaurant kitchen or a food manufacturing facility, a lack of proper training can result in a serious incident.

The best way to safeguard consumers, employees and the reputation of your organisation is by offering appropriate training that will adequately cover all the food safety basics, including controlling food safety hazards, best practices and the law.

There are a variety of different reasons for offering such training to your employees, some of these include:

Legislation

Food hygiene training is a legal requirement. Employees must receive appropriate supervision, instruction and/or training in good hygiene to allow them to do their job safely.

Our food safety training course will help food handlers to understand their legal responsibilities and what the requirements are for the control of food safety hazards. It also includes the role and powers of enforcement officers and penalties for non-compliance.

Food Safety Hazards

There are four different types of food hazards that must be considered in a food handling environment. These include microbiological contamination, (which include food poisoning bacteria); chemical contamination, (such as from cleaning chemicals); physical contamination (foreign bodies such as glass, pest related, hair, metal bolts/nuts) and allergenic contamination, (contamination of food with one of 14 key allergens that must be declared to customers).

Our food safety training course addresses the different types of micro-organisms and symptoms of food poisoning and foodborne disease. It will help food handlers to understand the consequences of poor food hygiene and the importance of good food hygiene.

Reducing the Risk of Contamination

Cross-contamination can pose a huge risk to customers. Cross-contamination occurs when ready to eat or cooked food becomes contaminated with harmful bacteria, either directly by contact with the food containing the bacteria, or indirectly by the food coming into contact with surfaces, hands, equipment or clothing contaminated with bacteria. Cross-contamination should be considered wherever raw foods such as raw meat and unwashed vegetables are handled and where ready to eat and cooked foods are also handled. It is essential that ready to eat foods are handled and stored so that they do not become contaminated either directly or indirectly with food poisoning bacteria. Our food safety training course addresses the preventative measures to be implemented in controlling cross-contamination.

Temperature Control

Bacteria need food, warmth, moisture and time to grow. They will grow quickly at temperatures between 8°C and 63°C. Temperature control of high-risk foods is therefore important throughout the food operation,

Our food safety training course will equip food handlers with the knowledge required to ensure food is kept and reaches suitable temperatures, including during storage, cooking, cooling and hot holding.

Cleaning

The quality of food products and their microbiological safety will be compromised unless cleaning is diligently carried out and monitored effectively within all areas of the catering environment. Poor standards of cleaning may introduce sources of contamination.

Our food hygiene training will help food handlers to understand different cleaning methods and the benefits of implementing a cleaning schedule.

How Praxis42 Can Help

Our online food safety training course is the ideal solution for any organisation looking to train their employees on the fundamentals of food hygiene, safety, and hazards. Delivered through an online portal that individuals can access at their own leisure, the team here at Praxis42 have developed a training course that aims to make a real difference.

The course is not only offered in an engaging and informative format but it is also IOSH approved, CPD certified and SCORM compliant. The modules are modelled on the Food Safety Level 2 syllabus and are suitable for anyone working with food in a catering environment where food is prepared, cooked and handled.

Author

Wendy Downie – Key Account Manager at Praxis42

Wendy has a background in environmental health, specialising in Health and Safety and Food Hygiene support. Wendy works with one of our bigger clients in the entertainments industry helping them to develop and implement an effective Health and Safety Management System.

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