Food Safety

Training

The law says "The proprietor of a food business shall ensure that food handlers engaged in the food business are supervised and instructed and/or trained in food hygiene matters commensurate with their work activities".

In general the following arrangements are appropriate:

1. ALL food handlers must have a minimum base level of hygiene understanding BEFORE they start work, as follows:

  Keep yourself clean and wear clean clothing

  Always wash your hands thoroughly: before handling food, after using the toilet, handling raw foods or waste, before starting work, after every break, after blowing your nose

  Tell your supervisor, before commencing work, of any skin, nose, throat, stomach or bowel trouble or infected wound. You are breaking the law if you do not

  Ensure cuts and sores are covered with a waterproof, high visibility dressing

  Avoid unnecessary handling of food

  Do not smoke, eat or drink in a food room, and never cough or sneeze over food

  If you see something wrong, tell your supervisor

  Do not prepare food too far in advance of service

  Keep perishable food either refrigerated or piping hot

  Keep the preparation of raw and cooked food strictly separate

  When reheating food ensure it gets piping hot

  Clean as you go. Keep all equipment and surfaces clean

  Follow any food safety instructions either on food packaging or from your supervisor.

These points can be amended to suit each business, as some points may not be relevant to some businesses.

2. Preferably at induction, but otherwise within 4 weeks of starting work (8 weeks for part timers) all food handlers should receive hygiene awareness instruction.

The overall aim of Hygiene Awareness Instruction is to develop a knowledge of the basic principles of food hygiene. The topics covered may include:

  temperature control

  food poisoning

  personal health and hygiene

  cross contamination

  food storage

  waste disposal

  foreign body contamination

  awareness of pests

In particular, staff should be instructed on any control or monitoring points identified by your Food Safety Management System or Safer Food Better Business folder.

3. Within 3 months of starting work all staff who carry out food preparation, or handle high risk open (unwrapped) foods require formal food hygiene training to level 1 (eg. Food Hygiene Certificate).

Training Records

It is good practice to keep training records for each member of staff.  It is not required by law, but can be very important in demonstrating compliance with the law.