If you manage, own or hold a supervisory role in a food related business, whether that’s preparation, manufacture or retail, then your knowledge must be greater than your employees because it is within your power to implement safety procedures, assess critical control points and educate them about more efficient methods.
You might also like to take advantage of a course on how to deal with food inspectors and food hygiene ratings so that you know exactly what to expect, how to treat advice and how food safety courses benefit staff.
Food Alert in London offer a course for managerial and supervisory staff, it takes a few hours but as ever, course fees are truly worth the money.
Course content can be tailored to business and individual needs and can be delivered at the training centre or on business premises.
- What to do when food inspectors visit your premises.
- The consequences of not providing required information.
- Who needs to be present at the visit and why and responsibilities.
- Be able to identify remedial action and effect implementation.
- The benefits of completing risk assessments.
- An improved working environment.
- Improved staff development.
- Better business continuity.
You may wonder if this is vital or something that can be postponed indefinitely.
Don’t wait until food inspectors’ visits before you take action about your knowledge base or practical food hygiene tools and systems.
It’s too late to offer excuses, a food inspection result will be attributed on what the food inspectors see, if that’s a fully up to date trained management person ensuring that they and the team follow legislation to the letter then you’ll have nothing to worry about.
If it’s you running around panicking and realising that you should have done something about X, Y and Z weeks ago, you’ll have a problem.
Namely, a low food hygiene rating, damaged reputation and staff morale that nose dives. Don’t do that to yourself, your team and your business.
You may already have taken food safety training at level 2 and feel confident but level 3 training is better at higher employment levels.
If you took the level 2 food safety training more than 3 years ago you can take a refresher at level 2 and progress to level 3 thereafter.
The Chartered Institute of Environmental Health (CIEH) Food Safety course overview at level 3: (AS/A level.)
- Good hygiene practices.
- Pest control.
- Temperature control.
- Workplace design.
- Waste disposal.
- Cleaning and disinfection.
- Personal hygiene.
- Food safety management tools.
- HACCP – Hazards Analysis Critical Control Points.
Food hygiene courses dedicated to HACCP are at managerial level (and staff level) which will allow you to employ a food safety management system if you aren’t already utilising HACCP which adheres to EU Regulation (EC) No 852/2004.
Opportunities, food inspectors, food hygiene ratings and self-development are your responsibility. Food safety training is invaluable.