Food hygiene inspectors have seen every trick, heard every excuse and know all the shortcuts so when they carry out their unannounced audits there is no way to fool them.
If your business is performing at a low food hygiene standard, outside of legislation or without having taken the time to implement staff training and a food safety management system based on HACCP, it will be obvious to an inspector.
Food Safety Training
Taking training at all levels of employment is the law.
Knowledge gained in the training environment can be implemented, managed and assessed regularly which makes the official audits less stressful.
If you know that everyone has an up to date understanding of their responsibilities, regulations and ramifications there is an increased likelihood of food hygiene inspectors awarding higher scores.
The initial outlay in food safety training, and in courses that deal with how to prepare for audits, will be more than compensated for by the confidence in your team, the lack of fear about cross contamination and a health and safety incident and in the flow of happy customers who don’t have any cause to complain.
From front of house staff, part timers, full time employees, management to business owners, there is an accredited food safety training course available through exemplary training firms like Food Alert in London.
Courses can be taken in a classroom or online (for more basic levels) or on the business premises.
The Food Awareness course for front of house staff:
- An introduction to food safety, food poisoning, its symptoms and food hazards.
- Food safety hazards, prevention of the contamination of food.
- Cleaning and disinfection: what are disinfectants and sanitizers?
- When to clean and disinfect, clean as you go and scheduled cleaning.
- Cleaning equipment.
- Handling rubbish.
- The importance of personal hygiene. Hand washing, protective clothes and illness.
The level 4 Managing Food Safety course covers:
- How to implement and supervise a food safety management system.
- Identify areas for legal compliance.
- Design an improvement plan.
- Food hazards and the risks associated with them.
- The terminology – supervising food safety.
- The techniques involved in controlling and monitoring food safety.
- An appreciation of the risks linked to cross contamination.
- Understand temperature’s role in the control of food safety.
- The importance of supervising high standards of cleaning.
A typical course about how to deal with food hygiene audits and ratings benefits:
- Gain an understanding of what to do when an EHO visits your premises.
- Understand the consequences of not providing required information.
- Know who needs to be present at the visit and why, and who is responsible.
- Be ready to identify remedial actions and implement them.
Remember, it’s perceived as a positive sign when a food business displays a good Food Hygiene Ratings Scheme score, it reinforces the food safety message.
Within the food industry no one can afford to cite ignorance or lack of training opportunities as reasons for poor food hygiene audits.
Seek the facts, follow legislation and welcome the food hygiene inspectors with a warm smile.