CODE OF PRACTICE. No 3 TRAINING FOR FOOD HANDLERS

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1 CODE OF PRACTICE No 3 TRAINING FOR FOOD HANDLERS FOOD HANDLER Any person included in a food business who handles or prepares food whether open (unwrapped) or packaged (Food includes drink and ice) LEVEL OF TRAINING 1.00 CATERING 1.1 TRAINING Catering staff employed by the Trust will receive Food Hygiene Training throughout their employment, as in accordance with The Food Safety (General Food Hygiene) Regulations INDUCTION Stage 1 All new catering staff will initially be inducted by the respective Manager/Supervisor prior to duty. Before starting work for the first time new members of staff will receive and have fully explained to them an Induction package containing the following:- The agreement to report Infection declaration [See Code of Practice No 1. And Appendix B - Hygiene and the prevention of food infection Declaration]. * Information on protective clothing, first aid, accident reporting procedures. * Information and Reference to Policy for Food Hygiene, Pest Control, Safety & Quality and Codes of Practices. Stage 2 Hygiene Awareness Instruction All new staff will attend an Induction training session as part of the Induction Training Programme for the Trust [within 4 weeks of their employment]. This will be two days duration and they are held once a month. It will include a food hygiene session which will emphasise on the Essentials of Food Hygiene and will also include:- * The Trust s Policy on food hygiene * Germs Potential to cause illness * Personal Health and Hygiene need for high standards, reporting illness, rules or smoking etc.

2 * Cross Contamination causes and prevention * Food storage, protection, Temperature Control * Hygiene in ward kitchens * Waste Disposal, Cleaning and Disinfection [materials, method and storage] * Foreign body contamination * Awareness of Pests 1.3 FORMAL Where possible within three months of taking up their employment all Catering staff will attend a formal food hygiene training course. Unless they have recently undertaken a similar relevant course. Chartered Institute of Environmental Health Basic Food Hygiene Certificate The course is 6 hours duration plus one hour examination. Successful candidates will be awarded the Chartered Institute of Environmental Health (CIEH) Foundation Certificate in Food Hygiene. The overall aim is to develop a level of understanding of the basic principles of Food Hygiene. The course will include the following:- * Food Poisoning, micro-organisms types and sources * Simple microbiology, toxins, spores, growth and death * Premises and equipment * Common food hazards physical, chemical and microbiological * The importance of the Safe Food System hazard analysis, and critical control points. * Personal Hygiene basic rules and responsibilities * Preventing food contamination safe food handling techniques * Food poisoning symptoms and causes * Cleaning and Disinfection * Legal obligations * Pest Control * Effective temperature of food e.g. storage, thawing, reheating, cooking This training will be undertaken by the Hotel Services Food Safety & Training Officer (CIEH approved Tutor). Hotel Services Department VRJ/PAP/JMD 2 July 2003 Version 3

3 1.4 ANNUAL HYGIENE REFRESHER TRAINING All catering staff will be required as a condition of their employment with the Trust to attend an annual hygiene Refresher course. These sessions will be carried out in the workplace and will involve a formal assessment. The Assessment may be a multiple choice test or a verbal test. Information material will be supplied to supplement the course and in addition updates on relevant new developments. Refresher training will be carried out by the Hotel Services Food Safety & Training Officer. 1.5 ON THE JOB TRAINING All new employees will receive on the job training appropriate to their duties and their previous experience. This will be carried out by Management and Supervisory staff within the Catering Department. Additional training will be provided to staff when deficiencies are identified throughout their employment or due to operational change when the need for training arises. 1.6 SPECIALISED TRAINING Other specialised training will be undertaken as appropriate on a local or regional basis, for Management, Supervisory Grades and any other Special Interest Groups. 1.7 RECORDS FOR TRAINING A yearly training plan will be developed to identify the training needed for each member of staff. Attendances Staff will sign an attendance form (see Appendix F) at each training session. All training will be recorded and retained on file by the Hotel Services Food Safety & Training Officer. Records are not needed to comply with the law, however written evidence of hygiene training may be very important in demonstrating compliance with the requirements of the law. (Due Diligence Defence) NON CATERING FOOD HANDLERS ie Nurses, HCA s, Student Nurses, O.T s, Domestics, Housekeepers, Portering, Stores, Maintenance staff etc INDUCTION Stage 1 All food handlers will be given:- - The hygiene and the Prevention of Food Infection Declaration - the essentials of Food Hygiene - Information and reference to and Codes of Practices. Hotel Services Department VRJ/PAP/JMD 3 July 2003 Version 3

4 Stage 2 Hygiene Awareness instruction All new staff will attend a two day induction training session within four weeks of their employment. The food hygiene session is 45 minutes in duration and is incorporated into the Trust Induction Training Programme and takes place once a month. Emphasis will be on the Essentials of food hygiene and will also include:- * The Trust s Policy on food hygiene * Germs Potential to cause illness * Personal Health and Hygiene need for high standards, reporting illness, rules or smoking etc. * Cross Contamination causes and prevention * Food storage, protection, Temperature Control * Hygiene in ward kitchens * Waste Disposal, Cleaning and Disinfection [materials, methods and storage] * Foreign body contamination * Awareness of Pests 2.2 FORMAL It is recommended that these staff should attend a Foundation Certificate in Food Hygiene as in 1.3 where they are actively involved with handling food or actions could influence food safety. In community areas where handling limited training as in 2.3 may be adequate. 2.3 ANNUAL REFRESHER All non catering food handlers will be required to attend a formal hygiene training session EVERY YEAR approximately 1 1½ hours duration. (New staff should attend within three months of their employment). The course will include the following:- The law and Personal Responsibilities Bacteriology, causes of food poisoning Contamination had the prevention of food poisoning Personal Hygiene Temperature Control and Food Storage Maintenance and cleaning Hygiene in ward kitchens Food handling techniques Pest control Hotel Services Department VRJ/PAP/JMD 4 July 2003 Version 3

5 2.4 OTHER STAFF Other staff who are not food handlers will also need instruction, supervision or training as a matter of good practice e.g. Support Staff who visit the kitchen and also those who are involved in the operation such as site engineers or maintenance fitters. They should understand the Essentials of Food Hygiene as part of their induction to their job and should have Food Hygiene Instruction within three months of starting followed up by refresher training. 2.5 SUPERVISION AND INSTRUCTION All staff will be properly supervised and instructed to ensure that they work hygienically. A greater degree of supervision will be needed for: * New Staff awaiting formal training * Staff handling high risk foods * Less experienced staff Please Note Even if staff have received formal training, supervision must depend upon the competence and experience of the individual food handler. 2.6 QUALIFICATIONS All Catering staff will hold or be trained to have appropriate Food Hygiene qualifications for their particular roles and responsibilities awarded by accredited associations i.e. i) Catering Managers and Assistant Catering Managers will be trained up to Advanced Food Hygiene level. ii) iii) Kitchen Superintendent, Head Chefs, Cooks and Supervisors will be trained up to Intermediate Food Hygiene level. Catering Assistants, Kitchen Porters and Storekeepers will be trained to Foundation Food Hygiene level. Hotel Services Department VRJ/PAP/JMD 5 July 2003 Version 3

6 ATTENDANCE SHEET IN-HOUSE TRAINING For Trust Employees only Shropshire County Primary Care Trust Course name: Category (tick) Course Trainer/facilitator: 1- Training provided in-house for professional and self development Date: 2- Training provided in-house to maintain professional or clinical practice and standards Time: Note- A complete list of which training falls into which category is available from your service manager or training Forum representative NAME GRADE DEPT/SERVICE/ DIRECTORATE WORK BASE PERSONAL NUMBER (IF KNOWN) Trainer/Facilitator. Please return this attendance sheet to Human Resources, West Lodge, Shelton within 14 days

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