Induction Module Food Hygiene Training (to be completed by ALL team members) Version 2 December 2010
contents page 1. introduction to food hygiene training 3 2. essentials of food hygiene 4 3. Hygiene Awareness DVD Pack 5 4. allergy awareness 8 5. online Basic Food Hygiene qualification 12 6. online Intermediate Food Hygiene qualification 17 7. HACCP Training 18 HACCP Awareness HACCP Induction Training 2
1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make them ill. To do this, we must teach you of both the risks and procedures we have in place to ensure that our food is safe. There are many elements that form our food safety system and this pack aims to give you: 1. The knowledge of the potential risks to food and our procedures to prevent these and, 2. An understanding of how to apply this knowledge when you are working. Training Timeline: This is the training you will need to complete and the timeframe this must be done within Essentials of Food Hygiene Hygiene Awareness DVD Pack HACCP Training & Allergy Awareness Training Online Food Hygiene Qualification Progress on Food Hygiene Qualification First Shift First Week First Month First 3 Months Future 3
2. essentials of food hygiene This highlights the essential food safety information you should know before starting to work with food, including: Personal hygiene, especially the importance of hand washing Reporting illness Safe handling of food Training tool: FSA - Working with food? What you need to know before you start. Training deadline: Prior to beginning trial/first shift 4
3. Hygiene Awareness DVD pack This training builds on The Essentials of Food Hygiene training and aims to further develop your knowledge of the basic principles of food hygiene. It will teach you how to carry out your duties hygienically, covering the 4C s as the framework for thinking about food hygiene hazards, such as contamination and multiplication and survival of food bacteria. The 4C s are: Cross-Contamination Cleaning Chilling Cooking The DVD aims to teach you hygienic working practices within each area, to help control food hazards and so prevent food poisoning or the consumption of toxic or harmful food. Training Tools: Safer food better business DVD Hygiene Awareness DVD : access guide (Refer to 3.1 of this pack) Training deadline: First week of employment 5
3.1 Hygiene Awareness DVD : access guide 1. Insert DVD into computer and wait for disc to load. Double click to start the disc. 2. Select your language. 3. Select Catering icon 4. Select Staff icon 5. Begin training, choose either: Play all or Individual sections 6
The DVD takes approximately half an hour to watch and is compiled of 4 sections: Cross-Contamination: 8 sections - 10 minutes to complete. Cleaning: 5 sections 10 minutes to complete. Chilling: 2 sections - >5 minutes to complete. Cooking: 3 sections 5 minutes to complete. Please ensure you watch every section of the video. Notify your manager on completion. 7
4. allergy awareness This section highlights: How to deal with a customer who may have an allergy or intolerance. Outlines our products which may contain ingredients that could trigger allergic or intolerant reactions. Outlines our emergency procedure for someone who may be suffering from a severe allergic reaction. Training Tools: Dealing with a customer who may have an allergy/intolerance (Refer to 4.1) Allergen Identification Table (Refer to 4.2) Allergy Emergency Action Plan (Refer to 4.3) Training deadline: First month of employment 8
4.1 dealing with a customer who may have an allergy/intolerance 9
4.2 menu allergen identification table Allergen Foods used which contain this allergen Cereals containing Gluten e.g. wheat, rye, barley, oats Bread Buns Cajun Vegetable & Bean Burger Cheese Veggie Classic Burger Fish Fingers Onion Rings Tuna Fishcake Vegetable & Bean Burger Mayonnaise may contain traces of wheat & barley Mustard Celery & Celeriac e.g. stalks, seeds & leaves Balti sauce Mayonnaise may contain traces of celery Thai sauce Tomato Ketchup Eggs Cajun Vegetable & Bean Burger Horseradish Mayonnaise Fish, Crustaceans & Molluscs e.g. all fish, prawns, lobster, crab, clams, langoustines, mussels, oysters Beef & Lamb mixes contains Worcestershire sauce (contains anchovies). Fish Finger Satay sauce Thai sauce Tuna Fishcake Milk All cheeses Butter Cheese Veggie Classic Burger Certain Coffees Cappuccino & Latte Ice-Cream Mayonnaise Milkshakes Natural Yoghurt Onion rings Pesto sauce Tikka sauce Mustard Balti sauce Beef & Lamb mixes contain Mustard powder 10
Cheese Veggie Classic Burger French Salad Dressing Horseradish sauce Mango Chutney sauce Mayonnaise Peri-Peri sauce Smokey BBQ Sauce Tikka Masala Sauce Peanuts Satay Other Nuts e.g. walnuts, cashews, pecan, Brazil, pistachio, macadamia, Queensland nuts Ice-cream may contain nuts House Salad contains pine nuts Pesto Satay - candlenut Sesame Seeds Bread Buns Cheese Veggie Classic Mango Chutney Tuna Fishcake Soya e.g. flour, tofu or beancurd, textured soya protein, soy sauce, edamame beans. Mayonnaise Onion Rings Sulphur Dioxide & Sulphites Branston Pickle Cajun Vegetable & Bean Burger Lupin Seeds & Flour Flour used in Fish Finger & Vegetable & Bean Burgers Citric Acid Vegetable oil = Actually Rapeseed Oil. Many of our products contain citric acid including Avocado, Corn, Tikka & Thai sauces. 11
4.3 allergy emergency action plan Allergy Emergency Action Plan: If you think a customer or staff member is having a severe allergic reaction: 1. Do not move them. 2. Alert manager and ring 999 for an ambulance with a paramedic straight away. 3. Explain that the person may have anaphylaxis. 4. Send someone outside to wait for the ambulance. 5. Remain with the customer/staff member. 12
5. online basic food hygiene qualification This training enhances your food hygiene knowledge further to provide you with a more comprehensive understanding of the risks and procedures when working with food. Training is all done online and is composed of different modules e.g. Food Contamination and Food Poisoning. You should: 1. Read the module ensuring you thoroughly understand the information. 2. Answer the questions at the end of the module. Training Tools: Accessing your Basic Food Hygiene online training. Training deadline: First three months of employment 13
5.1 online Basic Food Hygiene training: access guide 1. Go to www.ncass.org.uk 2. Click on to Online Training : 3) Click on to Start Training Now : 4) Click on to New Trainees : 14
5) Fill in Contact Details. Insert your restaurants address (ask a Manager if you are unsure.) Create a login name and password. Check Agree to terms and conditions Click Proceed. 6) Enter your course authorisation code (your manager will provide this for you) and click proceed: 7) This page should appear displaying the details of the course you are to commence i.e. Level 1 or Level 2; ensure that the correct level is displayed and click I agree, Proceed with this course : 8) Click to Start Training : 15
9) Read through content on each module and click Answer Questions : IF YOU HAVE ANY DIFFICULTIES ANSWERING THE QUESTIONS PLEASE CONSULT A MANAGER WHO WILL BE HAPPY TO HELP YOU THROUGH THE MODULES. Time to complete: Approximately 1hour Completion of the course: Please inform your Kitchen/Training Manager on completion of the course. Payment for the certificates is provided by the company so please ignore the final screen requesting payment. 16
6. online intermediate food hygiene qualification All Managers and Team-Leaders will need to complete an intermediate food hygiene qualification. The rationale and access processes are the same as those for the basic food hygiene qualification; the difference is that the intermediate level advances your knowledge, providing you with 13 detailed modules on food safety risks and hygienic procedures. Time to complete: 4 5 hours Training Tools: Accessing your Basic Food Hygiene online training (Refer to 5.1.) Training deadline: First three months of employment 17
7. HACCP training This training enables you to have knowledge and understanding of our food safety management system or HACCP System. Our HACCP system ensures that we identify foods and hazards that may cause food poisoning and then uses control measures to prevent these occurring. Training Tools: Understanding HACCP (our food safety management system) PowerPoint (see attached) Understanding HACCP (our food safety management system) documentation at the front of the HACCP documents pack in the kitchen. Training deadline: First month of employment 18