TRAINING

All staff engaged in any food handling, service or cleaning will require some degree of food hygiene training.

Each employee will receive training detailed below, dependent upon their particular job role:

T Food Safety Essentials Moodle and Food Allergen Essentials Moodle

T Food Hygiene Training Workbook and Food Hygiene Training Record

T Refresher training, as and when required

T For those in higher level roles: Employees who undertake considerable food preparation at work will require full training (CIEH Level 2 or equivalent). In addition to this, we also offer CIEH Level 3 training

See the table below for the training requirements of each specific role:

Induction Programme

Induction training will be carried out as soon as possible after an employee commences employment. The objective of the training is to ensure that new employees are familiar with all the fundamental aspects of food safety, which relate to their employment.

All employees will be made aware of the Universities commitment to food safety and the existence of the policy and associated records.

Training will cover safe working practices, equipment, reporting faults and maintenance procedures.

High standards of personal hygiene are essential so as to lessen the risk of illness borne through food. It is the responsibility of management to ensure that personal hygiene is addressed in a proactive manner. It must not be taken for granted that personal hygiene is common sense and that it will be practised habitually by all food handlers.

For procedures relating to reporting of illness reference should be made to the section of food safety manual – Fitness to work