You must make sure staff are adequately supervised and instructed and/or trained in food hygiene to allow them to do their job safely.
If you are responsible for developing and maintaining a business's food safety management procedures, you must have had suitable training on food safety and hygiene to do this.
You must make sure that any member of staff who handles food is trained in food hygiene and safety, including allergens before they start work, and keep training records to show Environmental Health Officers when they visit your premises.
The following structure is recommended:
all food handlers should receive instruction on basic hygiene rules before starting work.
if you are using Safe Catering, you should instruct and train food handlers in each relevant section for the job they do.
managers or supervisors responsible for the development and maintenance of food safety management procedures such as Safe Catering must be adequately trained and have a sound working knowledge of them.
staff involved in preparing high risk food, such as cooks and kitchen assistants, should be able to demonstrate the skills necessary to enable them to do their job safely within three months of their appointment.
In order to achieve this, some businesses may wish to send their staff to formal Level 2 Award in Food Safety in Catering courses or to run equivalent formal courses in-house.