Why Food Safety Training is So Important

With the UK having recently suffered a nationwide E-coli STEC outbreak which has been linked to salad products (most likely lettuce, according to the FSA), there’s never been a better time to highlight the importance of food safety training. With several food manufacturers having to remove products off supermarket shelves, there is definitely both a human cost and a financial cost to such outbreaks, so avoiding such situations where possible is essential!

How does E-Coli spread?

E-Coli infections (and indeed other bacterial or viral infections) are most commonly transmitted through food or water that has been contaminated with the bacteria. They can also be transmitted between individuals through close or direct contact, so once the bacteria has taken hold of one person, it is easy to see how it spreads through households, schools or other areas where people gather. As most bacterial infections do not show any symptoms until a few days after exposure, transmission may happen before anyone is even aware they have been infected.

With cross contamination of food and drink sources a key factor in transmission, this is one of the most critical aspects of food hygiene and HACCP (Hazard Analysis and Critical Control Point) to get right. Basic food handling is the first port of call, with specific training courses available to ensure anyone working with food in a commercial environment works in line with guidance from the Food Standards Agency.

Basic Food Handling Courses (Level 1)

These are aimed at those in low-risk environments; that is, working with foodstuffs that are low risk for cross contamination such as breads, grains, cereals, fats and oils. However, understanding hygiene and cleanliness requirements is still essential even in a low-risk food environment, as well as personal hygiene and responsibilities when handling any foodstuffs regardless of risk.

These courses form Level 1 of Food Safety training and cover every aspect from initial preparation, storage and packaging to processing and end stages of handling food.

Once a delegate has passed the initial Level 1 course, they can move on to Level 2.

It is also possible to take specific Level 1 courses for different sectors such as Catering, Retail and Manufacturing.

Food Safety & Hygiene Courses (Level 2)

Level 2 Food Safety courses are aimed at those who handle food in a range of areas including retail, catering and food production and manufacturing. People who will not be handling food but working in food-based environments (such as health inspectors, cleaners, delivery personnel and maintenance workers are also applicable to take this course).

This Level 2 course covers hygiene of both the individual and work areas but also keeping food safe and avoiding cross contamination sources.

Level 2 Food Hygiene courses are similar to Level 2 Food Safety courses but focuses more on hygiene aspects to ensure all staff maintain the highest standards of hygiene and cleanliness in and around the workplace and are actively preventing cross contamination of food.

Content of a Level 2 Food Hygiene course covers a range of topics including food poisoning, food borne diseases, contamination and how to prevent it, personal hygiene, workplace hygiene, food pests and controls and food safety legislation in the UK.

As with Level 1 courses, it is also possible to book specific Level 2 courses for sectors such as Retail or Catering.

Food Safety Supervision Courses (Level 3)

These courses focus on the roles and responsibilities of individuals concerned with supervising others in food environments. They are generally specific to different sectors and cover the relevant legislation, hygiene practices and food safety management for those sectors, including retail, manufacturing and catering.

Hazard and Critical Control Point (HACCP) Courses

It is also possible to take specific HACCP courses, both the Introduction to HACCP course and the Level 2 Award in HACCP for specific sectors. HACCP is an internationally recognised proactive food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Introduction to HACCP Courses

Introduction to HACCP courses are designed to teach the prevention of hazards before they become a problem, and identifying control points to avoid cross contamination in the food chain.

Topics typically covered include microbiological hazards, chemical hazards, physical hazards allergens, cross contamination and implementing HACCP in the workplace.

Level 2 Award in HACCP

These courses focus on specific content for the retail, manufacturing and catering sectors. Individuals can choose to sit one, two or all 3 courses if relevant.

The content will vary on these courses depending on the sector chosen, but in general this training is aimed at those working with food in these environments, both already in the role or new starters. They are designed to teach delegates about maintaining HACCP in their environment and working as part of a HACCP team.

Common topics include implementing HACCP, food safety management systems, common food hazards and controls, critical control points and limits and the relevant HACCP documentation in their chosen sector.

For further information and to book onto a food safety training course, please visit our dedicated Food Safety Training section: https://www.bookmycourse.co.uk/courses/food_hygiene_78/

Resources

Gov News on UK 2024 E-Coli STEC outbreak: https://www.gov.uk/government/news/e-coli-advice-issued-amid-rise-in-cases