Post COVID-19, our customers expectations when it comes to safe food handling are higher than ever before. You, as a business owner, need to have processes in place that not only reflect best practice in food handling but looks at ways that make your customers feel comfortable and safe.
Here is the process you need to have in place to run a successful food safety and hygiene training programme for your staff.
Step 1: What you need to cover
- Cleaning hands and clothes.
- Reporting sickness.
- Dealing with foods that could make people feel sick.
- What and how to clean and sanitise.
- Keeping food allergens separate.
- Taking in deliveries.
- Probe testing and thermometer calibration.
- what to do when something goes wrong.
WITH A POST COVID FOCUS?
Include training in what happens if there is an emergency, particularly a Corona Virus outbreak. Include;
- Don’t come to work if you are sick! This is now more important than ever.
- How you will keep track of customers and visitors.
- What will happen if you have to open after an emergency. Click here for the full article and resource pack.
- Increased personal hygiene measures.
Step 2: How you need to do it
Start off by choosing who will train the team. Ask yourself two questions:
- Who will be the trainer? And;
- What makes them qualified to do it?
Your trainer may have an NZQA accredited Certificate in Food Safety and Hygiene or similar to prove their understanding of what needs to be trained to others. There are a few available but the industry standard is the Unit Standard 20666: Demonstrate basic knowledge of contamination hazards and control methods used in food business.
Your trainer could be someone from within the team, or you could outsource this to experienced professionals;
| In-house food safety training programme | Outsourced food safety training programme |
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Step 3: Get it done
Your verifier will ask to see evidence the training has happened. Do this by having a sign-off sheet that is completed by the trainer and the trainee. Here is ours if you would like to print it off and use it.
Step 4: Rinse and Repeat
Food Safety and Hygiene is not a one time deal. Repeat the process;
- When new staff start (ideally before they start).
- When there is a major change to your menu or the processes used to make your products.
- After any major emergency or if something significant goes wrong.
- Staff with Food Safety certificates or similar should renew them every 2-3 years.
If you would like some more information on our online Food Safety Certificate courses please click here.
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