LEGISLATION UPDATE
What is HACCP?
HACCP stands for 'Hazard Analysis Critical Control Point'. It is an internationally recognised and recommended system of food safety management. It focuses on identifying the 'critical points' in a process where food safety problems (or 'hazards') could arise and putting steps in place to prevent things going wrong. This is sometimes referred to as 'controlling hazards'. Keeping records is also an important part of HACCP systems.
What training do my staff need?
Food handlers must receive appropriate supervision, and be instructed and/or trained in food hygiene, to enable them to handle food safely. Those responsible for developing and maintaining the business's food safety procedures, based on HACCP principles, must have received adequate training. The requirements for training should be seen in the context of the nature and size of the business. There is no legal requirement to attend a formal training course or get a qualification, although many businesses may want their staff to do so. The necessary skills may also be obtained in other ways, such as through on-the-job training, self-study or relevant prior experience. The operator of the food business is responsible for ensuring this happens.'
http://www.food.gov.uk/foodindustry/regulation/hygleg/hygleginfo/foodhygknow/
Food Standards Agency Website Nov 2007
Your Environmental Health Officer will inform you of the newly changed accreditation rules regarding the RIPH and the accreditation process for their distance learning courses.Takeaway-Training covers legislative guidelines.