Temporary or part time staff that do not handle open food and are under continuous instruction
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Staff who handle food must have 'hygiene awareness instruction' from a competent person within 4 weeks of starting work. The overall aim of 'hygiene awareness instruction' is to develop acknowledge of the basic principles of food hygiene.
The topics covered should include:
Temperature control
Food poisoning
Personal health and hygiene
Cross contamination
Food storage
Waste disposal
Foreign body contamination
Awareness of pests
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This is available as the NCASS level 1 certificate either online or as a workbook and is *FREE to members of NCASS
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| Full time staff |
Staff who prepare or handle food open high risk foods, must have training to a level equivalent to the NCASS level 2 within 3 months of starting work.
This course includes:
Physical & Chemical Contamination
Food poisoning
Safe units equipment and sites
Cleaning
Refuse
Pest Control
Health & safety
Safe food handlers
Safe food handling
The law
HACCP – Food safety risk assessment
COSHH - Risk assessment
Health and safety - Risk assessment
Fire - Risk assessment
Mobile catering course only
Siting catering trailers
Siting and erecting marquees
Numbers of units at an event
Licensing
Catering from BBQ's
Ice cream vans and trailers
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| Level 2 now available online and FREE to members* |
| *£10 certification fee applies |
| Supervisors, managers and working owners |
| Owners, manager and supervisors in food business, should be trained to NCASS Level 3which includes a more detailed knowledge of the content of Level 2 plus knowledge required by supervisors, managers and food business owners: |
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Risk assessment
Staff training
Record keeping
Legal issues
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