New Handsam eTraining Course - Food Hygiene

Handsam has created an e-training module about managing food hygiene in schools. This module is validated as a food hygiene level 1 accreditation. This module is targeted towards those who only have occasional contact with food, but who work in an environment where food is prepared. It acts as a foundation level of knowledge.

If you work with food preparation regularly, such as in a production kitchen, then a level 2 food hygiene course will also need to be completed.

Why is Food Hygiene Important?

Food hygiene is important because anyone can become ill from illnesses associated with bacteria or viruses in mis-handled foods.

Some groups of people are much more susceptible: the elderly, those with immune-compromising diseases, and, importantly for us who work in schools, children. Children can be especially in danger of food-borne illness, so school canteens, kitchens and classrooms must take extra care.

All schools (and any catering contractors used) must comply with food safety laws and adopt good hygiene practices. If they do not, it increases the risk of contamination and can make food unsafe. Contaminated food can make pupils and staff ill, cause injuries and may even be life-threatening in some cases. So it is vital to get it right.

Staff Illness

Schools have a legal responsibility to ensure that staff do not handle food if they have an infection. This also applies if they show any symptoms of food poisoning, e.g. vomiting and diarrhoea, and have any infected wounds, skin infections or sores.

Waste Management

It is crucial that schools and academies dispose of food waste and food no longer intended or safe for human consumption properly.

If food waste or former foodstuffs are animal-based or contain products of animal origin, you must dispose of them in a way that doesn’t pose a risk to human or animal health.

The manager of your site must then make the decision that the foodstuff is no longer intended for human consumption. Then, the foodstuff becomes an animal by-product (ABP).

If you’re disposing of any raw meat products, these are high risk products so you must not send them to landfill or use them to make farm animal feed. Any packaging used to contain higher risk products must be disposed of according to the same rules.

Pest Control

Effective pest control is essential to keep out pests and prevent them from spreading harmful bacteria. It is also very important that you prevent pest control chemicals getting into food.

If you see signs of pests, call your local authority or a pest contractor immediately.

The course covers:

• The importance of food hygiene;

• Food hygiene laws;

• The four types of food hazards (biological, chemical, physical, allergenic);

• The four Cs of food hygiene: cleaning, cooking, chilling and cross-contamination;

• Personal hygiene and illness;

• Waste management; and

• Pest control.

Contact us on 03332 070737, email info@handsam.co.uk or CLICK HERE to find out more about this and many other Handsam eTraining courses.

Food Hygiene Law

There are a number of pieces of key food safety guidance:

• Food Standards Act 1999: This sets out all the key information about the FSA and requirements for food safety. It outlines the FSA’s main functions in protecting public health from risks which may arise in connection with the consumption of food;

• Food Safety Act 1990: This provides the framework for all food legislation in the UK and outlines the main responsibilities for food businesses;

• General Food Law: This is the FSA’s general requirements for food businesses. It is a summary of food safety law;

• Food Information Regulations 2014: This places duties on food businesses to provide information to consumers on allergens. This includes Natasha’s Law; and

• The Food Safety and Hygiene Regulations 2013: Created under the FSA, these regulations cover the enforcement of food hygiene in the UK.