You must produce food that is safe to eat.

Ask yourself,"Do my staff appreciate the risks their action may involve?"

If you are not sure, some training may be necessary to control risks of cross contamination, inadequate cleaning and other hazards. This could involve:

• appropriate supervision and advice from a skilled person
• a formal qualification in food hygiene and safety

A skilled person is one who has relevant training, education and experience to enable him or her to perceive the risks and to avoid the hazards associated with the job.

You are responsible for proving you and your staff are adequately trained to recognise and control the risks associated with your business.

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Training

"Food business operators are to ensure that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity." (852/2004 annex 2 chapter 12)

In the UK there is no legal requirement for a formal qualification to work with food.

"Training can be achieved in different ways. Including in-house training, the organisation of training courses, information campaigns from professional bodies or the competant authorities, guides to good practice, etc.

Previous issues of our publications have covered training and can be purchased separately at a cost of £3.00 each including p and p.