Many businesses in the hospitality industry involve work that requires employees to handle food. Anyone who works with or around food must attend the relevant food safety course and this applies whether you work in manufacturing, in a supermarket or a restaurant. It is crucial that you are able to recognise the risks and learn how to reduce contamination as you handle and serve food products.
Under Food Safety Regulations, employers are legally obliged to provide food handlers with relevant training which equips them with the knowledge and skills to handle and store food properly and implement effective cleaning strategies. Good practice is important because it can avoid customers suffering from allergic reactions or food poisoning and it can result in more efficient businesses with minimal waste. Good food safety courses will provide guidance on many areas such as:
Cross-contamination
This can occur when food is handled in such a way that allows harmful allergens or bacteria to spread from one area to another. A common example of this is making bread with flour on a surface and then using the same surface to prepare agluten-freee version of the same product.
Cross contamination is a very serious risk. For those who are susceptible to allergens or vulnerable people such as young children or the elderly who may fall extremely ill from bacterial contamination, food service businesses should take all reasonable steps to reduce and where possible eliminate all sources of contamination.
Bacteria such as salmonella and E-coli, the common causes of food poisoning, can very easily spread onto surfaces, utensils and people’s hands onto ready to eat food. Quality training will equip employees with the skills they need to reduce cross contamination in every area of their work.
Food waste
Poor practice when it comes to storing food correctly can result in food becoming unsuitable for use or going out of date before it is used. Food safety courses will help you store food at the correct temperature, use the right containers and implement a suitable rotation system, all of which are important to prevent food waste.
Increased efficiency
Lack of adequate training can result in inefficiencies in food service business. When staff understands how to work effectively and hygienically and how to store and use food products correctly, their work becomes more efficient.
It also reduces duplication of tasks and makes the kitchen or food service area run more efficiently. Increased efficiency means that businesses can spend more time focusing on customers and delivering great customer service.
Enhanced reputation
When you run a business where your employees are committed to good food hygiene standards, customers will recognise your efforts and trust that your food is safe and will want to keep returning. Food safety training equips staff with the knowledge they need to help businesses build and maintain a positive reputation.
Illnesses as a result of cross-contamination or incorrect practices can seriously damage the reputation of a company and result in loss of profits, criminal negligence in the most serious of cases, bad publicity and even closure of the business.
Food safety training is important and can protect both the business and its customers. If businesses invest in food safety training, employees are more likely to implement a strong food safety culture and fully comply with policies and procedures.
The more familiar employees are with these policies, fewer mistakes will be made, morale will increase and the company’s reputation will remain high. Effective food safety training programs should be at the centre of your food safety culture. The health and safety of your customers depend on good safety training and education so it is crucial that businesses make this a priority.