The Food Safety Act 1990 underlines the main responsibilities for all food businesses must ensure that:
– they do not include anything in food, remove anything from food or treat food in any way which means it would be damaging to the health of people eating it
– what they serve or sell is of the nature, substance or quality which consumers would expect, the food is labelled, advertised and presented in a way that is not false or misleading
– managers must read the law in detail and all members of staff have to be familiar and aware of their roles and responsibilities, this is why a Food Hygiene Course training is required
There are several reasons why you need to ensure that all of your employees, including chefs, assistants, servers, front of house staff and more, all have an in-depth understanding of food safety, and a food hygiene certificate to support it! An accredited Food Hygiene certificate ensures that the course subjects will be up to date and in line with the latest regulations and where re-qualification is require this is easily arranged.
Food poisoning and ill-health from contaminated foods are one of the biggest concerns with regards to food preparation. Employees should know the three kinds of contamination, understand how food becomes contaminated in the first place, and how to prevent it.
Even a small amount of contamination can cause food poisoning and allergic reactions. Food poisoning and allergic reactions are so serious that they can result in fatalities, so ensuring that food is safe and hygienically prepared is imperative.