Safety Planning and Management in Kitchens

It is mandatory for all new starters to attend food safety courses and health and safety training, and this education should always be accompanied by effective safety management systems which incorporate vital measures in to the working practices of all staff, from owner-management to trainee.

Owners, management and supervisors take on responsibilities for logging and monitoring processes and the work environment itself to ensure that the food safety management is optimised but every member of the team should be able to recognise a risk and alert others to it.

In new kitchen designs and refurbishments attention should always be given to preventing cross contamination and accidents and to providing efficient transit around the storage, preparation and cooking areas. HSE records of incidents which have already occurred in other food businesses are a clear indication that there is still a lot of preventative work to be completed.

Plan to be proactive

Following HACCP based food safety management systems and employing an HACCP plan tailored to your business needs is compliant with the law, positive and motivational.

HACCP plans for food and premises safety maintain standards in the workplace. No one working for you has any doubts about what is expected from them. Food Standards Agency and local authority inspectors have seen a discernible difference in the scores they award to premises which have an HACCP food safety system in operation and those which don’t.

HACCP safety management systems help businesses to achieve a better Food Hygiene Ratings Scheme score. As the public can view these online, if not at the eatery’s entrance, and appreciate that a 4 presents a lower risk experience than dining in a premises that is rated 2, this is a valuable asset for winning business.

Food Safety Courses

You may be reluctant to invest time or energy in refresher food safety courses every three years, as recommended, or to implement a new food safety management system believing that operations may initially suffer, but what price do you place on peace of mind, protecting employees and consumers and knowing that your team has been trained in accordance with the current legislation?

Specialist training firms including Food Alert offer food safety courses for all levels of staff at competitive rates.    

Level 2 HACCP food safety:

Level 2 equates to GCSE grades A*-C and should be taken by staff who come in to contact with food.

• HACCP food safety management systems.
• Risk awareness.
• HACCP’s purpose and benefits.
• How to use HACCP.
• The seven principles.
• Establishing HACCP food safety management systems.
• Identifying HACCP procedures.
• Hazard recognition.
• Critical control points.
• Corrective actions at all levels of employment.
• Food hygiene – assessing critical control areas.
• Contamination, its sources and controls.
• How to reduce/eliminate risks using HACCP.
• How HACCP reduces risks.
• Workplace safety.
• Staff competency.

The level 3 HACCP food safety course is designed for owners, management and supervisors.

Knowledge, effective management and ongoing risk assessment and control implementations are essential for successful trading. After an incident has occurred is too late to realise that a risk exists.  

Contact Food Alert about food safety courses today.