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7/29/2019 Guide to Food Safety Training L1
1/50G uide t o Foo d Sa fe ty Tr ain ing LEVEL 1 1
LEVEL 1 - Induction Skil ls
Fo o d Ser v i ce , Re ta il andM anu fac tu r i ng Sec to r s
G U I D E T O FO O D SA F ET Y T RA I N I N G
G uide t o Foo d Safe ty Tra in ing LEVEL 1
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G U I D E T O FOO D SAFETY TRAIN IN G
LEVEL 1 - Induct ion Skills
Fo o d Ser v i ce , Re ta il andM anu fac tu r i ng Sec to r s
P U B L I SH E D B Y :
Foo d Safe ty A u th o r i t y o f I re land
A b b ey C o u r t , L o w e r A b b ey St r e e t ,D u b li n 1
Te le p h o n e : + 3 5 3 1 8 1 7 1 3 0 0
Facs im i le :+353 1 817 1301
E-mai l : in fo@ fsa i. ie
W e b si t e : w w w. fsai .i e
2 0 01
ISBN 0 -9539183-8 -6
G u ide t o Foo d Sa fe ty Tr ain ing LEVEL 1
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Foreword 1
Introduction 2
General Advice on Food Safety Training 5
Induction Level - An Overview 1 0
Induction Stage I
- Su m m ar y 1 1
- Tab le o f Fo o d Safet y Sk il ls 1 2- D eliver y o f Tr ain in g C heck list 1 7- Su p er v isio n o f Fo o d Safet y Sk il ls C heck list 1 8
Induction Stage II
- Su m m ar y 1 9- Tab le o f Fo o d Safet y Sk il ls 2 1- D eliver y o f Tr ain in g C heck list 2 6- Su p er v isio n o f Fo o d Safet y Sk il ls C heck list 2 7
Appendices
Appendix 1: T h e Fo o d Safet y Tr ain ing C o u n cil 2 8
Appendix 2: Ex am p les o f Fo o d Bu sin esses in t h e M anu fact u r ing, 3 2Reta i l and Food Serv ice Sectors
Appendix 3: U sefu l C o n t act O r gan isat io n s fo r Em p lo yer s 3 4
Glossary 3 6
Bibliography 3 9
G u ide t o Foo d Safe ty Tra in ing LEVEL 1
CONTENTS
G uide t o Foo d Safe ty Tra in ing LEVEL 1
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Food safe ty t ra in ing is an essent ia l component
o f eve ry food bus iness i n ensu r ing a foodsafet y cu l t u r e . I t i s a l egal r e q u ir e m e n t t h a t
s ta f f i nvo l ved in a food env i ronmen t a re
a d e q u a te l y t r a i n e d a n d /o r su p e r v i se d
c o m m e nsu r at e w it h t h e ir w o r k ac t iv it y. T h e
respons ib i l i t y fo r t ra in ing and superv i s ion o f
s ta f f l i es c lea r l y w i th the p rop r ie to r o f eve ry
foo d bus iness . T h is i s the case fo r al l sta f f
w h e t he r t h e y ar e p ar t - t im e , fu ll -t i m e o r
casu al , o r w h e th e r t h e y ar e e m p l o ye d in t h ep u b l ic o r p r i vate se c to r . T h e r e is n o e xcu se
fo r em p loye rs i n th i s area to i gno re t he l aw.
The Food Sa fe ty Au tho r i t y o f I re land s (FSAI )
respons ib i l i t y i s to ensu re tha t s ta f f f r om the
fa rm ga te to po in t o f sa le a re t ra ined in
c o m p l ian ce w it h le gislat i o n . T h e A u t h o r i t y
a lso has a ro le in foster ing the estab l ishmentand ma in tenance o f h igh s tandards o f food
hygiene.
The Au tho r i t y i s se t t i ng t ra in ing s tandards ,
w h ich must be dem onst r ated a t var ious stages
o f e m p l o ym e n t i n o r d e r t o p r o d u ce safe fo o d
in acco rdance w i th cu r ren t l eg i s la t i on and in
l ine w i th best p r ac t i ce . Tra in ing s tandards w i l l
b e i n co r p o r a te d i n to t h e se r v i ce co n t r a c t sw i th o u r o f f i c ia l agen ts and in tu r n th ey w i ll be
u se d b y t h e e n fo r ce m e n t o f f i ce r s d u r i n g
inspect ions to ascer ta in the leve l o f t ra in ing in
p l a ce a n d i n d u s t r y s co m p l i a n ce w i t h
legislat ion.
The t ra in ing standards are out l ined in a ser ies
o f gu i d es. Eac h gu i d e is pr o d u c e d inconsu l ta t i on w i th the FSAI s Food Sa fe ty
Tra in ing C o unc i l.Th e gu ide i s i n tended t o be a
use r - f r i end ly gu ide fo r emp loye rs on t ra in ing
of s ta f f in food safe ty and wi l l a lso be used by
en fo rcemen t o f f i ce rs when assess ing food
safe ty t r ain ing i n the w or kp lace . To assi st t he
em p loye r , the gu ide a lso o u t l i nes the ac t i v it i es
wh i ch a r e n e ce ssa r y t o su p p o r t t h e t r a i n i n g
a n d wh i ch a l l o w t h e e m p l o ye e d e m o n s t r a tebest p rac t i ce .
T h is Fo o d Safety Tra in ing Standard - Leve l O ne
o u t l i n e s t h e t r a i n i n g w h i c h m u s t b e
d e m o n s t r a t e d a t t h e i n d u c t i o n s t a g e o f
e m p l o ym e n t . I n d u ct i o n l evel t r ai n in g h as b e en
b r o ke n d o w n i n to t w o s ta ge s; sta ge o n e w h i ch
m u s t b e co m p l e te d b e fo r e t h e e m p l o ye eco m m e n ce s wo r k a n d s ta g e two wh i ch m u s t
b e c o m p l e t e d w i t h i n t h e f i r s t m o n t h o f
e m p l o ym e n t . T h i s i s a ge n e r i c gu i d e in t h at i t
a p p l i e s t o t h r e e se c to r s o f t h e i n d u s t r y ,
name ly manu fac tu r ing, re t a il and foo d se rv i ce .
Food safe ty t ra in ing is the key to food safe ty.
I t d o e s no t h ave t o b e cer t i f ie d . Tr a in i n g i s
on ly e ffect i ve w hen t he t ra in ing standards areb e in g d e m o n st r ate d i n t h e f o o d o p e r at i o n . I t i s
i m p e r a t i ve t h a t t h e f o o d i n d u st r y t h r o u gh t h e
use o f t hese s tandards , ensu res th at e f fec t i ve
t r a i n i n g i s a n o n - g o i n g a c t i v i t y i n t h e i r
business.
Dr. Patrick G.W all
Chief Executive
G uide t o Foo d Sa fe ty Tr ain ing LEVEL 1 1
FOREW ORD
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T h is gu ide o u t l i nes the s tandard o f food safe ty
t ra in ing wh ich must be demonst ra ted by a l lf o o d h a n d l e r s
1
a n d n o n - fo o d h a n d l e r s2
w h o
can af fect food safe ty a t the induct ion stage o f
e m p l o ym e n t , i n co m p l ian ce w i t h le gi sl at i o n
an d i n li n e w i t h b e st p r ac t i ce . T r ai n in g d o e s
n o t h ave t o b e ce r t i fi ed . T h e b e st p r ac t i ce as
o u t l i n e d i n t h e s t a n d a r d m u s t b e
demonst ra ted .The gu ide i s a imed a t a l l food 3
b u s i n e sse s t o a ss i s t t h e m i n t h e i r
i m p l e m e n ta t i o n o f t h e s tan d ar d . Re vi ew o f t h es tandard w i ll be car r i ed ou t o n a regu lar basi s
to re f lect changes in fo o d safe ty leg is la t ion and
best p r ac t i ce .
Use of the Standard
T he t ra in ing s tandard shou ld be used by :
in du st r y (m an ufac t ur in g, r e t ail an d fo o d
serv ice sectors) in t ra in ing sta f f ( fo r al is t o f the t ypes o f estab l ishmen t s
inc luded in each sec to r see A ppend ix 2 )
e nfo r c em e n t o ffic er s d ur i ng in sp ec t io n s
to de te rmine comp l iance w i th l eg i s la t i on
as i t re la tes to food safe ty t ra in ing.
Food Safety Skills
T he t r ain ing s tandard i s exp ressed in te r m s o f
foo d safe ty sk i l ls, i .e . w ha t the emp loyee m ustbe ab le to demonst ra te i n the a rea o f food
sa fe ty commensura te w i th the i r ac t i v i t y .
Employees to W hom the Standard
Applies
A l l fo o d hand ler s w h o ar e:
- Fu ll- t im e m e m b e r s o f st aff
- Par t - t im e m e m b er s o f st aff
- Se aso n al /o c c asi o n al w o r k e r s
- Vo lun tar y w o r k er s
- A n y m e m ber o f st aff w h o is
a non- foo d hand le r.
INTRODUCTION
1 . A food hand l e r i s any pe rs on i nv o l ved i n a f ood bus i nessw h o h an d l es fo o d i n t h e c o u r s e o f t h e i r w o r k , o r a s p ar t o ft h e i r d u t i e s, t o a n y e x t e n t w h e t h e r t h e f o o d i s o p e n o r p r e -w r a p p e d .
2 . A n o n - f o o d h a n d le r w h o c a n af fe c t fo o d s af et y i s aperson involved in a food bus iness whose dut ies andrespons ib i l i t i es can impinge on food safety ,e.g.managers ,m aintenance s taf f ,c leaning s taf f.
3 . F ood i nc l udes (a) any subs tanc e us ed , av ai l ab l e t o be
u se d o r i n t e nd e d t o b e u s e d , f o r f o o d o r d r i n k b y h u m a npers ons , and (b ) any subs tanc e w h i c h en te rs i n to o r i s usedi n t h e p r o d u c t i o n , c o m p o si t io n o r p r e p ar a t i o n o f t h e ses ubstanc es, and re fe renc es t o f ood i nc lude , as t he c on tex tmay requ i re , re fe renc e to a pa r t i c u l ar f oo d o r c l as s o f f ood(F ood Safe t y Au tho r i t y o f I re land Ac t , 1998 ) .
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Timing of Induction Training
The t ra in ing s tandard fo r i nduc t i on l eve l i sb r o ke n d o wn i n to two s ta g e s :
St age I - m ust b e co m p let ed befo r e th e
e m p l o ye e co m m e n c e s w o r k . I t sh o u l d
be fo l l ow ed by c lose super v i sion .
St age II - e m p lo y ee s in vo l ve d in a h igh -
r i sk ac t i v i t y4
m ust com p le te th i s stage
w i t h in t h e f ir s t m o n t h o f e m p l o y m e n t .
Em p loyees invo l ved in a l ow - r i sk ac t i v it y 5
must comp le te th i s s tage w i th in 3 -6
m o n t h s o f e m p lo y m e n t .
T he secon d s tage o f foo d safety t r ain ing w h ich
emp loyees must be ab le to demonst ra te i s
A d d i t i o n al Sk i ll s l evel t r ai n in g. A se p ar a te
gu ide for Addi t iona l Ski l l s leve l t ra in ing has
been p roduced by the FSAI .
Addi t iona l Ski l l s leve l t ra in ing should fo l lowI nd u c t io n Sk i ll s l ev el t r ain in g. T h e
recommended t im ing o f such t ra in ing i s as
fo l l o ws :
3 -6 m o nt hs fo r e m plo yees w o r k in g in
a h igh- r isk act iv i ty
6 -1 2 m o n th s fo r all o t her e m plo yees
Format of the Training Standard
For c lar i t y and ease o f use , foo d safe ty sk i ll s
for Induct ion Stage I and I I a re presented in a
ta b le fo r m at . T h e t ab l e co m p r i se s o f t h r e e
co l u m n s .
Food safety skillsW hat the employee must do
to demonstrate this skillEmployers supporting
activities
4 . H i gh - r i s k ac t i v it y i s any act i v i t y w here h i gh - r i sk ready - to -ea t f oods a re p repa red and w here t h e po t en t i a l ex i st s t oput vu lnerable groups ( in fants , the f ra i l e lder l y ,pregnantw omen and the s i c k ) o r a l a rge number o f c ons umers a tr i s k . Ex amp l es o f suc h f oods a re : s he ll f is h c ook ed and raw ,f is h c ook ed and raw , raw m ea t suc h as bee f t a r t a r , c o ok edm e a t a nd m e at p r o d u c t s, c o o k e d p o u l t r y a n d p o u l t r yp ro duc ts , c o ok ed-c h i l l and c ook ed- f reez e mea ls ,m i l k andmi l k p roduc ts ,egg and egg p roduc ts , c ook ed r i c e , c ook edpasta and foods conta in ing any of these examples asingredients .
5 . Low - r i s k ac t i v it y i s an act i v i t y w here t he po ten t i al t oc aus e harm to c ons umer s i s l ow .
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Food Safety Skills
Food safe ty sk i l l s are the sk i l l s which thee m p l o ye e m u st b e ab l e t o d e m o n st r ate
in the a rea o f food sa fe ty commensura te
w i t h t h e i r a c t i vi t y, i .e . t h e y ar e t h e
spec i fi c ou t com es o f t r ain ing car r i ed
ou t a t t hat l eve l.
W hat the Employee must do
to Demonstrate this Skill
To con f i rm the em p loyee has acqu i redthe fo o d safe ty sk i ll s, they m ust be ab le
to d e m o n st r ate t h e sk i ll . Th i s se c t i o n i n
the document l i s ts the tasks
( p e r f o r m an ce c r i t e r i a) t h e e m p l o yee
m u st b e a b le t o co m p l ete i n
demonst ra t i ng tha t they have
acqui red th e speci f ic sk i l ls .
Employers Supporting Activities
Th is sec t i on p rov ides adv i ce to the
emp loye r on suppor t i ng t ra in ing .
In fo rma t ion p rov ided in th i s sec t i on
re fe rs ma in l y to s tandards o r codes o f
good p rac t i ce .Gu ides and s tandards
used in comp i l i ng th i s document a re
l is ted in the b ib l iography.
Training Checklists
Suggested checkl is ts for de l ivery o f t ra in ingand super v i sion o f t r a in ing are p r ov ided a t t he
end o f each s tage o f i nduc t i on
t r ai n in g. C o m p an i es m ay u se t h e ir
o w n c h e c k l i s t o r r e c o r d s t o
dem on st r ate t ha t t r ain ing has been
ca r r i e d o u t .
Delivery of Training Checklist
Th is check l i s t cou ld be used to reco rdthe t ra in ing in food safe ty sk i l l s de l ivered
to an e m p l o ye e . T h e ch e ck li st co u l d b e
co m p l e te d b y t h e
manager /superv i so r / t ra in ing
p r o v id e r af t e r co m p l et i n g t r a in i n g
w i t h e m p l o ye e s.
The manager /superv i so r / t ra in ing
p ro v ide r and em p loyees shou ld s ign o f fthe check l is t .T h i s m ay then be kep t as a
r e co r d o f t r ai n in g.
Supervision of Food Safety Skills
Checklist
I t i s suggested that the
m anager /super v i so r cou ld use th i s
check l i st w hen superv i s ing the foo d
safety sk i l l s o f the employees a t aspec i fi c l eve l o f t r a in ing. Fai lu re t o
dem on st r ate t he sk i ll ( s) be ing
superv i sed must be fo l l owed by
re f resher t r ain ing.
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Current food hyg iene leg is la t ion speci f ies
tha t , food hand le rs a re superv i sed andins t ruc ted and /o r t ra ined in food hyg iene
m a t te r s co m m e n su r a te w i t h t h e i r a c t i v i t y .
( S.I . N o . 1 6 5 o f 2 0 0 0 ). Pr o p r i et o r s, m a n age r s
and superv i so rs must ensu re tha t th i s
r e q u i r e m e n t i s m e t .
Be low is a l i s t o f f requent ly asked quest ions
i n r e l at i o n t o f o o d safet y t r a in i n g. T h e y ar e
in tended to adv i se p rop r ie to rs ,managers andsuperv i so r s and shou ld no t be r egard ed as
comprehens ive .
Approach to Training
Q. Is it necessary that managers /
supervisors should be trained in
food safety?
A . Ye s. M an age r s an d su p er v iso r s sh o u l dhave the necessar y kno w ledge to be
ab le to j udge po ten t i al r i sks and t ake t he
necessar y ac t i on to rem edy de f i c ienc ies .
P rop r ie to rs ,managers and superv i so rs
w h o a r e n o t f o o d h an d le r s, b u t w h o m ay
have an in f luence o n t he hyg ien ic
op era t i on o f t he bus iness sho u ld be
t ra ined to a l eve l wh ich w i l l a l l ow themto m ake i n fo r m e d d e c isi o n s ab o u t f o o d
safety management systems in use on
the p r em ises.
I t shou ld be no ted tha t superv i so rs and
m anagers can under m ine the
ef fect iveness o f s t a ff t r a in ing i f they are
no t t ra ined themse lves .
Larger businesses should consider the
e x te n t t o w h i ch t h e d e c i si o n s o f t h e irsen ior m anagers (e .g. pur chasing, f inance
or pe rsonne l ) a f fec t the opera t i ona l
si d e . Se n io r m an age m e n t m u st al so
unders tand and ac t i n a manner ,wh ich
wi l l ach ieve a good food safe ty
m an age m e n t syste m o n t h e i r f o o d
premises .
Q. W hat is the preferred approach to
training in food safety?
A . It is r e co m m e n d ed t h at t r ain in g i n fo o d
safet y b e co m p e te n cy b ase d . T h i s
approach emphasises the pract ica l
app l i ca t i on o f the t r ain ing and t he
s tandard to wh ich i t mus t be ach ieved ,
i .e . w h at t h e t r ai n ee /em p l o yee sh o u l d b e
ab l e t o d o .
Organising Training
Q. How can training be organised in
the workplace?
A . I t is u se fu l t o h av e a t r ai ni ng p lan , w h ic h
inc ludes:
- t he assessm ent o f staff ski l ls and
kn o w l e d g e
- th e sk i l ls and kn ow ledge necessaryfo r t h e i r wo r k a c t i v i t i e s
T h is w i ll he lp i den t i fy th e t r ain ing
necessar y fo r each m em ber o f s ta ff .
Q. W ho should assess the training
needs of employees?
A . Id eal ly e ach co m p an y sh o u l d asse ss t h ei r
own t ra in ing requ i rements and deve lop
tr a in ing meth od s su i tab le fo r these needs.
GEN ERAL ADVICE ON FOOD SAFETY TRAIN IN G
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Q. How are the training needs of
employees assessed?A . In asse ssi n g f o o d safet y t r ai n in g n e e d s
th e p r o p r i e to r sh o u l d co n s i d e r t h e
speci f ic food safe ty re la ted e lements o f
t h e j o b t yp e an d e n su r e t h at t h e co n t e n t
o f t h e t r ai n in g is co m m e n su r a te w i t h
the work ac t i v i t i es o f each emp loyee .
Q. W hat should be included in a
training plan?
A . A t r ain in g p lan sh o uld id en t ify :
- t r ain ing needs o f al l foo d hand le rs
an d n o n - fo o d h a n d le r s
- s tages o f emplo ym ent w hen speci fic
hygiene t r a in ing sho uld be car r ied ou t .
Suggested Training Plan
Q. W here should training take place?
A . Tr a in in g c an t ak e pl ac e o n - o r o f f- si t e .Tra in ing on-s i te can be very e f fect ive ,(as
i t can b e r e l ate d d i r e c t l y t o t h e w o r k
s i tua t i on ) ,p rov ided i t i s f ree f rom
d is t rac t i ons and the no rma l p ressu res
o f w o r k .
W hen cons ide r ing i n -house t r ain ing,
businesses may f ind i t benef ic ial t o have
w r i t t e n t r a in e r n o t e s. T h i s w i ll h el p t oensure co ns istency i n t r ain ing ove r t im e .
Category of Employee
Food handlersinvolved in high-risk
activity
Food Safety SkillsStage I Training
- B efo r e co m m e n cin g w o r k- Fo l low by close superv ision
Food Safety SkillsStage I I Training
- W it hin 1 m o nt h o fe m p l o ym e n t
- Fo l lo w b y r e d uc ed le ve lo f super v i sion
Food handlersinvolved in low-risk
activity
Non-food handlers
W h o se d u t ie s an drespo nsib i li t ies canimp inge on fo o d safety
- B efo r e co m m e n cin g w o r k- Fo l low by close superv ision
- B efo r e co m m e n cin g w o r k- Fo l low by close superv ision
- W it h in 3-6 m o nt hs o fe m p l o ym e n t
- Fo l lo w b y r e d uc ed le ve lo f superv i s ion
- W it h in 3-6 m o nt hs o f
e m p l o ym e n t- Fo l lo w b y r e d uc ed le ve lo f superv i s ion
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Q. W ho should train the employees?
A . Tr a in in g m ay b e d e li ve r e d by an in - ho u s eco m p a n y t r a i n e r / i n s t r u c to r o r b y
ex te rna l t ra in ing p rov ide rs .Any t ra ine r ,
e it h e r i n -h o u se o r e x te r n al , n e e d s t o
kn o w th e s tan d ar d s w h i ch h ave t o b e
ach ieved, have tech n ica l sk i l l s in t he
sub jec t and be com pe ten t i n t r ain ing and
presen ta t i on .
Tra in ing may be fo rma l o r i n fo rma l ; i tm ay b e d o n e i n gr o u p s o r o n a o n e t o
one basis depending on the needs and
the r esour ces o f t he estab l ishmen t .
To ensu re the requ i remen ts o f th i s
d o cu m e n t a r e m e t , t h e e m p l o ye r sh o u l d
check ex te rna l t ra in ing p rog rammes.
Q. W hat do I do if a new member of
staff claims to have been trained
already?
A . A l l n ew st aff m ust b e t r ain ed in t h e
p rac t i ces and p rocedures o f the i r new
em p loym en t as they m ay w e l l d i f fe r
f r o m th e i r p r e v i o u s e m p l o ym e n t .
A n y d o cu m e n tar y e v id e n ce p r o v i d edshou ld be kep t as a reco r d . I f th i s canno t
be p r ov ided i t i s reason ab le to assum e
th a t t h e y h ave no t b e e n t r a in e d . I n al l
c i r cum stances, a re -assessm en t o f needs
sh o u l d b e p e r f o r m e d an d co m p e te n c ie s
assessed.
Q. W hat should I do if some of my
employees do not have English as
their first language or have literacy
or learning difficulties?
A . Sp e ci al ar r an ge m e n t s m ay b e n ec essar y
fo r pe rsons w ho se f i r s t l anguage i s no t
Engl ish o r have lear n ing d i f f icu l t ies. Refer
t o A p p e n d ix 3 f o r co n ta c t s an d o t h e r
t ra in ing i n fo rma t ion tha t may be o f
assistance.
How the Employer Can Facilitate
Training
Q. W hat attitude should management
adopt?
A . A n ap pr o ac hab le p r o pr i et o r, m an age r o r
superv i so r c rea tes an i dea l env i ronm en t
fo r emp loyees shou ld they encoun te r
p rob lems in t ra in ing , i n acqu i r i ng foodsafe ty sk i ll s o r i n repo r t i ng food safe ty
issues.
T he re lease o f em p loyees fo r t r ain ing
should a lso be fac i l i ta ted.
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Q. W hat role should the workplace
supervisor play in food safety
training?
A . T h e w o r k p l ac e su p er v i so r h as a v er y
impor tan t ro le i n food sa fe ty t ra in ing .
Sta f f w ho are be ing t ra ined o r a re
t ra ined must be superv i sed to
ensure that the t ra in ing is be ing put
i n to p r ac t i ce . A sse ssm e n t sh o u l d
i m m e d iate l y fo l l o w t r ai n in g. I t m ay b e
w r i t t e n , o r al o r c ar r i ed o u t t h r o u ghpr act i cal dem onst r at i o n .T h is assessmen t
invo lves re in forc ing good hyg iene
pr act i ce and iden t i f y i ng po or hygiene
pr act i ce o r a lack o f unders tand ing
o f foo d hygiene p r inc ip les.
Superv is ion should a lso be used to
assess when any re fresher / re- t ra in ing isnecessary.
Q. Does supervision vary with the
category of employee?
A . T h e h ygi en e p r ac t i ce s o f al l e m p l o ye es
shou ld be superv i sed .
C lose super v i sion w i ll be necessar y a fte r
the emp loyee jo ins the s ta f f .A reducedleve l o f superv is ion can fo l low
su b se q u en t t r a i ni n g. W h e r e an
employee is invo lved in h igh- r isk areas
i t i s recommended tha t they have a
demonst rab le unders tand ing o f the r i sks
invo lved.
Q. Should the supervisor assess the
food safety skills of the employees?
A . Ye s. To e n su r e m e m b er s o f st aff ar e
co m p e te n t i n t h e i r wo r kp l a ce
p e r fo r m an ce , i t i s go o d p r ac t i ce
to car r y o u t a n asse ssm e n t . A
co m p e te n t su p e r v i so r sh o u l d car r y o u t
the assessmen t i n acco r dance w i t h th e
tra in ing standard.
Q. How can the supervisor assess
workplace competence?
A . C o m p et e nc e c an b e asse sse d t hr o u gh
ob ser v ing and in te r v iew ing s taf f to
ensure tha t the knowledge and
inst r uc t i o n de l i vered i n t r ain ing i s
actua l ly app l ied and pr act ised
cons is ten t l y to the requ i red s tandards .
A samp le o f a check l i s t ,wh ich can beused t o assess the co m pe tence o f sta f f
members, is ava i lab le a t the end of each
stage of induct ion t ra in ing.
Meeting Training Requirements
Q. Do I have to keep training records?
A . It is r e co m m en d ed t hat r ec o r ds o f
t ra in ing be kep t whe the r t ra in ing i s
car r i ed o u t e i t h e r i n - h o u se o re x te r n al ly. A n e nfo r ce m e n t o f fi ce r m ay
a lso reques t t o see t r ain ing reco rds to
ve r i f y tha t t ra in ing has been ca r r i ed ou t ,
w ho has been t r ained and t he s tandard
o f t r ain ing car r i ed ou t . Fu tu re changes in
the foo d hyg iene regu lat i o ns may requ i re
w r i t t e n r e c o r d s.
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Q.W hat information should be included
in a training record?
Any t ra in ing reco rd shou ld i nc lude :
t h e n am e o f t h e st a ff m e m b e r b e i ng
t ra ined
t h e d at e w h e n t h ey co m m e n ce d w o r k in
the business
t h e t r ai n in g t h ey r e ce ive d an d t h e d a te s
o f de l i ve ry
t h e o u t c o m e o f t h e t r a in in g i n t e r m s o f
assessmen t o f workp lace compe tence .
T he t r a inee and t he t r aine r shou ld s ign th e
tra in ing record a f ter each t ra in ing session.
I f an ex t e rna l t r ain ing p ro v ide r i s used , the
name o f the t r ain ing o r gan isat i o n and the
t ra ine r shou ld a l so be reco rded .
Q. Does training have to be reviewed?A . A p e r io d ic asse ssm e n t o f t h e
ef fect iveness o f t r a in ing should be m ade
and t ra in ing p rog rammes shou ld be
rou t i ne l y rev iewed and upda ted .
I t shou ld be no ted tha t a need fo r
t r ain ing m igh t a lso ar i se w hen t he re i s a
change in t he du t y o r respons ib il it i es o f
a sta ff m e m b e r. Th i s t h e r e fo r e sh o u l d b e
i n co r p o r ate d i n to t h e r e v ie w .
Q. Is re-training necessary?
A . R e- t r ain in g sh o u ld b e c ar r i ed o u t w h e r ede f i c ienc ies i n workp lace compe tence
have been iden t i f i ed . Regu lar r e - t r ain ing
i s reco m m ended as i t can be used to
re f resh the knowledge ,sk i l l s and
u n d e r s tan d i n g o f st a ff m e m b e r s . Th e
t im ing o f re - t ra in ing can be bu i l t i n to the
tr a in ing p lan.
Q. W ill staff be assessed on workplace
competence during the visit of the
enforcement officer?
A . Ye s. D u r i ng a sit e visit , t h e e nfo r c e m e nt
of f icer may in terv iew and observe sta f f to
check the i r l evel o f co m pe tence .
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Induc t i on l eve l is the f i r s t l eve l o f sk i ll s w h ich em p loyees i n the fo od indus t r y m ust be
ab l e t o d e m o n s t r a te wh e n t h e y co m m e n ce w o r k . T h e r e ar e tw o s tage s o f t r a i ni n ginvo lved a t th is leve l .
Induction-Stage I
Category of Employee O ut l i nes the foo d safety sk i l ls w h ich foo d hand lers and no n- foo d
hand le rs who can a f fec t food sa fe ty ,shou ld be ab le to demonst ra te
b e fo r e t h e y co m m e n ce wo r k ac t i v it i e s i n a f o o d o p e r at i o n .
Timing of Training Tra in ing must be comp le ted before t h e e m p l o ye e s ta r t s wo r k .Ideal ly i t shou ld be com p le ted as pa r t o f t he com pany s ove ra ll
i n d u c t i o n p r o g r a m m e .
Level of Supervision Stage I m us t be fo l l ow ed by c lose super v i sion o f the foo d safe ty
Required prac t i ces o f the emp loyee .
Induction-Stage II
Category of Employee A l l foo d hand le rs and no n- foo d hand le rs w ho can a ffect foo d safe ty,
who a re ab le to demonst ra te sk i l l s f rom S tage I Induc t i on .
Timing of Training Tra in ing m ust be co m pleted within the first month o f emp loymen t .
N o t e : Fo r em p loyees i nvo l ved in low - r i sk ac t i v i t i es th i s stage o f
t r ai n in g m ay b e d e l iver e d w i t h i n 3 - 6 m o n t h s o f e m p l o ym e n t .
Level of Supervision Stage I I mus t be fo l low ed by super v i sion o f the foo d safe ty p r ac t i cesRequired o f t he em p loyee .Th ere i s a reduced leve l o f super v i sion at th i s stage .
IN DU CT ION LEVEL - AN O VERVIEW
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IN DU CT ION ST AGE I - SUMMARY
Training
Employee ca tegory
Induction - Stage I
Food hand le rsN on- foo d handlers wh o can af fect food safety
Stage o f emp loym en t
Leve l o f superv is ion
Suggested de l ivery t ime
Fo od safe ty sk i l ls w h ich the em p loyee mustbe ab le to dem onst r ate a t t h i s s tage
N ote : For fu r t her d e ta i l see Tab le o f Food
Safe ty Sk i ll s on pa ges 12 -16
B efo r e c o m m e n ci ng w o r k
Close superv i s ion
20-30 minutes.T h is is a gu ide line. T ime m ay need tobe ex tended fo r som e emp loyees. I t i s
impor tan t tha t the em p loyee can dem onst ra tethe sk i l l/kno w ledge requ i red.
1 . W e ar an d m a in ta in u n if o r m /p r o t e c t i veclothing hygienical ly
2 . M ain ta in a h igh s tandard o f hand-w ash ing3 . M ain ta in a h igh s tandard o f pe rsona l
hygiene4 . D e m o n st r ate co r r e c t h ygi en i c p r a c t i ce if
su f fer ing fro m a ilm ent s and i l lnesses thatmay af fect food safe ty
5 . Re f ra in f ro m unhygien ic p r ac t i ces i n afo o d o p e r at i o n
6 . D em on st r ate safe hand li ng p r ac t i ce7. M ain t a in sta f f fac i l i t ies in a hyg ien ic
co n d i t i o n8 . O b e y fo o d safet y s ign s9 . K e e p wo r k ar e as cl ean
Suggested t r a in ing check l ists
N ote : For fu r ther d e ta i l see D e l ivery o f Tra in ing
an d Sup erv is ion o f Train ing check l ists for Stage I
D e li ve r y o f t r a in i n gSuperv is ion o f food safe ty sk i l l s
N ote :C ompan i es may us e t he i r ow n
check l i s t / records to demons t ra te tha t t ra in ing
has been car r ied ou t .
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IN DU CT ION STAGE I - TABLE OF FOOD SAFETY SKILLS
Food safety skills
W hat the employee must
do to demonstratethis skill
Employers supportingactivities
(1) Wear and maintain
uniform/protective
clothing hygienically
U n d e r st an d t h e r easo n s fo rw e ar i n g u n if o r m /p r o t e c t i vec l o th i n g
R efr ain fr o m w e ar i ngpersona l c lo th ing ove rp r o te c t i ve c lo t h i n g
W ear a c leanu n i fo r m /p r o t e c t i ve c lo t h i n gas instructed
C h an ge p r o t e ct i ve c lo t h i ngat least da i ly and moref r e q u en t l y w h e n r e q u i r e d
R efr ain fr o m w e ar i ngp ro tec t i ve c lo th ing ou ts ideth e p r e m i se s o r w h e nt r a ve l l i n g t o / f r o m wo r k
Pr o v i d e c le an p r o t e c t i vec lo th ing and ensu re l aundr yfacil i ties are available
Pr o v i d e st af f w i t h ad e q uat echanging faci l i t ies andl o cke r s wh e r e a p p r o p r i ate
En su r e st af f w e ar c le anc l o th i n g
In st r u c t em p l o ye es o nco r r e c t w e ar i n g an dclean ing o fu n i fo r m /p r o t e c t i ve c lo t h i n g
W ash h an d s u sin g t h ec o r r e c t p r o c ed u r e W ash h an d s as f r eq u en t l y
as necessary and always:- b e fo r e st ar t i ng o r
r e c o m m e n ci ng w o r k- af t e r u si n g t h e t o i l e t- b e fo r e h a nd l in g co o k e d
o r r e a d y - t o - e a t f o o d s- af t er h an d li ng o r
p r e p ar i n g r aw fo o d- af t e r h a n d li n g r e fu se- aft e r sm o k i ng- af te r cough ing, sneezing,
using a handk erch ief,b low ing the nose , touch ingthe sk in , hai r o r face
- af t e r c l ean i n g d u t i e s- af t e r sh ak i n g h an d s
- af t er h an d li ng m o n e y
(2) Maintain a highstandard of
hand-washing
Pr o v i d e h an d - w a sh in gfaci l i t ies wi th adequaterequ is ites (m in imumr e q u i r e m e n t - so a p ,h o tw ate r an d p ap e r t o w e ls)
In st r u c t p er so n n el o n h an d -w ash ing p ro cedure as pe rre levant s tandard
D i sp lay si gn s t o r e m i n demp loyees to wash the i rhands. Ideal ly these signsshould have r eco gnisab lesymbols and be in severa llanguages
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Food safety skillsW hat the employee must
do to demonstratethis skill
Employers supportingactivities
(3) Maintain a high
standard of
personal hygiene
K e ep h ai r n e at a nd t i d y an dcovered in the p resence o ff o o d
W e ar s uit ab le c le anp r o te c t i ve c lo t h i n g
Keep f inge rnai ls sho r t , c lean
and free of nail varnish R efr ain fr o m w e ar in ginapprop r ia te j ewe l l e ry
R efr ain fr o m w e ar in gexcessi ve pe r fum e,deodoran t ,a f te r - shaveand m ake-up
K e ep c ut s , s o r e s an d gr a ze scovered w i th c leanconsp icuous ly co lou redw ate r p r o o f d r e ssi n g
W h en u sin g gl o ve s, u se in ahygien ic m anner as perre levant s tandard
Pr o v id e n ew e m p l o ye esw i th es tab li shed r u lesr e fer r i n g t o go o d p e r so n a lhyg iene pract ice
Pr o v i d e an ad e q uat e lystocked f i rs t a id cab inet
that is checked regu lar ly C o n t en t s o f fir st aidcab ine t sho u ld i nc ludec o l o u r e d w a t e r p r o o fdressings.(These dressingsshou ld a lso be m e ta ld e te c tab l e fo r t h emanu fac tu r ing sec to r ) .
G u ide t o Foo d Safe ty Tra in ing LEVEL 1 1 3
IN DU CT ION STAGE I - TABLE OF FOO D SAFETY SKILLS(CONTINUED)
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Food safety skillsW hat the employee must
do to demonstratethis skill
Employers support ingactivities
R ep o r t t o t h e ir su pe r viso r :- i f su f fer ing f rom any
a i lments/ i l lnesses,( inp ar t i cu lar , d i ar r h o e a o rvo m i t i n g) w h i ch m ayaf fect the safe ty o f food
- if t hey ab se nt f r o m w o r kd u e t o an y o f t h ea ilm ent s/ il lnesses w hichmay af fect the safe ty o ff o o d
- i f they su ffe red d iar r hoeaor vomi t i ng w h il e onholidays especially overseas
R efr ain fr o m w o r k i ng n earop en foo d i f su f fe r i ng f romany of t he a i lm ent s/ il lnessesthat may af fect the safe ty o ff o o d , i n p ar t i cu lar d i ar r h o e ao r v o m i t in g
(4) Demonstrate correct
hygienic practice if
suffering ailments
and illnesses that
may affect food safety
In fo r m st aff o f t h ei m p o r t an c e o f r e p o r t i ngai lments and i l lness thatmay af fect the safe ty o ffo o d , i n p ar t i cu lard i a r r h o e a o r vo m i t i n g
In fo r m st aff o f t h er e p o r t i n g p r o ce d u r e En su r e st af f r e t u r n i n g t o
work a f te r su f fe r i ng f romd i ar r h o e a o r vo m i t i n g d on o t w o r k n e ar f o o d u n t i l4 8 h o u r s af t e r t h esym pto m s have c leared .
H e al t h c er t i fi cat e s ar erequ i red i n the mea tprocessing sector .Ensure a l lnew s taf f p rov ide a m ed icalce r t i f icate p r i o r t o st a r t i n gw or k and annual ly asrequ i red by leg is la t ion( S.I . N o . 4 3 4 o f 1 9 9 7 )
1 4 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
IN DU CT ION STAGE I - TABLE OF FOOD SAFETY SKILLS(CONTINUED)
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(5) Refrain from
unhygienic practices
in a food operation
Food safety skillsW hat the employee must
do to demonstratethis skill
Employers supportingactivities
N ever sm o k e in a fo o do p e r a t i o n
N ever chew gum o rco n su m e fo o d i n a f o o do p e r a t i o n
N ever s pit o r p ic k no se in
a f o o d o p e r a t io n N ever c o u gh o r sn ee ze
o v e r fo o d N e ve r t aste fo o d w it h fin ge r s N ev er h an d le fo o d aft e r
touch ing face ,nose o r head
Pr o v i d e d esi gn ate d sta ffeating area
H an d le fo o d / u t e nsi ls asl i t t le as possib le
St o r e r aw an d r e ad y -t o - e at
products separate ly /avo idd i r e c t co n t ac t b e tw e e n r awan d r e ad y - t o - e at p r o d u c t s
C o r r e ct u se o f co lo u rco d i n g syste m w h e r ea p p r o p r i a te
St o r e ho t f o o d ho t as p erre levant s tandard
St o r e co ld fo o d c o ld < 5 o C St o r e fr o z en fo o d fr o z en
< - 1 8 o C o r as ap p r o p r i ateas per re levant s tandard
W h er e ap pr o pr iat e t o t h ejo b, pac k age fo o d as p erre levant s tandard
(6) Demonstrate safe
handling practice
U se co l o u r c o d in g sy st e mi n t h e fo o d o p e r at i o nwh e r e a p p r o p r i a te
I nc r e ase aw ar e n ess o fco r rec t s to rage p rac t i cesusing food safe ty s igns,e tc.
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IN DU CT ION STAGE I - TABLE OF FOO D SAFETY SKILLS(CONTINUED)
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IN DU CT ION STAGE I - TABLE OF FOOD SAFETY SKILLS(CONTINUED)
Food safety skillsW hat the employee must
do to demonstratethis skill
Employers support ingactivities
(7) Maintain staff
facilities in a
hygienic condition
K ee p lo c ke r r o o m s an do th er sta ff areas in a c leanco n d i t i o n
En su r e f ac il it i e s su ch asto i le t s /l o cke r r o o m s ar e o fa go od standard o fs t ruc t u r a l hygiene
(8) Obey food safety signs B e aw ar e o f t h e fo o d safe t ys igns that ex is t in the
w o r k p l a c e A d h er e t o t he in st r u ct io n
of the food safe ty s igns
D i sp l ay f o o d safet y s ign s int h e f o o d p r e p ar a t i o n a r e a
as appropr ia te En su r e f o o d safet y s ign s ar e
visible
(9) Keep work area clean C le an as y o u go Fo l lo w c le an in g p r o gr am m e
as instructed En su r e t h at t h e fo o d
contact sur face is c leanb e fo r e c o m m e n ci ng w o r k
U se co r r e c t c le an in g age n t sand c lean ing equ ipment
C h an ge w at e r w h en itb e co m e s c o o l o r d i r t y
En su r e fo o d d o e s n o t c o m ein con tac t w i th c lean ingagents
Sto r e c le an i n g age n ts i ndesignated storage area
H ave c le an in g p r o gr am m ein place
Pr o v i d e ad e q uat e s u pp li esof c lean ing agents,mater ia lsand equ ipmen t
Pr o v i d e se p ar a t e st o r a ge
area for c lean ing chem icals,m a te r ial s and equ ipmen t
En su r e ch em i cal s u se d ar efoo d g rade and appro vedfo r t h e i n d u s t r y
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Use of Checklist
I t i s suggested th at th is checkl ist co u ld be used to reco rd th e t r a in ing in foo d safe ty sk i l ls de l iveredto e m p l o ye es in t h e f o o d i n d u st r y at t h i s le ve l. T h e ch e ck l ist sh o u l d b e co m p l ete d b y t h e
m an age r / su p e r v i so r af t e r co m p l et i n g t r ai n in g w i t h e m p l o ye e s. B o th m an age r / su p e r v i so r an d
em p loyees sho u ld sign o f f the check l i st .T he check l is t sho u ld be kep t w i th o the r t r ain ing reco rd s.
Date of Training _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ ____
W here a sk i ll has been co ve red du r ing the t r a in ing session p lace a i n the approp r ia te sk i l l sco ve r e d b o x o th e r w i se , p l ace an i n t h e ap p r o p r i ate b o x .
Signed by Employees
_ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _
_ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _
_ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _
Signed by Manager/Supervisor_ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ Date:_ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _
Training in Food Safety Skills Skills covered tick or
1 . W e ar an d m ai n tai n u n i fo r m /p r o t e c t i ve c l o th i n g hygi en i cal ly
2 . M ain ta in a h igh standard o f hand-w ash ing
3 . M ain ta in a h igh standard o f pe rsona l hygiene
4 . D e m o n st r ate co r r e c t h ygi en i c p r a c t i ce i f su f fe r i n g f r o m ai lm e n ts
and i l lnesses th at m ay af fect foo d safe ty
5 . Re fr a in f r o m u n h ygi en i c p r ac t i ces in a fo o d o p e r a t i o n
6 . D e m o n st r ate safe h an d l in g p r a c t i ce7 . M ain ta in s ta ff fac i li t i es in a hygien ic co nd i t i on
8 . O b ey fo o d s afe t y si gn s
9 . K e ep w o r k ar e as c le an
Name of employees Department
12
3
4
5
6
IND UCT ION STAGE I -DELIVERY OF TRAIN IN G CH ECKLIST
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Use of Checklist
I t is suggested that th is checkl ist could be used by the manager/supervisor when checking theem ployees ab i li ty to dem onstr ate t he food safe ty sk i l ls at t h is leve l. Sat isfacto r y dem onstr at io n o f
these sk i l ls is recor ded by p lacing "S" in t he appropr iate sk i l ls box. W here sk i ll s do not m eet t h is leve l
fur t her t ra in ing wi l l be requ i red therefor e , "RT " should be reco rded in t he appro pr iate sk i ll s leve l box .
An unsatisfactory outcome must be followed up with supervision and retraining until
the employee demonstrates each of these skills to a satisfactory level.
Da te _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Signed by Manager/Supervisor_ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ Date:_ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _
Food Safety Skills Names of Employees
S = Sat isfac t o r y dem o n st r at io n o f t h efood safe ty sk i l l
RT = U n sat i sfac t o r y d e m o n st r a t io n o f t h efood safe ty sk i l l and requ i ressuper v i sion and re t ra in ing in th e foo dsafety ski l l (s)
1 . W e ar a nd m a in ta in u n if o r m /p r o t e c t i veclothing hygienical ly
2 . M a in ta in a h igh s tandard o f hand-w ash ing
3. M aint ain a high standard o f personal hygiene
4 . D e m o n st r ate co r r e c t h ygi en i c p r a c t ice ifsu f fer ing fro m a ilm ent s and i l lnesses thatmay af fect food safe ty
5 . Re f ra in f ro m unhygien ic p r ac t i ces i n a foo do p e r a t i o n
6 . D em onst r ate safe hand li ng p r ac t i ce7. M aint ain staff faci l it ies in a hygienic con dit io n
8 . O b e y fo o d safet y s ign s
9 . K e e p wo r k ar e as cl ean
C o m m e n t s :
1 8 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
INDU CTIO N STAGE I -SUPERVISION OF FOOD SAFETY SKILLS CH ECKLIST
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Training Induction - Stage II
Em plo yee cat ego r y Fo o d han d ler sN on- fo od hand le rs who can af fec t foo d sa fe ty
St age o f em p lo ym en t W i t h in t he fi r st m o n t h o f em p lo ym en t
N o t e : Fo r e m p l o ye es i n vo l ve d in l o w - r i skact iv i t ies, th is s tage o f t ra in ing may bed e l iver e d w i t h i n 3 -6 m o n t h s o f e m p l o ym e n t
Level o f su p er v isio n Level o f su per v isio n m ay be r ed uced fo llo w in gthe sat i s fac to r y com p le t i on o f stage I I
3 h o u r sSuggest io n : 3 x 1 ho u r sess ion s
This is a guidel ine only as:(a) no t a ll sk i l ls m ay be app l icab le to
a l l employees(b) t ime may need to be extended for som e
employees.It is important that the employee candemonstrate the ski l l /knowledge required.
Suggested de l ivery t ime
G u ide t o Foo d Safe ty Tra in ing LEVEL 1 1 9
IN DU CT ION ST AGE II - SUMMARY
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Foo d safe ty sk i l ls wh ich the em p loyee must be
ab le to dem o nst ra te a t t h i s s tage
N o t e : Fo r f ur t h e r d e t ai l se e Tab le o f F o o d
Safet y Ski l ls, pages 21 -25
1 . K now the i r l egal respo ns ib i l it y i n ensu r ingsa fe food fo r the consumer
2 . Re co gn i se h o w fo o d can b e p u t a t r i sk b ychem ical , physica l and b io lo g ica l hazard s
3 . D e m o n st r ate an u n d e r s tan d i n g o f c r o sscon t aminat io n and the hygiene p rac t i cenecessar y to p reven t i t
4 . Exp la in th e d i f fe rence be tw een h igh andlow r i sk ac t i v i t i es
5 . A vo i d u n n e ce ssar y h an d l in g o f f o o d , f o o dut ensi ls and sur faces
6 . W h e r e ap p li cab le t o t h e j o b , r e c o r d t h ete m p e r a tu r e o f fo o d s as r e q u ir e d
7 . K e e p ap p r o p r i ate f o o d safet y r e co r d s8 . Keep pests ou t o f the foo d oper at i on and
o per ate a satisfacto r y w aste d ispo sal system9. Take ac t i o n w hen aw are o f unhygien ic
p r ac t i ces tha t m ay pu t the safe ty o f foo d a t
r isk1 0 .Co - o p e r a te w i t h a u th o r i se d e n fo r ce m e n t
o f f i ce rs1 1 .W h e r e ap p l icab l e t o t h e j o b , ch e ck
del iver ies appropr ia te ly
D eliver y o f t r ain ing Su p er v isio n o f fo o d safe t y sk il ls
Note :Companies may use the i r own check l i s t /
records to demonstrate that t ra in ing has beencarr ied out
Suggested t r a in ing check l ists
N ote : For fu r ther d e ta i l see D e l ivery o f Tra in ing and
Superv is ion of Train ing checkl is ts for Stage I I on
p a g es 2 6 a n d 2 7
IN DU CT ION ST AGE II - SUMMARY(CONTINUED)
Training Induction - Stage II
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IN DU CT ION ST AGE II FOOD SAFETY SKILLS TABLE
Food safety skills
W hat the employee must
do to demonstratethis skill
Employers supporting
activities
(1) Know their legal
responsibility in
ensuring safe food
for the consumer
Fo l lo w t h e fo o d safe t yi n st r u c t i o n s fr o m th e i rsuperv i so r /manager
U se co r r e c t hy gi en icp r o c e d u r es w h e n w o r k i ngi n a f o o d o p e r a t i o n
A c t in ac co r d an ce w i t hlegal requ i rem en ts
I n st r u c t s t af f in t h e i r l egalresponsib i l i t ies in ensur ingfood safe ty
Ensure hygiene p r act i ces o fthe sta f f are superv ised
B e aw ar e o f r e l evan tlegislat ion
(2) Recognise how food
can be put at risk by
chemical, physical
and biological
hazards
D e fi n e a fo o d safet y h a zar d L ist po ssib le sources o f
physical and chemicalcontaminants
L i st po ssib le sou rces o fbacter ia
St a t e t h e co n d i t io n srequ i red fo r bac te r ia lg r o w t h
D e m o n st r a t e h o w h azar d sar e co n t r o l le d t h r o u ghfo l l ow ing co r rec t hyg ien i cp rac t i ces
H av e co n t r o l s i n p lac e t op r e ven t , e li m i n ate o rreduce t o an accep tab lelevel any food safety hazardi n t h e fo o d o p e r at i o n
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IN DU CT ION STAGE II FOOD SAFETY SKILLS TABLE(CONTINUED)
Food safety skills
W hat the employee must
do to demonstratethis skill
Employers supportingactivities
2 2 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
(3) Demonstrate an
understanding of
cross contamination
and the hygiene
practice necessary
to prevent it
Exp lain what c rosscontaminat ion is and ho w i tcan o ccu r
G i ve ex am p le s o f w h atsteps are taken to avo idcross con tamina t ion du r ingth e i r wo r k a c t i v i t y
En su r e r aw an d r e ad y -t o -
e at / co o ke d p r o d u c t s d on o t co m e in d i r e c t co n ta ctw i t h e ach o t h e r d u r i n g an ys tage o f the food opera t i on
U se se p ar a te sto r a ge ,preparat ion sur faces ande q u ip m e n t f o r r aw an dr e ad y - t o - e at / co o ke d f o o d s
C o r r e c t use o f c o lo u r
cod ing system to avo idcross con tamina t ion
H i gh li gh t a r e as w h e r ecro ss con t aminat io n cano ccu r
En su r e se gr e gat i o n o f r awand ready- to -ea t /cookedfoods in each storage area
U s e co l o u r c o d in g i n t hefood opera t i on as pe r
re levant s tandard
(4) Explain the difference
between high- and
low-risk activities
St at e w h e t h e r t h e y ar einvo lved in a h igh - o r l ow -r i sk ac t i v i t y
Exp l ai n wh y t h e i r ac t i v it y i sh i gh - o r l o w - r i sk
G i ve e x am p le s o f r i sk sre levan t to the i r ac t i v i t y
Tips for Best Pract ice
U se il lu st r at i o n s o r p ic t u r eca r d s t o sh o w th ei m p o r ta n ce o f t h e seact iv i t ies
Pr o v i d e m e t h o d s t o c le ar l yident i fy and segregate h igh-
and low-r isk act iv i t ies e .g .by the use o f separateu te n si ls, co l o u r co d i n gequ ipmen t ,d i f fe ren t s ta f fc l o th i n g ,e t c .
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IN DU CT ION ST AGE II FOOD SAFETY SKILLS TABLE(CONTINUED)
Food safety skills
W hat the employee must
do to demonstratethis skill
Employers supportingactivities
Pr o v id e ad e q u ate u t e n si lsfo r foo d hand l i ng, i deal lyc o l o u r c o d e d
H andle food as l it t le aspossible
U se ap p r o p r i at e u t e n si lswhen hand l i ng food
Re fr a in fr o m u n n e cessar yhandl ing o f sur faces wi thw h i ch fo o d co m e s i ncon tac t
(5) Avoid unnecessary
handling of food, food
utensils and surfaces
(6) W here appl icable
to the job
Record the
temperature of
foods as required
U se a t e m p e r at u r e pr o b eco r r e c t l y
K n o w w h en t o pr o be fo o dp r o d u c t s
K n o w t h e t e m p er at u r el im its as per r elevantstandard/cur rent legislat io n
R ec o r d t h e t e m p e r at u r e o ff o o d s p r o b e d
C o n t a ct su p er v iso r i f fo o dis outs ide speci f ica t ion
W h er e ap pr o p r iat e ,p ro v ide re levan tt i m e t e m p e r a t u r erecord ing sheets andinc lude targettempera tu res on reco rd ingsheets as appropriate
Pr o v i d e ap p r o p r i at e t y p e so f t e m p e r a tu r e p r o b e s an d
maintain and calibrate asrequired
Pr o v i d e an ap p r o p r i at emethod o f c lean ingt e m p e r a t u r e p r o b e
Tips for Best Pract ice
I n cr e ase aw ar e n e ss o ft i m e - t e m p e r at u r e c o n t r o li n t h e f o o d o p e r at i o n u si n g
food safe ty s igns,e tc.(7) Keep appropriate
food safety records
C o m p l et e fo o d safe t yreco rd ing shee ts asap p r o p r i ate t o t h e i rw o r k a r ea
C o n t a ct su p er v iso r i f fo o dis outs ide the speci f ica t ion
R et u r n r e c o r d i n g sh e et s t odesignated area
Prov ide foo d safe tyrecording sheets asappro pr iate t o each stage o fthe foo d preparat ion cha in
En su r e r e co r d s ar e u p t oda te , s igned and d ated
Tips for Best Pract ice
D esignate a sto rage area
for var io us recor d ing sheets
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IN DU CT ION STAGE II FOOD SAFETY SKILLS TABLE(CONTINUED)
Food safety skills
W hat the employee must
do to demonstratethis skill
Employers supporting
activities
(10) Co-operate
with authorised
enforcement officers
Pr o v i d e e n fo r c e m e n tof f icers wi th a l l reasonableassistance
Pr o v i d e e n fo r c e m e n to f f ice r s w i t h t h ei n fo r m at i o n t h e y m ayreason ab ly r equ i re
B r i ef em p lo y ee s o f t h e r o l eo f e n fo r ce m e n t o f f ice r s
En su r e e m p l o ye es ar e
aware o f the i r lega lrespo nsib i li t ies in re lat ionto enfor cement o f ficers
En su r e e m p l o ye es ke e plegib le reco r ds
2 4 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
(8) Keep pests out of the
food operation and
operate a satisfactory
waste disposal system
Re p o r t s ign s o f i n fe sta t i o nto superv i so r /manager
Pl ac e w ast e i n t odesignated conta iners
K e e p wa ste b i n s c l ean R em o v e w ast e d ai ly /m o r e
f requen t l y i f r equ i red K ee p w a st e w h ic h is
ou ts ide the p remisescovered
M ai nt ai n w ast e s t o r ageareas in a hygienic state
A p p ly h ygi en e p r a c t i ce s i nthe s to rage o f food
Im p l e m e n t a p e s t co n t r o lsystem
Pro v ide su f fi c ien t numberof su i tab le w aste co nta iners
Im p le m e n t a p r o c e d u r e fo rt h e r e m o val o f w aste
A l lo ca te d e si gn ate d ar e asfo r was te con ta ine rs and
ensure they are separatef r o m fo o d sto r a ge an dprepara t i on areas
En su r e w aste s to r age ar e asare kept c lean
Tips for Best Pract ice
Im p l em e n t a w ast esegregat ion po l icy
(9) Take action when
aware of unhygienic
practices that may
put the safety of
food at risk
R ep o r t t o t h eir s up er v i so r
w h e n t h e y b e co m e aw ar eof pract ices,s igns andcond i t i ons tha t may pu tthe safety o f food at r i sk
Tips for Best Pract ice
Im p l em e n t a m e t h o d o fin forming sta f f o f dates andp r o b l em s e nco u n te r e d a ndth e fo llow up act ion takento p reven t a reoccur renceof the pr ob lem(s)
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IN DU CT ION ST AGE II FOOD SAFETY SKILLS TABLE(CONTINUED)
Food safety skills
W hat the employee must
do to demonstratethis skill
Employers supporting
activities
(11)W here appl icable to
the job
Check deliveries
appropriately
En su r e t h at w h en fo o d i sde l i ve red t ha t :- fo o d an d n o n- fo o d it e m s
are segregated- it is at t h e c o r r ec t
t e m p e r a t u r e- it is fr e e fr o m p e st
infestation and obvious
con t aminat io n and i s i na go o d co n d i t i o n
- r aw a nd r ead y- t o -e at / co o k e d fo o d sare segregated
- p ac k agi ng o f d e li ve r e dgoods is in tact and thatthe re i s no ev idence o ft a m p e r i n g
- c an ne d fo o d b ein gdel ivered is not b low n,rus ty o r den ted
- i t is st i ll w i t h in t h e "u se -by" and "best be fo r e "da tes
- t h e d e live r y pe r so n n elbehave in a hygienicmanner and a re
hygienical ly dressed- t h e d el iv er y ve h ic le ism ain t a ined in a hygien icco n d i t i o n
Fo l lo w p r o ce du r e w h e nfoo d be ing de l ive red do esno t mee t the hyg ien i cr e q u i r e m e n ts o f t h eestab l ishment
Tr a nsfe r d e li ve r e d an dch e cke d f o o d t o t h eco r rec t s to rage a rea
Ensure the del iver y area i smaintained in a hygienic state
Pr o v i d e a d e li ve r y c h e c k li stwhich a lso ind icates thete m p e r a tu r e r e q u i r e m e n tso f the va r ious foodcategor ies on de l ive ry
H av e a p r o c e d u r e i n p lac e
to deal w i th unhyg ien i cp r ac t i ce at t he de l i ve r ystage
H ave a m e t ho d /p r o ce du r ein p lace to ensure rap idt r an sfer o f f o o d i n tosto r a ge . T h i s m ay i n cl u d ep e r so n n e l co ver fo rear ly / la te de l iver ies outs ide
w o r k i n g h o u r s Pr o v id e ad eq u at e
refr igerat ion capaci ty A l lo c at e a q u ar a nt i n e ar e a
fo r unsafe foo d H av e a p r o c e d u r e i n p lac e
fo r r e p o r t i n g n o n -co n fo r m a n ce s
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Use of Checklist
I t i s suggested th at th is checkl is t co u ld be used to reco rd th e t r a in ing in foo d safe ty sk i l ls de l iveredto em p loyees i n the fo od indus t r y at t h i s l eve l . T he check l is t sho u ld be com p le ted by them an age r / su p e r v i so r af t e r co m p l et i n g t r ai n in g w i t h e m p l o ye es. B o th m an age r / su p e r v i so r an dem p loyees shou ld sign o f f the check l i st .T he check l ist shou ld be kep t w i th o the r t r ain ing reco rd s.
Da te :_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
W here a sk i ll has been cove r ed du r ing the t r ain ing sess ion p lace a i n the approp r ia te sk i l l sco ve r e d b o x o th e r w i se , p l ace an i n t h e ap p r o p r i ate b o x .
Signed by Employees
_ __ _ __ __ _ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ __ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ _ __ __ _ _
_ __ _ __ __ _ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ __ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ _ __ __ _ __ __ _ __ __ _ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ __ __ _ __ _ __ __ _ __ _ __ __ _ __ _ __ _ __ __ _ _
Signed by Manager/Supervisor __ __ _ __ _ __ __ _ __ _ __ __ Date: __ _ __ __ _ __ _ __ __ _ __ _ _
Training in Food Safety Skills Skills covered tick or
1. K no w the i r legal respo ns ib i l it y in ensur ing safe foo d for t he consumer2 . Recogn ise how f ood can be pu t at r i sk by chem ical , physi cal and
b io log ical hazard s
3 . D e m o n st r at e an u n d e r st a n d in g o f c r o s s- c o n t am i n at i o n a n d t h ehyg iene prac t ice necessary to prevent i t
4 . Exp la in t h e d i f fe rence be t w een h igh - and l ow - r i s k ac t i v i t i es
5 . A vo id unnecessa ry hand l ing o f foo d , f ood u t ens i ls and su r f aces
6. W here applicable to the job: Record the temperature of foods as required
7 . K e e p ap p r o p r i at e f o o d saf et y r e c o r d s
8 . Keep pest s ou t o f t he f ood o pe ra t i on and ope r a t e a sa t i sf ac t o r yw aste d isposa l system
9. Take ac t i on w hen aw are o f unhygien ic p rac t i ces t ha t m ay pu t t hesafe ty o f food a t r isk
1 0 . C o - o p e r at e w i t h au t h o r i se d e n fo r c e m e n t o ffi ce r s
1 1 . W h e r e a p p l ic a b le t o t h e j o b : C heck d e l ive r i es app ro p r iat e l y
Name of Employees Department
1
23
4
5
6
2 6 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
IND UCT ION STAGE I I -DELIVERY OF TRAIN IN G CH ECKLIST
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Use of Checklist
I t i s sugges ted tha t th i s check l i s t cou ld be used by the manager /superv i so r when check ing theem p loyee s ab i l it y t o dem onst r a te the food safe ty sk i l ls at t h i s l eve l . Sat i s facto r y dem on st r at i o no f th ese sk i l ls i s reco rd ed by p lac ing "S" i n the appro p r iate sk i ll s box . W here sk i ll s do no t m ee tt h i s le ve l fu r t h e r t r ai n in g w i l l b e r e q u ir e d t h e r e fo r e , " RT " sh o u l d b e r e co r d e d i n t h e ap p r o p r i ateski l ls leve l bo x .A n u n sa t i s f a c to r y o u t co m e m u s t b e f o l l o we d u p w i t h su p e r v i s i o n a n d r e t r a i n i n g u n t i l t h eemployee demonstra tes each o f these sk i l l s to a sat is factory leve l .
Date:_ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Signed by Manager / Supervisor ________________________ Date: ______________
Food Safety Skills Names of Employees
S= Sat i sf ac t o r y dem ons t r a t i on o f t he f ood sa fe t y sk il lRT = U nsat i s fact o r y dem o ns t ra t i on o f t he foo d saf et y
sk i l l and requ i res superv is ion and re t ra in ing inth e foo d safe ty sk i l l( s )
1 . K now t he i r l egal r espo nsib i li t y in ensu r ing sa fefo o d fo r t h e c o n su m e r
C o m m e n t s :
2 . R e co g n ise h o w fo o d c an b e p u t at r i sk b ychem ical , phys ica l and b io log ical hazard s
3 . D e m o n st r at e an u n d e r s t an d i n g o f c r o s s-contaminat ion and the hyg iene prac t ice necessaryt o p r e v en t i t
4 . Ex p l ai n t h e d i ffe r e n c e b et w e e n h igh - an d l o w -r isk ac t iv i t ies
5 . A v o i d u n n e c e ssar y h an d l in g o f fo o d , fo o d u t e n s il sand sur faces
6 . W here app l i cab le to the job : R e c o r d t h et em pera t u re o f f oods as r equ i r ed
7 . K e e p ap p r o p r i at e fo o d saf et y r e co r d s8 . K e ep p e st s o u t o f t h e fo o d o p e r a t io n a n d
o per ate a sat isfac to r y w aste d ispo sal sys tem
9. Take ac t i on w hen aw are o f unhygien ic p rac t i cest ha t m ay pu t t he saf et y o f foo d a t r i sk
10. C o-o perate with autho r ised enfor cement of f icers
1 1 .W here app l i cab le to the job : Check de l i ve r i esapp rop r ia t e l y
G uide t o Foo d Safe ty Tra in ing LEVEL 1 2 7
IN DU CTIO N STAGE II -SUPERVISION OF FOOD SAFETY SKILLS CH ECKLIST
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T he Foo d Safe ty Tra in ing Co unc i l (FST C ) w as
es tab l i shed in December 1999 .The counc i l i scompr i sed o f rep resen ta t i ves f rom educa t ion
an d t r a in i n g, t h e f o o d i n d u st r y a n d i n sp e c to r s
f rom the o f f ic ia l agencies wi th responsib i l i ty
for food safe ty,such as hea l th boards and loca l
au tho r i t i es .
There are three sub-committees of
the council:
Fo o d ser v ice
Ret ail
M a nu fac t ur i ng
The purpose of the FSTC is to advise
the FSAI on:
c o n t r ib u t in g t o f o o d safe t y
th r o u gh t r ai n in g
ag ree ing l eve ls o f sk i ll s requ i red fo r bestpract ice in food safe ty in I re land
ag ree ing gu ide l ines fo r assessing the
impact o f foo d safe ty t r ain ing i n the
w o r k e n v i r o n m e n t .
The objectives of the FSTC
To agree leve ls o f food safe ty sk i l l s fore m p l o ye r s , m an age r s an d e m p l o ye e s w h i ch
wi l l :
b e c o m m e n su r at e w i t h t he ir
respons ib i l i t y and work ac t i v i t y
b e ad o p t e d b y t h e Ir i sh fo o d i nd u st r y,
t ra ine rs and inspec to rs
be used as a basi s fo r assessing foo d
safet y p r ac t i ce in t h e w o r k e n vi r o n m e n t
sat i sf y t h e r e q u ir e m e n t s o f t h e N at i o n al
Q ua li fi cat i o ns A u tho r i t y o f I re land
( N Q A I ) an d aw ar d i n g b o d i e s
r e fle ct t h e c ur r e n t an d fu t u r e
requ i rements o f I r ish leg is la t ion
d e fi n e t h e sk i ll s r e q u i r e d fo r al l p o ssi b le
categor ies o f pe r sonne l w ho can a ffect
food sa fe ty i n the food indus t r y .
2 8 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
APPEN DIX 1 FOO D SAFET Y TRAIN IN G COU N CIL
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Organisation Representative
B.S.L. Consultants Grania Peden
Campbell Catering Ltd L i z D o y l e
Catercare Ltd Br id Fox
Catering Management Association H e le n a O ' Br i e n
Catering Officers Association Y vo n n e D o w le r
CERT & National Hygiene Partnership D en is Tucke r
Defence Forces School of Catering C ap ta in M an u s W ar d
Dublin Institute of Technology Barb ar a D e laney
Eastern Regional H ealth Authority Breda F lynn /Dav id Mo l l oy
European Catering Association She i la M at t hew s
Excellence Ireland Edel Colgan
Food Safety Authority of Ireland C l io n a O Rei ll y/A n n e - M a r i e K i er a n s
Institute of Technology,Tallaght A n n e t t e Sw e e n ey
IPPA The Early Childhood Organisation I r e n e G u n n i n g
Irish Hotels Federation D o n a l O ' M e a r aIrish N ursing Homes Association Patr icia Foley
Licensed Vintners Association Frank Fel l
National Childrens Nurseries Association Ca th e r i n e B o n d
National Standards Authority of Ireland M anus O 'B ro l cha in
O'Briens Irish Sandwich Bars M aur i ce K n igh t l y /Siobhan Re id
Paul Boksberger Advisory Service Paul Boksberger
REHAB Care Je remy W ard
Restaurants Association of Ireland H e n r y O ' N e il l / A d r i an H o l d e n
The National Food Centre Brendan Lynch
Vintners Federation of Ireland M ai r ead H o w e
Western Health Board Brendan Lawlo r
G u ide t o Foo d Safe ty Tra in ing LEVEL 1 2 9
MEMBERS OF FOO D SERVICE SUB-CO MMIT TEE
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Organisation Representative
Agricultural Science Association D o n a l M u l l an e
Bord Iascaigh Mhara D ave G a r fo r t h /D e n n is M i n i h an e
Dublin Institute of Technology M ichae l M u lvey
Eastern Regional H ealth Authority Da v i d M o l l o y
Environmental Health Officers D o r o t hy G u i na D o r n anAssociation
FAS Pat Moynihan/John S imon
Food and Drink Federation G e r r y Far r e llFood Safety Authority of Ireland C l io n a O Rei ll y/A n n e - M a r i e K i er a n s
Glanbia Ingredients B r e nd an O 'G o r m an
Golden Vale plc V e r a M o r te l l
Green Isle Foods Angela Blaney
Hygiene Education Unit George Sharpson
Institute of Food Science Edel Jonesand Technology of Ireland
Irish Veterinary Association Sean O 'Lao ide
Local Authority Jo hn M ur phy/Padr a ig FlynnVeterinary Officers Association
Rye Valley Foods C ar o l in e M cQ u ai d
SIPTU G e r r y M c C o r m a c k
South Dublin County Council Joh n M ur phy
The National Food Centre It a W h it e
Tesco Ireland Karen Kaye/B i l l PatersonUniversity College, Cork M a r i a Ha r r i n g to n
Veterinary Officers Association M i ch ae l O L ear y /M i ch ae l M o r an
3 0 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
MEMBERS OF MAN UFACT URIN G SUB-COMMIT TEE
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Organisation Representative
ADM Londis Sh ar o n D o r m e r
Associated Craft Butchers of Ireland Pat Brady
BW G Foods Ltd B e r n a r d M cDo n a g h
Caulfields Supervalu Anne Mar ie Cau l f i e ld
Dublin Corporation Pau l Har r i ng ton
Dunnes Stores M i ch e ll e M c C o u r t / U n a C r i lly
Eastern Regional H ealth Authority Da v i d M o l l o yEight to Twelve Caro l ine Smal l
Food Safety Authority of Ireland C l io n a O Rei ll y/A n n e - M a r i e K i er a n s
Gala Retail Services Ltd Paul Ryan
Hygiene Education Unit George Sharpson
Independent Family Retailers B o b b y A r t h u r
Musgraves SuperValu Centra Margaret Ke l legher
Quality Hygiene Solutions Ro se H i b b i t t s
The National Food Centre Sara Mooney
Tesco Ireland Al i son K i l pa t r i ck
G u ide t o Foo d Safe ty Tra in ing LEVEL 1 3 1
MEMBERS OF RETAIL SUB-COMMIT TEE
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Manufacturing
A l l m a n u f a c t u r i n g o r p r o c e s s i n g
estab l ishments.
Retail
Inc ludes al l types o f foo d r e ta i l act iv i ty
( sa l e s t o t h e f i n a l co n su m e r ) ,
pa r t i cu la r l y super m ar ke ts , vend ing m ach ines,
m a il o r de r ac t i v i t i es and m ar ke t s ta ll s, w he the ri n d o o r s o r i n t h e o p e n ai r ( b u t e xc l u d in g t ake -
aw ay fo o d st a lls) .
Food Service
I n cl u d es r e st a ur a n t s, c an t e e n s, p u b li c
h o u se s, t a ke- aw ay f o o d o u t l e t s an d ca te r i n g
fac i li t i es i n fi rm s, scho o ls , ho l iday cam ps and
pub l i c i nst i t u t i o ns .
Retail Sector
Bread sho pB u t c h e r s
Cake shopDel ica tessen
F ishm on ger l ( r aw on l y )F i shm onger l l (m ixed p roduc t s )F o r e c o u r t
G r e e n g r o c e r
G r o c e r yH e al t h fo o d s ho p
N ew sagen t / swee t sho pO f f li cence
So f t ice c r eamSuperm arke tVending machine I (h igh- r isk fo o ds)
Vending machine I I (non h igh- r isk foods)
Food Stalls - Retail
C h i l led f oo ds (h igh - r i s k f oo ds )
C o o k ed m e at sFish
Fru i t and vegetab les
Passenger fer r y (k i t chen fac i l it ies )
Rai l d ining cars (k i tchen faci l i t ies)Raw m eat
3 2 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
APPEN DIX 2 EX AMPLES OF FOOD BUSIN ESSESIN T H E MAN UFACT URIN G, RET AILAN D FOOD SERVICE SECT ORS
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Manufacturing Sector
A l co h o l ic d r i n k s
Baby f oo dBakeryC a t e r e r
C e r e al p r o d u c t sC h o c o l a t e an d c h o c o l at e p r o d u c t s
Con f ec t i one ry ( i nc lud ing bake ry )C o o k c h il lC r i sps and ex t r uded s t a r ch snacks
D e l icat essen f oo dsFish processing
Fish smok ingFoo d add it i vesFru i t and vegetab le pro cess ing I ( ready- to -eat )
Fru i t and vegetab le pro cessing I I( fo r fu r t h e r c o o k i n g)
Ice c ream
Jam and jellyM e a t p r o d u c t sM i l k p r o d u c t s
O i ls and fatsO t he r f ish p ro cessing ( inc ludes fr eez ing, bu t
n o t c o o k i n g )Sandwiches and saladsShel l f ish pur i f icat ion
So f t d r i nksSw ee t / sugar con f ec t i one r y
Bu t che rPou l t e re r
Food Service Sector
A i r l i ne ca t e r i ng
A r m y b a r r a c k sBed and Br eak fas tC a n t e e n
C ru i se l i ne rFast f oo d o u t l e t
Fe r r y ca t e r i ngFo r e c o u r t c at e r i n gGo l f c l ub
Gues t houseG r o c e r y
Ho l i day cam pH o s p i t a lHos te l (serv ing meals )
H o t e l
M ea ls -on -whee lsN u r si ng h o m ePre-schoo l I (ser v ing meals)
Pre-schoo l I I (snacks on ly )Pr ison
Pr ivate c lubPubl ic houseRai l cater ing
RestaurantSandw ich bar
Scho o l (serv ing m eals )Take-awayTennis c lub
Food Stalls - Food Service Sector
Candy f loss
C a t e r e r
C h ip vanEt hn i c f oo d
Fast foo d van
Ice c ream
P o p c o r n
G uide t o Foo d Safe ty Tra in ing LEVEL 1 3 3
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Below is a list of contacts which may be
of assistance to employers:
fo r in fo r m at io n o n t r ain in g co u r ses o n
foo d safe ty and hyg iene in I r e land
if t h eir e m p lo ye es h ave l i t e r ac y o r
lear n ing d i f fi cu l t ies
if t h er e is a n ee d t o t r an slat e t r ain in g
mater ia ls for non-Engl ish speaking
p e r so n n e l
Information on Food Safety Training
The Food Sa fe ty Au tho r i t y o f I re land has
cons t r uc ted a database o f t r ain ing cou r ses on
food sa fe ty and hyg iene tha t a re cu r ren t l y
r unn ing i n I re land . T hese cou r ses are a im ed a t
t h o se wo r k i n g d i r e c t l y i n t h e f o o d i n d u s t r y .
The da tabase ou t l i nes con tac t de ta i l s fo r the
agencies responsib le ,as wel l as in format ion on
courses p rov ided and can be v iewed on ou rweb s i te a t www. fsa i . i e o r ob ta ined by ema i l
o r p o st .
N o t e : This database is mere ly in tended to
p r o v i d e i n f o r m a t i o n f o r t h o se i n te r e s te d i n
o b t a in in g d at a o r c o n t a ct s . I t i s n o t an
e n d o r s e m e n t o r r e c o m m e n d a t i o n f o r a n y o r
al l o f t h e m e n t io n e d c o u r s es. I t d o e s no t
p u r p o r t t o b e c o m p r e h en si ve o r t o c o n st i t u t elegal o r o t he r p ro fessiona l adv i ce
F o r f u r t h e r i n f o r m a t i o n p l e a s e c o n t a c t
Tra in ing Comp l iance a t (01 ) 817 1300 o r
e-m ail in fo @ fsa i. ie .
Training Materials in Different Languages
For those who a re i nvo l ved in t ra in ing non-
national staff wi th Engl ish language di ff icul t ies,
the FSA I p ro v ides:
in fo r m at io n o n t r ain in g m at er ials indi fferent languages
d et ails o f in t er p r et er s cu r ren t ly
operat ing in I re land
F o r f u r t h e r i n f o r m a t i o n p l e a s e c o n t a c t
Tra in ing Comp l iance a t (01 ) 817 1300 o r
e-m ail in fo @ fsa i. ie .
3 4 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
APPEN DIX 3 USEFUL CO N TACT S FOR EMPLOYERS
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Literacy
National Adult Literacy Agency (N ALA)
7 6 L o w e r G ar d i n e r St r e e t
Du b l i n 1 .
Te l :01 -855 4332
Fax : 0 1 - 8 5 5 5 4 7 5
E-m ai l : l ite r acy@ na la.i e
W e b si t e : w w w.n al a.i e
Learning Difficulties
Dyslexia Association of Ireland
1 Suf fo lk Str eet
D u b li n 2
Te l :01 -679 0276
Fax : 0 1 - 6 7 9 0 2 7 3
E-m ai l : ac ld@ io l .i e
Translation of Training Materials
Irish Translators Association
I r ish W r i t e r s C e n t r e
19 Parnel l Square
D u b li n 1
Te l :01 -872 1302
Fax : 0 1 - 8 7 2 6 2 8 2
E- m a il : i wc@ i o l .i e
W e b si t e: w w w .w r i t e r sc en t r e .i e
G u ide t o Foo d Safe ty Tra in ing LEVEL 1 3 5
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Best before date: D ate m ar k r e q u i r e d o n l o n ge r l i fe f o o d s t h a t a r e n o t su b j ec te d t o
m ic rob io log ical spo i lage i f kep t i n t he co r rec t sto rage cond i t i ons .
Cleaning: T h e r e m o va l o f so i l, f o o d r e si d u es, d i r t , gr e ase an d o th e r
undesi rab le debr is .
Contamination: Presence o f m ic roo rgan isms o r the i r by -p roduc ts ,chemica ls and /o r
fore ign bod ies,a t a leve l suf f ic ient to cause a potent ia l hea l th hazard.
Core temperature: T h e t e m p e r a tu r e f o u n d at t h e ce nt r e o f t h e t h i cke st p a r t o f a p ie ce
o f fo o d .
Cross-
contamination: The t rans fe r o f ha rmfu l o r po ten t i a l l y ha rmfu l m ic roo rgan isms (usua l l y
b ac te r i a) f r o m co n ta m i n ate d su r f ace s o r f o o d s t o o t h e r f o o d s e it h e r b y
h an d , p h ysi cal co n ta c t , ai r o r co n ta c t w i t h f o o d p r e p ar a t i o n su r f ace s o r
foo d u tens i ls.
Enforcement officer: Autho r i sed o f f i ce r appo in ted to en fo rce re levan t l eg i s la t i on ,e .g .env i ronm en ta l heal th o f fi ce rs ,sea fi she r ies o f f i ce rs , ve te r ina ry i nspec to r s,
d ai r y p r o d u ce i n sp e c to r s.
Food: Inc ludes:
(a) any subs tance used , avai lab le to be used o r i n tended to be used , fo r
f o o d o r d r i n k b y h u m a n p e r so n s ,a n d
(b )any subs tance wh ich en te rs i n to o r i s used in the p roduc t i on ,
compos i t i on o r p repara t i on o f these subs tances .
Re fe r e n ces t o f o o d i n c lu d e , as t h e co n te x t m ay r e q u i r e , r e fer e n ce t o apa r t i cu la r food o r c lass o f food (Food Sa fe ty Au tho r i t y o f I re land
A c t , 19 98) .
Food handler: A n y p er so n w h o h a n d le s o r p r e p ar e s f o o d w h e th e r o p e n ( u n wr ap p e d )
o r packaged , even i f physi cal con t ac t i s on l y a sma ll par t o f the i r w or k .
Food hygiene: A l l measures necessa ry t o ensu re t he safety and w ho lesom eness o f foo d
d u r i n g p r e p ar a t i o n , p r o ce ssi n g, m an u fac tu r e , sto r a ge , t r an sp o r ta t i o n ,
d i st r i bu t i on , hand l i ng and o f fe r i ng fo r sale o r supp ly to t he consumer .
3 6 G u id e t o Fo o d Safet y Tr ain in g LEVEL 1
GLOSSARY
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Food safety records: W r i t t e n an d /o r e le c t r o n i cal ly d o cu m e n te d e v id e n ce o f f o o d safet y
p rocedures fo l l owed a t a s ta ted t ime-pe r iod .
Hazard: Th e p o t e n t i al t o cau se h ar m . H azar d s m ay b e b i o l o gi cal , ch e m i cal
or physica l .
High-risk activity: A ct i v i t i es w here h igh - r i sk ready- to -ea t fo od s are p r epared and w here the
po t en t i a l ex i s ts to pu t vu lne rab le g roup s ( in fan ts , the f ra il e lde r l y,
p regnan t w om en and the s ick ) o r l arge number s o f consum ers at se r ious
r i sk . Such foo ds are as fo l l ow s:
sh ellfish , c o o k ed an d r aw fish , c o o ked an d r aw
r aw m e at su ch as b ee f t ar t ar
c o o ke d m e at an d m e at p r o du ct s
c o o ke d p o ult r y an d p o u lt r y p r o du ct s
c o o k e d - ch il l an d co o k e d- fr e e ze m e al s
m i lk an d m i lk pr o d uct s
e gg an d egg p r o d uc t s
c o o ke d r ic e an d co o k ed p ast a f o o d s co n ta in i n g an y o f t h e se e xa m p l es as in gr e d i e n t s.
High-risk food: Fo o d w h i ch su pp o r t s t h e gr o w th o f h ar m fu l an d p o t e n t i al ly h ar m fu l
m ic roo rgan isms and wh ich w i l l no t be sub jec ted to any fu r the r hea t
t r e a tm e n t o r p r o ce ssi n g w h i ch w o u l d r e m o ve o r d e st r o y su ch
m i c r o o r g a n i sm s ,p r i o r t o co n su m p t i o n .Re a d y - t o - e a t f o o d s a r e
h igh - r i sk foo ds .
Low-risk activity: A c t i v it y w h e r e t h e p o te n t i al t o cau se h ar m to co n su m e r s i s l o w .
Non-food handler: A person invo l ved in a foo d bus iness w hose du t i es and r espo ns ib i l it i es
can im pinge on foo d safe ty,e .g .m anagers, m ain t enance sta f f ,c lean ing sta ff .
G u ide t o Foo d Safe ty Tra in ing LEVEL 1 3 7
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Ready-to-eat foods: Foods tha t have a l ready gone th rough most o r a l l o f the i r p repara t i on
s teps. T here w i ll be a "h igh - r i sk " i f these are con tamina ted o r al low ed tod e te r i o r ate b e cau se t h e r e a r e n o f u r t h e r p r e p ar a t i o n s te p s t o co n t r o l
t h e h azar d , e .g. co o ke d m e at a n d p o u l t r y, p t s, m e at p i e s, co o ke d m e at
p r o d u c t s ( e .g. gr a vy an d s to ck ) , m i lk , c r e am , cu sta r d s an d d a ir y p r o d u ce ,
she l l f i sh and o the r sea food (cooked o r i n tended to be ea ten raw) ,
cooked r i ce ,cooked eggs and p roduc ts made w i th eggs ,p repared sa lads ,
f ru i t and vegetab les, so f t cheeses, e tc .
Risk: T he p ro bab il it y o f a hazard occu r r i ng.
Stock rotation: Prac t i ce o f m ov ing ( ro t at i ng ) sto ck so t ha t the o ldest i s used f i r s t and t he
newest last .
Temperature Probe: Par t o f tempera tu re measur ing equ ipmen t tha t can be i nse r ted be tween
p acks o r i n t o p r o d u c t t o o b t ai n t e m p e r atu r e r e ad i n g.
Use-by-date: D ate m ar k r equ i red o n h igh l y m ic ro b io log i cal ly pe r i shab le p re -packed
foo ds . I t i s an o f fence to se l l foo d af te r i t s "use-by" date .
W aste: A n y p r o d u c t , p ackagi n g o r m ate r i al s t h a t a r e u n w an te d a n d i n te n d e d t o
be d i sposed o f and removed f rom a food a rea o r p remises .
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1 . Eu r o pean C o m m u n it ie s ( Fr e sh M e at )
Re gu l at i o n s , 1 9 9 7 ( S.I N o . 4 3 4 o f 1 9 9 7 ) .Ava i l ab le f rom Governmen t Pub l i ca t i ons
Sales O f fi ce , D ub l i n .
Te le p h o n e : ( 0 1 ) 6 6 1 1 3 1 1
2 . Eu r o pean C o m m u nit ie s ( H y gie ne o f
Foo ds tu f fs) Regu lat i o ns , 2000 . (S.I . N o .
1 6 5 o f 2 0 0 0 ) . A va il ab l e f r o m
G over nm en t Pub l i cat i o ns Sa les O f fi ce ,
D u b li n. Te le p ho n e : ( 0 1) 6 6 1 1 3 1 1
3 . Fo o d Safet y A u t h o r it y o f Ir e lan d A c t ,
1 9 9 8 . A v ai lab le fr o m G o v er n m e n t
Pub li cat i o ns Sales O f fi ce , D ub l i n .
Te le p h o n e : ( 0 1 ) 6 6 1 1 3 1 1
4 . Fo o d Safe t y M a nage m e nt in co r p o r at i ng
Hazard Ana lys i s and Cr i t i ca l Con t ro lP o i n t ( HA CCP ) ( I .S .3 4 3 :2 0 0 0 ) .
A vai lab le f rom T he N at io na l Standard s
A u t h o r i t y o f I r e lan d ( N SA I ), D u b li n.
Te le p h o n e : ( 0 1 ) 8 0 7 3 8 0 0
5 . G u id e t o Fo o d H y gien e Pr ac