GUIDE TO FOOD SAFETY TRAINING - Level 1

1 GUIDE to Food SAFETY TRAINING Level 11 Level 1 - Induction Skills Food Service, Retail and Manufacturing SectorsGUIDE TO FOOD SAFETY TRAININGG uide to Food SAFETY TRAINING Level 1 TRAINING Doc NEW 28/5/01 1:23 PM Page 1 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job : TRAINING Doc NEW 28/5/01 1:23 PM Page 2 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job : GUIDE TOFOOD SAFETY TRAININGLEVEL 1 - Induction SkillsFood Service, Retail andManufacturing SectorsPUBLISHED BY:Food SAFETY Authority of IrelandAbbey Court, Lower Abbey Street,Dublin 1 Telephone: +353 1 817 1300 Facsimile: +353 1 817 1301 E-mail: Website: 2001 ISBN 0-9539183-8-6 GUIDE to Food SAFETY TRAINING Level 1 TRAINING Doc NEW 28/5/01 1:23 PM Page 3 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job : GUIDE to Food SAFETY TRAINING Level 1 TRAINING Doc NEW 28/5/01 1:23 PM Page 4 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job.

2 Foreword1 Introduction2 General Advice on Food SAFETY Training5 Induction Level - An Overview10 Induction Stage I- Summary11- Table of Food SAFETY Skills12- Delivery of TRAINING Checklist17- Supervision of Food SAFETY Skills Checklist18 Induction Stage II- Summary19- Table of Food SAFETY Skills21- Delivery of TRAINING Checklist26- Supervision of Food SAFETY Skills Checklist27 AppendicesAppendix 1:The Food SAFETY TRAINING Council28 Appendix 2:Examples of Food Businesses in the Manufacturing,32 Retail and Food Service SectorsAppendix 3:Useful Contact Organisations for Employers34 Glossary36 Bibliography 39 GUIDE to Food SAFETY TRAINING Level 1 CONTENTSG uide to Food SAFETY TRAINING Level 1 TRAINING Doc NEW 28/5/01 1:23 PM Page 5 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job : TRAINING Doc NEW 28/5/01 1:23 PM Page 6 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job :Food SAFETY TRAINING is an essential componentof every food business in ensuring a foodsafety culture.

3 It is a legal requirement thatstaff involved in a food environment areadequately trained and/or supervisedcommensurate with their work activity. Theresponsibility for TRAINING and supervision ofstaff lies clearly with the proprietor of everyfood business. This is the case for all staffwhether they are part-time, full-time orcasual, or whether they are employed in thepublic or private sector. There is no excusefor employers in this area to ignore the Food SAFETY Authority of Ireland s (FSAI)responsibility is to ensure that staff from thefarm gate to point of sale are trained incompliance with legislation.

4 The Authorityalso has a role in fostering the establishmentand maintenance of high standards of Authority is setting TRAINING standards,which must be demonstrated at various stagesof employment in order to produce safe foodin accordance with current legislation and inline with best practice. TRAINING standards willbe incorporated into the service contractswith our official agents and in turn they will beused by the enforcement officers duringinspections to ascertain the Level of TRAINING inplace and industry s compliance TRAINING standards are outlined in a seriesof guides. Each GUIDE is produced inconsultation with the FSAI s Food SafetyTraining GUIDE is intended to be auser-friendly GUIDE for employers on trainingof staff in food SAFETY and will also be used by enforcement officers when assessing foodsafety TRAINING in the workplace.

5 To assist theemployer, the GUIDE also outlines the activitieswhich are necessary to support the trainingand which allow the employee demonstratebest Food SAFETY TRAINING Standard - Level Oneoutlines the TRAINING which must bedemonstrated at the induction stage ofemployment. Induction Level TRAINING has beenbroken down into two stages; stage one whichmust be completed before the employeecommences work and stage two which mustbe completed within the first month ofemployment. This is a generic GUIDE in that itapplies to three sectors of the industry,namely manufacturing, retail and food SAFETY TRAINING is the key to food does not have to be certified.

6 TRAINING isonly effective when the TRAINING standards arebeing demonstrated in the food operation. It isimperative that the food industry through theuse of these standards, ensures that effectivetraining is an on-going activity in Patrick ExecutiveGuide to Food SAFETY TRAINING Level 11 FOREWORDT raining Doc NEW 28/5/01 1:23 PM Page 1 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job :This GUIDE outlines the standard of food safetytraining which must be demonstrated by allfood handlers1and non-food handlers2whocan affect food SAFETY at the induction stage ofemployment, in compliance with legislationand in line with best practice.

7 TRAINING doesnot have to be certified. The best practice asoutlined in the standard must bedemonstrated. The GUIDE is aimed at all food3businesses to assist them in theirimplementation of the standard. Review of thestandard will be carried out on a regular basisto reflect changes in food SAFETY legislation andbest of the StandardThe TRAINING standard should be used by: industry (manufacturing, retail and foodservice sectors) in TRAINING staff (for alist of the types of establishmentsincluded in each sector see Appendix 2) enforcement officers during inspectionsto determine compliance with legislationas it relates to food SAFETY SAFETY SkillsThe TRAINING standard is expressed in terms offood SAFETY skills, what the employee mustbe able to demonstrate in the area of foodsafety commensurate with their to Whom the StandardApplies All food handlers who are.

8 -Full-time members of staff-Part-time members of staff-Seasonal/occasional workers-Voluntary workers-Any member of staff who is a non-food A food handler is any person involved in a food businesswho handles food in the course of their work, or as part oftheir duties, to any extent whether the food is open or A non-food handler who can affect food SAFETY is aperson involved in a food business whose duties andresponsibilities can impinge on food SAFETY , managers,maintenance staff, cleaning Food includes (a) any substance used, available to beused or intended to be used, for food or drink by humanpersons, and (b) any substance which enters into or is usedin the production, composition or preparation of thesesubstances, and references to food include, as the contextmay require, reference to a particular food or class of food(Food SAFETY Authority of Ireland Act, 1998).

9 2 GUIDE to Food SAFETY TRAINING Level 1 TRAINING Doc NEW 28/5/01 1:23 PM Page 2 Derek ALPHA:Archive:FSAI- TRAINING Doc-15300:FSAI TRAINING Job :Timing of Induction TrainingThe TRAINING standard for induction Level isbroken down into two stages: Stage I - must be completed before theemployee commences work. It shouldbe followed by close supervision. Stage II - employees involved in a high-risk activity4must complete this stagewithin the first month of involved in a low-risk activity5must complete this stage within 3-6months of second stage of food SAFETY TRAINING whichemployees must be able to demonstrate isAdditional Skills Level TRAINING .

10 A separateguide for Additional Skills Level TRAINING hasbeen produced by the Skills Level TRAINING should followInduction Skills Level timing of such TRAINING is asfollows: 3-6 months for employees working in a high-risk activity 6-12 months for all other employeesFormat of the TRAINING StandardFor clarity and ease of use, food SAFETY skillsfor Induction Stage I and II are presented in atable format. The table comprises of SAFETY skillsWhat the employee must do to demonstrate this skillEmployer s supportingactivities4. High-risk activity is any activity where high-risk ready-to-eat foods are prepared and where the potential exists toput vulnerable groups (infants, the frail elderly, pregnantwomen and the sick) or a large number of consumers atrisk.