Food safety audits and health and safety inspections are mandatory in the catering industry but the unannounced FSA/HSE visits are seldom welcome interruptions to the work day routine. They tend to inspire dread, fear and a feeling of guilt, warranted or unwarranted.
Knowledge is key
All new employees must attend health and safety and food safety training.
Courses about HACCP food safety management systems are strongly recommended. Renewal of training is advantageous every three years to ensure that every team member involved in food preparation, manufacture or retail is aware of their obligations and any changes in legislation.
Armed with knowledge and a proactive attitude to best practices, controls and risk assessment, health and safety audits and food safety audits should become a more positive experience. They can be treated as confirmation of your team’s dedication to excellence.
Every day can be audit day
This should inspire not terrify. You have every day of the year to organise and manage food safety audits and health and safety inspections (unannounced) and these will highlight any issues before an official visit. Problems, training gaps and management controls can be addressed so when the HSE or FSA auditor descends there is no need to cower behind your desk.
Health and safety and food safety audits are not intended to trip anyone up, they’re designed to ensure that the safety of workers, management and consumers is optimised.
These Food Hygiene Rating Scheme scores can be attributed during an official food safety audit:
0 – Urgent improvement needed
1 – Major improvement needed
2 – Improvement needed
3 – Generally satisfactory
4 – Good
5 – Very good
Food safety consultancy and training
Alongside the array of food safety training courses available online and in classroom environments, the benefits of taking advice from a training and food safety consultancy firm like Food Alert in London cannot be exaggerated. Your success is their success.
A typical course about how to deal with food safety audits comprises:
- Understanding what to do when an EHO visits your premises.
- Realising the consequences of not providing required information.
- Knowing who needs to be present at the visit and why, and who is responsible.
- Being efficient and ready to identify remedial actions and implement them.
The level 2 Chartered Institute of Environmental Health certified food safety course overview:
- Food safety.
- Food hygiene hazards.
- Food storage.
- Food handling.
- Temperature control.
- Refrigeration, chilling and cold holding.
- Cooking, hot holding and reheating.
- Food premises.
The natural progression for supervisors is to the CIEH level 3 course:
- Application and monitoring of optimum food hygiene practices.
- Food legislation – supervisory management.
- Temperature control.
- Workplace and equipment design.
- Implementation of food safety management systems.
- Personal hygiene.
- Waste disposal.
- Pest control.
- Contributions to staff training.
Think of food safety consultancy and training enterprises as essential resources for health and safety audit advice and food safety audit expertise with current legislation data guaranteed from their professionally qualified teams.
Contact an expert today to learn more and savour peace of mind.