You should ensure that your employees and volunteers are trained to a level appropriate for their work activity:
- Anyone on the periphery of handling food should be trained to the level of ‘Introduction to Food Hygiene’; this includes play staff, delivery staff and administrators
- Anyone handling food should be trained to the level of ‘Elementary Food Hygiene’
These courses are accredited by the Royal Environmental Health Institute of Scotland (REHIS).
There are also a wide range of other courses at various levels accredited by REHIS and the Royal Society for Public Health (RSPH).
Where to go for training
- Royal Environmental Health Institute of Scotland (REHIS): their website has delivery centres and courses, including a list of community training courses
- Royal Society for Public Health (RSPH): their website has qualifications, courses and delivery centres
Resources
- What's Cooking in Scotland, Part One: has a very useful section on health and safety and food hygiene in delivering community cooking sessions (p27-37) (CFHS 2012)
- Food hygiene for your business: Hygiene requirements for start-up food businesses (Food Standards Agency)
- Safer food, better business for caterers: Food safety management pack for restaurants, cafés, takeaways and other small catering businesses (Food Standards Agency)
- How to store food and leftovers: Tips on storing food and leftovers to prevent food poisoning (NHS Eat Well)