Thursday, 09 January 2014
It is a legal requirement that staff involved in a food environment are trained and/or supervised, commensurate with their work activity.
The responsibility for the supervision and training of staff lies with the proprietor of the food business.
Since the 1 January 2006, staff responsible for the development and maintenance of the food businesses Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles.
Food safety training is essential to the commercial viability of a company/organisation as it: Assists companies in becoming more efficient, competitive and profitable
- Raises performance standards
- Reduces wastage
- Assists in the production of safe food
- Complies with food legislation requirements
- Promotes a good company image
- Increases staff morale
- Improves staff retention
The implementation of knowledge acquired during food safety training requires the provision of the appropriate resources and motivational support by management.
