| Q | Do you offer food hygiene training? |
| A |
There is a link above to the Grimsby Institute who run these
courses.
|
| Q | Who should receive food hygiene training? |
| A |
All food handlers must receive food hygiene training appropriate to
their job and to the food being handled. People handling and
preparing high risk foods will need most training.
The proprietor of any food business must ensure that food
handlers are supervised, instructed and trained in food hygiene and
this must commence as soon as they start their job.
Proprietors, managers and supervisors must receive a higher
standard of training.
|
| Q | How often do staff have to be trained? |
| A |
It is a requirement that all food handlers are instructed,
supervised and/or trained to a level commensurate with their
activities. Training can be achieved by passing the Basic Food
Hygiene Certificate exam. The Food Standards Agency recommends that
staff are re-trained or receive refresher training on a regular
basis to remain aware of current legislation, practices and
recommendations.
|
| Q | Is it necessary for food handling staff to wear gloves? |
| A |
NO. It is not a food safety requirement to wear gloves. It is a
requirement that food handlers maintain a degree of personal
hygiene, which means that they are required to frequently wash
their hands and therefore, gloved hand-washing is also encouraged.
Where gloves are worn, they should be changed on a regular basis
particularly as the warm, moist conditions inside the gloves can
promote the multiplication of bacteria.
|
| Q | I've seen shop assistants handling money and then food without washing their hands - is this right? |
| A |
Money does not provide ideal conditions for bacterial growth,
therefore the risk of cross-contamination from money to food is
reduced. It is important however, that staff maintain good personal
hygiene by frequently washing thier hands and also to avoid
excessive handling of open food.
|
| Q | What's the best way to store eggs - supermarkets don't refrigerate them! |
| A |
Eggs, including the shell, may be contaminated with Salmonella food
poisoning bacteria which can multiply to dangerous levels when
stored at room temperatures or in rooms where fluctuations in
temperatureas and moisture. It is usually recommended that eggs
stored in the refrigerator to minimise the multiplication of
Salmonella. It is good practice to purchase a small amounts of eggs
more frequently rather than having a large number of eggs in the
store for longer periods. The eggs that you purchase should have at
least 7 days left before their 'best before' date. Eggs must always
be used by the 'best before' date indicated on the container.
It is recommended that you look for eggs which have the Lion
Quality mark stamped on them. This stamp can only be used on eggs
which have been produced in accordance with UK and EU law. The Lion
Quality eggs are also laid by hens vaccinated against
Salmonella enteritidis which is the type of food poisoning
usually associated with eggs - although this does not mean that the
eggs will not contain Salmonella sp.
|
| Q | Is there any benefit in using coolbags to transport food home from the supermarket? |
| A |
YES. The temperature of perishable food which is left unprotected
(e.g. left in the boot of the car), for long periods of time can
rise. This gives bacteria an opportunity to multiply to dangerously
high levels, which in turn may result in food poisoning. Coolbags
and other insultated containers with ice-blocks helps maintain
chilled food temperaturs and therefore, reduce the hazard of
bacterial multiplication. Remember to always take chilled foods
home quickly and store it in the refrigerator as soon as possible.
It is not advisable to refreeze products which have
defrosted.
|
| Q | What temperature should I aim to keep my refrigerator at and how can I check it? |
| A |
You should aim to keep your refrigerator at a temperature of
between 0 degrees centigrade and 5 degress centigrade. In order to
check this, you will need a refrigerator thermometer which should
be placed in the coldest part of the refrigerator, usually the
bottom. It is best to check the refrigerator temperature first
thing in the morning.
For further information or for the "Keeping Food Cool and Safe"
leaflet please contact us.
|