| July 2004 | |
| Foodsafe® Food Handler Training Program | |
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With many food businesses around
This training package underwent its first review in April 2003. This review has aligned the package with the new requirements of Chapter 3 of the food safety standards. The second edition comprises of two parts, including staff training and record keeping. For proprietors interested in implementing FoodSafe® for the first time, the package comes complete with a “Guide for Proprietors” explaining the 12 steps to gaining the FoodSafe® standard.
For ease of staff training, the training video and workbooks can be taken home or completed at a workplace training session. The training component consists of a video presented in mime format covering five modules including personal hygiene, food handling and storage, cleaning equipment, cleaning program and pest control.
The video provides a comical comparison of the worst and best practices carried out in food businesses. Food handlers view the video and read the FoodSafe® workbook before completing two answer sheets to test their food safety knowledge.
The new section of the workbook covers subjects such as Responsibilities of Food Businesses, Responsibilities of Food Handlers and Procedure for Reporting Illness. Where information directly relates to a section of the food safety standards, the clause is referred to; demonstrating to food handlers that compliance is legally required.
Record keeping templates for all records are provided in the Guide for Proprietors and also on a CD included in the pack. The forms are set out in a generic form written for small to medium food businesses. Proprietors are urged to change the forms to reflect their individual business.
Record keeping has many useful purposes including monitoring of practices, use of equipment, regulating food deliveries and regularity of pest control treatments. Accurate record keeping can assist in ensuring a high quality of the end food product, and demonstrate that proprietors have fulfilled a duty of care when producing food for sale.
On successful completion of an initial hygiene audit with an environmental health officer certifying the business has met the FoodSafe® standard, the business can apply to the AIEH for permission to use the FoodSafe® logo on business menus, flyers and advertisements.
Existing FoodSafe® accredited premises are to contact their local environmental health officer to organise a review of the new package, if this has not already occurred. The second edition is now available for purchase from the Institute office for $99 on free call 1800 093 000, and from local government authorities.
– PMQ –
