In the UK, people who handle or serve food don’t have to have a hygiene certificate, but by law, they must have had the appropriate training in food hygiene. As an employer, this is your responsibility. Once your team is up to date on cleaning and food safety, they’ll feel more confident and aware of how to keep those food hygiene ratings up. You can also include handy hints, tips and reminders around the kitchen, to help keep your staff on top of things.
A staff training plan will allow you to keep track of who has had what training and to which level, as well as identifying any areas where additional training is needed. Two recommended training courses for your staff include: Hazard Analysis and Critical Control Points (HACCP), which provides key information on how to safely manage food, and Temperature Control Training.