TRAINING & EDUCATION OF FOOD HANDLERS

FOOD SAFETY (DEMT 2333)

DIPLOMA IN ENVIRONMENTAL HEALTHVICTORIA INTERNATIONAL COLLEGE

BY: MR KHAIRUL NIZAM MOHD ISADEPARTMENT OF ENVIRONMENTAL HEALTH

OBJECTIVES

• To understand the benefits of hygiene training prgramme

• To identify the requirements for effective hygiene training

• Explain the objectives of hygiene training programme

• Discuss the planning and implementation of training programme

Causes of food poisoning outbreaks

• Negligence• Ignorance of persons involved in preparation,

storage, distribution, processing

• Food poisoning causes ▫national food handlers training▫Staff▫Management▫Food producers▫? Consumers

Importance of training

• An investment i.e. better growth and profits.

• Necessary to:• Fulfill staff potential - understand

responsibilities- Improving skills

• Promote confidence, job satisfaction, performance, morale, team spirit

• Reduce supervision

Benefits of hygiene training

• Importance of hygiene to viability of organization and how food poisoning or food complaints likely to affect them (image).

1. Production of safe food2. Safeguard quality of product, reduce food wastage3. Reducing complaints4. Pride in appearance and practice, job

satisfaction, therefore staff turnover.5. productivity6. Ensure correct procedures, e.g. cleaning,

followed.7. Comply with legal requirement8. Promote good image, therefore business9. Improve supervisory skills

Requirements for effective hygiene training

• Commitment of owner to adverse and maintain high standards of hygiene. Policy communicated to staff.

• Good working conditions e.g. lighting, temperature, ventilation, facilities for personal hygiene.

• Active commitment, support and interest of senior management.

• Availability finance and organization.• Expertise in subject area with training skills to

impart knowledge.

Management responsibility

• In practice, hygiene standard control by management, full responsibility.

• Communicate company policy on hygiene and demonstrate support

• Lead by example appropriate clothing, wash hands follow correct procedures.

• Appreciate hygiene and profit.

Management knowledge and skills

• Must be trained at appropriate level.1. Prepare and implement food hygiene policy2. Know legal requirements3. Basic food microbiology, hazard analysis to

minimize spoilage, contamination.4. Skills in selecting staff.5. Knowledge and ability to implement control

and monitoring procedures critical to food safety.

Objective of hygiene training

• To change behaviour and attitude of food handlers to minimize risk of food poisoning and complaints.

• Therefore staff need knowledge and skills motivated and supervised to ensure they implement what they learned. Carefully planned training. Similar principle in all businesses thought less formal for smaller businesses.

• Develop and implement training programme

Planning & Implementation a training programme

• Structured approach to obtain maximum benefits.

• Consider:1. future skill requirements2. identify training objectives3. set targets to achieve by specific dates 4. budget5. ? expertise in-house or consultants

Management of training programme

• One person responsible – monitor -- progress --

effectiveness

• Management support – regular report to director/owner

• Hygiene policy statement – signed by Chairman/owner e.g. commitment, training, high standards of hygiene.

Workforce assessment

• Tasks• Risk to food safety of each task – according to level of skill

and knowledge of each staff e.g. manager, supervisor, cleaner, maintenance staff.

• Definition of food handler - “any person in a food business who by his actions, or

management, or decision, or advice, can directly influence the hygiene of any food handled by that business at any stage”

• Academic ability - qualifications – from personal records or interviews to avoid literacy problems, avoid ridicule.

• Assessment on hygiene awareness, skill, knowledge of new employees – not allowed in high-risk situation without appropriate training and close supervision.

• Hygiene qualification is a good indication of hygiene awareness but not a guarantee by itself.

Establish training committee

• Training programme – more successful if views of staff taken into account rather than imposed.

• Large organisation training committee with representative from departments.

• e.g. training/personnel manager, production/catering/retail manager, engineer, supervision, worker.

• All groups of staff given opportunity to contribute e.g. by questionnaire or discussion.

Committee collect & Compare actual Standards of hygiene Management

Determine objectives, target set for development and implementation of various parts of programme

Committee Ensure Training Benefits individual And company

Company

Content of training programmes

• Content depend on shortfall in standards/levels of skill, time allocated and finance available.

• These factors will influence how, when, where and by whom training will be undertaken.

• Competence assessment be built into program at beginning to ensure▫effectiveness▫value for money

Is training ‘in-house’ or by external consultant?

• to be effective, hygiene training include:▫ induction training▫ on-the-job training▫ attend appropriate course/food hygiene

session ▫ refresher training (up-to-date)

• Trainer ability to educate, motivate, necessary skills and knowledge to effect change in behaviour.

• In large organization – managers with training skills who attend advance hygiene course ▫Provide basic hygiene training specifically

designed for company.or

▫Consultant provide modified basic hygiene course to suit business

• Advantage of ‘in-house’ training – linked with hazard analysis and the monitoring of CCP.

Who to train to what level?

• Start with managers/supervisors – who will be responsible for:

▫ formulate hygiene policies▫ provide appropriate facilities▫ supervise and motivate food handlers▫ induction, on-the-job training and assessment▫ reinforcing hygiene requirements; and▫ enforcing hygiene rules

• For food handlers – core training 1. company’s hygiene policy, commitment to

hygiene, consequences of breakdown in hygiene2. potential of bacteria to cause illness3. personal health and hygiene, legal responsibilities4. prevent contamination, foreign body5. cleaning procedures6. food storage (protection and temperature control)7. recognition of pest and signs of pest8. waste disposal

• Actual content, additional requirement depend on type of food being handled, risk to food safety posed by tasks and level of supervision.

• High staff turnover – emphasis on instruction, supervision (training) still provided:▫training (essential)▫risk assessment▫determine control measures for hazards

at points critical to food safety

must be provided!

What provision made for induction training?

• New employees/starters• Provide basic induction book

▫hygiene policy detail hygiene rules to be followed sign by employee:

- receive book- follow hygiene rules

• Booklet use for short induction training• On-the-job training is critical in developing

concept attitude ▫show the ‘hygiene’ way once cultivated

difficult to break▫tell reason for doing it that way

What training and exam – techniques?

• food handlers involved in prep. High risk food formal course by external, consultant or in-house

• certified courses, classroom style with written exam may be inappropriate for some food handlers

If all I do is hear – I will forget

If I hear and see – I will remember

If I hear, see and do – I will understand

Thank You