TRAINING
Why is training important?
The instruction and training of all food handlers is an essential activity in any food
business if staff are to learn how they can contribute to food safety.
New Staff Induction Training
Prior to starting work, it is essential that all food handling staff receive either written or
verbal instruction on the House Rules in order to make them aware of food hygiene.
Staff Training
All ELC settings will have at least one member of staff with elementary food hygiene
training or equivalent who can oversee food preparation within the designated space.
The Headteacher should consider different shift patterns when planning training for
staff to ensure compliance with this guide.
REHIS Training
The Royal Environmental Health Institute of Scotland (REHIS) is the recognised body
for the outlining and maintenance of food hygiene standards in Scotland. It is
recommended that staff who require training complete the REHIS Elementary Food
Hygiene course and exam.
REHIS Elementary Food Hygiene certificates have no expiry date. However, should
staff wish to update their knowledge, they can access REHIS Refresher training.
Notably, should problems arise or if there are changes in law, staff may be required to
refresh or update their training.
Fife Council staff can apply for REHIS training via Oracle. Funded Providers can find
information on how to apply with the Early Years Training Sway.
Ongoing Training
It is vital that staff do not forget what they have learned and continue to put their training
into practice. This can be done at staff meetings or during one-to-one coaching/training
sessions. Keeping a record of refresher training will become part of the Hazard
Analysis & Critical Control Point (HACCP) documentation and will help demonstrate
that systems are working effectively.
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PERSONAL HYGIENE
Personal hygiene is an important part of food hygiene and applies to everybody who
comes into contact with food.
Anyone who works in a food handling area must maintain a high degree of personal
cleanliness, as hands are one of the principal agents in transferring harmful bacteria
to food. Handling raw and then cooked food is a particular danger.
Hand washing is vital and should be carried out thoroughly to prevent the spread of
contamination. Disposable gloves provide a false sense of security to the wearer and
may prevent frequent hand washing. Cross-contamination can still occur from the
person or from objects if touched with plastic gloves. Therefore, the use of
disposable gloves is NOT recommended as an alternative to hand washing.
Liquid Hand Wash meeting the BS EN 1499 Standard (with disinfectant properties) is
recommended for extra protection against cross contamination. Information on this
Standard is found on the product label or by contacting the supplier or manufacturer.
Hygienic Hand Rubs meeting the BS EN 1500 standard can provide an additional
level of protection against cross contamination and are recommended after hand
washing where there is an increased risk of cross contamination, e.g. when raw
foods have been handled prior to hand washing.
It should be noted that hygienic hand rubs should never be used as a replacement
for hand washing.
It is not recommended that children use antibacterial soap on a regular basis.
Therefore, such soap should be clearly labelled for adult use only.
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CLEANING
What is the difference between Cleaning and Disinfection?
Cleaning is the process of physical removal of food debris, visible dirt and food
particles from surfaces, equipment and fittings using hot water and detergent.
Cleaning on its own will not remove all bacteria.
Disinfection is the process of killing bacteria and viruses following general cleaning.
Any disinfectant used must be applied to a visibly clean surface and be of the
following standard: BS EN 1276 (1997) or BS EN 13697 (2011)
Why do we need to Clean and Disinfect?
Cleaning and disinfection are vitally important for several reasons:
• To prevent food poisoning – proper cleaning and disinfection will facilitate the
removal of harmful bacteria from surfaces and equipment and will help to
reduce the risk of cross contamination
• To remove physical materials which may contaminate food or attract pests.
Cleaning chemicals:
Cleaning chemicals should be stored away from the food preparation areas and
should not contaminate food.
Cleaning materials and equipment:
• Separate materials and equipment must be used for cleaning and disinfecting
raw food handling areas, from cleaning materials and equipment used in the
rest of the kitchen.
• Colour Coding of cleaning materials is recommended to be displayed as this
provides visual confirmation of effective cross-contamination controls.
• Dishcloths must be kept clean and should be laundered at a suitably high
temperature or be disposable.
• Single-use cloths provide a reliable way of ensuring cleaning and disinfection
does not present cross contamination risks and can be used on hand contact
surfaces such as light switches, door handles and telephones to prevent
spread of contamination.
What needs to be Cleaned and Disinfected?
All equipment and areas within food premises need to be kept clean. However, you
must decide when disinfection is necessary. CookSafe provides guidance on how to
control cross contamination within ELC settings by means of disinfection. The
application of this guidance will also enable you to maintain adequate general
hygiene. Please note, disinfection will always be necessary as part of your
cross-contamination controls. You should also clean and disinfect sinks,
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washbasins, taps and any other items that are liable to come in contact with food
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either directly or indirectly. Equipment and surfaces which come into contact with raw
foods should be disinfected, for example, chopping boards, utensils, food