CONFERENCE PAPER
Educating Staff in
Food
Hygiene
Ann West, MIFST, MHCIMA Head of Food and Nutrition Division, Hotel and Catering Research Centre, Queensgate, Huddersfield HD1 3DH
Food hygiene and safety have never had such a high profile within the catering industry. The continued rise in food poisoning outbreaks and the emergence of hygiene problems with particular foods have given consumers a greater awareness of food safety. Over the last 10-15 years the catering industry has undergone a great deal of change. It has now become, in many sectors, a high-tech industry. IJnfortunately the level of awareness of food hygiene and food quality has not kept pace with these developments. Therefore we now have to raise our standards of operation in order to guarantee food safety to our customers. The publication of the Training Consultative document and the passing of the Food Safety Act have already brought a positive response from the industry. There are now many training initiatives underway. Once the Act is fully implemented over the next few years it will change the manner in which the industry can operate. The training regulations and the defence of due diligence required by the Act are two very important developments. However, it should be remembered that there is always a moral obligation to serve safe food to customers. New legislation and its enforcement in themselves cannot ensure safe food. This is the industry’s own responsibility and there needs to be a continued commitment to hygiene from all levels of staff and from all sectors. The original title of this paper was ’trainng staff in hygiene’. I include the word education to reinforce the need for an understanding of hygiene problems and to stress that a response is required from both the educational sector and the industry itself. The paper will deal with education and training of staff in hygiene in 3 sections: ~ the need for education and training ~ the type of provision required, and ~ how such education and training can be implemented.
THE NEED FOR EDUCATION The need for education is obvious from the increased incidence of food poisoning cases and the disproportionate number caused within the catering industry. The recent Audit Commission Report (June 1990, HMSO) gave a grim picture of some sectors of the catering industry being a major health risk. Almost 20% of take-aways, 17%
Huddersfield Polytechnic.
restaurant s, cafes and canteens,
13 % hotels and guest houses be a judged significant health risk. In contrast 7% hospital, 6% residential homes and 5% schools and colleges were judged a significant health risk. In all outlets surveyed the 5 factors most frequently observed as causing a high risk were
to
were: ~ ~
~ ~
~
effective monitoring of temperature staff hygiene awareness cross-contamination from hand-washing facilities management
In the outlets
practices
4
hygiene awareness.
posing a significant
health risk the 5 main
causes were: ~
staff hygiene
~
management hygiene awareness effective monitoring of temperature cross-contamination from equipment management attitude to hygiene.
~ ~ ~
awareness
results
indicating poor leadership in hygiene from management and a neglect of basic food equipment and personal hygiene. These
are
revealing
The Commission found a strong link between overall health risk and level of training carried out. Sectors with good training had a lower percentage of high risk giving hospitals a good rating and a poor rating for take
premises(
aways,
cafes,
etc.
Taking hospitals as an example, where contrary to the trends in the wider community, the number of foodborne outbreaks has not risen. This is attributed to the Department of Health having a high level of commitment towards hygiene and the NHS having a good record on staff training and employing a large number of qualified managers. The removal of Crown Immunity in 1987 and close liaison with Environmental Health Officers are also important contributing factors. The hygiene handbook produced by the Department of Health is considered a standard text and its use is recommended throughout the Industry by the Richmond Committee. This is encouraging and demonstrates how a large dispersed organisation, with tight budget and no commercial incentive can make good progress in improving food safety by paying close attention-to better
34 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
practices
and monitoring. These developments can be contrasted with the picture in take-aways which are
industry must attain a basic level of competence in food hygiene and safety. The Richmond Committee Report Part
characterised by having a large number of small independent units, operated by untrained, casual and part-time staff. Good evidence that investment in training can bring positive rewards. Further evidence of the value of education and training is provided by examination of the well known table of causes of food poisoning outbreaks produced some time ago by Diane Roberts of the PHL. Table 1 shows clearly that the main problem within the industry is bad time management linked with inadequate temperature control.
II (The Microbiological Safety of Food, 1991) went further than the Training Consultative Document in its recommendations for training. The Committee clearly saw
management as being responsible for the safety of food and for initiating, facilitating and continuing the education and training ofall levels of staff. Their Key recommendations were:
training of managers
~
the
~
managers
must
is the first
formulate
a
food
priority hygiene policy
to
aid staff training. The evidence amassed from the industry shows that management are the key to implementation of hygiene training and this should occur from within the industry and not by government intervention.
Management therefore have a responsibility to: .
recognise
the need for
training
within their
own
establishments . .
implement training for all levels of staff keep records: this is a requirement in the Food Safety Act
.
assess
future needs: vital if standards are to be raised.
TYPE OF PROVISION REQUIRED The training likely to be required by law is basic requiring the following areas to be covered: 1.Ways and conditions in which bacteria multiply 2. Effects of food
Preparation offood a day(s) ahead of need, poor warmholding practices, inadequate thawing, inadequate reheating and cooking are all examples of dangerous time-temperature Anyone with a basic understanding of bacterial growth can appreciate the importance of linking the two
tabuse.
parameters of time and temperature. Yet lack of time management, poor scheduling of production, preparation of food for the convenience of staff rather than for customers continues to occur. All this evidence points to the need for education of managers as well as food handlers, in appreciating the importance of sound practices. The training consultative document issued for discussion at the end of 1989 provides a guide in the type of training likely to be recommended in the Training Regulations. (These Training Regulations were due after the Parliamentary recess in 1990 and are still awaited). From the consultative document it is clear that the training requirement will initially be in the form of basic hygiene for food handlers, although the need for management training is also recognised. It recognises that mandatory training for managers might also be appropriate. In other words, the
poisoning
3. Prevention of food poisoning and food contamination 4. Personal health and hygiene 5. Cleaning of premises and equipment 6. Pest control 7. Legislative requirements with respect to food hygiene. The suggested duration of 6-7 hours for this package poses problems for the trainer. Training is a key word because little education can be imparted in such a short course. The implementation of this level of training will pose severe problems within the industry. The size and nature of the industry makes the implementation of any compulsory training difficult. Many operators are small independent businesses; it is estimated that the 4 largest UK national companies represented a turnover of less than 10% of the total. The industry is one of the largest employers in the UK and is a very labour intensive sector. The industry employs approximately 2M people, compared with 0.5M in 1967. It has a high level of staff turnover and over 50% of staff work part-time, many are agency and temporary staff. Obviously this poses a problem for the implementation of hygiene training; the industry itself has to put its own house in order and this
35 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
management. They have a key role to play, being responsible for standards of hygiene and safety. The lack of a representative umbrella organisation makes communication and dissemination of material difficult. The raising of standards can only be achieved by selfregulation from the industry and thus requires commitment from managers within the industry. Managers must see these forthcoming regulations as a base line for hygiene and take them further to the development of a comprehensive food hygiene education programme for all levels of staff. Commitment must obviously come from the top downwards if standards are to be raised, the familiar ’cascade effect’, if the training initiative is to be successful.
makes demands
on
MANAGEMENT ROLE To equip managers for their role in raising hygiene standards there needs to be the development of education in food hygiene. Such courses must include the following areas: ~ Food microbiology ~ Parameters influencing microbial growth ~ Preservation methods ~ ~ ~
~
~ ~ ~
Epidemiology Quality Assurance and Quality Control procedures Hazard analysis techniques Implementation of food control systems - recording, monitoring and documentation methods Legal requirements Management of food control Staff training
The inclusion of these
topics in management courses, in will enable managers to initiate Good Catering Practice (GCP). This concept introduces formal food control into catering akin to a quality assurance/ quality control approach as used in the food manufacturing industry, where it is recognised that alongside an effective food production system there needs to be an effective control system. This control system will include the sufficient
depth
use
of specifications and
inspection techniques
for
~
~
appropriate separation of high and low risk foods at all stages of production dish specifications and written instruction sheets for production the monitoring and recording of time and
temperatures throughout production, from receipt to
specifications Food control procedures. 2. Monitoring methods WHAT IS HAPPENING. Check on temperature, time, inspection methods. 3. Record WHAT HAS ACTUALLY HAPPENED. Food control summaries, customer complaints/
compliments, time and temperature monitoring results for production, storage, reheating. This all produces a history, like the type food manufacturers are able to produce. In due course all catering outlets will need to develop this type of scientific approach to food control, if not for its own sake to improve standards, then to comply with the Food Safety Act. The Act introduces the concept of diligence in catering. A successful due diligence defence requires a food control approach so that it can be proved that all reasonable precautions have been taken whilst the food has passed through the catering system to the consumer. Having a food control system will prove that reasonable precautions have been taken but to establish due diligence this system must be proved to be working. If the training/ education for food handlers is not part of a complete ongoing education policy it cannot be successful, therefore it must be reinforced in the work-place. Such a system of food control as described provides a framework for staff training within the work-place. This is vital to reinforce any college or short course provision. This approach cannot be introduced overnight but needs to be considered by educators, enforcers and the industry itself.
du4
MECHANISMS FOR THE PROVISION OF EDUCATION AND TRAINING
HYGIEN’
ways from full time college courses
to
specially tailored in-
house
incoming goods ~
essential part of GCP 1.Specifications and Procedures HOW IT SHOULD HAPPEN Ingredient specifications, Standard, Recipes, Product
an
Hygiene education and training is provided in a number of
following: ~
DOCUMENTATION is
training. The college provision covers courses specialising in craft skills for chefs to degree level management courses. The main courses are: ~ City and Guild (Craft/Operative) ~ BTEC Ordinary National Diploma in Hotel (Supervisory) and Catering Operations ~ BTEC High National Diploma in Hotel
service. ~
The food control system needs to be recognised as having equal importance with the food preparation and service element and in some organisations will require separate management. The concept of Good Catering Practice requires documentation to cover the following aspects.
~ ~ ~
The
(Management) Catering and Institutional Management HCIMA Final Membership Degree Courses BA, BSc Post Graduate Diplomas. catering industry
36 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
is
a
late
developer
in educational
with craft courses being the main provision until the late 1960s. It was the early 1970s when the degree and OND/HND provision began. The number of degree courses continues to expand rapidly, with 24 being created in the last 5 years, and more are planned. Examination of these courses for their food hygiene content shows a varied provision. City and Guild syllabuses use a competence approach and food hygiene and basic microbiology is covered and should be reinforced in the skills acquired. This is a good approach for food handlers as it links hygiene directly with food preparation processes. The OND guide syllabuses also include a satisfactory level of food hygiene for food handlers, but the HND whilst including basic food hygiene and legislation does not make a study of food microbiology mandatory. It is assumed that hygiene is taught implicitly in the catering elements of the course; such a high level course aimed at management should demand a deeper study of the underlying factors affecting food hygiene and safety. Thus the coverage of food hygiene and related topics is variable within colleges and it is therefore difficult to set precise standards. Degree Courses are highly variable in content, but the majority are BA degrees majoring in the business, economic and management aspects of catering. Therefore a degree level course will not guarantee a certain competence in food hygiene. An example from one college running 2 degree courses, reveals a BA degree including a few hours of food hygiene as a lst year topic and BSc course featuring food hygiene, microbiology and management of food control as major topics including terms
final year
provision.
The call for a register of courses, using the National Council for Vocational Qualification framework to guarantee and monitor standards is sound, but it will require close examination of all courses to establish the correct level of competence achieved. The devising of a syllabus for food control as previously mentioned, and its inclusion in all management courses, would be a great aid in setting standards. A major route for the implementation of basic food hygiene training is through courses designed for workers in the industry. There are many routes by which this can be
achieved utilising a variety of teaching techniques and styles of delivery. The starting point is for management to decide the requirement for training within the organisation. All personnel in an organisation should be appraised to determine their requirement for training whether they require a basic hygiene course or more specific training determined by the particular job. From this management should construct an implementation timetable.
make
sure
new
staff read and understand the
hygiene
Selection of a basic hygiene course is relatively simple as a number of organisations offer short packages which cover the basic requirements of the training consultative document. The main organisations are: ~ The Royal Society of Health ~ The Institution of Environmental Health Officers ~ The Royal Institute of Public Health and Hygiene.
organisations offer a basic food hygiene and more advanced levels required for supervisory and management levels. The Food Hygiene for Food Handlers Course offered by The Hotel and Catering Training Company leads to the Institution of Environmental Health Officers Basic Food Hygiene Certificate. Its caterbase scheme offers training in the work-place and includes a practical assessment and the Hygiene Instructor Course offers both hygiene and trainer All these
skills. These courses can be run by local colleges, local Environmental Health Departments, Consultant training agencies or in-house with appropriate qualified trainers. Management needs to decide which course and method of delivery suits their organisation best. Small organisations may find it easier to attend a local college on a part-time basis. A large organisation like a contract catering company may find it more economical to train some staff to trainer level, so they’ can run in-house courses for food handlers. For this they need to consider courses which teach food hygiene and trainer skills such as the Hotel and Catering Training Company Hygiene Instructor Course. If the course is to be provided by an external agency, the following criteria must be considered: ~
Duration how many hours
~
~
or
days required?
Flexibility does it fit with the company’s needs in staff availability? Course Content does it provide the type and level of
terms
of
training required? ~
Suitability to Special Needs it be tailored to meet special requirements of the company eg colour coding for knives? Style of Delivery will it suit staff, slow learners, language problems? can
~
NEW STAFF All staff beginning work should receive induction training; ideally this should include a basic recognised hygiene course. In practical terms supervisory staff should at least
that
policy of the establishment. This should cover the following areas: storage and stock rotation of food, safe handling practices, cleaning procedures, food preparation systems used and personal health and hygiene. This should be available to staff in the form of a policy document.
~
Use of Visual Aids
they appropriate problems etc? are
visual for
language
37 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
~
~
Assessment Methods What are the coursework requirements? Methods of assessment, type of examination paper, oral examinations, tutoring in case of failure. Reassessment. Cost Variable dependent on course, number of staff attending and type of organisation offering the course.
If courses are to be provided in-house then adequate provision must be made for: ~ Availability of trainer(s). For duration of the course. ~
Suitable training room. Away from distractions and the
~
~
~
~
~
~
working environment. Design of course content. Specially geared to the needs of the organisation. Consider the need for external validation. Visual Aids. Availability, cost. Suitability for staff. Use of audio-visual material. Specific tailoring of course To meet individual staff requirements, language, slow learners. Special information for company needs. Timetable for course. How long will it take? Can it be tailored to meet needs of company? Course evaluation. External validation using a recognised basic food hygiene examination. Competence approach can be used through the Caterbase Scheme. Suitable for staff. Cost.
training regulations must be based on the demonstration of
practical ability. Eventually this should lead to a central register of qualifications which employers and EHOs could use to check the validity of a qualification.
FURTHER TRAINING Training is an on-going requirement
industry and than the basic course should be available to supervisory and management level staff. Improvement and refresher courses must be available for staff to raise standards and to provide incentives for promotion. Formal training and informal training mechanisms involving all staff should be on-going in order to keep food safety at the fore-front of staffs minds. For some staff the accreditation of prior learning is important if they wish to formally enhance their qualifications. A number of colleges credit learning in the work place and it can make a significant contribution towards gaining certificates or degree level qualifications. In summary the emphasis placed on training in the Food Safety Act should be welcomed by the industry as a whole. It provides the opportunity for an examination of the education and training provision. This is vital for the concept of competence within the industry. Management can only be competent in managing safe food systems when they are fully committed and educated in the underlying principles of food hygiene and safety and in the wider concept of food control. more
References FOOD SAFETY BILL HYGIENE TRAINING, Consultative Document (1989). Department of Health THE AUDIT COMMISSION REPORT (1990). HMSO, London THE FOOD SAFETY ACT (1990). HMSO, London THE MICROBIOLOGICAL SAFETY OF FOOD PART II (1991). Chairman Sir Mark Richmond, HMSO, London
ASSESSMENT OF TRAINING Assessment is an important aspect and staff should be given help in preparation for written papers and oral examinations. For many it will be quite an achievement to pass an examination and due rewards should be given, for example presentation of framed certificates. Formal records should be kept for all training given to staff; this is a management responsibility and a requirement of the Food Safety Act that these are available for inspection by Environmental Health Officers. In the long term records should also be kept nationally using National Council for Vocational Qualifications. NCVQ was set up to improve vocational
qualifications by: a) including standards of competence to be measured in the work-place, national framework against which varying qualifications can be measured. To be included in the scheme all qualifications must involve practical assessment, so in the long term, any
b)
to
establish
in the
a
38 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
Educating Staff in
Food
Hygiene
Ann West, MIFST, MHCIMA Head of Food and Nutrition Division, Hotel and Catering Research Centre, Queensgate, Huddersfield HD1 3DH
Food hygiene and safety have never had such a high profile within the catering industry. The continued rise in food poisoning outbreaks and the emergence of hygiene problems with particular foods have given consumers a greater awareness of food safety. Over the last 10-15 years the catering industry has undergone a great deal of change. It has now become, in many sectors, a high-tech industry. IJnfortunately the level of awareness of food hygiene and food quality has not kept pace with these developments. Therefore we now have to raise our standards of operation in order to guarantee food safety to our customers. The publication of the Training Consultative document and the passing of the Food Safety Act have already brought a positive response from the industry. There are now many training initiatives underway. Once the Act is fully implemented over the next few years it will change the manner in which the industry can operate. The training regulations and the defence of due diligence required by the Act are two very important developments. However, it should be remembered that there is always a moral obligation to serve safe food to customers. New legislation and its enforcement in themselves cannot ensure safe food. This is the industry’s own responsibility and there needs to be a continued commitment to hygiene from all levels of staff and from all sectors. The original title of this paper was ’trainng staff in hygiene’. I include the word education to reinforce the need for an understanding of hygiene problems and to stress that a response is required from both the educational sector and the industry itself. The paper will deal with education and training of staff in hygiene in 3 sections: ~ the need for education and training ~ the type of provision required, and ~ how such education and training can be implemented.
THE NEED FOR EDUCATION The need for education is obvious from the increased incidence of food poisoning cases and the disproportionate number caused within the catering industry. The recent Audit Commission Report (June 1990, HMSO) gave a grim picture of some sectors of the catering industry being a major health risk. Almost 20% of take-aways, 17%
Huddersfield Polytechnic.
restaurant s, cafes and canteens,
13 % hotels and guest houses be a judged significant health risk. In contrast 7% hospital, 6% residential homes and 5% schools and colleges were judged a significant health risk. In all outlets surveyed the 5 factors most frequently observed as causing a high risk were
to
were: ~ ~
~ ~
~
effective monitoring of temperature staff hygiene awareness cross-contamination from hand-washing facilities management
In the outlets
practices
4
hygiene awareness.
posing a significant
health risk the 5 main
causes were: ~
staff hygiene
~
management hygiene awareness effective monitoring of temperature cross-contamination from equipment management attitude to hygiene.
~ ~ ~
awareness
results
indicating poor leadership in hygiene from management and a neglect of basic food equipment and personal hygiene. These
are
revealing
The Commission found a strong link between overall health risk and level of training carried out. Sectors with good training had a lower percentage of high risk giving hospitals a good rating and a poor rating for take
premises(
aways,
cafes,
etc.
Taking hospitals as an example, where contrary to the trends in the wider community, the number of foodborne outbreaks has not risen. This is attributed to the Department of Health having a high level of commitment towards hygiene and the NHS having a good record on staff training and employing a large number of qualified managers. The removal of Crown Immunity in 1987 and close liaison with Environmental Health Officers are also important contributing factors. The hygiene handbook produced by the Department of Health is considered a standard text and its use is recommended throughout the Industry by the Richmond Committee. This is encouraging and demonstrates how a large dispersed organisation, with tight budget and no commercial incentive can make good progress in improving food safety by paying close attention-to better
34 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
practices
and monitoring. These developments can be contrasted with the picture in take-aways which are
industry must attain a basic level of competence in food hygiene and safety. The Richmond Committee Report Part
characterised by having a large number of small independent units, operated by untrained, casual and part-time staff. Good evidence that investment in training can bring positive rewards. Further evidence of the value of education and training is provided by examination of the well known table of causes of food poisoning outbreaks produced some time ago by Diane Roberts of the PHL. Table 1 shows clearly that the main problem within the industry is bad time management linked with inadequate temperature control.
II (The Microbiological Safety of Food, 1991) went further than the Training Consultative Document in its recommendations for training. The Committee clearly saw
management as being responsible for the safety of food and for initiating, facilitating and continuing the education and training ofall levels of staff. Their Key recommendations were:
training of managers
~
the
~
managers
must
is the first
formulate
a
food
priority hygiene policy
to
aid staff training. The evidence amassed from the industry shows that management are the key to implementation of hygiene training and this should occur from within the industry and not by government intervention.
Management therefore have a responsibility to: .
recognise
the need for
training
within their
own
establishments . .
implement training for all levels of staff keep records: this is a requirement in the Food Safety Act
.
assess
future needs: vital if standards are to be raised.
TYPE OF PROVISION REQUIRED The training likely to be required by law is basic requiring the following areas to be covered: 1.Ways and conditions in which bacteria multiply 2. Effects of food
Preparation offood a day(s) ahead of need, poor warmholding practices, inadequate thawing, inadequate reheating and cooking are all examples of dangerous time-temperature Anyone with a basic understanding of bacterial growth can appreciate the importance of linking the two
tabuse.
parameters of time and temperature. Yet lack of time management, poor scheduling of production, preparation of food for the convenience of staff rather than for customers continues to occur. All this evidence points to the need for education of managers as well as food handlers, in appreciating the importance of sound practices. The training consultative document issued for discussion at the end of 1989 provides a guide in the type of training likely to be recommended in the Training Regulations. (These Training Regulations were due after the Parliamentary recess in 1990 and are still awaited). From the consultative document it is clear that the training requirement will initially be in the form of basic hygiene for food handlers, although the need for management training is also recognised. It recognises that mandatory training for managers might also be appropriate. In other words, the
poisoning
3. Prevention of food poisoning and food contamination 4. Personal health and hygiene 5. Cleaning of premises and equipment 6. Pest control 7. Legislative requirements with respect to food hygiene. The suggested duration of 6-7 hours for this package poses problems for the trainer. Training is a key word because little education can be imparted in such a short course. The implementation of this level of training will pose severe problems within the industry. The size and nature of the industry makes the implementation of any compulsory training difficult. Many operators are small independent businesses; it is estimated that the 4 largest UK national companies represented a turnover of less than 10% of the total. The industry is one of the largest employers in the UK and is a very labour intensive sector. The industry employs approximately 2M people, compared with 0.5M in 1967. It has a high level of staff turnover and over 50% of staff work part-time, many are agency and temporary staff. Obviously this poses a problem for the implementation of hygiene training; the industry itself has to put its own house in order and this
35 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
management. They have a key role to play, being responsible for standards of hygiene and safety. The lack of a representative umbrella organisation makes communication and dissemination of material difficult. The raising of standards can only be achieved by selfregulation from the industry and thus requires commitment from managers within the industry. Managers must see these forthcoming regulations as a base line for hygiene and take them further to the development of a comprehensive food hygiene education programme for all levels of staff. Commitment must obviously come from the top downwards if standards are to be raised, the familiar ’cascade effect’, if the training initiative is to be successful.
makes demands
on
MANAGEMENT ROLE To equip managers for their role in raising hygiene standards there needs to be the development of education in food hygiene. Such courses must include the following areas: ~ Food microbiology ~ Parameters influencing microbial growth ~ Preservation methods ~ ~ ~
~
~ ~ ~
Epidemiology Quality Assurance and Quality Control procedures Hazard analysis techniques Implementation of food control systems - recording, monitoring and documentation methods Legal requirements Management of food control Staff training
The inclusion of these
topics in management courses, in will enable managers to initiate Good Catering Practice (GCP). This concept introduces formal food control into catering akin to a quality assurance/ quality control approach as used in the food manufacturing industry, where it is recognised that alongside an effective food production system there needs to be an effective control system. This control system will include the sufficient
depth
use
of specifications and
inspection techniques
for
~
~
appropriate separation of high and low risk foods at all stages of production dish specifications and written instruction sheets for production the monitoring and recording of time and
temperatures throughout production, from receipt to
specifications Food control procedures. 2. Monitoring methods WHAT IS HAPPENING. Check on temperature, time, inspection methods. 3. Record WHAT HAS ACTUALLY HAPPENED. Food control summaries, customer complaints/
compliments, time and temperature monitoring results for production, storage, reheating. This all produces a history, like the type food manufacturers are able to produce. In due course all catering outlets will need to develop this type of scientific approach to food control, if not for its own sake to improve standards, then to comply with the Food Safety Act. The Act introduces the concept of diligence in catering. A successful due diligence defence requires a food control approach so that it can be proved that all reasonable precautions have been taken whilst the food has passed through the catering system to the consumer. Having a food control system will prove that reasonable precautions have been taken but to establish due diligence this system must be proved to be working. If the training/ education for food handlers is not part of a complete ongoing education policy it cannot be successful, therefore it must be reinforced in the work-place. Such a system of food control as described provides a framework for staff training within the work-place. This is vital to reinforce any college or short course provision. This approach cannot be introduced overnight but needs to be considered by educators, enforcers and the industry itself.
du4
MECHANISMS FOR THE PROVISION OF EDUCATION AND TRAINING
HYGIEN’
ways from full time college courses
to
specially tailored in-
house
incoming goods ~
essential part of GCP 1.Specifications and Procedures HOW IT SHOULD HAPPEN Ingredient specifications, Standard, Recipes, Product
an
Hygiene education and training is provided in a number of
following: ~
DOCUMENTATION is
training. The college provision covers courses specialising in craft skills for chefs to degree level management courses. The main courses are: ~ City and Guild (Craft/Operative) ~ BTEC Ordinary National Diploma in Hotel (Supervisory) and Catering Operations ~ BTEC High National Diploma in Hotel
service. ~
The food control system needs to be recognised as having equal importance with the food preparation and service element and in some organisations will require separate management. The concept of Good Catering Practice requires documentation to cover the following aspects.
~ ~ ~
The
(Management) Catering and Institutional Management HCIMA Final Membership Degree Courses BA, BSc Post Graduate Diplomas. catering industry
36 Downloaded from rsh.sagepub.com at NORTH DAKOTA STATE UNIV LIB on July 14, 2015
is
a
late
developer
in educational
with craft courses being the main provision until the late 1960s. It was the early 1970s when the degree and OND/HND provision began. The number of degree courses continues to expand rapidly, with 24 being created in the last 5 years, and more are planned. Examination of these courses for their food hygiene content shows a varied provision. City and Guild syllabuses use a competence approach and food hygiene and basic microbiology is covered and should be reinforced in the skills acquired. This is a good approach for food handlers as it links hygiene directly with food preparation processes. The OND guide syllabuses also include a satisfactory level of food hygiene for food handlers, but the HND whilst including basic food hygiene and legislation does not make a study of food microbiology mandatory. It is assumed that hygiene is taught implicitly in the catering elements of the course; such a high level course aimed at management should demand a deeper study of the underlying factors affecting food hygiene and safety. Thus the coverage of food hygiene and related topics is variable within colleges and it is therefore difficult to set precise standards. Degree Courses are highly variable in content, but the majority are BA degrees majoring in the business, economic and management aspects of catering. Therefore a degree level course will not guarantee a certain competence in food hygiene. An example from one college running 2 degree courses, reveals a BA degree including a few hours of food hygiene as a lst year topic and BSc course featuring food hygiene, microbiology and management of food control as major topics including terms
final year
provision.
The call for a register of courses, using the National Council for Vocational Qualification framework to guarantee and monitor standards is sound, but it will require close examination of all courses to establish the correct level of competence achieved. The devising of a syllabus for food control as previously mentioned, and its inclusion in all management courses, would be a great aid in setting standards. A major route for the implementation of basic food hygiene training is through courses designed for workers in the industry. There are many routes by which this can be
achieved utilising a variety of teaching techniques and styles of delivery. The starting point is for management to decide the requirement for training within the organisation. All personnel in an organisation should be appraised to determine their requirement for training whether they require a basic hygiene course or more specific training determined by the particular job. From this management should construct an implementation timetable.
make
sure
new
staff read and understand the
hygiene
Selection of a basic hygiene course is relatively simple as a number of organisations offer short packages which cover the basic requirements of the training consultative document. The main organisations are: ~ The Royal Society of Health ~ The Institution of Environmental Health Officers ~ The Royal Institute of Public Health and Hygiene.
organisations offer a basic food hygiene and more advanced levels required for supervisory and management levels. The Food Hygiene for Food Handlers Course offered by The Hotel and Catering Training Company leads to the Institution of Environmental Health Officers Basic Food Hygiene Certificate. Its caterbase scheme offers training in the work-place and includes a practical assessment and the Hygiene Instructor Course offers both hygiene and trainer All these
skills. These courses can be run by local colleges, local Environmental Health Departments, Consultant training agencies or in-house with appropriate qualified trainers. Management needs to decide which course and method of delivery suits their organisation best. Small organisations may find it easier to attend a local college on a part-time basis. A large organisation like a contract catering company may find it more economical to train some staff to trainer level, so they’ can run in-house courses for food handlers. For this they need to consider courses which teach food hygiene and trainer skills such as the Hotel and Catering Training Company Hygiene Instructor Course. If the course is to be provided by an external agency, the following criteria must be considered: ~
Duration how many hours
~
~
or
days required?
Flexibility does it fit with the company’s needs in staff availability? Course Content does it provide the type and level of
terms
of
training required? ~
Suitability to Special Needs it be tailored to meet special requirements of the company eg colour coding for knives? Style of Delivery will it suit staff, slow learners, language problems? can
~
NEW STAFF All staff beginning work should receive induction training; ideally this should include a basic recognised hygiene course. In practical terms supervisory staff should at least
that
policy of the establishment. This should cover the following areas: storage and stock rotation of food, safe handling practices, cleaning procedures, food preparation systems used and personal health and hygiene. This should be available to staff in the form of a policy document.
~
Use of Visual Aids
they appropriate problems etc? are
visual for
language
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~
~
Assessment Methods What are the coursework requirements? Methods of assessment, type of examination paper, oral examinations, tutoring in case of failure. Reassessment. Cost Variable dependent on course, number of staff attending and type of organisation offering the course.
If courses are to be provided in-house then adequate provision must be made for: ~ Availability of trainer(s). For duration of the course. ~
Suitable training room. Away from distractions and the
~
~
~
~
~
~
working environment. Design of course content. Specially geared to the needs of the organisation. Consider the need for external validation. Visual Aids. Availability, cost. Suitability for staff. Use of audio-visual material. Specific tailoring of course To meet individual staff requirements, language, slow learners. Special information for company needs. Timetable for course. How long will it take? Can it be tailored to meet needs of company? Course evaluation. External validation using a recognised basic food hygiene examination. Competence approach can be used through the Caterbase Scheme. Suitable for staff. Cost.
training regulations must be based on the demonstration of
practical ability. Eventually this should lead to a central register of qualifications which employers and EHOs could use to check the validity of a qualification.
FURTHER TRAINING Training is an on-going requirement
industry and than the basic course should be available to supervisory and management level staff. Improvement and refresher courses must be available for staff to raise standards and to provide incentives for promotion. Formal training and informal training mechanisms involving all staff should be on-going in order to keep food safety at the fore-front of staffs minds. For some staff the accreditation of prior learning is important if they wish to formally enhance their qualifications. A number of colleges credit learning in the work place and it can make a significant contribution towards gaining certificates or degree level qualifications. In summary the emphasis placed on training in the Food Safety Act should be welcomed by the industry as a whole. It provides the opportunity for an examination of the education and training provision. This is vital for the concept of competence within the industry. Management can only be competent in managing safe food systems when they are fully committed and educated in the underlying principles of food hygiene and safety and in the wider concept of food control. more
References FOOD SAFETY BILL HYGIENE TRAINING, Consultative Document (1989). Department of Health THE AUDIT COMMISSION REPORT (1990). HMSO, London THE FOOD SAFETY ACT (1990). HMSO, London THE MICROBIOLOGICAL SAFETY OF FOOD PART II (1991). Chairman Sir Mark Richmond, HMSO, London
ASSESSMENT OF TRAINING Assessment is an important aspect and staff should be given help in preparation for written papers and oral examinations. For many it will be quite an achievement to pass an examination and due rewards should be given, for example presentation of framed certificates. Formal records should be kept for all training given to staff; this is a management responsibility and a requirement of the Food Safety Act that these are available for inspection by Environmental Health Officers. In the long term records should also be kept nationally using National Council for Vocational Qualifications. NCVQ was set up to improve vocational
qualifications by: a) including standards of competence to be measured in the work-place, national framework against which varying qualifications can be measured. To be included in the scheme all qualifications must involve practical assessment, so in the long term, any
b)
to
establish
in the
a
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