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The first national guidelines on food safety training in Ireland applicable to all food related businesses in the country, was published by the Food Safety Authority of Ireland (FSAI). Guide to Food Safety Training Level One, outlines the minimum staff training standards at induction level that food businesses must meet to comply with the law.

The initiative was developed following research by the FSAI which showed that during the period 1998-2000, of the 100 outbreaks* reported to the FSAI, the vast majority were attributable to inadequately trained staff. The FSAI suggests that food poisoning outbreaks could be reduced by more enhanced staff training in basic food hygiene practices. The guide devised in consultation with the FSAI¹s Food Safety Training Council aims to improve industry standards, for the ultimate benefit of providing safer food for consumers.

The FSAI states that between 1998 and 2000 there were 2,700 people ill, 246 hospitalisations and six fatalities due to outbreaks. The principal causes included inadequate training as well as poor hygiene practices, improper storage, inadequate cooking/ re-heating and cross contamination - all of which also result from a lack of effective food safety training.

The first in a series of four planned guides, Guide to Food Safety Training Level One provides direction to employers and encourages them to get actively involved in the provision of training for staff. The guide for induction level training is broken down into two stages - stage one where training must be completed before an employee commences work, and stage two training within the first month of employment. The 2,000 enforcement officers, working under service contract to the FSAI, who inspect the sector will incorporate the standards into their procedures for inspecting premises to ascertain the level of training in place, and compliance with legislation.

Commenting, Ms Cliona O'Reilly, Training Compliance Manager, FSAI stated this is also the first time that representatives from industry, enforcement officers and training providers have come together to agree training standards. It will provide a consistent approach to training across a wide spectrum of food industries.

"Training and re-training of staff is a fundamental factor in providing safe food. It¹s vital that all food businesses realise that food safety training is not an option - it¹s required by law under the EU Hygiene of Foodstuffs Regulations, 2000. Since 1998, all staff involved in food production or preparation, must be adequately trained and/or supervised in food hygiene practices but up until now, no definitive national guidelines for employers on how to go about implementing and sustaining the required level of training existed," says Ms O'Reilly.

"We are aware that many employers are experiencing difficulties due to high staff turnover; skills shortages and in some cases, overcoming language barriers. These add further pressure to ensure training is undertaken by all staff before employment. This guide addresses these issues in jargon-free terms and sets realistic and achievable training objectives. We hope it will enable industry to become more self-reliant in meeting training needs on the job".

Enforcement officers will be visiting premises and will have the power to request training records, and interview and observe staff to verify that training has been carried out.

"Those food business operating outside the law will be penalised. Employers who do not ensure that their staff are adequately trained not only place the health of their customers at risk, but also the viability of their business. We would urge employers in the sector to keep training records regardless of whether training is carried out in-house or externally, as our inspectors will be requesting this information. Future changes in food hygiene regulations may require written records," concludes Ms O'Reilly.

The Guide to Food Safety Training - Level One will be distributed to food business in all sectors of the food industry, enforcement officers and training providers. It is also available through the FSAI advice line on 1890 336677.

Source: Food Safety Authority Of Ireland