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Training staff on food hygiene regulations


Comprehensive training not only keeps establishments compliant but also assures customers that they are dining in a safe environment


Filed under
Food Hygiene
September 4, 2023
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Training staff on food hygiene regulations

Ensuring that staff in food establishments are well-versed in food hygiene regulations is paramount for maintaining health standards, achieving customer satisfaction, and preventing foodborne illnesses. Comprehensive training not only keeps establishments compliant but also assures customers that they are dining in a safe environment. Here’s a closer look at the importance of this training and some best practices.

  1. The importance of food hygiene training

Every year, millions suffer from foodborne illnesses worldwide. Proper food handling and preparation can significantly reduce these cases. When staff understands and follows hygiene standards, the risk of contamination diminishes substantially. News about food poisoning or contaminated food can rapidly spread, damaging an establishment’s reputation. Trained staff can prevent such incidents and ensure that a business's reputation remains intact. In many regions, adhering to food hygiene regulations is not just a choice but a legal requirement. Training staff ensures compliance and avoids legal ramifications.

  1. Components of effective food hygiene training

Staff should know the different types of contaminants - biological (e.g., bacteria, viruses), chemical (e.g., cleaning agents), and physical (e.g., hair, plastic). Knowledge about how these can get into food helps in prevention.

Staff should be taught the correct temperatures for storing different types of food, how to rotate stock (First In, First Out method), and safe food thawing techniques.

Also, proper cleaning of surfaces, utensils, and equipment is crucial. Staff should know the right cleaning agents to use and the frequency of cleaning required.

Training on personal hygiene is also important and this involves maintaining personal cleanliness, wearing clean uniforms, and knowing when to stay away from food areas, especially if they're unwell.

  1. Best practices for conducting training

Training shouldn't be a one-time event. Regular refresher courses ensure that staff remain updated with the latest regulations and best practices.

Using videos, demonstrations, and hands-on practice can make training sessions more engaging and memorable. Interactive sessions are often more effective than merely handing out manuals.

After training, a short quiz or assessment can gauge the understanding of the participants. This helps in identifying areas that might need more emphasis in future sessions. Moreover, encourage staff to provide feedback on the training. This can help in tailoring future sessions to be more effective and relevant.

  1. Overcoming challenges in training

In multicultural environments, language can be a barrier. Consider providing training materials in multiple languages or employing interpreters. The food industry often faces high staff turnover. Having a structured onboarding process that includes hygiene training can ensure that new hires are brought up to speed quickly.Some staff might be set in their ways and resistant to adopting new practices. Highlighting the benefits, both to them and the business, can help in winning them over.

  1. Benefits of ongoing training:

When staff understands the significance of their role in maintaining hygiene, it instills a sense of pride and responsibility, boosting morale and job satisfaction.Trained staff work more efficiently. They know the procedures and understand the rationale behind them, leading to quicker and safer food preparation. Proper food storage and handling can lead to a noticeable reduction in wastage, saving costs in the long run.

In conclusion, training staff on food hygiene regulations is not just about compliance. It’s about ensuring the well-being of consumers, protecting a business's reputation, and achieving operational excellence. By investing in comprehensive training programs and fostering a culture of cleanliness and safety, food establishments can ensure they thrive in a competitive market.

About the author:

Mona Harbali is the Food Safety Manager at Lavoya Restaurants Group.