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Food Safety Training

A documented plan outlining the steps taken by a company to guarantee the safety of the food it supplies is known as a food safety program. It is a crucial tool for assisting businesses in maintaining safe food handling procedures while handling, processing, or selling potentially dangerous foods in a safe manner.

Who should undergo a food safety briefing?

In accordance with the law, owners of food establishments must guarantee that their staff members are properly trained in food hygiene, and everyone in charge of upholding the elite’s food safety procedures needs to have received the right training.

The easiest method to make sure your company complies with regulations is to hire certified food controllers or to assure that every person who manages food in your company obtains a food handling certificate from an authorized source.

This implies that top staff employees, such as middle and senior management, food standard instructors, and chief cooks, should undergo the appropriate safety instruction so that they pass the proper training on to all of their employees who deal with food.

A legal necessity is to receive training in food safety

No matter the type of food business—restaurant, cafeteria, catering service, or supermarket safety training is essential to its success. A legal necessity, as well. If you provide food to the general public, you are legally considered a food establishment and are subject to the provincial or territorial rules and regulations governing food safety.

It’s crucial that you are aware of the requirements in your region or state because food safety rules and regulations vary between them. Most states and provinces demand that at least one employee be physically present on the grounds throughout all operating hours and possess a current food handling certification. 

Broadly speaking, HACCP and GMP are the two key concepts on which the majority of food safety regulations are built.

  • HACCP is a systematic, threat technique for eliminating microbial, chemical, and physical food from being contaminated in places where it is produced, packaged, and distributed.
  • The manufacture of foods, drinks, cosmetics, medicines, nutritional supplements, and medical equipment is governed by GMPs,  which are globally recognized quality assurance standards 
Training in Food Safety

The operators in the food industry receive extensive training on food safety.

There must be a minimum of one trained and qualified food hygiene manager for a group of 20-25 food handlers on all the grounds of any food business that holds a National Permit or an Equivalent Qualification.

Last- Prominent firms in the food and beverage sector benefit from the most recent information from our knowledgeable associates, instructional strategists, subject-matter experts, trainers, and web developers.

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