On-site food hygiene training
We train your staff in food hygiene at your own premises: the content follows their actual duties and the real conditions of your kitchen.
Ask about trainingWhy and when you need training
Under the PTA's guideline the operator must draw up a food hygiene training plan for staff, provide training under it periodically to match their duties, and assess their knowledge. A worker who handles food must know and follow the food hygiene requirements, and this is checked in the self-monitoring system audit too.
Training must be documented: the topics and material, the trained staff's confirmation, and a procedure for assessing knowledge. The guideline also says that if staff do not apply the hygiene knowledge they were taught sufficiently in their daily work, the volume or frequency of training must be increased.
We train at your own premises, because hygiene rules are easier to take in in your own kitchen, at your own equipment and processes. The content follows the staff's actual duties and your self-monitoring plan, and you keep the documentation of when the training took place and what it covered.
You need training when
- new staff are joining: under the guideline a worker must be familiar with hygiene knowledge when they start work
- your training plan provides for periodic training and the next session is due
- an inspection or audit has shown that staff do not know or do not follow the hygiene requirements sufficiently
- you have updated the plan and staff need to learn the new routine, for example new cleaning or temperature requirements
- you have no training plan and no records of earlier training, and that part of the plan is empty
What the service includes
- Delivered on site at your business
- Content matched to your staff's duties
- Attendance and topics documented for your self-monitoring plan
How it works
We define the need
Who takes part, what their duties are and what your plan expects from the training.
We prepare the content
The topics follow your operation: personal hygiene, temperature monitoring, cleaning and disinfection, avoiding cross-contamination, traceability and filling in monitoring sheets.
Training on site
The training takes place at your premises, at your equipment and in your rooms; the time is agreed around your work schedule.
Documentation
You receive documentation of when the training took place and what it covered, with the participants' confirmation, to keep with the self-monitoring plan.
Questions about training
Yes. Under the PTA's guideline the operator must draw up a food hygiene training plan for staff, provide training under it periodically to match their duties, and assess their knowledge. A worker who handles food must know and follow the food hygiene requirements.
The operator sets the frequency in the training plan. Under the guideline a worker must be familiar with hygiene knowledge when they start work and is trained periodically after that; if it turns out that staff do not know or do not follow the requirements sufficiently in their daily work, the volume or frequency of training must be increased.
Under the guideline the material and topics of in-house training must be documented, the trained staff confirm by signature that they have acquired the knowledge, and there must be a procedure for assessing knowledge. We give you documentation of when the training took place and what it covered, with the participants' confirmation, so that the training part of your plan is complete.
Yes. Under the guideline a worker who does not handle food directly must know and follow the food hygiene requirements to the extent needed to keep food safe; for them we shorten the content and match it to their duties.
Ask about training
Tell us how many staff take part and what they do. We will propose content and a time that fits your work schedule.
Ask about training